Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

best of both worlds cookie

Last Wednesday something magical happened. Something that would only really happen in dreams – except it wasn’t a dream.

It was a Christmas miracle. Cookies took flight. Thousands of cookies swarmed through the air, searching for a warm home and a tummy to fill.

You think I’ve been sipping the eggnog don’t you?

I haven’t lost my mind… just yet.

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Last Wednesday The Great Food Blogger Cookie Swap took place!! Lindsay and Julie were at it again, for the second year in a row. Doing an amazing job of matching and coordinating cookie monsters around the globe, uniting over one sweet treat.

THE COOKIE.

It all started a couple of weeks ago when I got my matches. Kristy ( who I also sent a box of sweet treats to last year .. HOW COOL!!), Eli and Laura. I of course wandered around their blog and was instantly blown away. These women were cookie master minds!! I knew I needed to conjure up something extra special.

And that’s where you came in.  After hearing all of your great ideas, I set to work on what I thought would be one fantabulously- delicious – festive holiday cheer oozing cookie.

And so the Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie was born.

Get a load of this: 

2 spicy gingerbread cookies falling in love over a thick layer of eggnog fudge – oh and yes, booze included.

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Want some?

Come. And. Get. It.

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

Yeild : 36 Sandwiches

Gingerbread Cookie

1 Cup Butter ~ at room temperature

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1 Large Egg

1 Cup Molassas

2 Tbsp Apple Cider Vinegar

1 Tsp Vanilla Extract

5 Cups Flour

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1 Tbsp Ground Ginger

1 Tsp Cinnamon

1/2 Tsp Ground Clove

1/2 Tsp Ground Nutmeg

Directions:

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In a large bowl, sift together flour, baking soda, sea salt, ginger powder, cinnamon, ground clove and nutmeg.

In an other bowl, cream together butter and sugars. Next, add your egg, molasses, vinegar and vanilla extract.

Add your wet ingredients to the dry and mix well.

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Allow to chill for at least 1 hour. … this is the perfect time to get working on the fudge 🙂

Eggnog Fudge

1 Cup Full Fat Eggnog ( sorry, 1% just won’t cut it this time)

1 Tsp Rum / Rum Extract

3 Cups Granulated Sugar

1 1/2 Cups Mini Marshmallows

1/8 Cup cold Butter

3/4 Cup White Chocolate Chips

1/2 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg.

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Directions:

Line a 10 x 7 inch baking tray with aluminum foil, set aside until your fudge mixture is ready.

Using cooking spray, liberally coat a large heavy sauce pan. Add eggnog, rum and sugar. Stir continuously and allow to boil for 3 minutes, as the sugar melts.

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Add marshmallows and allow to cook for another 5 minutes, continuing to stir to avoid burning.

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Remove from heat, and quickly add butter and chocolate chips. Mix until well combined.

Pour into prepared baking tray and spread creating a thin layer.

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Sprinkle the surface of your fudge with the ground cinnamon and nutmeg.

Place in refrigerator to chill as you roll out your cookie dough.

The Best of Both Worlds:

Preheat oven to 350 oc.

Place your chilled dough on a liberally floured surface and roll to a 1/4 inch in thickness.

Cut into 72 mini circles.

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Bake each set of 12 for 10 minutes each.

Allow to cool.

 Using the same cookie cutter. Cut your fudge into 36 circles.

Note: any scraps make great snacks 🙂 

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Sandwich each piece of fudge between two gingerbread cookies.

I think I should also make a public announcement that though LTSL tells a different story; I DO in fact eat more than cookies during the holiday season. There’s cake, bread, sticky buns and boozy drinks to also consume 😉
Hang tight for more holiday goodies coming your way.

Best of both world cookies

Until then, let the cookie consumption continue!!

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Canadianfied Red Velvet fudge

I was SO good for once.BEFORE an actual holiday I made a sweet treat;

I had the recipe written – photographs taken

– this little delight was even consumed BEFORE canada’s day!!

I was all wooo-hooo (p.s I’ve realized I’m a woo-girl … I’ve decided to embrace it) I’m on a roll.

Canada’s Day came and I was all – – ooooo fireworks

And then I needed a day to recup.

Before I knew it – It was the 4th of July and I was all – – ooohhh sparkly , fireworks and BBQ ( even though we live in Canada, any excuse for bar-be-que works for me 🙂 )

Let’s celebrate life instead … in a red and white fashion

(… yeasss – – that would work)

Or we could just ixnay on  celebrating anything and just eat these little morsels of love because they will give you a sugar high faster than any willy wonka factory.

On that note – – these babies are saaaawwwweeeetttt.

Like VERY sweet.

But they are yummy – -and easy and sparkly 😀 

Canadianfied Red Velvet fudge

1 Cup White Chocolate Chips – Divided 1/2 cup by 1/2 cup

1/4 Cup Red Chocolate Candy Melts

1/4 Tsp Baking Soda

1/4 Tsp Sea Salt

1 Cup Condensed Milk

1 Tbsp Clear Vanilla Extract

1 Tbsp Red Food Colouring

1 Tsp Cocoa Powder Red ( or any colour your little heart desires) sprinkles/sparkles/pretty shiny bits

Directions: 

Lightly spray a large sheet of foil with cooking spray.

Line an 8 inch square pan with your greased foil, keeping the greased side up.

In a large microwave safe bowl, mix together the 1/2 cup white chocolate chips – red chocolate candy melts – baking soda and sea salt.

Add the condensed milk.

Microwave in 45 second intervals, until your mixture is smooth and velvety (this should take approximately 3 minutes).

Add vanilla, food colouring and cocoa. Working quickly, pour into your prepared pan.

Allow to chill for at least 1 hour ( or over night … if you can wait 😀)

Time to get funnnkayy!

In a small microwave safe bowl, melt the other 1/2 cup of white chocolate chips.

Smooth over your chilled fudge.

Make it sparkle!!

 

*also totally acceptable for Christmas, valentines day or any other day you feel like embracing a little red and white action *

Enjoy Hotcakes

xox