Apple Pickin' And Finger Lickin' Good Cider Doughnuts

From a very young age I have always dreamed of picking apples in the fall. That is a fact... about me. (That was a Parks and Recreation reference. If you didn't get it, you need to watch or re-watch the 2nd season right now. It is the best show known to mankind.) But that dream was never realized until this past week, at the age of 25 years and 42 days to be exact. 


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. 

Apple picking itself is satisfying in a way I can not describe, you will have to experience it for yourself. But maybe you can get a faint idea from these pics of Josh at Riley's Apple Farm...

Not to mention, devouring half a dozen warm Apple Cider Doughnuts at Snow-Line before heading home is the cherry on top of any apple picking trip.

And now that I have gone apple picking, I am pleased to report my friends, it is here to stay (along with the Snow-Line Doughnuts). At least... once a year only in the month of November, of course. 


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. 

Half were rolled in Cinnamon Sugar and half were glazed in a Cardamom Apple Cider Glaze (my personal favorite) and all were eaten.


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


Doughnut Ingredients

• 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

Topping Ingredients

• 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)

Doughnut Directions

1. In a small saucepan, heat the 1/2 cup of apple cider over med-low heat until it reduces to an 1/8 cup. (About 20-30 min.) Set aside to cool.

2. Meanwhile, in a med. bowl combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Set aside.

3. With the paddle attachment of a stand mixer, or with hand beaters, beat the butter and granulated sugar on medium until the mixture is smooth. Add the egg and beat until incorporated, using a spatula to scrape down the sides as needed. Reduce the speed to low and add the reduced apple cider and the buttermilk, mixing until combined. Add the flour mixture and continue to mix just until the dough comes together.

4. Line 2 baking sheets with parchment paper and sprinkle generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is 1/2 inch thick. 

Transfer the sheet to the freezer for 20 minutes. Pull the dough out of the freezer and use a 2-inch or 3-inch round cookie cutter a 1-inch round cookie cutter (I used my cannoli mold) to cut out the doughnuts. Place the doughnuts on the other floured baking sheet. You can re-flatten the scraps to cut out more doughnuts. Freeze the sheet for 30 minutes. 

5. While the doughnuts are freezing, heat your oil in a low wide pan to 325 degrees and prepare two plates by lining them with multiple layers of paper towels. Also, prepare the two toppings.

6. Take the doughnuts out of the freezer and fry 3 at a time until deep golden. You can test them with a toothpick, like a cake, to check if they are done as well. Place the fried doughnuts on the plates. Roll the warm doughnuts in the cinnamon sugar, but let the ones you want to glaze cool a little before glazing. And most importantly, serve fresh and warm!

Look at that spread! Everything thing was delicious and the company was fantastic, thanks Allyse and Lisi!

I used the some of the apples I picked at Oak Glen as place markers.

My fall centerpiece, made of stuff lying around my house, acorns I found at Oak Glen and glittered, and some beautiful leaves shed by our neighborhood trees. 

And a yellow rose from the plant my dear friend Abigail gave me :)

Uncle Joe, You Make The Best Cookies: Joe Froggers (Ginger, Rum, Molasses Cookies)

Don't you love things that are steeped in history? I do, especially when its food. For example, I can't wait to try an old recipe typed up on a typewriter by my Grandmother for Persimmon Cookies or there's the time I choose to make a champagne punch from the 1920's for my Great Gatsby party because using any recipe outside of that time period would be insulting. You smell what I'm cooking, right?

Well, my dear readers, I bring you another jewel-of-a-recipe that will satisfy your need for history and taste, Joe Froggers. "The cookies were first served in the early 1800s in a lively Marblehead tavern owned by Joseph Brown, a freed slave known as Black Joe (or Uncle Joe), who fought in the Revolution... According to more foodlore, the giant dark rounds gained their moniker because they resembled the frogs living in the pond behind Joe’s tavern, or perhaps because the traditional frogger is as round and flat as a lily pad... The cookies were popular traveling companions for generations of Marblehead mariners, as much for their taste as their ability to keep on long fishing voyages." (Read more here.)

Pretty cool, huh? 

Joe Froggers, have a very distinct flavor. They are very robust, due to the molasses, yet have a subtle kick to them from all the spices and rum. They're the type of cookies that will keep you warm on those chilly fall and winter nights. So if your into those kinda flavors, these might be your downfall, in a good way. And if your not, you will be.

Joe Froggers

*adapted from Baked Explorations

Yields: 36-48 cookies

Ingredients

• 4 cups flour
• 1 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 3/4 tsp freshly grated nutmeg
• 1/2 tsp ground cloves
• 1 tsp baking soda
• 4 tbsp unsalted butter, at room temp
• 1/4 cup vegetable shortening
• 3/4 cup firmly packed dark brown sugar
• 1/4 cup granulated sugar
• 1 1/4 cup molasses
• 3 tbsp dark rum
• coarse sugar for dusting

Directions

1. In a medium bowl, whisk the flour, salt, ginger, nutmeg, cloves and baking soda together. Set aside.

2. In the bowl of a standing mixer using the paddle attachment, or using hand beaters, beat the butter and shortening together until there are no lumps. Add both sugars and beat until just incorporated. Scrape down the bowl and add the molasses, beat until the mixture is uniform in color.

3. Have a 1/3 cup of very hot water handy. Add the flour to the butter mixture alternating with the water in three parts, beginning and ending with the flour. Scrape down the bowl and add the rum and mix for 15 seconds. Cover the bowl and refrigerate at least 3 hours or over night.

4. Preheat the oven to 375 and line two baking sheets with silicon mats or parchment paper. Dust a work surface with flour. Remove your dough from the bowl and form it into a ball. Place it on your work surface, flour the top and roll out your dough to 1/4 inch thickness, making sure to turn and re-flour the dough as needed. 

5. Cut out the cookies with 2-inch round cookie cutters, transfer them to the baking sheets and sprinkle them with a good amount of coarse sanding sugar. Refrigerate the sheets, if you are able, for 15 minutes before baking. Repeat the process with remaining dough after you have baked the first two sheets, or right away if you have additional baking sheets.

6. Bake the cookies 8 minutes for chewy cookies (the best way) or up to 12 minutes for crispier cookies. Let the cookies cool on the sheets on top of cooling racks for 5 minutes, then transfer the cookies to the cooling racks themselves to cool completely. Enjoy!

If you are gifting the cookies, wrap them up in some wax paper and tie with some twine using a sailors knot ;)

Sugar, Spice and Everything Nice... and Apples!

My mom always told me that's what I was made of, I don't know about you. My guess is probably not, because I am pretty darn special. But one thing is for sure, the Cheaters Apple Spice Cupcakes my friend Chloe brought to my dinner party were definitely made out of sugar, spice and everything nice ... and apples. The everything nice part being that they are super easy to make (thus the name Cheater) and super delicious. Who knows, maybe after you have one you will be pretty darn special yourself.

PS: My post must be read with a sarcastic tone

Cupcakes
Ingredients:
1 box Spice Cake Mix

Prepare as directed, substituting chunky apple sauce for the oil and milk for the water.


Cream Cheese Frosting: from MarthaStewart.com
Ingredients:
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Optional Candied Pecans for the top
Ingrediants:
sugar
water
pecan halves

Add equal parts sugar and water to a pot. (I used 1 cup each.) Add pecans. Simmer for about six minutes. Drain syrup off.
In a deep fryer at about 375 degrees add pecans to oil. Heat for about 30 seconds to a minute or until frying noise stops. Be careful. The first attempt I made with these, I burned my pecans to a crisp. I guess my oil was too hot.
Lay on parchment paper lined tray and cool slightly.
Sprinkle some extra sugar on top to make them prettier.
Allow to dry completely.

Give it a Chai!

Are you ready? Are you really ready? Thanksgiving is just around the corner and Christmas is even closer, which is evident if you have been in any Starbucks or Target lately. And do you know what the means? It means the stress and exhaustion of organizing and cooking a thanksgiving dinner, Christmas shopping, putting up lights and decorations, standing in grocery store lines the size of the Splash Mountain queue and much more are at hand. But I am here to share with you a recipe for a great drink that will both comfort and energize you this holiday season. It's called the Chai Au Lait. Basically it is just half coffee (make sure it's good coffee), half warmed milk (I prefer vanilla soy to make it a little sweeter) and a half a scoop of Trader Joe's Spicy Chai powder. The result if a warm and creamy caffeinated beverage with a hint of sweet and spicy goodness sure to invoke your fondest memories of holiday seasons past. Enjoy!

"I would like to par-take of your pum-kin breeeeead"

Fall means a lot of different things to a lot of different people, but I think one thing every "good American" can agree on is that fall means school supplies, falling leaves, movies like When Harry Met Sally, scarves, coats and of course pumpkin flavored treats. You know it's true; from Starbucks to Jamba Juice every place comes out with some pumpkin inspired goodie around this time of year. But what can top the most popular pumpkin treat of them all? (Well maybe second most popular to pumpkin pie) I speak of pumpkin bread my blogees. I made my first batch two night ago to bring to my little brother's homecoming football game (does it get any "fallier" than that?) and I must say the flavor of pumpkin laced with undertones of nutmeg, cinnamon and cloves not only warmed my tummy but also my heart.


Here is the mighty fine pumpkin bread recipe I used. It is delicious and it comes from the Tartine cookbook, so you know you can trust me when I say it is delicious! Simple to make and and not overly complicated in flavor, this is a recipe you should definitely give a shot.

I recommend following the weight measurements on the right where applicable if you have a food scale, if not the standard cups and spoons will work fine too.

Ingredients
All-purpose flour 1 & 2/3 C or 8oz
Baking powder 1 & 1/2 tsp
Baking Soda 1/2 tsp
Ground cinnamon 1 tbsp + 2 tsp
Ground nutmeg 2 tsp
Ground cloves 1/4 tsp
Pumpkin Puree 1 C + 2 tbsp or 9oz
Vegetable oil 1 C
Sugar 1 & 1/3 C or 9.5oz
Salt 3/4 tsp
Large eggs 3
Sugar for topping 2 tbsp

1. Preheat oven to 325, lightly butter and flour a 9-by-5-inch loaf pan
2. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and cloves in mixing bowl
3. In another mixing bowl beat together pumpkin puree, oil, sugar and salt on medium speed or by hand (whisk attachment of standing mixer or whisk) until well mixed. Add the eggs one at a time, mixing well after each addition.
4. On low speed, add the flour mixture and beat untill just combined (don't over mix!) Scrape down the sides of the bowl and beat on med speed for 5-10 seconds. The batter should be a thick puree.
5. Transfer the batter to loaf pan and sprinkle it evenly with sugar. Bake until a cake tester comes out clean, about an hour. Cool in the pan on a rack for 20 min, than invert the loaf on cooling rack and flip it right side up again. Serve as is or with homemade bourbon whip cream!