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Holiday Recipe: Eggnog Cookies!

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My husband has a work holiday party tomorrow, and he mentioned last night that they’re supposed to bring a food item to share. He mumbled something about how he could just bring money to donate instead, then he glanced at me slyly and said, “but you make really good cookies…” 

Well, okay then mister! As if you have to twist my arm to bake Christmas cookies! Smile So I decided to try a fun new recipe and ended up with this soft, extraordinary cookie that is sure to conjure up that holiday spirit at any party!


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Eggnog Cookies

  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 tbsp canola oil
  • 3/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 2 egg yolks (or 2 flax eggs*)

1.) Preheat oven to 350 degrees F

2.) Combine flour, baking powder, cinnamon, nutmeg in small bowl

3.) Cream sugars, butter, and oil until fluffy. Add eggnog, vanilla, and eggs (or substitute); beat at medium speed until smooth.

4.) Add flour mixture and beat at low speed until just combined.

5.) Refrigerate dough for an hour, to make it easier to handle

6.) Roll in 1 inch balls, bake on ungreased cookie sheet 15-18 minutes until lightly browned on bottom. Yields 4 dozen cookies

*Flax eggs can be used for vegan baking (or if you ran out of eggs!). Grind up flax seeds in a coffee or spice grinder. Mix 2 tbsp ground flax with 1/4 cup boiling water. Let sit for 5-10 minutes, until it thickens to an egg-like gel. Then simply use in place of eggs in most baking recipes!


Eggnog Icing

  • 1 cup powdered sugar
  • 1 tbsp light corn syrup
  • ~1.5 tbsp eggnog

1.) Add first 2 ingredients in a small bowl, then add only 1 tbsp eggnog. Mix well.

2.) Continue stirring, and add 1/2 tsp more eggnog at a time until frosting is at the desired consistency. I did mine as a glaze, so I thinned it to about the consistency of honey.

3.) Frost cookies and top with a very light dusting of nutmeg.

*This made the perfect amount of frosting for the 48 cookies I made. Frosting can easily be doubled though, just remember to add the liquid small amounts at a time.

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I love this frosting – when it’s thin like this it drips perfectly down the sides and smooths out so beautifully! Plus it hardens quickly with that gorgeous shiny gloss!

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I definitely recommend you try this recipe for any upcoming holiday gatherings! And let me know how you liked it!

 

Question for you: What’s your favorite holiday cookie to make/eat?

Amazing Double Chocolate Chip Biscotti

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Its getting to be that chilly season again, where a cup of coffee is good anytime of the day, and the only thing I can think to make that better (besides adding Bailey’s to that coffee!) is to serve it with homemade biscotti! And boy-oh-boy have I found a delicious recipe for you!

I love switching recipes up, and this one would be so easy mix-and-match ingredients to make your very own yummy biscotti combinations. (My favorite so far is a lemon & white chocolate biscotti.. YUM!)

I found this recipe off Pinterest (oh how I love you), and it is just too good not to share. Its from a website called SkinnyTaste and, though you won’t believe it when  you taste the final product, they are low fat! *She does have a full-fat version for those of you  who don’t think things can taste good without butter.. Smile


 

Double Chocolate Chip Biscotti

  • 1-2/3 cup all purpose flour
  • 1/2 cup good quality unsweetened cocoa powder 
  • 1-1/2 tsp baking powder
  • pinch of salt
  • 3/4 cup superfine sugar (you can put sugar in food processor)
  • 3/4 cup dark chocolate chips
  • 2 large eggs
  • 1 large egg white

Preheat oven to 375°. Line two baking sheet with parchment paper.

Combine flour, cocoa powder, baking powder, salt and sugar in a large bowl. Add chocolate chips and mix. Gradually add eggs and egg whites to the mixture and combine to make a dough. (If dough is too dry add one more egg white)

Divide the dough into two, place on the lined baking sheets and spread in two thin rectangles about 4 inches wide, 1/2 inch tall. Bake 20 minutes.

When cool enough to handle (after about 10 minutes), gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works good for this).

Return to the baking sheets fitting as many as you can on their side. You may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side. (less time for if you like it softer)

Makes around 24

 


I made two batches of these, one as described and another minus the cocoa powder. I did have to add an extra egg white to the one with the cocoa powder to get it to stick, but they both turned out amazing! I can’t wait to try more variations of this in the next couple weeks, & I encourage you to do the same! Enjoy!

In the Kitchen: Roasting Red Peppers

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While our summer garden is slowly dwindling down, we still have an abundance of red bell peppers. As delicious as they are, we aren’t eating them fast enough to save them all. So after a quick google search, I decided to make something I’ve wanted to for a long time –> roasted red peppers! & it’s really much simpler than you think..

Step 1: Grab all the peppers from your garden & fridge

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Step 2: Remove stem and seeds, slice into quarters. Lay face down on an aluminum foil lined pan

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Step 3: Place under broiler for 20-30 minutes, until skin is blackened and wrinkled

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Step 4: Wrap peppers in the aluminum foil liner and fold closed. Let sit for 20 minutes

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Step 5: Open foil and remove pepper skins – they should just slip right off

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Step 6: Place roasted peppers in a sealable jar and keep in the fridge. That’s it!