Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this week.

I’m also trying to coordinate some sort of giveaway into this week, but I haven’t finalized those details yet. Stay tuned. If there is a giveaway, I’m pushing to have it on Hump Day.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

For our first cookie of the week, I made Caramel Gingersnaps.This recipe combines the spices of fall with sweet gooey caramel for a winning combination.

To pull this off, I took a recipe I had for gingersnap cookies and just added caramel bits.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

The resulting cookie is super soft and bursting with flavor. I’ve actually always been a fan of gingersnaps. My mom made them, so I guess I find some sort of comfortin them. As crazy as it sounds, their flavor reminds me of home and family.

IMG_3865

These are also one of my favorite cookies for dunking in tea. The heat warms and softens both the cookie and the caramel. It’s magic!

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Okay, it’s time to get Fall Cookie Week officially started by telling you how these are made.

Caramel Gingersnaps

Here’s what you will need:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
1 11-ounce bag caramel bits

Let’s get baking:

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Then, in the bowl of a stand mixer, cream the softened butter. Add the brown sugar and beat until light and fluffy. Scrape down the sides, if needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed. Mix until just combined. Then gently fold in the caramel bits. Cover mixed dough with foil and chill for 3-4 hours .

Preheat oven to 350 degrees F. Line a large baking sheet with asilicone mat or parchment paper as some of the caramel may run.

Shape dough into 1-inch balls and roll in granulated sugar. Place balls one inch apart. Flatten slightly with your hand or the bottom of a glass. Bake for 8-10 minutes, until the edges are just turning brown. Be careful not to overcook these, which would result in a harder cookies.

Remove cookie from the baking sheet and place on a wire rack to cool completely.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Delicious, soft, and caramel-filled gingersnaps. You really can’t go wrong with these. Not only are they great for the fall, they are perfect for the holidays, too.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

So what do you think? Will you be giving these cookies a try!

Inspired By Charm

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this […]




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This Braided Nutella Bread is a delicious and beautiful way to enjoy a sweet treat for breakfast, brunch, or dessert. It’s beautiful braid of Nutella and bread makes it’s a gorgeous addition to any meal.

This Braided Nutella Bread #recipe is the perfect sweet for breakfast, brunch, or dessert! #braided #nutella #bread #dessert

Does is get any better than freshly baked bread swirled and braided with sweet rich Nutella? I don’t think so. That’s why I’m certain you’re going to love this Braided Nutella Bread recipe.

Now, if you intimidated with make bread from yeast at home. Don’t be. It’s not as scary as you might think. Plus, if I can do it, so can you!

This Braided Nutella Bread #recipe is the perfect sweet for breakfast, brunch, or dessert! #braided #nutella #bread #dessert

This year I’ve been teach myself how to make bread and it’s been such a rewarding process. Like many others I had a fear of working with yeast-based recipes.

However, after many successes (and a few failures) I’m feeling more comfortable and excited to get a bit more brave with the recipes I’m tracking. That’s what led me to try this Braided Nutella Bread.

So, how do you make it?

How to Make Braided Nutella Bread:

Braided Nutella Bread | Inspired by Charm

The recipe starts with a pretty standard dough recipe. Once that’s ready, a good helping of nutty, chocolate Nutella gets slathered on and roll up inside.

Braided Nutella Bread | Inspired by Charm

Braided Nutella Bread | Inspired by Charm

I was excited to try this recipe because of the braiding technique. It’s actually more of a twist, but the effect is still pretty cool.

It looks a bit more changeling that it actually is to do. The roll dough just gets sliced down the middle and then twisted together. The layers of roll-up dough is what creates all the unique marbling and swirling in the bread.

Braided Nutella Bread | Inspired by Charm

To be honest, I was a little bit nervous about attempting the braiding at first, but it was a lot easier than it looked. Clearly I haven’t mastered the technique, but I think it still looks pretty.

Braided Nutella Bread | Inspired by Charm

Think you have what it takes? I believe in you!

Let me show you how this delicious loaf comes together.

The Best Nutella Bread Recipe:

Braided Nutella Bread

Here’s what you will need:
½ teaspoon yeast
1 cup warm water
2 ½ cups flour
1 teaspoon salt
1 tablespoon sugar
½ cup Nutella
Cornmeal for dusting
1 egg, beaten with a tablespoon of water to use as an egg wash

Let’s get baking.

In a small bowl, dissolve yeast in ¼ cup of the water. Let sit for 10 minutes to activate.

Meanwhile, combine flour, salt, and sugar in the bowl of a stand mixer. After add yeast and the remaining water, mix on low with a dough hook attachment. Turn speed up to medium, and knead dough for about 7 minutes.

Place dough in a lightly oiled bowl. Cover bowl loosely with plastic wrap, and then set in a warm place. The dough is ready when doubled in size - about an hour.

On a lightly floured surface, roll dough to form a rectangle, roughly 12 x 15”. Spread Nutella in an even layer on the surface, leaving a ½ inch border of dough. (I found it helpful to heat the Nutella in a microwave-safe bowl for about 30 seconds. This makes spreading it much easier.) Roll tightly and place on a parchment-lined / silicon-lined baking sheet that’s been sprinkled with cornmeal. Cut the dough down the middle with a knife, leaving one end intact. Twist ends overtop each other, making sure to turn cut side toward the top. Cover dough loosely with plastic wrap and let sit 20 minutes.

Preheat oven to 350°F. Brush surface of the bread with the egg wash. Bake bread for 20 minutes. Raise temperature to 425°F and bake until lightly browned on top, about 5-7 minutes more.* Remove from oven, and let cool before serving.

*My bread got a little bit darker then I would have liked. Keep a close eye on your bread when you increase the temperature.

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Love Nutella? Check out these recipes too:

Braided Nutella Bread | Inspired by Charm

Even though it’s a little dark, it looks pretty sensational, doesn’t it? Let me tell you, it tastes even better than it looks.

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I’m pretty certain that Nutella can make almost anything taste great.

Braided Nutella Bread | Inspired by Charm

Look at all those wonderful swirls of chocolate-hazelnut goodness. Yum!

Braided Nutella Bread | Inspired by Charm

Braided Nutella Bread | Inspired by Charm

All right, it’s time to enjoy a slice of this with a big glass of cold milk. What do you think of this Braided Nutella Bread? Do you think you’ll give it a try?

Have a wonderful day! Happy Baking!

 

This Braided Nutella Bread is a delicious and beautiful way to enjoy a sweet treat for breakfast, brunch, or dessert. It’s beautiful braid of Nutella and bread makes it’s a gorgeous addition to any meal. Does is get any better than freshly baked bread swirled and braided with sweet rich Nutella? I don’t think so. […]




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Join the conversation.






 

Can I share a secret with you? I’ve never made a pie crust from scratch. Never. I think I’ve had a fear of it similar to my previous fear of yeast. I think my fear might stem from the fact that it took my mom a few attempts to learn how to make pie crust like my grandma’s. Mom still gets teased about it to this day. Though, I will say, at this point, my mom’s pie dough is pure perfection and I would happily eat any pie she prepared.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

Though technically not a pie, I can officially say I conquered my fear with this fabulous crostata. And what better way to do it than a classic apple filling. There is something quintessentially American about pie, especially apple pie. With Independence Day just around the corner, I thought this would be the perfect treat for an impromptu porch party. Don’t you think?

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

My favorite part about this particular crostata is the cheddar crust. Apples and cheese are a match made in heaven. Plus, cheese is an American favorite. Cheese and apple pie are so deeply ingrained in our culture that some people can’t picture life without them! Okay, that may be a bit of an exaggeration, but you get what I mean. Anyway, cheese and apple pie are the perfect combination for a Fourth of July celebration. Plus, this recipe is as easy as … well … pie!

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

This recipe comes from Martha Stewart. (Thanks, Martha!) You can check it out here. I adapted it slightly to suit my needs. The pie dough comes together in a food processor, which makes it almost foolproof. I also opted to use Cracker Barrel Extra Sharp Cheddar Cheese because I wanted to be able to see specks of orange in the crust. Plus, this particular cheese is so amazingly rich, creamy, and delicious – it was a perfect addition.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

IMG_9676All-American Apple Crostata with Cheddar Crust via Inspired by Charm

I know that some of you may be thinking that cheese is a weird addition to pie, but don’t knock it ’til you’ve tried it. It’s pretty subtle, but it adds a really unique depth of flavor to the dessert. It’s quite wonderful. And to make things even better, your guests will think you are pretty fancy for having cheese baked into your homemade crust.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All right, enough chit chat, time to bake!

All-American Apple Crostata with Cheddar Crust

Adapted from Martha Stewart’s Apple Crostata with Cheddar Crust

Here’s what you’ll need:

For The Crust

2 1/2 cups all-purpose flour, plus extra for surface
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 cup shredded Cracker Barrel Extra Sharp Cheddar Cheese
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling

For The Filling
2 tart apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup apricot preserves, warmed

Let’s get baking!

Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. (I ended up using almost ½ cup of the water) Add cheese; pulse until combined.

Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. (You can freeze your other disk of dough for up to one month.) Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.

Toss together apples, granulated sugar, flour, lemon juice, and cinnamon. Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar (I didn’t have sanding sugar, so I just used standard sugar. I also sprinkle a little cinnamon on the top of the crostata.)

Refrigerate until edges are firm, about 30 minutes. Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. (Mine baked for about 1 hour. I also covered it with a piece of aluminum foil about 40 minutes into the baking to prevent any burning.) Let cool slightly. Brush apples with apricot preserves.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

That’s it! As you can see, the recipe is fairly straightforward and simple. Be sure to factor in your dough cooling times. They may seem silly, but they are important. While, I’m no pie crust expert, I think my mom would be proud of how well I did on my first attempt.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

Now, I’m off to dig into this new American classic! What do you think of crostata? Will you be adding some cheddar to your piecrust?

 

  Can I share a secret with you? I’ve never made a pie crust from scratch. Never. I think I’ve had a fear of it similar to my previous fear of yeast. I think my fear might stem from the fact that it took my mom a few attempts to learn how to make pie […]




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Join the conversation.