Probably Cupcakes
Apple Cider Doughnuts
1 cup apple cider 3 1/2 cups flour, plus additional for the work surface 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk Vegetable oil or shortening (see my explanation in the post) for frying
Toppings (optional) Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider) Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)
Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.
Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.
Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.
Line two baking sheets with parchment or wax paper and sprinkle them 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 about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)
Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.
Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.
Fry and glaze the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze, cinnamon sugar mixture and serve immediately.
(via: smitten kitchen)

Apple Cider Doughnuts

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

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

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them 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 about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and glaze the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze, cinnamon sugar mixture and serve immediately.

(via: smitten kitchen)

Sweet Potato Pecan Pie
(makes 6+ servings)
Ingredients:1 pie crust2 cups sweet potato (roasted, scooped and mashed)2 eggs (lightly beaten)1/2 cup brown sugar1/4 cup maple syrup (or golden syrup)1 teaspoon vanilla extract1/2 teaspoon cinnamon1/4 teaspoon ginger1/4 teaspoon nutmeg2 tablespoons bourbon (optional)1 1/2 cups pecan halves1/2 cup brown sugar1/2 cup maple syrup (or golden syrup)2 eggs (lightly beaten)2 tablespoons butter1 teaspoon vanilla1 tablespoon bourbon (optional)
Directions:1. Place the pie crust into a pie plate.2. Mix the sweet potatoes, eggs, sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.3. Place the pecans on top of the sweet potato filling.4. Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.5. Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.
(via:closet cooking)

Sweet Potato Pecan Pie

(makes 6+ servings)

Ingredients:
1 pie crust
2 cups sweet potato (roasted, scooped and mashed)
2 eggs (lightly beaten)
1/2 cup brown sugar
1/4 cup maple syrup (or golden syrup)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 tablespoons bourbon (optional)
1 1/2 cups pecan halves
1/2 cup brown sugar
1/2 cup maple syrup (or golden syrup)
2 eggs (lightly beaten)
2 tablespoons butter
1 teaspoon vanilla
1 tablespoon bourbon (optional)


Directions:
1. Place the pie crust into a pie plate.
2. Mix the sweet potatoes, eggs, sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
3. Place the pecans on top of the sweet potato filling.
4. Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.
5. Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.

(via:closet cooking)

Apple Cider Doughnuts Adapted from A Bowl of Mush
Ingredients: 1 cup apple cider 1 cup sugar 1/4 cup butter (softened) 2 large eggs 1/2 cup buttermilk 3 1/2 to 4* cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg Vegetable oil for frying (You’ll need a lot!) 1 cup cinnamon and sugar, mixed
Directions: The directions start off with boiling the apple cider until it reduces to about a quarter cup in size. I eyeballed it, so it was probably closer to half a cup, and things worked out OK. Allow this to cool completely.
In a large bowl, beat the sugar with the butter until smooth. Beat in the eggs. Add the buttermilk and reduced apple cider.
In another bowl, mix together the remaining dry ingredients: flour, baking powder, baking soda, cinnamon, salt and nutmeg.
Add the flour mixture slowly to the liquid mixture, and mix enough to combine. You want the dough to not be sticky any more. You’ll be spreading it out like bread or cookie dough on the counter, so add flour as needed to make it the right consistency. Transfer the dough to a floured board and knead slightly to combine well without over working the dough.
Roll or pat the dough to a 1/2 inch thickness. At this point, you could use two circular cookie cutters (one larger than the other) to create doughnut circles. I just made little doughnut holes instead: use your hands to create small balls of dough (think the size of those Munchkins at Dunkin’ Donuts).
Place these doughnuts, a few at a time, into a deep pan (I used my Le Creuset, of course!) that’s been filled and heated with enough oil to fill it approximately three inches deep.
Fry a few doughnuts at a time, turning once or twice until they are browned and fully cooked through. Allow the hot doughnuts to drain on some paper towel. While the doughnuts are still warm, coat them in the cinnamon-sugar mixture.
*The original recipe calls for 3.5 cups of flour, but my dough was way too sticky with that amount, so I kept adding a little here and there until it was more pliable and able to be spread on the counter.
(via:food loves writing)

Apple Cider Doughnuts
Adapted from A Bowl of Mush

Ingredients:
1 cup apple cider
1 cup sugar
1/4 cup butter (softened)
2 large eggs
1/2 cup buttermilk
3 1/2 to 4* cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Vegetable oil for frying (You’ll need a lot!)
1 cup cinnamon and sugar, mixed

Directions:
The directions start off with boiling the apple cider until it reduces to about a quarter cup in size. I eyeballed it, so it was probably closer to half a cup, and things worked out OK. Allow this to cool completely.

In a large bowl, beat the sugar with the butter until smooth. Beat in the eggs. Add the buttermilk and reduced apple cider.

In another bowl, mix together the remaining dry ingredients: flour, baking powder, baking soda, cinnamon, salt and nutmeg.

Add the flour mixture slowly to the liquid mixture, and mix enough to combine. You want the dough to not be sticky any more. You’ll be spreading it out like bread or cookie dough on the counter, so add flour as needed to make it the right consistency. Transfer the dough to a floured board and knead slightly to combine well without over working the dough.

Roll or pat the dough to a 1/2 inch thickness. At this point, you could use two circular cookie cutters (one larger than the other) to create doughnut circles. I just made little doughnut holes instead: use your hands to create small balls of dough (think the size of those Munchkins at Dunkin’ Donuts).

Place these doughnuts, a few at a time, into a deep pan (I used my Le Creuset, of course!) that’s been filled and heated with enough oil to fill it approximately three inches deep.

Fry a few doughnuts at a time, turning once or twice until they are browned and fully cooked through. Allow the hot doughnuts to drain on some paper towel. While the doughnuts are still warm, coat them in the cinnamon-sugar mixture.

*The original recipe calls for 3.5 cups of flour, but my dough was way too sticky with that amount, so I kept adding a little here and there until it was more pliable and able to be spread on the counter.

(via:food loves writing)

Roasted Pear Crisps
adapted from Fresh
1 cup rolled oats
1/3 cup packed brown sugar
1/4 cup sliced almonds
1/4 tsp. cinnamon
1/4 cup melted butter, plus extra for brushing
3 Tbsp. raisins
4 pears
honey and yoghurt for topping
Mix together oats, brown sugar, almonds and cinnamon. Stir in melted butter then raisins.
Cut pears in half, leaving skin intact. Scoop out the core with a small spoon.
Lay pears, skin side down, in a baking pan. Brush lightly with butter.
Heap oat mixture onto pears, pressing to make sure it stays in place.
Bake at 375ºF (190ºC) for 20-25 min. until pears are soft and oats are browned.
Drizzle warm pears with honey and serve with yoghurt.
Makes: 8 pear halves
(via:Kitchen Simplicity)

Roasted Pear Crisps

adapted from Fresh

  • 1 cup rolled oats
  • 1/3 cup packed brown sugar
  • 1/4 cup sliced almonds
  • 1/4 tsp. cinnamon
  • 1/4 cup melted butter, plus extra for brushing
  • 3 Tbsp. raisins
  • 4 pears
  • honey and yoghurt for topping
  1. Mix together oats, brown sugar, almonds and cinnamon. Stir in melted butter then raisins.
  2. Cut pears in half, leaving skin intact. Scoop out the core with a small spoon.
  3. Lay pears, skin side down, in a baking pan. Brush lightly with butter.
  4. Heap oat mixture onto pears, pressing to make sure it stays in place.
  5. Bake at 375ºF (190ºC) for 20-25 min. until pears are soft and oats are browned.
  6. Drizzle warm pears with honey and serve with yoghurt.

Makes: 8 pear halves

(via:Kitchen Simplicity)

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Recipes. Mostly cupcakes.

Disclaimer: Not all of these recipes are mine. In fact, hardly any of them are mine. I use this blog to keep all the awesome recipes I find online in one place. If you are a food blogger and want me to feature any of your recipes email me at kvknowsherfun AT gmail DOT com.

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