egg yolks

Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

SAM 5202 Edited Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

Many Christmases ago, my mom and dad gave both my sister and I a copy of the “Mrs. Fields Best Cookie Book Ever!” I was in college at the time, and while appreciative, I didn’t think I’d get a whole lot of use out of a cookie cookbook.

For the most part, the cookbook remained closed until I graduated, and the benefits and burdens of raging parties social obligations and school work gave way to free time.  I filled some evenings after work or lazy weekend afternoons baking cookies from my lone dessert cookbook.

From snickerdoodles to chippity chippers to marshmallow clouds, the cookies baked from recipes in Mrs. Fields’ cookbook has made many a happy cookie eater out of my friends. These egg nog cookies are no exception.

SAM 5218 Edited Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

Though store bought egg nog is perfectly acceptable for use in an egg nog cookie recipe, I opted to make homemade egg nog. I am trying to make more of an effort to use “from scratch” ingredients when time, cost and knowledge permits. I enjoy becoming more aware of how ingredients come together to make the foods that line grocery store shelves.

I did not expect to be much of an egg nog fan. I tasted the drink before and recall it elicited a ho-hum response. I now stand corrected as this homemade eggnog was fantastic! It was flavored with just the right amount of spice, the booze added just the right amount of warmth, and the whipped egg whites made the drink very light.

SAM 5215 Edited Make Mine a Double: Egg Nog Cookies & Homemade Egg Nog

If you like egg nog but have never made homemade, or if you would like to try egg nog for the first time, challenge yourself to make homemade. It will be worth it.

As for the cookies, the recipe instructs bakers to sprinkle the dollops of cookie dough with nutmeg just before baking. I opted to roll the dough in a cinnamon and sugar mixture I had on hand, which added a slightly crunchy coating to the cookie. I liked the crunch, but if you prefer a softer cookie, stick with the nutmeg. Enjoy!

Egg Nog Cookies & Eggnog
 
Author:
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1¼ cups granulated sugar
  • ¾ cup (1½ sticks) butter
  • ½ cup eggnog
  • 1 teaspoon pure vanilla extract
  • 2 egg yolks
  • optional: additional sugar, cinnamon, and nutmeg
Instructions
  1. Whisk together the flour, baking powder, cinnamon, and nutmeg in a medium bowl and set aside.
  2. Cream the sugar and butter together on medium speed.
  3. Add the eggnog, vanilla, and egg yolks, continuing to beat until smooth.
  4. Slowly add the flour mixture and continue to beat just until combined.
  5. Roll rounded tablespoons of the dough into a 3 parts sugar, 1 part cinnamon mixture or sprinkle with nutmeg.
  6. Place the dough onto ungreased cookie sheets.
  7. Bake at 300 degrees for 20-25 minutes or until very lightly browned.
Notes
The following eggnog recipe provides enough for the cookie recipe and two, eight ounce mugs. 2 egg yolks ¼ cup granulated sugar, plus 1½ teaspoons ½ pint whole milk ½ cup heavy cream 1-2 ounces bourbon ½ teaspoon freshly grated nutmeg 2 egg whites Beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until dissolved. Add the milk, cream, bourbon and nutmeg, stirring to combine. Beat the egg whites until soft peaks form, then add the 1½ teaspoons sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and sprinkle with nutmeg, if desired, before serving.

 

Daring Bakers’ Challenge – Sans Rival

SAM 4616 Edited Daring Bakers Challenge   Sans Rival

Catherine of Munchie Musings was our November Daring Bakers’ host, and she challeneged us to make a traditional Filipino dessert – the delicous Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

To get us started, Catherine explained, “A Sans Rival is made with layers of dacquoise, typically using crushed cashews, with very rich French buttercream frosting. The dacquoise is allowed to bake and dry to a crispy layer so that there is the crunch of pastry and nuts with the buttery, silky frosting.”  Dacquoise?  Sounds complicated.  Silky frosting?  Sounds delicious!

I had an absolute blast making this cake. Now that I have managed to successfully whip egg whites into peaks of all sorts, I enjoy watching them transform from liquid to lovely, cloud-like puffs. I baked in batches since I had only two round cake pans, and I made one batch without the chocolate and one batch with the chocolate. I had a bit of difficulty getting the meringues as crisp as I liked, so as suggested, I put the layers back in the still hot oven after removing them from their pans.  This extra bake time definitely helped create a crisp texture.

SAM 4594 Edited Daring Bakers Challenge   Sans Rival

French Buttercream, why have I waited so long to make you? Was I intimidated by your sugar syrup? Or was it the large amount of egg yolks that required beating? Please forgive me for the misunderstanding, because both steps were too easy to have avoided you for this long.

Now that I have made French Buttercream, it pains me to think of all of the confectioners’ sugar frostings I  have used elsewhere on the blog. This buttercream is so rich and decadent that it fits perfectly with the crisp dacquoise layers, just like Catherine said it would. I flavored my French Buttercream with vanilla, and I decorated the top of my Sans Rival cake with additional chocolate frosting since my cake consisted of both white and chocolate dacquoise layers.

I had a bit of a difficult time cutting into the cake (it felt like I was crushing the layers), but the slices turned out okay. The cashews I used to decorate the sides made the cake taste a bit salty, so I would suggest buying unsalted nuts. Wondering what to do with those 5 extra egg yolks?  Make more French Buttercream!  Or bake up some egg bagels or egg yolk cookies.

SAM 4637 Edited e1321816112645 Daring Bakers Challenge   Sans Rival

This was a really fun challenge; it took some time to pull all the steps together, but none were overly difficult. I wanted to try the Bibingka, but I was under the influence of intimidation during my second Daring Bakers’ challenge.  Plus, there was something about the salted eggs and the lovely yellow color of the Bibingka that reminded me of Easter and spring.  By then, I should be up for the second part of this challenge. Enjoy!

Sans Rival
 
Author:
Ingredients
  • Sans Rival
  • 10 large egg whites, room temp
  • 1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
  • 1 teaspoon (5 ml) (3 gm) cream of tartar
  • ¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
  • 2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews
  • French Buttercream
  • 5 large egg yolks, room temperature
  • 1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
  • ¼ cup (60 ml) water
  • 1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature
  • Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like
Instructions
  1. Preheat oven to moderate 325°F/160°C/gas mark 3.
  2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.
  3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.).
  4. Sprinkle with cream of tartar.
  5. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)
  6. Fold in nuts, reserving enough to use for decoration.
  7. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.
  8. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the
  9. baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.
  10. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
  11. To make the French Buttercream, put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
  12. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
  13. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins).
  14. Still on high, beat in the soft, room temperature butter a tablespoon at a time.
  15. Add flavoring after you beat in the butter.
  16. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
  17. Assembly: Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides.
  18. Decorate with reserved nuts.
Notes
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch. Finely ground cashews are best for folding into meringue. Coarsely ground cashews are best for decoration of finished cake.

 

Eggscellent: Egg Yolk Cookies

SAM 1892 Edited Eggscellent: Egg Yolk Cookies

It is so hot outside you could fry an egg on the sidewalk.  Well, maybe not, but I ate fried deviled eggs from the Roaming Fork food truck for lunch.  After the egg bagels, I was still in the mood for egg…something.  French toast?  No.  Quiche?  No.  Custard?  Most definitely not.

Egg cookies?  Now we are are talking.  I adapted my recipe from an egg yolk cookie recipe on Food.com.  I also found some interesting recipes using hard boiled eggs at Baking Bites and Cookie Madness.

The first recipe I tried resulted in cookies with sunken middles.  “Too much baking soda,” I thought.  I tried again, increasing the flour by a mere 1/4 cup, and the result was lovely, puffy cookies.

SAM 1920 Edited 300x224 Eggscellent: Egg Yolk Cookies

The sunken cookies tasted just as good, but since they were ugly, I camouflaged their flaws with cream cheese icing.  I used vanilla extract to flavor my icing, though lemon extract would be a perfect substitution for the lemony tasting cookies.  Enjoy!

SAM 1927 Edited Eggscellent: Egg Yolk Cookies

SAM 1934 Edited Eggscellent: Egg Yolk Cookies

Egg Yolk Cookies
 
Author:
Ingredients
  • Cookies
  • 1½ cups flour
  • ½ teaspoon baking soda
  • ½ cup (1 stick) butter
  • ¾ cup sugar, plus additional for rolling
  • 3 egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 lemon, zest and juice
  • Cream Cheese Icing
  • 4 oz. (1/2 package) cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
Instructions
  1. Whisk together the flour and baking soda in a medium bowl and set aside.
  2. Cream the butter and sugar in a large mixing bowl.
  3. Add the egg yolks one at a time, mixing well after each addition.
  4. Beat in the vanilla extract and lemon zest and juice until well incorporated.
  5. Form a tablespoon of dough into a ball, roll in sugar and place on a lightly greased baking sheet. If the dough begins to soften, refrigerate until firm enough to form into a ball. Repeat with remaining dough.
  6. Bake at 350 degrees F for 8-10 minutes.
  7. When cool, top with cream cheese icing if desired.
  8. Beat cream cheese and confectioners’ sugar together until smooth.
  9. Add the vanilla or flavor extract of choice.