Like all of the recipes in this category, we haven’t tried these yet. But they look like they will work, and sound delicious to us. When we finally get around to a test batch, we’ll move them into the category where they really belong. If you try these out before we do, let us know about your results!

• ½ cup unsalted melted butter
• ¾ cup white sugar
• ¼ cup firmly packed light brown sugar
• ¾ teaspoon salt
• ¾ teaspoon nutmeg
• ¼ teaspoon cinnamon
• 1 egg, room temperature
• 1 ½ teaspoons vanilla extract
• 1 teaspoon rum extract
• ¼ cup eggnog
• 1 ¼ cups flour
• ¼ teaspoon baking soda
• 2 tablespoons unsalted softened butter
• 1 ounce softened cream cheese
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract (or use rum extract)
• Pinch nutmeg
• Pinch salt
• 2 tablespoons eggnog

Preheat oven to 350 degrees. Line an 8 x 8 pan with parchment paper strips cut long enough to have overhang on all four sides (you’ll be lifting the bake out of the pan before it is fully cooled).

In a stand mixer, using the whisk attachment, mix melted butter, white sugar, brown sugar, salt, nutmeg and cinnamon until combined. Add egg, vanilla, and rum extract and mix until smooth. Add eggnog, and mix well. Mix in flour and baking soda until just combined. Pour batter into the pan and spread into an even layer.

Bake for 30 to 35 minutes, until the blondies have become golden brown and are just starting to pull away from the sides of the pan. Remove from oven and cool in the baking pan for 15 minutes. Next, lift blondies from baking pan using the parchment paper overhang as handles and move them to a wire rack to cool completely – about 30 minutes.

To make the frosting, beat softened butter and cream cheese together until smooth. Add 1 cup of the powdered sugar, vanilla (or rum), nutmeg, and salt and beat until smooth. Add eggnog and beat until just combined. Add the remaining powdered sugar and beat until frosting is fluffy. Spread over the cooled blondies and, if you wish, lightly sprinkle with nutmeg.