Brie en Croute

Brie is one of my favorite cheeses, so mild and creamy.  It is especially delicious topped with jam, wrapped in a pastry and baked.  This recipe is very simple and makes an impressive appetizer for parties. 

Brie en Croute
Serves 8-10

2 Tbls. butter
1/4 c. sliced almonds or chopped pecans
1/2 c. jam (I like blueberry)
1 small wheel of Brie
1 sheet of frozen puff pastry
1 egg

Thaw pastry for 20 minutes.  Preheat oven to 375 degrees F. 

In a small skillet melt butter & saute nuts for about 5 minutes over medium heat.  On a floured surface roll out thawed puff pastry (increase 1 - 2 inches in each direction).  Place on a parchment paper-lined baking sheet.  Brush inside of pastry with egg.  Place brie in center of pastry.  Top with nuts and jam.  Gather pastry in a bundle around brie.  Tie with kitchen twine (note:  if you do not have kitchen twine you can use toothpicks to secure.  Just be sure to soak them in water for a couple of minutes first).  Brush the top with egg.  Bake for 20-25 minutes (until top is browned).  Slice open and serve with good quality crackers. 

When Life Gives You Lemons....

Hold fast your dreams.  Push aside the naysayers.  Don't let anything stand in the way of your dreams.  All great advice.  Advice that is not easy to follow especially when the naysayer is someone you love.  My dream?  To go to pastry school.  This week I realized that someone I thought supported me in this dream does not.  Not only doesn't support me but tried to crush my happiness by calling my goal selfish.  Selfish to have a goal for myself when I have kids to raise.  I believe that you can have goals AND raise kids.  It's important to let kids see that there can be a balance and that it is never too late to realize your dreams and see them through.  Oh well, just a little bump in the road.  It will all work out but in the meantime I will keep baking.  When life gives you lemons make blueberry-lemon cookies!  I hope you enjoy!

Bluberry-Lemon Cookies
Makes about 2 dozen

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter
1 c. sugar
1 egg yolk
1/4 c. whole milk
2 tsp. lemon zest
1 c. blueberries (if frozen, thaw and drain)

In a medium bowl, mix flour, baking powder and salt.  In another bowl, cream butter and sugar.  Add egg and beat.  Add milk and lemon zest.  Stir the dry ingredients into the butter mixture.  Gently fold in the blueberries.  Refrigerate the dough for 30 minutes. 

Preheat the oven to 375 degrees F.

Place spoonfuls of dough on a parchment lined cookie sheet.  Bake until brown around the edges (about 15 minutes).  Cool on a wire rack. 

 

Cupcakes in Edible Cups

I love cupcakes.  They are fun, portable and delicious.  What's not to like?  These mini cupcakes are little bites of heaven in their own edible chocolate cups.  Making the cups is time-consuming but the presentation is delightful and the taste is divine. I hope you enjoy!

Chocolate Cups
 Makes 12

1 package of semi-sweet chocolate chips
Mini cupcake liners

Melt chocolate in a double boiler over medium-low heat.  Use a clean paintbrush to brush chocolate into each small cupcake liner.  Place in the freezer for 15 minutes.  Repeat the process 3-4 times.  After freezing for the last time, remove the paper liner carefully.  Place in the freezer until ready to use. 

Vanilla Cupcakes
Makes 24

1/2 c. unsalted butter, softened
2/3 c. white sugar
3 large eggs
1 tsp. vanilla
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. milk

Preheat oven to 350 degrees F.  Cream the butter and sugar until fluffy.  Add the eggs, one at a time.  Beat after each addition.  Add the vanilla and beat.  In a separate bowl, mix flour, baking powder and salt.  Gradually add flour mixture to butter mixture.  Mix completely.  Evenly fill mini muffin cups.  Bake 15-20 minutes or until browned and a toothpick inserted comes out clean.  Allow to cool before icing.

Chocolate Cream Icing

1 package milk chocolate chips
4 c. heavy whipping cream
1/4 c. white sugar
1/2 tsp. vanilla

Melt chocolate using a double boiler oven medium-low heat.  In the meantime whip the cream, sugar & vanilla until stiff peaks form.  Once the chocolate is melted gently fold the cream into the chocolate. 

To assemble:

Remove cooler cupcakes from the liner.  Place in chocolate cup and top with icing. 

Cupcake Sugar Cookies

These adorable cookies are so much fun to make.  They are great for party favors.  You can use a cupcake cookie cutter (if you have one) or you can draw the pattern on a piece of paper (as I did) and cut each cookie out with a knife.  After the cookies are baked and cooled, make the royal icing.  Color the icing using food coloring and decorate the cookies.  I also used sprinkles and candies to decorate.  Once the icing dries, wrap in cellophane and tie with a cute ribbon.  These cookies are a little time-consuming but well worth it!

Sugar Cookies

1 1/2 c. butter, softened
2 c. white sugar
4 eggs
1 tsp. vanilla
5 c. all purpose flour
2 tsp. baking powder
1 tsp. salt

In a large bowl, cream butter and sugar.  Beat in eggs one at a time and add vanilla.  Stir in the flour, gradually.  Add baking powder and salt.  Cover and chill dough for at least an hour (up to overnight).  Preheat oven to 400 degrees F.  Roll out dough on a floured surface.  Roll to 1/4 to 1/2 inch thick.  Cut into shapes.  Place cookies 1 inch apart on a parchment lined baking sheet.  Bake for 6 to 8 minutes until just golden around edges.  Remove from oven and cool completely before decorating.

Royal Icing

3 Tbls. meringue powder
4 c. powdered sugar
6 Tbls. warm water

Add meringue powder, powdered sugar and warm water to mixing bowl.  Beat on low for 7 minutes with a standing mixer or 10 minutes with a hand mixer.  Add more water if too thick.  Color using food coloring (I used gel coloring to get more intense colors).

Rise and Shine

This past weekend I hosted a sleepover for my oldest daughter.  After the night's festivities, I needed something that required minimal effort for breakfast.  I opted for two types of muffins in hopes that I could please all.  The first recipe is a savory bacon and cheese muffin.  The second is a classic banana nut muffin.  Both were a huge hit.  I hope you enjoy!

Savory Bacon and Cheese Muffins

Makes 16 muffins

1 can of 8-count large biscuits
2 eggs, beaten
2 cups shredded cheddar
6 slices of bacon

Preheat oven to 400.  Spray muffin tin with cooking spray.  Separate each biscuit into two pieces by layers and place in each cup of muffin tin (form into cups).  Chop and cook bacon until crispy.  In a medium bowl, beat eggs.  Add cheese, cooked bacon and mix.  Spoon mixture in even portions into each biscuit cup.  Bake at 400 for 10-12 minutes.

Banana Nut Muffins

Makes 12 muffins

3 ripe bananas
1/3 c. melted butter
3/4 c. sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
1 1/2 c. all purpose flour
1 c. chopped nuts
Pinch of salt

Preheat oven to 350.  Place bananas in a bowl and mash.  Melt butter and add into bananas.  In a separate bowl mix sugar, egg and vanilla.  Mix in banana mixture.  Sprinkle in salt and baking soda.  Add flour gradually.  Stir until all flour is incorporated.  Fold in nuts.  Scoop into lined muffin tin using an ice cream scoop.  Bake at 350 for 25-30 minutes.