Hey there, and welcome back, friends.

You are in for a festive treat!

And YES, I am back with another eggnog recipe, this time an eggnog cheesecake with spiced gingersnap crust and maybe a little bit of Irish cream. (more…)

The post Eggnog Cheesecake with Gingersnap Crust appeared first on A Classic Twist.

Hi friends! Now that we have covered your cookie trays with Christmas cookies, suggested this gingerbread cake or cranberry orange cheesecake for your cake stands, it is time we talk about your breakfast and Christmas morning options. I am suggesting you add these eggnog cinnamon rolls to your list.   (more…)

The post Eggnog Cinnamon Rolls appeared first on A Classic Twist.

Hi friends! Today’s recipe is a special one and I am very excited to share it with you. Having a good coffee cake is a real treat and one that takes ordinary mornings to extraordinary. Let me introduce you to this eggnog coffee cake that I think should be on your weekend breakfast plans for the rest of the winter. 

(more…)

The post Eggnog Coffee Cake appeared first on A Classic Twist.

These eggnog cinnamon swirl muffins will be a holiday favorite with spiced eggnog, orange zest, and cranberries.

This post is sponsored by Krusteaz.com. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! 

We all know breakfast is the most important meal of the day, yet it’s the first one to go when we are busy. With the crazy holiday season in full gear, I’m making it hard for you to ignore breakfast with these on-the-go muffins full with some of my favorite holiday flavors.

These eggnog cinnamon swirl muffins are tasty for a quick morning grab-and-go or a mid-afternoon coffee break as they are made with the season’s spiced eggnog, orange zest, cranberries and Krusteaz’s cinnamon swirl muffins.

The post Eggnog Cinnamon Swirl Muffins appeared first on A Classic Twist.

The post Eggnog Bundt Cake with Rum Glaze appeared first on A Classic Twist.

Hello guys!! I wanted to catch you before you headed out of town or get ready for the long Thanksgiving weekend. This eggnog dutch baby is a great brunch recipe as folks gather this weekend. It feeds a crowd and very easy to pull together.

Do you love eggnog?? I have a love-hate relationship with eggnog and every year it comes around I avoid drinking it and instead infuse it into delicious baked treats. Whether it’s in these eggnog cupcakes with bourbon whipped buttercream or this eggnog pudding cake, I love baking with it. This year, I will be serving up this eggnog dutch baby pancake with cranberry compote for brunch.

Have you ever had dutch baby pancake? If not, they are a crossover of crepes, a popover and a pancake all in one. I started making them last year after they became a thing on Pinterest and Mr J is now in love with them. Every other weekend we make one on a lazy Sunday. I love the simplicity of this puffy pancake and how easy it is to make different kinds of flavors.

This eggnog dutch baby was perfect with the change in season and especially when you top it with a sweet cranberry compote. The pancake batter itself is thin, perfectly spiced and infused with eggnog. Once baked in a hot casserole dish (or cast iron skillet), the pancake puffs up and becomes a pillowy soft haven. Feel free to top with anything you have around. Fruit compotes are my favorite but just a dusting of powdered sugar will do.

I hope you get to try this pancake this long holiday weekend. To my american friends, Happy Thanksgiving. Have  a safe and wonderful holiday.

Print

Eggnog Dutch Baby with Cranberry Compote

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For pancake:

Toggle ingredient group

• 1/2 cup all-purpose flour
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• 1/2 cup eggnog
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, cut into small pieces

For Cranberry Compote:

Toggle ingredient group

• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• zest of one orange
• 2 tablespoon fresh orange juice

Topping:

Toggle ingredient group

• ½ cup whipped cream
• ¼ cup powdered sugar

Instructions

1. Preheat oven to 425° F.
2. In the bowl of a food processor or blender combine all the ingredients for the pancake, except the butter. Pulse the ingredients until they are well combined and smooth.
3. Let batter sit in the food processor for at least 20 minutes.
4. During this time, make the cranberry compote. Combine all the ingredients for the compote in a small saucepan and cook over medium heat, stirring occasionally, until cranberries are softened and the sauce starts to thicken about 3-4 minutes.
5. Remove from heat and let cool.
6. When you’re ready to make the pancakes, place the butter in a large casserole dish or large cast-iron skillet and heat in the preheated oven. Let it melt completely and as soon as it does melt pour the batter into the dish.
7. Bake the pancake for 15-20 minutes or until puffy. Lower oven temperature to 300 degrees and bake additional 5 minutes.
8. Remove from the oven and top immediately with cranberry compote, whipped cream, and powdered sugar.
9. Serve immediately.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Eggnog Dutch Baby Pancake with Cranberry Compote appeared first on A Classic Twist.