Whether you’re looking to use up that leftover Halloween candy that’s hanging around or brainstorming an epic Thanksgiving spread that will knock everyone’s socks off, Butterfinger Cheesecake fits the bill perfectly. Cheesecake is such an amazing dessert on its own but when you toss in crispy, […]
Tag: holiday dessert
Attention all chocolate and peanut butter lovers…I’ve got the recipe of your dreams right here!!! Chocolate Peanut Butter Cup Cookies are calling your name (and mine too). Chocolate and peanut butter is a combination that I just can’t resist and these soft, chewy, sinfully delicious […]
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 1-1/2 cups confectioners' sugar
- 1/2 cup crushed peppermint candies
- Step 1 In a large bowl, cream together 1 cup of butter, 1/2 teaspoon of peppermint extract and 1/2 cup of confectioners’ sugar until light and fluffy.
- Step 2 Whisk together the flour and cornstarch in a medium sized bowl. Gradually add the flour mixture (about 1/2 cup at a time) into the creamed butter mixture until well blended. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm enough to handle.
- Step 3 Remove the cookie dough from the fridge. Roll the dough into 1-inch balls and space them about 2-inches apart on a parchment lined cookie sheet.
- Step 4 Bake in a 350 degree preheated oven for 9-11 minutes or until the bottoms are light brown. Remove the cookies to wire racks to cool.
- Step 5 FOR THE FROSTING: Melt 2 tablespoon butter in a small microwave safe bowl. Beat in the milk and 1/4 teaspoon peppermint extract.
- Step 6 Gradually beat in 1-1/2 cup of confectioners’ sugar. Mix until smooth.
- Step 7 Frost cookies and sprinkle with crushed peppermint candies. Enjoy!
Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]
Are you Egg-cited for Easter??? We sure are!!! Our Butterscotch Easter Nests make an Egg-cellent Easter treat. This crunchy, no bake candy is a spinoff of classic butterscotch haystacks. Now if you’ve never tried haystacks, then you are truly missing out! I think every family […]
I’m going to let you in on a little secret…..my hubby is an eggnog freak!!! No he doesn’t do weird things with eggnog……but he IS pretty eggnog obsessed!! He absolutely loves it and cannot get enough. Unfortunately for him, it’s only available for a short time around the holidays, so I try to sneak in a few eggnog inspired treats so he can get his fill. I found this eggnog fudge recipe a few years back, included it in some homemade Christmas gift baskets and it was an instant hit with our family!! This year I’ve added it to my Christmas cookie trays because after putting in a 12 hour cookie baking marathon over the weekend, I am loving me a good no bake recipe right about now!!! I know you can relate. This fudge is super simple, only 6 ingredients, and perfect for a last minute Christmas gift…..just make sure you keep a few squares for yourself!! You can thank me later.
Here’s all you’ll need: eggnog, sugar, white chocolate chips, butter, marshmallow fluff, and a little nutmeg.
Start by lining a 13X9 pan with aluminum foil, then spray with cooking spray.
Combine sugar and eggnog in a Dutch oven. Heat over medium heat stirring occasionally. I almost forgot to mention, Eggnog Fudge is basically a one pan wonder. I love a good recipe that leaves me with minimal dish washing.
Bring the mixture to a boil. Continue to stir occasionally as it’s coming to a boil. Once it starts to boil, stir constantly (and continue to do so) and heat for 10 minutes. Stir with caution. No splashing! No reckless abandon! This mixture is very hot and sticky. If you are a klutz in the kitchen just shut it down right now!
Remove the mixture from the heat. Stir in the white chocolate chips, butter and marshmallow fluff. Getting the fluff out of the jar is probably the hardest or at least the stickiest part of this recipe! Does anyone know an easy way to do this??? I’m all ears!!! Stir until the white chocolate chips are melted and the butter and fluff are completely incorporated. The mixture should be nice and smooth!! Also you can skip your arm workout today after all that stirring.
Pour the fudge mixture into the foil lined pan. Spread evenly until nice and smooth!
And last but not least, sprinkle with a little bit of nutmeg. This is my favorite part of the whole recipe!! This little nutmeg dusting is clutch. You want to do this right away before the eggnog fudge has a chance to start setting up. Allow the fudge to cool completely to room temperature. Cover and refrigerate for about an hour until it’s nice and firm. Once you’re sure that it’s completely solid all the way through, lift the foil out of the pan. Cut the fudge into 1 inch squares.
Store in the refrigerator in an airtight container. Or if you’re up North like us Buffalo folks, you can store in the mudroom or on the back porch! (yep! That’s a thing!) You know it’s not going above 30 degrees anytime soon!! Santa called and said he wants some eggnog fudge on his cookie plate this year! If you’re totally eggnog obsessed like us, then you’ll love our Last Minute Eggnog Dip as well!
Easy Eggnog Fudge
- 1½ cups eggnog
- 4 cups sugar
- 2 (12 ounce) packages white chocolate chips
- 1 cup butter
- 1 (7 ounce) container marshmallow cream
- nutmeg for dusting
- Step 1 Line a 13X9″ pan with aluminum foil. Spray with cooking spray.
- Step 2 Combine sugar and eggnog in a Dutch oven. Heat over medium heat stirring occasionally.
- Step 3 Bring the mixture to a boil. Continue to stir for 10 minutes as it boils.
- Step 4 Remove the mixture from the heat. Stir in the white chocolate chips, butter and marshmallow fluff. Stir until the chips are melted and everything is fully incorporated.
- Step 5 Pour the fudge mixture into the foil lined pan. Spread evenly until smooth. Sprinkle with nutmeg.
- Step 6 Allow the fudge to cool completely to room temperature. Cover and refrigerate for about an hour until firm. Once it’s completely solid, lift out of container, and cut into 1 inch squares. Stir in the refrigerator in an airtight container.
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