Christmas Eggnog Bread
Christmas Eggnog Bread
Ingredients:
2 eggs
1 and ½ cups of regular eggnog (not low fat)
2 tsp Spiced Rum
1 cup white sugar
1 teaspoon vanilla extract
½ cup butter @ room temperature
2¼ cup all purpose flour
1 (3.4 ounces of powdered) package of instant French vanilla pudding mix
2 tsp baking powder
½ tsp salt
½ tsp ground nutmeg
Glaze:
1 cup sifted confectioners sugar
2 tsp eggnog
2 tbl Spiced Rum
⅛ tsp of ground nutmeg
Directions:
Preheat oven to 350.
Spray your loaf, muffin etc. pan with non stick spray with flour.
In your mixer using the paddle – mix together the eggs, eggnog, rum, sugar, vanilla and butter.
The butter will remain clumpy but that is just fine. In a separate bowl, sift the flour, pudding mix, baking powder, salt and nutmeg.
Add the dry mixture to the wet and blend until incorporated.
Avoid over mixing.
Again, the butter will remain clumpy and this is to be expected.
The butter will melt when cooking.
The dough will be thicker – be aware.
Pour into your prepared choice of pan(s).
Bake your mini loaves for approximately 30 minutes or until a toothpick comes out clean.
A regular loaf pan will take about 45-55 minutes.
Glaze:
Whisk together and pour over your cooled eggnog bread.
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Chocolate Peanut Butter Earthquake Cake
Chocolate Peanut Butter Earthquake Cake
Ingredients
1 Box Dark Chocolate Fudge Cake Mix (oil, eggs, water)
8 oz Softened cream cheese
1/2 Cup softened butter
1/2 Cup Creamy peanut butter
1 teaspoon vanilla extract
4 Cups powdered sugar
1/2 Cup chocolate chips
1 Cup miniature Reese’s peanut butter cups unwrapped and cut in halves
Instructions
Preheat your oven to 350° and grease a 9 x 13 baking dish with a nonstick cooking spray.
In a large bowl mix together the ingredients for your chocolate fudge cake.
Pour your fudge cake into your greased baking dish and set aside.
In a separate bowl, mix together your cream cheese, butter, peanut butter, and vanilla until well mixed.
Mix in your powdered sugar 1 cup at a time until you add all 4 cups.
Add your peanut butter mixture in spoonfuls to your chocolate cake mix and lightly spread around. Now sprinkle your Reese’s peanut butter cup halves and chocolate chips on top.
Bake for about 45-50 minutes (checking the center after 45 with a tooth pick test).
Serve warm with a scoop of vanilla ice cream.
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