Fried Apple Cider Glazed Donut Holes will tickle your taste buds with the flavors of autumn. A touch of sweetness, as well as the hot spices of apple cider, create these donut holes that the ideal morning treat to consume with a cup of steaming coffee.

Apple Cider Glazed Donut Holes are my cheat for getting some of those orchard vibes in my own home.

These donut holes are a hybrid between a Timeless cider donut and also my Favored sour cream classic donuts. The result is a crispy donut with a fluffy interior, fragrant with apple and cinnamon.

The Same as an old-fashioned donut, the exterior of these are cracked And struggled, making them ideal for catching the sweet, cider-spiked glaze.

WHAT’S THE BEST CIDER FOR APPLE CIDER DONUT HOLES?

I like to use fresh, unfiltered apple cider with this Recipe — rather the kind from an orchard, however, any cloudy cider or juice works. It’s the most apple flavor–that the donuts themselves use cider, in addition to the glaze, so the apple taste really comes through.

HOW TO FRY THESE PERFECT DONUT HOLES?

All these donut holes are deep-fried to ensure perfectly browned outsides and a gentle, fluffy interior.

To Make Sure That the interior of the donut holes has been cooked through, I Like to check the temperature of the oil with a thermometer. Use a thermometer that can either clip into the side of the pan or one that is going to immediately read the temperature.

It is important to maintain the oil skillet at 350˚F. Each time you add a batch of donut holes into the petroleum, it is going to drop the temperature. You are going to want to wait until the oil temp increases to 350°F again before adding your next batch.

If you don’t have a thermometer, softly drop a small amount of batter If it sizzles aggressively, the oil is hot.

I believe most fried things are best eaten still warm from the fryer,

That said, these maintain surprisingly well, covered at room temperature, For a day or 2. The glaze prevents them from drying out too fast, but after a couple of days, they really do become sort of dense and dry.

I really don’t recommend freezing these at any point, since the end results aren’t really worth the effort.

Ingredients

• For your donut holes:
• 2 cups (255g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 tsp kosher salt
• 1/2 cup (100g) sugar
• 1 large egg
• 3/4 cup (6oz/170g) sour cream
• 1/2 cup apple cider
• 2 tbsp unsalted butter, melted
• 1 1/2 quarts canola oil for frying
• For the apple cider glaze:
• 2 cups powdered sugar
• 4 tbsp apple cider
• Pinch of kosher salt

How To Make Fried Apple Cider Glazed Donut Holes?

• Prepare your drying station: Set a wire cooling rack on a baking sheet. You will allow the donut holes dry here after you’ve dipped them in the glaze.
• In a medium bowl, whisk together the egg, sour cream, and apple cider.
• Add the wet mixture to the dry mix, followed by the melted butter, and fold to combine until you receive a very thick batter.
• Get ready to fry the donut holes: Heat the oil in a 3-quart saucepan until the temperature reads 350°F. Use a moderate cookie scoop (about 1 1/2 tablespoons), to scoop up the batter. Fry the donut holes in batches, cooking each side for about 2 minutes, until the donut holes float to the surface and then turn golden brown. Repeat until all of the batter is used up.
• You might not require all four tbsp of cider. Bear in mind that the glaze will thin because it hits the hot warm donuts.
• Dip the donut holes and twist the glaze into a deep bowl or mug, this will help with glazing the donuts. Dip the hot (or even hot) donuts to the glaze, with a spoon to coat the donut hole completely.
• Lift the donut hole in the glaze using a fork. Allow the glaze set And drain by putting the dipped donut holes onto the wire rack set over a baking sheet.

It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall, especially for Thanksgiving!

With Thanksgiving quickly approaching, I’d love to share one of our favorite fall-sweet recipes using seasonal fruits. And that is Pear Almond Tart or you like, Pear Frangipane Tart. With home-baked, bakery-level pear pie recipe sweet-tart (included in this recipe) crust and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal.

French Pear Almond Tart Recipe

Ingredients

For the Crust

• 1 ¼ cups of flour
• ½ cup of sugar
• ¼ tsp of salt
• ½ cup of unsalted butter (cold, cut into small pieces)
• 1 whole egg
• ½ tsp of vanilla extract

For the Tart

• Prepared sweet tart crust (about 10 inches)
• ½ cup of unsalted butter (room temperature)
• 1 cup of confectioners’ sugar
• 1 cup of almond flour
• 2 Tbsp of all-purpose flour
• ¼ tsp of sea or kosher salt
• 2 whole eggs
• 1 tsp of vanilla extract
• 1 Tbsp of rum
• 1 tsp of almond extract (optional)
• 3 Anjou or Bartlett pears
• Juice of ½ lemon
• 3 Tbsp of apricot jam
• 1 tsp confectioners’ sugar (for sprinkling)
• 1 Tbsp sliced almonds (for sprinkling)

Instructions

Making the Crust

1. Combine Dry Ingredients: In a large bowl, mix flour, sugar, and salt.
2. Add Butter: Work the cold butter into the flour mixture until it resembles coarse crumbs.
3. Egg and Vanilla: In a small bowl, beat the egg with vanilla extract. Add this to the flour mixture and stir until just combined.
4. Form the Dough: Gently knead the dough until it comes together. Wrap in plastic and chill for at least 1 hour.
5. Pre-bake the Crust: Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a 10-inch tart pan. Pierce the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 20 minutes. Remove the weights and parchment, and bake for another 10-15 minutes until lightly golden. Let it cool.

Making the Almond Filling

6. Cream Butter and Sugar: In a bowl, cream together room temperature butter and confectioners’ sugar until smooth.
7. Add Dry Ingredients: Mix in almond flour, all-purpose flour, and salt.
8. Incorporate Eggs and Flavorings: Blend in the eggs one at a time, followed by vanilla extract, rum, and almond extract (if using). Mix until smooth.

Assembling the Tart

9. Prepare Pears: Peel, halve, and core the pears. Slice them thinly and toss with lemon juice to prevent browning.
10. Spread Jam: Brush the bottom of the cooled crust with a thin layer of apricot jam.
11. Add Almond Filling: Spread the almond filling evenly over the crust.
12. Arrange Pears: Arrange pear slices on top of the filling, fanning them out in a circular pattern.

Baking

13. Bake the Tart: Bake at 375°F (190°C) for about 40-45 minutes, until the filling is set and the pears are tender.

Finishing Touches

14. Glaze and Garnish: Brush the warm tart with apricot jam, then sprinkle with confectioners’ sugar and toasted almond slices.

15. Serve: Let the tart cool before slicing. Serve slightly warm or at room temperature.

Hey fellow foodies! 🍰 If you’re as excited about this scrumptious French Pear Almond Tart as I am, why not pin it to your Pinterest board? Sharing this beauty not only spreads the joy of baking but also inspires your friends and followers to discover this delightful recipe. Let’s bake the world a sweeter place together! 🍐

This Ground Turkey Meatloaf Gluten Free Recipe is a healthy and delicious dinner meal. The low-carb paleo meatloaf freezes well so that you can make it ahead – it will save you time making dinner!

I’m very excited to share this new ground turkey meatloaf recipe with you these days because meatloaf is among my favorite meat dishes. 

Is this Ground Turkey Meatloaf Healthy?

This turkey meatloaf recipe is healthier than a conventional meatloaf recipe cause it’s created with almond flour rather than breadcrumbs. As a result, it is gluten-free, low-carb, whole30, and paleo. Ground turkey is additionally leaner meat than beef. It’s an excellent addition to any diet to deliver a low-fat protein serving.

NOTE TO CONSIDER

Ketchup is one of the ingredients in this recipe. I use sugar-free tomato ketchup to form a low-carb meatloaf. However, you can use regular ketchup if you’re not following any restrictive diet.

Can you freeze turkey meatloaf?

Yes! You can freeze the ground turkey meatloaf ready to cook or freeze a made meatloaf. This implies the easy turkey meatloaf recipe is good for meal prep. You’ll be able to assemble the entire meatloaf on the weekend and cook it whenever you’re ready for it. It lasts for a long time in the refrigerator for up to four days, or it can be frozen for 3 to four months.

Share the image below to your Pinterest board if you like this gluten-free turkey meatloaf!

Ingredients

• 1 yellow or white chopped onion
• 2 cloves of minced garlic
• 1 tablespoon of olive oil
• 1 lb of ground turkey
• 1/2 cup of chopped parsley
• 1 tsp of dried oregano
• 1/3 cup of almond flour
• 1 whole egg
• Salt and pepper
• ½ cup ketchup (sugar-free)

How to make Gluten-Free Ground Turkey Meatloaf

• Heat the oven to 350º Fahrenheit.
• In a big frying pan, heat olive oil over medium heat.
• Add garlic and onions and sauté till the onions are golden brown.
• Take a large bowl and add ground turkey, parsley, sauteed onions, dried oregano, almond flour, egg, pepper and salt. Mix nicely to combine well.
• Move the meatloaf into a loaf pan and pour ketchup ( sugar-free ) on top of the meatloaf and unfold it into an even layer.
• Bake for 45-50 minutes, or till the interior temperature of 165 F. After forty-five minutes, check to see if the meatloaf is done.
• If it’s cooked, remove it from the oven and let it rest for about 10 minutes before serving it with mashed potatoes and roasting green beans.