Recipe: Homemade Egg Nog

Mrs. Fields Secrets Homemade Egg Nog
The holidays are upon us, which means egg nog is filling the shelves at your local grocery store. This creamy treat is a seasonal favorite, but have you ever tried making your own? Once you try it, you may never go back to the mass-produced options at the grocery store because this stuff is liquid gold! Though not low calorie, it has a whipped lightness that makes it a refreshing treat. Make a batch and serve it at your holiday party with a tray of Mrs. Fields cookies. (We love it with our cinnamon sugar Nibblers bite-sized cookies, but feel free to choose your own favorite.) And one more thing–use fresh nutmeg for best results.

Homemade Egg Nog

4 egg yolks
1/3 cup sugar plus 1 tablespoon
2 cups whole milk
1 cup heavy cream
3 ounces bourbon
1 1/2 teaspoons freshly grated nutmeg, plus more for garnish
4 egg whites

Directions
In a large mixing bowl, beat the egg yolks until they become light and lemony in color. Add the 1/3 cup of sugar and beat until sugar is completely dissolved, then add the milk, cream, and bourbon and nutmeg. Stir well. In a separate mixing bowl of an electric mixer, whip the egg whites until soft peaks begin to form. Sprinkle the remaining tablespoon of sugar as it is mixing, and whip until peaks are stiff and hold their shape. Gently fold the egg whites into the milk mixture until the two are combined and texture is smooth and creamy. Chill before serving.

HINT: Leave the bourbon out for a non-alcoholic version.

HINT: The recipe contains raw eggs, so be sure to warn anyone with health concerns before serving.

Recipe Roundup: Our Favorites for Your Thanksgiving

Brown Bag Apple Pie

If you are busy putting together your Thanksgiving menu and need some inspiration, we’ve journeyed deep into our archives to gather our absolute favorite recipes to share to save you the trouble. These are the best of our best, crowd-pleasing favorites that you’ll love to share with your family and friends this Thanksgiving.

SIDE DISHES

Cranberry Jalapeño Dip - An easy, make-ahead appetizer that will wow your crowd. Sweet and spicy and absolutely beautiful too.
Flavored Butters - Sweet or savory, these butters can be made in advance and are the perfect pairing for warm rolls.
Glazed Carrots with Feta - A delicious spin on your regular cooked carrots. Not mushy and definitely not boring!
Mashed Cauliflower - A great alternative to mashed potatoes if you’re looking for an alternative to mashed potatoes.
Roasted Parsnip Stuffing - This may be the recipe to finally decide the stuffing debate–delicious!
Spicy Cranberry Chutney - Say goodbye to the jiggly can-shaped cranberry sauce. This sauce adds a perfect zing to your turkey.

PIES

Perfect Pie Crust - The ideal canvas for all your favorite fillings. Flaky, buttery and delicious every time.
Ice Cream Pies
 - A favorite of kids and adults alike, decadent ice cream pies are another make-ahead favorite.
Key Lime Pie - The perfect balance of tart and sweet and creamy.
Brown Bag Apple Pie - The pie of all apple pies, our absolute FAVORITE no-fail, anybody-can-make-this-pie pie.

OTHER DESSERTS

Banana Pudding - Fluffy, creamy, not-too-heavy, this dessert is delicious and should be made 24 hours in advance.
Basic Cheesecake - A standard recipe to top with your favorite fruit or sauce.
Pumpkin Cheesecake with Maple Cream Sauce - Pumpkin pie meets cheesecakes meets adoring crowds.
Bread Pudding - A comfort food classic. Makes a great breakfast for overnight guests, too.
Peach Tart - If fruit pies are too sweet for you, this tart is like a gift.

Do you have a favorite Mrs. Fields recipe? Let us know!

Recipe: Caramel Apple Cider & Molasses Spice Cookies

Mrs. Fields Secrets Caramel Apple Cider and Molasses Cookies

Here’s a fall duo that will warm you to your toes and make you feel good all over. The warm, rich spices of fall combine in this chewy cookie recipe and a cider recipe that can simmer all day in your slow cooker, ready to serve you when you come in from the cold. Either one can stand alone, but they pair perfectly together. All you need to add is a crackling fire and a cozy sweater.

Slow Cooker Caramel Apple Cider

8 cups apple cider
1/2 cup caramel sundae syrup
juice of 1 lemon
2 cinnamon sticks
1 tablespoon whole allspice
whipped cream (for garnish)

Directions
Combine all ingredients except for whipped cream in a medium-sized slow cooker. Stir well until syrup dissolves into the mixture then cook on low heat for at least one hour before serving with fresh whipped cream on top. If the allspice pods bother you, pour the cider through a strainer before serving.

 

Molasses Spice Cookies

1 cup sugar
3/4 cup molasses
3/4 cup shortening
1 egg
3 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 1/2 teaspoons baking soda

1/2 cup sugar for coating

Directions
Preheat oven to 350 degrees. Mix sugar, molasses, shortening, and egg until smooth and well combined. In a separate bowl, mix dry ingredients together before adding to the sugar mixture. Stir until well combined and stiff. Roll the dough into one-inch balls and then roll each ball in the sugar coating twice. (This gives your chewy cookie a nice, sweet “crust.”) Place prepared dough balls on a prepared cookie sheet and bake for 10-12 minutes. Remove cookies and allow to cool on a baking sheet.

Recipe: Chicken Pot Pie

Mrs. Fields Secrets Chicken Pot Pie

November is pie month, but don’t think that only means sweet. A piping hot chicken pot pie is the most perfect dinner on a blustery November evening. This recipe is super savory, packed with flavor and a flaky, buttery crust. It is comfort food at it’s finest and it’s easy enough to pull together on a weekday night.

Chicken Pot Pie

1 prepared pie crust (store bought or homemade)
4 tablespoons olive oil
1 lb. chicken, cooked and diced (rotisserie chicken works great)
2 medium carrots, peeled and diced
2 medium parsnips, peeled and diced
1 sweet potato, peeled and diced
1 cup frozen peas
1 celery stalk, diced
1 medium onion, diced
2 cloves garlic, diced
1 handful of fresh herbs, finely minced (dill, parsley, sage, thyme, or your own favorites)
2 teaspoons paprika
2 teaspoons dry sage
salt and pepper, to taste
1/2 cup flour
1 cup chicken broth
1/3 cup heavy cream
1 egg + 1 tablespoon water for egg wash

Directions
Preheat oven to 400 degrees. Prepare a casserole dish with non-stick spray. (Cook and dice chicken if you haven’t already done so.) In a frying pan, saute all the vegtables, onion, and garlic in 2 tablespoons of olive oil over medium-high heat for several minutes, until vegetables begin to soften. Season with salt and pepper, paprika and sage, then stir. While vegetables are still cooking, sift the flour on top of vegetables and stir for another minute before adding the chicken, chicken stock and cream to the mixture. Allow to cook until sauce begins to boil and thicken. Toss in the minced herbs and stir. Add the mixture to the prepared casserole dish, then cover with the prepared pie crust, tucking in the edges. Brush a layer of egg wash over the crust and cut a series of vents in the top, then bake for 20 minutes until golden brown. Allow to sit for 10 minutes before serving.

Recipe: Homemade Bread Bowls

Mrs. Fields Secrets Homemade Bread Bowls
Soup season is finally here and nothing pairs better with a steamy bowl of broth or stew or chili than a crusty, chewy bread bowl. This fun serving idea is a classic, and easier than you think to pull off! We’ve taken our favorite artisan bread recipe and transformed it into these personal-size loafs that serve as both serving dish and side dish. Try it yourself with your next favorite pot of comfort food. (Note: this recipe requires a dutch oven. If you don’t have one already, it’s time to invest. You’ll love it!)

Homemade Bread Bowls

3 cups bread flour
1 teaspoon yeast
1 1/2 teaspoons kosher salt
1 1/2 cups very warm water

Directions
In a large mixing bowl, stir flour, yeast, and salt together. Add the warm water and using a large spoon, stir until dough is wet and shaggy in texture. Cover bowl with plastic wrap and allow to sit for 12-18 hours. Preheat oven to 450 degrees. Put a dutch oven in the preheated oven and allow to heat for 30 minutes. While dutch oven is heating, scoop dough onto a floured surface and divide into three or four equal pieces, depending on the size you prefer your bread bowl. (Think four for cup-size servings and three for bowl-size.) With floured hands, shape each piece of dough into a ball, tucking any rough edges underneath.  Place plastic wrap on top and allow to sit until dutch oven is ready. Remove preheated dutch oven and, with floured hands, arrange the dough balls inside, barely touching. (Careful not to burn yourself!) Place the lid on top and put it back in the oven to bake for 30 minutes, then remove the lid and bake for an additional 15 minutes. Remove and allow to cool on a wire rack. Before serving, use a serrated knife to cut a cone shape into the bread. Remove the top and fill the bowl with your favorite soup and serve.

Cheese Ques-o-lanterns

Mrs. Fields Secrets Jack-o-Quesadilla

Here’s a fun way to put your pumpkin-shaped cookie cutter to good use and to create a fun Halloween snack or meal for the kids. (Oh, who are we kidding? These are delicious for everyone!) Pair them with your favorite tomato soup and be sure to make a few extras!

Ques-o-Lanterns

12 fajita-size flour tortillas
6 slices cheddar cheese
butter or non-stick spray
pumpkin-shaped cookie cutter
paring knife

Directions
Cut out pumpkin shapes from flour tortillas. Use a knife to cut out eyes and a mouth on one half of the tortillas. Heat a pan or griddle to medium-high heat and put a small pat of butter on the heat, then cook just the “face” tortillas until golden brown. Next, place a slice of cheese on the solid tortillas with the browned face tortillas on top. Cook the quesadilla, solid-side down until browned and cheese is bubbling. Serve warm.

Recipe: Banana Bread Bread Pudding

Mrs. Fields Secrets Banana Bread Pudding
That’s not a redundant typo. This is banana bread bread pudding. Bread pudding made made from banana bread, and it couldn’t be more delicious. It’s everything you love about bread pudding combined with everything you love about banana bread. The result is a rich (but not too rich) dessert or decadent brunch food that will please any crowd.

Banana Bread Bread Pudding

1 loaf banana bread (9 x 5)
2 cups milk
1 cup half-and-half
4 large eggs
1/3 cup sugar
1 teaspoon vanilla

Directions
Preheat oven to 350 degrees. Prepare an 8 x 8 baking dish with non-stick cooking spray. In a mixing bowl, beat the milk, half-and-half, eggs, sugar and vanilla together until frothy. Slice the bread into one-inch squares and place in the baking dish. Pour the milk mixture over the top and allow the dish to rest for five minutes before baking for 50-60 minutes, or until a knife comes out clean. Remove from heat and allow to cool for 5-10 minutes before serving with ice cream or warm cream.

 

HINT: This recipe works particularly well if the bread is slightly stale because it soaks up the custard and is able to retain some shape. Fresh bread will work, but may not hold the cube shapes as well.

Recipe: Chewy Oatmeal Maple Cookies

Mrs. Fields Secrets Oatmeal Maple Cookies
What is it about cool, brisk autumn weather that makes us crave flavors like maple, cinnamon, and nutmeg? While somebody else works on the science behind that question, we’ve already worked on the perfect cookie recipe to answer that craving. This chewy oatmeal cookie is loaded with flavor and spice, ideal with a cup of coffee, your favorite chai tea, or even an old-fashioned glass of milk.

Chewy Oatmeal Maple Cookies

1 cup butter
1 cup brown sugar, packed
1/2 cup real maple syrup
2 eggs
2 tablespoons milk or cream
1 teaspoon vanilla
2 1/4 cup flour (for extra chewy cookies, use bread flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 cups rolled oats

Directions
Preheat oven to 375 degrees. In a small saucepan, melt the butter over low heat. In a mixing bowl, combine brown sugar, maple syrup, and melted butter, stirring until mixture is fully combined and caramel in color. In a small bowl, whisk the eggs with the milk and vanilla before adding into the sugar/butter mixture. In a separate bowl, sift the dry ingredients together (flour, salt, baking soda, cinnamon, cardamom, and nutmeg). Slowly add the dry ingredients into the wet mixture, followed by the oats. Once combined, allow dough to rest for 5-10 minutes before spooning 1/4 cup mounds onto a prepared baking sheet, six cookies per sheet. Bake for 10-12 minutes, or until golden brown.

Recipe: Sweet and Savory Cornbread Muffins

Mrs. Fields Secrets Sweet and Savory Cornbread Muffins

Soup season is officially here, and we’ve got the ideal side dish to enjoy with your favorite steaming bowl. This recipe is delicious and easily adapted to be savory or sweet or (our favorite) both! A couple of tablespoons of jalapeño hot sauce in the batter gives the perfect subtle heat and spice to these sweet, soft, cakey muffins. Leave the hot sauce out for a traditional honey sweet corn muffin.

Sweet and Savory Cornbread Muffins

1 cup fine yellow cornmeal
1 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1/4 cup honey
1/2 cup buttermilk
1 cup creamed corn
2 tablespoons jalapeño green hot sauce

Directions
Preheat oven to 400 degrees and prepare a muffin tin with paper liners or nonstick spray. In a bowl, combine: cornmeal, flour, salt, baking powder, and baking soda. In a separate mixing bowl, cream the butter and sugar together until light and fluffy. Add eggs and honey and whip until creamy. Slowly add in dry ingredients, then stir in buttermilk, creamed corn and hot sauce until just combined. Spoon equal amounts into muffin tins, filling mostly full. Bake for 15-18 minutes, or until a toothpick comes out mostly clean. Serve warm with butter, honey and your favorite soup.

Recipe: Nutella Turnovers

Mrs. Fields Secrets Nutella Turnover
Today’s recipe is for all you Nutella lovers out there. (And we know you’re out there.) You’ve tried Nutella on toast, on fruit, on sandwiches, on ice cream, and sometimes when no one is looking, on your finger straight out of the jar. Now it’s time to kick it up a notch with this easy, delicious recipe that puts your favorite spread inside a puffy, flaky turnover. Serve these for breakfast, brunch, dessert, or mid-afternoon snack. Throw some sliced banana, mini marshmallows, or your favorite Nutella sidekick inside and then pat yourself on the back for being a genius.

Nutella Turnovers

1 package frozen puff pastry, thawed
1/2 cup Nutella spread
1 cup mini marshmallows (optional)
1 banana, sliced (optional)
1 egg white
1 tablespoon water
2 tablespoons white sugar

Directions
Preheat oven to 400 degrees. In a small bowl, whisk egg white and water, then set aside. On a baking sheet or parchment paper, roll a sheet of puff pastry with a rolling pin until smooth and slightly spread. Use a pizza cutter to divide the sheet into six even squares. Spread a dollop of Nutella in the center of each square, leaving a generous perimeter, and top with a few marshmallows or slices of banana. Use a pastry brush to paint a thin layer of egg wash around the perimeter of the square, then fold into a triangle and use the tines of a fork to press the outer edges together. Brush the outside of each turnover with a thin layer of egg wash and sprinkle sugar over the top before baking for 10-12 minutes, or until golden brown and puffy. Repeat with remaining puff pastry sheet.

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