fresh apple donuts
almost that time of year!
DIY, travel, culinary, photography, fashion, digital art, sewing...all part of my goal to find my dream job.
Is it fall yet? Let’s pretend it’s fall. Because all the great fall flavors are packed into one cupcake! This pumpkin cupcake has a gingersnap cookie at the bottom, a Rolo candy in the middle (from trick or treating, obvs), and a pile of apple cider buttercream on top! Tastes like October.
Shrunken Heads in Cider
2 cups lemon juice
2 tablespoons coarse salt
8 large Granny Smith apples
32 whole cloves
2 gallons apple cider
2 (12-ounce) cans frozen lemonade concentrate, thawed
2 cups spiced rum (optional)
1.Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
2.Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
3.Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the “eye” sockets.
4.Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.