Name: Dulce de Leche
Ingredients: 3 cans sweetened condensed milk; Water to fill pot

Homemade Dulce de Leche

8/9/2020

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Yield: 1 quart

Author: Kathy Schowe

Dulce de Leche

Prep time: Cook time: Total time:

Ingredients:

3 cans sweetened condensed milk
Water to fill pot

Instructions:

Open cans of sweetened condensed milk.
Pour into 2 pint jars.
Place in deep pot or sauce pan.
Fill the pot with water almost up to top of jar. Be careful not to get water in the jars.
Bring to simmer on the stove and cook for several hours adding water to pot as it evaporates.
Stir jars occasionally with chopstick. Cook until the milk turns a light caramel color. If you cook it too long it will crystalize, but it will still be good.
Use in recipes calling for Dulce de Leche, including my Dulced de Leche Straciatella!

Did you make this recipe?

Tag @kathyskitchen_recipes on instagram and hashtag it #dulcedeleche

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Dulce de Leche Straciatella

8/9/2020

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Yield: 1 Quart

Author: Kathy Schowe

Dulce de Leche Straciatella

Prep time: Cook time: Total time:

Ingredients:

2 cups heavy cream
1 cup whole milk
¼ cup sugar
1 vanilla bean, split and scraped
2 teaspoons sea salt or Diamond kosher salt
2 tablespoons corn starch
3 tablespoons milk
1 ¼ cup dulce de leche (see recipe)
1 tablespoon vanilla
1 cup melted dark chocolate

Instructions:

Add the cream, milk, ¼ cup sugar, vanilla from bean & whole bean, and salt to a heavy bottomed sauce pan.
Bring to gentle boil, whisking, and then turn off the heat. Cover and steep the vanilla bean in cream mixture for at least 30 minutes. Can refrigerate overnight.
Meanwhile whisk the corn starch and 3 tablespoons milk in a small bowl to form a slurry. When cream mixture has cooled or is luke warm on the stove, whisk in the corn starch mixture and heat to a gentle boil. Mixture will thicken to coat the back of a spoon.
Turn off the heat. Whisk in the dulce de leche and check taste for salt. If needed, sprinkle a little more sea salt in.
Strain mixture through a strainer into a large 4 cup measuring cup or bowl. Remove vanilla bean and discard. Cover with plastic wrap and put in freezer (briefly) or refrigerator to cool completely. Can refrigerate overnight.
Churn dulce de leche base in ice cream freezer according to instructions.
While churning, melt chocolate in small ziplock bag in microwave. 30 second intervals until melted. I use 60% cacao Guiradelli chocolate.
Before the gelato has finished churning, mine takes about 40 min. in my freezer, prepare the chocolate for the Straciatella. Cut tiny hole in corner of ziplock and drizzle the chocolate in thin ribbon into the dulce de leche base towards the end of the churn.
When finished churning, scoop out gelato and put in quart container. Freeze until you can't wait any longer, then enjoy!

Did you make this recipe?

Tag @kathyskitchen_recipes on instagram and hashtag it #dulcedelechestraciatella

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La La Lemon Ice box Cake

9/23/2019

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Author: Kathy Schowe

La La Lemon Ice Box Cake

ingredients:

2 cups heavy cream
2 cans sweetened condensed milk
¾ cup fresh lemon juice
zest from 2-3 lemons about 2 tablespoons
1 box vanilla wafer cookies

instructions:

How to cook La La Lemon Ice Box Cake

Line a large loaf pan with plastic wrap both length wise and horizontally. Make it long enough to stretch well beyond the pan.
In a medium bowl combine cream, sweetened condensed milk. Whisk together.
Add in the lemon juice and most of the zest and whisk until it thickens.
Spread a layer of the pudding mixture on the bottom of the pan.
Top with a layer of vanilla wafers. Then press vanilla wafers vertically around the inside of the pan against the plastic wrap.
Add another layer of the pudding and top with wafers and repeat. Add additional wafers up the sides vertically.
Finish with a wafer layer.
Fold the plastic wrap over the cake and refrigerate for 4 hours or overbite.
Top with more zest or whipped cream and zest! Slice and serve!

NOTES:

Fresh, light, and easy... this La La Lemon Ice Box cake will be a go to favorite!

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Dulce de Leche Icebox Pie

9/16/2019

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Author: Kathy Schowe

Dulce de Leche Icebox Pie

ingredients:

2 ½ sleeves of Ritz crackers
1 cup dulce de leche, plus more for drizzling
8 ounces cream cheese, at room temperature
1 teaspoon vanilla
1 cup confectioners sugar
1 ½ cups heavy whipping cream

instructions:

How to cook Dulce de Leche Icebox Pie

With an electric mixer, blend the dulce de Leche, cream cheese, vanilla and confectioners sugar.
In a separate bowl whisk or whip heavy cream with a mixer until soft peaks form.
Fold the dulce de Leche mixture gently into the whipped cream.
Spread this whipped pudding mixture on the bottom of a 9 X 9 glass dish, or deep dish pie plate.
Place one layer of Ritz crackers evenly over the mixture.
Spread another layer of pudding mixture over the cracker layer and continue to layer until you finish with top layer of pudding.
Refrigerate for at least 3 hours before serving. Overnight is best.
Serve with dulce de Leche drizzled over the top.

NOTES:

Sweet and salty, creamy and cool! You will love this easy icebox pie with caramel flavors!

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Lemon-Blueberry Pound Cake

9/7/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Lemon-Blueberry-Cream Cheese Pound Cake

ingredients:

3 ½ sticks butter room temperature
5 ounces cream cheese room temperature
2 ½ cups sugar
6 large eggs room temperature
1 tablespoon vanilla
1 tablespoon lemon extract
2 lemons zested
2 cups fresh blueberries or frozen and thawed
3 cups cake flour sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
baking spray
3 tablespoons turbinado sugar to sprinkle in the bottom of pans (optional)
2 cups powdered sugar
1 lemon juiced
½ teaspoon vanilla
1 ½ cups sliced almonds

instructions:

How to cook Lemon-Blueberry-Cream Cheese Pound Cake

Preheat the oven to 325° and spray 6 mini-baking tins with non-stick baking spray. Sprinkle the pans with turbinado sugar. (This is optional.)
Cream the butter, cream cheese, and sugar in a stand mixer with paddle on medium speed for 3-4 minutes until its creamy and fluffy. Scrape down sides and then add eggs one at a time. Scrape down bowl again and then mix in the vanilla,lemon extract, and zest from one lemon.
Whisk the flour and salt in a separate bowl and then slowly add to the creamed mixture. Scrape down the sides mix until completely combined.
Toss the blueberries in a few tablespoons of flour until they are dusted. Fold them into the batter.
Butter mini-tins or spray with non-stick baking spray. Sprinkle turbinado sugar onto bottom and sides of pans.
Place mini-tins on a baking sheet and divide the batter evenly into the 6 mini-baking tins.
Sprinkle the batter with thinly sliced almonds and a little zest. Bake for 40 minutes until lightly browned on the top.
Meanwhile make the glaze by combining the powdered sugar, juice from one lemon, and vanilla. Mix together and add more juice if it is too thick. You won't need much juice.
Remove the cakes from the oven and cool on a rack. Drizzle each cake with glaze and top with more zest. Can be frozen for up to 2 months. Enjoy!

NOTES:

Moist and creamy blueberry-lemon pound cake for dessert, brunch, with coffee or breakfast!

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Tres Leches Cake

9/1/2019

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Yield: 12

Author: Kathy Schowe

Tres Leches Cake

ingredients:

1 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg
3 large eggs room temperature
1 cup sugar
2 teaspoons vanilla
½ cup milk
1 ¾ cup heavy cream
1- 12 ounce can evaporated milk
1- 14 ounce can sweetened condensed milk
1 orange zested

instructions:

How to cook Tres Leches Cake

Preheat the oven to 350°. Butter a 9 X 13 glass baking pan.
Mix the eggs, sugar, orange zest, and vanilla with stand mixer for 12 minutes.
Meanwhile, sift the flour, baking powder, nutmeg, and salt.
Add half the flour mixture to the batter and mix on low. Add in the milk and the rest of the flour and scrape down sides. Mix until just combined.
Pour the batter in the pan and bake at 350 ° for about 20 minutes.
While the cake is baking, whisk together the heavy cream, evaporated mil, and sweetened condensed milk.
Once the cake has cooled, poke holes in the top of the cake with a skewer and pour cream mixture slowly over the cake. Cover and refrigerate until ready to serve.
To serve, top the cake with whipped cream, fresh fruit, and confectioners sugar.

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Brown Butter Chocolate Chip Cookies

8/28/2019

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Author: Kathy Schowe

Brown Butter Chocolate Chip Cookie

Prep time: Cook time: Total time:

Ingredients:

4 cups bread flour sifted
4 sticks butter
2 teaspoons baking soda
2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 cup sugar
2 1/2 cups brown sugar
2 large eggs
2 large egg yolks
4 tablespoons milk
1 tablespoon vanilla
1 cup dark chocolate chips
1 cup toasted walnuts
Maldon sea salt

Instructions:

How to cook Brown Butter Chocolate Chip Cookie

Melt the butter in an aluminum, stainless, or silver colored pan. (A light colored pan helps you monitor the color of the butter to prevent burning.) Stir while butter bubbles and begins to turn brown. Remove from heat the instant you see it begin to become golden brown. Do not let it burn!
Preheat the oven to 350°. Add the brown butter to a large mixing bowl. Stir in the sugar, brown sugar, milk, and vanilla. As it cools mix in the eggs and yolks.
In a separate bowl combine the flour, salt, soda and cinnamon.
Once the wet mixture has cooled completely, add in the flour mixture and stir to combine.
Mix in the chocolate chips and the crumbled walnuts.
Scoop out 1/4 of the dough onto a large piece of plastic wrap. Form a flat loaf and repeat with the rest of the dough. Place in refrigerator to chill or in ziplock bag to freeze for baking later.. Once the dough has chilled, remove from refrigerator one pack at a time and form into tablespoon sized dough balls.
Bake on a parchment or silpat lined baking sheet at 350° for 8-10 minutes.
As soon as the cookies come out of the oven, sprinkle with Maldon sea salt and press it lightly into the cookie surface.
Remove from cookie sheet and let cool on rack or newspaper.

Notes:

Chocolate chip cookies that are crisp on the outside and chewy with caramel flavors on the outside. Sea salt on the top leaves you wanting more!

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Pumpkin Pecan Cheesecake Bread

8/28/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Pumpkin-Pecan Cheesecake Bread

ingredients:

2 cups pumpkin puree or one 15oz. can
3 cups flour
4 eggs
1 ½ cups sugar
2 sticks melted butter
5 teaspoons pumpkin spice
1 cup sour cream
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 cups roasted pecans

Cheesecake Batter

1/2 cup sugar
1 cup softened cream cheese
1 teaspoon vanilla
2 egg whites

instructions:

How to cook Pumpkin-Pecan Cheesecake Bread

1. Preheat the oven to 350°. Whisk 2 cups pumpkin puree with eggs, melted butter, sour cream and 2 teaspoons vanilla.
2. In a separate bowl mix flour, 1 ½ cups sugar, pumpkin pie spice, baking powder, baking soda and salt.
3. Chop up the roasted pecans.
4. Make the "cheesecake" mixture by combining the cream cheese, ½ cup sugar, vanilla, and egg whites. Whisk together.
5. Blend the flour mixture with the pumpkin mixture and fold in the pecans.
6. Fill buttered tins half full of pumpkin batter, layer in a "cheesecake" layer, then pumpkin batter and another swirl of "cheesecake". Top with a few whole roasted pecans.
7. Bake at 350° for about 45 minutes for large loaf pans, and 35 minutes for mini loaf pans. Makes 2 large loaves or 4 mini loaves.

NOTES:

Pumpkin and Cheesecake combined in a quick bread. Perfect for a fall brunch or after dinner treat!

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Pumpkin Caramelcorn

8/28/2019

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Author: Kathy Schowe

Pumpkin Caramel Corn

ingredients:

4 cups brown sugar
2 cups butter
1 cup corn syrup
2 teaspoons salt
1 teaspoon baking soda
3 teaspoons vanilla
1 small jar pumpkin pie spice or see recipe
6 quarts popped popcorn

Pumpkin Pie Spice

3 tablespoons cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground clove

instructions:

How to cook Pumpkin Caramel Corn

Preheat oven to 250°. Pop corn and remove any unpopped kernels. Transfer to buttered roasting pan. Dust each batch of popcorn with salt and pumpkin spice mix.
Once popcorn is finished-begin caramel.
In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup, 4 tablespoons pumpkin spice, and salt. Bring to a boil, stirring constantly.
Once it boils, stop stirring and set timer for 4 minutes.
Remove from heat and stir in soda and vanilla.
Pour half over popcorn in one pan and finish pouring the rest over second pan. Stir gently to coat.
Bake pans of coated popcorn in preheated oven, stirring every 15 minutes, for 1 hour. Sprinkle with sea salt lightly, each time you stir. Remove from oven and gently stir to separate kernels as it cools.
Keep in a sealed bag or container for up to 2 weeks... but it won't last that long!

NOTES:

A fall twist on an old favorite!

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Cadillac Margarita Ice Cream

8/28/2019

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Author: Kathy Schowe

Cadillac Margarita Ice Cream

ingredients:

2 cups cream
1 cup milk
3/4 cup sugar
1 teaspoon kosher salt
5 tablespoons anejo tequila
3 tablespoons Cointreau
3 limes zested & juiced
1 orange zested & juiced
Maldon sea salt for garnish

instructions:

How to cook Cadillac Margarita Ice Cream

Mix cream, milk, tequila, Cointreau, lime zest (reserve some zest for garnish), orange zest, lime juice, orange juice, and salt.
Chill and pour int ice cream maker. Follow manufacturers instructions for freezing.
Serve with pinch of Maldon sea salt and dusting of lime zest.

NOTES:

This tangy-creamy dessert is perfect after a bowl of my New Mexico Green Chili or any spicy meal!

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Spicy Caramelcorn

8/28/2019

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Author: Kathy Schowe

Spicy Caramel Corn

ingredients:

4 sticks (1 lb) unsalted butter
4 cups brown sugar
1 teaspoon sea salt plus more for sprinkling
1 cup light corn syrup
3 teaspoons vanilla
2 teaspoons baking soda
2 teaspoons red pepper flakes plus more for sprinkling
1 teaspoon cayenne pepper
peanut oil for popping corn

instructions:

How to cook Spicy Caramel Corn

Butter the interior of 2 large roasting pans.
Preheat oven to 250°.
Pop pocorn on the stove top to fill both roasting pans. Pick out any unpinned kernels. Sprinkle with salt and add to roasting pans until full.
Once the pans are full, then begin the caramel sauce.
In a large heave bottomed pot, melt the butter over medium heat, add the brown sugar, corn syrup, sea salt, red pepper flakes, and cayenne. Stir until mixture comes to a boil.
Once it reaches a boil, leave it on the heat, but stop stirring and let it cook and boil for 4 minutes.
After 4 minutes, remove from heat and pour over the 2 roasting pans full of popcorn. Sprinkle with sea salt and red pepper flakes.
Bake in oven for one hour, stirring every 15 minutes to coat all the popcorn with the caramel. Add sprinkles of sea salt and red pepper flakes each time.
Remove from oven and stir every few minutes until caramel corn cools.
Store in an airtight container or ziplock bag for up to 3 weeks....but it won't last that long.

NOTES:

Mixing spicy and sweet, this Spicy Caramel Corn is addictive! Microwave popcorn can be substituted, but freshly popped popcorn from the stovetop is the best!

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Chocolate Ginger Molasses Cookies

8/28/2019

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Author: Kathy Schowe

Chocolate Ginger Molasses Cookies

ingredients:

7 ounces chopped dark chocolate
½ cup candied ginger
1 ½ cup flour
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons butter
1 tablespoon freshly grated ginger
½ cup brown sugar
¼ cup Steen's Syrup or dark molasses
1 teaspoon baking soda
¼ cup sugar for rolling the dough balls

instructions:

How to cook Chocolate Ginger Molasses Cookies

Chop chocolate into 1/4 inch chunks. Chop or crumble the candied ginger. Set both aside.
In a medium bowl sift together the flour, ground ginger, cinnamon, clove, nutmeg, cocoa powder, and salt.
In another bowl beat the butter with the grated ginger until it becomes pale and blended. Add in brown sugar and molasses and beat until combined. Scrape down the bowl and beat again.
In a small bowl combine the baking soda with 2 teaspoons of boiling hot water. Mix half the flour mixture into the butter mixture and add in the dissolved baking soda. Blend in the remaining flour mixture.
Stir in the chocolate and chopped candied ginger. Scoop out half the dough onto a large piece of plastic wrap and pat into a flat loaf. Seal it up and repeat with the remaining dough. Chill the dough in the refrigerator for at least one hour. Or bag and freeze for baking later.
Heat oven to 325°. Line 2 baking sheets with parchment or silpat liner. Roll dough into 1 1/2 inch balls and then roll in granulated sugar. Place 2 inches apart and bake on baking sheet 7-9 minutes. Let cool slightly and tranfer to rack to cool completely.

NOTES:

I usually make these cookies around the holidays, but they are wonderful any time of year. A grown-up gingerbread cookie!

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New York Cheesecake Ice Cream

8/28/2019

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Author: Kathy Schowe

New York Cheesecake Ice Cream

ingredients:

1 ¾ cup softened cream cheese
½ cup sour cream
½ cup goat cheese
1 cup sugar
1 teaspoon salt
1 ½ cups whole milk
1 tablespoon vanilla

instructions:

How to cook New York Cheesecake Ice Cream

Add the softened cream cheese and goat cheese to the bowl of a stand mixer. Mix with paddle attachment until creamy and combined.
Add the sugar and salt and continue mixing. Slowly add the milk and vanilla and then scrape down the sides. Add in the sour cream and blend until just combined.
Add to your ice cream freezer and follow instructions to freeze until thickened. Mine was finished in about 30 minutes. Because of it's thickness it freezes quicker than other ice cream bases.
Be careful not to over-churn.
Serve with crumbled graham crackers or ginger snaps and your favorite cheesecake topping.

NOTES:

If you like cheesecake you are going to love cheesecake ice cream! Top with my Blueberry Sauce!

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Dookie Bars: A Portales, NM Legend

8/28/2019

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Author: Kathy Schowe

Dookie Bars

ingredients:

36 ounces chocolate baking melts or chocolate candy coating for pretzels, etc.
30 ounces semisweet chocolate chips
20 ounces good quality dark chocolate
1 teaspoon coconut oil
18 ounces peanut butter smooth or chunky
48 ounces Special K Cereal
18 ounces coats
1 tablespoon espresso powder

instructions:

How to cook Dookie Bars

Combine the chocolates in a heat proof microwavable bowl.
Heat for 3 minutes on high in the microwave. Stir and then heat again in 15 second intervals, stirring between each until the chocolates are melted and combined.
Add in the peanut butter, coconut oil, and espresso powder and stir until combined.
Add in the oats and Special K cereal and blend.
Line 2 baking sheets with parchment paper.
Scoop out chocolate mixture onto the pans and spread evenly across the pans. The originals were the thickness of a deck of cards. I prefer them thinner...about half that.
Refrigerate until cooled and firm. Cut into bars and store in freezer or fridge.

NOTES:

Dookie BARS were a favorite treat in our Portales Junior High snack bar. The legendary bars can now be made at home!

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Green-Apple Brown Butter Cookie Bars

8/28/2019

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Yield: 48 small square bars

Author: Kathy Schowe

Green Apple Brown Butter Cookie Bars

ingredients:

3 medium Granny Smith apples chopped
4 tablespoons unsalted butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
pinch of salt
2 sticks unsalted butter
1 ¼ cup sugar
3 eggs
2 cups flour
2 cups chopped walnuts
1 tablespoon vanilla
½ teaspoon salt
2 teaspoons turbinado sugar

instructions:

How to cook Green Apple Brown Butter Cookie Bars

Preheat oven to 350°.
Place 2 sticks of butter in silver colored 2 quart pot. Bring butter to boil and cook stirring for 10-15 minutes until it first begins to turn brown. Remove from heat and continue to stir until it cools slightly.
Meanwhile, cook the chopped apples in the 4 tablespoons of butter and add the brown sugar, cinnamon, clove, nutmeg, and salt. Cook until apples are softened about 10 minutes.
Once the brown butter mixture cools slightly, stir in the sugar, vanilla, 3 eggs, salt, and then add in the flour 1 cup at a time. Fold in the cooked apples and walnuts.
Place parchment paper or foil in the bottom of a 9 X 13 baking dish, and overhang the sides. Spray with non-stick cooking spray.
Pour batter into the pan and smooth into the corners. Sprinkle with turbinado sugar.
Bake at 350° for about 25 minutes. Let cool and slice into small squares. Would be great drizzled with warm caramel sauce!

NOTES:

Chewy, and crunchy with apples, walnuts, cinnamon, and the caramel flavors from brown butter!

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Banana Nut Bread with Cinnamon-Hazelnut Glaze

8/27/2019

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Banana Bread with Cinnamon Hazelnut Glaze

Author: Kathy Schowe

Prep time: Cook time: Total time:

Ingredients:

4 cups all purpose flour
2 cups toasted hazelnuts, walnuts, or pecans
1 ½ cups sugar
1 ½ teaspoon baking soda
1 teaspoon salt
6-7 ripe bananas
¾ cup Greek yogurt
4 eggs
1 ½ sticks brown butter, melt butter and brown in pan
2 ½ teaspoons vanilla

Cinnamon-Hazelnut Glaze

2 tablespoons cream cheese softened
4 tablespoons milk or cream
1 tablespoon Italian hazelnut coffee flavoring syrup
3/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Spray 2 large loaf pans or 5 small loaf pans with non-stick cooking spray.
Roast nuts on baking sheet for 10 minutes. Cool and chop.
Brown the butter and let cool.
Chop bananas and add to a saucepan. Cook down for 10-15 minutes until they get caramelized and very soft. If you need to add a couple of tablespoons of butter to keep them from sticking to pan. Let cool and add to wet ingredients.
In a mixing bowl whisk the flour, sugar, baking soda, salt, and nuts.
In another bowl, mix the mashed bananas, vanilla yogurt, eggs and brown butter.
Fold in the dry ingredients and then fill pans to ¾ full. Decorate the top with some whole nuts.
Bake small pans for 40 minutes and large pans for 50-55 minutes.
Meanwhile whisk all glaze ingredients together and set aside.
Remove from oven to rack, poke toothpick holes in top and brush with Cinnamon-Hazelnut Glaze.
Alternate topping: Slice fresh banana and top the loaves with the slices, sprinkle with cinnamon sugar.

Notes:

Everyone has their favorite banana bread recipe. I took my Mom's and added the brown butter and hazelnut glaze... I know she would love it!

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Egg Nog Bread with Dark Rum Glaze

8/26/2019

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Author: Kathy Schowe

Egg Nog Bread

ingredients:

1 ½ cups egg nog (not low fat)
½ cup butter at room temperature
¾ cup sugar
2 eggs
2 teaspoons dark rum ( I like Myers's)
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
1 double-pack vanilla instant pudding mix
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground nutmeg

Dark Rum Glaze

1 cup powdered sugar
3 teaspoons egg nog
2 tablespoons dark rum
¼ teaspoon ground nutmeg

instructions:

How to cook Egg Nog Bread

Preheat oven to 350° and spray 3 mini baking tins with non-stick spray.
Mix together the egg nog, butter, sugar, eggs, rum, and vanilla in your mixer with wire whisk attachment.
Don't worry if the butter remains a bit clumpy, it will melt together when you bake it.
Combine flour, pudding mix, baking powder, salt and nutmeg and sift together.
Add slowly to the wet mixture and blend quickly, scraping down the sides a few times. Don't over mix.
Divide mixture between 3 mini baking tins and bake for about 30 minutes or until the loaves are just done and a toothpick comes out clean.
While they are baking make the Dark Rum Glaze by whisking the powdered sugar with the egg nog, rum, and nutmeg.
When the loaves come out of the oven, poke some holes in the top with a toothpick or chopstick and then drizzle with glaze.