Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Another home run from Half-Baked Harvest.  The flavors in these doughnuts harken back to Autumn, but I'd make them year-round simply because of the glaze - amazing!

• 1 1/2 cups apple cider
• 2 tablespoons salted butter, melted
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup apple butter
• 1/2 cup packed dark brown sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1 honeycrisp apple, chopped (about 1/2 cup)
• 1 tablespoon cinnamon sugar

Brown Butter Cinnamon Maple Glaze 

• 4 tablespoons salted butter
• 1/3 cup maple syrup
• 3/4-1 cup powdered sugar
• 1 teaspoon instant coffee
• 1/2 teaspoon cinnamon

Instructions

• Preheat the oven to 350° F. Grease a 6-cup doughnut pan or 12-cup muffin pan with melted butter

  2. Bring the apple cider to a boil over high heat. Reduce the heat and simmer 10-15 minutes or until reduced to about 1/2 cup. Remove from the heat. Let cool.

  3. In a large mixing bowl, stir together 1/2 cup boiled cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, mix until just combined. Toss the apples with the cinnamon sugar mix, then stir the apples into the batter.

  4. Divide the batter evenly among the prepared pan, filling 1/2-2/3 the way full. Bake 12-13 minutes, until just set. Remove and let cool 5 minutes, then run a knife around the edges to release and invert the pan. 

  5. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown slightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze. Highly recommend eating a few of these warm.

Crispy Gnocchi with Burst Tomatoes and Mozzarella

Upon our first bites, this immediately became a Payne Family favorite.  We already love gnocchi, but this was a new and simple way to enjoy the little potato pasta.  Pan-fried gnocchi is crispy and chewy, broiled briefly in a thick tomato-rich sauce with lots of cheese?  Yes, please!

2 Tbsp EVOO, plus more as needed

2 (12-18oz) packages shelf-stable or refrigerated potato gnocchi

1/4 cup unsalted butter

4 garlic cloves, thinly sliced

1/4 tsp red-pepper flakes, plus more for serving

salt and black pepper

2 pints small tomatoes, such as cherry, grape or Sungold

1/4 cup thinly sliced or torn basil leaves (optional), plus more for serving

8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces

1. Heat the broiler with a rack about 6 inches from the heat source.
2. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
3. Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
4. Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.

  

Sheet Pan Greek Garlic Butter Chicken and Potatoes

Any recipe from Half-Baked Harvest is sure to be delicious.  This dinner-on-a-pan did not disappoint!  Serve with a loaf of crusty bread and simple salad.

• 1 pound baby potatoes, halved
• 4 tablespoons plus 1/3 cup extra virgin olive oil
• kosher salt and black pepper
• 2 lemons, 1 halved, and 1 sliced
• 6 chicken thighs or breasts (use similar sizes for even cooking)
• 2 tablespoons dried oregano
• 1 tablespoon smoked or regular paprika
• 1 shallot, chopped
• red pepper flakes
• 6-8 garlic cloves, lightly smashed
• 2 cups mixed fresh parsley, oregano, and dill, chopped (I used one TBSP dried of each)
• kosher salt and black pepper
• 1 medium yellow onion, sliced
• 6-8 ounces feta cheese, cubed
• 4 tablespoons salted butter, sliced into pieces
• 2 tablespoons red wine vinegar
• 1-2 pepperoncini, chopped
• 3/4 cup Greek olive mix, or green olives, torn 

Instructions

• Preheat oven to 425° F. 

  2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. 

  3. In a bowl, toss together 2 tablespoons olive oil, the chicken, dried oregano, paprika, shallot, salt, pepper, and chili flakes. 

  4. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the onions, garlic, and lemon slices around the chicken. Add 1 slice of butter to each piece of chicken. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through.

  5. To make the dressing. Combine the remaining 1/3 cup olive oil, red wine vinegar, herbs, pepperoncinis, and olives.

  6. Remove the charred lemon slices and garlic cloves from the baking sheet. Finely chop the lemon slices, rind and all, discarding any seeds. Add half of the lemon to the dressing. Chop/mash the garlic into a paste, stir the garlic into the dressing. Season with red pepper and salt. Taste adding more of the lemon as desired.

  7. Break the feta over the chicken, then add the dressing. Top with fresh herbs. Eat and enjoy!