Golden Baked Brie with Caramelized Apples and Thyme

 Golden Baked Brie with Caramelized Apples and Thyme 

Ingredients:

2 Honeycrisp apples, sliced

3 tablespoons salted butter

3 tablespoons maple syrup

1 sheet frozen puff pastry, thawed

1 wheel of brie (8-12 ounces)

2 tablespoons apple butter (or fig preserves)

1 beaten egg, for brushing

Coarse sugar, for sprinkling

Fresh thyme, for garnish

Directions:

1. Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure the puff pastry becomes golden and crispy while the brie melts inside.

2. Caramelize the Apples

Toss the sliced apples with butter and maple syrup in a baking dish. Roast in the preheated oven for 25 minutes, stirring occasionally, until the apples are soft and caramelized. Set aside.

3. Prepare the Brie and Puff Pastry

Lay the thawed puff pastry on a parchment-lined baking sheet. Place the brie wheel in the center. Cut away a small section of the brie rind from the top to expose the cheese, and spread 2 tablespoons of apple butter (or fig preserves) over the top.

4. Wrap the Brie in Pastry

Fold the puff pastry over the brie, sealing the edges. Trim any excess pastry if needed. Brush the pastry with the beaten egg and sprinkle with coarse sugar for added sweetness and texture.

5. Bake

Bake the wrapped brie in the oven for 20-25 minutes, or until the puff pastry is golden brown and crisp. Check periodically to prevent over-baking.

6. Serve

Top the baked brie with the caramelized apples and garnish with fresh thyme. Serve warm with crackers, baguette slices, or even apple slices for dipping.

Soft Hot Cross Buns Recipe

 Soft Hot Cross Buns Recipe

Ingredients:

 • 325 g (2 ½ cups) all-purpose flour

 • 150 ml (½ cup + 2 tbsp) warm whole milk

 • 50 g (¼ cup) granulated sugar

 • 2 tsp instant yeast

 • ½ tsp cinnamon powder

 • ½ tsp ground allspice

 • ¾ tsp salt

 • 1 large egg

 • 40 g (3 tbsp) unsalted butter, softened

 • ½ cup raisins (or currants/sultanas)

For the Cross

 • 4 tbsp flour

 • 3–4 tbsp water (to make a thick paste)

For the Glaze

 • 2 tbsp sugar + 2 tbsp water (boiled together to make syrup)

💁‍♂️Method:

Warm the milk until just lukewarm (not hot). Stir in sugar and yeast, let sit for 5–7 minutes until foamy.

In a large bowl, combine flour, cinnamon, allspice, and salt. Add yeast mixture, egg, and butter. Mix until a sticky dough forms.

Knead the dough on a floured surface (or with a stand mixer) for about 8–10 minutes until smooth and elastic.

Knead in raisins gently until evenly distributed.

Place dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

Punch down dough, divide into 10–12 equal pieces, and shape into smooth balls. Arrange on a lined baking tray, leaving a little space between each.

Cover and let rise for 30–40 minutes until puffy.

Mix flour and water into a thick paste. Pipe crosses on top of each bun using a piping bag or ziplock bag.

Preheat oven to 180°C (350°F). Bake buns for 20–25 minutes, until golden brown.

Brush hot buns with sugar syrup for a shiny finish.

BAKED PUMPKIN DONUTS

 

BAKED PUMPKIN DONUTS

Ingredients:

 • 1 ½ cups all-purpose flour

 • 1 tsp baking powder

 • ½ tsp baking soda

 • 1 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)

 • ½ tsp salt

 • ½ cup granulated sugar

 • ½ cup brown sugar, packed

 • 1 cup pumpkin purée (canned or fresh)

 • 2 large eggs

 • ¼ cup vegetable oil (or melted coconut oil)

 • 1 tsp vanilla extract

Optional Glaze:

 • 1 cup powdered sugar

 • 2-3 tbsp milk or cream

 • ½ tsp vanilla extract

Instructions:

 1 Preheat oven to 350°F (175°C). Grease a donut pan lightly.

 2 In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

 3 In another bowl, beat sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla extract until smooth.

 4 Slowly add dry ingredients to the wet mixture, stirring until just combined (don’t overmix).

 5 Spoon the batter into the donut pan, filling each cavity about 3/4 full.

 6 Bake for 12-15 minutes or until a toothpick inserted comes out clean.

 7 Let the donuts cool for a few minutes before removing from the pan.

 8 Optional: Mix powdered sugar, milk, and vanilla to make a glaze. Drizzle over cooled donuts.

Tips:

 • For extra spice, sprinkle cinnamon sugar on top after glazing.

 • Store in an airtight container; best eaten within 2-3 days.

 

Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients

• 1 pound smoked brisket, shredded

• 1 cup beer cheese dip

• 1 can refrigerated biscuit dough

• 1/4 cup baking soda

• 2 cups warm water

• Coarse salt, for topping

• Melted butter, for brushing

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare the Filling: In a bowl, combine the shredded smoked brisket with the beer cheese dip until well mixed.

Prepare the Dough: On a lightly floured surface, roll out each biscuit dough piece into a flat circle.

Fill and Shape: Place a spoonful of the brisket and cheese mixture in the center of each dough circle. Wrap the dough around the filling, pinch to seal, and shape into a ball.

Prepare Baking Soda Bath: In a separate bowl, dissolve the baking soda in warm water.

Dip the Dough Balls: Dip each filled dough ball into the baking soda solution briefly, then place on a parchment-lined baking sheet.

Add Salt: Sprinkle each dough ball with coarse salt.

Bake: Bake for 12-15 minutes until the pretzel bombs are golden brown.

Brush with Butter: Remove from the oven and brush with melted butter before serving for extra flavor and shine.

Strawberry Fire Kissed Spread

 

 Strawberry Fire Kissed Spread 

Sweet, bold, fruity, and kissed with a perfect heat — this spread is amazing on biscuits, wings, cream cheese, sliders, or charcuterie!

Prep time: 10 minutes

Cook time: 12–15 minutes

Total time: 25 minutes

Yield: 3–4 half-pint jars

Ingredients:

• 3 cups diced strawberries (fresh or frozen, thawed)

• 1–2 jalapeños or Fresno chiles, minced (seeds removed for mild, keep some for heat)

• 1–2 tbsp minced habanero (optional for a fiery kick)

• 1 cup sugar

• 2 tbsp lemon juice

• ½ cup water

• 1 packet (1.75 oz) powdered or liquid pectin

• Pinch of salt

• Optional: 1 tsp vanilla or 1 tbsp balsamic for depth

Instructions:

1. In a pot, combine strawberries, jalapeños, habanero (if using), sugar, lemon juice, water, and salt.

2. Bring to a boil over medium-high heat, stirring often.

3. Let it bubble 3–4 minutes until berries soften and release juices.

4. Stir in pectin and boil hard for 1 full minute.

5. Remove from heat and skim foam if needed.

6. Ladle hot spread into sterilized jars, leaving ¼ inch headspace.

7. Water-bath process for 10 minutes or refrigerate and enjoy within 1 month.

Pro Tip:

Add 1–2 tbsp honey at the end for a glossy finish and a warm, rounded sweetness that pairs beautifully with the heat! 

WOULD YOU EAT THIS SIMPLE GREEK GRILLED OCTOPUS

 

WOULD YOU EAT THIS SIMPLE GREEK GRILLED OCTOPUS

Ingredients:

2 lbs fresh or frozen octopus, cleaned

1/4 cup olive oil

4 cloves garlic, minced

2 tbsp red wine vinegar

2 tbsp lemon juice

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

For Prepping the Octopus:

Tenderize the Octopus: If using frozen octopus, thaw it completely. Bring a large pot of salted water to a boil and cook the octopus for 45-60 minutes until tender (depending on the size). Check tenderness by piercing with a fork; it should slide in easily.

Cool and Cut: Once the octopus is tender, remove it from the water and let it cool slightly. Cut the octopus into large pieces, separating the tentacles.

For Marinating and Grilling:

Marinate the Octopus: In a bowl, whisk together olive oil, minced garlic, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Toss the octopus in the marinade and let it sit for at least 30 minutes (the longer, the better for flavor).

Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Grill the Octopus: Grill the octopus pieces for about 3-4 minutes per side until slightly charred and crispy on the edges.

Serve:

Garnish and Serve: Transfer the grilled octopus to a serving platter, drizzle with extra olive oil, and garnish with fresh parsley. Serve with lemon wedges on the side for an authentic Greek touch.

This dish pairs beautifully with a fresh Greek salad or roasted vegetables.

Elegant Provençal Vegetable Bake

 

Elegant Provençal Vegetable Bake

Ingredients

1 cup crushed tomatoes

1 tablespoon extra virgin olive oil

¼ teaspoon apple cider vinegar

1 teaspoon minced garlic

1 tablespoon fresh basil, sliced (plus more for garnish)

1 teaspoon herbs de Provence

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon chili powder

1–2 large zucchini, thinly sliced (about 1½ cups)

1 large Japanese eggplant, thinly sliced (about 3 cups)

3 large Roma tomatoes, thinly sliced (about 3 cups)

Directions

Preheat your oven to 375°F (190°C).

In a small bowl, combine crushed tomatoes, olive oil, apple cider vinegar, garlic, basil, herbs de Provence, salt, pepper, and chili powder. Spread half of this mixture evenly across the bottom of a medium baking dish.

Arrange the sliced zucchini, eggplant, and tomatoes in a spiraled, alternating pattern over the sauce base for a beautiful layered look.

Spoon the remaining tomato mixture over the top of the vegetables.

Cover with foil and bake for 30 minutes.

Remove the foil and continue baking for 20–25 minutes, until the vegetables are tender and lightly caramelized at the edges.

Garnish with fresh basil before serving.

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 4

Calories: ~130 kcal per serving