I LOVE fall.
Every year around this time temperatures begin to drop, rain clouds take over the sky, and I feel awakened from the long summer slumber. I think pale-skinned, freckled-faced Oregonians are the opposite of hibernating animals who slink into the ground as soon as the cold hits. And dark-skinned Egyptians like my husband who thinks I’m crazy for hiding indoors during the hot summer months.
Fall is a very nostalgic time for me as I reflect on past years and old family traditions. Despite my TERRIBLE memory I can string together pieces of my childhood through highlights of this season.
I remember first days of school – how I would be so filled with nerves and excitement I couldn’t sleep the night before. I remember years of Halloweens, going through my mom’s old clothes which had become our dress-up closet and piecing together pirate and scarecrow costumes. And sitting on the counter watching my dad gut a pumpkin and later carving it into a scary jack-o-lantern that would sit outside our doorstep to greet us every afternoon when we came home from school. I remember pumpkin patches and cinnamon donuts, picking apples for apple sauce, a house decorated with mini gourds and dried corn stalks, and raking leaves so that we could mess them all up again.
I hold on tight to my memories of fall.
And yet, somehow, I don’t remember what I was doing last week at this time.
So, as you can see, I am quick to bring out the fall flavors and traditions the minute the Labor Day sun sets. And what better way to begin than with Baked Apple Cider Dougnuts.
- 1 cup powdered sugar
- 2 tbsp apple cider
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
Preheat the oven to 350 degrees Fahrenheit. Generously grease a doughnut pan and set aside.
In a small bowl combine flour, baking powder, baking soda, spices, and salt. In a separate bowl whisk together maple syrup, apple cider, apple sauce, canola oil, and vanilla extract. Add wet ingredients to dry and mix until just combined.
Spoon or pipe batter into the prepared doughnut pan, filling each mold about 3/4 full.
Bake for 8-10 minutes, until doughnuts springs back when gently pressed. Remove from oven and let cool in pan for a few minutes before transferring doughnuts onto a cooling rack to cool completely.
To make glaze, whisk together powdered sugar and apple cider in a small shallow bowl. In a separate bowl, combine ingredients for cinnamon sugar topping.
Once doughnuts have cooled, dip the tops of each doughnut into the glaze. Immediately sprinkle with cinnamon sugar.
Let glaze harden and enjoy!
What are some of your favorite fall traditions? Or favorite fall memories from childhood?
In my freshman year of college I was exposed to The Rocky Horror Picture Show for the first time. That year I went to see the live show three times during the week leading up to Halloween. Ever since then it is tradition that on the first day of October I turn on the soundtrack and sing, dancing around my house until Jason comes home at which point it always seems that the CD mysteriously goes missing for the remainder of the season.
You may also like:
My Darling Vegan Newsletter