On a cold day like today, a steaming cup of coffee is absolutely delightful. Don’t get me wrong, I don’t only drink coffee on cold, rainy, dreary days. I’m a 2 to 4 cup-a-day girl. However, as the weather starts to turn and I get to feeling nostalgic, a warm cup of joe really hits the spot. And on these perfect autumn mornings, I don’t chug it like I normally do. I hold, savour and enjoy every last drop. It’s nice to have a few moments to yourself while the day around you is buzzing a thousand miles a minute. Although I wish I had a few moments to myself today, I happily had a few this past weekend to really take in the beautiful weather and sights.
Luckily, I had some really good coffee to enjoy as well. My acceptance into the Foodbuzz Tastemaker’s program couldn’t have come at a better time! I got an email about a week ago from Foodbuzz telling me I’d been chosen to receive some coffee from Peet’s Coffee and I was thrilled. I love trying new coffees and, thankfully, knew I would have two days this weekend to actually ENJOY my coffee, not just blindly engulf it. Foodbuzz asked that we pair the coffee with one of our favorite fall recipes. To me, nothing goes with coffee on a lazy weekend morning BETTER than some fresh donuts. So I used this opportunity to make a batch of apple donuts (recipe below).
We received two varieties of Peet’s newest coffees, Café Domingo and Café Solano. I went with the Café Solano to pair with my donuts because of the floral sweetness and really clean finish.
The cakey, soft texture of the donut was such a perfect pair with the medium body and roast of the coffee. It was, really, a match made in heaven!
I’m really eager to try the Café Domingo flavor this week and pair it with a delicious pumpkin recipe I have planned! Because I love y’all so much, I’m going to share with you an online coupon so you can try these delicious new coffees and pair them with your favorite fall meal! Just be sure to tell me what you pair them with!
Whether you have coffee or need an afternoon pick me up, I highly recommend making these baked apple donuts. They turned out very cakey (more like a round breakfast cake) but had an incredible flavor and were so moist. The addition of fresh, hand picked apples made all the difference. Plus, DC folks, with weather like this, what’s keeping you from the nearest apple orchard? Oh and these also pair REALLY WELL with spicy ciders. I may, or may not, have dunked a few in my afternoon cocktails.
Oh and I tried to make these salted caramel donuts, but um, the caramel sauce failed. Miserably. I refuse to talk anymore about it. (Right after I realized all of the sauce was ruined and I had no more sugar is about when the spicy ciders made their entrance.)
Recipe adapted from Rachael Ray.
Baked Apple Donuts
Yields 12 donuts.
Prep time: 10 minutes
Cook time: 18 minutes
What You’ll Need:
- 1 1/4 + 1/4 cup cup flour (I had to add an extra 1/4 cup since the batter was runny)
- 2 teaspoons baking powder
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1/2 cup vegetable oil (you can sub out canola)
- 2 teaspoons vanilla extract
- 3 medium apples (any variety), peeled and completely shredded
How to Make Them:
- Preheat oven to 350 degrees and grease your donut pan.
- Whisk together flour, baking powder, pumpkin pie spice and salt in a bowl. In another bowl, whisk together the eggs, brown sugar and sugar until smooth. Slowly add in oil and vanilla and mix into the flour mixture until just combined.
- Stir in the apples and spoon the batter into the prepared donut pans until 3/4 full (batter is not oozing over the hole indent in the pan). Baked until golden brown, for about 18 minutes.
- Serve with Peet’s coffee, spicy cider or alone!
Nutritional information (per donut): 150 calories, 3 grams of fat, 5 grams of protein and 32 grams of carbs.