Double Dipped Eggnog Glazed Baked Donuts

It appears I've been on a little bit of an eggnog kick lately. 

Though I have a very good reason why, I honestly never drink it.

 I get so excited to see anything christmassy at the grocery store every year, that I don't care what it is, no matter if I like it or not I will buy it just for the nostalgia of the holidays.....i.e. Pumpkin spice creamer, canned pumpkin puree, gingerbread tea, eggnog and even fruit cake (okay I lied about the fruit cake, I will still not eat that) 

Even though I only like eggnog for the first 2 sips.  I don't want to see it go to waste, so why not incorporate eggnog in all my favorite recipes. 

Double Dipped Eggnog Glazed Donuts

Adapted from  Food.com

Yields: 18 Donuts

Ingredients

 1/2 cups + 2 tablespoons butter at room temp

1 1/4 cups sugar

2 eggs

3 cups flour

4 1/2 teaspoons baking powder

1/2 teaspoons salt

1/2 teaspoons nutmeg

1 teaspoon cinnamon

1 cup milk

Directions

- Preheat oven to 350 degrees 

- In a electric mixer, combine the soften butter and sugar together, mix for 2-3 minutes

- Add the eggs and mix until blended

- In a separate bowl combine the flour, salt, baking powder, salt, nutmeg, and cinnamon

- Add the dry ingredients to the wet mixture and mix until combined

- Add milk to the batter and mix, the dough should start getting thick and slightly sticky

- Using a donut pan, lightly grease the pan with pam or butter, spoon your batter into a pipping bag, snip a hole in the bottom and pipe the batter into each donut mold about half way full

- Bake for 14 minutes or until a toothpick inserted in the middle comes out clean

Eggnog Glaze

Ingredients

1/3 cup butter

4 tablespoons eggnog

2 cups powdered sugar

*Double the recipe to glaze all donuts

Directions

Melt the butter in the microwave, add the powdered sugar and eggnog and mix until all the sugar is dissolved  dip you half of you cooled donuts in the glaze.  Let stand for 10 minutes and dip again. or using a large spoon, drizzle the second coating over the donuts. 

I link up to these fun parties and entered my recipe into the Shine Supper Club Holiday treat contest. 

Eggnog Fudge

This Christmas its all about the edible gifts.  I'm going to take a couple of days off work to whip up batches of cookies, candies and fudge for my family back in Oregon and my in-laws in NewYork.  Though before I just whip up a batch of something I have never made before I have to do a test batch to make sure its worthy enough to be shipped out to my family and friends.

                           

So this was my test batch for a delight eggnog fudge that incorporates eggnog, white chocolate and marshmallow creme.  The fudge was pretty easy to make, I think from start to finish it took about 15 minutes.  The fudge had a great eggnog flavor and consistency. My co-workers thought it was delicious and tasted just like eggnog, though they requested a little more rum added next time ;)  The next batch will be added to my DIY tab since this test batch was a success.



Eggnog Fudge

Ingredients

1 3/4 cups granulated sugar
1/2 cup butter
3/4 cup eggnog
11 oz bag of white chocolate chips
1/2 teaspoon nutmeg
7 oz jar of marshmallow creme
1 teaspoon rum or rum extract

Directions

- Line a 8x8 or 9x9 square pan with foil and let some extra hang over the side. Butter the foil or use pam.
- in a 3-quart saucepan combine sugar, butter and eggnog on high heat.  Bring to a rolling boil, stir the mixture constantly. Continue boiling 8-10 minutes over high heat or until candy thermometer reaches 234 F.
- Using a wooden spoon, work quickly to stir in the white chocolate chips and nutmeg until chocolate is melted and smooth.  Stir in marshmallow creme and rum.  Beat until well blended and than pour into prepared pan.  Sprinkle a little ground nutmeg on top.  Let stand at room temp until cooled or place in the refrigerator for 2 hours to speed up the process.
- When completely cooled, cut into squares and store in an air tight container.


*Recipe Adapted from recipe girl.

Gingerbread Cupcakes with Eggnog Buttercream

I've had the hardest time finding the perfect buttercream...until now!
I think I just found my go to frosting for cupcakes. I never tried a cooked frosting before, I initially thought it was too much work.  But after making another batch of powdered sugar frosting that I decided to throw away... again, I figured it was time for a change and  go outside my comfort zone.

I have to say I'm really happy I did, the cooked buttercream frosting came out smooth and creamy like whipped cream and it had a great pipping consistency.  Plus it wasn't overly sugary like you can get with powdered sugar frostings.  I will diffidently be using this recipe as my go to and can't wait to try more flavors.

Gingerbread Cupcakes with Eggnog Buttercream
Recipe from Taste of Home

Ingredients

1/2 cup butter
1/2 cup packed brown sugar
1 egg
1/2 cup water
1/2 cup molasses
1 1/3 cup flour
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Eggnog Buttercream
Adapted from Can you stay for dinner?

Ingredients

1 cup eggnog
5 tablespoons flour
1 teaspoon vanilla extract
1 cup butter at room temp
1 1/4 cup sugar (not powdered sugar)

Directions

-Preheat oven to 350 degrees and fill a cupcake tin with paper liners
- In a electric mixer cream together the butter and brown sugar until light and fluffy about 3 minutes.
- Beat in the egg and then the water and molasses
- In a separate bowl combine your dry ingredients flour, baking soda, powder and spices
- Add your dry mixture to the electric mixer with your wet mixture and beat on medium until combined about 2 minutes.
- Fill cupcakes liners 2/3 full and bake for 20-25 minutes. (mine took 22 minutes) or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely.

Buttercream Directions

- In a medium saucepan, whisk 1 cup of eggnog with 5 tablespoons flour. Heat over medium until the mixture starts to bubble, whisk constantly. Continue to stir until the mixture starts to thicken, it will soon thicken to the consistency of cake batter. After about 7 minutes of whisking remove the mixture from the heat and add your extract.  Transfer the mixture to a heat proof bowl and let the mixture cool completely to room temperature. (I let it sit for about 30 minutes, stirring the mix every 10 minutes to release the heat)

- In your electric mixer cream together the butter and sugar on medium high for 3 minutes the mixture should be light and fluffy and white in color. You want the sugar to be completely incorporated in the butter.

- Make sure that your milk/flour mixture is completely cooled and add it to the butter and sugar. (you don't want the milk/flour mix to be warm or it could melt the butter).  Beat all ingredients together for 1 minute on high speed, scrapping down the side of the bowl halfway, until smooth and blended. The frosting should be light and fluffy like whipped cream.

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