Keep away from the bog

Flourless Chocolate Cake
Prep Time 20 min Cook Time 30 min Yield 16 servings

Ingredients

4 large eggs, separated
10 tablespoons butter, cubed
1/2 cup sugar, divided
6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Chocolate Ganache, optional

Directions

Let egg whites stand at room temperature for 30 minutes. Preheat oven to 350°. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm.
In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in chocolate mixture.
In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake until cake is just set and jiggles slightly when tapped, or until toothpick inserted in the center comes out with a few moist crumbs, 28-30 minutes. Cool on a wire rack for 20 minutes.
Carefully run a knife around edge of pan to loosen; remove side of pan. Drizzle with chocolate ganache if desired.

Eggnog Pie
Prep Time: 5 minutes Cook Time: 4 hours Servings: 8

Ingredients

1 graham cracker crust prepared (homemade or store bought)
1 package 3.4 ounces instant vanilla pudding
1½ cups eggnog
1 cup whipped topping (like cool whip) thawed
grated nutmeg or cinnamon optional

Instructions

Use an electric mixer to beat together the instant vanilla pudding mix and the eggnog until thick.
Fold in the whipped topping until fully incorporated. Pour the mixture into the prepared graham cracker crust. If desired, sprinkle with a bit of grated nutmeg.
Refrigerate at least 4 hours before serving.

Bourbon Balls
Total: 45 min (includes chilling time) Active: 30 min Yield: 25 bourbon balls

Ingredients

Bourbon Balls:
3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers
1 1/4 cups pecan halves
1/3 cup unsweetened cocoa powder
1/3 cup confectioners' sugar
1/4 cup bourbon
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
Pinch kosher salt

Coating:
6 ounces bittersweet chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
25 pecan halves

Directions

Bourbon Balls
For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners’ sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they’re smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.