Frozen Eggnog Pie

This light and creamy no-bake dessert will hit the spot for any eggnog lover! Originally the recipe I tried said to chill not freeze the pie which resulted in a soupy concoction. So make this one ahead of time, pop it in the freezer and serve frozen.

Ingredients:

1 ready-made graham crumb pie crust

1 - 153g (6 serving size) instant vanilla pudding mix

1 1/2 cups eggnog

2 cups Cool Whip

1/2 tsp ground nutmeg, divided

Whip eggnog and pudding mix together for 2 minutes then fold in the Cool Whip and 1/4 tsp nutmeg.

Pour into prepared crust and sprinkle the remaining nutmeg on top. Cover and freeze a minimum of 5 hours.

When ready to eat, cut from frozen and serve topped with whipped cream or more Cool Whip.

Serves 8

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Eggnog Bundt Cake

This festive holiday dessert is a tender, rich cake inspired by the flavours of eggnog.

Ingredients:

1 - 15 oz (432g) golden cake mix

1 - 3 oz (90g) instant French vanilla pudding

1/2 cup eggnog

1/2 cup light sour cream

4 eggs

1/4 cup vegetable oil

1 tsp nutmeg

1/4 cup water

baking spray

Pan coating:

1/3 cup sugar

1 1/2 tsp cinnamon

Frosting:

1/4 cup butter, at room temperature

1/2 tsp rum extract or vanilla

1/2 tsp nutmeg

1/8 tsp sea salt

2 - 2 1/2 cups icing sugar

1/4 cup eggnog (add just enough to make the frosting slightly pourable, a little more a little less)

Thoroughly spray your bundt pan with a flour and oil baking spray. Then combine the pan coating and evenly dust the pan. Reserve leftover coating. 

In a large bowl mix the cake mix, dry pudding mix and nutmeg. Add eggnog, sour cream, eggs, vegetable oil and water and beat until smooth. Pour into prepared pan and tap pan once on the counter. Sprinkle reserved pan coating on top.

Bake in a 350°F oven for 35-40 minutes or until a cake tester comes out clean. Rest 10 minutes before turning out to cool completely on a rack.

For the frosting, cream the butter then add rum extract, nutmeg and salt. Alternate adding the eggnog and icing sugar, 1 cup at a time, until the right consistency is achieved. The frosting should be thick, pourable if that makes sense. You don't want the frosting running down the sides, just sitting on top like a cloud. Place the cake on a serving platter and spoon the frosting on top.

You can swirl it and add sprinkles and candy decorations if you like. Remove from refrigerator 1 hour before serving.

Serves 12-16

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Chocolate Chip Eggnog Blondies

Classic blondies go Christmas in this dense cake, brownie-type square.

Ingredients:

1  cup flour

1/2 tsp baking powder

1/2 tsp nutmeg

1/4 tsp cinnamon

1/2 cup butter, at room temperature

3/4 cup brown sugar

1 egg

1/2 cup eggnog

1/3 cup chopped walnuts

1/3 cup mini chocolate chips

3 tbsps red and green sprinkles

Whisk the flour, baking powder, nutmeg and cinnamon together. In another bowl cream the butter and brown sugar together, then add the egg and eggnog. Now add the wet to the dry ingredients and mix just until combined. Stir in the walnuts, chocolate chips and 2 tbsps of sprinkles.

Spoon the batter into a greased 8 X 8" baking pan and top with the remaining 1 tbsp of sprinkles. Bake at 350°F for 30-34 minutes or until a cake tester comes out clean and the cake has come away from the sides of the pan.

Cool in pan on rack before removing to cut.

Some people like the center squares with no crispy edges.

If you are one of those people you can trim off the edges so that all the squares are like center squares. But save the cutoffs, they are great taste testers!

Eggnog Cookies Three Ways

This recipe made 119 cookies, so I finished them in 3 different ways.  Chocolate drizzle with walnuts, chocolate thumbprint with various toppings and pecan with eggnog frosting. It makes a very light cookie, so be careful you might not realize how many you're eating!

 Ingredients:

• 1 1/2 cups shortening
• 1 1/2 cups sugar
• 2 egg
• 2 tsps vanilla
• 1 cup eggnog
• 1 1/2 tbsps rum extract
• 5 cups all purpose flour
• 2 tsps baking soda
• 2 tsps cinnamon
• 1 tsp cream of tarter
• 1 tsp nutmeg
• 1/4 tsp ginger

Sugar Mixture

• 1/2 cup sugar
• 1/2 tsp nutmeg

Place shortening and sugar in bowl and cream until fluffy. Add the rest of the wet ingredients and mix until well combined.

Roll into balls, dip in sugar mixture and place on cookie sheet.

Press  some of them down with a fork. These will be for the drizzle cookies.

For thumbprint cookies make an indentation with your thumb, or finger or even the end of a wooden spoon.

Bake 350F for 12 minutes. Let cool. 
When you take them out of the oven, re-press the center slightly for the thumbprint cookies.

For the thumbprint cookies melt some chocolate chips and spoon into indentations. Have your toppings at hand, ready to drop onto the warm chocolate as you go. I used dried cranberries, slivered almonds, coloured sprinkles and walnuts.

To melted chocolate chips (approx. 1/2 cup) I added 1/2 tsp of shortening.  Mix until melted together.  While still warm drizzle from a spoon over top of fork-flattened cookies. Sprinkle chopped walnuts on top while chocolate is still warm and sprinkle some of the leftover sugar/nutmeg mixture on top of that.

Finally I creamed 3 tbsps of butter with 4 tbsps of eggnog.  Add 1/2 cup of brown sugar and 1 cup of icing sugar, mixing well between several additions.  This mixture frosted about 36 cookies. Cap them off with a pecan half.

How will you decorate and finish yours?