Servings: 1 • Calories: 73 • Points: 1.5 pts
Brew coffee or espresso.
Heat eggnog and combine with milk. Use frothing wand slowly up and down, side to side until eggnog and milk is thick and foamed. (Or put in blender if you don’t have a frothing wand).
Pour coffee or espresso into mug, sweeten to taste and pour hot eggnog mixture over the top. Sprinkle with nutmeg and enjoy!
For the donuts
For the topping
Add sprinkles before the candy melt sets.
2 cups sugar
2/3 cup light corn syrup
2 teaspoons flavored extract, such as mint or vanilla (optional; See Kelly’s Notes)
Assorted sprinkles or candy
Special equipment: candy thermometer
Line two large cookie sheets with parchment paper of Silpat baking mats. Fill a large bowl with ice and water. Set aside.
Combine the sugar, corn syrup and 1/4 cup water in a small saucepan set over medium heat. Attach the candy thermometer to the interior of the saucepan.
Increase the heat to medium-high to bring the mix to a boil, stirring until the sugar has disolved. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.
Boil the mixture for 5 to 7 minutes until it reaches 310ºF (hard-crack stage) on the candy thermometer. Immediately transfer the saucepan to the bowl of ice water, carefully submerging the sides but ensuring no water seeps into it. Swirl the pan for 10 to 15 seconds to help the mixture cool then remove the saucepan from the bowl of ice water. If you’re using an extract, carefully swirl it into the mixture immediately after you remove the saucepan from the ice bath.
Working quickly, pour the syrup onto the baking sheets to form circles that are 2 to 3 inches in diameter. (Space the lollipops 3 to 4 inches apart to guarantee they don’t run into each other.) Immediately press in the lollipop sticks and sprinkle the lollipops with your sprinkles or candy, lightly pressing the garnishes into the syrup. Let cool completely until fully hardened then carefully peel the lollipops off the baking sheet.
Cranberry Orange Drizzle
2 cups fresh or frozen cranberries
3/4 cups fresh orange juice (about 2 oranges)
1/2 cup sugar
Combine cranberries and orange juice in a medium saucepan. Simmer for about 10 minutes or until cranberries burst. Remove pan from heat and stir in sugar. Stir until all sugar is dissolved. Allow to cool. Once cranberry mixture has cooled, place in a food processor or use an immersion blender to puree. I used the immersion blender to save on clean-up.
Once pureed, measure out 1/3 cup for cupcakes. Then place remainder in a decorator bag or plastic bottle to use as drizzle.
Cranberry Orange Cupcakes
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3-4 oz. Greek vanilla yogurt, full fat is best
1/3 cup cranberry puree
zest of 2 oranges (juice can be used for drizzle)
1/2 cup butter, unsalted
1 cup sugar
Preheat oven to 350°. Line a 12 cup muffin tin with cupcake liners.
Whisk together the flour, baking powder, and salt. Set aside. In a medium bowl, combine the yogurt and cranberry puree. Set aside.
In the bowl of a stand-up mixer, cream the sugar and butter together at medium speed until light and fluffy. Add in the orange zest. Continue mixing on low speed and add eggs, one at a time, mixing well after each addition.
Alternately add half the flour and mix until just combined. Add yogurt and cranberry mixture and mix until incorporated, scraping sides of bowl. Add the last portion of the flour and mix just until combined.
Using a medium cookie scoop, portion the batter into 12 lined muffin cups. Bake in 350° oven for 18 minutes. Remove when toothpick inserted comes out clean. Cool on wire rack. When completely cool, frost with orange cream cheese frosting.
Orange Cream Cheese Frosting
8 oz. cream cheese
1 stick butter, unsalted
2 tbsp fresh orange juice
6-7 cups sifted powdered sugar
Cream the butter and cream cheese in the bowl of a stand mixer. Slowly add the sifted powdered sugar. Continue to add powdered sugar and begin to add orange juice as necessary until frosting is desired consistency. I like my cream cheese frosting to be a little stiffer for decorating. Place frosting in decorator bag with desired tip and frost cupcakes.
Line a 9×13 pan with foil and spray with cooking spray. Pour the chocolate chips in the pan and set them in the oven at 250 degrees for 5 minutes or until they’re almost melted. Use a spatula to smooth out the chips over the bottom of the pan. Let sit for about an hour.
Melt the white chocolate in a double boiler. Stir in the peppermint extract. Pour the white chocolate over the dark and smooth with a spatula. Sprinkle with the crushed candy canes. Refrigerate until firm. Peel off the foil and cut into pieces.
1 cup butter or margarine, softened 1/2 cup granulated sugar 4oz bittersweet baking chocolate, melted, cooled 1/2 teaspoon peppermint extract 2 1/4 cups Gold Medal® all-purpose flour 1/3 cup unsweetened baking cocoa
1/2 cup powdered sugar 2 tablespoons unsweetened baking cocoa 1 to 2 tablespoons milk2 tablespoons chopped miniature peppermint candy canes