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White Chocolate Eggnog Cheesecake Pots

By in Christmas, Creamy, Sweets 6 Comments Tags: , , , , , , ,

White Chocolate Eggnog Cheesecake Pots

You know what Christmas treat I”ve missed most since moving to Norway? Eggnog. I”ve made my own, but so far I just haven”t found that perfect recipe. I used to practically live off the stuff when I was younger. That”s when you really knew that Christmas was on its way – when you saw cartons of Eggnog appearing beside the milk.

Since moving here I”ve become obsessed with eggnog flavoured things. I have to get my fix somehow! Hence the Eggnog Sugar Cookies and now these silky smooth White Chocolate Eggnog Cheesecake Pots.

Yes, it”s still Sugar Cookie Week but I thought for this post I”d share a dessert that”s great accompanied with some sugar cookies dippers. A little crunch with a smooth and creamy treat turns an already tasty dessert into perfection.

These cheesecake pots can be made in ramekins, mugs or small bowls and could alternatively be topped with the Lattice “Pie Crust” Sugar Cookies from yesterday”s post.

When I make sugar cookies as dippers I like to make them a little smaller than usual, so you can use them as a garnish or throw a handful beside. Use them beside any kind of creamy and smooth dessert and you”ve got yourself a perfect pairing.

White Chocolate Eggnog Cheesecake Pots

Make sure that the cream cheese and melted chocolate are as close to the same temperature as possible. If the cream cheese is too cold or the chocolate too hot, the chocolate will seize as you beat them together.

  • 3/4 cup white chocolate chips, melted and cooled to room temperature

  • 1 (8oz/250g) package cream cheese, softened to room temperature

  • 1 teaspoon rum extract

  • 1/8 teaspoon nutmeg

  • 1 cup cold whipping cream

Beat cream cheese into white chocolate until smooth. Beat in rum extract and nutmeg. Add cream and beat, just until peaks form and hold their shape when beaters are lifted. Spoon into serving dishes. Cover and refrigerate for at least 2 hours before serving. Top with additional nutmeg before serving, if desired.

Serves: 6-8

Eggnog Sugar Cookies

By in Christmas, Sweets 11 Comments Tags: , , , , ,

Eggnog Sugar Cookies

You can”t start Sugar Cookie Week without a delicious recipe for sugar cookies. I know sugar cookies get a bad wrap for not being very flavourful and true enough they aren”t ever going to beat out a chocolate chip cookie for pure deliciousness, but they do beat it out for variety of what you can create with them.

That being said, you can still have a tasty sugar cookie that”s far from a chore to eat. Especially when you pump it full of sugar and spice and a shot of rum flavouring. Eggnog Sugar Cookies are where it”s at.

I have to be honest, although this recipe smelled deliciously of eggnog before going in the oven it seemed that most of the rum flavouring baked out. I was still left with a lovely spiced cookie, that I enjoyed eating, but it didn”t taste of eggnog. I”ve tried to remedy that below by doubling the amount of flavouring. And, since the first batch had such a lovely eggnog-y smell I”m hoping that, that”s the kick in the butt it needs to stay that way. *Update: I made a quick batch again last night and it worked! They now officially do taste like eggnog. :)

Regardless, it is a tasty Christmas-flavoured sugar cookie that I”m looking forward to making again.

New to making sugar cookies? Read my Tips to Perfect Sugar Cookies to ensure success the first time.

Eggnog Sugar Cookies

  • 3 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon nutmeg

  • 1 teaspoon cinnamon

  • 1 cup cold salted butter, cubed

  • 1 cup sugar

  • 1 egg

  • 2 teaspoons rum flavouring

Combine flour, baking powder, nutmeg and cinnamon.

In a separate bowl, cream butter and sugar. Add egg and rum flavouring. Mix until incorporated.

Add flour mixture in three additions, scraping down sides of bowl as you go. Beat until combined (will be crumbly).

Divide dough in half to roll out. Knead each piece on countertop until smooth. Roll out on floured parchment paper. Cut into shapes. Place on parchment lined baking sheet. Freeze for 5 minutes (or refrigerate for 15 minutes) to firm up.

Bake @ 350 for 10-12 minutes. Let sit for 2 minutes before removing to wire rack or paper towel to cool.

Makes approximately 4 dozen cookies

Plum Apple Butter

By in Condiments, Fall, GF Sweets, Gluten Free 31 Comments Tags: , , , , , , ,

Plum Apple Butter

Yesterday I stood staring at the abundance of gorgeous purple plums sitting on my counter. I knew I needed to use them up soon but I wasn”t sure what I wanted to make with them. I love plum jelly but since I don”t have any canning equipment that wasn”t really a possibility. That”s why this recipe immediately caught my eye when I went on my Internet search for recipes.

I”ve never made fruit butter before but it seemed so easy I had to give it a try. It will now be my go to when a little bit of fruit needs using up. It”s really so simple to throw together and makes the house smell amazing while it bubbles away.

Fall spices with the sweetness of plums and crisp tart apples make this a perfect fall spread and a wonderful hostess gift. I mean, just look at that gorgeous purple color! It has me swooning.

Have you made any fruit butters before? What are your favourite combinations?

One Year Ago: Banana Rum Chocolate Chip Pound Cake

Plum Apple Butter

adapted from tasteofhome

  • 3 medium sized plums (or 4 small), pitted and quartered

  • 2 medium sized tart apples, peeled, cored and quartered

  • 1/4 cup water

  • 3/4 cup sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • dash cloves

  1. Place plums, apples and water in a medium sized saucepan. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until fruit is tender.

  2. Remove from heat and pour into blender or food processor. Blend until smooth. Pour back into saucepan. Add remaining ingredients.

  3. Bring to a boil. Lower heat and simmer, uncovered, for 40 minutes or until thick enough that it mounds on a plate without spreading.

  4. Cool completely before covering. Store in the fridge for up to 3 weeks.

Makes approximately: 1 1/4 cup

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