Hello All! I hope you are all staying warm and dry if you are caught up in this storm right now – I am currently buried under about a foot of snow! I cannot wait for this winter to be over!
Since I am stuck in the house on the couch I thought it was about time I wrote a new post – I am so behind! I’ve actually tried a lot of things the past few months and just haven’t had the time to post but hopefully this will hold you over until the next one!
I tried these spinach and brie puffs for Christmas since I am a HUGE lover of puff pastry but I regret to say I was not happy with these at all.
My puffs did not get golden even though I used the egg wash, did not really puff, did not get ooey-gooey like they look in the original posts photo (even though I baked them longer than the post says to try to get them golden) and, to me, did not really have a huge amount of flavor. I skipped the sesame and poppy seeds but I don’t think they would have made a huge difference.
I included some photos below of how I made the puffs in case you want to try them for yourself and see if you have better success than I did – if you do let me know!
As a note, as the recipe says, one puff pastry will only make 4 puffs (2 braided “loaves” cut in half) so I used 2 puff pastries to yield 8 puffs.
It’s Wednesday so you know what that means – new post day and it’s a great one! This is the third appetizer I made for my bridesmaids for our first meeting – a delicious blooming brie bowl! I had never made anything like this so I was super excited to try it.
I followed the recipe pretty closely with the exception that I only put 1 tsp. of chili powder (since I’m not a huge fan) and substituted an extra 1 tsp. of garlic powder in its place.
I also needed to bake way longer than the recipe says – about 10 to 15 minutes longer. When I took the brie out of the oven at 25 minutes and removed the top of the bread the cheese still seemed firm.
This was a great appetizer though a little difficult to eat. My one complaint was that, while the cheese was gooey on the inside (and deliciously oozed out of the bowl once the first bread piece was removed) leaving the bread top on caused the spices on top to form a sort of crust rather than melt into the cheese and season it. I didn’t end up using the bread top piece because it was too crunchy to cut into pieces so I think next time I would just leave it off and hope the spices settled into the cheese more.
Sadly, I was so busy enjoying this creation that I forgot to take an “after” picture before it got destroyed but it looked almost exactly like the picture shown with the original recipe! Also, the little bit of this that was left after our meeting reheated really well the next day so no worries if you have extra!
What’s your favorite use for a bread bowl? Let me know your ideas in the comments!