CHOCOLATE CHIP EGGNOG BALLS
Time 45m
Yield 84
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the powdered sugar and cream cheese until smooth. Beat in the spices, milk and Amaretto. Stir in the chocolate chips. Pinch off walnut-size pieces of the mixture and roll in small balls. Roll the balls in the almonds. Store in refrigerator in an airtight container.
EGGNOG MELTAWAY COOKIES
The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment.
- Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
- Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
- Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
- Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
CHOCOLATE EGGNOG
I love Christmas so much that I decorate in October. I don't care for eggnog, but it's such a tradition at Christmastime that I created an eggnog that even I like! -Debbie Holcombe, Brunswick, Georgia
Provided by Taste of Home
Time 30m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs and sugar until blended; stir in 2 cups chocolate milk. Cook and stir over medium heat 12-15 minutes or until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Do not allow to boil. Immediately transfer to a large bowl., Stir in ice cream, vanilla and nutmeg. Stir in remaining chocolate milk. In a small bowl, beat cream until soft peaks form; stir into eggnog mixture. Transfer to a pitcher., Refrigerate, covered, until cold. Stir just before serving. Top servings as desired.
Nutrition Facts :
CHOCOLATE CHIP GRAHAM BALLS
These graham balls are so easy, even very young kids can make these (with adult supervision, of course)!
Provided by cjls78
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 24
Number Of Ingredients 4
Steps:
- Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated.
- Chill graham balls until set, about 1 hour.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 10.1 g, Cholesterol 1.4 mg, Fat 4.5 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 27.7 mg, Sugar 7.3 g
CHOCOLATE CHIP EGGNOG BALLS
This a quick and easy, no bake cookie, all will just love it!!
Provided by CORWYNN DARKHOLME
Categories Brandy Desserts
Time 1h
Yield 42
Number Of Ingredients 9
Steps:
- In a large bowl, cream together the cream cheese and confectioners' sugar. Beat in the heavy cream and brandy. Combine the salt, cinnamon and nutmeg, stir into the cream cheese mixture along with the mini chips to form a smooth dough. Drop by rounded spoonfuls onto a cookie sheet. Chill for 5 minutes.
- Roll the chilled dough into balls and roll them in the chopped pecans to coat completely. Serve chilled.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 13.3 g, Cholesterol 4.9 mg, Fat 4.5 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 40.1 mg, Sugar 12.5 g
CHOCOLATE CHIP EGGNOG MUFFINS
Make and share this Chocolate Chip Eggnog Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, combine dry ingredients and chocolate chips.
- In large bowl, whisk together ¾ cup sugar, eggs, eggnog and oil. Stir in flour mixture until just combined.
- Spoon batter into prepared muffin cups. Sprinkle with remaining sugar.
- Bake at 375 for 20-25 minutes. Let cool on rack for 5 minutes before removing from pans.
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