Joy in the Kitchen 

Baked Apple Cider
Doughnuts with Cinnamon Maple Glaze

Enjoy apples, natures goodness!

Ingredients
1 + 1/2 cups apple cider
2 tbsp. salted butter, melted
2 tsp. vanilla extract
2 eggs, room temperature
1/4 cup apple butter
1/2 cup dark brown sugar
2 cups all-purpose flour
1+ 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. salt
1 honeycrisp apple, chopped
1 tbsp. cinnamon sugar

Glaze Ingredients
4 tbsp. salted butter
1/3 cup maple syrup
3/4-1 cup powdered sugar
1 tsp. instant coffee
1/2 tsp. cinnamon

Grease a 6 cup doughnut pan or 12 cup muffin pan.
1. Boil apple cider over high heat, simmer 15 mins. Let cool.
Stir together 1/2 cup cider, melted butter, eggs, apple butter, vanilla, brown sugar.
2. Add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.  Toss the apples with cinnamon sugar mixture and then stir apples into the batter.
3. Pour batter into the pans, bake 12-13 minutes until set. Remove and cool 5 minutes.
4. Prepare the glaze over medium heat. Allow butter to brown slightly. Remove from heat and whisk in the maple syrup, powdered sugar, coffee and cinnamon. Drizzle the glaze onto donuts.

Half Baked Harvest



Watermelon Punch

Create a syrup. 
1/2 cup sugar, pinch of salt, chopped basil and hold 2 cups lemonade aside.
Mix in a saucepan on low heat until sugar dissolves. 
Let stand 30 minutes.

Blend chunks of watermelon into a liquid.  Strain watermelon puree and mix with sugar syrup and lemonade.
Serves 8.




 Mimosa Cupcakes

Ingredients
1 box vanilla cake mix
1 1/4 cups champagne, divided
1/3 cup vegetable oil
3 large eggs
2 teaspoon s orange zest
1 cup (2 sticks butter) softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Gold sanding sugar
Orange wedges for garnish

Preheat oven to 350 F.
Combine cake mix with 1 cup of champagne, vegetable oil, eggs and 1 teaspoon orange zest.  Bake according to package directions.  Let cool completely before frosting.

Meanwhile, make Champagne Frosting-
using a hand mixer beat butter until light and fluffy.  Add 3 cups powdered sugar and beat until no lumps remain.  Add remaining 1/4 cup champagne, vanilla, remaining orange zest, pinch of salt and beat until combined.  Add remaining 1 cup powdered sugar and beat until light and fluffy.
Frost cooled cupcakes , garnish with gold sanding sugar and orange wedges.