Sweet treats are my thing — they always have been and especially were when I was pregnant (I ate ice cream every single night for 9 months — you’d think Piper would like dairy after all that!). Since I began my dairy & soy free diet I’ve really missed my donuts and had been wanting to bake my own for a long time now so I figured it was a good time to try.
I found this super simple baked chocolate donut recipe and used a fresh pot of Lavazza Classico Coffee to make a delicious glaze — when topped with powdered sugar these are such an indulgent morning sweet. I’ve been enjoying them every morning after I nurse Piper with a pipping hot mug of coffee – with the window open and the fall breeze filling our living room, it’s really my favorite moment in the day. Piper’s always a happy smiley girl in the morning it it really sets our tone for the day!
September 29th is not only my mom’s birthday — but it’s National Coffee Day! To celebrate Lavazza is offering 20% off their Classico brew all month long.
I’ve been pouring a little frothed almond milk into my morning coffee and it’s such a nice change –soon I’ll be making a batch of my pumpkin creamer!
To make these donuts I followed this recipe exactly — I piped the batter around each mold twice and then made a glaze using powdered sugar and coffee. I don’t have exact measurements but started with a small bowl of powdered sugar and slowly added coffee by the teaspoon until I had a glaze like consistency.
*This post is sponsored by Lavazza Coffee. Thanks for supporting the brands that keep this blog running!