Tag Archives: holidays

Pistachio Cranberry Christmas Crisps

Pistachio Cranberry Christmas Crisps

How’s your day-after Thanksgiving food coma going? Mine is pretty intense! So much so that I’m ready to move on and talk about Christmas. Are you with me? I’m excited to share this delightful holiday recipe for Pistachio Cranberry Christmas Crisps.

But wait – I have some explaining to do. See, this isn’t exactly my recipe. I’m participating in a Holiday Cookie Contest with Miss Maki of the Simple Kitchen. Miss Maki’s readers submitted their all time favorite cookie recipes, and she promptly distributed them (anonymously!) to several local bloggers. I’ll be making another batch of these and bringing them to the official taste tasting and winner selection on the Simple Kitchen radio program on Sunday, December 1. So tune in and see how these puppies fare.  Regardless, I’ll tell you that they disappeared in my office in about… 30 seconds. So I think it’s a winning recipe, regardless.

Pistachio Cranberry Christmas Crisps

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Eggnog Rum Bundt Cake

I have a love/hate relationship with eggnog.

Eggnog Rum Bundt Cake

Every year I buy a carton when the holidays approach. It seems like such a festive thing to do. It’s so creamy and spicy…. how could it not be delicious? Well.

Eggnog Rum Bundt Cake

I love eggnog. For about the first three sips. Honestly, it’s all downhill after that. It’s just too much for me to handle. You think I’d learn, but I go through this every year. No joke.

Eggnog Rum Bundt Cake

This year we hosted Thanksgiving for Sam’s family, and ended up with two full cartons of eggnog leftover. In the spirit of not letting anything go to waste, I’ve been trying to use the eggnog in creative ways.

Turns out my favorite way to use it up is eggnog rum bundt cake. And it’s so pretty, too!

This cake is almost coffee cake-ish, although I originally made it as a dessert, I found it to be perfect for breakfast with a cup of joe. Try it out yourself, or let me know what your favorite eggnog recipe is. I still have half a carton to go…

Eggnog Rum Bundt Cake


Eggnog Rum Bundt Cake

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1 cup butter, softened
3 cups sugar
6 large eggs
3 cups sifted flour
3/4 tsp baking powder
1/2 tsp salt
1 cup eggnog
2 tsp vanilla extract
2 T dark rum or brandy (optional)
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1 cup sifted powdered sugar
2 T + 1 tsp heavy whipping cream

Grease and flour a large bundt pan. Preheat oven to 350.
Beat butter on medium speed for 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, mixing until yoke is incorporated.
In a separate bowl, combine flour, baking powder and salt. Add to butter and sugar mixture, alternating with eggnog, starting and ending with flour mixture. Stir on low speed until just blended after each addition. Stir in vanilla and rum.
Pour half of batter into the prepared pan.
Stir the cinnamon, nutmeg, allspice and cloves into the remaining batter. Spoon spiced batter on plain batter and swirl together using a knife.
Bake 50-55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes on a wire rack. Remove from pan and cool on rack.
Frosting: Combine sifted powdered sugar and heavy cream. Transfer cooled cake to a plate and drizzle glaze over it.

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White chocolate pumpkin pie pops

I honestly don’t know what came over me.

White Chocolate Pumpkin Pie Pops
It all started with a mad craving for pumpkin pie. Problem was, I didn’t need to make a whole pie for myself. Been there, done that, and it does not turn out well.So I did what any logical person would do.

I made bite-sized pie balls. On sticks.

White Chocolate Pumpkin Pie Pops
And then, because I realized I was feeling crust deprived, I rolled the balls in graham cracker crumbs. And dipped them in melted white chocolate for an extra somethin somethin.

  White Chocolate Pumpkin Pie Pops


I even added orange food coloring to a small batch of the white chocolate to be festive, and packaged some of the pops to use as gifts.

White Chocolate Pumpkin Pie Pops

But the real credit goes to my dear hubs. I know he loves me because he eggs on my crazy cravings and even suggested adding whipped cream to my pumpkin-pie-graham-cracker-white-chocolate-snack-attack-mashup.

White Chocolate Pumpkin Pie Bites

So I did it. And… well… I’m just going to say it. He was riiiiight about the whipped cream. These pie pops totally trump traditional pumpkin pie slices.

White Chocolate Pumpkin Pie Pops

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs
3/4 cup sugar
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup graham cracker crumbs
1 bag white chocolate
1 bag lollipop sticks
1 small carton heavy whipping cream

Mix sugar, cinnamon, salt, ginger and cloves. Beat eggs in separate bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour into baking dish. Preheat oven at 425. Reduce temperature to 350 and bake for 50 minutes (just slightly after cooked). Once cooled, add 1/4 cup graham cracker crumbs to baked pumpkin mixture and mix. Using your hands, roll mixture into balls (approximately 1 T of batter each). Roll ball into graham cracker crumbs, coating thoroughly. Stick lollipop stick into center of ball and place on baking sheet lined with wax paper. Pop into the freezer while you melt the white chocolate according to directions on package. Take pops out of freezer and dip bottom of the pops into white chocolate. Place back on wax paper to dry. To serve, whip heavy cream and dollop onto pie pops. Makes approximately 35 pops.