Tag Archives: Christmas

Eggnog Cupcakes

Christmas Recipe Roundup

It has not been the most wonderful time of the year, not for our household. I look forward to Christmas all year long. I love the wrapping paper and the decorations, the carols and the movies, and (of course) the baking. But this year I wish the whole thing would just blow over.

The past week and a half have been a trying time for us, both physically and emotionally. From Dave and I contracting some mutant cold virus. To Harvey being diagnosed with struvite crystallizes (a potentially life threatening condition in male cats). To the very painful decision that it was in the best interest of both cats that Dennis be re-homed. We’ve known for a while that our apartment isn’t big enough for Dennis’s energy level, and he was attacking Harvey out of boredom (causing Harvey severe stress, which is a contributing factor in his condition)… Needless to say, I am not feeling my usual merriment. My heart is heavy, my chest is heavy, and I have no interest in eating or even more (or should that be “less”?) so baking.

That being said, I didn’t want you to think I have forgotten about the blog or closed up shop. So I decided to tempt your taste buds with a round up of my favorite Christmas posts from 2011 and 2012.

 

 

Butter Tart Squares {vegan}

Butter Tart Squares

 

Chocolate Eggnog Fudge {vegan}

Chocolate Eggnog Fudge

 

Cinnamon Latte Squares

Cinnamon Latte Squares

 

Eggnog Cupcakes

 

Eggnog Spritz Cookies

 

Grand Marnier Balls

Grand Marnier Balls (Gluten-Free)

 

Snowballs (Gluten-Free)

 

 

Peppermint Swirl Cookies

Peppermint Swirl Cookies

For (almost) as long as I’ve been baking for Christmas, I’ve been making a peppermint swirl cookie. It’s a relatively simple slice and bake cookie that’s seen many incarnations over the years, as I’ve improved it in appearance and ease of preparation. This year, though, I wanted to try something that was a little dressier but still embodied the peppermint swirl. Always feeling that piped cookies have a certain fanciness to them, I decided to try a technique that would pipe the white and green tones together.

To make these cookies as I have, you will need three piping bags. Two smaller ones (I used plastic sandwich bags with a corner cut off of each) and one large one, that the two smaller bags can fit into. You will also need a jumbo star tip.

 

What cookies do you bake every Christmas?

 

 

Peppermint Swirl Cookies

 

 

Peppermint Swirl Cookies

1 cup Margarine

1 cup Icing Sugar

1/4 cup Non-Dairy Yogurt

1 tsp Vanilla Extract

1 tsp Peppermint Extract

2 cups All-Purpose Flour

Green Food Colouring

Course Sugar (optional, for sprinkling)

 

Pre-heat oven to 350°F.

Beat the margarine until smooth and creamy. Measure the icing sugar, then sift into the margarine. Beat for about 3 minutes (don’t cheap out on the beating!), scraping sides as you go.

Add the yogurt, vanilla, and peppermint extract. Beat for another 1 or 2 minutes.

Mix in the flour.

Divide the dough in half. Tint 1 half with green food colouring, until desired shade has been reached.

Spoon the white and green doughs into separate small piping bags. Place the 2 filled bags into a larger piping bag, fitted with a jumbo star tip… Pipe a little dough until both colours come out.

Pipe cookies, 2 inches apart, onto an ungreased baking sheet, and sprinkle with sugar, if desired.

Bake for about 12 minutes, until set and bottoms are just turning golden.

Cool for 5 minutes on baking sheet, before transferring to wire rack.

Store layered between waxed paper.

Makes approximately 30 – 36 cookies.

 

 

Cinnamon Eggnog Roll

Cinnamon Eggnog Rolls

Last eggnog post of the year… Promise!

When I came up with the idea for these, I was thinking about two things… “I want to make cinnamon rolls”, and  “I should finish that carton of eggnog”. Who says we can’t have it all? :-)

Although it seems that a fair amount of nog goes into these rolls, the flavour is actually quite delicate. I bumped up the flavour using eggnog extract (which I’ve been loving this Christmas baking season!)… If you can’t get eggnog extract, not to worry. The rolls will still be deliciously cinnamony with the bonus hint of eggnog.

Make the night before and serve them Christmas morning… Or make a batch to treat yourself for all your hard work gift wrapping, card writing, and decking of the halls. Just remember to share a couple; Santa’s watching ;-)

 

 

Cinnamon Eggnog Roll

 

 

Cinnamon Eggnog Rolls

Dough:

1 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog), warm like a hot bath

1 tbsp Quick Rise Yeast

1/2 cup Canola Oil

3 tbsp Agave Nectar

1 tsp Apple Cider Vinegar

1/2 tsp Salt

3 – 3 1/2 cups All-Purpose Flour

Filling:

1/3 cup Margarine

3/4 cup Brown Sugar

2 tsp Cinnamon

1/2 tsp Nutmeg

Icing:

1 cup Icing Sugar

1/4 cup Vegan “Eggnog”

1/2 tsp Eggnog Extract (optional)

 

Prepare a 9 x 13 inch baking pan. I used parchment paper.

Place all the filling ingredients in a bowl and stir together until thoroughly combined.

In a large bowl, dissolve the yeast in the warm eggnog. Stir in oil, agave, vinegar, and salt. Add 3 cups of flour, one cup at a time, stirring until well incorporated. When dough becomes too stiff to stir, finish incorporating flour by kneading it in. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if necessary (takes about 5 minutes).

Immediately roll out the dough into a rectangle (approximately 21 x 16 inches). Spread the filling over the dough, roll up, and cut into 12 rolls. Place rolls in the prepared baking pan and let rise for 45 – 60 minutes, until rolls have doubled in size.

Pre-heat oven to 350°F.

When rolls have finished rising, bake for 20-25 minutes, until golden brown. Allow to cool for 15 minutes before icing and serving.

To make the icing: sift the sugar to remove lumps, then stir all the icing ingredients together until smooth.

Makes 12 rolls.

 

 

Eggnog Cupcakes

Eggnog Cupcakes

Being a shameless cake devotee, I try to work cake into every holiday. Christmas is no exception… Of course I know all about the Buche De Noel. A gorgeous centerpiece dessert! But let’s face it, to do one right takes time which is usually scarce come the 24th and 25th of December. So I’m going to make a suggestion. Cupcakes…. Obviously such an occasion requires something seasonal… Something festive… Something eggnog!

Instead of a big dessert finale, I like serving a dessert platter. I find it slows down dessert, extending the meal and the conversation. A mini version of these cupcakes, would fit perfectly on such a platter along side cookies and tarts.

 

 

Eggnog Cupcakes

 

 

Eggnog Cupcakes

1 1/2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Salt

1/3 cup Canola Oil

3/4 cup Sugar

6 tbsp Non-Dairy Yogurt

1 tsp Vanilla Extract

1/2 tsp Eggnog Extract

1/2 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog)

Eggnog Frosting

 

Preheat oven to 350°F and line muffin tin with paper cups.

Sir together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

Blend the oil, sugar, yogurt, and extracts until thoroughly combined. Beat in the flour mixture in 3 or 4 additions, alternating with the vegan “eggnog”.

Divide the batter evenly between the muffin wells. Bake for 15-20 minutes, until an inserted toothpick comes out clean. Cool in tin for 5 minutes before transferring to rack.

Frost after cupcakes have completely cooled.

Makes 12 cupcakes.

 

 

Chocolate Eggnog Fudge

Chocolate Eggnog Fudge

Years ago, I came across a recipe for eggnog fudge. It sounded so festive and delicious, I had to try it… The verdict: it was awful. The texture was fine and all, but it was painfully sweet… I was forever enamored, though, with the idea of eggnog fudge.

Fast forward to this summer, when I stumbled upon Kraft’s Fantasy Fudge. It seemed simple enough so I gave a try at veganizing it. The fudge turned out perfect and got rave reviews from my tasters… Except for the nuts. Apparently, many people don’t like nuts in their fudge… Anyway, the experience rekindled my interest in playing around with fudge, especially of the eggnog variety.

I was so happy with the simplicity of the Kraft fudge, that I decided to use that as my base. I switched the evaporated milk for vegan “eggnog” and used unsweetened chocolate to cut back on the sweetness… Delicious! Rich chocolate flavour with yummy eggnog undertones. Big thumbs up came from my #1 critic (Dave) :-D

My recipe calls for eggnog extract, if you cannot find any then substitute with vanilla. I do recommend trying to find the eggnog though, as it makes for a much bolder flavour. It can be found in specialty cake making shops or online.

 

 

 

 

 

Chocolate Eggnog Fudge

1 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog)

3 cups Sugar

3/4 cup Margarine

12 oz (340 g) Unsweetened Chocolate, chopped

7 oz (198 g) Suzanne’s Ricemallow Creme

1 tsp Eggnog Extract

1/2 tsp Rum Extract

 

Line an 8-inch square baking pan with tinfoil and lightly grease.

In a large heavy saucepan bring the eggnog to a simmer, stir frequently. You are reducing the liquid to 2/3 cup, so remeasure periodically to check your progress (it took me about 10 minutes).

When eggnog has been reduced to 2/3 cup, add sugar and margarine. Bring to a full boil (will continue to bubble even when stirred), stirring frequently.

Reduce heat to medium and boil for 5 minutes, stirring frequently.

Remove from heat and stir in chocolate, until melted.

Add ricemallow creme and extracts. Mix well.

Pour into baking pan and cool at room temperature.

Slice into 1 inch squares (I chilled the fudge in the refrigerator for a couple of hours before slicing).

Enjoy!