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I was inspired, wanted a warm drink, and had everything on hand to make a wonderful Fall drink – Caramel Apple Cider. Once the syrup has been prepared, all you have to do is warm up simple apple juice, add a tablespoon or more of syrup to it and finish it with a good amount of whipped cream and a drizzle of caramel sauce. I prefer using two cinnamon sticks over ground cinnamon only because I don’t like to see floaty little flecks in my cider. You could totally substitute ground cinnamon if you can’t find or don’t want to use cinnamon sticks though.

I never got around to making caramel apples last year and as I was at the brink of giving up, I took another glance at my list of things to make. Before I let you go on to the recipe, here are 7 tips to help you achieve those perfect apples: Wash your apples thoroughly. Flip apple upside down and swirl for 45-60 seconds, then immediately turn upright (now coat with desired toppings if you want to skip the chocolate-dipping process) and transfer to the prepared baking sheet in the fridge. Dip desired amount of apples into the melted chocolate, dip in sprinkles or candy pieces, drizzle with additional chocolate, etc.

One of Fall’s favorite desserts – Pumpkin Spice Bread Pudding. It was time for me to stop being lazy, put my bread pudding skills to the test and start experimenting with yet another version. And since this is the season of all things pumpkin, I couldn’t help but put a pumpkin spice spin on my current favorite dessert. Hazelnuts, Chocolate and Pumpkin Spice Bread Pudding.

Scrumptious Chocolate Muffins chock-full of Caramel and tart Apples. When it come to the gooey caramel center, I found it best to use actual caramel squares. You can also use chocolate-covered caramel candies (like Rolos), but the gooey center effect won’t be quite as dramatic. It’s everything I’d imagined it to be, especially when topped with caramel bits, salted caramel, mini chocolate chips, and more melted chocolate.