Carrot Cake with Orange Cream Cheese Frosting

I made this carrot cake for Dave to take into work on Easter weekend - according to his coworkers, it was one of the best treats I have ever sent into the hospital. A pretty tall compliment!

The original recipe notes 25 minutes, my cake took over 60 minutes. It may work better to split the batter in to two cake pans and create a two layer cake with additional frosting in between. In that case, double the frosting recipe.

Adapted from Sophistimom, makes 1 large cake

Ingredients

1 cup coconut flakes
1 15 ounce can crushed pineapple, including juice
1 teaspoon orange zest
1 pound carrots, peeled and shredded
2 cups sugar
1 1/3 cup vegetable oil
4 eggs
1 teaspoon orange extract
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon allspice

8 ounces (1 package) cream cheese, room temperature
3/4 cups icing sugar
1 teaspoon orange extract
1/2 cup heavy cream, cold

Orange zest, for garnish

Directions

Preheat oven to 350 F. Line a large cake pan (12″ round springform pan) with parchment paper. Lightly butter the parchment paper.

In the bowl of a stand mixer, place the coconut, pineapple, zest, carrots, sugar, eggs, extract, flour, baking soda, salt, cinnamon and allspice. Mix just until combined.

Pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean. 

Let cool on a wire rack for about 5 minutes, then use a knife to loosen the cake all around the edges. 

In the mean time, beat the heavy cream to nearly stiff peaks in the bowl of a stand mixer fitted with a whisk attachment. Remove to a separate bowl and set aside. In the stand mixer bowl, next beat the cheese, sugar and extract until smooth and fluffy, about 2 minutes. Fold in the whipped cream and briefly beat to combine. Do not over mix.

When cake has completely cooled, frost using a knife or piping bag with your favourite tip. Garnish with orange zest.

♥  Amy

Recipe Rewind: Irish Car Bomb Cupcakes

An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version. 

By far one of my favourite cupcakes... the chocolate cake is so moist and rich!

Adapted from Smitten Kitchen, makes 2 dozen cupcakes

Ingredients

1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature

2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey

2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.

In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk. 

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.

♥  Amy

Red Velvet Whoopie Pies

For this years Valentine's Day treat I was inspired to try something other than cupcakes. Pinterest was full of inspiration but ultimately I gravitated to the cheerful, colourful Red Velvet Whoopie Pies with cream cheese filling. It took me awhile to settle on the perfect recipe but I found it - the cookies are a dense, chocolatey cake style cookie - exactly what I was hoping for!

To make heart shaped cookies, trace hearts onto your parchment paper - I used the template below. Place the parchment paper ink side down on your baking sheets. Transfer the batter to a piping bag with a 1A round tip. Pipe the batter in a v-shape within the heart template on the parchment paper.

Adapted from Beurrista, makes 18 2" cookie sandwiches

Ingredients

2½ cups flour
3 tablespoons dark unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup plus 1 tablespoon canola oil
½ cup plus 2 tablespoons buttermilk
½ cup butter, softened
¾ cup brown sugar, firmly packed
¼ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ to 1 tablespoon red gel food colouring

2 cups icing sugar
½ cup butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. In a small bowl, combine the canola oil and buttermilk.

In the bowl of a stand mixer, cream the butter until smooth. Add the sugars and beat on medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla extract. Beat to combine.

Scrape down the sides of the bowl. Add the red food colouring and mix on low speed until incorporated.

Add the flour mixture in thirds, alternating with the buttermilk mixture. Beat just until combined. Scrape down the sides of the bowl and mix for a few more seconds.

Use a ice cream scoop or piping bag to form cookies on the baking sheet spaced about 1 inch apart. Bake for 10 minutes or until a cake tester inserted in the cookies comes out clean. Allow the cookies to cool completely.

To make the filing, in the bowl of a stand mixer fitted with a whisk attachment, beat the butter until it is smooth. Add the cream cheese and beat until fluffy.

Add the sugar and vanilla. Beat on high speed until smooth and fluffy. If the mixture is too stiff, add a tablespoon of milk or cream and continue beating.

Transfer the filling to a piping bag with a large round tip. Pipe the filling onto the bottom side of half of the cookies. Place a second cookie on top being careful not to squeeze out the filling.

Keep in the refrigerator until serving.

♥  Amy

Recipe Rewind: Red Hot Cupcakes

Who doesn't love red hot candies?

Adapted from Cupcake Blog, makes two dozen cupcakes

Ingredients

1 cup butter, softened

2 1/2 cups sugar
4 large eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup milk
2 teaspoons vanilla

1 cup butter, softened
3 cups icing sugar
3/4 cup red hot candies
4 tablespoons milk

Directions

Preheat the oven to 375 F. Line a muffin tin with cupcake papers.

In a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well.

Combine the dry ingredients in a small bowl and whisk to combine. Measure out the milk and vanilla into a small bowl and stir to combine.

Add a third of the dry ingredients to the butter mixture and beat to combine. Add half of the milk mixture and beat to combine. Continue alternating between the dry ingredients and milk mixture until fully incorporated.

Scoop the batter into the cupcake papers, fill to about 2/3 full.

Reduce the oven temperature to 350 F and bake for 22 to 25 minutes or until a cake tester comes out clean. Allow to cool completely.

In the meantime, make the frosting by beating the butter in a stand mixer with a whisk attachment at medium-high speed until creamy. Slowly add the sugar. Pulse the red hot candies in a blender until powdered and then add to the icing. Add the vanilla and milk and continue beating until light and fluffy. Frost cool cupcakes.


♥  Amy

Cranberry Mostarda

This is one of the first recipes I ever pinned on Pinterest. The original recipe called for cherries but pitting cherries is just so much work so I never got around to making the recipe.

Then when looking for ideas for our Christmas gift baskets, I had the bright idea to make it with cranberries instead!

The result is a savoury, rich cranberry sauce that would be fantastic over pork or duck. It would probably also be pretty yummy over melted brie.

Adapted from Family Style Food, makes approximately 3 cups

Ingredients

1 pound cranberries, fresh or frozen
1/3 cup sugar
1/3 cup balsamic vinegar
1/4 cup red wine
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1 tablespoon dijon mustard

Directions

Combine the cranberries, sugar, vinegar, wine and spices in a large saucepan. Simmer over low heat for approximately one hour until thickened.

Stir in the mustard and remove from the heat.

To can, ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight. Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours. Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.

If you don't want to jar, the sauce can be stored in the refrigerator for up to two weeks.

♥  Amy

Paleo Dairy-Free Eggnog

David loves eggnog. It took me several trips to the grocery store to make the eggnog ice cream because the eggnog kept disappearing before I could get it into the ice cream.

Unfortunately store bought eggnog contains a long list of undesirable ingredients including modified milk ingredients, processed sugars and preservatives - a long cry from the traditional recipe of milk, eggs, spices and rum!

Needless to say I was quite happy to find a paleo eggnog recipe on Pinterest. It is not quite as creamy as traditional milk-based eggnog but still delicious.

Adapted from Allergy Free Alaska, makes 1 litre 

Ingredients

4 cups almond milk
3 whole cloves
1 vanilla bean, or 1 teaspoon vanilla extract
2 cinnamon sticks
6 egg yolks
1 tablespoon honey or sweetener of your choice, optional
1/4 teaspoon nutmeg, or more to taste, freshly grated if possible
3/4 cup rum, optional

Directions

Slice the vanilla bean down the middle lengthwise. Scrap out the seeds. Add both the pod and seeds to a medium saucepan. Add the the almond milk, cloves and cinnamon. Over low heat, slowly bring to a boil. Remove from heat and allow to steep.

In a large bowl, combine the egg yolks and honey. Whisk until light and fluffy.

Slowly add the hot milk to the eggs, 1/2 cup at a time, whisking constantly. Return the egg and milk mixture to the saucepan. Add the nutmeg. Heat over low temperature, stirring constantly for two minutes until heated through.

Chill overnight before serving. Add rum immediately before serving if desired.

♥  Amy

Eggnog Ice Cream

I got nominated to make dessert for Christmas dinner on both sides of the family this year. We celebrated with Dave's family this past weekend and I made sticky toffee pudding with eggnog ice cream.

The cake was an epic failure since it simply refused to bake. I cooked it almost 30 minutes longer than the 40 minute recommended time and it was still molten in the middle.

The ice cream, however, was fantastic.

Adapted from Annie's Eats, originally from David Lebovitz Perfect Scoop, makes 1 litre

Ingredients

1 cup heavy cream
2/3 cup sugar
Pinch salt
2 cups eggnog
6 large egg yolks
1 teaspoon ground nutmeg
2 tablespoons dark rum
1 tablespoon brandy
2 1/2 teaspoons vanilla extract

 

Directions

In a saucepan over medium heat, combine the milk, salt and sugar. Warm over medium heat, stirring occasionally. Remove from heat and set aside.

Pour the eggnog into a large bowl. Set a fine mesh sieve over top.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine with the remaining milk. Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Add the custard to the eggnog, straining it through the sieve. Add the vanilla extract, rum, brandy and nutmeg. Stir to combine.

Refrigerate until chilled thoroughly or overnight.

Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.

♥  Amy

Irish Car Bomb Cupcakes

I have had this recipe flagged for a long time and have been patiently waiting for the right occasion to make it.

An “Irish Car Bomb” is a drink which consists of a shot of Bailey's Irish Cream and Jamison's Irish Whiskey dropped into a pint of Guinness. I have never tried one myself and think I will stick to the cupcake version.

This has to be one of the moistest, richest chocolate cake recipes I have ever made - I think I will be adding beer to all of my chocolate cake from now on!

Happy St. Patrick's Day!

Adapted from Smitten Kitchen, makes 2 dozen cupcakes

Ingredients

1 cup Guinness beer
1 cup butter
3/4 cup cocoa powder

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature

2 tablespoons Bailey's Irish Cream or 1/2 tablespoon Jamison's Irish Whiskey

2 cups butter, at room temperature
5 cups icing sugar
6 tablespoons Bailey's Irish Cream

Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, sugar, baking soda and salt.

In a saucepan over medium heat, combine the butter and beer. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Add the cocoa powder and beat until combined. Mix in the eggs and sour cream. Add in the dry ingredients, beating on slow speed just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated. Whisk in the Bailey's or Jamison's.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

To make the frosting, whip the butter in the bowl of a stand mixer with the whisk attachment until light and fluffy, about 5 minutes. Scrape down the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the icing sugar, 1/4 cup at a time. Add the Bailey's and whip on medium-high for 2 minutes or until light and fluffy.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or green sprinkles if desired.

♥  Amy

Mint Chocolate Cupcakes

Tomorrow is St. Patrick's Day so of course I had to make green cupcakes!

Adapted from Annie's Eats, makes 3 dozen cupcakes

Ingredients

¾ cup unsweetened cocoa powder
¾ cup hot water
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoon coarse salt
1½ cups butter
2¼ cups sugar
4 large eggs
4 teaspoons vanilla extract
1 cup sour cream

8 ounces bittersweet chocolate, finely chopped
1 cup plus 2 tablespoons heavy cream
4 tablespoons butter, cut into pieces, at room temperature
2 to 3 teaspoons mint extract

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
2 cups unsalted butter, at room temperature
3 to 4 teaspoons mint extract


Directions

To make the cupcakes, preheat the oven to 350 F.  Line a cupcake pan with paper liners.

In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder and salt.

In a saucepan over medium heat, combine the butter and the sugar. Heat, stirring occasionally, until the butter is melted. Transfer to the bowl of a stand mixer. Beat on medium-low speed for 4 to 5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla and cocoa mixture, beating until incorporated. Reduce to low speed. Add in half of the dry ingredients, then the sour cream, then the remaining dry ingredients, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ full.  Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To make the ganache, place the chopped chocolate in a medium heatproof bowl. Add the cream to a small saucepan and bring to a simmer.  Pour the hot cream over the chocolate and let stand for about 1 minute. Gently stir the chocolate and cream together with a whisk.

When the ganache has become smooth, whisk in the butter one piece at a time until incorporated.  Whisk in the mint extract.  Place the ganache in the refrigerator for 5 to 10 minutes to thicken.

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl. Place the bowl over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160 F. Transfer to the bowl of a stand mixer with a whisk attachment.  Beat on medium-high speed until stiff peaks form, about 10 minutes.

Reduce the speed to medium and gradually add the butter, about 2 tablespoons at a time, until combined.  If the frosting "curdles", continue to beat on medium-high speed for 3 to 5 minutes and the icing will come together. Stir in the mint extract and tint with food colour if desired.
To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.

Place a spoonful of ganache into the hole and smooth the top.

Place the frosting in a pastry bag fitted with a star tip and frost the cupcakes. Garnish with chocolate shavings or fresh mint leaves.

♥  Amy

Red Hot Cupcakes

The second batch of cupcakes I made in honour of Valentine's Day. Who doesn't love red hot candies? 

 Adapted from the Cupcake Blog, makes two dozen cupcakes

1 cup butter, softened
2 1/2 cups sugar
4 large eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup milk
2 teaspoons vanilla

1 cup butter, softened
3 cups icing sugar
3/4 cup red hot candies
4 tablespoons milk

Preheat the oven to 375 F. Line a muffin tin with cupcake papers.

In a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well.

Combine the dry ingredients in a small bowl and whisk to combine. Measure out the milk and vanilla into a small bowl and stir to combine.

Add a third of the dry ingredients to the butter mixture and beat to combine. Add half of the milk mixture and beat to combine. Continue alternating between the dry ingredients and milk mixture until fully incorporated.

Scoop the batter into the cupcake papers, fill to about 2/3 full.

Reduce the oven temperature to 350 F and bake for 22 to 25 minutes or until a cake tester comes out clean. Allow to cool completely.

In the meantime, make the frosting by beating the butter in a stand mixer with a whisk attachment at medium-high speed until creamy. Slowly add the sugar. Pulse the red hot candies in a blender until powdered and then add to the icing. Add the vanilla and milk and continue beating until light and fluffy. Frost cool cupcakes.

♥  Amy

Very Vanilla Cupcakes

I love Valentine's Day not because of the cheesy romantic connotations but because it is an excuse to bake! This year I went all out with two batches of cupcakes. The second recipe will be posted tomorrow.

Vanilla sugar can be made simply by placing a vanilla bean pod into a pound of sugar and allowing it to sit for a couple days. Store in an airtight container.

From the Cupcake Blog, makes two dozen cupcakes

3/4 cup butter, softened
1 2/3 cups vanilla sugar
2 eggs
2 2/3 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 vanilla bean pod

1 cup butter
1 8 ounce package cream cheese
2 teaspoons vanilla extract
1 vanilla bean pod
4 to 5 cups icing sugar

Preheat the oven to 375 F and line a muffin tin with cupcake papers.

In a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well to combine.

Combine the dry ingredients in a small bowl and whisk to combine. Slice the vanilla bean pod and scrape out the seeds into a small bowl. Add the milk and vanilla extract and stir to combine. Add a third of the dry ingredients to the butter mixture and beat to combine. Add half of the milk mixture and beat to combine. Continue alternating between the dry ingredients and milk mixture until fully incorporated.

Scoop the batter into the cupcake papers, fill to about 2/3 full.

Reduce the oven temperature to 350 F and bake for 22 to 25 minutes or until a cake tester comes out clean. Allow to cool completely.

In the meantime, make the frosting by beating the butter in a stand mixer with a whisk attachment at medium-high speed until creamy. Add the cream cheese and beat to combine. Slowly add the sugar. Add the vanilla extract, seeds from the vanilla bean pod and milk. Continue beating until light and fluffy.

Frost cool cupcakes.

♥  Amy

Thin Mint Cookies

My second batch of Christmas cookies. These are reminiscent of the Girl Guide mint cookies and are very addictive. Be sure to cut them thin or they will turn out hard instead of crispy.

From Baking Bites, makes 2 dozen cookies

2 1/4 cups flour
1/4 cup cornstarch
6 tablespoons cocoa powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 teaspoon vanilla
1 teaspoon peppermint extract

10 ounces dark chocolate
1/2 cup butter
1 teaspoon peppermint extract

In the bowl of the stand mixer, cream together the butter and sugar. With the mixer on low, add the milk, vanilla extract and peppermint extract. Gradually add in the dry ingredients.

Divide the dough in half and roll each half into a 1-1/2 inch diameter log. Wrap in plastic wrap and freeze for an hour until the dough is very firm.

Preheat the over to 375 F. Remove the dough from the freezer and slice the dough into rounds no more than 1/4 inch thick. Place the rounds onto a parchment or Silpat lined cookie sheet.

Bake for 15 minutes or until the cookies are firm at the edges. Allow the cookies to cool completely.

Melt the chocolate and butter in a double boiler. Add the peppermint extract. Dip each of the cookies into the melted chocolate and allow to set on a wire rack.

Amy

Sugar Cookies with Eggnog Frosting

It is officially the Christmas baking season!

Nothing says Christmas like eggnog so I couldn't resist this recipe. Soft fluffy sugar cookies topped with rich eggnog frosting... these cookies are heavenly...

Adapted from Authentic Suburban Gourmet, makes three dozen cookies

6 cups flour
1 teaspoon baking soda 
1 teaspoon baking powder 
1 cup butter, softened
2 cup sugar 
3 eggs 
2 teaspoons vanilla extract
1 1/2 cups sour cream

1 cup butter, softened
1 teaspoon vanilla extract 
4 cups icing sugar 
6 tablespoons eggnog 
1 teaspoon nutmeg


In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream. Beat at low speed until combined.

Add the dry ingredients and beat on low speed until just combined, scraping down the bowl as needed. The dough will be very sticky. Divide the dough in half and flatten each half into rectangles. Wrap each rectangle with plastic wrap. Chill in the refrigerator overnight or until firm.

Preheat the oven to 425 F. Line two large baking sheets with parchment paper or Silpat liners.

Dust the dough and countertop with flour. Roll the dough out to 1/4 inch thickness. Using a 2-1/2 inch round cookie cutter or a glass, cut the dough into circles and transfer the circles to the baking sheet. 


Bake for 7 minutes or until starting to turn golden.

To make the frosting, cream together the butter and vanilla in the bowl of a stand mixer. Slowly beat in the powdered sugar until incorporated. Add in the eggnog, 1 tablespoon at a time until the desired consistency is achieved. Add the nutmeg and beat to combine. 

Frost the cookies using a knife or spatula. Refrigerate overnight to allow the frosting to set and the flavours to develop.

Enjoy!


Amy