Ok, so I have to admit...I love pumpkin. A lot. You may have noticed that from September to (almost) December I'm slightly obsessed with all things pumpkin. See?
Exhibit A: Banana Pumpkin Bread
Exhibit B: Pumpkin Dip
Exhibit C: Pumpkin Swirl Cheesecake
Exhibit D: Pumpkin Pie Milkshake
Exhibit E: Pumpkin Muffins
Yeah, it's a problem. But if there is a support group for this, I don't want to know about it. I will always love pumpkin....until the day after Thanksgiving. Now I have a new first love, eggnog.
Now let me clarify this a bit. I really like the flavor of eggnog, but don't like to drink it. Hubby thinks that I don't like to drink it because it is high in fat, which is true...but I believe it is more than that. I don't know what, but I'm always a bit weirded out by how thick it is!
But mmmm, I love it.
Especially in this form:
This ice cream has an amazing taste with nutrition stats to match. A 1/2 cup for 110 calories? Yes please!
I guess what I am trying to say, is get ready for a whole lot of eggnog related recipes! (Sorry for those who don't like this holiday treat...I promise to share other things too!)
So let's get this party started!
Recipe from Taste of Home
- 2/3 cup butter, softened (I used 1/3 light butter and 1/3 regular)
- 1/2 cup sugar
- 2 eggs, separated
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup finely chopped walnuts
- 1/4 cup butter, softened
- 1 cup confectioners' sugar
- 1/4 teaspoon rum extract
- 1 to 2 teaspoons milk
- 1 to 2 drops yellow food coloring, optional
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually stir in the flour, salt and nutmeg and mix well. Cover and refrigerate for 1 hour or until firm.
- In a small bowl, whisk egg whites until foamy. Shape dough into 1-in. balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on baking sheets coated with cooking spray.
- Using a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.
- For filling, combine the butter, confectioners' sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie. Yield: 4 dozen.
Here's my little piping trick that I learned from Sandra Lee from Semi-Homemade. Maybe you all already do this and I'm just a slow learner...but I thought I would share on the off chance that it might help someone!
Ok, so do you ever feel like you just need another hand when you're filling your pastry bag?!
There you go. Problem solved. Place your pastry bag (or ziplock as the case may be) in a large cup and fold the edge over to prevent mess. Done and done.
Now take a look at these lovelies!
Tomorrow I hope to have something crafty to share with you!
Thanks for visiting!