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October 16th, 2009 This was my first attempt at donuts (or doughnuts, if you prefer), and I was pleasantly surprised by the results. These cake donuts have a very subtle apple taste to them, so you might want to try adding finely diced Granny Smiths for more apple-ness. I used a 2¾″ donut cutter and ended up with a ton of donuts — I also learned that they come out a lot better if you keep the dough rolled ½″ thick (and the dough separate from the cutter much easier, too.) Enjoy!
Ingredients:
For the donuts:
1 cup apple cider
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
⅛ teaspoon ground nutmeg
4 tablespoons (½ stick) butter, softened
1 cup granulated sugar
2 eggs
½ cup buttermilk
vegetable oil (for frying)
For the glaze:
1 cup confectioners’ sugar
2 tablespoons apple cider
Instructions:
- In a saucepan over medium or heat, gently reduce the apple cider to about ¼ cup, about 20–30 minutes. Set aside to cool.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until smooth. Add the eggs at low speed, one at a time, mixing each until completely incorporated. Gradually add the reduced apple cider and buttermilk, mixing until combined. Add dry ingredients and mix just until dough comes together.
- On a floured sheet of parchment or waxed paper, roll or pat dough to ½″ thickness and place on a sheet pan in the freezer for 20 minutes.
- Add 3–4 inches of oil to a deep-sided pan at medium heat until the oil reaches 350°F (a candy thermometer works great here.)
- While the oil is heating, pull the dough out of the freezer and cut out donuts using a 3″ donut cutter. Place the cut donuts and donut holes onto a sheet pan and refrigerate for 20 minutes.
- Line a plate or cooling rack with multiple layers of paper towels.
- In a small pan, whisk together the apple cider and confectioners’ sugar for the glaze on medium-low heat until the mixture is smooth and the sugar is completely dissolved, then reduce heat to low.
- To fry, place the donuts in the oil for 60 seconds, then flip them over for another 30–60 seconds until evenly cooked.
- Drain on the paper towels, dip the top in the glaze, and enjoy!
October 9th, 2009 Found this recipe online a while ago and just tried it out recently in preparation for a date that ended up falling through. I modified the recipe a bit — the original only made a dozen cookies, which is hardly enough to justify peeling, coring, and dicing apples (and which is probably why my roommates like them a lot more than I do), but if you’re not baking for a crowd and enjoy time on the cutting board, just halve the ingredients.
Ingredients:
1 ½ cups all-purpose flour
3 cups quick oats
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
2 eggs
2 teaspoons vanilla
2-3 Granny Smith apples, peeled, cored, and diced into ¼″ pieces
Instructions:
- Preheat the oven to 350°F
- In the bowl of an electric mixer, cream together the butter, sugars, eggs, and vanilla at medium speed
- Sift together the flour, baking soda, cinnamon and salt and mix into the creamed mixture at low speed
- Add in the quick oats at low speed
- Slowly fold in the diced apple
- Scoop onto a greased or lined baking sheet and flatten to ½″ thickness
- Bake for 10-12 minutes
Update:
Rather than coring the apples, after peeling them, just take slices from the side. Saves a whole lot of time, especially if you’re using smaller apples.
October 2nd, 2009  This one I picked up at Williams-Sonoma — I figured it was fitting to cook this again with the arrival of cooler temperatures here in Provo. My friends are huge fans of this recipe (and I can’t say that I blame them.) It’s kind of lake a layer of pumpkin pie baked into a coffee cake. Enjoy!
Ingredients:
1 box yellow cake mix, separated
3 eggs
¼ Cup sugar
3 Tablespoons milk
1 jar pumpkin butter (about 1½ cup)
1 Tablespoon all-purpose flour
½ Cup (1 stick) butter, melted
¼ Cup (½ stick) cold butter
1 teaspoon cinnamon
½ Cup chopped walnuts or pecans
Instructions:
- Preheat the oven to 350 degrees
- Lightly grease a 9″ x 13″ pan
- Measure out 1 Cup of cake mix and set aside
- Mix remaining cake mix with ½ cup melted butter and 1 egg until combined
- Press the mixture onto bottom of pan
- Mix pumpkin butter, 2 eggs, and 3 tablespoons of milk until combined
- Pour the pumpkin butter mixture over the cake mixture in the pan and smooth gently if necessary
- Sprinkle the chopped nuts over the pumpkin butter mixture
- Mix the cup of cake mix set aside earlier with 1 tablespoon flour, ¼ cup sugar, and 1 teaspoon cinnamon
- Blend the cold butter into this third mixture until butter is granulated and mixture has a crumbly consistency
- Sprinkle this final mixture over the pumpkin mixture in the pan
- Bake 35-40 minutes or until mixture is set and crumble is a golden brown
Continue reading …
October 1st, 2009 I can’t claim to have a “Cheese of the Week,” but I am a huge fan of the selection at my local grocer. Apart from the Stilton, my latest sortie also included a Gloucester with chives and a Wensleydale with cranberries. Only one of my roommates will even touch imported cheeses, so a single wedge of a hard or semi-hard cheese lasts a good while.
White Stilton with Blueberries
A rindless cheese with a mild taste, the blueberries help preserve the moisture content of the cheese, making it noticeably less dry than other white Stiltons, such as a white Stilton with apricots.
Single Gloucester with Chives
Similar to a mild cheddar, but with a slightly softer texture and a more complex taste.
Wensleydale with Cranberries
Packaged in wax rind, this is a hand-made cheese with dried cranberries. Creamier than a Stilton yet at the same time drier due to the dehydrated fruit.
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