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Before I begin my usual selfish ramble about how wonderful food is I need to thank Diana of Diana’s Desserts for this incredible apple cider baked donut recipe. I’ve seen the term “Apple Cider Doughnuts” wafting about food blogs like crazy as of late but after some investigation I’ve found most of them seem to stem from this recipe. So thank you, Diana, this recipe is amazingly delicious for something so simple (and since I busted my handmixer the other day this recipe was an absolutely blessing to my unfortunate circumstance).

I’ve added my own garnishes to these lovelies (because what’s the fun in cooking straight from a recipe?); my simple apple cider glaze and apple bark. It’s important to use a good quality apple cider here as it is the only wetting agent for the glaze (so if you were considering using Strongbow kindly close this browser now :)). And as for my apple bark – this was a complete(ly successful) afterthought that went down a treat providing a welcomed crunchy tang.  You may want to organise this a few hours prior to baking your goods as it will need around 3 hours in the oven.

As you can see I’ve used donut pans, mini donut pans and a baby cupcake tin so in the spirit of concise headings I’ve umbrella’d these delicious gems under “baked goods”. This recipe does not discriminate against shape!



Apple cider baked goods (from Diana’s Desserts)

2 cups plain flour

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 egg

2/3 cup packed brown sugar

1/2 cup apple sauce

1/3 cup maple syrup (or maple flavoured syrup)

1/3 cup good quality apple cider

1/3 cup vanilla yoghurt

3 tbsp vegetable oil


Apple cider glaze

1 cup icing sugar mixture

1/2 tsp cinnamon

1/4 cup good quality apple cider


Apple bark

1 apple

springkling of cinnamon

For the apple cider baked goods

1. Preheat oven 180°C.

2. In a large bowl combine flour, baking powder, salt and cinnamon.

3. In another bowl combine wet ingredients; beaten egg, brown sugar, apple sauce, maple syrup, apple cider, yoghurt and vegetable oil. Give them a quick whisk then add your bowl of dry ingredients. Whisk until just combined.

4. Divide your mixture between pans/tins of your choosing. For a donut pan bake for 10 minutes, for mini donuts and baby cupcakes bake for 5-7 minutes or until the tops spring back when touched.

5. After 5 minutes transfer to a wire rack and allow to cool completely.

For the apple glaze

1. Combine icing sugar, cinnamon and cider in a small bowl and stir well to remove any lumps.

For the apple bark (do this the morning before)

1. With a sharp vegetable peeler peel thin strips of apple, including the skins, and place on a baking tray. Sprinkle with cinnamon.

2. Bake in a cool oven (around 80-100°C) until completely dried, between 2 -3 hours. (If you are doing this day before you may need to re-crisp your apple bark for half an hour before assembling). Once dried, the apple skins will shrink and curl like little twigs. The apple strips will look like leaves.

For the assembly

1. Hold your baked good up-side-down and dip into the glaze. Shake of any excess and place back on the wire rack. Take a piece of apple bark and place on baked good while the glaze is still wet so it stays in place once dried. Continue with the rest of your donuts and baby cupcakes.

Bring these along to any dinner party and they will be very, very well received.

Trust me; I know from experience.

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Around this time last year I was caught in a terrible rut. Within the same week I had lost my job, endured a drastic rent increase and had spent the last of my $$$ on three large bills. Devastated after the news of my impending unemployment I was determined to eat something that wasn’t mi-goreng – in my fridge and pantry I found a small piece of cheese, a can of mex-beans an ex-housemate had left behind months prior, half a packet of stale doritoes from a party way-back-when and a very, very sad looking eggplant. I was determined to make light of this situation.

This is not a pretty dish, mainly since it’s doused in cheese, but it takes me back to a time where I was able to make do with the little I had. This is a re-worked version of this humble conglomerate of stale, kitchen staples from my kitchen of July 2010.


1 eggplant, cut into small cubes

1 can cannellini beans

1 tbs ground corriander seeds

2 tbs olive oil

1 bag unflavoured corn chips


1 cup roughly chopped cheese(s) of your choosing

1/2 cup milk

1 tbs flour

salt + pepper

1. Cut your eggplant into small cubes while heating olive oil in a large pan. Scatter eggplant pieces and stir until beginning to soften – around 5-10 minutes.

2. Introduce your can of cannellini beans along with the ground corriander seeds. (I’m going easy on the spice to make way for the cheese sauce, however, if you have no intention of using cheese then by all means go to town with the corriander; this and eggplant is a match made in heaven.) Lid your pan and turn down the heat allowing the flavours infuse and for your eggplant and beans to soften moreso.

3. Meanwhile, transfer your cheese, milk and flour to a small pot over heat. (The cheese you use is completely up to you; today the objects of my dairy affection were a local gorgonzola, a regular cheddar and some baby bocconcini to mellow out the sauce.) Do not allow to boil but continue to warm and stir until the cheese pieces have entirely melted. Be sure to season to taste.

4. Plate up! In a bowl or plate layer your corn chips, then the eggplant + cannellini beans and generously top with your delicious cheese sauce. Feel free to further top with anything you like; I threw some shallots on top as a vague attempt to eat some greenery (pathetic, I know).

Enjoy with friends or even by yourself whilst watching that episode of Masterchef you missed the night before.

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HELLO! And thanks for visiting my fresh new blog. Unfortunately my first post may be a slight letdown due to an absence of recipe however I would like to share some photos of a recent experiment. BEER MARSHMALLOWS. What? YES! A delicious snack food combined a with delicious alcoholic beverage? Truly match made in heaven.

Have you ever seen a slab of marshmallow? It’s surely a sight to behold, a sluggish rectangular blob vaguely resembling airy tofu. But sticky and gross.

But it’s funny what some knife work, melted chocolate and salted nuts can do.

If you too would like to create your very own drunken mallow army then stay tuned! In this instance I used Young’s Double Chocolate Stout however since these were covered in chocolate… see where I’m getting at? Once I match the perfect beer to this concoction the recipe will be posted ASAP. Oh, err, and remind me to remind you of the dangers of applying carbonated alcohol to heat. HOORAY FOR LEARNING BY DOING!

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