After a healthy round of bottomless mimosas on Saturday, I convinced Brofriend to go to my favorite store, Sur La Table. His grousing quickly turned into excitement as we wandered around looking at grills, cocktail tools and baking items. I was on the mission for a donut pan, for no particular reason other than the idea of being able to make donuts really appeals to me.
With autumn only a week away and my flight to New York(!) on Friday, I thought what better way to break in my new pan than with these:
Baked (Big) Apple Donuts
(Adapted from One Hungry Mama)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 teaspoon ground cloves
3/4 cup sugar
3/4 cup vegetable oil
3/4 cup peeled, grated apple
1. Preheat oven to 350 degrees. Coat a non-stick donut pan with butter; set aside. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and cloves; set aside.
2. In a small, separate bowl, whisk together sugar and eggs until smooth. Slowly whisk in oil until well combined.
3. Add wet ingredients to dry and mix until just combined. Add apple, along with any juice that’s accumulated, to the batter and mix until thoroughly incorporated. Spoon batter into prepped donut pan, filling each well 3/4 full. Bake for 15 minutes. Remove from oven and allow to cool in pan for 2 minutes before inverting onto a wire rack to cool completely. Repeat process until all the batter is gone.
I served half with a cinnamon sugar topping and the other half with a pumpkin-spice glaze.
”A party without cake is really just a meeting.”
- Julia Child
Everyone has at least one of those friends that is wildly creative and a master of the crafts. (un)Fortunately for me, I have several. I really appreciate those who can knit, crochet, quilt, scrap and create fanciful trinkets out of whatever they have.
I’m impatient. The only thing I think I’m slightly competent in is cooking, baking and drink making. All which I was invited to do at my friend Bri’s.
To paint a quick picture: Bri is essentially a mix of Miss. Honey from Matilda and Belle from Beauty and the Beast. Her apartment, is delicate, feminine and precious all the way from her living room to the adorably vintage kitchen. Quite the opposite of my bro-infested cottage.
Her youngest sister is turning 19 and loves Harry Potter, so Bri invited me to come over and help bake the Harry Potter Birthday Cake and Butterbeer Cupcakes.
Oh, and to make drinks.
I understood the Butterbeer reference, but wasn’t sure what “the” Harry Potter Birthday Cake was. In a slightly exasperated tone, Bri jogged my memory to the first time Harry met Hagrid on that dark and stormy night. He brought a crudely made birthday cake for Harry.
"Anyway — Harry, a very happy birthday to yeh. Got summat fer yeh here — I mighta sat on it at some point, but it’ll taste all right."
But, first the drinks. To recreate the dark and stormy night Harry received the cake, I made us each….a Dark and Stormy!
In a tall glass, combine:
3 ounces Mount Gay Rum
5 ounces ginger beer
1 Lime wedge (optional)