Mini Cinnamon Egg Nog Donuts with an Egg Nog Glaze
Medically reviewed by Christiana George Updated Date: December 17, 2022
Before I share this recipe with you, I want to give a shout out to the wonderfully talented Ashton from Something Swanky that I met while attending Online BlogCon. She is the artist behind my new blog design. I have been wanting a face-lift for my blog for a while now, but didn’t have the know how to do it myself. So I contacted Ashton and told her what I wanted and she brought my ideas to life. Now every time I click on my page, I have a huge smile on my face. If you are looking for your own blog face-lift, check out her Etsy shop here. She has great prices, is very friendly, and does a fabulous job.
Last weekend, while my Babycakes donut maker was still warm from baking my Mini Chocolate Ginger Donuts, I put together this recipe. I simply replaced the milk and vinegar in my Mini Churro Donuts, with Hood Vanilla Egg Nog and reduced the amount of sugar. I can’t say I have every been a fan of egg nog. I did not grow up drinking it. I may have had some here and there. I have never had it with any alcohol added. I did have a glass while making this recipe and it was delicious, but one glass is enough. It is pretty rich and sweet. Perfect for baking though. It really goes well with cinnamon and adds a moist texture and rich flavor to the donuts.
I got to use my Tovolo Pancake Pen again. This time I smartened up though. I mixed my batter in my Pampered Chef batter bowl. It was much easier to pour the donut mixture in the pen this way.
Ooh, just look at all those beautiful speckles of cinnamon goodness. After making the first batch, I did realize that unlike my other donuts, 2 minutes is enough baking time for these. Any more than 2 minutes and the donuts became hard and dry when cooled. Two minutes was enough time for the insides to bake and still remain moist and soft after cooled.
I also replaced the milk in my regular glaze recipe for egg nog to really bring out the flavor.
Oh yeah, just let the glaze drip off the sides. Tell me this doesn’t make you drool right now.
I sprinkled a little cinnamon sugar on top to finish them off. I didn’t have any granulated sugar left, so I used brown sugar. I think I like it better for a topping because it is not so gritty.
Mini Cinnamon Egg Nog Donuts with an Egg Nog Glaze
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 2 minutes
Keywords: bake dessert egg nog cinnamon Christmas donuts
Ingredients (36 donuts)
For the donuts
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1 1/4 cup Hood Vanilla Egg Nog
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
For the glaze
- 1 cup powdered sugar
- 4 tablespoons egg nog
For the topping
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
For the donuts
Using a hand mixer or stand mixer, beat together oil and sugar. Add eggs and vanilla. Stir in the egg nog and mix well.
Stir together the flour, baking powder, baking soda, salt and cinnamon. Slowly add the dry ingredients to the wet ingredients and mix, making sure to have a nice smooth mixture.
Use a piping bag, a Ziplock bag with tip cut off, or a pancake pen, to fill each donut reservoir with about 2 tbsp of batter.
Bake for about 2 minutes or until toothpick inserted in center of donut comes out clean.
Place hot donuts on cooling rack with a wax paper underneath and prepare the glaze.
For the glaze
In a small bowl whisk together powdered sugar and egg nog until smooth.
Dip the tops of each donut in the mixture ,then place back on the cooling rack until the glaze is dry.
For the topping
Mix together the brown sugar and cinnamon until well blended.
Then before glaze dries, sprinkle the tops of the donuts with the mixture. Put as little as or as much as you desire.
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Snowman Marshmallows
This is actually a project I did in January, but since we have just started getting snow here recently, I thought it would be appropriate. My daughter needed to take something to school for her Discover and Share that had a winter theme. So I thought snowmen marshmallows would be cute. I found a recipe for homemade marshmallows at. It looked easy, albeit perhaps messy. But, hey, with two small kids, it’s always messy here anyway.
First I tested the recipe to make sure they would taste good and come out okay.
Homemade Marshmallows
by My Baking Addiction
Ingredients
- 3/4 cup water, divided
- 3 (.25 oz.) packages, unflavored gelatin
- 2/3 cup light corn syrup
- 2 cups white sugar
- 1 tbsp vanilla extract
- 1/4 cup cornstarch
- 1/4 cup confectioner’s sugar
Cooking Directions
- Line a 9×13 inch baking dish with plastic wrap and spray with non-stick cooking spray. Spray another piece of plastic wrap to cover the top, and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.
- While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.
- Carefully pour the hot sugar mixture into the gelatin mixture and beat on high for 12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. Add in vanilla extract and beat until just combined.
- Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover the candy with the piece of prepared plastic wrap, pressing it down lightly to seal the covering to the top of the candy.
- Allow the marshmallow candy to rest for 4 hours or overnight.
- Mix together cornstarch and confectioner’s sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container.
I did use clear vanilla extract as she suggested to keep the marshmallows pure white. Let me just say one thing though, the smell of the hot corn syrup mixture combined with the gelatin as it is being mixed is very off putting. It smelled like manure in my kitchen and I was very afraid of what these marshmallows would taste like, but have no fear, the smell does go away and does not affect the taste.
The first batch I made, I just cut them into squares. Okay, very large squares. Here is my assistant dredging them in cornstarch and confectioner’s sugar.
And here she is taste testing for me. She gave them her seal of approval. They really were quite good. Much better than the store bought ones. They are lighter and fluffier.
The real test for me, was to have some with a cup of hot cocoa. Yep, they were delicious in my book too. So then I knew I would make more and shape them into snowman for the kids. At first I was going to cut the marshmallows into circles and stack them up on a candy stick to make the snowmen, but when I went to get my circle cookie cutter, I found a snowman cookie cutter and went a different route.
I then when to the store to see what kind of candy I could find to decorate with. I found mini M&M’s for the buttons, some sour candy strips for the scarves, and orange slices for the nose. I had some black glitter gel for the hat, eyes, and mouth and I used cookie icing to glue things together.
I cut small triangles out of the orange slices to make the carrot nose.
I cut the sour candy strips in two lengthwise for the scarves and even fringed the ends by making small slits with a sharp knife.
Here is the completed project. The black icing didn’t spread as well as I thought, so I just ended up using the black gel for the hat, eyes, and mouth. I think they came out pretty well.
My daughter was excited to see them. I made girl ones and boy ones for her classmates.
The kids really did like them and they tasted good. I will bookmark this recipe to do again next year.
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