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

Dear Santa

Via William Sonoma

Via Crate and Barrel

Via William Sonoma

Via Bodum

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Via William Sonoma

♥  Amy

Soft Gingerbread Cookies

Nothing says Christmas like the smell of gingerbread!

 

Adapted from Taste of Home, makes 16 large cookies

Ingredients

3/4 cup butter, softened
1 cup sugar, plus additional for dusting
1 egg
1/4 cup molasses
2 1/4 cup flour
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 salt

Directions

Preheat oven to 350 F.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg and molasses, beat until combined. Add the remaining ingredients and mix well.

Scoop out 2 tablespoons of dough and roll into a ball. Roll the ball in extra sugar if desired.  Place on a baking sheet 2 inches apart, press to flatten slightly.

Bake for 10 to 12 minutes or until lightly browned. 

♥  Amy

Balsamic Vinaigrette

Adapted from Primal Palate, makes approximately 2 cups

Ingredients

1 cup olive oil
1 tablespoon dijon mustard
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup red onion
2 cloves garlic
3 tablespoons balsamic vinegar

 

Directions

Add the mustard, pepper, salt, onion and vinegar to a blender or food processor. Blend at high speed until smooth. Slowly add the olive oil until fully emulsified.

♥  Amy

Dear Santa

Practical Paleo, Diane Sanfillippo

Well Fed, Melissa Joulwan

The Smitten Kitchen Cookbook, Deb Perelman

Fäviken, Magnus Nilsson

Mastering the Art of French Cooking, Julia Child

Momofuku Milk Bar, Christina Tosi

♥  Amy

Chai Cupcakes

For anyone who loves chai, cinnamon, pumpkin spice... these cupcakes are heavenly!

I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!

Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular

Ingredients

1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract

2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.

Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.

In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.

Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.

To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.

Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.

♥  Amy

Dear Santa

Via West Elm

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♥  Amy