Column: Try these recipes that will feel like a warm hug

November rushes into Coshocton with a chilly blast, but thankfully, our kitchens are ready with recipes that feel like a warm hug.

For me, nothing says the end of fall quite like apples. These baked apple cider doughnuts (or pop the batter into a muffin tin for apple cider muffins) taste just like the ones from our Amish bakeries in Sugarcreek, but you can make them right at home. Set a platter of these out on a Saturday morning and watch the kids devour them — though I promise the adults won’t be far behind. The topping of apple pie spice and brown sugar is nothing short of magical.

I also had to include orange glazed cranberry bread. This moist, fruity loaf is November perfection. It has it all — buttermilk, orange zest, tart cranberries, and pecans or walnuts (your choice) baked into a golden loaf, then topped with an irresistible orange glaze. Pro tip: make the batter the night before, pop it in the fridge, then bake it up for brunch — that way you can skip the fuss and spend more time enjoying family and friends while still feeding everyone’s soul.

Gratitude is the theme of November, and I absolutely love Thanksgiving. Each week feels like it builds toward that fragrant, delicious feast at the end of the month — a time set apart to reflect on all the Lord has done for us.

And don’t forget on Friday, Nov. 21 we’ll gather downtown for the Miracle on Main Christmas Parade, one of my favorite ways to jump into the holiday spirit. Afterward, serve up a sweet potato cake with cream cheese icing. This cake has the warm spices of the season along with crunchy pecans and a creamy icing that will make you smile. Whip up a batch of PSL’s. Homemade Pumpkin Spice Lattes. The pumpkin mix makes enough for six lattes. This is the perfect way to wrap up a chilly November evening.

BAKED APPLE CIDER DOUGHNUTS

1 and 1/2 cups apple cider

2 cups all-purpose flour 

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon apple pie spice

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

1 large egg, at room temperature

1/2 cup packed light or dark brown sugar

1/2 cup granulated sugar

1/2 cup milk, at room temperature

1 teaspoon pure vanilla extract

Topping

1 cup granulated sugar

3/4 teaspoon ground cinnamon

3/4 teaspoon apple pie spice

6 tablespoons unsalted butter, melted

Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, et cetera, until you have 1/2 cup (about 20 minutes). If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.

Preheat the oven to 350 F. Spray doughnut pan with nonstick spray. Set aside.

Make the doughnuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice and salt together in a large bowl. Set aside.

Whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

Spoon the batter into the doughnut cavities — for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each doughnut cup, filling about halfway. Or spoon them into a muffin tin about 3/4ths full for apple cider muffins.

Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the doughnut. If the doughnut bounces back, they’re done. Cool doughnuts for 2 minutes, then transfer to a wire rack. Regrease the pan and bake the remaining doughnut batter.

Coat the doughnuts: Combine the granulated sugar, cinnamon and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each doughnut in the melted butter, then generously in the apple spice topping.

Doughnuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

(Adapted from sallysbakingaddiction.com/baked-apple-cider-donuts/.)

ORANGE GLAZED CRANBERRY BREAD

Streusel

1/4 cup all-purpose flour, spooned and leveled

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, cold and cubed

Bread

2 cups all-purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, at room temperature

1/2 cup packed light or dark brown sugar

1/2 cup granulated sugar

1 cup buttermilk, at room temperature

1/3 cup vegetable oil (or melted coconut oil)

1 teaspoon pure vanilla extract

1 teaspoon orange zest

1 cup cranberries, fresh or frozen (do not thaw) or use raspberries

1/2 cup chopped pecans or chopped walnuts

Glaze

1 cup confectioners’ sugar

1-2 tablespoons orange juice

Preheat oven to 350 F. Spray a 9-by-5-inch loaf pan with nonstick spray.

Make the streusel first: Whisk the flour, sugar and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands or two forks until mixture resembles pea-size crumbs. It’s important to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use in step 4.

Make the bread: Whisk the flour, baking soda and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).

Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.

Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack. One reviewer said this break took more like 1 hour, 15 minutes to bake through so watch accordingly.

Make the glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Drizzle over cooled bread.

Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

One reviewer said they made this gluten-free by using a 1-1 ratio of gluten-free flour for the flour in this recipe.

(Adapted from sallysbakingaddiction.com/orange-glazed-cranberry-bread/.)

SWEET POTATO CAKE WITH CREAM CHEESE ICING

Cake

2 cups sugar

4 eggs

1 ½ cups oil

2 cups all-purpose flour

2 tablespoons cinnamon

2 teaspoons baking powder

2 cups sweet potatoes, grated

Icing

½ cup (1 stick) butter

1 cup cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla

1 cup pecans, chopped

Heat oven to 350 F.

In a large bowl, mix sugar, eggs and oil. Add remaining ingredients one at a time, adding potatoes last.

Coat 3 round 9-inch baking pans or 1 sheet cake pan with a nonstick spray. Spread batter into pans.

Bake in round pans for 25 minutes or in a sheet cake pan for 35 minutes. Insert a toothpick in the center to determine doneness. Cool in pans before turning out for frosting.

To make the icing, cream together butter and cream cheese. Add remaining ingredients and mix well.

Spread on cooled cake, spreading between layers and on sides and top for round layers or over the top and sides of a sheet cake.

(Adapted from farmflavor.com/recipes/sweet-potato-cake-with-cream-cheese-icing/.)

HOMEMADE PUMPKIN SPICE LATTES

Pumpkin base ingredients

1 cup pumpkin puree, not pumpkin pie filling

½ cup sugar

2 teaspoons pumpkin spice (you can purchase in any baking aisle or make your own by using 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves)

2 teaspoons vanilla extract

Latte ingredients

¼ cup pumpkin base (from above)

2 shots espresso

1 cup milk

Whipped cream

Start mixing the pumpkin base by adding the pumpkin puree, pumpkin spice, granulated sugar and vanilla extract to a small/medium saucepan. Mix ingredients together. Heat on medium heat until the mixture is hot but not boiling, between 5-10 min. The heating process takes me 5 minutes. Stir frequently to heat evenly.

Brew two shots of espresso and pour into your chosen mug.

Pour ¼ cup of pumpkin base (from step 1) into your chosen mug.

Steam 1 cup of milk or nondairy alternative by using steamer/frother or heat in small saucepan until it’s steaming.

Pour steamed/frothed milk into your mug and mix everything together.

Add optional whipped cream and sprinkle pumpkin spice over the top.

(Adapted from lonegoosebakery.com/homemade-pumpkin-spice-latte/?srsltid=AfmBOooVzupUaJ_T04VIK6sILaTtTQ3vBmAsOwb6Aao4Q1XNazu0exsa.)