Cranberry Fizz

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Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.I’m a huge fan of easy cocktails. When I go to a fancy bar and look at the amazing combinations of flavors and bizarre concoctions they come up with, I realize the drinks I make at home simply can’t compare. What I do make, however, are simple drinks that taste good. What more do you need, really?

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love. If you want a fancy drink with black walnut bitters and habanero infused absinthe, you’re best bet is to visit any of the trendy bars in Portland, Oregon. You’ll never see me come up with something crazy like that. What you will see are drinks like this Cranberry Fizz.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.This tart and tasty cocktail starts with 100% cranberry juice, fresh orange juice, and sugar. I basically make a simple syrup by cooking these things together, but I take it a step farther and continue cooking until I end up with a thick ruby red syrup.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.You can turn this into a non-alcoholic mocktail like I did for my kids by just mixing this syrup with sparkling water, or in my case sparkling cranberry lime water. That, all by itself, is downright delicious. If you’re looking to make a cocktail, however, an ice cold shot of vodka does the trick.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.Just to make this drink extra pretty, I love freezing fresh cranberries in ice cubes. When you add a few cranberries and only fill the ice cubes wells half way up and let them freeze, you can top them with more water and freeze in order to get the cranberries to get frozen in the middle. Enjoy!

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.

Cranberry Fizz
 
Prep time
Cook time
Total time
 
Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.
Author:
Recipe type: Drinks
Yields: 2 drinks
Ingredients
  • 1 cup unsweetened cranberry juice
  • 1/2 cup granulated sugar
  • juice from one orange
  • 2 shots vodka
  • 12 ounces sparkling water
Instructions
  1. In a medium saucepan over medium heat, combine cranberry juice, sugar, and orange juice and cook until reduced by half while swirling occasionally, about 15 minutes.
  2. Store in refrigerator until ready to use.
  3. To make cocktail, combine sweetened cranberry syrup with vodka. Mix well. Divide between two ice filled glasses. Top with sparkling water.

Fruity, tart, and sparkling cocktails are always so refreshing and this Cranberry Fizz, spiked with vodka, is an easy drink you’re sure to love.
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Homemade Peppermint Patties

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With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

Day 8 of my 12 Days of Holidays Treats series already? Wow!

12 Days of Holiday Treats | Self Proclaimed Foodie

The funniest thing I have to say about this recipe is this: When I asked my husband if he wanted to try one, he made an ugly face and said “I don’t like peppermint patties”.  Then, later on he must have forgotten what I had made because he ate one and said “Those are really good”. So typical.

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

The funny story I have to go along with this recipe has to do with my video. We recently got into making food videos because all the cool kids are doing it. We’ve been trying really hard to knock out two videos a week – one for an old recipe and one for a new recipe. Well, this week our new recipe was these peppermint patties. Having never made them, I just assumed they’d be really easy so they’d be a perfect choice for making a video. Well, these are quite easy to make, but the chocolate part took a wee bit of finesse. You see, the first time I tried dipping one of the peppermint slices, it was at room temperature. If you put a room temperature mixture of powdered sugar, butter, and cream into a bowl of warm chocolate, what do you think happens? Well, if you guessed that it melted, you’re smarter than I am. I lost about three casualties to the warm chocolate bath before I figured I had to try a different method. I ended up going with the piping method, which ended up being quite the catastrophe off camera as well because we lost the tip somewhere in the bag and melted chocolate flowed freely everywhere. Sort of funny, mostly not funny, now that I look back. Long story short, we figured out how to successfully coat them in the chocolate and I also managed to make a couple other recommendations in the recipe if you need alternative methods. Either way, these little bite sized chocolate peppermint bombs are pretty much to die for and the homemade version blows anything pre-packaged out of the water!

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

Homemade Peppermint Patties
 
Prep time
Cook time
Total time
 
With only a handful of ingredients, you can make your own bite sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!.
Author:
Recipe type: Dessert
Yields: 2 dozen
Ingredients
  • 2 1/4 cups powdered sugar
  • 2 tablespoons softened butter
  • 2 teaspoons peppermint extract
  • 2 tablespoons heavy cream
  • 12 ounces dark chocolate
  • 1 tablespoon butter
  • optional: crushed candy canes
Instructions
  1. Combine the powdered sugar, butter, peppermint extract, and heavy cream. Mix them with a stand mixer and paddle attachment or a hand mixer until the mixture comes together. You may need to use your hands to form the final sugar dough.
  2. Over a long sheet of plastic wrap, form the peppermint dough into a long log, wrap tightly, and refrigerate for at least an hour.
  3. When ready to make the candy, combine the chocolate with the butter in a bowl and microwave at half power for one minute at a time, stirring in between each minute, until the chocolate is melted.
  4. Slice the peppermint dough into 1/4 inch thick rounds. Lay out a piece of wax paper to put your finished patty on.
  5. I found three ways to successfully coat them in chocolate without having them melt in the bowl of chocolate. First, you can pipe the chocolate onto the wax paper, add the peppermint slice, pipe more chocolate on top, and then use a toothpick to spread if needed. Second, you can freeze the individual slices and then dip in the chocolate. Third, you can allow the slices to sit out until they dry a bit and then dip them.
  6. While chocolate is still wet, sprinkle with crushed candy canes.
  7. Store in airtight container or storage bag. Freezes well.

Recipe adapted from Oh Nuts

With only a handful of ingredients, you can make your own bite-sized chocolate covered Homemade Peppermint Patties which are perfect for the holidays!

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Challah Bread

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Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

My brother-in-law is Jewish and he and my sister always make fun of me for the what I pronounce Challah. Rightfully so, because I pronounced it as I read it with the “cha”.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

Challah is a special Jewish braided bread eaten on Sabbath and Jewish holidays.  According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. That’s a lot of bread.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

There is something about making homemade bread that I find completely soothing. Much like pressure washing my driveway, its a time consuming but incredibly satisfying task. I tend to make homemade yeast bread, the kind that requires kneading and rising and punching and more rising, when I am most stressed in life and my to-do list shouldn’t allow anything close to homemade bread.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

The truth of the matter is, bread like this really doesn’t take much time from you actively working on it. It does require a lot of time, but most of that is when it rises. Plus, braiding six pieces of dough together is mighty satisfying.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

I had never made challah before and was relatively impressed with myself. A six-piece braid really isn’t all that complicated but you might be able to see that as I got more confident in the braiding process, the braid got a little tighter as I made my way down. I might just try doing this with my daughter’s hair if I can get another pair of hands in there to help.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

There’s nothing quite like the aroma of fresh baked bread, and challah is fantastic when shared around the dinner table, sliced up and served as toast with breakfast, or when made into a french toast casserole. You should definitely try making a loaf this season!

You may also want to try my Baked Challah French Toast – its a fantastic overnight breakfast casserole!Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

Challah Bread
 
Prep time
Cook time
Total time
 
Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.
Author:
Recipe type: bread
Yields: 1 loaf
Ingredients
  • 1 T (.25 ounce packet) active dry yeast
  • 1 cup lukewarm water
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup honey
  • 2 large eggs
  • 1 large egg yolk (reserve the white for the egg wash)
  • 1/4 cup vegetable oil
Instructions
  1. Sprinkle the yeast over the water in a small bowl. Swirl gently to dissolve. If a thin frothy layer does not form, your yeast might no longer be active.
  2. In the bowl of your stand mixer, mix together 4 cups of the flour and the salt.
  3. Add the honey, eggs, yolk, and oil and mix with a spoon to form a shaggy dough. Pour the yeast mixture over the egg slurry and mix until combined.
  4. Using the dough hook attachment, knead the dough on low speed for 6 to 8 minutes. If the dough seems very sticky or does not create a smooth ball that pulls away from the sides of the bowl, add flour a spoonful at a time until it is just in between sticky and dry. Stop kneading the dough when it is soft, smooth, and holds a ball-shape.
  5. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. My house is always cold so I like to preheat the oven to 200 degrees F, turn it off, and crack the door. I allow the dough to rise in the warm oven. Let the dough rise until doubled in size, 1 to 2 hours depending on how warm the environment is. Punch the dough (this is the best part!).
  6. Divide the dough into six equal pieces. I did this by weighing the dough, dividing by six, and ensuring each piece was roughly the same size. Roll each of the six pieces to equal lengths, 12-15 inches long. They will try to shrink back so give them the occasional pull. Make them a bit smaller on the ends.
  7. To braid the dough, squeeze the ends together on one side. Spread out all six ropes. Always starting from the rope on the far right side, pull it over two strands, under the third, and then over the last two strands. Reposition all of the dough ropes such that you can repeat this pattern, again using the rope that's on the far right hand side. Repeat this weave until the entire loaf has formed and then sqeeze the ends together to seal. Tuck both ends on both sides of loaf underneath. You can either freeze the dough at this point or continue below to cook.
  8. Line a baking sheet with parchment and transfer the loaf on top. Dust the loaf with a little flour and loosely cover it with plastic wrap or a clean dishcloth. Place the pan somewhere warm and away from drafts and allow it rise until about an hour.
  9. Preheat oven to 350°F. Mix the remaining egg white with about a tablespoon of water and gently brush the entire surface of the loaf, taking care not to deflate.
  10. Bake for 25 to 35 minutes, rotating the pan halfway through cooking, until the loaf is deeply browned in color.
  11. Allow the loaf to cool on a cooling rack until just barely warm. Store in air tight container.
Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.
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Brown Sugar Pecan Cookies

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Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Welcome to day 7 of my 12 Days of Holiday Treats series!

12 Days of Holiday Treats | Self Proclaimed Foodie

That means we’re more than half way done and I’m happy to say that I have actually completed all twelve of the recipes. I have yet to edit all the photos and write the posts, but at least everything is made and is ready to be packaged up and shipped off to my relatives. Christmas cards? Check. Cookies? Check. And its not even December. Woohoo!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Today I’m sharing with you these amazing cookies. The most important thing that I can tell you about these cookies other than about how incredibly good they taste, is that they flatten out when cooking. Beware! There is something you can do to prevent this, however. I cooked these in three different batches so I know exactly what works best. First, I love to bake on stone but also have a very large metal baking sheet and often use both when I cook so I can determine which works best with either recipe. The metal sheet works best with this recipe because it gets hot faster. With a stone, it heats up at the same rate as your cookie. that’s perfect if you want a golden cookie top and bottom, but not if you want your cookie in and out of the oven as quick as possible.

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

Second, you want your dough COLD. The colder it is, the less it will spread. The batch that I put in the oven after the dough had come to room temperature completely flattened out. You may even want to consider rolling your balls and popping them in the freezer for 5 minutes prior to cooking. I did this and it worked great!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

One of the things I really love about these cookies is that the cookies, themselves, aren’t very sweet. In fact, they’re rather boring except for being incredibly soft. But, when you top them with that warm brown sugar frosting that immediately sets with a beautiful sheen, everything instantly becomes right in the world. The final product is a gorgeous simple and classic cookie that everyone will love!

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

 

Brown Sugar Pecan Cookies
 
Prep time
Cook time
Total time
 
Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!
Author:
Recipe type: Dessert
Yields: 3 dozen
Ingredients
Cookies:
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped pecans
Brown Sugar Frosting
  • 1 cup packed brown sugar
  • 2/3 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 2 cups confectioner's sugar
Pecan halves or chopped pecans for garnish
Instructions
  1. In a medium bowl, combine flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy (several minutes). Add the egg and vanilla and beat until combined.
  3. Mix in the dry ingredients until just combined. Stir in the chopped pecans. Cover the dough and refrigerate for at least one hour.
  4. Once the dough is chilled, preheat your oven to 350 degrees F.
  5. Shape the dough into 1-inch balls and place two inches apart on a cookie sheet lined with parchment paper. Cookies will flatten out while cooking if the dough isn't VERY cold. You may also choose to create your dough balls and freeze 5 minutes prior to baking. These also cook best on a metal baking sheet as opposed to stone. Bake for 10 minutes or until set. The cookies should just start to lightly brown. Allow to cool on baking sheet for 5 minutes before transferring to cooling rack.
  6. Meanwhile, prepare your frosting. In a pot over medium heat, combine the brown sugar and milk. Bring to a boil and boil for about 3-4 minutes, stirring constantly. Remove from heat and stir in the butter and salt.
  7. Then, stir in the confectioner's sugar. Whisk or beat with an electric mixer until smooth. The frosting will firm up as it cools.
  8. Add about 1 tablespoon of frosting to each cookie. You must work quickly while the frosting is hot as it will immediately set. If it starts to not look so pretty when you add it to the cookies, heat it slightly to bring it back to the consistency you like. Top with a pecan half.
  9. Store the cookies in an air tight container once fully cooled and the frosting has set.

Recipe adapted from Southern Living.

Super soft Brown Sugar Pecan Cookies with a brown sugar frosting are an easy to make treat perfect year round, or for the holidays, that everyone will love!

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Eggnog Fudge

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The holidays just aren’t the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.

The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.

Day 6 of my 12 Days of Holiday treats already? Its not even December yet! Trust me, I’m not normally this prepared. Except when it comes to food. Food rules my life in the best way possible.

12 Days of Holiday Treats | Self Proclaimed Foodie

Every year I make some kind of fudge during the holidays. First year was my five minute fudge that was wildly popular and even mentioned on The Tonight Show! Next year was my Easy Brown Butter Pecan Fudge which arguably may have been the best thing I’ve ever made. I was all about browned butter that year. This year I present to you eggnog fudge. Kinda perfect for Christmas, dontcha think?

The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.

You ever look on the back of a marshmallow creme jar and there’s a fudge recipe?  Its a very popular recipe that has been around for years and years that basically tells you how to make fudge with sweetened condensed milk, marshmallow creme, and chocolate. This recipe basically uses that one as a starting point but I also referred to my friend Jaime Lyn of I Heart Naptime because she made a beautiful Eggnog Fudge. The end result was this rather easy to make holiday calorie cube, as I like to call it!

The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.

Besure to scroll past the recipe below to see all of my holiday treats from 2014 and 2015. Warning – very high sugar and fat content below!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

 

Eggnog Fudge
 
Prep time
Cook time
Total time
 
The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.
Author:
Recipe type: Dessert
Yields: 100 pieces
Ingredients
  • 2 cups sugar
  • 1/2 cup butter, cut into small pieces
  • 3/4 cup eggnog
  • 11 ounces white chocolate chips
  • 1 (7 ounce) jar marshmallow creme
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
Instructions
  1. Line an 8 inch square pan with parchment paper. Set aside.
  2. In a medium sized pot over medium high heat, combine sugar, butter, and eggnog. Allow to come to a full boil while stirring to avoid scorching until the mixture reaches 234 degrees F. As soon as the mixture hits temperature, remove it from heat and stir in the white chocolate until it has fully melted. Add the marshmallow creme, vanilla extract, and nutmeg and stir until smooth.
  3. Immediately pour into prepared pan and allow to fully cool at room temperature. When ready to cut, transfer to a cutting board and use a sharp knife to cut into 10x10 rows. You can soak the knife in a glass of hot water and wipe clean in between cuts, if desired.
  4. Store in an airtight container in the refrigerator or freeze. Best if eaten within three weeks.

The holidays just aren't the same without homemade fudge, and this Eggnog Fudge made from a traditional recipe is a sweet and easy Christmas dessert.

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Salted Mocha Caramels

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Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Whoa – we’re on day 4 of 12 of my treat marathon and its not even Thanksgiving yet! I’m not normally this prepared. Don’t let me fool you – I will be scrambling to make the rest of my holiday recipes over Thanksgiving weekend.

12 Days of Holiday Treats | Self Proclaimed Foodie

Oh salted mocha caramels. Where have you been all my life? Seriously, where? You have everything my tastebuds desire – coffee, chocolate, sugar, fat, and a touch of salt. I mean, what more could a girl ask for?

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Yesterday I talked about how I’ve overcome my fear of boiling sugar. That being said, you might find a trend in this year’s holiday treats. Yup – more candy than cookie recipes. Don’t get me wrong, its hard to be the perfect trifecta of sugar + flour + butter, but I’m slowly learning that there are many gluten free delights that are just as good, if not better. Don’t worry, there will still be some cookie recipes. I’ve already posted one and a I have a couple more on the way. But this year’s Christmas box will be about 2/3 candy and 1/3 cookies. I wonder if my hypercritical younger sister will give me praise or condemnation for this dramatic change in holiday tradition. I’ll be sure to report back.

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

I have found that making your own homemade caramels are one of the best things a person can do. First, eating caramel that is super fresh will change your life. Second, creating perfect caramel without inflicting a major burn to you or the persons around you, as well as making caramel that is not under or overdone, should be considered a personal milestone in one’s life. Third, caramels of this quality are pretty freaking expensive. Don’t believe me? Just go to a place like Whole Foods this time of year and find some artisan caramels. You’ll have to decide whether you want to buy the caramel or feed your family dinner that night. And lastly, people are pretty darn impressed when they open up that little wax paper bundle, pop this treat into their mouth, and marvel at the fact that you actually made it. All by yourself. In your own kitchen. Impressive.

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

These are definitely different than regular caramels. They are darker. They are richer. They are more intense. I was about to throw in one of those “I like my caramels like I like my men” jokes but I’m guessing you were already anticipating that. Bottom line, if you make one naughty treat this year, it should be these. However, I will likely say that about everything I make this year because my blog contributes to my cooking narcissism.

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!

Be sure to scroll past the recipe to feast your eyes on all the holiday treats I’ve made over the last couple of years!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Salted Mocha Caramels
 
Prep time
Cook time
Total time
 
Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!
Author:
Recipe type: Dessert
Yields: 100 caramels
Ingredients
  • 1 cup heavy cream
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon instant espresso or espresso powder (I used two Starbucks Via packets)
  • 4 ounces chopped bittersweet or dark chocolate, finely chopped
  • 3 tablespoons unsalted butter, cut into pieces
  • 1-1/8 cups sugar
  • 5/8 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon flaked salt (like Maldon's)
Instructions
  1. Line an 8" square pan with parchment paper. Set aside.
  2. Combine the cream, vanilla extract, and espresso powder in a medium-sized saucepan and heat while swirling until scalding. As soon as the mixture starts to bubble and appears to coat the bottom of the pan, you'll know its done. Remove from the heat, add the chopped chocolate and allow to sit for a minute to allow it to melt. Then, stir until it turns into a completely smooth mixture. Stir in the butter.
  3. Using a medium to large (at least 4 quart) pot, combine the sugar, corn syrup, and water in this large saucepan and stir to combine. Heat mixture over medium heat until the sugar melts and then increase heat to high to bring the mixture to a full boil. You may occasionally swirl the mixture but do not stir. You may also use a brush to run water down the sides of the pot to wash down any crystals - this will eventually evaporate.
  4. You want to cook the sugar just until it starts to change color and take on more of a caramel color and smell. You'll notice a reduction in the bubbles at this point too. Remove from heat.
  5. To make the caramel, pour the chocolate cream mixture into the sugar, stir to mix, and add your thermometer to the pot. Bring to a boil over high heat and whisk constantly until it reaches 245°F. The moment it reaches temperature, pour it into your prepared pan. Do not scrape out anything that has stuck to the pan as it may have been overcooked.
  6. Allow the caramel to sit for about 10 minutes before sprinkling with salt. If its too hot, the salt will sink in. Start with a small amount and if it sinks, wait a bit longer to add the rest.
  7. Allow to caramel to cool completely at room temperature. Transfer to a cutting board and cut into small pieces. Wrap them individually in wax paper. If you cut the pieces and don't wrap fast enough, they will stick together, so you may want to cut just a few rows at a time.
  8. Store wrapped caramels in an airtight container at room temperature (or you may freeze) until you're ready to share.

recipe adapted from Wanna Come With

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles | Cherry Almond Thumbprints | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies | Salted Vanilla Bean Caramels | Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers | Mini Pecan Pie Bites | Eggnog Poundcake

Christmas Tree Corn Flake Treats | Devil’s Food Crinkles | Chewy Brown Sugar Cookies

 

Soft and chewy old fashioned Salted Mocha Caramels made with rich chocolate and coffee powder are a tasty candy treat perfect for the holidays!
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Hazelnut Brittle

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Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Welcome to day 3 of 12 of my holiday treat series. Sheesh… that’s going by fast. I supposed I’d better make the rest of my planned recipes!

12 Days of Holiday Treats | Self Proclaimed Foodie

This was my very first time making homemade brittle. Last year I was deathly afraid of boiling sugar. This stemmed from a tragic boiling sugar accident from when I was a youngster and my sister accidentally (or so I assume) draped a loaded spoon of boiling sugar above my hand, leaving a trail of burnt flesh in its wake. We were gluing homemade gingerbread houses together. I’m pretty sure that hurt more than child birth. Hence, I was afraid of boiling sugar, especially once it got past the boiling point of water (sugar goes much, much hotter).

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Fortunately for me, and the recipients of my boiling sugar concoctions, I tackled my fear last year when I made my salted vanilla bean caramels and haven’t looked back.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

I wasn’t going to be satisfied with plain old peanut brittle. I was going to step up my game and make cashew brittle, but then I thought “I’m in Oregon and we are the #1 producers of hazelnuts, so it should be hazelnut brittle”. The fact that I had a bag of raw hazelnuts that I bought at the farmers market that were just begging to be roasted combined with the fact that I didn’t have to go to the store to buy cashews also played into that decision a wee bit too.

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

I’m happy to say that this brittle turned out so rich and buttery and sweet. Its the kind of brittle that cements your molars together – and that’s a very good thing. I wasn’t sure if I should add the hazelnuts in whole or if I should break them apart. I opted for whole and I’m so glad I did for two reasons: First, I think they look really cool and second, they break apart perfectly if they happen to be on a seam where you break the brittle. And may I add… if you’ve never broken up a sheet of homemade brittle, it just may end up being one of your most favorite things you do in your life!

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

Be sure to scroll down past the recipe to see all of my holiday treats from the past two years. So. Many. Calories!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Cashew Brittle
 
Prep time
Cook time
Total time
 
Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.
Author:
Recipe type: Dessert
Yields: 16 servings
Ingredients
  • 2 cups sugar
  • 1/2 cup water
  • 1 stick unsalted butter
  • 1/3 cup light corn syrup
  • 1/2 teaspoon baking soda
  • 8 ounces roasted hazelnuts, skins removed
  • Fleur de sel or crushed Maldon sea salt
Instructions
  1. Line a large baking sheet with parchment paper.
  2. In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
  3. Remove from the heat and carefully stir in the baking soda.
  4. Stir in the nuts, then immediately scrape the brittle onto lined baking sheet. Spread the brittle into a thin, even layer. Work fast - it will set quickly. Sprinkle with salt.
  5. After the brittle cools for at least 30 minutes, you can break it into large chunks.
  6. Stored in an airtight container at room temperature for up to 1 month.

recipe adapted from Food & Wine

Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Buckeye Balls

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Buckeye Balls are a classic no bake peanut butter and chocolate sweet treat that the kids can help make and are perfect for the holidays!

Buckeye Balls are a classic no bake peanut butter and chocolate sweet treat that the kids can help make and are perfect for the holidays!

The time has come!!!  This is the time of year where I share 12 Days of Holiday Treats, and this is Day 1 of 12!

12 Days of Holiday Treats | Self Proclaimed Foodie

I started doing this 12 Days series two years ago when I started my blog. It wasn’t too difficult back then because every year, I made at least 6 different kinds of holiday treats to package up and send to family. So, all I had to do was come up with a few more recipes and, BAM!, there’s my series. Every year I made the same exact recipes to send out. It was my thing. But, when you have a recipe food blog, you can’t really do that, so last year I came up with 12 new recipes to make. Some became new favorites, and all received a thorough critical review from my opinionated little sister. This year has been especially challenging mostly because of, well… life. I became the newly appointed PTO president this year, have had a steady flow of family portrait sessions even though my goal was to back away from people photography almost entirely, etc. You get the picture. But I started this thing a couple years ago and I will continue doing my marathon holiday treat making if it darn near kills me!  All of the recipes this year won’t be able to come out without a few savory recipes popping in, so I’ll be interupting your sugar overload train of thought occasionally until completion. Okay, onto the recipe!

Buckeye Balls are a classic no bake peanut butter and chocolate sweet treat that the kids can help make and are perfect for the holidays!

Did you know… The National Peanut Board estimates it takes about 540 peanuts to make a 12-ounce jar of peanut butter. That’s approximately 45 peanuts per ounce of peanut butter. If your family buys peanut butter in those large 40-ounce mega-jars, each one of those jars takes a whopping 1,800 peanuts to make! That’s your fun fact for the day! As you well know, I make a lot of food. Like, a lot. So much that my family rarely even goes out to eat. That’s why I found it especially funny when the first time I had heard of Buckeye Balls was when my sister-in-law told me that she made them. I guess they’re wildly popular and I’m not really sharing anything original today – just my version. Funny, because we used to eat something like this when we were kids. We called it “peanut butter in a cup” and it was basically peanut butter mixed with an obscene amount of sugar. We used to put sugar on everything (cereal, grapefruit – you name it). That probably explains my serious addiction I’ve been trying to kick for the last three and a half decades. Anyway, these peanut-y treats took me back to my youth and who doesn’t love peanut butter and chocolate?

Buckeye Balls are a classic no bake peanut butter and chocolate sweet treat that the kids can help make and are perfect for the holidays!

This is definitely one of those recipes you can have your kids help with, even if you’re an overbearing kitchen control freak like myself. Let them have fun and then you can fix their odd shaped creations once they go wash their hands!  Be sure to check out the video of me and my son making these Buckeye Balls. Also, you’ll want to scroll all the way down past the recipe to see a visual guide to all of my holiday treats from the past two years.

Watch me and my son make these Buckeye Balls here:

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
5.0 from 1 reviews
Buckeye Balls
 
Prep time
Cook time
Total time
 
Buckeye Balls are a classic no bake peanut butter and chocolate sweet treat that the kids can help make and are perfect for the holidays!
Author:
Recipe type: Dessert
Yields: 40 balls
Ingredients
filling:
  • 1 1/2 cups (12 ounce jar) peanut butter
  • 1/2 cup (1 cube) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 3 cups confectioners sugar
chocolate shell:
  • 9 ounces semi sweet chocolate chips
  • 3 tablespoons butter
Instructions
  1. In a large bowl, mix together peanut butter, butter, and vanilla until completely smooth.
  2. One cup at a time, add powdered sugar. Start by mixing with a spoon and then mix with hands to form a thick dough. For the last cup of powdered sugar, be sure to add it slowly one heaping spoonful at a time until you reach your desired consistency.
  3. Shape tablespoon sized balls and roll them smooth in between your hands. Set on parchment lined baking sheet. Refrigerate for two hours for freeze for at least 15 minutes.
  4. In a medium sized bowl, combine chocolate and remaining butter and microwave at half power in one minute increments, stirring each time, until everything has melted and is completely smooth.
  5. Dip each peanut butter ball in the chocolate. You make use one or two toothpicks to help and then just smooth over any holes the toothpick leaves in the ball. Return the dipped peanut butter balls back to the parchment lined sheet and allow to set.
  6. Store in an airtight container in the refrigerator or freeze until you devour them.
Buckeye Balls are a classic no bake peanut butter and chocolate sweet treat that the kids can help make and are perfect for the holidays!

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Pecan Pumpkin Pie

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Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

What pies are always served at Thanksgiving? Pumpkin, of course. And if you’re in my family, you’ll always see a Pecan Pie as well. What’s that?  Apple you say?  Well, sure, but let’s not get crazy here. I think that it is perfectly acceptable to combine two of Thanksgiving’s greatest desserts: the pumpkin and pecan pie. The pecan pie layer elevates the pumpkin pie layer, and the pumpkin layer tames the richness of the pecan layer. If you want my honest opinion, I think this hybrid pie is so much better than either of the originals. Kind of like how a Golden Doodle is way better than a regular old Poodle (sorry poodle owners, but you know I’m right).

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This pie starts off with a traditional pie crust. You can always buy one of those pre-made ones, but you know homemade is always best. I use an all butter recipe. Its how my mom taught me and its what I’ve taught my own daughter. I think all butter pie crusts are not only delicious, but if prepared correctly, they’re insanely flakey. Next comes the pumpkin layer. Can it really get any easier than mixing a can of pumpkin with some sugar, a couple of eggs, and some pumpkin pie spice? It can’t. Which is why, despite my control issues in the kitchen, I was able to let my daughter do this part on her own. Into the uncooked pie shell it goes!

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Don’t mind those little chunks of butter in the picture above. I failed to completely melt my butter, but it didn’t hurt the final recipe. It’s all good.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Finally, you have your pecan layer. Again, its super easy. Basically, just dump and mix. The pecans float right to the top so I think its worth it to take the extra minute to arrange them in an eye pleasing pattern.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

The trick to any Thanksgiving pies (and muffins, for that matter) are to start out cooking hot and then reduce the temperature. I’ve found this to be the best method for cooking both the inside and the outside perfectly.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Now, once this pie is done you will have to show some major restraint because it really should sit in the refrigerator overnight. Just imagine how good this will taste with a hot cup of coffee and a dollop of freshly whipped cream after your Thanksgiving dinner. Yum, right?

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This pie is simply the best of both worlds. I’m going to let you in on a little secret… I don’t actually like pumpkin pie all that much. Gasp!  I’ll eat it, but it usually involves stripping away the top part of the pumpkin layer and adding a bunch of whipped cream. There’s something about the texture, or lack there of, of plain pumpkin pie that makes me gag.

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

Likewise, I have a hard time eating straight up basic pecan pie. That’s a lot of sugar, yo! But, when combined into one perfectly sweetened and textured pie – oh heavens! Time to put on the stretchy pants!!!

Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pecan Pumpkin Pie
 
Prep time
Cook time
Total time
 
Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.
Author:
Recipe type: Dessert
Yields: 1 pie
Ingredients
  • 1 unbaked 9-inch deep-dish pie shell
PUMPKIN LAYER:
  • 1 (15 oz) can pure pumpkin
  • 2/3 cup granulated sugar
  • 2 large eggs, beaten
  • 1 tablespoon pumpkin pie spice
PECAN LAYER:
  • 1/2 cup light corn syrup
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup pecan halves
Instructions
  1. Line a 9 inch pie plate with pie dough. Roll edges under and create a scalloped pattern.
  2. In a large bowl, combine the pumpkin, sugar, eggs, and pumpkin pie spice until smooth. Pour the mixture into the pie dough and level it with the back of the spoon.
  3. Wash and dry the bowl, and then combine the corn syrup, sugar, eggs, melted butter, vanilla extract and pecans. Gently pour over the pumpkin mixture. If desired, place the pecans in a symmetrical pattern.
  4. Cover the crust loosely with aluminum foil or a pie shield to keep it from browning too much.
  5. Bake in preheated 425° F oven for 15 minutes. Without opening the door, reduce heat to 350°. Bake an additional 40-45 minutes until crust is golden brown. Turn oven off and crack oven door. Allow pie to sit in open oven for about 15 minutes before removing.
  6. Cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate overnight. Serve with whipped cream if desired.
Pecan Pumpkin Pie combines the best of both worlds into one decadent and perfectly sweet holiday pie that is perfect for Thanksgiving Dinner.
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Eggnog French Toast

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The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!

The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!

I love eggnog. That first glass of eggnog each season symbolizes the start of my holiday calorie indulging spree. You just can’t beat a delicious eggnog. But we all know that it is an incredibly rich drink and we often times can’t finish off what we have in our frig. I’ve taken a real liking to cooking with eggnog. Its incredible how much the flavor really shines through. I’ve made everything from eggnog donuts to cupcakes to pound cake. This french toast is nothing short of delicious. It taste much like your standard french toast, but instead of the milk or half and half or cream or whatever you use for your liquid, just use up that leftover eggnog. Brilliant, right! I ended up using french bread that was slightly stale and would have otherwise been thrown away. I just gave each piece a nice long bath in the mixture and cooked it to perfection on the griddle for a perfect holiday season breakfast!

The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

Eggnog French Toast
 
Prep time
Cook time
Total time
 
The best way to use that leftover eggnog in your refrigerator is to transform it into this delicious Eggnog French Toast breakfast!
Author:
Recipe type: breakfast
Yields: 4 servings
Ingredients
  • 2 eggs, beaten
  • 1 cup eggnog
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 8 slices thick-cut french bread
  • butter for griddle
Instructions
  1. Heat griddle to low and allow to get nice and hot for several minutes. Grease with butter.
  2. Combine eggs, eggnog, vanilla, cinnamon, and nutmeg in a shallow dish. Soak slices of bread for several minutes on both sides. Place on greased griddle and allow to cook until golden brown on both sides, about 10-15 minutes total.
  3. Serve with a dusting of powdered sugar and/or real maple syrup.

 

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