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.

Breakfast Baked Apple Granola

 I've made this twice in the last week!  A yummy twist on the traditional apple crisp, and a bit easier because the topping doesn't require crumbling or cutting in butter.  The original recipe suggests cooling and enjoying over yogurt.  We ate it warm as a "breakfast crisp" and it was wonderful.  Be careful that the granola topping doesn't burn.  It only took about 35 minutes for the apples to be cooked and bubbly, and the granola topping to be dark brown.

3 pounds of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 cup shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. 

In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

Cinnamon Roll Waffles

 Saturday mornings in our home almost always start with kid cartoons, a big breakfast, and a family game.  At the recommendation from a friend, I made these waffles for our breakfast this past weekend and they were amazing!  Such a simple idea: instead of using syrup, top your waffles with a cinnamon and cream cheese "sauce".  The basic waffle recipe was also very good, and could be paired with any number of toppings.

Waffles

• 1 3/4 cups milk
• 1/2 cup butter cut into pieces
• 2 eggs
• 1 1/2 tsp vanilla
• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt

Cream Cheese topping

• 3/4 cup whipped cream cheese softened
• 3 tbsp sugar
• 1/2 tsp vanilla

Cinnamon Topping

• 1/4 cup brown sugar
• 4 tbsp butter melted
• 2 tsp cinnamon

Instructions

1. Add the milk and butter to a measuring cup and heat in the microwave for 60-90 seconds at high power, until the butter is nearly melted.

2. Pour the milk mixture into a large bowl. Whisk in the eggs and vanilla, until combined.
3. Add the flour, baking powder, and salt, and mix until just combined (small lumps are ok). Let sit 5 minutes. While the batter is resting, preheat a waffle iron and grease if necessary.
4. Pour the batter into the hot waffle iron and cook according the waffle maker's directions. (For my waffle iron, one cup of batter cooked for 4½ minutes was perfect.)
   
   
   To make the cream cheese topping, whisk together the cream cheese, sugar, and vanilla. 
   To make the cinnamon topping, whisk together the brown sugar, butter, and cinnamon. 
   Drizzle the cream cheese topping and the cinnamon topping over the waffles, and enjoy!

Blender Apple Oatmeal Pancakes

Another great blender pancake option!  The changes I made from the original recipe are reflected below.

2 1/2 cups rolled oats

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup unsweetened cashew or almond milk

1 apple, de-stemmed and cut into large chunks (you could also use 1/2 to 1 cup applesauce)

3 Tbsp pure maple syrup

2 eggs

2 tsp apple cider vinegar

1 1/2 tsp vanilla

(I also added about 2 Tbsp of my sourdough starter discard)

Combine everything in your blender and puree on high until the mixture is combined.  Let the batter rest 5-10 minutes to allow the oats to absorb some of the mixture.  If the batter seems to thick, add a splash of milk at a time until the mixture is the consistency you want.

Cook as you would any other pancake!  These cook faster than batter made with flour, so keep an eye on them to flip when you start seeing bubbles on the surface, usually after just a couple minutes.  These were great topped with a dusting of powdered sugar.

Carrot Cake Pancakes

Last week was "pancake week" in our home - pancakes for breakfast every day!!  Inspired by the quinoa pancakes, I tried a few more versions of blender pancakes.  None of them were a disappointment.  I made several changes to this original recipe and told my kids they were "carrot cake pancakes", leaning heavy on the carrot side and light on the "cake" =)


2 cups milk (I always use non-dairy milk in blender pancakes)
2 eggs
1/4 cup soft butter
4 or 5 medium carrots, roughly chopped
4 dates
2 Tbsp honey
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp nutmeg
1/2 - 1 tsp cinnamon (I like a lot of cinnamon, but some might think I overdo it!)

Put everything in a high-power blender (like a Vitamix).  I always make sure the liquid goes in first.    Blend for 1-2 minutes, or until all ingredients are thoroughly mixed.  Let batter sit for a few minutes.  If the mixture seems too think, add a bit of milk and blend until the consistency is "pourable".
Cook like normal pancakes.  I always cook my pancakes in butter - my family likes the "crusty edge" that melted butter gives!

Quinoa Oat Pancakes

I told my family we were going to have breakfast for dinner- hooray!  But when they smelled the quinoa cooking, they skeptically asked, "Are you putting that quinoa in our pancakes?"  I avoided a clear answer as long as possible, then finally turned and gave a resounding, "Yes.  Yes, I am.  You're going to love them."  And I was right!  Much to everyone's surprise (mine included, if I'm honest), we all really liked these pancakes.  The texture was smooth, thanks to my Vitamix, and the flavor was a bit sweet and a little nutty (kind of like me most days!).

1 cup cooked quinoa, cooled
1 cup oats
2 eggs
1 cup milk (I used oat milk)
4 dates or 2 Tbsp brown sugar
2 tsp vanilla
1/2 tsp baking soda
pinch of salt
oil or butter for frying

Combine all ingredients in a food processor or high powered blender and blend until smooth.

Add oil to skillet over medium heat.  Once hot, pour 1/4 cup batter into pan.  Cook until bubbles form and then flip, cooking for about a minute longer.  Serve with your favorite pancake toppings (I really like peanut butter and banana slices), and enjoy!

Chocolate Banana Pancakes

These have been our go-to summer pancakes this year - my kids love them!  I double the recipe because they make great pool-side snacks (if we have any leftover!).  I made several changes from the original recipe found here.  

1/2 cup all-purpose flour

1/2 cup whole wheat flour

3 Tablespoons cocoa powder

1 Tablespoon sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large ripe banana (the riper, the better!)

1 cup buttermilk (make your own by combining one cup milk with 1 Tbsp lemon juice or white vinegar and let sit for 5 minutes)

1 large egg

1 Tablespoon maple syrup

1 teaspoon vanilla extract

1/2 Tablespoon vegetable oil

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt and sugar.

In a small bowl, mash banana. Mix in buttermilk, egg, maple syrup, vanilla and vegetable oil until well combined.

Pour the wet ingredients into dry ingredients and mix until just combined. The mixture should still be pretty lumpy.

Spray a large pan with nonstick cooking spray (or butter!) and set to medium heat. Cook pancakes until bubbles form on the surface and edges are just cooked, about 2 minutes. Flip and cook for an additional minute.

Enjoy!

Blueberry Scones

Smitten Kitchen recipes never fail.  These were a tasty (and somewhat healthy) way to enjoy fresh blueberries.

1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup (150 ml) milk, whole is best here
1 large egg, beaten
1 tablespoon raw (tubinado) or other coarse sugar for finishing

Heat oven to 400°F (205°C). Line a large baking sheet with parchment paper. 

In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if you can get away with it.

Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges, do not fret if the blueberries are now making a mess of the dough; it will all work out in the oven. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.

Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but these were not bad at all on day two, gently rewarmed in the oven before eating. 

If freezing: I like to freeze scones unbaked and usually hold any egg wash until I’m ready to bake them. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer; you’ll only need 2 to 4 minutes extra baking time.

Oatmeal Buttermilk Muffins

These are a pretty basic muffin, but still very good and would pair nicely with any sort of jam or butter you wanted to spread.  I made several changes to the recipe and didn't want to forget what I did, so here is my version from the original recipe found in The Wycliffe International Cookbook.


1 cup sour milk (buttermilk)
1 cup old-fashioned oats
2 eggs, lightly beaten
1/3 cup oil
1 cup flour
1/4 cup brown sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp baking spice (or just plain cinnamon)

In a large bowl, combine oats and buttermilk.  Cover and let soak for one hour.

Preheat oven to 400.

Add eggs and oil to the oat mixture and stir until well mixed.  Add flour, brown sugar, salt, baking powder, baking soda, and spice and stir just until everything is moist.

Fill prepared muffin tin.  Bake for 17-20 minutes.  Tops should be lightly brown.  Enjoy!

Overnight Cinnamon Eggnog French Toast

Happy New Year!  I think this might become a New Year's morning tradition in our home, because who doesn't love starting a new year by eating dessert for breakfast?!  I made several changes that are reflected below.  The original recipe can be found here. 

1 loaf day-old French bread cut into 1” cubes
6 eggs
2 cups eggnog (full fat)
1/2 cup milk (whatever kind you want to use)
1/4 cup pure maple syrup
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt

Brown Sugar Pecan Crumble Topping

1 1/2 cups pecans, chopped

1 Tbsp pure maple syrup

1 tsp vanilla extract

1/2 cup butter, cubed (1 stick)

1/2 cup packed light brown sugar

1/3 cup flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1. Lightly spray a 9x13-inch baking dish with nonstick cooking spray then add French bread cubes.
2. In a large bowl, whisk together all remaining ingredients (not including Crumble topping) then evenly pour over bread cubes. Cover pan and refrigerate overnight.
3. Brown Sugar Pecan Crumble:  Add pecans to a medium bowl and add 1 Tablespoon maple syrup and 1 teaspoon vanilla; toss to evenly coat. Set aside.
4. Add butter, brown sugar, flour, cinnamon, nutmeg and cloves to food processor and pulse until it resembles coarse pebbles (or use a pastry cutter).  Add brown sugar mixture to pecans and toss to evenly combine.
5. Evenly sprinkle Brown Sugar Pecan Crumble over the bread and bake at 350 F degrees for 45-55 minutes, depending on how soft/”eggy” you like it. Serve with fresh berries and/or bananas and lots of coffee!