White Chocolate Chip Eggnog Muffins

The perfect combination..These are scrumptious soft muffins that are full of eggnog flavors and a touch of white chocolate. Thank you Will Cook for Smiles

2¼ cups of flour
1 Tbsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground nutmeg, (+more for sprinkling on top)
1 cup of brown sugar
¼ cup vegetable oil
1 cup of Silk Holiday Nog
1 egg
1 tsp rum extract
¾ cup of white chocolate chip

• Preheat the oven to 400 and grease a muffin baking pan. 
• In a large mixing bowl, whisk egg, sugar, rum extract, oil and Silk. 
• Sift in flour, nutmeg, salt, baking powder and baking soda. 
• Whisk together just until all combined and smooth. 
• Fold in white chocolate chips. 
• Fill muffin pan cups ¾ full of batter. 
• Grate a little more nutmeg on top. 
• Bake for 18­-20 minutes, until the toothpick inserted in the center comes out clean. 

**Tip: You can use regular eggnog but change flour amount to 2 cups since eggnog is thinner than holiday nog.**

Eggnog Pancakes with Maple Cranberry Syrup

 The perfect holiday season breakfast. Thank you Grandbaby Cakes

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil

For the Maple Cranberry Syrup
2 cups fresh or frozen cranberries
1 cup pure maple syrup
2 tablespoons butter

• In a large bowl combine flour and other dry ingredients. 
• In a second bowl combine remaining ingredients. 
• Stir eggnog mixture into flour mixture until slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat. 
• For each pancake pour 1/4 cup batter onto griddle. 
• Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). 
• Makes 16 pancakes.

• Add 2 cups of fresh cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter.
• Simmer the syrup until the cranberries begin to burst and soften and the syrup is warmed through.  
• Once the syrup has thickened and blended together, pour the sauce over each stack of pancakes.

Eggnog Log Cookies

An ideal Christmas gift from your kitchen. Thank you Across My Kitchen Table

1 cup butter, softened

3/4 cup sugar

1 1/4 tsp. ground nutmeg

1 egg

2 tsp. vanilla

3 cups flour
FROSTING:

1/4 cup butter, softened 3 cups confectioners sugar, divided

1 tsp. vanilla

2 Tblsp. light cream (or use evaporated milk)

Ground nutmeg (freshly ground is wonderful!)

• Cream butter and sugar in a large mixer bowl. 
• Add nutmeg, sugar, and vanilla; mix thoroughly. 
• Stir in flour to mix well. 
• If necessary, chill dough for easier handling. 
• Shape dough into logs about 3 inches long and 1/2 inch in diameter. 
• Place logs 2 inches apart on ungreased baking sheets. 
• Bake at 350º for 15 minutes or until lightly browned. 
• Remove to wire racks and cool completely.
• For frosting, cream butter until light and fluffy. 
• Add 2 cups of the confectioners sugar and the vanilla; mix well. 
• Beat in cream and remaining sugar. 
• Frost cookies. 
• With the tines of a small fork, make lines down the frosting to simulate bark. 
• Sprinkle with nutmeg. 

Eggnog Coffee Cake Muffins

A wonderful breakfast treat for the Festive Season. Thank you Two Peas and their Pod

For the Streusel:

1/2 cup all-purpose 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 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. The recipe makes 10 muffins.
• 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. 

Eggnog Rice Pudding

This delicious and creamy Eggnog Rice Pudding recipe will have you ready for the holidays. Thank you Yummy Healthy Easy

¾ cup long grain rice
1½ cups water
1½ cups International Delight Nog
⅛ tsp. salt
2 Tbsp. sugar substitute, such as Truvia (or 4 Tbsp. sugar)
½ cup milk
1 egg, beaten
⅓ cup raisins
½ tsp. vanilla cinnamon & nutmeg, for serving

• In a saucepan, heat 1½ cups water to boiling. 
• Add in rice. 
• Cover and cook on low for about 20 minutes, until the water is absorbed and the rice is tender.
• Measure out 1½ cups of the cooked rice and place it in another clean saucepan. 
• Add in the eggnog, sugar and salt.
• Cook, stirring frequently, for about 15 minutes on medium-low heat, or until the mixture is creamy and thickened.
• Add milk, beaten egg and raisins. 
• Cook for a few minutes, stirring frequently (this is important because the egg will cook in the mixture and you don't want that!) until creamy. 
• Take off heat and add in vanilla.
• Serve immediately with a sprinkling of cinnamon and nutmeg. 

Eggnog Bread

Light and moist eggnog bread drizzled with an eggnog glaze. Soft, moist and delicious. Thank you Yummy Healthy Easy

2¼ cup all­purpose flour 
2 tsp. baking powder 
¼ tsp. ground nutmeg 
¼ tsp. ground cinnamon 
½ tsp. salt 
4 Tbsp. unsalted butter 
2 Tbsp. light vanilla yogurt 
½ cup Truvia Baking Blend (or 1 cup sugar) 
1 cup lowfat eggnog 
1 tsp. vanilla extract 
2 eggs, beaten 
1 cup powdered sugar 
2­3 Tbsp. lowfat eggnog 
splash of vanilla extract

• Preheat oven to 350ºF. 
• Spray a large loaf pan with cooking spray and set aside.
• In a medium sized bowl, mix together all the dry ingredients: flour, baking powder, nutmeg, cinnamon, and salt.
• In a mixing bowl, blend together butter, yogurt and Truvia until creamy. 
• Add in vanilla and eggnog and then the eggs.
• Blend in the dry ingredients until combined and then pour into prepared pan.
• Bake for 40-60 minutes, until toothpick comes out clean. 
• Cool for 15 minutes, remove from pan and let cool completely on a wire rack.
• For glaze: mix together powdered sugar, eggnog and vanilla. 
• Drizzle over the top of the eggnog loaf. 

Eggnog Cranberry Bread

A lovely Christmasy recipe from My Biscuits are Burning

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog
1/2 cup salted butter, melted
1 teaspoon vanilla
3 cups fresh cranberries

• Preheat oven to 350 degrees F. 
• Grease the bottom and 1/2 inch up the sides of 4 mini loaf pans (5.6x3x2) or a 9x5x3 inch loaf pan.
• In a large bowl, whisk together flour, baking powder, salt and nutmeg. 
• Make a well in the center of the flour mixture and set aside.
• In a medium bowl, combine the eggs, sugar, eggnog, melted butter and vanilla. 
• Add egg mixture to the flour mixture and stir until just moistened (batter may be lumpy). 
• Fold in cranberries.
• Spoon batter into the prepared pan(s). 
• Bake mini loaves on a baking sheet for 30-40 minutes. 
• Check by inserting a toothpick into the center of the loaves--it should come out clean. 
• If using one large bread pan, bake for 45-55 minutes and check for done-ness. 
• Cool in the pan on a wire rack for 10 minutes. 
• Remove from pan and  cool completely on a rack.

Eggnog Coffee Cake Muffins

The streusel and eggnog glaze make these muffins extra special! They are perfect for Christmas morning! Thank you Two Peas and Their Pod

For the Streusel:
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.
• First make the streusel topping. 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. 
• Serve and enjoy

Eggnog Cheesecake Cake

Creamy, and spicy, and delicious. Thank you Shugary Sweets

 

For the Cakes: 

3 egg whites, room temperature

3/4 cup buttermilk

3/4 cup unsalted butter, softened

1 3/4 cup granulated sugar

2 1/2 cup cake flour

1 Tbsp baking powder

1/2 tsp kosher salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground ginger

For the Cheesecake: 

2 pkg (8oz each) cream cheese,softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/4 cup sour cream

1/3 cup heavy cream

1/2 tsp rum flavoring

1/2 tsp nutmeg

For the Frosting:

1 cup unsalted butter, softened

1 1/2 tsp nutmeg

1 tsp rum flavoring

4 cup powdered sugar

1/4 cup low fat eggnog

For the Cakes: :

• In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
• In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. 
• Add in dry ingredients and mix until combined. 
• Slowly add in egg white mixture. 
• Beat in remaining buttermilk. 
• Bake in a 350 degree oven for 20-25 minutes.
• Remove and cool on wire rack. 

For the Cheesecake:

• Preheat oven to 325 degree. 
• Using a large roasting pan on the lower 1/3 of the oven, preheat the pan. 
• Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. 
• Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. 
• Meanwhile, boil several cups of water to use later.
• Beat cream cheese with sugar for 2-3 minutes until creamy. 
• Add in salt and egg, one at a time, beating well after each addition. 
• Beat in sour cream, heavy cream and remaining ingredients.
• Pour into prepared 9inch springform pan and place in center of preheated roasting pan. 
• Pour boiling water, slowly, into pan, until about one inch of water comes up the sides. 
• Bake cheesecake for 45 minutes. 
• Turn oven off and let cheesecake sit for an additional 30 minutes in oven. 
• Remove and cool completely.
• When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.

For the Frosting:

• Beat butter for 3 minutes until fluffy
• Add in nutmeg, rum flavoring, powdered sugar and eggnog.
• Beat for an additional 3-5 minutes until fluffy. 

To assemble the Cake:

• Lay one spice cake on cake plate. 
• Top with cheesecake then second layer of spice cake. 
• Frost with eggnog frosting