New Blog!

Hello my dear followers!

I have wanted a new blog for awhile, one with my many blogs combined, and finally, I have gotten it done.

So if you all would be so kind as to head over here:

Where I will be posting from now on!

Thanks so much!

Love,

Emily

Eggnog

My mom has been making homemade eggnog every Christmas for years. This year I tried making it without dairy, and it is delicious. And the best part, for me at least, is, unlike most other homemade eggnog recipes, this one does not have a final product with raw eggs.

Ingredients:
6 eggs
3/4 cup sugar
1/4 salt
4 cups milk, divided (almond, rice, soy, or if you aren't allergic, cow, I am only allergic to pasturized/cooked dairy, so I used half raw milk)
1 Tablespoon vanilla extract
2 cups dairy-free whipped topping (I used cream off our milk...mmmm)

Instructions:
In medium pot whisk eggs, sugar, and salt together.

Add 2 cups of milk, while stirring.

Cook on low heat until 160-170 degrees, usually 30-35 minutes. You need to stir the entire time, and if you start getting custardy stuff on the bottom, well that's just not good. :)

(Yes, flash was used for this picture. I digress.)

When your eggnog reaches the correct temperature, immediately remove from heat, and pour into seperate container and place in an ice bath. The idea is to get it cold as quickly as possible, because if it keeps cooking you have egg custard instead of eggnog. I think. :)

Add vanilla and remaining 2 cups of milk (since you don't cook it after this, here is where I used raw milk).

Strain into a pitcher. You do this to remove any chunks of custardy stuff you might have, because that is not something you want in your eggnog! 

You should have just under 1.5 quarts...

Next add your whipped topping, I didn't measure mine, and I had more than I needed. So in the end I have some really creamy eggnog. Yum. :D

Stir very well before serving, and serve quickly as the cream tends to seperate really fast. Like 30 seconds fast. Sprinkle with nutmeg before you drink it.

 This picture looks a little odd...

Can you see the seperated cream??? That happened before I could get the nutmeg out of the cabinet, and onto the eggnog. 

I hope you all enjoy your eggnog!

-Emily

All pictures courtesy of EMPhotography (in case you didn't know, that is me. Haha)

Coming Soon!

Here are a few sneak previews from some posts I have been working on! :)

-Emily

Decadent Truffle Bottom Chocolate Cream Pie

Don't you love the name? :) I found this recipe on a bag of chocolate chips, looked it up online because the instructions said to add the milk, but there was no milk in the ingredients! Well, in the end, I changed it to dairy-free, and my whole family thinks it is good. Yay!

1. Put goats milk and marshmallows in microwave-safe bowl.

2. Microwave for one minute on high.

3&4. Add chocolate chips and stir until smooth. Microwave 30 more seconds if necessary.

5. Pour 1 cup of marshmallow mixture into graham cracker crust and smooth out, set remaining aside to cool to room temperature.

6. Cover and refrigerate 4 hours or until firm.

7. In medium bowl whip your whipped topping replacer, I used rich's rich-whip.

8. Fold remaining chocolate mixture into whipped topping. 

9. Pour on top of marshmellow mixture in pie crust.

10. Refridgerate overnight or until eaten. 

***Optional: Serve with whipped topping and/or chocolate curls on top.***

Ingredients:

• 1 8-9in. graham cracker pie crust
• 2 cups miniature marshmallows or 20 large marshmallows
• 1/2 cup goat milk
• 2 cups chocolate chips
• 1 container of rich's rich whip
• whipped topping (optional)
• Chocolate curls (optional)

Graham Cracker Crust

Ingredients:
6 Tablespoons Earth Balance Buttery Spread, melted
1 1/2 cups crushed graham crackers (usually one package)
1/3 cup sugar

Mix ingredients together, press into 8 or 9 inch pie plate. Bake at 350 for 8 minutes.