Every year as I was growing up, one of my sisters and I had a pact. If we knew what the other one was getting for Christmas, we would spill the beans to each other. Of course, we knew where our mom hid the presents too, so we also would sneak around trying to see what we could find in her closet and drawers.
I’m pretty sure if my mom had wrapped presents early, I would have slit the tape to look inside and then taped it back up. Yes, I’m a snoop. I think she knew the kids were not to be trusted, so she never wrapped our presents until the night before.
This “tradition” of wrapping gifts the night before is something we have done with our kids as well. There is something magical about coming out on Christmas Day to packages all around the tree. Plus, I know my kids are just as sneaky as I was growing up, so no way am I putting packages out early for them to figure out.
You know what else is magical? Peppermint. There is something about adding peppermint to everything that just puts me in the holiday mood. I wasn’t feeling the holiday spirit this year because we are moving and not decorating, but once I started baking these white chocolate peppermint cookies, the holiday mojo started flowing. I think blasting Christmas music helped some too!
I love using my mini donut pan for breakfast treats. Did you know you could use a boxed cake mix to make an easy donut? These butterscotch apple cake donuts are one of the most recent donuts my kids inhaled.
I knew I wanted to create another fun Christmas version, so I used a red velvet cake mix. Just make sure you fill the donut pan half full, or the donuts will bake over the top of the pan.
To make the donuts holiday pretty, dip the tops in some melted cream cheese frosting. A sprinkle of peppermint candy cane pieces adds that fun holiday flair to each bite. Trust me, everyone will be peeking in the donut box to see if there are any treats left to snack on.
- 1 box red velvet cake mix
- 1/4 cup oil
- 1/2 cup milk
- 2 eggs
- 1 16 ounce can cream cheese frosting
- 1/4 cup crushed peppermint candy cane pieces
- Preheat oven to 350°F.
- Mix together the cake mix, oil, milk, and eggs and beat for 1-2 minutes. Spoon into a plastic bag and cut one corner off.
- Spray the mini donut pan with Baker’s Joy and fill each cavity half full. Do not over fill. Bake at 350°F for 6 minutes. Remove and let cool in the pan for 3-4 minutes before removing gently. Cool completely on a wire rack.
- Remove the foil lid from the frosting and microwave for 45 seconds. Stir and pour into a bowl. Dip the tops of the donuts in the frosting. Sprinkle with candy cane pieces and let set. Store in a very loosely sealed container. Makes 4-dozen mini donuts.
- Optional: Use a large donut pan. Bake for 12 minutes. Makes 18-20 large donuts.
Cuisinart Stainless Steel Mixing Bowls
Le Creuset Revolution Spatula