Who wouldn’t love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats!

These Stuffed Peanut Butter Cup Cookies are an easy and delicious cookie recipe. #fall #fallbaking #fallcookieweek #peanutbutter #chocolate #peanutbuttercup #recipe

Fall is one of my favorite seasons to bake. That’s why I created Fall Cookie Week here on Inspired by Charm. This is a series I started back in the early days of blogging. If you’re curious about (or missed) any of my FCW recipes, you can find them all below. There are so many delicious fall cookie recipesI know you will love!

Fall Cookie Week Recipes:

Fall Cookie Week 2018 will be returning next weeks on Monday, September 24th. In the meantime, these Stuffed Peanut Butter Cup Cookies are a blast from the past and one of my favorite fall cookie recipes recipes! What’s not to love?

These Stuffed Peanut Butter Cup Cookies are an easy and delicious cookie recipe. #fall #fallbaking #fallcookieweek #peanutbutter #chocolate #peanutbuttercup #recipe

How to make Stuffed Peanut Butter Cup Cookies:

 

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

I decided to share another of my favorite cookies to end this cookie week. I love the combination of peanut butter and chocolate.

And with these particular cookies, the chocolate drizzled all over the top is literally and figuratively the icing on the cake … er … cookie.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

As with most of the cookies this week, these come together quite quickly. It’s basically just a peanut butter cookie recipe.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

I love all of the unique touches to this cookie as well – the Reese’s Peanut Butter Cup tucked away inside and the glorious drizzle of chocolate on the top.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

It just looks like a cookie you want to eat.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

These Stuffed Peanut Butter Cup Cookies are an easy and delicious cookie recipe. #fall #fallbaking #fallcookieweek #peanutbutter #chocolate #peanutbuttercup #recipe

If you want to make these cookies, I’ve shared the full recipe at the end of this post.

Want more Fall Cookie inspiration? You’ll love these recipes:

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Now, tell me that doesn’t look gorgeous.

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

It took every ounce of my will power not to gobble them up in one evening with a big glass of milk. Like, seriously.

Thank you so much for enjoying Fall Cookie Week with me every year. It’s always a blast!

These Stuffed Peanut Butter Cup Cookies are an easy and delicious cookie recipe. #fall #fallbaking #fallcookieweek #peanutbutter #chocolate #peanutbuttercup #recipe

Peanut Butter Cup Cookies | Inspired by Charm #IBCFallCookieWeek

Stuffed Peanut Butter Cookies Recipe:

Stuffed Peanut Butter Cup Cookies
  |   Prep Time: 20 mins   |   Cook Time: 30 mins   |   Total Time: 50 mins
These Stuffed Peanut Butter Cup Cookies are an easy and delicious cookie recipe. #fall #fallbaking #fallcookieweek #peanutbutter #chocolate #peanutbuttercup #recipe
Did you make this recipe? Leave a review!
5 from 2 votes

Who wouldn't love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats!

Ingredients
  • 1 cup butter softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package Miniature Reese's Peanut Butter Cups unwrapped
Chocolate Drizzle:
  • 1 cup semisweet chocolate chips
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon shortening
Instructions
  1. In a large bowl, cream the butter, peanut butter, and sugars until light
  2. and fluffy. Beat in egg and vanilla.
  3. In a smaller bowl, combine flour and baking soda.
  4. Gradually add the dry mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  5. Roll dough into 1-1/4-inch balls. Press a miniature peanut butter cup into
  6. each; reshape balls.
  7. Place 2 inches apart on ungreased baking sheet.
  8. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned.
  9. Cool for 2 minutes before removing from pans to wire racks.
  10. For drizzle,melt chocolate chips, peanut butter, and shortening in a microwave (or in a double boiler). Stir until smooth. Drizzle over cooled cookies. (I allowed my mixture to cool slightly and then put it into a Ziploc bag. I snipped off a tiny portion of the corner of the bag so I could drizzle the cookies.)
(This post was originally publish in September 2013.)

Who wouldn’t love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats! Fall is one of my favorite seasons to bake. That’s why I created Fall Cookie Week here on Inspired by Charm. This is a series I started back […]




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Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you’re willing toe share them with!

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

Wow!. It seems as though I’ve been baking up a storm around here lately. From pies to cookies to popcorn – apparently I have a big sweet tooth these days. Anyway, I came up with this idea for mini peanut butter pies late last week and couldn’t get it out of my head. I just had to give it a try as soon as possible.

Bite-Sized Peanut Butter Pie with Chocolate Crust:

I know that I was thinking about making a savory pie for the next recipe in my year of pie series, but when something comes along that involves peanut butter and chocolate, it takes precedence.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

Now, I’ve made a lot of recipes here on Inspired by Charm, but I can say with certainty that these Bite-Sized Peanut Butter Pies are officially in my top five. The combination of chocolate and peanut butter is probably my all-time favorite, so it’s not a surprise that I love these so much.

How to Make Peanut Butter Pie with Chocolate Crust:

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

I was also super excited to try out this crust recipe. First, it’s made in a food processor. I’ve always wanted to try this approach ever since I saw Ina Garten do it on the Barefoot Contessa. Secondly, it involves chocolate.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

I was actually surprised how wonderfully easy this dough came together. Other than paying attention to how much water (or in this case coffee) you are adding, it pretty much mixes itself. I may be convinced that a food processor is the way to go when it comes to making pie dough.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

You’ll notice the dough recipe calls for iced coffee. (This is yet another tip I learned from my friend, Ina. [She’s not really my friend, I just like saying that. However, I think we would be friends if we met some day. But then again, I think everyone assumes that.]) I think she made brownies once, or maybe it was chocolate cupcakes, and used coffee instead of plain water. Apparently coffee enhances the chocolate flavor. Now anytime I’m making something with chocolate, I try to incorporate a little coffee flavor. Honestly, it really seems to help. If you’re not a fan of coffee, or don’t have any on hand, I assume plain ice water will work fine in this recipe.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

For the filling, I simply followed a standard recipe for peanut butter pie filling. I used a plastic baggie to pipe it into the little shells. (I really need to invest in some proper piping bags and tips at some point.) However, it worked beautifully. I did the same thing for the chocolate drizzle.

IMG_0051

I also added a few chopped peanuts to about half of my bite-sized pies for a little garnish and a little crunch. Depending on your crowd, you can add these or leave them off.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

And if these photos haven’t given you enough encouragement, I really must insist you try this recipe. I was able to pass a few of these out to family and friends yesterday afternoon. Everyone gave them rave reviews.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

So, without further ado, let me show you how to make them.

And that’s it, friends!

I know it may sound a little complicated, but they come together quickly. And I promise, they are worth the time.

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

The filling is obviously delicious and, as I mentioned above, I absolutely love this pie crust! It’s flaky, light, and the perfect amount of chocolately goodness.

Plus, the cuteness factor of this bite-sized pies is clearly off the scale. Based on how they look, you know they are going to be dynamite before they even cross your lips. Right?

Want more delicious pie recipes? Try these:

 

 Bite-Sized Peanut Butter Pies with Chocolate Crust | Inspired by Charm #ayearofpie

I hope you enjoyed this recipe and I really hope you are loving A Year of Pie as much as I am. Have a fab day, everyone!

Do you think you’ll give this recipe a try?

Mini Peanut Butter Pie with Chocolate Crust:

Bite-Sized Peanut Butter Pies with Chocolate Crust
  |   Prep Time: 30 mins   |   Cook Time: 15 mins   |   Total Time: 45 mins
Did you make this recipe? Leave a review!
Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you're willing toe share them with!
Ingredients
Chocolate Crust:
  • 2 cups all-purpose flour
  • 4 tablespoons unsweetened cocoa powder
  • 4 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter cold
  • 4 tablespoons Crisco (vegetable shortening)
  • 2 yolks from large eggs
  • 6 - 8 tablespoons iced coffee ice water will work as well
Peanut Butter Filling:
  • 1 cup creamy peanut butter
  • 1 package (8 ounces) cream cheese softened
  • 1 teaspoon vanilla
  • 1 1/4 cup confectioners' sugar
  • 1 package (8 ounces) Cool Whip thawed
Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon Crisco
  • Chopped peanuts optional
Instructions
  1. In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.
  2. Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.
  3. Then, preheat your oven to 350 degrees F.
  4. On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.
  5. Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.
  6. Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.
  7. While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.
  8. Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.
  9. For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.

Peanut Butter Pie made bite-sized in a chocolate crust are not only delicious, but gorgeous too! These Bite-Sized Peanut Butter Pies with Chocolate Crusts will quickly become a favorite by you and anyone you’re willing toe share them with! Wow!. It seems as though I’ve been baking up a storm around here lately. From pies […]




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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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Well, I did it. A Year of Pie has officially begun and I’m officially obsessed. I want to make pies all day, every day. Despite being a little nervous since it was my first attempt at pie baking, I found the whole process very soothing and cathartic. You know … like the scene from Bridesmaids when Kristin Wiig’s character makes the cupcake. Something like that.

As you can tell from the title of this post, I decided to start with a pretty traditional pie – apple.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Surprisingly, apple pie isn’t among my favorites. However, a warm slice with a giant scoop of vanilla ice cream is not something I would turn down.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

I originally intended to make this a caramel apple pie. Basically, that would involve topping the apples with caramel sauce before adding the top crust. However, I got so excited when placing on the top crust that I completely forgot about the caramel. These things happen.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

While my mom has a fabulous pie crust recipe, I have decided to try a few others before tackling the family favorite. To make this pie I ended up two different recipes. For the crust, I used the All-Butter Crust recipe from The Four and Twenty Blackbirds Pie Book. For the pie filling, I used the recipe from Honeysuckle Catering. She recently did two YouTube videos with Margo True of Sunset Magazine showiing how to make pie dough and apple pie. After watching both of those videos, I was a little more confident about tackling this recipe. Be sure to check them out.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Throughout this year I plan to experiment with different pie dough recipes until I find the one I like best. However, I do realize that pie dough is kind of a personal thing and people have their favorites. Be it thin, thick, flaky, buttery, etc. – I recommend testing different recipes to find your own preferred variety. Kind of like what I’m doing.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

And, since I am documenting this for my own reference, I will leave a few notes at the end of the post detailing my thoughts about flavors, etc. So if you are curious about my personal taste notes, you can find those there.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Apple Pie with All-Butter Crust

Here’s what you will need:

All-Butter Crust

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice

Apple Filling

3 1/2 pounds apples (6 large or 7 medium), peeled and sliced (1/8th inch thick) I used a mix of Granny Smith and Honey Crisp
3/4 cup sugar
2 tablespoons of flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into thin slices
1/4 cup milk and sanding sugar for garnish

Let’s get baking:

In a large bowl, sift together the flour, salt, and sugar. Then add the cold butter pieces. Use a spatula to coat the butter with the flour mixture. With a pastry blender, cut the butter into the flour mixture until the butter is in pea-sized pieces. Be careful not to over mix.

Then in a small bowl combine the water, ice, and cider vinegar. Sprinkle about 4 tablespoons of the ice water mixture over the flour and butter mixture and incorporate with a spatula. Continue to add more of the ice water mixture, 1 to 2 tablespoons at a time, using the spatula and / or your hand until the dough comes together into a ball. If necessary, add small drops of the water mixture to any remaining dry bits.

Split the dough in half and shape each piece into a flat disk. Wrap in plastic wrap and refrigerate for at least an hour. (This dough can be refrigerated for 3 days or frozen for 1 month.)

Next, we want to make our apple filling.

Place your peeled and sliced apples in a large bowl. In a medium-sized bow whisk together sugar, flour, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and mix with your hands or a large spoon to combine. Add the lemon juice and mix again.

Remove your chilled dough from the fridge. Roll out the dough on a lightly floured work surface. (To make this process a bit easier, I rolled mine out between two sheets of waxed paper.) Roll out the dough to 1/8 inch thickness. The dough should be two inches wider in circumference than the size of your pie pan. Use the wax paper or your hands to transfer the dough to your pie pan. Trim the dough leaving about 1/2 inch overhang. Chill the bottom crust while you roll out the top.

Now, preheat your oven to 450 degrees F. Position your two oven racks on the two lowest levels. On the bottom rack, place a cooke sheet to catch any drips from your pie.

Next, pour your prepared apples into the pie shell. Then, scatter the thinly sliced butter on the top. Next, add the top crust to your pie. I decided to try a lattice top. Instead of explaining how to do that here, check out this awesome tutorial via YouTube.

For a standard top crust, carefully center it on your filled pie. Fold the edge of your top crust over the edge of the bottom crust so it’s flush with the pan. Crimp the edge to seal with your fingers or a fork.

Slash a few decorative steam vents in the top crust. Brush the top crust with milk and sprinkle with sanding sugar.

Set the pie onto the second to lowest rack in your oven. Bake at 450 degrees F for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pie is a medium golden brown. You can test the doneness of your apples by sticking a knife into a vent hold. They should feel tender. Let the pie cool at least an hour before serving.

And that my friends is one awesomely delicious pie.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

Served with a heaping scoop of vanilla bean ice cream, this really is perfection.

I’ve never knowingly had a crust with cider vinegar in it. It does add a really unique and tangy flavor. I liked it! However, I will cut back a bit on the amount next time I make this crust. Maybe 1/6th of a cup instead of 1/4th. With that being said though, this dough is bananas! (Bananas = super good). It’s flaky, flavorful, thick, and all around wonderful. I could have just eaten the dough with the ice cream.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

My apples were still a little crisp, so I assume I didn’t cut them quite thin enough or didn’t bake it long enough. It wasn’t enough to bother me, but something I’ll keep in mind next time. My mom also suggested a different apple. She prefers Cortland.

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

My pie also had a fair amount of liquid. I did cut into it a little bitter sooner than I should have. (I was in a bit of a hurry as the sun was setting and I needed to photograph this bad boy. (You may be surprised to learn that I took most of the cut pie pictures in an almost completely dark kitchen. The magic of a good camera and a tripod!) As the pie continued to set, I noticed things thickened up. So, a lesson to you – patience is a virtue. Also, the Four & Twenty Blackbirds Pie Book talked a little bit about using apples in pies. Apparently, there is a way to release some the the liquid in the apples before baking. I may also give that a try next time around.

With all that being said though, the flavors of the pie were still wonderfully delicious and enjoyable. I’m calling this pie a winner!

Apple Pie with All-Butter Crust | Inspired by Charm #ayearofpie

For not being a big Apple Pie fan, I was really pleased with my first attempt at pie. Not only did it turn out beautifully, but it tasted equally delicious.

One down, many more to go! What type of pie would you like to see me tackle next?

Well, I did it. A Year of Pie has officially begun and I’m officially obsessed. I want to make pies all day, every day. Despite being a little nervous since it was my first attempt at pie baking, I found the whole process very soothing and cathartic. You know … like the scene from Bridesmaids […]




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Join the conversation.






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.

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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 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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I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found a few other pudding cookie recipes.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

I combined elements from several of the recipes to create my own version. Since I also had a bag of Pumpkin Spice Hershey’s Kisses on hand (which are amazingly delicious), I decided to wrap the dough around the kisses.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

The resulting creation is what I like to call Chocolate Pumpkin Spice Cookies.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

They are soft, chewy, and have a delightfully pumpkin-y surprise in the middle. That’s pretty much everything a cookie needs to have, right?

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Chocolate Pumpkin Spice Cookies

Here’s what you will need:
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 tablespoon cocoa powder
1/2 teaspoon salt
1 bag of pumpkin spice Hershey Kisses, unwrapped

Let’s get baking:
In a large bowl, stir together flour, cocoa powder, salt, and baking soda and set aside.

Then in a bowl of a stand mixer (you can also use a hand mixer here), cream butter and sugars together.
 Add the dry pudding mix and beat until well blended. Add eggs and vanilla and mix until smooth.

Slowly incorporate flour mixture, being careful not to over mix.

Preheat oven to 350 degrees F.

Take a tablespoon of dough, roll it into a 1” ball, then flatten it with your hand. Place a Pumpkin Spice Hershey Kiss in the middle and form the dough around the kiss. Re-roll the dough into a uniform ball and place on an ungreased baking sheet.

Bake for 8-12 minutes. Remove cookies from the baking sheet and place on a wire rack to cool completely.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Not too bad for my first pudding cookie! I was actually expecting them to spread out a little more, but was pleased they held their shape.

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

That wraps up Day 2 of Fall Cookie Week on IBC. Another delicious reason to celebrate the season!

Chocolate Pumpkin Spice Cookies | Inspired by Charm #IBCFallCookieWeek

Will you be whipping up a batch of these cookies? Do you love those Pumpkin Spice Kisses as much as I do?

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

I’m so glad you enjoyed yesterday’s Caramel Gingersnap Cookies. I think that Fall Cookie Week is off to a great start! Today’s cookie is a little invention of mine. My mom gave me a recipe for pudding cookies last week and I wanted to give them a try. I also did some online searching and found […]




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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. […]




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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!

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 of Yeast post. Clearly, I’m getting more comfortable with my yeast-bread skills and I don’t need to practice as […]




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This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. It’s versatility and great pizza flavor makes it a party favorite!

My A Year of Yeast series has been running for more than half a year now. That’s kind of hard to believe. Needless to say, yeast and I have become good buddies at this point.

Although the fear has pretty much subsided, I still have no idea how to tell if some of the breads are baked the whole way through. I just follow the recipe and thankfully, they haven’t let me down yet. Today we are making this crazy delicious pizza bread recipe!

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

Of all of the recipes I’ve tried thus far, today’s is probably my favorite (with the Cinnamon Bun Bites being a close second). I made Homemade Pizza Bread! I actually discovered this recipe a few years ago. When it recently popped up on Pinterest again, I took it as I sign that I needed to make the bread.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Pizza Bread | Inspired by Charm #ayearofyeast

How to Make Homemade Pizza Bread:

Now, I know everyone has their favorite Pizza Bread recipe. My dad’s wife has a recipe that is fantastic! This one is a little different as all the ingredients are incorporated into the dough. The resulting bread is really, really sensational. There is flavor everywhere. A layer of cheese inside and a side of marinara sauce bring it all together.

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

What I love about this recipe is that you can change the “toppings” to suit you or the folks you’re fixing it for. When I was putting this all together I was thinking of so many fun combinations. I’m hoping to try a few and I’ll report back when I do.

The actual bread part is pretty basic so the options are truly endless.

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

This time round, I decided to use pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, roasted garlic, and Parmesean. It’s like a supreme pizza.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

The original recipe comes from The Ivory Hut. She calls her loaf Crazy Pizza Bread. I actually ended up changing her recipe quite a bit because I felt there wasn’t enough dough. I was afraid I was going to get a pretty small loaf. I was glad I opted for a larger size because this stuff is sensational. Either way, a big thanks to The Ivory Hut.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Okay, enough chatter. Let’s make some bread!

This Homemade Pizza Bread is a fabulous #appetizer #recipe that's packed with flavor. #pizza #bread

Looking for more appetizer recipes? These are some of my favorites:

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Seriously, other than chopping all of the ingredients, this Homemade Pizza Bread is easy peasy. I highly recommend it even to you newbie bread makers. It’s a perfect loaf to test your skills. Plus, your friends and family (It’s OK if it’s just for you. – I don’t judge.) will love it.

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

Happy baking, everyone! Does your family have a go-to homemade pizza bread? Tell me all about it or share a link to the recipe in the comments.

Pizza Bread Recipe:

This Homemade Pizza Bread is one of my favorite appetizers. Customize it with your own favorite "toppings". #pizza #bread #homemade #recipe

 

 

Homemade Pizza Bread
Servings: 1 loaf   |   Prep Time: 15 mins   |   Cook Time: 35 mins   |   Total Time: 50 mins
Did you make this recipe? Leave a review!
5 from 3 votes
This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. It's versatility and great pizza flavor makes it a party favorite!
Ingredients
  • 2 teaspoons yeast
  • 1 ½ cups warm water
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 ½ tablespoons sugar
  • 2 ½ cups favorite toppings, diced (I used pepperoni, sun-dried tomatoes, green onions, black olives, red pepper, green pepper, and roasted garlic.)
  • ½ cup Parmesan
  • 2 cups shredded mozzarella
  • 1 tablespoon olive oil
  • 1 jar of marinara sauce for dipping
Instructions
  1. Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes. Add in flour, salt, and sugar. Mix using a spoon just until it comes together. (There's no need for a big stand mixer here.)
  2. Add in the toppings and Parmesan and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator to continue rising for another hour.
  3. Take the dough out of the refrigerator. Flour your countertop, then roll out the dough into a rectangle about 11×17”.
  4. Sprinkle mozzarella over top. Then, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
  5. Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown.
  6. About halfway through I added a piece of aluminum foil to the top of my loaf to prevent it from getting too dark. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

This Homemade Pizza Bread recipe has quickly become a go-to appetizer recipe for me. It’s versatility and great pizza flavor makes it a party favorite! My A Year of Yeast series has been running for more than half a year now. That’s kind of hard to believe. Needless to say, yeast and I have become […]




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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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IMG_8879

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!

IMG_8906

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.

IMG_8889

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.

IMG_8923

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 […]




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A Year of Yeast has been trucking along for over four months. Can you believe it? I have to tell you I’ve been enjoying every minute of it. As I enter month five I can honestly say my fear of yeast has pretty much subsided. Today I wanted to try something in the sweet category.

Inspired By Charm

As you may remember from one of my Weekend Wanderlust posts, I was drooling over this recipe from Martha Stewart. Little balls of dough dipped in butter, dredged with cinnamon and sugar, and drizzled with a delicious glaze. I’d say they are similar to monkey bread but a bit drier and lighter. Plus, the glaze sends these little bits over the top.

Inspired By Charm

Inspired By Charm

Being a huge fan of sweets, I am tempted to sit down with this pan and gobble them all up with a big glass or milk or a hot cup of jo!  Who’s with me?!

Inspired By Charm

Inspired By Charm

Look at the ooey, gooey goodness

Inspired By Charm

Okay, I can’t take it anymore. Enough chatter, let’s get baking!

Inspired By Charm

Cinnamon Bun Bites

Cinnamon Bun Bites
Here’s what you’ll need:

Bites:
1/2 cup warm water
1 tablespoon active dry yeast
4 1/2 cups all-purpose flour, plus more if needed
4 large eggs
1 1/4 cups sugar
2 teaspoons coarse salt
1 teaspoon vanilla
1 stick unsalted butter, softened, plus 1/2 stick, melted, and more for coating the dish
2 tablespoons ground cinnamon

Vanilla Glaze:
1 cup confectioners' sugar, sifted
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.

Add eggs, 1/4 cup sugar, salt, vanilla, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.

Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.

Lightly butter a 9-inch pie plate. Place melted butter in a bowl. In another bowl,stir together remaining 1 cup sugar and the cinnamon.

Roll dough into 1-inch balls (I ended up with about 55). Working with 1 at a time, dip balls into melted butter, then roll in the cinnamon-sugar mixture and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon-sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.

Preheat oven to 350 degrees F. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm (a wooden skewer inserted into the center comes out clean), 50 to 55 minutes. Let bites cool in dish for 15 minutes.

In the meantime, let’s make the glaze. First, stir together sugar and salt in a small bowl.

Then, whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

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Feel free to keep your Cinnamon Bun Bites in the pie pan like I did or remove the loaf and serve them up on a beautiful wood cutting board. The choice is yours. Thanks again to Martha Stewart for this fabulous recipe, which I slightly adapted.

Inspired By Charm

What do you think of these Cinnamon Bun Bites? Will you be making them?

A Year of Yeast has been trucking along for over four months. Can you believe it? I have to tell you I’ve been enjoying every minute of it. As I enter month five I can honestly say my fear of yeast has pretty much subsided. Today I wanted to try something in the sweet category. […]




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