Fall is here, and so are the delicious dishes and drinks that come along with it. Everyone is rushing to their favorite retailers for their favorite snacks and drinks, but you can make them all yourself and fill the house with the wonderful scents of fall. You can to make your holidays even more jolly, so here are some recipes to help:

Caramel Apple Upside Down Cake

Taken from Sally’s Baking Addiction

This cake should take a total of an hour and a half to complete, 25 minutes of prep time and 45 minutes cook time. It should make about eight to 10 servings and has 127 4.8 out of 5 stars.

Tools Needed:

• Small saucepan
• A whisk
• 9×2 inch pie dish or round cake pan
• Handheld or stand mixer
• Rubber spatula

For the topping, you will need: 

• 6 Tablespoons of unsalted butter
• ½ cup of packed light or dark brown sugar
• ¼ teaspoon of ground cinnamon
• ¼ teaspoon of pure vanilla extract
• 2 medium apples, peeled and sliced into ¼-inch slices

For the cake, you will need:

• 1 ½ cups of all-purpose flour
• 1 ½ teaspoons of baking powder
• 1 ½ teaspoons of ground cinnamon
• ¼ teaspoon of ground nutmeg
• ½ teaspoon of salt
• ½ cup (or 8 tablespoons) of unsalted butter softened to room temperature
• ½ cup of granulated sugar
• ½ cup of packed light or dark brown sugar
• 2 large eggs at room temperature
• 1 teaspoon of pure vanilla extract
• 6 Tablespoons of whole milk at room temperature

Instructions:

• Preheat oven to 350℉
• Prepare topping first:
  • Combine butter and sugar together in a small saucepan over medium heat. Whisk occasionally until butter has melted. For one minute, whisk continuously until the mixture becomes thick. Remove from heat and whisk in the vanilla and cinnamon. 
  • Pour into an ungreased 9×2 pie dish or round cake pan. 
  • Arrange the apples on top of the mixture. 
  • Place the pan in the fridge as you work on the cake batter to help set the ingredients
• Whisk the flour, baking powder, cinnamon, nutmeg, and salt together and set aside
• Using a handheld or stand mixer with the paddle or whisk attachment, for about a minute, beat the butter on high speed until creamy. Add both sugars in and beat on high speed until creamed for about another minute. Scrape the sides of the bowl with rubber spatula as necessary
• Beat the eggs and vanilla on high speed until combined. Scrape the bowl down.
• Pour the dry ingredients into the wet.
• On low speed, let the mixer run as you slowly pour the milk into the mix. Until fully combined, beat ingredients on low speed. Be careful not to overmix and lightly whisk to get out any lumps. The batter should be only slightly thick.
• Grab the topping from the fridge and pour batter over it.
• Bake for 40-46 minutes and cover the dish with foil. The cake is done when you can stick a fork or toothpick in the mix and it comes out clean.
• Remove cake from the oven and cool for 15 minutes at room temperature. Do not put the cake in the fridge, for it can come out tasting denser than normal

Apple Pie

Taken from Sally’s Baking Addiction 

This pie will need a prep time of 3 hours (including making the pie crust), a cook time of an hour and five minutes, and a total time of 7 hours including cooling. This pie can  make 8-10 servings.

Things you will need:

• Large bowl
• Large pan (optional for filling pre-cook)
• Spoon
• 9×2 in pie dish
• Baking sheet pan
• Tin foil or pie crust shield

Ingredients:

• 1 pie crust shell (2 shells if you want to do lattice work)
• 8 large peeled and cored apples apple slices (about ¼ inch thick)
• ½ cup of granulated sugar or packed brown sugar
• ¼ cup of all-purpose flour
• 1 tablespoon of lemon juice
• 1 and ½ teaspoons of ground cinnamon
• ¼ teaspoon of ground allspice
• ¼ teaspoon of ground nutmeg
• 1 large egg
• 1 tablespoon of milk

Egg wash (optional for the lattice work):

• 1 large egg beaten with 1 tablespoon of milk

Filling Instructions:

• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until combined

Optional filling pre-cook:

• Pour filling into a large pan on medium-low heat. Stir and cook for 5 minutes until the apples are soft. This will make the filling more flavorful and juicier.

Instructions:

• Pour a little flour on the work surface and roll out one of one pie crusts. Turn the dough every couple of rolls until about 12 inches in diameter. 
• Carefully put into a 9×2 pie dish and push it down
• Spoon the filing into the pie
• Make the lattice work and apply egg wash (optional)
• Place pie on baking sheet and bake for 25 minutes. Then turn down the temperature to 375 °F
• Line the edge of the pie with tin foil or a pie crust shield
• Continue baking until filling is bubbling, 35-40 minutes
• Remove pie from oven and place on a cooling rack for at least 3 hours before slicing
• Can store leftovers for 1 day at room temperature or in the fridge for 5 days 

Pumpkin Spice Latte

Taken from Gemma’s Bigger Bolder Baking

To make this drink, it should take a total of five minutes and it makes one cup of the latte. 

To make this drink, you will need:

• Saucepan
• Whisk
• A mug

Ingredients:

• 1 ½ tablespoons of any sugar
• 2 tablespoons of pumpkin puree
• ½ teaspoon of pumpkin pie spice
• ½ cup of brewed coffee
• ½ cup of milk (can be substituted with dairy free milk)
• Optional: whipped cream

Instructions:

• Add all ingredients to a saucepan on medium heat and stir with a whisk until simmering (about 2 minutes)
• Pour into a mug and enjoy!