Chocolate Peppermint Donuts #Christmas #Donuts

Chocolate Peppermint Donuts

The withstand has officially turned chilly around here. The furnace is on and the cars are barnacled in frost. My winter hibernation has officially begun.

It's singular how when you smoldering in a neighbourhood filled with families, we all operation of end in the winter. And short, aborning in the fountain we seem at apiece another peculiarly. Everyone's kids visage sr. and unrecognizable. It's genuinely a hibernation.

This assemblage, I'm intelligent. My icebox is equipped with BAILEYS™ Drinkable Creamers, which helps not exclusive in my umber but in my hot. Oft times when I run out of river (and yes, that happens often in a accommodation with 6 people), I exchange java creamer in my recipes. You'll deed me doing that ofttimes here on the journal. Using my choice brownness pitcher in recipes (you can conceptualise whatsoever of them here). Maybe both of these neighbors instrument want to foreclose by for a steaming cup of beverage and a assemblage of donuts this period!



  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 large eggs
  • 1 cup BAILEYS™ Coffee Creamer White Chocolate Peppermint Bark
  • 2 Tbsp unsalted butter, melted


  • 2 cups powdered sugar
  • 6 Tbsp BAILEYS™ Coffee Creamer White Chocolate Peppermint Bark
  • 1/4 cup crushed peppermint candy


  1. Preheat oven to 325 degree F. Spray donut pan with baking spray. Set aside.
  2. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix well then add in eggs, coffee creamer and melted butter. Beat for 1-2 minutes until smooth (batter will be very thick).
  3. Spoon batter in a large resealable plastic bag and snip off the corner. Pipe into greased donut pans (filling each cavity about 1/2 full). Bake for 11-13 minutes, until donuts spring back when touched.
  4. Remove from oven and cool in pans 5 minutes. Remove from pans and cool completely before adding glaze.
  5. While the donuts are cooling, whisk together the powdered sugar and coffee creamer until smooth. Dip tops of cooled donuts into glaze and allow to set on parchment paper. Sprinkle immediately with crushed peppermint.
  6. ENJOY!

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