Recipes

Baked Apple Cider Donuts

Baked Apple Cider Donuts  |  Lemon & Mocha

September is here! To try to get myself excited for the end of summer I’m diving right into fall recipes. Don’t get me wrong – I love fall. Here in New England the changing leaves are beautiful and there’s plenty of fun fall activities. I love all the celebrations: Halloween, Thanksgiving, my anniversary and my birthday. Of course you can’t forget all the delicious fall flavors coupled with cozy blankets and cool nights.

Baked Apple Cider Donuts  |  Lemon & Mocha

But these last few years I’ve started this shift where summer is starting to tie fall as my favorite season. Maybe it’s because I’m cold all the time and I can appreciate the summer heat more since I’m much better at avoiding getting sunburned these days. It’s hard to beat the long days as well, especially since I’m a morning person and highly unproductive once the sun goes down. Yet here we are in September so I’m trying to amp myself up with a week dedicated to one of fall’s classic flavors: apple.

Baked Apple Cider Donuts  |  Lemon & Mocha

Apples are synonymous with fall, with plenty thanks to apple picking being a quintessential fall activity. The best treat while apple picking is a hot apple cider donut caked in cinnamon-sugar. Their sugary spiced scent has you drooling before you even have one in your hands.

Baked Apple Cider Donuts  |  Lemon & Mocha

Today we’re recreating that deliciousness with these Baked Apple Cider Donuts. It had been too long since I used my silicone donut pans and I was excited to break them out for another baked donut treat. The key to getting that perfect apple cider flavor in these donuts is that we’re using apple cider concentrate that we’ve made by reducing apple cider down on the stove-top. We’re also adding plenty of cinnamon, nutmeg and other apple pie spices to get that rich spiced flavor.

Baked Apple Cider Donuts  |  Lemon & Mocha

If you don’t have a donut pan you can bake these up in a sprayed mini muffin pan at the same temperature in the recipe below for about nine minutes. I hope you enjoy this tasty fall treat!

Baked Apple Cider Donuts  |  Lemon & Mocha

Baked Apple Cider Donuts
 
Yield: 12-14 donuts
Ingredients
for the donuts
  • 1¾ cups apple cider, see first instruction
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom or allspice
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 egg, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup milk, room temperature
  • 1 teaspoon vanilla extract
for the sugar topping
  • 4 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cardamom or allspice
Directions
for the donuts
  1. Reduce the apple cider. Heat in a saucepan over medium-low heat for about 30 minutes, or until it has reduced to ½ cup plus 2 tablespoons. It can take a while so be patient; you most likely aren’t doing anything wrong and it just needs to reduce longer. The apple cider will not get thicker, it will just reduce down to less liquid and also get a little darker. Let cool for 10 minutes before using in the recipe.
  2. Preheat oven to 350 degrees F. Spray donut pan with nonstick cooking spray and set aside.
  3. Whisk together the flour, baking soda, baking powder, spices and salt in a large mixing bowl.
  4. Whisk together the melted butter, egg, sugar, brown sugar, milk and vanilla in a medium mixing bowl. Pour the butter mixture into the flour mixture and whisk until combined. Add ½ cup of the reduced apple cider and whisk. Carefully pour the batter into the prepared donut pan so that the cavities are filled halfway up. I use Wilton batter spoons; you could also pipe from a piping bag. Bake for 12-14 minutes. The tops of the donuts should be browned and they should spring back lightly when you press them. Cool in the pan for 2-4 minutes then remove to a wire cooling rack to cool completely.
for the sugar topping
  1. Place the melted butter and the remaining 2 tablespoons of reduced apple cider in one bowl large enough to dip one donut at a time. In another bowl combine the sugar and spices. Dunk the donut in the melted butter mixture (being sure not to oversaturate) and then dip in the cinnamon-sugar mixture to coat completely. Repeat for the remaining donuts. Donuts will taste best fresh, but can also be eaten at room temperature for 2 days.

Recipe slightly adapted from Sally’s Baking Addiction.

Some of the links above are affiliate links, which means I may receive a small commission for my referral if you purchase something. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Frozen Peanut Butter Banana Pie

Frozen Peanut Butter Banana Pie  |  Lemon & Mocha

How is it already the end of August? I feel like I say this every summer, but this has definitely been the quickest one yet. The past three months have been a complete whirlwind, but of course there was plenty of time for epic desserts.

Frozen Peanut Butter Banana Pie  |  Lemon & Mocha

It would be impossible to pick a favorite, but this Frozen Peanut Butter Banana Pie that I’m sneaking in right at the end here would definitely be a contender. There’s been a lot of dessert making going on in our house so I was hesitant to load Matt and I up with even more, but I couldn’t let the summer go by without sharing this outrageous Frozen Peanut Butter Banana Pie I discovered about six months ago from my Sally’s Baking Addiction cookbook.

Frozen Peanut Butter Banana Pie  |  Lemon & Mocha

The base of this no-bake pie is a classic Oreo crust because the only thing better than peanut butter is chocolate and peanut butter. Then there’s a layer of fresh banana slices that get covered with a creamy peanut butter filling. The whole pie is frozen and topped with fresh whipped cream so that each bite is light and balanced.

Frozen Peanut Butter Banana Pie  |  Lemon & Mocha

I’ve always loved bananas, but other than banana splits I hadn’t really eaten too many desserts incorporating banana. This Frozen Peanut Butter Banana Pie has the perfect amount of banana flavor. It’s secondary to the peanut butter and chocolate Oreos and adds a great freshness to the pie.

Frozen Peanut Butter Banana Pie  |  Lemon & Mocha

As with most no-bake pies, this one is incredibly easy to make, which is both a great thing and a dangerous thing. You’ve been warned! Enjoy!

Frozen Peanut Butter Banana Pie  |  Lemon & Mocha

Frozen Peanut Butter Banana Pie
 
Yield: 8-10 servings
Ingredients
  • 28 Oreo cookies, crushed into crumbs (do not remove cream filling)
  • 5 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • 2 large bananas, thinly sliced, plus more for decoration if desired
  • 2 cups heavy cream, divided
  • 8 ounces full-fat cream cheese
  • 1 cup creamy peanut butter (not natural peanut butter)
  • ½ cup granulated sugar
  • 1 tablespoon plus ¾ teaspoon vanilla extract, divided
  • ½ cup powdered sugar
Directions
  1. Make the base of the pie. In a medium mixing bowl, combine the Oreo crumbs with the melted butter and salt. Use the flat bottom of a measuring cup and your fingers to press the mixture into the bottom and up the sides of a 9-inch springform pan. Place the banana slices in an even layer on the bottom of the crust and set aside.
  2. Make the filling. Place a metal mixing bowl or the metal bowl of a stand mixer in the freezer along with the metal beaters or beater for 5-10 minutes. Remove and add 1 cup of the heavy cream (make sure your cream is cold) and beat on high speed until stiff peaks form, about 4-5 minutes.
  3. In the bowl of a stand mixer or in a large bowl with a hand-held mixer, use the paddle attachment to beat the cream cheese and peanut butter together until creamy and smooth. Add the granulated sugar and 1 tablespoon of the vanilla extract then beat until combined. Use a spatula and gently fold in the whipped cream from the previous step. Spread the peanut butter filling into the springform pan on top of the banana slices.
  4. Make the whipped cream. Place the metal mixing bowl or the metal bowl of a stand mixer back in the freezer along with the metal beaters or beater for 5-10 minutes. Remove and add the remaining cup of the heavy cream (make sure your cream is cold), powdered sugar and the remaining ¾ teaspoon of vanilla extract. Beat on medium-high until stiff peaks form. Spoon over the top of the pie, cover and freeze until firm, about 6 hours. Let pie sit at room temperature for 10 minutes before serving and top with additional banana slices if desired.

Recipe adapted from Sally’s Baking Addiction.
Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Cheesy Broccoli Stuffed Chicken

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Do you have one specific protein that you eat a lot at your house? For us it’s chicken, much to Matt’s dismay. Not that he doesn’t like it, it’s just that we do have it for dinner a lot.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Unless I’m cooking a specific recipe I tend to gravitate towards chicken. It’s healthy, fairly inexpensive and versatile. Since it’s easy to get stuck in the baked chicken rut I’m always on the lookout for new chicken recipes.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

When I saw this Cheesy Broccoli Stuffed Chicken in my Food Network Magazine binder I figured it was worth a shot since it combined two of our dinner go-tos: chicken and broccoli. The cheesiness in this chicken comes from the garlic and herb cheese spread. Love that stuff! You can use Boursin; I usually use Alouette.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

I’ve never stuffed a chicken by cutting slits in the top, but it worked really well. The chicken stayed nice and moist while the cheesy broccoli filling got a little crisped on the top parts.

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Serve this Cheesy Broccoli Stuffed Chicken alongside some roasted veggies and potatoes or some salad and rice for a perfect dinner meal!

Cheesy Broccoli Stuffed Chicken  |  Lemon & Mocha

Cheesy Broccoli Stuffed Chicken
 
Yield: 4 servings
Ingredients
  • 1 cup finely chopped broccoli florets and stalks
  • ⅓ cup garlic and herb cheese spread (such as Boursin or Alouette)
  • ½ teaspoon lemon zest
  • 1 tablespoon olive oil, divided
  • 4 small skinless boneless chicken breasts (6-8 ounces each)
  • ½ teaspoon paprika
  • Salt and pepper
Directions
  1. Preheat the oven to 450 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
  2. In a small bowl, combine the broccoli, cheese spread, lemon zest and 1 teaspoon of the olive oil. Season with salt and pepper.
  3. Place the chicken breasts on the prepared baking sheet. Cut 3 deep slits into the top of each chicken breast, being sure not to cut all the way through. Drizzle the chicken with the remaining 2 teaspoons of olive oil then season with the paprika, salt and pepper. Use a spoon to stuff the broccoli mixture into the slits of the chicken. Cook the chicken in the oven until it registers 165 degrees F, about 13-15 minutes.

 Recipe from Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Creamy Corn Pasta with Basil

Creamy Corn Pasta with Basil  |  Lemon & Mocha

Sometimes I see a recipe shared on Instagram and I need to make it instantly. That’s what happened with this Creamy Corn Pasta with Basil. The NY Times Cooking account shared a photo of this summery and fresh pasta dish and revealed the most intriguing part: there is no cream in this luscious dish, just pureed corn.

Creamy Corn Pasta with Basil  |  Lemon & Mocha

I’ve shared a bunch of recipes here that have been very successful using pureed cauliflower instead of cream so I was excited to try a similar technique with corn. Matt and I were blown away when we tried this Creamy Corn Pasta with Basil!

Creamy Corn Pasta with Basil  |  Lemon & Mocha

The dish uses such simple ingredients, but it’s packed with flavor giving it that can’t-stop-eating-it quality. Unlike using pureed cauliflower to get the cream texture without the cauliflower flavor, pureeing part of the sautéed corn amplified the corn flavor so that sweet corn taste is really coating every single farfalle noodle.

Creamy Corn Pasta with Basil  |  Lemon & Mocha

Zucchini and corn is a classic summer pairing so I included some sautéed zucchini to add some more veggies and texture to the dish. Additional ingredients, such as the fresh basil, parsley, Parmesan and jalapeño really make the pasta pop.

Creamy Corn Pasta with Basil  |  Lemon & Mocha

I’m so excited I didn’t wait around to make this Creamy Corn Pasta with Basil so now I can make it again and again. I hope you all make this one soon!

Creamy Corn Pasta with Basil  |  Lemon & Mocha

Creamy Corn Pasta with Basil
 
Yield: 3 servings
Ingredients
  • 12 ounces orecchiette or farfalle
  • 1 tablespoon olive oil, plus more for drizzling
  • 6-8 scallions, trimmed and thinly sliced (keep the whites and greens separate)
  • 2 large ears of corn, shucked and kernels removed (about 2 cups kernels)
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 zucchini, halved lengthwise then cut into half-moon rounds
  • ½ cup grated fresh Parmesan cheese, plus more for serving
  • ⅓ cup roughly chopped basil, plus more for serving
  • ¼ teaspoon red pepper flakes, or to taste
Directions
  1. Cook pasta to al dente, according to the package directions. Drain, making sure to reserve ½ cup of pasta water.
  2. Meanwhile, heat the olive oil over medium heat in a large sauté pan. Add the whites of the scallions, season with salt, and cook for 3 minutes. Add all the corn except keep ¼ cup of the corn aside and add ¼ cup water. Let simmer for 3-5 minutes. Add the pepper and salt then transfer to a blender (or blend with an immersion blender) and puree until smooth.
  3. Return the sauté pan to medium-high heat to melt the butter. Add the zucchini and cook for 3 minutes, stirring occasionally. Add the remaining ¼ cup of corn kernels, season with salt and pepper, and cook for 1-2 minutes. Add the corn puree and cook for 30 seconds.
  4. Reduce the heat to medium and add the cooked pasta and reserved pasta water. Toss to coat and cook for 1 minute then add almost all the scallion greens and Parmesan. Season with red pepper flakes and additional salt and pepper to taste. Serve the pasta hot garnished with a little drizzle of olive oil, chopped scallion greens and Parmesan.

Recipe slightly adapted from NY Times.

Cornbread Cheddar Waffles with Scrambled Eggs

Cornbread Cheddar Waffles with Scrambled Eggs  |  Lemon & Mocha

Tomorrow is National Waffle Day! I know I’ve been mentioning a lot of these national food holidays around here, but it’s hard to ignore a day that celebrates waffles!

Cornbread Cheddar Waffles with Scrambled Eggs  |  Lemon & Mocha

Waffles hold a special place in my heart because a) they are delicious, b) they remind me of breakfasts with my Dad and, c) they make me think of Shrek, which seeing that in theaters is a whole other classic family memory that I won’t get into right now.

Cornbread Cheddar Waffles with Scrambled Eggs  |  Lemon & Mocha

Waffles are usually sweet and if that’s what you’re in the mood for I have my Triple Berry Waffles and Churro Waffles with Raspberry Sauce recipes posted on the blog. However, savory waffles are equally as delicious, as I discovered with my eggs benedict cheddar scallion waffles. Since I’ve been busy making a lot of dessert recipes lately I figured Matt and I should celebrate National Waffle Day with something savory. I dug into my Food Network Magazine binder archives and found the recipe for these Cornbread Cheddar Waffles with Scrambled Eggs from Kelsey Nixon.

Cornbread Cheddar Waffles with Scrambled Eggs  |  Lemon & Mocha

I love the addition of cornmeal in these waffles! It’s so smart and such a perfect way to help waffles cross over into the savory category. I’m even thinking of going back to my eggs benedict waffle recipe and experimenting with adding cornmeal. The cornmeal also adds a nice texture to the waffles. Sharp cheddar gets mixed into the waffle batter as well, although we are setting aside some for the top of the waffle to get all melted and gooey under the scrambled eggs.

Cornbread Cheddar Waffles with Scrambled Eggs  |  Lemon & Mocha

The scrambled eggs are soft with scallions cooked in to give them some extra flavor. I also like to add a little milk or cream cheese when I’m scrambling eggs to keep them moist and fluffy. If you have never had eggs piled high on a savory waffle then you are missing out! What’s your favorite way to eat waffles?

Cornbread Cheddar Waffles with Scrambled Eggs  |  Lemon & Mocha

Cornbread Cheddar Waffles with Scrambled Eggs
 
Yield: 4 servings
Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups grated sharp cheddar cheese, divided
  • 10 large eggs
  • 1¼ cups buttermilk (see note)
  • ¼ cup vegetable oil
  • 1 tablespoon milk or cream cheese, optional
  • 1 tablespoon unsalted butter
  • 1 scallion, thinly sliced
  • Salt and pepper
  • Cooking spray
Directions
  1. In a large mixing bowl, sift together the flour, cornmeal, sugar, baking powder and salt. Mix in 1 cup of the cheddar cheese. In a medium mixing bowl, beat 2 of the eggs until small bubbles form. Whisk in the buttermilk and vegetable oil. Add the wet ingredients to the large mixing bowl with the flour and stir until just combined.
  2. Coat waffle iron with cooking spray and preheat. Pour enough batter to fill the waffle iron without it overflowing and cook until golden brown. Repeat with the remaining batter. Place cooked waffles on a wire cooling rack so they don’t get soggy.
  3. When the waffles are almost done, make the scrambled eggs. Whisk the remaining eggs in a large bowl until small bubbles form. Whisk in the milk or cream cheese, if using. Melt the butter in a large nonstick skillet over medium-low heat. Add the beaten eggs and the scallions. Season with salt and pepper. Cook, stir and flip with a spatula until just set. Remove from the heat and cover to keep warm.
  4. When the waffles are done, preheat the broiler. Place the waffles on a baking sheet then scatter the remaining cheddar cheese over top. Broil until the cheese melts, about 1 minute. Remove from the oven and top with the scrambled eggs. Serve warm.

 Recipe from September 2017 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!