Crisp leaves crunching underfoot, cozy sweaters coming out of storage, and pumpkin spice popping up everywhere… fall has officially arrived! And honestly, we’re here for all of it. Because when the air turns cool and the days get shorter, nothing feels better than leaning into the season’s coziest (and tastiest) flavors.

That’s why we’ve teamed up with our friends at ShopRite to give your fall faves a Blossom makeover. Think playful twists on pumpkin spice, caramel apples, and chai. These recipes are as fun to make as they are to eat! Whether you’re hosting friends, treating the family, or just giving yourself a little autumn indulgence, these seasonal bites and sips are all about comfort with a dash of creativity.

So grab a mug, light a candle, and get ready to fall for flavor — all made with Bowl & Basket™ ingredients from your local ShopRite.

 

Apple Granita with Cider Donut Whipped Cream

Difficulty: Easy • 4 servings • Total Time: 4 hours

Ingredients:

• 2 cups Bowl & Basket™ Apple Cider Original
• 1 cup Bowl & Basket™ Heavy Whipping Cream
• 1 apple cider donut
• ¼ tsp Bowl & Basket™ Ground Cinnamon, plus more for garnish

Directions:

1. Pour the Bowl & Basket™ Apple Cider Original into a shallow dish or pie plate. Place in the freezer for 3-4 hours, until solid. 
2. While freezing, prepare the whipped cream. Add the apple cider donut to a small bowl, and cover with the Bowl & Basket™ Heavy Whipping Cream, making sure it’s submerged completely. Place in the refrigerator to infuse for 30 minutes.
3. Strain the heavy cream mixture through a fine mesh sieve into a large bowl. Press the donut solids in the sieve gently to extract as much flavored cream as possible, then discard.
4. Using a hand mixer or whisk, whip the infused cream until medium peaks form, then gently fold in the Bowl & Basket™ Ground Cinnamon. Chill until ready to serve.
5. Use the tines of a fork to break up the frozen Bowl & Basket™ Apple Cider into a shaved ice texture. 
6. Spoon into small glasses, then top with a dollop of the whipped cream. Garnish with a sprinkle of Bowl & Basket™ Ground Cinnamon, and dig in!

 

“Fully Loaded” Fall Iced Pumpkin Spice Latte

Difficulty: Easy • 1 serving • Total Time: 15 minutes

Ingredients:

• 2 Tbsp marshmallow fluff 
• 2 oz Bowl & Basket™ Espresso Dark Roast Coffee, frozen in cubes
• 2 Tbsp Bowl & Basket™ 100% Pure Pumpkin
• ½ tsp Bowl & Basket™ Pumpkin Spice
• ¼ tsp Bowl & Basket™ Pure Vanilla Extract
• ¾ cup milk
• ¼ cup whipped cream
• sprinkles, for garnish
• candy pumpkin, for garnish
• Bowl & Basket™ Ground Cinnamon, for garnish

Directions:

1. Scoop the marshmallow fluff onto the back of a spoon. Press the fluff onto the inner sides of a clear cup, creating white clouds. Use a black marker to give each cloud of fluff a ghost face on the outside of the cup.
2. Combine the frozen Bowl & Basket™ Espresso Dark Roast Coffee, Bowl & Basket™ 100% Pure Pumpkin, Bowl & Basket™ Pumpkin Spice, Bowl & Basket™ Pure Vanilla Extract, and the milk in a blender. Pulse until smooth and frothy.
3. Pour the blended drink into the prepared cup.
4. Top with whipped cream, and dust with Bowl & Basket™ Ground Cinnamon. Garnish with festive Halloween sprinkles and a candy pumpkin, then enjoy!

 

Caramel Apple Pops

Difficulty: Easy • 16 servings • Total Time: 30 minutes

Ingredients:

• 4 Bowl & Basket™ Granny Smith Apples, washed and dried
• 1/2 lemon, juiced
• 1 cup caramel sauce
• ½ cup peanuts, finely chopped
• 16-20 Bowl & Basket™ Pretzel Sticks

Directions:

1. Fill a small bowl with cold water, and the lemon juice.
2. Use a melon baller to scoop 4-5 balls from each Bowl & Basket™ Granny Smith Apple. Place each ball in the lemon water while you continue to prep the rest – this will keep them from browning! 
3. Line a baking sheet with parchment paper, and pat the apple balls dry.
4. One at a time, use a skewer inserted halfway to dip each apple ball into the caramel sauce, then roll to coat in the chopped peanuts. Slide off the skewer onto the lined baking sheet to set while completing the rest.
5. Add a Bowl & Basket™ Pretzel Stick to the skewer hole on each apple ball.
6. Chill in the fridge for 10-15 minutes before serving.

 

Apple Cider Cupcakes

Difficulty: Easy • 24 servings • Total Time: 45 minutes

Ingredients:  

for the cupcakes:

• 1 box yellow cake mix
• 1 cup Bowl & Basket™ Apple Cider Original
• ½ cup Bowl & Basket™ 100% Pure Vegetable Oil
• 3 large eggs
• 1 tsp Bowl & Basket™ Pure Vanilla Extract
• 1 tsp Bowl & Basket™ Ground Cinnamon

for the buttercream:

• 1 cup unsalted butter, softened
• 3 cup powdered sugar
• 1 Tbsp Bowl & Basket™ Apple Cider Original
• ½ tsp Bowl & Basket™ Pure Vanilla Extract
• 1 tsp Bowl & Basket™ Ground Cinnamon

 

• 1  ½ cups applesauce, divided
• 1 apple, thinly sliced
  
• Bowl & Basket™ Ground Cinnamon, for garnish
  
• 12 Bowl & Basket™ Cinnamon Sticks, halved

Directions:

1. To make the cupcakes: Preheat oven to 350°F. Prepare two cupcake pans with 24 paper liners. In a large mixing bowl, combine the cake mix, Bowl & Basket™ Apple Cider Original, Bowl & Basket™ 100% Pure Vegetable Oil, eggs, Bowl & Basket™ Pure Vanilla Extract, and Bowl & Basket™ Ground Cinnamon. Beat with a whisk or electric mixer on medium speed for 2 minutes, scraping the sides of the bowl halfway through. Divide batter evenly among the cupcake liners, filling each about ⅔ full. Bake 18-22 minutes, until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. To make the buttercream: Add the butter, powdered sugar, Bowl & Basket™ Apple Cider Original, Bowl & Basket™ Pure Vanilla Extract and Bowl & Basket™ Ground Cinnamon to the bowl of a stand mixer. Beat together on medium-low until smooth, about 5 minutes, then transfer to a piping bag fitted with a star tip.
3. Once cooled, use the base of a large piping tip to remove the center from each cupcake. Fill each with 1 Tbsp of applesauce.
4. Pipe buttercream on each cupcake, covering the holes.
5. Dust with Bowl & Basket™ Ground Cinnamon, then add an apple slice half of a Bowl & Basket™ Cinnamon Stick to each as a final touch. Serve and enjoy!

 

Iced Mat-chai Lattes

Difficulty: Easy • 1 serving • Total Time: 2o minutes

Ingredients:

for the chai spice syrup (makes 4–5 servings):

• 3 chai tea bags
• ½ cup hot water
• 1 cup granulated sugar
• 1 tsp Bowl & Basket™ Ground Cinnamon
• ¼ tsp ground cloves

 

• ¼ cup Bowl & Basket™ Heavy Whipping Cream
• 1 tsp matcha powder
• 2 Tbsp boiling water 
• ice, to serve
• ½ cup milk
• Bowl & Basket™ Ground Cinnamon, for garnish

Directions:

1. To make the chai spice syrup: Steep the chai tea bags in the hot water for 5 minutes. Add the tea to a small saucepan over medium heat. Stir in the sugar, Bowl & Basket™ Ground Cinnamon, and ground cloves. Bring to a slow boil, stirring often until the sugar is completely dissolved. Let simmer for 2–3 minutes, then remove from heat. Be careful not to overcook so the syrup doesn’t harden. Let cool slightly, then transfer to a squeeze bottle. 
2. Beat the Bowl & Basket™ Heavy Whipping Cream to soft peaks, and set aside.
3. Combine the matcha powder and boiling water (about 175ºF) in a small bowl, and whisk vigorously until smooth.
4. Drizzle the chai spice syrup along the inside of the rim of a tall glass. 
5. Add the matcha to the glass, then fill with ice.
6. Pour the milk over the ice slowly, and top with the whipped cream.
7. Garnish with Bowl & Basket™ Ground Cinnamon, and enjoy!