Apple Cider Doughnut Mini Muffins

People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven.

Apple Cider Doughnut Cake

Apple cider doughnuts reimagined as a bundt cake, no deep frying required.

Apple Pie Ice Cream

All the flavor of an apple pie without the hassle of making a crust or turning on the oven.

The Best Apple Cider Doughnuts

While apple cider doughnuts are often made with a cake-like batter, this recipe uses a yeast-raised dough. The resulting doughnuts are hearty but light, with a sweet-tart coating of apple cinnamon sugar to push their fall flavor right over the top.

Scooped: Apple, Browned Butter, & Sour Cream Ice Cream

The time has come for us to end this ice cream series, October being halfway to Halloween. We wanted something to complement fall's palette of desserts: crumbles, crisps, cakes, and quickbreads, filled with apples, pears, walnuts, and cinnamon. With that in mind, apples and sour cream were a no-brainer, a lusciously tart rejoinder to rustic late-harvest food.

Apple Brandy Doughnut Holes

There are few things I like more than putting some booze in my brunch, and the combination of apples and brandy are one of my favorites. Here, they combine in a quick and easy doughnut recipe.

Best of Fall Cider Doughnut Muffins

Cider Doughnut Muffins have all of the cozy flavors of a good doughnut---thanks to reduced apple cider, cinnamon, and nutmeg---with a lot less work.

Boston Cream Doughnuts

This homemade version of Boston Cream doughnuts makes sure every component rocks thanks to a dark chocolate glaze, vanilla bean pastry cream, and tender yeasted dough.

Apple Cinnamon Sugar

A sweet-tart sugar with notes of caramel apple, perfect for dredging warm doughnuts, sprinkling over buttered toast, or garnishing scraps of pie dough.

Beer Caramel Ice Cream

Really good caramel ice cream comes from playing chicken with your sugar. Don't let it intimidate you while melting it; the sugar should be the color of dark stained wood. I let it smoke, then slowly count to 3 before plunging in butter and cream. Those last three seconds are where those beautiful smoky flavors develop.