But before I tell you what it is, let me remind you that California is in a drought. This means that everyone’s lawns looks dead and depressing – yellow is everywhere and the air is all stale and yellow-y.
Side note: you totally know what I mean by ‘yellow-y’ right? Where the air smells yellow? Or is that totally just me? Don’t answer me if I’m crazy.
So needless to say, our lawn is yellow and dead.
Mannie has taken a liking to scratching his bad and writhing around on the ground in both the house and outside. And since our lawn is far from lush and green, this means alllllll that dead grass business gets all up in his fur every time he does this. Mannie will go from a black dog to a yellow dog in seconds, covered from head and face to toes in dead grass.
It’s a sight to behold indeed.
And it makes vacuuming extra wonderful. *sarcasm
Or it’s a personal fave of mine when he rolls around in the dust. Apparently we have an area in our lawn (or lack thereof) where there’s a huge source of dust because homeboy hops in the house straight up BROWN. He’s like a real life Pig Pen.
So now every time Mannie goes outside, I have to supervise him to prevent him from getting completely and utterly dirty or spend an extra half hour vacuuming the dead grass from our carpets. If only there was a way I could get Mannie to vacuum for me…
Homie needs to get on that housework STAT.
Anywho, a couple days ago I made these amazing Apple Cider Donut Holes while Mannie was frolicking outside. He happened to come in completely clean and untouched by yellow deadness which was cause to celebrate! Hey, I’ll take any reason to eat donuts and celebrate 🙂
These come from my friend Nicole who made them as regular donuts. I tweaked her recipe a touch and made them more my own in poppable, delectable donut holes. They’re fun, easy to make and even easier to eat!
No supervision required.
- 2 cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- Pinch nutmeg
- Pinch salt
- ¾ cup apple cider
- 2 eggs, beaten lightly
- 3 Tbsp oil
- 1 tsp vanilla
- FOR TOPPING:
- ⅔ cup cinnamon sugar
- 4 Tbsp melted butter
- Preheat oven to 325 degrees F. Liberally grease a 20-cavity donut hole pan or mini muffin pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, nutmeg and salt. Stir in the apple cider, beaten eggs, oil and vanilla and gently mix to combine. Mixture will still be lumpy; this is normal and do not continue to overmix as it'll lead to tough donuts.
- Using a cookie dough scoop, portion batter evenly among the donut hole cavities/muffin tins. Bake for approx. 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes, then gently flip onto a wire rack.
- Brush the tops and bottoms of the donuts with the melted butter using a pastry brush, then dredge the donuts in the cinnamon sugar mixture, coating completely. Serve immediately, or store airtight for up to 2 days.
These donut holes are amazing! Bursting with a subtle hint of apple, and lots of cinnamon and nutmeg, these donut holes are my family’s new favorite! We could not stop eating them one by one 🙂 I know you’ll love them too!