I’m not a baker but we had leftovers and Lyn found this on Pinterest and we had leftover eggnog, tomorrow coffee cake.
Too sweet for me she like it too much, so she’s making me bring it into work. Sorry Nicole not vegan.
Total 00:55, Prep 00:10, Cook 00:45
- 2 medium eggs
- 1 cup sugar
- 1 cup dairy eggnog
- 1/2 cup butter, melted
- 2 tsp rum extract – had no extract used rum
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp nutmeg
3/4 c confectioners’ sugar (sift your sugar to assure no lumps)
add enough eggnog to make a glaze…pour a little at a time into sugar (I used about 3 tablespoons)
Beat eggs, in a large bowl, then add next 5 ingredients, blending well. Add remaining ingredients and stir until just moist. Pour into a greased 9″x 5″ loaf pan and bake at 350 degrees for 45 to 50 minutes. Makes one loaf.
3/4 cup confectionery sugar
Enough eggnog to make it a glaze – about 3 tablespoons
Stir together and drizzle on bread.
Pictures taken with cell phone
- Vegan Eggnog (healthwealthandbaby.com)
- Eggnog Muffins (dormroombaker.wordpress.com)
- Homemade Sugar Free Eggnog (fabiananicole.wordpress.com)
I remember coming in from a long day of building snow forts to my mother’s smile and warm cup of hot chocolate with that cover of marshmallow “Fluff” that stuck to your nose. We are on our third or fourth straight day of waking up to zero or subzero temps although they say we may get above the teens this afternoon, not counting the wind chill that is. Yesterday Deb and Nicole decided that a cup would be just the right thing. So Nicole and I grabbed our coats and braved the elements. I just like the walking and the company part. This morning waiting for me in email a message from Cook’s Country this recipe sounds perfect for home or office.
Why this recipe works: We wanted a recipe for hot cocoa that was creamy, rich, and big on chocolate flavor. Nonfat dry milk lent our Hot Cocoa Mix recipe a sweet dairy flavor, especially when we reconstituted the mix with hot milk instead of hot water. Confectioners’ sugar worked best in our recipe because it dissolved quickly, and cornstarch helped thicken the hot cocoa. And for complex chocolate flavor and a soft, creamy texture, we used a combination of white chocolate and cocoa powder.
Makes about 20 servings
- 3 cups nonfat dry milk
- 2 cups confectioners’ sugar
- 1 1/2 cups Dutch-processed cocoa powder
- 1 1/2 cups white chocolate chips
- 1/4 teaspoon Salt
- Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.