Two days ago, it was 65 degrees and sunny, then the wind started blowing (hard!) and it began snowing. It snowed for a day and a half, solid.
I am neither joking nor exaggerating when I tell you that this weather is completely normal for Utah. I’m pretty sure Utah is bi-polar. Can we get the state of Utah some prescription drugs, people? Please?
I will tell you that when I look out the window and watch it snow and snow, I really feel like baking. I want to reach for molasses and butter and cinnamon and cream.
And Diet Coke. Just being honest, here.
I bought my first jug of eggnog today, too. Robb really prefers the thinner, homemade variety, but alas, my blender is broken. And, let’s just say, the next blender I’m planning to own is the type you save up for.
My family always mixes eggnog with pop. I personally prefer a little Shasta Black Cherry in my eggnog. Nothing transports me to the Christmas Eve’s of my childhood faster.
Unfortunately, when I bought the eggnog, I forgot to buy the black cherry, so I’m baking with eggnog instead.
It IS a fantastic idea, isn’t it?
I will confess that I was inspired by these Eggnog Bars on Eat Me Delicious. I made some substantial changes to her recipe, though.
Then I hoped and prayed it would turn out, and I took a quick stroll around the neighborhood and snapped some winter photos while it baked.
I love summer and all, but I’m really glad there’s a time of year for eggnog.
Incidentally, I used this Gingerbread recipe to make some cookies, baked them a little extra long, then put them in the food processor and made crumbs. This is what I used for my crust. You’re totally welcome to buy a bag of gingersnaps and process those. I’m sure it will be very similar.
- 2 cups gingerbread crumbs
- ½ cup butter
- 8 oz. cream cheese, softened
- ½ cup eggnog (not homemade)
- 1 T. flour
- ½ cup sugar
- 1 egg + 1 egg yolk
- 1 tsp. rum extract
- ½ tsp. nutmeg
- Combine gingerbread crumbs with butter, and mix until all crumbs are moist. Press into the bottom of a 9×13 pan. Bake at 350 for 10-12 minutes.
- Meanwhile, combine cream cheese, eggnog, flour, and sugar. Add egg and yolk, and mix well. Add extract and nutmeg, and mix to incorporate.
- Pour eggnog mixture over baked crust and return to oven. Bake an additional 25 minutes, until center is set and not loose when jiggled.
- Allow to cool, and cut into 12 large or 24 small bars.
If you like this recipe, you might also enjoy:
Eggnog Sugar Cookies from Kitchen Simplicity
Eggnog Cupcakes from Bakers Royale
Marbled Lime Cheesecake Bars from Jen’s Favorite Cookies
This post linked up at: Rattlebridge Farm; Romantic Home; Shabby Nest; Flour Me With Love; I Should Be Mopping the Floor; Skip to my Lou; Between Naps on the Porch; Back For Seconds; Lady Behind the Curtain; Chocolate Chocolate and More;