My granddaughter, Greta, and I have a lot in common: We're both always moving, easy to smile (if occasionally cranky) and love to be outdoors in the sunshine.
We also share a passion for apple cider doughnuts, which she gets on Saturdays at a farmers market in New Jersey and I snag from Soergel Orchards in Franklin Park whenever I'm in the area. Made in-house year-round, they're one of Pittsburgh's true sugary, guilty pleasures — if you can stop at two, you're a champ.
Luckily, and perhaps surprisingly for those who don't spend a lot of time cooking, cider doughnuts are easy to make. You just have to be comfortable around (really) hot oil and know how to use an instant-read thermometer.
