We’re in the home stretch, kids. Tomorrow is Christmas Eve.
Wait. WHAT?!?! I think it is only really hitting me right now that tomorrow really is Christmas Eve. Even though I have a Christmas tree and it has been decorated for weeks, I somehow missed the memo.
Maybe it has something to do with the fact that I didn’t watch Elf until last night..
My holiday season officially starts with the inaugural viewing of this movie. Normally this occurs near Thanksgiving. Usually before. Sometimes around Halloween.
What is wrong with me, waiting until December 22nd?!?!
That’s not to say I haven’t been baking.
Oh, have I been baking.
Last year, I saved up the baking for a single day-long sugar-fueled bake-stravaganza. That was a mistake, friends.
As much as I love sugar and baking and chocolate and the four food groups (reference the you tube clip above), making EIGHT different sugary holiday concoctions in a single 12 hour period was too much. Even for me.
It was so much, in fact, that when it was all over, I didn’t even want to look at the fruits of my labor.
Not that there was any fruit involved. We made: Christmas Crack, Cake Batter Bark, 7-Layer Bars, Brownie Balls, Minty Chocolate Cookie Bars, and Peppermint Patties. All in ONE. Single. Day.
It was EPIC.
I had a bad stomachache that lasted for, I kid you not, several days.
So this year, I’m leaving the majority of the achingly sweet baking to others. My mom made some toffee, I have already eaten the requisite peanut butter balls, and I could really care less about sugar cookie cutouts.
Don’t you worry though. I still plan on making my famous peppermint patties. It wouldn’t be Christmas without them.
Until then, I will leave you with a new recipe for powdered sugar cake donuts. A little sweet treat to have on Christmas morning, with your Candy Cane coffee.
Nothing too sweet so that you have to pass up all the goodies that will show up later in the day though. I’d hate for breakfast to spoil your cookie and candy consumption.
Powdered Sugar Cake Donuts (Inspired by Averie’s Cinnamon Bun Donuts)
- 100 grams gluten free flour mix (about 3/4 cup)
- 1/2 cup sugar
- 1 t baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup almond milk plus 1 tsp vinegar (or 1/3 cup buttermilk)
- 1 large egg white
- 1 T margarine
- 1 tsp vanilla
- Powdered sugar, for coating, about 1/3 -1/2 cup
Combine milk and vinegar and set aside for a couple minutes.
Mix flour, sugar, baking powder, cinnamon, and salt in a bowl. Make well in the center and add egg white, margarine, and vanilla. Stir until crumbly. Add in milk/vinegar mixture and stir until just incorporated.
Spoon carefully into a greased donut pan. I used a mini donut pan, and this recipe made about 12 of them.
Bake at 325 for 10 minutes. Cool for about 10 minutes in the pan. While they are cooling, pour some powdered sugar into a ziplock. When the donuts are mostly cooled, add them a couple at a time to the ziplock and shake to completely coat. Cool on wire rack.
Bring them, fresh that morning, to a craft party and be prepared to watch the other gluten intolerant crafter’s eyes light up when she realizes she doesn’t have to eat those nasty looking (burnt) banana rice muffins.
Or serve them to your family on Christmas morning, like I mentioned earlier. Or don’t even share them.
Do whatever you want with them. You made them, after all.
Are you doing or have you done a monster bake-a-thon this year? Do you have a Christmas breakfast tradition?