Baked Apple Cider Donuts with Maple Drizzle, full of moist, cinnamon flavor, are a festive addition to your holiday breakfast or dessert table.
I know the holidays are usually reserves for cookies and pie, but I couldn’t resist adding something else to the dessert table this year…Baked Apple Cider Donuts!
I think apple cider donuts are an east coast thing. When we lived in New Jersey, we saw them at every roadside stand once cooler weather hit. Now that we’re in Texas, well, there’s no cool weather, and there’s also no apple cider donuts. Sad face. Especially because apple cider donuts are about a billion times better than regular donuts. Possibly a trillion. Or maybe they just tasted that way because they were freshly baked on some farm and layered with a cinnamon sugar coating that was so addictive I didn’t even care that it got all over my face, hands, and clothes.
Either way, Ross and I have been on the lookout for apple cider donuts ever since moving to Texas. And since it’s now been three years with nary a donut sighting, it was time to take matters into our own greedy little hands. And I’m SO glad we did.
These Chewy Pumpkin Molasses Cookies are my new favorite fall dessert! The pumpkin and molasses combine with warm spices for the perfect soft and chewy cookie.
Are you sick of pumpkin recipes yet? Please say no!
I know the blog has been a bit quiet the past couple weeks. Real life, alas, has interfered with our regularly scheduled programming. Hopefully you have been able to get your fill of tasty treats through some other means. But now we’re back! And because it’s (still) the season (I hope), we have a stock of festive food to share with y’all. Starting with these chewy pumpkin molasses cookies, which may be my new favorite cookie. And we make a lot of cookies…Rocky Mountain Chocolate Chip, Sadelle’s Oatmeal Raisin, Mini M&M Peanut Butter…so you know “favorite” is a strong word. But with all the delicious fall flavors packed into this one chewy mouthful, I think it’s true!
Brown Sugar Bourbon Apple Pie takes your favorite fall flavors and combines them in one juicy dessert!
Earlier this week, we shared our favorite pie crust recipe, along with a detailed tutorial with video and photos to help you roll out your best pie crust ever. (I also shared the back of my giant head in said video, if you were ever curious to see it.) Now, we’re giving you the perfect way to use your newly acquired mad skillz….Brown Sugar Bourbon Apple Pie. If this beauty doesn’t motivate you to tackle that crust, well, we can’t be friends. (Justkiddingcomebackweloveyou!)
Every red-blooded American seems to have their favorite apple pie recipe. I guess I’m no exception. This recipe happens to be my favorite because:
- It uses a big ol’ pile of apples for a nice and tall pie.
- It’s sweet but not TOO sweet. You can even add a dollop of ice cream without making your teeth ache!
- It has a few ingredients you don’t normally see in apple pie, and they give it a super rich flavor and perfectly juicy texture.
Intrigued? Here’s the story…
We’re sharing a tutorial to make the easiest, flakiest pie crust recipe ever, with pictures and a video to help you master the technique to get it done! NO chilling, NO blind-baking, NO drama – just perfect pie!
Pie crusts. They seem basic, but when it comes to common baked goods, you’d be hard-pressed to find something that inspires such fear and intimidation in the hearts of both novice and experienced bakers. Sure, croissants and wedding cakes carry their own high stakes, but your average baker isn’t usually trying to whip those up on a Sunday afternoon. Pies, on the other hand, are ubiquitous, but they can also be strangely challenging. As a result, a lot of home cooks find it’s easier to buy a pre-made crust, then focus their efforts on a delicious filling. Homemade crust is not worth they effort, they say.
But they ARE! I promise, they are! The problem is that most people haven’t learned a good pie-crust-making technique. I’ve found that it’s very hard to learn how to roll out a successful pie crust by reading about it. This is one of those activities that you really need to learn by watching.
I was lucky enough to have a mom who was a fabulous pie-baker. In fact, I was spoiled. A store-bought pie crust never crossed the threshhold. And when I was just a wee tot – okay, maybe when I was 11 – my mom started teaching me how to make a pie. She was a very patient instructor, showing me how to mix the dough and how to roll it out, and then making me copy her movements. I’ll admit, it was intimidating for me at first, even with my mom’s watchful eye. (I would’ve HATED to ruin dessert!) But over the years and many, many pies, I realized her technique was about as fool-proof as a pie crust recipe could get. Not only was it simple, but it yielded an incredibly flaky, flavorful crust that beats any store-bought pie crust, any day of the week.
Drunk in the Kitchen Brownies: fudgy brownies with peanut butter bourbon frosting, chocolate covered pretzels, and salted caramel sauce. In other words, the life of the party!
Oh hey! Yes, I know, this is our second post in two weeks with “bourbon” in the title, following our Apple Cider Sangria with Cinnamon Bourbon. Yes I realize that may be a bit much, even for us. And yes, I realize I may have gone even farther downhill with this one, as it not only has “bourbon” in the title, but, in fact, the title is the rather unsubtle, “Drunk in the Kitchen Brownies.”
But. Come on. I asked Ross what to name them, because I couldn’t call them peanut-butter-bourbon-chocolate-covered-pretzel-brownies-with-salted-caramel-sauce.
But Drunk in the Kitchen Brownies? That’s MUCH easier to say! And also fairly accurate, considering the flavor profile. Not just bourbon, but everything you would throw in a brownie if you were drinking said bourbon while baking them.
Pretzels? Yup. Peanut butter? Yup. Salted caramel? Yup yup yup!
At least I restrained myself from adding potato chips?