Be Happy and Eat Your Eggnog!
Hey you all! How are you doing during this craziest time of the year? I have a new recipe in honor of the Christmas season to share with you but first I need to rant a little.
I have been thinking about this a lot and I am trying to figure out why people are getting so upset about such a silly little thing. Why does it matter if someone says Merry Christmas to you even if you don’t believe in it? Why can’t you simply say Happy Hanukkah back to someone who says it to you or Happy Kwanza or even just have a nice day?!? Do you know how many times I’ve been glared at by people just for wishing them a nice day?
So, what do all of these greetings have in common? They are after all just greetings. But they are a way to say to your fellow man, “Hello, I hope you are happy and well and if not, hopefully it’ll get better.” What has our world come to that we can’t simply be happy for ourselves and each other anymore? Our world has become just a bunch of negativity. Everyone is so critical of each other. And it all boils down to stealing the joy. It kind of reminds me of a story I heard once about a town that had its sunshine and smiles stolen from it by an evil fairy.
We have to stop this before all the joy is stolen and bring back the happy. If someone says Merry Christmas and you don’t celebrate it, just smile and say right back at you! Happy Hanukkah? Same to you! Happy Kwanza? Hey you too! Have a great day! Have a super fantastic New Year! Just smile, be nice, be happy! It’s not going to kill you!
Ok, now for my Eggnog Cupcakes. I love this time of the year. No I do not celebrate Christmas, I celebrate Hanukkah. But it gives me a great excuse to do two of the things I just love to do, baking and sharing it with others. One of my favorite things of this season is eggnog. That stuff is so good but so fattening. It’s definitely a winter only treat for me. This year it struck me that I had never made anything with eggnog. So, I came up with a Chocolate Spiced Cupcake topped with Eggnog Buttercream Frosting. It’s really good. The recipe is below and whatever holiday you celebrate, even if you celebrate no holiday at all, I wish you a very happy, healthy, blessed New Year!
Chocolate Spiced Cupcake topped with Eggnog Buttercream Frosting
Chocolate Cupcakes – (The main recipe was found in the Cupcakes! book by Elinor Klivans. I added the spices to it.)
350˚oven for 15-20 minutes
3 ounces unsweetened chocolate, chopped
1 cups unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temp
1 ¼ cups sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup water
Melt chocolate in a microwave for few seconds, stir until smooth. Set aside to cool slightly. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Stir into the batter 1 tsp. cinnamon, 1/2 teaspoon of cloves, 1/2 tsp. of nutmeg and 1/2 tsp. of ginger.
Line muffin tins with paper liners and fill each with a generous amount of batter to about ⅛ inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 15-20 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove from pan; cool completely on wire rack. Makes 18.
When cooled frost with Eggnog Buttercream Frosting
1 cup butter
4 cups powdered sugar
1/2 tsp. vanilla
2/3 cup of eggnog
Beat together until smooth. If it is to thin for frosting add a little more powdered sugar.