VANILLA SPICE EGGNOG DOUGHNUT MUFFINS, NEED I SAY MORE?

 

 

 

Happy Holidays with Vanilla Spice Eggnog Doughnut Muffins

 

 

During the Christmas season last year, I bought eggnog for my visiting children. The brand was Southern Comfort Vanilla Spice. There was leftover eggnog, and I felt like I ought to do something with it, so I took a basic doughnut muffin recipe and I changed it, a lot. I made it better by adding a cup of the eggnog to make the batter. So glad I decided to use it because the muffins were delicious. They were especially enjoyed with a cup of Lady Grey tea.

 

The recipe makes a very pretty cinnamon sugar adorned muffin. The muffins, a breakfast casserole, and the fruit compote that I previously posted, would be wonderful for a holiday brunch. Add some yogurt, and some jam and butter. Heaven on a plate and all can be made ahead.

 

Below the recipe is a photo of  small muffins in a basket, just to show that you can make them any size you like, including jumbo. Just change the cooking time. The muffins have a doughnut consistency. Add some raspberry jelly, or lemon curd for "jelly doughnuts".  Mmm, delish.

 

 

Ingredients:

 

6 tablespoons softened butter

3/4 cup sugar

2 large eggs

2-1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/8 teaspoon freshly grated nutmeg

1 cup vanilla spice eggnog, or flavor of your choice

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

1 1/2 tablespoons melted butter

 

Preheat the oven to 350. Add paper cupcake liners to a 12-cup muffin tin.

In a large mixing bowl, beat the butter and sugar together until creamy. Add the eggs one at a time, beating well between each egg.

To a small bowl, add the flour, salt, baking powder, soda and nutmeg. To the butter, sugar mixture, add half the flour mixture, and half the eggnog and mix well, repeat with the remaining flour and eggnog, mixing well. Scoop the mixture into the muffin tins, filling each about 2/3 full. Bake for about 17 minutes, or until muffins are lightly browned. Remove from tins and follow directions for the topping.

For the topping, mix the sugar, and cinnamon in a small bowl. Place the butter in a small container and microwave until the butter is melted. Dip and swirl the top of each hot muffin into the butter and then dip into the sugar mixture. Ready to eat? Well, let's get to the table.

 

 

 



        Happy Holidays!

 

 



Baked Fruit Compote, Something I Love

Baked Fruit Compote, Something I Love

 

I decided yesterday, to make a baked fruit compote. The supermarket that I use is a bicycle ride away, but unfortunately it has cut back to only seasonal produce, and I can't buy fresh plums, or many other fresh fruits right now. So, I used a little of this and a little of that. You'll see. But in the end, it tasted so good! It will taste even better to you, if you use the fruits that you like.

This compote was so delicious over French vanilla ice cream last night. Wouldn't it be pretty to serve it during the holidays in crystal stems? Or, serve it for breakfast over cereal, or yogurt? My answer is yes, because I intend to make it again, and do all of the above.

 

 

 

Ingredients:

 

4 large pears, peeled and cut into large chunks

1 (15-ounce) can apricots, drained

10 ounces of dried prunes

1 (20 ounce) package frozen mixed fruits (Publix brand)

1 naval orange, divided

2 stips of lemon peel

1 cinnamon stick

2/3 cup brown sugar
 

Preheat the oven to 350. Place the fruits in a shallow casserole dish. Slice half the orange and cut the slices in half, and add to the fruit, along with the lemon peel. Squeeze the juice of the remaining half of the orange over the fruit. Add the cinnamon stick. Sprinkle with brown sugar. Bake for 20 minutes. Stir. Check for sweetness, and add more sugar is needed. Continue baking until the fruit is tender. The total baking time depends on the fruits and the sizes, but it usually takes 35-40 minutes, so just keep checking until it is cooked to your preference. This is the good part. You can add a touch of any of these flavorings: vanilla, almond extract, Amaretto, Grand Marnier, or a little taste of sherry. Just add it at the beginning of cooking. 

 

 

Enjoyed it over French vanilla ice cream for dessert, but you can have it over cereal or yogurt. Just a bowl of fruit would taste good too!