Destination Post: Eggnog Cookies

I love eggnog. I mean LOVE eggnog. As in, drink-it-straight-out-of-the-carton love eggnog. As such, I love all things eggnog-flavored. Like my eggnog cream pie ( /shameless self-promotion). And I'm always looking for new things to put eggnog in. Conveniently enough, at the school where I work, we had a TON of eggnog left over from a canceled holiday party. And the dessert-of-the-week was cookies. Now, my mom has a nutmeg cookie recipe that I've always liked. It's awesome. And then I got to thinking...I like nutmeg on top of eggnog. And then I remembered that the recipe calls for some milk...that could easily be substituted with eggnog. So, I made eggnog cookies. And they were every bit as heavenly as I expected. I'm not a big cookie person, generally, but put eggnog in them, and I'm there! These have a subtle eggnog taste, enhanced by the nutmeg in the cookies. They're a cakey cookie, so be forewarned, if that's not your thing (it's not usually mine, but I like these in spite of that). And, to top it off, there's an eggnog glaze on top. Because, how perfect is that? I'm thinking that next time, I'll spike either the icing or the cookie (or maybe both!) with rum or whiskey.... Couldn't do that for the kiddos, but it would be a great touch for an adult version!


Eggnog Cookies (adapted from my mom's recipe)

Cookies

• 1/2 c. vegetable shortening
• 1/2 c. butter
• 3/4 c. packed brown sugar
• 3/4 c. white sugar
• 2 eggs
  
• 1 Tbl. vanilla extract
• 4 1/4 c. flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 3/4 tsp. nutmeg
• 3/4 c. eggnog
• 1 tsp. baking soda
• 1/4 c. white vinegar

Cream together the shortening, butter, brown sugar, and white sugar. Note: if you have a vendetta against shortening or are just plain out of it, feel free to substitute all butter. Next, beat in the eggs, one at a time, and the vanilla. In a separate bowl, sift together the flour, salt, baking powder, and nutmeg. Add the dry ingredients to the batter in two additions, alternating with the eggnog. OVER THE BOWL, stir the baking soda into the vinegar. This is the fun part--it will foam up like a science experiment. Immediately stir it into the cookie batter. Chill the batter overnight. Drop by tablespoonfuls onto a parchment-lined baking sheet, and bake for 10-12 minutes at 375 degrees F. Cool, then frost with eggnog icing (listed below).

Icing

• 4 c. powdered sugar
• 6 Tbl. eggnog

Stir until well-combined, varying the amount of eggnog as needed to achieve a spreadable consistency. And, if you have to frost 700 of them, don't worry about whether the icing looks perfect, even for the ones you're taking a picture of.

Destination Post: Pumpkin Cheesecake-Swirled Brownies

Whoa, a post! Crazy, right? Ok, so life got a little hectic around Thanksgiving. And then I noticed holiday lbs creeping up. So, I've been trying not to bake so much at home, since baking inevitably means eating. So, I haven't had much to post. However, that hasn't stopped me from baking at school, for sure!

Just before Thanksgiving, the executive chef finally gave in to my begging and pleading and bought me a case of pumpkin puree. Now, this would have been much more convenient had he given in, you know, in October, so that I could have used it throughout the fall, but what can you do? One of the stipulations he gave me when he bought it was that he didn't want it sitting around forever, so I had to use it up by next year. Now, a case of pumpkin contains 6 #10-cans. For those of you who think 6 cans sounds like a pretty small number that should be easy to use up, let me explain something. You know those little cans of pumpkin that you buy in the store? They're 15 oz. Or 30 oz., if you get gutzy and go for the BIG can! Now, a #10 can contains 106 oz. of pumpkin puree. Yup. 106 oz. So, I've had pumpkin coming out my ears. And the kids have been getting a LOT of pumpkin-flavored treats. As I write this, I have finished off about 2 1/2 of the cans. So, the end isn't even in sight yet. Which all explains why, when the menu said that the kids were supposed to get brownies for dessert last Friday, they somehow mysteriously morphed into Pumpkin Cheesecake-Swirled Brownies. And they were all the better for it.


Pumpkin Cheesecake-Swirled Brownies (adapted from Allrecipes.com)

• Your favorite brownie recipe (enough to make a 9x13" pan of brownies)
• 12 oz. cream cheese, softened
  
• 1/2 c. white sugar
• 1 egg
• 1 egg yolk
  
• 1/2 tsp. vanilla extract
• 1 Tbl. whipping cream
• 1 1/2 tsp. cornstarch
• 1/2 c. canned pumpkin
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
  
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/4 tsp. salt

Prepare your favorite brownie recipe (or cheat and use a boxed mix, like I did) according to directions, making sure you make enough for a 9x13" pan (If you don't have a favorite brownie recipe yet, I recommend this one, minus the Oreos). Pour batter into a greased 9x13" pan and set aside (don't bake it yet!).

Beat cream cheese until light and fluffy. Add the sugar, and cream the mixture together until fluffy and uniformly incorporated. Next, add the egg and egg yolk, one at a time, beating each one into the batter before adding the next (This step is important, seriously. It's a pain, but makes for a much smoother batter than if you add them all at once. Trust me, I know this one from experience!). Add the vanilla extract and whipping cream, and mix until incorporated. Next, add the cornstarch, and beat until incorporated.

In a separate bowl, mix together pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt until thoroughly combined. Add this mixture to the rest of the cheesecake batter, and beat until fully incorporated.

Dollop the cheesecake batter over the raw brownie batter, and run a knife through it to swirl it together. Don't be tempted to swirl too much, or you'll lose the pretty marbled effect! Bake at 350 for ~30-40 minutes, or until a knife inserted about 1" from the edge comes out clean.

Destination Post: Pumpkin Mousse Tartlets with Maple Drizzle

Welcome to a destination post! As I mentioned in my last post, I have a new job--baking! This post is brought to you from the kitchen at my job, rather than from my home kitchen. We celebrated Thanksgiving early for the kiddos and did a whole Thanksgiving meal, complete with turkey, mashed potatoes, gravy, roasted green beans, mashed sweet potatoes served in cute little orange halves, and...pumpkin pie! Sort of. Actually, pie shells filled with a pumpkin mousse and drizzled with maple icing. I'll do my best to re-create the recipe here, but we tinkered with it substantially over the course of making these, so it'll be a close approximation.


You see, I had to make 500 tartlets. That's a lot. In fact, I really had no concept as to exactly how many until I had seven industrial-sized sheet pans filled with pre-baked tart shells. And it was right about then when I realized that the amount of pumpkin mousse I had made (by multiplying this recipe by SIX) was not going to be enough. It wasn't even going to be close to enough. Thankfully, that same day, I had been making tiramisu filling. In contrast to the pumpkin mousse, the tiramisu recipe made a LOT of extra filling. So, I folded some into the pumpkin mousse, figuring I could always add more cinnamon/nutmeg/ginger to increase the pumpkin flavor. And then I tasted the pumpkin mousse. And it was PERFECT! Score! These were a big hit with both the kids and the staff (the executive chef, who claims he doesn't have much of a sweet tooth, ate THREE right in front of me!).


Pumpkin Mousse Tartlets with Maple Drizzle (adapted from Epicurious.com)

• Dough for a 9" double pie crust
  
• 1 (1/4-oz) envelope unflavored gelatin
• 1/4 c. cold water
• 1 (15-oz) can pumpkin puree
• 1/2 c. packed brown sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/8 tsp. salt
• 2 c. heavy cream
• 8 oz. mascarpone cheese
• 2 1/4 c. powdered sugar, divided
  
• 2 tsp. vanilla extract, divided
• 1/4 c. maple syrup
• 4 Tbl. milk, or as needed
  

Roll out the dough to a thin layer. Cut into approximately 3" squares using a pizza cutter or sharp knife. Fit each square into a well of a well-greased, normal-sized muffin tin. Grease the BOTTOM of another muffin pan, and put it on top of the first, to act as pie weights. Bake the crusts at 375 degrees F for about 8-10 minutes, or until deep golden brown. Cool.

Sprinkle the gelatin over the cold water in a small saucepan. Let bloom for about 1 minute. Bring to a boil, stirring constantly, until gelatin is completely dissolved. In a large bowl, cream the mascarpone (can substitute cream cheese) with the brown sugar. Mix in pumpkin, spices, salt, and gelatin mixture until well-combined.

In a separate bowl, whip the cream until it forms soft peaks. Add 1/4 c. powdered sugar and 1 tsp. vanilla, and continue whisking until it forms stiff peaks. Fold about 1/3 of the whipped cream into the pumpkin mixture, to lighten it. Then, fold in the remaining whipped cream. Refrigerate overnight to let the mixture set.

In a bowl, mix 2 c. powdered sugar, 1 tsp. vanilla extract, maple syrup, and enough milk until the mixture is smooth and at a drizzle-able consistency.


To assemble:
Pipe about 2-3 Tbl. of mousse into each pie crust shell. Drizzle the tarts with the maple icing.