I simply love how versatile doughnuts actual are. Through this week of doughnut madness I have learnt that they can be transformed, decorated and baked any which way you like. They are the chameleons of the baked goods world and simply a lot of fun.

This recipe is day four and worth the wait. It’s a great recipe to make for a party as it has different dippers and you can play around with the sauces you choose. Your guest can mix flavours or pick a flavour and dip and dunk away. I must admit I have always been a bit of a dunker myself but there is no judgment here!

They are interactive which I think can really elevate a dinner party and makes them a social affair. They are also great for children’s parties and you could mix things up with different frosting colours and sprinkles!

Ingredients:

· 2 cups apple cider

· 2 whole cloves

· 2 cups all-purpose flour

· 1 ½ teaspoon baking powder

· 1 ½ teaspoon baking soda

· 1 teaspoon cinnamon

· ¼ teaspoon salt

· 1 large egg

· 2 tablespoons salted butter, melted

· ⅔ cup light brown sugar

· ½ cup buttermilk

· 2 tablespoons apple sauce, naturally sweetened - no sugar

· 1 apple pealed and finely chopped into little cubes

· 250ml cream

· 1 teaspoon vanilla extract

Instructions:

For the baked apple cider doughnuts:

Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to ½ cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the doughnut batter.

Position a rack in the centre of the oven and preheat the oven to 180 degrees Celsius. Spray your doughnut pan or your mini cupcake pan with non stick spray and set aside.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.

In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.

Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain. They will bake out.

Pour the batter by the teaspoon into the prepared mini cupcake pan about three quarter of the way full. Make sure to not overfill, as they will rise when baking. Drop a small piece of apple into each doughnut ball. Mini doughnut balls take between 8-11 minutes. If you are making doughnuts, they will take about 9-12 minutes. Check them by inserting a toothpick and if it comes out clean they are ready!

For the cinnamon sugar coating:

Combine the sugar and cinnamon together. Dip the tops of each doughnut ball into the melted butter then coat with the cinnamon sugar mixture. Repeat with all the doughnuts. Depending on how long you dip the doughnuts into the butter, you may need more butter and/or more cinnamon sugar.

For the whipped cream:

Whip the cream and add the vanilla. Serve in a small bowl as a dipper to break the sweetness of the caramel.

If you want the caramel sauce from yesterday post it's a great dipper for this recipe

-Melissa

there are few things as wonderful as sharing your love of food with the people you love. For me; one of them is sharing the actual food off my plate. If you are similarly inclined; you are going to love this dish - not only is it the ultimate sharing food but its also a banger for a hangover! this dish will make you miss reckless varsity all nighters with friends; waking up for breakfast together while attempting to recall the night before. The sublime practicality of the one pot wonder - Less dishes = happiness!

It is one of those dishes where you just have to roll your sleeves up and tuck right in...dunk your bread and get messy. it can be had as any meal of the day really and is a wonderful all rounder.

Sidebar; a suberb accompaniment to this dish (after a prodigious bender the night before) would be a bitchin' Bloody Mary. A personal tip: add a splash of orange juice to your tomato cocktail/ vodka basic to give it a little bit of extra oomph and vitamin C to replenish those lost reserves...

ingredients:

1 medium sized onion, chopped
1 red pepper, diced
4 large tomatoes, chopped
2 cloves garlic, crushed
2 tsp cumin, ground
4 eggs
Small handful roughly chopped parsley
salt and pepper

intructions:

saute onions gently in a little olive oil until translucent. add peppers, tomatoes, garlic and cumin stir until well combined and cook on medium low heat for 15 minutes stirring frequently.

once all cooked and soft, season well to taste, make holes in the mixture for the eggs and crack the eggs into them. cover with a lid and cook until your preferred egg doneness.

dose with a good glug of olive oil, sprinkle parsley and serve with crusty bread.

-Melissa