Sweet! A favorite fall treat gets a new preparation in this dessert recipe that uses stuff you’ve probably got at home already.

A new fall tradition: whipping up some apple cider donut loaves!

Fall has officially arrived in Chicago. The mild 80-degree days of early October plummeted to the 30s and 40s in the blink of an eye. This delicious baked loaf is the perfect combination of fresh cider cake-style donuts and cinnamon sugar.

I miss our annual autumnal visit to my family in Ellicottville, New York and going through the legit-scary Pumpkinville cornstalk maze. After making it through, Wally and I would always treat ourselves to some fresh-pressed apple cider and cider donuts. You know the kind that are still warm, a little bit cakey and covered with generous amounts of cinnamon sugar?

Duke and Wally goofing around at Pumpkinville, with their creepy friend Chris in the background

Our favorite fall tradition: visiting Pumpkinville in Ellicottville, New York, with its a-maize-ing corn maze

You can imagine how excited I was when I found a recipe on Epicurious for apple cider donut loaf. Three loaves and a bit of experimentation later, I finally figured out the right ratio. This bread has a subtle apple flavor and is totally acceptable to eat for breakfast. You probably have everything you need in your fridge and pantry right now except cider — so what are you waiting for?

Ingredients

1 large apple, peeled, cored and chopped
1½ cups apple cider
½ cup whole milk
¼ cup sour cream
1 teaspoon vanilla extract
2½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
8 tablespoons (1 stick) unsalted butter, room temperature
¾ cup brown sugar
½ cup organic granulated cane sugar
3 large eggs, room temperature

Cinnamon Sugar

1 tablespoon ground cinnamon

⅓ cup granulated sugar

How you like them apples? Some people have said there’s not enough apple taste, so ramp that up if you want.

Preparation

Adjust oven rack to middle position and preheat to 350°F.

Grease and flour a loaf pan. Line the bottom with parchment paper.

For the apples, I used a Honeycrisp, but a Granny Smith would work, too.

Place the chopped apple and cider in a saucepan and bring to a boil.

Lower heat and simmer for 8 minutes until reduced to 1 cup.

Remove from heat and let cool, then pulse in a food processor until puréed. The texture will resemble apple sauce.

In a separate bowl, combine the flour, baking powder, baking soda, salt, nutmeg and allspice. Set aside.

Using a stand mixer, beat the butter, sugar and brown sugar until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Add sour cream and beat until incorporated, about 1 minute.

Decrease mixer speed to low and add the flour mixture in three batches. After the first portion of the flour mixture is added, pour in the apple mixture. Then add the other two batches of the flour mixture, scraping down the sides and bottom of the bowl with rubber spatula as needed. Increase the speed to medium and beat until just combined, about 30 seconds.

Add vanilla and beat once more, just to combine, about 10 seconds.

Pour the batter into the prepared pan.

Bake for 50 to 55 minutes until the tester inserted into the loaf comes out clean.

Leave to cool for about 1 hour.

Generously sprinkle the top of the loaf with cinnamon sugar.

Everyone’s favorite apple cider donuts now come in bread form!

We think this sweet treat works for breakfast or dessert!

The end result is a bit subtle on the apple front, but there’s a nice burst of apple flavor when you first take a bite. We’ve added an apple to the original recipe to increase the concentrated flavor; see if that works for you. If you find something you really like, please let us know in the comments section. –Duke

Some people call them garbage cookies or kitchen sink cookies. While you’re baking up a storm at home, throw in whatever sweet and savory snacks that are near the bottom of the bag into this sinfully delicious dessert recipe.

Compost cookies: decadent and the perfect meeting of savory and sweet

It seems surreal now, as we move into the third month of our coronavirus quarantine. But back in early February, before the world screeched to a halt, I was in New York on a business trip and walked past one of Milk Bar’s locations, the sister bakery to the Momofuku restaurant group. It was around 9 p.m. and it was still hopping, so I decided not to go in.

Since we won’t be going to NYC any time soon, I decided to make their famous compost cookies at home. You may wonder why they’re called compost cookies, or, alternately, garbage or kitchen sink cookies. Whatever you want to call them, there’s no denying how addictive and delicious they are. They’re the perfect marriage between satisfying my sweet tooth (with dark chocolate chunks and toffee bits) and Wally’s savory cravings (featuring one of his favorite snacks, potato chips). Although there are a lot of ingredients that go into these, what’s great about them is that you can easily incorporate and use up whatever you have on hand.

“Compost cookies are easy and comforting to make — an ideal recipe to add to your rotation, during, say, a global pandemic, especially if you’ve grown tired of making banana bread.”

It’s a great recipe for someone like my mom who’s known to throw random ingredients into her recipes. Compost cookies are easy and comforting to make — an ideal recipe to add to your rotation, during, say, a global pandemic, especially if you’ve grown tired of making banana bread.

Luckily for us, Christina Tosi, the award-winning chef, creative force and owner of Milk Bar, has graciously shared her recipes for their baked goods on their website. It seemed downright serendipitous when Tosi showed up as a guest judge on Nailed It! on Netflix as we were munching on the compost cookies I had baked.

I’ve made a couple of minor tweaks. The first batch I tried at the suggested temperature of 375°F came out more flat and crispy than I would like — Wally didn’t mind, but I can admittedly be a bit neurotic about these things. I don’t know if our oven is simply too hot, but I reduced the temperature to 350°F, and the baking time from 18 minutes to 12, with better results.

The dough has so many bits and chunks in it — it’s seriously bonkers how many different things are in these cookies! For the best results, I recommend scooping out your dough with a 1½-inch-diameter cookie scoop and placing the balls in a resealable container in the freezer overnight. But if you can’t wait that long, a couple of hours will suffice. –Duke

Compost cookies are a fun take on chocolate chip cookies that pack in your favorite snacks.

Servings: 24 cookies

Active Time: 30 minutes

Total Time: 2 hours, plus an optional overnight chill

Potato chips, toffee, chocolate, pretzels — throw in whatever you’ve got left in the pantry!

INGREDIENTS

16 tablespoons unsalted butter, room temperature
1 cup granulated sugar
⅔ cup light brown sugar, tightly packed
1 tablespoon light corn syrup

1 egg
½ teaspoon vanilla extract
1⅓ cups flour
½ teaspoon baking powder

¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup chocolate chunks
½ cup Heath toffee bits
⅓ cup old-fashioned rolled oats
2½ teaspoons ground coffee
2 cups potato chips
1 cup mini pretzels

GRAHAM CRACKER “CRUST”

1½ cups graham cracker crumbs
¼ cup milk powder
2 tablespoons sugar
¾ teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
¼ cup heavy cream

PREPARATION

Start with what Tosi calls a graham crust. I’m looking forward to trying this on the next Key lime pie I make, but here it’s used as a textural component in the cookies. Toss the graham cracker crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

Add the butter to the dry ingredients and toss again to evenly distribute. Then add the heavy cream. The butter and cream will act as a glue, adhering to the dry ingredients and turning the mixture into small pea-sized clusters. The crust should hold its shape if squeezed tightly in the palm of your hand. If it isn’t moist enough, mix in an additional 1 to 1½ tablespoons of butter.

Next, move onto the cookie dough. Combine the butter, sugars and corn syrup in the bowl of a stand mixer fitted with the paddle attachment. I swear by my KitchenAid stand mixer, but an old-school hand mixer will work, too. Cream together the ingredients on medium-high for 2 to 3 minutes. Using a spatula, scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes more.

Reduce the speed to low and add the flour, baking powder, baking soda and salt. I usually add this in batches to prevent the flour from flying out of the bowl. Mix until the dough comes together, no longer than 1 minute. (Do not walk away from the appliance during this step, or you will risk over-mixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the chocolate chunks, toffee bits, graham cracker crust, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels, still on low speed, until just incorporated. When you’re adding the potato chips and mini pretzels, it’s best not to mix them too much; you want to retain irregular bits and pieces. That way you can taste the salty-sweetness of the cookie.

Duke recommends freezing the dough for better results — if you can stand the wait!

Using a 1½-inch-diameter cookie scoop, portion out the dough equally. I make a dome shape that’s flat on the bottom. Don’t bake your cookies at room temperature — they will end up flat like a pancake. Mine still came out pretty flat, but the longer I froze the dough, the more shape they kept. Place inside a resealable container and refrigerate for at least 2 hours, or freeze overnight.

Preheat the oven to 350°F.

Arrange pre-scooped cookie dough a minimum of 4 inches apart on parchment or silpat-lined sheet pans.

Bake for 12 minutes. The cookies will puff, crackle and spread. After 12 minutes, they should be golden-brown. Give them an extra minute or so if that’s not the case.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. Wally learned this the hard way — he wanted to have these right out of the oven, but the cookies didn’t have enough time to solidify. At room temp, cookies will keep fresh for five days; in the freezer, they will keep for one month.