I tried to spice up my Grandma’s traditional Scottish shortbread for Christmas by adding some food colouring, but it turned out way more pink than red 🙈
Anyone have any good tips for making red frosting, dough, fondant, etc. without using a whole container of red food colouring?? 🎄🎅🏼🎁
Friyay! Little baking project. We are at it again with another double batch of Chocolate Peanut Butter Cups!! Perfect for a cookie exchange party this weekend. See the full list of my favorite #runfasteatslow recipes to gift for the holidays on our blog (link above). 🎄🍪
It’s my 4 year old’s favorite dessert to help me make...probably because at the end I let her finger paint with any leftover chocolate. We then pop her finger painting into the freezer and you’ve got edible artwork! 🎅👩🍳
✨Pro tip - if you’re doubling this recipe, you need to continuously stir the chocolate as you’re filling the cups to keep the chocolate from separating. Also I love this 24-count @oxo mini muffin pan. We use it all the time for mini superhero muffins.
Who loves eggnog?? We do! And this easy Eggnog Bread is a delicious way to use a little bit of leftover eggnog.
I'm a sucker for frosting on quick breads...are you? It adds the perfect amount of sweetness.
For the Bread:
3/4 cup granulated sugar
¾ cup eggnog
1/2 cup oil
2 large eggs
1 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cinnamon
For the Glaze:
1 cup powdered sugar
2-3 tablespoons eggnog
1/2 teaspoon rum extract
Dash of nutmeg for the top of the bread
US Customary - Metric
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, eggnog, oil, eggs and extract. In a separate bowl, combine the flour, baking powder, salt, nutmeg and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, eggnog and extract in a small bowl. Mix until it is smooth.
Once the bread has mostly cooled, spread the glaze on top of the bread. Sprinkle with nutmeg.
This bread is delicious when served fresh.
I went ahead and made the chocolate chip cookies today. I will leave the cookie dough in the refrigerator overnight and bake it tomorrow evening for Saturday morning. Recipe link posted below 🙂! *
Recipe Link: https://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies