Wine Wednesday!

wine wednesday

This Wednesday’s wine selection is a 2005 Bordeaux from Chateau Bellevue Peycharneau. It was an ok wine, but it’s probably not as drinkable for those who don’t usually indulge in red wines.

Here are my notes:

  • dark plum color
  • strong fruit scent
  • earthy, mineral taste
  • lighter texture

And this is from the professionals:

from 67wine.com  “Deep garnet robe with mauve reflections. A beautiful nose, very concentrated, complex. Woody, vanilla flavors, delicately toasted notes, and red cherry aromas. On the palate, it’s full-bodied, fleshy, structured, velvety. Good tannic balance. A beautiful, savory finish, with a long, aromatic persistence.”

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Recipe Files: Apple Cinnamon Doughnuts

homemade baked donutsWho doesn’t love a doughnut?! Here’s a great recipe to add to your weekend breakfast repertoire. These apple cinnamon doughnuts have a great flavor and aren’t fried, so you can definitely justify making some of these soon. This recipe makes about a dozen.

To begin, you’ll need

  • 2 med. sized apples, chopped
  • 12 oz. unsweetened applesauce
  • 1 egg
  • 1 T. vegetable oil
  • 1/2 c. brown sugar, packed
  • 1 and 1/2 c. all-purpose flour
  • 3/4 c. whole wheat flour
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. vanilla
  • 1 and 1/2 t. cinnamon
  • and for the topping:  1 t. cinnamon and 1/4 c. white sugar

Begin by mixing the apples, applesauce, egg, oil, and brown sugar in a large mixing bowl. Add in the flours, baking powder, baking soda, vanilla, and 1 and 1/2 t. of cinnamon. Mix until moistened. Spray a doughnut mold with nonstick spray and pre-heat your oven to 425 degrees.  Fill each doughnut ring about 3/4 full and then bake for about 10 minutes.  Note- if you have a doughnut mold that only holds 6 at a time, like me, be sure to re-spray your mold with nonstick spray in between batches or else the doughnuts will stick.

Once the doughnuts are out of the oven, empty them onto a cooling rack. Prepare the topping by mixing the remaining cinnamon and white sugar in a small bowl. Spray each doughnut top with nonstick spray and then dip the top into the topping mixture. Then– enjoy!

*This recipe was adapted from the original at PreventionRD.

*Shared with the Creative Me group at The Southern Institute.