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November is officially pie month at my house which means I'm testing new recipes and putting a fresh spin on old favorites, like pecan pie! It's always the first to yield an empty pie pan at our Thanksgiving dinner. This version is my favorite so far, and if you're a pie purist it could be your new favorite, too.

If you're cozying up to some weekend kitchen adventures then I'd like to recommend a recent favorite that is so season appropriate! Pumpkin spice caramels are so soft and buttery, it's almost impossible to eat just one. I'll be making my third batch soon, and since this recipe yields a high quantity  I plan to portion them into bags for Thanksgiving take-home treats.

Thanksgiving is Mother's favorite holiday, and like clockwork on the first day of November we receive our invitation to her feast. I'm the desserts-bringer and each year I try to think up something a little different and unexpected. This Swiss roll fits my criteria of 1.) delicious 2.) season-appropriate, and 3.) looks pretty on the dessert buffet.


Fried apples have been a staple on southern tables for ages, and although they're not winning any beauty contests, they more than make up for that with their buttery-brown sugar flavor. I grew up eating fried apples as a side dish to other savory foods - pork dishes, especially - but they were also served as dessert and alongside buttermilk biscuits for breakfast.

We're enjoying cooler weather here in the southeast, so I'm eager to take the pugs outside and let them play in the crisp air - but first! First I'd like to share this Classic Apple Cobbler, which is so season appropriate and easy to make, it could be a good recipe to cozy up to this weekend. It's great at any time of year but I crave its warm spices in cooler months. It's so well-loved there's never a scrap left behind!

We are on the cusp of October, so I figure it's okay to start rolling out all the spooky, haunted, pumpkin-spiced, orange and black treats in any order or combination thereof. Lately I've been drawn to monsters from classic literature, so a Frankenstein's Monster cake seemed like a good place to start!

I love black silhouette technique on white-frosted cakes. You may remember my Portrait of Poe red velvet cake from years ago, or last year's Scary-Good Skeleton Cake for the Etsy Journal. I'm happy to add this green monster cake to the roster and perhaps someday a proper Nosferatu!
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