Eggnog anyone?

My family loves eggnog during the holidays with a touch of nutmeg.  What is your favorite way to drink Eggnog?

Hugs,

Cindy

Gingerbread

Who doesn’t like Gingerbread houses at Christmas time?  Well I for one love them.  But I have NEVER had any luck creating one.  But Martha shares a NO BAKE VERSION, which I might just try.  Check it out here

 

This would be a great craft to do with your kids or grandkids, wouldn’t they think your were the greatest? 

 

I love the sugar cones as trees….m&m’s as lights or ornaments.  Hmmmmm there is a thought!

 

 

 

 

 

 

 

Look at the marshmallow snowman.  Cute!! 

 

 

 

 

 

 

Merry Christmas,

Love,

Cindy

Mmmmmmmmm Shortbread, hubby’s favorite

Ingredients

Makes 8 to 10 wedges.

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 3/4 teaspoon coarse salt
• 1/2 cup confectioners' or granulated sugar

Directions

1. Preheat oven to 325 degrees. Butter an 8 1/2-inch round cake or spring form pan. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
2. Pat dough into prepared pan. Use a paring knife to score dough into wedges; prick all over in even intervals with a wooden skewer or fork.
3. Bake until firm in the center and just starting to color, about 50 minutes. Transfer pan to a wire rack, and let cool completely. Cut into wedges. Cookies will keep, in an airtight container, at room temperature 3 weeks.

Resource from: Martha Stewart

Gingerbread Snowflakes

Ingredients

Makes 16 cookies .

• 6 cups all-purpose flour, plus more for work surface
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark-brown sugar
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon finely ground pepper
• 1 1/2 teaspoons coarse salt
• 2 large eggs
• 1 cup unsulfured molasses
• Royal Icing
• Fine sanding sugar, for sprinkling

Royal Icing

Ingredients

Makes about 2 1/2 cups.

• 2 large egg whites, or more to thin icing
• 4 cups sifted confectioners' sugar, or more to thicken icing
• 1 lemon, juiced

Directions

1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. 

Directions

1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
4. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
5. Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

Resource:  Martha Stewart

How to decorate Sugar Cookies

"I sure do like those Christmas cookies, Sugar!
I sure do like those Christmas cookies, Babe!
The ones that look like Santa Claus,
Christmas trees, bells, and stars;
I sure do like those Christmas cookies, Babe."

 

 Christmas Hugs,
Cindy

Ginger Molasses Cookies

1/2 cup butter, softened
1/4 cup shortening
1 1/4 cups sugar, divided
1 egg
1/4 cup molasses
1/2 tsp grated orange peel
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
In a large bowl, cream the butter,  shortening, and 1 cup of sugar until light and fluffy.  Beat in the egg, molasses, and the orange peel.  Combine the dry ingredients.  Gradually add to the creamed mixture.  Mix well.  Roll into 1 1/4 inch balls.  Then roll the balls into the remaining sugar.  Place the sugared balls 2 inches apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until the edges are firm and the surface cracks.  Remove to wire racks and cool.  Makes 5 1/2 dozen

Recipe Source:  Taste Of Home

Instant Cappuccino Mix

Instant Cappuccino Mix (nice and spicy)
Serves: 24

Ingredients
1 cup powdered
non-dairy creamer
1 cup instant chocolate drink mix
3/4 cup instant coffee granules
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon cinnamon or more
1/4 teaspoon ground nutmeg or more

Directions
1. In a medium sized glass jar, combine the non-dairy creamer, chocolate drink mix, instant coffee, SPLENDA® Granulated Sweetener, cinnamon and nutmeg; mix well.
2. To prepare, place 2 tablespoons mix in a mug, pour in 3/4 cup
boiling water, and stir until dissolved. Serve hot.

Inspired by Home Cooks