Jan 142011
 

Pictures

Eggnog Fudge

Eggnog Fudge

Ingredients

Ingredients

Adding the Sugar to the Eggnog

Adding the Sugar to the Eggnog

Mixing it Up

Mixing it Up

Cooking

Cooking

Boiling

Boiling

Adding Mini Marshmallows

Adding Mini Marshmallows

Adding Cinnamon

Adding Cinnamon

Adding Nutmeg

Adding Nutmeg

Stirring

Stirring

Boiling Again

Boiling Again

Adding Butter

Adding Butter

Adding Butterscotch Chips

Adding Butterscotch Chips

Stirring

Stirring

Pouring into Pan

Pouring into Pan

Shaving Nutmeg

Shaving Nutmeg

Setting

Setting

All Cut Up

All Cut Up

Eggnog Fudge

1 cup eggnog
3 cups sugar
1 1/2 cups miniature marshmallows
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 cup butter, chilled
6 ounces butterscotch chips
1 cup almond, chopped, optional

Line a 9 inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter flavored nonstick cooking spray. Bring eggnog and sugar to a rolling boil at medium heat stirring constantly with a wooden spoon. Let boil for two minutes exactly with heat turned down to the lowest setting that will maintain the boil. Stir occasionally to keep the mixture from boiling over or burning.

Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing when the boil resumes). Stir constantly. The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, reduce heat a little. Remove from heat and add butter, chips and nuts. Stir until thoroughly mixed or until fudge starts to lose its glossy appearance.

Pour into prepared pan. Sprinkle with nutmeg. Cool at room temperature. Remove from pan, remove foil and cut into 1 inch squares.

Store in an airtight container.

This is like a little piece of heaven! I have no idea where this recipe came from but am glad to have it! I’ve been making this for years and it’s very good. A bit of work but totally worth it!!

Jan 022011
 

Pictures

Eggnog Cupcake Cake with Eggnog Buttercream

Eggnog Cupcake Cake with Eggnog Buttercream

Cupcakes Ingredients

Cupcakes Ingredients

Adding the Mix

Adding the Mix

Freshly Grated Nutmeg

Freshly Grated Nutmeg

Eggs

Eggs

Adding Eggnog

Adding Eggnog

Adding Oil

Adding Oil

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Creaming the Butter

Creaming the Butter

Adding the Vanilla

Adding the Vanilla

Adding the Eggnog

Adding the Eggnog

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Done

Done

Cupcakes

Cupcakes

Eggnog Cupcakes

1 18.25 ounce package yellow cake mix
1 cup eggnog
1/4 cup vegetable oil
3 whole eggs
1/4 teaspoon nutmeg

Preheat oven to 350 degrees.

In large bowl, combine all ingredients. Hand beat (I used a mixer and it turned out fine!) with a balloon whisk for at least one minute or more if lumps remain visible.

Pour into cupcakes pans and cook for 15- 20 minutes.

Cool 5 minutes in pans then move to wire rack to finish cooling

Eggnog Buttercream

1 cup butter, at room temperature
6 cups powdered sugar (6 to 8)
2 teaspoons vanilla
1/4 cup eggnog

Cream the butter for 30 seconds until smooth. Add eggnog, vanilla, and 1 C. powdered sugar. Mix until combined. Add powdered sugar cup by cup until you’ve used at least 6 cups and is the consistency you want.

Pipe or spread onto cupcakes.

I made these for my step-dad to take to his work party, and he said they went like hotcakes! My mom and I thought that was really funny! We’re silly like that. The batter for the cupcakes is pretty thick so I added about 1/8 – 1/4 cup more eggnog. It made the standard 24 cupcakes. The frosty is too yummy!! Considering the amount I ate, it’s a wonder that I had enough for the cupcakes!

The original recipe was for a cake, it came from here and the frosting recipe came from here.