September is apple season, and since we love apples, we thought we should make it a party!
What could be more fun that hosting friends and family for a few hours to share time together and enjoy some special fall treats. The rule for this party is keep it simple and make is special! That’s easy with these delicious recipes from our friends at Sparkling ICE! Be sure to check out more fun on the Sparkling ICE site. The brand is engaging, and the Sparkling ICE is delicious – it has no calories or carbs, so there’s plenty of room for dessert!
Sparkling Apple Hot Toddy
- 6 oz. Crisp Apple Sparkling ICE
- 1 ½ oz. whisky or apple brandy
- 1 teaspoon honey
- Cinnamon stick, allspice cloves, and apple slices for garnish
- Coat the bottom of a glass coffee cup with honey. Add whisky or brandy
- Heat Crisp Apple Sparkling ICE in a small sauce pot
- Pour hot Sparkling ICE into glass. Stir to combine ingredients
- Garnish with cinnamon stick, allspice cloves, and apple slices
Apple Cinnamon Donuts
Yield – 12 donuts plus holes Cook Time: 10 minutes Inactive Time: 3 hours or overnight
For The Donuts:
- 1 cup Crisp Apple Sparkling ICE
- 6 tablespoons unsalted butter (room temperature)
- ½ cup Splenda Sugar Blend
- 2 eggs
- ¼ cup whole milk
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 ¾ cup all purpose flour
For The Cinnamon Sugar:
- 1½ cups Splenda Sugar Blend
- ½ cup ground cinnamon
Part 1: Making the donut dough
- In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes.
- Add eggs one at a time until combined. Slowly pour in the milk and half of the Sparkling ICE to the mixing bowl.
- With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy.
- Slowly pour in the remaining amount of Sparkling ICE on medium speed for 2 minutes.
Part 2: Dough storage
- Tear 2 pieces of parchment paper the size of a baking sheet.
- Line the first piece of parchment on a clean baking sheet and heavily dust with flour.
- Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick. (If the dough seems too sticky flour your hands before pressing.)
- Lightly flour the top of the dough and place the second piece of parchment over the dough. Refrigerate for 3 hours or overnight.
Part 3: Frying donuts
- In a deep frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer.
- Gently peel the top piece of parchment off the dough.
- Using a floured donut cutter, punch out dough and place in hot oil.
- Fry on each side for 2-3 minutes or until light brown. Adjust the heat if needed. Scoop on paper towel lined baking tray.
Part 4: Finishing donuts
- Combine cinnamon and splenda in a large bowl.
- While the donuts are still warm, toss with cinnamon and splenda mixture until evenly coated.
- Serve warm.
Warm Apple Crisp Cakes
Yield – 6 servings Cook Time – 25-35 minutes
For The Crumble:
- 1 cup all purpose flour
- 2/3 cup brown sugar
- 1 stick cold unsalted butter, cut into cubes
For The Apples:
- ¾ cup Crisp Apple Sparkling ICE
- 8 red apples (Gala or Fuji preferred)
- 3 tablespoons unsalted butter
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1½ tablespoons cornstarch
For the crumble
- Combine brown sugar and flour in a mixing bowl, and cut in the butter with your hands. Mixture should look coarse with some chunks the size of peas.
- Cover and place in the refrigerator for 30 minutes to harden up.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and pour the crumble on.
- Bake for 12-18 minutes or until light brown.
- Place baking tray on a wire rack to cool.
For the apples
- Core and cube the apples and place in a large bowel of cold water to avoid browning.
- Whisk together the cornstarch with Sparkling ICE in a small mixing bowl, set aside.
- In a medium saucepan melt 2 tablespoons of the butter.
- Add the apples, salt, and cinnamon. Sautee over a medium flame for 3 minutes.
- Pour the Sparkling Ice and cornstarch mixture into the pot, stirring continuously.
- Simmer for 5 minutes.
- Turn off the heat and stir in the remaining tablespoon of butter.
- Break the cooled crumble up with your hands to desired size.
- Scoop the warm apples into 6 small ramekins or an 8 inch square serving dish.
- Top with crumble.
- Serve immediately.