Eggnog Cookies

For the next three weeks, I'll be posting holiday baking recipes Monday-Thursday. And since I am not much of a baker, most of these recipes will be easy to make and perfect for beginning bakers. They don't have a lot of obscure ingredients or fancy decorations; however, they are all extremely tasty and worthy of sharing.  Most recipes are ones that I have found over the years and some are those that I have experimented with on my own using a combination of several different recipes.

Holiday Baking Recipe #1 Eggnog Cookies

I first found this recipe for Eggnog Cookies back in 2007 while searching the internet for some new baking inspiration. That is when I found these cookies at Northpole.com created by Karen Hamlin and have since made them year after year.  I printed out the recipe and my paper is so stained and tattered,  I thought it was about time that I share them here on the blog so that I could finally have a clean copy.

These cookies are easy to make and are extremely moist with the wonderful flavors of eggnog, nutmeg and cinnamon. They make a lovely addition to your holiday baking and freeze beautifully until you're ready to add them to your cookie platters. 

Enjoy!

You can freeze most cookies for up to 6 months in an airtight container. I generally begin my holiday baking after Thanksgiving and store the well-cooled cookies in a Ziploc Freezer Bag. Then, when I'm ready to make a platter of cookies, I pull out only what I need at that time. 

Holiday Baking #2: Eggnog Truffles

I wasn't sure if I would like these or not so I only made a small batch. If you're a fan of eggnog and nutmeg, then these are for you!

Eggnog Truffles

Adapted from Chef Judy Contino, Ambria Restaurant

6 oz. Semi-Sweet Chocolate

1/4 c. Eggnog

1/4 c. Heavy Cream

3/4 tsp. Ground Nutmeg

1 Egg Yolk

1/2 tbsp. Butter

1/3 c. Powdered Sugar

Add the chocolate, eggnog, heavy cream and 1/4 tsp. of the nutmeg to a medium saucepan. Stir over low heat until all of the chocolate has melted. Remove from heat and whisk in the egg yolk. Next, whisk in the butter until melted. Pour in a bowl, cover with plastic wrap and refrigerate overnight or until firm. Using a spoon, mold the mixture into 1/2" balls. (If it starts to soften, put it in the freezer for a few minutes to stiffen while you work). Mix together the powdered sugar and the remaining 1/2 tsp. nutmeg and coat the balls.  Keep refrigerated. Makes 1 1/2 dz.-1oz. truffles.  

Enjoy!

Eggnog Banana Muffin Tops

This time of year, when strolling through the supermarket isles, you will find that eggnog has already graced the shelves. I'm the only one in my house that likes eggnog and it has to be ice cold when I drink it. I love the creaminess of it, which is odd because I don't even drink milk by itself...but I digress. I usually buy myself a small container, have my one small glass (and by small I literally mean 4oz) and then I'm done until the next year. Craving gone. I was about to make some banana muffins when I decided to add some of the eggnog to the batter so it wouldn't go to waste.  I also tried to "lighten" it up a bit by using applesauce and agave syrup in place of oil and the extra sugar. It worked and they were super moist. Just put them in a resealable plastic freezer bag and pull out just what you need that morning. In 10 minutes, they're defrosted and you have the perfect breakfast on the go! 

Eggnog Banana Muffin Tops
3 c. All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1/4 c. Granulated Sugar
1/4 tsp. Cinnamon
4 Overripe Bananas
1 c. Eggnog
1/2 c. Applesauce
1 Egg
1/4 c. Agave Syrup
Canola Oil Cooking Spray


In a bowl, mix together the flour, baking soda, salt, sugar and cinnamon. Add bananas and eggnog to a blender and blend until smooth. In a separate bowl, whisk the egg and add the banana mixture, applesauce and agave syrup until well blended. Add the liquid ingredients to the dry ingredients and mix well. Spray a muffin top pan with cooking spray and fill 3/4 of the way with the batter. Bake in a 350 degree oven for 20-25 minutes or until the top springs back when touched. Makes 16 muffin tops. 


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Enjoy!