For any of you that live away from home, you know that the holidays can be a time when you particularly miss things. As someone that lives in another country, I find myself missing many of my American traditions, not least of which includes foods. Seriously, just try to find a carton of eggnog here. I guarantee you, you won’t find one. Here in Norway, you’ll find the traditional Norwegian drink gløgg (pronounced “glug”), a name that I imagine comes from the choking sound you make as you suddenly realize your drink is filled with raisins and almonds (No? Just the foreigner has this problem?). But a lack of store shelves packed with carton after carton of eggnog isn’t going to stop me from enjoying one of my favorite (American) Christmas flavors! So I’m kicking off my eggnog season with baked eggnog doughnuts! FYI, if you’re looking to make your own eggnog because you also can’t buy it at the store, I recommend this recipe.
Baked Eggnog Doughnuts
Makes 6-8 doughnuts
For the eggnog doughnuts: 2 tbsp. (30 grams) butter, melted 1 egg 1/2 cup eggnog 1-2 tbsp. milk 1 tsp. vanilla extract 1/4 tsp. baking soda 1 tsp. baking powder 1/3 cup granulated sugar 1 cup all purpose flour 1/4 tsp. nutmeg
For the glaze: 2 1/2 cups powdered sugar +1-2 tbsp. powder sugar 1/4 cup milk 1/2 tsp. cinnamon
Ok, I realize I’ve been hitting the peppermint treats hard in recent weeks here on my blog. And although I’m sure some of you don’t mind (I know I haven’t minded “disposing” of any and all pepperminty leftovers…) there are probably some of you out there thinking “Enough with the peppermint already!” Peppermint may be absolutely A-MAZING, but it’s definitely not the only delicious holiday flavor out there, and I’d be completely amiss to not highlight some of those other wonderful flavors. So today I’m whipping up a new spin on a Christmas classic: it’s gingerbread cake with a boozy coffee frosting (and a cookie garnish, of course!)!
Makes one 3 layer 6″ cake
For the gingerbread cake: 1 stick (113 grams) butter 1/2 cup milk 2 eggs 1/2 cup granulated sugar 1/2 cup brown sugar 1 tsp. cinnamon 1 tsp. ground ginger 1/4 tsp. cloves 2 tsp. baking powder 1 1/4 cup all purpose flour
For the boozy frosting: 5 egg whites 10 oz. granulated sugar 3 3/4 stick (425 grams) butter 1 tsp. cinnamon 3-4 tbsp. Tia Maria or other coffee flavored liqueur
I think I’ve done it… I’ve actually done it… I have somehow, magically, gotten my husband to like peppermint!! Ok, maybe that doesn’t sound like such an achievement (at least not for anyone that likes peppermint goodies) but my husband is a sworn hater of all things peppermint. Doesn’t like it, doesn’t want it… which is just fine by me since I love peppermint. But starting with the peppermint mocha doughnuts I made last months, he’s fallen in love with mint chocolate goodies. And this ice cream… it’s his new favorite! I wonder if I’m going to get to eat any of it…
Peppermint Mocha Ice Cream
For the ice cream: 2 cups heavy cream 5 tbsp. baking cocoa 50 grams (about 2 oz.) dark chocolate 4 egg yolks 1/2 cup granulated sugar 2 tsp. instant espresso powder 1 tsp. peppermint extract
For the swirl: Chocolate syrup Crushed peppermint candy pieces
Today is officially the last day of November, Thanksgiving is behind us, so let Christmas begin! Personally, I’ve already brought up all of the Christmas decorations from the basement and set up the tree, despite my husband’s protests that it’s still too early (today’s the first day of advent, so even by Norwegian standards, I’m allowed!). And of course I couldn’t let another holiday come and go without throwing in some holiday-themed meringues! With just a hint of mint and a festive swirl of color, these meringues are the perfect treat to kick off your Christmas festivities!
Peppermint Meringue Swirls
Makes about 40 one inch meringues
What you’ll need: 4 egg white 1 cup granulated sugar 1 tsp. peppermint extract Red and green food gel coloring
Despite it being almost the end of November and plenty cool, it still hasn’t gotten really cold here, nor has it snowed. Last year was the most mild winter I’ve experienced in my time here in Norway, and you know what? It was kind of lame. I mean seriously Norwegian weather, no white Christmas?! Norway of all places should definitely have a white Christmas every year! And now that we’ve had our official Christmas season opening here in town (in Norwegian it’s known as Julegateåpeningen), I’m ready for all things Christmasy and wintery. Apparently the weather hasn’t gotten the memo. But that’s not going to stop me from rolling out the winter baking, starting with these Mexican hot chocolate macarons!
Mexican Hot Chocolate Macarons
Makes about 40 macarons
For the macaron shells: 1 cup (145 grams) packed almond flour 1/4 cup (25 grams) baking cocoa 2/3 cup (145 grams) powdered sugar 1 tbsp. powdered egg whites OR meringue powder 1 tsp. cinnamon 1/4 tsp. cayenne pepper 3/4 cup (150 grams) granulated sugar 4 egg whites
For the filling: 1/2 pint (1 cup) heavy whipping cream 1-2 tbsp. granulated sugar
Hei på deg! I'm Claire, the baker and blogger behind The Simple, Sweet Life. Whether you like cookies or cakes, baking or decorating, you're sure to find something here to sweeten your day! Get to know me better here.