Eggnog Chocolate Bread Food

EGGNOG CHOCOLATE CHIP BREAD WITH BROWN BUTTER EGGNOG GLAZE

Steps:

• Preheat oven to 350 degrees F. Grease a 9×5 loaf pan and set aside. In a small bowl, whisk together flour, baking soda, powder, nutmeg and salt until combined. Set aside.
• In a large bowl, whisk cooled butter with sugar until smooth. Add in vanilla extract, mixing until combined, then whisk in each egg one at a time until totally combined. Add half of the flour mixture, stirring with a large spoon, then stir in the eggnog until smooth. Add remaining dry ingredients and stir until just combined and smooth. Fold in chocolate chips. Pour in the greased loaf pan. Bake for 50-55 minutes, until top is golden and cake is just set. Let cool completely, then cover in glaze.
• To make glaze, whisk together brownie butter, sugar and eggnog, stirring well for 1-2 full minutes until combined. If it still doesn't appear glaze-like, add in eggnog 1/2 tablespoon at a time and mix again. Don't worry if it becomes too liquidy - just add a tiny bit of powdered sugar until you get the desired consistency. Spoon glaze on bread then serve.

EGGNOG BREAD

Steps:

• Preheat oven to 350°. Grease a 8x4-in. loaf pan., In a large bowl, beat eggs, sugar and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; beat into egg mixture alternately with eggnog, beating well after each addition. Fold in cherries, pecans and raisins. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.

EGGNOG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of a 9x5-inch loaf pan, or three 3x5-inch loaf pans.
• Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter.
• Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan or pans.
• Bake large loaf for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly in plastic wrap or foil, and store in refrigerator.

EGGNOG HOT CHOCOLATE

Steps:

• Use a double boiler to melt chopped Unsweetened Baking Chocolate over a medium/low heat.
• Once the Unsweetened Baking Chocolate is completely melted, add Egg Nog and Milk. Bring to a simmer (do not boil).
• Whisk in Cocoa Powder, Ground Nutmeg and Vanilla.
• Continue to stir mixture until smooth and heated through.
• Pour the thick mixture in to a mug, garnish, as desired, and serve.

EASY CHOCOLATE EGGNOG

Steps:

• Mix all ingredients except Cool Whip.
• Chill at least 4 hours or overnight.
• Before serving, fold in Cool Whip.
• Serve in wine glasses or other party cups.

CHRISTMAS EGGNOG BREAD

Steps:

• Beat sugar and egg in mixing bowl.
• Beat in melted butter.
• Add eggnog and extract. Mix.
• Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
• Stir until moistened.
• Mix in nuts and fruit.
• Turn into greased 9x9x3 loaf pan.
• Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
• Let stand for 20 minutes.
• Turn out onto rack to cool.
• Variations: Use measurements above.
• Pecan and Dried Cranberries.
• Pineapple and Coconut (drain pineapple).
• Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).

EGGNOG QUICK BREAD

Steps:

• beat eggs in large mixing bowl.
• Add next 5 ingredients blending well.
• Add remaining ingredients and stir until just moist.
• Pour into a greased loaf pan and bake at 350* for 45 to 50 minutes. Cool 10 minutes, removed from pan.

CHOCOLATE EGGNOG CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with Pam, then dust with flour.
• Set aside.
• Carefully rub chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate.
• Set aside.
• Break the remaining chocolate in 4 or 5 pieces and place them in a small glass bowl.
• Microwave for 1 minute at HIGH power.
• Stir to melt and lumps remaining.
• Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted chocolate in a large mixing bowl.
• Blend with an electric mixer on low for 30 seconds.
• Stop and scrape down sides of bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if eneded.
• The batter should look well combined.
• Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
• Place the pan in the oven.
• Bake 38 to 42 minutes or until the cake springs back when lightly touched with your finger.
• Cool completely.
• Frost with eggnog frosting.
• To prepare frosting~place butter and 1 cup confectioner's sugar in a large mixing bowl.
• Blend with electric mixer on low for 30 seconds to incorporate.
• Stop mixer and add remaining confectioner's sugar, eggnog, and brandy.
• Increase the speed to medium and beat until light and fluffy, about 1 minute.
• If frosting is runny, add more confectioner's sugar and if too stiff add eggnog.
• Spread the frosting over the top of the cake and sprinkle the grated chocolate over the top.