Sweeting A Bummer Year

What a bummer it is when it’s almost mid-October and you haven’t made it to the apple orchard or the pumpkin patch. And by bummer, we mean the sad fact that for weeks now Apple cider donuts have been calling our name. To cure our craving we’ve decided turn our kitchen into a make shift cider mill and bake up our very own apple cider donuts. All the deliciousness of fall in one tasty little treat. And by one, we mean a dozen. A bakers dozen…wink!

INGREDIENTS

  • 1.5 cups Apple cider
  • 1 Egg White
  • 1/3 cup Granulated sugar
  • 1/3 cup Brown sugar
  • 3 tbsp Butter Unsalted
  • 1/2 cup Almond Milk
  • 1 tsp Vanilla extract
  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
Spiced sugar topping
  • 1 cup Granulated sugar
  • 1.5 tsp Cinnamon powder
  • 1/2 tsp Nutmeg powder
  • 1/2 cup Butter Unsalted, Melted

INSTRUCTIONS

  1. Pour cider in a nonstick saucepan and cover over medium heat until it’s reduced to 1/3 cup. It will become a thick syrup. Keep aside and allow it to cool down.

  2. In a large mixing bowl, add egg white , granulated sugar, brown sugar, butter, almond milk, vanilla extract and mix until smooth. Keep aside.

  3. In another mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and nutmeg.

  4. Dump this dry mixture into the wet mixture, along with the reduced apple cider, and mix until just combined. Don’t over-mix! 

  5. Pour batter in a greased donut pan, filling halfway through.

  6. Bake at 350 degrees F for about 10 minutes or until an inserted toothpick comes out clean. 

  7. Allow the donuts to cool down for 5 minutes at room temperature and then remove from pan.

  8. While the donuts are cooling, mix together sugar, cinnamon, and nutmeg in a wide bowl. 

  9. Brush melted butter all over each donut and roll in the bowl of sugar until fully coated. 

  10. Serve immediately and enjoy!

*recipe inspired by Cake Wiz

Whoopie! It’s Sweet Pumpkin Time!

Whoopie! It’s that glorious time of year again. Fall has officially arrived. Time to put our pumpkin spice to work! Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are just the start to a season of yumminess!

INGREDIENTS

• 3 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1 cup butter-flavored Crisco

• 2 cups packed brown sugar

• 2 egg whites

• 1 teaspoon vanilla extract

• 3/4 cup canned pumpkin

Filling

• Cream Cheese Frosting recipe -see below

• 1/2 cup salted caramel sauce

• 1/2 teaspoon sea salt

• Chopped pecans

•. Heath bits

Directions

1 Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

2 In a large bowl, cream together Crisco and brown sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Beat in the vanilla.

3 Mix in the dry ingredients, alternating with the pumpkin.

4 Drop rounded tablespoons about 2 inches apart on a parchment lined baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.

5 In the meantime, prepare batch of Cream Cheese Frosting recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.

6 Once the cookies are cooled, spread the frosting onto the bottom of half of the cookies, then top with remaining cookies. Roll some of the frosted edges of the cookies in chopped pecans, some in Heath bits, and some in butterscotch chips

7 Store whoopie pies in the refrigerator.

Cream Cheese Frosting

1 packages (8 ounces) cream cheese, softened

3/4 cups unsalted butter, softened

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups confectioner’s sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.

Blend in the vanilla and almond extract. Beat to combine.

Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.

*recipe inspired by Inspired By Charm

Oh Sweet Saturday!

Oh Sweet Saturday!What could be better on a crisp November Saturday day than grabbing coffee with your girlfriends in the morning and baking Pumpkin Poke Cake with your sister in the afternoon? Sounds like the perfect Saturday to us!Pumpkin Poke Cake

Ingredients

 1 box yellow cake mix

 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice

 14 oz. can sweetened condensed milk

 8 oz. tub cool whip

 1/2 bag Heath Bits

 Caramel Sundae Sauce

Instructions

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you’d like a thinner batter (which will yield a slightly fluffier cake).

Pour batter into a well greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.

Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).

Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.

Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Recipe from Something Swanky