Showing posts with label eggnog. Show all posts
Showing posts with label eggnog. Show all posts

Thursday, December 5, 2013

Eggnog Muffins

Oh, the weather outside is frightful
But the fire is so delightful
And since we've no place to go
Let it Snow! Let it Snow! Let it Snow!

I just love that song don't you?  It is a such a beautiful seasonal song.

Not likely that it is going to snow anytime soon in Los Angeles, but a girl can dream can't she?

This time of year screams holidays and holidays scream winter food.  Like eggnog.  We have eggnog every year cause MGG loves, loves, loves it!  Me...ehhh.  It's okay and I'll have a glass here and there but it's not on my top 10 list of holiday treats, like say....FUDGE!

But we do enjoy some and I enjoy using the leftovers even more.  Last year I brought you Eggnog Waffles which are spectacular!  This year I used my leftover eggnog to flavor up some wonderful Eggnog Muffins.  You know how I love my muffins!  I have tons and tons of recipes out there for you.  

But...these Eggnog Muffins are special.  They are spiced just right with a moist and fluffy inside and a sweet crunchy outside!  I really can't think of a better use for eggnog.  I'm sure that MGG can, but for now, these are at the top of my list!

Enjoy the season!

Eggnog Muffins

makes 6 muffins

2 T melted butter
3 T splenda bake sugar
1 egg
1 tsp baking powder
½ tsp freshly ground nutmeg
¼ tsp salt
½ tsp vanilla extract
1 ¼ cups all-purpose flour
½ cup plus 2 T lite eggnog
Splenda brown sugar

Preheat the oven to 425 degrees. Spray a 6 serving muffin pan with nonstick cooking spray.

In a medium bowl add butter and sugar and mix well until fluffy. Add the egg and blend. Add the baking powder, nutmeg, salt, and vanilla, flour and eggnog. Mix until just incorporated. Batter will be a little thick.

Scoop the batter evenly into the prepared muffin cups. Sprinkle a little brown sugar over the top of each muffin.

Bake 18-20 minutes. Allow to cool for a few minutes in the pan and then transfer the muffins to a wire rack to cool before serving.

Tuesday, January 1, 2013

Eggnog Waffles

Happy New Year 2013!!

How exciting it is...a new year, new beginnings, and new food to try!

I hope all of you had a fun New Year's eve.  We did a little celebrating ourselves.  This year we went out to a favorite restaurant (Marmalade Cafe) close to the house. It's a wonderful warm and cozy intimate setting that reminds you of a Tuscan home.  The food is fresh, of high quality, and eclectic California inspired dishes.  Tuscan from steaks, tacos, pasta, chicken, to pot roast.  Excellent place to dine.  If you are in the LA area make sure to stop at one of their restaurants as the food is excellent.  (They have several in different areas in LA).

Marmalade Cafe

MGG ended up having the Seared Blackened Ahi  with Napa Slaw and I had a Pan Roasted Chicken Breast with Haricot Verts and Scalloped Potatoes.  Yum...a great way to ring in the New Year.

So it's the first day of 2013.  Time for some breakfast I think.  I had some leftover eggnog from the festivities and decided to put it to good use today.  Do you ever have leftover eggnog?  I always seem to.  MGG LOVES eggnog.  Me?  It's okay and I'll have a glass or two, but that's about it.  I do love the flavor though.  So I decided to use it in our waffles today, substituting the eggnog for the milk, and adding some of the spices that go along with the drink.  I tweaked a recipe I found on Pink Parsley.  Wonderful, wonderful blog!  Go say "Hi" to Josie and prepare to drool over her wonderful dishes!

The result...A complete hit.  Soft, moist, fluffy, and flavorful eggnog waffles!  You HAVE to try these.  If you love the flavor of eggnog, or just have leftovers like me then these are perfect.  Make sure to make the whole batch, you can always freeze any leftovers and pop them in the toaster for a quick breakfast on another day.

What a way to start the new year than with an excellent recipe and a wonderful breakfast.

Eggnog Waffles

adapted slightly from Pink Parsley 

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
1/2 tsp nutmeg (preferably freshly grated)
1/2 tsp cinnamon
1 cup eggnog (low-fat is fine)
1/3 cup canola oil
1 egg

In a medium mixing bowl, whisk together all the flour, cornstarch, baking powder, soda, salt sugar, nutmeg and cinnamon.  In a large mixing bowl, whisk together the eggnog, oil, and egg.   Add the dry to the wet, and stir until just combined.  

Allow the batter to sit for 30 minutes.  Preheat the waffle iron and cook the waffles according to the manufacturer's instructions.  Serve immediately with maple syrup or powdered sugar.


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