A Day in the Life on the Farm: #Foodie Extravaganza--Gingerbread Eggnog Cups

Welcome to the December Foodie Extravaganza! Where we all share delicious recipes with the same main ingredient.

Our challenge for this month's Foodie Extravaganza was to make a recipe that incorporated Eggnog.

It didn't take me long to find a recipe with eggnog that I wanted to make. There were tons of them that popped up during a google search but this one in particular caught my eye. It combines the spicy goodness of gingerbread with eggnog and white chocolate.....Are you drooling yet??

I found it at Delish.com where it is called Santa's Eggnog Cups. They were submitted to Quick and Simple by LaRae Brodowy, who won the cookie contest for which she made them. I am not saving any for Santa so I changed the name to Gingerbread Eggnog Cups but everything else is exactly the same. One thing I want to mention is that I had tons of filling left. I think that the next time I make them I will only use 1/2 c. eggnog and 1 1/2 c. white chocolate chips for the filling. I did print the recipe as written though.

I am going to share all these delicious recipes at Wednesday Whatsits as well. Tis the season of giving after all.

I served these at my grand-daughter's Christening party and they were a big hit!

Gingerbread Eggnog Cups
originally Santa's Eggnog Cups from Quick and Simple Staff

1 c. unsalted butter at room temperature
1/2 c brown sugar (I used dark brown because it was what I had on hand)
1 t. baking soda
1 t. cinnamon
1 t. ginger
1/4 t. cloves
1/2 t. salt
1/2 c. molasses
3 c. flour
1/4 c. cold water
1 c. eggnog
3 c. white chocolate chips
freshly ground nutmeg for garnish if desired

Place the first 7 ingredients into the large bowl of stand mixer affixed with paddle attachment and beat at med high speed until blended. Reduce speed to low and add the molasses and flour, mixing until just combined. Add the water and beat until incorporated. Divide the dough in half. Flatten into 2 round discs. Wrap each disc in plastic and refrigerate at least one hour or overnight.

Spray mini muffin pans with baking spray and preheat oven to 350*, Remove one disc of cookie dough from the refrigerator and place on a lightly floured surface. Flour your rolling pin and roll the dough to about 1/8" thickness. Cut dough into circles using a 2" round cookie cutter. Gently ease the dough rounds into the muffin cups and press down to form a cup shape. Bake 10-12 minutes. Cool in pan on wire racks before removing them to a parchment lined counter. Repeat process with the second disc of cookie dough.

In a saucepan, over med high heat, bring eggnog to a slow boil. Remove from heat and stir in white chocolate chips until smooth and creamy. Allow to cool slightly and transfer to a large zip top bag. Remove air from bag and snip off corner. Pipe filling into the cookie cups and garnish with freshly grated nutmeg. Allow filling to set before serving. Store in an airtight container (single layer) in the refrigerator. Print Recipe

This month the ingredient is Eggnog! These yummy recipes will be the perfect thing to bring to your family gatherings and work parties this holiday season. If you would like to participate in the next Foodie Extravaganza, just go to the Facebook page to join. We would love to have you!