Happy Holidays everyone! I can’t believe Christmas is coming up so quickly! Thankfully I finished Christmas shopping yesterday. Now we just need to get a tree and decorate it! This Christmas season is quite special for me, as it’s the my first Christmas as a vegan. To be honest, I was a bit worried that I would not be able to bake as I usually do during the holiday season, as I’m still learning how to bake without dairy and eggs. But, it’s been quite easy! Too easy actually, as I’ve baked more than normal this year. I’m starting to rival Santa in the “belly like a bowlful of jelly” department! *haha* Last weekend, my mom, sister and I made spicy & sweet gingerbread men, buttery shortbread, Mexican Wedding Cakes and the ever-so-Canadian butter tart square. Actually, I’ll be sharing my recipe for Chocolate Pecan Butter Tart Squares on Keepin’ It Kind tomorrow for Kristy’s annual cookie party swap!
This past week, I decided to break out my donut pans to test a recipe for Christmas Day brunch. My mom usually makes an amazing spread for Christmas brunch and this year I want to contribute something to satisfy everyone’s sweet tooth! These donuts definitely fit the bill. The baked cake donut is flavoured with warm nutmeg and cinnamon and infused with one of the most celebrated flavours of the holiday season – eggnog! The donuts are baked until slightly golden and then glazed with icing sugar/confectioner’s sugar whipped with more delicious eggnog! Delicious!
What is your favourite treat to make for Christmas breakfast/brunch?
Source: adapted from Baked Chocolate Doughnuts by Ashlae Warner