Holiday Cooking

Easy Eggnog Recipe

This holiday season Peace of Mind Concierge is wishing you the BEST of the very best! We hope you enjoy this delicious recipe for Holiday Eggnog. Let us know how you liked it!

Prep time: 30 minutes

Total time: 1 hour

Serves 6

Ingredients:

  • 4 cups milk
  • 1 1/3 cups sugar
  • 12 large egg yolks
  • 1/2 cup bourbon, (optional)
  • 1 cup chilled heavy cream

Grated nutmeg, (optional)

Directions

  1. In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
  2. Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

Pumpkin Cupcakes

Peace of Mind Concierge is all about simplifying your life and helping you make the most of your Holiday season. We can plan your next event or help you with your Holiday shopping! With that in mind we would like to share some of our favorite Holiday Recipes with you! Let us know how they worked for you! Cheers and Happy Holidays to you and yours!

Pumpkin Cupcakes

Cupcakes:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin

Cream Cheese Frosting:
3 cups confectioners’ sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)

  1. Heat the oven to 350º and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.

  2. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.

  3. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.

  4. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.

  5. Meanwhile, make the Cream Cheese Frosting. In a medium-size mixing bowl, beat together the confectioners’ sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.

  6. For authentic-looking pumpkins, pipe on the frosting to resemble a pumpkin’s ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves. Makes 12 cupcakes

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