Baked Apple Cider Donuts

Appe Cider Donuts

I have to confess until I married my husband, I hadn’t heard or had the pleasure of eating an Apple Cider Donut. They were a special fall treat for him on his school field trips to Edwards Apple Orchard in Northern Illinois. Once we had kids and started visiting pumpkin farms, he zoned in on the concession stands looking for his beloved apple cider donuts. Sadly, it took him several years to find a farm that served a true apple cider donut. Also sadly, it only occurred to me after 10 years, that I can satiate his craving from home.

Now I’m not a fan of deep frying at home. It just plain scares me. So when I found many other bloggers baking donuts, I thought it was ingenius. I purchased this Wilton Nonstick Donut Pan (affiliate link, because I loved it).

I tried several donut recipes before I received a “just like I remember it” praise. I found this recipe on Sallys Baking Addiction. What makes this recipe work well, is the reduced apple cider. It added such a strong apple flavor that was missing from other recipes. The apple flavor of these Baked Apple Cider Donuts is enhanced by the cinnamon sugar topping, so don’t skip it. Enjoy these with your morning coffee, or even as a dessert. These will now be a fall tradition in our home and hopefully yours as well.

Appe Cider Donuts

 

Ingredients

Donuts:
1 and 1/4 cups apple cider
2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg, room temperature*
2 Tablespoons unsalted butter, melted
1/2 cup light brown sugar (or dark brown)
1/2 cup granulated sugar
1/2 cup buttermilk, room temperature*
1 teaspoon vanilla extract

Topping:
¼ cup sugar
¼ cup brown sugar
1 Tablespoon cinnamon
2 Tablespoon butter, melted

 

Directions

Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, cloves, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need 1/2 cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.

Preheat oven to 350F degrees. Spray a donut pan with nonstick spray. Set aside.

Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.

Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as over-mixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.

To fill the donut pan up with batter, simple spoon the batter into a large zipped-top bag, cut off one bottom corner and pipe the batter into the pan. Fill each crevice 2/3 of the way full. (Any more than that and the donuts will puff up and you will lose the hole in the center.) Bake the donuts for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.

Mix sugar, brown sugar and cinnamon in a small bowl. Brush each donut with the melted butter and toss it in the sugar mixture.

 

Baked Apple Cider Donuts
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • Donuts:
  • 1 and ¼ cups apple cider
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 large egg, room temperature*
  • 2 Tablespoons unsalted butter, melted
  • ½ cup light brown sugar (or dark brown)
  • ½ cup granulated sugar
  • ½ cup buttermilk, room temperature*
  • 1 teaspoon vanilla extract
  • Topping:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 Tablespoon cinnamon
  • 2 Tablespoon butter, melted
Instructions
  1. Simmer apple cider over low-medium heat in a small saucepan on the stove for 15-20 minutes. Add cinnamon sticks, cloves, spices, and/or orange slices for flavor if desired. In this step you are reducing the apple cider for a stronger flavor. You will need ½ cup from this reduced cider. Allow it to cool in the refrigerator as you prepare the other ingredients.
  2. Preheat oven to 350F degrees. Spray a donut pan with nonstick spray. Set aside.
  3. Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a medium bowl, whisk the egg, melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the buttermilk, vanilla, and ½ cup of concentrated apple cider.
  4. Pour the wet ingredients into the dry ingredients and very gently mix together with a whisk. Be very gentle as over-mixing will develop the gluten and result in a tough textured donut. Whisk until all ingredients are *just combined.* Some small lumps may remain, but not many.
  5. To fill the donut pan up with batter, simple spoon the batter into a large zipped-top bag, cut off one bottom corner and pipe the batter into the pan. Fill each crevice ⅔ of the way full. (Any more than that and the donuts will puff up and you will lose the hole in the center.) Bake the donuts for 9-10 minutes or until a toothpick inserted in the center comes out clean. The donuts will take the same amount of time.
  6. Mix sugar, brown sugar and cinnamon in a small bowl. Brush each donut with the melted butter and toss it in the sugar mixture.

 

Egg Foo Yung {Easy Weeknight Dinner}

Egg Foo Young-pinterest

I know. You are already judging Egg Foo Yung as not the handsomest dinner ever, but I promise it’s worth making. I ate Egg Foo Young a few nights ago after not eating it for over fifteen years and I was so happy that my eating experience equaled the nostalgia.  My mom used to make it for us growing up and I started thinking about it when I saw that our local grocery store carried mung bean sprouts and I thought to myself, “I bet my kids would like that.” I tried out my hypothesis and 5 out of 6 loved Wednesday’s meal, that’s a big win in my book. It was easy enough to have the kids help cook and it’s one of those recipes like omelettes, egg tacos, baked potato bars, salad wraps, breakfast casserole or french toast that can be made a million different ways with ingredients on hand for a quick and easy dinner that almost all of the family will love, almost all of the time and I think that’s about a good a we can do on a Wednesday night.

Egg Foo Yung 

12 eggs
3/4 cup celery
3/4 cup mushrooms
3/4 cup onion
3/4 cup shredded chicken breast
1 1/2 cups mung bean sprouts
1 tablespoon soy sauce (Gluten-free if you need this GF)
Vegetable oil for pan-frying

Sauce
1 1/2 cups chicken broth
3 tablespoons soy sauce (Use Gluten-free soy sauce if you need this gluten-free)
3 teaspoons sugar
2 tablespoons cornstarch

3 green onions, diced for serving

Make the sauce: Add the chicken broth, soy sauce and sugar in a medium saucepan. Heat over medium high heat and stir occasionally. In a small bowl mix the cornstarch with 2 tablespoons of water until you have a thin paste. When the liquid comes to a boil, add the cornstarch mixture while stirring.  Continue to stir until the mixture has thickened. Remove from heat.

Make the Egg Foo Yung: Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the celery and onion and stir until the onion is softened, about 3 minutes. Add the mushrooms, bean sprouts and chicken breast and continue to stir for three more minutes, or until all the ingredients are heated through. Take the pan off of the heat. Crack 12 eggs into a large bowl and stir until the eggs are all combined, but not until they are frothy. Add the vegetables and chicken to the eggs and stir until the ingredients are combined. Wipe out your skillet and add another teaspoon or so of oil, so that the pan is covered. Turn the heat to medium. Use a 1/3 measuring cup and scoop out some of the egg mixture. Place it in your skillet and fry until the bottom side is golden brown. Flip it over and continue to cook for another minute until the second side is brown. Keep warm in a 200º oven and continue to cook the remaining egg. My skillet was large enough that I could cook two at a time.

Top the Egg Foo Yung with about a tablespoon of sauce and a few green onions. Serves 6 adults.

egg foo yung

Egg Foo Yung {Easy Weeknight Dinner}
 
Prep time
Cook time
Total time
 
An easy, throw together weeknight meal that almost all of the family will love almost all of the time.
Author:
Cuisine: Chinese
Serves: 6
Ingredients
  • Egg Foo Yung
  • 12 eggs
  • ¾ cup celery
  • ¾ cup mushrooms
  • ¾ cup onion
  • ¾ cup shredded chicken breast
  • 1½ cups mung bean sprouts
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you need this GF)
  • Vegetable oil for pan-frying
  • Sauce
  • 1½ cups chicken broth
  • 3 tablespoons soy sauce (use gluten-free soy sauce if you need this GF)
  • 3 teaspoons sugar
  • 2 tablespoons cornstarch
  • 3 green onions, diced for serving
Instructions
  1. Make the sauce: Add the chicken broth, soy sauce and sugar in a medium saucepan. Heat over medium high heat and stir occasionally. In a small bowl mix the cornstarch with 2 tablespoons of water until you have a thin paste. When the liquid comes to a boil, add the cornstarch mixture while stirring. Continue to stir until the mixture has thickened. Remove from heat.
  2. Make the Egg Foo Yung: Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the celery and onion and stir until the onion is softened, about 3 minutes. Add the mushrooms, bean sprouts and chicken breast and continue to stir for three more minutes, or until all the ingredients are heated through. Take the pan off of the heat. Crack 12 eggs into a large bowl and stir until the eggs are all combined, but not until they are frothy. Add the vegetables and chicken to the eggs and stir until the ingredients are combined. Wipe out your skillet and add another teaspoon or so of oil, so that the pan is covered. Turn the heat to medium. Use a ⅓ measuring cup and scoop out some of the egg mixture. Place it in your skillet and fry until the bottom side is golden brown. Flip it over and continue to cook for another minute until the second side is brown. Keep warm in a 200º oven and continue to cook the remaining egg. My skillet was large enough that I could cook two at a time.
  3. Top the Egg Foo Yung with about a tablespoon of sauce and a few green onions. Serves 6 adults.

 

Slow-Cooker Pork Chops with Figs, Sage and Balsamic Vinegar Sauce

Slow-Cooker Pork Chops

This recipe is perfect for the cozy fall day. Pork tastes great paired with fruits and figs are no exception. The sweetness of the figs blends well with the savory balsamic and sage flavors. If you don’t mind the whole pieces of fruit and onions (the kids in my house need it blended), I think skipping the blending step is very reasonable and this recipe would still taste awesome.  I recommend trying this recipe and making an easy weeknight meal, feel like a fancy Sunday dinner.

Slow-Cooker Pork Chops with Figs, Sage and Balsamic Vinegar Sauce

 

1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Six 1-inch-thick pork loin chops
12 dried figs, cut in half
2 medium onions, cut into half rounds
2 teaspoons finely chopped fresh sage leaves
1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons unsalted butter

Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.

Brown the pork on all sides. Transfer to the insert of a 5- to 7-quart slow cooker. Add the onion and sage to the same skillet and sauté until the onions have softened, about 5 minutes. Deglaze the skillet with the vinegar and scrape up any browned bit from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker and pour in the broth.

Cover and cook on high for 3 1/2 to 4 hours or on low for 6 to 8 hours. Carefully remove pork from the pork from the pot and cover with aluminum foil. Transfer the remaining slow-cooker contents to a blender or food processor to purée. Then transfer the purée back to the slow-cooker and whisk in butter. Return the pork to the slow-cooker and set on warm to serve.

Slow-Cooker Pork Chops

Slow-Cooker Pork Chops with Figs, Sage and Balsamic Vinegar Sauce
 
Prep time
Cook time
Total time
 
Adapted From "Slow Cooker: The Best Cookbook Ever"
Author:
Cuisine: slow-cooker
Serves: 6
Ingredients
  • ½ cup olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Six 1-inch-thick pork loin chops
  • 12 dried, cut in half
  • 2 medium onions, cut into half rounds
  • 2 teaspoons finely chopped fresh sage leaves
  • ½ cup balsamic vinegar
  • ¼ cup chicken broth
  • 2 tablespoons unsalted butter
Instructions
  1. Heat the oil in a large skillet over high heat. Sprinkle the salt and pepper evenly over the pork chops and add the pork to the skillet.
  2. Brown the pork on all sides. Transfer to the insert of a 5- to 7-quart slow cooker. Add the onion and sage to the same skillet and sauté until the onions have softened, about 5 minutes. Deglaze the skillet with the vinegar and scrape up any browned bit from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker and pour in the broth.
  3. Cover and cook on high for 3½ to 4 hours or on low for 6 to 8 hours. Carefully remove pork from the pork from the pot and cover with aluminum foil. Transfer the remaining slow-cooker contents to a blender or food processor to purée. Then transfer the purée back to the slow-cooker and whisk in butter. Return the pork to the slow-cooker and set on warm to serve.