Eggnog Muffins

After Christmas, I had exactly 1 cup off eggnog left in the carton a day before the “best by” date printed on the carton, so I figured I would bake with it.  We needed a homemade breakfast baked good anyway.

These turned out very moist and fluffy!  The eggnog and nutmeg flavors are really dominant.  Perfect for the holidays!  I’ll definitely make them again.

The only minor issue I had with the recipe was that it says it makes 12 muffins.  I filled 12 muffin liners and still had enough batter for 2 more.  I ended up putting that extra batter in a large ramekin which worked fine.

Eggnog Muffins

{source: Midwest Living}


  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup dairy eggnog
  • 1/2 cup butter, melted and cooled
  • 1 tsp. vanilla
  • 1/2 tsp. rum extract (I substituted more vanilla extract)
  • Nutmeg-Streusel Topping (recipe below)


1. Grease twelve {or more} 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

2. In another bowl, combine eggs, eggnog, melted butter, vanilla and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups.

3. Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

4. Nutmeg-Streusel Topping: In small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar and 1/2 teaspoon ground nutmeg using pastry blender. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

Banana Muffins

Just the other day, one of the friends that I have had since childhood reminded me of how often my Mom made banana bread when we were in school together.  I loved it so much as a kid.  My friend could not believe I didn’t have it on the blog yet.  My reason for that is when I bake it in a regular loaf pan, the middle never cooks through and sinks down.  {Any ideas why?}  That never happened with my Mom’s bread…

Anyway, I have been thinking about banana bread since that conversation.  So today, I baked some – dividing the batter into 6 jumbo muffin tins and one mini loaf.


Banana Bread or Muffins

{Source:  my Mom}


1/2 cup butter, softened

1 cup of sugar

2 eggs

1 tsp vanilla extract

3 medium very ripe bananas, mashed {approx 1 cup}

1/2 tsp ground nutmeg – optional, cinnamon can be substituted

1 tsp baking soda

1/4 tsp salt

2 cups all-purpose flour

1/4 cup chopped nuts – optional {I omitted them today}


Preheat oven to 350 degrees.  Spray baking pans with nonstick spray or line muffin cups with paper.

In a medium bowl, whisk the flour, salt, nutmeg, and baking soda together. Set aside.

Cream butter and sugar together in bowl of stand mixer.  Add the eggs one at a time, then add the vanilla, then the mashed bananas.  Scrape down the sides of the bowl occasionally.

Slowly add the flour mixture to the wet mixture.  Scrape the sides of bowl.  Stir in the nuts by hand.  Spoon or pour batter into baking pans.

Bake for about 20-25 minutes if using muffin pans.  Bake for about 40 minutes if using loaf pans.  Check frequently to prevent over browning, cover with foil if top browns too much before center is done.  They are done when toothpick inserted near the center comes out clean.

Cool on wire racks.


Copy Cat Recipe: Red Lobster Biscuits

Yummm…these biscuits are delish!  Not quite exactly like the ones they serve at Red Lobster, but pretty darn close.


Red Lobster Biscuits

{source:  one of my Mom’s friends}


2 cups Bisquick buttermilk baking mix

1/2 cup shredded cheddar cheese

2/3 cup milk

1/4 cup butter, melted

1 tsp {or more} garlic powder


Preheat oven to 45o degrees.

Combine the baking mix, cheese, and milk in a bowl with a wooden spoon until soft dough forms.  Don’t over mix.

Drop batter by rounded tablespoon onto a baking sheet lined with parchment paper.

Bake for 8-10 minutes or until lightly golden.

Mix melted butter and garlic powder together and brush on biscuits as soon as they come out of the oven.

Yield:  12 buscuits

Dinner Rolls

Victory!  I had success baking with yeast!

In the past, I have mentioned a few times that I usually avoid yeast breads.  I’m all about the quick breads but with yeast breads, I’m always afraid that the yeast is going to be dead and they won’t rise, etc.  Well, no more.

I gave this recipe a chance and I’m totally sold.  I still may not bake yeast bread frequently, but when I do I won’t be afraid!

I should have cut this recipe in half, but I think I was concentrating too much on making them correctly that I didn’t think about the quantity.  {The full recipe is below as well.}  I also should have given them more than 15 minutes for each rise time to yield an even fluffier roll.  But I was, of course, short on time.

Is there anything better smelling than fresh bread?  In my opinion, No!   I think I’ll add these to my Thanksgiving dinner menu.


60 Minute Yeast Rolls

Source: Frantic Home Cook

  • 4-5 cups flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 (1/4 ounce) packages yeast (5 teaspoons)
  • 1 cup milk
  • 1/2 cup warm water
  • 1/4 cup butter or margarine

In a warmed cup or bowl, dissolve yeast in the warm water.   Meanwhile, in a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.  Add the water and yeast mixture to the milk mixture.

Pour into your mixer bowl and add 4-1/2 cups of flour.  Using your dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, a little at a time and mix about 2 minutes or until dough starts to clean the sides of the bowl.  Keep mixing (you’re kneading now) on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes. {I place the bowl on my counter with a heating pad underneath.}

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces.  Form each piece into a ball, and place in two greased muffin pans.  {If you’d rather,  you can simply shape the dough into 24 balls and set them side by side in a greased 9 by 13 baking dish.}  Cover the muffin pans with the dish towel, and let the dough rise one last time for about 15 minutes. {Again, I place the muffin pan on a heating pad.}

Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, brush with melted butter and cool on wire racks.

I brushed them with honey butter and served them with additional honey butter on the side.  Heaven!

Honey Butter

1 stick of butter, softened

3 tablespoons honey

Place both ingredients in stand mixer bowl and beat until combined, smooth and fluffy.

Beer Cheese Bread

DSC01522^ Cheese topping not shown above ^

This bread is phenomenal!  I have wanted to make a beer bread for a long time and just never got around to it.  Well, now that I’ve made it, I’m in love and I’m going to make it all the time!  It is super delicious and easy!

I have an odd fear of yeast, so this bread is right up my ally.  Next time, I may add some jalapeno peppers with the onion, but it is just perfect the way it is!

I’m going to go eat another slice now…


Beer Cheese Bread

{source:  Milk & Honey originally from Cooking Light}


  • 1  tablespoon  olive oil
  • 1/2  cup  finely chopped yellow onion
  • 1/4  teaspoon  freshly ground black pepper
  • 1  garlic clove, minced
  • 13.5  ounces  all-purpose flour (about 3 cups)
  • 3  tablespoons  sugar
  • 2  teaspoons  baking powder
  • 1  teaspoon  salt
  • 1  cup  (4 ounces) shredded Monterey Jack cheese {plus, I added 1/4 cup extra for topping-optional}
  • 1  (12-ounce) bottle lager-style beer {I used Blue Moon’s Harvest Ale, but Budweiser would be fine.}
  • Cooking spray
  • 2  tablespoons  melted butter, divided


1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 15-20 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. {Top with 1/4 cup cheese and return to oven for 5 minutes.}

Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.



Jalapeno Cheddar Cornbread

I recently stumbled across a local used bookstore where I happily purchased my first cookbook by Ina Garten called Barefoot Contessa at Home.  I have wanted one of her cookbooks for a long time.  So, I immediately read it cover to cover, making a list of several recipes that I couldn’t wait to try.  This one was found at the top of the list due to the jalapenos that we have coming out our ears from the garden.

It is really delicious!  Of course I knew Ina wouldn’t disappoint me though.  So far we’ve eaten it with soup and meatloaf and it has been fabulous left over.  And, even with 6 jalapenos – it isn’t hot.  Actually, I mentioned to Tim that I wished I had put in a few more peppers.  But, Tim said he liked it as it was…that the peppers impart enough flavor so that you know they are there, but they don’t overpower.  He said he wouldn’t want any more peppers in it because you wouldn’t be able to taste the cheese.  So, I guess he is right!

 He also asked how it tastes like the piece is already spread with butter?  I didn’t tell him that its because there are 2 sticks of butter in it!  Shhhh – its our secret. 🙂

I usually fail to prep ingredients in advance, so learn from me here – have the ingredients for this recipe ready.  You will need to chop the peppers {wear gloves!} and onions, grate the cheese, melt the butter, and grease the dish.  The batter needs to sit for 20 minutes once mixed and it needs to bake for 30 minutes, so have everything ready so that is goes as quickly as possible.


Jalapeno Cheddar Cornbread {serves 12}


3 cups AP flour

1 cup yellow cornmeal

1/4 cup sugar

2 T. baking powder

2 tsp salt {I used 1 tsp}

2 cups milk {I used skim}

3 extra large eggs, lightly beaten {I used 4 large eggs}

2 sticks of unsalted butter, melted.  Plus more for greasing the pan.

8 oz. sharp cheddar cheese, grated and divided

1/3 cup chopped scallions, white and green parts {I didn’t have any scallions, so I subbed red onion}

3 T. seeded and minced fresh jalapeno peppers {I doubled this and used 6 peppers}


Combine the flour, cornmeal, sugar, salt, and baking powder in a large bowl with a whisk.  In a separate large bowl, combine the milk, eggs, and melted butter.  With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are gone.  But don’t over mix.  Mix in 2 cups of the grated Cheddar, the onion, and the jalapenos.  Allow the batter to sit at room temp. for 20 minutes.

Preheat oven to 350* and grease {grease it well!} a 9x13x2-inch baking pan.

Pour the batter into the pan, smooth the top with a spatula, and sprinkle with remaining grated cheddar and onions.

Bake for 30-35 minutes or until toothpick comes out clean.  Serve warm.

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