This Eggnog Crème Brûlée with Sugared Cranberries is all dressed up and ready for the holidays! Impress you guests with this stunningly delicious holiday dessert.

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

Jump to recipe

Have you started your holiday baking yet? I definitely am restocking my baking supplies more often than usual these days, especially eggs and I am not alone in this.

After all eggs are one of the most important ingredients in holiday cooking and baking, obviously all year long as well, but more eggs are consumed during the winter holiday season than any other time of year – including Easter.

Thankfully I have a regular supply of egg as a member of an egg club. Oh yea, my cool points just went up and you know it. Every other week I get 2 dozen eggs from a local Ohio egg farm and let me tell you, they are the best eggs I’ve ever had. The yolks are so vibrant and they taste so fresh!

But if you aren’t lucky enough to be a part of an egg club there’s a good chance the eggs you’ll use for holiday baking came from an Ohio egg farm, even if you don’t live in Ohio. Ohio is ranked #2 in the nation for egg farming, producing more than 10 billion eggs a year.

Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations.

When purchasing eggs from the grocery store, I always get large eggs because I bake a lot. But if you are lucky enough to also be in an egg club, you’ll know that they are not always the standard large size that need to be used in baking. Or if you don’t bake as often you might buy medium or extra-large. Whatever suits your fancy.

However if you don’t use large eggs when baking, different sizes can affect the texture, flavor, and consistency if you don’t adjust accordingly. No one wants a recipe failure on a regular day, let alone a holiday, so use this conversion chart to see how to substitute different sizes.

In addition to their size, eggs are a holiday key ingredient to add moisture, color, flavor, and nutritional value to a variety of recipes. Just look at the color of this crème brûlée. Those farm fresh eggs combined with local eggnog are surely responsible for that golden hue.

Eggnog Crème Brûlée Ingredients:

• Eggnog
• Heavy cream
• Granulated Sugar
• Egg yolks
• Vanilla extract
• Salt
• Fresh Cranberries

Note that this recipe only uses the yolks. You can use an inexpensive egg separator or a funnel to separate the whites from the yolks. That way you will avoid any potential contamination that may occur when passing back and forth from the shells or your hands.

Once you have the right large eggs, yolks separated, you can get to work making this elegant crème brûlée topped with sugared cranberries. I say this every time I talk about it, but crème brûlée is easier to make than it looks.

To start, you heat the eggnog, heavy cream, and sugar just until it steams, then slowly whisk it into the room temperature egg yolks, so as not to curdle them. That’s really the hardest part but as long as you are slow and whisk constantly you will be in the clear. From there you pour the custard into the ramekins, bake, and chill. The best part is these can be made in advance. When you are ready to serve, caramelize the sugar on top.

While you could serve this delicious eggnog crème brûlée on it’s own, I had to add a little extra for the holidays with some sugared cranberries on top. You coat fresh cranberries with simple syrup, let them dry until sticky, then roll in sugar. Don’t they look like the perfect winter garnish?

Sugared cranberries would be great as a garnish on cocktails or a Christmas charcuterie board as well ;-).

Here are some other useful egg facts and baking tips for the holidays:

• Start your holiday mornings with eggs! One large egg contains 6 grams of high-quality protein to keep you feeling fuller longer and energized all day.
• Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates.
• Eggs are one of the few foods that are a naturally good source of vitamin D.
• If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and will allow it to mix evenly.
• Set eggs out about 30 minutes ahead to safely bring them to room temperature for easy mixing into batter or dough.

Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram and YouTube for more egg recipes and to learn about egg nutrition and egg safety tips.

Three years ago: Brownie Batter Hot Chocolate Mix

Seven years ago: Peppermint & Dark Chocolate Peanut Butter Thumbprint Cookies

Eight years ago: Chicken and Pesto Stuffed Shells

Nine years ago: Sugar Cookie Spoons for Hot Cocoa

Eleven years ago: Blueberry-Almond Turtles

Print

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRÈME BRÛLÉE

• 1 cup eggnog
• 1 cup heavy cream
• 1/4 cup sugar + 4 tsp sugar, divided
• 1 pinch salt
• 1 tsp good vanilla extract
• 3 egg yolks, room temperature

SUGARED CRANBERRIES

• 1 cup granulated sugar, divided
• 1/4 cup water
• 6 oz. fresh cranberries

Directions

1. For the custard: Preheat oven to 300 degrees and line the bottom of a large baking pan with a damp kitchen cloth.
2. Bring a large pot of water to boil. While water is boiling, combine eggnog, cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4-5 minutes, until steam rises.
3. In a medium bowl, beat egg yolks and vanilla until smooth. Slowly drizzle hot cream into yolks, a little at a time, stirring constantly, until all the cream is incorporated. Pour mixture into four 6 oz. ramekins.
4. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
5. Bake 45-50 minutes, or until centers are barely set. Chill ramekins in refrigerator 4-6 hours.
6. For the cranberries: In a medium sauce pan, combine 1/4 cup sugar and 1/4 cup water. Place over medium heat and stir until completely dissolved. Remove from heat and allow to cool to room temperature.
7. Add cranberries and stir until coated. Use a slotted spoon to transfer them to a wire rack, allowing the excess to drip off. Allow to dry for 45-60 minutes, or until dry but sticky.
8. To a small bowl, add the remaining Add the remaining 3/4 cup sugar. Add 1/4 of the cranberries to the sugar and toss to coat on all sides. Remove and place in a bowl. Repeat until all of the cranberries are sugared*.
9. Sugared cranberries should be stored in an airtight container in the fridge, and will keep for 3-4 days. If they get weepy, toss with additional sugar.
10. To assemble: Before serving, sprinkle 1 teaspoon of sugar over each custard. Use a kitchen torch (or broiler placed 3 inches away) to brown top, 2-3 minutes. Top with sugared cranberries and serve immediately.

Notes

*Store cranberries in an airtight container in the fridge for 3-4 days. If the sugar dissolves, toss in additional sugar before serving.

Source: Adapted from my Crème Brûlée and cranberries from NeighborFood.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Two of the best holidays combined into one with this eggnog pumpkin pie. Still with your favorite flaky pie crust and pumpkin spices, but a little extra with eggnog instead of milk.

Jump to recipe

I know what’s you’re thinking. Seriously? MF eggnog already? I honestly didn’t think I would be able to even find eggnog in the grocery stores this early and had a back-up recipe plan just in case. But I should have known better. Halloween candy starts showing up in July after all. But if you can’t find eggnog, you could try a s’mores pumpkin pie or a no bake marshmallow pumpkin pie instead.

Thanksgiving is 2 months away so I think it’s okay to start the wheels turning for your menu and of course the first thing I think about is dessert. Pumpkin pie was the first pie I ever loved and it’s not Thanksgiving without it, so I decided to try something new by adding eggnog in place of the usual dairy. Add a little nutmeg. That’s all I changed!

Being Pumpkin Week and all, what better recipe to share than a pumpkin pie? I will admit Bob wasn’t a big fan of the eggnog addition as it made this pie sweeter than normal. However if you are an eggnog fan you have to try it. It’s the culmination of two holidays in one dessert!

But if for some reason pumpkin pie in any flavor variety is not your jam (peanut butter pumpkin pie, ginger snap pumpkin pie, coconut-pumpkin pie, s’mores pumpkin pie, pumpkin chess pie) then scroll down for a great list of other pumpkin recipes shared today by other bloggers.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Copycat Pumpkin Spice Latte from For the Love of Food Blog

Breakfast and Breads

• Overnight Pumpkin Waffles from A Kitchen Hoor’s Adventures
• Pumpkin Butter from Cheese Curd In Paradise
• Pumpkin Chocolate Chip Muffins from Palatable Pastime
• Pumpkin Seed Granola from Eat Move Make

Mains, Salads, and Sides

• Pumpkin Sausage Quesadillas from Our Good Life
• Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings

Desserts

• Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
• Pumpkin Crepes from Cindy’s Recipes and Writings
• Pumpkin Upside Down Cake from A Little Fish in the Kitchen

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Three years ago: Peanut Butter & Chocolate Ice Cream Sandwich Cake

Five years ago: BBQ Sausage & Cheese Plate

Eight years ago: Apple-Walnut Pancakes with Brown Sugar Greek Yogurt

Nine years ago: Peanut Butter Cup Crunch Brownies

Ten years ago: Baked Garlic Parmesan Fries

EGGNOG PUMPKIN PIE

Print

Yield: 1 pie Prep Time: 10 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• One unbaked 9-inch pie crust
• 2 eggs, lightly beaten
• 1-3/4 cups fresh pumpkin puree or 15 oz. canned
• 3/4 cup sugar
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1-1/2 Tbsp flour
• 1/2 cup heavy cream or evaporated milk
• 1/2 cup eggnog

Directions

1. Preheat oven to 400 with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to the pie plate. Trim away the excess then fold the edges under and crimp them.
2. In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add cream/milk and eggnog and mix until smooth.
3. Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 and bake for an additional 15-20 minutes, or until an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely*.

Notes

*You can make the day 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.

Source: Adapted from my Pumpkin Pie with Brown Sugar-Walnut Topping.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

When it comes to holiday breakfasts, it’s going to be hard to beat this baked cranberry eggnog French toast. Better yet prepared the night before for an easy hot breakfast in the morning!

This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.

‘Twas the night before Christmas and not a creature was stirring not even a mouse… because you already prepared this French toast, waiting in your fridge for Christmas morning to be baked for breakfast! Or how about it’s Friday and you should make this tonight and your future self will thank you. Either way this baked French toast is the perfect make ahead breakfast option for the holidays or random weekend brunch.

I was particularly excited to sneak in some cranberry sauce that I still had leftover from Thanksgiving. Why is it that even though it is a must for Thanksgiving, it always seems like the last of the leftovers? But I digress we are not here to talk about holidays of the past, but holidays of the future! To make this French toast more festive and to pair with the cranberries, I used eggnog instead of regular milk. Simple but amazing substitution.

Do you have any Christmas morning breakfast traditions? My dad always makes pancakes and he makes the best. There’s one other breakfast recipe shared today for #ChristmasSweetsWeek on the list below along with a long list of other delicious things you need to find time to make (and maybe a bigger belt). This is my last recipe for the week but there’s still one more day left of recipes from other bloggers. Which means you still have time to enter the giveaway located at the end of this post! Find out more HERE.

#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Christmas Cornflake Wreaths from The Mandatory Mooch
Chocolate Pumpkin Pie Cookie Cups from Love and Confections
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
Snowmen Macarons from A Kitchen Hoor’s Adventures

Three years ago: Homemade Cardamom Pear Sauce

Four years ago: Quiche for One

Six years ago: Gingerbread Oreo Snowman Truffles

Seven years ago: Jalapeno Cornbread

Eight years ago: Pretzel Rolls

BAKED CRANBERRY EGGNOG FRENCH TOAST WITH STREUSEL TOPPING

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French baguette

1 cup cranberry sauce

8 eggs

2 cups eggnog

1/4 cup Dixie Crystals pure cane brown sugar

1 tsp vanilla extract

1 tsp Lorann maple bakery emulsion

1/2 tsp cinnamon

1/4 tsp ground nutmeg

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup Dixie Crystals pure cane brown sugar

1/4 tsp cinnamon

1/4 cup Cabot Creamery unsalted butter, softened

1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Spread cranberry sauce on one side of each, and slices into rows in baking dish. In large bowl, whisk together the eggs, eggnog, brown sugar, vanilla, maple, cinnamon, and nutmeg. Pour over bread slices, separating slices as you pour so the mixture gets between them. Cover and refrigerate overnight (maximum of 18 hours).
2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside
3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.

Source: Adapted from my Baked Apple French Toast with Streusel Topping.
a Rafflecopter giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

You favorite holiday beverage now in pie form. Since it’s no-bake, you can either make it boozy for an adult party of keep it kid friendly.

HAPPY 38th BIRTHDAY TO MY BROTHER ANDREW! While I won’t be able to share this pie with him today, I will see him tomorrow as our family gathers in Florida for my grandmother’s 100th birthday!! We will partake in our tradition of seeing a movie on Christmas Day, this year being Star Wars. Both my brother and I have already seen it but we’re never opposed to repeats. And then to continue the nerd-ity we also have tickets to Universal and Disney so that we can visit the full extent of Harry Potter World! Merry Christmas to me!! All the exclamation points today!!!

One year ago: December 2016 Stitch Fix #20 & Tips to Improve Your Next Fix

Three years ago: DIY Cookie Sheet Chalkboard

Four years ago: Hazelnut Baci Cupcakes

Five years ago: Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

Six years ago: Blizzard Oreo Stuffed Chocolate Cookies

Seven years ago: Buttermilk Pancakes

NO-BAKE EGGNOG PUDDING PIE

Serves 8

Ingredients:

CRUST

18 graham crackers, finely crushed (about 2-1/2 cups) or gingersnap cookies

4 Tbsp unsalted butter, melted

FILLING

1 (8 oz.) package cream cheese, room temperature

1 pkg. (3.4 oz.) vanilla pudding

1-1/2 cups eggnog (boozy or regular)

2 (8 oz.) containers frozen whipped topping, thawed and divided

Ground cinnamon and nutmeg, for garnish

Directions:

1. In a medium bowl, stir the graham cracker crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the dry pudding mix and beat on low while slowly pouring in the eggnog. Gently fold in one container of whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Top with remaining whipped topping
3. Sprinkle with cinnamon and nutmeg. Refrigerate until ready to serve.

Source: Adapted from my No-Bake Chocolate Hazelnut Pie and I am a honey bee.

Who says ice cream can’t be a holiday dessert!? Cookies and cream gets festive with the addition of eggnog in this Eggnog Oreo Ice Cream. 

Jump to recipe

As much as I enjoy the holidays, man am I spent already, and it’s not even Christmas yet!

We drove down to TN again this past weekend for a holiday party with friends and while it was a blast, I was ready to go to bed when we got home at 6pm on Sunday. And we get to drive a similar distance to Rochester, NY for Christmas in just 4 days.

After this coming weekend, I’m gonna look forward to staying put in Columbus for awhile.

Anywho, about this ice cream.

While some of you may scoff at the idea of ice cream in the winter, I don’t see any reason for ice cream to be a seasonal dessert. Unless it’s eggnog flavored, then it should be devoured during the winter holidays.

So what I’m trying to tell you, is that you need to make this ice cream for any and all of your holiday events over the next couple of weeks. If you love eggnog, you’ll love this ice cream. And it’s mixed with chopped up Oreos for a fun variation of cookies and cream.

Here are some more Eggnog recipes to keep you going!

• Eggnog Banana Cream Pie by Palatable Pastime
• Eggnog Crème Brûlée by Karen’s Kitchen Stories
• Eggnog Snickerdoodles by Culinary Cam
• Eggnog Waffles by Sneha’s Recipe
• Homemade Eggnog Americano Coffee Drinkby Our Good Life

Two years ago: Eggnog Hot Chocolate Pound Cake

Three years ago: Meyer Lemon Chess Pie

Five years ago: Pecan Fruit Cake

EGGNOG OREO ICE CREAM

Print

Yield: 1 Quart Prep Time: 3 Hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 5 egg yolks
• 1/2 cup granulated sugar, divided
• 1-3/4 cups heavy cream
• 3/4 cup eggnog
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1-1/4 cups chopped Oreo cookies (I used 12 regular)

Directions

1. Whisk together the egg yolks and ¼ cup of the sugar in a large Pyrex measuring cup or heatproof bowl; set aside.
2. Heat the remaining ¼ cup of sugar, cream, eggnog and salt in a saucepan over medium heat. When the mixture begins to simmer, slowly drizzle ½ cup into the egg yolk mixture, whisking constantly. Repeat with another ½ cup of hot cream, still whisking constantly, then add the egg mixture back to saucepan, whisking continuously.
3. Continue to stir the mixture over medium heat until the mixture thickens, about 1-2 minutes. Pour the custard through the strainer into a clean bowl and stir in the vanilla extract. Place the bowl in an ice bath (I fill the sink with ice and water), stirring occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.
4. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is ready, scoop a third of it into a freezer safe container, top with half the chopped cookies and repeat. Top cookies with last ⅓ of ice cream. You may eat immediately or freeze 4 more hours for firmer ice cream.

Source: Adapted slightly from That Skinny Chick Can Bake.

This post has been compensated by Acorn Influence and its advertiser. All opinions are mine alone. #BestOfBaking

Not all holiday desserts have to be cookies, but don’t make just any old brownie either. Spice things up with these gingerbread brownies and eggnog cream cheese frosting. 

Alrighty folks, I know you just spent a lot of time in the kitchen preparing for Thanksgiving (or you were lucky like me and just got to enjoy the fruits of someone else’s labor) but it’s time to prepare ourselves for the peak of baking season. During non-holidays I probably bake more than the average person (what gave it away? the blog?) so it’s about to get intense. As such, while I normally have back up supplies of all of my regularly used ingredients, I’ve amped it up quite a bit and it’s starting to look like a mini grocery store in my basement. Sale on butter? Yea I’ll take 20 of those. Chest freezer for the win!

But seriously, entertaining during the holidays can feel like a second job and if I’m prepared then I’m more likely to retain what sanity I have left and still have fun in the kitchen. Having staples, such as Arm & Hammer baking soda and Gold Medal flour, stocked and ready for all of the holiday goodies eliminates going to the grocery store twice in one day and keeps the holiday spirit cheerful instead of dreadful. Your kitchen should be the center of the holiday fun not where it goes to die. So yes on my last trip to Walmart, I spent some time in the baking aisle and stocked up on multiple boxes and bags without breaking the bank.

With my work holiday party this coming Friday it couldn’t have been better timing as I am one of the people in charge of bringing dessert. So let’s crack open a few shall we? Of course I couldn’t help but get creative to ensure that there will be a diverse and festive variety of treats to go around. The first thing that I decided upon was to make brownies that have been spiced to taste like gingerbread. And then I added some eggnog and pinch more of spice to the frosting to give it a nice eggnog flavor as well. Betcha won’t see that treat coming out of anyone else’s kitchen! Well, that is until now as I’ve shared the recipe and surely you are all going to run out and make this too. Right?!

Ever since I first discovered the magic that is chocolate and gingerbread combined, this combo has become more and more common in my holiday baking. And thenI learned that while a glass of eggnog may not be my first choice of beverage, it’s pretty damn amazing in baked goods. Put those two factoids together and what is the result? The best holiday brownies you ever did see. I even added little gingerbread man sprinkles on top just to make sure there was no confusion about what these were all about.

Two years ago: Roasted Sweet Potato Salad with Candied Walnuts and Sage Vinaigrette

Three years ago: Quick Turkey Noodle Soup

Four years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Five years ago: Pecan Chocolate Chip Gooey Butter Cake

Six years ago: Matzo Ball Soup

GINGERBREAD BROWNIES WITH EGGNOG FROSTING

Makes 24 brownies

Ingredients:

BROWNIES

1-3/4 cups Gold Medal all-purpose flour

3/4 cups sugar

3/4 cups dark brown sugar

1/4 cups cocoa powder

2 tsp ground ginger

1-1/2 tsp cinnamon

1 tsp salt

1/4 tsp ground cloves

12 Tbsp unsalted butter, melted and cooled

1/2 cup molasses

1/4 cup whole milk

1 large egg plus one yolk

1/4 cup boiling water

1-1/2 tsp Arm & Hammer baking soda

FROSTING

6 oz. cream cheese, room temperature

3 Tbsp unsalted butter, room temperature

2 cups powdered sugar

2 Tbsp eggnog

1/2 tsp vanilla extract

1/8 tsp ground nutmeg

Sprinkles, optional

Directions:

1. Preheat oven to 325 degrees. Butter and flour a 9×13-inch baking dish (or line with parchment paper) and set aside.
2. Sift together all the dry ingredients into a large bowl.
3. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
4. In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
5. Pour the batter evenly in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Transfer brownies to a rack to cool.
6. While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth. Spread frosting over cooled bars. Top with sprinkles.

Source: Brownies adapted from my Pumpkin Kissed Gingerbread Brownies. frosting adapted from A Kitchen Addiction.

These eggnog mousse sugar cookie cups are the perfect holiday treat, especially when in a pinch for time. Only 4 ingredients and they still look fancy!

Holy freaking Christmas eve. No seriously, is it really Christmas eve already? Which means that today is my last day working at the gym in my parents village. And that I am leaving TN as my residence tomorrow to spend some time in Rochester, NY for the holidays before moving to Ohio. And it also means I am severely behind on packing up what things I have here that did not get stored away in my POD still in Memphis (but soon to be transported up to Columbus, OH). Hooray procrastination!

Speaking of procrastination, I am sure there are many of you out there who waited until the last minute to whip up some crazy dessert to celebrate the holidays. Now here we are the day before Christmas and you don’t have time for crazy steps and ingredients. How about only 4 regular ingredients and minimal steps to create something that looks fancy and is bite sized to boot? I present to you the eggnog mousse filled sugar cookie cups. Refrigerated sugar cookie dough, instant vanilla pudding, eggnog, and whipped cream. Boom, you’re welcome.

One year ago: Eggnog French Toast

Two years ago: Turkey Sloppy Joes with Kale Chips

Four years ago: White Chocolate Cinnamon Toast Crunch Cookies

EGGNOG MOUSSE SUGAR COOKIE CUPS

Makes 24 mini cookie cups

Ingredients:

1 (16.5 oz.) tube Pillsbury refrigerated sugar cookie dough

3/4 cup heavy cream

2 cups cups eggnog

1 (3.4 oz.) box instant vanilla pudding

Ground nutmeg, for garnish (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 24-cup mini muffin pan (or two with 12).
2. Roll the cookie dough into 1-inch balls (roughly 1 tablespoon each) and add to each cavity in the muffin pan. Bake 10-12 minutes or until golden brown.
3. Cookie cups should sink but if not, using a round teaspoon, press down into the center of each cookie cup, making an indentation deep enough to fill later. Cool completely before removing from the pans and filling.
4. For the mousse, whip heavy cream until stiff peaks form. Set aside. In another bowl, whip eggnog together with vanilla pudding
   for 2 minutes (it will start to thicken). Gently fold in the whipped cream until incorporated. Refrigerate until ready to assemble.
5. Scoop heaping tablespoonfuls of mousse and place in the center of each cookie cup (you may have excess mousse). Sprinkle with ground nutmeg and serve.

Source: Mousse adapted from Lauren’s Latest.

Disclosure: I was provided with free Pillsbury product coupons by Cone Comunications. I was not otherwise compensated for this post. All thoughts and opinions are my own.

What happens when you mix eggnog and hot chocolate? One amazing cake with two of your favorite winter beverages! Perfect for holiday parties.

Today is the Friday of the last weekend before Christmas. What are you doing this weekend? If I had to guess many of you will be baking cookies, attending holiday parties, and/or crazy enough to go shopping. I remember the last time I tried going to the mall the weekend before Christmas (and not to buy a present, just retail therapy with a friend and neglected to realize what weekend it was) and it took over an hour to get out of the parking lot. Insanity. Never again. I am however committing to the other two aforementioned tasks this weekend – getting covered in snow-like sugar while baking and then eating party food until my belly resembles Santa’s.

This pound cake embodies the two best wintry drinks: eggnog and hot chocolate. Both eggnog and hot chocolate mix are used in the making of this pound cake, which results in the perfect pound cake to appear at your next holiday party. It didn’t take long for it to be reduced to crumbs. Spike it with a little bit of rum if you dare or go meta and dip it into a hot cocoa dip.

P.S. Does anyone else see the face in the swirl in the pictures above? It looks like Bugs bunny with his ears slightly chopped off to me.

One year ago: Meyer Lemon Chess Pie

Three years ago: Pecan Fruit Cake

EGGNOG HOT CHOCOLATE POUND CAKE

Makes 1 pound cake

Ingredients:

2-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

4 eggs, room temperature

2 tsp vanilla extract

1 Tbsp rum or extract (optional)

3/4 cup eggnog, room temperature

1/4 cup hot cocoa mix (I used my homemade dark chocolate mix)

1 Tbsp boiling water

Directions:

1. Heat oven to 325 degrees F. Butter and flour an 8×4-inch loaf pan, set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
3. In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs, one at a time, then add the vanilla and rum (if using).
4. Alternately add the flour mixture and the eggnog, mixing just until incorporated.
5. In a medium bowl, whisk together the hot cocoa mix and boiling water. Add 1/2 cup of the batter and mix to combine. Spoon one-third of the plain batter into the prepared pan and top with dollops of 1/3 of the chocolate batter. Repeat twice, ending with the chocolate dollops.
6. Using a butter knife, swirl the mixture a couple of times.
7. Bake until a wooden pick inserted in the center comes out clean, about 70-75 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Source: Adapted slightly from Woman’s Day, September 2014.

Start Christmas Morning with the perfect breakfast – eggnog French toast!

Happy Christmas Eve! Here’s a great breakfast recipe to prepare for breakfast tomorrow morning – eggnog french toast. Substituting eggnog for milk makes this fresh toast festive and perfect for Christmas morning (or any winter morning).

One year ago: Turkey Sloppy Joes with Kale Chips

Three years ago: White Chocolate Cinnamon Toast Crunch Cookies

EGGNOG FRENCH TOAST

Serves 4

Ingredients:

1 cup eggnog

1 tsp vanilla extract

1/2 tsp nutmeg

1/4 tsp ground cinnamon

2 eggs

Eight slices day-old sliced sandwich bread (about 8 ounces)

Syrup, for serving

Directions:

1. In a medium bowl, whisk together the eggnog, vanilla, nutmeg, cinnamon and eggs. Place bread in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
2. Preheat skillet or griddle and lightly coat with cooking spray.
3. Place 2 bread slices on skillet (or as many as will fit). Cook 3 to 5 minutes or until golden brown, flip and cook other side. Repeat the procedure with the remaining bread.
4. Serve immediately with syrup.

Source: Adapted from French Toast Waffles.

Love eggnog? Dip right into this eggnog dip this holiday season!

When it comes to potlucks, it is always expected that I will bring a dessert (a safe assumption as I usually do). However, I mentioned wanting to bring something else to The Pharmacy potluck but was scoffed as if to not bring a dessert was unacceptable. I am not discounting the praise I receive when people say that they love my desserts, but give my non-baked goods a chance!

In order to win the masses over, I decided to team up with the new Sweet Swirls from New York Style for a dip to bring to the aforementioned potluck – yes a dessert dip, I compromised. New York Style Sweet Swirls is a new baked snack crisp product that comes in Cinnabon and Chocolate, and transforms any snack into something extra special. I knew they would be a perfect match with this eggnog dip.

Although I could have easily devoured them by themselves, the flavor of the Sweet Swirls was not dramatic. Instead they added just right amount of flavor to compliment the eggnog dip rather than overpower. My favorite for this particular dip was the Cinnabon and appeared as though most people agreed with me as that bowl dwindled faster than the chocolate. I thought for sure the chocolate would go first!

What would you serve with New York Style Sweet Swirls? Another idea I had for the Chocolate Sweet Swirls was to make little fruit pizzas, using them as the “crust” instead of a brownie. I’ll have to buy more in order to try it out!

I also made an appetizer using the Garlic Parmesan Panetini. I will share that recipe at a later date.

Two years ago: Red Velvet Truffle Stuffed Funfetti Cupcakes

EGGNOG DIP

Makes approximately 1 cup

Ingredients:

1 (8 oz.) package reduced fat cream cheese, room temperature

1/2 cup powdered sugar

2 Tbsp eggnog

1 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp vanilla extract

New York Style Chocolate and Cinnabon Sweet Swirls snack crisps

Directions:

1. In a medium bowl, mix all ingredients with a hand mixer on medium-high speed for 1 minute. Top with more nutmeg and cinnamon if desired.
2. Refrigerate until ready to serve. Serve with Sweet Swirls snack crisps.

Source: Adapted from Lemon Tree Dwelling.

Disclosure: I was provided with complimentary product from New York Style. I was not compensated for this post. All thoughts and opinions are my own.