My Peppermint Hot Cocoa Cake recipe is a poke cake that starts with a box cake mix, this makes it so easy to create. The tricky part of this cake is working with the Marshmallow Fluff, I like to use a piping bag, or zippy bag with the end cut off to pipe the Marshmallow Fluff. When it comes to crushing candy canes I like to pop them in my Nutri Ninja and 2 pulses later, I have crushed candy canes!

Peppermint Hot Cocoa Cake Recipe

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Peppermint Hot Cocoa Cake Instructions

• Preheat oven according to the cake package requirements. Grease a 9×13″ pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.

• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.

• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I brought this cake to church on the last night of our semester and my girls loved it! It has just the right amount of peppermint flavor without overpowering the bite. I also served it to Savannah when she came over to hang out. She isn’t a cake person, but she really enjoyed it as well.

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Peppermint Hot Cocoa Cake

Chocolate, peppermint, and marshmallow combine to make a delicious and easy Peppermint Hot Cocoa poke cake for your Christmas celebration.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow, peppermint, poke cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

10 minutes minutes

Total Time 50 minutes minutes

Servings 18

Author cindy

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Instructions

• Preheat oven according to the cake package requirements.

  Grease a 9×13" pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.
• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.
• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I hope you enjoy this Peppermint Hot Cocoa Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Last week, while we were stuck at home thanks to Hurricane Eta causing a deluge outside, I wanted to bake. I couldn’t run to the store because of the weather so I had to take inventory of what I had on hand and get creative. The result was so delicious, I amazed myself.

I used a basic cookie base recipe but I substituted half of the granulated sugar for brown sugar. This change gives the cookies a more caramel type flavor that goes so well with both the peppermint and white chocolate. I will warn you, this is a rather dry cookie dough, don’t worry though, the cookies are soft and delicious.

Peppermint White Chocolate Chip Cookies

Ingredients

• 1 stick butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cups white chocolate chips
• 6 full size candy canes

Instructions

1. In a medium bowl with a large sieve, sift together the flour, baking soda, and salt and set aside.
2. Using a food processor or a baggie with a mallet, crumble the candy canes. You want small pieces, not crumbs. You should end up with about 1/2 cup of crushed candy cane. Set aside.
3. In a large mixing bowl, cream together the softened butter and the sugars,
4. Add in the egg and vanilla until combined.
5. Slowly add the dry ingredients while mixing until completely incorporated.
6. Using a wooden spoon, fold in the candy cane pieces and the white chocolate chips until they are spread throughout the cookie dough.
7. Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
8. When the hour is up, preheat oven to 350°F and line 2 cookie sheets with parchment paper.
9. Using a 1 tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheets. Since the dough is dry, you may need to scoop the dough into your hands to form a good ball.
10. Place the dough balls at least 1″ apart on the cookie sheets.
11. Bake one tray at a time for 10-12 minutes, until edges are a light golden brown.
12. Cool cookies on the tray for 10 minutes before moving them to a cooling rack.

This recipe makes good use of mise en place, the French system of having everything in its place and making food prep easier in the long run.

Equipment Used to Make Peppermint White Chocolate Chip Cookies

• One Tablespoon Cookie Scoop
• Kitchen Aid Mixer
• Cookie Sheets
• Food Processor

These cookies got rave review from Ron and Jordan and Savannah, who walked down to get some the day after the storm.

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Peppermint White Chocolate Chip Cookies

These soft, not-too-sweet, Peppermint White Chocolate Chip Cookies are easy to make and perfect for all of your holiday gatherings.

Course Dessert

Cuisine American

Keyword christmas, christmas cookie, cookie, peppermint, white chocolate

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 32 cookies

Author cindy

Ingredients

• 1 stick butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cups white chocolate chips
• 6 full size candy canes

Instructions

• In a medium bowl with a large sieve, sift together the flour, baking soda, and salt and set aside.
• Using a food processor or a baggie with a mallet, crumble the candy canes. You want small pieces, not crumbs. You should end up with about 1/2 cup of crushed candy cane. Set aside.
• In a large mixing bowl, cream together the softened butter and the sugars,
• Add in the egg and vanilla until combined.
• Slowly add the dry ingredients while mixing until completely incorporated.
• Using a wooden spoon, fold in the candy cane pieces and the white chocolate chips until they are spread throughout the cookie dough.
• Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
• When the hour is up, preheat oven to 350°F and line 2 cookie sheets with parchment paper.
• Using a 1 tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheets. Since the dough is dry, you may need to scoop the dough into your hands to form a good ball.
• Place the dough balls at least 1" apart on the cookie sheets.
• Bake one tray at a time for 10-12 minutes, until edges are a light golden brown.
• Cool cookies on the tray for 10 minutes before moving them to a cooling rack.

I hope you enjoy this Peppermint White Chocolate Chip Cookie recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Last year for the Schultz family Christmas celebration, as usual, I was asked to bring dessert. Last year we held this part of our Christmas celebration on the 28th so I had time and energy to put into a showstopper of a dessert. I decided to finally make the Peppermint Cheesecake recipe that had been rolling around in my head for months.

I know cheesecake can seem daunting to some people but you can do it! When making cheesecake, you have to be patient and follow all of the instructions. This cheesecake is best when it spends several hours in the fridge after the long baking and cooking time, so I suggest making it the day before you need it. This recipe does not require a water bath, which, to me, makes it easier to bake.

Tools Used to Make this Recipe

• Ninja Duo Food Processor
• 9″ Springform Pan
• Kitchen Aid Stand Mixer
• Cookie Sheet
• Silicone Spatula

Peppermint Cheesecake Recipe

Ingredients

Crust

• 9 large chocolate graham cracker rectangles or 36 small ones
• 5 TBS butter
• 1/4 cup sugar
• 1/16 tsp salt

Cheesecake Filling

• 24 oz cream cheese softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp peppermint extract
• 2 TBS flour
• 1 tsp salt
• 9 full sized candy canes

Topping

• 1 can whipped cream

Peppermint Cheesecake Instructions

1. Preheat oven to 325° F.
2. Grease a 9″ springform pan with nonstick spray. Wrap the bottom of the pan with aluminum foil and set aside.

Crust

1. Using a food processor, or a baggie and a mallet, crush the chocolate graham crackers into fine crumbs. Put the crumbs in a medium mixing bowl.
2. Place the butter in a microwaveable bowl and melt. I do 30 seconds at 70% power. Pour the melted butter onto the crumbs.
3. Add in the sugar and salt and mix well.
4. Once the mixture comes together, press it into the bottom and up the sides of the springform pan.

Cheesecake Filling

1. Using a food processor or baggie and mallet, crush the candy canes until they are very small pieces, not quite crumbs. You should have about 3/4 cups of candy cane. Set aside.
2. In a large mixing bowl, beat the softened cream cheese and sugar together.
3. Add the eggs one at a time, until well mixed.
4. Now mix in the sour cream, flour, peppermint extract, and salt.
5. When the ingredients are well combined, gently fold in the crumbled candy cane pieces.
6. Pour the filling into the crust.

Baking and Cooling

1. Place the foil wrapped springform pan onto a baking sheet and place it in the oven.
2. Bake for about 90 minutes. The center of the cheesecake should still be just a little loose.
3. Turn off the oven, prop open the door, and allow the cheesecake too cool in the oven for 60 minutes.
4. Remove cheesecake from the oven. Unwrap the foil from the pan. Place the cheesecake in the pan into the refrigerator to cool and firm up, for at least 5 hours.
5. When ready to serve, remove from fridge and carefully remove the sides of the springform pan from around the cheesecake.
6. Spray dollops of whipped cream on the top. Enjoy!

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Peppermint Cheesecake

Perfect for any Christmas celebration, this Peppermint Cheesecake recipe has a chocolate graham cracker crust, crushed candy canes in the cheesecake layer, and is topped with whipped cream.

Course Dessert

Cuisine American

Keyword cheesecake, peppermint

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Cooling Time 6 hours hours

Total Time 8 hours hours

Servings 12

Author cindy

Ingredients

Crust

• 9 large chocolate graham cracker rectangles or 36 small ones
• 5 TBS butter
• 1/4 cup sugar
• 1/16 tsp salt

Cheesecake Filling

• 24 oz cream cheese softened
• 1 cup sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp peppermint extract
• 2 TBS flour
• 1 tsp salt
• 9 full sized candy canes

Topping

• 1 can whipped cream

Instructions

• Preheat oven to 325° F.
• Grease a 9" springform pan with nonstick spray. Wrap the bottom of the pan with aluminum foil and set aside.

Crust

• Using a food processor, or a baggie and a mallet, crush the chocolate graham crackers into fine crumbs. Put the crumbs in a medium mixing bowl.
• Place the butter in a microwaveable bowl and melt. I do 30 seconds at 70% power. Pour the melted butter onto the crumbs.
• Add in the sugar and salt and mix well.
• Once the mixture comes together, press it into the bottom and up the sides of the springform pan.

Cheesecake Filling

• Using a food processor or baggie and mallet, crush the candy canes until they are very small pieces, not quite crumbs. You should have about 3/4 cups of candy cane. Set aside.
• In a large mixing bowl, beat the softened cream cheese and sugar together.
• Add the eggs one at a time, until well mixed.
• Now mix in the sour cream, flour, peppermint extract, and salt.
• When the ingredients are well combined, gently fold in the crumbled candy cane pieces.
• Pour the filling into the crust.

Baking and Cooling

• Place the foil wrapped springform pan onto a baking sheet and place it in the oven.
• Bake for about 90 minutes. The center of the cheesecake should still be just a little loose.
• Turn off the oven, prop open the door, and allow the cheesecake too cool in the oven for 60 minutes.
• Remove cheesecake from the oven. Unwrap the foil from the pan. Place the cheesecake in the pan into the refrigerator to cool and firm up, for at least 5 hours.
• When ready to serve, remove from fridge and carefully remove the sides of the springform pan from around the cheesecake.
• Spray dollops of whipped cream on the top. Enjoy!

Other Cheesecake Recipes from The Mom Maven:

• Strawberry Swirl Cheesecake
• Orange Creamsicle Cheesecake
• Chocolate Chunk Peanut Butter Cheesecake
• Brownie Sundae Cheesecake

I hope you enjoy this Peppermint Cheesecake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peppermint Cheesecake Recipe appeared first on The Mom Maven.

I have a deep love for peppermint so I decided to create a simpler peppermint cheesecake bar with a chocolate fudge cake mix crust. This is much easier than making a cheesecake but you still get the creamy peppermint cheesecake flavor.

The trickiest part of this recipe was getting the cake mix. Ron does our shopping and I had put “chocolate cake mix” on the list. He said there were so many types to choose from he grabbed the first thing that said “milk chocolate” on it. When he got home and I was putting away the groceries, I noticed he had bought brownie mix not cake mix! I probably could have made this recipe with a brownie base but that’s not the consistency I wanted. The next day he came home with a chocolate fudge cake mix and that was perfect!

Chocolate Peppermint Cheesecake Bars Recipe

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Chocolate Peppermint Cheesecake Bars

Perfect for any Christmas gathering, these Chocolate Peppermint Cheesecake Bars are simple to make!

Course Dessert

Cuisine American

Keyword cheesecake, chocolate, peppermint

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24 bars

Author cindy

Ingredients

• 1 18.25 oz Chocolate cake mix I used chocolate fudge
• 1 stick butter melted
• 3 eggs
• 2 8 oz packages cream cheese softened
• 2 drops Young Living Peppermint Vitality Essential Oils may substitute 1 tsp peppermint extract
• 1 cup Candy Canes crushed
• 2 cups Milk Chocolate Chips divided

Instructions

• Preheat the oven to 350°F
• Grease a 13 x 9" baking pan with non-stick spray. Set aside.
• In the large bowl of a stand mixer,mix combine the cake mix, butter, and 1 egg on medium speed for 1-2 minutes.
• Press the chocolate dough into the bottom of the prepared pan and bake for 15 minutes.
• While that is baking, clean the mixing bowl and paddle so you can make the filling.
• Beat together the cream cheese, sugar, 2 eggs, and peppermint essential oil on high speed until smooth.
• Fold in 1 cup chocolate chips and 1/2 cup crushed candy canes.
• Pour the cream cheese mixture over the partially baked crust.
• Bake an additional 24-26 minutes until just barely set in the middle.
• Remove from oven and place on a wire rack.
• Put the remaining 1 cup of chocolate chips in a microwaveable bowl. Carefully melt the chips by microwaving in 15 second intervals and stirring between each interval. Stop when the chocolate is smooth.
• Drizzle the melted chocolate over the top of the cheesecake layer.
• Sprinkle the remaining 1/2 cup of crushed candy canes on top.
• Once cooled completely cover and store in refrigerator until serving.

I love to cook using my Young Living Vitality Essential Oils. In this recipe I used Peppermint Vitality instead of peppermint extract. The choice is up to you which you use and I have listed both options in the recipe card above.

Other Peppermint Recipes for You to Try

• Candy Cane Cake
• Peppermint Trifle
• Candy Cane S’mores Bars
• Peppermint Bark Popcorn
• Candy Cane Brownie Bites
• Peppermint Chocolate Chip Fudge
• Candy Cane French Silk Pie
• Better Than Christmas Cake

The post Chocolate Peppermint Cheesecake Bars appeared first on The Mom Maven.

This Candy Cane or Peppermint French Silk Pie recipe actually makes 2 pies and, instead of using peppermint extract, which can taste like medicine, I used Young Living Peppermint Vitality Essential Oil. Essential oils are the most highly concentrated component of the natural oils in a plant. The oils capture the plant’s scent and flavor, or more commonly referred to as the “essence.” These compounds are extracted from various parts of each plant type through a process called distillation. The essential oils are not chemicals they are the essence of the actual plant so the smell and taste is pure!

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Candy Cane French Silk Pie

Chocolate and Peppermint are the flavors of Christmas. Why not pot them together in a creamy Candy Cane French Silk Pie?

Course Dessert

Cuisine American

Keyword candy cane, french silk pie, peppermint, pie

Prep Time 30 minutes minutes

Refrigerate 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 16 slices

Author cindy

Equipment

• Stand Mixer

Ingredients

• 2 Oreo Cookie Pie Crusts
• 1 cup Cool Whip
• 2 candy canes for garnish if desired

Candy Cane Layer

• 2-8 oz blocks of cream cheese softened
• 1 cup confectioner's sugar
• 1/4 cup milk
• 1-2 drops Young Living Peppermint Vitality Oil
• 1 cup candy canes crushed
• 1 1/2 cups Cool Whip
• 2-3 drops red food coloring

Chocolate Mousse Layer

• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 cups heavy whipping cream
• 1 envelope unflavored gelatin
• 3 TBS cold water
• 1/4 cup boiling water

Instructions

Candy Cane Layer

• In the bowl of a stand mixer beat together the cream cheese, confectioner's sugar, and milk until smooth.
  
• Move the cream cheese mixture to another large bowl.
• Put 1-2 drops of Young Living Peppermint Vitality Essential oil on a plate. Then roll the bottom half of a toothpick in the oil then swirl the toothpick through the cream cheese mixture. Do this 4 times, with 4 separate toothpicks.
• Stir in the crushed candy canes by hand.
• Fold in the Cool Whip and the 2-3 drops of red food coloring.
• Cover and place in the refrigerator to chill.

Chocolate Mousse

• In a small bowl combine the granulated sugar and cocoa powder.
• In the bowl of the stand mixer beat the cream at medium speed until foamy. Gradually add in the sugar mixture and beat until stiff peaks form.
• Place the gelatin and cold water in a small bowl and let stand for 1 minute.
• Pour the boiling water into the gelatin and stir until dissolved.
• Gently stir the gelatin mixture into the mousse until fully incorporated.
  
• Spread half of the mousse into the bottom of each pie crust.
• Remove the candy cane mixture from the refrigerator and spread half of it on top of the mousse layers.
• Carefully spread the remaining Cool Whip over the top of the pies.
• Garnish with candy canes if desired.
• Carefully cover the pies with plastic wrap and refrigerate for at least 6 hours before serving.

Notes

If you don’t have Young Living Peppermint Vitality Oil, You can substitute 1/2 tsp of peppermint extract instead.

Yum!! My mouth was watering just typing this recipe! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Candy Cane French Silk Pie appeared first on The Mom Maven.

Peppermint Baked Goods

Peppermint Bark Sugar Cookies from As the Bunny Hops

Peppermint Cheesecake Swirl Brownies from The Mom Maven

Peppermint Espresso Brownies from Meg is Well

Oreo Peppermint Bark from Our Kids Mom

Peppermint Mocha Cookie from Kitchen Gidget

Peppermint Bark Brownies from The Mom Maven

White Chocolate Peppermint Cookie Balls from Simply Being Mommy

Peppermint Mocha Muffins from Family Focus Blog

Peppermint Bark Bars from The Mom Maven

Peppermint Double Chocolate Ganache Cakes from Oh My Veggies

Chocolate Mint Crockpot Cake from Garlic and Zest

Chocolate Peppermint Bundt Cake with Peppermint Ganche from Allergy Awesomeness

Candy Cane Cake from The Mom Maven

Peppermint Stained Glass Cutout Cookies from Frosted Fingers

Candy Cane Cake from Delicious Everyday

Peppermint Sugar Cookies from Southern Kissed

Candy Cane Brownie Bites from The Mom Maven

Peppermint Glazed Chocolate Donuts from Thrifty Jinxy

Chocolate Peppermint Sandwich Cookies from Delicious Everyday

Peppermint Bark Chocolate Cupcakes from Sweetest Menu

Better Than Christmas Cake from The Mom Maven

Peppermint Candy Cane Dark Chocolate Cake Mix Cookies from This Girl’s Recipes

Chocolate Chip Muffins with Peppermint Glaze from Courtneys Sweets

Peppermint S’more Magic Bars from Tastes of Lizzy T’s

Toaster Oven Peppermint Shortbread Cookies from Toaster Oven Love

Sugar Cookie North Pole Cupcakes from Thrifty Jinxy

Peppermint Treats

Homemade Peppermint Patties from Blommi

Peppermint Mocha Cheesecake Dip from Served Up With Love

Peppermint Cheesecake Trifle from Tastes of Lizzy T’s

Peppermint Chocolate Coffee Smoothie from Blender Happy

Peppermint Bark Popcorn from The Mom Maven

Peppermint Hot Chocolate Gift Jar from Everyday Savvy

Peppermint Oreo Fluff Dip from Thrifty DIY Diva

Peppermint Bark Pretzel Rods from Simply Being Mommy

No Bake Peppermint Cheesecake from Nutmeg Nanny

Peppermint Chocolate Chip Milk Shake from Courtneys Sweets

Peppermint Nog Protein Shake from The Seasoned Mom

Green Peppermint Smoothie from Blender Happy

Cool Mint Cookie Chip Ice Cream from Garlic and Zest

Ritz Cracker Peppermint Cookies from Meg is Well

Peppermint Chocolate Chip Fudge from The Mom Maven

White Chocolate Peppermint Mousse from Tara’s Multicultural Table

Peppermint Patty Oatmeal from Athletic Avocado

Skinny Peppermint Mocha from A Grande Life

Candy Cane Marshmallows from Blommi

Peppermint Snow Cream from Sweet T Makes Three

Peppermint Eggnog Hot Chocolate from Trial and Eater

Peppermint Spoon from A Cowboys Wife

Chocolate Peppermint Muddy Buddies from The Suburban Mom

Chocolate Peppermint Frosty from Raias Recipes

Peppermint Health and Beauty

Peppermint Sugar Scrub from Mommy Musings

Peppermint Eucalyptus Vapo Rub from Homegrown and Healthy

Peppermint Lavender Body Butter from A Cowboys Wife

Peppermint Shower Melts from Moments with Mandi

Peppermint and Lemon Face Wash from Homegrown and Healthy

Peppermint Bath Snow from Smart School House

Peppermint Bath Bombs from Moments with Mandi

Peppermint Fun

Peppermint Christmas Slime from MomDot

Peppermint Eucalyptus Play Dough from Must Have Mom

Peppermint Holiday Ornaments from Simmworks Family

Merry Christmas!

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