Category: Desserts
Baked Apple Cider Doughnuts
| September 25, 2011 | Filled under Breakfast, Cake and Pastry, Desserts, Fall |
Fall is officially here, which means one thing – it’s time for apple cider doughnuts! These doughnuts are one of my absolute favorite fall traditions. They’re light and airy and bursting with the warm flavors of cinnamon and nutmeg and the sweetness of perfectly ripe apples. At my favorite orchard, it’s not uncommon for the wait for freshly fried doughnuts to be over half an hour long. Luckily, they’re easy (and healthier!) to make at home – and you don’t need any special equipment. (Although if you read to the end, you’ll find a nice giveaway waiting for you.)
I keep seeing recipes for baked doughnuts that require a special “doughnut pan.” Sure, a pan makes a pretty, even, and smooth finished product – but it also takes up valuable space in the kitchen! No thanks. My freeform doughnuts might not be as pretty as the ones baked in a pan, but they taste the same. Just make sure to flour your work surface liberally; the dough is very soft and had a tendency to stick. Read More
Gingersnap S’mores from The Cookiepedia
| September 11, 2011 | Filled under Cake and Pastry, Desserts, Fall, Indulge, Reviews, Winter |
It’s no secret that I love cookies. Ever since I was kid, they’ve been my favorite dessert (okay, they might be ties with ice cream as my favorite). Mom had an old cookbook devoted entirely to cookies that was always fun to look through. Every holiday season, we’d pull it out and decide what we wanted to make – they were all good. Unfortunately that book is long out of print (she got it at a yard sale, and it looked pretty old even then). So you can imagine my excitement when I found out that a new cookie-themed cookbook was coming out, right in time for cool autumn nights that call for fresh from the oven cookies.
The Cookiepedia, by Stacy Adimando definitely doesn’t disappoint. First off, the book is adorable! From it’s brown paper bag cover to the bright colors and cute illustrations to the spiral binding that lays flat on the counter, this book is really nicely put together. Read More
Gingersnap S’mores
Prep Time: 10 minutes
Total Time: 1 hour
On their own, these gingersnaps are crispy, spicy, and reminiscent of graham crackers. They’re softer than the store-bought snaps, and so much better. Sandwiched with marshmallow fluff and sipped in chocolate, they’re the perfect treat to usher in the cooler weather. Unbaked dough keeps well in the refrigerator and can be frozen.
Recipe from The Cookiepedia is reprinted with permission from the publisher.
Ingredients
- 3 cups All Purpose Flour
- 2-1/2 teaspoons Baking Soda
- 1-1/2 teaspoons Ground Ginger
- 1 teaspoon Cinnamon
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Salt
- 1 cup unsalted Butter, at oom temperature
- 1/4 cup Sugar
- 1/4 cup Light Brown Sugar
- 1 Egg
- 1/3 cup Molasses
Preparation
- Sift flour, baking soda, spices, and salt into a bowl and set it aside.
- Cream the butter and sugars on medium spee for several minutes until smooth, light, and fluffy.
- Beat in the egg, then molasses, and mix again. The dough will start turning a lovely brown color.
- Mix in the flour mixture one-third at a time. Turn out the dough on a lightly floured surface. Roll the dough into two 9-inch logs. Wrap in foil and refrigerate for at least 30 minutes, or until firm enough to slice.
- Grease several cookie sheets. Using a sharp knife, cut sliced 1/4 to 3/8 inch thick. Place on cookie sheet and sprinkle the tops with additional sugar.
- Bake at 350F for 6 to 10 minutes, until set but not browned. Cool sheets for a few minutes before moving cookies to a wire rack.
- Once cooled, sandwich two gingersnaps with a small dollop of marshmallow fluff. Dip in melted chocolate that has been cooled slightly.
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