cider doughnut holes and apple picking

doughnut holes-

Howdy! As promised, I’m here to share both a delicious recipe and a little about our adventures in apple picking with you.

Two weeks ago, we went apple picking in Woodstock, Illinois. Mostly, Woodstock is full of really beautiful farmland and old farmhouses. It’s kind of nice to drive out there after being in the city for a while.

apple rows-


Basically, our adventure went something like this: really bumpy wagon ride, pick apples, put apples in car, get cider doughnuts, hang out with sheep and goats, get accosted by an alpaca, make a goat friend, go to the pumpkin patch/field, acquire pumpkins and decorative gourds.

talking sheep-1

It was a really fun way to spend an afternoon, and if you ever have a chance to do something like this, GO. Here’s a little photo montage for you:

Apple Picking Grid

We totally lucked out, because the second we got back in the car to head to our next destination (Mitsuwa, an awesome Japanese market, if you must know) there was a thunderstorm of epic proportions.

In other news, over the next few weeks, I’m going to focus on recipes for the holidays. If you’re like me, you’ve not only started thinking about all the possibilities for your Thanksgiving (or, as we call it around here, Friendsgiving) table, you’ve also started worrying about what goodies you’ll make for holiday gifting too. I’ll spend some time testing and sharing recipes with you, in hopes of giving you some solid options for your holiday celebrations/gifts. Stay tuned!

On to the doughnuts (because let’s face it, that’s really why you’re here). The beauty of this cider doughnut hole recipe is that you can throw it together in basically no time (especially since it’s not a yeasted dough), and as far as experiments-in-frying go, it’s pretty simple. Surprise someone by making these for breakfast this weekend!

Cider Doughnut Holes
recipe adapted slightly from i am a food blog

1 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup apple cider
1/4 cup buttermilk
1/4 cup granulated sugar
3 tbsp melted butter
vegetable oil, for frying
cinnamon sugar, for rolling/dusting


  1. Preheat the oil to 350°F over medium heat in a small or medium size sauce pan. The smaller and taller your pot, the less oil you will need to fry. Keep an eye on your oil temp, you don’t want to to get too high or to drop too low. Your doughnuts won’t absorb much oil if you keep your oil at 350.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a small bowl, whisk together the cider, buttermilk, sugar and melted butter.
  4. Add the wet ingredients to the dry ingredients and mix just until combined.
  5. Measure out the dough in 1/2 tablespoons and use your hands to gently roll into a ball. Try not to handle the dough too much, the less you compact it, the fluffier the doughnuts will be.
  6. Gently add the doughnuts to the oil and fry until golden brown, flipping once, about 3-4 minutes. (I added my doughnut holes as I shaped them, 3 at a time.)
  7. Remove from the oil and drain on paper towels. Roll in a bowl of cinnamon sugar or toss into a brown paper bag with cinnamon sugar and shake to coat.
  8. Enjoy immediately.

doughnut hole split-


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