With the holidays upon us, time seems to be moving faster than the speed of light. And maybe even faster than those ions they claim to have pushed even fast than that. It’s flying! And the only way to slow this season down is hold on tight and enjoy the ride. Which is why I love this quick, simple breakfast idea. It embodies all the fun of the holiday season, and takes less than two minutes to pull together. Imagine pulling this out at your next Christmas brunch! Everyone would be impressed, amazed, and totally tickled. Because this fabulous chocolaty Christmas tree is made with everyone’s favorite mini donuts–Hostess Frosted Devil’s Food Donettes! And if that weren’t enough, it’s made with the newest flavor in the Donette family–moist and tasty Devil’s Food! So how do you get a Donette Christmas tree on your kitchen table? We’ve got all the details after the jump!
Step 1 1 of 5Layer two bags of Hostess Frosted Devil's Food Hostess Donettes on a large platter. Start with 8 donuts on your first layer and move up from there.
Step 2 2 of 5Sprinkl powdered sugar all over your "Donut Tree."
Step 3 3 of 5Tuck small pieces of fresh mint all over your tree.
Step 4 4 of 5Gently place fresh raspberries all over your tree, too.
Step 5 5 of 5Nestle a slice of fresh starfruit into the top of your tree to finish it off!
Hostess Donette Christmas Tree
- 2 bags Hostess Devil’s Food Donettes
- 1/4 cup powdered sugar
- 1 pint fresh raspberries
- several sprigs fresh mint
- 1 starfruit, sliced
On a large platter, arrange 8 Donettes in a circle. Fill in the circle with donettes, then create a “tree” by stacking the donette’s pyramid-style until there is a single donette on top. Dust with powdered sugar. Place mint leaves and raspberries all around the donette tree. Gently press a starfruit into the center of the top donette. Serve with big glasses of milk and enjoy!
Many thanks to Hostess for sponsoring this post and for providing me and family with a supply of Donettes. Find out more about Hostess Donettes at their Facebook fan page.