For a couple of years now, it’s been a tradition to go to Beardsley Cider Mill and get their hot-out-of-the-oven, mouth-watering, earth-shattering apple cider donuts. But I couldn’t stand the thought of eating them only once a year. I need them in my life like I need another pair of shoes – and I always need another pair of shoes. So I bought a donut pan (shout out to HomeGoods – $9.99!) and tried to recreate them myself. I’m now sharing them with you because trust me, you need them your life too.
And I’m sure Santa wouldn’t mind these with milk instead of cookies this year either.
1 1/2 cups flour
3/4 cup sugar
1/2 cup apple cider
1/4 cup milk
1 tbsp melted butter
2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1 tsp apple pie spice
1/2 cup brown sugar
1/2 cup sugar
1 tbsp cinnamon
2 tbsp melted butter
Preheat oven to 325 degrees and grease your donut pan. Mix together the flour, sugar, baking powder, apple pie spice, and salt. Once blended mix in the apple cider, eggs, milk, vanilla extract, and butter. Fill each cup 3/4 full and bake them for roughly 15 minutes or until golden brown. Just like a cake or cupcakes, when they feel spongy, they’re done.
While the donuts are baking, mix together the brown sugar, white sugar, and cinnamon for the coating. Once the donuts are done and have had a chance to cool, very lightly brush on the butter and toss the donut in the coating. (Warning: do not use a ton of butter for the coating. It will make the donuts soggy.)
In the spirit of traditions, every Thanksgiving I make a new “signature” cocktail to kick off the meal. I don’t have an ounce of “mixology” in my body, so I take to Pinterest for inspiration. Last year I made Lauren Conrad’s Pilgram Punch (which was dangerously good). This year I made an apple spice recipe from Love and Lemons and it was delicious! I made a few tweaks based on ingredients I already had (waste not, want not) and let me tell you, it went down nice and easy. This is an easy drink to make for all of those upcoming holiday parties.
*Disclaimer – the “base” for this drink needs time to steep and chill, so be sure to make it the night before.
1 red apple, sliced for garnish (they are sooo good to eat after you’ve finished the drink)
In a small saucepan simmer the apple juice with the cinnamon sticks and star anise. When it barely comes to a boil, remove from heat and let steep for 30 minutes, then chill for a couple of hours (or overnight).
When your’e ready to start making cocktails, remove the cinnamon sticks and star anise and set aside for garnish.In a cocktail shaker, shake the spiced apple juice, vodka, lemon, and ice together (work in batches if you need to).
Pour into glasses, add a splash of sparking water, and garnish with apple slices, cinnamon sticks and star anise pods.
Pull yourself together, putting out cheese cubes is so blasé. And since cheese to wine is like peanut butter to jelly, you’ll need a grown up way to serve it with your finest goblet of vino. This recipe is an easy modern twist on a traditional brie en croute. Its fancy enough to serve for your next holiday cocktail party or simple enough to make, for the next time Jess and I open up a bottle of our favorite pinot noir.
Peeled & sliced green apple (granny smith, kids).
Pecans (roasted, toasted, candied, salted, whichever you have lying around).
Drizzle of honey
Crescent roll dough
Pile & Roll per photo below & bake at 375 degrees for 11-13 minutes.
Note the crunch of the nuts, with the tart apple, with the sweet honey, and creamy brie is the perfect palette pleaser to your wine night. Best part is it compliments red or white wine which as many of you food & wine snobs know is very rare to have something accentuate both!
Feel free to check out no cookin’ good lookin’ for the italian horn recipe, another yummy cocktail appetizer!
Happy eating, XO.
Oh so you bought a pie crust package for that quiche recipe and don’t know what else to do with the other pie shell? Easy! Make an apple galette. What is a galette? Think: mash up of a pie and a tart with less dough. Just fold over the edges of the crust, and there you have it! Also, note this galette can be made with peaches &/or plums if you’re using fresh summer fruits.
Ok so here it is:
3 apples peeled, cored, and sliced (use any kind, but if you insist on being hand held I’d use gala apples)
1tbsp of all-purpose flour
3 tbsp of granulated brown or white sugar (granulated just means not powdered, its the same kind you use in your coffee, relax)
1 tbsp fresh lemon juice (can’t stress enough that quality of ingredients is what makes food go from good to great, use the bottle stuff & you will taste the difference)
2 tsp cinnamon
1 tbsp melted butter (unsalted, duh)
1 pie shell
Preheat your oven to 350 degrees. Take all the ingredients other than the pie shell and mix in a bowl. Lay pie dough on flat sheet pan, pour mixture in center of dough round and fold in the edges of the pie shell. Note the center will remain open, you are not folding or sealing the dough, but merely curling the edges inward (see photo). Bake for 30 minutes or until edges are golden brown, let cool & serve.
Although this is meant to be a dessert, miss bougie would suggest to serve thin slivers of the galette with a cheese platter (inclusive of brie, gorgonzola, goat cheese) as a cocktail hour appetizer.