Today’s column is going to be my attempt to cure an addiction. As part of my 12-step program I am going to stand before you, the readers, and say, “My name is Christina, and I’m a Pinterest addict.”

There, it’s out in the open. Heap on the ridicule. Funny thing is I’ve said to this to friends and they have been of absolutely no assistance to me. They either say, “What is that site and how can I get on it,” or even worse, they say, “Me too!”

Think of your own bulletin boards where you can pin up ideas that you don’t want to lose. It’s that stack of things you ripped out of magazines such as recipes, outfits, paint colors, flower arrangement you want to copy, party ideas, that great saying that you will need someday.

Now think of all of those clippings neatly organized on different bulletin boards named for each category right at your fingertips. And that is the magic of Pinterest and for women (and some men) it is way too much fun.

I have to admit my favorite category is the one containing food and drinks, which I have managed to turn into many different boards. Not only are there so many delicious recipes, but there are pictures for each one and great inspirations for serving ideas. I also have a “holiday” board, but I’m going to have to go back and separate it into different holidays because mine is covered with Halloween and Christmas already, so I don’t know what I will do, when there are Valentines and Independence Day and others to add.

This first recipe came repinned from several boards and is going to be one of my holiday desserts this year and I’m also using it for Christmas gifts because it is delicious. Even if you aren’t an eggnog fan you will like this.

 

Eggnog pound cake

1 (16 ounce) pound cake mix

1 1/4 cup eggnog

2 large eggs

1/2 teaspoon freshly grated nutmeg

1/2 vanilla extract

Preheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium and beat for two minutes. Pour into a lightly greased 9 by 5-inch loaf pan. Bake for one hour or until a toothpick inserted in the center comes our clean. Set on a wire rack and cool for 10 minutes, then remove from pan and cool completely.

Also with this recipe was this great frosting recipe. Simply bake the above cake recipe in two-12 count muffin pans to make 24 cupcakes. Bake for 18 to 20 minutes. Transfer out of pan and let cool completely and then frost with this frosting.

 

Eggnog frosting

1/2 cup butter, softened

3 ounces cream cheese, softened

16 ounces of powdered sugar

1/4 cup eggnog

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

Beat butter and cream with an electric mixer until creamy. Gradually add powdered sugar, alternating with eggnog, beating on a low speed. Add the nutmeg and vanilla and beat until smooth.

 

That recipe was so good when I tried it that maybe I’m not ready to be rehabilitated. Maybe I’ll just pin a note on one of my boards to remind me to get help later.

 

Christina Hall writes a weekly lifestyle column. She can be reached at christina.hall@natchezdemocrat.com.