Ginger Bourbon Cider

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I’ve never been a big drinker, especially post-baby, but I do enjoy a cocktail or glass of wine every so often. This cocktail has been my jam this season! I made it for the first time when we had some friends over for an impromptu game night and it was a hit. It combines some of my favorite autumnal flavors–apple and ginger–in an easy-drinking libation.

The ingredients are pretty familiar, for the most part. The only semi-exotic thing being the Calvados–which is simply French apple brandy. It’s warm and caramel-y with lots of apple flavor without being a neon-green-sour-apple situation. It’s one of my favorite fall liquors to cook with (use it to deglaze a pan of pork chops!), but also makes a great addition to this fall-time cocktail. Besides the Calvados, we have warming bourbon, fresh apple cider, fizzy-spicy ginger beer, a little bitters, and a pinch of cinnamon. The combination makes for a cocktail that’s reminiscent of hot apple cider, but packs a refreshingly fizzy, tipsy punch.

[recipe]

Print Recipe

Ginger Bourbon Cider

Makes 1 stiff drink.

Calvados can be found at any well-stocked liquor store. It’s a bit of an investment for your bar, but makes a great addition for fall cocktailing–it’d be great in a hot toddy! and like I mentioned, it’s awesome for deglazing for an excellent pan sauce. There are a few different brands, so choose the one that best fits your bar-budget. That said, this cocktail doesn’t suffer much without it, just add more bourbon!

1 ounce bourbon

1 ounce Calvados

2-3 ounces apple cider

a few shakes of orange, or classic, bitters

ginger beer

pinch of ground cinnamon

Fill a cocktail glass with ice (I like crushed, but cubes work just fine). Combine the bourbon, Calvados, apple cider, and bitters. Top the drink with ginger beer–more or less depending on how strong of a drink you’d like–stir and sprinkle with a pinch of cinnamon.

[/recipe]

 

All the Pumpkin!

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I have some pumpkin plans for the blog this month but, until I get that stuff baked up, here’s a round-up of ALL THE PUMPKIN things on the blog.

Get yo’ pumpkin on!

Pumpkin Chocolate Swirl Buns

Soft Pumpkin Sandwich Buns

Malted Pumpkin Cookies with Brown Butter Icing

Chocolate Cupcakes with Pumpkin Cream Cheese Frosting

Pumpkin Brown Butter Malt Donuts

Maple Pumpkin Granola

Pumpkin Cinnamon Bun Ice Cream

Pumpkin Semifreddo

Pumpkin Beer Waffles

Pumpkin Bread with Bourbon Icing

Pumpkin Streusel Muffins

Hazelnut Streusel Apple Muffins

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I’m learning a lot. Big things and little things.

Big things like what it means to be the mother of an amazing, wailing, little nugget of baby-boy cuteness, while also being a wife and partner.

Little things like how to get in that daily shower, work with this new dang camera, and fit in making a batch of these muffins complete with a photo (or two) and blog post.

So, while I balance my babe on one arm and type with the other, let me tell you about these muffins. They are the first thing I’ve baked since before Casper was born and they are pretty damn good. The recipe is an adaptation of Joy’s Brown Butter Blueberry Muffins with tart apples in place of the berries, a bit of hazelnut in the streusel, and plenty of cinnamon for some autumnal warmth. Even though this summer has been really good to me–baby! house! beautiful blue sky days!–I’m always ready for fall with it’s crisp air, fallen leaves, and cozy indoor days. These muffins are perfect for the transitioning season–not too long of a bake time, so you don’t heat up your kitchen too much, but just enough warmth and carb-y goodness to make things cozy. WIN.

[recipe]

Print Recipe

Hazelnut Streusel Apple Muffins

Makes about 18 muffins.

If you don’t have, or want to use, flax and wheat germ reduce the milk to 1/3 cup.

Streusel:

3 tablespoons cold, unsalted butter

1/2 cup flour

1/4 cup sugar

1/4 cup hazelnuts, chopped

1/2 teaspoon cinnamon

Muffin Batter:

8 tablespoons unsalted butter

1/2 cup milk

1 egg, plus 1 egg yolk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons ground flax seeds

2 tablespoons wheat germ

3/4 cup brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

2 cups diced granny smith apples (from about 2 peeled and cored apples)

Preheat the oven to 350º F and line two muffin tins with 16 paper liners (I do 12 in one tin, and 6 in the center of the other).

In a bowl pinch the butter into the flour, sugar, cinnamon, and chopped hazelnuts to combine. Set aside.

In a skillet or saucepan melt the butter and heat over medium until the butter becomes foamy, the butter separates, and the solids become brown and smell fragrant like toffee. Remove from the heat and pour into a dish to cool. Set aside.

In a measuring cup whisk the milk, egg + yolk, and vanilla until well combined.

In a mixing bowl whisk together the flour, flax, wheat germ, brown sugar, baking powder, salt, and 1 teaspoon of the cinnamon.  In a separate bowl toss the chopped apples with the remaining cinnamon.

 

Pour the milk and egg mixture into the mixing bowl of the flour mixture and fold until just combined. Fold in the apples. Divide the muffin batter between the lined muffin cups, filling about 3/4 full, and top each muffin with streusel. Bake the muffins in the center of the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool before serving. [/recipe]