Brie Cheese and Cranberry Christmas Wreath

 Brie and Cranberry Christmas Wreath

Ingredients

For the Wreath:

2 sheets puff pastry, thawed (about 1 lb total)

8 oz Brie cheese, rind removed or left on (to preference), cut into ½-inch cubes

½ cup cranberry sauce (whole berry or jellied)

¼ cup chopped pecans or walnuts, lightly toasted

2 tablespoons fresh rosemary, finely chopped

Flour for dusting

For Assembly & Baking:

1 large egg

1 tablespoon water or milk

Optional for Serving:

Extra cranberry sauce for drizzling

Fresh rosemary sprigs for garnish

Instructions

1. Prepare the Pastry

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

On a lightly floured surface, roll out one sheet of puff pastry into a roughly 12x9-inch rectangle. Transfer it to the prepared baking sheet.

Using a small bowl or lid (about 4-5 inches in diameter), lightly press an indent in the center of the pastry to mark your wreath’s inner circle. Do not cut through.

2. Add the Filling

Spread the cranberry sauce evenly over the pastry, staying inside the marked circle and leaving a 1-inch border around the outer edge.

Scatter the cubed Brie evenly over the cranberry sauce.

Sprinkle the toasted nuts and chopped rosemary over the top.

3. Top and Shape the Wreath

Roll out the second sheet of puff pastry to the same size.

Gently place it over the filling. Press the edges of the two pastry sheets together firmly to seal.

Using a sharp knife, cut away the excess pastry outside the marked inner circle to create a ring shape.

Optional decorative step: Use a small cookie cutter (like a star or holly leaf) to cut shapes from the excess pastry to decorate the wreath later.

4. Create the Braided Effect

Using the same knife, make evenly spaced cuts all around the outer edge of the wreath, from the outer edge inward toward the center ring, leaving about 1 inch uncut near the inner circle. You should have about 16-20 “strips.”

Take one strip and gently twist it outward, then lay it slightly over the next strip. Continue all the way around until you have a braided wreath appearance.

If using decorative pastry cut-outs, attach them to the wreath with a dab of water.

5. Egg Wash and Bake

In a small bowl, whisk the egg with 1 tablespoon of water or milk to make an egg wash.

Brush the entire surface of the wreath generously with the egg wash.

Bake for 25–30 minutes, or until the pastry is puffed and a deep golden brown.

If the pastry is browning too quickly, tent loosely with aluminum foil.

6. Serve

Remove from the oven and let cool on the baking sheet for 10–15 minutes.

Transfer carefully to a serving platter or board.

Garnish with fresh rosemary sprigs and drizzle with extra warmed cranberry sauce if desired.

Serve warm.

Tips for Success

Thaw Puff Pastry Properly: Thaw in the refrigerator overnight or on the counter for 30–40 minutes until pliable but still cold.

Keep Ingredients Cold: Work quickly to prevent the pastry from becoming too soft.

Brie Rind: The rind is edible and adds flavor, but you may trim it off if you prefer a milder, creamier texture.

Make-Ahead: Assemble the wreath up to the point before baking, cover tightly, and refrigerate for up to 4 hours. Brush with egg wash just before baking. You may need to add 3–5 minutes to the baking time.

Enjoy this stunning, festive dish that combines savory, sweet, and herbal notes in every bite!

Festive Holiday Antipasto Cream Cheese Log Recipe

Festive Holiday Antipasto Cream Cheese Log Recipe 

Ingredients:

16 oz cream cheese, softened

½ cup sun-dried tomatoes, chopped

½ cup Kalamata olives, chopped

½ cup roasted red peppers, chopped

¼ cup fresh parsley, chopped

2 teaspoons Italian seasoning

1 teaspoon garlic powder

¼ teaspoon crushed red pepper flakes (optional)

1 cup finely shredded Parmesan cheese

Assorted crackers, breadsticks, or sliced baguette for serving

Instructions:

1️⃣ Prepare the Cream Cheese Base:

In a large mixing bowl, combine the cream cheese, Italian seasoning, garlic powder, and crushed red pepper flakes. Mix until smooth and well blended.

2️⃣ Add Antipasto Mix:

Fold in the sun-dried tomatoes, olives, roasted red peppers, and parsley. Stir until everything is evenly distributed.

3️⃣ Shape the Log:

Lay a sheet of plastic wrap on the counter. Scoop the cream cheese mixture onto the wrap and form it into a log shape using your hands or a spatula.

4️⃣ Coat with Parmesan Cheese:

Spread the shredded Parmesan cheese on a flat surface. Roll the cream cheese log in the cheese, pressing gently to ensure it adheres evenly.

5️⃣ Chill and Set:

Wrap the log tightly in the plastic wrap and refrigerate for at least 2 hours to firm up.

#HolidayAppetizers #Cream #FestiveFlavors #Holidayday #CheeseLovers #Christmas

Crispy Air Fryer Cinnamon Apple Fries

 Crispy Air Fryer Cinnamon Apple Fries 

Ingredients

For the Apple Fries:

2 large, firm apples (such as Granny Smith or Honeycrisp)

1 large egg

1 tablespoon milk or water

½ cup all-purpose flour

½ cup panko breadcrumbs

¼ cup granulated sugar

1 teaspoon ground cinnamon

Cooking spray

For the Dipping Sauce (Optional):

¼ cup caramel sauce or vanilla Greek yogurt 

Instructions

Prepare the Apples: Wash and dry the apples. Slice them into ½-inch thick wedges, removing the core. Pat the apple wedges completely dry with a paper towel to ensure the coating adheres properly.

Set Up Coating Station: In a shallow bowl, whisk together the egg and milk (or water). Place the flour in a second shallow bowl. In a third bowl, combine the panko breadcrumbs, sugar, and cinnamon.

Coat the Fries: Working in batches, dredge each apple wedge first in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off. Finally, press it firmly into the cinnamon panko mixture until fully coated.

Air Fry: Preheat your air fryer to 380°F (195°C). Arrange the coated apple fries in a single layer in the air fryer basket, ensuring they are not touching. Lightly spray them with cooking spray.

Cook: Air fry for 8-10 minutes, flipping halfway through, until the coating is golden brown and crispy.

Serve: Serve the apple fries immediately while hot and crispy, with caramel sauce or yogurt for dipping.

Mediterranean Lamb Shanks with Lemon and Oregano

 

Mediterranean Lamb Shanks with Lemon and Oregano

Ingredients:

4 lamb shanks

3 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, minced

2 lemons (juice and zest)

1 cup chicken or beef broth

1/2 cup dry white wine

2 tablespoons dried oregano (or fresh, chopped)

1 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

2 sprigs fresh rosemary (optional)

Fresh parsley, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (160°C).

2. Sear the Lamb Shanks: Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the lamb shanks with salt, pepper, and paprika. Sear them on all sides until browned, about 3-4 minutes per side. Remove and set aside.

3. Sauté Aromatics: In the same pot, add the remaining olive oil and cook the chopped onions until soft and translucent (5 minutes). Add the minced garlic and cook for another 1-2 minutes.

4. Deglaze the Pot: Pour in the white wine and scrape up any browned bits on the bottom of the pot. Let the wine simmer for 2 minutes.

5. Combine Flavors: Add the chicken or beef broth, lemon juice, lemon zest, oregano, and cumin to the pot. Stir to combine.

6. Braise the Lamb: Return the lamb shanks to the pot, making sure they're partially submerged in the liquid. Add the rosemary sprigs if using. Cover the pot with a lid and transfer to the preheated oven.

7. Cook Until Tender: Braise the lamb shanks in the oven for 2.5 to 3 hours, until the meat is tender and falling off the bone. Check periodically and add more broth if needed.

8. Garnish and Serve: Remove the pot from the oven and let it rest for 10 minutes. Garnish the lamb with freshly chopped parsley and serve with rice, mashed potatoes, or crusty bread to soak up the juices.

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Prep Time: 20 minutes | Cook Time: 3 hours | Servings: 4 | Calories: ~450 kcal per serving

Enjoy this hearty and flavorful Mediterranean dish, perfect for  #foodaroundtheworld  

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Creamy Mexican Chicken Casserole

  

 Creamy Mexican Chicken Casserole

Description:

A cheesy, creamy, flavor-packed casserole loaded with tender chicken, corn, beans, and gooey melted cheese — the ultimate Tex-Mex comfort food for busy weeknights!

Ingredients:

3 cups cooked chicken, shredded (rotisserie works great)

1 can (10 oz) Rotel diced tomatoes with green chilies, drained slightly

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 packet (1 oz) taco seasoning mix

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (15 oz) corn, drained

1 can (15 oz) black beans, rinsed and drained

2 cups crushed tortilla chips (or Doritos, for extra flavor)

Fresh cilantro or green onions, for garnish

Instructions:

Preheat the Oven:

Preheat to 350°F (175°C). Grease a 9x13-inch baking dish.

Mix the Base:

In a large bowl, combine cream of chicken soup, sour cream, Rotel, and taco seasoning. Stir until smooth.

Add the Good Stuff:

Stir in shredded chicken, corn, black beans, and 1 cup of cheese.

Layer the Casserole:

Spread half of the crushed tortilla chips in the bottom of the baking dish.

Pour the chicken mixture over the chips.

Top with remaining chips and cheese.

Bake:

Bake uncovered for 25–30 minutes, until hot and bubbly with golden cheese on top.

Garnish & Serve:

Sprinkle with cilantro or green onions before serving.

Enjoy warm with a side of guacamole, salsa, or Spanish rice.

Decadent Chocolate Layer Cake with Vanilla Cream Filling

 

Decadent Chocolate Marshmallow Pecan Layer Cake

✨ Makes one 3-layer 8-inch cake (or two thicker 9-inch layers)

🥄 Chocolate Cake Layers

Ingredients:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

2 tsp baking soda

1 tsp baking powder

½ tsp salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

2 tsp vanilla extract

1 cup hot water (or hot brewed coffee for depth)

Instructions:

Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment.

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Add eggs, buttermilk, oil, and vanilla. Beat until combined.

Slowly add hot water or coffee while mixing — the batter will be thin.

Divide into pans and bake 30–35 minutes, or until a toothpick comes out clean.

Cool in pans 10 minutes, then turn out to cool completely.

🍥 Creamy White Filling with Pecans

Ingredients:

1 ½ cups heavy whipping cream

¾ cup powdered sugar

8 oz cream cheese, softened

½ tsp vanilla extract

1 cup chopped toasted pecans

Instructions:

Beat cream cheese until smooth. Add powdered sugar and vanilla.

In a separate bowl, whip cream until stiff peaks form.

Fold whipped cream into cream cheese mixture until light and fluffy.

Fold in toasted pecans. Chill until ready to use.

🍫 Glossy Chocolate Ganache Drip

Ingredients:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

1 tbsp butter (for shine)

Instructions:

Heat cream until steaming, then pour over chocolate.

Let sit 2 minutes, then stir until smooth. Add butter and stir until glossy.

Cool slightly before pouring over the cake (still pourable but thickened).

🎉 Assembly & Toppings

Toppings:

Mini marshmallows

Chopped pecans

Chocolate cake crumbs (from trimming layers)

To Assemble:

Place one cake layer on a serving plate. Spread half the creamy pecan filling.

Add second layer, spread remaining filling, then top with third cake layer.

Pour ganache over the top, letting it drip luxuriously down the sides.

While ganache is still soft, top with mini marshmallows, chopped pecans, and cake crumbs.

Chill for 15 minutes to set, then serve at room temperature for gooey goodness.

It’s rich, nutty, creamy, and dramatic — basically dessert royalty. Want to turn this into cupcakes or a sheet cake version too? I got you.

Coconut Shrimp Curry

 

Coconut Shrimp Curry

Ingredients:

1 lb extra-large shrimp, peeled and deveined

¼ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper

2 tbsp lemon juice

1 tbsp coconut oil

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

½ tsp black pepper (freshly ground)

½ tsp salt (or to taste)

½ tsp turmeric

2 tsp ground coriander

1 tsp curry powder

14½ oz diced tomatoes

13½ oz full-fat coconut milk

2 tbsp fresh cilantro (or parsley), chopped (for garnish)

Cooked rice, for serving

Instructions:

In a small bowl, toss the shrimp with salt, black pepper, cayenne pepper, and lemon juice. Cover and refrigerate for about 10 minutes to marinate.

While the shrimp marinates, heat the coconut oil in a medium skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes, until soft.

Add the minced garlic and ginger. Cook for another minute until fragrant.

Stir in the black pepper, salt, turmeric, ground coriander, and curry powder. Cook for about 30 seconds to bloom the spices.

Pour in the diced tomatoes (with their juices) and the coconut milk. Stir well and bring the mixture to a gentle boil. Let it simmer for 5 minutes, stirring occasionally.

Add the marinated shrimp (with any accumulated juices) into the sauce. Cook for 2 minutes, or until the shrimp turns pink and is cooked through.

Remove from heat. Stir in the chopped cilantro (or parsley).

Serve the curry hot over cooked rice, and enjoy every rich, creamy bite!

Prep Time: ~10 minutes

Cook Time: ~15 minutes

Total Time: ~25 minutes

Servings: About 4