Creamy Baked Brie with Red Pear

Nothing warms the holiday appetizer table like rich and creamy, ooey-gooey baked brie. A  classic staple in its own right, the first slice through this flakey crust and into the soft cheese is superbly satisfying. Topped with a little bit of cracked sea salt and sweet red pears, this dish is perfectly paired with a crisp white wine or bit of bubbly champagne.

Baked Brie with Pears

Ingredients:

  • 1 ripe red pear
  • 1 7-8 oz. brie wheel
  • 1 orange
  • 1 package frozen fillo dough
  • 1 egg
  • 1 Tbs. water
  • sea salt

1. Core and slice pear. Place into a small bowl, and squeeze the juice of the orange over slices. Cover with water and set aside.

 

2. Make egg wash by whisking 1 Tbs. water with the egg until frothy. Set aside.

3. Coat a baking sheet pan with non-stick cooking spray. Lay one sheet of fillo dough onto the pan. Brush with egg wash, and layer with another sheet of dough. Repeat this process for 8-10 layers of fillo dough.

4. Lay brie wheel in the center of the dough. Wrap dough around the brie, and flip over so that all dough seams are on the bottom of the cheese. Brush all over with egg wash.

5. Arrange pear slices on top of brie, and sprinkle with sea salt.

6. Bake at 350 degrees for 20 minutes until golden brown. Serve warm with crackers, crostini, or fruit and veggie slices.

Pumpkin Chocolate Chip Cookies (Gluten Free!)

I LOVE these cookies. They are a fall addiction, and perfect for the season and as a treat for the Thanksgiving table. The recipe is for the gluten free version, however you can use all purpose flour instead (4 c.). Either way these cookies are divine!

  • 3 c. white rice flour
  • 1 c. potato flour
  • 1/2 c. tapioca flour
  • 2 teaspoons Xanthan gum
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • 2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 c. butter (2 sticks or 8 oz.) at room temp.
  • 4 eggs
  • 1 tsp. vanilla
  • 1 16-oz can pumpkin puree
  • 1/2 c milk
  • 14 oz chocolate chips

Preheat oven to 350˚. In a medium bowl, whisk together all of the dry ingredients. In  a mixing bowl, cream the sugars and butter until smooth. Beat in the eggs one at a time. Once combined, add the vanilla and pumpkin and mix until incorporated. Add the dry ingredients and mix on low speed. When just combined, add the chocolate chips and continue to mix until chips are evenly distributed throughout the dough. Spoon onto a greased cookie sheet. Bake for 15 minutes. Set on rack to cool.