For the past 18 years I have collected snowmen. Every year at this time, I pull out the holiday boxes and set up the snowman collection, and each year I buy a new snowman or snowgirl for the family.
That is, until this year. I pulled out the boxes of all the Christmas “stuff” we have accumulated over the years, and I realized that I didn’t even want to use most of it. My holiday decorating style has changed.
Is it possible to have your style change in just one year? Last year, the snowmen stood proudly in our living room, and this year they are still in a gray tote in the corner of the living room because I got them out and then put them right back away.
Since I really do not have the funds to replace every single decoration, I did have to make things work. I bought a few new things at Target and tried to repurpose some of the old ones. There are a few decorations that will probably never get replaced. I’m looking at you, dollar store stocking hangers.
I know you are probably thinking I must be crazy not to replace those, but these are actually heavy-duty metal hangers that kind of look like they came from a high-end store. Plus, my kids would revolt if I took away their specific assigned symbol. They have always been the reindeer, snowflake, and star. How could I change that now?
Thank goodness, my taste buds have not changed over the past year. Once sip of eggnog (or gingerbread eggnog!), and the holiday cheer came flooding through me. I know that holiday drink is hit or miss for some people.
Lucky for me, it’s a major hit. I absolutely love it. Well, I love it in small doses. It’s so rich that I can only drink a small glass at a time. Of course, baking with it is another story. The more eggnog I can pack into a treat makes it that much better.
These eggnog latte cupcakes and this eggnog cake are two of my favorites from over the years. I noticed there are some pretty spectacular desserts from my fellow contributors too – eggnog cupcakes and this cranberry eggnog cheesecake look awesome!
I realized that with all the eggnog treats that I have baked over the years that I still had not made eggnog donuts. This was the year to change that.
Well, that and the fact that my orange bread has flopped three times in past week. I will conquer that bread, but until then I’m sticking to making donuts. Donuts never fail me.
These donuts have eggnog in the batter and in the glaze, and they are my new favorite breakfast… right now.
Who am I kidding? I ate one for lunch the other day, and then I had another one before I went to bed. Maybe I should double my daily workouts if I’m doubling my donut intake…
For the Donuts:
- 1/2 cup butter, softened
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1/2 teaspoon rum extract
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 cup eggnog
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons eggnog, plus 1 teaspoon
- ground nutmeg
- Preheat the oven to 375°F. Spray a donut pan with nonstick baking spray.
- Beat the butter and sugars until creamy. Add the egg, extracts, and sour cream and beat again. The mixture will look grainy.
- Stir together the baking powder, baking soda, flour, and nutmeg. Slowly add the flour mixture and eggnog to the butter mixture until stiff dough forms.
- Spoon the dough into a large Ziploc bag and cut one corner off. Make sure it is large enough to press the dough through without splitting the bag.
- Fill the donut pan cavities at least half full. Bake for 10-11 minutes. Do not over bake. Remove and let the donuts cool in the pan for 2 minutes. Gently remove the donuts and place on a wire rack to cool completely.
- Wipe the pan out with a paper towel, spray it again, and repeat with the remaining dough.
- Whisk together the powdered sugar and eggnog until creamy. Spread on the tops of the cooled donuts using a metal spatula. The glaze sets up quickly so sprinkle the tops of the donuts with nutmeg as soon as you add the glaze to each one. Let the glaze set completely before storing in a tightly sealed container.