I made this cheesecake to celebrate my four years of food blogging. Tis the season to eat or drink egg nog! I hope you enjoy this wonderful cheesecake as much as I had the pleasure of making it. Happy Holidays!
2 cups graham cracker crumbs, I used Keebler
3/4 teaspoon nutmeg
2 Tablespoons of sugar
1 stick of butter, melted
Combine graham cracker crumbs, sugar and nutmeg. Add melted butter and it well. Place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer.
3 8 ounce packages of cream cheese, room temperature
1 cup of sugar
3 eggs, room temperature
2 Tablespoons of cornstarch
2 Tablespoons of vanilla
3/4 cup sour cream
3/4 cup egg nog
4 Tablespoons rum
Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Mix vanilla, sour cream, egg nog and rum, blending well. Place in springform pan and bake 1 hour – 1 hour 15 minutes until center is about set. I baked my cheesecake for approximately 1 hour 10 minutes. Cool for 15 minutes and remove ring from springform pan. Cool completely and place in refrigerator.
Rum Caramel Sauce:
1 cup packed brown sugar, light or dark whatever you have
1/2 cup heavy cream
3 Tablespoons rum
1 Tablespoon cornstarch
Place everything in a heavy saucepan. Bring to a rolling boil and boil for 6 minutes, stirring frequently. Cool. Pour on top of cheesecake. Serve and enjoy!
I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!
1 box yellow cake mix, Duncan Hines preferred
1 small box of vanilla instant pudding
1 cup water
1/3 cup oil, I used vegetable
1 teaspoon peppermint extract, not mint, there is a difference
One recipe makes 2 large loaf pans.
Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.
Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.
1 cup powdered sugar
2-3 Tablespoons milk
1/2 teaspoon peppermint extract
Peppermint Candy Canes, I like the green and red stripe, crushed
Mix together and pour over poundcake(s). Add crushed candy canes.
*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family
**Additional glaze may be needed for individual pound cakes.
I would like to say, run, don’t walk and buy these pumpkin spice chips! I bought 3 bags and I am going back for more. It’s no secret that I am not a huge pumpkin fan. I happen to know and love many people that do. These cookies made me a pumpkin lover. I admit it! I baked two batches of these cookies, one with regular all purpose flour and one batch with gluten free flour. Hard for me to tell the difference. Both batches were perfect and delicious!
2 1/4 cup all purpose or gluten free (I used Pillsbury’s Gluten Free)*
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup of vegetable shortening, I used Crisco, the white kind
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, I used extra large
1 1/2 teaspoons vanilla
1 10 ounce package of pumpkin spice chips, I bought mine at Walmart in the holiday baking isle
Preheat oven to 350 degrees.
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in pumpkin spice chips. Drop by rounded teaspoonful on an ungreased cookie/baking sheet. Bake for 8 – 10 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.
*If you are using Pilsbury’s Gluten Free Flour, follow the recipe and measure cup for cup per the directions.