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Christmas Break – At Work January 5, 2011

Posted by frizzybaker in Dessert, Recipes.

It has been a while since I last posted but it hasn’t been due to negligence, I have been so gosh darn busy!! I worked over the Christmas holiday (double pay yeah!) and then immediately hopped in the car and drove home to celebrate Christmas with my family and attend one of my best friend’s weddings. So! I will be recapping Christmas in Stages ūüôā

Christmas Break- At Work

Between my Hospice job and my full-time job in the ICU, I worked like a mad-woman until Christmas. I did nothing but work, work, work…. well, and make some Christmas goodies ūüôā Night shift always throws the best parties; I made three deserts and distributed them over Christmas Eve and Christmas Day.

These are to die for. I discovered them at my church’s Christmas party (that’s right,¬†I squeezed in a party) and the host made these delectable, no-bake, dough-balls. Except there was no raw dough. These take 15 mins and are very easy to make. I highly suggest this desert they will be a hit!.

– 1 package Oreo cookies

– 1 80z cream cheese
– one package white chocolate chips

1. Put a whole package of oreo cookies
(Maybe eating one or two yourself) in a food processor and process until it resembles fine dust.

 2. Next, mix in the cream cheese

3. Set bowl in the fridge for 15 mins

4. After 15 mins, shape dough into little balls and place back into the fridge for 15 mins.

5. Meanwhile, start melting about half a bag of white chocolate chips 

6. Dip the cookie balls into the melted white chocolate, covering the cookie!



Eggnog Cupcakes
Adapted from Annie’s-Eats

– 1 1/3 cups all-purpose flour

– ¬ľ tsp. baking soda
– ¬Ĺ tsp. baking powder
– ¬Ĺ tsp. salt
– ¬ľ tsp. ground nutmeg
– 1 cup eggnog
– ¬ľ cup vegetable or canola oil
– 1 Tbsp. apple cider vinegar
– 1 tsp. vanilla extract
– 1 cup sugar

(Not-so) Secret ingredient…

For the frosting:
Р10 tbsp. unsalted butter, at room temperature
Р1 1/4 cups confectioners’ sugar, sifted
– Pinch of salt
-Pinch of nutmeg
–¬†1.5¬†¬†Tbsp. eggnog

1. preheat the oven to 350ňö F. ¬†Line cupcake pans with paper liners.

2. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine.  

3. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar.  Beat on medium-low speed until well blended.  

4. Add in the dry ingredients and mix on low speed just until incorporated.

Divide the batter between the prepared cupcake liners, filling the cups 2/3 full.  Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely. They will come out feeling like they are not done Рbut trust me, they will be moist and delcious with a hint of eggnog!

To make the frosting
1. Beat butter on medium-high speed with a mixer until smooth, 20-30 seconds.  

2. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute.  Scrape down the sides of the bowl.  

3. Add in the eggnog and  whip on medium-high speed until light and fluffy, 4 minutes.  

4. Sprinkle with cinnamon or nutmeg I used cinnamon

Red Velvet Cupcakes
Adapted from Better Homes and Gardens Cook Book

– 2 eggs

– 1/2 cup unsweetened cocoa powder
– 2 oz red food coloring
– 2 1/4 cups sifted cake flour or 2 cups sifted all purpose flour
– 1/2 teaspoon salt
– 1/2 cup shortening
– 1 1/2 cups sugar
– 1 teaspoon vanilla
– 1 cup butter milk
– 1 teaspoon baking soda
– 1 teaspoon vinegar

The Frosting
– 1/2 cup milk

–¬†1.5 tablespoons all purpose flour
– 1/2 cup butter, softened
– 1/2 cup sugar
– 1/2 teaspoon vanilla

1. Allow eggs to stand at room temperature for 30 mins. Meanwhile, place cupcake liners in cupcake pan. Set aside.

2. In a small bowl stir together cocoa powder and food coloring; set aside. This is where the magic happens!

3. In another small bowl, stir together flour and salt; set aside

4. Preheat over to 350F

5. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined.

6. Add eggs one at a time beating on medium speed after each addition just until combined.

7. Stir together baking soda and vinegar. Add to batter, mixing until combined. Spread batter into prepared cupcake tin

8. Bake for 20-25 mins or until wooden toothpick inserted near center comes out clean. Remove cupcakes and cool completely on wire racks.

1. In a medium saucepan whisk 1/2 cup milk into 1.5 tablespoons all purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temp (do not stir).

2. In medium mixing bowl beat 1/2 cup softened butter, 1/2 cup sugar, and 1/2 teaspoon vanilla with an electric mixer on medium speed until light and fluffy

3.  Add cooled milk mixture to butter mixture, 1/4 cup at a time, beating on low speed after each addition until smooth.

Terrible picture, I know, but I was running late for work and¬†barely had time to get a shot before packing them up! The Christmas spread made work much more bearable and cheery! ūüôā



1. Gigi - January 6, 2011

Was the red velvet as good as your wedding cake?

frizzybaker - January 6, 2011

nothing could be as good as my wedding cake!

2. Nicole @ yuppieyogini - January 7, 2011

Yay! I’m so glad you are back to blogging. I made those oreo cookie balls once for a party. They lasted about 10 minutes!

frizzybaker - January 10, 2011

And they are SO EASY to make!

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