Tag: baking

Apple Cider Donuts

It’s that time of year, time to pick some apples! I love to bake, and found a great recipe in the New York times by Erin Jean McDowell for baked apple cider donuts. Sometimes I find it difficult to get hold of a recipe from them, as they constantly want me to subscribe, lol. However, this time I was able to get this recipe with no problem. Hope you enjoy it. Here it is:

What you’ll need:

  • 1 ¾ cup/225 grams all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature
  • ¾ cup/165 grams light brown sugar
  • ¾ cup/150 grams granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup/120 milliliters apple cider

    Preheat oven to 350°. Whisk together flour, baking powder, salt, 1 tsp cinnamon and nutmeg; Set aside.

I also added in some Pea Protein -shhh!

In another bowl, mix together 10 tablespoons butter, 1/4 cup white sugar and all of the brown sugar. Mix on medium speed for 3-4 minutes, until light and fluffy.

Add the eggs, one at a time. Be sure to mix thoroughly between each addition.

Add in your vanilla extract.

Add the flour mixture and small increments, being sure to combine thoroughly without over mixing.

While the mixer is running, pour the apple cider into the batter in a slow stream. 

Brush your donut pan lightly with a neutral oil.

Use the easy accent decorator to fill the donut wells.

Bake for 8-10 minutes, or until donut springs back when touched and cake tester comes out clean when inserted.

Cool for 10 minutes, then remove from pan and cool 10 minutes more.

Mix the remainder of granulated sugar with the remaining cinnamon, whisk well.

Melt the rest of the butter in one of the coating trays. Place cinnamon sugar in another coating tray. Dip each donut first into the melted butter, then into the cinnamon sugar.

All done! Please let me know if you try this recipe, and what, if anything, you would add or change.

If you have any left, you can freeze them for a couple of months, or store in an airtight container for up to 4 days.
My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Link: https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts

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Chocolate Chip Mini-Muffins, aka my addiction to Sally’s Baking Addiction

Moist, delicious chocolate chip muffins that are also good for you? Yes, please!


My goal with this blog is to share the recipes and food bloggers that help me to look like I’m a great cook. Sally’s Baking Addiction is in my list of top 10 favorite food bloggers, and definitely the best for any of your baking needs!


I found her a couple of years ago, when I wanted to make my father-in-law something special, and I was searching around the internet and came across her blog. I love that she is self-taught, also how well she explains the different methods of baking, measuring in an easy to understand way. Please check her out, the information there is so helpful, anyone can leave there with the basic knowledge that you need in order to be a successful baker at any level.


Baking really wasn’t my thing, I love to make meals, dinner especially. With Sally’s blog however, I have found great success and so many recipes, and I’m sure you will, too!


Please check out my video of Sally’s chocolate chip muffins below. You can make them any size, and I will provide the link for the full recipe here, so this way you can check out her blog. 


The only difference that I made was to add my Enrichables Pea Protein to the muffins. You absolutely cannot taste it, and it adds 3 grams of protein per scoop! I add this to everything, from macaroni and cheese, sauce, chili, muffins and smoothies. Even the pickiest eater can’t taste it, and there are a lot of picky eaters in my house!


Here is a link to the protein: https://www.pamperedchef.com/pws/marianielsen/shop/100435?sharedByConsultant=860094

Here is a link to Sally’s amazing chocolate chip muffins: https://sallysbakingaddiction.com/bakery-style-chocolate-chip-muffins/#tasty-recipes-67365-jump-target

Finally, here is my video. I am using an app that is new to me, I am hoping this looks okay.


Enjoy!

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