I ended up making about six different types of cookies over Christmas. However, being under a bit of a time crunch and needing a break from the Internet, I failed to blog about any of them. Sorry about that.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

With Valentine’s Day on the horizon I thought this would be a good time to revisit one of my favorite cookies, but with a little twist. So, today I’m sharing a classic sugar cookie recipe with you. I feel that sugar cookies are a little like pie crust. Everyone has a favorite. Some people like them thicker; others prefer them thin. Some folks have to have them frosted; others just want a little sugar sprinkled on top. My dad likes his plain, thick, and heated up in the microwave. Today, I’m going to share my mom’s sugar cookie recipe that I’ve come to know and love. My great uunt also has a recipe for a much thicker cookie that I’ve actually never made. I will share that recipe as soon as I can get my hands on it.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

When I was growing up, my mom, grandma, and I made these cookies every Christmas. My mom made the dough and was in charge of the rolling and baking. Grandma frosted the cookies and I decorated them. The frosting was always white and the decorations were always a variety of sprinkles. It was cold outside when we made them, so after they were frosted and decorated we’d put them on trays, cutting boards, and whatever else we could find and put them in the garage so the frosting could set before we packed them away. I always looked forward to that day. Always.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

Nowadays, things have changed, I’m the one in charge of making the sugar cookies. And, while they are a tad time consuming, there’s something wonderfully nostalgic about them, so I’ll continue to make them with joy year after year.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

However, this time around I decided to give them a fun little twist. A few months ago I bought a couple bottles of cotton candy extract (you can find it on Amazon) for another recipe which I ended up making. So, I thought I’d try out the extract in the recipe. While it doesn’t drastically alter the flavor, it definitely adds something different and delicious to these cookies. Plus, they smell even more heavenly than your typical sugar cookie.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

I opted to add a little color to my frosting as well to emphasize the cotton candy theme.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

The cookies turned out pretty cute, didn’t they? Of course, how can a sugar cookie covered in frosting with sprinkles on top be anything but cute.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

If your mouth is watering, it’s understandable. Let me help you by showing you how to make them.

Sugar Cookies with Cotton Candy Frosting

makes about 3 dozen cookies

Here's what you will need:
Sugar Cookies:
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk

Cotton Candy Frosting:
1/2 cup Crisco
1/2 cup butter (softened)
5 cups confectioners' sugar
6 tablespoons milk
1/2 teaspoon cotton candy extract
1/2 teaspoon vanilla
Food coloring (optional)

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In a stand mixer, with the paddle attachment, cream together the Crisco, sugar, eggs, and vanilla. Once combined, add in half of the dry ingredients. Begin to mix and then add in the buttermilk. Then add in the rest of the dry ingredients and mix until just combined. Refrigerate the dough for at least four hours or overnight.

For the frosting, cream together the Crisco and butter. Slowly add in the confectioner's sugar, alternating with the milk as necessary. Before completely combined add in the cotton candy extract and the vanilla extract. Food coloring can be added at this time as well. If you prefer a stronger flavor, add more extract until you achieve the desired flavor. More milk can be added if you feel the frosting is too thick. The frosting does not need to be refrigerated before use.

After your dough has properly chilled, preheat your oven to 300 degrees F.

On a well-floured surface, roll out about 1/4 of the dough. You'll want the dough to be about 1/8- to 1/4-inch thick, depending on your preference. Cut the dough out with your favorite cookie cutters. Transfer to an ungreased cookie sheet. Bake for 10 minutes or until the first sign of browning appears on the surface of the cookie. Remove from the oven and allow to cool completely, then add the frosting and sprinkles.

Print

And that’s it.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

I feel that part of making a good sugar cookie is practice. The first time I made them I rolled out my dough too thin and baked them for too long. They were about as crunchy as a Nilla Wafers. Just take your time and have patience.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

Old family recipes are often based on weird factors like “how the dough feels” or “the right consistency of the frosting.” These things will make absolutely no sense until you do it a few times. And eventually it will make perfect sense. This is why our parents’ and grandparents’ recipes were always the best. They knew those secret little touches that were really never explained in the recipe.

Sugar Cookies with Cotton Candy Frosting | Inspired by Charm

Anywho, I really hope you enjoy this recipe! It was a pleasure sharing it with you. Happy baking, my friends!

By the way, the amazing cutting board above is from RedEnvelope. I’m kind of obsessed with it. You can check it out here.

Inspired By Charm

I ended up making about six different types of cookies over Christmas. However, being under a bit of a time crunch and needing a break from the Internet, I failed to blog about any of them. Sorry about that. With Valentine’s Day on the horizon I thought this would be a good time to revisit […]




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If you follow me on Instagram or Twitter, you may have noticed that I was out of town the past couple days. I was actually in New York City again, hanging out with my friends from Better Homes & Gardens and dozens of fabulous bloggers. I will put together a recap for you on Monday.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

Anywho, back to Fall Cookie Week. It’s hard to believe it’s already Saturday and there are only two cookies left. Have no fear though, I saved a couple extra-special cookies to close out the week. To be honest, today’s cookie is pretty much my favorite cookie in the whole wide world. I kid you not. I make them every Christmas and eat them for breakfast for weeks. It’s like a little piece of heaven.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

This year I decided to make them early and give them a fall twist. While the flavor is the same, I jazzed up the dough and frosting with a little food coloring to make them resemble candy corn.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

Now, before anyone says anything, I realize I messed up the color order. Traditional candy corn has orange in the center. I guess over the past year I’ve had ombre so deeply ingrained in my brain that I wasn’t thinking correctly. I’m just going to say that this color order is my creative expression of candy corn. Hope that’s okay with everyone.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

You’ll notice that these cookies are primarily flour, butter, and sugar … but mostly butter and sugar. I think this explains why they are so amazingly delicious. My BFF and older brother will also attest to their awesomeness.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

I’ve seen various ways to make these. My recipe is from my mom and I think it’s perfection. Usually the dough is kept its natural color and the filling is dyed green and red for the holidays, but as I said above, I’ve changed things up a bit for fall.

IMG_3507

Anyway, on to the recipe (which, by the way, I usually double.)

Candy Corn Cream Wafers

Here’s what you will need:
Wafers:
1 cup butter, unsalted and softened
1/3 cup heavy cream
2 cup flour
1/2 cup sugar for dusting
Optional: food coloring

Filling
1/2 cup butter, unsalted and softened
1 1/2 cup powdered sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 – 4 teaspoons heavy cream
Optional: food coloring

In a bowl of a stand mixer (can also be done with a hand mixer), beat the butter until pale yellow. With the mixer on low, slowly add the flour, then the cream. Mix until just combined. At this point, you can divide the dough in half and add yellow and red food to half of the dough to make it orange in color. Cover and refrigerate for at least two hours or overnight.

On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a cookie cutter or the rim of a glass. I recommend something about 1 1/2- to 2- inches in diameter.

Add sugar to a small bowl. Lightly coat cut dough pieces with sugar. Place 1 inch apart on ungreased baking sheet. Prick twice with a fork.

Bake at 375 degree F for 7-9 minutes or until just barely starting to brown. Remove to wire racks to cool.

For the filling, in a bowl of a stand mixer (can also be done with a hand mixer), cream the butter until pale. On low, add the powdered sugar, salt, vanilla, and 2 teaspoons of heavy cream. At this point, you can also add the food coloring. In this case, I used yellow.

Once the wafers are cool, carefully spread filling on one wafer and then top with another.

IMG_3540

IMG_3514

I seriously can’t explain how much I adore these cookies.

While they are a little bit time consuming, they are completely worth the effort. The resulting wafers are flaky discs that literally fall apart and melt in your mouth. The filling just brings it all together with sweet and buttery goodness.

Candy Corn Cream Wafers | Inspired by Charm #IBCFallCookieWeek

So what do you think of my Candy Corn Cream Wafers? Will you be giving them a try?

Have a fabulous weekend, my friends!

Inspired By Charm

Don’t forget to check out the rest of the sweet treats 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 – ???

If you follow me on Instagram or Twitter, you may have noticed that I was out of town the past couple days. I was actually in New York City again, hanging out with my friends from Better Homes & Gardens and dozens of fabulous bloggers. I will put together a recap for you on Monday. […]




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In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your mouth, plus they are pumpkin so that clearly makes them a 10 out of 10. I kid you not.

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

And don’t even get me started on the frosting. It’s basically butter and sugar whipped up to creamy decadence. How can you go wrong!?

I also love this recipe because it’s simple. There is no need to wait for the dough to cool or spend time rolling out the dough. You just scoop it on to the cookie sheet and pop it into the oven. Love that!

How to Make Frosted Pumpkin Cookies:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Easy, pumpkin, melt-in-your mouth delicious – the recipe for a perfect cookie. And that’s why they are one of my new favorites!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

All righty, onto the recipe!

 

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Want more? The best fall cookie recipes:

 

Frosted Pumpkin Cookie Recipe:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

 

Frosted Pumpkin Cookies


Course: Dessert
Cuisine: American
Keyword: cookies, frosted pumpkin cookies, pumpkin cookies
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Ingredients

Cookies:
  • 2 cups butter - softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15- ounce can pumpkin
  • 4 cups all-purpose flour
Frosting:
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar - add until desired consistency / firmness
  • extra ground cinnamon sprinkled on top - optional

Instructions

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer beat butter on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves and nutmeg. Beat until combined.
  • Beat in the eggs and vanilla until combined. Then, add the pumpkin. Beat in as much of the flour as you can using the mixer. Stir in remaining flour with a wooden spoon.
  • Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  • For frosting, in a small saucepan heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. (I made a double batch of the frosting and ended up using all of it. I recommend doing the same.)
  • Spread frosting on the cooled cookies. Sprinkle with additional cinnamon, if desired.

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

In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner! Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your […]




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In case you are wondering, I’m not sitting at home surrounded by cookies and holding a big glass of milk. I wish. I estimate that during the past five days I have made about 27 dozen cookies. That’s a lot of freakin’ cookies.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

I actually ended up giving almost all of them away. Most went to my BFF and her family; the rest are being enjoyed by my mom, dad and grandparents. I did keep a handful of personal favorites for myself. There’s nothing wrong with that, right?.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is what I consider an adult cookie. That simply means that as a kid I would have turned my nose up at it because it’s basically a nut-based cookie, As an adult I think it’s pretty darn fabulous, but unfortunately that also makes me feel old.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Anyway, this cookie has some of the quintessential flavors of fall. The pecan, almond, and maple work together so nicely to create a little flavor party in your mouth.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

This cookies are finished off with a glaze of pure maple syrup right when they come out of the oven. The syrup is such a genius and delicious idea. It adds a great depth of flavor.

Are you salivating yet? Good. Let me show you how to make these.

Butter Pecan Maple Crisps

Here’s what you will need:
1 cup butter
1 cup sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1/2 cup toasted chopped pecans
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup

Let’s get baking:

Preheat your oven to 300 degrees F.

In a medium bowl, whisk together the flour, salt, baking powder, and nutmeg. Set aside.

In another bowl, using the paddle attachment on your mixer, beat together the butter and sugar until pale. (A hand mixer and a bowl would work just fine.)

Into the mixer bowl, add the vanilla and almond extract and beat until smooth. Add the pecans and beat until blended.

With the mixer going at low speed, gradually add the flour mixture until a stiff dough is formed.

Using a cookie scoop, shape dough into 1” balls. Place the dough balls on a baking sheet covered with parchment paper or a silicone baking mat.

Bake for 20-25 minutes.

Remove from the oven, and while hot, brush them with the pure maple syrup.

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

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

And that’s a wrap for Butter Pecan Maple Crisps!

I absolutely love any baked goods that use almond extract. There is something about that flavor that is just so comforting.

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

These are another great cookie for tea or coffee dunking. A few of these and a big cup of coffee could be my breakfast any fall day!

Butter Pecan Maple Crisps | Inspired by Charm #IBCFallCookieWeek

Be sure to stop back tomorrow for an extra special Fall Cookie Week treat!

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

In case you are wondering, I’m not sitting at home surrounded by cookies and holding a big glass of milk. I wish. I estimate that during the past five days I have made about 27 dozen cookies. That’s a lot of freakin’ cookies. I actually ended up giving almost all of them away. Most went […]




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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.

Print

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.

IMG_3243

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. […]




THIS POST HAS 94 COMMENTS
Join the conversation.






I made a mistake in my most recent email. CINNAMON NUT QUICK BREAD CAN BE FOUND HERE: https://inspiredbycharm.com/cinnamon-nut-quick-bread/

 

If you’re looking for a delicious Apple Bread, look no further. This Spiral Apple Bread with Caramel Apple Glaze is both delicious and beautiful!

IMG_2721Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

I can’t believe it’s been over a month since the last Year of Yeast post. Clearly, I’m getting more comfortable with my yeast-bread skills and I don’t need to practice as much anymore. (Or it could be that it was too hot to do much baking in August.)

Over the past couple weeks I’ve been craving something with apples and cinnamon. I instantly thought of making apple bread!

I blame it on the fact that fall is just around the corner. I hate to admit it, but I’m totally crazy excited for fall to come. Like many folks, fall is my favorite season and I plan to live it up this year.

As a bed and breakfast owner, fall was always my busiest time so I was never able to fully enjoy it. I blinked and it was over. This year I’m taking full advantage of the season and planning lots of cooking, baking, and crafting. You’re in for a treat – and maybe a trick or two!

Anyway, back to this craving for something apple-y and my overwhelming need to do a little baking, after a bit of research, planning, and recipe testing – this Spiral Apple Bread with Caramel Apple Glaze became a winner!

IMG_2731Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

How do you Make Apple Bread?

Oh, and you’ll be happy to know that this Spiral Apple Bread recipe comes together very quickly. As with most yeast recipes, you need to factor in some rising time, but other than that, it’s a piece of cake.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

I’ve actually learned to enjoy the rising process. The world moves too quickly these days. Today, I took the time to really enjoy every step of the process.

How the dough felt in my hands, how it smelled when it was rising, the flavor of the apples. It was like a bit of baking therapy.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

And honestly, with very little effort, the resulting loaf looks pretty gorgeous. It’s like a mini-work of art.

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Believe me, if I can do this, so can you. Let me show you how.

Spiral Apple Bread with Caramel Apple Glaze

Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Spiral Apple Bread with Caramel Apple Glaze

Here’s what you'll need:

Bread
2 cups all-purpose flour
3/4 cup warm milk
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
1/4 cinnamon, ground
3 apples, peeled, cored, and sliced (I used Granny Smith.)

Topping
1/4 cup unsalted butter, melted
1/4 teaspoon ground cinnamon
1/4 cup sugar

Glaze
2 tablespoons unsalted butter
1/4 cup packed brown sugar
1 tablespoon apple cider
1/2 cup powdered sugar, sifted

Let’s get baking!

Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.

In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.

Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.

Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.

Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.

Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.

Bake for 20-25 minutes until golden brown.

For the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.

While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time. If the glaze is too thin, add more powdered sugar. Drizzle glaze over the bread.

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

IMG_2742-2Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Cut into wedges to serve.

IMG_2731Spiral Apple Bread with Caramel Apple Glaze | Inspired by Charm

Totally scrumptious looking, right? Let me tell you … it is! That caramel apple glaze is what dreams are made of! You won’t even know what hit you.

So whether you are ready to embrace fall or not, take a few minutes for some baking therapy and give this Spiral Apple Bread recipe a try. Be sure to stop back and let me know what you think!

I made a mistake in my most recent email. CINNAMON NUT QUICK BREAD CAN BE FOUND HERE: https://inspiredbycharm.com/cinnamon-nut-quick-bread/   If you’re looking for a delicious Apple Bread, look no further. This Spiral Apple Bread with Caramel Apple Glaze is both delicious and beautiful! I can’t believe it’s been over a month since the last Year […]




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Learn how to make your own Cheese Crackers at home with this easy recipe. You can even add jalapeños to this recipe for spicy cheese crackers.

Most of you clearly know this by now – I am pretty much obsessed with cheese. That’s why today I’m so excited to share my recipe for these Homemade Cheddar and Jalapeño Cheese Crackers.

Way back in first grade I brought cheese and crackers for snack time at school. My favorite was that sharp cheddar cheese that came in a small plastic tub and was sandwiched between two crackers. It was heaven. I don’t recall many specifics from first grade and kindergarten, but I do remember that. I think it was because one time I forgot my snack and was very upset about it. And by upset I mean totally devastated. Thankfully, being the angel that she is, my mom brought in my snack at some point during the day. It was cheese and crackers.

Cheddar and Jalaepño Cheese Crackers:

Cheese Crackers | Inspired by Charm

This obsession with cheese, unlike many other things, has stayed with me into adulthood. In fact, I love just about anything with cheese.

Cheese Crackers | Inspired by Charm

Armed with two of my favorite cheeses from Cracker Barrel, I knew I couldn’t go wrong. I decided to make two varieties of these crackers. The first would be with Sharp Cheddar Cheese and the second would be with Jalapeño Cheese (I didn’t mean to double up on the heat, but that’s how these things go sometimes.)

Cheese Crackers | Inspired by Charm

Clearly the cheese is the superstar in this recipe. The full, rich, and authentic flavor of Cracker Barrel‘s cheese shines through and packs these little bites with so much flavor you wouldn’t believe it. Plus, one package of cheese is exactly how much you’ll need to make one batch of these delights.

I was actually surprised by how easily they come together. You start with butter and lots of delicious cheese. Mix in some spices, flour, and a little water and the dough just comes together beautifully. I was amazed.

How to make Homemade Cheese Crackers:

Cheese Crackers | Inspired by Charm

As I mentioned above, I made two variations of this recipe. You could use any combination of cheese that you like. You could also add in different spices and ingredients to create a really unique flavor.

Cheese Crackers | Inspired by Charm

Split the dough into two equal discs and chill for thirty minutes. Once chilled, roll out thin.

Cheese Crackers | Inspired by Charm

At this point, I used a pizza slicer to cut out squares. You could also use a cookie or biscuit cutter if you prefer a different shape.

Cheese Crackers | Inspired by Charm Cheese Crackers | Inspired by Charm

Prick each cracker with a wooden skewer or something similar in shape, pop into the oven, and prepare for your house to smell like cheddar cheese heaven.

Cheese Crackers | Inspired by Charm

If you liked these cheese cracker, then you’ll enjoy these recipes:

Let’s check out the full recipe.

Cheddar and Jalapeño Cheese Crackers Recipe:

Homemade Cheddar and Jalapeño Cheese Crackers

Did you make this recipe? Leave a review!

Course: Appetizer, Snack
Cuisine: American
Keyword: cheese, crackers
Learn how to make your own Cheese Crackers at home with this easy recipe. You can even add jalapeños to this recipe for spicy cheese crackers.

Ingredients

  • 8 ounces Extra Sharp Cracker Barrel Cheddar Cheese - shredded
  • 4 tablespoons unsalted butter - room temperature
  • 1/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 cup all-purpose flour
  • 2 tablespoons water
  • 10 slices of jarred jalapeños - finely chopped

Instructions

  • In a bowl of an electric mixer fitted with a paddle attachment, beat together butter, cheese, salt, and pepper until blended. With the mixer on low, slowly add flour. At this point, your mixture will become dry and crumbly.
  • Mix in chopped jalapeños. Add water, one tablespoon at a time. Beat until the mixture just comes together into a ball. At this point, the mixture should be moist. If it feels wet, simply add a touch more flour. Divide the mixture into two discs, wrap in plastic wrap, and refrigerate for 25 - 30 minutes.
  • Once chilled, preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. On a lightly floured surface, roll out the dough very thin, about an eighth of an inch thick.
  • Then, using a pizza slicer, cut horizontal and vertical lines into your dough to create about 1-inch square crackers. Poke each cracker with a wood skewer or fork. Place crackers on prepared baking sheet.
  • Bake for 13 to 15 minutes until golden brown and crisp. Cool before serving. Chill in an airtight container for up to three days.
  • *To make the Jalapeño Cheese Crackers, simply omit the jalapeños and replace the Extra Sharp Cheddar Cheese with Jalapeño cheese.

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Cheese Crackers | Inspired by Charm

I can’t begin to tell you how delicious these little suckers are. The taste is similar to those oh-so-familiar crackers you can buy in the store, but nothing compares to the freshness, flakiness, and super cheese-filled flavor of homemade goodies. You’ll be so glad you made them. And trust me on this one, you can do it! Now go give them a try and report back on your success!

Cheese Crackers | Inspired by Charm

Happy cooking!

 

Learn how to make your own Cheese Crackers at home with this easy recipe. You can even add jalapeños to this recipe for spicy cheese crackers. Most of you clearly know this by now – I am pretty much obsessed with cheese. That’s why today I’m so excited to share my recipe for these Homemade […]




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When I started this A Year of Yeast series, I knew that one of the things I wanted to tackle was pizza dough. In my opinion, being able to whip up a quick pizza is sort of an essential culinary skill. Although pizza sometimes gets a bad rap in the dietary department, I think there are ways to make a version that is both healthy and delicious.

Whole Wheat Pizza Dough via Inspired by Charm #ayearofyeast

So today I want to share my new go-to recipe for Whole Wheat Pizza Dough. I found it earlier this week when I was looking for recipes on BHG.com. (I’m a contributor to their food blog, Delish Dish so every other week, I pick a recipe and recreate it with my own little twist).

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I was thrilled to see this recipe for Pizza Dippers. I love my pizza extra saucy! I was even more excited that the recipe included homemade pizza dough and the option to make the dough whole wheat. Perfection!

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First, let me tell you, making pizza dough from scratch is easy peasy. As with most yeast-based recipes, it does require a little planning, but it’s totally worth it. You could even whip up a batch of dough one evening and leave it in your refrigerator until the following night.

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The resulting dough is both soft and flavorful. I like my dough on the thinner side, so I rolled it out quite a bit. I also love how this recipe includes a little cut out for extra sauce. It’s such a unique way to serve pizza.

Whole Wheat Pizza Dough

Adapted from BHG’s Pizza Dough

Here’s what you’ll need:
1 ¼ cups all-purpose flour
1 ½ – 1 ¾ cups whole wheat flour
1 package active dry yeast
½ teaspoon salt
1 tablespoon sugar
1 cup warm water (120 degrees F to 130 degrees F)
2 tablespoons olive oil

Let’s get baking:
In a large mixing bowl, combine the all-purpose flour, yeast, sugar, and salt; add the warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Beat on high speed for 3 minutes.

Using a wooden spoon, stir in as much of the whole wheat flour as you can. Knead in remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until the dough doubles in size (about 45 minutes).

Punch dough down.

Turn the dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.

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Pretty easy, right? So now that you know how to make the dough, click here to head on over to BHG’s Delish Dish to learn how to put together the rest of this recipe for Pizza Dippers! You won’t be disappointed. Not only are they delicious, but they are fun to eat, too!

Enjoy!

When I started this A Year of Yeast series, I knew that one of the things I wanted to tackle was pizza dough. In my opinion, being able to whip up a quick pizza is sort of an essential culinary skill. Although pizza sometimes gets a bad rap in the dietary department, I think there […]




THIS POST HAS 17 COMMENTS
Join the conversation.