This Chocolate Eggnog is the perfect pairing of everyone's favorite chocolate milk and the Christmas season's yummiest drink! Top with whipped cream and cocoa powder for an extra special and extra quick treat!
The day of Thanksgiving is a day I look forward to every year. Of course in the morning you know where I am - shopping! This year I actually bought some of my major gift-list items online. In previous years I would set my alarm at some God-awful time, brew an extra tall coffee, and set out to check off my big hits of the day. This Friday I woke up at my normal time, drank my coffee in my PJs, checked out my Facebook feed, and then figured since I was already up I might as well go out! I had a fun day out with my mom and I'm happy to report, no mobs anywhere. And I actually found a few extra bargains for the kids and some family members, score!
Black Friday night is the annual tree lighting in our town, and it's so much fun. Everyone gathers to sing Christmas carols, then the countdown and tree lighting, and then finally Santa arrives on the big firetruck! The kids are always SO excited, even though this year it was a bit c-o-l-d out there. At two and four, I think they were equally excited to go home with balloons though - haha!
I don't know how anyone can leave the tree lighting and NOT be in the Christmas spirit! This Chocolate Eggnog is such a simple treat to whip up but I'll tell you - you'll wonder how you ever drank eggnog differently, it's THAT good! This is also a great drink if you have toddlers that love the idea of hot chocolate, but always complain that it's too hot. Ask me if I know any children like that. :D
makes 2 servings
2 cups cold milk
1/4 cup chocolate syrup
2 cups eggnog
In a medium bowl, whisk together milk and chocolate syrup. Divide chocolate milk evenly between two tall glasses. Carefully pour one cup eggnog into each glass (or just fill to the top with eggnog). Swirl gently with a spoon to combine. Top with whipped cream and sprinkled cocoa powder and nutmeg.
It's a wonderful day when you can have all the ingredients contained in your pantry spread out all over the counter, and not care one bit about the mess! I hope you get in that kitchen of yours and work some magic today!
This Thanksgiving, I wanted to just say how thankful I am for all of YOU. I'm so incredibly blessed by God to have this opportunity to share my love of cooking and photography (and blogging) with all of you amazing readers. I'm amazed everyday that all of you actually want to visit me here on Mostly Homemade Mom! I truly love being able to serve my family by making fun meals and treats for them, and I hope I've inspired you to do the same. :)
I hope you have FUN today! Here are some of my favorite recipes that would be perfect for tonight's feast:
Well, turkey day will finally be here tomorrow! I'm excited to cook some yummy food and spend time with the family, how about you? On this special edition of Show & Share Wednesday, I want to extend my thankfulness for... you! I'm so incredibly thankful for you amazing and talented bloggers who come week after week to share your recipes and creations with the readers of Mostly Homemade Mom. Thank you for your amazing talent!
I hope you all have a wonderful, yummy, Thanksgiving!
Chopped butternut squash tossed with a balsamic, honey, butter sauce and roast in the oven until crispy sweet!
I know this is going to sound a bit crazy, being that I try all sorts of new recipes and all, but I've never had butternut squash before.
I know, right?
For some reason I kept thinking it would taste... oh I don't know... squash-like. The first few times I actually had squash, I now know was zucchini, was in the dining hall at college. Some things that dining hall did well. Cheese fries. Taco salad bowls. Chicken Caesar wraps (OMG I want one).
Zucchini squash? Yeah, not quite so good. It wasn't until I really started cooking myself that I realized how AMAZING zucchini was. Because of that traumatic college experience (ha) I guess I've just not been too quick to try new squash varieties.
Oh. My. Word. What the hay?! Butternut squash tastes completely different - reminds me of pumpkin and sweet potatoes. Cubed, roasted, and tossed in this deliciously sweet and tangy sauce - that, my friends, is one amazing fall side dish!
Sweet Balsamic Butternut Squash
2 small-medium butternut squash (if yours are on the larger side, I would double the other ingredients)
3 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons butter, melted
1-2 teaspoons kosher salt
Peel butternut squash using a vegetable peeler. This requires a bit of elbow grease, but trust me when you taste it - well worth the effort. Slice each in half, scoop out the pulp, and slice into cubes. Place in a large bowl. In a small bowl, mix balsamic vinegar, honey, and melted butter. Pour over squash cubes and toss to coat well. Spread on a single layer on a cookie sheet sprayed with nonstick spray. Sprinkle with kosher salt. Bake in a preheated oven at 425 for 30 minutes or until easily pierced with a fork. Be sure to scrape pan of drippings if transferring to a serving bowl - you want every last drop of the sauce!
I absolutely love Thanksgiving. It is seriously right up there with Christmas for me, actually I have to say a bit less stressful than Christmas! You get to spend good quality time with your family talking and laughing, eat some fabulous food (maybe even try a new recipe or two), and simply just relax. I love everything about it!
Of course Friday is the big shopping day! I've already made a spreadsheet of the hot items I'm looking for this year: Monsters University on BluRay, a scooter, cute kids' character pajamas, and of course a new pre-lit tree! I don't care what Paul says, I'm starting to put up my decorations early this week. :)
If you haven't already, check out my Holiday Foodie Gift Guide - I'm sure a lot of the must haves on my list will be MUCH cheaper on Black Friday and Cyber Monday.
Last week I posted these addictive BLT Roll Ups - they would be a great appetizer for Thanksgiving!
This amazingly easy appetizer blends cream cheese, mayo, bacon, tomatoes, and lettuce in sliced wraps for a fresh take on the classic BLT!
My two year old Wesley is a certified snack-a-holic. He would be perfectly content to just ask us constantly all day long for snacks and completely skip any meals. And unfortunately for me, because he sees me making all sorts of food and treats, he expects me to instantly make whatever it is he wants at the moment.
Yesterday morning as I was getting ready for work:
Wesley: Mommy, can you make cookies?
Me: No Wesley, Mommy's getting ready for work.
Wesley: But Mommy I want you make coooookies!!
Me: Wesley, I can't make cookies right now. I don't have time, I have to leave for work. Why don't you ask Daddy?
Wesley: (with the arms flailing) Daddy no make cookies, ever EVER!!
Me: (trying not to laugh) Why don't you try and ask Daddy anyway?
Wesley: (walks over to Paul) Daddy, I have pepperonis?
He's crazy. I'm not even kidding, I swear the kid ate about half of the entire batch of these BLT Roll Ups! I probably shouldn't have put the plate on the bottom shelf in the fridge. In his defense, these things are kind of addicting - which is perfect for party or game day appetizers. They will be gone in minutes!
BLT Roll Ups
10 slices bacon, chopped and cooked
8 oz cream cheese, softened
1/2 cup mayo
1 1/2 cups cherry tomatoes, quartered
1 cup shredded lettuce
4 flour tortillas (burrito sized)
In a medium bowl, mix softened cream cheese and mayo until fully combined. Add bacon, cherry tomatoes, and lettuce. Stir gently until all ingredients are mixed well into the filling. Spread a quarter of the filling onto each tortilla and roll up tightly. Cover with plastic wrap and refrigerate for at least an hour. Slice into 1/2 inch thick slices before serving.