Eggnog and Cranberry Thumbprints

Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting, Monday, December 9th and ending Saturday, December 14th.

For me, it's just not the holidays with out a little eggnog. Truthfully, I can't drink the stuff straight, but I do like the eggnog flavor in things. The year before last, there were Eggnog Pancakes with Cranberry Maple Syrup, and Eggnog and Cranberry Cinnamon Rolls. Last year, I made an Eggnog and Cranberry Christmas Braid. And this year? How about some Eggnog and Cranberry Thumbprints? Ok...I'll admit it...I like a little eggnog and a little cranberry for the holidays....

Want to know a secret? I didn't put any eggnog in my cookies...just eggnog flavors. Think plenty of freshly grated nutmeg.....

Eggnog and Cranberry Thumbprints

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 1/2 teaspoon vanilla

2 cups all purpose flour

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

1/2 cup whole cranberry sauce, drained

Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons spiced rum (or 2 tablespoons eggnog)

Nutmeg for garnish

Preheat oven to 350 degrees F.; line cookie sheets with parchment paper.

In a large bowl, beat together the butter and sugars until light and fluffy, about 2 minutes. Add the egg and the vanilla and continue to beat until creamy. Whisk together the flour, nutmeg, and salt. Slowly add the flour mixture to the butter mixture and mix until until just blended.

Roll the dough into 1 1/2 inch balls and place on prepared cookie sheets. Use your thumb to make indentations in each cookie. Fill each indentation with about 3/4 teaspoon cranberry sauce. Bake for 12 to 15 minutes, or until lightly golden brown. Cool completely before frosting.

Leftover cranberry sauce? I can't think of a better use for it. Just set it in a strainer to drain while you are making the cookie dough.

For the frosting, beat together the butter, powdered sugar and spiced rum or eggnog. Pipe the frosting on the cooled cookies using a pastry bag fitted with a star tip. Sprinkle each frosted cookie with more nutmeg.

Be sure to cool those cookies completely or the frosting is going to melt. I wouldn't know anything about that first hand....

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

■     Christmas Fudge by Cravings of a Lunatic

■     Peanut Butter Cup Fudge by Dinners, Dishes, and Desserts

■     Peppermint Mocha Tart by See Aimee Cook

■     Peanut Brittle by Noshing With The Nolands

■     Spiced Cranberry Holiday Margaritas by Pineapple and Coconut

■     Turtle Bark by The Girl In The little Red Kitchen

■     Peppermint Stick Ice Cream Sauce by Frugal Antics of a Harried Homemaker

■     Mexican Spiced Hot Chocolate by My Catholic Kitchen

■     Pomegranate-Ginger Champagne Cocktail by The Little Ferraro Kitchen

■     Kletzenbrot – Christmas Fruit Bread from Tyrol by Masala Herb

■     Spiked Butterscotch Hot Chocolate by Dizzy Busy and Hungry

■     Frozen Mint Cookie Pie by The Messy Baker

■     Stuffed Nut Roll Cookies by Rants From My Crazy Kitchen

■     Irish Cream Tiramisu by Cooking In Stilettos

■     Lemon Sandwich Cookies by Try Anything Once Culinary

■     Orange Creamsicle Fudge by Home Cooking Memories

■     Stained Glass Window Cookies by Like Mother Like Daughter

■     Eggnog and Cranberry Thumbprints by The Dutch Baker’s Daughter

Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

Today's winner will receive one $250 Freund gift certificate, as well as one copy of "The Pioneer Woman Cooks: A Year of Holidays". To enter, read the details and use the Rafflecopter below!

***This giveaway is for one $250 gift certificate to Freund Container & Supply, as well as one copy of "The Pioneer Woman Cooks: A Year of Holidays". Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***

a Rafflecopter giveaway

***Disclaimer: This gift certificate is being provided by Freund Container & Supply, while the cookbook has been provided by Juanita's Cocina. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Eggnog and Cranberry Christmas Braid

Welcome to day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

For the grand finale of our Christmas week, I thought it was fitting that I make a braid for you. Not just any kind of braid---a Christmas Braid! This one is made out of Eggnog and Cranberries. It's a theme with me, I know, yet so perfect for Christmas, methinks. But wait!! There is more! We have a giveaway for you, too! I will explain more about that after I post the recipe. You are going to be so excited (I think I've used more exclamation points in this paragraph than in all of my posts combined...)!!  Let's get on with it, shall we?

Eggnog and Cranberry Christmas Braid
Printable Recipe

Sponge

3/4 eggnog, warmed to 110-115 degrees (bathwater warm)

1 tablespoon instant yeast

1/2 cup all purpose flour

Dough

all of the sponge

3/4 cup sour cream

1/2 cup ( 1 stick) unsalted butter, softened

2 large eggs, slightly beaten

1/4 cup sugar

2 teaspoons salt

2 teaspoons vanilla

4 1/2 – 5 cups Flour

egg wash for brushing braid*

Cream cheese filling

2/3 cup cream cheese, softened

2 tablespoons sugar

1/4 cup eggnog

1/4 cup all purpose flour

1 cup prepared cranberry relish

For such a rich dough we need lots of yeast power...that's why we use a tablespoon (or 2 packets).

For the sponge, combine the eggnog and yeast in a medium bowl. Stir in the flour. Cover the bowl loosely with plastic wrap and let it sit for about 10 minutes.

In a large mixing bowl of a stand mixer, combine the sponge, sour cream, butter, eggs, sugar, salt, vanilla, and 4 1/2 cups of the flour. Fit the mixer with the paddle attachment and beat the mixture until the dough is rough and shaggy. Switch the paddle for the dough hook and knead the dough at medium speed for about 6 minutes, or until smooth, adding additional flour if needed.

Place the dough in a greased bowl, turning once, and cover loosely with plastic wrap. Allow to rise in a warm, draft-free area for 60 to 90 minutes or until about double in size.

While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat together the cream cheese, sugar, eggnog, and flour. Set aside.

Gently deflate the dough and divide in two. Cover one of the halves with plastic wrap and set aside. Roll the remaining dough into a 10"X15" rectangle (do this over parchment paper or a silpat for easy transfer on to the baking sheet).

Preheat the oven to 375 degrees F.

Spread 1/2 of the cream cheese mixture down the center third of the dough. Top with 1/2 cup of the cranberry sauce.

Cut 1" crosswise strips down the sides of the rectangle. Starting from one end, bring one of the dough strips across the filling diagonally. Repeat on the other side, crisscrossing the dough strips. Continue down the rest of the braid, alternating strips to form the loaf. Repeat the rolling, filling and braiding with the second braid. Set both braids aside, cover lightly, and allow to rise for 45 to 60 minutes. Brush each loaf gently with an egg wash (one egg beaten with a pinch of salt). Bake for 25 to 30 minutes or until golden brown.  Cool on wire racks. Drizzle with Eggnog Cream Cheese Frosting, if desired.

For frosting, combine 2 tablespoons softened butter, 2 tablespoons softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons eggnog. Beat until smooth, adding additional eggnog if needed.

Simply Scrumptious.

And now for the giveaway news that I'm sure you have been anxiously awaiting!

Freund Container & Supply has generously donated $100 gift certificates for each #ChristmasWeek blogger to give away! Freund Container & Supply is the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

This giveaway is for one $100 gift certificate to Freund Container & Supply. Gift certificate will expire on March 31, 2013. Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. The giveaway will run from today, December 7th, 2012, through Wednesday, December 12th, 2012.

Please visit Fruend Container & Supply for inspiration!  Then, click on the Rafflecopter login to add your information privately. :)

Facebook: http://www.facebook.com/FreundContainerSupply

Twitter: http://twitter.com/freundcontainer

Pinterest: http://pinterest.com/freundcontainer/

Freund Container & Supply is also offering all #ChristmasWeek blog readers 10% off purchases from now through March 31, 2013. Simply enter code JINGLEME10 to receive your discount!

***Disclaimer: This giveaway is being provided by Freund Container & Supply. #ChristmasWeek bloggers have not been compensated as part of this giveaway.***

If you'd like more chances to win a $100 gift certificate from Freund, please make sure you visit today's blog posts from each of the other #ChristmasWeek bloggers!

a Rafflecopter giveaway

Check 'em all out!

Christmas Apple Pie from Kim of Cravings of a Lunatic
Pumpkin Cheesecake Fried Pies from Jen of Juanita's Cocina
Chocolate Angel Pie from Liz of That Skinny Chick Can Bake
Nutella Swirled Pumpkin Pie from Anuradha of Baker Street
Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker
Bakewell Tarts from Isabelle of Crumb
Grasshopper Pie from Erin of Dinners, Dishes and Desserts
Cranberry Fritters from Erin of The Spiffy Cookie
Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort
Banketstaaf (Dutch Christmas Log) from Heather of Girlichef
Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker's Daughter
Raspberry Galette from Chung-Ah of Damn Delicious

Gingerbread Cinnamon Rolls

Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.

This time I thought I was being really unique. Certainly, no one has done a Gingerbread Cinnamon Roll...right? Wrong. Better Homes and Gardens beat me to it....but they didn't put Eggnog Cream Cheese Frosting on theirs. So there.

The Eggnog Frosting sets these rolls apart, but I did use BHG's idea of garnishing with sugared cranberries...I can't get enough of those things.

Gingerbread Cinnamon Rolls with Eggnog Cream Cheese Frosting

Printable Recipe

Rolls:

1 cup milk

2 tablespoons unsalted butter

1/4 cup brown sugar

1/3 cup light molasses

2 tablespoons instant yeast

2 eggs, slightly beaten (room temperature)

3 ½ to 4 cups all purpose flour

1 teaspoon salt

½ teaspoon ground ginger

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

Filling:

6 tablespoons softened unsalted butter

½ cup brown sugar

1 teaspoon cinnamon

½ teaspoon ground ginger

Heat the milk, butter, sugar, and molasses over medium/low heat until the butter begins to melt and the temperature is about 115 degrees F. (bathwater warm). Transfer to the bowl of a stand mixer. Whisk the yeast into the milk mixture and let it stand for 5-10 minutes, or until it starts to foam.

It's important not to overheat the milk mixture...if it gets too hot, let it cool to "bathwater" warm.

In the mean time, whisk together 3 ½ cups of the flour, salt, ginger, cinnamon, nutmeg and allspice in a large bowl.  Add the eggs and the flour mixture to the yeast mixture and, using the paddle attachment, beat for about 2 minutes, or until the mixture is shaggy. Switch the paddle out for the dough hook and continue to knead the dough, adding additional flour as needed, for about 5 minutes, or until the dough is smooth and elastic.

When the dough is a bit shaggy, it's time to switch to the dough hook.

Shape the dough into a ball and place it into a greased bowl, turning it over once. Cover the bowl loosely with plastic wrap and let the dough rise for about an hour or until double in size.

Yum...look at that molasses-y dough...

Gently deflate the dough and let it rest for 10 minutes. While the dough is resting, grease a 13X9 inch baking pan. In a small bowl, combine the softened butter with the brown sugar, cinnamon and ginger.

Roll the dough into a 12X8 inch rectangle. Spread the filling evenly over the dough to within an inch of the edges. From the long side, roll up the dough jelly roll style. Cut into 12 even slices and arrange into prepared pan. Allow the rolls to rise for about 30 minutes.

Bake in a preheated 350 degree oven for 25 to 30 minutes, or until golden brown. Cool slightly before frosting. Garnish with sugared cranberries, if desired.

Eggnog Cream Cheese Frosting

2 tablespoons unsalted butter, softened

2 tablespoons cream cheese, softened

1 cup powdered sugar

2-3 tablespoons eggnog

¼ teaspoon nutmeg

Beat the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add enough eggnog until the desired consistency is reached. Stir in the nutmeg.

I just knew I wasn't done with the sugared cranberries.....

Don't forget to check out all of the other awesome recipes and stay tuned for the grand finale---tomorrow we are having a giveaway!

Ginger Horse Cookies from Kim of Cravings of a Lunatic
Mini Gingerbread Donuts from Jen of Juanita's Cocina
Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
Mini Holiday Gingerbread Loaves from Isabelle of Crumb
Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
Gingerbread Dip from Erin of The Spiffy Cookie
Gingerbread Milkshake from Ramona of Curry and Comfort
Gingerbread Pumpkin Bars from Heather of Girlichef
Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker's Daughter
Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious

Eggnog Pancakes with Cranberry Maple Syrup

Do you know that I’ve never been a fan of eggnog? Hard to believe when you see me posting not one, but two eggnog recipes in one week and (hold on to your hat), a third one is in the works. It seems that something happened when I added eggnog to my cinnamon roll recipe. I guess the flavor is just a little more subtle, but I really, really liked it. So much so, that I couldn’t wait to try it in my pancakes. That’s right. Pancakes. I had the crazy idea of just subbing out the buttermilk in my favorite pancakes. And it was a good decision. Yes, it was. Of course, just like with the Eggnog and Cranberry Cinnamon Rolls, I wasn’t the first one to think of this combination. About 5 minutes after I licked the last morsel off of my plate, one of my Facebook foodie friends was posting her version of eggnog pancakes. At least my cranberry syrup is different. But then, who knows? I didn’t google it. J

Eggnog Pancakes

Printable Recipe

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, lightly beaten

3 cups eggnog

4 tablespoons unsalted butter, melted, plus more for griddle

Directions

Heat griddle on medium high. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add eggs, eggnog, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

It's really important not to over-mix. Those lumps should be there.

Brush a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto the griddle, keeping the pools of batter 2 inches apart.  When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

They need just a little something....

Cranberry-Maple Syrup

Printable Recipe

2 cups fresh cranberries

1 cup real maple syrup

1 cinnamon stick

Place all of the ingredients in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer for about 20 minutes, or until the berries are softened and the syrup is reduced. Add additional syrup if too thick. Serve warm.

I ended up adding more syrup to this...it was good, but a little thick.

Can we say "Plate Lickable" ?

And now on to other eggnog delights. How does an Eggnog Cheesecake sound?

Eggnog and Cranberry Cinnamon Rolls

I'm trying something a little different with this post. My friend Kristen at Frugal Antics of a Harried Homemaker is offering up a monthly "Improv" challenge. There are different themes each month and should we decide to participate, we simply conjure up a recipe with the two specified ingredients for that month. This month we have eggnog and cranberries. Since I've made nearly every flavor combination there is of my cinnamon rolls, I figured I might as well go ahead and add eggnog and cranberry to the mix. They were fabulous, if I do say so myself. :) Now, let's see if I remembered how I made them...

Eggnog and Cranberry Cinnamon Rolls

Printable Recipe

1 cup eggnog

1/4 cup butter

1 (.25 ounce) package instant yeast (2 1/4 teaspoons)

1 egg, room temperature, slightly beaten

3 1/4 to 3 1/2 cups flour (I use bread flour, but you can use all purpose)

1/2 teaspoon salt

1 cup brown sugar, packed

1 tablespoon cinnamon

1/2 cup butter, softened

3/4 cup chopped fresh cranberries

Heat the eggnog and 1/4 cup butter in a small saucepan until butter is melted. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).

In a large mixing bowl, combine eggnog mixture with yeast, egg, and 2 cups of the flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes)

Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar and cinnamon.

Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Sprinkle with chopped cranberries. Roll up the dough from the long side and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.

Bake rolls at 375 ° for 25 to 30 minutes or until browned. Remove from oven and frost with Eggnog Cream Cheese Frosting while warm.

I went a little overboard on the frosting by adding too much eggnog, so I merely added more powdered sugar to compensate. Hint: Leftover frosting is really good spread on graham crackers--it wasn't such a bad mistake.

Of course, I went a little nuts on the theme and made some eggnog pancakes, too. That recipe will be up in a few days...much plate licking went on with those...

Next month the theme will be lemons and sour cream. The brain is ticking already.