Eggnog Biscotti 

Why haven’t I made biscotti sooner?!?! I didn’t realize how absolutely amazing it is until I tried this recipe. Also, it is so easy to make!

You form the dough into long logs, flatten them slightly, bake, cut, and bake again! Bam! Biscotti! Low effort, maximum reward. My kind of snack, that’s for sure.

This recipe I found from Pinterest, from this link. There is a great eggnog flavour throughout the cookie, as well as in the glaze. This is the biscotti for eggnog lovers. I am an eggnog lover. So when I paired this eggnog biscotti with Eggnog Tea from David’s Tea, I was in complete heaven! (Did I mention instead of milk to my tea, I added eggnog? I’m an eggnog lover through and through.)

The nice thing about this biscotti is that the eggnog flavour, while you can certainly detect it, is not in-your-face strong. I find it’s a subtle little hint at the creamy deliciousness, and absolutely to-die-for when dipped in a hot beverage.

So, the world of biscotti is now open to me. I feel like it’s going to be a biscotti-filled Christmas! I even warned Paul that I might make a TON of biscotti in the next few months, and he was completely fine with it. He was A-OK with a reason to drink lots of hot chocolate and coffee.

If you like eggnog though, give these a shot, and try them with coffee and eggnog!

Ingredients

Yield: Approx. 3 dozen biscotti, depending on cut size

For the biscotti:

½ c. butter, softened
1 c. sugar
2 eggs
½ c. eggnog
2 tsp. rum, rum extract, or vanilla*
3¼ c. flour
2 tsp. baking powder
2 tsp. nutmeg
½ tsp. salt

For the glaze:

1 c. icing sugar
1 tsp. rum, rum extract, or vanilla*
2-3 tbsp. eggnog

(*Depending on preference. I used spiced rum.)

Preheat oven to 350°F. Line a baking tray with parchment paper and set aside.

In the bowl of a mixer, combine the butter, sugar, and eggs until well combined, at least 1 minute. Add in the eggnog and rum. Blend again.

In a medium bowl, mix the flour, baking powder, nutmeg and salt and whisk until combined. In small additions, add the dry ingredients to the wet, until everything is incorporated.

Roll out dough onto a lightly floured surface and separate into two equal segments. Shape each dough half into a long roll, approximately 14 inches. Place the rolls on the baking sheet, leaving about 3 inches of room between them. Press down lightly on the rolls to flatten them slightly.

Bake for 25 minutes, or until golden brown. Carefully remove rolls from pans and place on cooling racks. Set aside baking sheet, but do not throw out parchment paper. When the rolls have cooled enough to handle, but are still warm, transfer to a cutting board and cut into half-inch-thick slices.

Place slices, cut side down, back on the baking sheet. Bake for 10 minutes. Remove from oven, flip cookies over, and bake for another 10 minutes. Remove from oven, and transfer to wire racks, with the tops facing up.

To make the glaze, whisk the sugar, rum, and eggnog together (only add 1 tablespoon at a time to get the consistency you want). When biscotti have cooled, drizzle glaze over tops with a fork or small whisk.

Serve with a hot beverage, and dunk away! Store in a sealed bag.

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Cinnamon Pie


Happy belated Pi(e) Day!!

I know, I know, I’m a few days late, but this pie was worth the wait. It is definitely reminiscent of Christmas time and the holidays, but cinnamon is such a wonderful flavour. I found this recipe, and couldn’t resist. The pictures on the original recipe made this pie look so fluffy that I had to make it.

Honestly, it was so simple to make as well! It does need cream cheese and heavy cream (which I don’t personally keep on hand at all times, but some people do!), but other than that, it took about 10 minutes to whip up the filling. Please, please make your own pie crust, because homemade pie crust is about a thousand times better than the stuff you can buy from the store.

Take the time to celebrate Pi Day in your own way. This pie is a good start!

Ingredients

Yield: 1 9-inch pie

1 8-oz. pkg. cream cheese, softened
1 c. packed brown sugar
2 eggs plus 1 egg yolk
1¼ c. heavy cream
¼ c. flour
3½ tbsp. cinnamon
2 tsp. vanilla
1 tsp. salt
½ tsp. nutmeg
1 recipe pie crust

Preheat oven to 350°F. Roll out pie crust and line pie plate. Trim crust and crimp edges. Refrigerate until needed.

In the bowl of a mixer, combine the cream cheese and brown sugar until combined and fluffy. Add in the eggs and beat well.

Scrape down the sides of the bowl, and add the cream, flour, cinnamon, vanilla, salt and nutmeg. Whisk until combined and smooth.

Pour the filling into the pie crust, and bake in the preheated oven for 35 minutes, or until the center of the pie seems set when jiggled, but not completely firm. Bake for another 5 minutes or so if needed.

Cool completely, and chill. Dust with powdered sugar before serving, and serve with whipped cream if desired.

Gingerbread Cake


Well, it’s midway through November, and temperatures are still really high! It doesn’t feel like November, that’s for sure, but the holidays inevitably rush closer.

Paul and I recently went on a Date Night, which we try to do once a week. We hadn’t had one in about a month (thank you, wedding planning!) so we felt it was high time we did so. We did a bit of research (so very indecisive) about where we wanted to go, and settled on one spot for dinner, and going to a different restaurant later for dessert.

What a dessert it was! A Chocolate Sticky Toffee Pudding Cake and a Gingerbread Cake with roasted apples were the items we chose, and not going to lie, I had to tap out. I got so full on those decadent desserts, I was impressed!

The gingerbread cake, however, left me with a craving to try and replicate it. I took to the internet, and found this recipe. It’s a breeze to whip up, and can be done with pantry staples (if your pantry staples include Fancy Molasses, because mine does!) and some excellent spices. That was the only thing I changed in the recipe. It only calls for ginger, cloves, and cinnamon. I love those spices, but I feel that the ginger-spice flavour is elevated that much more when I also add a tiny bit of nutmeg and cardamom. These changes are reflected in the recipe below.

Keep an eye out though – I’m in the mood to experiment with gingerbread flavours, and this week, I’m planning on trying to execute a Gingerbread Pie as per Paul’s request… we’ll see how it goes!!

Ingredients

Yield: 1 9 inch square cake

½ c. sugar
½ c. butter
1 c. Fancy molasses (not blackstrap)
1 egg
2½ c. flour
1½ tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. cardamom
1 c. hot water

Preheat oven to 350°F. Line an 8 or 9 inch square pan with parchment paper or aluminum foil. Grease and flour. (I used my miracle cake release.)

In the bowl of a mixer fitted with the paddle attachment, cream together the sugar and butter until smooth. Add in the egg, and beat well. Add the molasses, and beat again to combine.

In a medium mixing bowl, combine the flour, baking soda, salt, and all the spices. Whisk together or toss with a fork to combine. Add the dry ingredients to the wet and begin to combine on low speed.

Add in the hot water, and mix until a smooth batter forms. Pour into the prepared pan. Bake for 50 – 60 minutes, until a toothpick comes out clean.Start checking the cake around 45 minutes for doneness.

Allow to cool in pan. Slice, and serve alone or with whipped cream sprinkled with cinnamon.