Sweet Potato Pie

The perfect Sweet Potato Pie recipe! Made with a tender and flaky, buttery pie crust and a lightly spiced, perfectly sweetened, browned butter sweet potato pie filling.

Then you have your choice to top with sweetened whipped cream or a toasted homemade marshmallow topping! This is how we celebrate the holidays!

Sweet Potato Pie

• Servings: 8
• Prep Time 1 hour
• Cook Time 1 hour 10 minutes
• Cooling Time 2 hours
• Total Time 4 hours 10 minutes

Ingredients

• 1 cup (142g) unbleached all-purpose flour (scoop and level to measure)
• 2 tsp (8 g) granulated sugar
• 1/4 tsp (heaping) salt
• 8 Tbsp (113g) unsalted butter, well chilled, cut into small cubes
• 3 - 5 Tbsp ice water
• 1 1/2 lbs sweet potatoes (about 3 medium), such as red garnet
• 6 Tbsp (85g) salted butter, diced into 1 Tbsp pieces
• 1 (5 oz) can evaporated milk (2/3 cup)
• 3/4 cup (150g) packed light brown sugar
• 2 large eggs
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. To make crust: In a medium mixing bowl whisk together 1 cup flour, 2 tsp sugar and heaping 1/4 tsp salt. Add butter and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout.
2. Add ice water 1 Tbsp at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball and shape and press into a smooth, 6-inch round on a lightly floured surface. Cover and refrigerate until dough is more firm, about 60 minutes.
3. Remove dough, roll out into a 12-inch round on a lightly floured surface. Fold in half then into a quarter or wrap around a rolling pin and transfer to a 9-inch standard pie plate and unwrap. Fit to plate, flute edges if desired.
4. Refrigerate until well chilled about 1 hour or freeze for 15 minutes. Meanwhile preheat oven to 400 degrees.
5. Line crust with a sheet of foil or parchment paper (cover to edges), add dry beans, rice, sugar or pie weights to fill just level to the top. Bake pie in preheated oven 15 minutes.
6. Hold all four corners of foil and remove beans. Prick bottom of pie crust about 10 times. Return to oven and continue to bake until it's starting to dry, about 8 - 12 minutes longer. Remove crust and let cool on a wire rack.
7. To bake sweet potatoes: (You can do this step while the pie dough is chilling) prick sweet potatoes once on each side with a fork. Wrap each potato individually in a sheet of foil. Place on a baking sheet.
8. Bake sweet potatoes in 400 degree oven until very soft all the way through when pierced with a knife or skewer, about 50 - 60 minutes (depending on their size). Let cool about 30 minutes until just warm.
9. To brown the butter: while sweet potatoes are cooling brown the butter in a light colored medium skillet. To do so add butter to skillet, set over medium heat and cook, stirring occasionally, until butter has a nutty fragrant smell and light brown flecks. Careful not to burn it. Transfer butter to a dish to cool so it doesn't continue to cook and burn.
10. To make sweet potato pie filling: Heat oven to 350 degrees. Halve sweet potatoes, scoop out flesh. Transfer to a large mixing bowl and mash very well with a potato masher until nearly smooth. There should be 2 cups mashed sweet potatoes.
11. Add browned butter, evaporated milk, brown sugar, eggs, cinnamon, nutmeg, ginger, salt and vanilla. Using an electric hand mixer blend mixture until combined.
12. Pour mixture into prepared pie crust. Place on a baking sheet, tent edges with foil. Bake in preheated oven until center just wiggles slightly, about 40 - 50 minutes.
13. Transfer to a wire rack to cool 2 hours. Chill until ready to serve. When serving top with sweetened whipped cream or homemade marshmallow fluff if desired.

Recipe Notes

• Pie can be made 1 day in advance, store in refrigerator.
• Nutrition estimate does not include topping.

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Baked Mac and Cheese

Baked Mac and Cheese – it’s amazingly cheesy, deliciously comforting and perfect for holidays and weekends! Macaroni noodles are cooked to al dente then tossed with a luxuriously creamy cheddar and gruyere sauce, then topped with crispy toasted panko and oven baked. It’s one of the ultimate side dish recipes!

Baked Mac and Cheese

• Servings: 12
• Prep Time 20 minutes
• Cook Time 30 minutes
• Total Time 50 minutes

Ingredients

• 1 cup (2.5 oz) panko bread crumbs
• 6 Tbsp (3 oz) butter*, divided
• 12 oz. (3 cups) dry macaroni pasta
• 1 tsp salt, more or less to taste
• Pepper to taste
• 5 Tbsp (1.6 oz) flour
• 2 1/2 cups (590ml) whole milk, warmed**
• 1 cup (235ml) half and half, warmed**
• 2 cups (8 oz) extra sharp cheddar, shredded (I like to use Cracker Barrel)
• 2 cups (7.5 oz) Gruyere cheese, shredded, divided (I like to use Murray's)

Instructions

1. Preheat oven to 325 degrees. Spray a 13 by 9 or 12 by 8-inch baking dish with non-stick cooking spray.
2. Melt 1 Tbsp butter in a 10-inch skillet over medium-high heat. Add panko and spread even, let toast, tossing frequently until golden brown. Pour into a bowl so it doesn't continue to brown and set aside.
3. Bring a large pot of lightly salted water to a boil. Cook macaroni just to al dente according to package directions (preferably add macaroni to boiling water just when you start to cook the cheese sauce in heated pan so they finish at the same time).
4. In a large saucepan or medium pot melt remaining 5 Tbsp butter over medium heat. Add flour and cook, stirring constantly 1 1/2 minutes. While whisking slowly pour in warmed milk and half and half. Season with salt and pepper to taste (I use about 1 tsp salt, and 1/2 tsp pepper).
5. Cook mixture stirring constantly until thickened (it should not boil!). Remove from heat let cool 1 minute then stir in 2 cups cheddar and 1 cup gruyere (it doesn't need to fully melt through).
6. Pour drained pasta into a large mixing bowl (or empty pasta pot), pour in sauce and remaining 1 cup gruyere cheese. Toss to evenly coat with sauce.
7. Pour into prepared baking dish, spread into an even layer. Sprinkle toasted panko over top and spread into an even layer.
8. Bake in preheated oven until edges are just barely bubbling, about 20 minutes (if top is browning during baking you can tent with foil, all ovens are little different).
9. Let cool just a few minutes and serve warm.

Recipe Notes

*Salted or unsalted butter works fine in this recipe.
**To warm the milk and half and half I pour together into a large glass liquid measuring cup then heat in the microwave for about 3 1/2 minutes until very warm. Beginning with warm milk reduces possibility of roux clumping plus it's less hands on stir time for the béchamel sauce.

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Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)

Chicken and Gnocchi Soup is the coziest way to warm up this season! It’s filled with lots of potato gnocchi dumplings, tender pieces of chicken, fresh colorful veggies (like spinach and carrots) and it’s all bathing in a rich and creamy broth. You just can’t go wrong with this satisfying soup!

Creamy Chicken and Gnocchi Soup (Olive Garden Copycat)

• Servings: 5
• Prep Time 20 minutes
• Cook Time 30 minutes
• Total Time 50 minutes

Ingredients

• 1 1/4 cups finely chopped yellow onion
• 1 cup small diced carrot
• 1 cup small diced celery
• 1 Tbsp olive oil
• 3 cloves garlic, minced (1 Tbsp)
• 2 (14.5 oz) cans low-sodium chicken broth
• 1/2 teaspoon dried rosemary or 1 1/2 tsp minced fresh
• 1/2 tsp dried thyme or 1 1/2 tsp minced fresh
• 1/8 teaspoon nutmeg
• Salt and freshly ground black pepper
• 1 lb boneless skinless chicken breast, pounded evenly to nearly ½-inch thickness, or 2 1/2 cups cooked shredded rotisserie chicken
• 1 (16 oz) pkg potato gnocchi or homemade gnocchi (I like to use mini)
• 5 Tbsp butter
• 6 Tbsp all-purpose flour
• 2 cups milk, then more to thin as needed
• 1/3 cup heavy cream
• 2 cups (2 oz) packed fresh spinach, roughly chopped
• Shredded Romano or parmesan cheese, for serving (optional)

Instructions

1. Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. Add onion, carrot and celery and sauté 6 minutes, add garlic sauté 1- 2 minutes longer. 
2. Pour in broth, add rosemary, thyme, nutmeg and season with salt and pepper to taste. 
3. Add in chicken breasts (if using rotisserie chicken wait to add at the end) and bring soup to a boil, reduce heat to medium-low, cover and allow to simmer until chicken is cooked through (it should register 165 in center), about 8 - 12 minutes.
4. Meanwhile, while chicken is cooking, melt butter in medium saucepan over medium heat. Add flour, cook and stir constantly 1 minute.
5. While whisking vigorously pour in milk then continue to whisk vigorously to smooth any lumps. Season with salt and pepper to taste. 
6. While whisking constantly, cook until mixture thickens and lightly boils. Stir in cream, remove from heat.
7. Once chicken in soup has cooked through remove chicken from soup and allow chicken to rest 5 minutes then dice or shred into pieces. If veggies aren't nearly soft let that soup simmer a few minutes longer before adding gnocchi. 
8. Add gnocchi to broth mixture, cover and simmer for recommend time directed on package, about 5 minutes. Reduce to low heat. 
9. Stir milk mixture into broth mixture, then add in cooked chicken (shredded rotisserie or cooked chicken breasts) and spinach. Cook until spinach wilts, about 1 minute.
10. Serve warm with Romano cheese if desired.

Recipe Notes

1. Use fresh spinach for best results, skip the frozen kind here. It will turn out mushy.
2. Pasta or cooked rice would also be delicious in this soup in place of gnocchi.
3. Cooked Italian sausage would be a good substitute for the chicken.
4. Makes about 9 cups.
   

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Yellow Squash Casserole

Yellow Squash Casserole – made with fresh yellow squash, a cheesy, creamy coating and it’s finished with crispy toasted panko bread crumbs. It’s a delicious, homestyle side dish that’s perfect for holidays, and a great way to use up the abundance of summer squash.

 

Yellow Squash Casserole

• Servings: 12
• Prep Time 25 minutes
• Cook Time 35 minutes
• Total Time 1 hour

Ingredients

• 4 lbs. yellow squash (preferably small to medium), sliced into rounds about 1/3-inch thick
• 1 cup sour cream
• 1 large egg
• 3/4 cup + 1/3 cup panko breadcrumbs, divided
• 1 1/4 cups shredded sharp cheddar cheese
• 1/2 cup chopped parsley
• 2 Tbsp dried chives
• 3 Tbsp butter, divided
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced (2 tsp)
• 1 cup finely shredded parmesan cheese, divided
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
2. Bring a large pot of water to a boil. Add squash and let boil just until nearly tender, about 5 - 6 minutes. Drain into a colander, set aside to drain well.
3. While squash is boiling in a mixing bowl stir together sour cream, egg, 1/3 cup breadcrumbs, cheddar cheese, 1/2 cup parmesan cheese, parsley and chives. Set aside.
4. Melt 1 Tbsp butter in a 12-inch saute pan or deep skillet over medium heat. Add onion and saute until slightly golden brown and tender, about 7 minutes. Add garlic and saute 1 minute longer. Remove from heat.
5. Add squash to pan along with sour cream mixture and season with salt and pepper to taste. Toss mixture to evenly coat the pour into prepared baking dish and spread even. Cover with foil and bake in preheated oven 20 minutes.
6. Melt remaining 2 Tbsp butter in a small mixing bowl. Add in 3/4 cup panko and 1/2 cup parmesan cheese and toss to evenly coat mixture. Remove casserole from oven after the 20 minutes and sprinkle mixture evenly over top.
7. Move oven rack to upper third of the oven, return casserole to oven. Bake 10 minutes longer or until cheese has melted and casserole is heated through.
8. Turn on broiler and broil just briefly to make topping golden brown, about 1 - 2 minutes (don't walk away from it, it will brown quickly!). Serve casserole warm garnished with a little chopped parsley if desired.

Recipe Notes

POSSIBLE VARIATIONS:

• Use zucchini in place of yellow squash.
• Try a different cheese such as romano for parmesan or a sharper gruyere for cheddar.
• Add extra cheese.
• Sneak in a sliced tomato.
• Substitute crushed ritz crackers for panko (use 35 crackers, and no broiling necessary).
• Try it with creme fraiche in place of sour cream.

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Christmas Crunch

Christmas Crunch! Every Christmas season this popcorn recipe is a reader favorite (I first shared this recipe 7 years ago)! This addictive white chocolate coated treat can be whipped up in less than 15 minutes, and it’s perfect for gifting and holiday parties since it makes enough to feed a crowd.

Christmas Crunch {White Chocolate Popcorn}

• Servings: 18
• Prep Time 5 minutes
• Cook Time 5 minutes
• Total Time 10 minutes

Ingredients

• 1/2 cup (104g) popcorn kernels*
• 1 (12 oz) bag Vanilla Candy Melts (such as Wilton Candy Melts)
• 1 1/2 cups (75g) broken pretzel pieces or baby pretzels
• 1 (10 oz) bag** green and red Milk Chocolate or Mint M&Ms
• Christmas sprinkles

Instructions

1. Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms***.
2. Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.
3. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).
4. Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before vanilla chips set. Allow to cool and harden, then gently break into pieces and store in an airtight container.

Recipe Notes

• *1/2 cup kernels should yield about 16 - 17 cups popped popcorn. If you don't have an electric popcorn popper you can use the brown paper bag and microwave popcorn method. It's also been said that 2 bags tender white popcorn works well here.
• **Previously recipe listed using a 12 oz. bag of M&M's but bag size has shrunk over the years (don't you love that?), so a 10 oz bag will work or you can use 2 extra ounces from another bag.
• ***If you'd like M&M's and pretzels to show through more and not be covered entirely by chocolate you can set aside 1/4 of each then sprinkle over the popcorn mixture when you add the sprinkles, this is totally optional.
• Note: I was able to fill 8 - 9 1/2"x 4" party treat bags about 2/3 full with this recipe, just to let you know so you have an idea for gift giving.
• Recipe Source: Adapted from Bake at 350
  

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Best Cheesecake Recipe

The BEST Cheesecake recipe! If there’s one thing I know how to make it’s a perfect cheesecake, it’s long been one of my all time favorite foods! This always comes out with an unmatched perfectly rich and creamy flavor and a silky smooth and melt-in-your-mouth luscious texture.

Cheesecake Recipe

• Servings: 12
• Prep Time 30 minutes
• Cook Time 1 hour 30 minutes
• Resting Time 9 hours 30 minutes
• Total Time 11 hours 30 minutes

Ingredients

For the Crust:

• 2 cups (240g) graham cracker crumbs* (from about 16 sheets)
• 3 Tbsp (40g) granulated sugar
• 6 Tbsp (85g) unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) pkgs. cream cheese, softened through or at room temperature (preferably Philadelphia)
• 1 1/4 cups (250g) granulated sugar
• 4 large eggs, at room temperature**
• 3/4 cup (176g) sour cream
• 1/2 cup (120ml) heavy cream
• 2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Make the crust: in a medium mixing bowl stir together graham crackers with granulated sugar. Pour in butter and stir until evenly moistened.
3. Press graham cracker mixture into an even layer along the bottom and about halfway up the sides of a 9-inch springform pan (I have this one HERE - affiliate link).
4. Bake in preheated oven 9 minutes, remove and let cool on a wire rack. Reduce oven temperature to 325 degrees***.
5. Bring about 4 quarts of water to a boil in a large pot, this will be used later for the water bath to bake the cheesecake.
6. Make the cheesecake filling: add cream cheese and sugar to a large mixing bowl. Blend together using an electric hand mixer set on medium speed just until smooth, about 30 - 60 seconds. Scrape down bowl with a rubber spatula.
7. Mix in eggs 2 at a time, mixing just until combined after additions. Scrape down bowl.
8. Blend in sour cream, heavy cream and vanilla mixing just until combined. Tap bowl against countertop about 20 times to release any large air bubbles.
9. Prepare pan: wrap 2 layers of heavy duty aluminum foil snuggly around outside and up to the top of springform pan (be careful not to tear foil). Spray inside exposed area of pan with non-stick cooking spray and rub around with finger to coat.
10. Pour cheesecake filling over graham cracker crust, wiggle pan to level. Place cheesecake in a roasting pan large enough to fit springform pan with extra space around all sides.
11. Place roasting pan in oven then carefully pour in enough boiling water around cheesecake to fill halfway up the sides of the springform pan.
12. Bake in preheated 325 degree oven until cheesecake still wiggles slightly (it should not appear raw and liquid-like and edges should be starting to set), about 1 hour 20 minutes to 1 hour 40 minutes. Turn oven off leave cheesecake in warm oven to rest with door propped ajar about 1-inch (I just use an oven mitt between the door and oven), 1 hour.
13. Remove from oven (pull cheesecake from water bath) let cool at room temperature 1 hour then transfer to refrigerator and chill 8 hours.
14. Cut into slices, serve with a fresh fruit sauce and whipped cream or other desired topping.

Recipe Notes

• *To crush graham crackers place in a food processor and pulse to very fine crumbs. If you don't have food processor place in a gallon size resealable bag, seal bag and crush with a rolling pin to a fine texture. You can also buy pre-crushed graham cracker crumbs.
• **To bring eggs to room temperature quickly you can place in a bowl, cover with warm water and rest 10 minutes.
• **If you'd prefer top to not brown so much on cheesecake reduce oven rack one level below center (which is what I do).
• Cheesecake should keep will in the refrigerator for about 4 days or can be frozen for up to 2 months.

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How to Cook a Turkey {in an Oven Bag}

Easy Thanksgiving Roasted Turkey! Here you’ll learn all you need to know to cook the perfect juicy and tender turkey, the secret starts with an oven bag. It’s a breeze to prepare and it turns out delicious every time following a few simple steps!

How to Cook Turkey {In an Oven Bag}

• Servings: 12 -24
• Prep Time 15 minutes
• Cook Time 3 hours
• Cool Time 20 minutes
• Total Time 3 hours 35 minutes

Ingredients

• 12 - 24 lb. turkey (fresh or frozen and fully thawed)
• 1/4 cup butter, softened
• 3 garlic cloves, minced (1 Tbsp)
• 1 tsp dried thyme, or 1 Tbsp chopped fresh*
• Salt and freshly ground black pepper
• 1 Tbsp all-purpose flour
• 4 celery ribs, chopped into 2-inch pieces
• 1 large yellow onion, peeled and chopped into chunks
• 2 carrots, peeled and chopped into 2-inch pieces

Instructions

1. Move oven rack one level below center and preheat oven to 350 degrees.
2. In a small mixing bowl stir together butter, garlic, thyme and season with a little salt and pepper.
3. Remove neck and giblets from turkey and remove any pin feathers left behind. Tuck wings under turkey. Season cavity of turkey with salt and pepper.
4. Using the back end of a wooden spoon separate turkey breast skin from breast. Rub butter underneath skin (again I just use the back end of the spoon), smooth over skin to spread butter out. Altnerately you can just rub butter over skin but I feel it seasons better when rubbed underneath.
5. Season all over turkey with a fair amount of salt and pepper.
6. Add 1 Tbsp flour to the Reynolds Kitchens Turkey Size Oven Bag and shake. Place oven bag in a roasting pan, add celery, onion and carrots to oven bag. Place turkey over vegetable layer in oven bag.
7. Close oven bag with the oven safe tie included. Cut 6 slits across top of the oven bag to allow steam to escape then tuck ends of oven bag into the pan.
8. Cook unstuffed turkey according to size (thickest portion of thigh and breast should register 165 degrees in several places on an instant read thermometer):
   12 - 16 lb turkey: 2 - 2 1/4 hours
   16 - 20 lb turkey: 2 1/4 - 2 1/2 hours
   20 - 24 lb turkey: 2 1/2 - 3 hours
9. Let turkey rest 20 minutes. Carefully cut top of oven bag open, transfer turkey to carving board and carve.

Recipe Notes

• Plan about 1 lb of turkey per person, for example a 12 lb. turkey should feed about 12 people, a 24 lb. turkey should feed about 24 people.
• To thaw a frozen turkey allow about 24 hours for ever 5 pounds of turkey thawing in a refrigerator set to 40 degrees. I like to add an extra day just to be safe. A fully thawed turkey can be held in the refrigerator 2 more days.
• *Other herbs work great here including parsley, rosemary, sage or marjoram. You can also add lemon zest to the butter mixture if desired.
• Ensure that oven bag does not touch top element or sides of oven or it can melt.

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The Best Salad Recipe

The BEST Salad recipe! If there is one salad recipe you need in your recipe box this is it, it’s my families favorite! It’s made with fresh romaine lettuce, two kinds of cheese, flavorful bacon, sweet grape tomatoes, crunchy toasted almonds, crisp croutons and it’s all tossed with a fresh, bright lemon vinaigrette.

The Best Salad Recipe {Salad de Maison}

• Servings: 9
• Prep Time 25 minutes
• Cook Time 20 minutes
• Total Time 45 minutes

Ingredients

• 1 cup slivered almonds
• 10 oz bacon (10 slices)
• 3 large romaine hearts*, chopped into bite size pieces (from 22 oz, 18 oz once chopped)
• 1 pint grape tomatoes, halved
• 1 cup (4 oz) shredded Swiss cheese
• 1/2 cup (1.4 oz) finely shredded parmesan cheese
• 1 1/2 cups croutons

Lemon Dressing

• 3/4 cup light olive oil**
• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp dijon mustard
• 1 1/2 tsp honey
• 3/4 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, to taste

Instructions

1. To make the dressing: Add olive oil, lemon juice, garlic, dijon and honey to a jar. Add salt and pepper. Cover and seal with lid, shake to blend. If needed stir up honey if it sticks to bottom of jar. Chill in refrigerator while you prepare remainder.
2. To toast almonds: Preheat oven to 350 degrees. Spread almonds into an even layer on a small baking sheet. Bake in preheated oven until just lightly golden brown, about 6 - 10 minutes, tossing once halfway through toasting. Remove from oven, set aside to cool.
3. To cook bacon: Increase oven temperature to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Place bacon strips on baking sheet in a single layer. Bake in preheated oven until browned and nearly crisp (they'll should crisp up fully once cooled), about 13 - 18 minutes (time will vary based on thickness of bacon).
4. Transfer bacon to a plate lined with paper towels and let cool. Once cool chop bacon into small pieces.
5. To prepare salad: Rinse lettuce under cold water and run though a salad spinner (affiliate link) in batches to dry well. Add lettuce to a large serving bowl.
6. Add in almonds, bacon, tomatoes, Swiss cheese, and parmesan cheese. Shake dressing again then pour over salad, toss salad then add croutons and toss again. Serve immediately.

Recipe Notes

• *This is the center more crisp portion of romaine lettuce. You can usually buy these at most grocery stores, if not you can substitute 2 (9 oz) bags of pre-chopped romaine lettuce hearts or 1 1/2 heads romaine lettuce.
• **Regular olive oil can be substituted it just has a more noticeable flavor. Vegetable oil works too for an even milder flavor.

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Eggnog Cookies {Melt-in-Your-Mouth}

These Eggnog Cookies are a staple holiday recipe! Once you try them you’ll want to make them at least once every Christmas season. They’re a soft and fluffy, cake-like cookie with a deliciously tender texture, the perfect amount of spice, and a rich eggnog frosting.

Melt-In-Your-Mouth Eggnog Cookies

• Servings: 32 cookies
• Prep Time 30 minutes
• Cook Time 12 minutes
• Total Time 42 minutes

Ingredients

• 2 cups (283g) all-purpose flour (scoop and level to measure*)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg, plus more for topping
• 1/2 tsp ground cinnamon
• 3/4 cup (170g) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light-brown sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/2 cup eggnog (not low fat)

Frosting

• 1/2 cup (113g) butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
• 3 - 5 Tbsp eggnog
• 1/2 tsp rum extract
• 3 cups (360g) powdered sugar

Instructions

1. Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. 
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. 
3. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. 
4. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. 
5. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

Recipe Notes

• Cookies previously listed 2 1/4 cups flour (spooned and leveled method) when using the easier scoop and level method this is only 2 cups to equal the same amount. If you'd like cookies to be a little thicker you can add 2 extra tablespoons of flour.

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Meringue Cookies

Meringue Cookies – billowy, light and airy, delicate and dainty, perfectly crisp and deliciously sweet. These whimsical cookies are a breeze to make when following these simple steps and guidelines. A great nostalgic recipe to add to the recipe book and a perfect holiday treat!

Meringue Cookies

• Servings: 60 cookies (approx.)
• Prep Time 25 minutes
• Cook Time 1 hour
• Resting Time 1 hour
• Total Time 2 hours 25 minutes

Ingredients

• 4 large egg whites, at room temperature (see notes)
• 1/2 tsp cream of tartar
• 3/4 tsp vanilla extract
• 3/4 cup (150g) granulated sugar
• 1/8 tsp salt

Instructions

1. Set oven racks in upper and lower third of oven*. Preheat oven to 225 degrees. Line two rimmed 18 by 13-inch baking sheets with parchment paper.
2. Add egg whites to metal or glass mixing bowl of electric stand mixer** if you haven't already. Add cream of tartar and vanilla extract.
3. Set mixer with a whisk attachment and whip mixture on medium speed to soft foamy peaks, about 1 minute. Then while mixing on medium speed over the course of about 1 minute, slowly dust in granulated sugar and add salt.
4. Increase mixer speed to high and whip until very thick glossy peaks form, this will take several minutes.
5. Transfer half of the mixture to a piping bag fitter with a large star tip*** (I like to use Ateco 826 - 829 tips depending on desired shape).
6. Pipe meringue into rounds or tear drop shapes about 1 1/4-inches wide, and spacing each about 1-inch apart. Repeat with remaining mixture.
7. Transfer baking sheets to racks in preheated oven. Bake 30 minutes then switch and rotate baking sheets and continue to bake 30 minutes. Turn oven off and leave meringues in warm oven to rest 1 hour (or 2 hours on humid day).
8. Remove from oven and let cool at least 10 minutes before serving. Store in an airtight container at room temperature, free from moisture.

Recipe Notes

• To bring egg whites to room temperature working with one egg at a time, divide egg white and yolk, transfer to separate bowls. Be sure there is not drop of yolk or this can tiny amount of fat can prevent whites from whipping to stiff peaks.
• Pour the one egg white (entirely yolk free) at a time into very clean glass or metal mixing bowl (plastic is not recommend as it can retain residual grease). If one of the egg yolks breaks when separating white and yolk then just reserve in fridge for another use.
• Let whites rest until they come to room temperature about 60 minutes.
• *Note that every oven is different, my oven tends to brown on top more than is standard so I usually try to put one rack near center and one in lower third but not right on bottom rack.
  
• **I've also made this recipe many times using an electric hand mixer. While it works great it just takes about twice as long whipping on high speed to get to stiff peaks.
• ***Don't have a piping bag and tip? Mixture can also just be dropped by the tablespoonful onto prepared baking sheets using two spoons or a cookie scoop.

POSSIBLE VARIATIONS

• Use almond extract, lemon extract or peppermint extract (only 1/2 tsp of this one) in place of the vanilla. Mix in closer to the end since it has a hint of oil in it.
• Fold in finely chopped pecans or mini chocolate chips, dollop by tablespoon full onto baking sheets instead of piping.
• Sprinkle meringues with nonpareil or sugar crystal sprinkles before baking.
• Dip cooled meringues in melted chocolate and let set.

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