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Illinoismom

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  1. Eggnog Sheet Cake with Eggnog Buttercream Frosting

    IMG_7641.jpg

    INGREDIENTS

     
      

    YIELDS: 12-16 SERVINGS

     
    • 3 Cups flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp nutmeg ground
    • 1 Cup unsalted butter softened
    • 2 Cup sugar
    • 3 tsp pure vanilla extract
    • 1 1/4 Cups eggnog
    • 4 large eggs

    FOR THE EGGNOG BUTTERCREAM:

     
     
    • 1 cup unsalted butter softened
    • 4 cups powdered sugar
    • 1/2 Cup Eggnog
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon rum extract OR Vanilla extract
    • Pinch of salt
    • Sprinkles or Additional nutmeg

    INSTRUCTIONS

     
     
     
    • Eggnog Sheet Cake
    • Yields: 12-16 Servings
    • Prep time: 10 Mins
    • Cook time: 40-45 Mins
    • Ingredients:
    • 3 Cups flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 tsp nutmeg, ground
    • 1 Cup unsalted butter, softened
    • 2 Cup sugar
    • 3 tsp pure vanilla extract
    • 1 ¼ Cups eggnog
    • 4 large eggs
    • For the Eggnog Buttercream:
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • ¼ Cup Eggnog
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon rum extract OR Vanilla extract
    • Pinch of salt
    • Sprinkles or Additional nutmeg
    • Directions:
    • Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
    • Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg until combined.
    • In the bowl of a stand mixer, cream the butter and sugar. Add the vanilla, and eggnog until well combined,
    • Beat in the eggs one at a time.
    • Gradually mix in the dry ingredients until just combined, being careful not to overmix.
    • Pour the batter into the baking dish, and smooth out the top.
    • Place into the oven and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the middle. Set aside to cool.
    • Using a stand mixer with the whisk attachment, beat the butter until it turns white and creamy.
    • Turn the mixer to low speed and add the powdered sugar, along with the nutmeg and rum extract, then increase speed to medium and beat until smooth. Add the eggnog and continue to beat until the consistency is smooth and spreadable.
    • Spread the frosting over the top of the cake.
    • Sprinkle the cake over either with holiday sprinkles or a light dusting of ground nutmeg.
    • Enjoy!
     
     

     

    • Like 1
  2. 1. Which store do you think will have the best Black Friday sale(s) this year? JC Penney's followed by Walmart than Kohls, PetSmart was always good but has not been in the last few years 
    2. Do you anticipate shopping in stores on Black Friday this year? Feel free to explain why or why not. It's tradition even though all my kids are out of the house I will still go not the same alone but up side is I don't spend as much 
    3. What one aspect of past Black Fridays would you like to see brought back? The thrill of plotting my course, using my book of ads, standing in line the wee hours of the morning and just hoping you got what you wanted 

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