Ok… let’s talk about this casserole. I know, I know, you’re either a casserole person or you’re not. Growing up in the south, casseroles were way overdone. Way! This delicious Broccoli Cheddar Chicken and Rice just so happens to be cooked in a casserole dish! Trust me, don’t skip it. It’s put together by the fabulous Half Baked Harvest and is a modern take on a classic. I suppose there’s not much about it that makes it “fall”, it just feels cozy to me, so I included it.

If you’re needing a fall-inspired side dish, these Roasted Carrots with Candied Pecans and Goat Cheese by Inspired by Charm are so bomb! My husband does not care for cooked carrots ever, but I’ve taken them to friend’s homes several times and they’re always a hit! They not only look beautiful (especially if you can find rainbow carrots), but they’re super flavorful.

Lastly, I’m including a new recipe I pinned to try this fall. This Autumn Wild Rice Soup by Gimme Some Oven looks absolutely divine. Let me know how you like it if you get a chance to try it before I do!

If you’re looking for a great dessert or cocktail to pair with one of these delicious meal ideas, checkout our favorite fall drinks and desserts too! Let me know if you try any of these this fall. Leave a comment so I can see how you like them. Thanks for stopping by, Jamie xo

Speaking of favorites, the kids always love Monster Punch around Halloween. It’s complete trash when it comes to ingredients lol, but so fun to drink! I add a little vodka to ours when my momma is over and it’s so fun and festive.

Another delicious option is this Thanksgiving Punch by Thyme and Joy. It can be served with champagne or ginger ale, making it a great option for kids and adults alike. It’s not only beautifully festive, but it’s easy to throw together and everyone always loves it. I’ve served it at Friendsgiving and even at Christmas.

The last mention goes to one I’m adding to the list this year. It looks beautiful and I have a feeling will taste even better. This Vanilla Chai Old Fashioned is by Half Baked Harvest, and since I’m a fan of so many of her recipes, I’m assuming this one will also be top notch!

Read about our favorite sweet fall treats and our savory favorites for fall here!

I’d love to hear from you if you try any of these out this year. Leave a comment and let me know how you like it! Thanks for stopping by, Jamie xo

Use the link below to download a FREE gift tag for your gift of potpourri!

DOWNLOAD FREE POTPOURRI GIFT TAG

Thanks for stopping by, Jamie xo

The secret ingredient is simple, and you probably already have it in your pantry… BAKING POWDER! Yep, just plain ol’baking powder! We lightly dust the wings with a little baking powder mixed with Kosmos Q SPG (salt, pepper, garlic) and pop them in the air fryer. Scroll down for the complete recipe + links to our favorite wing dust and sauces. Enjoy!

I hope you enjoy them as much as we do! Follow me and share @hello_bloomcreative on Instagram if you try them!

Thanks for stopping by, Jamie

You only need a few, traditional ingredients, but his measurements are spot on! Be sure to follow them carefully to get the perfect ratio of all the flavors a good margarita has to offer!

Thanks for stopping by,

Making a king cake from scratch shouldn’t intimidate you, it’s much easier than you may think! It’s basically a giant cinnamon roll dressed up for Mardi Gras!

Here’s my recipe, have fun with it, it won’t be perfect and may not look neat, but it’ll taste delicious, I promise!

Dough:

• 1 (8oz) container sour cream
• 3 TBSP sugar
• 2 TBSP unsalted butter
• 1/2 tsp salt
• 1 (¼ oz) envelope active dry yeast
• 1/4 C warm water (100° to 110°F)
• 1 large egg (lightly beaten)
• 3 to 3 1/2 C bread flour

Cinnamon/Sugar Filling:

• ⅓ cup unsalted butter (softened)
• ½ cup granulated sugar
• 3 TBSP ground cinnamon

Glaze:

• 1 C powdered sugar
• 1 TBSP butter or cream cheese, softened
• 1 TBSP milk
• 1 Tbsp fresh lemon juice
• ¼ tsp vanilla extract
• Purple, green and gold sprinkles

1. For the dough, add the sour cream, butter, sugar, and salt in a medium saucepan over low heat, stirring often, until the butter is melted. Remove from the heat & cool down the mixture to 100° to 110°F
2. In a glass measuring cup or small bowl, stir together yeast and 1/4 cup warm water, and let stand for 5 minutes. The yeast should become foamy and be ‘activated’ after that time.
3. In the bowl of a stand mixer with a dough hook attachment, add the sour cream mixture, yeast mixture, eggs and 1 cup of flour. Give a quick stir with a spatula and then turn the mixer on medium speed. As the ingredients start to come together, reduce speed to low, and gradually add the remaining flour until a soft dough forms.
4. Once the dough forms, lower the speed setting and allow the dough to knead until smooth and elastic (this can take up to 10 minutes).
5. Place in a lightly greased bowl and cover with a linen cloth or plastic wrap. Let rise in a warm place (85° is ideal) for 1 hour or until the dough has doubled in size.
6. While dough is proofing, make the cinnamon/sugar filling. Mix the ingredients together in a small bowl.
7. After the dough is finished proofing, divide the dough in half.
8. Roll each portion into a long rectangle using a rolling pin. Spread 1/2 the cinnamon/sugar butter evenly on each rectangle.
9. Fold each dough rectangle in half long ways, and add the remaining cinnamon/sugar butter.
10. Roll the dough rectangles up long ways.
11. Place the dough rolls parallel to one another, pinch the tops together, and twist the dough rolls over each other to give a braided look. Bring the other ends around together to form a ring, ensuring to make a good seal at the seam.
12. Cover and let rise in a warm place again, 20 to 30 minutes or until doubled in size.
13. Preheat the oven to 350°F.
14. Bake for 25 to 35 minutes or until golden.
15. If the outside is golden, but the inside is still gooey, lightly cover with foil and bake in 5 minute intervals, checking carefully in between until cooked through.
16. After the cake is done baking, allow to cool most of the way.
17. Meanwhile, in a large bowl mix the glaze ingredients until smooth & creamy.
18. Pour glaze evenly over warm cake; sprinkle with colored sugars, and alternate colors.
19. Let cool completely & serve.

Check out the Instagram reel here:

Thanks for stopping by, Jamie xo

Ingredients:

3 cups powdered sugar

1 cup salted butter

1 Tbsp whole milk

1 3/4 tsp vanilla extract

Directions:

1. Using a mixer, cream together the butter and half of the powdered sugar.

2. Add the remaining powdered sugar, milk and vanilla extract.

3. Mix 1-2 minutes until desired thickness is achieved. (Add 1 tsp milk if icing is too thick. Add 1/4 cup powdered sugar if icing is too thin.)

4. Leave icing off-white in color, or use gel food coloring to color it.

*This recipe will frost 12 cupcakes or one 9×13 sheet cake. Easily double it for larger dishes.

Thanks for stopping by, Jamie xo

Let me know what you think if you try them out this Christmas!

Thanks for stopping by, Jamie xo

Basically, you crush up your extra fun-sized candy bars and use them to make the most delicious cookies. I use my favorite chocolate chip cookie recipe, but any one will work. You replace the chocolate chips with the crushed candy, and voila!

1. Unwrap, and refrigerate the candy for an hour.
2. Make your dough as per the recipe.
3. Crush the candy bars using a food processor or chop by hand.
4. Add to your dough (use the same measure as the chocolate chips in the recipe)
5. Mix carefully with a spatula.
6. Bake as per recipe.
7. Enjoy!

I love to make several batches and freeze the dough for Christmas movie nights, holiday cookie swaps or just a fun dessert for the kids!

Watch my Instagram Reel here. Thanks for stopping by, Jamie xo