Two-Ingredient Pumpkin Apple Shandy

I hope you’re ready for a cocktail that’s as easy as it is delicious!

This Two-Ingredient Pumpkin Apple Shandy is the most delicious, easy fall cocktail!

This Two-Ingredient Pumpkin Apple Shandy is quite likely the drink of any fall-lover’s dreams. After all, the two ingredients involved include pumpkin and apple, which we all know are the stars of the show for the months of at least September, October, November and maybe even December. And who doesn’t want a crowd-pleasing beverage that can be whipped up at a moment’s notice?

In case you’re not quite familiar with what a shandy is (aka “radler” in German), it’s basically a low-octane cocktail made with a mixture of light lager and some sort of citrus juice. Now, I’m not one to normally want to mix my beer with anything, but when it comes to pumpkin-flavored beer mixed with my favorite apple cider, I can certainly make an exception!

Pumpkin beer and apple cider are the only two ingredients you need for this Two-Ingredient Pumpkin Apple Shandy!

And now that I’m breastfeeding our little one, I’m all about the low-octane drinks. Less alcohol + more liquids equal better hydration, which we all know is really important when you’re feeding for two!

At this time of year there is certainly no shortage of pumpkin beers out there, so feel free to use your favorite. To be honest, I’ve been a little bummed that Trader Joe’s hasn’t had a bigger selection this season, but I’ve still been able to find some of my favorites at stores like BevMo and Gelson’s. Right now the two I really like that I can seem to find fairly easily are Dogfish Head’s Punkin Ale and Ballast Point’s Pumpkin Down, so if you see either of those, I highly recommend you give them a try.

As far as the apple cider goes, you can either buy some from the store (preferably with as little added sugar as possible) or make your own using my super-easy recipe for From-Scratch Slow Cooker Spiced Apple Cider (which you should honestly have on hand at all times during this holiday season anyway.)

This Two-Ingredient Pumpkin Apple Shandy is the perfect low-alcohol cocktail to serve over the holidays.

Aside from the fact that this Two-Ingredient Pumpkin Apple Shandy involves, yes, just TWO ingredients, I also love it because it is sooo easy to make. I mean, you don’t even need to break out the cocktail shaker or jigger! You can totally eyeball the amounts, or just adjust the ratio of pumpkin beer to apple cider however you happen to prefer. I prefer a little more beer to my cider, but if you want more cider to your beer, by all means go ahead!

One final tip when making this delicious drink: Be sure your ingredients are well-chilled before mixing them together. I don’t often like to use ice in beer cocktails because I feel it waters them down too much, so you want to start out with your beer and cider being as cold as possible.

This Two-Ingredient Pumpkin Apple Shandy is the perfect cocktail to serve at any time of day during the holidays.

I hope you enjoy this Two-Ingredient Pumpkin Apple Shandy as much as I have been!

This Two-Ingredient Pumpkin Apple Shandy is the most delicious, easy fall cocktail!
Print
Two-Ingredient Pumpkin Apple Shandy
Prep Time
5 mins
 

This easy cocktail may be low on alcohol but it's certainly high in flavor! Two favorite fall ingredients come together to make one delicious drink.

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 9 ounces of your favorite pumpkin beer, chilled
  • 6 ounces apple cider, chilled
Instructions
  1. Combine ingredients in a large glass and enjoy!

Apple Cinnamon “Faux-mosa”

Because when one can’t enjoy a mimosa, you might as well enjoy a fall-themed “faux-mosa!”

These Apple Cinnamon "Faux-mosas" are the perfect mocktail for fall.

Yes, I’m counting down the days until I can consume the real deal again, but until then I’ll have to say I’ve been pretty darn good at coming up with tasty alternatives – like this Apple Cinnamon “Faux-mosa!”

It may be because this season is always met with so much anticipation, but it seems like every year once September or October rolls around I get the urge to make some sort of fall-themed mimosa. In fact, this exact same week last year I made this delicious Harvest Mimosa featuring pear, apple AND brandy, and you can bet it’s one of the first things on my list to make once Baby D arrives in just a few short weeks!

So here’s the deal with this Apple Cinnamon “Faux-mosa”: My primary complaint about most virgin mimosa recipes is they either taste (a) too sweet from an overload of juices (both sparkling and still) or (b) the sweetness problem is overcompensated by using club soda to add bubbles, but then the drink tastes incredibly watered down.

Well, I’m proud to say this Apple Cinnamon “Faux-mosa” solves both those problems!

An Apple Cinnamon "Faux-mosa" with tons of flavor - and perfectly acceptable for breakfast!

It took a bit of trial and error, but I tasted through a couple of brands of sparkling apple cider and found one that isn’t too sweet. I’m sorry to say that I didn’t write down the brand and discarded the bottle, but I highly suggest you make your own decision on this anyhow as the perfect “faux-mosa” is largely a matter of personal taste anyway.

You’ll also be adding some still apple cider on top of the sparkling apple juice, which tends to be a bit more concentrated. Plus, if you get your hands on a high-quality brand such as Trader Joe’s Honeycrisp Apple Cider, you’ll get tons more flavor in every sip.

Finally, an Apple Cinnamon “Faux-mosa” just wouldn’t be a “faux-mosa” without a hint of orange juice. I mean, we need to make this drink acceptable for breakfast, don’t we?

Looking for a festive fall-themed nonalcoholic drink? These Apple Cinnamon "Faux-mosas" are the answer!

I don’t know what your plans are for this weekend, but we have some big ones (shhhh….it’s a surprise – I’ll fill you all in on Monday!) so some Apple Cinnamon “Faux-mosas” are definitely in my very near future.

Cheers to a relaxing weekend that I hope is filled with all the fall-themed things!

These Apple Cinnamon "Faux-mosas" are the perfect mocktail for fall.
Print
Apple Cinnamon "Faux-mosa"
Prep Time
5 mins
 

This virgin take on the mimosa features tons of apple-cinnamon flavor - perfect for kids, drinkers and non-drinkers alike!

Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 4 ounces sparkling apple cider
  • 2 ounces apple cider
  • 1/2 ounce fresh orange juice
  • Dash of ground cinnamon
  • Apple slice, for garnish
Instructions
  1. Pour both apple ciders and orange juice into a champagne flute. Top with a dash of cinnamon and garnish with an apple slice.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

Sometimes all you need is a second chance.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

That’s all I needed to make these wonderfully perfect Butterscotch Apple Oatmeal Cookies with Bourbon Glaze at least.

You see, I first made these little bites of deliciousness when I was up at my parents’ house last weekend and, even though they disappeared in less than 24 hours, they weren’t exactly what I had been hoping for. They bordered on “breakfast biscuit”…They weren’t overly sweet (save for the butterscotch chips), and all I could think about was wanting to dunk them in some sort of hot beverage.

For me, if I want to eat a cookie, I want it in all its glory – sweet, buttery and indulgent – so I decided the recipe needed a few tweaks, a second chance. That’s both the up- and downside of being a food blogger. The upside is that you have the freedom to make and retest a recipe as much as you’d like – there’s no one standing over you with tight deadlines or hungry guests sitting at a dining table. The downside is that you can put soooo much work into a recipe, with the highest hopes for its success, only to have it completely fail on you.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Lucky for you, I’m here to do all the testing, so that you don’t need to worry about the recipes that you try from this blog falling flat on you (and if it does, I really hope you’ll tell me so I can fix it!) That’s one of the main purposes of CaliGirl Cooking, after all, to make EVERYONE feel confident in the kitchen, no matter your culinary history or skill set.

Speaking of recipe testing, I’ve certainly been doing my fair share of it over the past week or so. If you follow me on Instagram or Facebook, you’ll have seen that tomorrow I’m hosting a Feed Supper at one of our local hotels. I’m extremely excited and honored to have this opportunity, but I’d be lying if I said I wasn’t nervous!

This situation is quite different from my usual day-to-day recipe production (only cooking for myself and my husband and maybe a couple of friends) and let’s just say I’ve been feeling the heat. There’s a lot more pressure when cooking in a public place, for people you don’t necessarily know, than when I’m just tinkering around at home and have room for a tiny adjustment or two.

BUT, I’m happy to say that all of the recipes I tested were great successes, and as long as I can get everything prepped and ready before they shut off our power for routine maintenance tomorrow, I’ll be good to go and ready to party for a great cause.

Alas, I digress. Let’s talk about these Butterscotch Apple Oatmeal Cookies with Bourbon Glaze because they definitely deserve their fair amount of attention.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

A few weeks ago I realized I had not ONE cookie recipe up on the site…the horrors! With the holidays just around the corner, I figured I needed to right that wrong ASAP. My recipe wheels started turning and I started dreaming up what I thought would be the perfect fall cookie: tiny chunks of apple tucked into a brown butter-y, brown sugar-y oatmeal cookie, laced with butterscotch chips (caramel apple flavor, anyone?)

That’s where I started in my first round of testing, and I’ve already explained how these didn’t quite fit the bill of what I was looking for in THE debut cookie recipe from CaliGirl Cooking. Plus, these were only Butterscotch Apple Oatmeal Cookies…can you see we were missing an integral part of the puzzle? That’s right folks, no bourbon glaze 🙁

So here’s how I decided to spruce things up the next time around: As I mentioned, the original cookies were cakelike and not too sweet. I wanted them sweeter and more moist, decadent was the word I was looking for. For the second batch, I added another egg and upped the amount of brown sugar, and this did the trick!

But I still wanted something more, because I’m a food blogger and just can’t leave things be. Enter: bourbon glaze! I threw some powdered sugar, vanilla almond milk and bourbon into my stand mixer, and quickly whipped up the perfectly consistent drizzle. If you want to keep these cookies “kid-friendly” you can just double the amount of almond milk and omit the bourbon, no biggie! But if you’re just feeding “big kids” (over 21 that is) I highly recommend you leave the bourbon in.

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

I used a piping bag with just the tip cut off to generously drizzle the glaze over the already-delicious cookies and, voila! Butterscotch Apple Oatmeal Cookies with Bourbon Glaze were born, tastier than ever.

These cookies are literally the taste of fall in one bite. The sweetness of the butterscotch and apples is balanced perfectly by the heartiness of the rolled oats, while the bourbon glaze adds the perfect kick. We’re still experiencing 70-80 degree weather here in Santa Barbara, but right now all I want to do is make a batch of Butterscotch Apple Oatmeal Cookies with Bourbon Glaze and a warm mug of coffee and head to my nearest pumpkin patch. Who’s with me?

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

Butterscotch Apple Oatmeal Cookies with Bourbon Glaze

55 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 7 minutes

Yield: Makes 40 small cookies

In these bite-size cookies, oatmeal is laced with chunks of fresh apple and butterscotch chips and topped with a sweet bourbon glaze.

Ingredients

    For the cookies:
  • ½ cup unsalted butter
  • 1 ½ cups all-purpose flour
  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup brown sugar
  • 3 eggs
  • ½ cup chopped Fuji apple (about ½ of a medium apple)
  • ½ cup butterscotch chips
    For the glaze:
  • 2 cups powdered sugar, sifted
  • 2 tablespoons unsweetened vanilla almond milk (or regular milk)
  • 2 tablespoons bourbon

Instructions

  1. Place butter in a small saucepan over medium heat. Let sit on heat until butter has melted and browned slightly, releasing a nutty aroma. Transfer to a heat and freezer safe container and let cool slightly, then place in freezer for 30-45 minutes.
  2. Remove butter from freezer and let soften ever so slightly (you just want it to be able to mix well with the sugar.) I microwaved it for about 30 seconds to help it soften up.
  3. Preheat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
  4. In a medium mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
  5. In the bowl of a stand mixer, combine brown butter and brown sugar. Mix at medium speed until the two ingredients are well incorporated, then mix in the eggs and vanilla. Add the dry ingredient mixture and beat until just combined. Remove bowl from stand and stir in apples and butterscotch chips using a wooden spoon or spatula.
  6. Using a small cookie scoop (or a tablespoon measure,) scoop dough onto prepared cookie sheets, leaving only about an inch and a half of space in between each scoop. Flatten dough slightly with hands before baking.
  7. Bake in 350 degree oven for 10-12 minutes, or until cookies are a light golden brown. Remove from oven and let cool on cookie sheet about 5 minutes, then transfer to a cooling rack.
  8. While cookies are cooling, make the bourbon glaze. Combine powdered sugar, almond milk (or regular milk) and bourbon (or more milk if making this recipe for kids) and mix using a stand mixer, hand mixer or whisk until a glaze has formed. Scoop glaze into a piping back or gallon-size resealable plastic bag. Cut off the tip of the bag and drizzle glaze generously over the cookies. Let dry about 15 minutes before serving.
  9. These cookies can be stored in an airtight container for up to a week.
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Butterscotch, Apple, Oatmeal Cookies with Bourbon Glaze | CaliGirlCooking.com

 

All the goods.

If you enjoyed this recipe, you might also like:

Harvest Mimosa

Because isn’t it absolutely necessary to have a mimosa for every season?

Harvest Mimosa | CaliGirlCooking.com

I certainly think so, and if you’re not in the same boat, well, maybe you should stop right here. This Harvest Mimosa is life-changing and the only way you’ll want to “mimosa” every weekend from here until New Year’s Day. And yes, I did just turn the word “mimosa” into a verb because it’s most definitely a thing.

Here’s the deal: I consider myself a mimosa expert (I’ve had lots of practice) and take great pride in attaining the perfect sparkling wine to orange juice ratio (see below.) However, when the fall and winter months roll around, I find myself craving something just a little more festive and out of the ordinary. There’s so much to celebrate at this time of year, one just cannot settle for a regular ol’ mimosa!

Harvest Mimosa | CaliGirlCooking.com

Last year around this time, I shared my OG “spooky” sparkling wine cocktail, the Lychee Lightening, so it’s about time I hit you with another great seasonal bubbly drink that can not only ALSO be enjoyed for Halloween, but Thanksgiving, Christmas, New Year’s, and every occasion (special or not) in between.

We are, in fact, in a celebratory mode this weekend. We’re headed to the hubs’ parent’s house for a family barbecue, where I’ll get to meet a lot of the extended family that couldn’t make it to our wedding. It’s an open house of sorts, a time to casually get to know and catch up with those we haven’t gotten to yet. The wedding was such a whirlwind and went by so quickly, if any of you are getting married soon I HIGHLY recommend planning some “extracurricular” activities shortly after the big day (even if it’s not the same weekend) to really have the opportunity to spend time with everyone. Definitely do not count on getting to do so at the big event, because it’s over in an instant and you are “on” from sunrise ‘til the stroke of midnight. Trust me.

We’re also celebrating my mother-in-law’s birthday this weekend, which makes it even more of a worthy occasion for us to enjoy some Harvest Mimosas. My MIL loves her sparkling wine and is always asking me for my latest and greatest recipes. I’m positive that she’s going to LOVE this one, which means we better make a run to the store and stock up on the bubbly.

Harvest Mimosa | CaliGirlCooking.com

So enough about me and what I’m up to this weekend, let’s get down to the real business at hand: why YOU are going to love this Harvest Mimosa just as much as I do.

First things first, we’re making a fresh pear puree laced with vanilla and cinnamon. The thing I love about pears is that (when ripe) they’re soft and juicy enough to just puree in a blender and run through a sieve. No need for a fancy juicer (which I don’t even have.) I went for fresh pear puree, although a pear nectar/juice would work just fine. You’ll just want to add in a hint of cinnamon to get the real “harvest-y” flavor that’s key in this drink.

After we have our pear puree, we simply place a dollop in the bottom of a champagne flute and add apple cider and brandy (we’re celebrating, aren’t we?) Then, we slowly and carefully top everything with sparkling wine (the pear puree tends to make the sparkling wine extremely fizzy and you don’t want an overflow on your hands!) If you’re feeling really adventurous (and love cinnamon) I highly recommend rimming the flute with a cinnamon-sugar mixture. (It looks so pretty too!) Just use a little extra apple cider to get the cinnamon-sugar to stick on the rim.

That’s it! Super easy, huh? This Harvest Mimosa literally tastes like fall in a glass. It transports you to every apple-picking, pumpkin patch adventure you’ve ever been on, without even leaving your house. It’s cinnamon-y, fruity, and has just the right amount of kick to warm you from the inside out.

Harvest Mimosa | CaliGirlCooking.com

I don’t know about you, but I’m not sure I’m even going to wait until 5 o’clock to make this one…

Happy Friday friends! I hope you have a great weekend!

Harvest Mimosa

10 hours

Total Time: 10 hours

Yield: Makes one cocktail

A delicious, fall take on the mimosa with cinnamon-vanilla pear puree, apple cider and brandy.

Ingredients

    For the pear puree (this will give you about 2 cups puree total):
  • 4 ripe pears, peeled and cored
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
    For the Harvest Mimosa:
  • 2 ounces pear puree
  • 1 ounce brandy
  • 1 ounce apple cider
  • 4 ounces sparkling wine

Instructions

    To make the pear puree:
  1. Cut pears into chunks and place in blender with cinnamon and vanilla. Blend on high until a smooth puree forms.
    To make the Harvest Mimosa:
  1. Place 2 ounces of pear puree in the bottom of a champagne flute. Add brandy and apple cider, then slowly pour in the sparkling wine. Really take your time with adding the sparkling wine. If you pour too fast, it will bubble up and overflow!

Notes

Note: If you’d like to rim the glass with cinnamon-sugar, combine equal amounts ground cinnamon and sugar on a small plate (you’ll probably only need a couple of teaspoons of each.) Pour about 2 teaspoons of apple cider onto a separate small plate. Before mixing your drink, dip the rim of the flute in the apple cider, and then into the cinnamon-sugar mixture.

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Harvest Mimosa | CaliGirlCooking.com

Which way to the pumpkin patch?

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze

Happy almost-Thanksgiving, friends!

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze | CaliGirl Cooking

I can’t believe we’re just a few days away. Does anyone else feel like we spend so much time anticipating the holidays and then they are gone in a flash? I sure do so I’m trying to soak up every second I can…and eat every single one of these Whiskey Soaked Apple Fritters with Maple Whiskey Glaze in the process.

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze | CaliGirl Cooking

I believe that life is a total balancing act. I don’t believe in diets or juice cleanses or excluding certain food groups from your diet completely (unless, of course, you have a diagnosed allergy or medical condition.) I believe that moderation in everything is key.

So, when I find myself craving a certain something that might not have the best nutritional value (ahem, apple fritters), I try to think of ways to indulge in my craving yet make it just a LITTLE bit healthier.

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze | CaliGirl Cooking

Apple fritters have got to be one of my absolute favorite doughnut shop treats. There’s something about the crisp outside with the sweet, moist cubes of apple inside that, to me, makes these treats far superior to any plain old cake doughnut. Plus, fruit is a HEALTH FOOD, right? See, always going the healthy route.

I started thinking about a baked apple fritter recipe for a couple of reasons:

  1. Baked is healthier than fried; and
  2. Deep frying still scares the bejeezus out of me (hey, I’m trying to overcome this fear, just give me some time!)

I figured I’d have to add some other fun element as well, since the whole deep-fried goodness would be lost. I immediately started thinking about what I could do to the apples. Since I was already picking up some whiskey at the store for this, I decided sneaking some booze into this recipe would be just the thing. And it’s perfect for a slow weekend (or holiday!) morning in the fall, am I right?

I wanted to do a yeast doughnut dough, because I wanted that heartiness and chewiness you get from the dough sitting and rising over a period of time (as opposed to a cake doughnut dough that is more crumbly and less chewy.) I found a good one on the Pioneer Woman blog and it turned out great on the first try (gotta love that since yeast doughs can be so finicky!) She ended up frying her doughnuts, but it worked just fine for my baked doughnuts as well.

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze | CaliGirl Cooking

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze | CaliGirl Cooking

Now let’s talk about these apples. I didn’t want them to get TOO brown, so I ended up using a squeeze of lemon juice in addition to the whiskey. I soaked the apples overnight, although I think a half hour would be just fine (the apple is diced into small cubes so it doesn’t take long for the whiskey to soak in.)

Regardless of whether you want to marinate the apples overnight or not, you have to make this dough the night before anyhow, so plan ahead. The prep time is really not that bad, it’s just the wait that’s excruciating!

And before we get to the recipe, I MUST tell you about this maple-whiskey glaze. The sweetness of the maple with a little kick from the whiskey truly makes these treats. Because I was trying to be “healthier”, I was a little restrained in my glaze application. If you really want to just go all in, I highly recommend doubling the glaze recipe and full on dunking the fritters in it. You won’t be sorry.

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze | CaliGirl Cooking

Here’s to slow holiday weekends with the changing leaves and a bit of chill in the air. Brew up a pot of coffee, throw on some stretchy pants and settle in with a plate of these puppies. You won’t be able to stop at just one. Pinky promise.

Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze

Yield: Makes 2 dozen fritters

Ingredients

    Whiskey-Soaked Apples
  • 1 Honeycrisp or Granny Smith apple (depends how tart you like your apples), diced
  • Juice of ½ a lemon
  • 5 tablespoons whiskey
    Doughnut Dough
  • (adapted from the Pioneer Woman)
  • 1 1/8 cup heavy cream
  • ¼ cup sugar
  • One package Instant or Active-Dry Yeast
  • 2 eggs, beaten
  • 1 ¼ stick unsalted butter, melted
  • 4 cups all-purpose flour
  • ¼ teaspoon salt
  • Shortening

Instructions

    To make the Whiskey-Soaked Apples:
  1. Place diced apples in a bowl. Add lemon juice and whiskey, stir to combine. Cover and place in refrigerator for at least 30 minutes, or overnight.
    To make the fritters:
  1. Warm up cream in the microwave until it is “bathtub warm.” You want it to be warm enough to activate the yeast but not too hot to kill it.
  2. Add sugar to the cream and stir until dissolved.
  3. Pour yeast into a small bowl.
  4. Pour milk/sugar mixture over yeast, stir gently, then let sit for 10 minutes.
  5. Combine flour and salt in a bowl; set aside.
  6. Melt butter in separate bowl until mostly melted. Stir to finish melting (you don’t want the butter too hot or it will cook the eggs.)
  7. Add beaten eggs to melted butter, stirring constantly to avoid the eggs being cooked.
  8. Add the egg/butter mixture to a stand mixer fitted with the dough hook.
  9. With the mixer on medium-low speed (about a level 3), pour in the yeast mixture. Allow the dough hook to stir this for a couple of minutes to make sure everything is thoroughly combined.
  10. With the mixer still going, add helpings of the flour mixture in ¼ to ½ cup increments until all of the flour is gone. You may need to stop the mixer as you go and scrape down the sides of the bowl with the spatula to make sure all of the flour gets incorporated.
  11. Once all of the flour is added, let the mixer go at the same speed for 5 more minutes.
  12. After five minutes, stop the mixer and scrape the bottom of the bowl.
  13. Turn on the mixer for 30 more seconds, then turn it off and let the dough sit in the bowl, undisturbed, for 10 minutes.
  14. After 10 minutes, transfer the dough to a bowl coated with shortening. Toss to coat. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
  15. The next morning, remove the dough from the refrigerator and turn out onto a lightly floured surface. Roll the dough to a 1/2 –inch thickness. Sprinkle the whiskey-soaked apples on top and press them into the dough so they stick.
  16. Fold dough in half (with apples inside) and then roll it out again. Right now we are basically incorporating the apples into the dough. Once the dough is thin enough, fold it over one more time (now into fourths) and roll out again to about a ½ - ¾ inch thickness. Fold up any loose edges so that we save as many apples as possible in the dough.
  17. Using a cookie cutter, biscuit cutter, or culinary ring, cut dough into desired serving sizes (I used a 2 ½ inch culinary ring to make circles.) Place on a cookie sheet line with a silpat or parchment paper.
  18. Cover cookie sheet(s) with a dish towel and let rise in a location in your kitchen that is free from drafts for at least one hour. You can always create your own rising location by placing the cookie sheets on your griddle on low heat for a couple of minutes before you place the fritters on them.
  19. Once fritters have completed their second rise, preheat the oven to 350 degrees Fahrenheit. Once oven is preheated, add the fritters and cook for 15 minutes, or until they are a light golden brown.
  20. Remove from the oven and let cool on cookie sheets.
    To make the Maple Whiskey Glaze:
  1. Place a small saucepan on the stove over medium-high heat. Place the maple syrup, whiskey and butter in the saucepan and bring to a boil. Remove from heat and whisk in almond milk and vanilla extract, then powdered sugar.
  2. Pour over fritters immediately. (I used a scant tablespoon per fritter, but if you make a double batch of the glaze feel free to be more generous!)
  3. Let glaze sit for a few minutes and harden a bit before serving.
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Baked Whiskey-Soaked Apple Fritters with Maple Whiskey Glaze | CaliGirl Cooking

Plate –> Mouth –> Done.

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