I love apple cider and I miss my hometown (Buffalo, NY) maybe only for that reason, LOL.
These are delicious and messy but worth it, make them on a Sunday morning, sit outside with a cool breeze and a hot cup of black coffee and the New York Times and enjoy!!!
- 1 and 1/2 cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter, melted
- 1 large egg, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk, at room temperature (I use almondmilk)
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons unsalted butter, melted
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. This takes about 20 minutes. Set aside to cool for 10 minutes.
- Preheat oven to 350°F. Spray your donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the wet ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
- Donuts are best served immediately.
Enjoy these sugary yummies!!!!!
I bought some plums and set them in a bowl in the fridge towards the front. No one touched them. We do not waste food. LOL.
Et voila….the plum crisp was made and it was too die for. It came out of the oven all bubbly and delicious. I am pretty sure over the 5 days it was in the house I ate about 80% of it myself, late at night and after the kids went to bed, LOL.
12 plums, pitted and chopped
1 cup sugar
1 c flour
1.5 tsp baking powder
1/2 c melted butter
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
- Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
- Bake in the preheated oven until the topping is brown, about 40 minutes.
Real Nilla wafers, not the off brand….
Just ripe bananas
A blend of cream cheese, sweetened condensed milk, vanilla pudding and homemade whipped cream make a ‘pudding’ that is too die for.
I let it sit overnight once it’s assembled too so the flavor soaks in….you can always add some rum to the ‘pudding’ to give a little grown up kick to it too!
Seriously, this is delicious and easy and worth it!
I made a few batches and threw them into mason jars for later consumption.
- 5 cups of cauliflower florets
- 2- 3 tbsp curry powder or curry seasoning
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 2-3 tbsp olive oil for roasting
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 2 tsp olive oil or avocado oil
- 8 kale leaves with stems removed and chopped
- 2 cups chopped carrots
- 5 cups broth (vegetable or chicken if not vegan)
- 1/2 tsp red pepper or chili flakes
- 1/2 tsp black pepper
- Salt to taste
- Preheat oven to 400F. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked (even slightly under cooked). Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies.
- Next, place cauliflower florets in a blender and pulse a few times until the cauliflower is chopped.
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot. Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragrant.
- Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
- Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked.
- Add dash of sea salt if desired once ready to serve.
Proof that I have been cooking! See the date stamp. LOL.
My kids love garlic sauteed broccoli and could eat it every night. I sauteed some shrimp too for them. This was a night when no one really had an appetite but on the off chance they decided to eat it wasn’t going to be junk. So I made this for them and set it on the counter. The each had a little plate of he broccoli and shrimp and drank some water and were happy as clams. Easy Peasy is the motto.
It’s that time of year for the Peach to take center stage and shine! Although I notice it doesn’t get as nearly as much attention as the Fall pumpkin, it still has its shining moments!!!!
- 2/3 cup sliced almonds
- 1/2 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 3 tablespoons cold butter
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
- Dash ground nutmeg
- 8 medium peaches, peeled and sliced
- 3 tablespoons thawed orange juice concentrate
In a food processor, combine the first seven ingredients. Cover and process until crumbly; set aside.
Place peaches in an 9 x 13″ baking dish coated with cooking spray; drizzle with orange juice concentrate. Sprinkle with almond mixture. Bake at 400° for 20-25 minutes or until topping is golden brown. Serve warm with ice cream if desired.
Since I’ve posted…
But I swear I have been baking and cooking and living life.
The Farmer’s Market is more bearable than it has been the last few months, thanks to the weather cooling down in Sunny AZ.
I have been reading more books and listening to more music too!
I’ve made a few squash and zucchini casseroles, plenty of chocolate chip cookies and banana bread, the occasional grilled ribeye with roasted potatoes and roasted cauliflower too.
I am thinking about cherry pie this week, an end of season peach cobbler, something involving sea scallops and probably some BBQ shredded chicken for sliders.
I hope all has been well and everyone has their happy Fall hat on…cooler weather here we come…cheers to turning the stove on and leaving the crock pot running all day!