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Prosciutto and Artichoke Arugula Salad
January 16, 2025

Prosciutto and Artichoke Arugula Salad

Prosciutto and Artichoke Arugula Salad is one of our favorite salads. I start this arugula salad by making a fig balsamic vinegar vinaigrette. Then, I toss together the arugula along with the cucumbers, onions, olives, artichokes and tomatoes. Next, I top the tossed veggies with the Prosciutto di Carpegna …

salad
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by Sharon
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Easy Red Velvet Scones
December 25, 2024

Easy Red Velvet Scones

Easy Red Velvet Scones are one of our favorite winter treats. I start these scones by mixing together a rich red velvet dough. If you’ve never had a red velvet baked good, it has a light chocolate flavor. Next, I stir in some good quality …

tea time treats
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by Sharon
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Baked Brie with Cranberries and Walnuts
December 5, 2024

Baked Brie with Cranberries and Walnuts

Baked Brie with Cranberries and Walnuts is one of my favorite holiday appetizers. The bright red cranberries make this appetizer feel so festive. And the warm baked brie is so warm and cozy on a cold winter night! In fact, eating this piping hot appetizer feels like snuggling up under a warm blanket. This baked brie is topped with homemade cranberry sauce. I saved time by using leftover cranberry sauce that I had tucked away in my freezer. But, even if you’re making the cranberry sauce fresh for this dish, the actual hands-on time for preparing this dish is quite short. Most of the time is spent waiting for the cranberry sauce to chill up.

The Equipment Needed

  • A Pie Plate- Use this, or any small baking dish, for baking the bries.
  • A Sheet Pan- This is for baking the bread slices.
  • A Saucepan- I used a three quart saucepan to simmer my cranberry sauce.

The Ingredients Needed for Baked Brie with Cranberries and Walnuts

  • Cranberries- Fresh or frozen work equally well in this recipe
  • Honey- Use any honey you like. I like the orange blossom scented honey.
  • Thyme- Fresh thyme gives this dish great flavor.
  • Orange Zest- This also gives great flavor to the dish.
  • Bread- Use a nice crispy French or Italian bread.
  • Walnuts- I always use Diamond walnuts because they are always free of shells.

How I Made My Baked Brie

  • First, I made my cranberry sauce. This is as simple as can be. You just want to make sure your cranberries don’t boil over.
  • Next, I put my brie in a pie dish and topped it with the cranberry sauce, walnuts, honey, and thyme.
  • Then, I baked it for 16 minutes. I also put my bread in the oven.
  • Next, I decided to add some more cranberries and some more honey.
  • Finally, I served the toasts with the cheese, and put out some additional cranberries and honey.

My Baked Brie with Cranberries and Walnuts is a simple and delicious appetizer that is perfect to serve at a holiday party. I hope you’ll try it soon!

Baked brie with Cranberries and Walnuts
Baked brie with Cranberries and Walnuts

Baked Brie with Cranberries and Walnuts

A baked brie topped with homemade cranberry sauce and walnuts, served with toasted bread slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 26 minutes
Setting Time 1 hour
Total Time 1 hour 41 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 6 ounces fresh or frozen cranberries
  • ½ cup granulated sugar (100g)
  • zest of one orange
  • 1 six inch round brie
  • ¼ cup coarsely chopped pistachios
  • 3 tbsp. honey
  • 1 tbsp. thyme leaves
  • 1 baugette, sliced in half inch pieces

Instructions
 

  • Make the Cranberry Sauce: In a three quart saucepan, combine the cranberries, sugar, orange zest, and a half cup of water. Bring to a boil and then simmer for ten minutes.
  • Remove from the heat and let set up for one hour.
  • Preheat the oven to 350 degrees.
  • Put the brie on a parchment lined pie plate. Top with a half cup of the cranberry sauce, the walnuts, honey, and thyme. Bake for 16 minutes, or until the cheese is soft.
  • Also, lay your bread slices out on a sheet pan and toast for six minutes.
  • Serve the brie with additional cranberries and toasts.

Nutrition

Calories: 150kcal
Keyword brie, cranberries
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Pumpkin Butter Swirled Pancakes
November 24, 2024

Pumpkin Butter Swirled Pancakes

Pumpkin Butter Swirled Pancakes are one of our favorite fall breakfast dishes. I’ve probably cooked  pancakes more than I’ve cooked any other dish. Since, when my girls were little, they wanted me to make pancakes every day. We all still love these pancakes for several reasons. …

breakfast
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by Sharon
Chicken and Poblano Pepper Enchiladas
November 10, 2024

Chicken and Poblano Pepper Enchiladas

Chicken and Poblano Pepper Enchiladas with Green Chile Sauce are one of our favorite chicken dinners. I start these enchiladas by making a cheesy chicken and black bean filling. Next, I roll the filling up in tortillas. Then, I make a creamy green Chile sauce …

chicken
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by Sharon
Creamy Chocolate Mousse Pie
November 4, 2024

Creamy Chocolate Mousse Pie

Creamy Chocolate Mousse Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this pie is quite inexpensive to prepare. Since, it uses ingredients I usually already have. And, thirdly, I love all the rich and delicious chocolate flavor in this pie. And the cream cheese crust is so buttery and flaky.

The Equipment I Used

  • A Pie Plate- I used a nine inch pie plate to make this pie.
  • Pie Weights- You’ll need this to weigh down your crust. Or, you could use dried beans. Just throw them out after you bake them.
  • An Electric Mixer- Use this to whip the cream for the topping.
  • A Rolling Pin- You’ll need this to roll out your pie.
  • A Pastry Blender- Use this to cut you butter and cream cheese into the flour.

The Ingredients Needed for Creamy Chocolate Mousse Pie

  • Butter- I used Kerrygold Irish unsalted butter. I think it makes a better pie crust than American butters. Your butter should be very cold.
  • Cream Cheese- Philadelphia Cream Cheese is my favorite brand. Make sure your cream cheese is very cold.
  • Flour- I used King Arthur brand flour.
  • Cream- Be sure to use heavy cream. Don’t use light cream or half and half.
  • Chocolate- I used Guittard semisweet chocolate chips

How I Made my Pie

  • First, I made the crust. Roll the crust, starting from the middle and rolling in one direction only, pushing outwards. Keep rotating the crust so that it rolls out evenly into a circle.
  • Next, I made the filling. Be sure to stir your chocolate and cream constantly so that no lumps form.
  • Then, I chilled the pie. I really recommend chilling it overnight. That makes it much easier to cut.
  • Finally, I served the pie with whipped cream and berries.

If you like chocolate, you need to try this decadent and delicious Creamy Chocolate Mousse Pie.

Creamy Chocolate Mousse pie
Creamy Chocolate Mousse pie

Creamy Chocolate Mousse Pie

A rich and delicious chocolate pie.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • 9 inch pie plate

Ingredients
  

  • 2 cups semisweet chocolate chips
  • 1½ cups heavy cream, divided
  • 2 tbsp. powdered sugar, sifted
  • 1 tbsp. pure vanilla extract

For the Pie Dough:

  • 1½ cups all-purpose flour (180g)
  • ⅛ tsp. salt
  • 8 tbsp. cold unsalted butter (112g)
  • 2 ounces cold cream cheese, cut in half inch pieces
  • ¼ cup ice water

Instructions
 

  • Begin by making the pie dough: In a large bowl mix together the flour and salt. Using a pastry cutter or your hands cut the butter and cream cheese into the flour. Add the ice water in one teaspoon increments, stirring with your hands. You may not need all the water. Stir until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for thirty minutes.
  • On a floured board, roll out the disc of dough into a 14-inch circle, and then press it into the pie pan. Fold under any dough that is hanging over the pan, and then crimp it onto the pie dish using two fingers or a fork. Refrigerate for 50 minutes.
  • Preheat the oven to 375 degrees. Place some foil in the pie dish and fill it with pie weights. Bake for 20 minutes or until starting to brown. Remove pie weights and foil and bake 10 minutes more or until golden.
  • In the top of a double boiler, combine half the cream and the chocolate chips. Stir until melted, add the vanilla, and then set aside to cool, stirring occasionally. Beat the rest of the cream in a bowl, along with the sugar until soft peaks appear. Fold the cream into the chocolate and then spoon the mixture into the crust. Chill for 3 hours and serve.

Nutrition

Calories: 450kcal
Keyword chocolate, pie
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Creamy Roasted Pumpkin Soup
October 16, 2024

Creamy Roasted Pumpkin Soup

Creamy Roasted Pumpkin Soup is one of our favorite autumn meals. I start this soup by roasting some fresh sugar pumpkin. Of course you can also use butternut squash. Next, I add the roasted pumpkin to a blender along with some cooked onion, chicken stock, …

soup
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by Sharon
Lemon Blueberry Layer Cake
July 24, 2024

Lemon Blueberry Layer Cake

Lemon Blueberry Layer Cake is one of our favorite summer desserts. I start this dessert by mixing together a rich lemon cake batter. Then, I make a fluffy cream cheese frosting and spread it all over the cake.  We like this cake for several reasons. First of all, I like that …

dessert
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by Sharon
Blueberry Buttermilk Cornmeal Biscuits
July 16, 2024

Blueberry Buttermilk Cornmeal Biscuits

Blueberry Buttermilk Cornmeal Biscuits are one of our favorite summer teatime treats. To make these quick biscuits, I make a sweet buttermilk cornmeal biscuit dough. Then, I fold in blueberries and lemon zest. After I bake the biscuits, I top them with an easy glaze of powdered sugar, lemon juice, and lemon zest. Finally, I served these biscuits with the Cinnamon Plum tea from my Tea Runners September shipment. Every month, I receive four unique teas from Tea Runners. I love that the Cinnamon Plum tea is a caffeine-free herbal tea. I really enjoyed the tea’s sweet aroma, and it tasted divine. Best of all, each month’s subscription box makes 100 cups of tea. I also served the biscuits with homemade light and fluffy whipped cream and berries.

THE EQUIPMENT I USED

  • A Shiny Baking Sheet- For the best biscuits, use a shiny baking sheet. Preferably, one with only one side.
  • A Food Scale- If possible, weigh your flour and sugars.
  • A Biscuit Cutter- You can buy sets of these at Williams-Sonoma.
  • A Pastry Cutter- Use this to cut the butter into the flour to make these Blueberry Buttermilk Cornmeal Biscuits. Or just use your fingers.

THE INGREDIENTS NEEDED FOR BLUEBERRY Buttermilk Cornmeal BISCUITS

  • Flour- I used King Arthur Flour. Sadly, White Lilly flour, is not available here in New York.
  • Baking Powder and Baking Soda- Make sure they’re fresh.
  • Butter- Use unsalted butter. Make sure it’s very cold.
  • Blueberries- I’d use fresh blueberries. Frozen ones tend to bleed all over the biscuits, and then they look moldy.
  • Buttermilk- Use full fat buttermilk.
  • Powdered Sugar- This is for the glaze.

HOW I MADE MY BISCUITS

  • First, I made my Blueberry Buttermilk Cornmeal Biscuits dough. It’s very important not to overmix the dough.
  • Next, I patted out the dough. Again, be careful not to overwork the dough.
  • Finally, I baked the biscuits and drizzled on the glaze.

If you like biscuits, you need to try these delightful Blueberry Buttermilk Cornmeal Biscuits.

Blueberry Buttermilk Cornmeal Biscuits
Blueberry Buttermilk Cornmeal Biscuits

Blueberry Buttermilk Cornmeal Biscuits

Sweet biscuits filled with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Bread
Cuisine American
Servings 14 2 1/2 inch biscuits
Calories 200 kcal

Ingredients
  

  • 2½ cups all purpose flour (300g)
  • ½ cup fine stoneground cornmeal (60g)
  • ¼ cup granulated sugar (50g)
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 10 tbsp. cold unsalted butter, cut into half inch cubes (140g)
  • 1 cup full fat buttermilk
  • 1 cup fresh blueberries
  • 2 tbsp. lemon zest

For the Lemon Glaze:

  • 1 cup powdered sugar, sifted
  • 1 tbsp. lemon zest
  • 1 tbsp. lemon juice

Instructions
 

  • Preheat the oven to 450 degrees.
  • In a large bowl, sift together the flour, salt, baking powder, and baking soda. Using a pastry cutter, cut the butter into the flour into until the butter is the size of small peas. Using a fork, gradually stir in the buttermilk, taking care not to overmix. Carefully, fold in the lemon zest and blueberries.
  • On a floured board, pat the dough into a half inch circle. Using a two-and-a-half-inch biscuit cutter, cut out 14 biscuits. You will have to re-pat out the dough to cut out all 14 biscuits. Try to handle the dough as little as possible.
  • Place the biscuits on a heavy shiny baking sheet with a half inch of space between biscuits. Preferably use a pan with only one side. Bake the biscuits for 12 minutes, or until the tops are light brown.
  • While the biscuits cool on a wire rack, make the Lemon Glaze: Mix together all the glaze ingredients in a small bowl. Add more lemon juice to thin it out, or more sugar to thicken it. Top with whipped cream and berries if you like.

Nutrition

Calories: 200kcal
Keyword bread
Tried this recipe?Let us know how it was!
breads
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by Sharon
Caprese Burgers with Basil Mayonnaise
July 9, 2024

Caprese Burgers with Basil Mayonnaise

Caprese Burgers with Basil Mayonnaise are one of our favorite summer burgers. I start these Rastelli’s Wagyu burgers by making a creamy mayonnaise in my food processor. Next, I cook the burgers in a cast iron skillet or we grill them outside. Finally, I top each burger with the Basil Mayonnaise, …

beef
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by Sharon