Eggnog Quick Bread

Tina twisted my arm when she posted about this eggnog bread on her facebook page. We just so happened to have a jug of it still in the fridge (we're not huge fan of it, but we still bought one from Costco)...so I hid about 2 Cups of it away so they wouldn't drink it. Um, let's just say, I will be buying eggnog now, just for this bread alone! YUM! So, think about have this as part of your Christmas goodies! I've frozen the big loaf for when Father in Law is here next week, I bet he'll like it too.

Holiday Eggnog Bread
adapted from Mommy's Kitchen

2 - eggs

1 1/4 - cups sugar

1 3/4 cups eggnog

1/2 - cup butter, melted

1/4 - teaspoon nutmeg

1 - teaspoon spiced rum

1 - teaspoon vanilla extract
2 1/4 - cups all purpose flour

2 teaspoon baking powder

1/4 - tsp salt
1 - 3.4 oz package instant french vanilla or vanilla pudding -powder


Eggnog Glaze

1 - Cup Powdered Sugar
Enough eggnog to make a glaze to drizzle over bread
splash of vanilla extract

Preheat oven to 350 degrees. Grease loaf pan or mini loaf pans ( this made 1 regular loaf and 1 mini loaf for me). Beat eggs, add sugar, eggnog, butter, rum and vanilla extract. Sift together the flour, baking powder, salt and nutmeg. Add the flour mixture to the batter and mix well.

Add the instant pudding powder and blend. Pour into greased loaf pans. Bake at 350 degrees for about 55 minutes for large loaf or 20-25 minutes for mini pans. Bread will be golden brown and a toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and cool completely on a baking rack. When cool drizzle eggnog glaze on top.

To make the glaze:
Mix (1) cup powdered sugar, vanilla and enough eggnog to make a pourable glaze. Drizzle over cooled loaves. Let glaze set before storing bread.

enjoy,

Minty Hot Cocoa Cookies

The other day, I heard about these Hot Cocoa cookies, so I had to try them out. I used dark hot chocolate mix, a bag of dark chocolate and mint chips and chopped up a leftover dark chocolate bar. The recipe says to chill the dough, so I did, but my cookie dough balls pretty much stayed in a ball form, they didn't flatten out like theirs, so maybe skip chilling and they'll flatten out? Anyways these are really yummy Christmas cookies!

Minty Hot Cocoa Cookies
 adapted from here

2 sticks Salted Butter- At Room Temperature

1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla
3-¼ cups All-purpose Flour

4 packages (1 Oz. Packets, NOT Sugar-free) Dark Hot Chocolate Mix

1 teaspoon Salt
1-¼ teaspoon Baking Soda
10 oz bag Dark chocolate and Mint Chocolate Chips (NESTLÉ)

Note Chill time!
Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so.

Heat oven to 350 degrees F.

Use a 2 TBL size ice cream scooper to scoop dough onto baking sheets lined with parchment paper or a silpat. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

 

*please note all product reviews and giveaways are posted here now http://ldylvbgr.blogspot.com/
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enjoy,

Tiramisu

For the past couple pf years, I have had my mind on this dessert, to make for MY Birthday. Every year I was sad that I hadn't tried it yet, until THIS year! I decided I had to make it. Of course I changed a few things and made my own ladyfinger cookies (from a cookbook blog review). I let this sit overnight to have for my "birthday cake" the next day. It was GOOD! Why did I wait so long to make this? Happy Birthday to me!

Tiramisu
adapted from gastronomers guide

4 large pasteurized eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee, cooled
3 oz. espresso, cooled
1 tsp vanilla
40 store-bought ladyfingers ( *GF homemade recipe)
1 cup heavy cream
cocoa powder
bittersweet chocolate

In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.
In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee, espresso and vanilla. Dip ladyfingers into coffee mixture (2-3 seconds) and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Dust with cocoa powder. Make one more layer of ladyfingers and the remaining mascarpone cream.

In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight.

*UPDATED to include gluten free style

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*please note all product reviews and giveaways are posted here now http://ldylvbgr.blogspot.com/
Follow my new recipe url so you can get all the latest goodies!

enjoy,
Rachelle