Chapter One

Kitchen Safety & Allergen Disclaimer

The recipes in this book are provided for general informational and cooking purposes. Please use your own judgment and follow appropriate kitchen and food-safety practices when preparing, cooking, storing, and serving food.

Ingredients and products may contain or come into contact with common allergens, including but not limited to milk, eggs, wheat, soy, peanuts, tree nuts, sesame, fish, and shellfish. Product ingredients and manufacturing practices can also change, so always read ingredient labels carefully. If you or someone you are cooking for has a food allergy, intolerance, or other dietary restriction, it is your responsibility to determine whether a recipe and the ingredients you use are appropriate. Be mindful of possible cross-contact from ingredients, cookware, utensils, appliances, and preparation surfaces.

Use caution when working with knives, hot cookware, ovens, stovetops, electrical appliances, and other kitchen equipment. Cooking times and temperatures may vary depending on your equipment, ingredients, and environment.

By preparing these recipes, you accept responsibility for ingredient selection, allergen safety, proper food handling, kitchen safety, and the results of preparing and consuming the finished food. The author and publisher are not responsible for injuries, allergic reactions, foodborne illness, accidents, or other damages that may result from preparing or consuming these recipes.

Apple Cider Crinkle Cookies

Packed with concentrated apple cider, warm fall spices, and rich brown butter, these soft crinkle cookies taste like a crisp autumn afternoon. A generous coating of powdered sugar gives them their pretty crackled finish and makes them perfect alongside a mug of hot cider, coffee, or tea.

Ingredients:

2 cups (500 ml) real apple cider, not apple juice
½ cup (113 g) unsalted butter
¾ cup (150 g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ cup (50 g) granulated sugar
½ cup (65 g) powdered sugar

Directions:

1. Pour the apple cider into a medium saucepan and bring it to a boil over medium-high heat. Continue cooking, adjusting the heat as needed to maintain a steady boil, until the cider has reduced to ¼ cup and has a thick, syrupy consistency. Remove from the heat and set aside to cool completely.

1. While the cider cools, place the butter in a medium skillet over medium heat. Once melted, continue cooking, swirling or stirring occasionally. The butter will foam and then begin developing golden-brown flecks and a nutty aroma. Once browned, about 3–4 minutes, immediately remove it from the heat.

1. Transfer the brown butter to a large mixing bowl. Place it in the freezer for 10–15 minutes, checking it toward the end. You want the butter to begin solidifying around the edges while remaining soft enough to beat, similar to room-temperature softened butter.

1. In a separate medium bowl, whisk together the flour, cinnamon, baking powder, ginger, cardamom, nutmeg, and salt until evenly combined.

1. Using an electric mixer, beat the cooled brown butter and brown sugar together for about 3 minutes, until the mixture is lighter and fluffy. Add the eggs one at a time, beating well after each addition.

1. Add the cooled cider reduction and vanilla. Mix until everything is evenly incorporated.

1. Add the dry ingredients to the wet ingredients. Mix on low speed, or stir by hand, just until the flour disappears into the dough. Avoid overmixing once the flour has been added.

1. Cover the bowl and refrigerate the dough for at least 2 hours, or until it is firm enough to scoop and roll without sticking excessively to your hands.

1. Line two baking sheets with parchment paper. Place the granulated sugar in one small, shallow bowl and the powdered sugar in a second bowl.

1. Scoop approximately 2 tablespoons of chilled dough for each cookie and gently roll it between your palms to form a ball. Roll each ball in granulated sugar first, followed by a generous coating of powdered sugar. Make sure the powdered sugar completely covers the outside.

1. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets. Refrigerate them for another 10 minutes.

1. While the shaped cookies chill, preheat the oven to 350°F (175°C).

1. Bake for 8–10 minutes, until the cookies are puffed, crackled across the tops, and lightly golden around the edges. The centers should still look soft.

1. Leave the cookies on the baking sheets for 5 minutes to set before carefully transferring them to wire racks to finish cooling.

Enjoy them slightly warm or allow them to cool completely before serving.

Tips for Success:

-Use real apple cider. Apple juice won't provide the same deep, concentrated flavor after reducing. For the best results, choose a good-quality cider with plenty of apple flavor.

-Keep an eye on the cider. Reducing two cups takes some time at first, but once most of the water has evaporated, the remaining cider can reduce quickly. If you're unsure whether it's ready, carefully pour it into a heat-safe measuring cup. You're looking for ¼ cup.

-Watch the brown butter closely. Once the butter begins browning, it can burn quickly. Golden-brown flecks and a rich, nutty aroma mean it's ready. Black flecks or a burned smell mean it has gone too far.

-Cool the cider before adding it. Hot cider can melt the butter mixture and affect the texture of the dough.

-Don't skip the chilling time. Chilling makes the dough easier to handle and helps prevent the cookies from spreading too much in the oven.

-Don't be shy with the powdered sugar. A thick coating is what creates that beautiful white-and-crackled crinkle-cookie finish.

Maple Pecan Crumb Muffins

Big, fluffy, bakery-style muffins filled with real maple flavor and plenty of crunchy pecans, then finished with a buttery cinnamon crumb topping. Add a sprinkle of coarse sugar for a little extra crunch, or leave it off for a less-sweet finish.

Makes approximately 12 large muffins

Ingredients:

Muffins:

3 cups (360 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1½ cups (171 g) pecans, roughly chopped
2 large eggs
1 cup (227 g) buttermilk
½ cup (100 g) vegetable oil
1 cup (312 g) pure maple syrup
1 teaspoon vanilla extract
Coarse sparkling or sanding sugar, for topping (optional)

Cinnamon Crumb Topping

¾ cup (90 g) all-purpose flour
⅓ cup (71 g) packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ cup (57 g) unsalted butter, melted

Directions:

1. In a large bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, and salt. Stir in the chopped pecans until they are evenly distributed throughout the mixture.

1. In a separate large bowl, whisk the eggs, buttermilk, vegetable oil, maple syrup, and vanilla until smooth and well combined.

1. Add the dry ingredients to the wet ingredients. Gently stir by hand just until no dry pockets of flour remain. The batter will be thick. Avoid overmixing, which can make the finished muffins dense or tough.

1. Cover the bowl and allow the batter to rest at room temperature for 15 minutes. While the batter rests, preheat the oven to 425°F (220°C) and prepare the crumb topping.

1. To make the topping, combine the flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir until the dry ingredients are moistened. Use your fingers to gently squeeze and break up the mixture until you have a combination of small and larger crumbs.

1. Line every other well of a 12-cup muffin pan with six paper liners. Leaving an empty well between the muffins gives the batter more room to rise and helps create those tall bakery-style tops.

1. Divide half of the batter among the six liners, filling each generously. The liners will be quite full; that's what you want for bakery-style muffins.

1. Sprinkle each muffin generously with the cinnamon crumb topping, gently pressing some of the crumbs onto the batter so they stay in place. If you like a crunchy, sparkling bakery-style top, finish with a light sprinkle of coarse sugar.

1. Place the pan on the center rack of the oven and bake for 7 minutes at 425°F (220°C).

1. Without opening the oven door or removing the muffins, reduce the temperature to 350°F (180°C). Continue baking for another 16–20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

1. Allow the muffins to cool in the pan until they're firm enough to handle, then transfer them to a wire rack.

1. Before baking the remaining batter, return the oven temperature to 425°F (220°C). Once the oven has fully reheated, prepare and bake the second batch using the same method.

Tips for Success:

-Use pure maple syrup. Pancake syrup and maple-flavored syrups aren't the same thing and won't give these muffins the rich maple flavor they're designed to have.

-Don't overmix the batter. Once the wet and dry ingredients come together, stir only until you can no longer see dry flour. A few small lumps are perfectly fine.

-Give the batter its rest. Those 15 minutes allow the flour to hydrate and help the batter thicken before baking. Don't stir it again after the resting period unless absolutely necessary.

-Yes, those muffin cups should be very full. These are meant to be oversized, bakery-style muffins rather than smaller everyday muffins.

-The two oven temperatures are intentional. The initial blast of high heat encourages the muffins to rise quickly and develop tall, rounded tops. Lowering the temperature allows the centers to finish baking without overbrowning the outside.

-Wait for the oven to reheat. Before putting in the second batch, make sure the oven has returned to 425°F (220°C), or you may not get the same rise.

-Sanding sugar is completely optional.Use it if you love that sweet, crunchy bakery-style top. The cinnamon crumb topping provides plenty of flavor and texture on its own.