Christmas recipes you shouldn't pass up

Eggnog Layer Cake

Ingredients

• 1 ½ cups sugar
• ¾ cup salted butter, room temp
• 1 tsp vanilla extract
• ½ cup sour cream
• 6 egg whites
• 2 ½ cups all purpose flour
• 4 tsp baking powder
• ¾ tsp nutmeg
• ¾ cup eggnog
• ½ cup water

• 1 ¼ cups butter
• 1 ¼ cups shortening
• 10 cups powdered sugar
• ½ cup eggnog
• 1 tbsp rum extract
• ¾ nutmeg

1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides.
2. Beat butter and sugar until light in color and fluffy, 3-4 minutes.
3. Add vanilla extract and sour cream and mix until combined.
4. Add egg whites two at a time, scraping down the sides of the bowl as needed to make sure all is incorporated and smooth.
5. In a separate bowl, combine dry ingredients. In another bowl or measuring cup, combine eggnog and water.
6. Had half of the dry ingredients to the batter and mix until combined. Add eggnog/water mixture and mix until combined, scraping down the sides of the bowl as needed. Add remaining dry ingredients and mix until smooth.
7. Divide batter evenly between the three 8 inch pans and bake for 21-24 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Allow cakes to cool in pans for 2-3 minutes, then remove to cooling rack to cool completely.
9. While cakes cool, make the frosting. Beat the butter and shortening together until smooth.
10. Add half of the powdered sugar and beat until smooth. 9. Add eggnog, rum extract and nutmeg and beat until smooth.
11. Add remaining powdered sugar and beat until smooth.
12. When the cakes are cool, remove the tops of the cakes with a large serrated knife so they are flat.
13. Place the first layer of cake on cake stand. Top with one cup of eggnog buttercream and spread into an even layer.
14. Add second layer of cake and add one cup of eggnog buttercream and smooth into a smooth layer.
15. Top cake with remaining cake layer.
16. Ice the outside of the cake with the remaining buttercream. Here’s a tutorial for getting a smooth finish and piping on the edges.
17. Store cake in fridge until ready to serve. Allow cake to sit at room temperature for 20-30 minutes before serving.

• 1 ½ cups flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 ¼ teaspoons ground ginger
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ cup butter, softened
• 1 cup sugar
• 1 cup unsweetened applesauce

• 3 tablespoons butter
• 3 cups powdered sugar
• 2 ounces cream cheese
• ½ teaspoon vanilla
• 4-6 tablespoons milk

1. Preheat oven to 350 degrees. Line a 9x5 inch bread pan with nonstick foil and spray with nonstick spray.
2. In a medium bowl whisk together flour, cinnamon, cloves, ginger, salt, and baking soda. In a large bowl cream together butter, sugar, and applesauce.
3. Add dry ingredients to wet ingredients and mix until blended. Pour mixture into prepared baking pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack.
4. For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour. Store in airtight container.

• 1 pkg Nestle Toll House Rolled & Ready Sugar Cookie Dough
• 1 1/4 cup Nestle Toll House White Chocolate Chips
• 1 tbsp vegetable shortening
• 4 candy canes

1. Preheat oven to 350 degrees. Linea baking sheet with parchment paper, then set aside.
2. Prepare Nestle Toll House Rolled & Ready Sugar Cookie dough per package instruction: Lay sheets of cookie dough on a flat surface. Lightly flour holiday-themed cookie cutters and cut cookies.
3. Transfer cut cookies onto prepared baking sheet and bake per package instructions.
4. Cool completely on wire rack - about 30 minutes.
5. When ready to decorate, prepare another baking sheet with parchment paper. Set aside.
6. Add white chocolate chips and shortening to a microwave safe bowl. Heat chips for 15 seconds in microwave, then stir with spatula for1 minute. Continue heating and stirring until white chocolate chips have melted and mixture is completely smooth.
7. Dip cookies in white chocolate and shake off excess. Place dipped cookies on prepared baking sheet. Sprinkle crushed candy canes onto wet white chocolate
8. Allow cookies to dry for about 15 minutes before serving.Kas