Wednesday, December 18, 2013

Eggnog Holiday Cookies

I love Eggnog
It reminds me of the Holidays
These are the perfect Holiday Cookie
People who don't like Egg Nog like these.


2 1/4 C Flour
1 tsp Baking Powder
1 tsp Cinnamon
1 1/4 C Sugar
3/4 C Butter, slightly softened
2 Egg Yolks
1 tsp Vanilla
1/2 C Eggnog


1 1/4 C Powdered Sugar
3 Tbs Eggnot
Ground Nutmeg (for garnish)


Preheat oven to 350* F
In a Medium Bowl whisk together Flour, Baking Powder, Cinnamon, and Nutmeg.
Set Aside. 

In a Large Bowl cream Butter and Sugar together. 
Add Egg Yolks and Vanilla to mixture and beat until Smooth.
Add Eggnog and mix until smooth and creamy.
Slowly add Flour mixture into the eggnog mixture.
Stir until combined.
Chill for about 20 minutes.

Line Baking Sheet and drop spoonfuls of dough onto cookie sheet.
(I used a tbs for each cookie)
Bake for 18-22 minutes or until bottoms are lightly browned.
(mine took closer to 16)
Do not over cook. Remove from pan and cool.

Prepare icing by mixing Powdered Sugar and Egg Nog together.
Add more of either for desired consistency.

Drizzle icing on cooled cookies and sprinkle with Nutmeg.

Done and oh so Yum!

Wednesday, December 4, 2013

Honey-Lime Quinoa Stuffed Sweet Potatoes

I made these last night for Taylor.
Oh my goodness, so good!
We both agreed it had to be saved for later.
Perfect mix of sweet and savory.
Also really really easy.

4 medium Sweet Potatoes.
1 C uncooked Quinoa
1 3/4 C Vegetable Broth
1 tbsp Olive Oil
1 C chopped Yellow Onion
1 Garlic Clove
1 (15 oz) can Black Beans (drained/rinsed)
1 1/2 C Frozen Corn (thawed)
1/2 tsp ground Cumin
1/2 tsp ground Paprika
1/4 tsp ground Coriander
1/8 tsp Cayenne Pepper
3 1/2 tbsp Lime Juice
3 1/2 tbsp Honey
Salt and Pepper
3 tbsp Cilantro, plus some for garnish
1/2 C shredded Monterey Jack cheese
Optional- Sour Cream or Salsa for serving

Preheat oven to 400 degrees. Wash Sweet Potatoes and pierce with fork several times.
Put on a baking sheet and bake until tender ~50 minutes

While Potatoes are cooking.
Mix Quinoa and Broth in a medium sauce pan. Bring to boil.
Once boiling, reduce heat to low and cover.
Simmer 15 minutes, or until fluffy.

In a skillet heat Oil over medium-high heat.
Once hot, add onion and saute until tender, add garlic during last 30 seconds.
Add onion mixture to cooked quinoa, along with Black Beans, Corn, Cumin,
Paprika, Coriander, Cayenne, Lime Juice, Honey, and 3 tbsp chopped Cilantro.
Toss mixture, season with Salt and Pepper to taste.

Cut cooked Potatoes in half and scoop out some of the inside to create a bowl.
Fill Potatoes with Quinoa mixture.
Sprinkle tops with Cheese.
Broil in oven until cheese has melted.
Serve warm.

I had extra Quinoa mixture, so I just put it in the fridge along with what I had scooped out of the sweet potatoes to eat as left-overs. :)

Recipe From: Cooking Classy