Eggnog Blondies with Brandy Spiked Eggnog Buttercream

13 Dec

Is Christmas really just 12 days away?!  Holy holly berries…I don’t know about you, but I’m pretty excited!

Tree up and decorated?!  Probably not.

Halls decked & stockings hung by the chimney with care?  Ummm, not quite.

Presents wrapped & ready to go?  Uhhh….

Alright alright, despite having just about nothing done in preparation for Christmas,  I’d definitely say I’m in the spirit, though!

I’ve got a list and I’m in the process of checking it twice.

And seriously, the holiday baking?  Totally!  Plus, check out this cute red ramekin I received as a birthday gift from my momma! 😀

The eggnog craze continues.  I promise the next recipe I post will contain neither egg nor nog, for fear of losing all of you out there who expect festive holiday flavor variety.  I get it, I really do.  It’s just that once I get inspired by a flavor, the wheels start turning and basically end up bull-dozing every other flavor in site.  Bear with me for the time being, or if you are a die-hard eggnog lover like myself, enjoy the ride while it lasts!

 

These blondies are a perfect blend of cookie and cake…the melding of a brownie and, well, not a brownie. Obviously there’s frosting. Not just any frosting, though, this stuff has got a little kick to it, while still being alcohol-shy friendly. I recently read an article reviewing which particular type of alcohol makes for the best-tasting eggnog.  The contenders were Brandy, Rum, and Whiskey, and since Brandy came out on top, that’s what I decided to use, obviously!  To be fair, you really can’t detect the Brandy in it much, so if you feel compelled, maybe pour yourself a glass of spiked nog to go with them? It’s just a suggestion, I mean, there are a lot of holiday gatherings to get through!

Super simple to mix up and throw in a pan to bake without the hassle of sheet after sheet of cookie balling and baking…swipe on a little frosting once they’ve cooled, and voila!…And really, who couldn’t use a time-saving recipe during the holidays, am I right? Maybe if I’d had more of these cookie cake bar blondies in my life I’d have a tree by now, and maybe even gifts under it? Whoa, whoa, I’m not THAT on top of it!

Eggnog Blondies with Brandy Spiked Eggnog Buttercream

Ingredients:

For the Bars-
* 3 Cups All-purpose Flour
* 1 tsp Baking Soda
* 1 tsp salt
* 1 tsp nutmeg (I didn’t have it at the time, but would have added this!)
* 3/4 Cup Butter-flavored Shortening
* 3/4 Cup Brown Sugar, packed
* 1/2 Cup Granulated Sugar
* 1/2 Cup Eggnog, any type
* 2 Large Eggs
* 1 tsp Brandy or Rum (If you don’t want to use alcohol, or don’t have any on hand, Vanilla extract would work)

For the Buttercream-
* 3 Cups Confectioners Sugar
* Dash of Salt
* 7 Tbsp Margarine or Unsalted Butter
* 3 tsp Eggnog
* 2 tsp Brandy or Rum (Again, if you want to make this whole shebang non-alcoholic, just use Vanilla extract or more eggnog instead)
* 1 tsp Ground Nutmeg
* Clear crystal Sprinkles (Optional, (but not really!) for topping)
* Red & Green Holiday Sprinkles (Optional, (but not really!) for topping)

Directions:

Preheat oven to 350*F. Line a 9 x 13″ pan with parchment paper, if you have it.

Cream together the shortening, brown sugar and white sugar in the bowl of a stand mixer (or by hand!). Beat in the eggnog, eggs one at a time, and the brandy or rum.

Sift together the flour, baking soda, and salt in a separate bowl. Slowly add the dry ingredients to the wet mixture, mixing between additions.

Pour batter into prepared pan and bake for 15 minutes. Check for browning on top after 15 minutes, and cover with foil if it’s getting too brown. Bake another 5-8 minutes, depending on your oven (Mine took 23 minutes). Pull out of oven and allow to cool in the pan.

For the frosting, cream the margarine or butter in the bowl of a stand mixer. Gradually add in about 2 cups of the confectioners sugar and the salt. You’ll get a pebbly grainy texture, which is fine. Add 2 tsp of eggnog and continue mixing. Add in the last 1 tsp of eggnog, and then add in the remaining 1 cup of confectioners sugar. Mix in the 2 tsp of Brandy or Rum. Depending on how thick or thin you like your buttercream, you can add a little more confectioners sugar if you think it’s too thin, or a little more Brandy and/or eggnog if you think it’s too thick. Mix in the ground nutmeg.

Allow blondies to fully cool before slicing into squares while in the pan, and then spreading on the frosting. Top with holiday sprinkles!

I’d love to hear what others have to say about alcohol choice in their eggnog!  Which do you prefer?  I feel like Rum is the most traditional, but I’m not exactly sure where that feeling is coming from, especially since at the drop of a hat I totally went with the reviewer’s suggestion and used Brandy in these bars instead!  To each their own?  Everyone’s different.

Serve. Eat. Repeat!


Happy Holidays!

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One Response to “Eggnog Blondies with Brandy Spiked Eggnog Buttercream”

  1. Averie @ Love Veggies and Yoga December 21, 2011 at 10:24 am #

    these look fabulous!!

    DENSE and moist and rich and then…then….the buttercream.

    BEAUTIFUL!

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