White Chocolate Candy Cane Donuts

Are you looking for a fun and festive breakfast idea this holiday season? One of my favorite holiday traditions is donuts on Christmas Eve morning. Some years we buy donuts but when I’m feeling ambitious the kids and I make homemade donuts.

Even though purchasing donuts is easier, I think homemade donuts taste SO MUCH BETTER! Plus, you can customize them to make your favorite flavors, and for additional fun (and maybe a little stress) have the kids help with make them.

These white chocolate candy cane donuts are SO pretty you almost don’t want to eat them!

white chocolate candy cane donuts

These white chocolate candy cane donuts use box cake mix and are fairly simple to make. They do require a donut pan. but pans are inexpensive last forever. (I’ve had mine for at least 10 years!)

If you like cake donuts (my favorite) then you will love the taste of these donuts.

In this donut recipe we used Krispy Kreme cake mix, but you can use any kind or flavor of cake mix in a baked donut recipe. One of my favorite cake donuts is the double chocolate (which could be made with chocolate cake mix and chocolate candy melts – yummm). But I digress.

Empty the cake mix into a mixing bowl and follow the directions on the box to prepare the donut batter.

I like to use a hand mixer when making cakes because if I use my stand mixer I tend to forget it is running and over mix the batter.

Mix the dry and wet ingredients according to the cake box directions. Don’t over mix. Did you know that if you over mix cake batter you get a more dense, chewy-er cake? Unless you like your donuts that way, make sure you follow the directions and don’t over mix. 

Spray your donut pan with nonstick spray.

Pour the batter into the donut pan, do not overfill. I pour my batter about 2/3 of the way full.

Bake the donuts for 12 minutes at 350 degrees.

While the donuts are baking crush your candy canes and begin to prepare your candy melts. Once the donuts are cooled, dip them in the melted chocolate and add the crushed candy canes to the top of the donuts.

   Ingredients

Directions

  • Mix together the cake mix, water, oil and eggs according to the cake mix box.
  • Spray the donut pan with cooking spray.
  • Pour the donut mix into a measuring cup for easy pouring. Pour the donut mix into the donut pan.
  • Bake for 12 minutes at 350 degrees.
  • Let cool.
  • Place the candy canes into a ziploc bag and crush with a rolling pan or the bottom of a glass cup.
  • Melt the white candy melts in microwave or with this Wilton Melting Pot.
  • Dip the top of the donuts in the white melts. Before the white melts harden, sprinkle the crushed candy canes on top.

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Gluten-Free Strawberry Lemon Muffins

By contributing writer Tessa

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!

I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

Gluten-Free Strawberry Lemon Muffins
Serves: 12
 
Ingredients
Dry
  • ¾ cup almond flour
  • ¾ cup tapicoa flour
  • ½ cup brown rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthum gum
  • zest from one lemon
  • 2¼ cups diced strawberries (about 8-10 ounces), divided
Wet
  • ½ cup butter or coconut oil, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from ½ lemon, plus enough yogurt or milk to make ½ cup (I used plain yogurt)
Instructions
  1. Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  2. In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  3. In the bowl of a mixer, beat the butter and sugar.
  4. Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  5. Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  6. Fill muffin cups ¾ full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  7. Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

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Paleo Sweet Almond Bread

By contributing writer Tessa

Bread without grains? Seems unlikely, but this Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have if you ever cut grains from your diet! Even if you CAN eat grains, this simple quick bread is delicious in its own right and worthy of a slather of butter and homemade jam!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

This bread toasts beautifully, and the almond flour is subtly sweet all by itself. If you prefer things even more sweet, another tablespoon or two of honey will do the trick! I have also grilled this up as a toasted cheese sandwich – yum!

Whatever you decide to do with it, bake a loaf today. You won’t be sorry!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

Paleo Sweet Almond Bread
Serves: 16
 
Ingredients
Dry
  • 2 cups almond flour
  • ½ cup cassava flour
  • ½ cup tapioca flour
  • ⅓ cup flax meal (I used golden)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
Wet
  • 1 cup milk of choice (I like to use at least half kefir, buttermilk, or yogurt)
  • 3 eggs
  • ¼ cup coconut oil, melted (palm shortening or butter would work too)
  • 2 tablespoons honey or a few drops of stevia
  • 1 teaspoon apple cider vinegar or lemon juice ((helps with lift)
Instructions
  1. Preheat oven to 350°F and grease a loaf pan or 4 mini loaf pans.
  2. In the bowl of a mixer, mix the dry ingredients to incorporate.
  3. Mix in the wet ingredients and beat on high speed for 2 - 3 minutes to blend well.
  4. Pour the batter into the prepared pan(s) and bake for about 45
  5. - 50 minutes until a toothpick inserted in the center comes out clean. If the top is browning too much, place a piece of foil lightly over the top.
Notes
White rice flour could be used in place of the cassava flour, but it would no longer be grain-free.

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New York Style Coffee Cake Crumb Muffins

These New York Style Coffee Cake Crumb Muffins actually have a little coffee in them, and they’re topped with a cream cheese glaze. You’ll love them as part of your breakfast, for a coffee break, or even as dessert. And the addition of ground hazelnut makes them perfect to have with hazelnut coffee!

new-york-style-coffee-cake-crumb-muffins-photo

If you’re a fan of muffins, you might also enjoy Hearty Peanut Butter Chocolate Chip Muffins, Mocha Banana Muffins, or Morning Glory Muffins. And I have even more muffin recipes that you can find in my Recipe Index.

New York Style Coffee Cake Crumb Muffins
Serves: 12
 
Ingredients
Muffins
  • 2 cups flour
  • ¼ cup brown sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter
  • 2 eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 tablespoons brewed coffee
  • 1 tablespoon ground hazelnut
Crumb Topping
  • ½ cup flour
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt
Glaze
  • ¼ cup cream cheese
  • ¼ cup sugar
  • 2 tablespoons water water
Instructions
  1. Preheat oven to 350° F. Place liners in a muffin pan.
  2. In a large bowl, mix the flour, brown sugar, and buttermilk for 2 minutes.
  3. Add the butter, eggs, cinnamon, baking powder, coffee, and hazelnut. Mix together with a wooden spoon. Pour batter into the muffin pan.
  4. Combine the crumb ingredients in a small bowl. Stir for 2 - 3 minutes. Top the muffins with the crumbs and press lightly. Bake for 20 minutes.
  5. Meanwhile, stir together the glaze ingredients until it resembles icing (about 7 minutes).
  6. Remove the muffins from the oven and top with the glaze using a piping bag.
Notes
If you are feeling extra indulgent, add some chocolate hazelnut spread to the batter.

coffee-cake-crumb-muffin

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