Eggnog Date Nut Bread

Note: I was sent a copy of Baking Secrets from the Bread Monk (paid link) in order to write this post for an Eggnog Date Nut Bread. Opinions are mine alone.

We hosted Christmas this year for the first time, so my house is stocked with half opened and half eaten, well, everything. My husband, a lifetime grazer, is in his element, but I am still trying to best use up ingredients to make new recipes, like using up any remaining eggnog to make this Eggnog Date Nut Bread!

I had exactly one cup of eggnog left in my fridge, so when I was paging through Baking Secrets from the Bread Monk (paid link) and found this recipe for Eggnog Date Nut Bread that uses one cup of eggnog, it felt a bit like destiny.

Baking Secrets from the Bread Monk is filled with Father Dominic’s favorite tips and tricks for baking, so this cookbook is a lovely read. He even includes substitutes for common ingredients, hints for kitchen organization and storage, advice on the best baking tools for the job, and fun historical facts and kitchen wisdom.

Some of you may know Father Dominic Garramone, known as “The Bread Monk,” from the PBS cooking show Baking Bread with Father Dominic that aired from 1999 to 2001. He also has a number of cookbooks (I have another cookbook I’m excited to share with you in the new year). I recently was lucky enough to catch him at a virtual event hosted by the Hillside Public Library and loved hearing about his passion for baking.

This specific recipe for Eggnog Date Nut Bread is found in the “Food Holiday Mash-ups and Recipes for All Seasons” chapter under December and doesn’t require yeast to make, or any kneading at all.

Ingredients:

  • 2 1/4 cups all-purpose flour, plus flour for dusting pan
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 cup chopped dates
  • 2 large eggs, at room temperature, beaten
  • 1 cup eggnog
  • 1/4 cup vegetable oil

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Eggnog Martini

I am quite the fan of Eggnog (as well as its coconut-y cousin, Coquito), so once it hits December, I am up for any excuse to have a little sip of it!

The Mixer, a website with recipes for cocktail making for all occasions, must know of my affinity for eggnog, because they sent me a recipe for an Eggnog Martini that I just had to try and share!

This recipe is quick and easy because it uses store-bought eggnog. To make it even more simple, stir up a large batch so when you’re ready to enjoy with friends, all you have to do is pour it into glasses!

Eggnog is synonymous with the holidays, so I wanted to share The Mixer’s recipe ASAP so you can enjoy it with friends and family as well!

Ingredients (serves 2, multiply as needed):

For cinnamon sugar rim garnish:

  • 1 tablespoon eggnog
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • pinch nutmeg

For the Eggnog Martini:

  • 3 oz vanilla vodka
  • 2 oz amaretto
  • 4 oz eggnog
  • ice

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Coquito

‘Tis the season for coquito! If you’ve never had coquito before, it’s a bit like eggnog.

Coquito means “little coconut,” and gets its flavor from coconut milk, cream of coconut, rum, and spices. For my version, I also used a coconut spiced rum to really up the flavor!

Coquito is a traditional Christmas drink that originated in Puerto Rico, but there are versions of it throughout the Caribbean. It’s absolutely delicious, plus it’s really easy to make!

Ingredients:

  • 1 cup (8 oz) white rum (I used a coconut spiced rum)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut
  • 1 (13.5 oz can) coconut milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 (12 oz) can evaporated milk
  • cinnamon sticks, for garnish

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Eggnog Bundt Cake

I can’t believe the holidays are almost here! This year, we are heading up to my husband’s brother’s house, and I’m in charge of bringing a dessert. I’ve been testing different recipes for a couple of weeks now, and this Eggnog Bundt Cake is definitely the winner!

Not only will it travel well (hooray!) it’s simple to make and has the flavors of the season.

The richness of the eggnog with a hint of nutmeg is in both the bundt cake and the glaze. (There is no alcohol in this cake though!)

Ingredients:

Bundt Cake:

  • 1 cup (2 sticks) butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup eggnog

Glaze:

  • 8 oz (1/2 box) confectioner’s sugar
  • 1/2 teaspoon ground nutmeg
  • a pinch of salt
  • 1/4 to 1/2 cup eggnog
  • 1/2 teaspoon vanilla extract

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Eggnog Cupcakes

With Thanksgiving behind us, I was ready to get in the holiday spirit and wanted to incorporate eggnog into a baked treat; the flavor of eggnog translates so well into dessert!

These Eggnog Cupcakes are vanilla cupcakes with eggnog substituted for milk. They are topped off with a dollop of whipped topping and a sprinkle of cinnamon.

Ingredients:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup eggnog
  • 1 can whipped topping
  • ground cinnamon, for sprinkling

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Chai Eggnog Sugar Cookies

Last year, I made sugar cookies and attempted to decorate them myself (attempted being the key word). I may be getting better at cooking, but my decorating skills are still really sub par. I didn’t want to give away funny looking cookies again this year but wanted to still make sugar cookies. Cooking Light’s Chai Eggnog Sugar Cookies were the perfect choice. Plus, these cookies are really quick to whip up because you can absolutely use sugar cookie mix!

Ingredients:

  • 1 chai tea bag
  • 1 (17.5-oz.) package sugar cookie mix
  • 1/2 cup melted butter
  • 1 large egg
  • 4 tablespoons eggnog, divided
  • 1/2 cup powdered sugar
  • 1/4 teaspoon freshly grated nutmeg

Note: These cookies are non-alcoholic so they are fine for all ages of cookie lovers.

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Pumpkin Eggnog

The only upside to the colder weather, is that it is now appropriate for me to make eggnog. And not just any eggnog, but pumpkin eggnog.  Pinnacle Vodka came out with a pumpkin pie vodka this year, and I’ve been waiting and waiting for the right weather to make this drink. I actually used a recipe that came from The Cookbook of Ellen M Emlen, which is a recipe book from from the 1860’s that The Historical Society of Pennsylvania found in their collection. I’ve written about this cookbook before on this blog and I just love it.

One of the issues in the cookbook though, is that it is written before standard measurements were invented so the recipes aren’t easily reproduced. (For example, this recipe called for a wine-size glass of milk. White wine or red wine glass? Completely full, or what a serving in the glass would be?  You get the picture.)

 

But I figured if it was good enough for the 19th century, it’s good enough for me!
Ingredients:
2 eggs
1 tablespoon plus 1 teaspoon sugar
2 cups milk
1 teaspoon vanilla extract
¼ teaspoon cinnamon
2 tablespoons pumpkin puree
1 oz pumpkin spice vodka
Nutmeg to taste
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