Busy Busy Bee

I've gone full-throttle into baking for the holidays and the madness has just begun.

Eggnog is usually a Christmas staple, if you're into that thing. I however, am not a huge fan of it. I like to think I like it, but I can't drink an entire glass, it's too rich. After seeing a recipe for "Melt in Your Mouth Eggnog Cookies" I had to try it. Just a touch of eggnog couldn't hurt, right? 

The recipe calls for rum extract and the first time I made them I didn't have rum extract and didn't feel like trekking out in the snow to get it, so I uses almond. The almond extract worked pretty well, I was pleasantly surprised. Second time around however, I made it with rum extract and it was so much better! Eggnog has a similar flavor to the rum extract which brought it out even more without having to use too much, especially in the frosting. Putting too much liquid will otch your icing so the extract gave the eggnog a little help in standing out. 

It's perfect for the holidays whether you love eggnog or like to think you love it. 

After making these I had some eggnog left and wanted to incorporate into something else. I started making peanut butter cookies, adding some peanut butter chips to the batter and thought maybe some eggnog frosting/glaze would go well. I was nervous about the two flavors mixing but they worked out pretty well. 

The peanut butter and the eggnog complimented each other well. The eggnog balanced out all of the peanut butter and visa versa and they turned out even better than I thought!

Getting A Head Start on Christmas

Last year, I was quite the Scrooge, which is so unlike me. I didn't watch many Christmas movies, didn't listen to Christmas music and was just not feeling it. I even had a binge baking night to get it into my system. I was convinced it was because I was out of the retail world. I had started a new job and I getting Christmas music shoved down my throat for an entire month. Turns out it was a mix of that and well, let's just say a lot of stress at the new, now former job.

Anyway, I tried to get a head start on things this past Sunday with something super simple that's not really baking and well, they aren't square but who cares! I haven't made chocolate covered pretzels since I was a kid and forgot how super easy it is and remembered that almond bark works the best. I was taught to melt the white and dark together and it works out perfectly.

I also decided to actually bake and they say imitation is the best form of flattery. In that case, Macy's should be flattered. I went to the Walnut Room with the boyfriend and fam and had what seemed like the outside of a large Oreo cookie dunked in white chocolate. Well, I had to try it. I panicked once I started because I didn't have eggs and well, wasn't in the mood for a drive. I found some "substitutes" as in oil, water and baking powder but that didn't really do anything. The cookies flat out sunk in the middle but I had already committed so I had to finish the job. Surprisingly, they are quite tasty. 

They're not the prettiest things on earth but I somehow managed to get the perfect crunch of the outside of an Oreo and just melted some more white almond bark and crushed up some candy canes and I got pretty darn close. Definitely worth another shot but next time I'll actually use an egg to save some trouble.  I have a lot of other ideas on my list as well including eggnog cookies. Happy Baking!

Happy Valentine's Day!

Hallmark Holidays are good excuses to bake and Valentine's Day is no exception when it comes to themed sweets. I admit, I fall victim to the cliches but what can I say, they're tasty.

First what every cupcake tends to be in the month of February: Red Velvet.

I added chocolate chips to the batter for a surprise but the frosting is what I'm most proud of... I took the leftover red chocolate chips and chopped them up with some white chocolate chips to mix into the frosting.

And it's pretty epic... The white chocolate balances out the dark and the dark chocolate balances out the sweetness of the cream cheese in the frosting. And that combo balances out the richness of the cake. 

I'm not finished yet! I'm on a constant quest to jazz up sugar cookies and the Valentine's theme was easy to go with. Found some red food coloring, made some white icing with heart sprinkles and voila!

Whether you're a fan of Valentine's Day or not, it's always a good excuse for a cookie or a cupcake ;). I should also apologize to my neighbors if I freaked them out by leaving cupcakes and cookies outside their doors.. I had too many! 

And now I leave you with this.. 

Happy Valentine's Day!


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Another case of the Mondays...

Okay maybe not thaaat bad but Mondays are usually baking days which brings the pumpkin bars I've been talking about. It's not too late for pumpkin, it IS still fall! No skipping Thanksgiving.

Crunchy, cookie-esque bars complete with pumpkin and complimenting flavors like nutmeg and cinnamon. Not to mention the cream cheese frosting I made with little dashes of cloves and cinnamon, giving it that chai-like flavor.

Of course I didn't stop there. Couldn't decide if I wanted to make cookies or brownies, sooo I combined them!

Chocolate chip brownie meets chocolate chip cookie. What's even better is eating them warm with vanilla ice cream on top. Or just eating them warm with your favorite cup of coffee (again, Verona's cocoa flavor notes go perfectly with all the chocolate madness going on) or a hot chocolate. Just feels right now that it's snowing in November.

In preparation for that I picked up stuff to make gingerbread cakes. Still think it's too early to tackle that, I'm not a fan of skipping holidays. But, speaking of gingerbread and spices, what the end of Thanksgiving means is the return of Christmas Blend to Starbucks! Also known as Holiday Blend (yes, they really are the SAME thing)

Starbucks has managed to throw you for even another loop by creating Christmas Blend Espresso roast.

What's the difference?

Well first, people automatically assume that espresso roast can only be used for espresso machines and espresso beverages. Nope! It's just a stronger roasted coffee that yes, is used in espresso machines but can be made in your coffee pot at home.

Back to the Christmas Blend. The normal blend is sweet, spicy and herbal and will go perfectly with all your gingerbread and nutmeg treats.

The Christmas espresso roast is basically the same thing, but has a little more kick. Not in caffeine, but in flavor. Remember, the darker the roast the LESS caffeine there is.

It's deeper and darker with that the help of the rich espresso roast but still holds the spicy and sweet and a smooth-like carmel feel to it.

Getting waaay ahead of myself. Even though Starbucks already has the red cups, it's only fair to let Thanksgiving Blend finish it's course.



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Be prepared...

For all of this fun stuff!!

Yup, I've got plenty of ideas coming my way and I can't wait!! Another plus, the South Side knows what's up. I was still able to get some pumpkin spice marshmallows for a pretty crazy awesome batch of rice krispie treats. :)

Not to mention pumpkin bars and hot chocolate cake with marshmallow frosting on the wish list. It'll be a busy baking rest of the week! 

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