Vegetarian Recipes
Hot Cider
You may recall from my apple crumble blog post that my family’s favorite tradition is going apple picking together every year. This Hot Cider brings those fond memories back right in time for the next holiday! This easy recipe uses 6 simple ingredients and comes together in about 15 minutes. I love how sweet, festive, budget-friendly, and nostalgic this hot apple cider is; it warms you right up from the inside out!
What is Hot Cider?
I make this hot cider recipe by gently warming apple cider on the stove with cinnamon sticks, nutmeg, fresh ginger, maple syrup, and orange slices. As it simmers, it creates a cozy, fragrant, and flavorful drink that’s perfect for those chilly fall or winter days. It’s also known as mulled cider or spiced apple cider!
Ingredients
Here’s what you’ll need to make this homemade hot apple cider recipe:
- Apple Cider: You want to use apple cider, not regular apple juice or apple cider vinegar (save the latter for my apple cider shrub mocktail recipe!). Apple cider is pretty easy to find at the grocery store over the fall and winter months. If you have one, your local farmer’s market may also carry fresh pressed apple cider. Choose whichever option fits your budget best.
- Orange: I add orange slices to the cider as it simmers to infuse it with a sweet, zesty orange flavor. Use the whole slice, peel, and all!
- Cinnamon Sticks & Ground Nutmeg: These are my mulling spices of choice. If you have whole nutmeg to shave, the flavor will be more pronounced, but I found ground to be just as good! You could also use ground cinnamon if that’s all you have on hand, but straining it becomes key so you don’t wind up with a gritty hot cider.
- Fresh Ginger: I recommend sticking with fresh ginger in this recipe, as that medicinal punchy kick of the spicy ginger really brings this budget-friendly recipe to the next level. Also, I’ve noticed fresh ginger is way cheaper than usual at the grocery store right now; it’s ginger harvesting season, so that’s likely why.
- Maple Syrup: Adds a delicious sweetness to this recipe. If you don’t have maple syrup, you could use brown sugar as a substitute, but it’ll adjust the flavor.
What’s the Difference Between Apple Cider and Apple Juice?
The main difference between the two is that apple cider is typically unfiltered (meaning it can have bits of pulp in it) and has a more cloudy appearance, while apple juice is filtered and clearer. Apple cider can be either pasteurized or unpasteurized, whereas apple juice is almost always pasteurized and sometimes has added sugar or preservatives. Apple cider is often just pure pressed apples, giving it a more natural and slightly tangier flavor!
Tips & Suggestions to Try!
- If you already have some whole cloves in your pantry, I highly suggest throwing in a couple of those as well. I love the flavor they add, but they can be pretty pricey, so I left them out of my recipe.
- This recipe is easy to scale up for a crowd, so go ahead and buy the gallon of cider! I use a large pot when making this for a group. Everyone can help themselves and add their own garnishes as desired. You can also taste this as it steeps and adjust accordingly as you go!
- Don’t be afraid to experiment with different spices and garnishes. Some people like adding a touch of vanilla extract, lemon peel, or peppercorns for added spice. You could also try mixing in another fruit juice like we do in our slow cooker spiced cranberry apple cider. I occasionally slice up an apple and add it to the pot for extra flavor. Have fun with it, and make it your own!
- For an adult beverage, add a splash of brandy, bourbon, or whiskey to your mug before pouring in the hot spiced cider!
How to Store & Reheat
This recipe makes 2 servings, so it’s unlikely you’ll have much leftover—especially if you’re sharing it with a friend! However, if you do have leftovers or are making a large batch, let the strained cider cool completely before storing it in an airtight container in the fridge. Pasteurized apple cider is good for about a week, while unpasteurized cider should be consumed within 3 days. I’d reheat individual servings in the microwave or in a pot on the stove.
Hot Cider Recipe
Equipment
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Cheesecloth or Fine Strainer
Ingredients
- 3 cups apple cider $1.32
- 2 slices of orange $0.25
- 2 cinnamon sticks $0.49
- 1 inch piece of fresh ginger, peeled and sliced $0.09
- 1 Tbsp maple syrup $0.31
- ¼ tsp ground nutmeg $0.17
Instructions
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Gather the apple cider, slices of orange, cinnamon sticks, peeled and sliced fresh ginger, maple syrup, and ground nutmeg.
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Combine all ingredients in a small saucepan and simmer for 5-10 minutes. You want it to simmer for long enough where the orange begins to change color, but not so long that the cider begins to evaporate.
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Strain the cider through a fine strainer or cheesecloth.
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Serve hot with orange slices and cinnamon sticks added back to each mug.
See how we calculate recipe costs here.
Nutrition
how to make Hot Apple Cider – step by step photos
Gather the 3 cups apple cider, 2 slices of orange, 2 cinnamon sticks, 1 inch of peeled and sliced fresh ginger, 1 Tbsp maple syrup, and ¼ tsp ground nutmeg.
Combine all ingredients in a small saucepan and simmer for 5-10 minutes. You want it to simmer for long enough where the orange begins to change color, but not so long that the cider begins to evaporate.
Strain the cider through a fine strainer or cheesecloth.
Serve hot with orange slices and cinnamon sticks added back to each mug.
Try this recipe for hot apple cider and say good bye to those pre-made mixes forever!
More Festive Drink Recipes
The post Hot Cider appeared first on Budget Bytes.
Vegetarian Recipes
Cherry Blondies
Whenever I’m craving something sweet, but I’m sick of the same old same old, I whip up a batch of these fudgy, chewy, fragrant Cherry Blondies! The creamy white chocolate, tart cherries, and crunchy almonds make this recipe stand out. This is not your typical blondie! I don’t use almond extract too often, but pairing its flavor with cherries and white chocolate is just a no-brainer to me. (But a little goes a long way, so use it sparingly!)
Easy Recipe for Cherry Blondies
Blondies are like brownies, just without the cocoa. Instead, they’re made with brown sugar and vanilla, and have the BEST buttery flavor and chewy texture.
For these cherry blondies, I mix in canned cherry pie filling (it adds a sweet-tart cherry flavor without a lot of fuss or cost), slivered almonds, and white chocolate chips. I also brown the butter first to bring out a nutty, almost toffee-like richness that’s totally worth the extra few minutes. A mix of brown and white sugar strikes the perfect balance of moisture and structure, while a splash of almond extract adds a frangipane-style flavor. Bake them once, and you’ll see why I keep coming back to this combo. 😋
Cherry Blondies
Step-by-step photos can be seen below the recipe card.
Equipment
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8×8” Baking Dish
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Parchment Paper
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3 Mixing Bowls
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Sauce Pan
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Hand Mixer
Ingredients
- 1¾ cups all-purpose flour $0.28
- ½ tsp baking powder $0.02
- ¼ tsp salt $0.01
- 1 large egg $0.29
- 1 tsp vanilla extract $0.47
- ½ tsp almond extract $0.15
- ½ cup cherry pie filling $0.73*
- 1½ sticks salted butter cut into cubes, $1.48
- ½ cup granulated sugar $0.19
- 1 cup brown sugar $0.91
- ¼ cup white chocolate chips $0.42
- ¼ cup slivered almonds $0.87
Instructions
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Grease and line an 8×8” baking dish with parchment paper and preheat oven to 350℉.
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Mix together the flour, baking powder, and salt in a mixing bowl. Set aside.
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In a separate mixing bowl, combine the egg, vanilla, almond extract, and cherry pie filling. Mix together and set aside.
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Cube the butter and melt over medium heat until frothy, whisking once in a while to make sure the milk solids don’t stick to the bottom of the pan and burn.
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Once butter is browned, it will have a nutty aroma and darken in color. (Babysit it! Don’t let it burn!) Remove from heat.
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Combine browned butter with granulated and brown sugar.
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Mix with a hand mixer on low until combined. Then, add the wet cherry mixture and continue to mix until combined.
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Finally, gently mix in the dry flour mixture little by little until a batter forms.
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Fold in white chocolate and almond slivers.
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Transfer batter to greased and line baking dish and add some extra white chocolate and almonds on top, if you have them.
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Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
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Let cool for 20 minutes before cutting. The interior may still be a little gooey. These are chewier than your typical brownie! Enjoy.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Cherry Blondies step-by-step photos
Gather all of your ingredients and preheat your oven to 350℉. Grease and line an 8×8” baking dish with parchment paper. Set this aside for now.
Mix the dry ingredients: Add 1¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to a mixing bowl and combine. Set this aside.
Mix the wet ingredients: In a different mixing bowl, combine 1 large egg, 1 tsp vanilla, ½ tsp almond extract, and ½ cup of cherry pie filling. Set this aside for now as well.
Brown the butter: Add 1½ sticks of cubed salted butter to a saucepan or skillet over medium heat. Melt the butter until frothy, being sure to whisk it once in a while to avoid the milk solids from burning and sticking to the bottom of the pan. Babysit it, and don’t let it burn! It typically takes about 5-8 minutes for butter to brown.
When the butter is browned, it’ll smell nutty and be darker in color. There will also be flecks of brown throughout (those are toasted milk solids, and they’re full of flavor). Remove it from the heat once done.
Make the batter: Pour the browned butter into a mixing bowl and add ½ cup granulated sugar and 1 cup brown sugar.
Use a hand mixer on low to combine the browned butter and sugars. Once mixed, add the wet cherry pie filling mixture and keep mixing until thoroughly combined.
Now, gently fold in the dry flour mixture a little at a time until a thick batter forms.
Finally, fold in ¼ cup white chocolate chips and ¼ cup slivered almonds.
Pour the batter into the prepared baking dish. If you have any extra, top the batter with a few white chocolate chips and slivered almonds to make it look extra pretty.
Bake: Place the baking dish into the preheated oven and bake for 50-55 minutes. They’re done once a toothpick inserted into the center comes out clean.
Let your homemade cherry blondies cool for 20 minutes before cutting for the best results. They may still be a little gooey! They’re definitely chewier than your average brownie but just as delicious. Enjoy!
Tips for Browning Butter
I brown the butter in this cherry dessert recipe because it gives the blondies the most amazing, deep, nutty flavor that plain melted butter can’t match. You could skip this step and just melt it, but it definitely wouldn’t taste the same.
It’s honestly so easy to brown butter, and only takes about 5-8 minutes from start to finish! Here’s how to do it right (we also have a step-by-step breakdown with photos on how to brown butter you can check out, too!):
- Use a light-colored pan if you have one. It makes it easier to see the color change.
- Watch it closely. Browning happens fast, and it can burn before you know it. Stay nearby and use medium heat.
- It’ll start to froth. That’s normal. Just keep gently stirring so nothing sticks to the bottom.
- Look for brown flecks. Those are the milk solids toasting, which is exactly what you want.
- Pull it off the heat right away. As soon as it smells nutty and the color deepens, about 5 minutes, take it off the heat! It’s ready to use.
You can even make a big batch of browned butter and keep it in the fridge for 1-2 weeks and use it in future recipes. It’s obviously delicious in my cherry blondies recipe, but it’s also amazing tossed with plain pasta, drizzled over roasted veggies, or mixed into oatmeal.
More Recipe Success Tips
- Line your pan with parchment paper. It makes it way easier to lift the blondies out and slice them cleanly once they’ve cooled.
- Let them cool in the pan. As good as they smell fresh out of the oven, I let my blondies cool for at least 20 minutes to help them set up properly. They’ll slice neater, and the texture will be just right.
- Check for doneness with a toothpick. You’re looking for a mostly clean toothpick when inserted into your white chocolate cherry blondies. If you hit a cherry or a melty white chocolate chip, it might smear a bit, so try a second spot! Don’t forget, they may still be a little gooey on the inside rather than cakey.
Storage Instructions
Personally, I enjoy these cherry pie blondies cold! I like to keep them in an airtight container in the refrigerator and grab one whenever I need a sweet pick-me-up. They’ll be good for up to 3-4 days when stored this way. You can also freeze them for up to 3 months in a freezer-safe container.
More Delicous Dessert Recipes
The post Cherry Blondies appeared first on Budget Bytes.
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