I am a seasons girl.
I talk a big talk of dreams of living in Southern California or even in the Carolina’s or Texas…
But, I love all seasons… hard.
I love snowy, slow days in the winter cuddled by the fire with a soup simmering on the stove top. I love that first day that shows a hint of spring and it feels like everything has come back to life. I love summer’s heat and garden abundance. And, I love fall.
I love the changing colors. Football season. Sweaters and scarves. I love the first pot of chili and trading flip flops for boots.
But, one of my favorite things about fall– particularly early fall- is the arrival of cool mornings.
Sometimes in the summer, the mornings are just sticky and being outside is the last place you want to be by 8 AM.
But, in the early fall, I love to start my day on the patio in an over-sized sweater, rocking bedhead, and clutching a warm latte as I ease into the day.
The slow, coziness of it all is so sweet.
… So, of course, I need something sweet and very “fall” to with it all. And, what goes great with lattes and good vibes? Donuts.
Every year, to welcome fall, I head to the apple orchard that is literally right around the corner from my house, Farlow Orchard.
It’s family run and one of the oldest orchards in the state of Indiana. To help preserve the integrity of the orchard, the family picks the apples for customers who can visit their small store front and get some of the freshest apples around.
My favorite variety of apple is Cortland and I always grab at least a peck for snacking, preserving and baking. This year, I ran by for a quick workday break and got my apples and a gallon of cider.
Cider always makes me feel like “back to school” time as kid.
My mom would make (non-alcoholic…) wassail or just heat up some cider with a bit of cinnamon and I would take a warm mug of it with me for the walk to the bus stop on cool mornings in grade school. I loved the spiciness and warmth. It literally tasted like the season of fall in a cup and even just the thought of the flavors takes me back to those cool mornings.
And, those flavors- apples, cinnamon, nutmeg, ginger- served as inspiration for these perfectly fall donuts.
The donuts are baked, making it a no fuss production and easy enough to bake as kids run off to school or for slow Saturday mornings at home. (And, hey, they are baked- not fried- so no regrets. Right?)
The sugar and spice topping glitters; yet, melts into the just baked cake.
And, your [pumpkin spice] latte.
… oh, but have you tried Starbucks new Chili Mocha? Do. You won’t regret that either!
- 2 cups flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1 teaspoon salt
- 1/2 cup apple cider
- 1/4 cup milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 3 tablespoons butter, melted
- Preheat the oven to 325 degrees.
- Grease donut pan.
- In a large bowl, mix together the flou, sugar, baking powder, spiced and salt.
- Stir in the cider, milk, beaten eggs, vanilla and melted butter. Beat together until well blended.
- Fill donut pan until each donut space is 3/4 full. Bake for 12 minutes or until the donut springs back when touched.
- Allow to cool a bit before removing the donuts from the pan.
- In a bowl or on a plate, mix together the sugar, brown sugar and cinnamon.
- Brush the top of each donut with the melted butter and then gently press into sugar mixture to evenly coat the top.
- Best served right away.
I didn’t even know Starbucks had a chili mocha! Raspberry mocha is my favorite, but I’ll definitely have to try it. But now I’m going to go out an buy a donut pan so I can make these!
I am so going to make this recipe. Apples and pumpkins are best used in “Fall Foods.” In a weak or so we will be starting harvest, and then I can add the smell of corn drying in the bin to my list of heavenly things experienced on the farm.