First off, if you’ve been in the path of either of those nasty hurricanes the past few weeks, I hope you and yours are doing ok. Having lived through a few of them myself, I know they are not to be messed with and can be terrifying. My heart goes out to all who have been affected.

We’re into all things pumpkin, apple and HOCKEY!!! Yes, Miss Lynne LOVES her Boston Bruins, and McIntosh apples, but pumpkin, not so much. You definitely won’t see me begging for a slice of pumpkin pie this Thanksgiving. It will be, and always is my Aunt’s ​Apple Cream Pie​ that makes me swoon!

I’ve been finalizing this year’s 12 Days of Cookies that will start on Black Friday, so be sure to watch for those recipes if you love baking during the holidays. We’ll also have something special in our next newsletter for you all, too! Hugs,

New Recipes This Week:

From ​365 Days of Baking and More​

Mix up some easy homemade ​Apple Pie Spice​ to enjoy the flavors of the fall season anytime! Don’t waste time looking for the store-bought version; just combine these six spices and store this spice mix in your pantry so you can use it right when you need it!

This easy one-bowl ​Apple Cider Donut Cake​ is the perfect dessert for fall! All the warm spices of fall are baked into this cake, like apples, cinnamon, and allspice. Slice a piece of this tender, warm cake coated in cinnamon and sugar and you’ll be dreaming of that crisp fall air!

Make this saucy ​Dynamites Recipe​ for a savory meal your family will love! Named for its spicy ingredients, Dynamite sauce is served in torpedo rolls, to top pasta, or as a dip for your favorite tortilla chips. These are a staple in our family meal rotation, and I know your family will love this recipe too!

​Whipped Feta Cheese​ topped with pomegranate arils and pistachios is a rich, flavorful spread that’s perfect for your favorite crackers! It’s ready in 5 minutes with no cooking required. It’s a perfect appetizer for your next get-together!

Fall Recipes To Enjoy:

This ​No Bake Pumpkin Lush​ recipe will be your new go-to Fall and Thanksgiving dessert. With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite.

These ​Cranberry Macadamia Nut Scones​ combine the great taste of a buttermilk scone delicately flavored with nutmeg and cardamom with pieces of chopped fresh cranberries and macadamia nuts. It’s the perfect balance of flavors for a delicious scone!

Welcome fall with this homemade ​Skillet Apple Crisp. ​Cinnamon spiced apples are cooked to buttery soft perfection and topped with a crunchy pecan streusel topping.

Soft and sweet with crackly powdered sugar edges, these ​Pumpkin Crinkle Cookies ​are a fall season delight! Made with real pumpkin and seasonal spices, they’re the perfect cookie for a crisp autumn day or any time of year.

These ​Caramel Apple Pie Crust Cookies​ are pinwheel cookies made with a cream cheese pie crust, filled with the perfect combination of apple on top of a cinnamon/sugar mixture and drizzled with caramel sauce.

These ​Halloween Monster Cookies​ are creative, delicious and easy to make! Made with colorful M&M candies and candy eyes, they’re the perfect treat to get you in that Halloween spirit or be a fun addition to you next Halloween party dessert table.

Menu Plan This Week:

Sunday:

Monday:

Tuesday:

Wednesday:

Thursday:

Friday: Date Night

Saturday:

Favorite Product of the Week:

If you’re going to be making those ​Apple Cider Donuts​ anytime soon, then you’re going to need a donut pan, and this is the one I’ve used and really like.

(To get to the Wilton Donut Pan– click the link above. It will take you to the blog and then scroll down to this Favorite Product section where you’ll find the affiliate link to the item as I’m not permitted to share Amazon links here in my newsletter. I may earn a small commission from products purchased when you shop through my Amazon links at no additional cost to you. Thanks!)

Tip of the Week:

Freeze you meals! A few months ago I made my ​Lasagna​ recipe for some neighbors and I put the 9 X13 serving into two separate 8 X 8-inch aluminum pans, so that they could enjoy one that night and then froze the second one so that they’d have it when they moved. I recently did the same thing for us since it’s only Kurt and i in the house and we won’t eat a whole pan of it within a couple days. Making a double batch of a meal and then freezing half of it make for super convenient meals later on. Plus, you don’t have to worry about going out to eat and spending money when you already have food in the house. The only catch, make sure you thaw whatever it is in the fridge the night before you plan to eat it or you’ll just have to allow for additional cooking time.

​I’d love to hear any tips you have, and what has helped you be more efficient and organized in the kitchen! If you would be interested in sharing them with all of us, and if I choose to share them in our newsletter, I’ll give you a first-name shoutout! ​

I love to hear from you! So send all comments, questions or feedback to me at 365daysofbakingandmore@gmail.com. DO NOT hit reply on this newsletter or send anything to the email attached to this one or future newsletters (unless otherwise advised) as I can only send my newsletters out through this particular email address, lynne@365daysofbakingandmore.com, and cannot accept them nor will I be able to reply.

Email me: 365daysofbakingandmore@gmail.com

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