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Cinnamon Roll Butternut Squash Pie

Recipes

Tuesday
Oct / 15 / 2019
Comments 3

Do you love pumpkin pie but yearn for something new and equally delicious? Then you need to try this Cinnamon Roll Butternut Squash Pie. It has all the seasonal flavors of pumpkin pie complete with a unique cinnamon roll-inspired crust.

Cinnamon Roll Butternut Squash Pie

Last week I made a big batch of butternut squash puree. I’m a huge fan of butternut squash, so I wanted to test out a few new recipes using the puree. A few days ago, I shared my Butternut Squash Scones; today I’m back with this Cinnamon Roll Butternut Squash Pie.

Is that not gorgeous?

It’s also so-o-o tasty! It took everything in me not to scarf down the entire pie in one day.

I knew I wanted to attempt a butternut squash pie, but what sealed the deal on this recipe was spotting a pie in Taste of Home magazine that had a fun cinnamon roll-inspired crust.

If you’re a long-time IBC follower, you might remember that this cinnamon roll pie isn’t my first. Back in 2014, I made an apple pie with a cinnamon roll crust as the base. That’s still one of my all-time favorite desserts.

However, for this Butternut Squash Pie, instead of being at the bottom of the pie, the mini pie crust cinnamon rolls are on the top. I prefer this latter placement because, unlike in my Cinnamon Roll Apple Pie, that beautiful crust is not hidden.

But Why a Butternut Squash Pie:

As I mentioned above, I’m fond of butternut squash. It’s one of my favorite fall side dishes. When I saw a large pile of butternut squash at the local farmer’s market, I decided to experiment with a few recipes, including pie. I assumed butternut squash puree would be similar to pumpkin puree.

To make my butternut squash puree, I roasted the squash in the oven and then pureed the flesh in my blender. The process does take a little time, but it’s quite simple. (If you need more details or want an actual recipe, I recommend this one.)

If you want more butternut squash recipes, be sure to try my Butternut Squash Scones. You can find the recipe here.

How to Make Cinnamon Roll Butternut Squash Pie

I started with my pie dough recipe. (You can find that here.) You’re welcome to use your favorite recipe or store-bought pie crust. You will need a top and bottom crust for this recipe.

The bottom crust is placed in the pie dish and then filled with the butternut squash pie filling. You will find all the details and ingredient amounts in the recipe card below.

(You can find this beautiful ruffled pie dish HERE. It’s one of my favorites!)

Making the cinnamon roll-inspired top crust is not hard. Roll out the pie dough as you normally would for a pie. Brush the crust with melted butter and sprinkle with cinnamon-sugar. Then, roll it up into a cylinder.

To ensure that these mini cinnamon rolls stay on the top of your pie, you need to bake the filling a bit before adding them. Once the pie is about halfway baked, remove it from the oven, slice up your cinnamon roll pie crust cylinder, and place the pieces on top of your pie.

Then, the pie goes back into the oven to finish baking.

When the filling is puffed and set, and the cinnamon roll circles are light brown, your pie is done!

Note: If you have extra pie crust cinnamon rolls, do not throw them away. Pop them in the oven and bake them until golden brown. They are delicious! They are kind of like my Cinnamon and Sugar Pie Crust Cookies but rolled up!

I like to thoroughly chill this pie in the refrigerator to ensure it’s completely set. You can remove the pie from the refrigerator a couple of hours before serving to bring it back to room temperature. You’re also welcome to serve it warm; it just may not be set as much as you like.

I recommend topping the pie with a scoop of freshly whipped cream and a sprinkle of cinnamon.

Dang, this is good . . . not to mention pretty.

From my recent experimentation with butternut squash, I’ve learned that it makes a delicious pie. It reminds me of a pumpkin pie but with a slightly different flavor. I might even like it better.

Bake up this Cinnamon Roll Butternut Squash Pie and let us know what you think. Are you Team Pumpkin Pie, Team Sweet Potato Pie, or Team Butternut Squash Pie?

Happy Baking!

Looking for more fall dessert recipes? Try these:

Cinnamon Roll Butternut Squash Pie Recipe:

Cinnamon Roll Butternut Squash Pie

Servings: 8 slices | Prep Time: 20 mins | Cook Time: 1 hr

Did you make this recipe? Leave a review!

5 from 1 vote

Ingredients

1 Inspired by Charm Pie Dough* rolled into two 14-inch diameter circles
1 cup sugar
4 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
3 cups butternut squash puree
1/2 cup butter almost melted
2 eggs
1/4 cup milk
2 teaspoons vanilla extract

Cinnamon Roll Crust

1 tablespoon melted butter
2 teaspoons cinnamon
1/3 cup sugar
Freshly whipped cream for serving

Instructions

Begin by preheating your oven to 350 degrees F.
Line a 9-in pie plate with one pie crust. Trim and crimp edges. Place on a baking sheet and set aside.
Next, prepare the cinnamon roll crust topping. Take your second 14-inch pie dough and brush it with the melted butter. In a small bowl, mix together the cinnamon and sugar. Sprinkle the cinnamon-sugar mixture over the pastry. Pat it in lightly with your fingers.
Roll-up the pasty into a cylinder. Press the seam to seal. Cover and chill until needed.
In a large bowl, whisk together the sugar, cornstarch, spices, and salt. Beat in the squash puree, butter, eggs, milk, and vanilla until smooth. Pour into the crust.
Cover the edges of the crust loosely with foil or a pie crust guard. Bake for 25 minutes.
While the pie bakes, cut the chilled cinnamon roll pie crust cylinder into 1/4-inch slices. Remove the pie from the oven and take off the foil. Carefully arrange the cinnamon roll slices** on top of the filling. They should be close together but not touching. Return the pie to the oven and continue baking for another 30-35 minutes or until the filling is puffed and set and the cinnamon roll circles are lightly browned.
Cool on a wire rack for one hour. Then transfer to the refrigerator to finish cooling.
Slice and serve with freshly whipped cream.

Recipe Notes

*You're welcome to use my recipe (find that HERE), your favorite pie dough recipe, or store-bought. You will need dough for a bottom and "top" crust.

**Any leftover slices can be baked on an ungreased cookie sheet until lightly browned.

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Vintage Metal Tray Gallery Wall

Interiors

Monday
Oct / 14 / 2019
Comments 3

Today I’m sharing all the details about the Vintage Metal Tray Gallery Wall I installed in my pantry. You can learn more about my tray collection and how I assembled the gallery wall.

Vintage Metal Tray Gallery Wall

In my kitchen remodel reveal post, I gave you a peek of the vintage metal tray gallery wall that I was starting to put together on a large wall space in my pantry. Today, I thought I’d show more of the gallery wall and tell you how I put it together.

As my kitchen remodel was nearing completion, I started to think about the ways I might style and decorate the space. The idea for this vintage metal tray gallery wall came from a couple of different places.

First, for the past few years, I have been collecting vintage metal trays (also known as snack trays). I’m not sure what it is about them, but I’ve long been attracted to them. I have a variety, but especially appreciate the ones with a Pennsylvania theme. You’ll notice a few on my wall. They’re one of several small collections I have. It’s fun to look for them when I’m out antiquing and thrifting.

Secondly, I knew there was going to be a large empty wall in the pantry that would be the perfect place to display something special and unique. Given the location, an arrangement of my serving trays seemed like a fun choice.

With all of that in mind, I looked through my collection and selected my favorite trays. At first, I went with trays in a wide array of colors (including some red and orange ones). However, once they were on the wall, the display felt a little too busy.

Ultimately, I decided to remove those bolder colors and stick with shades of green, black, and gold. I’m so pleased with the result!

How to Hang a Vintage Metal Tray Gallery Wall:

Because these trays are light and not fragile, hanging them was fairly simple. I just used 3M Command Strips. To hang, I removed the tape from both strips, placed them on the back of the tray, and then pressed the tray onto the wall, holding it in place for a few seconds to make sure things had adhered.

For most of the trays, I used two medium Command Strips. For the three smaller trays, I only used one.

I’ve had some bad luck with Command Strips in the past. They seem to work well at first but eventually give way. However, I’m not worried about using them in this application since the trays are light. Plus, if they do fall, they won’t break.

I did lay out my preferred pattern for the trays on the floor before adding the trays to the wall. I did not measure anything. I relied on my eye for placement.

And that’s it! With a bit of planning, some antiquing, and a little work to hang them, my vintage metal tray gallery wall was complete!

I think it turned out well. Down the road, I may add trays or even swap out some based on the seasons. For now, I’m loving this collection as is.

It does seem somewhat busy given the items on the shelves on the back wall, but that doesn’t bother me much. My goal is to keep those shelves orderly, so it shouldn’t be a problem.

What do you think of my little vintage metal tray collection turned gallery wall? In case you’re looking for more details on my Butler’s Pantry, check out my kitchen remodel reveal post here.

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Really Good Pumpkin Bread

Recipes

Thursday
Oct / 10 / 2019
Comments 1

Everyone needs a really good pumpkin bread recipe in their back pocket. This is my go-to pumpkin bread. It’s moist and full of the pumpkin and spices many of us seem to crave when cooler weather finally rolls in.

Really Good Pumpkin Bread Recipe:

I don’t know about you, but I love quick bread recipes. My favorite is probably this Cinnamon Sour Cream Bread. However, I thought I also needed a delicious quick pumpkin bread here on IBC, so that’s what I’m sharing with you today.

Side note: If you’re looking for more delicious pumpkin recipes, I just shared an entire post of my favorite pumpkin recipes. You can find all of those recipes here.

I’m dubbing this Really Good Pumpkin Bread because it qualifies for my “really good” recipe collection. These are recipes that have become standards at my house – ones I make again and again for myself and guests. Welcome to the family, pumpkin bread!

This recipe has everything I want in a quick and wonderfully tasting pumpkin bread:

It’s easy to make. No mixer is required.
It’s moist.
It’s loaded with pumpkin flavor and has a delicious blend of spices to complement that.
It’s yummy straight from the oven or two days later.
It’s customizable. I used pecans, but you could add chocolate chips, walnuts, toffee bits,… .whatever you like

Sounds good, right?

Even though this Really Good Pumpkin Bread recipe is super simple, let me walk you through it.

How to Make Pumpkin Bread:

As with making most quick breads, the first step is mixing the wet ingredients in one bowl and the dry ingredients in another.

After those ingredients are thoroughly mixed separately, the next step is to combine them.

As you’re mixing, just before you finish, toss in the pecans. If you don’t like pecans, leave them out or use something you love, such as chocolate chips, cinnamon chips, or walnuts.

Be careful not to overmix the batter. The moment you see no more flour, stop.

Divide the batter into two 9×5-inch loaf pans. I like to line my pans with parchment paper, but that’s up to you. If you apply a generous coating of baking spray before pouring in the batter, the finished bread should come out easily.

Once the bread is baked and cooled, you can drizzle on this delicious caramel glaze. You could also just serve the bread as is.

Do you remember the Cinnamon Maple Butter I shared with you recently? This Really Good Pumpkin Bread is what I used when I photographed that post. Omit the glaze and slather the pumpkin bread with that Cinnamon Maple Butter and you’re in business. Or add the glaze AND the butter for an over-the-top tasty treat!

And with that, your kitchen will be full of the fabulous aroma of this Really Good Pumpkin Bread. I kid you not, it is that simple … and delicious!

Whether you’re whipping this up to have on hand at home, sharing it as a gift with a friend or neighbor, or serving it at your next get-together, I hope you enjoy this Really Good Pumpkin Bread as much as I do!

Happy Baking!

Enjoy this Pumpkin Bread? You’ll love these pumpkin-inspired treats:

Really Good Pumpkin Bread Recipe:

Really Good Pumpkin Bread

| Prep Time: 20 mins | Cook Time: 1 hr 5 mins

Did you make this recipe? Leave a review!

5 from 1 vote

Everyone needs a really good pumpkin bread recipe in their back pocket. This is my go-to pumpkin bread. It's moist and full of the pumpkin and spices many of us seem to crave when cooler weather finally rolls in.

Ingredients

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (15 ounce) pumpkin puree
4 eggs
1 cup vegetable oil
3/4 cup milk
3/4 cup sour cream
1 cup chopped pecans optional*

Caramel Glaze

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Instructions

Begin by preheating the oven to 350 degrees Spray two 9x5-inch loaf pans with baking spray. (Lining the pans with parchment paper is optional, but it may make removing the bread easier.)
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices. Set aside.
In a separate large bowl, combine the pumpkin puree, eggs, vegetable oil, milk, and sour cream. Mix until smooth. Add the dry ingredients to the wet and fold in the pecans*. Mix until just combined.
Divide the pumpkin bread batter evenly between the two prepared loaf pans. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool the bread in the pans for about 15 minutes before removing to continue cooling on a wire rack.
Meanwhile, create the glaze by combining the butter, sugar, and cream in a saucepan. Cook until all the sugar is dissolved. Cool for about 20 minutes and then whisk in the confectioners' sugar, vanilla extract, and salt until smooth. Drizzle over the cooled pumpkin bread loaves.

Recipe Notes

*Feel free to get creative here. You can add any mix-in you love. This might be milk chocolate chips, white chocolate chips, walnuts, pecan, toffee bits,...

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Baked Delicata Rings

Recipes

Tuesday
Oct / 8 / 2019
Comments 11

Looking for a delicious fall appetizer recipe? These Baked Delicata Rings with Creamy Herb Dip are a unique snack that’s ideal for this time of year!

Baked Delicata Rings:

It’s a fun and tasty day here on Inspired by Charm! I’m back with my talented Tastes of the Season blogger friends to share a collection of fall appetizer recipes. My contribution is this recipe for Baked Delicata Rings with Creamy Herb Dip. It is so yummy and perfect for fall.

The entire collection of 12+ fall-inspired appetizers is linked at the bottom of this post. Once you’ve looked around here, check out the other appetizers. My fellow bloggers have made so many treats I can’t wait to try!

I had several appetizer recipe ideas in mind for this series, and even though I liked them all, none had that special fall flare I was looking for. So back to the drawing board I went, and that’s when I hit upon these Baked Delicata Rings. As soon as I saw them in BHG, I knew they needed an IBC twist.

So What is Delicata?

Delicata is a type of squash that’s become popular in recent years because it doesn’t need to be peeled. The name refers to its rather delicate (and completely edible) skin. The squash is typically smaller in size, too, which makes it perfect for this recipe!

What I especially love about this particular recipe is the flavor combination. You get sweetness from the delicata, saltiness from the breading, and creamy freshness from the herb dip. It’s a heady trio.

How Do You Make Baked Delicata Rings?

The process is fairly simple. If you’ve ever breaded something, it’s essentially the same.

Start by preparing the delicata squash. Wash it thoroughly and slice it in half. Then, use a melon baller or spoon to remove the seeds. (If you’re feeling ambitious, you can save the seeds and roast them like pumpkin seeds!)

Next, slice the squash into rings.

Now you’re ready to bread the rings! First, dip them into flour; then dip them in a mixture of mayo, buttermilk, and dijon mustard.

After that, given them a final dip in a mixture of bread crumbs, parmesan, and spices. As you can see, these little rings are layered with flavored.

Once breaded, place the delicata rings on a baking sheet that’s been prepared with aluminum foil and cooking spray.

Bake them on one side and then flip and bake them on the other. This ensures that both sides are nicely browned and crispy.

While the breaded delicata rings bake, make the creamy herb dip by whisking together mayo, sour cream, buttermilk, fresh herbs, garlic, salt, and pepper.

And just like that, your Baked Delicata Rings are done and ready for snacking.

As I mentioned above, there are so many delicious elements in this recipe. You have that fabulous flavor trio, plus crispiness from the breading, coolness from the dip, and the sweet delicate squash. Yum!!

If you’ve never tried delicata squash, this is a fun and unique recipe to experiment with. It’s also a little healthier since it’s baked, not fried. Give it a try and let me know what you think.

Looking for more unique fall appetizers? Try these:

Beer Cheese Dip with Bacon
Pumpkin-Shaped Everything Bagel Cheeseball

Want more? Don’t forget to click on the incredible Tastes of the Seasons appetizer recipes I’ve linked below. Enjoy!!

Baked Delicata Rings:

Baked Delicata Rings

Servings: 30 rings | Prep Time: 30 mins | Cook Time: 40 mins

Did you make this recipe? Leave a review!

5 from 3 votes

Looking for a delicious fall appetizer recipe? These Baked Delicata Rings with Creamy Herb Dip are a unique snack that's ideal for this time of year!

Ingredients

3 standard-sized delicata squash
1/3 cup flour
1 cup mayonnaise
2/3 cup buttermilk
2 tablespoons dijon mustard
2 cups bread crumbs
1/2 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1 teaspoon ground black pepper

Creamy Herb Dip:

1 cup mayonnaise
1/4 cup sour cream
2 tablespoons buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
2 teaspoons minced fresh thyme
1 medium garlic clove finely chopped
Kosher salt and ground black pepper to taste

Instructions

Begin by preheating your oven to 400 degrees F.
Then, line two baking sheets with foil and spray with a non-stick cooking spray. Set aside.
Wash your delicata squash and then cut in in half. Use a spoon or melon baller to scoop out the seeds. Then, slice each half into 1/2-inch-thick rings. Discard the end pieces.
Next, you'll need three dishes. In the first dish, place the flour. In the second dish, whisk together the mayonnaise, buttermilk and dijon mustard. And in the third dish, whisk together the bread crumbs, parmesan cheese, parsley, salt, and pepper.
Begin by dipping a delicata squash ring into the flour. Shake off any excess flour. Then dip the ring into the mayonnaise mixture, again allow any excess to drip off. Finally, coat the ring with the bread crumb mixture and place it on a prepared baking sheet. Repeat this process with the remaining rings.
Bake the rings for about 15 minutes or until the bottoms begin to brown. Remove the rings from the oven and turn each one over. Place them back in the oven and bake for 10-15 more minutes or until the rings are nicely browned and tender.
Meanwhile, prepare the creamy herb dip by whisking together mayonnaise, sour cream, buttermilk, herbs, garlic, salt, and pepper.
Serve the baked delicata rings warm with the creamy herb dip.

Tastes of the Season Fall Appetizers:

Delicious Warm Cheddar Cheese Dip by Ella Claire & Co. | Baked Brie & Walnut Puffs by On Sutton Place | Baked Delicata Rings by Inspired by Charm | Baked Brie with Figs and Honey

Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits

Zucchini Tart with Goat Cheese by My Sweet Savannah | Mini Pumpkin Pies by Shabby FuFu | Ground Beef Stuffed Peppers by Farmhouse on Boone | Fall Charcuterie by Happy Happy Nester

Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy

Baked Cheese, Pear and Prosciutto Cresent Roll by Julie Blanner | Rosemary Cashews by Rooms for Rent

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Pumpkin Spice White Hot Chocolate

Recipes

Monday
Oct / 7 / 2019
Comments 3

You're going to LOVE this Pumpkin White Hot Chocolate # fall #pumpkin #spice #hotchocolate #hotcocoa #whitehotchocolate

I may have just discovered the greatest hot beverage of all time: Pumpkin Spice White Hot Chocolate. Made with real pumpkin, white chocolate, milk, and all your favorite fall spices, this pumpkin-inspired hot chocolate is a hands-down winner!

Pumpkin Spice White Hot Chocolate:

Most folks know that cool weather and the holiday season are all about hot cocoa (get my hot cocoa mix recipe here) and peppermint hot chocolate, but what about fall? I have a solution! Pumpkin Spice White Hot Chocolate!

I recently confessed on Instagram stories that I’m not a huge fan of the famous Pumpkin Spice Latte. I get one every fall and year after year, realize I don’t like it that much. To me, it’s missing that authentic pumpkin and spice flavor I crave. But I think I’ve discovered something to dispell my disappointment: this Pumpkin Spice White Hot Chocolate! It’s everything I want in a PSL…well, minus the coffee. (However, you could easily add a shot of espresso to create a fabulous latte.)

How to Make Pumpkin Spice White Hot Chocolate:

One thing I especially adore about this recipe is that it contains real pumpkin. If you look at the ingredient list on a lot of store-bought “pumpkin” treats, many don’t have a bit of pumpkin in them. Instead, orange food coloring and fall spices are used to give the illusion of pumpkin. In all fairness, I do realize that it’s the spices in pumpkin recipes that provide the seasonal flavor we know, love, and want.

To make this Pumpkin Spice White Hot Chocolate, start by adding milk and white chocolate to a pan on the stove. I used Ghirardelli White Melting Wafers, but feel free to substitute the brand and type of white chocolate you prefer.

Once the mixture is hot (but not boiling) and the chocolate is melted, whisk in the pumpkin, sugar, and all those wonderful spices.

And that’s pretty much it! Your Pumpkin Spice White Hot Chocolate is ready to be served. I decided to heat and serve mine in one of my Staub Pumpkin Cocottes. (I look for any excuse to use them this time of year.) I am in love with this white one, which is usually on display in my kitchen in the fall.

For garnish, I like a dollop of freshly whipped cream. I also sprinkle cinnamon on top and tuck in a cinnamon stick. (I’m especially fond of these longer ones for cocktail garnishes.)

I am not kidding. It is so-o-o delicious!

As I mention in the recipe below (and above), you can create a couple of variations for this drink. One option: Add a shot of espresso to make it a Pumpkin Spice White Hot Chocolate Latte. Another possibility: Add a splash of whipped (or vanilla) vodka and a little Godiva White Chocolate Liqueur to make it a seasonal cocktail.

Right now I’m loving this hot chocolate as is. It’s a delightful treat for autumn entertaining. And if the kids in your life like pumpkin sweets, it makes a tasty drink for them as well!

Looking for more hot seasonal beverages? Try these:

Be sure to give this Pumpkin Spice White Hot Chocolate recipe a try this fall and let me know what you think! (I’m guessing you’re going to enjoy it as much as I do.) Also, if you make any of the flavor variations or come up with your own additions, we’d love to hear about those! You can post the details in the comments below.

Enjoy!

Pumpkin Spice White Hot Chocolate Recipe:

Pumpkin Spice White Hot Chocolate

Servings: 10 people | Prep Time: 10 mins | Cook Time: 20 mins

Did you make this recipe? Leave a review!

5 from 1 vote

Ingredients

5 cups milk
12 ounces white chocolate baking chips (I used Ghirardelli White Melting Wafers.)
1 cup heavy whipping cream
1 cup pumpkin puree
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Whipped Cream

3/4 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Ground cinnamon and cinnamon sticks for garnish

Instructions

In a 4-quart Dutch oven or saucepan over medium heat, whisk together the milk, white chocolate, and heavy whipping cream until hot and creamy. Adjust the heat to a very low simmer. Do not boil.
Whisk in the pumpkin puree, sugar, cinnamon, vanilla, nutmeg, ginger, and cloves. Heat to a comfortable drinking temperature.
In the meantime, beat the whipping cream until it begins to thicken. Add in the confectioners' sugar and vanilla. Beat until soft peaks form.
Serve the Pumpkin Spice White Hot Chocolate in heatproof mugs. Top with whipped cream, a cinnamon stick, and a sprinkle of ground cinnamon.

Recipe Notes

Variations:
Make a Pumpkin Spice White Chocolate Latte by adding a shot or two of espresso to your mug.
Spike your Pumpkin Spice White Hot Chocolate with whipped (or vanilla) vodka) and a splash of Godiva White Chocolate Liqueur.

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My Favorite Pumpkin Recipes

Recipes

Friday
Oct / 4 / 2019
Comments 3

‘Tis the season for all things pumpkin. Below I’m sharing my favorite pumpkin recipes for cookies, cocktails, cakes, donuts, pies, and more. There is something for everyone!

It’s no secret that I love my pumpkin treats. Over the past 10 years here on Inspired by Charm, I’ve posted dozens of delicious pumpkin recipes. It’s impossible to choose an absolute favorite, so that’s why I’ve pulled together this collection of pumpkin recipes.

What Makes a Delicious Pumpkin Recipe?

Have you ever tried plain pumpkin puree? Whether it’s homemade or out of a can, it’s not especially tasty. To me, what makes pumpkin recipes so wonderful is what you add to the pumpkin. Most notably, the spices.

My typical spices for any pumpkin recipe are cinnamon, nutmeg, cloves, and ginger. There are others, such as cardamom, allspice, and peppercorn, but those first four are non-negotiable.

While most of the recipes in this collection are sweet, pumpkin is also a great addition to savory items. Pumpkin with sage, for example, is a wonderful combination. There’s a restaurant in my area that makes a pumpkin ravioli with a sage butter sauce that is pure heaven.

Since it’s the spices that give pumpkin recipes the classic seasonal fall flavor we’ve all come to know and love, you can take many of your favorite recipes and give them a pumpkin upgrade. Here are some that have appeared on IBC:

Traditional Recipes Updated with Pumpkin:

Pumpkin Cinnamon Rolls
These are one of my go-to fall breakfast treats. While these Pumpkin Cinnamon Rolls require a little advanced planning, the results are more than worth it. Pumpkin perfection!

Pumpkin Cinnamon Roll Cookies
Speaking of cinnamon rolls, these Pumpkin Cinnamon Roll Cookies are another popular treat around here! I took inspiration from a cinnamon roll cookie recipe and added pumpkin and spices for spectacular fall flavor. It’s impossible to eat just one.

Pumpkin Old Fashioned
You can add pumpkin puree to cocktails, too. Here I shook up a classic old fashioned with pumpkin puree, maple syrup, and a few other goodies. It’s a libation befitting the season.

Pumpkin Spice Cream Horns
Cream Horns (also known as Lady Locks) are a beloved cookie in my family. For autumn, I took our classic recipe and tweaked the filling with pumpkin and spices.

Pumpkin French Toast Casserole
Another classic I given a pumpkin makeover is French toast. I prepare this recipe for Pumpkin French Toast Casserole the night before, so there’s hardly any work in the morning!

Pumpkin Tiramisu
I am mad about desserts, and that includes Tiramisu. Again, I took inspiration from the traditional recipe and added pumpkin and spices to whip up this seasonal version.

Pumpkin Spice White Hot Chocolate

Pumpkin Spice White Hot Chocolate. Made with real pumpkin, white chocolate, milk, and all your favorite fall spices, this pumpkin-inspired hot chocolate is a hands-down winner!

Classic Pumpkin Recipes:

We’ve covered pumpkin-inspired variations of standard recipes. Now, let’s talk about classic pumpkin recipes. Most of these have long been go-to’s for me. If you also like the classics, these pumpkin recipes are for you, too.

Soft Pumpkin Cookies (Pumpkin Spice Latte Cookies)
These Soft Pumpkin Cookies are hands down my favorite pumpkin cookie. They are a soft cookie covered with fluffy cream cheese frosting. S-o-o-o good! I love them so much that I even created a Pumpkin Spice Latte version!

Pumpkin Bars
When I think of pumpkin desserts, Pumpkin Bars are one of the things that immediately come to mind. This is a recipe I make again and again because it’s a crowd-pleaser.

Pumpkin Cake with Crumb Topping
This Pumpkin Cake with Crumb Topping is a newer recipe here on Inspired by Charm. It’s a deliciously moist cake with a crunchy topping. It’s great for breakfast or a late afternoon treat.

Pumpkin Slab Pie
This is my take on classic pumpkin pie. It contains the same ingredients, but it’s made in a sheet pan instead of a pie dish. The polka dot-inspired top gives it a modern touch.

Pumpkin Muffins with Maple Glaze
There are lots of pumpkin muffin recipes out there. But what I especially like about this one is that it’s simple. For your efforts, you get a delectable pumpkin cake covered in a sweet maple glaze.

Baked Pumpkin Donuts
Any respectable list of pumpkin recipes needs to include a pumpkin donut, right? These Pumpkin Donuts are baked because why mess with frying when it’s not necessary for out-of-this-world flavor.

Pumpkin Whoopie Pies with Salted Caramel Frosting
In my opinion, whoopie pies are highly underrated. They remind me of cupcakes except they have a better distribution of frosting. Who doesn’t want frosting in every bite?!

Unique Pumpkin Recipes:

Now that we’ve covered classic pumpkin recipes plus how to turn your favorite recipes into pumpkin recipes, it’s time to get creative with our pumpkin endeavors. These are a few of my favorite unique pumpkin recipes.

Pumpkin Pull-Apart Bread
Let’s start this section off with a bang. This Pull-Apart Pumpkin Bread is layers of freshly made pumpkin bread separated by brown sugar, pumpkin, and cinnamon. You cannot go wrong!

Baked Pumpkin Oatmeal
I’m not sure if this pumpkin recipe is unique, but it certainly is delicious. Because it’s so easy to make, Baked Pumpkin Oatmeal has become a fall staple at Bayberry House, especially when I have overnight guests.

Pumpkin Pie Ice Cream
This Pumpkin Pie Ice Cream was developed for those days in the fall when it feels like summer outside. In addition to its rich pumpkin flavor, this ice cream has pie crust flakes mixed into it. Love that crunch!

Frozen Pumpkin Pie Martini
I need to include another cocktail recipe in this collection. For fall, I ‘m saying go big or go home with this Frozen Pumpkin Pie Martini. It tastes like dessert in a drink.

Glazed Pumpkin Donut Muffins
I realize we’ve covered donuts and muffins already, but this is what you get when you marry the two. When you can’t decide whether you want a donut or a muffin, these Glazed Pumpkin Donuts Muffins are the answer.

Savory Pumpkin Recipes:

The final pumpkin recipes in this collection are savory ones. Unfortunately, I don’t have the recipe for the Pumpkin Ravioli with Sage Butter Sauce mentioned above, but I do have two savory pumpkin recipes I think you’ll enjoy.

Sausage Stuffed Mini Pumpkins
I love a dish with a wow-factor. These Sausage Stuffed Mini Pumpkins taste great, and they will impress your guests.

Pumpkin Mac and Cheese with Bacon
Last, but certainly not least, is my Pumpkin Mac and Cheese with Bacon. It’s the perfect side (or full meal) for fall. So many favorites in one dish!

I hope you love all of these recipes as much as I do. As you can see, I wasn’t kidding when I said there’s a pumpkin recipe for everyone.

What’s your favorite pumpkin-inspired recipe? Is there something I need to taste-test or make?

Have you tried any of my pumpkin recipes? I’d love to hear from you in the comments below.

Enjoy cooking and baking with pumpkin!

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Loaded Potato Dip

Recipes

Thursday
Oct / 3 / 2019
Comments 3

This Loaded Potato Dip served with waffle fries make a delicious and easy appetizer recipe. #loaded #baked #potato #dip #appetizer #recipe #wafflefries

Served with freshly baked waffles fries, this Loaded Potato Dip is a flavorful recipe that you can whip up for any occasion.

I could probably survive on meals consisting only of appetizers and dessert for the rest of my life. I’m sure it wouldn’t be good for my health or waistline, but it would be mighty tasty! If you’re also a fan of easy appetizer recipes, you’re going to love this Loaded Potato Dip I’m sharing today.

What is Loaded Potato Dip?

Simply put, it’s a loaded baked potato in the form of a dip.

For dipping, you use freshly baked (or fried) waffle fries.

The dip contains everything you love on your baked potato, including cheddar cheese, sour cream, chives, and bacon. I also threw in cream cheese, hot sauce, and a dash of salt and pepper for extra creaminess and flavor. My mouth is watering just writing about it!

How to Make Loaded Potato Dip:

It’s crazy simple. Toss all of the ingredients in a bowl and stir them together. The most complicated part of the process is baking the waffle fries. (But that’s pretty easy, too!)

For the waffle fries, I used a bag of frozen seasoned waffle fries. You can use whatever brand you like or cut your own.

I think part of the appeal of this recipe is that you can whip it up with things you already have in your refrigerator or freezer. The only exception might be the fresh chives.

Because this is a hearty appetizer, you don’t need many other snacks to go with it. I like to serve this Loaded Potato Dip when I have friends over to watch TV or a movie. It would also be great for game day!

No matter how or when you serve it, I hope you enjoy this delicious Loaded Potato Dip!

Looking for more appetizer dip recipes? Try these:

Have fun creating in your kitchen and happy snacking!

Loaded Potato Dip Recipe:

Loaded Potato Dip

| Prep Time: 10 mins

Did you make this recipe? Leave a review!

5 from 1 vote

Served with freshly baked waffles fries, this Loaded Potato Dip is a flavorful recipe that you can whip up for any occasion.

Ingredients

4 ounces cream cheese softened
2 cups sour cream
2 cups shredded cheddar cheese
10 thick-cut bacon strips cooked and chopped
1/3 cup minced fresh chives
2 teaspoons hot sauce
Salt and pepper to taste
Waffled-cut fries baked

Instructions

In a medium bowl, mix the cream cheese, sour cream, cheddar cheese, chopped bacon, chives, and hot sauce until well blended. (Save a bit of the bacon and chives to use as garnish.) Add salt and pepper to taste.
Refrigerate the mixture until you're ready to serve it.
Serve with freshly baked waffle fries.

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Butternut Squash Scones

Recipes

Wednesday
Oct / 2 / 2019
Comments 3

Whether you serve them for breakfast or with tea in the afternoon, these Butternut Squash Scones are a delicious way to celebrate another beloved flavor of the fall season.

Butternut Squash Scones:

Yes, my friends, we are taking a break from pumpkin today and making butternut squash the star of the show with these Butternut Squash Scones.

I don’t know about you, but I LOVE me some butternut squash. It has long been among my favorite sides at Thanksgiving. You simply roast the squash with a bit of butter and then mash it with some brown sugar and a pinch of cinnamon. It’s a sweet side that pairs perfectly with all the savory foods on Turkey Day.

With warm thoughts of that side dish, I decided to create two dessert recipes using butternut squash puree: these Butternut Squash Scones and a Butternut Squash Pie. (That recipe is coming soon.)

Making butternut squash puree is simple. All you have to do is roast a butternut squash and then puree it. However, if you’re not comfortable with that, I found a great recipe tutorial here.

Once the butternut squash puree is prepared, you can use it in the same way you use pumpkin puree. Because, technically, both are squash, they are fairly interchangeable and will yield similar results in recipes.

How to Make Butternut Squash Scones:

With your butternut squash puree made, it’s time to assemble your scones.

In case you’ve never made scones, they are also quite easy to put together.

Start with two bowls. In one, combine the dry ingredients, and in the other, the wet ingredients. Then, mix the two together.

As the dough starts to come together, turn it out onto a floured surface. Then knead the dough about 10 times.

Split the dough in half and shape each half into two disks. Cut each of those disks into eight wedges. That’s it. Your scones are now ready for the oven.

I decided to make two different toppings for my butternut squash scones. One is coarse sugar; the other is a cinnamon glaze. You’re welcome to do both like I did or just go with your personal favorite. I’ve noted how to do each in the recipe below.

After that, your Butternut Squash Scones are ready to be enjoyed.

They are delicious as is, but I decided to also top them with a bit of my Cinnamon Maple Butter for an extra special treat. The combination is culinary perfection. I’ve been using this Cinnamon Maple Butter on everything. It’s that good! You can find the recipe here.

So what’s your opinion of butternut squash? Do you think that it measures up to pumpkin? I certainly had fun trying something new and am so pleased with the subtle difference in flavor. Bring on the butternut squash!

Looking for more fall sweets? Try these:

Butternut Squash Scones Recipe:

Butternut Squash Scones

Servings: 16 scones | Prep Time: 30 mins | Cook Time: 15 mins

Did you make this recipe? Leave a review!

5 from 1 vote

Whether you serve them for breakfast or with tea in the afternoon, these Butternut Squash Scones are a delicious way to celebrate another beloved flavor of the fall season.

Ingredients

4 1/2 cups all-purpose flour
3/4 cup packed brown sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1 cup cold unsalted butter cubed
1 1/4 cups butternut squash puree
2 eggs
3/4 cup whole milk divided
Coarse sugar optional

Glaze:

2 cups confectioners' sugar
3-4 tablespoons whole milk
1/4 teaspoon cinnamon

Instructions

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, cloves, ginger, and baking soda.
Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
In another bowl, whisk together the eggs, butternut squash puree, and 1/2 cup of milk. Stir in the dry ingredients until just moistened.
Turn the dough onto a floured surface. Knead the dough 10 times. Then, divide the dough in half and pat each half into an 8-inch circle. Cut each circle into 8 wedges.
Place the wedges one inch apart on two upgrades baking sheets. Brush with the remaining milk*.
Baked at 400 degrees F for 12-15 minutes or until golden brown. Allow the scones to cool on a wire rack.
While the scones are cooling, prepare the glaze by whisking together the confectioners' sugar, milk, and cinnamon. Add as much milk as needed to create a smooth glaze that can be drizzled on the scones.

Recipe Notes

*For a little variety, I sprinkled half of my scones with coarse sugar. I left the other ones bare and drizzled them with a cinnamon glaze after baking.

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Caramel Pear Cider

Recipes

Tuesday
Oct / 1 / 2019
Comments 10

Celebrate the beauty and bounty of the season with this delicious Caramel Pear Cider cocktail recipe. Made with hard pear cider, apple cider, caramel, pear liqueur, and spices, it’s bursting with flavor that will warm you from the inside out.

Caramel Pear Cider:

Okay, it’s official. I’m a hot apple cider aficionado. You might remember that a couple of weeks ago I shared my Cider Mulled Wine. Now I’m back with another warm mulled fall cocktail recipe: Caramel Pear Cider!

If you’re looking for warm cocktail recipes, I’m your man. To recap, here on IBC, we’ve made:
– mulled wine
– hot apple cider
– cider mulled wine
– and today: Caramel Pear Cider

Although all of these cool-weather cocktails are uniquely delicious, there’s something special about this Caramel Pear Cider. It might be because it has all of the things I love about hot apple cider but with a little twist. The caramel and pear flavor combination is beyond description. I think you’re going to love it and look for many occasions to serve it to your guests.

How Do You Make This Caramel Pear Cider?

Like the majority of my favorite recipes, it’s simple.

Pull out your Dutch oven or a heavy bottom stock pot and put it on the stove. I used this gorgeous black pumpkin cocotte that I recently received from Staub. Isn’t it pretty? I want to use it every chance I get.

Pour the apple cider, pear hard cider, and caramel syrup into the Dutch oven. Stir to mix the liquids.

Next, you’ll need mulling spices. Of course, these are essential to any mulled cider because they add a delicious depth of flavor. You can use your favorite, but I recommend making them at home so you can use the spices you love. If you’re interested, you can grab my recipe here.

Place 2 tablespoons of your mulling spices in a small gauze bag like this one. If you don’t have such a bag, use a coffee filter and tie it off with a piece of string.

I also like to add 2 cinnamon sticks to this recipe. This is optional, but I enjoy the extra boost of cinnamon in this Caramel Pear Cider.

With your spices in place, put the lid on your pot and let the cider simmer for an hour. Not only will this make everything nice and hot, but it will allow all of those delicious flavors to come together.

Note: Depending on the apple cider you use, sediment may rise to the top of your pan. I just used a spoon to skim it off. I don’t mind a little in my cider, but for aesthetic reasons, I did try to remove most of it

Before serving, add one cup of pear liqueur. I used J Vineyards Pear Liqueur. It tastes wonderful and is delicious in this recipe. In case you’re looking for another reason to purchase it, I also used it when I made my Spiced Pear Gin Cocktail.

Finally, toss in several pear slices. Your Caramel Pear Cider is now ready to serve.

I served mine in these lovely double-walled glasses I found on Amazon. For garnish, I added in a large cinnamon stick (another Amazon find) and a slice of fresh pear.

Voila! Another delicious, warm, and cozy fall cocktail recipe. I just know you’re going to enjoy this Caramel Pear Cider.

Cheers to fall!

Caramel Pear Cider Recipe:

Caramel Pear Cider

| Prep Time: 15 mins | Cook Time: 1 hr

Did you make this recipe? Leave a review!

5 from 2 votes

Celebrate the beauty and bounty of the season with this delicious Caramel Pear Cider cocktail recipe. Made with hard pear cider, apple cider, caramel, pear liqueur, and spices, it's bursting with flavor that will warm you from the inside out.

Ingredients

1 container (64 ounces) pure apple cider
2 bottle (12 ounces) pear hard cider*
1/2 cup caramel syrup*
2 tablespoons mulling spices
2 cinnamon sticks
1 cup pear liqueur*
Sliced pear and cinnamon sticks to garnish

Instructions

Begin by filling a spice bag with your mulling spices.
To a 4-quart Dutch oven (or heavy-bottom saucepan), add the apple cider, pear hard cider, caramel syrup, bagged mulling spices, and two cinnamon sticks. Stir to combine. Cover and simmer for an hour.
Remove the bagged mulling spices and discard them.
Before serving, stir in the pear liqueur and toss in several pear slices. Serve immediately or keep covered and set on low heat.

Recipe Notes

*I used Angry Orchard Hard Pear Cider, Torani Caramel Syrup, and J Vineyards Pear Liqueur.

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Powder Room Remodel Reveal

Interiors

Monday
Sep / 30 / 2019
Comments 59

Powder Room Remodel Reveal #powderroom #bathroom #remodel #makeover #modern #country

I’m so excited to share my powder room remodel with you today. Although it might be a small space, it has big style with lots of beautiful, intentional details.

For those of you who have been following IBC for a while, you know that this post is long overdue. My apologies, friends. If you’re new here, let me briefly catch you up…

Back in March, I started a major renovation at my house. The goal was a new kitchen, but during the process, it also made sense to make minor (and major) adjustments to my dining room, entryway, and powder room. This past August I gave you a tour of the finished kitchen (and dining room) remodel. You can find that here in case you missed it. And now I’m finally getting around to the powder room reveal.

As mentioned in another post, the biggest holdup in getting this post written was my uncertainty about where to hang the hand towel hook. (And I needed a hand towel!) I suppose this doesn’t seem like a big deal, but I had decided to wallpaper the room, and once you put holes in the wall, you’re kind of stuck with holes in the wall. And, spoiler alert, if you look behind anything hung on my walls, there are at least two holes. It’s rare for me to get anything in the perfect spot on the first go.

Needless to say, I figured out the hand towel situation, so I can finally call the powder room complete and show the space to the world.

Before we get to that, let me remind you of the before.

Powder Room Before:

You may remember that, previously, I had a full bathroom and a small closet in this area. My new powder room is the former closet space, and the rest of the bathroom was turned into my butler’s pantry. It was kind of a bummer to lose that closet, but I was confident the remodeled space would be worth it.

So that was the bathroom before, and here is the powder room now!

Powder Room After:

What a difference, right?!

Let me walk you through the changes and details. (All sources are linked at the end of this post.)

Powder Room Remodel Details:

First off, the layout changed. The sink is in a new location, and so is the toilet, although the latter is very close to where it was.

With those changes, I also needed to relocate the window. There used to be only one window in this area, so I added another for the butler’s pantry and moved this one over. It was definitely an extra expense since there was brickwork involved on the exterior, but it was important to me to have natural light in this room.

As I’ve mentioned, I worked with Katy Popple on the this remodel. (She’s fantastic! If you’re located in the Pittsburgh area and looking for a talented designer, I highly recommend her.) I mentioned to her that I preferred a vintage-meets-new sink. I also REALLY wanted a wall-mounted sink. She came up with this idea for the sink. I think it perfectly captures my style.

I found the wood stand at a local antique store. I stripped it, sanded it, applied a new stain, and added new hardware. My goal in refinishing it was to make it lighter and less red, and this is how it came out. I am so pleased with it. I think the color works well with the floors and the wallpaper.

The top is polished Carrara marble. It was custom cut by a local stone fabricator.

The faucet is one of my favorite details. Since this is an exterior wall, it took a little ingenuity to properly insulated the pipes so they wouldn’t freeze.

Now we need to talk about this wallpaper. It was a last-minute decision on my part. Originally, I planned to just paint the walls, however, eventually, I realized the space was begging for something special. My first thought was a modern toile pattern, but I couldn’t find anything I liked.

So, I ended up searching the collection at Hygge and West and came across this beauty. I narrowed it down to two patterns and ultimately went with this one. It felt a bit more fun and gave the room a punch of color. I also love the animals hidden in the design of the paper. There’s a fox, bunny, grouse, and bee! Given that my house backs up onto a large wooded area, it only seemed appropriate. I hired the painters to install the paper, and they did an amazing job.

The toilet, sink, and faucet were all purchased via Amazon. Yes, I ordered a toilet on Amazon. Everything arrived in perfect condition.

The mirror and light fixture are from Schoolhouse. Things from Schoolhouse are certainly an investment, but I’ve always been impressed with their quality. Most of the fixtures in the room are black, so I couldn’t resist a touch of gold in the mirror. I think the gold pops and ties in with the brass elements in the kitchen.

As I mentioned earlier, I struggled with the hand towel placement. I originally purchased a hand towel hook that matched the toilet paper holder (which I purchased from Rejuvenation). The plan was to place it to the left of the sink, above the outlet. However, that made the space feel tight, and the towel was almost hanging into the sink.

I did a little searching online and found this brass bunny hook at Rejuvenation. It was perfect! I decided to place it closer to the door so the towel doesn’t crowd the sink. I also found a gray/black Turkish hand towel on Amazon.

With that, the powder was room complete!

I couldn’t be more excited about how this little powder room turned out. This small space is loaded with style and unique elements. That is why I love mixing new and old.

Here’s another look at the before and after.

Next week I’ll share a look at my updated entryway (although it’s still completely undecorated) and then you’ll be officially updated on my entire remodel. Thank you for your patience. I hope you’re enjoying looking around my new spaces!

Powder Room Sources:

Wallpaper: Hygge & West Piedmont (Indigo)
Vanity: Vintage Two-Drawer Walnut Stand
Vanity Knobs: Ball Cabinet Knob
Marble: Custom Cut and Polished 3/4-inch Carrara Marble
Faucet: Kingston Brass Matte Black Wall Mount Faucet
Pop-up Drain: Delta Faucet Pop-Up Drain
Toilet: Kohler Memoirs Stately Comfort Height Elongated Toilet
Toilet Handle: Delta Matte Black Handle
Mirror: Leo Mirror
Light Fixture: David Double Sconce and Faceted Turtle Shade
Hand Towel Hook: Rabbit Cast Brass Hook
Hand Towel: Turkish Towel in Antrasit
Toliet Paper Holder: Yaquina Toilet Paper Holder
Gold Door Knob: Schlage Georgian Knob in Satin Brass
Planter: Large Brass Planter
Brass Deer: Vintage
Trim and Door Paint: Sherwin-Williams Pro Classic Semi-Gloss in Extra White

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Create Your Happy Place Giveaway

Life

Thursday
Sep / 26 / 2019
Comments 28

Happy Friday, friends! Today I’m back with another Create Your Happy Place Giveaway! Inspired by a blogger friend’s recent book launch and some of my recent shopping for fall home decor, I thought a $150 Target Gift Card would be the perfect giveaway for this week!

When I created this giveaway series, I intended to post a new giveaway every two weeks. Unfortunately, I got a little sidetracked and have fallen behind. Nonetheless, we are on our third giveaway of the series, and that’s nothing to sneeze at. While I might not continue with a bi-weekly giveaway, I will do my best to share as many as possible through the end of this year.

All the previous giveaway winners have been contacted and have received their gift cards. Their names are listed near the bottom of this post.

If you’re new to the Create Your Happy Place Giveaway, the details are below.

How the Giveaway Works:

Every other week I will be hosting a giveaway here on Inspired by Charm. To make things easy for everyone, I will continue to use this web address. (Be sure to save it your favorites!) View this post every two weeks and enter to win the newest giveaway.

I’ll be using a Rafflecopter form to collect entries. (See full giveaway details below.) Just follow the prompts for entry. Don’t forget to take advantage of bonus entries if you wish. It’s that simple!

Let’s Get Cozy:

As I mentioned above, this week I wanted to give away a Target gift card. In recent years, Target has become a go-to home decor source for me and lots of other folks. Even though I don’t LOVE that the items are mass-produced, I do appreciate that their style and great price.

I often chuckle as I walk through the aisles telling myself, “This time I’m not buying a thing!” Thirty minutes later my cart is full of goodies “I just have to have!” Haha! Can anyone else relate?

Recently, I shared my fall living room decor. During one of my trips to Target, I found a gorgeous selection of fall pillows. To give the pillows from Target even more personality, I paired them with a handmade pennant pillow and a throw from a different store.

This is why I love to mix old with new and why I enjoy shopping at lots of different stores. Not only do I find the hunt fun, but I feel it helps me create a collected look.

I also wanted to mention the beautiful book, Cozy White Cottage, that has just been released by my blogger friend, Liz Marie. In it, she shares 100 ways to love the feeling of being home along with ideas for making your spaces feel cozy. I had a chance to quickly read through a few of the tips, and they are brilliant. I especially love how she teaches you to drape a throw on your sofa. Who knew there was a method?!

No matter your style, if you’re looking for ideas to make your house feel more like a home, this book is for you.

I purchased my copy via Amazon. However, I do know that it’s also available at Target. So, if you’re the lucky winner of this week’s giveaway, you can add the book to your shopping list.

Speaking of the giveaway, let’s get to it!

ENTER TO WIN:

This week I’m giving away a $150 Target gift card to one lucky IBC reader!

To enter this giveaway event, input your email address in the box below to join the Inspired by Charm Mailing List*. That’s it! Bonus entries are available for follows/shares on social media.

a Rafflecopter giveaway

This giveaway is open to readers in the United States. You must be 18 or older to win. Void where prohibited. This giveaway will end at 11:59 pm ET on Thursday, October 10, 2019. The winners will be randomly selected and contacted by email. Previous Create Your Happy Place Giveaway winners are listed below.

And that’s a wrap, my friends. I am so grateful to each of you for following along. It’s a joy to share my ideas for creating a happy place.

Be sure to join me back here for the next Create Your Happy Place Giveaway!

Have a wonderful weekend!

Create Your Happy Place Giveaway Winners:

Week 1: Lauri and Monica M.
Week 2: Susan P.
Week 3: You are here. To be announced on Friday, October 11th

*Your email address is used solely for the Inspired by Charm Mailing List. Your email address will never be sold or used in any other way. I send 2-3 emails per week. Want to enter the giveaway but not join the mailing list? No problem. Once the giveaway ends, click “unsubscribe” at the bottom of any email to be removed from the list.

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Cinnamon Maple Butter

Recipes

Thursday
Sep / 26 / 2019
Comments 5

This Homemade Cinnamon Maple Butter is a delightful addition to all your fall baking recipes. Put a generous dollop of it on French toast, slather it on a scone, or spread it on pumpkin bread for a seasonally-inspired flavor upgrade.

Cinnamon Maple Butter:

Flavored butter is one of life’s little pleasures. It’s such a simple and easy way to bring even more yumminess to your dishes. A few years ago I posted a collection of savory butter recipes, and today I’m excited to be sharing this sweet Cinnamon Maple Butter.

Yesterday, I made this amazing Pumpkin French Toast Casserole. (It is out-of-this-world delicious!) You might remember that the finishing touch was a generous scoop of this Cinnamon Maple Butter. It took this already scrumptious recipe to the next level.

In the coming days, I will also be posting my recipes for Butternut Squash Scones and Pumpkin Pecan Bread. I used this homemade Cinnamon Maple Butter on those recipes as well – with equally tasty results. I probably should warn you that once you make this butter, you’ll find any excuse to use it.

How to Make Cinnamon Maple Butter:

It’s super simple. For this recipe you will need:

unsalted butter
pure maple syrup (REAL maple syrup)
ground cinnamon
vanilla extract
kosher salt

You’ll start with softened unsalted butter. I realize it sounds silly to use unsalted butter and then add salt to it. However, this allows you to control the flavor and how much salt is in your recipe.

To your softened butter, add the maple syrup, cinnamon, vanilla extra, and salt.

Then with an electric mixer, beat until smooth.

It will take a minute for the maple syrup to blend in properly, but just keep whipping, and it will come together. From there, feel free to add more of any of the ingredients. I found the amounts listed in the recipe below to be ideal for me, but you might like more of some of the ingredients, depending on your preferences and what you have on hand.

One important tip: I like to use high-quality ingredients for this recipe. That means Kerrygold butter and pure maple syrup. (I recommend Finding Home Farms Maple Syrup.) You’d be amazed at how spending a little extra for really good ingredients makes all the difference in flavor and texture.

Once your butter is made, you can store it in the refrigerator in an airtight container for a couple of months. Make it now and you can enjoy it throughout the fall.

Oh, and I should mention I found this adorable pumpkin ramekin at HomeGoods. It’s the perfect vessel for this wonderful butter.

Here are some other recipes where you can use this Cinnamon Maple Butter:

As you can see, this Cinnamon Maple Butter is easy to make, and it has so many delicious uses. I’m certain you’ll be making it again and again to serve alongside all your fall sweets. Enjoy!!

Cinnamon Maple Butter Recipe:

Cinnamon Maple Butter

| Prep Time: 10 mins

Did you make this recipe? Leave a review!

5 from 1 vote

Ingredients

1 cup unsalted butter softened
4 tablespoons pure maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extra
1/2 teaspoon salt

Instructions

Add all the ingredients to a bowl.
Using an electric mixer, whip the ingredients together until the mixture is light and fluffy. This should take 5-6 minutes.
Transfer the flavored butter to an airtight container. Store in the refrigerator for up to 3 months.

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Pumpkin French Toast Casserole

Recipes

Tuesday
Sep / 24 / 2019
Comments 12

This overnight Pumpkin French Toast Casserole is a delicious and easy fall breakfast recipe! #breakfast #overnight #pumpkin #frenchtoast #casserole #recipe

This Pumpkin French Toast Casserole will quickly become your new favorite fall breakfast. It’s loaded with delicious seasonal flavor, feeds a crowd, and is so simple to make!

If it weren’t for the need to constantly be grocery shopping and then having to buy clothes in a larger size, I’d gladly spend all of autumn in my kitchen, baking up delicious treats and savory eats. I suppose I’m in full fall nesting mode. Bring on cool days, cozy blankets, and Law & Order SVU marathons.

Pumpkin French Toast Casserole:

My latest baking endeavor is this Pumpkin French Toast Casserole. Friends, this might be the new fall favorite at my house. It took a lot of willpower not to make this my breakfast, lunch, and dinner for several days straight. I loved it that much.

You all loved my Cinnamon Apple French Toast Casserole so much that I was inspired to try a pumpkin version!

I am so enamored of the combination of pumpkin and maple. I think that’s what almost pushed me over the edge of self-control with this casserole. It’s also super simple to whip up and feeds 10-12 people. Plus, you do most of the preparation the night before. What more could you ask for?

Topped with some of my Cinnamon Maple Butter it really is a breakfast treat!

Let me show you how to make it.

How to Make Pumpkin French Toast Casserole:

Start with sliced brioche. The loaf I used for this recipe came from Walmart. However, I’m sure any brioche bread would work well.

Spread the slices out in a 9×13-inch baking pan that has been sprayed with baking spray. (I LOVE this baking dish from Staub. It’s a classic and a must-have in my kitchen. I also have the smaller sizes.)

Then, in a large bowl, mix the eggs, milk, pumpkin puree, sugar, and spices.

Once the pumpkin custard mixture is thoroughly whisked, pour it on the prepared bread. After you give everything a sprinkle of cinnamon, tightly cover the dish with aluminum foil and pop it in the refrigerator overnight.

In the morning, preheat your oven to 350 degrees F and bake the casserole until set. That’s it!

I like to keep the dish covered for about 30 minutes and then remove the aluminum foil to finish baking. Otherwise, the bread will get too dark before that amazing pumpkin custard is set.

To serve, lightly dust it with powdered sugar and then slice it up.

Here, I served it with a generous portion of pure maple syrup and cinnamon maple butter. (You can find the recipe for my Cinnamon Maple Butter here.)

Friends, this is the fall breakfast of pumpkin spice champions. If you are a fan of pumpkin, you are going to love this casserole. Your family will also love it, and so will your guests.

When I think of pumpkin spice, this is exactly the flavor the comes to mind.

I hope you give this recipe a try! Happy Fall Breakfast Making!

Want more pumpkin-inspired breakfast recipes? Try these:

Pumpkin French Toast Casserole Recipe:

Pumpkin French Toast Casserole

| Prep Time: 15 mins | Cook Time: 2 hrs | Refrigerator Time: 6 hrs

Did you make this recipe? Leave a review!

5 from 2 votes

This Pumpkin French Toast Casserole will quickly become your new favorite fall breakfast. It's loaded with delicious seasonal flavor, feeds a crowd, and is so simple to make!

Ingredients

1 loaf sliced brioche I found my bread at Walmart.
1 cup pumpkin puree
8 eggs
2 1/2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 teaspoon cinnamon plus more to garnish
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Confectioners' sugar to garnish
Cinnamon maple butter and maple syrup for serving

Instructions

Begin by spraying a 9x13-inch baking dish with baking spray. Arrange the slices of bread in the pan, slightly overlapping each slice. Set aside.
In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla, salt, cinnamon, nutmeg, and cloves. Evenly pour this mixture over the bread. If needed, press the bread down to fully soak each slice. Then sprinkle with cinnamon.
Cover with aluminum foil and refrigerate overnight.
To bake, preheat your oven to 350 degrees Bake for about 60 minutes or until set. (Bake for 30 minutes covered; then remove the aluminum foil to finish baking.)
Sprinkle with powdered sugar before serving.
Slice to serve. Serve with cinnamon maple butter and pure maple syrup.

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Sherwin-Williams Color of the Year Two-Day Makeover

Interiors

Monday
Sep / 23 / 2019
Comments 89

Sherwin-Williams Color of the Year Naval Two-Day Makeover #makeover #sherwinwilliams #coloroftheyear #navel #homegym #beforeandafter #paint #navy

I’m excited to share another makeover with you today. I’m calling it my Sherwin-Williams Color-of-the-Year Two-Day Makeover. (Albeit a long title, but I hope it’s informative!)

Sherwin-Williams 2020 Color of the Year:

If you haven’t heard, Sherwin-Williams announced that their 2020 Color of the Year is Naval SW 6244. It’s a deep, rich navy blue that looks gorgeous on a wall, cabinetry, or even a piece of furniture. In the design world, navy has been hot recently. In my opinion, Sherwin-Williams nailed it with this color choice. It’s a nourishing color that’s inspired by the sea and stars, creating a relaxing space that’s grounded in nature.

*This post is sponsored by Sherwin-Williams®. All thoughts and opinions are my own.

This year I’ve been working on a few projects with Sherwin-Williams. Back in the spring, I shared how I chose paint colors when I redid my master bedroom. In June I posted about returning to my hometown to give the local senior center a makeover. Most recently, I added a pop of purple to my backyard firepit area.

My latest challenge was to use Sherwin-Williams Color of the Year to make over a room in my home. As you may know, my entryway is painted navy blue and my new powder room (reveal coming soon) has a navy wallpaper. I’m not sure I would have thought to do another room in blue, but I was excited about the challenge. I also had a space that needed a little love and could handle a fun treatment with such a beautiful color.

Meet my exercise room.

Although it was previously coated in dust and cobwebs from lack of use, I knew this space could be enhanced with a coat of paint and a few decorative and functional touches. After just finishing up a major kitchen remodel, I wanted quick, inexpensive, but impactful! I was the ideal candidate for a two-day makeover.

My plan for this makeover was to use Sherwin-Williams Naval SW 6244 on the ceiling and top fourth of the wall and then paint the bottom three-quarters of the wall white. (Sherwin-Williams Pure White SW 7005 to be specific.) So that’s what I did.

Sherwin-Williams 2020 Color of the Year Makeover:

I cleared out the room and prepped for paint. I decided to start by painting the Naval first. Because of gravity, drips and spatter are inevitable when I paint ceilings, so I figured it was best to start at the top and work my way down.

Day 1: Cut in and roll two coats of Naval.

I used Sherwin-Wiliams Emerald Interior Acrylic Latex Paint in a Satin Finish. Even with such a deep and beautiful color going over a light tan, I was able to cover the ceiling and top portion of the wall with two coats of paint.

Between the coats, I started to cut in the Pure White around the bottom portion of the wall.

Day 2: Finish cutting in and roll Pure White; then clean and decorate.

I let the Naval dry overnight since I was going to apply painter’s tape to give a crisp clean line. The next morning I used a ruler and a level to figure out where to place the break line between the colors. My ceilings are about 7.5 feet high so I determined the line should be 68 inches from the floor.

With the tape in place, I finished cutting in the Pure White, and then I rolled the walls. Again, this took two coats for good coverage. Before the paint dried, I pulled off the painter’s tape to reveal a beautifully crisp line.

While the paint dried, I cleaned the room and moved around my equipment. I also brought in this dresser I already owned. I put a TV on top of the dresser so now I can watch shows and movies while running on the elliptical.

I also swapped out the overhead light. Luckily, I had this one on hand. (I had purchased the light by mistake for a project I was working on a while back so I was excited for a chance to use it.)

I made a quick trip to my favorite local home decor store and scored this beautiful artwork and a large mirror. Every exercise room needs a large mirror, right?

I chose this artwork for several reasons. The night sky and the idea of “written in the stars” is the inspiration behind Sherwin-Williams Naval color. Although this art doesn’t directly represent either of those, it reminds me of the solar system and feels like it ties in with the “written in the stars” theme. Do you see it? Anyway, I love it and thought it was a wonderful addition to my exercise room.

Once the art was hung, my Sherwin-Williams Color of the Year Two-Day Makeover was complete!

What do you think?

I realize this isn’t a major makeover or a highly decorated space, but I couldn’t be more pleased with the results and how much a coat of paint did to transform the space.

I’ve always wanted to paint a ceiling something other than white. The color is killer in this room.

Overall, the room feels cozy, fresh, and up-to-date. And I no longer need to keep the door closed when people come over. I’m now proud of the space and happy for others to see it.

It’s always so exciting to see how paint can alter the look and feel of a room. I’ve painted more rooms than I can count, and the change that paint makes still surprises me! Paint is powerful, people!

I hope you enjoyed seeing this makeover and celebrating Sherwin-Wiliams 2020 Color of the Year with me! Are you excited about this beautiful color choice? Will/have you used this color in your home? Let us know in the comments below.

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Pumpkin Pull-Apart Bread

Recipes

Friday
Sep / 20 / 2019
Comments 25

You'll love this delicious Pumpkin Pull-Apart Bread recipe! #pumpkin #pullapart #bread #loaf #pumpkinspice #dessert #recipe

This Pumpkin Pull-Apart Bread makes a delicious fall treat. Packed with pumpkin and spices, you can serve this dessert recipe for a brunch/breakfast treat or as a special dessert. Topped with a cinnamon glaze, this seasonal bread will have everyone coming back for more.

If you are a fan of pumpkin and pumpkin spice, you’re in for a treat today. Not only am I showing you how to make this Pumpkin Pull-Apart Bread, but I’m back with my Tastes of the Seasons friends who are all sharing a pumpkin-inspired recipe. With some sweet and some savory ideas, there’s a recipe for everyone.

After sharing my recipe with you, I will link up all of my friends so you can continue your hunt for the ultimate pumpkin-inspired treat! If you’re looking for more of my Tastes of the Season recipes, click here.

Pumpkin Pull-Apart Bread:

Back in 2013 (which is hard to believe was six years ago), I made a Lemon Pull-Apart Bread. I’m a bit embarrassed to link it here as my photography and blogging skills have improved greatly since then. I made this Lemon Pull-Apart Bread for an Easter get-together, so the process was somewhat rushed. I don’t even have pictures of it pulled apart.

Anyway, ever since I made that recipe several years ago, I’ve been wanting to try other varieties. I came across a recipe for this Pumpkin Pull-Apart Bread in Taste of Home magazine a few years ago. After some recipe testing and a few modifications, I’m thrilled to share this delicious fall recipe with you.

How to Make Pumpkin Pull-Apart Bread:

This is a yeast-based recipe. Although I realize that might scare some of you off, let me assure you that working with yeast is easier than you might think. I’ll admit it takes a tad more time due to the rising process, but it’s worth it.

You begin by preparing the pumpkin dough and letting it rise.

Once it’s ready, you roll it out on a floured surface. Then you top it with a pumpkin and spice filling and sprinkle that with brown sugar and cinnamon.

Next, it’s time to create those pull-apart layers. First, cut the dough into five 12×4-inch strips.

Then, stack the strips together and cut them into five 5×2.5-inch pieces.

Finally, transfer the stacks to your prepared loaf pan.

It sounds complicated, but it’s quite simple. I took pictures along the way, so I hope those help you see what to do.

You’ll want to let the dough rise one more time before baking. Get ready for your kitchen to be filled with the scent of pumpkin and spice. It’s so good!

Once the loaf is cooled, drizzle it with a cinnamon glaze. Your Pumpkin Pull-Apart loaf is now ready to be devoured!

Pumpkin dough layered with more pumpkin, cinnamon, spices, and brown sugar … what’s not to love? After making this recipe, I was reminded why I love pull-apart bread so much. It’s hard to beat flakey layers packed with delicious seasonal flavor.

You can see all of that pumpkin and spice goodness baked between the layers. Yes, it tastes as good as it looks!

Enjoy this Pumpkin Pull-Apart Bread? You’ll love these pumpkin-inspired treats:

I hope you enjoyed this delicious Pumpkin Pull-Apart Bread recipe. Want more? Be sure to check out all of the pumpkin recipes linked below!

Happy Baking!

Pumpkin Pull-Apart Bread Recipe:

Pumpkin Pull-Apart Bread

Servings: 8 servings | Prep Time: 20 mins | Cook Time: 35 mins | Rising Time: 1 hr 40 mins

Did you make this recipe? Leave a review!

5 from 3 votes

Ingredients

3/4 cup milk
1 package active dry yeast
1/2 cup pumpkin puree
3 tablespoons butter melted
2 tablespoons sugar
1 egg yolk
1 teaspoon salt
3 cups all-purpose flour

Pumpkin Filling:

1/2 cup pumpkin puree
3 tablespoon butter melted
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves

Filling Topping:

3/4 cup packed brown sugar
1 tablespoon ground cinnamon

Cinnamon Glaze:

1 cup powdered sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
1 pinch kosher salt
1-2 tablespoons milk

Instructions

Add the milk to a small saucepan. Heat until just warm (105-120 degrees F). In a large bowl, combine the warm milk and yeast. Stir to dissolve. Set aside for about 10 minutes.
To the milk and yeast mixture, add 1/2 cup pumpkin puree, 3 tablespoons melted butter, sugar, egg yolk, and salt. Beat with a mixer on medium until just combined. Add half of the flour. Beat on low for about 30 seconds. Scrape the bowl as needed. Beat for 3 minutes on medium. Then stir in the remaining flour.
Shape the dough into a ball; then place in a greased bowl. Cover with a tea towel and let rise in a warm place for about 50 minutes. The dough should double in size.
Spray a 9x5-inch loaf pan with baking spray. Set aside.
Turn the dough out on a lightly floured surface. With a floured rolling pin, roll the dough out into a 20x12-inch rectangle.
In a medium bowl, mix 1/2 cup pumpkin puree, 3 tablespoons melted butter, cinnamon, kosher salt, nutmeg, and ground cloves. Spread this over the dough. Sprinkle evenly with the filling topping of brown sugar and cinnamon.
Cut the dough into five 12x4-inch strips. Then, stack the strips together.
Cut them into five 5x2.5-inch pieces. Transfer the stacks to your prepared loaf pan. Let rise in a warm place for about 45 minutes or until it about doubled in size.
While the loaf rises, preheat your oven to 350 degrees Bake for about 35 minutes or until golden brown. (If needed, you can loosely cover the bread with a piece of foil to prevent over-browning.) Cool for about 15 minutes; then remove from the pan.
In the meantime, prepare your cinnamon glaze by whisking to the powdered sugar, cinnamon, vanilla, and salt. Add as much milk as needed, one tablespoon at a time, to create a glaze that can be drizzled.
Transfer the loaf to a serving dish, and drizzle with the prepared glaze.

Tastes of the Season Pumpkin Recipes:

Deliciou Pumpkin Pecan Coffee Cake by Ella Claire & Co. | Pumpkin Spice Cinnamon Roll Hack by Craftberry Bush | Pumpkin Baked Oatmeal by Tidy Mom | Moist Pumpkin Bread by Happy Happy Nester

Pumpkin Cake by Julie Blanner | Pumpkin Streusel Muffins by French Country Cottage | Gluten/Dairy Free Pumpkin Thumbprint Cookies by Zevy Joy | Pumpkin Smoothie by Town and Country Living

Pumpkin Pull Apart Bread by Inspired by Charm | Pumpkin Cookie Butter S’mores by Nest of Posies | Best Pumpkin Pie by anderson + grant | Pumpkin Bruschetta by My Sweet Savannah

Baked Pumpkin Spice Donuts by Jenna Kate at Home | Pumpkin Smoothie Bowl by Tidbits | Pumpkin Cranberry Muffins by My 100 Year Old Home |Keto Pumpkin Muffins by Summer Adams

Pumpkin Cupcake Mason Jar Triffles by Home Made Lovely | Favorite pumpkin Spice Sheet Cake by Handmade Farmhouse | Healthy Pumpkin Bread with Chocolate Chips by Boxwood Avenue | Pumpkin Lasagna by The Chronicles of Home

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Really Good Cider Mulled Wine

Recipes

Friday
Sep / 20 / 2019
Comments 10

Homemade and really Good Cider Mulled Wine #apple #cider #mulled #wine #fall #cocktail #recipe

This Cider Mulled Wine is my latest fall go-to. It’s a delicious way to warm up on a cool autumn day, plus it will make your kitchen smell incredible.

Here on Inspired by Charm, I’ve shared a delicious mulled wine AND a tasty mulled cider. Today, I’ve combined the two to create this fabulous Cider Mulled Wine. It’s the best of both worlds!

Cider Mulled Wine:

One of the things I associate with crisp autumn days is mulled cider. It’s always on my fall bucket list. Even though the official start of fall for those of us who live in the northern hemisphere is still a few days away, I’ve just checked that item off my list by whipping up a batch of this Really Good Cider Mulled Wine. (For more of my “Really Good” recipes, click here.)

What I love about this recipe is that it requires only a few ingredients, and most are things you’re likely to have on hand. Plus, if you don’t count the mulling time, everything comes together in mere minutes.

Let me walk you through the recipe and share a few of my tips for a Really Good Cider Mulled Wine.

Side note: The adorable “Forever Fall” are unfortunately no longer for sale.

How to Make Cider Mulled Wine:

Here’s what you’ll need.

a bottle of dry white wine: I used Oyster Bay Sauvignon Blanc. It’s a staple at my house so I typically have a couple of bottles on hand.
fresh apple cider: The fresher the better. Pick it up at a local farm stand or farmers market if possible.
mulling spices: You can use what you like best. I like making my own. You can get my recipe here. If you don’t have mulling spices, some cinnamon sticks, cloves, and allspice will work just fine.
apples and oranges: You could get away not using these, but I think a few slices are the perfect finishing touch.

You can make this recipe on your stovetop or in a slow cooker. I chose to use my stove because I’m always looking for an excuse to pull out one of my Staub Cocottes. This particular one is new to my collection. It’s the ideal size for this recipe.

To get this recipe going, pour the apple cider and the wine into your cooking vessel of choice.

Then, add the mulling spices. You’ll want to put them in a bag like this one. This keeps the spices contained while infusing all of that delicious flavor into your cider and wine. As I mentioned above, any mulling spices will do. If you’d like to make your own as I did, you can find my recipe here.

The next step is to set the burner or slow cooker on low and let the spices mull in the cider and wine mixture for about 2 hours. I realize that seems like a long time, but it’s essential for getting all of the wonderful flavors from your mulling spices.

The added benefit is that while it simmers, your kitchen will smell amazing…like when you walk into Williams-Sonoma! That smell is one of the reasons I enjoy serving this recipe when I have friends and family over to my house.

Just before ladling it into mugs, toss in sliced apples and oranges. I put in a couple of cinnamon sticks for aesthetic purposes as well. (I found these longer cinnamon sticks on Amazon. Their size makes them great for a cocktail garnish.)

You can keep this warm on the stove (or in your slow cooker) for up to two hours.

I love this recipe as is, but if you want to give it an extra kick, feel free to add a splash of spiced rum, brandy, or bourbon.

That’s it, my friends! I hope you will find lots of reasons to make this Really Good Cider Mulled Wine during the cooler months ahead.

Want more fall cocktail recipes? You’ll love these too:

Really Good Cider Mulled Wine:

Really Good Cider Mulled Wine

| Prep Time: 5 mins | Cook Time: 2 hrs

Did you make this recipe? Leave a review!

5 from 2 votes

This Cider Mulled Wine is my latest fall go-to. It's a delicious way to warm up on a cool autumn day, plus it will make your kitchen smell incredible.

Ingredients

2 tablespoons mulling spices*
1 750 ml bottle dry white wine I used Sauvignon Blanc.
4 cups apple cider**
1/3 cup honey
1 orange sliced
2 apples sliced
Additional cinnamon sticks for garnish

Instructions

Begin by filling a spice bag with your mulling spices.
In a heavy-bottom saucepan or a slow cooker, add the bagged mulling spices, wine, cider, and honey. Mix to combine. Cover and cook on low for 2-3 hours. Remove the bagged mulling spices and discard them.
Before serving, stir in the orange and apple slices. Serve immediately or keep covered and set on low (warheat.
If desired, add a splash of spiced rum, brandy, or bourbon just before serving. (I usually don't do this because I think the depth of flavor is delightful as is.)

Recipe Notes

*You can get my recipe for Homemade Mulling Spices here. You could also substitute your favorite mulling spice blend. Alternatively. you can use a couple of cinnamon sticks, five whole cloves, and five whole allspice.

**Feel free to add another cup of cider if you want more apple flavor.

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Moody Fall Mantel Decor

Interiors

Thursday
Sep / 19 / 2019
Comments 22

Unique ideas for Moody Fall Mantel Decor #fall #decor #mantel #decorating #ideas #vintage

Inspired by a vintage painting from an antique store, this moody fall mantel is a fun example of unexpected and non-traditional autumn decor.

Even after blogging for more than 10 years, I am always humbled by your love and comments. I will never be able to express how much your kind words mean to me. Yesterday, when I shared my Fall Living Room, I was immensely touched by your responses to the post. Thank you! Thank you! Thank you!!

As promised, today I’m going to tell you more about my moody fall mantel decor. I could have included this information yesterday, but I had too many pictures, plus I felt like the mantel deserved a bit more attention.

This year I decided to try something new with my fall decorating. As I just wrote that, I realized I didn’t style the mantel for fall last year. I did, however, give it a spooky chic Halloween look.

The inspiration for this fall’s mantel came from two places. First off, I spotted this vintage painting last year while antiquing. There was something about it that intrigued me and made me bring it home. I hadn’t yet found a spot for it, so I thought I’d give it a try on the living room mantel. It fit perfectly!

Someone on Instagram messaged me yesterday and said, “LOVE .. but to be honest, don’t get the portrait over the mantel.” I don’t get it either; I just like it. And that’s probably all that matters. The great part about decorating is that we get to experiment to our heart’s content. In another two months, everything on my mantel will come down and be replaced with things for the holidays. I will admit that all of these decor changes are a bit anxiety-inducing for me since my decorating attempts are on the internet for anyone to see. Of course, sharing my decor is one of the purposes of this blog!

Okay, back to the mantel. While the painting provided the initial inspiration, a trip to a Roxanne’s Dried Flowers gave me more inspiration. This fun shop is located in the Strip District in Pittsburgh. Every time I walk in there I feel inspired. (Roxanne’s Dried Flowers is a brick-and-mortar business, but it does have an online shop in case you’re not local.)

With colors from the painting and my living room decor in mind, I picked up a bag full of goodies at Roxanne’s: bearded wheat bundles, blue vases, a variety of feathers, small tea light cups, a beautiful fern, and a unique vessel for it.

I arranged all of the items on the mantel and was pleased with how things were coming together but knew it needed something else.

A few days later I stumbled across a collection of gold and glass candle holders in the clearance section at Target. I think they were close to 80% off. What a steal! I thought the touch of gold and glow of candles would be the perfect addition to my fall mantel.

I also picked up this unique match cloche at another local shop, Von Walter and Funk. Not only is it a practical way to light the fireplace and all of those candles, but it’s also a beautiful decorative item.

I wanted to tie in some of the burgundy and red colors from the painting, so I pulled inspiration from myself. (Go figure!) and decided to resurrect one of my old fall DIY projects. All I did was wrap embroidery floss around a bundle of the wheat. I love this simple technique and thought it would give the mantel arrangement the color I was after. (You can find my full Color Wrapped Wheat Tutorial here.)

For a final touch, I tucked in a few of my velvet plush pumpkins that fit the mantel color scheme. I didn’t want the decor to scream “fall,” but I did want to incorporate a conventional autumn element.

With the addition of the pumpkins, clearance candle holders, and colorful wrapping on the wheat, my fall mantel was complete!

I think it turned out well. It’s moody, cozy, vintage, fresh, and masculine AND it speaks to the season. On top of that, when the candles are lit, it has an almost magical quality. What do you think?

The live fern was a fun way to give a nod to the final days of summer. Temperatures are still in the high 80s here, so it’s not feeling fall-like. (As some of you may know, I love to include a green or botanical element in my designs.) I also thought the fern added a woodsy/spooky element, which seemed especially appropriate for the season. Now, if I can just remember to keep the fern watered, it should last me through the season.

And that’s it! I hope this post gave you an idea of how this moody fall mantel decor came together. If you have any questions, please post them in the comments below.

Do you like to try new things with your decor, or do you stick with what you know and love? How will you create a moody fall mantel in your home?

Spooky Fall Mantel Decor Sources:

Artwork: Vintage
Wheat Bundles: Bearded Wheat in Natural Black
Blue Containers: Calhuna. Container
Feathers: Roxanne’s Dried Flowers (not listed)
Fern: Roxanne’s Dried Flowers (not listed)
Fern Urn: Roxanne’s Dried Flowers (not listed)
Small Gray Tealights: Roxanne’s Dried Flowers (not listed)
Brass Candleholders: Target (no longer sold)
Jar of Matches: Match Cloche (Smoke)
Velvet Pumpkins: Plush Pumpkin

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Vintage Modern Fall Living Room Decor

Interiors

Wednesday
Sep / 18 / 2019
Comments 66

Vintage Modern Fall Living Room Decor Ideas #fall #decorating #decor #ideas #livingroom #vintage #modern

It’s a new season, which means it’s time to give my decor a bit of a refresh. Come take a peek around my vintage modern fall living room!

Not only am I sharing a look into my living room decorated for autumn, but a few of my blogger friends are joining in on the fun for another Seasons of Home collaboration. Once you’ve finished here, please check out all the links at the end of this post. The beautiful fall living room decor is an inspiring feast for the eyes.

Vintage Modern Fall Living Room Decor:

For some reason, I always like to give my decorating styles a name. Given my use of vintage finds and new treasures, it seemed like vintage modern was the perfect descriptive phrase for my latest fall living room decor.

As you will see, I didn’t go “in-your-face-fall”. There aren’t a bunch of pumpkins, gourds, or splashes of orange. It’s more of a subtle seasonal vibe. As much as I LOVE classic fall, I decided to challenge myself to do something different, and this is what I came up with.

Side note: I will provide as many sources as possible for the items in this space. Visit the end of the post for a complete list.

Many furnishings in the space will look familiar. Shortly after Christmas last year, I replaced the furniture in this room, and I’ve been loving it ever since. The two sofas make this space function exactly how I had hoped. You can sit on either to watch the TV or gaze at the fire. (I’ll be so excited when the temperatures drop enough for me to light it for the first time this season.)

I did swap out the sofa pillows because the lavender and mauve ones I had in spring and summer just didn’t seem to fit for fall. I often get pillows at HomeGoods, but surprisingly this time I found exactly what I wanted at Target. In general, I prefer down-stuffed pillows over poly fiber-filled ones. However, these new ones will be perfect for the season, and the four largest ones are pretty cozy.

I also picked up another pennant pillow from Fabric Scout Studio! This Pennsylvania pennant goes great with the pillows I got at Target!! (You might remember I used a pennant pillow in my One Room Challenge Bedroom Makeover and in my apartment bedroom Christmas tour.)

You might have noticed that I switched around the artwork a bit in the living room. In the last month or so, I’ve visited a lot of antique and thrift stores in search of vintage art. One of my latest collections is this display of vintage paint-by-numbers. Most of the paintings are recent finds, but you might recognize the one that hung above the kitchen sink in my Pittsburgh loft apartment.

I don’t know why, but at the moment I’m slightly obsessed with them. It’s been exciting to hunt for them when I’m out antiquing.

If you’re very perceptive, you may have noticed that in the photo above, this view of the room looks a little different

First, there is no longer a closet on the right side of the room. It was removed during my recent kitchen remodel. Behind the paint-by-number grouping is my new pantry. My carpenter did an amazing job matching the wall paneling. He cut every grove by hand and matched the spacing of each panel. I was impressed!

You can get a sneak peek of my new powder room on the left. I will be sharing that space next week. (What’s holding up the reveal is the placement of the hand towel bar. I’m not sure where to put it. And, since the wall is papered, there is zero room for error. Jesus take the wheel!)

On the opposite wall, I hung two vintage panoramic photos. One shows a military troop; the other is of a family reunion here in Pittsburgh. They’re both from the early 1900s. I was so lucky to find them.

Fall Living Room Decor Mantel Decorating:

I likewise decided to try something different on my fireplace. (I wrote a separate post all about my mantel decor. You can find that here.)

Last fall I found this vintage portrait of a man smoking a pipe. It was love at first sight. Not only is it in excellent condition, but I thought it was so well done. I loved how vibrant the colors are and knew it would be a fun addition to this room. I figured I’d just hang it on the wall, but before I did I tried it on the mantel.

I don’t think he will hang there forever, but that painting sure makes for a unique mantel. Once the art was in place, I needed a few things to dress it up.

One of the stores I love in the Pittsburgh Strip District is Roxanne’s Dried Flowers. (You can shop their website if you’re not local, but it’s well worth a visit if you ever find yourself in this part of Pennsylvania.) I stopped in a few weeks ago and picked up a slew of goodies, including wheat bundles, vases, containers, tea lights, and a fern.

I arranged all of the items on the mantel and then added gold and glass candle holders I’d found in the clearance section at Target. What a serendipitous find! I think they work wonderfully here.

I also wanted a way to incorporate the red and maroon colors from the painting, so I recreated one of my past DIY projects and wrapped embroidery floss around a few pieces of the wheat. (You can find the full tutorial for the original project here. It’s still one of my all-time favorite fall crafts.)

For an overtly fall touch to finish off the mantel, I did incorporate a few of my velvet pumpkins. It was great fun to experiment with a different look! I especially like it when all of the candles are lit. Again, I’ll share more details about my moody fall mantel tomorrow or Friday.

Again for more details on my mantel, visit this post here.

Oh, and I also JUST found this vintage wood chest which I placed beneath one of the windows. I got it the day before I shot these photos so I didn’t have a chance to style it, but I think it’s an excellent fit for this room. (At least until the holidays when I will need to move it to put up my Christmas tree.)

And that’s it, my friends! I’d say this space is ready for a new season. (Did you spot Frankie?)

Now I’m curious: What do YOU think? Do you like this non-conventional approach to fall decorating or do you miss all the pumpkins and orange gingham?

As I mentioned above, you will find even more fall decorating inspiration by clicking through all the beautiful fall living rooms linked below.

Happy Decorating!

EDITED TO ADD: I did end up adding some flowers to the brass vase on the coffee table. I couldn’t find the perfect blooms when I originally shot this space. The two photos below were a day later.

Fall Living Room Decor Sources:

Sofas: Ravity Sofa in Hailey Linen
Ottoman: Leather Topped Ottoman
Sideboard: Hughes Kelly Sideboard
Large Knit Pillow: Knitted Pillow in Ivory
Maroon Lumbar Pillow: Woven Stripe Pillow in Berry
Gray Blue Pillow: Windowpane Pillow in Blue
Pennant Pillow: Fabric Scout Studio
Throw: HomeGoods
Round Mirror: Umbra Wall Mirror
Bar Cart: Libations Bar Cart
Gold Coupe Glasses: Pryce Gold Coupe Glasses
Brass and Marble Lamp: Sphere + Stem Table Lamp
Mirrored Tray: Grant Mirror
Wall Sconces: Black Swing Arm Sconce
Rug: Buffalo Plaid Rug
Wall Color: PPG Paints Early Evening

MANTEL DECOR
Artwork: Vintage
Wheat Bundles: Bearded Wheat in Natural Black
Blue Containers: Calhuna. Container
Feathers: Roxanne’s Dried Flowers (not listed)
Fern: Roxanne’s Dried Flowers (not listed)
Fern Urn: Roxanne’s Dried Flowers (not listed)
Small Gray Tealights: Roxanne’s Dried Flowers (not listed)
Brass Candleholders: Target (no longer sold)
Jar of Matches: Match Cloche (Smoke)
Velvet Pumpkins: Plush Pumpkin

VINTAGE ITEMS: Paint-by-Number Artwork, Panorama Photos, Brass Pitcher

Seasons of Home Fall Living Room Decor:

Ella Claire | Inspired by Charm | Handmade Farmhouse | Rooms For Rent

Julie Blanner | Craftberry Bush | Zevy Joy | My Sweet Savannah

Boxwood Avenue | Dear Lillie | Nina Hendrick Design Co. | Maison de Cinq

Keeping it Cozy | French Country Cottage

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Bourbon Cherries

Recipes

Monday
Sep / 16 / 2019
Comments 12

These homemade Bourbon Cherries are a delicious and easy-to-make treat. You can use them for garnish on a cocktail, serve them on a dessert bar, or gift them to special people in your life!

Bourbon Cherries

Last week, I shared my Pumpkin Old Fashioned recipe. If you saw that post, you may remember that I used bourbon cherries as a garnish for the cocktail. I promised that I’d share my recipe for Bourbon Cherries with you, so today I’m going to show you how to make them.

As I mentioned, I’ve been enjoying bourbon lately. I like to mix it with things, such as apple cider and cranberry juice, and typically, a cherry is an appropriate garnish. I’ve been using these Luxardo Maraschino Cherries, which I love, but I thought I’d try my hand at making my own. Instead of making sweeter cherries like the Luxardo, I opted for bourbon-soaked ones.

They are surprisingly easy to make!

How to Make Bourbon Cherries:

Start by prepping your cherries. Clean them, remove the stems, and then remove the pits. I used this cherry pitter, and it made the job easy.

Once your cherries are ready, pack them in mason jars. You’ll need 4 or 5 pint-sized jars. (As you’ll see, I had extra cherries so I ended up with 6 jars.)

Now, it’s time to make the bourbon syrup. In a medium saucepan, heat the bourbon and sugar just until the sugar dissolves. Let the syrup cool for 15-20 minutes and then pour it over the cherries.

What bourbon should you use for Bourbon Cherries?

You can use whatever bourbon you like best, but I recommend something that isn’t top shelf or super expensive. My favorite bourbon is Four Rose Single Barrel. I also like Bulliet. Bulliet is a bit lower in price, so that is what I used for these cherries.

If you want your syrup to have a seasonal flair, add some cinnamon sticks and oranges. I kept my cherries neutral because I didn’t want any additional flavors to limit my use of them in future cocktail making.

And that’s it! Put lids on the jars and pop them into the refrigerator.

I recommend waiting at least one week before serving the cherries. You can store them in the refrigerator for up to one year.

While these cherries pack a punch on their own, they also make the perfect cocktail garnish. They aren’t as sweet as a Luxardo or traditional maraschino cherry, but I think you’ll find them just as delicious. Plus, it’s great to say that you made them!

Cocktail Recipes to Use Bourbon Cherries:

Whether you plan to keep them for your cocktail making adventures or give them as a gift, I hope you enjoy this recipe for Bourbon Cherries!

Cheers!

Bourbon Cherries Recipe:

Bourbon Cherries

| Prep Time: 20 mins | Cook Time: 5 mins

Did you make this recipe? Leave a review!

5 from 1 vote

These homemade Bourbon Cherries are a delicious and easy-to-make treat. You can use them for garnish on a cocktail, serve them on a dessert bar, or gift them to special people in your life!

Ingredients

3 1/2 cups bourbon
1 cup sugar
4 cups sweet cherries pitted and stems removed

Instructions

Add the bourbon and sugar to a medium saucepan. Simmer on low heat until the sugar dissolves. Remove from heat and cool for 15-20 minutes.
Divide the cherries into mason jars. You'll need 4 or 5 pint-sized jars.
Pour the bourbon syrup over the cherries until it completely covers the fruit. Put the lids on tightly and store the cherries in the refrigerator. I recommend waiting 1-2 weeks before serving the cherries.
These cherries can be stored in the refrigerator for up to one year.

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Pumpkin-Inspired Fall Recipe Card Printable

Life

Friday
Sep / 13 / 2019
Comments 2

2017 Fall Pumpkin-Inspired Recipe Card Free Printable #printable #recipecard #fall #pumpkin #recipe #card #printables

Download and print these free pumpkin-inspired fall recipe cards. Double sided, with ample room for instructions, you’ll have a place to save your favorite fall recipes.

Pumpkin-Inspired Fall Recipe Card Printable

Autumn. It’s the time of year for pumpkins of all sizes, foliage radiant with color, … and fall recipe cards from IBC!

These fall recipe cards made their debut on the blog in 2017 when I posted about my Butter Pecan Cupcakes. What a tasty treat those cupcakes are – regardless of when you make them! You can find the recipe here. Cupcakes aside, to help organzine things better here on the blog, I’ve decide to give these printable recipe cards their own dedicate post.

That post includes a photo of the Butter Pecan Cupcakes recipe written on one of these fall recipe cards. As you can see, the cards are generously sized with spaces for the recipe name, how many it serves, the total time it takes, and whose kitchen it comes from.

In case you’re new to IBC, I started offering free printable recipe cards in 2016. Since then I have created three annual collections of recipe cards, which can be downloaded and printed on cardstock.

These original designs are my gifts to you. They’re a way of saying thank you for following Inspired by Charm and joining in my decorating, cooking, entertaining, and DIYing adventures.

For these fall recipe cards, I went with a plethora of pumpkins. And in keeping with the other cards in the 2017 collection, they have a watercolor look.

I think these cards turned out beautifully. The back is different from the 2017 spring and summer recipe cards, but I hope you like it.

If you like these fall recipe cards, you’ll love these too:

The download is free, so you can print as many as you like.

Download Printable Fall Pumpkin Recipe Cards Here:

You can access the download in the IBC Printable Library which can be found HERE.

If you’re new to Inspired by Charm, you can get instant access to this library by SUBSCRIBING HERE. Once subscribed, you will instantly receive an email that contains a link to this download.

Already a member of the IBC Mailing list? You can find the password to to access the library at the bottom of the latest email from Inspired by Charm.

As always, if you use any of my printables, I would love to see them! Be sure to share them on Instagram and tag @inspiredbycharm.

Enjoy these fall recipe cards and the beauty of autumn! It’s my favorite season.

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Roasted Brussels Sprouts Recipe for Fall

Recipes

Thursday
Sep / 12 / 2019
Comments 2

These Roasted Brussels Sprouts with apple, cranberries, and pecans make a tasty fall side dish. #sidedish #fall #recipe #roasted #brusselssprouts #apple #cranberries

Roasted Brussels sprouts are a favorite of many folks. For fall, you can easily ramp up this tasty side dish with apples, cranberries, and pecans!

If you would have told me back in elementary school that one day I’d love a Brussels sprouts recipe, I would have told you that you’re crazy. Flash forward 20 years, and now I order Brussels sprouts almost every time I see them on a menu. They are also in my rotation of foods to fix at home.

Roasted Brussel Sprouts:

Several years ago I shared this recipe for Roasted Balsamic Brussels Sprouts. It’s still my usual way of preparing them. However, sometimes I like to mix things up and try something different: hence, this roasted Brussels sprouts recipe for fall. (In case you’re interested, you can see how I served this seasonal dish in my recent fall table decorations post. Just click here.)

With the added flavors of Honeycrisp apples, sweet dried cranberries, and crunchy pecans, this recipe is sure to be a hit with your family. Pair these roasted Brussels sprouts with your favorite meat for a weeknight dinner or double the recipe and serve them as a side at your next holiday feast.

Let me show you how to make them!

How to Make Roasted Brussel Sprouts:

Begin by preparing your Brussels sprouts. Simply cut off the ends and slice them in half.

After tossing them on a baking sheet, drizzle them with olive oil. (You can find my olive oil pitcher here.) Then sprinkle them with salt, pepper, and creole seasoning. I love this particular creole seasoning and use it on so many things. If you don’t have it, cayenne pepper is a wonderful alternative.

At this point, I like to mix up everything with my hands. It’s the easiest way. I then arrange all of the Brussels sprouts cut side down on the baking sheet. I like to brown the cut side, and this placement ensures that happens.

Next, pop the Brussel sprouts in the oven for about 15 minutes. After you remove them from the oven, toss in the apples, dried cranberries, and pecans. This time you’ll want to use a spatula to mix everything. (There’s no need to arrange the Brussels sprouts cut side down this time since they’re already browned.)

Roast for another 10 minutes and remove from the oven!

Then transfer everything to a serving platter and drizzle with red wine vinaigrette. You can use your favorite homemade recipe or a store-bought version. I’ll be sharing my recipe for Red Wine Vinaigrette with you in the coming days. Stay tuned!

And with that, your Roasted Brussel Sprouts for Fall are ready!

The flavor combination in this recipe is s-o-o-o good. I love the sweetness and tartness of the apples and cranberries with the bit of crunch from the pecans. No one will be able to say no to this Brussels sprouts side dish.

Give this Roasted Brussels Sprouts Recipe a try! I can’t wait to hear what you think.

Looking for more Fall-inspired side dish recipes? Try these:

Roasted Brussel Sprouts Recipe:

Roasted Brussels Sprouts for Fall

| Prep Time: 10 mins | Cook Time: 25 mins

Did you make this recipe? Leave a review!

5 from 2 votes

Roasted Brussels sprouts are a favorite of many folks. For fall, you can easily ramp up this tasty side dish with apples, cranberries, and pecans!

Ingredients

1 pound Brussels sprouts trimmed and halved
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Creole Seasoning* (I like Tony Chachere's)
1 cup sliced apple I used Honeycrisp.
1/2 cup dried cranberries
1/4 cup chopped pecans
1/4 cup red wine vinaigrette** homemade or store-bought

Instructions

Begin by preheating your oven to 400 degrees F.
Place the prepared Brussels sprouts onto a baking sheet. Drizzle with olive oil and then sprinkle with salt, pepper, and cayenne pepper. Toss the Brussels sprouts with your hands to make sure they are evenly coated. Then arrange them cut side down onto the baking sheet. Roast for 15 mintes.
Remove from the oven and mix in the sliced apple, dried cranberries, and chopped pecans. Roast for an additional 10 minutes.
Remove from the oven and transfer to a serving platter. Drizzle with red wine vinaigrette. Serve immediately.

Recipe Notes

*I really enjoy this creole seasoning. If you don't not have this on hand, cayenne pepper is a great alternative. I would use about 1/4 teaspoons. Adjust to taste.

**I will be sharing my Homemade Red Wine Vinaigrette recipe with you soon.

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Pumpkin Old Fashioned

Recipes

Wednesday
Sep / 11 / 2019
Comments 4

Cheers to fall! This Pumpkin Old Fashioned is a seasonal take on the classic libation. Made with real pumpkin, maple syrup, and bourbon, it has all the flavors you love and expect in a fall-inspired cocktail.

Pumpkin Old Fashioned:

This past week I brainstormed a few drink ideas to take advantage of the flavors of fall. Autumn seems to come and go so quickly, so I’m starting now to create as many of these seasonal cocktails as possible. I’m kicking things off today with the Pumpkin Old Fashioned that debuted in my post on fall table decorations. In case you missed that post, click here.

Two or three years ago I decided to learn how to appreciate and even like bourbon. Why? Well, have you ever seen a movie or TV show where the actor pours a shot of bourbon from a beautiful decanter into his/her rocks glass and takes a sip? I’m not sure why, but I’ve always thought that was so cool. That’s the reason (albeit a silly one) I wanted to like bourbon.

While I’m not at the point of drinking it straight up, I have developed an appreciation for bourbon. It all started when I created this Cranberry Bourbon cocktail. During the holidays it’s still a go-to in my home.

I’ve also come to like Old Fashioneds. I even shared this Cranberry Old Fashioned recipe last year. It’s a delicious cocktail for the holidays!

How Do You Make a Pumpkin Old Fashioned?

The first requirement is a good bourbon. There are lots out there. After sampling a few, I found I prefer Four Roses Single Barrel. It’s a bit pricey at $40 a bottle, but I enjoy the taste. I also don’t drink it very often, so it lasts a long time.

The remaining ingredients in a classic old fashioned are sugar (either a sugar cube or simple syrup), bitters, sometimes water, and an orange peel and cherry to garnish.

For this Pumpkin Old Fashioned, however, there are a couple of substitutions and an addition:

Instead of sugar, we’ll use maple syrup
Instead of classic Angostura bitters, we’ll use black walnut bitters.
And we will add a bit of pumpkin puree.

The process of making a Pumpkin Old Fashioned is pretty simple. In a cocktail shaker filled with ice, combine the bourbon, maple syrup, pumpkin purée, and bitters. Shake vigorously.

Add ice to a rocks glass; then strain in the cocktail mixture.

Then squeeze an orange peel over the cocktail to release the oils, Also rub the orange peel around the rim of the glass.

You can garnish this old fashioned any way you choose. I like to throw in the orange peel and add a homemade bourbon cherry and a cinnamon stick.

A Few Notes About Making a Pumpkin Old Fashioned:

I recently made homemade bourbon-infused cherries. That’s what I used in my cocktail. You can find the recipe here. If you prefer not to make homemade cherries, these Luxardo Maraschino Cherries are amazing. I love them. They come with a hefty price tag, but they are worth it.

Also, if you’d like, you can use classic Angostura bitters. I think the black walnut bitters work well in this recipe because of their nutty flavor, but use what you have. (Because I’m weird about drink ingredients, I now have more bitter flavors then I will ever need.)

In my opinion, Finding Home Farms has the best maple syrup. Pure/real maple syrup is a must in this cocktail. Do not use maple-flavored syrup, such as Aunt Jemima or Mrs. Buttersworth’s.

You can find the gold cocktail picks I used here and the gold cocktail shaker here. The glasses are vintage.

Now that we’ve taken care of these things, it’s time to sip your Pumpkin Old Fashioned. Although my description is detailed, this cocktail is simple to put together.

Want more fall cocktail recipes? You’ll love these too:

I think you’ll agree that this Pumpkin Old Fashioned is both beautiful and delicious! In case you haven’t yet become a fan of bourbon, just add a little more maple syrup or a splash of water.

Cheers, friends!

Pumpkin Old Fashioned Recipe:

Pumpkin Old Fashioned

Servings: 1 cocktail | Prep Time: 5 mins

Did you make this recipe? Leave a review!

5 from 1 vote

This Pumpkin Old Fashioned is a seasonal take on the classic libation. Made with real pumpkin, maple syrup, and bourbon, it has all the flavors you love and expect in a fall-inspired cocktail.

Ingredients

2.5 ounces bourbon (I prefer Four Roses Single Barrel)
2/3 ounce pure maple syrup* (I prefer Finding Home Farms)
1 tablespoon pumpkin purée
1-2 dashes dashes black walnut bitters**
Orange peel, cinnamon stick, and a bourbon cherry for garnish

Instructions

In a cocktail shaker with ice, combine the bourbon, maple syrup, pumpkin purée, and bitters. Shake vigorously.
Add ice to a rocks glass, then strain in the cocktail mixture.
Squeeze the orange peel over the top of the cocktail to release the oils; then rub the orange peel around the rim of the glass.
Garnish with orange peel, cinnamon stick, and a bourbon cherry***.

Recipe Notes

*Use real maple syrup. Adjust the amount to suit your preferred level of sweetness.

**Standard Angostura bitters work well here, too.

***My recipe for homemade Bourbon Cherries will be posted soon. I will update this recipe with a link once that post is up.

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Old Meets New: Colorful Fall Table Decorations

Interiors

Tuesday
Sep / 10 / 2019
Comments 36

Colorful and Chic Fall Table Decorations and Fall Dining Room Decor Ideas #fall #table #decorations #diningroom #ideas #decor #tablescape

My dining room table is set for fall! I hope you enjoy seeing how I combined old and new in my fall table styling as you gather a few ideas for your own fall table decorations.

Have you started planning your table decorations for fall? Are you excited about the prospect of adding fall flair to your home’s eating area? If so, today you are in luck. My Seasons of Home blogger friends and I are back to share our fall table decorations!

Fall Dining Room Decor and Table Decorations:

We are giving you a peek around our dining rooms and hopefully sharing some inspiration for you to decorate your own. As usual, I’ve linked all of my friends at the end of this post. Once you’ve checked out things here, be sure to take a look at their lovely dining rooms and table decorations!

I am one of those people who relishes styling a table. It is great fun to start with a blank canvas and create a beautiful and unique tablescape. Although I’m pleased with how this table turned out, I struggled with it at first. So, instead of just showing you the finished product today, I thought you might be interested in my process, that is, how everything came together. Sound good?

As you may know from my fall kitchen tour, I recently completed a major kitchen remodel which also affected my dining room. As these photos show, other than the table and chairs (and a fabulous new chandelier), this room is empty. It also happens to be white.

Sidenote: If you’re looking for any sources for items seen in the post, I’ve linked up whatever I could below.

Fall Table Decorations – New Finds:

I’m always on the lookout for interesting and one-of-a-kind table decorations. Many of the items in my fall tablescape came into my life through chance or happy coincidence, although a few intentional details at the end did bring everything together.

While I was at HomeGoods about a month ago, I spotted this plaid tablecloth. I’m a sucker for plaid, and I love the colors in this one. The orange, tans, and single maroon/plum stripe in this plaid are gorgeous (though it is hard to compete with the plaid tablecloth I used last fall).

I happened to have these plum-colored napkins from two years ago. (You might remember that I used them for the fall table decor in my Pittsburgh apartment.) The napkins bring out the maroon/plum stripe in the tablecloth, so I knew they’d work perfectly.

Speaking of napkins, I also found these adorable mouse napkin rings. You know that I like to include a quirky element on my table, and these little guys were it. You don’t notice them until you get up close.

The ceramic and black pumpkins are other items I’ve had for a couple of years. (The white pumpkins came from HomeGoods and Grandin Road and the black pumpkins were from West Elm. Unfortunately, the Grandin Road and West Elm ones are no longer sold.)

I’ve used these pumpkins time and again – I love their modern, chic aesthetic. Because the large black chandelier is such a statement piece in this room (especially given the minimal decor), I wanted a way to pull black into the table decorations.

That’s also why I used this matte black flatware from Target and the black pillar candles, also from Target.

Because I can’t seem to get enough gold (and it works perfectly for fall), I created an arrangement in this gold vase. (I got it at Target a couple of years ago.)

The other new element I picked up for this tablescape are the pumpkin paper placemats. After selecting the tablecloth, I bought the placemats intending to use them here.

Fall Table Decorations – Old (Vintage) Finds:

Lately, I’ve been doing a lot of antiquing. With so many great stores in the Pittsburgh area (A post about my favorites is coming soon.), I’ve spent hours exploring them. I’ll admit that at times it can be tedious and often I come home empty-handed, but when I do find a treasure, I’m overjoyed!

I called this post “Old Meets New” because I used several of my thrifted finds for this table. These weren’t items I specifically bought for this fall table, but they ended up working beautifully!

These drinking glasses might be among my most recent favorite finds. Besides wanting to tie in the black of the chandelier as I previously explained, these glasses were a big reason I decided to bring black into this tablescape. With their gold filigree, they also inspired some of the gold elements.

I was lucky enough to score a set of six for $10 at an antique store that had them marked 50% off.

I found these wood bowls last summer. I think natural wood is an excellent choice on a fall table, which is why I decided to use them here. Coincidentally, they work beautifully with the floor. That wasn’t intentional and it’s not critical; it’s just something I noticed as I was editing these photos.

With all of the above items in place, I had one more purchase to make the morning I photographed my fall table decorations. I visited Neighborhood Flea (a little monthly flea market here in Pittsburgh) where my favorite local flower farm, Pisarcik Flower Farms, has a booth. I was hoping they would have some coordinating blooms, and to my delight, they had just what I needed. I combined a few different bouquets to create this arrangement.

While at the flea market, I noticed that another seller had these adorable little plates. I assume they were once used for salt, butter, or even caviar. I thought they’d make a great addition to my table and could be used for a pat of butter.

And finally, a small brass mouse (another thrifted object) sits next to my flower arrangement for still another unexpected and fun element.

Per usual, I created a few treats to go with my table. The first is a Pumpkin Old Fashioned. Recently, the Old Fashioned has been my go-to cocktail, so I had to try out a version for fall.

I was happy with the flavor combination on this one. It looks festive, too! You can grab the recipe for this delicious fall-inspired Pumpkin Old Fashion here. Cheers, friends!!!

Another thing I’m loving is Brussels sprouts. I’m glad they are making a comeback since folks have figured out a way to cook them so that they are delicious! Roasting is my favorite method, and that’s what I did here.

For a fall twist, I mixed them with sliced Honeycrisp apples and dried cranberries.I love the sweet element with my Brussels sprouts. You need to give this recipe a try. They would be delicious for any week night dinner or even Thanksgiving. You can find the recipe here.

My Old Meets New Colorful Fall Table is now complete! How’d I do?

Want more fall dining room decor ideas? Check out these ideas:

Fall Decor Ideas for Your Dining Room
Fall Entertaining In the Kitchen (Pumpkin Shaped Cheeseballs!)
Fall Style in the Dining Room (my Pittsburgh apartment)
Chic and Colorful Outdoor Fall Tablescape
Colorful Fall Entertaining Ideas
Fall Cork Leaves: DIY Table Decorations
Fall Dining Room Decor and Entertaining ideas (at my old House)

As you can probably tell, this tablescape didn’t come together instantly. I didn’t have a clear plan, and I struggled a bit. I had to make a few last-minute trips for goodies, keeping my fingers crossed that I’d find what I needed.

I’m not sure if sharing my process has been helpful, but I hope it’s encouraging and somehow inspiring. Tablescapes, like other types of decorating, take time. It’s important to know, however, that if you buy what you love, somehow it all has a way of looking fabulous together. Try new things, use what you have, but most importantly: have fun!

Okay, friends, I think that’s a wrap for today. Thanks for sticking with me.

Fall Table Decorations Sources:

Dining Room Chandelier: Radcliffe 30″ Round Bare Bulb Chandelier (Oil-Rubbed Bronze)
Dining Table: Gracehill Dining Table
Dining Chairs: Davin Chair, White
Paper Placemats: Pumpkin Placemats
Mouse Napkin Rings: Gold Napkin Ring or Set of 8 Napkin Rings
White Dinnerware: Hue White Dinnerware
Wine Glasses: Edge Red Wine Glasses
Pillar Candle: Unscented Black Pillar
Gold Candle Holder: Gold Candle Dish
Black Flatware: Matte Black Flatware Set

Items No Longer Sold: plum napkins, gold vase

Vintage Items: black and gold glasses, brass mouse, small decorative plates, wood bowls

Seasons of Home Fall Table Decorations:

If you’re looking for additional fall table decorations and dining room decor ideas, be sure to visit my friends below. They’ve all created beautiful and stylish spaces. Enjoy!!

Ella Claire & Co. | Dear Lillie | Zevy Joy | Rooms for Rent

Inspired by Charm | Craftberry Bush | Maison de Pax | Julie Blanner

The Handmade Farmhouse | French Country Cottage | My Sweet Savannah | Maison de Cinq

City Farmhouse | My 100 Year Old Home

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Cinnamon Apple Cheesecake Bars

Recipes

Monday
Sep / 9 / 2019
Comments 6

These Cinnamon Apple Cheesecake Bars are a delicious fall dessert recipe. #apple #cinnamon #cheesecake #bars #dessert #recipe #fallbaking #apples

These Cinnamon Apple Cheesecake Bars are a delicious dessert for fall (or any time of the year). With their graham cracker crust and cinnamon, apple, and cream cheese filling these bars give you the yumminess of cheesecake without all the work.

Cinnamon Apple Cheesecake Bars Recipe:

In recent years, it seems that pumpkin spice has become one of the top flavors of fall. As much as I love all things pumpkin, I’m also a huge fan of cinnamon apples and apple cider. That’s why I decided to make these cheesecake bars that are loaded with cinnamon and apple flavor. If you want a break from pumpkin, I think you’ll love these as much as I do.

Lately, I’ve been having so much fun baking. (Perhaps it’s because in my new kitchen I finally have a full-size oven after going without one once for more than a year.) If I didn’t have other things on my must-be-done list, I’d bake for days straight. As it is, I’ve been planning out multiple recipes, shopping, and then baking 4 or 5 things in succession. I crank up my music, clear off the countertops, and get to work. It’s been pure pleasure! I don’t even mind the dishes.

My latest creation is these Cinnamon Apple Cheesecake Bars. Let me tell you how to make them.

How to Make Cinnamon Apple Cheesecake Bars:

Recently, when I’ve made bar cookies or certain cakes, I’ve started by lining the pan with either aluminum foil or parchment paper. This makes removal from the pan so easy. However, if you plan to eat your cake or cookie bars straight out of the pan, you can skip this step.

Next, make the graham cracker crust and press it into the prepared pan. This crust in this recipe is a pretty standard one, except for the cinnamon.

While the crust bakes and then cools, prepare the cheesecake filling. Soften the apples first by cooking them in a skillet with a little butter. Set them aside to cool.

Then whip up the cheesecake batter by combining cream cheese, sugar, eggs, vanilla, and cinnamon.

Fold the cooled apples into the cheesecake mixture and then pour it onto your graham cracker crust that’s also been allowed to cool. Bake for 35-40 minutes.

The hardest part of this recipe is waiting for it to cool before diving in. Let the cheesecake bars cool on the counter for about an hour and then chill them in the refrigerator for another 3-4 hours.

Before serving I like to dust the top of these bars with cinnamon. I recommend using a shaker like this one.

And that’s it, my friends. Your delicious Cinnamon Apple Cheesecake Bars are ready to be devoured! Yum!!

I bet you can almost taste these bars. Fall apples in a creamy cheesecake filling on a crunchy graham cracker crust, all with a hint of cinnamon spice. What’s not to love?

This is an easy and fun recipe your family and guests will enjoy throughout the season and beyond. Happy baking!

Looking for more fall-inspired apple recipes? Try these:

Cinnamon Apple Cheesecake Bars Recipe:

Cinnamon Apple Cheesecake Bars

Servings: 24 bars | Prep Time: 20 mins | Cook Time: 50 mins | Cooling Time: 4 hrs

Did you make this recipe? Leave a review!

Ingredients

Crust:

2 1/2 cups graham cracker crumbs
1/4 cup butter melted
2 tablespoons sugar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon

Filling:

3 medium apples peeled, cored, and chopped (about 3 cup(I used 2-Granny Smith and 1-Honeycrisp.)
1 tablespoon unsalted butter
2 packages (8 ounces each) cream cheese softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon cinnamon plus extra to garnish

Instructions

Begin by preheating your oven to 350 degrees Then, line a 13x9-inch baking pan with foil. Coat the foil with baking spray.
In a bowl, combine the graham cracker crumbs, butter, sugar, salt, and cinnamon. Pat the crumb mixture into the prepared pan. Bake for 10 minutes; then cool on a wire rack.
While the crust cools, prepare the filling by cooking the chopped apples in butter in a large skillet. Cook for 8-10 minutes or until the apples are tender. Allow the filling to cool.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs, vanilla, and cinnamon. Then gently fold in the apples. Pour this filling over the crust.
Bake 35 to 40 minutes or until set. Let the cheesecake bars to cool on a wire rack for at least one hour. Then cover them and refrigerate for 3-4 more hours before serving.
The foil can be used to lift the bars from the pan. After cutting the bars, sprinkle with a little cinnamon to garnish.

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