Eggnog Cookies

Confession time: I start playing Christmas music the day after Halloween. Wow, it feels good to get that out.  I can’t get enough of all the movies that are on the Hallmark channel 24/7, literally. All. Day. Every. Day.  Now that it’s actually appropriately the Christmas season I feel like I am so behind! Usually I have most of my presents purchased and wrapped by now, but I’ve only bought two so far.


I was in the Christmas spirit overtime this weekend and did some decorating around the house and  we put up and decorated Christmas tree!  Anyways, these Eggnog Cookies are amazing. So soft and full of flavor, I’m sure Santa will approve.  What says Christmas time more than eggnog? We have been having eggnog french toast the last few weekends (try it!) I’ve never really been an eggnog drinker but it makes these cookies taste so rich. They would be perfect to bring to a holiday party or cookie swap.  How do you feel about eggnog? Yes or no?  Spiked or non-spiked?

Eggnog Cookies

2 1/4 cup flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

3/4 cup. butter, softened

1 11/4 cup white granulated sugar

2 egg yolks

1 tsp. vanilla

1/2 cup cinnamon eggnog

Eggnog Glaze

1 cup powdered sugar

2-3 tbsp. cinnamon eggnog

nutmeg (optional)

Preheat oven to 300 degrees F.   Line cookie sheets with parchment paper or lightly grease. 

In a medium bowl, combine flour, baking powder, cinnamon, and nutmeg. 

In a large bowl, beat butter and sugar until fluffy and light.  Add eggnog, egg yolks, and vanilla and beat with mixer until smooth. 

Add flour mixture and beat until smooth, being careful not to overmix.

Spoon 1 tablespoon balls of dough onto cookie sheets, and press down slightly.  Sprinkle lightly with nutmeg and cinnamon (I only did this on one cookie sheet).

Bake 15-18 minutes until edges are just lightly brown. Let cool on a cooling rack and drizzle with glaze.  Store in airtight container. 

To make the glaze, whisk all ingredients in a bowl until smooth.  Add a little more sugar or eggnog to reach desired consistency. 

Barely Adapted from: Your Cup of Cake


Liebster Award!




I am very happy to share that Rachel of Derivative Dishes nominated me for a Liebster Award!  Thanks, Rachel! This is such a great way to get to know some more fellow bloggers as well as recognize their work and dedication.  I had so much fun answering your questions and coming up with new questions.  

If you’re unfamiliar with it, here are the rules:

  • Visit and thank the blogger who nominated you by acknowledging and linking them back

  • Answer the 11 questions proposed by the blogger who nominated you

  • Nominate at least 5 other bloggers, link them in your post, and let them know

  • Create 11 new questions for your nominees

  • Have the Liebster award photo somewhere on your blog
  1.  What inspires you?  All of the creative and talented bloggers that I’ve been following over the past few years. It has given me so much confidence to move forward and try out my own new recipes!
  2.  Anthony Bourdain or Mario Batali?  Anthony Bourdain! When I was in high school we used to watch “No Reservations” in my Spanish class. 
  3. What’s the worst meal you’ve ever had? Any time I’ve been on a bad date (which has only happened once or twice).  Another time was when I went to a “French” themed night and let’s just say it was interesting…
  4. What’s your favorite cookbook of all time?I love all the old recipe cards in my family, as well as this big Italian cookbook that doesn’t get used as much as it should!
  5. What are you looking forward to right now?  The holidays, and my upcoming vacation to Aruba in January 🙂
  6. What do you think about when you’re cooking? I go through a process in my head of “all right- I can do this!” and and sometimes “Oh crap that doesn’t look right” but overall I try not to over think it, I just put some music on and have fun
  7. What is your favorite thing to cook?  Pasta or anything with chocolate!
  8. What is the last great meal you had?Thanksgiving dinner 🙂
  9. What have you not tried to cook but think you need to make?  I would love to learn more about how to cook a full meal.
  10. What about the kitchen intimidates you?  breads/anything that requires yeast to rise, as well as any kind of fancy decorating
  11. What’s the most embarrassing kitchen moment you’ve ever had? In my 10th grade Chefs class, everyone was required to do a cooking demo.  I chose to make mint cheesecake with an Oreo crust.  Naturally, the weekend before my demo I did a test run at home and the mint was so overpowering it wasn’t even edible so I had to throw it out and start all over again (with much less mint!)
    And now I’m nominating…
    Fork and Bowl
    Neeks Notes
    Sweet Fling
    Love Eunhyee
    Scarlet Scorchdroppers

    Here are your questions bloggers, have fun! 🙂
    1. What is the most exotic food you’ve ever tried?
    2. Ice cream or frozen yogurt?
    3. How do you balance blogging with other parts of your life?
    4. What/who inspires you?
    5. Do you have any hidden talents?
    6. What is your dream vacation?
    7. What would you like to learn more about in terms of blogging?
    8. What is your favorite thing to bake/cook?
    9. What do you do with all your leftover products?!
    10. What is a movie/book you can watch/read over and over again and never get sick of?
    11. Do you prefer the beach or the mountains?

Salted Caramel Stuffed Chocolate Crinkles

Happy early Thanksgiving!! I am so excited to have a day off and relax tomorrow.  However, I did struggle for weeks trying to figure out what to make for dessert.  I thought maybe something traditional but there was no way I was going to attempt a pie.  I went to the ever addicting Pinterest and searched through my “food” board, but still didn’t think I had anything special enough.  Until I came across these.  I don’t know who first decided that salted caramel + chocolate =amazing (that’s my kind of math, haha!), but these are truly decadent and that combination is perfect. Rich, dark chocolate cookies filled with a gooey center.  Funny story: when I was making these I actually forgot to put sea salt on top of the first cookie- oops! 😉



Salted Caramel Stuffed Chocolate Crinkle Cookies

1 1/2 cups all-purpose flour

1 1/2 cup + 2 Tbsp. cocoa powder (I used Hershey’s Special Dark)

1 1/2 tsp. baking powder

1/4 tsp. salt

10 tbsp. salted butter, softened

1 cup granulated sugar

3/4 cups brown sugar

2 eggs

1/3 tsp. vanilla extract

2 dozen caramels (Rolo’s or Kraft)

coarse sea salt/fleur de sel

3/4 cups powder sugar, + 1/4 cup

Preheat oven to 350 degrees F and grease cookie sheets.  In a medium bowl, whisk together flour, cocoa, baking powder, and salt. In a large mixing bowl with a stand or hand mixer, beat butter and sugars until light and fluffy.  Add eggs one at a time and beat well after each.  Add the vanilla extract, then the dry ingredients until just combined.

Scoop out 2 tablespoons of dough and roll into a ball (you make want to flour or put powdered sugar on your hands).  Press a caramel into the center and lightly sprinkle with sea salt. Shape back into a ball and coat in powder sugar.  Repeat this process with remaining dough.

Bake on prepared cookie sheets for 11-13 minutes.  Let cool on sheets then transfer to cooling rack.  Coat the cookies into additional powdered sugar* and store in airtight container.

*This is optional but it makes them look better!

Recipe from Cooking Classy


And here is a picture of my homemade vanilla extract! It’s been five days since I started and I can’t believe how dark it is already!


Homemade Vanilla Extract

Want to feel like a superhero in your kitchen?  Making homemade vanilla extract is one of the easiest and coolest things I recently discovered. I absolutely love the scent of vanilla- it’s so comforting and just makes me happy. With only two ingredients, a jar, and a few weeks, you’re good to go!! I used Madagascar Vanilla Beans from Beanilla, but you can use any preference of vanilla beans that you like- Mexican, Tahitian, etc- they all have their own distinct flavor to them. These Madagascar beans are described as “dark, rich, and creamy with an overwhelming buttery, sweet aroma” and I definitely agree!

It is extremely cost effective if you do a lot of baking, and there are no added chemicals or imitation flavors, so the extract will be much more pure than store bought.  It also makes such a great gift for the holidays, hostess gift, favors, or housewarming parties! I will definitely keep you updated as my vanilla progresses!
vanilla extract Please excuse my not so great photography with this one!

Homemade Vanilla Extract

1 Cup Plain Vodka

5 Vanilla Beans, Split Lengthwise*

Measure out and pour vodka into mason jar.

Split vanilla beans lengthwise, leaving about one inch on each side,  and place in jar with vodka.  Cover, shake, and store jar in dry. dark place  (I’m storing mine in the back of my baking cabinet). 

Once a week for 8 weeks, give the jar a good shake.


*According to the Beanilla website, a general rule is to use 1 cup of vodka (or Bourbon) per 5 beans. 


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Pretzel Buttons

I can’t believe it’s already November! It seems like this time of year flies by, pretty soon it will be Thanksgiving and then Christmas! eeek!  These Pretzel Buttons are a quick, simple treat.  I was introduced to them a few years ago and was instantly addicted.  Chocolate and pretzels- what’s not to like?!  I actually think I prefer this combination to chocolate and peanut butter! They are perfect for a last-minute party idea or to snack on while studying (guess which one I’m doing..)  Either way, they are dangerously good!  They are extremely kid-friendly too, since they can help unwrap the hugs and place the m&m’s on with their little hands 🙂  You can also customized these by using any colored M & Ms to fit the theme! And there are only three ingredients!


Pretzel Buttons

Mini square Pretzels

Hershey Hugs (unwrapped 🙂 )

M & Ms

Preheat oven to 200 degrees F.   Then place unwrapped hugs on top of pretzels.  Place pretzels on a cookie sheet, then put one unwrapped hug on the center of each pretzel.  Bake for 4 minutes.

Let cool for two minutes. Place M & M on each hug, pressing down to flatten them a little bit.

Cool in fridge or freezer for ten minutes before transferring to an airtight container.  Store at room temperature.

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Hi Everyone! Hope you’re all having a great weekend so far…I have some exciting news to share!! My Pumpkin White Chocolate Scones have been selected as a Finalist in Once A Month 4 Ladies Pumpkin Contest!! I need your help to win by voting here! It takes less than two seconds to vote and it would mean so much to me!  🙂 Thank you so much and don’t forget to check out all the other great pumpkin recipes!

Thanks again! 🙂


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Apple Crisp

One of my favorite things about fall is apple picking.  However, it seems like I could not get it right with nature because every time I would attempt to go it was too either too cold or rainy on the weekends.  So, I finally caved today and could not let any more time pass to make apple crisp! I was going to try something different and make the dessert with a little twist, but decided to use my go-to crisp instead. This recipe is so easy and no-frills, just a classic New England, fall favorite.  Although, usually I put a little bit of vanilla in it and totally remembered as soon as I put it in the oven, but that’s okay.  Since it’s has apples it’s “healthy” and totally acceptable for breakfast, right? It takes no time to put together and it makes your kitchen smell like amazing cinnamon-apple goodness!



Apple Crisp

4 medium apples, peeled and chopped or sliced

3/4 cups packed brown sugar

1/2 cup all-purpose flour

1/2 cup old-fashioned or quick cooking oats

1/3 cup butter, softened

1 3/4 teaspoon cinnamon

dash of nutmeg

lemon juice

ice cream (optional)

Pre-heat oven to 375 F. Grease bottom and sides of an 8 inch pan.

Spread apples in pan and squeeze lemon juice over them.   In medium bowl, combine brown sugar, cinnamon, flour, and nutmeg.  Add butter until combined.

Sprinkle sugar/butter mixture over apples and bake for about 30-35 minutes until top is golden brown.  Serve with ice cream or whipped cream 🙂  I actually served this with peanut butter cup ice-cream instead of the traditional vanilla and it was awesome!

Adapted from Betty Crocker

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