Tonight we had my grandparents over for dinner & my mom and I made Chili with an Eggnog & Rum Coffee Cake for dessert.We usually have Sunday dinners at my Grandparents house, but we wanted to switch things up a bit and make dinner for them instead. They always make the most delicious meals, so we had our work cut out for us!
My mom’s famous chili is sooo good. So, Sooooo good that I actually ended my 2-year stint of Vegetarianism tonight and ate meat. Yup, that’s right. After 2 years of not eating any meat, I ate the chili tonight and it. was. delicious.No regrets whatsoever!
The meal turned out great, but the company was even better. We love spending quality time with family and always look forward to our Sunday family dinners.
Watching the Vancouver Canucks game.. typical Canadians & proud of it! (this is the only photo I could get of my grandparents tonight. they hate the camera, i had to sneak this one!)
Lame-o IPhone selfie
Reppin’ my Jason Mraz concert tee.
Random fact: I cried like a baby for a good 3 songs during his concert. What can I say, music makes me emotional, can’t help it.
My mom’s a babe. She makes holding a tub of sour cream look good.
The meal that ended my Vegetarianism!
Zeus Photo Take # 1.
Zeus. Photo Take # 2. He was so not down with the photo-taking. Such a little grump tonight haha.
If you only make one dessert this Holiday season – I would definitely recommend this one! This Eggnog & Rum Coffee Cake is like a dream. It is a quick & effortless recipe that is perfect for the holidays and allows you to spend time with your family instead of being in the kitchen! Simply throw the batter together in a pan the night before, and refrigerate overnight. Pop it in the oven the next morning and ta-da! You get a perfectly moist, spongey, light, festive & delicious eggnog coffee cake!
In a small bowl, mix all of the Streusel Topping ingredients (sugar, flour, butter, nutmeg) together with a fork until crumbly. Set aside.
In the bowl of your stand mixer, beat together 1 cup sugar & 1/2 cup softened butter on medium speed until light and fluffy.
Beat in 1 cup eggnog, 8 ounces sour cream, 1 teaspoon spiced rum and 2 eggs until well blended. Stir in 2 1/2 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda & 1/2 teaspoon salt.
Spread batter evenly into the pan and sprinkle with the streusel topping. Cover and refrigerate for at least 8 hours.
Preheat oven to 350F. Uncover pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 – 20 minutes. Mix the powdered sugar & eggnog to make the Eggnog Glaze and drizzle over cake.
Is it ever too early to start baking Christmas goodies? I think not.
Since Starbucks has officially released their infamous ‘Red Cups’ today, I think it’s time for a Christmas Cookie recipe on the blog!
For our very first Christmas Cookie recipe of the year, we made Eggnog Cookies with a delicious Eggnog Buttercream Frosting.
These cookies are soft & chewy, and have just the right amount of Eggnog.
We added some spiced rum to these cookies which added a really nice, faint spice flavour, but you can leave the rum out if you prefer!
These are the kind of cookies that taste delicious with or without the icing.
I usually prefer cookies without icing, but the Eggnog Buttercream really does add to the cookie.
Happy Holiday Baking! 🙂
Eggnog Cookies with Eggnog Buttercream Frosting Recipe
For the Cookies:
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups granulated sugar
3/4 cup unsalted butter, softened slightly
2 egg yolks
1 teaspoon vanilla extract
1/2 cup eggnog
1 tablespoon + 1/2 teaspoon rum (optional)
For the Eggnog Buttercream:
1/4 cup unsalted butter, softened
1/3 cup eggnog
1/2 teaspoon rum
3 cup confectioners sugar
1. Adjust oven racks to the upper and lower middle positions. Preheat oven to 300 degrees F.
Spray baking sheets with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, salt, baking powder, nutmeg & cinnamon; set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar until light and fluffy, approx. 1 1/2 minutes. Add the egg yolks, & vanilla extract; beat at medium speed until combined. Add the eggnog & rum; beat for 30 seconds until combined. Slowly add the flour mix (dry ingredients) & beat on low speed until just combined.
3. Drop by rounded tablespoons of dough onto the prepared baking sheets, placing the cookies about 3 inches apart.
Bake for 20- 21 minutes. Let cookies cool on the baking sheets for a few minutes, than transfer cookies to a wire rack to cool completely.
For the Frosting:
1. In the bowl of your stand mixer, fitted with the paddle attachment, beat butter, eggnog, rum & powdered sugar until light & fluffy. Add more eggnog if needed. When cookies are cooled completely, ice cookies with a small spatula.