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Last week I told you about my Jalapeño Cheddar Bread. I liked that recipe so much that I decided to put my own little twist on it. Nothing wrong with that, right? So I picked two my favorite ingredients, Gorgonzola and sun-dried tomatoes, and whipped up another batch of bread.
The process is pretty much the same as last week’s with the exception of changing around a few ingredients.
Let’s get going. First, grab the mixer and get the dough ready.
Once things are mixed up and the dough has risen, sprinkle the work surface with some of the sun-dried tomatoes.
Then, get the dough spread out. You can use a rolling pin, but I found it just as easy to spread it out with my fingers.
Sprinkle on the Gorgonzola.
Then top it off with the rest of the sun-dried tomatoes.
Again, roll that bad boy up and get it into a well-oiled bread pan.
Let it rise for another hour. Then it’s time to pop it into the oven.
Ding! Done!
Now, that is a slice of heaven. Bread, cheese, and sun-dried tomatoes – three of my favorite things in a single bite.
My swirl didn’t turn out quite as wondeful as last time because I ended up tucking a lot of excess dough underneath. I’m sure it would have been more prominent on the ends. Though I didn’t realize that until I started typing this, and the bread is already at my grandparents’ house. Oops! We will let them decide.
At any rate, not too shabby for my first original take on a recipe, right? The flavor combination is excellent, especially when served with a little balsamic vinegar and extra virgin olive oil. Amazing!
Gorgonzola and Sun-Dried Tomato Bread (1 medium loaf)
Here’s what you’ll need:
3/4 water plus 3 tablespoons
1/4 cup canola oil
1 egg
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup yellow cornmeal
1 cup Gorgonzola cheese, crumbled
1/4 cup sun-dried tomatoes, diced
3 cups bread flour
2 1/2 teaspoons active dry yeast (one – 1/4 ounce packet)
Extra virgin olive oil for coating and brushing
Let’s get baking:
In a mixer bowl, combine yeast, 1 cup flour, salt, sugar, and cornmeal. Into dry ingredients, add 1/2 cup plus 3 tablespoons water heated to 120-130°F and oil. Mix the dry and wet ingredients, wrap with a plastic wrap, and let cool.
Attach a kneading hook to the mixer and add the egg while kneading on low. Gradually add the remaining 2 cups of flour and remaining 1/4 water and knead with dough hook 5-7 minutes until smooth and elastic.
Cover dough with a thin film of oil, place in a bowl, and cover bowl with a plastic wrap. Let dough rise in a warm place for approximately an hour.
Sprinkle about a teaspoon of the sun-dried tomato onto the work surface. Place dough ball on sun-dried tomato and punch down dough to remove air bubbles. Roll or pat into a 14 x 7 inch rectangle. Spread the Gorgonzola (save about a tablespoon for the top of the loaf) and the remainder of the sun-dried tomato on the dough.
Then, starting from the shorter side, roll up the dough tightly. Pinch edges to seal and tuck under.
Preheat oven to 375°F.
Place rolled dough, seam down, into a 5x9x3″ greased loaf pan. Sprinkle top with the remaining Gorgonzola. Press the cheese gently into dough, cover with plastic wrap, and let rise for approximately an hour or until it doubles in size.
Brush the top of the dough with oil and bake for 30-35 minutes. After 20 minutes into baking, turn the pan 180 degrees and cover with foil. Continue baking for another 10-15 minutes. Take out of the oven, remove from pan, and let your delicious bread cool on a baking rack.
Happy baking, everyone! What are your thoughts about my Gorgonzola and Sun-Dried Tomato Bread?
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These Hello Dolly bars, also known as seven layer bars, are a delicious combination of graham cracker crumbs, butter, coconut, chocolate, and pecans. These bars a delicious sweet treat that’s sure to delight!
Hello Dolly Bars
A few weeks ago my brother had a little party at his house. Even though I wasn’t asked to bring anything, I always follow the rule of “never arrive at someone’s home empty handed.” Earlier that week I had stumbled across a recipe for chocolate-coconut bars (I was later informed they were also known as Hello Dollies) and thought they would be perfect. I can’t say I ever really had these growing up, so while they are a popular dessert down South, they were totally new me. I’m so glad I gave them a try! They turned out to be quite delicious and pretty simple to put together.
First, take out some aggression by smashing graham crackers into finely ground pieces in a plastic bag. (Full ingredient list and recipe below). Then mix in sugar, cocoa powder, and melted butter.
Pour the crust mixture into a baking sheet lined with parchment paper. (Do as I say, not as I do. I’m clearly using a silicone mat in my pictures because I was completely out of parchment paper. It worked, but wasn’t ideal.)
Then, bake the crust.
After the crust has cooled, top it with some yummy chocolate chips, pecans, sweetened condensed milk, and coconut.
Then, place it back in the oven to melt and toast all of that goodness.
Once it’s cooled, remove it from the pan.
This step isn’t necessary, but I wanted to make my Hello Dollies extra decadent and beautiful so I simply melted about a 1/2 cup of chocolate chips and added a chocolate drizzle to top things off.
And that’s it. Once everything is cool and firm, slice them up, stack them, and serve them.
I can see why these are a Southern favorite! They are a “Michael favorite” now! I just love the combination of toasted coconut and chocolate! If you have yet to make these, stop what you are doing and get baking!
Have you ever made Hello Dollies? How does your recipe compare to this one?
Hello Dolly Bars
Servings: 12
These Hello Dolly Bars, also known as seven layer bars, are a delicious combination of graham cracker crumbs, butter, coconut, chocolate, and pecans. These bars a delicious sweet treat that’s sure to delight!
Ingredients
- 3 cups finely ground graham crackers
- 3 tablespoons cocoa powder
- 1/4 cup sugar
- 3/4 cup unsalted butter - melted
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed mik
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup milk chocolate chips - melted
Instructions
- Preheat oven to 375 degrees F. Lightly splash a 10-by-15″ rimmed baking sheet evenly with water, then line with parchment paper.
- In a large bowl, stir together graham cracker crumbs, cocoa powder, sugar, and butter until combined. Press evenly onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm (about 10 minutes). Transfer baking sheet to a wire rack and cool for about 20 minutes.
- Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (Do not let it drip over the edges.). Sprinkle with coconut.
- Bake until coconut is toasted, 10 to 15 minutes. Place on wire rack and let cool completely. Drizzle with melted chocolate. Allow to cool and harden.
- Trim edges, if needed, and cut into equal-size bars.
Nutrition Facts
Calories: 460kcal • Carbohydrates: 42g • Protein: 4g • Fat: 32g • Saturated Fat: 16g • Polyunsaturated Fat: 3g • Monounsaturated Fat: 10g • Trans Fat: 1g • Cholesterol: 33mg • Sodium: 186mg • Potassium: 223mg • Fiber: 4g • Sugar: 25g • Vitamin A: 384IU • Vitamin C: 1mg • Calcium: 49mg • Iron: 3mg
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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I’m pretty sure I’ve never shown you my front entryway. Why? Well, that’s because it’s always been a bit of an eye sore. What’s even more embarrassing is that it’s the entrance that everyone uses when visiting my little shop.
It’s a pretty tight space, so I apologize in advance for the weird camera angles. I tried to get the best shots I could. (I even stood on the porch in the snow for a few.) This space is also somewhat dark since my front door is mostly solid with only a small window at the top. A new front door has been on my wish list for quite some time, but that’s another story.
As I’m sure you can agree, this space needs to be enlivened with a splash of color! The walls are already painted a great neutral gray that I love. I just needed some really unique accessories.
So, I hopped in my car and headed to Target. They recently released their new home decor line, Threshold. It’s fabulous – budget-friendly, high style, bold colors, and tons of options.
Not surprisingly, I was greeted with aisle after aisle of really beautiful, high-quality products. I could have spent hours checking it all out. Talk about color! My mind immediately went to work on what I could use for my space. I thought about a couple possibilities, including those big rattan baskets, but ultimately I fell head over heals for this unique bench with its colorful woven top. It would be the perfect size, and since it was the last one on the shelf, I knew it was meant to be. I grabbed a few other coordinating accessories, loaded up my cart, checked out, and headed home.
While the Threshold line has several different color stories and themes, they still work very nicely together. Whether your taste is simple and neutral or bold and eclectic, there’s a combination for you.
Now, get ready, this is going to be a quick, yet beautiful makeover.
I started out with my bench.
Perfect fit!
After that I hung up my artwork.
Remember, I put these together last week with just a couple pieces of fabric. (See the full tutorial here.) They look pretty paired up with the bench, right?
Then I added this great hammered tray, topped up with a pair of blue vases and an incredible yarn-wrapped gazelle bust. I think I love it the most.
A bright turquoise basket underneath for some magazine storage adds a pop of fun color.
And that’s it! My new, colorful entryway!
I’m so glad I decided on that little bench. I’m crazy about it. I’m also a big fan of all of the color I was able to incorporate. It’s now a fun and happy little entry.
Remember where I started?
And now…
Totaling everything up, I spent just over $200 to give this tiny foyer some new life and color.
Below are links for all the items I used to create this updated entryway.
1. Beveled Mirrored Glass Frame // 2. Turquoise Wicker Basket // 3. Silver Serving Tray
4. Woven Accent Bench // 5. Small Blue Glass Vase // 6. Medium Blue Glass Vase // 7. Yarn Wrapped Gazelle
If you haven’t had a chance, swing by your local Target and check out the new Threshold line. They have some many great, classics pieces. Even by adding one or two fun accessories, you could completely change the look of your own entryway.
Happy Decorating! What do you think of my updated space?
A big thanks to the awesome folks at Target for supplying me with these beautiful Threshold products at no cost in exchange for my review. Please note that the opinions, thoughts and ideas listed above are my own. I really do love and recommend these products.
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Like most of the breads I’ve made thus far, this actually turned out to be a pretty simple process. I seriously don’t understand why I have feared yeast for so long.
After blending most of the ingredients in my stand mixer (full instructions below), I just sat back and watched the dough hook do its thing for several minutes.
Then, I set my dough in a warm spot to rise for an hour. (Yes, I’m still always completely shocked when it actually rises.)
Following the first rise, I chopped up some jalapeños.
After sprinkling my surface with a little flour and about a teaspoon of the jalapeños, I spread out my dough,
sprinkled on the cheese, the rest of the jalapeños, and then rolled the whole thing up!
Next I let it rise for another hour and then it was time to bake. I told you this was easy.
About a half hour later, I was greeted by a bountiful loaf of cheese-filled bread. Talk about a slice of heaven.
I’m not sure whether my jalapeños were on the mild side, but the bread didn’t have as much heat as I thought it would. This worked out well, because most of my family doesn’t like things super spicy. And check out that gorgeous swirl on the inside. You have to love that! I think it just makes things taste extra yummy.
Again, thanks to my baking bud over at Food Wanderings for making my first attempt at a loaf of bread a success! I actually have my own unique spin on this recipe I’m going to share with you next week. Stay tuned!
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Slightly adapted from Food Wanderings, Jalapeño Cheddar Bread
Jalapeño Cheddar Bread (1 medium loaf)
Here’s what you’ll need:
3/4 cup water plus 3 tablespoons
1/4 cup canola oil
1 egg
1 1/2 teaspoons salt
2 tablespoons sugar
1/2 cup yellow corn meal
1 cup cheddar cheese, shredded
2 tablespoons diced jalapeño (1 large)
3 cups bread flour
2 1/2 teaspoons active dry yeast (one – 1/4 ounce packet)
Extra virgin olive oil for coating and brushing
Let’s get baking:
In a mixer bowl, combine yeast, 1 cup flour, salt, sugar and cornmeal. Into dry ingredients, add 1/2 cup plus 3 tablespoons water heated to 120°-130° degrees F and oil. Mix the dry and wet ingredients, cover with plastic wrap, and let cool.
Attach the kneading hook attachment to the mixer. Then add the egg while kneading on low. Gradually add the remaining 2 cups of flour and the remaining 1/4 cup of water and knead with dough hook 5-7 minutes until smooth and elastic.
Cover dough with a thin film of oil, place in a bowl, and cover bowl with a plastic wrap. Let dough rise in a warm place for approximately an hour.
Sprinkle about a teaspoon of the jalapeño onto the work surface. Place dough ball on jalapeños and punch down dough to remove air bubbles. Roll or pat into a 14 x 7 inch rectangle. Spread the cheese (save about a tablespoon for the top of the loaf) and the remainder of the jalapeño on the dough.
Then, starting from the shorter side, roll up the dough tightly. Pinch edges to seal and tuck under.
Preheat oven to 375 degrees F.
Place rolled dough, seam down, into a greased 5x9x3′ loaf pan. Sprinkle the top with the remaining cheese. Press the cheese gently into dough, cover with plastic wrap, and let rise for approximately an hour or until it doubles in size.
Brush the top of the dough with oil and bake for 30-35 minutes. After 20 minutes into baking, turn the pan 180 degrees and cover with foil. Continue baking for another 10-15 minutes. Take out of the oven, remove from pan, and let your delicious bread cool on a baking rack.
Happy baking, everyone! Do you think you’ll give this Jalapeño Cheddar Bread a try?
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As I mentioned on Monday, I stopped at Target (The nearest Target is about 1.5 hours from me. Tragic, I know.) to check out their new Threshold line. I have a thing for frames and a thing for mirrors, so when I saw these mirror frames, I knew they had to go home with me.
Aren’t they awesome?
I have a little front entryway which is actually part of my gift shoppe. It’s the door everyone uses. I’m pretty sure I’ve never showed it to you because it’s always just been an empty (and kind of ugly) space. Well, it’s finally getting a mini-makeover, and these frames are going to be the crowning jewel.
Anyway, on to the art for the frames. I told myself I wanted to create some super quick DIY artwork. Well, there isn’t anything much easier than framing a favorite piece of fabric, right?
First, I found this striped fabric at IKEA this past summer. When I bought it, I had no idea how I was going to use it. I just knew I loved it.
Okay, so this really doesn’t get any easier. Next, I disassembled each frame by taking the back off and removing the mat.
Then, I placed the mat at different places on the fabric to determine the parts I wanted to show and how I wanted the pattern to appear.
Although I liked them all, the vertical stripes were the winner for me. The next step was to cut out pieces of fabric that were about two inches larger than the mat opening.
Using some painters tape (It’s just what I had on hand.), I taped the fabric to one of the pieces of paper that was included with the frame. (You know, the one with the awkward family photo.)
If your frame didn’t come with a piece of paper, you could just tape the fabric to the back of the frame.
After that, I put the mat back on and reassembled everything.
That’s it! Some easy, colorful, and modern art work. It literally took me less than ten minutes, and I’m loving the results. I’m so glad I decided to pick up a yard of that fabric.
Next week I’m going to style my entryway, get this artwork hung, and show you my other Threshold purchases. Stay tuned.
So what do you think? Will you be framing some of your favorite fabric?
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Living. It sounds romantic and wonderful to own a Bed and Breakfast, but it is life consuming. As much as I enjoyed running my inn, I really didn’t do much other than that. I forgot to live, or didn’t have time to live rather. There were months and months I went without a day off, without the phone ringing, etc. You get it, right? I could go on, but I’ll stop there.
Space. I needed my own space. Again, I love interacting with people and making new friends. I couldn’t imagine a career without some aspect of that interaction. As much as I loved that, after five years, the constant presence of people in my home took its toll on me. I mean, sometimes you just want to walk around in your pjs (or less) and leave a few dirty dishes in the sink. As some of you may have already guessed, I have already completely taken over the main house and made it my own. Remember how I created a living room. Well, spoiler alert, it’s all for me. Selfish as it sounds, I can’t tell you how happy I am about that. I will get some more pictures and explanations on the blog this week or next week as to how I am now using the space. I’ve been so excited to share this with you.
Dreams. Ever since high school I have dreamed of owning a Bed and Breakfast. Thankfully, at the green young age of 25 I had the opportunity to buy one and I successfully ran it for almost five years. In my book, that’s pretty amazing. I’m not closing my doors because the business failed or didn’t prosper, I’m closing Old Charm B & B because I chose to. Did you ever dream of doing something, going to a particular place, or trying a certain food, and even though it was amazing, it wasn’t exactly what you thought it would be? Well that happens. Dreams aren’t always what you think they will be. Dreams change, and that’s okay.
Money. “Dude, if you are not running your little inn, how are you going to make a living?” I debated whether to address this question because how someone makes money or what someone chooses to do with money is really no one else’s business. At least that’s what my grandma says. To keep this explanation simple, this little blog (thanks to all of you!) is doing wonderfully. I’m also writing blog posts for some amazing companies, and my gift shoppe (inside my house) will remain open. In addition, I have a few other projects / opportunities that are on the down-low at the moment. So hopefully, that answers that question.
Future. Beyond my dream of owning a Bed and Breakfast, I have a lot of other things I want to do. I want to design products, write a book, and create, I want to see more of the world. Making this change allows me the chance to pursue some new and very exciting dreams. At this point, the world is my oyster. I’m open to new opportunities and challenges until that “one” comes along that fits.
And yes, I know that over the years many of you have expressed interest in staying here, meeting me, and eating my pancakes. Don’t worry. For now, I’m staying right here. Maybe we can work something out. Plus, not being so tied down gives me the opportunity to come visit you, right? There are a lot of other details and things that go into this story, but I’ve shared the ones that affected my decision the most. If you have questions, you’re welcome to ask them in the comments, and I’ll do my best to answer them.
Thank you so much for your continued support and love throughout these years. Without all of you, this move and change would not be possible. In fact, many of your emails, comments, and words of support helped make this decision a whole lot easier So again, thank you.
Here’s to new and exciting adventures together!
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As I mentioned previously, to start this yeast adventure, I’m pulling inspiration from recipes that already exist. “Everything” Bagels are probably one of my favorite (with the exception of Panera’s Cinnamon Crunch Bagels), so when I stumbled across an “Everything” Flatbread recipe from Confections of a Foodie Bride, I knew this would be the perfect recipe to try.
I must warn you, though, don’t eat this bread on a hot date or before an important meeting. The “everything” seasoning includes garlic and onion. As delicious as it may be, the smell and taste tend to linger. Full disclosure here, people.
The process of making “Everything” Flatbread is pretty simple.
Mix the dough, let it rise.
Quarter it, and let it rise again.
This recipe calls for a flour paste, which I assume is used to help “everything” stick to the dough.
This concept was totally new to me, so it was fun to learn that little baker’s secret.
After letting the dough bake for about 15 minutes, I had warm and intensely flavored flatbread. I mean, it doesn’t get any easier than that.
I’m not sure if it’s beginner’s luck, or if I’m just picking super easy recipes, but other than the time involved, making flatbread was a piece of cake. I highly recommend this recipe for a beginning baker.
Again, a big thanks to Confections of a Foodie Bride for bringing this awesomeness into my life.
Slightly adapted recipe from Confections of a Foodie Bride,”Everything” Flatbread:
Here’s what you’ll need:
For the dough:
1 cup warm water
1 1/8 teaspoon active dry yeast (1/2 envelope)
2 cups all-purpose flour, plus more as necessary
1 teaspoon salt
Oil for greasing bowl and baking sheet
For the flour paste:
1/2 teaspoon olive oil
1/2 tablespoon all-purpose flour
1/2 teaspoon sugar
1/4 cup water
Cornmeal, for baking sheet
For the “everything” topping:
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
3/4 teaspoon salt
2 teaspoons poppy seeds
2 teaspoons sesame seeds (I used a black and white mixture.)
Let’s get baking!
Add the water to the bowl of your mixer fitted with the hook attachment and sprinkle yeast over top, letting it proof for 5-10 minutes.
Add the flour and salt, and knead for 6 minutes until the dough is smooth and only slightly sticky. If most of the dough doesn’t form into a ball after about 2 minutes, add 2-4 tablespoons of flour.
Place in a lightly oiled bowl and let rise until doubled, about an hour.
Lightly grease a baking sheet and divide the dough into 4 pieces. Cover with oiled plastic wrap and let rise for another hour.
Preheat the oven to 450 degrees F and place a baking sheet or pizza stone into the oven.
In a small sauce pan over medium heat, heat the oil and whisk in the flour, sugar, and water until mostly smooth. Cook for 2 minutes, stirring frequently. Remove from heat to cool.
In a small bowl, stir together the ingredients for the “everything” topping.
Generously sprinkle cornmeal onto a sheet of parchment or a silicon mat (or something else to help you transfer the dough onto the heated pan in the oven).
Gently stretch a piece of dough into an oval, lifting the dough and adding additional cornmeal to prevent it from sticking.
Use your fingers to press lines or dimples into the dough.
Then, spread flour paste over the top.
Sprinkle with a generous spoonful of “everything” topping and transfer the dough to the oven.
Repeat for the remaining dough (I formed and baked two flatbreads at a time.) Transfer dough to the pre-heated pan / stone in the oven.
Bake each for about 15 minutes, until golden brown.
Best enjoyed as fresh as possible.
Happy baking, everyone! Do you think you’ll give this “Everything” Flatbread a try?
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This post first appeared on Inspired by Charm on 2/2/2013.
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This is the first post of a new series ‘Lessons From”
which will appear on Inspired by Charm every Saturday.
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This post first appeared on Inspired by Charm on 1/26/2013.
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Let’s take a look at where they started…
and where they are now.
Looking pretty good, right? I kept both trees outside on my porch most of the summer. In the beginning, I did lose two big leaves off Bonnie and thought she was a goner! Luckily, I was able to provide the care she needed, and she started producing new leaves in no time.
After the summer, at the first sign of frost, I moved them into my dining room. My goal is to have both of them be taller trees. Therefore, once new leaves form, I have been removing leaves toward the bottom. I have no idea if this is the proper way to do these things, but so far it’s worked pretty well for me. From what I can tell, both trees are growing fairly quickly. I seem to get a new sprout of leaves every month or two.
Bonnie is clearly kicking Clyde’s butt in the growing department, but he isn’t too far behind. I’m just still surprised that I’ve managed to keep them alive this long. (Yes, that is my new bar cart. We will talk about that another time. You can read about my dining room chairs here.)
The retailer I purchased mine from doesn’t have any fiddle leaf figs on eBay at the moment. If you are interested, I recommend doing a search every once in a while. Something is bound to pop up sooner or later.
So that’s a little update on my two trees. Do you have or want a fiddle leaf fig in your space?
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This post first appeared on Inspired by Charm on 1/23/2013.
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You can thank my sister-in-law for today’s recipes. A few years ago we went to an Outstanding in the Field dinner and the guest chef was Jim Lahey of Sullivan Street Bakery in New York City. My sister-in-law bought me his book, My Bread: The Revolutionary No-Work, No-Knead Method, but until now I hadn’t used it.
Basically, Jim has a technique for bread baking that requires no kneading. For a bread baking novice, I figured this was the perfect place to start. His recipe for Stecca, similar to a baguette, immediately caught my eye as it was covered with tomatoes and olives. Yes, please!
The complete recipe and directions can be found below. The process is really rather simple. Combine all your ingredients.
Including the dreaded (not so much anymore) yeast.
Mix it all up. Then let it sit and rise overnight (12-18 hours).
By the next morning my dough had doubled in size.
Next, scrape it out of the bowl, fold it over a few times, and let it rise again for another two hours. (Again, detailed directions are below.)
After that, remove it from the bowl again and quarter the dough with a knife.
Stretch each quarter of dough into a long, thin baguette and place the baguettes on an oiled baking sheet.
Tuck in the olives and tomatoes, brush with olive oil, and add a little salt and / or pepper. You can also use cloves of garlic or green tomatoes. I just used what I had on hand. Be sure to tuck them in pretty good. A few of my olives and tomatoes popped out during the baking process.
Slide the pan into oven and bake for 15-20 minutes at 500 degrees F. That’s it, peeps!
Hot, delicious bread!
Admittedly, due to the dough-rising process, this recipe does take some advance planning. Here’s the thing, though: the hands-on time is minimal and the process really couldn’t be easier.
I think this was the the perfect start to my baking adventure. Now, I’m wrapping these up and sending them to my grandparents. If I don’t, I will eat all four loves in one sitting. Seriously.
Just to be clear, this is not my recipe. All the credit goes to Jim Lahey. I’m merely copying his genius.
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Recipe from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey.
3 cups (400 grams) bread flour
1/2 teaspoon table salt
3/4 teaspoon sugar
1/4 teaspoon instant or other active dry yeast
1 1/2 cups (350 grams) cool 55-65 degree F water
Additional flour for dusting
20 pieces of any combination of the following: whole garlic cloves, whole olives, halved cherry tomatoes
1/4 cup extra virgin olive oil
3/4 teaspoon coarse sea salt or kosher salt
1. In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water, and using a wooden spoon, mix until you have a wet, sticky dough (about 30 seconds). Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size (10-18 hours or 24 hours if you have a cold home).
2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
3. Grab a large bowl (large enough to hold the dough when it doubles in size – You could also use a large pot.) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover the bowl with a towel. Place in a warm, draft-free spot and let the dough rise for 1-2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven (with a rack in the center) to 500 degrees F. Also, oil a 13″ x 18″ x 1″ baking sheet.
5. Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives, or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, dab, or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf. Remember to go light on the olive loaf since the olives are salty.
6. Bake for 15-25 minutes, until the crust is golden brown. Cool on a pan for five minutes; then use a spatula to transfer each baguette to a rack to cool thoroughly.
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Happy baking, folks!
*If you have a favorite or go-to bread recipe, please leave it in the comments. Be it salty, sweet, or something in between, I’m looking for great recipes.
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This post first appeared on Inspired by Charm on 1/22/2013.
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Yesterday I showed you how to make dried apples. We used those apples to make cute little wreaths and simple ornaments. Today we are making cinnamon applesauce ornaments!
Although these ornaments aren’t for eating, they are as cute as a button and will make your entire house smell fabulous!
Let’s get crafting!
Here’s what you’ll need:
2 cups applesauce
3 cups ground cinnamon (Buy it in large-size containers at a variety store. So much cheaper!)
Additional cinnamon is needed for rolling out the dough.
You’ll also need:
Cookie cutters
Small drinking / stirring straw
Baker’s twine or ribbon
Fine grit sandpaper
Let’s get going.
Preheat oven to 200 degrees F.
In a medium bowl, combine applesauce and cinnamon until a smooth ball of dough is formed. Using about half of the dough at a time, roll it out on a surface generously dusted with cinnamon. The dough will be sticky. If needed, add more cinnamon while rolling it out.
Using cooking cutters, cut out shapes.
With a straw, make a hole at the top of each ornament. Place the ornament on a baking sheet.
Bake for two hours. Turn ornaments halfway through the baking process for even drying.
Cool ornaments on a wire rack. If necessary, use a fine grit sandpaper on the ornament edges to eliminate any imperfections. Insert baker’s twine or ribbon through hole.
That’s it! It’s time to decorate.
I used my ornaments, along with dried apple slices from yesterday, to decorate some twigs.
This makes the perfect festive display for a hall table or a dining room table or sideboard. So cute, right?
I also hung some of my painted acorns on the tree for a splash of color. You can learn how to make those here.
Like the dried apple slices, these cinnamon applesauce ornaments make such a cute addition to any package you may be wrapping.
You can literally tie them anywhere for an adorable (and great smelling) detail.
Now it’s time for another little surprise! Guess who is hosting today’s giveaway? Yes, I am!!
Since so many of you loved it, I’ve decided to give away a 100-yard (yes, 100-yards) spool of burlap ribbon! Remember, I used it to decorate my tree? It’s also great for wrapping around presents, tucking into a garland, or handing wreaths. The possibilities are endless!
I’ll also be throwing some surprise gifts into the package!
Use the Rafflecopter Widget below to enter.
Answer the following question: What is your favorite thing to make/craft for Christmas?
Additional / bonus entries are available for following each 12 Days of Christmas blogger on Twitter. That’s right, you can enter this giveaway SIX times!
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Follow Along:
Whitney and Ashley of Shanty 2 Chic
Donna of Funky Junky Interiors
Michael of Inspired by Charm
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Today is Day 7 of the 12 Days of Christmas, and I thought I’d share a craft from the past! I can remember when my mom would dry apple slices in our kitchen and make dried apple wreaths. Apparently the apple doesn’t fall far from the tree. (Pun indented.)
Below is my simplified version of a dried apple wreath. I’m also going to use some apple slices to make a few quick ornaments.Tomorrow, I’ll show you how to make cinnamon applesauce, and then, we can put it all together into a Scandinavian-inspired display. How’s that sound?
Let’s get crafting!
Here’s what you will need:
1 cup lemon juice
2 teaspoons salt
8 Red Delicious apples
embroidery hoop
hot glue gun and glue sticks
In a large bowl, mix together lemon juice and salt.
Slice apples about 1/4 inch thick. For a star shape, slice the apples horizontally. If you prefer a heart shape, slice them vertically.
Place the apple slices in lemon juice and salt mixture for about five minutes. Also preheat oven to 150 degrees F.
Remove the apple slices from the lemon juice and salt. Pat dry and transfer them to a baking sheet lined with a cooling rack or broiler pan rack.
Bake apple slices, keeping oven door slightly ajar (I used a wood spoon.), for 6-8 hours. – Apples should be dry to the touch. Turn apples every two hours to minimize curling.
Once the apple slices are dry, hot glue them onto an embroidery hoop.
That’s it!
You can also tie a piece of baker’s twine to an apple slice to create an instant ornament!
Other than the 6-8 hour drying process, this project couldn’t get much easier. I love a natural touch throughout the holidays and these apple slices are perfect. Not only do they make a great wreath or ornament, but they can also be used as vase filler, a place card holder, or a fun package topper! The possibilities are endless.
Here’s a little sneak peek at what we will tackle tomorrow.
Hope you are loving the 12 Days of Christmas. Have you been visiting the other bloggers? What are your favorite ideas so far?
And remember, there is a giveaway every day!
Check out all five bloggers to see who’s giving away today’s Christmas gift.
Follow Along:
Whitney and Ashley of Shanty 2 Chic
Donna of Funky Junky Interiors
Michael of Inspired by Charm
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It’s Day 4 of the 12 Days of Christmas! What do you think of things so far? Have you been able to find all of the daily giveaways? You can enter all of them throughout the 12 Days, so don’t worry. There is still time.
Since this week is all about Christmas, it would be kind of silly of me not to show you what’s on my front door, right? This is the same wreath I had last year, but since the holidays pretty much consumed me last year, I never got a chance to show you.
Here she is!
A couple summers ago I found these adorable antique wood skis, but I just couldn’t figure out how or where to use them.
Actually, I think I had too many ideas on how to use them, so I never did. Does that ever happen to anyone else?
Anyway, I attached them to a plain fake pine wreath, added a couple fun accessories tied on a pretty bow, and I was set to go!
The bow matches one on an antique wood sled to the right of the door.
Here’s the thing, my porch decorations are outdoorsy and minimal for two reasons. First of all, my house is pretty close to the road so things get dusty and dirty very quickly. This happens even faster in the winter when salt and cinder trucks are throwing their stuff everywhere. Secondly, though my porch has a roof on it, a lot of snow still accumulates on the porch. If there are a bunch of fancy decorations around, snow removal is almost impossible.
As much as I would love to decorate my porch like they do in the magazines, it’s just not practical.
For sanity’s sake, I’ll stick with my beautiful wreath and a couple trees and call it a day.
What do you think of my ski-inspired wreath? What’s hanging on your front door?
Follow Along:
Whitney and Ashley of Shanty 2 Chic
Donna of Funky Junky Interiors
Michael of Inspired by Charm
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Welcome back to Day 2 of the 12 Days of Christmas!
Any fun ideas or projects you are loving from all of the bloggers? I know I have a few favorites already.
Yesterday I showed you my dining room display with those fabulous burlap trees.
Today, as promised, I’m going to teach you how to make them!
Here’s what you’ll need:
burlap – in varying colors (about 2.5 yards per tree or wreath)
12-inch Styrofoam wreath form or 12-inch tall Styrofoam cone form
straight pins (200 – 300)
scissors
cardstock
tacky glue
pencil
Let’s start by creating a tree:
Cut a small piece of burlap large enough to cover a Styrofoam cone. Apply glue to the burlap and wrap it around the form.
Use straight pins to help secure the burlap while the glue dries. Trim offany excess burlap, including the top and bottom. Using more pins, secure the burlap to the top and bottom and cover all surfaces.
Next, you will need to cut burlap circles to create the tree. First, make templates by drawing two circles on cardstock. One should be three inches in diameter, the other two and a half inches.
Using your circle templates, cut circles from the burlap. I found it easiest to first cut strips of burlap and then cut the strips into squares. You can easily cut through three or four layers of burlap when cutting out circles.
Once all circles are cut, it’s time to apply them to your burlap covered cone. (I’m using an uncovered cone for demonstration purposes.)
Beginning with your three-inch circles, fold the circles in half twice to form quarter circles. Insert a pin near the bottom corner, about 1/8 inch from the point.
Attach the quarter circles to the cone,starting from the bottom. Keep the open ends of the quarter to the right and work clockwise around the cone.
Once one row is complete, start the next row about a half inch higher than the previous. Position the first quarter circle of the new row in between two from the previous row. This will give you a more variegated look.
Continue working up the cone until about 75 percent of it is covered.
At this point you’ll want to switch to smaller circles. This will create less volume toward the top. Continue adding rows.
Before placing the last row on your tree, you’ll want to create the top point. To do this, simply fold one three-inch circle in half and roll it into a cone shape. With the point facing upwards, pin the opening to the top of the tree.
For the final row of the tree, you’ll want to hide the top of the pin. To do this, you’ll insert your pin under the first layer of burlap in your quarter circle.
Once secure, place a small amount of tacky glue under the top layer.
Then, place another straight pin through the top layer securing it temporarily until the glue is set. Once dry, carefully remove the straight pin.
That’s it! Now find the perfect spot in your home and display the tree with pride.
Now, let’s create a wreath to go with your new tree.
As with the tree, the process begins by cutting circles from burlap. See the instructions above. You will just need three-inch circles this time.
Once all of the circles are cut, it’s time to apply them to your wreath form. Fold the circles in half twice to form quarter circles.
Insert a pin near the bottom corner, about 1/8 inch from the point, then attach to your wreath form. Continue adding folded circles in a random pattern.
They should be pinned close enough so that no Styrofoam can be seen. The tightness, or lack thereof, will create different looks for your wreath. Adjust until you are satisfied with the look.
Feel free to get creative by adding stripes or other patterns to your wreath. When adding stripes, I found it easiest to work in a straight line and then fill in as needed.
This process will take some time, but continue adding circles until you’ve completely filled the wreath. When finished, you can pin a piece of twine or ribbon to the back of the wreath to create a hanger.
That’s it! Your wreath is ready for hanging.
As I said yesterday, the burlap trees (and wreath) are pretty time consuming, but really easy to put together. I know you are going to love them!
Have fun playing with different patterns and colors. I can’t wait to see your creations!
And remember, there is another giveaway today! Click on over to the other blogs to see who’s giving away a special gift.
Follow Along:
Whitney and Ashley of Shanty 2 Chic
Donna of Funky Junky Interiors
Michael of Inspired by Charm
See you back here for Day 3!
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THIS POST HAS 22 COMMENTS
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Welcome Back! Guess what today is…
How excited are you?
Today I thought I’d share my dining room shelves all done up for Christmas. You may remember my summer and fall displays. This is the first year I’ve had these shelves and I was excitedabout decorating them for the holidays.
I had a few friends over on Thanksgiving Eve so the shelves’ new look came together quickly and without too much thought.
It was a bit of impromptu decorating, but I liked it so much that I decided to keep it. Perfect!
I found the nutcrackers at T.J. Maxx and Target.
The white lace pattern votives were a steal at Ikea. I think they were around $3 each. With a little tea light, they look like a million bucks!
Everything else I had on hand, including the green vases that were in my Ode to Oz display. I picked them up for a few dollars this fall at Goodwill.
The little felt deer are from my shoppe as are the white vases. (Yes, having a gift shoppe in your house has some benefits.)
The real centerpiece of this display, however, are my burlap trees. I made them last year for FOLK magazine. Remember? They are probably one of my favorite Christmas decorations.
They are not for sale, but I will teach you how to make them tomorrow here on the blog. Is that fair? Although they are pretty easy to make, they are a bit time intensive. If I remember correctly, I watched both seasons of Pushing Daises (great show by the way) as I put them together.
Anyway, that’s my Christmas dining room shelf display! What do you think?
Now it’s time for a little surprise! Guess who is hosting today’s giveaway? Me!! This is a fabulous and surprise holiday gift from my house to yours. It just may be something in the pictures above, but I can’t tell. It’s a secret!
Use the Rafflecopter Widget below to enter.
Answer the following question: What is your favorite space to decorate for Christmas?
Additional / Bonus entries are available for following each of us on Twitter. That’s right, you can enter this giveaway SIX times!
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Good Luck!!
Don’t forget to see what all of the other bloggers are up to!
Whitney and Ashley of Shanty 2 Chic
Donna of Funky Junky Interiors
Michael of Inspired by Charm (that’s me!)
Have a great Saturday, and I’ll meet you back here tomorrow!
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THIS POST HAS 27 COMMENTS
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Wow. Last week was just crazy. While I managed to get things accomplished, I feel like I didn’t do a darn thing. The holidays are always a crazy time. For those who celebrated, I hope you had a wonderful Thanksgiving! I also took a much-needed break from technology, spending more time with friends and family than in front of a screen. It was wonderful. Though, now I’m spending hours catching up on all the stuff I missed.
Anyway, last week I finally took some time to get the shelves in my new living room sanded, stained, and sealed. Unfortunately, however, I didn’t snap any progress shots. I figured it was pretty self-explanatory and I just wanted to finish them up.
First, I sanded everything down really well with a palm sander and heavy grit sand paper. I paid extra attention to the edges in order to give them a worn, almost-rounded look.
After that, I applied stain with a brush and sealed everything with a finishing wax.
I was actually surprised at how dark the stain was on the wood. It’s actually a bit darker than I wanted, but I don’t hate it. I’m going to live with it for a little while and if I decide to change it, I can. I do like how it really shows off the wood grain on the edges. Beautiful.
You may have noticed a new addition to the room – my TV! This is the first big, fancy, over-sized TV I’ve ever bought and I’m loving it (even though, I’ve barely had time to watch it). The base is a bit big for the mantel so I’m trying to decide if I want to hang the TV on the wall or just add a bigger piece of wood to the top of the mantel. TBD.
I also need to figure out how to hide the cables. I assume that when I start filling the shelves some will just disappear automatically, but we shall see.
Either way, once I fill these puppies with my books and a few cute accessories, I’ll be ready to go!
What do you think? Did you accomplish any fun projects during the holiday week?
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I hope everyone had a happy and thankful day yesterday! I sure did. I can’t believe it’s already over. I want more turkey and pumpkin pie!
Today I’m reposting a recipe I shard last week on I heart Nap Time! Jamielyn is the sweetest. If you haven’t heard of her blog, take a minute and check it out.
Cranberries and eggnog are quintessential flavors of the holiday season. I decided to marry the two and create a super moist and flavorful muffin. The tartness of the cranberries is balanced by the sweetness and richness of the eggnog. Talk about a perfect flavor combination. Though, I will admit that the crumb topping is my favorite part.
So if you are planning any holiday breakfasts, need a quick gift, or just want to have some sweets on hand – give these muffins a try! You won’t be disappointed!
Crumb Topped Cranberry Eggnog Muffins
(Makes 12 muffins)
Here’s what you’ll need:
For the muffins:
2 cups flour
3/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup eggnog
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup fresh cranberries
For the crumb topping:
1/2 cup sugar
5 tablespoons flour
1/2 teaspoon nutmeg
4 tablespoons cold unsalted butter, cut into pieces
Let’s get baking:
Preheat the oven to 350 degrees. Line muffin pans with paper liners. Now you’re ready to make the muffin batter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg. In a medium bowl, combine the egg, eggnog, vegetable oil, and vanilla. Add this wet mixture to the dry mixture and stir until just combined. Gently stir in the cranberries.
To make the topping, combine the sugar, flour, and nutmeg in a small bowl; whisk to blend. Add the butter pieces and cut them in with a pastry blender or a fork until the texture resembles wet sand.
Next, fill the lined muffins tins 3/4 full of batter. Then top with crumb topping. Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the center comes out clean.
That’s it! Let them cool (or don’t) and enjoy!
Have a fab weekend everyone!
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Welcome back to our Whoopie Pie adventure. If you are just joining us, you can click here for the recipe for Chocolate Whoopie Pies with Peanut Butter Frosting.
Let’s kick this post off with the recipe!
We’ll start with the red velvet cake rounds.
Red Velvet Whoopie Pies
Here’s what you will need:
2 cups all-purpose flour
2 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, well-shaken
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup brown sugar, firmly packed
1 large egg
2 tablespoons red food coloring
Let’s get baking:
Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk, vanilla, and red food coloring in a small bowl.
Using an electric mixer at medium-high speed, beat together butter and brown sugar in a large bowl for about 3 minutes (or until pale and fluffy). Add the egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour. Scrape down side of bowl occasionally and mix until smooth.
Spoon mounds of batter (about a tablespoon) two-inches apart on two buttered, large baking sheets. Bake 11 to 13 minutes. Cookies are done if they spring back when gently touched. Transfer with a metal spatula to a rack to cool completely.
Next, it’s time for the cream cheese frosting:
Here’s what you will need:
4-ounce package cream cheese, softened
4 tablespoons unsalted butter, softened
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Splash of milk or cream (if needed)
Place the confectioners’ sugar, cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add a splash of milk or cream, if needed, for a smoother consistency.
Now, let’s put the two together:
This is the easy part. Using a spoon, dollop cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. If you’d like, you can then roll the sides of your whoopie pies into sprinkles for a little added bling!
That’s it!
As always, thank you for reading. Your comments are awesome and appreciated!
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Happy Monday! I hope you had an amazing weekend. As some of you may have seen, I started my Christmas shopping on Sunday with a trip to Pittsburgh with my mom. (Somehow I ended up spending more on myself than anyone else. How does this happen?) Anyway, I got my first Starbucks red cup of the season and had a chance to shop at Ikea and Home Goods. It was such a fun trip.
On Friday, St. Marys (the town where I live) celebrated Light-up Night. It’s pretty self–explanatory, but this is when the town turns on all of the Christmas lights. Although I’m not located directly downtown, I keep my shoppe open later and make some sort of sweet treat for any shoppers.
This year I made some holiday whoopie pies! (or gobs, if that’s what you prefer to call them). I made two kinds, chocolate with peanut butter frosting and red velvet with cream cheese frosting.
So, today I’m going to share the recipe for the Chocolate Whoopie Pies with Peanut Butter Icing.
Tomorrow I’ll post the Red Velvet recipe, and we will have a giveaway. Sound good?
The lovely folks at Giada De Laurentiis for Target were kind enough to send me some sample products to test. To make my whoopie pies, I used the baking sheet, whisk, and scooper. I can honestly say all of the products are really made well and my whoopie pies baked up perfectly!
We’ll start with the chocolate cake rounds first.
Here’s what you will need:
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, well-shaken
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
Let’s get baking:
Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Using an electric mixer at medium-high speed, beat together butter and brown sugar in a large bowl for about 3 minutes (or until pale and fluffy). Add the egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour. Scrape down side of bowl occasionally and mix until smooth.
Spoon mounds of batter (about a tablespoon) 2-inches apart on 2 buttered, large baking sheets. Bake 11 to 13 minutes. Cookies are done if they spring back when gently touched. Transfer with a metal spatula to a rack to cool completely.
Next, it’s time for the peanut butter frosting:
Here’s what you will need:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Now, let’s put the two together:
This is the easy part. Using a spoon, dollop peanut butter frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. If you’d like, you can then roll the sides of your whoopie pies into colorful sprinkles for a little added bling!
That’s it! Your whoopie pies are complete and now it’s time to eat!
Don’t forget to come back here tomorrow to enter the giveaway and get the recipe for Red Velvet Whoopie Pies. See you then!
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