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More great holiday recipe ideas!

You'd think I miss "The Open Line" or something! I got the chance to talk to Olivia Nichols of NestFresh Eggs (@NestFreshEggs), and she gave me two MORE recipes I can share with you!

NestFresh’s Toffee and Almond Gingerbread Loaf


•2 cups all-purpose flour

•1 1/2 tsp ground ginger

•1 tsp baking soda

•1/2 tsp each salt and ground cinnamon

•1/4 tsp each baking powder, ground nutmeg and cloves

•1/2 cup unsalted butter, at room temperature

•1/2 cup packed brown sugar

•3 NestFresh eggs

•2 tsp vanilla extract, divided

•1/2 cup molasses

•1/2 cup buttermilk

•1/3 cup toffee pieces

•1 cup icing sugar

•5 tsp 2% milk

•1/4 cup toasted sliced almonds


1.Preheat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan with parchment paper. Whisk together flour, ginger, baking soda, salt, cinnamon, baking powder, nutmeg and cloves; set aside.

2.Using an electric mixer, beat butter with brown sugar until fluffy. Beat in eggs, one at a time and scrape down sides of bowl as necessary, until combined.

3.Beat in half of the vanilla; beat in molasses. Gradually add flour mixture alternately with buttermilk, starting and ending with flour mixture, mixing just until combined. Fold in toffee pieces.

4.Scrape batter into prepared pan; smooth top. Bake for 45 to 50 minutes or until a tester inserted into the center comes out clean. Transfer pan to rack; let cool completely.

5.Remove loaf from pan. Whisk together icing sugar, milk and remaining vanilla; drizzle over loaf. Sprinkle with almonds. Let stand until icing sets. Wrap and store at room temperature for up to 2 days or wrap in heavy-duty foil and freeze for up to 2 weeks.

NestFresh’s 3-Step Pumpkin Cheesecake


●2 pkg. (8 oz. each) Cream Cheese, softened

●1/2 cup sugar

●1/2 cup canned pumpkin

●1/2 tsp. vanilla

●1/2 tsp. ground cinnamon

●dash ground cloves

●dash ground nutmeg

●2 NestFresh eggs

●1 ready-to-use graham cracker crumb crust (6 oz.)


1.Heat oven to 350°F.

2.Beat cream cheese, sugar, pumpkin, vanilla and spices in a large bowl with a mixer until blended. Add eggs; beat just until blended.

3.Pour into the crust.

4.Bake for 40 min. or until the center is almost set. Cool. Refrigerate for 3 hours. Top with COOL WHIP just before serving.

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