Unbelievable Eggnog Cake

What’s Cooking in Gail’s Kitchen? After the Holidays: Unbelievable Eggnog Cake! Did you know you can freeze eggnog for up to six months? You can. And isn’t it a relief to know that you won’t be pouring money down the drain? Too much of anything can take away the joy. We all get caught up in holiday indulgences, thinking it’s the only time of year to appreciate our favorite treats. No more. Rather than feeling like a glutton for punishment, followed by waves of guilt, here’s a way to stretch the cheer throughout the winter months. When the nights are dark and the fire warms your feet, snuggle up with a slice of nostalgia. You deserve it.

UNBELIEVABLE EGGNOG CAKE

Ingredients:

16.5-ounce yellow cake mix

3-ounce vanilla instant pudding mix

1 cup eggnog

4 eggs

1/3 cup vegetable oil

1 teaspoon nutmeg

1/4 cup water

1 teaspoon vanilla extract

Ingredients for Glaze:

1/4 cup butter, warmed

1/4 cup eggnog

1/2 teaspoon vanilla extract

1/4 teaspoon rum

1/2 teaspoon nutmeg

2 cups powdered sugar

Garnish with rosemary sprigs and pomegranate arils

Instructions:

Preheat oven to 350°. Spray a bundt pan (or 8 mini bundt pans) with nonstick oil containing flour. Set aside. In a large bowl, combine yellow cake mix, dry vanilla pudding mix, eggnog, eggs, vegetable oil, nutmeg, water, and vanilla extract. Beat with a mixer for 2 minutes until thoroughly combined, scraping down the sides as needed. Pour batter into pan(s). Bake 50 minutes for large, or 25 minutes for small bundt cakes, until a cake tester comes out clean. Remove from oven to cool for 10 minutes before inverting on a wire rack. Allow to cool 10 minutes longer before transferring to a cake plate. While cakes are cooling make the glazed icing. In a bowl, whisk together butter, eggnog, vanilla extract, rum, and nutmeg until smooth. Sprinkle in powdered sugar, stirring with a spoon, until smooth. Drizzle glaze over cake. Garnish with rosemary sprigs and pomegranate arils for a festive finish.

Itty Bitty Pumpkin Cake

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Itty Bitty Pumpkin Cake! Do you have a love affair with pumpkin spice? You know, that delectable blend of bakery spices recognized as nutmeg, cinnamon, ginger, and allspice. Perhaps they remind you of autumn. The days are still warm as the evenings turn chilly enough to gather around the fire pit in a thick cozy sweater. Childhood memories conjure up bumpy hayrides through apple orchards, jack-o-lanterns on the front porch, and disheveled piles of newly-raked leaves. Plus there’s all things pumpkin: pumpkin pie, pumpkin cake, pumpkin roll, pumpkin latte, and now this.

ITTY BITTY PUMPKIN CAKE

Ingredients:

1 1/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 teaspoon baking powder

1 tablespoon pumpkin spice

1/4 tablespoon cinnamon

1/2 cup butter, softened

1/2 cup sugar

1 egg

3/4 cup pumpkin purée

1/3 cup buttermilk

1/2 teaspoon vanilla extract

Powdered sugar, for dusting

Fresh strawberries, for garnish

Instructions:

Preheat oven to 350°. Spray six mini bundt pans with nonstick oil containing flour. Place pans on a baking sheet. Set aside. In a bowl, whisk together flour, baking soda, sea salt, baking powder, pumpkin spice, and cinnamon. Set aside. In another bowl, cream together butter and sugar. Beat on High setting with a hand mixer for 2 minutes. Add egg and beat two minutes longer. Set aside. In a third bowl, combine the pumpkin purée, buttermilk, and vanilla extract. Mix well. Gradually pour half the pumpkin mixture and half the flour mixture into the egg mixture. Mix well, scraping the sides down as needed. Add the remaining ingredients; stirring only until combined. Do not over stir. Fill each prepared mini bundt pan 3/4 full. Bake 25-30 minutes or until a cake tester comes out clean. Allow cakes to cool 5 minutes before inverting onto a wire rack. Once cool, dust with powdered sugar. Garnish with a fresh strawberry before serving.

Cereal Milk Smoothie

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Cereal Milk Smoothie! After yesterday’s post, it’s only fair to give the kids equal time on a delicious treat. Grown-ups, simply tap your heels together to be transported back to a time where you started your day at the kitchen table with a bowl of your favorite cereal. Remember how the sugary sweet morsels crunched their way to mushy softness leaving the milk at the bottom of the bowl tasting like syrup? At that point my brother would put down his spoon and lift the bowl to his mouth to slurp up the remaining goodness. Of course Mother never saw it, as she was usually standing at the counter buttering toast with her back to us. Well nowadays, the nostalgic flavor of cereal milk smoothies are a thing. Anyone with a sugar addiction is jumping for joy. And why shouldn’t they? It brings out the inner child in all of us.

CEREAL MILK SMOOTHIE

Ingredients:

1 cup Crispix* cereal

1/2 cup skim milk

1/2 cup Greek yogurt

1 banana, sliced and frozen

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons agave nectar, separated

1 teaspoon vanilla extract

Sprinkles, for garnish

Instructions:

In a blender, combine cereal, skim milk, Greek yogurt, frozen banana slices, cinnamon, nutmeg, and one tablespoon agave nectar. Pulse until smooth. On a sheet of waxed paper, crush a few cereal pieces until almost fine. Add sprinkles; mix together. With the remaining agave nectar, apply to the rim of a glass. Dip the glass into the topping to coat the rim. Fill with cereal milk smoothie. Add a paper straw. Serve immediately.

*I receive no recompense for mentioning this product.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Zabaglione Parfait

What’s Cooking in Gail’s Kitchen? Timeless Classics: Zabaglione Parfait! That’s Italian. In English it translates to a decadent light custard, bordering on mousse, whipped into a parfait of romance-in-a-glass. Add fruit, toasted coconut, and a smidgen of nutmeg for a dessert that will have everyone exclaiming, “That’s Amoré!”

ZABAGLIONE PARFAIT

Ingredients:

1 cup heavy cream, whipped 3-5 minutes

3 egg yolks, beaten

3 tablespoons sugar

1 teaspoon lemon citrus peel, granulated

1 pinch nutmeg

2 drops almond extract

1/4 cup sweet vermouth, or almond liqueur

1/4 cup raspberry preserves

Fresh raspberries

French Vanilla Wafer Rolls

Toasted coconut

Instructions:

In a chilled bowl, beat heavy cream until it forms stiff peaks. Refrigerate until ready to use. In the bottom of a double boiler, bring water to a simmer and reduce heat to low. In the top of the double boiler, place eggs and sugar. Add granulated lemon citrus peel, nutmeg, and almond extract. Pour in sweet vermouth or amaretto liqueur. Whisk the custard mixture to create a light, fluffy consistency. Do not allow the water to boil. Continue whisking for 10 minutes, until the custard triples in volume. It will turn pale and frothy. The custard will be slightly thickened when ready. Set aside for 15 minutes. Gently fold the whipped cream into the cooled custard, reserving a portion for a garnish. The texture will appear like mousse. Place a dollop of raspberry preserves into the bottom of each parfait glass. Next, divide the custard equally between the parfait glasses. Top with fresh raspberries. Sprinkle on toasted coconut. Finish with a dab of whipped cream. Refrigerate until ready to serve. Dish up with a French vanilla wafer roll for nibbling.

Upcountry Apple Crumble

What’s Cooking in Gail’s Kitchen? Timeless Classics: Upcountry Apple Crumble! Take a trip to the local apple orchard. It’s overflowing with bushels of newly-picked produce in several varieties. Red Delicious. Jonagold. Gala. Cortland. And the abundance of ready-made market items put visitors to the test: nutty caramel apples, chunky applesauce, icy cider slushes, Dutch apple pies, and gooey apple turnovers. Don’t let Autumn slip away without bringing the crisp textures, bakery goodness, spicy aromas, and locally grown produce back home into your favorite dishes.

UPCOUNTRY APPLE CRUMBLE

Ingredients:

2-3 large apples

1 teaspoon lemon zest

2 tablespoons lemon juice

1/4 cup sugar

3/4 cup flour

3/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/2 cup oatmeal

1/2 cup butter, chilled, cut into small chunks

1/2 cup walnuts, chopped

Instructions:

Preheat oven to 375°. Lightly butter a 10″ round baking dish. Peel, core, and thinly slice apples. (A Spiralizer does a perfect job.) Combine apples with lemon zest, lemon juice, and sugar. Mix well. Arrange mixture in the bottom of the baking dish. To make the crumble topping, combine flour, brown sugar, cinnamon, nutmeg, salt, oatmeal, and butter in a food processor. Pulse mix until crumbly and butter is the size of peas. Spoon topping over apples, spreading to the edges. Sprinkle with chopped walnuts. Bake 40 minutes or until the top is brown and the apples are bubbly. Serve warm with vanilla bean ice cream.

Autumn Plum Galette

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Autumn Plum Galette! Rustic pies are so forgiving, which is one of the reasons I gravitate to them more. Forget perfection. It just isn’t necessary. A galette is made without a pie plate. Same dough, but no primping and crimping needed. You honestly don’t really need as many fillings either, because there’s no need to pile ‘em high. In fact, you’ll know you’ve overfilled the galette when you see the juices running onto the baking sheet. No fun. And when you taste the galette, the crust may be mushy. So remember, stop yourself and it’ll turn out fine.

AUTUMN PLUM GALETTE

Ingredients:

1 prepared refrigerated pie crust

5 ripe plums, pit removed and sliced

1/8 teaspoon cinnamon

1 pinch ginger

1 pinch cloves

1/8 teaspoon nutmeg

4 tablespoons brown sugar

1 tablespoon butter, melted

Ingredients for Almond Filling:

1/2 cup almond flour

5 tablespoons sugar

3 tablespoons flour

3 tablespoons butter, room temperature

1 egg, beaten

Instructions:

Preheat the oven to 375°. Fit parchment paper on a baking sheet. Unroll pie crust onto baking sheet. Place galette dough in the refrigerator to chill. Meanwhile, combine almond flour, sugar, flour, butter, and egg in a food processor. Mix until smooth and spreadable. Remove chilled galette from the refrigerator. Spread the almond filling onto the dough*, but stop short of the edges. Arrange plum slices in an overlapping design on top of the almond filling. Sprinkle plums with cinnamon, ginger, cloves, nutmeg, and brown sugar. Roll the plain edges of the dough over the fruit. Brush the crust with melted butter. Bake for 35 minutes, or until the crust is golden brown. Serve warm.

*I only used half the almond filling and reserved the remaining portion for second galette.

Nutmeg Cinnamon Popovers

What’s Cooking in Gail’s Kitchen? Be Our Guest: Nutmeg Cinnamon Popovers! Don’t hate me. These bakery-style popovers come with a warning label: Highly Addictive! Perhaps I might include a disclaimer. If you never suffer with sweet tooth cravings or for some unknown reason dislike cinnamon, no worries. For the rest of us, all I can say is “Try to resist licking your fingers!”.

NUTMEG CINNAMON POPOVERS

Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour

Topping:

2 tablespoons butter, melted

1 cup sugar

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg

Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Meanwhile place melted butter in a small bowl. In another bowl, combine sugar, cinnamon, and nutmeg. Mix well. Take a popover and brush it with melted butter to coat. Place the popover in the sugar mixture and roll to coat. Repeat with entire batch of popovers.

Rum Raisin Cookies

Eating My Way Through the Holidays! Festive Foods: Rum Raisin Cookies! Before you turn the page, let me clarify…you can choose to omit the rum in this recipe and substitute with water and opt for rum extract instead. Either way, if you’re a raisin-lover, this version puts the “plump” in raisin to make them moist and chewy. In the time it takes to preheat the oven and assemble the remaining ingredients, the raisins are ready to use. Trust me, everyone will thank you!

RUM RAISIN COOKIES

Ingredients:

2 cups raisins

1 cup dark rum

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup butter, softened

1 3/4 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup almonds, chopped

Instructions:

Preheat oven to 350°. In a medium saucepan, combine raisins and rum. Bring to a boil; boil for 3 minutes. Reduce heat and simmer uncovered for 15-20 minutes until the liquid is absorbed and the alcohol has evaporated. Set aside; do not drain. In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Set aside. Cream butter. Gradually add sugar, mixing until creamy. Add the slightly beaten eggs, vanilla extract, and almond extract. Gradually add the flour mixture, stopping occasionally to scrape the sides of the bowl. Mix thoroughly before folding in the raisins and chopped almonds. Drop with a tablespoon 2″ apart on greased cookie sheets. Bake 12-13 minutes. Cool on wired rack.