I’m thinking December is a busy month for you. Am I right? You’re probably hunting for gifts for everyone on your list, planning your holiday meals, making travel arrangements for family, buying and selling a house and moving in 30 days, etc. Wait, is that just me on the last part? Yeah.
We had a whirlwind of a trip to St Louis a few weeks ago where we looked at 64 houses in 13 different areas in 4 days…and oh, bought a house on that last day. I think everyone involved was shocked that we made a decision so quickly, but for one, the Lanes know what they want when they see it, and two, I’m so incredibly lucky that my husband and I have the exact same taste. I took two steps into this gingerbread-style house that was built in the 1920s and fell in love. I didn’t even walk out on the front porch or look in the closets before declaring that I love it, it’s perfect, and want it to be mine. Just one hour later, we were buried in paperwork and have been ever since.
So, if baking could be a little easier lately by using cake mixes, I’m all over that. But, I still only want mini desserts to serve two, so I divided up a yellow cake mix to give you a few desserts. This week, I’ll be bringing you desserts for two using a cake mix! Are you as excited as I am? Welcome to the cake mix chronicles!
I did the math for you: each cake mix contains 3 cups of dry mix. I bought Pillsbury Moist Supreme yellow cake mix. Any plain yellow cake mix will work, but don’t buy a cake mix that comes with pudding, fruit, or any other type of pouch to add to the mix. Just plain.dry.yellow.cake.mix. With me?
First up: frosted eggnog cookies. You only need 1 cup of dry cake mix from the package. Save the rest of the cake mix for another recipe later this week.
- 1 cup of yellow cake mix
- 3 tablespoons unsalted butter, melted
- 1 large egg yolk
- 1 tablespoon cold eggnog
- ¼ teaspoon freshly ground nutmeg
- ⅓ cup powdered sugar
- 1-2 tablespoons eggnog
- freshly grated nutmeg for garnish
- Preheat the oven to 350.
- In a small bowl, stir together all ingredients with a wooden spoon. Do not overmix.
- Divide the cookie dough into eight balls, and place on a lined baking sheet.
- Bake for 9 minutes. Let cool for 2 minutes, then move to a cooling rack to cool completely.
- Before serving, make the frosting by beating together the powdered sugar and 1 tablespoon of eggnog. If the frosting is dry, add another tablespoon of eggnog to get it going. Frost the cookies and decorate with extra nutmeg.