#BundtBakers: Winter Wonderland

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas picked a festive theme of “Winter Wonderland” that allowed our imaginations and personalities to shine through our baking.

When I think Winter Wonderland I’m picturing white, glittering snowy hills dotted with snow capped evergreen trees. Maybe some people skiing.

I wanted to pick a cake that was white, yet still seasonally appropriate. And I thought of eggnog.

Eggnog and cranberry, it turns out, is a match made in heaven. And this cake is exquisite for your holiday table.

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

Sorry – there’s no time for a story today. As I was wrapping presents I remembered I had less than two hours to get this post finished (aka started… and finished)! Then I realized I had to marinate a whole chicken for tomorrow’s dinner, and book a rental car for our vacation before the 30% off deal expired. Now I’m standing at my computer shuddering at the pile of dishes in the sink and the mound of packages awaiting some pretty paper! (For the record, I LOVE wrapping presents, so I’m itching to get back to that task.)

Cranberry Eggnog Bundt Cake


  • 2 C fresh cranberries, chopped
  • 2 C flour, divided use
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/3 C sugar
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 1 C eggnog, plus more for glaze
  • powdered sugar, for glaze


  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In a small bowl, toss the cranberries with 2 tbsp flour.
  3. In a large bowl, whisk together the remaining flour, baking powder, and salt.
  4. In another large bowl, beat the eggs with the sugar. Mix in the oil and vanilla. Add half of the dry ingredients, then the eggnog, and then the rest of the dry ingredients, mixing to combine after each addition. Fold in the cranberries.
  5. Pour cake batter into prepared bundt pan. Bake 50-60 minutes, until a cake tester comes out clean. Allow cake to cool in the pan for an hour before unmolding onto a cooling rack.
  6. Make glaze: Whisk powdered sugar and eggnog until a desired consistincy is reached. Option to add a little vanilla extract, too.

*This recipe is modified from Abby at http://www.manilaspoon.com/2015/12/cranberry-eggnog-espresso-chocolate.html*

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Amaretto Winter Bundt Cake from Making Miracles

Candied Fruit Bundt Cake from I Love Bundt Cakes

Chile Hot Chocolate Mocha Bundt Cake from All That’s Left Are The Crumbs

Coconut Snowball Mini Bundts from Food Lust People Love

Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook

Cream and Rum Bundt Cake from La Mejor Manera de Hacer

Holiday Gingerbread Bundt from Living the Gourmet

Orange Blossom Bundt Cake from Bizcocheando

Orange Cranberry Bundt Cake from Tartacadabra

Peppermint Pine Forest Bundt Cake from Baking in Pyjamas

Rainbow Christmas Wreath from A Day in the Life on the Farm

Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker

Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#SundaySupper: Eggnog Recipes

December is National Eggnog Month. No big surprise there.

I’m not the biggest fan of the drink. I tend to be sensitive to nutmeg – though I am getting much better about it!

I’ve used it in baking twice before. Once in cookies for #FoodieExtravaganza, and once in my #BundtBakers cake that will be debuting later this month. I quite enjoy eggnog as an ingredient. I haven’t tried it in a savory application, yet, and was hoping a Sunday Supper member might have figured out a way, but all the offerings are on the sweet side of the specrum. Be sure to scroll past my recipe to see all the sweet, delicious recipes!

That remaining eggnog in my fridge was begging to be used in pancakes and we went right ahead and did just that! By happy circumstance, today’s #SundaySupper eggnog event was announced shortly after that. Thanks to Christie from A Kitchen Hoor’s Adventure for hosting this festive event.

These eggnog pancakes were a huge hit with my kids. I don’t think I’ve seen Firecracker eat so much in one sitting in quite some time!

Eggnog pancakes with cranberry syrup would make for a perfect Christmas morning breakfast.

Eggnog Pancakes with Cranberry Syrup

Ingredients for pancakes:

  • 2 C flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 eggs
  • 2 C eggnog
  • 1/4 C vegetable oil

Ingredients for syrup:

  • 1 C fresh cranberries
  • 1/2 C real maple syrup
  • 1 tbps butter


  1. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
  2. In another bowl, whisk together the eggs, eggnog, and oil.
  3. Combine wet ingredients into dry.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. When bubbles form and start to pop flip the pancakes and cook until golden on both sides.
  5. Make the syrup: Combine cranberries, syrup, and butter in a small saucepan over medium heat. Cook until cranberries have burst and the syrup thickens. Serve with pancakes.

*This recipe is adapted from Jocelyn at http://www.grandbaby-cakes.com/2014/12/eggnog-pancakes/*


Baked Goods


Breakfast and Breakfast Pastries


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#FoodieExtravaganza: Eggnog


This month’s #FoodieExtravaganza is celebrating Eggnog! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you. For December, I don’t think our host Alexis of We Like to Learn as We Go could have picked a more perfect ingredient!

I am pretty sensitive to nutmeg, so I’ve never been a huge fan of eggnog. I think though that my increased baking endeavors have helped me get used to it. My mom’s stuffing is a simple bread, egg, nutmeg, salt, and pepper and every year I try it and every year I can’t get past the nutmeg. But this year I enjoyed it! Hooray for growing up.

But back to the eggnog. I have no doubt that the brand of eggnog makes all the difference. For this challenge I bought the generic Target brand and loved it!

These cookies are absolutely divine. They really do melt in your mouth and are better than store bought. I garnished half of the cookies with cinnamon and half with nutmeg. I have some more frosting leftover and plan to make another half batch of cookies to use it up!

Eggnog Cookies

Ingredients for the cookies:

  • 3/4 C room temperature butter
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 C eggnog
  • 2 1/4 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon

Ingredients for the frosting:

  • 1/2 C room temperature butter
  • 1/2 tsp rum  extract
  • 3 tbsp eggnog
  • 3 C powdered sugar


  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat butter with both sugars until fluffy. Add egg yolks one at a time until combined. Mix in both extracts and eggnog.
  3. In a bowl whisk together the flour, baking powder, salt, and spices. Add dry ingredients to the stand mixer in two batches and mix until combined.
  4. Drop spoonfuls of dough onto a parchment lined cookie sheet. Bake for 12 minutes, until the edges are lightly golden. Let cool five minutes on cookie sheets and transfer to cooling rack.
  5. Make frosting: In the bowl of a stand mixer, beat butter until fluffy. Mix in rum extract, eggnog, and powdered sugar. If needed, add up to a total of 5 tbsp eggnog. Frost cookies once completely cooled and garnish with sprinkling of nutmeg or cinnamon.

*This recipe is adapted from Jaclyn at http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/*

Eggnog Cookies

Be sure to check out these other festive eggnog recipes:

Gingerbread Eggnog Cookies – A Day in the Life on the Farm
Nutty Nog Caramels – Culinary Adventures with Camilla
Eggnog Rice Pudding – The Joyful Foodie 
Peppermint Eggnog Hot Chocolate – Trial and Eater
Eggnog Chocolate Chip Cake – Fearlessly Creative Mamas
Fruity Eggnog Bread Pudding – Cindy’s Recipes and Writings
Chewy Eggnog Cookies – We Like to Learn as We Go
Eggnog Waffles and Syrup – Making Miracles
Eggnog Pound Cake with Eggnog Glaze – Food Lust People Love 
Eggnog Kringel – Passion Kneaded
Banana Chocolate Chip Eggnog Coffee Cake – The Sweet {Tooth} Life
Eggnog Cupcakes – Baking in Pyjamas
No-Bake Eggnog Cookies – Rhubarb and Honey
Eggnog Mexican Flan – Pantry Friendly Cooking
Eggnog Fudge – Mrs. Penguin
Eggnog Creme Brulee – The Freshman Cook