Eggnog Banana Bread

My sons discovered they like eggnog this year, and now we have two half-full containers of the festive drink sitting in the fridge. So I started thinking about ways to use it up (I didn't know about Amy's Eggnog Pancakes until yesterday!) along with the ripe bananas on my kitchen counter.

My first experiment was a recipe for banana bread with the spices used in eggnog, but we found it kind of bland.

A few online searches later and I hit upon a combination of recipes that uses up some eggnog, is generous with cinnamon and nutmeg and includes an extra kick from rum or bourbon.

This bread stays moist thanks to the banana, there is limited sugar and you definitely get that eggnog-y taste.

The kicker is the icing and cinnamon sprinkled on top.

I prefer serving this warm, but my kids like it room temperature — with a glass of eggnog on the side, of course!

Mangia! Mangia!
Andrea

Eggnog Banana Bread
Inspired by recipes from Cooking Light and Taste of Home

1-1/8 cups all-purpose flour
1-1/8 cups white whole wheat flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1 cup eggnog
1 cup mashed ripe bananas (about 3 medium)
3/4 cup sugar
1/2 cup butter, melted and cooled
2 teaspoons vanilla extract
2 teaspoons bourbon, rum or brandy

For the icing:
3/4 cup powdered sugar
1 1/2 tablespoons bourbon or rum
1 tablespoon heavy cream

Note: This recipe will make 3 mini loaves, 18 muffins or 2 larger loaves. Fill your pans or muffin tins 3/4 full.

Preheat oven to 350 degrees. Spray bread pans or muffin tins with cooking spray.

Whisk together flour, baking powder, salt, cinnamon and nutmeg in a large bowl. In a second large bowl, use and electric or stand mixer to beat together the eggs, eggnog, bananas, sugar, butter and rum. Beat until well mixed.

Add dry ingredients to eggnog-banana mixture in two batches, beating after each addition until just combined. Scrap edges of bowl as needed.

Pour into loaf pans or muffin tins. Bake loaf pans 35 to 35 minutes, or until golden on top and a toothpick inserted in center comes out clean. Bake muffins 20 to 25 minutes.

While bread cools, mix powdered sugar, rum and heavy cream in a small bowl until a smooth icing forms. Use a fork or whisk dipped in the icing to drizzle over the bread. Sprinkle with additional cinnamon.

Kentucky Derby Cookies

This past weekend was Derby weekend and I was nostalgic thinking of my Old Kentucky Home. As usual on the first Saturday in May, I teared up at the playing of the state song just before the big race.

I was lucky enough to get to cover three derbys while a reporter for the Lexington Herald-Leader, where I met my husband. The Bluegrass is a special place.

Often on Derby Day, I make Derby pie. But this year I decided to create something different -- Kentucky Derby Cookies. Think of them as Derby pie in cookie form. Yes, there's bourbon and two kinds  of  nuts -- pecans and walnuts. That's because I learned that some versions of the pie have walnuts and others have pecans, which is what I've always used. Why choose?

And why wait until next Derby to bake up these delicious cookies? With more than half a cup of bourbon I promise you will enjoy them any day of the year. Besides, we have a Triple Crown to watch out for in the coming weeks.

Then next year, you can add Kentucky Derby Cookies to your Derby Day menu.

XOXO,
Amy

Kentucky Derby Cookies
(Note: This is a double batch that yields 7 dozen cookies. I like to bake a lot of cookies and freeze half or more for later. If you want to cut this recipe in half, no problem. For the bourbon, use 5 tablespoons)

5 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups butter, softened
1 cup white sugar
2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons bourbon
1 12-ounce package semisweet chocolate chips
1 12-ounce package chopped pecans
1 12-ounce package chopped walnuts

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda and salt -- and then set aside.

In a large bowl, cream together the sugars and butter until smooth. Add in eggs and mix to combine. Mix in vanilla extract and bourbon. Stir in chocolate chips and pecans.

Drop large spoonfuls of cookie batter on lightly greased cookie sheets. Bake for 9-10 minutes or until just beginning to golden. Cool cookies on wire racks.

Mint Julep

Happy Derby Week, y'all! It's that time of year when I always miss my Old Kentucky Home. It's also that time of year when I wish I liked the mint julep, the traditional drink that honors the fastest two minutes in sports. This former Kentuckian likes mint, likes bourbon. But the combo has always been...meh. The hubby, who I met and married in Lexington, KY, has always agreed. Until now and I will get to that.

As Kentucky journalists, Jeff and I worked a few Derby Days and at the end would "reward" ourselves with a sickly sweet julep at Churchill Downs. Flash forward 15ish years and I finally decided to make the julep myself.

Y'all I love this julep. Maybe that's because I added in a few basil leaves. Maybe it's just because I made one expressly for me and hubby rather than consuming one made en masse at Churchill. I am sharing this with you just in time for you to hit the liquor store and make your own juleps to sip during Saturday's big race. Hurry -- those ponies aren't going to wait on you!

XOXO,
Amy

PS: Jeff said "this is the best mint julep I have ever had."

Mint Julep
Adapted from thebar.com
Makes 12 cocktails

15 ounces bourbon
30 mint leaves, plus extra mint for garnish
6 (or more) basil leaves
1 cup sugar
1 cup water
Ice

Wash mint and basil leaves, pat dry and place in a small bowl.

Cover leaves with 3 ounces of bourbon and let soak for 15 minutes.

Remove mint and basil leaves from bourbon and place in cotton cloth. Wring leaves over the bowl with the bourbon. Dip the cloth back into the bourbon and repeat a couple times. Really bruise the leaves. This is your mint extract.

For a mintier extract, put the bruised leaves into the bourbon; otherwise, leave as is. Set extract aside.

Now make your simple syrup. Bring one cup of water to a boil and stir in one cup of sugar. As soon as sugar dissolves, remove from heat and let sit -- covered -- for one hour.

Combine mint extract and simple syrup in a glass jar or container. Seal the jar and refrigerate overnight. BTW, if you kept the mint leaves in your mint extract, you will want to strain them when combining with the simple syrup or before mixing your julep.

Fill rocks glasses with ice and one ounce of bourbon. Add marinated julep mixture to taste -- more if you want a sweeter julep and less if you don't. Garnish with sprig of mint. Enjoy!