Here's the thing. I don't usually get into Halloween very much. I dress up my babies, and generally entertain the idea of dressing up myself for about a week before deciding that I'm not that mom after all. But this year we got invited to a no-kids Halloween party, so I decided to drum up something fun (and dress up, too!)
So there was this baked Brie. Holy Hannah. It was so yummy and so simple to make, and so fancy-seeming, and so Halloween-y. So if you are looking for something to sweeten up your spooky night, make this! You will impress even yourself, and eat your daily calorie count in creamy cheese and crusty pastry. I'm sorry. (Only I'm not.)
In other news, here's a little slice of the new blog. I'm still hammering things out and figuring out how to forward things over from this site, but I've committed to a new name and URL, and I'm getting thoroughly -- well, I almost wrote the word "jazzed" and then thought better of it (and now I've written it anyhow... sigh) -- inspired and, you know, pumped! about the whole endeavor. I hope you guys are excited, too!
Won't be too long before I can show you the whole thing! (I hope!) I'm glad to report that it will be a bit simpler and easier to read, and there will be a whole lot less pink. (Which actually is kind of sad, but also a good thing.) So while I'm getting it all together, feel free to let me know if there are any changes you would really love to see.
Bleeding Heart Baked Brie
from Taste of Home
8 oz. Brie cheese (a round would be ideal, I used a wedge -- still great!)
1 tube refrigerated crescent roll dough
1/3 c. cherry preserves + more as desired (for effect)
1 whole egg
1 tsp. water
crackers of your choice (for serving)
Unroll crescent roll dough, and pinch together seams to make a piece large enough to completely cover the Brie on all sides. (I set my Brie on the dough and made sure that I had full coverage before proceeding.)
In the center of the dough, place 1/4 to 1/3 c. cherry preserves. Set the Brie gently on top, and wrap with the dough, being sure to pinch the seams to seal. You don't want any gaps because then there will likely be oozing. Oozing cheese, oozing cherry preserves... You don't want any of that action.
Carefully flip the dough-covered Brie over so that the seams are on bottom, and place on a parchment-lined baking sheet. In a small bowl, whisk together egg and water to make an egg wash. Use a pastry brush to brush this mixture on all exposed sides of the dough. (This will give it a beautiful sheen. You could skip it, but I wouldn't.)
Bake at 350º for 20 - 30 minutes, or until golden. Let cool on pan for 5 minutes before removing to serving platter.
To serve, take a kitchen knife and cut it into the Brie so that it is firmly planted in there. Spoon on more cherry preserves around the blade of the knife for a little gore-like effect. (You may need to warm them for 20 seconds or so in the microwave to help them get appropriately drippy.) Add your crackers and eat up!