Apple Cinnamon Cookie Bars

Recipes

Friday
Sep / 23 / 2016
Comments 1

Welcome back to Fall Cookie Week! Today we’re making another cookie inspired by the season – Apple Cinnamon Sugar Cookie Bars.

I hope you’re enjoying this year’s FCW collaboration with Julie Blanner. Have you had a chance to check out Julie’s recipes? In case you missed any, you can find all of them here. Also, don’t forget to enter our FCW Giveaway. One lucky person will win a beautiful cast-iron pumpkin cocotte from Staub along with a Zwilling Pro Knife set. It’s a $500 value. You can enter here.

Now, on to today’s cookie bars.

I always try to incorporate a bar cookie into Fall Cookie Week. As I told you yesterday when I shared my Pumpkin Pie Fudge recipe, I like to vary the colors, shapes, flavors, and textures in an array of cookies. It just seems to make a more interesting arrangement.

I also like to make bar cookies because they are incredibly simple to put together. Everything is assembled in one pan, and you get dozens of cookies with just one trip to the oven. So, if you’re in a pinch and need cookies fast, this is the way to go.

I chose an apple cinnamon-inspired recipe because apples are a fall staple. There are so many varieties of apples available this time of year, and since many of them are locally grown, I think they taste especially good. I’m trying to use apples in every way I can.

As you can see, this dough is loaded with bits of Granny Smith apples. They give these bars great flavor and texture.

For the frosting, I chose to start with a traditional buttercream. To give it a burst of flavor, I incorporated a packet of instant apple cider mix. (This is the kind I used.) I got this idea from the Caramel Apple Cider Cookies I made for a past FCW. (Those cookies are still among my favorites.) The dough required this instant apple cider mix, so I thought I’d try it in buttercream.

I am glad I did. The spiced apple cider flavoring in the frosting complements the taste of the fresh apples. With so much apple flavor, these bars are perfect for the season.

To finish things off, I used a mesh strainer to sprinkle cinnamon on the frosting. The cinnamon adds visual interest and even more flavor. Are you tempted to take a bite?

I hope so. Here’s the recipe.

Apple Cinnamon Cookie Bars

Makes 3 dozen bars

Here's what you will need:
5 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup butter softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2 cups apples, peeled and diced

Apple Cider Buttercream
1 packet Spiced Apple Cider Instant Drink Mix
1/2 cup milk
1 1/2 cups butter
6 cups confectioner's sugar
1 teaspoon vanilla

Begin by preheating your oven to 350 degrees F. Then line a 13x18" baking sheet with parchment paper*. Set aside.

*You could grease your pan instead of using parchment paper. However, I prefer the parchment paper because it makes removing the bars very simple.

In a large bowl. whisk together the flour, cinnamon, salt, and baking soda. Set aside.

In another large bowl, with a stand or electric mixer, combine the butter and sugar. Mix on medium speed for 3-4 minutes, until creamy. Scrape the sides of the bowl as needed. Mix in one egg at a time, blending well after each addition. Then mix in the vanilla.

Next, blend in the flour mixture on low speed until almost incorporated. Finally, add in the apples and mix until just combined.

Spread the dough out evenly in the prepared baking sheet. Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean. Allow to cool completely.

In the meantime, prepare the frosting. Begin by dissolving the apple cider drink mix in the milk. Set aside.

In a large bowl, with a stand or electric mixer, beat the butter until smooth. Carefully add the powdered sugar a cup at a time,alternating with the prepared milk, beginning and ending with powdered sugar. Finally, mix in the vanilla. (If needed, more milk can be added to make the buttercream frosting more spreadable.)

Once the cookie bars are completely cool, spread them with the buttercream. Allow the frosting to set; then cut into bars.

As I told you, this bar cookie is so simple, but the results are incredibly delicious.

I chose to cut rectangular bars just to add a new shape to my cookie collection. However, squares or even triangles would also be beautiful. No matter how you cut them, these Apple Cinnamon Cookie Bars are a winner.

Before you head off to enjoy this first weekend of fall, be sure to click on over to Julie Blanner to check out her Friday Fall Cookie Week Recipe. She’s made Salted Caramel Sugar Cookies. If there’s one thing that can compete with my love for pumpkin, it’s salted caramel. My mouth is watering already. Check them out here.

I’ll meet you back here tomorrow morning for our final FCW recipe. See you then!

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Pumpkin Pie Fudge

Recipes

Thursday
Sep / 22 / 2016
Comments 1

This Pumpkin Pie Fudge is a delicious sweet treat to celebrate the delicious flavors of the season!

Can you believe we’re already halfway through Fall Cookie Week? Today also marks the first official day of fall! (I know it’s still hard to let go of summer.) To fully welcome this marvelous season. I thought we’d make this Pumpkin Pie Fudge.

I can hear what you’re thinking: “Michael, fudge is not a cookie.” Well, in my family, we put fudge in the cookie category. Be it autumn or the coming holidays, when we make up a cookie tray we include fudge, brownies, and/or cookie bars. Different shapes, textures, and flavors are a must.

Now, before we get into this delicious fudge, I need to make sure everyone is up to speed on a few things. First, if you’re new to FCW, click here for all of the recipes. Julie Blanner and I have teamed up this year for FCW, and you can find all of her cookies here or at the bottom of each of my posts. Secondly, we are doing a fabulous giveaway. Head on over to this post to get the details and enter the drawing. Finally, Julie and I want you to join in on the fun. If you make any Fall Cookie Week recipe, be sure to share a picture on Instagram using the hashtag #FallCookieWeek. Okay, let’s make some fudge.

As you know, pumpkin-flavored foods are among my favorites, so making a pumpkin fudge was a no-brainer.

Pumpkin Pie Fudge:

However, I added a graham cracker crust so this is Pumpkin Pie Fudge. The crust is an extra step, but it’s quick, and I really love the crunch and texture it brings to this recipe.

Now, some of you may know that fudge making can be a bit tricky. It took me three tries to get this recipe right. Yeah, needless to say, I wasn’t very happy with myself. However, hopefully you can learn from my mistakes and only have to make it once.

How to Make Pumpkin Pie Fudge:

What did I do wrong? I didn’t cook the fudge long enough. In order for the fudge to set, it must reach a temperature of 232 degrees. Boiling constantly, this takes about 18 minutes. Trust me on this. Borrow or buy a candy thermometer if you decide to try this recipe, and you’ll be set. (So will your fudge.)

Don’t let my goofs stop you from making this because it really doesn’t get much better than pumpkin pie fudge with a graham cracker crust. It’s taking all of my willpower not to sit down with this entire pan and watch a marathon of Law & Order SVU.

Give me a huge cup of coffee, and it might just happen. Talk about a perfect autumn day, right?

Let me walk you through the recipe.

Pumpkin Pie Fudge

Makes about 50 pieces

Here's what you will need:
1 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon salt
4 tablespoons butter, melted

3 cups sugar
2/3 cup evaporated milk
3/4 cup unsalted butter, melted
1 cup pumpkin puree
2 tablespoons corn syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
9 ounces white chocolate, chopped
7 ounces marshmallow fluff
1 teaspoon vanilla extract
Extra cinnamon for garnish, optional

Line a square 9x9-inch pan with parchment paper.

In a small bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom of the prepared pan. Set aside.

In a large sauce pan over medium-heat, stir together the sugar and evaporated milk. Then add the butter, pumpkin, corn syrup, cinnamon, nutmeg, ginger, and cloves. Stir the mixture constantly until it comes to a boil. Continue cooking and stirring constantly until the mixture hits 232 degrees F on a candy thermometer. This will take about 18 minutes. (The temperature is very important. If you do not reach this temperature, your fudge will not set.)

Remove the pan from heat and stir in the chopped white chocolate and marshmallow fluff.

Pour the mixture onto the prepare crust. Sprinkle the top with cinnamon through a mesh strainer. Let the fudge stand for 2-3 hours or until completely set. Cut it into 1-inch squares.

Fall perfection, right? I thought my love for pumpkin was intense. It just got a whole lot stronger.

It may have taken me a bit to get this recipe right, but you can bet I’ll be making it again.

Hungry for another cookie recipe? You’re in luck! Today Julie Blanner is serving up her Sugar and Spice Shortbread Cookies. Boy, do they look delicious. You can read about them and find the recipe here.

Thanks for joining us all week. We’ll see you back here tomorrow morning with two more recipes.

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S’mores Cookie Cups

Recipes

Wednesday
Sep / 21 / 2016
Comments 8

We’re celebrating Wednesday of Fall Cookie Week! You’re in for a special treat today. Not only am I going to show you how to make these S’mores Cookie Cups, but there’s also a giveaway. (Scroll to the bottom for more details.) Let’s get going.

If you’re new to FCW week, be sure to click here to check out all of the delicious recipes Julie Blanner and I have been baking up. (A link to Julie’s daily cookie recipe can be found at the bottom of each of my recipes.)

Today’s cookie is a mash up of a few of my favorite things: s’mores, candy, and cookies.

To put it another way, it’s a chocolatey candy sunk into a gooey marshmallow on top of a graham cracker cookie. It’s the ultimate one-bite s’more!

Even though I love milk chocolate in s’mores, given that it’s FCW, I thought I’d mix it up a bit. Instead of only using plain chocolate, I also used some Pumpkin Spice Kisses and mini Reese’s Peanut Butter Cups.

This give these bite-sized wonders more color and a fun variety of flavors. Plus, those Pumpkin Spice Kisses are a my favorite of mine, and I’m looking for any excuse to use them.

Below is the recipe, so you can make them anytime the craving strikes.

S'mores Cookie Cups

Makes 6 dozen

2 cups all-purpose flour
2 1/2 cups graham cracker crumbs
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
36 large marshmallows, cut in half
72 chocolate candies (Kisses, pumpkin Kisses, mini Reese's cups)

Begin by preheating your oven to 350 degrees F.

In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and salt.

In a separate bowl, using a portable electric mixer or a stand mixer, beat the butter, sugar and brown sugar on medium-high speed for 3-4 minutes until it's light and fluffy. Beat in the eggs and vanilla. Reduce the speed to low and gradually add the flour mixture. Mix until just combined.

Scoop about 1/2 tablespoon of the dough into each cup of a nonstick mini-muffin pan. Use your thumb to create an indentation in the center of each cookie. Bake for 8 minutes.

Remove the pan from the oven and place a half-marshmallow, cut side down into the indentation of each cookie. Place the pan back in the oven for two more minutes until the marshmallows are slightly puffed.

Remove from the oven. While the marshmallows are still warm, press a piece of chocolate candy into each Allow to cool in the pan for about 15 minutes before removing.

Pack and store in an airtight container.

Adorable and delicious! That’s a winning cookie!

There’s something about the flavors of chocolate, marshmallow, and graham cracker that will always be comforting to me. The fact that I now have a reason to extend that flavor combination into the fall makes me one happy guy.

And speaking of happy, let’s talk about that FCW Giveaway I mentioned!

Because Julie Blanner and I love our readers, and because fall is the perfect time for chopping, cooking, and baking up a storm, we are giving away a Staub Pumpkin Cocoette (in the winner’s choice of color) along with a Zwilling Pro 7 Piece Block Knife Set.

Here’s how this will work. One lucky reader from IBC and Julie Blanner will win a Staub Pumpkin Cocoette and the Zwilling Pro 7 Piece Block Knife Set. (We are both using the same form to enter. There will be one winner in total.)

To enter to win, use the entry form below. (Those viewing this on a blog reader may need to visit the actual blog post by clicking here.) Simply enter your email address in the form for a chance to win. Bonus entries are available for follows on social media.

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 Monday, September 26, 2016. The winner will be randomly selected and then contacted by email. Best of luck to everyone.

A big thank you to Staub and to Zwilling for generously donating these items.

Now, before you go, don’t forget there’s another cookie recipe over at Julie Blanner! Today she’s made these Caramel Cheesecake Cookies that are literally dripping with caramel. I can’t even. Read more about them and get the recipe here.

And that wraps up another day in Fall Cookie Week. Tomorrow I’ll have two more cookie recipes for you.

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Black and White Pumpkin Cookies

Recipes

Tuesday
Sep / 20 / 2016
Comments 3

These Black and White Pumpkin Cookies are a fall twist on the classic Black and White Cookie. Made with pumpkin and fall spices they are a delicious treat for the autumn season.

Welcome back to the fall cookie baking fun!

In case you’re just joining us, it’s Fall Cookie Week! This is a week-long celebration of drop cookies, bar cookies, and everything in-between, all inspired by the flavors of the season!

Yesterday, I shared a recipe for Frosted Carrot Cake Cookies. Today, I’m serving up Black and White Pumpkin Cookies.

What are Black and White Cookies?

Black and white cookies are somewhat of a staple in NYC. When my mom and I were there a few weeks ago, I spotted black and white cookies in several of the shops we visited. Seeing them inspired me to give them a seasonal twist for FCW.

How to make Black and White Pumpkin Cookies:

I started with a traditional recipe for black and white cookies and amped it up by adding pumpkin puree and traditional pumpkin spices such as cinnamon, nutmeg, and cloves.

(All of us pumpkin spice fanatics are on a mission to give everything a pumpkin spice makeover. You have been warned.)

With their sponge-like texture, these cookies are delicious on their own. However, since we’re going for traditional black and white, a swipe of vanilla and chocolate on top is a must.

The icing for these cookies is a combination of confectioner’s sugar, corn syrup, and water. That’s it. For the chocolate portion, you just mix in a bit of melted chocolate.

Depending on how precise you want to get, icing these guys can be a bit time consuming. I found a small offset spatula to be the best tool for applying the icing. Also, it’s tough to describe the ideal consistency of the icing. It needs to be thick enough to give you a thick layer, but still thin enough to run off the sides.

Use your least attractive cookie to practice. (You can eat it after practicing. No one needs to know.) Adding more water to your icing will make it thinner; more confectioner’s sugar will thicken it.

No matter how you ice them, these are a fun and tasty treat for this time of year. The pumpkin flavor with a touch of chocolate and vanilla is a yummy combination.

Let’s get baking!

Enjoy this cookie recipe? You’ll love these too:

There’s just something about these cookies that has always grabbed my attention. I’m so glad I finally decided to make them. Adding pumpkin spice to the dough was icing on the cake … er, cookie.

Nom nom nom!

These Black and White Pumpkin Cookies are a fall twist on the classic Black and White Cookie. Made with pumpkin and fall spices they are a delicious treat for the autumn season.

Black and White Pumpkin Cookies

Did you make this recipe? Leave a review!

Course: Dessert

Cuisine: American

Keyword: pumpkin cookies, fall cookies, pumpkin, baking, recipe

Servings: cookies

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These Black and White Pumpkin Cookies are a fall twist on the classic Black and White Cookie. Made with pumpkin and fall spices they are a delicious treat for the autumn season.

Pin It!

Ingredients

2 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter - softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup milk

Icing:

1 ounce unsweetened chocolate
2 tablespoons light corn syrup
3 tablespoons water
2 1/2 cups confectioner's sugar
1/4 teaspoon vanilla

Instructions

Begin by preheating your oven to 375 degrees F. Line a baking sheet with parchment paper and set the sheet to the side.
In a large bowl, whisk together the cake flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Using an electric mixer, beat the butter and sugar together until light and fluffy. This should take about 3 minutes. Scrape down the bowl as needed.
Beat in the egg and vanilla and then the pumpkin puree. (The pumpkin puree will make the mixture look as if it's separated. This is normal.)
Beginning and ending with the flour mixture, alternately add the flour mixture in three additions and the milk in two additions at low speed until just combined.
Using a medium-size (5 cm) ice-cream scoop, scoop the dough onto the lined baking sheet. Moisten your fingers with a bit of water and gently press each mound of dough into a disc that's 3-inches in diameter and 1/2-inch thick. (You can also tap the baking sheet on the counter to help spread out the dough.)
Bake for 20 minutes or until the centers are firm and the edges just begin to brown. Cool the cookies on the baking sheet for 2 minutes. Then transfer them to a wire rack to cool completely.
In the meantime, prepare your icing.
In a double-broiler, melt the chocolate. Set aside.
In a medium bowl, whisk together the powdered sugar, corn syrup, and water. (If desired, thin the icing by adding more water, a little a at a time.)
Spoon half of the icing into a small bowl. Add the melted chocolate and stir to combine. (Again, add water to thin the icing if it seems too thick.)
Place two wire racks on top of parchment paper. Then use a small offset spatula to spread the white icing on one half of each cookie, allowing the excess to drip off the side. Once the white icing has set up for 15 minutes, repeat the process with the chocolate icing on the other half of each cookie. Allow the icing to harden for at least one hour.
Store the cookies in an airtight container. Separate the layers of cookies with sheets of parchment.

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

Now, don’t forget, Julie Blanner is joining me this year for FCW. Every day she’s baking up a delicious recipe, too! Today she’s whipped up these Pumpkin Gooey Butter Cookies.

That’s four of my favorite words in one name, so you know they are good! You can find that recipe here.

As always, thanks so much for joining us. I hope you love this Black and White Pumpkin Cookie recipe! Share your fall cookies on Instagram using the hashtag #FallCookieWeek.

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Frosted Carrot Cake Cookies

Recipes

Monday
Sep / 19 / 2016
Comments 9

It’s a special day here on Inspired by Charm. Fall Cookie Week (FCW) has returned for its fifth consecutive year. Grab a whisk and don your stretchy pants, it’s time to bake. We’re kicking off the week with Frosted Carrot Cake Cookies.

Now, before we get into the recipe, I have an exciting announcement about this year’s Fall Cookie Week. My friend and fellow blogger, Julie Blanner will be joining the baking fun. For the next six days, each of us will be sharing a new cookie recipe. That means, by the end of this week, you will have twelve new and delicious cookie recipes inspired by the season. And to make sure you don’t miss a thing, I will be linking to Julie’s recipe at the end of each of my FCW posts.

As in years past, you are encouraged to join in the fun. If you make one of this year’s recipes (or even one from a previous year), we’d love to see it. Post a picture on Instagram using the hashtag #FallCookieWeek. It’s always exciting when folks use the recipes we share.

Is FCW new to you? Be sure to visit all of the past recipes here: 2015, 2014, 2013, 2012.

Okay, with those important details taken care of, let’s get on with today’s recipe: Frosted Carrot Cake Cookies.

How to Make Frosted Carrot Cake Cookies:

Some people might think of carrot cake as a spring treat, but with spices like cinnamon and ginger, plus the opportunity to use farm-fresh carrots, I’m proclaiming it to be ideal for fall. And since our focus this week is cookies, it only makes sense to turn this beloved cake into a frosted, soft cookie.

Drop cookies like these always seem to be among my FCW favorites. (Do you remember my Brown Sugar Pecan Cookies and the Frosted Pumpkin Cookies I made?) Eating this kind of cookie is almost like having a cupcake. Topped with a mound of frosting, it doesn’t get much better.

These bad boys are living up to my expectations. Grated fresh carrots are mixed up with oats, fall spices, and pecans to create a super flavorful and soft cookie.

I love the flavor of the pecans in this recipe, so make sure to include them. I chopped mine up until they were as fine as cornmeal because I don’t like bits of nuts in my cookies. Of course, if you prefer a crunch, just use finely chopped pieces.

Let’s make some Frosted Carrot Cake Cookies!

No matter how you chop the pecans, I think you’re going to be crazy about these cookies. Let’s get baking!

Frosted Carrot Cake Cookies

Makes about 3 dozen

Here's what you will need:
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/3 teaspoon ground ginger
1/2 teaspoon salt
2 eggs
1 teaspoon orange zest
1 teaspoon vanilla
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup grated carrots (about 3 medium carrots)
1 cup pecans, finely chopped

Cream Cheese Frosting
1/2 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1/2 teaspoon salt
1 teaspoon vanilla
4 cups confectioner's sugar

Begin by preheating your oven to 350 degrees F.

In the bowl of a stand mixer, combine butter, sugar, brown sugar, baking soda, cinnamon, ginger, and salt. Beat at medium speed until creamy, scraping the bowl when necessary. Then beat in the eggs, orange zest, and vanilla.

Next, mix in flour. Then, stir in the oats, carrots, and pecans until just combined.

Drop the dough by rounded tablespoons on to a greased or parchment-lined baking sheet. Bake 13-15 minutes or until the edges of the cookies are lightly browned. Cool for 2 minutes on the baking sheet; then transfer to a wire rack to finish cooling.

In the meantime, prepare the frosting. Begin by beating together butter, cream cheese, salt, and vanilla until smooth. Then, add the confectioner's sugar one cup at a time, beating in between, until smooth and creamy.

Once the cookies are cooled, frost with about 1-2 tablespoons of frosting.

I adore cream cheese frosting. Paired with carrot cake, it’s classic and delicious.

You can almost taste them just by looking at them, can’t you?

For another cookie recipe, head on over to Julie Blanner’s blog. She’s sharing these Oatmeal Brickle Cookies. Don’t they look awesome? I’m dying to try one. You can get her recipe HERE.

I’ll meet you back here tomorrow for more deliciousness. Happy Fall Cookie Week, friends!

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Fall Deck-orating Ideas

Interiors

Friday
Sep / 16 / 2016
Comments 32

This post is sponsored by Lowe’s Home Improvement. As always all opinions are my own.

Over the past couple weeks I’ve shared two tours around my home. The first had an entertainment theme and was followed up with recipes for items featured on the tour. The second tour was a more traditional look at some of my spaces decked out for fall. The goal of both tours was to give you a peak at my place, but also inspire you in your own decorating.

A space that you did not see on either tour was my deck. It’s one of the most recently refurbished areas of my home and one of my favorite spaces. Given that we weren’t too deep into this new season (In fact, the official of start of fall is next week.), I wasn’t quite ready to transition. With most of my summer flowers still in bloom, I just didn’t want to change them out yet. However, when I was at Lowe’s a couple days ago, inspiration struck as I walked through their beautiful selection of mums and fall goodies. In that moment, I knew I was ready.

Welcome to fall on the deck!

As you can see, I went a little mum-crazy. Every year I tell myself, “Michael, don’t buy more flowers.” Then, I get into the store and a half an hour later, I’m literally stuffing every nook of my vehicle with plants.

However, they are beautiful, and they really do update the space for the season.

One thing I always like to do when changing flowers and plants for a new season is to keep a few from the previous one. In my planters, I use at least one plant that spills over the side. Things like sweet potato vine, creeping jenny, nasturtium, ferns, and even some herbs are great for this.

Since these plants were still looking great, I just carefully removed the dead or overgrown flowers around them and tucked in a few mums in their place. This gives me the best of both worlds. I still get that lush filled-in look, plus the colors and feeling of fall.

I also couldn’t resist a few ornamental cabbages. The color and texture of these guys gives you a great return on your investment. Plus, their color only gets more vibrant as the season progresses.

I even picked up a Japanese maple that was on clearance. I appreciate the height and dappled privacy it provides on the corner of the deck. Plus, the color helps with that fall feel.

Last year, I found this sectional in the allen + roth collection at Lowe’s. It’s been the best addition to the space. It’s ideal for entertaining a group or lounging alone. I swapped out a couple pillows to give it more of a seasonal vibe.

Recently I purchased this hour glass-shaped side table that I’m using as a coffee table. It’s the perfect pop of seasonal color, and the shape is contemporary and fresh.

My Craigslist wicker chairs are holding up wonderfully, too. In case you don’t remember, these guys were in pretty bad shape when I spotted them online. However, I loved their design and thought they had great potential. With a coat of black paint, they add character and texture to the space. Between the two chairs, I tucked in the ottoman that matches my sectional. With a tray on top, it functions as a table or extra seating if needed.

Just like my interior spaces, I love that the furnishings on the deck don’t need to be matchy-matchy to look beautiful and cohesive.

I finished off the entire space and added a touch of quirkiness with a couple more nods to the season. These gourds, which have been dried, painted, and carved to resemble jack-o-lanterns, look wonderful above the sectional. (I found them at a local greenhouse.) They also nicely tie in the colors of the pillows, new coffee table, and my vintage fireplace.

Along with a few pumpkins scattered around, I picked up these two ghost lanterns, that will look even better when lit up at night with a candle.

With that, I think my deck is ready for it’s autumnal debut!

As the days grow shorter and the nights start getting cooler, now I need to stock up on wood (and s’more supplies) for that fireplace. Paired with Apple Pie Sangria and the company of good friends or one of my devices, you’ll know exactly where to find me many evenings this fall.

As always, I hope you enjoyed this look around my space and picked up an idea or two. Have a fabulous weekend, my friends!

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Caramel Apple Cream Cheese Spread

Recipes

Wednesday
Sep / 14 / 2016
Comments 37

This Caramel Apple Cream Cheese Spread is a delicious fall treat that you can make in under five minutes. It makes the perfect afternoon snack or quick weeknight dessert!

Last week I shared my entertaining-inspired fall home tour. It was fun to show you around my dining room, porch, and kitchen all decked out for the season and set up with fall-inspired snacks. I hope you’ve enjoyed the Baked Pumpkin Donuts, Fall Harvest Pasta Salad, and Apple Pie Sangria.

Today we’re making the Caramel Apple Cream Cheese Spread.

Late last fall, I had this Caramel Apple Cream Cheese Spread at a friend’s house. Since then I’ve been looking forward to making and sharing it with you.

You know how much I love a simple recipe, and it doesn’t get much easier than this. With only four ingredients and less than five minutes of prep time, this seasonally tasty idea is perfect for any impromptu gathering.

The caramel and apples are quintessentially fall. Toss in crunchy toffee bits and cream cheese, and it’s a match made in heaven.

How to Make Caramel Apple Cream Cheese Spread:

Making this is very simple. Place a block of cream cheese on a serving plate.

Then, using the back of a spoon, create a small well in the top of the cheese to hold caramel sauce. This is an important step because otherwise all of the caramel will just run off the cream cheese and pool on the plate.

Finally, spoon on your caramel and sprinkle with toffee bits.

I did include the amounts in the recipe below. However, you can add as much or as little caramel and toffee as you like.

Serve with thinly sliced apples and pears, and you’re in business. It’s the flavors of fall at their finest.

Caramel Apple Cream Cheese Spread:

Alternatively, you can serve this with pretzels or vanilla wafers, but I prefer the apples and pears. That way I can pretend it’s healthy.

Let’s dig in.

Yes, the recipe is truly that simple.

The flavor and texture combination is almost magical. Be sure to give this recipe a try this fall and let me know what you think.

And if that sounded good, you may also want to check out my recipe for Red Pepper Jelly. Served over a block of cream cheese, it’s another easy and delicious snack for the holidays. But honestly, I’d eat it any time of the year.

Caramel Apple Cream Cheese Spread Recipe:

Caramel Apple Cream Cheese Spread

Did you make this recipe? Leave a review!

Course: Dessert, Snack

Cuisine: American

Keyword: caramel apple, cream cheese, cream cheese spread, apples, fall, autumn

Servings: people

Prep Time 5 mins

Total Time 5 mins

Caramel Apple Cream Cheese Spread on plate.

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This Caramel Apple Cream Cheese Spread is a delicious fall treat that you can make in under five minutes. It makes the perfect afternoon snack or quick weeknight dessert!

Pin It!

Ingredients

8 ounces cream cheese
1/2 cup caramel sauce*
4 tablespoons toffee bits*
4 apples and / or pears - cored and thinly sliced

Instructions

Place the block of cream cheese on a serving plate. Use the back of a spoon to create a small well in the top of the cream cheese.
Spoon the caramel sauce into the well, allowing some to drip over the sides. Sprinkle evenly with toffee bits.
Serve with sliced apple and pears.

Notes

*These are recommended amounts, but feel free to use more or less to suit your tastes.

Caramel sauce: I used store-bought. It makes this recipe really easy! However feel free to make your own with whatever recipe you like best.

Nutrition Facts

Calories: 218kcal • Carbohydrates: 27g • Protein: 2g • Fat: 12g • Saturated Fat: 7g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 3g • Trans Fat: 0.1g • Cholesterol: 36mg • Sodium: 148mg • Potassium: 148mg • Fiber: 2g • Sugar: 23g • Vitamin A: 528IU • Vitamin C: 4mg • Calcium: 42mg • Iron: 0.1mg

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

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Fall Home Tour 2016

Interiors

Monday
Sep / 12 / 2016
Comments 43

Yep, you read the title right! I’m back with another Fall Home Tour. Last week I shared an entertaining-inspired home tour. (Check that out here in case you missed it.) This week, I’m back to give you a look at some of the spaces I didn’t show you then.

As I’ve done in years past, for this tour I’m joining Laura of Finding Home Farms for the Finding Home Fall Tour. Laura hosts this tour each fall. I enjoy being a part of it because she does such a beautiful job. (I’m also a big fan of her candles and maple syrup, so that doesn’t hurt either.) This year we’re doing things a bit differently. Instead of having the tour spread out over a week, all the bloggers involved are posting today. That means, there’s no waiting to check out all of the homes. Everything is live and ready to go.

To help you follow along, I’ve linked up all 12 bloggers at the end of this post. Be sure to check out all of tours as each shows a unique way to celebrate the season.

Okay, I think that takes care of the introductory details, now on with the tour!

Let’s start off in the living room.

I went gaga for pumpkins this year. Whether they were real, faux, ceramic, fabric, wood, copper, or glass, I just couldn’t get enough.

That’s where I found inspiration for my mantel. Various shades, styles, and sizes came together in an electric mix.

To bring in a pop of color, I crafted a “Happy Fall Y’all” banner. I like my decor to have a quirky, personal touch. This definitely did the trick. I’ll be showing you how to make it very soon.

Since I couldn’t get away from shades of orange, copper, and pink this year, I kept that color palette going with flowers and a new throw and pillow on the couch.

Swapping out different throws and pillows is a great way to add some cozy style for the fall season. Knitted quilts, flannels, tweed, and even faux furs are great options.

Over in the office area, I decided to set my table for a luncheon. This table usually functions as a work / office table rather than an additional dining table, but I figured what the heck.

Again, lots of pumpkins fill the space. This time, however, I’m putting them to work. These white pumpkin cocoettes from Staub are among my favorite fall pieces. They are totally unexpected and a super fun way to dine. Remember last year when I made Sweet Potato Sheperd’s Pie in the mini cocoettes?

Now let’s go to the entryway. It’s looking the same (as you might note from the fall tour last week) except for the addition of some new blooms.

I also updated one of my frames with a new print from Lindsay Letters. Cause, you know I can’t get enough of Lindsay’s work or pumpkin spice. It was the perfect combination.

In the dining room, I cleared the table and went with something simple down the middle. Of course, I had to keep those rose gold pumpkins since so many of you loved them. (Trust me, I get it. I love them, too.)

Since every dining room needs a bar cart, mine is ready for the season. Who want’s a caramel apple martini? They are my absolute favorite this time of year.

Beyond that exterior door is a little porch. I was so pleased with the way that space came together that I just had to share it again.

After swapping out the pillows and tucking in a few mums, this outdoor room has a completely new look.

With the fall refresh and cooler weather, I’ve noticed myself hanging out there a lot more often this past week.

Back inside in the kitchen, not much has changed since my previous tour. (Get a closer look into my fall kitchen and to get the details on that “Fat Pants” print, click HERE.) However, I have been scouting copper accents to include in this space.

Because of the existing silver hardware, I’ve stuck to mostly silver and stainless in the space. However, I’m getting a bit more adventurous and trying to mix metals. My dream kitchen includes lots of copper, so I figured why not start collecting it now.

If you’d like to see more of my kitchen and find out why the countertops are pink, then check out this post here.

I decided to not show you around the upstairs because not much has changed since the summer. However, if you’re new to the blog and want to have a look around, you can click here to check out my upstairs.

I also did a separated mini-tour for my deck. I love the way the space turned out. Click HERE if you’d like to look around that space and get my tips for decorating a seasonal outdoor space.

And that my friends is a wrap on another home tour.

Also, if you’re new to Inspired by Charm (which I lovingly call IBC at times), then be sure to sign-up for the mailing list. I send out 2 or 3 emails per week. It’s the best way to stay up on new content and exclusive tidbits. You can also find me on Instagram, Pinterest, Facebook, and Twitter.

Thank you so much for joining me for another Fall Home Tour. Be sure to continue with the festive fun by checking out all of the other bloggers below. Have a beautiful autumn!

Finding Home Farms

Julie Blanner

Four Generations One Roof

Zevy Joy

Thistlewood Farms

French Country Cottage

Inspired by Charm – You are here.

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Fall Harvest Pasta Salad (Fall Pasta Salad)

Recipes

Friday
Sep / 9 / 2016
Comments 34

Fall Pasta Salad is a thing! And boy is it delicious. This Fall Harvest Pasta Salad combines all the flavors of fall for one epic and easy fall entertaining recipe.

This week IBC has been all about decorating, entertaining, and cooking for fall. We kicked off the week with my Fall Entertaining-Around-My-House Tour. Yesterday we baked pumpkin donuts, and today we’re mixing up a Fall Harvest Pasta Salad (Fall Pasta Salad).

Channeling my inner Elle Woods, I’d like to say that, “Whoever said pasta salad was just for summer was seriously disturbed.” With roasted sweet potatoes, pine nuts, dried cranberries, broccoli, and goat cheese, this salad has quickly become a new fall favorite at my house. After whipping it up last week, I found myself snacking on it for three days in a row. I was sad when it was gone.

Fall Pasta Salad:

How to Make a Fall Pasta Salad Recipe:

My inspiration for this Fall Harvest Pasta Salad was this bag of colorful pasta from HomeGoods. The variety of colors made me think of autumn. I also love this type of pasta, known as Cellentani (corkscrew), because the curls and hollow centers hold lots of yummy sauce.

If you can’t find this specific type of pasta, don’t worry. Any tricolored or multi-colored pasta will work just fine.

All of the other ingredients in this salad are fall-inspired ones that work well together. The dried cranberries are great for adding just a touch of tart sweetness. This balances perfectly with the creamy goat cheese. Even if you’re skeptical of goat cheese, give it a try in this recipe. I think you’ll quickly become a fan.

I also love any excuse to use toasted pine nuts. They add a nutty crunch which is so good in any pasta salad.

Speaking of goat cheese, since it’s a softer cheese, you’ll want to mix it in last to keep the crumbles intact.

For the dressing, I opted for a store-bought poppy seed. You can use your favorite brand or mix up your own. With its slightly creamy quality, this dressing worked extremely well and tasted delicious.

Let’s whip up a big bowl of this fall deliciousness.

Fall Harvest Pasta Salad

serves 12-14

Here's what you will need:
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
Salt and black pepper, to taste
1 pound multi-colored pasta
3 cups broccoli, chopped (about 1-inch pieces)
1 cup dried cranberries
1/2 cup pine nuts, toasted
1/4 cup red onion, thinly sliced
1 1/2 cup poppy seed dressing
4 ounces goat cheese, crumbled

Begin by preheating your oven to 400 degrees F. Place the sweet potato pieces on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and then toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. You'll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.

To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated. Crumble in the goat cheese and gently stir again until combined. Cover and refrigerate for at least an hour.

Stir before serving, adding more dressing if needed.

This dish is pretty straightforward. It’s one of those simple and classic recipes we come to love and go back to time and again.

I hope you’ll give this salad a try this fall. And when you do, be sure to swing back and let us know what you think. Enjoy!

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Six Ideas for Stylish Fall Decor

Interiors

Wednesday
Sep / 7 / 2016
Comments 5

This is sponsored content written by me in partnership with Glade®. All opinions are my own.

Whenever we enter a new season, I always feel a stir of excitement. While I’m not a fan of some changes in our world, I’m happy to welcome a new season when it comes to home decor. (Speaking of fall decorating, did you seem my entertain inspired Fall Home Tour yesterday? Check it out here.) As a person who loves to design, create, and celebrate, the beginning of another season is a glorious opportunity to explore a different world of decorating possibilities. That’s why today, I’m sharing Six Ideas for Stylish Fall Decor.

*Always choose a candle holder that won’t get too hot or catch on fire.

Excluding the winter holidays, autumn just may be my favorite time for seasonal decorating. With bold earth colors, tempting scents, and inviting textures, there’s something about fall that feels like home. Come September, there’s no place I’d rather be than at home.

Inspired by the new Glade^®Autumn Collection and my love for this season, I’m going to give you six of my best tips for stylish fall home decor. Since this is a season of transformation, I hope that these tips allow you to step outside your comfort zone and explore the uniqueness of this mysterious and glamorous season of change.

1. Start with Color
If you’re ever struggling with a design, I always recommend first selecting your color scheme. For autumn, you can keep your look traditional by relying on the colors of the season. Orange, red, yellow, emerald, and purple are great examples. However, there’s no need to go out and buy all new things in that color palette. For a more unexpected approach, incorporate colors that are already in your home, making your favorite colors more prominent in the space.

My own living room is a perfect example of this. With existing pops of aqua, the room feels seasonal with additional touches of orange and yellow.

You could even take inspiration from the Glade^® Wondrous Autumn Nights™ candle. Navy blue is a beautiful, yet slightly nontraditional fall color. In fact, I used touches of blue in my dining room as part of my fall decor.

2. Bring in Nature
Nature is the easiest and most inexpensive way to add a n autumn look to your home. Whether you use a piece of old barn wood to create a custom sign, pile apples in a bowl, dried corn cobs, or bundle up twigs from the backyard, nature can be the ideal muse for the season.

And let’s not forget pumpkins and gourds. Real or faux, these guys can give instant impact. (Learn how to make these “acorn” acorn squash here.) Bring the illusion together by lighting a Rich Pumpkin Dream™ candle to create the ultimate experience. With scents like pumpkin, caramel, vanilla, and cinnamon, your space will be instantly transformed.

One final tip, don’t be afraid to use fresh flowers in the fall. Their vivid colors and beautiful textures are sure to imbue your space with life and movement. I rely on them for decorating no matter what the season.

3. Add Personality
Incorporating unique details into seasonal decorating is a must. Hit up your local vintage stores and flea markets for quirky touches from the past. For even more interest and texture on my fireplace mantle, I used a vintage drying rack as a backdrop for seasonal blooms and modern artwork. Touches like these keep your home from looking like everyone else’s.

DIY and craft projects are another creative way to infuse personality in your decor. Some of my personal favorites include my “acorn” acorn squash, succulent pumpkin planter, and color wrapped wheat.

4. Incorporate Cozy Texture
A simple way to change the look of your home for the season is to swap out textiles. Pack away those light favorites and bright pillows for something with a bit more weight and texture. Cable knits, burlaps, faux furs, flannel, and tweed are excellent options. Choose colors that fit your existing decor, but still give a nod to the season.

Baskets are also great for texture and storage. Fill them with logs, pumpkins, pinecones, or even blankets. It’s quick and easy, but also functional and decorative.

5. Don’t Forget Some Bling
No design is complete without a little sparkle. Metallic accents like gold and copper are perfect for the autumn season. Go for the originals or use paint to accent a DIY project or craft.

Here, I tucked one of the Glade^® Spiced Apple Magic™ candles into a gold pyramid hurricane. Once lit, the gold and glass will reflect the flame, adding the perfect amount of twinkle.

Also, don’t be afraid to mix your metals. Combine gold, copper, and oil rubbed bronze for a collected rustic look that will perfectly match the season.

6. Tie Together with Fragrance
Involving all of the senses is such an important part of seasonal design. Whether you fancy Rich Pumpkin Dream™, Spiced Apple Magic™, or Wondrous Autumn Nights™, fragrance is a simple way to bring your home’s seasonal design together.

The pumpkin, caramel, nutmeg, clove, patchouli, autumn blossoms, and apple cider scents in these Glade^® candles will have your home feeling more like fall the instant you light them. Plus, their classic clear glass containers and bold fall colors will easily match your decor.

With your home filled with the scents of the season, it’s hard not to savor the shorter days and cooler temperatures.

It’s that simple. You can create your own autumn persona for your home by incorporating one or all of these ideas.

Before you head off to start decorating your own space, be sure to visit glade.com to learn more about the new Glade^® Limited Edition Autumn Collection. You can also follow Glade^® on Facebook, Twitter, Pinterest and Instagram.

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Fall Entertaining-Around-My-House Tour

Interiors

Tuesday
Sep / 6 / 2016
Comments 141

Welcome to my Fall Entertaining-Around-My-House Tour!

This year you’re in for a treat. I’m participating in two fall home tours. Normally, I wouldn’t do two tours of my home since that would be redundant, and decorating one’s home twice for the same season seems like a bit much. However, Jessica from Four Generations One Roof reached out to me and asked if I wanted to be a part of the first-ever HomeGoods Fall Home Tour. I just couldn’t resist, so I decided to challenge myself and put a little twist on the typical home tour.

Now that the dining room table is set, the porch is decked out, and the kitchen has been stocked, I’m going to show you around. However, this tour has an entertainment theme. Not only will you see these spaces of my home styled for the season, but you will also find that I’ve tucked in several yummy recipes and a tutorial for a fun craft project. Today, I’ll walk you around the spaces. (This is a tour, after all.) Then, during this week and next, I’ll share the recipes and the DIY tutorial. Are you ready!?

If you’re on the HomeGoods Fall Home Tour and stopping over from KariAnne of Thistlewood Farms – Welcome! KariAnne’s home is as delightful and happy as she is. It’s one tour I never want to miss. Bravo, KariAnne! If this is your first stop on the tour, and you have no idea what I’m talking about, please head on over to Four Generations One Roof. That’s where the tour begins so you can click through from there.

One more thing, and then we can get on with the tour. HomeGoods was kind enough to sponsor this tour. (Thanks, HG!) They also gave each blogger a $100 HomeGoods Gift Card to give away! Before clicking away, be sure enter to win below. Once you’ve looked around here, visit the other bloggers on the tour to see their homes and enter their giveaways.That means eight spaces filled with fall inspiration and eight chances to enter to win!

Okay, I think we have everything covered. Come on in!

(Per usual, I’m mostly going to let the pictures do the talking. There are quite a few of them. Enjoy!)

To kick off the tour, I thought a cocktail would be in order. Over on my bar cart, I have everything set up for a sensational, seasonally inspired sip.

Being a fan of sangria, I whipped up a big pitcher of Apple Pie Sangria. (You can get the recipe here.)

White wine, salted caramel vodka, fresh Honeycrisp apples, and a few other simple ingredients make this the perfect refresher for an autumn afternoon. With fresh apples a plenty, sangria is a natural choice for the fall.

I’m serving the sangria in these copper Moscow mule mugs. Please don’t tell gold, but copper might be my new BFF. You’re going to see it pop up several times on this tour.

With drinks in hand, (Cheers, by the way!), let’s take a look at my dining room table.

Shades of green, orange, and copper were the inspiration for this tablescape. After picking up my copper mugs, I found these beautiful rose gold pumpkins (at HomeGoods, of course!) and the theme was set.

Coupled with bowls and napkins in a bright marigold color, my gradient of hues was complete.

Speaking of napkins, I had fun embellishing these with a leaf pattern at the bottom. While they would have been wonderful on their own, I always say, “Beauty is in the details.” A trail of leaves ties in the season and the other colors in the room. A tutorial for how I made these can be found HERE.

To dress up my place setting, I added an apple (complete with leaves) to each bowl on the table. I was so fortunate that the apples on my espaliered apple tree were ripe for the picking. They make the perfect accessory.

A variety of succulents and fresh flowers add life and color to the table.

Before we move on, I must point out the vases. They are drinking glasses that I found at HomeGoods. Their amber tone is perfect for the table. I just filled them with grocery store flowers and greens from the yard. Scattered around my entertaining areas, they quickly pull the spaces together.

Of course, every table needs a delicious dish. Inspired by some colorful pasta, I created this Fall Harvest Pasta Salad. (You can get the recipe HERE.) Who says pasta / macaroni salads are just for summer? I’m breaking the rules today.

Pasta with broccoli, roasted sweet potatoes, pine nuts, dried cranberries, and goat cheese makes for an extremely flavorful combination. You won’t believe how tasty it is. I highly recommend giving this dish a try this autumn season.

Moving outside, on the porch, I made a major switch for the season. New pillows in a brown and orange plaid with a leather back feel warm and cozy. I also tossed in a plaid throw for the cool fall nights to come.

I likewise replaced a few of my summer plants with mums and decorative cabbage. And even though it’s still a bit early for pumpkins around these parts, I did manage to get my hands on a few. I think they really bring the look together.

Out on the porch, I’m serving an easy-to-make appetizer of cream cheese, caramel, toffee, and apple slices: Caramel Apple Cream Cheese Spread. It is so delicious. And since you can make it in under five minutes (seriously), it might be your new go-to fall snack. Get the recipe here.

In the past I didn’t change up this porch very much for the fall, so I’m ever-so pleased with how it looks this year. I can definitely see myself sitting out here and enjoying early-morning coffees and late-afternoon sangrias. Who wants to join me?

My kitchen also got some love for fall. I continued the theme of orange in this space. The color is a natural choice for the season, but it also helps to mesh all of my entertaining spaces.

I brought in more fresh apples and more copper because I just can’t seem to get enough.

And since every space needs a touch of quirky, this “Fat Pants” print was perfect.

I am so in love with these hammered copper pots that I picked up at HomeGoods. They make beautiful seasonal plant holders. They have jack-o-lantern faces on them, but I turned them so the faces aren’t visible right now. (Closer to Halloween I’ll turn them around, pop out the plants, and tuck in a candle.)

And since no event would be complete without dessert, in the kitchen I’m serving up baked pumpkin donuts tossed in cinnamon and sugar. (Yes, I heard your gasp. But don’t worry. They are baked, so they are healthy, right? Ack, who cares!? Bring on the pumpkin spice!)

You can get the recipe for these Baked Pumpkin donuts HERE.

With dessert served, it’s almost time to go. However, let me show you around my entryway quickly before you leave.

To dress up my barn doors, I added a pair of matching wreaths.

More fresh flowers and a carved wooden pumpkin on my entry table give a welcoming seasonal touch.

Isn’t that pumpkin the coolest? It was one of my favorite HomeGoods finds!

Well, friends, I believe that’s it. Thank you so much for stopping by. I hope you enjoyed this unusual approach to my home tour. Be sure to follow along all week for the recipes and stamped napkin tutorial. I’m so excited to share them with you.

If you’re new to Inspired By Charm, please sign up for our mailing list to stay up to date with all things IBC. I promise you don’t want to miss those recipes. You can also find me on Instagram, Pinterest, Twitter, and Facebook.

Now, before you venture over to the next home tour, let’s talk about that giveaway I mentioned earlier.

One lucky IBC reader will win a $100 gift card to HomeGoods! To enter to win, use the entry form below. (Those viewing this on a blog reader may need to visit the actual blog post by clicking here.)
Simply enter your email address in the form below for a chance to win.
Bonus entries are available for follows / sharing on social media.

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 Monday, September 12, 2016. The winner will be randomly selected, contacted by email, and announced at the top of this post.
Best of luck to everyone!

That’s a wrap! Thank you again for stopping by. The Fall Home Tour will continues with Jennifer from Dear Lillie. Jennifer is a genius decorator, so be sure to check out her space and her yummy looking pumpkin bread. You know I’m a sucker for anything pumpkin spiced!

Happy Fall!

What to see the rest of my home decorated for fall? Click the link or image below.

Fall Home Tour: Part Two!

Wondering what’s from HomeGoods?

Dining Room – Table runner, rose gold pumpkins, orange candles, marigold bowls, napkins, amber flower vases, wood cutting board, colorful pasta.

Porch – pillows, copper mugs, orange candles

Kitchen – orange tea towel, copper French press, hammered copper pots, marble pumpkins, pastry cloches

Entryway – wood carved pumpkins, wreaths, white pitcher, candle

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Halloween Cocktails – Two Ways

Recipes

Friday
Sep / 2 / 2016
Comments 3

The other day a blogger friend of mine mentioned on Facebook that one of her Halloween cocktails was featured on the House Beautiful website. I was super excited for her. As I was scrolling through all of the deliciously tempting libations, I noticed another familiar cocktail, the Haunted Highball. This was a cocktail that I created last year for a brand, but never shared here on IBC. Shame on me!

So that’s what I’m doing today. It’s Halloween Cocktails – Two Ways!

Cocktails are an easy way to bring a signature element to any party. When creating themed cocktails, I find it helpful to stick to a classic recipe. Then I simply tweak the ingredients or the presentation to make the drink especially appropriate for the season or celebration.

For this first cocktail, the Vampire’s Kiss, I opted for a lemon martini base. This classic cocktail is a go-to for many, so I know the flavor combination is a winner.

To give it a spooky twist, I rimmed the martini glass with red gel frosting. With two small red drips down the glass, it looks like it could be Count Dracula’s nightly cocktail.

Let’s shake one up!

Vampire’s Kiss

makes one martini

1.5 ounces vodka
1.2 ounces orange liqueur
1 teaspoon superfine sugar
.75 ounce freshly squeezed lemon juice
Red gel frosting for garnish

Begin by rimming a martini glass with red gel frosting. Add two drips down the glass to mimic a vampire’s favorite beverage.

In a cocktail shaker filled with ice, add the vodka, orange liqueur, sugar, and lemon juice. Shake vigorously and strain into the prepared martini glass.

Pretty simple, right?

Okay, let’s move on to our next cocktail, the Haunted Highball.

Here I’m doing a classic white chocolate drink with a splash of hazelnut liqueur to make it a bit more seasonal.

To give this drink a haunted touch, I used a dry-erase marker. This kind of marker is easily wiped off non-porous surfaces so it works well on glass.

Before adding the cocktail, I drew a couple ghost faces on my highball glass. Once filled with the white concoction, these cocktails look ghoulishly good.

Haunted Highball

make one cocktail

1 ounce vanilla vodka
1 ounce white chocolate liqueur
1 ounce white creme de cacao
1 ounce half-and-half
Splash of hazelnut liqueur (I like Frangelico.)
Black dry-erase marker for making the garnish

Begin by drawing a ghost face on a highball glass with a dry-erase marker. Then, fill the glass with ice.

In a separate glass, combine vodka, chocolate liqueur, white creme de cacao, half-and-half, and hazelnut liqueur. Stir to combine. Pour over prepared glass filled with ice.

Isn’t it amazing how a few simple twists can make an everyday cocktail something special for the season?

I hope these cocktail recipes inspire you to create your own spooky brews for All Hallows’ Eve. Cheers!

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Butterscotch Pumpkin Cheerio Treat Bars

Recipes

Thursday
Sep / 1 / 2016
Comments 4

Last night I shared this image on Inspired by Charm’s Facebook Page. The image made me (and lots of you) chuckle. Even though some folks still refuse to accept that the Season of Pumpkin Spice is upon us, I’m welcoming it with open arms. And since September starts today, I’m kicking off fall baking with these Butterscotch Pumpkin Cheerio Treat Bars.

If these bars are giving you a sense of déjà vu, there’s a reason. They are inspired by the recipe I shared last year for Emily’s Cheerio Treat Bars.

A few weeks ago I saw on social media that Pumpkin Spiced Cheerios were coming out this fall. As soon as I learned this, I knew I had to recreate the bars, and my hunt for the cereal began. I finally found it last weekend when I was in State College, and this week I decided to whip up a batch of the bars.

What I love about these Butterscotch Pumpkin Cheerio Treat Bars is that actually no baking is required. In fact, the only kitchen appliance you need is a microwave. It doesn’t get much easier than that. These bars can be made in under 10 minutes. You can dig in as soon as the chocolate sets.

The original recipe for these treat bars features the classically delicious pairing of peanut butter and chocolate. To give my version a new and seasonal twist, I opted for butterscotch, pumpkin spice, and white chocolate.

(Since I’m a big fan of butterscotch, I’m slightly obsessed with this lavor twist. However, if butterscotch isn’t your jam, feel free to substitute peanut butter chips. I’m sure they would be equally wonderful.)

I also added a couple spices: pumpkin spice to the bars and cinnamon to the white chocolate drizzle. These spices bring out the seasonal warmth and flavor of the treats.

All-in-all, I’m totally loving these easy-to-make bars.

I think that all of us who are ready for Pumpkin Spice Season should make a batch of these for our friends who are hating on anything fall at the moment. I guarantee that after one bite, we will have won them over to our side.

Butterscotch Pumpkin Cheerio Treat Bars

makes 24 bars

11 oz. bag (about 1 ½ cups) butterscotch chips
3/4 cup light corn syrup
3 tablespoons butter
1 1/2 cups miniature marshmallows
½ teaspoon pumpkin pie spice
6 cups Pumpkin Spice Cheerios
1 cup white chocolate chips
1/8 teaspoon cinnamon

Lightly spray a 9x13" cake pan with cooking spray. Set aside.

In a large microwave-safe bowl, microwave butterscotch chips, light corn syrup, butter, and mini marshmallows on high for 2-3 minutes or until smooth. Stir after each minute.

Stir in the pumpkin pie spice until evenly mixed.

Add the Cheerios and quickly mix them in until they are evenly coated.

Press the Cheerio mixture into your prepared pan. Press with a spoon (or your hands) that have been lightly sprayed with cooking spray.

In a small bowl, melt the white chocolate chips in the microwave. Heat at 30-second intervals, stirring in between. Heat until smooth; then stir in the cinnamon.

Spread the chocolate evenly over the bars. (Alternatively, add the melted white chocolate to a plastic baggie and then snip off one corner of the baggie in order to drizzle the chocolate over the bars.)

Refrigerate for about one hour or until firm. Slice and serve. Store in an airtight container.

Totally simple, right?

Give these guys a try and let me know what you think. Happy Fall!

PS. In case you’re wondering how the Pumpkin Spice Cheerios taste on their own, I think they’re pretty yummy. I haven’t had them with milk yet, but they make a splendid afternoon snack right out of the box.

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Tuesday Tunes / 12 – Going Country

Life

Tuesday
Aug / 30 / 2016
Comments 0

Did you happen to catch the MTV Video Music Awards presentation on Sunday? I did. Maybe I’m getting old and just don’t get the music of today, but I thought the show was terrible. When did lip syncing or half singing live songs become the norm? (Also, if you’re going to lip sync, you should probably try to do it convincingly. That’s not too much to ask, right?) I don’t want to discredit the artistry and talent of some of the performers; they just weren’t my cup of tea.

VMAs aside, I have found myself listening to country tunes over the past couple days. I know there are folks who don’t like this genre, but country music will always have a special place in my heart. No matter how much time passes, the music stays true to its roots. The songs are real and always tell a story. Yes, sometimes that storyline is repetitive, but I don’t mind.

For my latest Tuesday Tunes, I put together a playlist I’m calling Going Country. It’s a collection of newer songs that I’m loving right now. (If you’re a country music fan and like the classics, you should check out my 90’s Country playlist. It has so much pep that I often play it while running.) It had been a while since I listened to the country station, so it’s been fun discovering a new generation of tunes. Plus, it’s comforting to know that there are still amazing artists with outstanding voices who like to sing. (Take note, VMAs.)

You can use the playlist above to sing along with me or listen directly on Spotify by clicking here.

Also, be sure to subscribe to my profile (or any of my playlists) for access to my favorites along with sneak listens of my upcoming Tuesday Tunes.

Do you like country music? What are some of your favorite tunes?

Photo Credit: Guitar via Junior Pereira / Amp via William Iven

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Fall Home Decor Ideas

Interiors

Monday
Aug / 29 / 2016
Comments 10

Happy Monday! As I mentioned on Friday, I was able to sneak away this Saturday to do a bit of shopping to spruce up my home for fall. Thankfully, I had a lot of luck and found just what I needed (and a few unexpected things as well) at places like JoAnn Fabrics, Michaels, and HomeGoods. Some of my finds even inspired several new craft and DIY ideas which I’m really excited to make and share.

Speaking of HomeGoods, I thought I’d pop in and tell you about two of my most recent posts with them. I shared the posts a couple weeks ago, but I’ve resisted diving into fall here on IBC until we were a bit closer to September. However, now it seems the general consensus is that a little seasonal talk is OK, so I figured, “why not.”

So, grab your PSL (pumpkin spice latte) and let’s check out these Fall Home Decor Ideas.

Five Steps To a Fall Bar Cart

Inspired by my eclectic fall coffee table, I decided to give a similar treatment to the bar cart in my dining room. As much as I love to shop for new accessories, I sometimes find that just a few small changes can have a big impact when it comes to punching up your decor for the new season. That’s why I like to find multiple uses for my seasonal accessories.

Not only is this post great for fall, but if you’ve yet to incorporate a bar cart into your home, this tutorial may be helpful for setting one up. In just five simple steps, you’ll be able to create a stylish and functional bar cart.

You can read all about that here.

Six Tips For Keeping the Chic in Your Spooky

For a number of years, Halloween was a forgotten holiday for me. It’s not that I don’t like the holiday. I do. It’s just that I was preoccupied with other things. When I ran my B&B and gift shop, by the end of October, I was already gearing up for Thanksgiving and Christmas. During the past couple years, I’ve been on the road around Halloween. While I’m not sure I’ll be home this year, I do hope to create a few tricks and treats.

When I’m thinking about Halloween decor, I like to come up with ideas that are just a bit creepy, but not gruesome or oozing with fake blood. in other words, I want to keep the chic in my spooky. This post includes a few of my favorite ideas from the past that are sure to add a frightful flair to your styling for All Hallows’ Eve.

*Note: Printed book pages tutorial can be found by clicking here and the Halloween Mantel can be found by clicking here.

Be sure to check out that post here.

That’s it for today, folks! Two fall home decor idea posts in one. I hope you enjoy both of them, and that they inspire you to embrace this new season.

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Avocado Panzanella

Recipes

Thursday
Aug / 25 / 2016
Comments 12

This Avocado Panzanella Salad is a celebration of summer! Bursting with summer tomatoes, crusting bread, fresh basil, and creamy avocados this salad is a winning recipe!

It’s hard to believe that summer is almost over. For me, this time of year is bittersweet. As much as I hate to see summer go, there’s also so much to love about the season to come. One thing I particularly like about this time of transition is the harvest. Local farms and markets are loaded with delicious, fresh fruits and vegetables at the peak of ripeness. Inspired by the harvest and with a farewell nod to summer, today I’m making an Avocado Panzanella.

What is Panzanella?

I love me some panzanella. If you’re not familiar with the dish, it’s a Tuscan salad of bread and tomatoes that’s typically served in summer. Chunks of day-old bread and tomatoes are mixed with onions and basil and dressed with olive oil and vinegar. Not surprisingly, the dish has evolved over the years and other ingredients have been have been added – cucumbers, olives, capers, and / or cheese (mozzarella to be specific.)

Avocado Panzanella:

Given their creamy texture, unique flavor, and bold green color, I thought avocados would make an excellent addition to traditional panzanella.

They are also packed with nutrients, and since they are grown in America, they are perfect for my harvest-inspired salad.

Let’s get cooking!

How to Make Avocado Panzanella:

To start, panzanella needs some crusty and crunchy bread. I like to use ciabatta.

Roughly cube the loaf into 1-inch pieces. After lightly coating the bread cubes with olive oil and salt and pepper, toast them in the oven. This process will enhance the flavor, add crunch, and help the bread cubes hold up to the dressing.

While the bread is in the oven, prepare your harvest salad. Start with the tomatoes. I like a variety of colors and sizes. Chop them up and add them to a large bowl.

Next, it’s time for those California avocados. Remove the stone from each, peel and chop them, and then toss them in with the tomatoes.

For this panzanella, I also recommend adding capers, red onion, and basil. To me, this is an ideal combination. However, feel free to toss in whatever you like.

At this point, your cubed bread should be perfectly toasted. Remove it from the oven and allow it to cool.

To make the dressing, just whisk together red wine vinegar, olive oil, garlic, salt, and pepper. Add the cooled bread cubes to the vegetables and toss with the dressing.

Voila! Your Avocado Panzanella is ready for dinner!

As you can tell, this is a beautiful and flavorful way to celebrate a wonderful season.

For my tablescape, I used the color green for inspiration. If you’ve been following IBC for any time, you probably know that one of my tips for entertaining decor is: Start with a color scheme.

Naturally, I had to use a bit of gold, too. I just couldn’t resist.

While this table is set for two, you could repeat the pattern for as many guests as you’ve invited.

I sometimes like using a table runner in the opposite direction so that it serves as a two-person placemat rather than a traditional table runner.

For a botanical element, I opted for a tall succulent in an ornate pot. It adds a bit of character and texture and is a nod to both California (the succulent) and Tuscany (the clay pot). I also like how it ties in with the Avocado Panzanella, which likewise blends the two locations.

How’s that for fancy?

I hope you’re feeling inspired to take advantage of your local harvest, delicious California avocados, and a beautiful tables cape. Why not get together with friends and family to celebrate the end of one season and the start of another?

If you liked this panzanella recipe, you’ll love these too:

Avocado Panzanella Recipe:

Avocado Panzanella Salad

Did you make this recipe? Leave a review!

Course: Salad, Side Dish

Cuisine: American

Keyword: avocado, bread, panzanella, salad, tomatoes

Servings: people

Prep Time 25 mins

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This Avocado Panzanella Salad is a celebration of summer! Bursting with summer tomatoes, crusting bread, fresh basil, and creamy avocados this salad is a winning recipe!

Pin It!

Ingredients

1 loaf ciabatta - cut into 1-inch cubes (about 5 cups)
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 California avocados - stoned, peeled, and chopped
4 cups ripe tomatoes - chopped
3 tablespoons capers - drained
1 small red onion - very thinly sliced
20 basil leaves - chop large leaves; leave small leaves whole.

Dressing:

3 tablespoons red wine vinegar
1/2 cup olive oil
1 teaspoon garlic - finely minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Begin by preheating your oven to 350 degrees F.
Place the cubed ciabatta on a sheet pan. Drizzle the ciabatta with 3 tablespoons olive oil. The sprinkle it with salt and pepper. Mix it together with you hands or a large spoon.
Bake for 15-20 minutes or until golden brown. Stir once during baking. Allow to cool.
In a large bowl, mix together the avocados, tomatoes, capers, red onion, and basil. Add the bread cubes and toss with the dressing. Season with additional salt and pepper if needed to taste.
Ideally, let the panzanella sit for about 20 minutes before serving to allow the flavors to meld.

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

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Hawaiian Chicken Burgers

Recipes

Tuesday
Aug / 23 / 2016
Comments 8

Since I got back home from Hawaii, I’ve been excited to experiment with new dishes. As I mentioned in a previous post, travel is one of the ways I love to get inspired, so I’m bursting with ideas.

First up on my list of recipes from the Aloha State: Hawaiian Chicken Burgers.

This post is sponsored by al fresco. As always all opinions are my own.

Coincidentally, my friends over at al fresco also recently reached out and asked if I wanted to try some of their products.

Being a fan of their 100% all natural and gluten-free sausages, patties, meatballs, and breakfast sausage, the timing was perfect.

For this recipe I decided to use the al fresco Sweet Italian Style Chicken Sausage Burgers.

The sweet and subtle spiciness works nicely with the rest of the flavors in my recipe. And since the burgers will be wrapped in bacon, I thought using chicken burgers that have 60% less fat than traditional pork and beef products was a smart move.

How to Make a Hawianna Chicken Burger:

Okay, you’re probably wondering what’s Hawaian about these burgers. Well, that’s where fresh pineapple comes in. It’s classic Hawaiian.

So here’s the plan: top each chicken burger with a slice of fresh pineapple. Then wrap it up with two slices of bacon, secure it with a toothpick, and put it in the oven. Perfection!

That combination of ingredients is delightfully delicious, but we’re going to take this burger to the next level. While visiting Maui, I stumbled upon a little shop with locally made gourmet items.

After sampling their pineapple barbecue sauce, I bought a bottle to take home. You can find the sauce here or just use your favorite barbecue or teriyaki sauce. (If you can find a sauce with a tropical flair, that’s even better.)

Before we get to the barbecue sauce, let’s talk about prepping the burgers for cooking success.

For best results, place the burgers on a small rack inserted in a baking sheet covered with aluminum foil. This will allow any excess grease to drip away when you bake the burgers in the oven.

About 15 minutes into the cooking process, you will slather the burgers with a thick coat of barbecue sauce. As you can imagine, this brings the whole recipe together in the best possible way.

Once the burgers are completely cooked, remove the toothpicks and layer each of them with mayonnaise, red onion, tomato, avocado, and lettuce on a fresh bun.

Naturally, you can change the burger fixin’s to whatever you like best. However, I found that this particular combination works quite nicely.

That’s a scrumptious-looking burger, right? (It tastes as good as it looks.)

Now, I know that some of you might question the pineapple, but give it a try. That touch of tropical sweetness is truly what makes these Hawaiian Chicken Burgers such a treat.

Now that I have you salivating, let me give you the recipe.

Hawaiian Chicken Burgers

Makes 4 burgers

Here's what you will need:
1 package al fresco Sweet Italian Style Chicken Sausage Burgers
8 strips thick-cut bacon
4 slices fresh pineapple
Salt and pepper to taste
1/2 cup barbecue or teriyaki sauce
4 hamburger buns
4 tablespoons mayonnaise
Red onion, sliced
Tomato, sliced
Avocado, sliced
Lettuce leaves

Begin by preheating your oven to 350 degrees F. Line a baking sheet with foil and place a small baking rack in it. Set aside.

Lay each burger on two strips of bacon that have been crossed on top of one another. Top each burger with a slice of pineapple. Wrap the ends of the bacon over the burger and pineapple slice. Use a toothpick to hold the bacon in place. Add salt and pepper to taste.

Place the burgers on the rack in the prepared baking sheet and then bake them for about 45 minutes or until the bacon is done and the burgers are completely cooked. About 15 minutes into the baking process, brush each burger with barbecue (or teriyaki) sauce.

Once cooked, place each burger on a bun and garnish with mayonnaise, onion, tomato, avocado, and lettuce. Serve immediately.

Enjoy this recipe? You’ll love these too:

Super simple, right? If you’re tired of the same ol’ burgers, give this recipe a try. Then let me know what you think in the comments below.

Aloha, for now!

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Zucchini Houdini (Stuffed Zucchini Recipe)

Recipes

Friday
Aug / 19 / 2016
Comments 7

If you enjoy a stuffed zucchini recipe, you will love this Zucchini Houdini. It’s zucchini stuffed with a mixture of goat cheese an parmesan and topped with a crispy panko bread crumb. It make the perfect appetizer or side dish. What’s not to love?

Last Thursday evening I was clicking through the new stories feature on Instagram. Ryan and Adam, the guys behind the blog Husbands that Cook, were creating a stuffed zucchini recipe found on the back of a grocery receipt from the 1970s. I was intrigued. What piqued my interest even more was the recipe’s name, Zucchini Houdini (Awesome, right?) and the fact that it involved stuffing cheese into zucchini. I was in.

Even as my bedtime approached, I patiently watched as the Husbands that Cook lovingly created the dish in real time. It was close to midnight, yet I was half tempted to head down to the kitchen and cook zucchini. The craving was real.

While I couldn’t stay awake long enough to see the dish come out of the oven, I did take copious notes since I knew this was a recipe I had to create. (A big shout out to Ryan and Adam for this inspiration and the recipe. Be sure to check out their blog for more deliciousness.)

Zucchini Houdini is similar to the Buffalo Chicken Zucchini Boats I made last year, and it’s fairly simple to make. Just hollow out several steamed zucchini, stuff them with something delicious, bake them, and enjoy!

What surprised me the most about this recipe is that I (and probably many others) assumed that stuffing zucchini like this was a “new” idea. Clearly not, since folks were making them back in the 70s. It’s interesting how everything old is new again.

In this recipe, the zucchini is stuffed with a mixture of goat cheese and Parmigiano-Reggiano (authentic Parmesan cheese).

However, if goat cheese isn’t your thing, use cream cheese instead. In fact, according to Ryan and Adam, the original recipe called for cream cheese. (In my opinion, goat cheese is an excellent substitution.)

How to make Zucchini Houdini (Stuffed Zucchini Recipe):

To start, the zucchini is steamed. This ensures that it is thoroughly cooked and soft when it comes out of the oven.

Two of the three zucchini are halved and hollowed; the remaining one is shredded. Be sure to strain the liquid after you shred the zucchini. It’s surprising how much water one zucchini has. You don’t want that liquid thinning down the cheesy goodness.

Once all of that is complete, the zucchini are stuffed with the cheese mixture and topped with panko (bread crumbs) for the best crunch and texture. After a quick bake in the oven, your Zucchini Houdini are ready.

Oh, there’s one more thing I need to tell you. Be sure to use smoked paprika. It’s different from traditional paprika and adds a nice flavor to this dish.

Zucchini Houdini (Stuffed Zucchini) Recipe:

Zucchini Houdini

Serves 4

Here's what you will need:
3 zucchini, medium-sized
4 ounces goat cheese
2 tablespoons onion, minced
1/2 cup Parmigiano-Reggiano, shredded
1/8 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmigiano-Reggiano, shredded

Topping:
1 cup panko (bread crumbs)
1 tablespoon extra virgin olive oil
1/4 teaspoon smoked paprika
Flaked sea salt to taste

Begin by steaming the zucchini for 10-15 minutes. Remove the zucchini and allow to cool.

Preheat your oven to 325 degrees F. Line a baking sheet with a silicon mat or parchment paper. Set aside.

Slice two of the zucchini in half lengthwise. Remove the center of the zucchini halves with a melon baller or spoon. Place the zucchini halves on the prepared baking sheet, then set aside.

Grate the third zucchini. Then place the grated zucchini in a mesh strainer to remove the excess liquid. Discard the liquid and put the grated zucchini in a medium-sized bowl. Add the goat cheese, onion, 1/2 cup Parmigiano-Reggiano, smoked paprika, salt, and pepper. Mix together with a spoon to combine.

Evenly divide the goat cheese mixture among the four zucchini halves. Top evenly with the remaining 1/4 cup Parmigiano-Reggiano.

In a small bowl, mix together the panko, extra virgin olive oil, smoked paprika, and flaked sea salt. Add this mixture to the top of the filled zucchini halves.

Bake for about 20 minutes or until the zucchini is tender and the cheese is melted.

If you liked this zucchini recipe, I think you’ll love these too:

Don’t they look delicious? They are. I gave a couple of these stuffed zucchini to my mom. Her review: “To die for!”

The creamy and salty cheeses work wonderfully with the almost sweet zucchini while the panko adds subtle texture. These zucchini make a great appetizer or side dish for a late summer meal during zucchini season (from garden to oven to table).

I certainly hope you give this “vintage” recipe for Zucchini Houdini a try.

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Banana Bread: 3 Ways

Recipes

Thursday
Aug / 18 / 2016
Comments 200

Let’s make a delicious Banana Bread recipe with three uniquely delicious flavor variations you’re going to love!

Inspiration can strike anywhere. As I mentioned in last week’s post on finding inspiration, during my recent trip to Hawaii I discovered that banana bread is kind of a big deal over there. Why? They have a lot of bananas, and banana bread is delicious. Makes sense to me. Today I’m using that inspiration to share a few unique takes on this Hawaiian-inspired treat. It’s Banana Bread: 3 Ways.

Homemade Banana Bread:

I was somewhat surprised to learn that banana bread is so popular in Hawaii. Although it’s delicious, banana bread always seemed kind of basic to me. I grew up with it. Plus, it’s in my dad’s repertoire of recipes, which consists of macaroni salad, sloppy joes, and no-bake cookies. Things that are tasty, but pretty simple to make.

Regardless, I embraced this sweet confection of the Aloha State and sampled several renditions around the island. This was my first visit to Hawaii, Maui specifically, so I tried to take in as much as I could.

Part of my adventure in Maui lead me on the Road to Hana. (I’ll be talking more about that adventure and sharing my tips for the road soon.) It’s a beautiful drive along the north and east side of the island. While a bit treacherous at times (single lane roads inches from tall cliffs), the Road to Hana boasts some of the most breathtaking views I’ve ever seen. It took me 14 hours to drive the road mainly because of the many stops and hikes I made along the way. I’ve heard that if you drive straight through it only takes about 4 hours. However, for me stopping off to check things out was a must.

Since the Road to Hana is isolated, a few folks have set up food stands along the way should adventurers get hungry. Most, if not all, of these roadside stands sold banana bread.

Having been warned about the lack of food along the drive, I planned ahead and packed snacks and water. Although I didn’t feast on the banana bread along the way, I did enjoy tasting a sample whenever one was offered. Therefore, I can confirm that Hawaiians sure know how to make banana bread.

As I looked at my snacks (Curate Snack bars) there on the passenger seat beside me, inspiration struck. What if I took my dad’s classic banana bread recipe and gave it a little kick inspired by the flavors in a few of the Curate Snack bars? So that’s exactly what I did.

As you might know from reading IBC, Curate is a new snack bar brand that has taken a culinary approach to healthful snacking. They have six delicious bar recipes that are non-GMO and gluten-free. And they contain no artificial colors, flavors, or preservatives. Naturally, they were a good place to look for inspiration for amping up my banana bread.

I called my dad and got his recipe for banana bread. It really is my favorite, so I figured that it would be a good place to start. I did add a few missing but important ingredients: salt and vanilla extract.

How to Make Banana Bread:

One thing to note, this recipe calls for butter flavor shortening. While you might be tempted to substitute regular butter, don’t. The vegetable shortening is what helps to create that quintessential dark brown outer layer on banana bread.

With the basic banana bread recipe ready, I took my flavor inspiration from three of the Curate Snack bars. Here’s what I came up with:

Based on the Indulgent bar, I decided to add dark chocolate chips, almonds, and hazelnuts to my bread. For the Sweet & Tart bar variation, I threw in mixed berries, flax seed, and almonds. Finally, inspired by the Harmonious Blend bar, I added dried apricots, lemon, and honey*.

*Because two of these additions are liquid, you’ll also need a bit more flour. See the full recipe below for details.

Once the basic banana bread mixture is ready to go, these additional ingredients are gently folded in.

As you can imagine, these little tweaks, inspired by a snack, truly take what I call “basic” banana bread to a whole new level. I even sprinkled a bit of the leftover additions on the top of the bread before baking to dress up the loaf.

After about an hour in the oven, this banana bread was a treat for all of the senses. My stroke of inspiration on the Road to Hana was a success!

Let me walk you through the recipe.

Naturally, you can add whatever ingredients you’d like to make your banana bread special. However, if you’re a purist, like my dad, the basic recipe (with just a pinch of cinnamon) is quite delicious, too.

Which one of these banana bread variations do you think you’d like best? What’s your favorite way to dress up classic banana bread?

I hope you enjoyed this post and my tasty take on banana bread. Stay tuned for more details about my adventures in Hawaii.

Homemade Banana Bread Recipe:

Banana Bread

Did you make this recipe? Leave a review!

Course: Bread, Dessert

Cuisine: American

Keyword: banana bread, quick bread

Servings: slices

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

With fresh berries, this Homemade Mixed Berry Banana makes the perfect sweet summer treat. #bananabread #banana #berries #dessert

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A delicious Banana Bread recipe with three uniquely delicious flavor variations you're going to love!

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Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon - optional*
1/4 teaspoon salt
1/2 cup butter flavor shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 medium ripe bananas - peeled and mashed

Berry Banana Bread Additions

2 cups mixed berries - fresh or frozen, chopped
4 tablespoons flax seed
1/2 cup almonds - chopped

Chocolate Banana Bread Additions

1 cup mini dark chocolate chips
1/2 cup almonds - chopped
1/2 cup hazelnuts - chopped

Apricot Banana Bread Additions

1 cup dried apricots - chopped
2 tablespoons honey
Zest and juice from one lemon
2 tablespoons flour

Instructions

Begin by preheating your oven to 350 degrees F. Spray the bottom of two 9x5" loaf pans with baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt*. Set aside.
In a large bowl, with an electric mixer, beat the sugar and butter flavor shortening until combined. Next, beat in the eggs and vanilla. Finally, add the bananas and beat until well combined.
Add the dry ingredients and stir with a spatula until just combined.
To create any of the banana bread variations, gently fold in the additional ingredients until just combined but evenly distributed.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in pans for about 10 minutes. Remove from the pans to continue cooling on a wire rack.

Notes

*For traditional banana bread (without the variations), add 1 teaspoon cinnamon to the dry ingredients.

Nutrition Facts

Calories: 287kcal • Carbohydrates: 42g • Protein: 5g • Fat: 12g • Saturated Fat: 2g • Trans Fat: 1g • Cholesterol: 16mg • Sodium: 135mg • Potassium: 260mg • Fiber: 4g • Sugar: 24g • Vitamin A: 277IU • Vitamin C: 2mg • Calcium: 63mg • Iron: 2mg

Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!

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Tuesday Tunes / 11 – Modern Mix

Life

Tuesday
Aug / 16 / 2016
Comments 0

We need some more music around here, and since it’s Tuesday, it’s time for another Tuesday Tunes! I hope all of you are enjoying these playlists. I love listening to them myself. As my collection of playlists grows, it’s great to be able to quickly find tunes to suit my mood or activity.

Today’s playlist, which I’m calling Modern Mix, is a bit different from what I’ve put together in the past. As much as I love my folky / singer-songwriter jams, there are times when I need something else. Lately, I’ve been listening to a playlist called Young & Free. It reminds me of the new-style of pop from artists such as Halsey, The Chainsmokers, and Hailee Steinfeld. While it’s probably considered pop, to me it seems to be a genre all it’s own. It’s a bit electronic, ultra modern, somewhat mellow, yet totally happy and fresh.

I find myself playing it when I need an energy boost, or I’m working on a project or baking something in the kitchen. It’s chill enough to fill the background, but it still has a good beat to keep me moving.

Even though some of you might not like this style of music, it’s something I’ve been listening to, so I figured why not share it. I try to be open to new things and stretch myself musically, and I suspect many of you are the same way. If you’re feeling adventurous, give this playlist a listen and let me know what you think.

You can use the playlist above or listen directly on Spotify by clicking here.

As always, feel free to subscribe to my profile here (or any of my playlists) for easy access to my favorites plus sneak listens of upcoming Tuesday Tunes!

What songs outside of your usual musical genres are you loving? Let me know in the comments below.

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5 Tips for an Eclectic Fall Coffee Table

Interiors

Monday
Aug / 15 / 2016
Comments 12

This is sponsored content written by me in partnership with Glade®. All opinions are my own..

Okay, I know it’s only August. I’m not trying to push fall on you. (Trust me, I want summer to hang around as long as possible.) However, I’m planning ahead and thought I’d share some fall-inspired ideas before the season’s half over and you’re out of time to implement them. Fair enough? That’s why today’s post has 5 Tips for an Eclectic Fall Coffee Table.

Back in June, I was invited by the fine folks at Glade® to visit Chicago and experience the Glade® Autumn Collection at an exclusive Autumn-inspired event. This one-of-a-kind event offered an exhilarating interactive experience fueled by scent to tempt guests to discover the glamour and mystery of the autumn season.

I was immersed in the new collection of fragrances which includes Rich Pumpkin Dream™, Spiced Apple Magic™, and Wondrous Autumn Nights™. With autumn being a time of transition, these scents were created in hopes of helping you step outside of your comfort zone to explore a more mysterious, intriguing side of yourself.

The event was magical, and I was exhilarated by the scents. It was a totally different approach to the fall season. As much as I love my warm blankets, apple cider, and orange pumpkins in the fall, I was so taken by the boho-esque and glamorous approach.

Inspired by what I experienced and the new Glade® Autumn Collection, I ventured out of my comfort zone. As you can see, I decked out my coffee table with glamorous and seasonal touches to create something new for entertaining my guests. Let me walk you through it.

1. Start with a Table

Naturally, you’ll need a coffee table or a horizontal surface that functions as one. My existing wood topped rectangular table works perfectly for my needs. When you’re going with a new styling direction, I find it best to clear the surface and start fresh. This way you won’t be limiting yourself with an existing design.

2. Add Some Trays

When it comes to styling coffee tables, it helps to use a tray or two. Based on the design, this particular styling could get a bit busy. Trays will help to contain things so that busy doesn’t become messy. Secondly, I’m setting up this table as an impromptu entertaining area. Using trays will assist in designating those areas as well.

3. Plan for Guests

While I don’t plan on serving a full-course meal at my coffee table, it’s nice to have a few things in place for drinks and bites. Plus, when your serving pieces double as decor, it’s a win-win! Here I used a cutting board to display some gold boho-inspired glasses.

The cutting board protects my coffee table by doubling as a big coaster. I also added coordinating plates for food service. Even if you’re serving something simple like nuts or chips, it’s great for guests to have their own dishes so they don’t have to reach every time they need a nibble.

4. Touches of Fall

Naturally, a fall coffee table wouldn’t be complete without a few nods to the season. Here I added some brass pumpkins. These are fabulous for fall and have a glamorous vibe. To give the table a little more height and interest, I incorporated the color-wrapped wheat I made last year.

Again, this not only speaks to the season, but adds texture and a pop of color. And since every styling needs a touch of nature, I pulled in fresh flowers. The deep pinks are unexpected, but they work nicely with the other hues on the table.

5. A Little Sparkle

I capped it all off with a bit of bling. With the help of my Glade® Spiced Apple Magic™ and Wondrous Autumn Nights™. tucked in gold lanterns, my eclectic fall coffee table is complete. Any styling benefits from a little glow and sparkle.

While the candles would have done this on their own, being being in a lantern amplifies the sparkle as the glass and gold reflect the flame when the candles are lit.

Voila! Fall coffee table complete!

While this coffee table is anything but traditional fall decor, I hope that it inspired you to step outside your comfort zone to get in touch with the more mysterious, intriguing side of yourself.

And be sure to check out the new Glade® Autumn Collection. To find your favorite scent, it’s best to smell them in person. However, here’s a short description of each so you’ll know what’s in store for your nose.

Rich Pumpkin Dream™ – Enchanting notes of pumpkins and melted caramel topped with sparkling ginger and and nutmeg with hints of sweet vanilla and buttercream.

Spiced Apple Magic™ – Spellbound scents of warm apple cider intermingle with spicy cinnamon, clove, and nutmeg.

Wondrous Autumn Nights™ – Notes of patchouli, autumn blossoms, and dark sweetness surrounded by refreshing brushes of mint and rich leather.

Pretty good descriptions, right? You can basically smell them without smelling them. That was the goal.

And while they all smell equally enchanting, I do have a favorite. Any guesses?

Yep, Rich Pumpkin Dream™. You know me (and my love for pumpkin) too well.

To learn more about the new Glade^® Autumn Collection, please visit Glade.com and follow Glade^® on Facebook, Twitter, Pinterest and Instagram.

Happy Fall Decorating!

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On Finding Inspiration

Life

Wednesday
Aug / 10 / 2016
Comments 9

After returning home from a much-needed and wonderful summer escape, it’s time to get back to work. (I also wanted to thank you for your kind comments, emails, and messages regarding my recent “Aloha!” post. Please know I can never sufficiently express how much your words mean to me and how grateful I am for your love and support.)

August is a transitional time for me. Celebrating my birthday at the beginning of the month always symbolizes the turning of a page in my life. The seasonal change is also in the air as summer blooms fade, leaves begin to fall, and crops are ripe for harvest. The blogging world shifts, too. With school starting up and the holiday season quickly approaching, people spend more time cruising online and the internet becomes abuzz with promise and surprises. For bloggers, that means the need for creativity rises.

Even though there is the inevitable busy-ness and stress at this time of year, I always look forward to this month. I seem to work best under pressure and create some of my best work in the fall and holiday seasons. The summer tends to be a lazy time for me (as you might have guessed from the lack of content flowing from IBC), so by the time mid-August hits, I’m ready to get back to work.

After resetting myself from six-hour jet leg and getting settled in again in my own space, I’ve started to make lists, go through stacks of magazines, and generate ideas. In doing this, I thought it might be interesting to write a post on finding inspiration. While there are times when ideas come flooding to me, other days they’re barely a trickle. So, if you’re a creative like me, or are just looking for new inspiration for a dinner party, work, holiday decor, your wedding, etc., here are my best suggestions on finding inspiration.

Books and Magazines

I’ve been reading home decor and cooking magazines for as long as I can remember. Country Living, BHG, and Martha Stewart Living were staples in my childhood home. As I grew older, I found myself flipping through the pages before my mom could even get a chance to open them. Still today, magazines flood my mailbox and take over almost every surface of my home. While I’ve found ways to manage the clutter (e.g., only keep one year of issues per magazine), I still look to magazines for inspiration. Pre-Pinterest, I used to tear pages out of magazines and sort them into binders. Up until a few years ago I had dozens of binders full of magazine tear sheets. In an attempt to de-clutter, I’ve painfully tossed those binders into the trash. Now I rely on online sources like Pinterest to store my inspiration.

However, since I do keep at least a year’s worth of magazines, each season I go through last year’s issues of my favorite magazines, and tear out anything that inspires. Whether it’s an idea, recipe, or just a color, I save those tear sheets through the season for any impromptu inspiration. Once the season is over, I keep any really good ideas I just ran out of time to complete, and the rest go into the trash.

Books are also a go-to source for me when I need to stir up my creative juices. While reading isn’t my favorite pastime, I have a slight obsession with books (as you might know if you’ve seen my book-lined shelves in one of my home tours), so every once in a while I’ll grab a dozen or so, flip through the pages, and mark anything that might stir up my imagination.

This might be the most obvious source of inspiration nowadays. While I have boards set up for recipes, home decor, DIY projects, etc., I also have plenty of secret boards for dream home ideas (Yes, I’m planning the design of my next house.), Fall Cookie Week possibilities, DIY project ideas, things I want to write about for HomeGoods, recipes I want to tweak, travel plans, tattoos I’ll probably never get, etc.

What I’ve always loved about Pinterest is that it took my magazine binder system to digital form. Now I can easily edit this catalog of ideas. A couple more pluses: the boards take up zero space, and I can access them from anywhere.

Pinterest has changed a lot since its inception, but I still love it for its original purpose.

Travel

Magazines and Pinterest are great tools for inspiration, but my favorite way to get my creativity to bubble up is through travel. Whether I’m visiting NYC or vacationing on a cruise ship, I’m always searching for inspiration. I’ve discovered that ideas abound no matter if I’m dining out at a local hot spot, walking along the beach, or exploring the streets of a city.

For example, I came back with dozens of ideas from my recent trip to Hawaii. The colors of one of the beaches inspired thoughts of rustic but carefree bedroom design. I also got the idea to create a few unique banana bread recipes for an upcoming post since banana bread is a popular treat on the island. I could go on, but I think you get the point.

Also, don’t think you need an island vacation or a trip to the Big Apple to inspire you. A bike ride through the woods, a hike on a nearby trail, or shopping the main streets of the neighboring town can work just as well. For me, it’s all about a new experience. It seems to stimulate the brain and require it to work in a new way. When inspiration is a struggle, sometimes all you need are different surroundings.

Shopping

If I told you I didn’t love shopping, it would be a complete and utter lie. Friends, I love to shop. Be it online or in store, shopping is another way I find inspiration. And while shopping online is sometimes a necessity, I prefer to get in stores so I can touch and see things. Places like HomeGoods, Anthropologie, Target, and Michael’s are some of my favorites. Remember this spring when I made that herb garden out of a magazine rack? That idea would have never dawned on me had I not seen that sad rack sitting on the shelf.

As I much as I like these bigger brands, many times the real magic happens in the small, locally owned shops. Whenever I visit a new city or town, I make it my mission to find the cutest shop(s) and spend as much time there as I can, soaking in their merchandise and creative displays. Given the challenges of running a small gift shop (I know about this from firsthand experience.), you’re almost forced to get creative with the way you think, work, and display your product. That’s why these stores are some of the best places to get inspiration.

Other People

I’m constantly inspired by other people. I’ll be the first to admit that sometimes it’s hard not to be jealous of the creative success others. Be it a fellow blogger, the latest YouTube sensation, the newest show on HGTV, or even friends or family, there are times when I think, “Why didn’t I think of that?” As the years have passed and I’ve grown, I’ve learned that there is plenty of work and opportunity for everyone. And while it’s okay and natural to have those feelings, you can’t let them eat you up. (I think Chelsea Handler does a great job of explaining that here.)

Anywho, lately I’ve been letting the success of others inspire me and lift me up to all that is possible. I still follow dozens of blogs. The genius and creativity of these bloggers, whether it’s my style or not, inspires me every single day. Beyond blogs, I also follow a few folks on YouTube and plenty of others across social media. I’m certain you’d be surprised at the people and things I follow as they don’t necessarily fit into my “brand.” But, as I said earlier, sometimes it’s good to step out of your corner of the world to see and find new things.

My Beach Bum Terrarium is an example of this. It was inspired by this YouTube video. (If you’re easily offended, kids are around, or you are in a public place, please don’t watch. It’s a bit NSFW.) Honestly, you just never know where inspiration can come from.

Dumb Luck

I’m not sure this is an apt description since it’s neither dumb or luck, but sometimes inspiration strikes when you least expect it. Ideas will pop into your head while you’re showering, jogging around the block, trying to fall asleep, or running the vacuum. These are the ideas you have no control over and, in my opinion, they are often among the best ones.

Remember my Hocus Pocus Broom Co. chalkboard drawing? That idea came to me after I crawled into bed and was trying to fall asleep. I sketched it out right there in bed while wearing my PJs. I guess these are the moments when your mind can just wander, dream, and find those little magical nuggets of awesomeness. So, do whatever it is that sets your mind free.

And while I’m sure there are many more ways of finding inspiration, that’s my list. I hope that this was interesting, helpful, or maybe even . . . inspiring.

Of course, the conversation doesn’t have to end here. In what ways do you find inspiration? I’d love to read your thoughts in the comments below.

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DIY Painted Wood Serving Tray

DIY

Monday
Jul / 25 / 2016
Comments 16

This DIY Painted Wood Serving Tray will add color, function, and style to your home and entertaining endeavors. Change up the color and pattern to match your style and decor for a tray that’s uniquely you!

Whether you’re hosting a large dinner party or just entertaining a friend for cocktails on the porch, it’s always nice to have a helping hand. A wood serving tray can make moving food and drinks to and from the kitchen so much easier.

Even though you can certainly pick up a plain ol’ serving tray at the store, who wants that? Today I’m going to teach you how to make your own colorful DIY Painted Wood Serving Tray.

Maybe it’s just me, but serving something on a tray, regardless of what it is, makes it special. Somehow it seems fancier and more luxurious. Not to mention that the tray allows you carry twelve drinks instead of two.

Thinking about my own experiences, I got to work. With some nautical color inspiration, I gathered paint together and made a quick trip to the hardware store for supplies.

After an afternoon of painting and a little assembly, I had two new trays ready for entertaining. Here’s what I came up with.

DIY Painted Wood Serving Tray:

I opted for a simple tray that’s easy to put together. But then went bold with graphic design. Boat sails inspired the color and pattern.

To give the tray an unexpected touch, I used dowel rods to create feet.

I love these new trays. Now, I just need to find someone who will deliver a cocktail to me. Ha!

Let me show you how I made them.

How To Make a Wood Serving Tray:

To make one tray, you will need:
1 board (12 x 8 x 1″ – I found mine precut to these dimensions.)
1 dowel rod (3/4-inch diameter)
Two handles
Screws (Those that a included with the handles, plus 4 more of the same type, but 1 1/4″ long.)
Painter’s table
Fusion Mineral Paint
Paint brush
Drill and bits
Thick-gel super glue
Ruler
Pencil

To begin, paint your wood board. I recommend Fusion Mineral Paint. It requires no primer or sealer and comes in a variety of awesome colors. I used a simple diagonal pattern that I marked off with painters tape. If you’re using four colors like I did, you can paint with two of the colors first. Allow them to dry, tape again, and the finish off with your second two colors.

I painted the top and sides this way. For the bottom, I just used an off-white.

While the paint is drying, cut your dowel rods to the width of your board (8-inches). Then paint them. I used black to match my handles.

Once everything is dry, you’re ready to assemble.

Use a ruler to determine the location of your handles. Place the handles on the top of the tray and mark through the screw hole with a pencil.

Predrill the screw holes where you made the marks. If you’re using a handle that has four holes (like mine), drill all of the way through the board for the two holes that face the center of the board and only about halfway though for the holes at the edge of the board.

Once your holes are drilled, flip the board over. Using a ruler to keep a straight line, add a thin bead of super glue across the width of the board where you’ve predrilled the holes.

Then, place your painted dowel on the super glue. Repeat on the other side. Allow both to dry.

Now, flip the board back over. Redrill the inner holes (They now have the dowels underneath them.) going about halfway through the dowels.

Finally, attach your handles. The screws that come with the handles will go into the outer holes and the longer screws will go into the inner holes. Along with the super glue you used, they will keep your dowels in place.

And with that, your DIY Serving Tray is complete!

That wasn’t too complicated, was it?

If you liked this tutorial, you’ll love these too:

Naturally, you can use any color combination or pattern that you like. Also feel free to switch up the hardware to make it your own.

As you can see, these trays are handy for serving coffee, beer, lemonade, or whatever you fancy.

The only thing I couldn’t figure out was how to have the tray serve you without you having to do any of the work. I’ll keep working on that.

I hope you enjoyed this fun and colorful DIY Wood Serving Tray tutorial. Until next time.

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Recipe Card for Summer (Free Printable)

Recipes

Thursday
Jul / 21 / 2016
Comments 8

About a month ago I shared images of my new Summer Recipe Card Printable and then totally forgot to send out the link so that you could actually print them. Shame on me.

Since it’s now past mid-July, I figured I should finally get this printable out to you.

For the summer design, I opted for a similar layout to the Spring Recipe Card Printable and simply changed the graphics to a more seasonally appropriate cactus and succulent. As before, I was ably assisted by the awesome guys over at Dash Creative. (Which reminds me, they helped with the design of the new little icon for “IBC” which you will see floating around. It’s super cute, right?)

I know that most people don’t use recipe cards very often these days thanks to everything being digitized and the magical land of Pinterest. However, sometimes, I think it’s nice to return to our roots and do things the old-fashioned way.

Anyhoo, I am delighted with the way this card design turned out and this opportunity to share it with you.

Download Printable Summer 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.

This will also give you access to the Spring Recipe Card in case you missed it. Both downloads are totally free. My only request: If you do use them, show us all what you did. Please tag @inspiredbycharm and use the hashtag #myIBC on Instagram or Twitter. Or you could be like all the cool kids and snap me at inspiredbycharm. Whatever works for you.

One of my greatest pleasures in blogging is seeing how other people use, bake, make, tweak, or recreate the things I share here on IBC. So please show me what you do. I would love to see your ideas for using the cards.

Also, I’m thinking about creating this sort of recipe card for fall and winter. If that’s something you’d like, just let me know in the comments.

Enjoy the printable!

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Find More

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Pumpkin Pie Fudge:

How to Make Pumpkin Pie Fudge:

What are Black and White Cookies?

How to make Black and White Pumpkin Cookies:

Enjoy this cookie recipe? You’ll love these too:

Black and White Pumpkin Cookies

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Instructions

How to Make Frosted Carrot Cake Cookies:

Let’s make some Frosted Carrot Cake Cookies!

This post is sponsored by Lowe’s Home Improvement. As always all opinions are my own.

How to Make Caramel Apple Cream Cheese Spread:

Caramel Apple Cream Cheese Spread:

Caramel Apple Cream Cheese Spread Recipe:

Caramel Apple Cream Cheese Spread

Ingredients

Instructions

Notes

Nutrition Facts

Fall Pasta Salad:

How to Make a Fall Pasta Salad Recipe:

This is sponsored content written by me in partnership with Glade®. All opinions are my own.

*Always choose a candle holder that won’t get too hot or catch on fire.

Photo Credit: Guitar via Junior Pereira / Amp via William Iven

What is Panzanella?

Avocado Panzanella:

How to Make Avocado Panzanella:

If you liked this panzanella recipe, you’ll love these too:

Avocado Panzanella Recipe:

Avocado Panzanella Salad

Ingredients

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How to Make a Hawianna Chicken Burger:

Enjoy this recipe? You’ll love these too:

How to make Zucchini Houdini (Stuffed Zucchini Recipe):

Zucchini Houdini (Stuffed Zucchini) Recipe:

If you liked this zucchini recipe, I think you’ll love these too:

Homemade Banana Bread:

How to Make Banana Bread:

Homemade Banana Bread Recipe:

Banana Bread

Ingredients

Instructions

Notes

Nutrition Facts

This is sponsored content written by me in partnership with Glade®. All opinions are my own..

Books and Magazines

Pinterest

Travel

Shopping

Other People

Sponsored Work

Dumb Luck

DIY Painted Wood Serving Tray:

How To Make a Wood Serving Tray:

If you liked this tutorial, you’ll love these too:

Download Printable Summer Recipe Cards Here: