{No-Bake} Eggnog Pudding Pie With A Rum Drizzle

Posted on December 12, 2014 by HintofNutmegg

So,

I don’t know exactly what to say.

I don’t even know how it happened, really.

It just did.

Christmas miracle?

Maybe.

This is the second year that I’m posting an eggnog themed dessert to kick off the holiday season. And, yes, I know I’m about two weeks late for the kick off. It’s been busy for me. Very, very busy.

Two things I need to point out here.

ONE. This is the second holiday season we are spending together. Awhhhh guys, have I told you lately that I love you? Cause, I totally do. And, I’m really happy you’re all apart of my life. Seriously. Thank you.

TWO. For those of you that didn’t know, I don’t like eggnog. I know, how ridiculous. Or, not really, because I’ve met quite a few anti-eggnoggers over the years. It’s just not my thing. And yet, here I am, making another eggnog related dessert. What can I say? I’m complicated like that.

What I really wanted to make was something with gingerbread. I had been dreaming of gingerbread filled desserts—cronuts, mini pies, candies, truffles—but for some reason I kept circling back to eggnog pudding pie. It could be that I love pudding or even that I’m a huge fan of pie. But, I really think it comes down to this: there are currently three containers of eggnog sitting on the top shelf of my fridge. It’s the first thing I see any time I open the door. Those cartons, just staring at me, giving me the stink eye.

I was over it.

So, naturally, I made eggnog pudding pie.

Each glass (aren’t these glasses the cutest things?) has a generous layer of graham cracker crust that is topped with a creamy, nutmegy (have I told you I constantly have the desire to add two g’s to nutmeg every time I write it?) eggnog flavored pudding, which is then topped with an excessive amount of whipped cream and drizzled with a rum sauce. I repeat, rum sauce.

Basically it’s a party in glass. A really, really, festively tasty party.

You know, I may knock on eggnog by itself, but it seems eggnog desserts aren’t half bad. It may have something to do with the rum.

Okay, fine, you got me, it has a lot to do with the rum.

And, come on, is there really anything wrong with that?

No-Bake Eggnog Pudding Pie with a Rum Drizzle
Yields: About 3 cups

Ingredients:
Eggnog Pudding Pie
2 cups light (or, regular) eggnog
3 tablespoons cornstarch
4 tablespoons sugar
1/2 teaspoon nutmeg
4 tablespoons unsalted butter, melted
2/3 cups graham cracker crumbs

Rum Drizzle & Topping
6 tablespoons dark brown sugar
1/4 cup dark rum
1 1/2 teaspoons unsalted butter
whipped cream, optional

Directions:
Eggnog Pudding Pie
In a small bowl, mix together graham cracker crumbs and butter until moistened. Spoon crumbs into the bottom of the glasses (or, the container of choice) and set aside.
Combine the eggnog, cornstarch, sugar, and nutmeg in a medium-sized saucepan over medium heat. Bring mixture to a bubble and whisk constantly. When the mixture thickens–it’ll be the consistency of country gravy–remove it from the heat and transfer pudding into a bowl.
Cover the surface of the pudding with plastic wrap and let chill for about 35-40 minutes or until set.
Once set, spoon or pipe the pudding on top of the graham cracker crumbs.

Rum Drizzle & Assembly
While the pudding is setting, make the rum drizzle. In a small saucepan, combine brown sugar, rum, and butter. Bring mixture to a boil, stirring occasionally, and boil for 1-2 minutes, or until the brown sugar has dissolved. Remove from heat and let cool.
Once cooled, pipe whipped cream on the pudding and then drizzle generously with the rum sauce.

*Eggnog pudding slightly adapted from Sprinkle Bakes

Pumpkin Crisp

Posted on October 18, 2013 by HintofNutmegg

I’m maybe, just a little bit, pumpkin obsessed.

A pumpkin freak, as my brother calls it.

I like, no, it’s more along the lines of love with my whole heart, pumpkiny things. I’m that girl that walks into the store during fall, sees all the pumpkin flavored things, and then has to restrain herself from buying every single delicious pumpkin thing in sight. It’s hard. Really hard. Do you know what I mean?

If all these pumpkin flavored things didn’t taste so good, then I wouldn’t eat them. Or, want to buy them. Or, hoard them in my cupboard for a later date. See, it’s really out of my control at this point.

Pumpkin Spice Lattes. I could drink one everyday of the year if Starbucks would let me.

Pumpkin Ice Cream. Have you tried the Trader Joe’s version? It’s magical. And addicting.

Pumpkin Pie. Breakfast, lunch, and dinner. Am I right?

So, really, the world made me a pumpkin freak. And, you know what, I happily accept that. Want to join me in my pumpkin madness? If you do, you can have a slice (or, two if you’re really nice) of this Pumpkin Crisp.

This Pumpkin Crisp is for all the pumpkin freaks out there. The pumpkin filling itself is very creamy and not too sweet, which allows that warm spicy flavor of the pumpkin to really shine. The crumble topping is made with pumpkin spice flavored granola as well as regular oats giving this crisp the perfect amount of crunch. I served the crisp cold with homemade whipped cream and a little bit of cinnamon…it was devoured pretty quickly. You could also try it with vanilla ice cream. I’m sure that would be pretty darn delicious too.

Pumpkin Crisp
Yields: 9 large servings

Ingredients:
Pumpkin Filling
3 eggs
1 (29 oz.) can pumpkin puree
1 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
¾ cup (6 oz.) evaporated milk
* If you like a sweeter pumpkin flavor you can add another ½ cup of sugar.

Crumble Topping
2/3 cup all-purpose flour
¼ cup brown sugar
1/8 cup sugar
¼ teaspoon cinnamon
½ cup old fashioned oats
¼ cup pumpkin spice granola (I used the Trader Joe’s brand and picked out the raisins)
6 tablespoons butter, melted

Directions:
Pumpkin Filling
Preheat oven to 350 degrees. Lightly grease an 8×8-inch square pan.
In a large bowl, beat eggs until well combined.
Whisk in the pumpkin puree, until blended.
In a smaller bowl, combine sugar and pumpkin pie spice. Whisk into the wet ingredients, until mixture is smooth.
Gradually pour in the evaporated milk. Stir until combined.
Pour filling into the greased pan and set aside while you make the crumble topping.

Crumble Topping
In a medium bowl, combine flour, sugars, cinnamon, oats, and pumpkin spice granola.
Pour melted butter over mixture and stir until moistened and well combined.
Sprinkle the doughy mixture evenly over the pumpkin pie filling—I wanted a little extra crunch, so I sprinkled a little bit more pumpkin spice granola on top of the crumble making sure to cover any spots where the pumpkin filling was visible.
Bake for 45 minutes or until center is set and topping is golden brown.
Let crisp cool completely. Refrigerate for at least 30 minutes (this makes it easier to cut square servings).
I suggest serving with whipped cream and a sprinkle of cinnamon.

Mini Pecan Pie Cupcakes

Posted on August 14, 2013 by HintofNutmegg

If I could live anywhere in the world, I would live in—well actually, there are a few places I would want to live, but right now, there is one place at the top of my list—the South.

Whether it’s Georgia, the Carolina’s, Louisiana, Tennessee, Alabama, or any of the other states, I don’t care. I just want to be able to live, breath, and proudly announce that I’m from the South. Don’t get me wrong. I love my home. How could I not? Most of the time we have beautiful weather, beaches are about 15 minutes away, and in terms of leisure activities there is quite a lot to do. But, California does lack in a few areas that the South makes up for.

Which areas you ask? Well, let me tell you.

Country Music Love. Anyone who loves country music is part of the minority here, and since I’m going through a hard-core country phase this is slightly disappointing.

Cowboy Boot Love. I own a pair of red, very cute, if I do say so myself, cowboy boots. How often do I wear them? Not as much as I would like. Why? Because they attract stares, as in, ‘why are you wearing those ridiculous boots, you weirdo ‘ stares. When you’re around country lovers, however, you get compliments on your boots because everyone, girls and boys alike, are rocking their cowboy boots proudly.

Southern Gentleman. You had to know this would make the list. Come on. Boys that speak in an adorable drawl, hold the door open, and wear those nice fitting jeans with a t-shirt and cowboy boots . What’s not to love? Have you seen an episode of Hart of Dixie (which, by the way I just started watching and am completely hooked on) or a picture of Luke Bryan or Blake Shelton?

And, let’s not forget the Food. Specifically dessert. Peach Cobbler anyone? Sweet Potato Pie? Or, how about a heavenly slice of Pecan Pie? I’m guessing you can see where my inspiration for this recipe came from. These cupcakes are probably the closest I’m getting to the South for a while. But, I’m not too upset, because they are pretty darn delicious.

These Mini Pecan Pie cupcakes are essentially a bite size version of pecan pie. The cake itself is a shortcake that is extremely moist with a subtle buttery flavor—I think if pie crust could be an actual cake, then it would definitely taste like this shortcake. The mini cupcake is filled to the top with pecan pie filling that is sweet, gooey, and packed with crunchy pecans. Together the pie filling and the shortcake make a perfect pair that will have all your pecan pie cravings filled in no time!

Mini Pecan Pie Cupcakes
Yields: about 27 mini cupcakes

Ingredients:
Cupcakes
1 cup + 2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
1 ¼ teaspoon baking powder
2 eggs, at room temperature
¾ cup granulated sugar
1 ¼ teaspoon vanilla
¼ cup vegetable oil
¼ cup butter, melted and slightly cooled
½ cup milk, at room temperature

Pecan Pie Filling
¼ cup brown sugar
¼ cup granulated sugar
2 tablespoons cornstarch
¼ cup butter, melted
¾ cup light corn syrup
½ teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
1 cup chopped pecans

Directions:
Cupcakes
Preheat oven to 350 degrees. Grease each well of a mini cupcake pan and set aside.
Whip together sugar, eggs, and vanilla until mixture is fluffy, pale, and slightly thickened (about 3 minutes).
Add vegetable oil and melted butter. Mix until well combined.
In a separate bowl, combine flour, cornstarch, salt, and baking powder.
Alternate between adding the flour mixture and milk, starting and ending with the flour mixture. Mix until just combined.
Pour mixture into prepared pan. Bake for 12-14 minutes or until toothpick comes out clean.
Let cupcakes cool completely.

Pecan Pie Filling
While the cake is baking, make your pecan pie filling.
Mix sugars and cornstarch until combined. Pour into a small saucepan.
Stir in melted butter, corn syrup, salt, and eggs.
Cook over medium heat, stirring constantly, until mixture begins to boil.
Remove from heat (if you see small pieces of cooked egg, it means the eggs weren’t beaten enough—pour the mixture through a strainer into another bowl before adding the vanilla and pecans).
Stir in vanilla and pecans.
Let sit for about 10 minutes and then refrigerate for about an hour or until the filling has set.

Assembling Cupcakes
Once the cupcakes are completely cooled, take a knife and cut out a small to medium circle in the middle of the cupcake. Remove the cut out circle from the cupcake.
Using a ¼ teaspoon, dig out the middle part of the cupcake—make sure not to break the bottom of the cupcake.
Once all the cupcakes have been hollowed out and the pecan pie filling has set, use a ¼ teaspoon to scoop the filling into the cupcake.
Scoop enough filling so that the top of the cupcake is brimming with pecans and some of the gooey goodness is drizzling down the side.

No-Bake Eggnog Pudding Pie with a Rum Drizzle Yields: About 3 cups

Pumpkin Crisp Yields: 9 large servings

Mini Pecan Pie Cupcakes Yields: about 27 mini cupcakes

No-Bake Eggnog Pudding Pie with a Rum Drizzle
Yields: About 3 cups

Pumpkin Crisp
Yields: 9 large servings

Mini Pecan Pie Cupcakes
Yields: about 27 mini cupcakes