Egg Nog Cake Bites

These egg nog cake bites are one of the most viewed recipes on my blog right now, so I thought I would repost the recipe. 

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Cake bites, cake pops, cake balls...whatever you call them, are everywhere now. But, my favorite come from a bakery in Salt Lake called The Sweet Tooth Fairy. On my last visit to SLC I had the chance to try the peppermint, pumpkin, gingerbread and eggnog cake bites. My favorite was the eggnog. So, I decided to make my own when I got home.

I just followed the basic idea for making cake bites/pops which is  1.) bake a cake 2.) mix cooled and crumbled cake with frosting 3.) roll cake/frosting mixture into balls 4.) chill cake balls 5.) dip cooled cake balls into melted chocolate.

These take a little time, but cake bites are super simple to make and assemble. And you can make them in any flavor you want (chocolate peppermint cake/dark chocolate coating, spice cake/white chocolate, strawberry cake/ white chocolate, you get the idea). Plus, they make great neighbor/friend gifts!

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Ingredients

Vanilla cake mix , Egg Nog, Nutmeg, Rum, Frosting, Candy Coating

Make a vanilla or white cake mix according to the box, substituting the water or milk with Egg Nog. Add in fresh nutmeg and rum extract for that classic egg nog flavor.

 Bake that wonderful batter.

 Once cake is cooled slightly, coarsely crumble.

 Mix crumbled cake with canned or homemade frosting. It seems like cream cheese flavored frosting is the favorite with the recipes I've seen. I had a Trader Joe's vanilla bean cake mix that only made enough to fit an 8 x 8 inch pan. So, I used a little less than half a container of canned frosting. Most cake mixes use a 9x13 pan, so when you go to mix the cake only add about half a can of frosting and then more as needed so you don't end up with gooey cake. Chill this mixture before rolling into balls.

The cake balls go into the freezer so they are nice and firm to dip in the chocolate.

 Melt white candy coating until smooth and pourable.  I heated mine in a pan over really low heat. I let it cool just a tad, but it still had a runny consistency.

Tip:

Cut chocolate into even pieces so it cooks quicker and doesn't burn.

 Dip chilled cake balls into melted chocolate. I choose white chocolate because it paired well with the egg nog flavor, but of course you could use any combo of cake/chocolate coating.

 Use tooth picks to dip the balls into the chocolate and then to get them on the baking sheet. While the white chocolate is still soft you can smooth out the little hole the tooth pick leaves or you can drizzle more chocolate on top and add sprinkles.

 See. No hole. 

 I didn't have a chance to cut one open and show how moist and yummy they looked inside. Once my husband got home, him and the kids devoured an entire tray and the rest went to neighbors. Speaking of which...

 I packaged the cake bites in these cute little holiday boxes.

And bundled the cake bites with some hand crocheted kitchen towels. Very cute!

Egg Nog Cake Bites

1 Vanilla or White Cake Mix

3/4 tsp. Nutmeg

1 1/2 tsps. Rum Extract

1 can cream cheese frosting

White chocolate coating

Bake cake according to package directions. Substitute egg nog for any water or milk called for and add 3/4 tsp fresh nutmeg and 1 1/2 tsps rum extract to cake mix. Cool cake. Crumble cake in a large bowl and mix in one half of canned frosting. It's best to just get in their with your hands. Add frosting as needed until you can roll the cake into balls. Roll into 1 inch balls and place on a cookie sheet. Freeze for a half hour.

Melt candy coating in the microwave or on the stove stop. Dip chilled balls into melted chocolate, coating all sides evenly. Place balls on cookie sheet. Let stand at room temp until coating has harden. Repeat with remaining balls and chocolate. If desired, drizzle more chocolate on top of each ball and top with sprinkles.

Oatmeal White Chocolate Cherry Cookies

The full description: Oatmeal White Chocolate Cherry Cookies with a Cinnamon Glaze.  That's a mouth full!

These cookies are just scrumptious! They're soft, spicy and packed with cherries and white chocolate. It's a great combination of flavors. The cinnamon glaze was my four year old daughters idea. No matter what I'm baking, her first question is always, Are you going to frost that?. So I thought, why not? I decided to make a cinnamon glaze that I drizzled over the top and that was the perfect final touch. 


I brought these to a few different gathering and everyone loved them! Got many comments on the cinnamon glaze. Sometimes it's advantageous to have a kids perspective! 


This is a great cookie. Enjoy responsibly.


Oatmeal White Chocolate Cherry Cookies
1 cup butter, softened

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon ground cinnamon

1/4 teaspoon salt

3 cups old fashioned oats

1 cup dried cherries

1 cup white chocolate chips 

Heat oven to 350°F.

In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, cherries and chocolate; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.Cool completely. Store tightly covered.

Cinnamon Glaze
For the glaze I just whisked together powdered sugar, cinnamon, vanilla and milk. I made different sized batches of cookies for each party I took them too, so I eyeballed the amounts.

Peanut Butter Cups + Peanut Butter Cookie = Pure Heaven.

Everyone loves these peanut butter packed cookies.

Peanut Butter Cup Cookie
INGREDIENTS:
1 3/4 cups all-purpose flour

1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).

Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

12 Days of Cookies

December 04

Eggnog Thumbprints

I've always wanted to try an eggnog cookie or dessert of some kind. This recipe got great reviews, so I decided to give it try. I'm glad I did! These are so yummy! The rum frosting is delicious. I will be making these for a cookie exchange next week.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 tsp. rum
• 2 cups all-purpose flour
• 1/4 tsp. pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup butter
• 1 cup confectioners' sugar
• 1 tablespoon rum
• 1 pinch ground nutmeg

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg, vanilla and rum. Combine flour, pumpkin pie spice and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
3. Bake for 12 minutes in preheated oven. Cool completely.
4. In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.

* You can substitute 1/4 teaspoon rum extract and 1 tablespoon milk for the rum in the frosting. Omit rum in cookie.

12 Days of Cookies

December 03

Peppermint Meltaways

Around this time of year I just love peppermint flavored treats. These delicate butter cookies melt in your mouth and have just the right amount of minty flavor. The crushed peppermint candies add a nice crunch.

PEPPERMINT MELTAWAYS
Yield: 4 dozen cookies

Cookie Ingredients:
1 cup Butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup Cornstarch

Glaze Ingredients:
1 1/2 cups powdered sugar
2 tablespoons Butter, softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired

Candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy. 

A Few of My Favorite Things

Peppermint Candy Sandwich Cookies

Creamy peppermint frosting is encased between two buttery vanilla cookies. Tiny bits of peppermint candy add a nice crunch to the filling and pink sanding sugar adds a pretty sparkle to the top.

Cookie Ingredients:
2 cups powdered sugar
1 cup Butter, softened
2 eggs
1/4 teaspoon peppermint extract, if desired
3 1/4 cups all-purpose flour

Pink decorator sugar
Filling Ingredients:
2 cups powdered sugar
1/4 cup Butter, softened
2 to 3 tablespoons Milk
1 drop red food color
1/4 cup finely crushed peppermint candies or candy canes

Decorations Ingredients:

Red, white or pink decorator sugar or edible glitter, if desiredCombine 2 cups powdered sugar and 1 cup butter in large bowl; beat at medium speed until creamy. Add eggs and peppermint extract; continue beating until well mixed. Reduce speed to low; add flour. Beat until well mixed. Divide dough into fourths; wrap each fourth in plastic food wrap. Refrigerate until firm (at least 1 hour).

Heat oven to 350°F. Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated) to 1/16 to 1/8-inch thickness. Cut with 2-inch cookie cutter. Cut a 1/2-inch circle from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets. Sprinkle cookies with center cut-out with decorator sugar. Bake for 7 to 8 minutes or until edges begin to brown. Cool on cookie sheets 1minute; remove to wire rack. Cool completely.

Combine 2 cups powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red food color and crushed candies; continue beating until creamy. Spread 1 teaspoon filling onto bottom-side of cookie without holes. Top with cookie with center cut–out, bottom-side down. Sprinkle with decorator sugar or edible glitter, if desired.

Sparkly Ginger Squares

These bars are really moist and chewy. They have a nice subtle molasses flavor. The coarse sugar on top lends a nice crunchy texture. I served these bars slightly warm with a small scoop of vanilla ice cream and freshly grated nutmeg. They were very well received.

Sparkly Ginger Squares
1 1/4 cups sugar
1 cup Butter, softened
1 egg
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
3 tablespoons coarse decorator sugars or sugar

Heat oven to 350°F. Combine 1 1/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add egg, molasses and vanilla. Continue beating, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda, cinnamon, ginger, salt and cloves. Continue beating, scraping bowl often, until well mixed. Press dough into greased 15x10x1-inch jelly-roll pan. Sprinkle decorator sugar on top. Bake for 16 to 20 minutes or until golden brown. Cool completely. Cut into desired shapes with knife or cookie cutters.