Friday, December 31, 2010

Celebrate New Year's Morning with Eggnog Waffles Topped w/ Spiced Whipped Cream

If you're like me, you always have a lot of eggnog in the frig after all of the holiday partying is over. Don't let it go to waste! Treat yourself to these delicious eggnog waffles. These waffles were such a nice treat for our breakfast this morning. They would be perfect for an easy breakfast or brunch on New Year's day.

Even if you've promised to lose weight starting yourself a favor...start tomorrow - and don't skip the spiced whipped cream and powdered sugar! It's to die for!!

Eggnog Waffles with Spiced Whipped Cream

A couple of reminders before starting the recipe:

1. Preheat your waffle maker.

2. Set a bowl, along with your mixer's whisk attachment, in the freezer to chill before beating the whipped cream. 

Waffle ingredients

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp nutmeg
2 tsp cinnamon
2 eggs
2 c. eggnog
4 tbsp. oil

Sift all of the dry ingredients into a large bowl and set aside.

Into a second bowl, mix eggs, eggnog and oil until well blended. 

Stir wet ingredients into the dry ingredients. Let rest for 5 minutes.

Follow your waffle maker's instructions for making waffles. You will end up with a beautiful stack of waffles.

With my basic waffle maker, I was able to make 12 waffles from this recipe.

Lightly sprinkle powdered sugar on top of the waffles and top with spiced whipped cream.


Spiced Whipped Cream

Remove the bowl and whisk from the freezer.

Pour 1 c. of heavy cream into the chilled bowl. Add 1-2 tsp cinnamon, 1-2 tsp nutmeg and 2 tsp powdered sugar. Whip on high until soft peaks form in the cream. I dare you to not stick your finger into the bowl over and over again!

** I recommend starting with 1 tsp. of each spice and then do a taste test to see if you like it. I tend to like a heavier spice taste than some people. If it needs more spices, add them and continue whipping until blended.**

Leftover waffles can be frozen by placing them on a baking sheet in a single layer, then placing the baking sheet into the freezer until the waffles are frozen. The frozen waffles can be stored in freezer bags or freezer-safe containers.

As for the leftover whipped cream......grab a spoon and dig in!!  I promise not to tell!

Happy New Year to everyone in Blog Land!

Sunday, December 19, 2010

Rustic Apple Pie

Sit down with a warm slice of apple pie and enjoy your favorite holiday shows. This is a super easy dessert that looks like you spent a lot of time making it. All of the imperfections make it look even better.

Rustic Apple Pie

1 recipe for brown sugar apples* - recipe link below
1 refrigerated pie crust
extra brown sugar for sprinkling over the top

I used my recipe for brown sugar apples, adding 1 c. of raisins to the apples while they are cooking.

Lightly coat a baking sheet with cooking spray.

Stretch the pie crust out on the sheet - doesn't have to be a perfect circle.

Pour the cooked apples into the center of the crust, leaving 3-4 inches of dough all around the outer edge.

Pull the pie crust to the center of the pie, overlapping the crust as you fold it around forming a circle.

Lightly sprinkle 2 TBSP of brown sugar over the top of apples.

Bake at 350* until the pie crust is light brown - you do not need to cook any longer because the apples have
already been cooked.

Use a large spatula to loosen the pie from the pan. Cool on baking sheet for 10 minutes. Carefully transfer the pie to a cutting board or a large plate. Serve warm.

Friday, December 3, 2010

November Cookie Carnival Round Up

Welcome to the Round Up for November! 

I was surprised to see that everyone chose to bake the Betty Crocker Sassy Cinnamon Cookies.

Like me, others had trouble actually finding cinnamon chips. There were none to be found around my area. For those of you who have them in your stores, they are priceless little chips. hahaha!!

Here's what our bakers had to say this month: 

Vivian from Let's Try These had some camera problems this month. About the cookies she said "Made the cinnamon cookies but was unable to find the cinnamon chips any where. I ended up using toffee bits as a substitute and while it was a good cookie, it reminded me of snickerdoodles."

Katrina from Baking and Boys said "These cookies are snickerdoodles on steroids. They are a thick cookie with that familiar snickerdoodle taste with pecans and cinnamon chips added for extra flavor and crunch."

Kerri from Kerri's Texas Kitchen said "I loved the sassy cinnamon cookies and so did everyone that I shared them with!"

Cristine from Cooking with Cristine said "I haven't seen the cinnamon chips in stock here in El Paso but had a nice stash in the freezer from Arizona." - Lucky you! I searched everywhere around me here in NC and couldn't find them. I had no problems finding them when I lived in Pa.

Krista from Meet the Swans said "I subbed butterscotch chips for the cinnamon chips and walnuts for the pecans in my cookies".

Tessa from The Cookin' Chemist said "I made these cookies to take to work to share."

Shonda from The Knowlton Nest said "This cookie reminded me of a Snickerdoodle with chocolate chips and nuts inside."

Here is Chaya's Pumpkin Oatmeal Cookies from Oct's roundup

Chaya from My Sweet and Savory said " This is one of the cookies that I sent to the soldiers"  - What a wonderful thing for you to do, Chaya!!

Thank you for another wonderful round up, ladies!

So that all of us can spend more time with our families during the holidays, we won't have a Cookie Carnival during December. Never fear, though! We will ring in the New Year with cookies!!

Happy Holidays and Happy Baking!!
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