6 large eggs 1 cup sugar 2 cups whole milk 1 cup heavy cream 1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix, optional Freshly grated nutmeg, to serve
Separate the eggs: Separate the eggs, placing the yolks in one bowl and the whites in another (I recommend the 3-Bowl Method for this step). Cover the whites and refrigerate until needed (or freeze if aging the eggnog for longer than a day).
Whisk the yolks with the sugar: Combine the yolks and the sugar in a medium mixing bowl. Whisk by hand, or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.
Whisk in the milk, cream, and liquor (if using): Pour the milk, cream, and liquor into the bowl with the egg mixture and whisk until combined.
Cover and refrigerate: Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within a day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)
Whisk the egg whites: Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.
Fold the egg whites into the eggnog: Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
Serve the eggnog: Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.
1/2 cup fat free Greek yogurt (or light sour cream)
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro
Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Addblack beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Enjoy!
Maple Snickerdoodle Sandwich Cookies with Bourbon Maple Filling
In a bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside. In a stand mixer, beat together the butter and the sugar until light and fluffy. Add in the eggs, one at a time, mixing completely before adding next egg. Scrape down the sides of the bowl. Add in the vanilla and maple and mix until incorporated. Add in the dry ingredients, slowly, and mix until just incorporated.
In a small bowl, mix together the sugar, cinnamon and pumpkin spice. Using the cookie scoop, portion out 24 cookies and roll in the sugar mixture. Place a parchment lined baking sheet. Using the bottom of a glass, gently press down on the cookies. Bake for 15-17 minutes or until just set around the edges.
Bourbon Maple Filling:
In the stand mixer, with a clean bowl and paddle, beat the butter until smooth. Add in powdered sugar, and stream in maple syrup. Beat until smooth.
When the cookies are complete and cooled, add a dollop of the filling in between two cookies and press together to adhere. Devour.