Merry Christmas Eggnog

There is, in my opinion, nothing quite as seasonal, delicious, relaxing, and utterly fattening as a really good eggnog.  If there isn't a part of your brain shrieking "This has to have a billion calories!" and another responding "Oh, hush, it's Christmas you Scrooge." then you can't possibly have a good batch.

This is my base recipe, sans alcohol, for those who may just like it by itself (as I occasionally do). Should you decide to add alcohol I recommend Baileys or Meyers, though I do know some people who like to add cinnamon schnapps.  Weirdos.

Makes a little more than half a gallon (depends on how much you slurp up while you're bottling it)

Ingredients:
12 egg yolks
1 cup sugar
6 cups whole milk
3 cups heavy cream
1 tbsp nutmeg plus some for garnish


Directions:
In a large bowl, use a mixer (hand or stand) to beat the egg yolks until they start to get lighter in color. Gradually add in sugar, continuing to beat, until sugar is fully incorporated.

Meanwhile, heat milk, heavy cream, and nutmeg in a large pot on the stove over medium high heat until steam rises off it.

Ladle a bit of the hot mixture into the egg/sugar mixture at a time and stir in between adds to prevent the heat of the milk from totally cooking the eggs.    When the bowl is about half full, dump the whole thing back into the pot with the rest of the milk mixture and cook, stirring frequently, for about 5 more minutes.

Pour everything back out into a bowl and either serve warm with nutmeg garnish (delicious!) or cool a little and pour into a storage container for later use.

That Dip Sasha Makes

Merry Christmas!  Happy Holidays!  Enjoying the party season?

I am one of those people that goes to the grocery store to buy things for a party and always forgets to pick something up.  Also one of those people who hates paying for two things when one will do the trick (especially when the ingredients for that one can be used elsewhere)  My worst offender in both of these categories?  Chip/veggie dip.

Behold!  Even YOU can make delicious chip/veggie dip!

Ingredients:
1 cup sour cream
1/2 cup mayonnaise
3 cloves (roughly 3 tsp) garlic, minced or crushed
1 tsp dried dill

Directions:

Stir it all together.  Tastes even better if you let the flavors meld overnight.

National Brownie Day (belated)

National Brownie Day was this last Saturday, December 8th.  I had the best of intentions of posting this recipe then, but life got in the way.

This is a mildly altered version of Alton Brown's Cocoa Brownie's recipe (follow the link for the original) for increased chocolate-y goodness

Ingredients:

4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces (2 sticks) melted butter
1 1/4 cup cocoa powder, sifted
2 tsp vanilla extract
1/2 cup flour, sifted
1/2 tsp kosher salt
1 cup chocolate chips or chunks of chocolate
1/2 cup of pecans (optional)
1/4 cup flour

Directions:
Preheat the oven to 300 degrees F.

Butter and flour an 8-inch square pan. Make sure you get into the corners!


Unless you're feeling super strong and long-lasting, grab a hand mixer with a whisk attachment or your stand mixer and whisk attachment and whisk the daylights out of your eggs until they increase in volume and get lighter in color.  Took me about 5 minutes with a hand mixer on medium speed.

Add both sugars. Add butter, cocoa powder, vanilla, 1/2 cup of flour and salt and mix to combine.  In a small bowl, toss chocolate chips and pecans (if using) with the remaining 1/4 cup of flour before mixing into the brownie batter.*

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

*Wondering why?  The flour keeps these ingredients from sinking to the bottom of the batter.