Tag Archives: desserts

Recipe: Baked Apple Spice Donuts

16 Sep

When I was in New York last weekend there were boxes of apple cider sugar coated donuts lining the entry way. I managed to resist them at the time, but with spiced dessert recipes everywhere on Pinterest, resistance became futile. Then I saw this Baked Apple Cider Donut Holes recipe from Feastie and I knew I had to give them a try. I tweaked a few things, and opted to make them in my handy dandy donut pans so I could experience them in their full donut-y splendor.

I delivered one downstairs to Mr. Bacon when it was fresh from the oven and he yelled back upstairs, “Oh my god these are good!” I consider that a success.

Apple Spice Donuts


2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons cinnamon
1/4 teaspoon pumpkin pie spice
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1 tsp vanilla extract
1/3 cup honey
1/3 cup apple juice (or apple cider if you have it)
1/3 cup plain Greek yogurt
2 Tbsp canola oil

2 Tbsp unsalted butter
1/4 cup sugar
1 Tbsp cinnamon

In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. Add the wet to the dry and stir just until combined; a few small lumps are OK.

Spray your donut pans with non-stick spray and transfer the batter into a large ziplock bag. Cut the tip off and pipe the batter into the wells of the donut pan (it’s too messy to try to scoop it). Make sure not to overfill or you’ll lose the ‘holes’ and you’ll wind up with mini bunt cakes.

Bake for approximately 9 minutes at 400 degrees.

When they’re done let them sit and cool for a minute then paint each one very lightly with melted butter before tossing in a bag of cinnamon and sugar.

Eat right away, or let them cool on a wire rack before storing. It’s best not to cover them too tightly so they don’t develop condensation.

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Recipe: Mom’s Chocolate Chip Cookies

11 Aug

Usually, I’m all about the chewy cookie. These chocolate chip cookies are the exception. Anyone who’s had one has been unable to eat just one. In fact, last time I brought them into the office, people would randomly show up at my cube after their first taste like a crack addict pleading with a dealer, “Please man! I just need one more!!!!!” *twitch twitch*

I think it’s the hint of saltyness with the sweet cookie and the chocolate but for me, it’s just because they’re the cookies my mom made when I was growing up. She said she’s never made another recipe after finding this one, and I haven’t either.

Mom’s Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup hard margarine, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla
2 cups semi-sweet chocolate chips
1 cup chopped nuts, optional (walnuts or pecans are best)

Mix the flour, baking soda and salt and set aside. Cream the margarine until fluffy and beat in the sugar. Beat in the egg and the vanilla. Stir in the flour mixture, chocolate chips and nuts.

Use a medium cookie scoop to portion spoonfuls onto a cookie sheet covered in parchment. Bake @ 350 degrees for approximately 17 minutes or until golden.

Tips & tricks:

  • Don’t use butter for this recipe! Use hard margarine, in particular Imperial brand (the kind that comes in squares). It works best and yes they still taste lovely and buttery even with margarine. Ignore this rule at your peril.
  • For perfect cookies every time, pick up some Air Bake cookie sheets. The double wall construction means that your cookies don’t get burnt on the bottom while the middle cooks. They’re worth the investment and are available at Home Sense, Bed Bath & Beyond and other nicer kitchen stores.
  • Use parchment. They sell it at the dollar store and it means never scrubbing crud off of pans. You just pick the parchment up, wipe any crumbs off the pan and put it back in the cupboard.

Recipe: Smores Pudding Cups

7 Aug

There’s a blight of ‘dessert in a mug’ recipes on Pinterest. Basically a few ingredients thrown into a mug and microwaved which is supposed to create something to satisfy your cravings. Any time I’ve tried one, it’s only made me angry because they all turn out like vaguely flavoured sponges. Blech. Need confirmation? Just ask Sonja from The Pintester:

And yet, sometimes you just need a little something sweet but you want to put in basically zero effort and you want it to be done almost immediately. Well, for those times there are smores pudding cups. It’s all of the great stuff about smores – crunchy graham crackers, tasty chocolate and gooey marshmallow without needing a campfire or really any heat at all.

Smores Pudding Cups


1 package of chocolate or chocolate fudge instant pudding mix
2 cups cold milk
1 cup graham cracker crumbs
3 tbsp butter, melted
2 tbsp sugar
marshmallow fluff
graham crackers
chocolate chips (optional)

Melt the butter in the microwave in a cereal sized bowl. Add the cup of graham cracker crumbs and the sugar and stir until combined. Pack a few teaspoons of the mix in the bottom of the dish you’re using, reserving a few crumbles for the top. You can use little plastic wine globlets like I did (nothing but class around these parts), or small bowls, or even a small casserole dish for a big version. Mix up the instant pudding as per package directions and pour it on top of your ‘crust’. Top with a couple of spoonfuls of marshmallow fluff, the remaining crumbles and if you’d like a chunk of graham cracker and chocolate chips.

Throw the cups in the fridge for about five minutes and after that they’re ready to enjoy. Virtually instant gratification.