DAA Daily

A Scoop into the Deliciousness of Fall Desserts

By Daniella Baki, Staff Reporter, The Pawprint

Fall has arrived. It is the season before the cold breeze of winter. The trees wear a coat of red, yellow, and orange and their fallen leaves fill the sidewalks. It’s the season for amazing baking with the taste of cinnamon spice. Fall comes with a variety of ingredients that stir in me an urge to venture into the kitchen; a thing which I rarely do. Pumpkins and apples are my favorite and I use them to prepare many scrumptious desserts. 

This year, I decided to share with you two of my favorite recipes. The first recipe is truly delicious and an easy bake: “Upside Down Apple Pie”. The ingredients are:

For the batter:

  • 1 and ½ cups flour
  • ⅓ cup sugar
  • 1 tbsp baking soda 
  • 2 eggs
  • ⅓ cup oil
  • ⅓ cup of milk
  • 1 tbsp of vanilla extract

For the apple layer:

  • 4 green apples peeled, cored and sliced
  • 1 cup caramel sauce
  • 2 tbsp butter

Whisk together all dry ingredients, then add eggs, oil and milk. Mix until the batter turns into a smooth yellow texture. Spread the caramel sauce mixed with the butter in the bottom of a pan. Now comes the fun part. Arrange the sliced apples on top of the caramel mixture. Pour the batter on top of the apples. Bake in a preheated oven at 350 F for 25 minutes. Mouth watering aromas will start to fill your kitchen. When the pie is done, turn onto a serving plate. Slice and enjoy with a scoop of vanilla ice cream. (Zhou, 2019)

The second recipe is “Vanilla Chai Pumpkin Cupcakes with Cinnamon Brown Sugar Frosting”. It is a famous treat at my house enjoyed by my family and friends. 

For the Chai Spice, mix the following ingredients in a shallow bowl and divide into two parts: one for the cupcake topping and the other for cupcake batter. 

  • 4 tsp ground cinnamon 
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • ½ tsp grated nutmeg
  • ½ tsp allspice
  • ½ tsp ground cloves
  • ⅛ tsp ground black pepper
  • ⅓ cup granulated sugar 

For the cupcakes, you will need:

  • ½ cup melted coconut oil
  • ¾ cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 ½ cups pumpkin puree
  • 1 ½ cup all purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • Half of the mixed Chai Spice

Mix all ingredients into a smooth batter. Pour into 16 muffin cups lined with paper. Bake in a preheated oven at 350 F oven for 18 to 20 minutes. Remove from the oven and let cool completely before frosting. (Tieghan, 2020)

For the frosting, mix together the following ingredients until soft and creamy:

  • 8 tbsp salted butter
  • ¼ cups heavy cream
  • ½ cup dark brown sugar
  • 2 tsp vanilla extract
  • ¼ tsp cinnamon 
  • 1½ cups powdered sugar

Frost your cooled cupcakes. Don’t forget to sprinkle the remaining Chai spice generously over the frosted cupcakes.

I hope you enjoy those recipes. 

Happy Fall! Happy Baking!

Citation sources:

Tieghan. (2020, November 8). Vanilla Chai Pumpkin Latte Cupcakes with cinnamon brown sugar frosting. Half Baked Harvest. Retrieved September 28, 2022, from https://www.halfbakedharvest.com/chai-pumpkin-latte-cupcakes/ Zhou, A. (2019, June 10). Caramel apple upside-down cake recipe by Tasty. tasty.co. Retrieved September 28, 2022, from https://tasty.co/recipe/upside-down-dulce-de-leche-apple-cake

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