Baked Apple Cider Donuts

Hi everyone, hope you’ve had an awesome last couple weeks! My mom came to visit which was awesome not only because it’s great to hang out with my mom, but we repainted my bathroom. It has transformed from a gross lemon yellow into a delightful warm light-medium brown. HUGE difference. No longer do I look kind of sickly when I look in the mirror. No longer do I cringe every time I walk by. No longer do I stare at the walls wondering why someone would pick that color and why they did such a crap job of painting it. It’s magical. I’d post a picture but my bathroom is pretty small and it’s hard to get a reasonable one.

In any case, November has flown by and I can’t believe next week is already December. While pretty soon I’ll be making batches of almond roca and heading back to Alaska for Christmas, right now I’m still in full on fall flavor mode: apple and pumpkin. I’ll be making a pumpkin cheesecake for Thanksgiving but this weekend I was feeling apple-y.Baked Apple Cider Donuts {{Baking Bytes}}

I actually came across this recipe a few months ago when it was crazy hot outside, so I filed it away to use at a later date. Fortunately, it comes together very quickly assuming you have all the ingredients on hand which makes it great for making on a whim.

Baked Apple Cider Donuts {{Baking Bytes}}

These donuts are not overwhelmingly apple flavored but it’s definitely there along with the spices. A cinnamon sugar coating pairs nicely for a cozy experience – kick it up a notch by having some hot cider on the side. They are denser than a fried donut, as the bake variety tends to be, but they are definitely lighter than a typical cake. If you don’t have a donut pan, you can bake them in a mini muffin tin as knockoff donut holes.

Run that Thanksgiving 5k (or go for a walk, or whatever) then come home and make a batch of these donuts while you’re prepping for dinner. It’ll be a great snack and won’t take up too much precious oven time. Just make sure you have a few people to help you eat them all.

Baked Apple Cider Donuts {{Baking Bytes}}

Baked Apple Cider Donuts

Adapted from Sally’s Baking Addiction
Makes12+ donuts


1 cup apple cider

2 cups all-purpose flour
1 tsp cinnamon
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt

1 egg (room temp)
1/2 cup sugar
1/2 cup brown sugar (not packed)

1/2 cup buttermilk (room temp)
1 tsp vanilla

1/2 cup sugar
ground cinnamon, to taste


  1. Reduce the cider by pouring it into a small saucepan and simmer over medium heat for 15-20 minutes. Measure out 1/2 cup and let it cool in the fridge while you mix the rest of the batter.
  2. Preheat oven to 350 degrees Fahrenheit. Butter a donut pan (or two) or spray a mini muffin tin with nonstick spray and set aside.
  3. Whisk flour, cinnamon, baking soda, cloves, and salt in a large bowl. Set aside.
  4. In a small bowl, whisk together egg and sugars until completely combined. Mixture will be grainy but consistent in color. Whisk in the buttermilk, vanilla, and reduced 1/2 cup of cider.
  5. Pour the wet mixture into the dry ingredients and mix gently until just combined. Mixture should still be a bit lumpy – don’t over mix!
  6. For donuts: Scoop batter into a large Ziploc bag, snip the tip, and pipe the donut wells 2/3 – 3/4 full. Bake for 10-12 minutes or until a toothpick comes out clean.
  7. For donut holes: Fill mini muffin wells 3/4 full and bake for 9-11 minutes or until a toothpick comes out clean.
  8. Let donuts cool in the pan for about 5 minutes, then remove to a wire rack.
  9. Mix together sugar and ground cinnamon to your preference. One at a time, dip still-warm donuts into the sugar and coat completely.
  10. Serve the same day if possible, but store any leftovers in an airtight container on the counter.


Put the egg in warm water for a few minutes to quickly bring it to room temperature. You can do the same with buttermilk by pouring it into a sealed container first.

Fresh Peach Crisp & Cinnamon Vanilla Ice Cream

As the days start to get shorter, my thoughts turn to those of fall and how I’m probably not quite ready for that. Fortunately the produce section at Costco is still full of summer flavors. I had a flat of peaches to use up and not enough energy for a pie, so a peach crisp seemed in order.

Peach Crisp & Cinnamon Vanilla Ice Cream {{Baking Bytes}}

Peaches and cinnamon are one of my favorite flavor combinations and this crisp is no exception. Fresh peaches complimented by ground cinnamon is difficult to beat and nixing the pie crust makes it easier than pie. With the crispy topping it’s great on its own but being as I’m an a la mode kind of girl, I made a batch of ice cream to go with.

Obviously vanilla is the traditional choice, but on a whim I kicked it up a notch with a teaspoon of cinnamon. Best idea ever! It’s pairs beautifully with the crisp, and I’m sure it would go great with peach pie, rhubarb pie, or any number of other fruit desserts. It’s also delicious by itself for us cinnamon fanatics. I suggest you make a batch to go with your peach crisp – you’ll be glad you did!

Peach Crisp & Cinnamon Vanilla Ice Cream {{Baking Bytes}}

Full disclosure: I thought this crisp turned out a little runny, so if I make it again I’ll probably add another 1/2-1 teaspoon of cornstarch to the peaches before baking. If you try it that way, let me know what you think.

PS – If you’re cringing at the idea of peeling 6 peaches, check out my peach pie post for an easy and fast way to get it done!

Peach Crisp

Adapted from Brown Eyed Baker
Makes 8″x8″ dish


6 peaches (peeled, pitted and sliced)
1/3 cup sugar

1/4 cup butter, melted
1/3 cup brown sugar
3/4 cup flour
1/2 tsp baking powder
1/4 salt

1 Tbsp lemon juice
2 tsp cornstarch
1 tsp ground cinnamon
1/4 tsp salt


  1. Place peaches in a large bowl and gently fold in the sugar. Let stand for about 30 minutes, stirring occasionally.
  2. Meanwhile, make the topping: in a small bowl, whisk together brown sugar, flour, baking powder, and salt until well mixed. Add the butter and mix until completely combined and crumbly. You may want to use your hands. Set aside.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Whisk together lemon juice, corn starch, cinnamon, and salt in a small bowl.
  5. Drain peaches (for at least ten minutes), return to bowl, and stir in lemon juice mixture.
  6. Pour peaches into 8″x8″ glass baking dish, crumble topping over the peaches (pressing lightly to make sure it sticks) and bake for about 40 minutes, or until juices are bubbling and topping is crisp.
  7. Let cool for 15 minutes, or until ready to eat. Serve warm with a scoop of cinnamon vanilla ice cream (below).

Peach Crisp & Cinnamon Vanilla Ice Cream {{Baking Bytes}}

Cinnamon Vanilla Ice Cream

Makes ~6 cups


1 cup sugar
2 cups heavy whipping cream
1 cup half and half (or milk)
1/2 cup egg substitute
1 1/2 tsp vanilla
1/2 – 1 tsp ground cinnamon1


  1. Whisk together all ingredients until completely combined.
  2. Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
  3. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an extra three hours, or overnight.


1 I love cinnamon so I used the full teaspoon. If you’re not as big of a fan, you’d probably prefer a half teaspoon (or somewhere in between).

Cinnamon Sugar Scones

For my first post, I decided to use a recipe I make all the time, a very delicious diet staple. This is somewhat odd because growing up, I never liked scones. They were always hard and dry and far too crumbly to be able to eat properly.

Then I went on exchange to Scotland and was opened to the wonderful world of properly prepared scones. Light, moist, delicious scones.

Also castles. Castles are awesome.

Although I probably sampled two dozen flavors, I usually liked the simple flavors best. So when I was perusing the fabulous blog of Baked Perfection and found these cinnamon sugar scones, I knew they’d be perfect. I almost never make a recipe immediately after reading it because I’m usually missing at least one ingredient, but with these I had them all on hand already. These scones contain only common ingredients (unless for some reason you don’t always have heavy cream on hand…), and are incredibly easy, fast, and delicious.

Assuming you have everything, you can be eating these, in all their cinnamon sugar glory, in a mere half hour. The original recipe includes a drizzled glaze, which I use when I want a sweeter treat, but they are also excellent plain, or spread with melted butter and sprinkled with cinnamon and sugar.

Below is the recipe with basically no modifications because I think it’s perfect as is. Enjoy!

Miniature Cinnamon Sugar Scones

Recipe adapted from Baked Perfection 


2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon

1 1/4 cups whipping cream (heavy cream)


  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or silicon mats.
  2. Whisk together flour, sugar, baking powder, salt, and cinnamon until completely combined.
  3. Pour in whipping cream. Mix or knead by hand, just until combined. Mix will be sticky.
  4. Flour surface. With floured hands, divide dough into two sections and pat into two rounds, each approximately four inches.
  5. Cut each round into 8ths and place on prepared baking sheet sheet.
  6. Bake 9 to 11 minutes. Let cool at least five minutes, then glaze, butter, or enjoy plain.