One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.
The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.
The apple cider glaze gave them an unexpected tanginess. Tasty and fun.
Yield: 16 rolls
For the Dough:
1 cup (113g) white whole wheat flour
2 cups (240g) unbleached all-purpose flour
1 1/4 teaspoons (8g) fine sea salt
3 tablespoons (32g) potato flour
3 tablespoons (50g) light brown sugar or dark brown sugar, packed
1/2 teaspoon baking soda
2 1/4 teaspoons instant yeast
4 tablespoons (57g) butter, room temperature
1/2 cup (113g) lukewarm milk (I used 2 percent milk)
1/2 cup (113g) lukewarm water
For the Topping:
1/4 cup (4 T) granulated sugar
2 tsp cinnamon
1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
raisins, optional (I omitted them)
For the Glaze:
2 cups apple cider, reduced, optional
2/3 cup (74g) confectioners’ sugar
pinch of fine sea salt
1 T (14g) milk (I used 2 percent milk)
1 T unsalted butter, melted
To Make the Dough:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.
To Make the Topping and Form the Rolls:
Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
In a small bowl, combine the granulated sugar and cinnamon with a whisk.
Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
Sprinkle with raisins, if using, and chopped apple.
Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
Repeat with the remaining balls of dough, raisins, and apple.
Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.
To Make the Glaze & to Finish:
Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
Adjust the consistency of the glaze by adding more milk or more reduced cider.
I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! 😉 We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.
This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.
Yield: One 9-inch cake (about 8 to 10 servings)
8 T (1 stick) salted butter, plus more for pan
1/4 tsp ground allspice
1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
156 g (12 T) white sugar, divided
1/4 teaspoon table salt
2 T apple cider, brandy or Calvados
86 grams (2/3 cup) all-purpose flour, plus more for pan
1 tsp baking powder
2 large eggs
2 tsp pure vanilla extract
vanilla ice cream, for serving, optional
Heat the oven to 375ºF, preferably on convection, with a rack in the middle position.
Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to sauté the apples.
Stir the allspice into the browned butter and set aside.
Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
Gradually whisk in the browned butter.
Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
Add the cooled apples and fold until evenly coated with batter.
Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
Serve with vanilla ice cream, if desired.
Note: Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.
Apple cider doughnuts are one of my favorite autumn treats. A tasty baked version reduces the guilt- a little bit. 😉 This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell.
I made mini-doughnuts and madeleines. I must say that we were surprised by how much we enjoyed the apple cider madeleines which were absolutely amazing with crispy edges. The batter could also be baked in a muffin pan.
Yield: 12 mini-doughnuts and 8 madeleines (or 12 muffins)
For the Batter:
nonstick cooking spray
1 3/4 cup/225 grams all-purpose flour
1 1/4 tsp baking powder
3/4 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
10 T (140 grams) unsalted butter, at room temperature
3/4 cup/165 grams light brown sugar
1/4 cup/50 grams granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup/120 milliliters apple cider
For the Topping:
1/2 cup/100 grams granulated sugar
1 tsp ground cinnamon
6 T unsalted butter
To Make the Doughnuts & Madeleines: (or Muffins)
Heat oven to 350 degrees, preferably on convection.
Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
Beat in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated.
With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (I use a small cookie scoop and fill each well with 3 scoops. You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Spread evenly with an offset spatula.
Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 7 to 9 minutes on convection. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.
To Make the Topping:
While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
Serve immediately, or let cool to room temperature.
I have seen several versions of this seasonal cocktail but I’m not sure if I need to try another one. This one is festive and fabulous. I first tried it on Halloween and now plan to incorporate it into my Thanksgiving weekend menu. Perfect! 🙂
The recipe was adapted from thehealthfulideas.com, contributed by Veronika. I used gold tequila and added maple syrup.
For the Cinnamon-Sugar Rim:
1 tablespoon turbinado sugar
1/4 teaspoon cinnamon
A lime wedge
For the Margarita:
1.5 oz tequila
0.5 oz Cointreau
0.5 oz freshly squeezed lime juice, or more, to taste
2 oz apple cider
0.5 oz (1 T) pure maple syrup
small dash cinnamon, optional
1-2 dashes orange bitters
apple and/or lime slices, for garnish, optional
To Make the Rim:
Combine the turbinado sugar and cinnamon on a small plate.
Run a lime wedge around the rim of your glass and dip it in the sugar. Set aside.
To Make the Margarita:
Combine all ingredients in a cocktail shaker, add a handful of ice, and shake for 10-15 seconds until it’s very cold to touch.
Pour into a margarita glass (or another glass of choice) over ice.
Garnish with an apple and/or lime slice, if desired, and enjoy!
These muffins were incredibly moist, tender, and delicious. Perfect for a special autumn breakfast. 🙂 I divided the batter between standard muffin and mini-muffin pans. Mini-muffins are such a perfect after school or lunch box snack.
The recipe was adapted from The View from Great Island.com. I incorporated whole wheat pastry flour and halved the amount of cinnamon-sugar topping. Amazing!
Yield: 20 standard muffins or 15 standard muffins plus 24 mini-muffins
1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1 cup rolled oats (or 1 cup oat flour)
1 1/2 cups granulated sugar
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
1 cup apple cider
3/4 cup applesauce or apple butter
3/4 cup vegetable oil (corn, canola, safflower)
3 large eggs, room temperature
2 tsp vanilla extract
3 T unsalted butter, melted
1/2 cup granulated sugar
1 tsp cinnamon
Preheat oven to 350 degrees F, preferably on convection.
Lightly butter muffins pans or coat with cooking oil spray. (I used standard and mini-muffin pans.)
Place the rolled oats in the bowl of a food processor and process until the oats resemble flour. (Alternatively, use oat flour.)
Whisk the dry ingredients together to combine.
In a separate bowl, whisk the wet ingredients together.
Add the wet ingredients to the dry and whisk until just combined, being careful not to over mix.
Scoop the batter into the muffin cups and bake for about 19 minutes for standard muffins or about 10 minutes for mini-muffins.
Meanwhile, whisk the sugar and cinnamon together for the topping.
Let the muffins cool for about 5 to 10 minutes, then remove from the pan.
Brush the muffin tops with melted butter, then roll in the cinnamon sugar to coat really well. If necessary, coat twice to get a good coverage.
Note: Muffins keep at room temperature in a sealed container for up to 3 days.
I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.
This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.
Yield: Serves 6 to 8
For the Pulled Chicken:
1 cup apple cider
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 garlic cloves, finely grated
freshly ground black pepper
3 pounds boneless, skinless, chicken thighs (about 8 to 10)
potato sandwich rolls, split, toasted if desired, for serving
slaw (recipe below), for serving
For the Slaw:
1/3 cup mayonnaise
3 T apple cider vinegar
3/4 tsp celery seeds
12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
1 large Ruby Frost or Granny Smith apple, cored and julienned
1 very firm Anjou or Bartlett pear, cored and juilienned
freshly ground black pepper
To Make the Chicken:
In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
Add the chicken thighs and mix well.
Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.
To Make the Slaw:
In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
Season with salt and pepper and mix.
Chill until ready to serve.
Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.
Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
I had my first apple-cider doughnut this past fall at a beautiful farm on the East end of Long Island. It was freshly made, hot, and delicious. Naturally, this recipe caught my eye. It is a giant version of fabulousness- even incorporating whole wheat flour and olive oil.
This cake was magnificent. I will make it again in the fall, although I think it is truly season-less. The olive oil and applesauce made it incredibly moist as well. This recipe was adapted from A New Way to Bake, via Martha Stewart Living. I reduced the baking temperature because my Bundt pan has a dark non-stick coating. I also reduced the amount of cinnamon sugar topping. We enjoyed it with a scoop of vanilla ice cream.
Yield: One 10-inch Bundt Cake
For the Cake:
room temperature unsalted butter, or melted butter, for the pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups natural cane sugar or granulated sugar
1 cup fresh apple cider
3/4 cup extra-virgin olive oil
3/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
3 large eggs, room temperature
vanilla ice cream or freshly whipped cream, for serving, optional
For the Topping:
2 T natural cane sugar or granulated sugar
1/4 tsp ground cinnamon
2 tablespoons unsalted butter, melted
Preheat oven to 325 degrees if using a dark pan, or 350 degrees in a standard pan, preferably on convection.
Butter and flour a 12-cup Bundt pan. (This step in incredibly important in a Bundt pan- make sure all of the crevices are coated.)
In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt.
In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
Meanwhile, mix together 2 T sugar and 1/4 teaspoon cinnamon.
Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar.
Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.