Last year was the first time I truly enjoyed eggnog after years of trying it and hating it. This year, I decided to try to bake with it. Below are two recipes: one for a cookie and the other for a cake. The cookie doesn't pack the eggnog punch so if you're not the biggest fan of eggnog, bake the cookie. If you want something that you can taste the eggnog, bake the cake. I prefer the cake. It's also a lot easier. And yes, I did use a boxed cake recipe (I can already hear some gasps...), but whatever. When you are busy wrapping presents and working sometimes all you want is an easy recipe!
Eggnog Cookies
Yields 3 dozen
2 1/2 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 cups white sugar
3/4 cup butter, room temperature
1/2 cup eggnog
1 1/2 tsp vanilla extract
2 large egg yolks
Preheat oven to 300 degrees.
Combine flour, baking powder, cinnamon, and nutmeg in a bowl. In a mixer, blend sugar and butter until creamy. Add eggnog, egg yolks, and vanilla - beat until smooth. Add the dry ingredients and beat until moistened.
Drop onto an ungreased baking sheet by the teaspoon. Leave about 2 inches in between each. Bake for about 21 minutes or until lightly browned.
Eggnog Cake
1 package yellow cake mix
1 cup eggnog
1/4 cup vegetable oil
3 large eggs
2 tbsp rum
1/4 tsp ground nutmeg
1 cup eggnog
1/4 cup vegetable oil
3 large eggs
2 tbsp rum
1/4 tsp ground nutmeg
Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, eggnog, oil, eggs, rum and nutmeg. Beat at medium speed 3 minutes. Bake in tube pan per instructions on cake mix box.
CREAM CHEESE FROSTING: In small mixing bowl, beat 1 (8 oz.) package cream cheese, softened, until fluffy. Gradually beat in 1 (1 lb.) package confectioners' sugar. Add 1 1/2 teaspoons eggnog, 1/2 teaspoon at a time and a few drops of yellow food coloring. Cover top and sides of cake.
Enjoy!
