These cute little cakes combine two of the holiday season’s most beloved ingredients: pumpkin and eggnog.
“Pumpkin Spice Minis” is from the cookbook, “Cake Simple” (Chronicle Books) by cookbook writer Christie Matheson, of which I received a review copy.
I took the liberty of swapping out the buttermilk in the cake recipe and the milk in the glaze recipe for eggnog instead.
Eggnog’s inherent richness is even too much for me at times just gulped straight. So, I prefer baking with it instead.
That’s just what I did when I recently received a sample of Organic Valley eggnog. Made with organic eggs and milk, plus fair trade sugar, vanilla and nutmeg, this is a decadent tasting eggnog. A quart is $3.49 at most Whole Foods stores.