Joanna Anastasia

fall dessert

Apple crumble squares

Apple crumble coffee cake

“I’m so glad I live in a world where there are Octobers.”
― L.M. MontgomeryAnne of Green Gables

As my favourite book character, Anne , me too I believe that October is a beautiful month, full of it’s own colours and flavours! And every October I rediscover my passion for baking and home making, and this year is no different. After months of lack of inspiration in the kitchen department and the days too hot to cook, I’m back to regular meal planning every week, recipe inventing and baking from scratch using seasonal fruits.

So these apple crumble squares are a variation of a classical Polish apple cake called Sharlotka, that my grandmother used to make every fall, but it’s a bit healthier and more crunchy then the original version. Also, when I say it’s apple crumble, it means that the crumble is actually made with apples in it! So more texture and crunch and definitely lot’s of taste!

apple crumble coffee cake

What you’ll need;

For the apple oat crumble:

    • 5 big apples
    • 1 cup of oats
    • 1 tablespoon flour
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1/2 cup brown sugar

For the cake:

  • pinch salt
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1 cup canola oil

For decoration: 1/2 cup melted butterscotch chocolate

 

Mix together all the dry ingredient of the cake, and then add the milk and the oil. Stir until well blended. Pour in the baking sheet, set aside.

Cut apples in small cubes. Mix well with oats, cinnamons, brown sugar, vanilla extract and flour. Pour on top of the cake mixture, and bake for around 40 minutes on 350 F.

Once the cake is ready, let it cool down before adding the melted butterscotch chocolate. My trick is to melt it slowly in the microwave ( setting it on 10 seconds, stirring, heating for 10 seconds again and stirring some more until completely melted) And then I use a small zip back, I pour the melted chocolate inside, cut a corner and decorate my coffee cake.

apple crumble coffee cake apple crumble coffee cake

apple crumble coffee cake

This cake is even better with a spoonful of vanilla ice cream, served warm on a cold and chilly afternoon!

 

Pecan chocolate pumpkin cake

Pecan chocolate pumpkin cake

This moist, full of crunch pecan chocolate pumpkin cake is so easy to make, and so satisfying ! I made it last week, and it literally disappeared in no time! I’ve coated it with cinnamon cream cheese frosting, because recently I feel like there is nothing better than cream cheese :). And celebrating fall comes with baking cakes, right?

What you’ll need for the chocolate pecan pumpkin cake :
3 cups flour
1 teaspoon baking powder
2 cups sugar
1/4 cup melted butter
1 can spiced pumpkin pure
4 eggs
1 cup pecans
1 chocolate chips

Why you’ll need for the cinnamon cream cheese frosting :
1/2 cup Cream cheese
1/4 cup Soft butter
2 spoons Sugar
1 teaspoon Cinnamon

Start by mixing sugar with butter, then slowly add the flour with baking powder, eggs and in the end the pumpkin pure. When it’s all well mixed togheter add pecans and chocolate chips.
Bake on 359F for around 45 min.

Pecan chocolate pumpkin cake

When your cake is cooled down, you can frost it. Don’t try doing so when the pecan pumpkin cake is still warm, because your frosting will melt.

Pecan chocolate pumpkin cake

Honestly it’s a perfect fall snack :). I feel like live is good as long as there is warm fall weather, colourful leaves, and pecan chocolate pumpkin cake :). Can you tell I’m not ready for winter? 😉

Pecan chocolate pumpkin cake

I hope you’ll like it !

Fall dessert : spiced pistachio cupcakes with white chocolate cream cheese frosting

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As much as I usually cook and bake from scratch, sometimes I do appreciate shortcuts :). This is one lovely, fast and not totally from scratch recipe, that will turn the ordinary spiced cake mix in to a gastronomical event at your place :). It’s all about this amazing and super simple white chocolate & cream cheese frosting combined with the crunch of pistachios. It’s such a great taste mix, and makes for a perfect fall dessert. So, here is what you need :

Spiced cake mix
1 1/2 cup of crushed pistachios

1 cup soft cream cheese
1/2 cup melted white chocolate chips

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Follow the instructions on the box, and in the end add pistachios. Leave some on the side for decoration. Wait for the cupcakes to cool down a bit before frosting them.

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So the white chocolate cream cheese frosting is so easy it’s funny. Using the electric mixer combine together soft cream cheese ( make sure to take it out of a refrigerator 30 minutes before you start ) and melted white chocolate chips. That’s it, no need for extra sugar or butter. This frosting will stay intact on your cupcakes after frosting, yet won’t get tough. Honestly, it’s my favourite :).

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Sprinkle with extra pistachios. I hope you’ll like them ! Actually I know you will 🙂