Apple 🍎 Cider Baked Doughnuts with Maple Glaze

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Prep Time: 15 mins Cook Time: 15 to 18 mins Servings: 12 doughnuts Source: kingarthurbaking.com

INGREDIENTS

Doughnuts

1/3 cup (67g) vegetable oil

3 large eggs

1 1/4 cups (248g) granulated sugar

1 cup (255g) applesauce, unsweetened preferred

1/4 cup (85g) boiled cider, or 6 tablespoons (85g) additional applesauce

1 1/2 teaspoons King Arthur Pure Vanilla Extract

1 teaspoon cinnamon

1 teaspoon salt

1 1/2 teaspoons baking powder

2 cups (240g) King Arthur Unbleached All-Purpose Flour

2 tablespoons (25g) cinnamon sugar

Maple glaze

1 1/2 cups (170g) confectioners’ sugar

3 tablespoons (64g) maple syrup*

3/4 teaspoon maple flavor, optional; for enhanced flavor

pinch of salt

2 teaspoons milk or 1 tablespoon heavy cream, enough to make a spreadable glaze

DIRECTIONS

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts.

Beat together the oil, eggs, sugar, applesauce, boiled cider, vanilla, cinnamon, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans nearly to the rim; use about 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and loosen their edges. After about 5 minutes, transfer them to a rack.

While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon sugar. If you’ve made muffins, sprinkle their tops with sugar. Allow the doughnuts or muffins to cool completely before glazing.

To make the glaze: Mix together all of the glaze ingredients, stirring until smooth.

Spread the doughnuts with glaze (or dip tops in glaze); return to the rack until the glaze is set.

Tips from our Bakers

To make apple cider glaze: Follow the maple glaze instructions, substituting boiled cider for the maple syrup, increasing the sugar by 1/4 cup, and omitting the maple flavor.

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Slow Cooker Chicken Enchiladas

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Slow Cooker Chicken Enchilada Casserole

Crock Pot/Slow Cooker, Make Ahead, Mexican

Prep Time: 15 mins Cook Time: 4 hrs 30 mins Servings: Yield: 6 servingsSource: skinnytaste.com

INGREDIENTS

1 lb boneless skinless chicken thighs , or chicken breast

1 teaspoon avocado oil , or olive oil

1/2 medium onion, chopped

2 garlic cloves, finely chopped

1 teaspoon ground cumin

1 teaspoon kosher salt

2 cups homemade enchilada sauce, or 16 ounce jarred

1/4 cup sour cream, plus more for serving

4 corn tortillas, cut into strips

15 ounce can low-sodium black beans, rinsed and drained

4 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup)

sliced jalapeño peppers , and chopped fresh cilantro, for topping

optional for topping and serving:

sliced avocado

crema or sour cream

cilantro lime rice

DIRECTIONS

Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.

Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.

Nestle the chicken in.

Cover and cook on high for about 3 to 4 hours or high low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.

Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.

Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.

Serve over rice if desired and top with optional sour cream, and avocado.

NOTES

If using chicken breast, the WW Points are 5 pts instead of 7.

Refrigerated for 4 days in an airtight container. You can also freeze it for up to 3 months and reheat it in the microwave.

To make this in the pressure cooker or Instant Pot: follow steps 1 to 4, cook high pressure 20 minutes, natural release. Shred chicken, add tortillas, stir in. Top with cheese and cook high pressure 5 to 10 minutes, quick release.

NUTRITION

7 Cals: 315 Protein: 25.5 Carbs: 26 Fats: 12
Serving: 1 cup, Calories: 315 kcal, Carbohydrates: 26 g, Protein: 25.5 g, Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 92.5 mg, Sodium: 862 mg, Fiber: 7 g, Sugar: 3.5 g