Apple Cider Donut Cake

It looks like Fall weather has finally arrived! I can not tell you how exceedingly happy that makes me!!! This is definitely my kind of weather. There is a crisp chill to the day, the leaves are changing, and there is often a whiff of bonfire smoke in the air. Time for toasting marshmallows, making s’mores and over indulging in every kind of apple, cinnamon, pumpkin-y type of dessert that exists. Which leads me to do something I have never done before. I am going to re-blog a recipe. And not just any recipe…Oh no. This is the recipe that has received the highest number of views EVER in the history of my blog. That’s right! With over 500,00 views, I am choosing to share the recipe for this Apple Cider Donut Cake with all you kind folks once again. I originally published this back in 2014 and its popularity is still going strong! And I want to tell you about a new feature I have added to my blog. Now, when you click on the Runcible Eats/Recipes tab you will notice that I have added a “Favorites” category. What you will find here are recipes that folks have said are their favorites. Many had mentioned to me that they often had difficulty finding their favorite recipes among the plethora of recipes that I have published. So now here they are, easy-peasy to find, right at the beginning of the recipe lists. If you don’t see your favorite there, drop me a line and let me know. So without further ado, I give you: Apple Cider Donut Cake (which you will find at the top of the favorites category)! Could I have crammed any more deliciousness into that recipe title? I’ve already told you how I love apples. And Apple Cider…especially the type that is a bit more medicinal…if you know what I’m saying…is exciting. Donuts! Who doesn’t love cinnamon sugar laden apple cider donuts?! Well you get all of those mouthwateringly yummy flavours all wrapped up in one gorgeous big old bundt cake.

This cake is amazingly moist and tender, just bursting with apple flavour. It would be delicious simply unadorned, but it is completely over the top when brushed with some boozy cider glaze and dusted, quite liberally with crunchy cinnamon sugar.

It is great anytime of the day, for breakfast, tea-time snack, dessert or even when eaten in the dark in the middle of the night while everyone else is sleeping. What? Like you haven’t done that?

And I must say, this cake is a breeze to make. I love Apple Cider Donuts, let there be no doubt. But a gotta say, they are a bit fiddly to make, what with the rising and the frying etc. Definitely a labour of love. Now, this cake will lead folks to believe you slaved away all day….when really you were outside enjoying the beautiful Fall weather. And I won’t tell them otherwise. Mum’s the word.

• Servings: 15 -18 slices - depending on how you cut them
• Difficulty: easy
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recipe slightly adapted from: Two In the Kitchen

Ingredients:

• 1/2 cup of unsalted butter, softened
• 2 large Granny Smith apples, peeled, cored, and chopped
• 1 1/2 cups apple cider *(see information below)
• 1/2 cup milk, at room temperature
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 3/4 cup sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, at room temperature
• 1/4 cup coconut oil, melted (you can substitute vegetable oil – but coconut tastes better!)
• 1 teaspoon pure vanilla bean paste (can substitute in extract if you don’t have paste…put get some paste, you won’t regret it!)

For the Cider Glaze:

• 1/4 cup butter
• 1/4 cup sugar
• 1/8 cup water
• 1/8 – 1/4 cup hard cider *(see below for substitutions)

For the Cinnamon Sugar Coating:

• 6 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Directions:

Preheat the oven to 350ºF and spray a bundt pan with baking spray. (Recently I have had a couple of folks mention that they haven’t had much success with the baking spray saying that the cake stuck to the pan. Then I recently experienced the same thing myself. When I made the cake again the following day and greased the pan with butter & flour and the cake came out perfectly. Don’t know why this is, but just thought I’d share.)

In a medium saucepan, bring chopped apples and cider to boil over medium heat. Reduce heat to medium and simmer until apples are fork tender. About 10 to 12 minutes. Remove pan from heat, cool for a few minutes, then pulse in a food processor or blender until pureed. Measure out 1 cup apple mixture and stir the milk into it. Set the apple/milk mixture aside for later. (As for the remaining cider/apple puree, it is left over. I usually save it and put it over yogurt, or oatmeal. It is also fabulous heated slightly and drizzled over ice cream.)

In a medium bowl, combine flour, baking powder, baking soda, salt, nutmeg, cloves and cinnamon and set aside.

In a large mixing bowl, cream the butter, sugar, and brown sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Add the oil and mix well. CAUTION: If you are planning on using coconut oil, make sure those eggs are at room temperature or slightly warmer if your house is chilly. If the eggs are cold and you add coconut oil to the mixture, the coconut oil will solidify and you will end up with a clumpy mess!

Add the flour mixture and apple/milk mixture alternatively in three additions, scraping the bowl as needed and mixing after each addition. Add the vanilla and beat once more, just to combine.

Scrape batter into prepared pan. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Place the cake in its pan on a cooling rack for ten minutes before removing the cake itself to a cooling rack for at least 30 minutes.

While cake is baking, prepare Cider Glaze. Melt butter, sugar and water over medium high heat. Bring mixture to a boil and let boil for 1-2 minutes. Remove from heat and immediately add the cider, stirring to combine.

Place baking sheet under wire rack. Using a pastry brush or marinate brush, cover cake with glaze. I usually do this in several passes, letting one application of glaze sink in and then going back over the cake with another.

Prepare the Cinnamon Sugar Coating. Combine sugar, cinnamon, and nutmeg in a small bowl. Sprinkle the warm, glazed cake with cinnamon sugar, using fingers to rub it onto the sides of the cake. (I usually place my cinnamon sugar mixture in an empty spice bottle, or salt shaker and then sprinkle it over the cake.)

*Since I originally posted this recipe, I have had quite a few questions about hard cider vs. fresh cider. So let me just start out by saying fresh cider is the juice from pressed apples. It is unfiltered and often appears cloudy. Unless you buy it directly from an orchard it has likely also been pasteurized. Hard Cider occurs when unpasteurized fresh cider is allowed to ferment. It becomes carbonated and alcoholic. This cider can be found wherever beer is sold. Now as far as substitutions: If you do not wish to use hard cider in the glaze, you can substitute in fresh cider. However, fresh cider is often sweeter than hard cider and the glaze will be a bit sweeter, but still delicious I’m sure. You can also just leave the cider out of the glaze, which would then just be a sweet buttery glaze, but lack apple flavor. Another possibility for a substitution that lacks alcohol, but still gives you an intense apple flavor is boiled cider. Boiled Cider is fresh cider which has been boiled down to produce an intensely flavored apple cider syrup. I have provided a link below if you wish to try that ingredient. I always use hard cider for my glaze, so I’m not sure how much boiled cider you should use as a substitution. I would start with 1/2 Tablespoon and taste it until it reaches your desired level of apple-y goodness.

Enjoy!

Apple Cider Donut Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Apple Cider Donut Cake:

Kitchen Aid Artisan Stand Mixer

Microplane Grate & Shake Nutmeg Grater

Oxo Silicone Pastry Brush

Nordic Ware Bundt Cake Pan

Oxo Dusting Wand for Sugar

Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste

Boiled Cider

Roasty Toasty Cocktail

It’s almost Halloween, which is my favorite holiday! And I have a great recipe to share with you – The Roasty Toasty Cocktail! Full of vodka and toasted marshmallow syrup, one small taste will conjure up autumn thoughts of Halloween bonfires and s’mores. It is just the perfect libation to sip while handing out candy to those adorable little trick or treaters. I must admit, it is a bit on the sweet side, so you’ll feel like you’re indulging in a bit of candy yourself. Why should the kids have all the fun anyway? But let me tell you… this candy cocktail is definitely for adults and has a much better kick to it than your average old Snickers bar! Guaranteed to keep you warm on the most chilly Fall evenings.

I found this delicious cocktail recipe through a fun company called Cocktail Courier. A good friend got the Husband and I a subscription to it a bit back and we have loved it! The way it works is you select your favorite spirits, you know like Vodka and Gin and then the Cocktail Courier folks send you a box with everything in it that you need to create a fabulous cocktail at home.

That’s right – you get the recipe, the booze, mixers and garnish all delivered right to your door (3,6 or 12 month subscriptions are available). Each kit makes 4 -12 amazing cocktails. It truly is the gift that keeps on giving! And Christmas isn’t very far away – so it might be a good gift idea for any boozy buddies you have. Or maybe you could just treat yourself! It’s never been easier to be a hip and happening bartender.

Roasty Toasty

• Servings: 1 cocktail
• Difficulty: easy
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recipe by: Cocktail Courier/ Laila Grainawi

Ingredients:

• 1.5 ounces Vodka
• .75 ounces Marshmallow Syrup
• .50 ounces Manzanilla Sherry
• 3 Drops Cherry Bark Bitters
• Garnish: 3 roasted and toasted mini marshmallows

Directions:

Chill Rocks glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes.

Measure and add all ingredients (except for garnish) to Mixing Beaker

Fill Mixing Beaker with ice, stir contents by placing shaft of Bar spoon or teaspoon between your index and middle finger. Insert spoon into the beaker until spoon touches the bottom.

Stir for 15 seconds.

Remove Rocks Glass from fridge/freezer or if using ice water, empty the glass.

Strain the contents of the mixing beaker using Julep Strainer, into your Rocks Glass. Top with ice.

Create your garnish by sliding three mini marshmallows onto each skewer. Carefully toast your marshmallows using a lighter or kitchen torch. Place atop each drink.

Enjoy!

Roasty Toasty Cocktail brought to you by Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Roasty Toasty:

Torani Toasted Marshmallow Syrup

Cherry Bark Vanilla Bitters

Oxo Streel Double Jigger

Libbey Glass Studded Mixing Glass with Julep Strainer & pourer

Hiware 12 Inches Stainless Steel Mixing Spoon

 

Drunken Pig in an Orchard

Drunken Pig in an Orchard! Yes!!! What a great recipe title! Now it may surprise you that this does not actually refer to a drunken local lad, who after having one too many pints celebrating St. Patrick’s Day, stumbles into your orchard and can’t seem to find his way out… No, what I’m actually talking about here are cider cooked pork chops nestled into a savory sweet bed of apples and sauerkraut and covered in creamy Irish cheddar and nutty breadcrumbs. A dish which certainly evokes thoughts of Autumn, bonfires and the yearly apple harvest, but it also well suited for your St. Patrick’s Day feasting.

All of the ingredients used in this dish are abundant in Ireland and have been part of the cuisine there for thousands of years. Indeed there is archaeological evidence which indicates that apples have been grown there for over 5000 years and cider making stretches back at least 2000 years if not more. We also know that wild boar was being consumed in Ireland as far back as 7000 BC. Now I will admit, I don’t know how Irish sauerkraut is. Certainly cabbage abounds there, so it wouldn’t be difficult to imagine it bunch of it getting pickled, or rather fermented – you know…kind of like those drunken St. Patrick’s Day revelers wandering about your orchard! Any hoo…sauerkraut is good for you, full of antioxidants and probiotics, not to mention vitamins B,C and K. So eat up!

This wonderful sweet/sour/savory dish comes from my friend Theresa’s debut cookbook: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

Theresa’s company, The Green Apron, is an award winning artisan preserve company which she runs from her family’s orchards at Derryclough located near Ballingarry, County Limerick in Ireland.

This year, I’ve been delighted to share her recipes for Irish Whiskey Marmalade Tarts, Irish Whiskey Marmalade Cocktails, Batley Cake and now her Drunken Pig in an Orchard. All of these gems, plus so many more can be found in Fruit on the Table. Certainly you must be convinced of how much you absolutely NEED a copy of her cookbook by now. T’would be an awesome St. Patrick’s Day gift for your favorite cook…just saying. And remember if you find yourself anywhere near Limerick Ireland on a Saturday, make sure you stop into the Milk Market and visit The Green Apron shop which is always chock full of Theresa’s award winning jams and preserves.

That being said, I’ve gotta go now and shoo those tipsy hooligans out of the orchard!

• Servings: 4 - 6
• Difficulty: easy
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recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen” by Theresa Storey

Ingredients:

• 4 large cooking apples ( peeled, cored and cut into bite-sized pieces)
• 1/2 teaspoon ground cinnamon
• Pinch of ground nutmeg
• salt
• 2 Tablespoons all-purpose flour
• 2 Tablespoons slight melted apple jelly or honey
• 100 grams (3 1/2 oz.) walnuts (chopped and toasted)
• 200 grams (7 oz) Irish cheddar (grated)
• 110 grams ( 4 oz) fresh breadcrumbs
• 900 ml (30 fl. oz) sauerkraut
• 2 medium onions (finely chopped)
• 2 Tablespoons butter
• 4 – 6 pork chops
• 150 ml (1/4 pint) cider
• 1 Tablespoon wholegrain mustard or sweet yellow mustard

Directions:

Butter a large casserole dish and set aside. Preheat the oven to 190°C (375°F/Gas 5)

Put the apples, spices, salt, flour and jelly (or honey) in a bowl and mix together. Set aside.

In a small bowl, mix the walnuts, half of the grated cheese and the breadcrumbs together. Set aside.

Drain the sauerkraut in a colander and rinse it in water to ensure that all the vinegary liquid is gone. Set this aside too.

In a large frying pan, cook the chopped onions in the butter over a medium heat for about 5 minutes until they start to soften.

Add the pork chops and cook for about 5 minutes, until they are starting to brown.

Now add the cider and the mustard and cook until the chops are cooked through, which should take about another 5 minutes.

Add the sauerkraut to the frying pan and mix everything together, making sure the chops don’t fall apart.

Cook the whole lot until the cider has all reduced down and there is no liquid left in the pan.

Put half the apple mixture on the bottom of the casserole. Cover this with the pork chops and half the sauerkraut. Sprinkle with the rest of the grated cheese. Put the rest of the apples on the cheese, then the rest of the sauerkraut, then top with the nutty breadcrumb mixture.

Bake covered (I use tinfoil) for 30 minutes, then uncover and bake for another 20 minutes.

Enjoy!

Drunken Pig in an Orchard brought to you by: Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools and Ingredients for Drunken Pig in an Orchard:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Le Creuset Heritage Stoneware Casserole 9X12″

ScanPan Evolution Sunday Pan with Lid

Old-Fashioned Apple Cake with Brown Sugar Frosting

I’ve got another great Autumn dessert for you today! Just take a look at this Old-Fashioned Apple Cake with Brown Sugar Frosting! With a texture somewhat similar to carrot cake, this incredibly moist treat is just bursting with all of the flavors of Fall, like apple, pecans, cinnamon and nutmeg. And that Brown Sugar Frosting? It is just unbelievably dreamy – smooth and creamy with notes of maple and caramel flavors. It is very similar to fudge to be honest.

And I must say, I do love an old-fashioned sheet cake. You can’t get much easier than that and you just frost it right there in the pan. This Fall treat is delicious when eaten the same day it was made. But, I gotta say, I think it even tastes better the next day (if you can manage to keep from scarfing it all down at once that is…). Good for dessert, coffee breaks or even breakfast. Perfect for potlucks or church socials. Serve it up with a nice cold glass of milk. You can’t go wrong with this one!

• Servings: 24 slices
• Difficulty: easy
• Print

recipe from: King Arthur Flour

Ingredients:

For the Cake:

• 2 1/3 cups Unbleached All-Purpose Flour
• 1 2/3 cups granulated sugar
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
• 1 cup diced toasted walnuts or pecans

For the frosting:

• 7 tablespoons unsalted butter
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 1/4 cups sifted confectioners’ sugar
• 3/4 teaspoon vanilla extract

Directions:

Preheat the oven to 325°F. Grease and flour a 9″ x 13″ pan. 

To make the cake: Toast whatever nuts you are using by placing them in a single layer on a baking sheet. Bake in a preheated 350° oven until they are golden brown; about 6 – 9 minutes. Set aside to cool.

Mix all of the ingredients except the apples and nuts in a large bowl. 

Beat until well combined; the mixture will be very stiff, and may even be crumbly. 

Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency. 

Spread the batter in the prepared pan, smoothing it with your wet fingers.

Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it. 

Remove the cake from the oven and place it on a rack to cool completely; don’t remove the cake from the pan. 

To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts. 

Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.

After 10 minutes, stir in the sifted confectioners’ sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners’ sugar. Spread on the cake while frosting is still warm.

Enjoy!

Old-Fashioned Apple Cake with Brown Sugar Frosting brought to you by: Runcible Eats (www.leaandjay.com)

Fresh Apple Cinnamon Chip Scones

Want your house to smell like a perfect Fall day, all cozy and cinnamon-y? Bake up a batch of these Fresh Apple Cinnamon Chip Scones. And let me just say right here…it is still Fall. I know you’re seeing all those Christmas holiday decorations going up. I think folks have barely put their forks down from their Thanksgiving dinner and they’ve already got their Christmas trees up and decorated. Why rush it folks? It really is still Fall. At least I keep telling myself that. In good old Virginia yesterday it was 76°F (24°C)! We were in short sleeves and I could’ve probably gotten away with shorts. Not my idea of Fall weather. But after a line of thunderstorms roared through last night, we’re back down to the 50’s, which is a respectable range for Fall weather I think. Anyhoo….back to these scones! I love them because they are chock full of fresh crisp apples, which you should be able to find easily this time of year (being Fall – I will say again). They are very soft and tender inside and have a wonderful crunchy cinnamon sugar crust over the top.

It took no time at all to whip these up. Easy-peasy I say. And I can’t tell you how delightful it was to kick back with a hot cup of tea and an Apple Cinnamon Chip Scone, warm from the oven and slathered with butter. No better way to enjoy a crisp FALL day!

 

• Servings: 12 large scones
• Difficulty: easy
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recipe from: King Arthur Flour

Ingredients:

For the Scones:

• 2 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/2 cup (8 tablespoons) cold butter
• 3/4 cup chopped fresh apple, in 1/2″ pieces (about half a medium apple); leave the skin on, if you like
• 3/4 cup cinnamon chips
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup applesauce, unsweetened preferred

For the Topping:

• 3 Tablespoons coarse white sparkling sugar
• 1/2 teaspoon ground cinnamon

Directions:

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spices. 

Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. 

Stir in the chopped apple and cinnamon chips.

In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. 

Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. 

Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. 

Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. (So don’t skip this step! Freeze those scones!! Time in the freezer will allow the gluten to relax which will result in a much more tender scone. And the butter will solidify which will make the scones flakier. All good things, so put them in the freezer and chill out with a cup of coffee or something for 30 minutes.)

Bake the scones for 18 to 22 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked. 

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

Enjoy!

Apple Cinnamon Chip Scones brought to you by: Runcible Eats (www.leaandjay.com)

Useful Links for Kitchen Tools & Ingredients for Apple Cinnamon Chip Scones:

Cinnamon Chips – I used these from King Arthur Flour, but you can also get them on Amazon.

Cinnamon Apple Twist Bread & Rolls

Now here is one lovely recipe to add to your Fall baking repertoire – Cinnamon Apple Twist Bread and/or Cinnamon Apple Rolls. You will love how scrumptious your house smells when it is filled with the cozy, comforting aroma of cinnamon and apples. But you know what you’ll really love? How delicious this soft, tender and sweet bread tastes. I’ll consider you pretty dang accomplished if you can keep from eating it all in one sitting!

I know you might be thinking that this bread looks a bit complicated. But don’t fear. It is actually pretty easy to make. I used to be awfully intimidated by any recipe that called for yeast. Now I don’t even give it a second thought. It really isn’t that hard and the results for your efforts are so worth it. So to make this bread have such a lovely swirled appearance, you simply roll your filled dough up as though you were making a jelly roll or cinnamon buns.

Then rather than cutting the individual rolls, you cut the roll in half lengthwise and twist the two pieces together. Now I will admit, the filling does leak out a bit, but don’t freak out, there is still plenty of filling left inside. The day is not lost. I will say that the original recipe called for a King Arthur Flour product called Clear Jel (link provided below). Apparently this powder thickens fillings and sauces without giving them a starchy taste. I didn’t have any on hand, though will be getting some in my next King Arthur Flour shipment, so I used flour as the thickener for this batch. Since I already know I will be making this amazing bread again, I’ll try that Clear Jel out next time.

This recipe is pretty versatile too in that you can make either two loaves of twisted bread, two pans of apple cinnamon rolls or one loaf of twisted bread and one pan of rolls. So if you are really anxious about trying the twisty bread, make the rolls. They are pretty easy-peasy.

Your family will be thrilled with this delicious Fall treat! And don’t forget, Thanksgiving is right around the corner. How amazing would it be to wake up with that turkey hang-over the day after and have a batch of this Cinnamon Apple Bread waiting for you? Just saying…

• Servings: 2 loaves of twist bread or 16 to 18 rolls or 1 loaf and 8 - 9 rolls
• Difficulty: easy
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recipe from: King Arthur Flour

Ingredients:

For the Dough:

• 3 1/4 cups Pastry Flour Blend or All Purpose Flour
• 1/4 cup potato flour OR 1/2 cup dried potato flakes
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup room-temperature or lukewarm milk

For the Filling:

• 1/2 cup granulated sugar
• 3 tablespoons All-Purpose Flour
• 1 teaspoon cinnamon
• 1 cup peeled, grated apple (1 to 2 large apples)
• 1 tablespoon lemon juice

For the Glaze:

• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons heavy cream
• 1/2 tablespoon boiled cider (if you don’t have boiled cider, just use 2 tablespoons heavy cream. The boiled cider just bumps up the apple flavor. There is a link below to where you can buy it.)

Directions:

To make the dough: Whisk together all of the dry ingredients , then add the butter, flavor, egg, and milk, mixing until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it’s almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise.

To make the filling: While the dough is rising, make the filling. Whisk together the sugar, ClearJel, and cinnamon. (If you substitute flour for the ClearJel, the filling will be runny at first, but will firm up when baked.)

Toss the grated apple with the lemon juice, then add that to the ClearJel and sugar mixture. Mix well, and set aside.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10″ x 12″ rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2″ margin clear of filling along all sides.

Starting with a long side, roll the dough into a log, taking care to pinch the edges closed as you are rolling. This will help keep the filling from leaking out. Finish your roll with the seam on top, rather than underneath of the roll and then seal that edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or “braid” the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.

To make rolls: Follow the directions above to the point where you’ve rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1″ slices. Some folks recommend a sharp knife or a pizza cutter to cut the rolls. I prefer using a strand of unflavored dental floss. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise until they’re puffy. 

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they’re lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they’re browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves or rolls once they’re cool.

Enjoy!

Cinnamon Apple Twist Bread and Rolls brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Cinnamon Apple Twist Bread & Rolls:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

6 Quart Dough Rising Bucket

Kitchen Aid Artisan Stand Mixer

SAF Instant Yeast

Clear-Jel

Boiled Cider

Fireball Cider Cocktail

Happy Halloween ya’ll! I’m sitting here with cocktail in hand and candy at the ready! I thought you might also like to enjoy a lovely cocktail that is just bursting with Fall/Halloween flavors – The Fireball Cider Cocktail.

It is made with Fireball Cinnamon Whiskey and hard apple cider with a few slices of apples thrown in cuz you want to make sure you’re eating healthy and all… It is delicious and packs quite a punch! You can serve it over ice or if it is going to be a really chilly Halloween where you are, this cocktail also tastes great when served warm. You know…think mulled wine…’cept better, with a fiery cinnamon punch to delight the taste buds. Have one or two (or so…) of these tipples to keep you warm on your wanders. Happy Hauntings!

• Servings: one cocktail
• Difficulty: easy
• Print

recipe from: What’s Cooking America

Ingredients:

• Ice Cubes (approximately 4 or 5 ice cubes)
• 2 ounces Fireball Cinnamon Whiskey
• 3 ounces hard apple cider
• Apple slices

Directions:

Fill a glass (highball glass or white wine glass) 1/4 full with ice cubes.  You want to chill the drink and not water it down.  Pour in the Fireball Cinnamon Whiskey and then top with the apple cider. (If you chose to enjoy this drink warm, heat the cider and just before you are ready to serve, stir in the Fireball Cinnamon Whiskey. If you heat the whiskey too long you risk evaporating all of that lovely alcohol…)

Gently stir until mixed.  Garnish with apple slices.

Enjoy & Happy Halloween!

Fireball Cider Cocktails brought to you by: Runcible Eats (www.leaandjay.com)

Mini Cinnamon Sugar Fried Apple Pies with Salted Caramel Drizzle

So yeah…I might still be a bit obsessed with deep frying things. First it was those Apple Cider Glazed Donuts and now it is these adorable Mini Cinnamon Sugar Fried Apple Pies.

I think this recipe is just wonderful. It has so many of the things I love in it…like apples – my favourite fruit. And these apples…well they are entirely covered with that amazing Perfect Salted Caramel Sauce that I told you about earlier this Fall. Not to mention that they were first sauteed in a boozy butter/brown sugar/cinnamon mix before they met up with the caramel. And as if that wasn’t enough, they are then wrapped up in a buttery puff pastry, deep fried and then sprinkled quite liberally with Cinnamon Sugar. Get out of here! – Right?!!

They are sooo tasty! And being the perfect individual pop-into-your-mouth two-bite size, they are completely irresistible. Folks gathered around the Thanksgiving table would certainly be delighted by their appearance, but these mini pies are great for any get together this Fall. Easy to pass around on an appetizer plate, but also easy to dress up a bit for a fun Fall dessert with an additional drizzle of Salted Caramel Sauce and a scoop of Cinnamon Vanilla Bean Ice Cream. Dee-lish!

Mini Cinnamon Sugar Fried Apple Pies

• Servings: 10 pies
• Difficulty: easy
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recipe slightly adapted from: half baked harvest

Ingredients:

• 10 ounces puff pastry
• 4 Granny Smith or Honeycrisp apples
• 4 tablespoons unsalted butter
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon bourbon
• 1 teaspoon apple vinegar cider
• 1 teaspoon vanilla bean paste (can substitute in vanilla extract)
• 10 teaspoons Salted Caramel Sauce plus more for garnish
• 3 quarts oil, for frying
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

Directions:

Chop the apples into thin slices. Heat a skillet over medium heat and add the butter. When it’s melted, throw in the apples, brown sugar, and cinnamon, and cook the apple slices, stirring occasionally, for about 10 minutes, or until the apples are caramelized.

During the last minute, add the bourbon, apple cider vinegar, and vanilla. Cook for another minute, then remove the skillet from the heat and set it aside.

If needed, roll out your pastry dough so that it’s 1/4-inch thick. Cut the dough into 3-inch circles. Divide the apple filling among half of the pastry rounds. Top each mound of apples with 1/2 – 1 teaspoon Salted Caramel Sauce.

Place the remaining rounds over top of the apples (you may need to stretch the dough to help it fit over the apples). Crimp the edges of the pies with the tines of a fork. 

Heat a pot of oil to 350° F. Fry the pies in the hot oil for about 30 seconds on each side, until they are golden brown. Place them on a baking sheet lined with paper towels to drain.

Mix together the cinnamon and the sugar and use it to dust each pie.

Serve all on their own or with a big scoop of Cinnamon Vanilla Bean Ice Cream drizzled with Salted Caramel Sauce. Have Mercy!

Mini Cinnamon Sugar Dusted Fried Apple Pies brought to you by: Runcible Eats (www.leaandjay.com)

Cinnamon Vanilla Bean Ice Cream

Brrr! Is it cold! Seems the Polar Vortex is upon us. And simply everyone I chat with wants to tell me how terribly cold this Winter will be. Better stock up on the snow shovels, de-icer pellets and re-stock the liquor cabinet. (Hey…shoveling snow can be very thirsty work…) I’m sure the last thing you want to hear about is a summery dessert classic like ice cream. But you might want to reconsider. Don’t be too hasty. Because what I’ve got here is Cinnamon Vanilla Bean Ice Cream.

This delicacy, with its warm Fall cinnamon flavor, is just what you need. Not only does it taste dreamy all on it’s own, but it will also perfectly compliment all of those lovely apple-y, maple-y Fall desserts you’ve been making. I made a big batch of it up a couple weeks ago and we’ve enjoyed it with our Apple Cider Donut Cake as well as our Apple Cider Glazed Donut Bread Pudding. Yum! And although a naked scoop of it is fantastic, I was feeling a bit naughty one night and heated up a bit of that Salted Caramel Sauce I’ve told you about and drizzled that over the top. Oh. My. God. Completely irresistible.

So don’t be so quick to turn up your nose at ice cream this winter. It’s not like you’ll be eating it standing outside in the middle of a snowpocalypse. You’ll be curled up on your sofa, all cozy under some blankets next to a roaring fire, enjoying a big old bowl of this Cinnamon Vanilla Bean Ice Cream.

• Servings: 2 quarts
• Difficulty: easy
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recipe from: The Foodie Affair

Ingredients:

• 2 egg yolks
• 1 cup granulated sugar
• 2 teaspoons cinnamon
• 1 vanilla bean pod, split in half or 1 teaspoon of vanilla bean paste
• 2 cups whole milk
• 2 cups heavy cream

Directions:

In a small bowl lightly beat egg yolk and set aside.

In a medium saucepan, stir in sugar, 1 cup of the milk and add the eggs. Cook over low heat stirring frequently until is begins to thicken slightly. Whisk in all remaining ingredients; milk, cream, vanilla pod, cinnamon, and continue to cook until the ingredients coats the back of the spoon.

Remove from heat and put in a container that the ingredients can cool in. Place plastic wrap directly on the mixture to prevent a film from forming. Chill in the refrigerator for 2 hours.

Remove vanilla bean pod and pour cold mixture into prepared frozen ice cream insert and process according to manufacturer’s directions.

Enjoy!

Cinnamon Vanilla Bean Ice Cream brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

Apple Cider Glazed Donut Bread Pudding with Maple Butter Rum Sauce

 

Yes. You did read that recipe title correctly. It does indeed say Apple Cider Glazed Donut Bread Pudding. And yeah, I doesn’t stop there, it then adds the phrase  “with Maple Butter Rum Sauce”. I can hardly believe it myself and I actually made the dish, which I can tell you is exactly as amazing as you might imagine. Perhaps even more so. I found myself just staring at the husband in some sort of a donut bread pudding induced stupor and saying “this is really good”…”no..I mean this is really good!” over and over. This might actually be the best bread pudding I’ve ever had.

So I know I just told you about how I went a bit mad with the deep-fryer earlier in the week and fried up a big batch of Apple Cider Glazed Donuts. Well the husband and I polished off quite a few of them as soon as they hit the cooling and rack and I immediately sent a fresh batch over to the neighbors. Yet, we still had quite a few of those little devils lurking about the kitchen. It was then that I remembered seeing a recipe at Sift & Whisk for a Cinnamon Sugar Donut Bread Pudding and knew just what I was going to do. And boy oh boy was I glad I did!

Any type of donut you have on hand will work here, the cake type or the yeast risen type. And I suppose you don’t need to go all crazy like I did and make all the donuts yourself. (Though you really should…) You could go to one of those lovely Farmer’s Markets, or even your local bakery, and simply buy a dozen. But believe you me, you do want to make this pudding!

Warm, comforting, apple-y, maple-y Fall bliss! I absolutely loved the tiny bits of apple added into the mix. And that Maple Butter Rum Sauce? It is divine! How could it not be? It’s got Maple Syrup, butter and Rum in it! I could probably just lap that up all on its own. The husband, who adores Bread Pudding, was completely over the moon with this dish. He didn’t hesitate to declare it the best he’d ever eaten. And I wager you’ll say the same. I mean come on…lets just say it again. Apple Cider Glazed Donut…Bread Pudding…with Maple Butter Rum Sauce. And there you have it!

• Servings: 6
• Difficulty: easy once you have the stale donuts on hand
• Print

recipe adapted from: Sift and Whisk

Ingredients:

For the Bread Pudding:

• 5 tablespoons (70 grams) unsalted butter, divided
• 1 large Honeycrisp apple, peeled, cored, and cut into ½-inch cubes (or whatever type apple you prefer)
• 1 cup plus 2 tablespoons (225 grams) granulated sugar, divided
• ¼ teaspoon cinnamon
• 2 eggs
• 1 egg yolk
• 1 cup heavy cream
• 1 teaspoon vanilla paste (or sub in vanilla extract if you don’t have the paste)
• 1 Tablespoon boiled cider (optional – but it will really kick up that apple flavour!)
• 8 stale Apple Cider glazed donuts, cut into cubes (or whatever stale donuts you have on hand)

For the Maple Butter Rum Sauce:

• 1/4 cup maple syrup
• 3 Tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 -2 Tablespoons dark rum
• Demerara sugar for sprinkling over the top

Directions:

Preheat oven to 350°F.

In a sauté pan, melt 4 tablespoons (55 grams) of butter over medium-high heat. Add apple cubes and 2 tablespoons (25 grams) sugar and cook until apples are soft and translucent, 10-12 minutes. Remove from heat and stir in cinnamon.

In a large mixing bowl, whisk together remaining 1 cup (200 grams) sugar, eggs, egg yolk, cream, vanilla paste and boiled cider until smooth. Add donut cubes and cooked apples and gently toss to coat. Let soak for 5 – 10 minutes, occasionally turning the mixture gently so that all of those donut cubes get a good soaking.

Melt the remaining 1 tablespoon of butter. Brush a 9×9-inch (or similar sized – I used a gratin dish) baking pan with ½ tablespoon of butter. Pour bread pudding into the pan and distribute evenly. Drizzle remaining ½ tablespoon of butter over the top of the pudding. Sprinkle a bit of Demerara sugar over the top.

Place Bread Pudding Pan in a large roasting pan. Fill the roasting pan with water until it comes half way up the sides of the Pudding pan. ( I suppose this is optional. The original recipe which I adapted did not use a water bath. However, when baking bread puddings I always do. Likely because my Mom did. But I have read that a water bath ensures the custard will not curdle and that the top of the pudding will remain moist and tender. All of which sound good to me…so I persist.)

Bake for 45 – 50 minutes, until custard is set up. Cool slightly on a wire rack. Serve with Maple Butter Rum Sauce.

For the Maple Butter Rum Sauce:

In a small saucepan, combine maple syrup and butter and heat over medium-high heat until butter is melted. Add the brown sugar and stir to dissolve. Cook for 30 seconds, then remove from heat and stir in rum. Drizzle over warm bread pudding.

Enjoy!

Apple Cider Glazed Donut Bread Pudding with Maple Butter Rum Sauce brought to you by: Runcible Eats (www.leaandjay.com)