Category: baked

Brie En Croute

By , December 7, 2013 13:02



I went out on a date a while ago to this very trendy small plate restaurant. Although the date ended up yielding a friendship (which I’m ok with, too.  making friends is always good!), the food was unforgettable. This dish left me with a foodgasm that was hard to quell.  I NEEDED TO RECREATE THIS!! So I did! I made this for our Thanksgiving Eve get-together, and my brother-in-law (who is a very discerning food critic, to say the least!), LOVED it!! The kids even liked it, but that is definitely not saying much.  They’ll pretty much eat a warm truck tire if you put bacon, sugar, or chocolate on it 😉  This is a simple, yet delicious and easy way to woo your dinner and party guests away from those gross ass chips and dip!!



  • 1 Frozen Puff Pastry Sheet, thawed
  • 1-7oz wheel of Brie
  • 1/4C bacon, cooked and crumbled
  • 1/8C chopped pecans
  • 2-3Tbsp light brown sugar
  • 1 egg, beaten
  • 4 large grannysmith apples, cored, halved, and slivered (keep these in cold water with 2T of lemon juice until service)


  • Preheat oven to 375*


  • Unfold puff pastry sheet onto lightly floured surface.  Gently press bottom of brie container into pastry just enough to indent and mark where the brie will sit.  This will act as a guide to lay the rest of the ingredients down.


  • Spread the brown sugar evenly around the inside of the circle guide. Then add the nuts and bacon.  Lay the brie on top and gather the puff pastry up around the whole package.  Make sure each gap is pinched together to prevent oozing during the baking process.
  • Flip the brie over so that the folded part is on the bottom and brush the beaten eggwash over the pastry. Bake in the oven for 20-25 minutes, or until pastry is golden brown all over.  Drain apples, lay out on a dry paper towel to remove excess water and arrange in a circle around a medium serving platter.  Remove brie from oven, place in the center of apple slices and serve warm.



Darlet’s Pumpkin Bread

By , September 24, 2012 21:03


UPDATE: I have made this for the restaurant and I had the genius idea of tweaking the recipe.  Instead of the originally requested 2 tsp cinnamon and 1-1/2 tsp ground cloves, I replaced them with 3 tsp Pumpkin Pie Spice and 1/2 tsp Ground Cardamom. It came out AMAZING!!!

This recipe is very near and dear to my heart. My mother, Darlet, made THE BEST pumpkin and zucchini bread. In honor of her would-be 70th birthday, I would love to share with you one of her most loved recipes. She was never known as Mrs. M., but as Mom to everyone that came into the house. Even the boyfriends (which, now that I look back on that, I find it a little disturbing. But she WAS the most kickass mom EVER!!)

Although I’ve never tried to emulate it before, I did recently roast a whole pumpkin for homemade pumpkin ravioli (recipe will be posted later this week!! Promise!) and had a lot of leftovers that I froze, their fate to be determined at a later date. Now I know what I’ll be doing with them 😉


  • 2/3C Shortening
  • 2-1/2C sugar
  • 4 eggs
  • 1lb pumpkin (canned or fresh cooked and mashed/food processed)
  • 2/3C whole milk
  • 3-1/3C flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1-1/2tsp salt
  • 2 tsp cinnamon
  • 1-1/2 tsp ground cloves
  • 2/3C chopped walnuts (optional)
  • 2/3C chopped raisins (I always hated them in this when I was younger, but I may try them out this time)


  • Preheat oven to 350 degrees and grease 2 loaf pans.
  • Cream shortening and sugar.
  • Add eggs one at a time
  • Add pumpkin
  • Alternate milk and flour until well combined.
  • Add spices, nuts and raisins.
  • Pour into loaf pans and bake for 60-70 mins.

Thank you for everything, Mum. <3

Boston Baked Beans

By , March 7, 2006 16:41

Now that I’m living back in the Boston area, what better than to shell out some recipes that are regional favorites.  At first I thought, Clam Chowdah!!  Then, I thought, no way.  I’m not confident enough to attach my name to any home cooked clam chowder recipes just yet.  There are too many good places around the corner to get great chowder.  Why waste time at home?  Legal Sea Foods, Woodman’s and Newick’s are my favorites.

1 15-oz can crushed tomatoes in a thick puree
¼ cup packed dark brown sugar
1 ½ teaspoon Dijon mustard
½ teaspoon salt
2 19-oz cans of small white beans, rinsed and drained, about 4 cups
1 medium onion, cut crosswise into ¼-in thick slices
6 bacon slices

Heat oven to 400°.  Stir together tomatoes, brown sugar, mustard and salt in a bowl.  Gently stir in the beans and transfer to a 2-quart shallow baking dish.  Arrange onion slices in one layer over beans, then cover onion with the bacon.  Bake uncovered, until bacon is browned and beans have absorbed most of the liquid, about an hour and a half.