Falling for Autumn

Apple Blondies

 

Happy Thanksgiving week everyone! I hope you are all enjoying the end of the fall season and those wonderful sales. 
I found this recipe awhile back and was quite intrigued by the original recipe name, which was 'Apple Brownies'. I was relieved to find out that they did not contain chocolate in any shape or form. Can you imagine how yucky baked apples in a chocolate brownie would, bleh! So, as not to throw any of you off I changed the name to 'Apple Blondies', even though they don't contain white chocolate I find that it still sounds better than an apple brownie. This recipe is quite simple and easy to make and great for those last minute Thanksgiving desserts. I can guarantee you everyone will love them! Happy gobbling :) 

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Ingredients

1 cup unsalted butter, melted

1 2/3 cup granulated  sugar

2 eggs

1 tsp. white vanilla extract (for a stronger vanilla flavor) or pure vanilla extract

3 cups granny smith apples (about 2-3), peeled, cored and chopped

1/2 cup chopped walnut (optional)

2 cups flour

2 tsp. cinnamon

1/3 tsp. nutmeg

1 teaspoon baking soda

1 tsp. baking powder

1/2 tsp. table salt

Ready, set, BAKE!

1. Preheat oven to 350ºF ( 170ºC) and grease a 9 x 13 inch pan.

2. In large bowl, beat butter until smooth, then add in the sugar, eggs and vanilla; still until combined. Fold in the apple chunks and walnuts if using.

3. In a seperate medium bowl, sift together flour, cinnamon, nutmeg, baking soda, baking powder and salt, and cinnamon. Fold into apple mixture.

4. Pour batter into prepared pan. 

5. Bake for 45-50 minutes or until toothpick inserted comes out clean with a few crumbs attached. The top will have subtle cracks.

6. Let your blondies cool before cutting them and gobbling (get it? Turkeys gobble) them up!

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Apple Cider Donut Holes

Autumn has officially fallen over France!  So in the spirit of the holidays I decided to finally try my luck at making donuts, or donut holes as my attempt at making the circular shape failed. I am quite proud at how good the came out, I was honestly expecting not even being able to fry them properly but I prevailed! Unfortunately, they didn't last even four days because they were so incredibly delicious, so I will just have to remake them I guess!

Side note: If you are interested in seeing what I have been liking this Autumn check out my Pinterest.

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Ingredients

1 cup granulated sugar

5 tbsp. unsalted butter, room temperature

2 large eggs, room temperature

3 1/2 cups all-purpose flour, plus extra for work surface

1 1/4 tsp. table salt

2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/2 cup buttermilk (or you can make your own: 1/2 cup 2% milk + 1/2 tsp. lemon juice, let sit for 5-10mins.)

1/3 cup apple cider or boiled apple cider (if you want a stronger flavor) 

1 tbsp. vanilla extract

Canola or safflower oil (for frying)

Cinnamon sugar (1-1/2 cups sugar mixed with 3 tablespoons ground cinnamon) or confectioners' sugar

Ready, set, FRY!

In a large bowl, beat together sugar and butter until mixture is pale and fluffy. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.

Pour buttermilk, apple cider, and vanilla into butter mixture; mix until combined. Add flour mixture and combine gently just until fully moistened.

Cover the dough and place in the freezer for 10-13 minutes or until it has firmed up just a bit. In the meantime,  in a dutch oven or large pot heat 2-inches of oil to 370° or until you notice bubbles forming. Prepare 3-4 plates: one lightly floured, one with cinnamon-sugar topping and powdered sugar (this is where your 4th plate comes in handy) and one with two paper towels. 

Once your dough has slightly firmed up, begin by lightly dusting your hands with flour. Take about a tablespoon of dough and roll it into a ball, repeat with remaining dough. Test the oil with a small amount of dough to check if it is at the right temperature for frying, you will know that the oil is ready if it starts to bubble around the dough. 
Fry the donut holes until golden brown or until a toothpick inserted comes out clean. Take care not to let your oil get too hot, if not the donut holes will burn on the outside and be raw on the inside. Place the fried donut holes onto your plate with the paper towel and allow them to become cool enough to handle, then coat them with the prepared cinnamon/sugar or powdered sugar; repeat with remaining donut holes. Enjoy!

note: I personally prefered mine the second day just because they got softer and more donut like, but they were still amazing on the first day!
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