Eggnog gets a bad rap at our house. Everyone turns their noses up at the idea of drinking an egg based drink. I'm the only one who really enjoys eggnog. Every holiday season I pick up a carton and I end up drinking it all - which is not great, because eggnog is pretty high in fat. Eggnog is meant to be shared. With a dusting of nutmeg, there are few flavours that capture the holiday spirit like eggnog. This year. I have set my sights at showing my family how delicious eggnog can really be. I was pretty sure that a delicious eggnog Christmas cookie would warm their anti-eggnog hearts.
My secret weapon, as always, is getting my girls into the kitchen and helping me with the baking. They are always willing to at least try whatever they help bake. Over the years my girls have discovered many wonderful new foods while working in the kitchen. Guess what? These soft and fluffy eggnog cookies, with a sweet eggnog icing and a dusting of freshly ground nutmeg were a huge hit. We will be adding these to our family Christmas cookie platter. This recipe for eggnog cookies will have everyone running onto the pro-eggnog side of Christmas.
Ingredients
3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large egg yolks
1 tsp vanilla
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp nut meg
1/2 tsp cinnamon
1/8 tsp cloves
1/2 cup egg nog
Eggnog Royal Icing
1 cup icing sugar
1 tbsp meringue powder
2 tbsp cold eggnog
fresh grated nutmeg
Directions
In an electric mixer, cream together butter and sugar until light and fluffy.
Beat in egg yolks, one at a time.
Beat in vanilla.
In a mixing bowl, whisk together flour, baking powder, nutmeg, cinnamon and cloves.
Add flour mixture to wet ingredients, in 3 batches, until combined.
Mix in eggnog. Beat until dough forms.
Scoop 1 heaped tsp of cookie dough onto a parchment paper lined baking sheet. Press dough down, with fingers.
Bake cookies in 350°F oven for 18-20 minutes, until lightly golden brown on bottom.
Transfer cookies to a cooling rack.
For the eggnog royal icing, mix together icing sugar, meringue powder and egg nog. You may need to add more eggnog to the icing, if the icing is to thick. Add one extra tsp at a time. If the icing is too loose, add 1 tsp of icing sugar.
With an offset spatula, or a knife, spread the icing onto the cooled cookies.
Dust cookies with freshly grated nutmeg.
Enjoy
What the kids can do: Baking is a great learning opportunity for kids. Let the kids read the recipe, do all the measuring and mixing. Depending on the age of your child, he can operate the electric mixer too. Pass the icing to the kids and let them "paint" the cookies with icing.
A few weeks ago, the World Health Organization (WHO) released a report and made a statement about bacon and other processed meats. The news was not good. The WHO has determined that consuming bacon and processed meats can increase a persons chance of developing of cancer. Specifically colorectal cancer.
On reading this news, I had a few different reactions. I lost my mother to colon cancer 5 years ago - which made this a hard announcement to simply ignore. My first instinct was to deny the news - processed meat has always been a reliable friend to me and my family. Sandwich meat has been has been happily filling my girls' lunch boxes. My next reaction was to go into full on panic mode - ban sandwich meat and processed meats entirely. Since my initial "ban all processed meat" panic, I have decided to take a more deliciously balanced approach.
While there is not an outright ban on sandwich meats and bacon from our diet, we have been seeking out family-friendly alternatives. This is how I created this quick, easy and inexpensive chicken and pork roasting preparation to our weekend routine. In around 20 minutes on Sunday, or Monday night, you can have two freshly roasted chicken breast and a pork tenderloin to create an entire week's worth of sandwiches.
Ingredients
2 skinless, boneless chicken breasts
1 pork tenderloin
2 tbsp vegetable oil
1 tbsp thyme
1/2 tsp salt
1/4 tsp pepper
Directions
Preheat the oven to 375°F.
Prepare the chicken breasts by placing them between 2 sheets of parchment paper and use a mallet, or the back of a wooden spoon, to pound and flatten the chicken breast. The idea is to pound the breast until it is an even thickness, this will help the breast cook quicker and more evenly. Repeat with the second breast.
Sprinkle breasts with 1/2 tbsp of thyme, salt and pepper. Set aside.
Prepare the tenderloin. Roll tenderloin through 1/2 tbsp of thyme, salt and pepper. Set aside.
Place oil in an oven safe sauté pan, and warm over medium-high heat.
Once the pan is hot, place chicken breasts into the pan. Brown each side of the breast, approximately 2-3 minutes a side.
Once browned, remove from pan and set on a parchment lined baking sheet.
Place the baking sheet into the oven, on the bottom rack to continue roasting the chicken breast through.
Remove from oven when breasts are cooked through, about 10 - 15 minutes.
While the chicken is in the oven, place tenderloin into the same hot sauté pan. Brown each side of the tenderloin - about 5-10 minutes to brown entire tenderloin.
Once browned, place the sauté pan and the tenderloin into the oven. The tenderloin will finish roasting in the oven.
Roast until tenderloin's internal temperature reaches 160°F.
Remove tenderloin from the oven and set on cutting board to cool before slicing.
Once the chicken and the pork are cooled, slice the meat however you like and store in resealable containers in the fridge for 4-5 days. Turn the chicken into a simple chicken salad by tossing chopped chicken in a bowl with 1/4 cup mayonnaise, 1 tbsp lemon juice, sliced grapes, sliced celery stalk, salt and pepper. Feel free to marinade the meat before cooking. Use your family's favourite marinade or experiment with different herb and spice rubs.
While processed meats may seem quick and inexpensive, getting in the habit of making your own roasted meat for sandwiches can be just as easy and affordable. Life is all about finding a balance. This recipe helps busy families find a new balance for healthy lunches.
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