Friday, January 17, 2014
John’s been sick this week. I’ve been trying not to get sick. The truth is, it’s really hard for one of us to stay healthy when the other is sick. Lysol the place, stay as far away from each other as you can (in a tiny, tiny apartment), and drink lots of soups and orange juice. That’s what’s been happening in our house this week.
On the plus side, John has had this cold for about 4 days and I have yet to get sick. I’m counting on that continuing. Soup is always so warm and comforting in the winter but so is cheese. Hot, bubbling, melted cheese. In fact, my tummy is grumbling just thinking about it!
We had a small error in the post this morning and I had to redo it. I hate when that happens. It’s like when I wake up at 3 a.m. and remember that I was supposed to send that ONE LAST EMAIL before I left for work that day. I hope I’m not the only person that happens to, that would be seriously frightening. If you’re in the same boat, comfort yourself with this awesome cheesy appetizer!
Baked Brie with Raspberry Preserves
Serves: 6-8 (or if you are me, 4)!
1 sheet puff pastry dough
1/2 cup raspberry preserves
1 round brie (12 ounces)
Preheat the oven to 375 degrees F. Thaw puff pastry according to package instructions. On a greased cookie sheet, lay the puff pastry out and roll out lightly. Spread raspberry preserves over the puff pastry, leaving about a 2-inch border in every direction. Then, place the brie in the middle. Fold up the puff pastry around the brie and bake for 20-25 minutes. Serve with crackers, if desired.
Until the next time my oven is on…
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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