Eggnog Sugar Cookies

These cookies are not overly sweet, which makes them the perfect for the nutmeg flavored buttercream Thank you Lemons for Lulu 

 

1 ½ cups butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt

Frosting

½ cup butter, softened
½ cup shortening
7 cups powdered sugar
pinch of salt
1 teaspoon vanilla
¼ cup refrigerated eggnog

• In a large bowl, combine butter and sugar. 
• Beat until fluffy. 
• Mix in eggs and vanilla. 
• Slowly mix in flour, baking powder and salt. 
• Batter will be very thick. 
• Cover and refrigerate for at least one hour, or overnight.
• Pre heat oven to 400. 
• Sprinkle your work surface with flour 
• Working with one portion of the dough at time, roll out sugar cookie dough to ½ inch thick. 
• Cut with shaped cookies. 
• Place cookies on ungreased baking sheets. 
• Bake for 6-8 minutes or until bottoms just begin brown. 
• Remove to cooling racks to cool completely before frosting.
• For the frosting: cream together butter and shortening. 
• Slowly beat in powdered sugar one cup at a time. 
• Blend in salt and vanilla. 
• Add eggnog and continue to beat butter cream until it is spreading consistency, adding more eggnog if necessary.

White Chocolate Raspberry Swirled Fudge

Creamy White Chocolate Fudge with a Raspberry swirl. Thank you Shugary Sweets

 

2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
3/4 cup heavy cream
1 teaspoon pure vanilla extract
11 ounces white chocolate chips, 1 bag
1 jar marshmallow cream, 7 ounces
1/2 cup raspberry jam

• Line an 8-inch square baking dish with parchment paper. Set aside.
• In a medium saucepan, heat butter, sugar, salt and heavy cream over medium high heat.
• Bring to a rolling boil while stirring constantly.
• Set timer and boil for a full FOUR minutes (keep stirring).
• Place vanilla extract, white chocolate morsels, and marshmallow cream in a large mixing bowl.
• Pour boiling butter mixture over morsels.
• Turn electric mixer on medium and combine until white chocolate is melted and smooth.
• At this point you can either pour this mixture into your prepared pan. 
• Top with the raspberry preserves and swirl it in with a knife, working quickly.
• Or you can pour all but about 1 cup of fudge into the pan. 
• To the remaining fudge, add the raspberry preserves and combine quickly 
• Pour over fudge in pan.
• Refrigerate for 3 hours.
• Cut into bites and serve.
• Store in an airtight container in refrigerator up to two weeks.

Easy Peppermint Mocha Ice Cream

A simple and tasty peppermint mocha flavored ice cream using instant coffee and coffee creamer. Thank you Daily Dish

4 Tbsp Hot Water

1 Package Single Serve Instant NESCAFE Coffee

1 Cup Peppermint Mocha Coffee Creamer

2 Cups Whole Milk

Chocolate Syrup (optional)

Candy Canes (optional)

• Dissolve packet of instant coffee in hot water
• Stir coffee, creamer and milk together into a bowl
• Pour into ice cream maker
• If you do not have an ice cream maker, place mixture in shallow pan and freeze, stirring every 30 minutes to break apart crystals to form a creamy ice cream
• Top with chocolate syrup and crushed candy cane before serving



Eggnog Dip

All the flavors of eggnog in a deliciously creamy dip! Perfect for dipping pretzels, cinnamon sugar chips, candy canes, or just a spoon. Thank you Lemon Tree Dwelling

 

 

1 (8 oz.) package cream cheese, softened
1/2 c. granulated sugar
1/2 c. powdered sugar
2 Tbsp. eggnog
1 tsp. nutmeg
1/2  tsp. rum extract

• Mix all ingredients with a hand mixer on medium-high speed for 1 minute. 
• Serve....simple 

Chocolate Orange Fudge

Chocolate and orange combined in a fudge is absolutely delicious. Thank you PicNic



400 g can (14 oz) Light condensed milk

100 g (3.5 oz) butter

1 Cup brown sugar

1 Terry's Chocolate Orange approx175 g, or

175 g of milk chocolate with orange essence

• Line the base of a (approx) 20 cm slice pan with baking paper.
• Combine the condensed milk, butter, and sugar in a saucepan over a low heat.
• Heat for 8 minutes, stirring every 2 minutes.
• Add the chocolate, stir until melted and well combined.
• Pour into the prepared pan and chill until set.
• Cut into small squares and store in an airtight container in the refrigerator.
• Optional: finely grate some orange zest over the top before chilling to give a nice extra texture



White Chocolate and Cranberry Fudge

So simple. Thank you My Organised Chaos

2 pkg. (170 g each) Baker's White Chocolate
3/4 cup canned sweetened condensed milk
1/2 cup dried cranberries
1 Tbsp. orange zest
1 cup coarsely chopped toasted almonds, optional

 

• Line 8-inch square pan with foil, with ends of foil extending over sides. 
• Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted 
• Stir until completely melted. 
• Stir in nuts, cranberries and zest.
• Spread onto bottom of prepared pan. 
• Refrigerate 2 hours or until firm.
• Use foil handles to lift fudge from pan before cutting to serve.

Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special, perfect for Christmas morning. Thank you Two Peas in their Pod

 

1/2 cup all-purpose Gold Medal flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose Gold Medal flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

• Preheat the oven to 350 degrees F. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. 
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs. 
• Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. 
• Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. 
• Whisk until smooth. 
• Pour the liquid ingredients over the dry ingredients and stir until just combined. 
• Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup. 
• Top with 1 teaspoon of streusel.
• Add more batter to cover the streusel, about a heaping teaspoon. 
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. 
• Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze. 
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. 
• Whisk until smooth. 
• Drizzle glaze over the muffins.