Wednesday, August 24, 2011
Tuesday, November 9, 2010
Let me back up a little. You see, I am a very seasonal person. I have strict rules about what can be done in what season, for example When Harry Met Sally can only be watched in the fall, Christmas music and shopping must not begin until after Thanksgiving, you get the idea. In addition, I hold hard and fast to tradition and always make more out of it than I should. All this just adds to the specialness of moments and conjures up fond memories all year round.
To me apple picking is a quintessential fall activity, and as I mentioned before, I had been dying for years to add apple picking to my fall repertoire. My husband, knowing this, took me to Oak Glen last Friday to clear our minds and help me realize my dreams. We had an amazing time!
The trees lining the roads leading to Oak Glen are all beautiful shades of orange, red, and yellow, warmly welcoming you to pick the fruit of their near relatives.
Josh and I arrived back in good Ol'Glendale refreshed, with an ample amount of apples and a great idea... to make our own Apple Cider Doughnuts!
Well maybe it was just my idea, but regardless it was a great idea because they were amazing! It helped that I was having my friends Allyse and Lisi over for brunch, because it gave me a reason to make them, as well as help eating them.
However, this recipe is not for the faint of heart; making doughnuts is a lot of work! Especially these ones. It requires a lot of time and oil. In fact, I made a point to compliment the lady at my favorite doughnut shop on Sunday for making such great doughnuts and to thank her for all her hard work. (Please no jokes about me being friends with the lady at the doughnut shop.)
Anyways, here is the recipe and some fun pictures of our brunch food and my fall centerpiece.
Apple Cider Doughnuts
*adapted from Smitten Kitchen
-yields about 9 doughnuts + 9 doughnut holes
- 1/2 cup apple cider
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 tbsp butter, room temp
- 1/2 cup sugar
- 1 large egg
- 1/4 cup buttermilk
- vegetable oil for frying
- Cardamom Apple Cider Glaze ( 1 cup powdered sugar+ 2 tbsp apple cider+ 1 tsp cardamom)
- Cinnamon Sugar (1/2 cup sugar + 1 1/2 tbsp cinnamon)
Tuesday, October 5, 2010
Saturday, March 20, 2010
So me, my husband and my mother and father in-law sat down at a cold metal food court table on a late Thursday morning to give Bob's a shot. Jonathan Gold, the author of the list, advises ordering the plain donut, which we tried to an extent, ours was just covered in crumbs. It was pretty darn good. We even ordered a chocolate glaze, which was even better! Great in fact! But I have always been a sucker for donuts with a crispy outside and a soft middle, like old fashions or fritters, so of course I ordered an apple fritter too.
This was by far the better donut! (I know I've blogged on apple fritters before, but I am convinced that to not blog about every good apple fritter I eat would be doing my audience an injustice, so here we go again) It was just perfect. It had a super crunchy outside covered in a dark caramelized glaze that gave it that great "lightly burned sugar" flavor. The inside was so moist, some fritters can be very dry, and the apple filling was the cherry on the top, or should I just say apple in the middle? I highly recommend that you stop by and indulge in one next time you're at the Farmer's Market or even just in the area. You won't be disappointed.
So Jonathan I agree with your inclusion of Bob's Donuts on your list, however any person in their right mind would choose the apple fritter over the plain donut before they kicked the bucket. But don't worry Jon, you still have time, just like Jack Nicholson and Morgan Freeman did.
Wednesday, February 17, 2010
I hope everyone had a lovely Valentines Day. Mine was pretty low key in fact we didn't do much of anything until the evening when we went out for dessert. That's my favorite part of the holiday anyways, the excuse to indulge in chocolates and goodies of every sort. The rest of the holiday's traditions, being loving to one another and showing your affection, should really be practiced 365 days of the year.
Josh had not told me where we were going that evening for dessert, so I was pretty much bugging him all day, kinda like a child would pester their parents about what they are getting for Christmas. I couldn't help it! The thought of not knowing what I had to look forward to was driving me insane. Luckily, my anticipation was relieved when we finally pulled up to this spot in West Hollywood called Animal.
The place was booked solid of course, being Valentine's Day and all, so we respectfully took our seats outside to wait for bar seating which took about an hour. After spending the last half an hour making up jokes (The one I made up was best: What do you get when you put a calculus problem and an apple into a cannon and shoot it into clouds? Apple pi in the sky!) we finally took our well earned seats.
Friday, October 16, 2009
As a sweet-a-holic if there was one meal of the day I could eat over and over it would be breakfast. And if someone was holding a gun to my head and said I could only one thing for breakfast for the rest of my life it would, without a doubt, be donuts. Ok, ok enough hypotheticals.
Now nothing will ever dethrone my favorite donut of all time, the chocolate old fashion, but recently I have come across a certain type of donut that is biting at its heels. It's nothing new, just a rediscovery of an old classic and although small in stature it's not small in taste.... that's right my friends I am speaking of the donut hole. But not all donut holes are created equal. Here are two donut holes that are a "hole" lot better than the rest.
Our first suspect, the brioche donut holes (pictured above) at La Mill Coffee Boutique in Silver Lake. These delights are made from rich homemade brioche dough, fried and covered in powder sugar. These are a must if you visit La Mill for breakfast, who also roasts and brews my favorite coffee in LA. They come out hot and melt in your mouth upon consumption. Make sure you spend the extra 50 cents on the Madagascar vanilla dipping creme, it is a perfect cool companion for the warm treat.
So fill that hole in you stomach with some holes. I promise you will be left gasping hole-y donuts!