Eggnog Overnight Oats

Eggnog Overnight Oats

In many of my posts I speak about using what you have in the fridge. Groceries are expensive and it is very easy to waste food when you have a small household. I cook for two, my husband and I, and cook a lot.

There always seems to be a baked good on the counter or leftovers in the fridge. Although my husband gives a valiant effort in eating everything I make, most days it is just impossible.

Bowl of mixing ingredients, oats, chai, yogurt

So where I can, I attempt to reuse or repurpose food. Even if you do not have a small household, limiting waste is never a bad idea.

Since the holidays, I have had a brand new jug of eggnog just sitting in my fridge bugging me. Although eggnog is a holiday flavor, I still wanted to use the jug even after the holidays passed.

1X4A0109

Everyone has started their New Year’s diet, so I figured provided a healthy (kind of) recipe would be ideal. This one is very simple as well, consider it a bonus. I say kind of healthy because I use eggnog in the place of milk, and eggnog has full fat.

This recipe is very versatile in that you can change out a lot of ingredients. For example, you can use a flavored yogurt instead of plain, pecans instead of almonds, and so on.

Sealed and stacked jars of overnight oats

Advertisements

Chocolate Stout Bundt Cake

Chocolate Stout Bundt Cake

Just as fast as they went last year, the holidays are upon us again. Although my waistline hates it, my heart gets excited to bake and cook as much as humanly possible over then next few months.

Which means this week, I have been testing recipes so I can bring the perfect dessert to our Thanksgiving feast. When coming up with recipes I like to take classics and add a slight twist, so a macadamia nut pie, instead of pecan, was on my list to try out. I will post the recipe soon.

This past weekend we had some friends over for a laid back night (but also so I could test out my pie recipe on them). Filet, truffle mashed potatoes, rosemary focaccia, and a few stout beers later, we were almost – almost – too full to eat pie. We still ate it though. And I am happy to report that the pie only needs one or two tweaks.

The next morning, waking up full and happy, I realized I had a bit of my stout beer left over. I do not like to waste food, so it was the perfect opportunity to throw a second dessert contestant into the mix. For some reason I could not get the idea of a stout bundt cake out of my head, so I began baking.

An upclose picture of the salted caramle glaze

I used a Dutch process cocoa powder, which is darker than the normal stuff, because I had it leftover from a previous recipe that I tested. Also, the use of cake flour would be perfect to lighten the dense texture of a chocolate bundt cake.

The only issue was deciding on what to top the cake with. Flavor contenders included espresso, caramel, and more chocolate. My husband does not love chocolate cake, so I landed on caramel to ensure that he would like this cake. The last touch, a little salt in the caramel to cut through the very decedent flavors.

This recipe turned out better than I could have imagined, and I didn’t have to change a single thing in the recipe. This may be one of the best chocolate cakes I have ever baked, and I will definitely proudly take it to our festivities on Thursday.

Confession: As soon as the cake was cooled and I snapped a few pictures, I ate a slice for lunch. That is the reason there are so few pictures in this post.

…I ate a second slice after dinner that night.

A slice of chocolate cake with salted caramel on top