Baked Brie

(original post 10/10/08)

Baked Brie. The ultimate appetizer for any party, get together, or perfect for when you just need some time alone. I can remember when I was in high school (I know, amazing I can remember that far back) and my mother used to make this for the two of us. Through the years I have found many variations on the recipe, but I always go back to the plain and simple, cause I am an easy-baking kind of gal. And, now that I am gluten free, I have even made it without the pastry. I have to say, not as good, but it will do.

Baked Brie- ingredients
1 Pilsbury puff pastry, thawed
1 wheel brie cheese, with the rind left on
1 jar apricot preserves (or raspberry, or whatever you prefer)
crackers of your choice

Heat oven to 350. In a greased pie tin, lay out pastry flat, place wheel of brie right in the middle. Top with 1/2-2/3 jar of preserves. Fold up corners and seal all of the edges tight. This is where you could get fancy. My mother always turned it upside down so you could not see the edges, some people cut out pretty shapes and such. Me...I just fold it and stick it in the oven. Why waist time when you are just going to dig right into it?
Bake for 30 minutes or until the edges are nice and golden brown.
Now, here is the hard part. Wait. Ugh. The worst. But, if you cut into it right away, its way too hot and you will burn the mouth and then you can't taste any food fora good 3 days.
So wait and let it set for about 10 minutes.
Cut into the gooey goodness and spread over crackers and enjoy!
(and to let you know, it is delicious leftover for breakfast)

Pumpkin Oatmeal Cookies with Orange Icing

Another pumpkin recipe. I know.
I pulled out my great cookie cook book from the back of the kitchen and decided we are going to tackle some good cookie recipes. Chloe's choice was first, and she picked these.
This one has a new twist on the boring pumpkin cookies with added oatmeal and an orange icing on top. The  orange flavoring just gives it a little sweet kick. I'd say a good choice, Chloe!
*this recipe could be easily made gluten free by using GF cake mix and GF oatmeal.

Ingredients
1 package yellow cake mix (I used vanilla, but I bet spice would work too)
1/2 cup quick oats
2 tsp pumpkin pie spice
1 egg
1 can pumpkin puree
2 tbsp veg oil
3 cups confectioners sugar
3-4 tbsp orange juice

Preheat oven to 350. In medium bowl, combine cake mix, oats, and spice. In separate bowl, combine egg, pumpkin puree, and veg oil. pour into dry ingredients and stir until well blended. Drop spoonfuls of mix onto a greased cookie sheet. Bake for 15 minutes. Let cool on wire rack.
For icing, mix confectioners sugar and enough orange juice to achieve spreading consistency. Frost the cooled cookies. (I actually just dropped a spoonful in the middle of the cookie and it spread itself).