Rich and Decadent Pecan Pie Brownies

Rich and Decadent Pecan Pie Brownie Recipe

Ingredients

Brownie Layer

• 18.4 ounce box chocolate brownie mix (The mix you pick should fill a 13X9 baking pan or dish. The boxes are usually marked Family Size.)
• Ingredients per box directions
• 2 tablespoons espresso powder

Pecan Pie Layer

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 cups Light Corn Syrup
• 4 eggs
• 1/4 cup butter, unsalted
• 1 1/2 teaspoons vanilla extract
• 2 cups pecans, roughly chopped

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Instructions

Brownie Layer

Preheat the oven according to brownie package instructions.

Line a 13 X 9 baking pan/dish with parchment. Leave wings for removal.

Mix the brownies according to package directions adding the espresso powder into the mix. Pour the brownie mixture into the prepared pan and bake for 20 minutes. (See notes below.)

Remove the brownies from the oven after 20 minutes.

Pecan Pie Layer

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a mixing bowl. Stir in the pecans.

The Magic

Remove the brownies from the oven and gently spread the pecan mixture over the top of the brownies completely.

Place the brownies back into the oven for 25 to 30 minutes or until the filling sets. When the pan tilts the pecan pie filling should stay in place.

Remove the Pecan Pie Brownies from the oven and let them cool completely.

Cut and serve. YUM!

Notes

Brownie cooking times will vary by brand and by ovens. Bake the brownies for 1/2 the bake time on the box. before adding the cooked pie filling.

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Rich and Decadent Pecan Pie Brownies

Fudgy brownies meets pecan pie filling! These Rich and Decadent Pecan Brownies are a holiday dessert hit you will want to make all year long.

Course Desserts

Cuisine American

Keyword Brownies, Chocolate Biscuit Cake, Pecan Pie, Pecans

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 16 Servings

Calories 321kcal

Ingredients

BROWNIE LAYER

• 18.4 ounce brownie mix, The mix you pick should fill a 13X9 baking pan or dish. The boxes are usually marked Family Size. Plus. Ingredients per box directions
• 2 tablespoons espresso powder

PECAN PIE LAYER

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 cups Light Corn Syrup
• 4 eggs
• 1/4 cup butter unsalted
• 1 1/2 teaspoons vanilla extract
• 2 cups pecans roughly chopped

Instructions

BROWNIE LAYER

• Preheat the oven according to brownie package instructions.
• Line a 13 X 9 baking pan/dish with parchment. Leave wings for removal.
• Mix the brownies according to package directions adding the espresso powder into the mix. Pour the brownie mixture into the prepared pan and bake for 20 minutes. (See notes below.)
• Remove the brownies from the oven after 20 minutes.
• While brownies are baking prepare the pecan pie layer.

PECAN PIE LAYER

• Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a mixing bowl. Stir in the pecans.

THE MAGIC

• Remove the brownies from the oven and gently spread the pecan mixture over the top of the brownies completely.
• Place the brownies back into the oven for 25 to 30 minutes or until the pecan pie filling sets. When the pan tilts the pecan pie filling should stay in place.
• Remove the Pecan Pie Brownies from the oven and let them cool completely.
• Cut and serve. YUM!

NOTES

• Brownie cooking times will vary by brand and by ovens. Bake the brownies for 1/2 the bake time on the box. before adding the cooked pie filling.

Nutrition

Serving: 1Serving | Calories: 321kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 407mg | Potassium: 104mg | Fiber: 2g | Sugar: 23g | Vitamin A: 96IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

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The post Rich and Decadent Pecan Pie Brownies appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Quick & Easy Creamy Corn Casserole

What Does Quick & Easy Creamy Corn Casserole Taste Like?

A rich, creamy, and buttery bite, with a sweet finish.

What is the Difference Between Corn Casserole and Corn Pudding?

Corn casserole and corn pudding are essentially the same thing. However, corn pudding has a slightly looser texture whereas corn casserole has a moist bread-like texture.

Quick & Easy Creamy Corn Casserole Recipe

Ingredients

• 8 ounces Jiffy Corn Muffin mix
• 15 ounces whole kernel corn, drained
• 15 ounces creamed corn, not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese, optional

Instructions

Preheat oven to 350°F.

Grease a 10 x 7 baking dish with vegetable spray.

Add all ingredients into a mixing bowl and mix to just combine.

Notes

1. Store corn casserole in an airtight container for up to two days.
2. Wrap corn casserole tightly and freeze for up to one month.
3. Add 1 cup of cheese into the mixture for an even cheesier corn casserole.
4. Add an egg to the mixture for a thicker sponge-like texture.

Tools you’ll need

Occasions to Serve Corn Casserole

• Thanksgiving
• Friendsgiving
• Easter
• Potluck
• BBQ

Pour into the prepared dish and spread.

Bake for 45 to 55 minutes or until center center has cooked.

Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.

Serve warm.

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Quick & Easy Creamy Corn Casserole

Quick and Delicious! This recipe makes a great Thanksgiving, Christmas, or a weeknight side dish!

Course Side Dishes

Cuisine American

Keyword Casserole, Corn Casserole, Corn Muffin Mix, Jiffy Muffin Mix

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 8 Servings

Calories 311kcal

Author Gwyn

Ingredients

• 8 ounces corn muffin mix Jiffy recommended
• 15 ounces whole kernel corn drained
• 15 ounces creamed corn not drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup cheddar cheese optional topping

Instructions

• Preheat oven to 350°F.
• Grease a 10 x 7 baking dish with vegetable spray.
• Add all ingredients into a mixing bowl and mix to just combine. Pour into the prepared dish and spread.
• Bake for 45 to 55 minutes or until center center has cooked.
• Optional: Remove from oven and scatter on cheese. Return to oven for 5 minutes or until cheese has melted.
• Serve warm.

Notes

Store corn casserole in an airtight container for up to two days.

Wrap corn casserole tightly and freeze for up to one month.

Add 1 cup of cheese into the mixture for an even cheesier corn casserole.

Add an egg to the mixture for a thicker sponge-like texture.

Nutrition

Serving: 1 Serving | Calories: 311kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 558mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 1mg

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Italian Stuffed Turkey Breast with Tomato Gravy

Occasions to serve Italian Stuffed Turkey Breast with Tomato Gravy

• Thanksgiving
• Christmas
• Holiday Party
• Weeknight Main Dish

What do you Serve with Italian Stuffed Turkey Breast with Tomato Gravy

• Side Salad
• Sweet Potato Souffle
• Corn Casserole
• Waldorf Salad

Italian Stuffed Turkey Breast with Tomato Gravy Recipe

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives, chopped
• 1/3 cup capers, drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley, chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts (With skin, boneless, butterflied and pounded slightly)
• 6 slices swiss cheese
• 2 cloves garlic, peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

Preheat oven to 400°F.

PREP

Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.

Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.

Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.

Cooking

Heat a oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.

To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.

Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.

Remove from the oven, place lid back on and rest for 15 minutes before serving.

Slice. Cover with the warm delicious tomato gravy.

Print

Italian Stuffed Turkey Breast with Tomato Gravy

Course Main Course

Cuisine American

Keyword Friendsgiving Recipes, Stuffed Turkey Breast, Thanksgiving, Turkey, Turkey Breasts

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 Servings

Calories 425kcal

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives chopped
• 1/3 cup capers drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts With skin, boneless, butterflied and pounded slightly
• 6 slices swiss cheese
• 2 cloves garlic peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

• Preheat oven to 400°F.
• Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.
• Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.
• Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.
• Heat a medium oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.
• To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.
• Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.
• Remove from the oven, place lid back on and rest for 15 minutes before serving.
• Slice, top with warm tomato gravy. Enjoy!

Nutrition

Serving: 2slices | Calories: 425kcal | Carbohydrates: 15g | Protein: 81g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 200mg | Sodium: 1915mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 3mg

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Best Canned Sliced Apples Tips

Before you start canning these tasty treats, let’s review a few facts to set you up for success. Read the info below before you get started.

What Do Apples Canned in Water Taste Like? Are they Crunchy?

They are sweet and crunchy with a rich apple flavor. I am on my third batch this season. My husband eats them right out of the jar. PS They are delicious cold.

What Kind of Apples Are Best For Canning?

Choosing the right apple variety is important for canning sliced apples and keeping the result a crisp sweet bite. Let’s save the others for delicious apple butter and apple sauce.

Apple Tips

1. Pick an apple with a firm flesh.
2. Choose an apple that is already naturally sweet. For example, a Granny Smith is firm but tart. Those beauties are great in a pie or covered in caramel.

Honeycrisp, Braeburn, Gala, Pink Lady, and Fuji fit the bill.

How Many Apples Do You Need For Canning?

It is truly impossible to tell you exactly how many apples you need for canning. The size, type and juiciness of the apple adds to the amount. These are my personal estimates.

• 10 Pounds of apples = 8 pint jars of canned apple slices
• 10 pounds of apples = 4 quart jars

There are 30 +/- medium apples in 10 pounds.

If your last jar fills a little short or a little over. No worries! Stick them in the fridge and enjoy right away.

Canning Apples In Water

In this recipe I use the water from the fruit plus two cups of filtered water. It becomes a syrup that can be used in other recipes. See below.

What You Need To Can Apples?

There are a few of my favorite tools for canning.

Shop Favorite Canning Tools

Best Canned Sliced Apples

Makes 8 Pint Jars

Ingredients

• 10 pounds fresh apples (30 +/-)
• 2 cups sugar
• 2 cups water
• lemon juice (optional)

Instructions

Prep

Peel, core, and slice the apples.

In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated.

Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

Water Bath Canning

Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.

Add the lids and rings to and heat on low.

Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.

Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.

Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.

Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.

After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Store in a cool dark place for up to one year.

How To Store

• Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.

How To Use Apple Slices

Apple Slices

1. A side dish for breakfast brunch or the holidays.
2. Spoon on icecream.
3. Enjoy them on a savory salad to add a sweet touch.
4. Add them to yogurt with granola.
5. Eat them right out of the jar.

Apple Syrup

1. Add 2 tablespoons over ice, (optional: add vodka) fill with carbonated water. Stir.
2. Add 3 tablespoons of apple syrup, 1 tablespoon apple cider vinegar, 1/2 cup olive oil, and salt to make a salad dressing.
3. Stir in iced tea.

Occasions To Serve Best Canned Sliced Apples

• Thanksgiving
• Friendsgiving
• Christmas
• Fall Brunch

Ways to Package & Share

Package

Wrap a bow around the jar and add a sticker or a tag.

Share

1. Hostess Gift
2. Take-Away or Party Favor
3. New Neighbor

Print

Best Canned Sliced Apples

These Best Canned Sliced Apples are so good you will eat them right out of the jar.

Course Desserts

Cuisine American

Keyword Apple Slices, Apples Canned in Syrup, Canned Apple Slices, Water Bath Canning

Prep Time 1 day day 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 day day

Total Time 2 days days 1 minute minute

Servings 8 Pint Jars

Calories 239kcal

Ingredients

• 10 pounds fresh apples 30 +/-
• 2 cups sugar
• 2 cups water
• lemon juice optional

Instructions

PREP

• Peel, core, and slice the apples.
• In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated. Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.

WATER BATH CANNING

• Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.
• Add the lids and rings to and heat on low.
• Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.
• Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.
• Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.
• Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.
• After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.

Notes

• Store Store in a cool dark place for up to one year.
• Once opened, store in the refrigerator for up to one week.
• Share as a hostess gift for the holidays or a take-away gift for a party.

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 62g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 61g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg

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Charming Woodland Harvest Fall Tablescape

Before we get started I must mention, one of my most favorite parts of blogging is seeing Sparkling Charm friends take my inspirations and make them their own. I have added all sorts of links below for a Woodland Forest Tablescape. I would love to see your personal Sparkle Spin. Be sure to share photos via email, and tag me on instagram @_SparklingCharm. #SparklingCharmEverything #SparkleSpins

THE CENTERPIECE

Table Runner

The tablerunner I used is from the Nathalie Lete collection for Anthropologie. It can also be found on ebay at random. Google: Nathalie Lete Table Runners and click shopping. More wonderful options below.

CANDLESTICKS

These candlesticks were passed to me by my mother from our family river home on the Flint River in Georgia. They are from Sundance.

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WATER PITCHERS

Water Pitcher I

This is a piece from the collection I couldn’t resist. Though I am using it for water, it would make a great vase for a fall arrangement. Perhaps dried hydrangeas, wheat, and willow stems?!

Water Pitcher II

I used a water pitcher for wine on this tablescape.

The purple water pitcher is by Blanko. They have these pitchers in many colors and other pretty glassware options.

PIE DISH

How darling is this pie dish? It is also a piece from the Nathalie Lete Pitcher collection. I used it for Southern Grape Salad last weekend. It was a pretty surprise for guests.

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Apple Pie Wine

Tasty! I am serving a sweet taste of apple wine in the below hob and nail cordial glasses to kick things off. These are my two favorites. Oliver Apple Pie Wine ( Click this link to find it near you. I find this one at Fresh Market.) | Mercier Orchards Fall Harvest

Old Fashioned Apple Slices

Oh boy these are delicious and what goes better on a fall table than something apple. Eat them on icecream, add a splash of vodka and top with soda water, or eat them right out of the jar. Try my easy recipe for Old Fashioned Apple slices.

Conversation Starters

Add these fun conversation prompts to get the party started.

THE PLACE SETTING

Dishes

The Nathalie Lete Dessert Plates are darling they come in four patterns. It is hard to choose. The dinner plate is also from Anthropologie.

Flatware

The flatware pattern in this tablescape is Reed and Barton – 18th century. The simplicity of the design makes the set versatile.

Placemats

Serena and Lily have the best placemats. They are a great quality. You can find natural and grass placemats easily presently, I do recommend buying these for the quality. I use them year round in most of my tablescapes. Tip! They do go on sale sometimes.

Catalonia | Kokkari | Ratta

Dinner Napkins

I used a basic flax and lace napkin from amazon and placed it under the plate.

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Glassware

Cordial Glasses

The cordial glasses I used for this tablescape are vintage hobnail cordial/liqueur. These are a rare find but can be found. I have collected a set of 16 from eBay and Replacements.com. Search: “Duncan & Miller Hobnail Cordial Glasses – 2 ounce”

Wine Glasses

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More Pieces from the Nathalie Lete Collection

I love all the colors in this collection for fall.

Entertaining

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Home

I also picked up the throw and a few (this one and this one) of the pillows.

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Occasions For A Charming Woodland Harvest Fall Tablescape

• Thanksgiving
• Friendsgiving
• Autumn Brunch
• Fall Wedding Dinner

Recipes For A Charming Woodland Harvest Fall Tablescape

• Southern Grape Salad
• Roasted Grape Olive Oil Cake
• Pumpkin Shaped Pimento Cheese Ball
• Cornbread and Honey Butter Board

MORE FALL INSPIRATION…CLICK HERE!

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Moist Olive Oil Cake With Roasted Grapes

What Does Moist Olive Oil Cake With Roasted Grapes Taste Like?

THE OLIVE OIL CAKE

Spongy and moist, the olive oil cake has a sweet taste with a hint of savory at the end. A perfect cake for after dinner with a cup of coffee or a cup of tea in the afternoon.

THE ROASTED GRAPES

Whooo-eee! You won’t believe how good these are! Roasting the grapes intensifies their flavor. The drizzle of olive oil, lemon zest, and touch of thyme makes for a boom-shaka-laka bite savory sweet bite..

THE GLAZE

Made with greek yogurt and lemon zest, the glaze on this cake hits the tastebuds sweet and finishes tang and tart.

ALL TOGETHER NOW!

A savory edge, tang and sweetness, this cake is a show-stopper.

Occasions to Serve Moist Olive Oil Cake With Roasted Grapes

• Fall Brunch
• Thanksgiving
• Friendsgiving
• Father’s Day
• Potluck Dinner

Moist Olive Oil Cake With Roasted Grapes Recipe

Serves 6

Ingredients

• 1 1/4 cup all-purpose flour or cake flour
• 2/3 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup olive oil
• 1/2 cup greek yogurt
• 2 large eggs, room temperature
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest

Roasted Grapes

• 3 cups grapes, rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

Cake

Preheat oven to 350° F. Grease a 9″ cake pan

Add the all-purpose flour, sugar, baking powder, baking soda, and salt into a mixing bowl and whisk to combine. Create a well in the center. Add the olive oil, eggs, and yogurt. Stir to combine. Add the lemon juice and lemon zest. Stir until there is no lumps.

Pour into the prepared pan and bake 30 to 35 minutes.

Remove from the oven and let cool in pan for 5 minutes. Invert the cake onto a cooling rack to complete cooling.

Roasted Grapes

Preheat oven to 400°F. Line a baking pan with parchment.

Scatter the grapes on the prepared pan and drizzle with olive oil.

Greek Yogurt Icing

Add the yogurt and powdered sugar into a mixing bowl and mix until smooth.

Print

Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze

With a sweet and edgy flavor, “Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze” will melt in your mouth. MMMMMM

Course Desserts

Cuisine American

Keyword Cakes, Grapes, Olive Oil Cake, Roasted Grapes, Yogurt Glaze

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 to 8

Calories 368kcal

Author Gwyn

Ingredients

Cake

• 1 1/4 cup all-purpose flour or cake flour
• 2/3 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup olive oil
• 1/2 cup greek yogurt
• 2 large eggs room temperature
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest
• Roasted Grapes
• 3 cups grapes rinsed and dry

Greed Yogurt Glaze

• 4 tablespoons greek yogurt
• 1 cup powdered sugar

Instructions

• Cake
• Preheat oven to 350° F. Grease a 9″ cake pan
• Add the all-purpose flour, sugar, baking powder, baking soda, and salt into a mixing bowl and whisk to combine. Create a well in the center. Add the olive oil, eggs, and yogurt. Stir to combine. Add the lemon juice and lemon zest. Stir until there is no lumps. 
• Pour into the prepared pan and bake 30 to 35 minutes. 
• Remove from the oven, coll for 
• Roasted Grapes 
• Preheat oven to 400°F. Line a baking pan with parchment. 
• Scatter the grapes on the prepared pan and drizzle with olive oil. 
• Greek Yogurt Icing 
• Add the yogurt and powdered sugar into a mixing bowl and mix until smooth. 

Nutrition

Serving: 1piece | Calories: 368kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 190mg | Potassium: 192mg | Fiber: 1g | Sugar: 35g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 0.5mg

FOR MORE DESSERT INSPIRATION CLICK HERE!

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The post Moist Olive Oil Cake With Roasted Grapes & Greek Yogurt Glaze appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Best Southern Grape Salad with Pecans

What makes this Dish southern?

There has been a great debate about the origins of this salad. In fact, the debate made major news outlets. Minnesota claims to have invented the grape salad.

So what is the difference between

Here in the south we add cream cheese and top it with pecans and brown sugar.

What does Best Southern Grape Salad with Pecans Taste Like?

Delightfully creamy, slightly tart, and subtly sweet, this dish has a combination of bright green and purple grapes coated with smooth sour cream and cream cheese and topped with crunchy pecans.

What To Serve With Southern Grape Salad

With the sweet and tart taste of the salad, Southern Grape Salad pairs with a variety of things. I recommend, cheese, white fish, red meats, white pasta sauce dishes, turkey, chicken, and pork.

Occasions To Serve This Southern Salad

Best Southern Grape Salad with Pecans Recipe

Ingredients

• 2 1/2 cups green seedless grapes: washed, drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed, drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar (Dixie Crystal recommended)
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, firmly packed
• 1 cup pecans, chopped (My favorite place to buy Georgia Pecans is The Nut House. Click here for online ordering.)

Instructions

Add the prepared graped into a mixing bowl.

Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.

Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Southern Grape Salad Tips

• Make a day ahead!
• Store in an airtight container for up to two days.
• Serve cold.

More Southern Recipes! Click HERE!

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Best Southern Grape Salad with Pecans

The Best Southern Grape Salad with Pecans is a delightfully tasty make-ahead dish that can be served as a salad or a dessert.

Course Side Dishes

Cuisine Southern

Keyword Cream Cheese, Grape Salad, Grapes, Salad, Southen Recipes

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8

Calories 250kcal

Author Gwyn

Ingredients

• 2 1/2 cups green seedless grapes: washed drained, dry, stems removed
• 2 1/2 cups red seedless grapes: washed drained, dry, stems removed
• 1 – 8 ounce package whole cream cheese softened
• 1 – 8 ounce container whole sour cream
• 1/2 cup granulated sugar Dixie Crystal recommended
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar firmly packed
• 1 cup pecans chopped

Instructions

• Add the prepared graped into a mixing bowl.
• Add the cream cheese, sour cream, granulated sugar, and vanilla into a mixing bowl and mix at medium speed until smooth. Next, add in the prepared grapes and gently coat.
• Before serving, pour into a bowl, top with chopped pecans and sprinkle on the brown sugar.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 93mg | Fiber: 2g | Sugar: 35g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg

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Pumpkin Shaped Pimento Cheese Ball

Occasions to Serve Pumpkin Pimento Cheese Ball

Thanksgiving | Fall Wedding Shower | Friendsgiving | Halloween Party | Fall Brunch

What to Serve With A Pumpkin Pimento Cheese Ball

Favorite Crackers | Pita Chips | Toasts | French Bread Slices

Pumpkin Pimento Cheese Ball

Serves 4 to 6

Ingredients

• 1 1/2 cup sharp yellow cheddar cheese, shredded
• 1 jar pimentos, drained
• 8 ounce package cream cheese
• 1 tablespoon mayonnaise, Duke’s if available

SUPPLIES

• 45 (+/-) inches dental floss or kitchen twine
• plastic wrap

Instructions

Lay a piece of plastic wrap on a flat surface. Sprinkle the sharp yellow cheddar on a small plate.

Add the pimentos, cream cheese, white cheddar cheese, mayonnaise, and pepper into a mixing bowl and mix on medium speed until well combined.

Using a rubber spatula, bring the mixture into the center of the bowl forming a ball.

Generously roll the ball in the prepared yellow sharp cheddar and place on the prepared plastic wrap.Wrap the pimento cheese ball with the plastic wrap.

Wrap the kitchen string across and around the ball gently pressing it into the pimento cheese. Twist the string at the bottom and wrap the opposite way across and around again. Then, twist again this time at the top down the center of the fourths. Lastly, twist again at the bottom and back up the opposite side. Tie off at the top. Place in the refrigerator for at least one hour to chill. ( See photos in post.) 

Remove from the refrigerator and carefully unwrap. Place the bell pepper stem on top.

Place the Pumpkin Shaped Pimento Cheese Ball on a pretty tray or platter and scatter pita bread, pita chips, or crackers.

Pumpkin Shaped Pimento Cheese Ball

Author: Gwyn

Pumpkin Shaped Pimento Cheese Ball! Shaped Like A Pumpkin! Halloween Party! Fall Brunch! Fall Wedding Shower! Thanksgiving! Friendsgiving!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Course Appetizers

Cuisine American

Servings 6

Calories 16 kcal

Ingredients

  

1x2x3x

• ▢ 1 1/2 cup sharp yellow cheddar cheese shredded
• ▢ 1 jar pimentos drained
• ▢ 8 ounce package cream cheese
• ▢ 1 tablespoon mayonnaise Duke’s if available

SUPPLIES

• ▢ 45 +/- inches dental floss or kitchen twine
• ▢ plastic wrap

Instructions

 

• Lay a piece of plastic wrap on a flat surface. Sprinkle the sharp yellow cheddar on a small plate.
• Add the pimentos, cream cheese, white cheddar cheese, mayonnaise, and pepper into a mixing bowl and mix on medium speed until well combined. Using a rubber spatula, bring the mixture into the center of the bowl forming a ball.
• Generously roll the ball in the prepared yellow sharp cheddar and place on the prepared plastic wrap.Wrap the pimento cheese ball with the plastic wrap.
• Wrap the kitchen string across and around the ball gently pressing it into the pimento cheese. Twist the string at the bottom and wrap the opposite way across and around again. Then, twist again this time at the top down the center of the fourths. Lastly, twist again at the bottom and back up the opposite side. Tie off at the top. Place in the refrigerator for at least one hour to chill. ( See photos in post.) 
• Remove from the refrigerator and carefully unwrap. Place the bell pepper stem on top.

Nutrition

Serving: 1ounceCalories: 16kcalCarbohydrates: 0.01gProtein: 0.02gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 1mgSodium: 15mgPotassium: 0.5mgSugar: 0.01gVitamin A: 2IUCalcium: 0.2mgIron: 0.01mg

WE WOULD LOVE TO SEE YOUR SPARKLE SPIN!Mention @_sparklingcharm or Tag #sparklingcharmeverything

More Delicious Appetizers! Click Here.

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CORNBREAD & HONEY BUTTER BOARD

WHAT IS A BUTTER BOARD?

Move over charcuterie! THE BUTTER BOARD IS IS IN TOWN!

Infused and/or butter topped with savory and/or sweet ingredients spread on a board or a pretty serving tray for shared dipping!

WHERE DID THIS GENIUS IDEA START?

Thank you Justine Doiron from JustineDorian. YOU NEED A CAPE!

Twenty Billion views and counting #ButterBoards is a sensation, @Justine_Snacks posted the first butter board inspired by a recipe by Josh McFadden in his cookbook, “Six Seasons.”

HOW TO MAKE A BUTTER BOARD

Easy Peasy! Spread softened butter on a board and top it with creative toppings!

WHAT DO YOU SERVE WITH A BUTTER BOARD?

Pick things that pairs well with the butter board toppings.

Fresh Bread | Crackers | Toasts | Vegetables | Fruits | Mini Muffins

OCCASIONS TO SERVE A CORNBREAD & HONEY BUTTER BOARD

Cornbread & Honey Butter Board

Serves 6 to 8

Time: 10 Minutes

Ingredients

BUTTER BOARD

• 2 cups butter (4 sticks), softened
• 1 cup cornbread, crumbled
• honey
• mini corn muffins
• corn crackers or corn biscuits

GARNISH (Mix & Match)

• flaked salt
• corn kernels, cooked and patted dry
• popcorn
• edible marigolds
• chili lime seasoning

Instructions

1. Add the crumbled cornbread and butter into a mixing bowl and gently mix to combine.
2. Next, gently spread onto the board or platter leaving room for mini muffins, crackers, and popcorn.
3. Drizzle with honey and sprinkle with flaked salt. Add garnishes. Arrange the mini corn muffins, corn crackers, and popcorn.

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Cornbread & Honey Butter Board

Butter Boards! YES PLEASE! How about a Cornbread & Honey Butter Board! Homemade buttermilk cornbread crumbled in butter with cornbread crackers and mini corn muffins all served on a board for all to enjoy. You’re Invited! 

Course Appetizer

Cuisine American

Keyword Corn, Cornbread, Thanksgiving

Prep Time 30 minutes minutes

Servings 6 to 8

Author Gwyn

Ingredients

• Serves 6 to 8

BUTTER BOARD

• 2 cups butter 4 sticks, softened
• 1 cup cornbread crumbled
• honey
• mini corn muffins
• corn crackers or corn biscuits

GARNISH (Mix & Match)

• flaked salt
• corn kernels cooked and patted dry
• popcorn
• edible marigolds
• chili lime seasoning

Instructions

• Add the crumbled cornbread and butter into a mixing bowl and gently mix to combine.
• Next, gently spread onto the board or platter leaving room for mini muffins, crackers, and popcorn.
• Drizzle with honey and sprinkle with flaked salt. Add garnishes. Arrange the mini corn muffins, corn crackers, and popcorn.

Notes

-Use parchment paper on butter board for easy clean up.

-You can sometimes purchase mini corn muffins in the bakery section of your grocery store.

-Add chilli lime seasoning for an extra zing. I recommend Trader Joe’s Chili Lime Seas

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SERVING BOARDS & BUTTER KNIVES FOR BUTTER BOARDS?

More Butter Board Ideas

• 10 Ultimate Butter Boards (Coming 9/28)
• Sprinkles & Frosting Butter Board
• Cinnamon Toast Crunch Butter Board
• Mini Individual Butter Boards (Coming 9/28)

More Appetizer Recipes! Click here!

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Caramel Apple Cider Moscow Mule

What Does It Taste Like?

The cool and complex flavor combinations is sweet, spicy, and tangy with warm notes of caramel.

Key Cocktail Ingredients

Ginger beer and apple cider work perfectly together to give the basic Moscow Mule a little, “Woo-hooo that is fantastic!”

The caramel vodka steps in for PIZAZZ FOR THE TASTE BUDS WITH A WARM HUG AROUND THE NECK!

Ginger Beer! Does It Have Alcohol?¸

Made by fermenting water, sugar, and ginger; ginger beer originally does not contain alcohol though with the popularity of the Moscow Mule you can buy it with alcohol noe.

Why Is It Called A Moscow Mule?

The naming of this delightful cocktail was random. America associates vodka with Russia and the ginger beer gives the vodka a kick in the tastebuds. Hence, the Moscow Mule.

Why A Copper Mug?

Copper is an excellent conductor for temperature. When the ice cold mule is poured inside, the copper actually takes on the temperature of the drink. You could say it is scientifically works.

Occasions To Serve This Fall Cocktail

Halloween Party | Thanksgiving | Friendsgiving | Fall Brunch | Fall Wedding Cocktail | Autumn Bonfire Party

PS If you are looking for another holiday drink for entertaining that will hug your neck, try the Sparkling Charm Smoked Maple Syrup Old Fashioned.

Caramel Apple Cider Moscow Mule

Ingredients

• 2 ounces caramel vodka
• 4 ounces apple cider
• ginger beer
• ice
• crisp apple slices (optional for garnish)
• cinnamon sticks (optional for garnish)

Shop Moscow Mule Glasses…

Instructions | Mixology

Fill a copper mugs with ice (regular glasses will also work). Poor in vodka and apple cider. Top with ginger beer. Stir with cinnamon stick (or whatever you like to stir with) and garnish if you prefer. Cheers!

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Caramel Apple Cider Moscow Mule

Light crisp and delicious!

Course Cocktails

Cuisine American

Keyword Apple Bread, Caramel, Moscow Mule

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 52kcal

Author Gwyn

Ingredients

• 2 ounces caramel vodka
• 4 ounces apple cider
• ginger beer
• ice
• crisp apple slices optional for garnish

Instructions

• Fill a copper mugs with ice (regular glasses will also work). Poor in vodka and apple cider. Top with ginger beer. Stir with cinnamon stick (or whatever you like to stir with) and garnish if you prefer. Cheers!

Notes

More Homemade Happiness at SparklingCharm.com

Nutrition

Serving: 1g | Calories: 52kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 115mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg

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Originally Published 11/3 2017

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No-Bake Pumpkin Oatmeal Cookies

What do They Taste Like?

They have a light pumpkin spicy flavor with a soft, and chewy bite.

No-Bake Pumpkin Oatmeal Cookie Ingredients

All gluten-free ingredients! Pumpkin puree, oats, pumpkin spice, sugar, milk, and vanilla come together to have a little party in a bite sized cookie.

Occasions to Serve No-Bake Pumpkin Oatmeal Cookies

Fall | Thanksgiving | Friendsgiving | Halloween Party | After School Fall Treat | Weekend Fun Project for Kids

How Long Do No-Bake Cookies Last?

They will last for two weeks in the refrigerator.

Are oats gluten Free?

Yes, pure, uncontaminated oats are gluten-free.

No-Bake Pumpkin Oatmeal Cookies

Makes 12 Cookies

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon pumpkin spice
• 1/3 cup pumpkin puree
• 2 cups oats (quick or rolled)
• 1/2 teaspoon vanilla

*Using all white sugar = a bit lighter cookie and the flavor that is a little less rich.

Optional

• pan toasted pecans

Add 1 cup of whole pecans, 1 teaspoon salt, and 1 tablespoon of butter into a skillet on medium high heat. Toss until warm. Remove from heat. Enjoy!

• gold shimmer dust | brush

I dusted the tops of the cookies with a coat of gold shimmer dust.

Instructions

Line a baking sheet or with parchment paper or place on kitchen counter.

In a medium saucepan add the butter, sugar/s, milk, and pumpkin spice. Stir over medium high heat until everything is melted together. Let them mixture come to a rolling boil and boil for exactly two minutes. Remove from heat.

Stir in the pumpkin, oats, and vanilla until well combined.

Using a scoop, drop the mixture onto the prepared cookie sheet. give them a gentle press with the back of a spoon. If you are adding pecans, press them into the cookie. Brush on the optionanal shimmer dust.

Allow them to cool at set before serving. If you prefer a firmer cookie, place them in the freezer for a few minutes.

Store for up to two weeks in an airtight container in the refrigerator.

MORE THINGS FALL! CLICK HERE!

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No-Bake Pumpkin Oatmeal Cookies

No-Bake Pumpkin Oatmeal Cookies! The hardest part of making these cookies it letting them set cool. Soft and pumpkin spicy, chewy, you will love these gluten-free cookies.

Course Desserts

Cuisine American

Keyword No-Bake Cookies, Oatmeal, Pumpkin Spice

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 20

Calories 129kcal

Author Gwyn

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon pumpkin spice
• 1/3 cup pumpkin puree
• 2 cups oats quick or rolled
• 1/2 teaspoon vanilla
• Optional
• pan toasted pecans
• Add 1 cup of whole pecans 1 teaspoon salt, and 1 tablespoon of butter into a skillet on medium high heat. Toss until warm. Remove from heat. Enjoy!
• gold shimmer dust | brush
• I dusted the tops of the cookies with a coat of gold shimmer dust.

Instructions

• Line a baking sheet or with parchment paper or place on kitchen counter.
• In a medium saucepan add the butter, sugars, milk, and pumpkin spice. Stir over medium high heat until everything is melted together. Let them mixture come to a rolling boil and boil for exactly two minutes. Remove from heat.
• Stir in the pumpkin, oats, and vanilla until well combined.
• Using a scoop, drop the mixture onto the prepared cookie sheet. give them a gentle press with the back of a spoon. If you are adding pecans, press them into the cookie. Brush on the optionanal shimmer dust.
• Allow them to cool at set before serving. If you prefer a firmer cookie, place them in the freezer for a few minutes.
• Store for up to two weeks in an airtight container in the refrigerator.

Notes

*Using all white sugar = a bit lighter cookie and the flavor that is a little less rich. 

Nutrition

Serving: 1Cookie | Calories: 129kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 946IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg

More Charming Desserts

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Originally Published: 9/30/2017 Updated: 9/12/2022

This morning I woke to my husband dancing around singing a made-up song about the Pumpkin Spice Latte to the tune of Luke Bryan’s, “Huntin’, Fishing’, Lovin’ Every Day.” It went something like this…

A huntin’, fishin’, and drinkin’ Pumpkin Spice Latte
That’s the prayer that a soldier prays
Thank God He made me this way
Huntin’ and fishin’ and drinkin’ pumpkin spice latte
Early in the morning and late in the evening
I’m getting ready to drink a pumpkin spice latte
Huntin’ and fishin’ and drinking’ pumpkin spice latte

Bless his heart! The man loves anything pumpkin and this famous fall drink makes the top of his list. He is sure Jesus will serve these in heaven. (If you have never heard this song, click here: Huntin’, Fishing’, Lovin’ Every Day.)

My sweet husband inspired me to create a version of my own for Autumn Saturday Mornings! If you are a fan of the PSL or have a loved one who is, give this EASY recipe a try.

PS …Have a co-worker who loveS PSL’s, take a bottle into work and set it by the coffee pot. It is great in coffee with creamer. You will inspire a little Luke Bryan Lyrics in your co-workers. SMILE!

Homemade Pumpkin Spice Latte Syrup

Ingredients

• 2 1/2  cups water
• 1 3/4 cups sugar
• 3/4 cup packed brown sugar
• 1 teaspoon cinnamon
• 1 cinnamon stick
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 2 whole cloves (Easy on the cloves!!!!!…just two!!!)
• 5  heaping tablespoons pumpkin puree
• 1 teaspoon vanilla extract

Instructions

In a medium pot, add all the ingredients.  Stir together over medium heat until the sugar has dissolved completely. Continue cooking over low heat for an additional 5-6 minutes. AVOID bringing the mixture to a boil.

Over a bowl, strain the mixture through a fine mesh strainer. To store, carefully pour the mixture into an  an airtight container. (I picked the bottle in the photo up at a local craft store.) Unused syrup can be stored in the refrigerator for up to two weeks.

Note: If you are storing your syrup for future use, it will separate. It will require a good shake.

How To make a PUMPKIN SPICE LATTE!

If you have a home expresso maker. Simply make your latte the way you like it and add your desired amount of the Homemade Pumpkin Spice Latte Syrup. Top with Sparkling Charm  PSL Sprinkles.

If you don’t have a home espresso maker brew a cup of SUPER strong coffee. Heat the milk in a pot over medium/high heat. Avoid reaching a boil. Once it’s hot use a whisk to incorporate air, creating foam. Combine the coffee, syrup and hot milk. Top with whipped cream and Sparkling Charm PSL Sprinkles.

OR…just make a cup of coffee, add a dash of creamer, and pour in some Homemade Pumpkin Spice Latte Syrup! … and top with Sparkling Charm PSL Sprinkles.

PS If you didn’t catch the pink links…click here for Sparkling Charm PSL Sprinkles.

DELICIOUS!  ENJOY!

Homemade Pumpkin Spice Latte Syrup For A DIY PSL

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Who needs Starbucks when you can make your own?!

• Author: Sparkling Charm -A Homemade Happiness Lifestyle Blog

Ingredients

Units USM

2 1/2 cups water
1 3/4 cups sugar
3/4 cup packed brown sugar
1 teaspoon cinnamon
1 cinnamon stick
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 whole cloves (Easy on the cloves!!!!!…just two!!!)
5 heaping tablespoons pumpkin puree
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

In a medium pot, add all the ingredients.  Stir together over medium heat until the sugar has dissolved completely. Continue cooking over low heat for an additional 5-6 minutes. AVOID bringing the mixture to a boil.

Over a bowl, strain the mixture through a fine mesh strainer. To store, carefully pour the mixture into an  an air tight container. (I picked the bottle in the photo up at a local craft store.) Unused syrup can be stored in the refrigerator for up to two weeks.

Notes

Note: If you are storing your syrup for future use, it will separate. It will require a good shake.

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Easy Pot de Crème l’Orange

The first time I had these, my dear friend Danielle served them at a party at her home. WOOSH!

The dessert looked like chocolate pudding. YAY, for chocolate pudding!

FRIENDS! THIS IS NOT CHOCOLATE PUDDING!

I served these at my friend Kimberlee’s “Nailed It” craft club. Raving Reviews! Thank you for sharing your recipe Danielle!

PS Check out Sparkling Charms Chocolate Dipped Candied Orange Slice recipe. Not only are they great on this dessert, they make a great holiday hostess gift. Package them in a mason jar with a raffia bow and give them with a box of favorite tea.

PSS We made Pine Cone Flower Wreaths for Craft Club this month. Directions Here: DIY Pinecone Flower Wreath.

What Does Pot de crème l’Orange taste like?

Silky smooth and loaded with chocolate flavor with a hint of orange!

How Do You Pronounce Pot de Crème l’Orange

POH-də-KREM le-ORNGE

Easy Pot de Crème l’Orange Recipe

Ingredients

• 12 ounces, dark chocolate chips
• 4 large eggs, room temperature
• 2 teaspoons Cointreau (orange flavored liquor)
• 1 dash pink salt
• 8 ounces, strong HOT coffee
• Candied Orange Slices
• whipped cream

Instructions

Place the chocolate chips, room temperature eggs, pinch of salt, and the Cointreau into a blender. Pulse for 10 seconds. Make a cup of STEAMING HOT coffee. Turn the blender to the blend setting.

While the mixture is blending, remove the circular disk from the blender lid.  Carefully and slowly, pour in the HOT coffee. The word HOT is key here! The coffee will melt the chocolate creating a smooth and silky dessert. Blend until the chocolate is completely melted.

Pour the mixture into your serving glasses or jars and chill in the refrigerator for at least 3 hours.

Garnish with whipped cream and a candied orange slice.

Easy Pot de Crème l’Orange

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This is sure to make your socks roll up and down friends! A rich and silky orange infused chocolate, topped with whipped cream and a candied orange slice! DELICIOUS!

• Author: Sparkling Charm

Ingredients

• 12 ounces, dark chocolate chips
• 4 large eggs, room temperature
• 2 teaspoons Cointreau (orange flavored liquor)
• 1 dash pink salt
• 8 ounces, strong HOT coffee
• Candied Orange Slices
• whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Place the chocolate chips, room temperature eggs, pinch of salt, and the Cointreau into a blender. Pulse for 10 seconds. Make a cup of STEAMING HOT coffee. Turn the blender to the blend setting.

While the mixture is blending, remove the circular disk from the blender lid.  Carefully and slowly, pour in the HOT coffee. The word HOT is key here! The coffee will melt the chocolate creating a smooth and silky dessert. Blend until the chocolate is completely melted.

Pour the mixture into your serving glasses or jars and chill in the refrigerator for at least 3 hours.

Garnish with whipped cream and a candied orange slice.

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Originally Published 10/24/2017 Updated 9/13/2022

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Originally Published May 2019 Update August 2022

Chefs seem to fuss over popovers and specific steps for perfection. Me, I just go for it and they turn out fine every single time.

Grab your apron and follow my recipe for this American version of bread pudding. You will truly be impressed with yourself!

How To Make Classic Popovers

What Are Popovers and What Are they Made of?

Baked in a pan with deep wells, popovers are light rolls made from an egg batter with no yeast.

Tips For Perfect Popovers

The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.

SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Get Popovers to Rise High

Part of the charm of popovers are their height. These tricks will ensure a high as the sky rise.

• Heat the oven to 425° F. before the pan goes in pre-batter.
• All ingredients must be room temperature.
• Whip up the batter to add air just before filling the hot popover pan wells.
• Avoid opening the oven while the popovers are baking. Don’t even crack the door for a tiny peek or your popovers will fall flat.

What to Serve with Classic Popovers

When To Serve Classic Popovers

Popovers are a special treat to serve any time of the year and at any mealtime. Below are a few occasions perfect for popovers.

Mother’s Day | Brunch | Easter | Spring | Holiday Meals |Breakfast In Bed | Tea Parties

Popovers In A Muffin Pan

The answer is YES YOU CAN! I prefer the classic popover pan as it has a taller well and straight sides. The muffin pan will give you a shorter popover with a more dense texture and you will have to adjust cook time by a few minutes.

How To Make Classic Popovers

Makes 6 Popovers

Ingredients

• 1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
• 1 1/2 cups all-purpose flour, sifted
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, room temperature
• 1 1/2 cups whole milk, room temperature

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Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth. Let the mixture rest for 15 minutes.

Place the buttered popover pan in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER!

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

More Bread Baking Recipes: Click Here!

How To Make Classic Popovers

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Easy Peasy Popovers. Light! Airy! Delicious! Perfect for a brunch! A perfect treat for a lazy Saturday morning.

• Author: Gwyn

Ingredients

Units USM

• 1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
• 1 1/2 cups all-purpose flour, sifted
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, room temperature
• 1 1/2 cups whole milk, room temperature

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Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth.

Place the buttered popover pan/s in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER!

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

Notes

 SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

 AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

Tips For Perfect Popovers

The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.

 SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

 AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

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The post How To Make Classic Popovers appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

I am thrilled to share this fast and easy centerpiece with you today.

It is perfect for a Thanksgiving, Friendsgiving, or fall dinner party centerpiece.

Let’s get started!

Looking for Thanksgiving recipes? Click here!

How To Style A 5 Minute Autumn Fresh Table Runner

A Few Sparkle Notes Before You start:

1. Eucalyptus is considered greenery. It can be found in most grocery stores year round. I pick it up at Trader Joe’s for 3.99 a bunch. I purchased everything fresh in this DIY at Trader Joe’s for less than $15.00. Also note, check the ends of the registers at Trader Joe’s before you pick your flowers. They most everyday have buckets of flowers and greenery that are free. They give one bunch to each guest at checkout.
2. Eucalyptus smells wonderful and is perfect for drying and adding to dried arrangements. It also a great addition to wreaths and oh so pretty tucked in a napkin ring for a little something special in a place setting.
3. Pick you pop of color roses to match your place settings. I chose orange to pull the color from my swan plates.
4. If you are decorating your table more than 3 hours before your meal, place the trimmed princess roses in a small bowl filled with room temperature water. Tuck them in just before your guests arrive.
5. If your grocery store does not carry princess roses, colorful longstems will work just fine.
6. Please read this DIY through to the end before you start.
7. There are so many plates to choose from for an autumn table. I am a fan of Home Goods for inexpensive seasonal place setting pieces. I got the swan plates here.

Supplies

• 3 Koginut Squashes
• 2 bunches seeded eucalyptus
• 1 bunch eucalyptus
• 5 stems princess roses, stem trimmed to 4″
• floral scissors

Styling

1. Find the center of your table with your eyes. Place 2 pumpkins 12″ to 15″ to the left. Place 1 pumpkin 12″ to 15″ to the right. Don’t fuss with exact measurement. Just go for it.

2. Starting with the two grouped squash on the left, fan out a few stems of the seeded eucalyptus from both directions. Repeat with the single squash at the right end of your table

3. Insert random pieces of eucalyptus fanning out from squash at both ends of your table.

4. Cascade the princess roses and a few sprigs of the seeded eucalyptus on the left end of the table by tucking them between the squash.

5. Gently tuck the roses under the squash on the right side of the table.

6. Stand back and fluff your masterpiece a little here and there. Set your table and Oh là là you are done! 

How easy was that!

I would love to see your version! Please share how your compliments! You are sure to receive many! Please also tag me on instagram with your photos @_sparklingcharm and tag me at #sparklingcharmeverything

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Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you. Thank You For Spending Time On Sparkling Charm!

The post How To Style A 5 Minute Autumn Fresh Table Runner appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Turkey Cooking and Styling Tips: They Turkey

THE TURKEY

Choosing The Perfect Turkey

What Size Turkey SHould I buY?

Plan 1 1/2 pounds for each guest on your list. Add 2 pounds for the bones. If you are planning for more than a 12 pound turkey, I recommend two smaller turkeys or a larger turkey and a boneless turkey breast.

What Type Turkey Should I buy?

HERITAGE TURKEYS: Heritage turkey breeds (Narragansett, Bourbon Red, Jersey Buff) can be found at local farms for sale. They have smaller breasts, more dark meat, they are leggier, leaner, and flavorful. They are bit pricey but worth the money.

More about Heritage Turkeys

TRADITIONAL FRESH/FROZEN TURKEYS: A traditional fresh/frozen turkey is  the easiest to get because they are plentiful in grocery stores during the holiday season. They are called the “Broad Breasted White” turkeys.  When choosing, pick the plumpest in the weight range you are looking for. Keep in mind, a fresh bird is wonderful, but frozen turkeys are snap frozen just after butchering.

ORGANIC TURKEYS: Check labels for your preferred organic standards. Pick a bird that looks plump and well fed.

KOSHER TURKEYS: A kosher label on a turley has been processed under rabbinical supervision. They are grain-fed with no antibiotics and are allowed to roam freely.

SELF-BASTING TURKEYS: A self basting turkey has been injected with or marinated in a solution of a fat and water broth with flavor enhancers and other approved substances. Be sure to avoid turkeys injected with MSG.

FREE RANGE TURKEYS: Turkey’s that were allowed out-doors.

NATURAL TURKEYS: No antibiotics or the way the turkey was raised.

TURKEY TOOLS

Turkey Tools you’ll need

PREPPING THE TURKEY

Thawing The Turkey

Thawing the turkey can take several days depending of size. Plan ahead for a long thaw.

REFRIGERATOR THAWING: Allow 1 day in the refrigerator for every 4 pounds of turkey.

ICE WATER THAWING: Allow 30 minutes of thawing per pound.

I do not recommend leaving a turkey on the counter to thaw as bacteria grows quickly. For more information consult the USDA website.

Cleaning the Turkey

1. Lay an unscented trash bag over the sink and cut a hole in the plastic over the drain.
2. Place a large baking sheet by the sink close to the plastic.
3. Tear off a large pile of paper towels and place by the baking sheet.
4. Put the turkey in the sink on the plastic and carefully cut the packaging away from the turkey.
5. Be sure to remove the giblets and the turkey neck  bag tucked inside the cavity.
6. Lift the turkey with your hand in the cavity to give it a good rinse inside and out.
7. Still holding the turkey and using the paper towels, pat the bottom of the turkey dry and place it on the baking sheet.
8. Pat the rest of the turkey dry to include the inside of the cavity.
9. Place the contaminated paper towels on the plastic and carefully dispose.
10. Spray the work area with disinfectant.

Seasoning The Turkey

BRINING

Guess What? It isn’t necessary! Check the turkey you purchased. It has more than likely been pre-brined with salt and seasoning. (Butterball is a brand that pre-brines.) Click here if you purchased a turkey that needs a brine.

FLAVOR AND SPICE

Once the turkey is rinsed, dried, and placed on a baking sheet…  

• Rub the entire turkey with room temperature butter. Be sure to rub it under the skin on the breasts.
• Salt and pepper the outside of the turkey.
• More flavor: Mix fresh diced herbs (sage, thyme, rosemary) and room temperature butter as a rub.

Move the seasoned turkey from the baking sheet to the roasting pan. 

Stuffing the Turkey

Avoid using breaded dressing. It will become soggy and may not cook through causing illness. Don’t skip the Cornbread Dressing! It is perfect served as a side for the turkey.

Stuff the turkey with sliced apples, onions, sliced oranges, and/or whole spices on the roasting pan and pull the skin down at the front and back of to keep moisture inside.

Truss The Legs and Tuck the Wings

• Truss is a fancy word for tying. Tie the turkey legs together with the cooking string.
• Tuck the wings under the breasts.

COOKING THE TURKEY

• Following the package directions for cooking the turkey for perfect cooking and timing.

Skip the Basting

• Be confident in your seasoning skills. The butter rub will keep your turkey moist!
• Basting means opening the oven door which causes temperature fluctuations that will dry out your bird.

Temperature Test and Let That Turkey Rest

Temperature Test

Open the oven door and stick the thermometer in the thickest part of the turkey around the thigh, avoiding the bone. It should be 155°F in the leg. Insert the thermometer into the breast. The breast should be 165°F. It is time to remove from the oven if these temps are achieved.

Remove From The Oven

• Using oven mitts, carefully tilt the pan to let the juices run out of the turkey cavity. This liquid is perfect for gravy.
• Place the turkey on a carving board or a turkey platter.

Rest

•  Cover the turkey tightly with aluminum foil and let it rest for 45 to 60 minutes.
• Resting the turkey will allow the juices to redistribute creating moist meat. The temperature will rise another 10 degrees. If you carve the turkey without letting it rest, it will become very dry. Avoid making this mistake.

Looking for carving tips? Bobby Flay has you covered.

Turkey Cooking and Styling Tips: The Tips

Place the turkey on a pretty platter and tuck fresh herb sprigs and sliced fruit around the turkey.

Fresh Garnishes

Looking for a quick table runner idea? Click here.

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