It may be December 23rd, and I may be writing this post at the airport, but can we take a moment to acknowledge that this is my third blog post in the last five days?
Three blog posts in a week? Who am I?!
Someone who loves Eggnog Pudding, that’s who. You could not pay me to drink a glass of eggnog (liquid dairy skeeves me out), but thicken it to a spoonable consistency and add a little spice and I’m in.
So in, in fact, that I made two batches of this Eggnog Pudding back to back. With only about 15 minutes of actual work, this holiday recipe is an absolute breeze.
Once cool, Eggnog Pudding is pretty irresistible. Cold, creamy and just set—it has all the best parts of eggnog, but with a spoonable texture.
Oh yeah, and whipped cream. Always whipped cream.
Happy holidays! Wishing you and yours a safe and happy end to 2023 and every good thing in 2024.
Eggnog Pudding makes 4 servings
2 large egg yolks 1/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 1 1/2 cups eggnog 1/4 cup milk of choice (I used whole) 1 1/2 teaspoons vanilla extract 1 tablespoon unsalted butter
For serving (optional): whipped cream sprinkle of cinnamon and/or nutmeg
Place a wire mesh sieve over a medium heatproof bowl. Set aside.
Whisk egg yolks together in a small heatproof bowl. Set near the stove.
In a medium heavy-bottomed pot, whisk together sugar, cinnamon, nutmeg, cornstarch, and salt. Whisking constantly, slowly whisk the eggnog into the dry ingredients. Whisk in milk. Place pot over medium heat. Continue to whisk until the mixture boils for 1 minute. Reduce the heat to low.
Remove 1/3 of the warm mixture from the pot. Whisking constantly, slowly pour mixture into the egg yolks until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium. Continue to whisk until mixture boils for 30 seconds. Remove from heat. Whisk in vanilla and butter.
Pour pudding through the wire mesh sieve, using a silicone spatula or wooden spoon to coax it along. Discard anything caught in the sieve (egg bits).
Divide pudding into four small heatproof serving dishes (I used 4 ounce mason jars). Press plastic wrap to the surfaces. Refrigerate for a few hours, until cold.
When ready to serve pudding, peel off and discard plastic wrap. Lightly stir pudding, top with whipped cream, cinnamon and/or nutmeg (if desired) and serve.
Leftover pudding will keep covered in the fridge for 3-4 days.
Someday I’ll get recipes up with time to spare (again), but that isn’t going to happen this year. I put these Frosted Maple Spice Cookies on my Instagram stories a few weeks ago, then took them to an event where they got raves. I made a second batch for photos, and then…well, two weeks went by and now Christmas is in four days. Oops.
The good news is that Frosted Maple Spice Cookies will still taste good even if you make them after December 25th. I have it on good authority that you can even make them in February with no adverse effects.
Frosted Maple Spice Cookies are a cross between my Maple Spice Stars and my Soft Sour Cream Sugar Cookies. Imagine the tenderest ginger cookie you can fathom, without the darkness of molasses, but with with the dreamiest buttercream in my repertoire. If you’re imagining one outstanding cookie, you’re correct.
These cookies stay super soft for days, owing to ingredients like brown sugar, a hefty spoonful of sour cream, and the titular maple syrup, of course. Blankets of maple frosting help keep them tender, too, but mostly they’re just there for deliciousness reasons.
Look at that texture! Soft, chewy, creamy, with a little crunch from the coarse sugar topping—just glorious. Perfect for Christmas, but I dare you to find a time these wouldn’t be outstanding. Go ahead. I’ll wait.
Frosted Maple Spice Cookies makes about 3 dozen medium cookies
Cookie Dough: 3 1/3 cups all-purpose flour 1/2 cup confectioner’s sugar 1 1/2 tablespoons ground ginger 1 tablespoon ground cinnamon 1 1/4 teaspoons baking powder 1/8 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup dark brown sugar, packed 1 large egg, room temperature 4 tablespoons pure maple 4 tablespoons sour cream 2 teaspoons pure vanilla extract
For Decorating: Maple Buttercream (recipe below) coarse sugar, if desired
Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugars, ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in brown sugar until creamy. Mix in egg, followed by maple syrup, sour cream, and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough may be a bit sticky.
Divide dough into halves and wrap each in plastic wrap. Chill for at least 2 hours or up to 3 days.
Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.
Remove cookie dough from the refrigerator. Scoop in 1 1/2 tablespoon increments. Roll into balls and place 2 inches apart on prepared pans. Bake 10-11 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when no-longer raw-looking.
Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch. Repeat scooping, rolling, and baking with remaining dough.
After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Maple Buttercream. Garnish with coarse sugar immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest and most flavorful the next day.
After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for 2-3 days or in the refrigerator for up to a week.
Maple Buttercream makes enough for 3 dozen cookies (with a little leftover)
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature 4 cups confectioners sugar 1/2 teaspoon Kosher or sea salt 1 teaspoon pure vanilla extract 1/2 cup pure maple syrup 3 tablespoons heavy cream
Make the frosting. In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about two minutes. Beat in confectioner's sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Beat in maple syrup, followed by heavy cream.
I’ve been generally bad at posting regularly for the last year or so, but I have recently made it a bit of a habit to post my early morning baking adventures over on my Instagram stories. Whether those recipes make it onto this website is not the point—the point is to share what’s happening in my kitchen. Last week, I posted a picture of a Star Bread on there and got so many compliments, which is really kind and validating. There was one bit of feedback from an old friend that really stuck out to me though:
“I cannot imagine being able to go in my kitchen and make something like this.”
It was followed up by compliments, but that statement has stayed with me. I mean, if I’m not over here convincing you that you can indeed go in your kitchen and make Star Bread, then what exactly am I doing?
Ten years ago, I was convinced by food blogs that I could make vanilla wafers at home. Which I did. And then I made it my whole personality. And while vanilla wafers and yeast doughs are not the same level of difficulty, I want you to know that you almost certainly can go in your kitchen and make Star Bread. You can.
If you can make cinnamon rolls, you can make Star Bread. If you can make pull-aparts, you can make Star Bread. Same goes for monkey bread and cinnamon swirl bread. They are all fundamentally the same—cinnamon-sugar and a simple enriched yeast dough wrapped together, sliced, and baked. If you’ve got time and a basic kitchen set-up with a fridge and an oven, you, my friend, can make a Star Bread.
In this case, it’s just a matter of dividing and stacking the dough with the cinnamon-brown sugar, then slicing it so that it resembles a sun. The signature shape comes in when pairs of the sun’s rays are twisted away from one another, creating a festive eight-point loaf.
Let it rest and rise a second time, then paint it with egg wash to encourage a burnished final product, and bake until beautiful. Star Bread can certainly be served by its lonesome, but I like a light dusting of confectioner’s sugar for garnish. It gives a snowy day vibe that works super well this time of year.
I know cinnamon rolls are a popular Christmas breakfast, but perhaps this year you can use your skills to make a Star Bread instead. They’re the same in so many ways, and while they’re both showstoppers, Star Bread clearly has a bit more of a…well, a star quality. And you do too, my friend. You can make a Star Bread. I believe in you.
Star Bread makes 1 loaf (about 8-10 servings)
Dough: 2 3/4-3 cups all-purpose flour 3 tablespoons granulated sugar 1 packet (2 1/4 teaspoons) instant yeast 1 teaspoon fine sea salt 3 tablespoons unsalted butter 1 cup whole milk 1 large egg, room temperature
Filling: 6 tablespoons light or dark brown sugar, packed 1 teaspoon ground cinnamon pinch of Kosher or sea salt 2 tablespoons unsalted butter, melted
Egg Wash: 1 large egg 1 teaspoon water
For Finishing: confectioner’s sugar
Make the dough. In a medium-large mixing bowl, whisk together all-purpose flour, sugar, instant yeast, and salt. Set aside.
In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.
Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together.
Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk. Alternatively, place wrapped bowl in the refrigerator for 12-24 hours (a cold proof).
Make the filling. In a small bowl, use a fork to whisk together brown sugar, cinnamon, and salt. Set aside.
Line a rimmed half-sheet pan with parchment paper.
Flour a surface, your hands, a rolling pin, and a large, sharp knife or bench scraper. Punch down your dough. Turn it onto the surface, then use the knife or bench scraper to divide it into four even pieces.
Working with one piece at a time, roll it to a circle 9-inches in diameter (or larger and cut off excess). Gently transfer the first circle to the center of the prepared baking sheet. Paint it with melted butter and sprinkle with 1/3 of the filling mixture. Roll out two more circles, then paint with butter and sprinkle with the remaining 2/3 of the filling mixture. Top with the fourth and final circle. Gently press down on top to adhere everything. Slice off and discard any scraggly bits.
Shape the bread. Use a coffee mug or other 3-inch stencil to mark a 3-inch circle on the top of your stack. Then, use the large sharp knife or bench scraper to slice the portion outside of the 3-inch circle into 16 strips. This should look like a sun with rays.
Working with two neighboring rays at a time, twist them away from each other 3-4 times before pinching them together at the ends. Repeat until you have 8 little points on your Star bread. Gently tuck in scraggly ends and nudge the points into a shape you find pleasing. Cover with bread with plastic wrap and a tea towel, then let rise 40-50 minutes, or until risen. You’ll know it’s ready when you poke it with your finger and it doesn’t immediately bounce back.
During rising, preheat the oven to 350F. Make the egg wash by whisking the egg and water together in a small bowl or mug.
When the bread has risen, remove the plastic wrap and tea towel. Discard plastic wrap. Paint the entire surface of the star bread with egg wash. Bake for 25-30 minutes until golden and burnished.
Let bread cool 10 minutes. Gently transfer to a serving plate. Dust with confectioner’s sugar, if desired. Serve warm.
Star Bread is best the day it’s made, but may be kept covered for up to 48 hours.
I am very happy to participate in the Sweetest Season Cookie Exchange for the sixth time this year. This is a food blogger-lead fundraising event and awareness campaign for Cookies for Kids’ Cancer. This organization is a 501(c)3 non-profit with the mission to raise funds for innovative pediatric cancer treatments and research through bake sales and cookie swaps. Supporters (“Good Cookies”) can do this throughout the year, but we are bringing awareness during this time of holiday giving. If you’d like to learn more and/or make a charitable donation to Cookies for Kids’ Cancer, click here. Otherwise, scroll on for Almond Flour Sparkling Shortbread!
Every year, I take great pride in having a vegan, gluten-free recipe in my holiday repertoire. Half of everyone I know falls into one of these two categories; it’s kind of a no-brainer to have this as part of my skill set. I love feeding my people.
When writing these sorts of recipes, the only boundaries I give myself are that I won’t work with hard-to-access flours or pre-made blends (they’re inconsistent). As such, it should come as no surprise that I buy almond flour in bulk at Costco, and also that I go through it at the speed of light. I’ve got a lot of gluten-free and/or vegan people to feed, ya know.
This holiday season, I’m keeping it very simple. How simple? Six ingredients-, slice & bake-, stays good for days-simple. But with sparkle, of course, because simple doesn’t mean boring around here. Almond Flour Sparkling Shortbread, y’all.
These cookies are so easy to make. The dough is is a quick one with just five ingredients: almond flour, vegan butter, confectioner’s sugar, salt and vanilla. Once the it’s mixed up, it’s rolled into two logs, coated in your sparkling sugar (or vegan sprinkles), and refrigerated for a few hours or a few days depending on your schedule and needs. When you’re ready for cookies (and who isn’t?) simply slice them thick and bake them just until they look dry.
Almond Flour Sparkling Shortbread have it all. They’re buttery with a pronounced almond flavor, and a tender-crisp bite. The sparkling sugar on the edges adds a little pizzazz and a some extra crunch. And since they’re vegan and gluten-free, they’re one more festive way to feed both my people and yours.
Almond Flour Sparkling Shortbread {Vegan, Gluten-Free} makes about 3 dozen small cookies
6 tablespoons vegan butter, softened to room temperature (or dairy butter if not vegan) 6 tablespoons confectioner’s sugar 1 teaspoon pure vanilla extract 2 cups blanched almond flour 1/2 teaspoon Kosher or sea salt 6 tablespoons sparkling sugar, or (vegan) sprinkles of choice
In a medium-large mixing bowl, use an electric mixer to beat vegan butter until fluffy (about 2 minutes). Add confectioner’s sugar and beat until fully combined (about 2 minutes). Beat in vanilla.
Add half the almond flour and mix until combined. Beat in remaining almond flour and salt. Dough may look rubbly, but should hold together extremely well when pinched.
Knead dough a couple of times with your hand, then divide it in half.
Place two sheets of plastic wrap on the counter. Place sparkling sugar on a dinner plate.
Working with one half of the dough at a time, form it into a log that is roughly 7 inches long and 1 inch in diameter. Place the dough log on the plate of sparkling sugar, then gently roll it around to coat completely. Remove it to one of the sheets of plastic wrap and wrap it up. Repeat this process with the remaining dough and sparkling sugar. When done, place both logs of dough in the refrigerator for 2 hours or up to 3 days.
When ready to bake, preheat oven to 325F. Line two rimmed sheet pans with parchment paper.
Working with one log of dough at a time, slice off any scraggly ends, then slice in increments of 1/4-1/3 inch (I went 1/3 inch because I prefer thick shortbread). Place slices about 1 1/2 inches apart on prepared pans.
Bake cookies 14-16 minutes, rotating the pans top to bottom and back to front at the 8 minute mark. Cookies are done when they look completely dry and are just starting to turn pale golden at the edges. They should not brown.
Let cookies cool completely on their sheet pans. Serve. Store them in an airtight container at room temperature for at least a week.
It’s a little late for a Christmas recipe, but frankly I can do whatever I want on this website. And what I want is a pan of Peppermint Mocha Brownies.
Made with my tried and true Cocoa Brownie base, these holiday treats come together super easily. Their already-deep chocolate flavor is punched up with semisweet chocolate chips, then accented with just enough peppermint extract and granulated espresso to evoke everyone’s holiday coffee shop fave.
But flavor’s only half of the equation here—Peppermint Mocha Brownies have to look the part, too! These are drizzled with a melted mix of chocolate chips and butter, and sprinkled with as much crushed candy cane as your heart desires. (My heart desires a lot.)
Peppermint Mocha Brownies are rich and satisfying; a little square goes a long way. I, however, have no self control and cut these on the larger side. I regret nothing.
Merry Christmas! Happy Holidays! Whatever and wherever you’re celebrating, I hope you’re safe, warm, and with people you love.
Peppermint Mocha Brownies adapted from Alice Medrich's Cocoa Brownies makes one 8- or 9-inch square pan
10 tablespoons unsalted butter, cut into small pieces 3/4 cup granulated sugar 1/2 cup light or dark brown sugar, packed 3/4 cup + 2 tablespoons cocoa powder (natural or dutch process) 2 large eggs, cold 1 teaspoon pure vanilla extract 1/2 teaspoon peppermint extract (not mint extract) 1/2 cup all-purpose flour 2 teaspoons granulated espresso or coffee 1/2 teaspoon Kosher or sea salt 1/2 cup semisweet chocolate chips
For Garnish: 3 tablespoons semisweet chocolate chips 1 tablespoon unsalted butter crushed candy canes or starlight peppermints
Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line the bottom with parchment and butter again. Set aside.
In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.
Add vanilla, peppermint extract, and eggs to the pot, and stir/whisk to combine. Add flour, granulated espresso, and salt, and stir/whisk to combine. Fold in semisweet chocolate chips. Transfer batter to prepared pan and spread to the edges. Tap the full pan on the counter a couple of times to release any air bubbles. Top with pecans, if desired.
Bake brownies 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (not wet batter). Let cool completely in the pan on a rack.
Garnish the brownies. Combine chocolate chips and butter in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Use a fork to drizzle over brownies. Sprinkle with crushed candy canes.
Refrigerate brownies for 15-20 minutes, until chocolate sets.
Slide a knife around the edges of the pan before using parchment overhang to lift brownies onto a cutting board. Use a large, sharp chef’s knife to slice brownies into 16 or 25 pieces. Serve.
Leftovers will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
e2 bakes brooklyn 