By Chandler Friend
Halloween is just about here — but that doesn’t mean you can’t continue to create delicious fall treats for your family and friends. After all, Thanksgiving is just around the corner, and several weeks of fall remain. Below, you’ll find some scary good, mouth-watering recipes from the kitchen of Chandler Friend.
Apple Cider Donuts
- ¾ cup apple cider
- 3 tablespoons butter, softened
- ½ cup light brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 whole egg plus 1 egg yolk
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- pinch nutmeg
- ½ tablespoon cinnamon
- 5 tablespoons sugar
- 3 cups vegetable oil
- In a small saucepan over medium heat, cook cider until reduced by almost ⅓. You should end up with about ½ cup of reduced apple cider. This takes about 5-10 minutes.
- Meanwhile, add butter and both sugars to a stand mixer with the paddle attachment. Cream butter and sugar for 4 minutes until fluffy.
- Add in vanilla and whole egg plus egg yolk. Mix to combine.
- In a large bowl, combine the dry ingredients: flour, baking powder, salt, ⅛ teaspoon cinnamon, and a pinch of nutmeg. Set aside.
- Combine the ½ tablespoon cinnamon and 5 tablespoons sugar in a small bowl to coat your doughnuts. Set aside.
- Add the dry ingredients to the wet ingredients in two parts. Mix slowly, making sure to scrape the sides. Do not over-mix. This should take about a minute to combine.
- Place dough in the refrigerator for 10 minutes to firm up. If dough is still pretty sticky and you are not able to handle it, add a bit more flour.
- Roll out dough on a floured surface.
- Cut out doughnuts with a lightly floured doughnut cutter or a biscuit cutter (2½ or 3 inches). Cut out the center with a 1-inch cutter for doughnut holes.
- Place the doughnuts on a baking sheet covered with parchment paper. Place them in the refrigerator for another 10 minutes.
- Add oil to a large pot with high sides. Heat oil to 350 degrees.
- Drop your doughnuts in 2 or 3 at a time. Do not overcrowd the oil with too many doughnuts. It will lower the heat of the oil substantially.
- The doughnuts take about a minute to cook on each side. If they are browning too easily and not cooking through the center your heat is too high and needs to be turned down.
- Place the doughnuts on a paper towel to drain any excess oil.
- Immediately dip them in the cinnamon sugar mixture while they are still warm.
- Serve immediately. Enjoy!
- 2 sleeves (22 cookies/2 ½ cups/8 oz/245g) crushed Oreo cookies
- 7 tablespoon (3 oz/ 60g) unsalted butter, melted
- 1 lb, 8 oz (680g/3 cups) cream cheese, room temperature
- 2 ¼ cups (500ml/1/2 litre) cream (whipping/all purpose)
- ⅔ cup (140g/5oz) sugar
- 2 teaspoons vanilla extract
- 1 ½ cups (6oz/200g) Oreo Cookies, crushed
- To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix.
- Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
- To make the cheesecake filling: add cream cheese, sugar, and vanilla extract to a bowl and beat with a whisk attachment on High speed until smooth and there are no lumps, approximately 3-5 minutes.
- Run a spatula under the mix to make sure there are no cream cheese lumps.
- Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
- Gently fold in Oreo cookies (or whatever cookie/candy bars you like).
- Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ Oreo layer, then spoon on the rest of the filling. Refrigerate while you make the ganache.
- To set the cheesecake: refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs longer than a regular cheesecake. You can make this 2 days in advance.
- Serve with another Oreo crumble layer on the top to serve as dirt. Decorate with small pumpkins, gummy worms, and “tombstones” made of mini milano cookies with icing writing on them. Enjoy!