Baked Apple Cider Donuts

• This might be easier to read on the website     https://sallysbakingaddiction.com/baked-apple-cider-donuts/print/66682/
  Author: Sally
 
• Prep Time: 45 minutes
 
• Cook Time: 10 minutes
 
• Total Time: 1 hour
  
 
• Yield: 12-14 donuts

Baked, cakey, and delicious apple cider donuts are made with apple cider reduction to intensify its flavor. Warm and dipped in cinnamon sugar and apple pie spices, this fall treat will become your new favorite too.

Ingredients

• 1 1/2 cups apple cider 
• 2 cups flour (spooned and leveled) 
• 1 teasp baking soda
• 3/4 teasp baking powder
• 1 teasp ground cinnamon
• 1 teasp apple pie spice ( cinnamon, cardamom, nutmeg)
• 1/4 teasp salt
• 2 TAB unsalted butter, melted
• 1 large egg, at room templ
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup milk, at room temp
• 1 teasp vanilla 
• 
  

Topping

• 1 cup sugar
• 3/4 teasp cinnamon
• 3/4 teasp apple pie spice
• 6 TAB unsaled butter, melted 

INSTRUCTIONS

REDUCE the apple cider: Stirring occassionally, simmer the apple cider in small saucepan over low heat until you''re left with about 1/2 cup. 

1.  Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

1. Make Ahead Instructions: You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
2. Special Tools (affiliate links): Saucepan | Donut Pan | Glass Mixing Bowls | Whisk | Large Zipped-Top Bag | Cooling Rack
3. Apple Pie Spice: Do you have apple pie spice where you live? It’s pretty standard here in the US. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
4. Milk: I usually use buttermilk, but I’ve found that any milk (dairy or nondairy) works pretty well. For a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead.
5. No Donut Pan? Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F (177°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins.
6. Minis: Want to make mini donuts or mini apple cider donut holes in a mini muffin pan? Grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350°F (177°C) for about 8-9 minutes.

Find it online: https://sallysbakingaddiction.com/baked-apple-cider-donuts/

Minestrone - Darla McCraken Serves 6

Saute for 5 min until tender

    2 Tab virgin olive oil

    1 small yellow onion chopped

    2 med carrots, peeled & diced

    2 celery stalks , diced

Add & cook for 1 minute

    1 medium zucchini, diced

    1 cup 1" pieces of green beans (fresh or frozen)

    4 garlic cloves, minced

    2 dried bay leaves

Stir in 

    2 TAB tomato paste

Add & bring to boil

    6 cups chicken broth

    1 28oz can diced tomatoes with juices

    1 14 oz can cannelloni beans , drained & rinsed

    1 cup elbow macaroni

    1 teas dried basil

    1 teas dried thyme

    1/2 teas dried oregano

    Pinch red pepper flakes

    Salt & Pepper to taste

Simmer on low 25-30 min. 

Thai Chicken Coconut Red Curry (with lots of Carrots!)

 This is a hit at my house. It's a pretty quick meal. Everyone at my house loves it!

It comes from www.averiecooks.com

Ingredients 

2 to 3 tablespoons coconut oil, olive oil may be substituted

1 medium/large sweet Vidalia or yellow onion, diced small

1 pound boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

one 13-ounce can coconut milk, I used lite; full-fat will deliver a richer/thicker result

1 to 1 ½ cups shredded carrots

1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

about 3 cups fresh spinach leaves

1 tablespoon lime juice

1 to 2 tablespoons brown sugar, optional and to taste

¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

rice, quinoa, or naan, optional for serving, We like it with broil-toasted naan

Instructions 

To a large skillet, add the oil, soften onion about 5 minutes.

Add the chicken and cook about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. 

Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Evenly sprinkle with the cilantro and serve immediately.

Tacos Ahogados (Drowned Taquitos)

 Ingredients:

3 chicken breasts
3 Bone-in Chicken legs or wings to give flavor
1/2 onion
2 cloves garlic
Salt

1 cup Green Tomatoes
2 Chiles Serrano
1/4 onion
1 clove garlic
4 sprigs cilantro
Salt

Sour cream
Shredded cabbage
Thinly sliced tomatoes
Thinly sliced onions
Shredded cheese
avocado
Sliced radishes

Instructions

1. Bring the Chicken to a boil with 1/2 an onion, 1-2 cloves garlic, salt, then lower heat and let simmer 40 minutes until cooked through.  Cool and shred the chicken, add more salt.

2. In a small pot: boil green tomatoes, chiles serranos until they lose their color (5-10 minutes)
Blend them with onion, garlic, cilantro and salt. 

If everyone has the same spice tolerance, add this salsa to the chicken soup. If not, serve the chicken soup first and stir in the preferred amount of salsa to each bowl. 

Roll and fry the tacos

Serve in a bowl. First cover the tacos with crema, shredded cabbage, tomatoes thinly sliced, onions thinly sliced, shredded cheese, avocado, radishes. Pour soup over them.

Protein Cottage Cheese Waffles

 I learned today that the nutribullet I relegated to my rental can actually do my small batch blending (facepalm). I've only been cursing out my giant blendtech jar for about 3 years...

These were unfortunately not very crispy - a little floppy, but they were yummy and didn't taste like weird protein waffles ;)

Ingredients

2 cups old-fashioned oats
1 tsp baking powder
½ tsp cinnamon
¼ tsp fine sea salt
2 cups whole milk 4% cottage cheese*
6 large eggs
3 tbsp pure maple syrup
1 ½ tsp vanilla extract
optional but recommended: 1 cup fresh or frozen blueberries

Instructions

Heat waffle iron over medium heat.

Blend oats into fine powder using a blender or Nutribullet. Dump into a large mixing bowl. Whisk in baking powder, cinnamon and salt.

Place cottage cheese, eggs, maple syrup, and vanilla in blender

Pour wet mixture into bowl with dry ingredients. Mix with a wooden spoon just until combined. Fold in blueberries is using. (For frozen blueberries, add directly on top of batter versus mixing in so it doesn't turn blue.)

Spray hot waffle iron very well with cooking spray. Pour a little less than 1 cup batter onto belgian waffle iron. Cook for 6 minutes, until golden. Be sure to spray cooking spray well between each batch so waffles don't stick. Place waffles on a wire rack to cool. Serve with fruit, butter, almond butter, and maple syrup!

Taken from https://www.hummusapien.com/high-protein-waffles/

Italian Chicken Pastina Soup -This is amazing!!!

 

Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)

This cozy, comforting Chicken Pastina Soup is also called Italian Nonna's Penicillin soup because it's known to cure just about anything that ails you! It hits the spot on a chilly day, for sure!

Prep Time20minutes mins

Cook Time35minutes mins

Total Time55minutes mins

Course: Main, Soup

Cuisine: Italian, Italian-American

Keyword: Chicken Pastina Soup, Italian Chicken Pastina Soup, Italian Nonna's Penicillin Soup, Italian Penicillin Soup

 

Servings: 10 servings

 

Calories: 142kcal

 

Author: Chris Scheuer

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 large onion diced small
• 1 large shallot finely chopped
• 4 stalks celery diced small
• 1 large yellow bell pepper diced small
• 4 medium cloves garlic minced
• 8 cups low-sodium chicken broth maybe more
• 1 pound carrots diced small
• 1 parmesan rind (optional)
• 1 ½ teaspoons kosher salt more to taste
• ⅓ cup uncooked pastina tiny pasta, double if you like a lot of pasta
• 2½ -3 cups rotisserie or leftover chicken
• grated Parmesan for serving
• finely chopped fresh rosemary and/or fresh thyme leaves

Instructions

• Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.
• Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.
• Remove the parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced veggies and set aside.
• With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.
• ****NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
• Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)
• Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.
• Taste the soup and adjust the seasoning, adding more salt if needed.
• Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!
  
  

Calories: 142kcal | Carbohydrates: 14g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 15mg | Sodium: 471mg | Potassium: 471mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7725IU | Vitamin C: 39mg | Calcium: 41mg | Iron: 1mg

https://thecafesucrefarine.com/italian-chicken-pastina-soup-aka-italian-nonnas-penicilin-soup/

Hot Milk Sponge Cake with Broiled Macadamia Coconut Topping