Both of these flavors are iconic to the holidays. The sad thing is that we only seem to eat them the most between November through December. Pumpkin has had a renaissance in the past couple of years with the popularity of Starbucks Pumpkin Spice Latte and all the multitude of other products boasting pumpkin yumminess. Well, that leaves poor Egg Nog to wait for its debut on Christmas Eve. Well, I am here to tell you that it is time to get this flavor packed drink out and into some of your favorite dishes! If you are from Oklahoma then you know the BEST EGGNOG ON THE PLANET is Braum’s. No discussion necessary. It is that good. Rich, creamy and oh so decadent! So why not cook with it! Use it in place of milk in your baking. You will be amazed at how great your dishes will taste!
Frozen Pumpkin Spice Pie
1 Braum’s cinnamon crumb cake, sliced thin
1 Braum’s pumpkin ice cream, softened
1 pint Braum’s whipping cream, whipped
2 tablespoon powdered sugar
1 teaspoon vanilla paste
1/4 cup pecans chopped
Line the bottom of a pie plate with cinnamon crumb cake slices pressing to make a crust. Place softened ice cream on top of the “crust”. Place a piece of plastic wrap on top and using hands smooth ice cream and freeze overnight. Top with whipped cream and chopped pecans. You can even drizzle with caramel sauce!
Gluten Free EggNog Rum Trifle
1 King Arthur yellow cake mix
1 small box instant vanilla pudding
1/2 cup Braum’s Eggnog
1/2 cup Braum’s unsalted butter, melted
3/4 cup spiced rum
4 eggs
1 cup pecans, chopped
1 cup Braum’s caramel topping
whipped cream
vanilla pudding
Preheat oven to 350 degrees and spray a Bundt pan well with nonstick cooking spray. Set aside. In a large mixing bowl combine the cake mix, vanilla pudding, eggnog, oil, and 1/2 cup rum. Beat together using an electric mixer for 2 minutes.
Sprinkle chopped pecans into the bottom of the bundt pan. Pour in the cake batter and spread evenly around pan. Bake for 45-50 minutes or until cake is cooked through. Remove from oven and allow to cool for 10 minutes. Cut into cubes. Layer the cake, whipped cream, vanilla pudding and pecans in a large glass bowl. Allow to chill and then serve!