Monday, December 6, 2010

Brown Sugar Baked Brie en Croute

Holiday entertaining always calls for appetizers.

One of my favorite parts of the holidays is spending time with
family and friends.  An easy party we have enjoyed is a mix of
appetizers and desserts.


This recipe comes from my friend Ann and is the best
brie en croute that I have had.  Flaky golden crust,
soft melted cheese and crunchy brown sugar and nut
filling makes an amazing appetizer.


Use a 1 1/2 lb. brie.  (Costco's is perfect and a great
price.)  Remove the rind with a sharp knife and slice it
in half horizontally.


Place the brie on puff pastry rolled into a circle and top
with the brown sugar mix.



Gather pastry up into a purse, tie with kitchen string
and brush with beaten egg.  Decorate with leaves
cut from extra dough.




Sugared pears and grapes make a nice accompaniment.
Mix up powdered egg whites with water according to
package directions.  Brush on clean fruit with a pastry
brush.  Sprinkle on sugar and let dry.

Brown Sugar Baked Brie en Croute

1 1/2 lb. wheel of brie (peeled and split horizontally)
1 pkg. puff pastry
1 egg, beaten
1/2 C. chopped, toasted pecans
3/4 C. brown sugar
3/4 C. dried cherries, craisins or other dried fruit

Let the frozen puff pastry dough thaw on the counter
for about 30 minutes.  Unfold them and use the
egg to help seal the two pieces together. 

Mix the pecans, brown sugar and fruit together.

Flour the counter and roll the pastry out in a circle
so that it is big enough to cover the brie and wrap it
up and around it.  Trim.  Place one piece of brie
in the center of dough. Top with half the brown
sugar mix.  Place the remaining piece of brie on
top and place the remaining brown sugar on.

Brush egg on the dough and brie.  Bring the dough
up and gather into a purse.  Be careful to not tear the
dough or the cheese will melt and flow out.  Twist
the top into a purse.  Seal well.  (I would tie it with a
little kitchen string.)  Use remaining dough to cut
decorations.  Use the egg to secure the decorations.
Brush entire purse with egg.

Bake at 350 for 35 minutes or until brown.  Serve with
crackers and sugared fruit.



I am posting this with Joni (my sister) at
Red Couch Recipes for her

It is truly a wonderful life.  Yesterday at church a
woman a few years older than me shared her
Christmas Miracle.  She was found with a tumor
a few weeks ago.  The doctor told her she probably
had 5 to 10 days to live. She got a second opinion
and this doctor agreed. 

She went home and laid in her bed and began
to ponder her future.  She looked at her TV and
thought that she wouldn't be needing that.  She saw
her computer and thought she wouldn't be needing
that either.  She went around the room thinking
the same.  She even thought to herself that she wouldn't
have to deal with a few annoying people that she
knew.  She called her husband up and shared
her insights (trying to be positive about her future).

He began to cry and told her that he didn't want
her to leave.  Later she had a dream and she
saw herself in the backyard by the roses with
her husband and they were smiling.  She decided
she needed to focus on living.  She began praying for the
blessing of life.  The doctor could not
biopsy the tumor for 12 days, so she wondered
if she would even make it to the surgery.

She made it to the surgery and when she woke up
the doctor wanted to know if they had left the country,
if they had tried some Chinese herbs, etc.  When he
was performing the surgery he could no longer find
the tumor!  He now had to explain on the insurance
forms why he had performed this expensive surgery.
She had been blessed with an amazing miracle.

May you experience miracles during the time when
we celebrate the greatest miracle, the birth of
Jesus Christ who came to the earth as a newborn
babe to save us all.

WISE MEN (AND WOMEN) SEEK HIM STILL



Sunday, December 5, 2010

Chocolate Covered Cherry Bars

Here is another Christmas cookie
recipe for you to enjoy. 



For Chocolate Covered Cherry lovers,
this is the ultimate cookie.  A chocolate shortbread layer
topped with a fondant like filling, a sweet maraschino
cherry and finished off with a layer of silky chocolate.

I dip a lot of chocolates at Christmas, as a matter of
fact we do a lot more chocolates than we do cookies.

Tomorrow I will start making chocolate centers and
then dip on Tuesday.  Everyone wants in on the act
now that they are grown up.

I used to start in October, but we ate them, then I
would do more in November, but we ate them,
then I had to do more.  Now I wait until the
first week of December!



(This is the little machine I bought for dipping chocolates -  "a few
of my favorite things".  I will tell you all about that."


We love to dip chocolate covered cherries but
they are quite involved and
this little layered cookie gives a lot of the same
taste.  I have included this recipe for those who love
the taste but don't want to go to all of the effort.
I bet this would also be delicious with a raspberry
 although I have never tried that.



The chocolate cookie base is cooked and cooled and then
the fondant is spread on top, followed by drained cherries.

Chocolate Covered Cherry Bars Recipe

Base:
1 C. flour
1/2 C. butter, softened
1/4 C. sugar
2 T. cocoa

Mix the above ingredients together in a mixer bowl and
beat on low until it forms a soft dough.  Press into an
ungreased 8x8 inch pan.  Bake at 350 for 15 minutes.
Remove and let cool completely.

Fondant:
2 C. powdered sugar
2 T. butter, softened
2 T. milk
1/2 tsp. almond extract

Whip the above ingredients together in mixing bowl.
Spread on top of the cooled chocolate base.

Drain and wipe dry 36 maraschino cherries.  Arrange
the cherries in six rows of six, pressing down a little
into the fondant.

Chocolate Covering
1 C. semi-sweet chocolate chips
1 tsp. shortening

Place chips and shortening in a microwave safe bowl.
Heat for 30 seconds, stir whether it looks like it needs
stirring or not.  Melt again for 30 seconds.  Stir again.
Melt again for 20 seconds, stirring again and letting
the chocolate melt as you stir.  Do not overheat.

Spoon the chocolate on top of the cherries.  It will
puddle around the cherries and fill in so that all of the
fondant is covered.  Push it into place if needed to
cover all of the fondant. 

Chill one hour before trying to cut.  To cut, use a
knife run under hot water and wiped off to make a
sharp cut.




Hope all you chocolate covered cherry lovers give
this recipe a try. 

I will be posting this cookie with



Friday, December 3, 2010

Magic is in the Air

Welcome to my holiday home. 

I want you to feel magical when you enter.





The entry way sets the mood, all decked out in jewel tones.

Two of my favorite things about Christmas
are the music and decorating my house.
I love to turn on the music and begin to create magic.


Anyone who has been following Purple Chocolate Home
knows that fairies live everywhere here in every
season. 

The Christmas fairies and elves have arrived.


They are found in every room of the house.

They sprinkle their magic wherever they go.


Last year when the grandkids saw the house
for the first time, they went running through
screaming and oohing and aahing.

They felt the magic.


The banister is one of my favorite magical decorations


It starts with greenery, then lights, grape shaped lights,
fabric swags, tassels, flowers and is
crowned with fairies and elves.


The attention to details is amazing on these little
fairies and elves.


Their clothing and shoes are enough to envy.


This lovely poinsettia in a rich shade of pink.



It was really fun photographing everything this year.



Hope you enjoyed a little taste of the magic.
More will unfold each week as we
tour the house together.

(Many ask if this takes forever!  No, I wouldn't do it
if it did.  I buy plastic storage boxes from Target
and each section of the house is packed together.
The banister takes 45 minutes to assemble!)

Enjoy


Thursday, December 2, 2010

Nutcracker Sweets Sugar Cookies with Royal Icing



The elves are out everywhere at
Purple Chocolat Home
now that Christmas preparations
have started. 

This is Leonard and he is the head chef in the
kitchen here at Purple Chocolat Home (you can kind
of tell because he dresses all in white).


He would like to invite you into the kitchen to
make the Nutcracker Sweet cookies that were
featured in our tablescape yesterday.

He and the other kitchen elves (along with Jessica
and Lindsay) cooked up some gorgeous
sugar cookies.




They have made a lot for you to try.  There should
even be enough to take some home with you.





The elves picked out the bright Christmas reds and
greens.  I think they did a fabulous job.


Hearts and candy canes, swirls and initials,


... it is going to be hard to choose.


I am going to choose this one.  I love the little flourish at
the center of the heart and the dots almost look like
red hots.

Leonard hopes you enjoyed your sweets today and
invites you to come back for more all through
December (boy are we going to put on weight!)

Why is he so thin?


(We made these the night before with our Young Women.)

Make a batch of these and add a little joy to your season.

These cookies were featured in a previous post.

I will include the basic recipes here.



Super Easy Sugar Cookie Recipe

1 box Betty Crocker's French Vanilla cake mix
1 large egg
1/2 C. butter, softened, almost melted
3 T. flour

Mix all of the above until it forms a ball.  If it won't mix
into a ball, add a few sprinkles of water and mix again.

You do not have to chill to roll these out.  Roll out on
parchment paper (if desired) on the cookie sheet.  This
way you don't have to use any extra flour, or very
little and it makes re-rolling the scraps easy. 

Bake the cookies at 350 for 8 minutes.  (The original
recipe said 375 for 7, but I like the 350 better.)

Do not overbake.  You want the cookies to just
look dry on the top and not be brown.  Let cool.

Make 12-18 depending on the size of cookie.

Royal Frosting

2 1/2 T. meringue powder or powdered egg white
4 1/2 C. powdered sugar
1/2 tsp. cream of tartar
3/4 C. water

Beat the above for about 10 minutes.  ( I have cut the
frosting recipe in half from the original.  This should
still frost 2 batches of the cookies.)

Color as desired.  Place in squeeze bottles to apply.
The original post gives step by step instructions
on how to achieve the designs on the cookies.

Surprisingly easy and very delicious!


Oh, I have to mention I won a beautiful
silver spoon from Johanna.  Thanks
Johanna.  I can't believe she is sending
it all the way from Germany!  What
a treat to own one of her spoons.  Visit
her lovely blog, you can even get the
German translated. 

Posting with




Wednesday, December 1, 2010

Nutcracker Sweets Tablescape


YOU ARE INVITED TO
A
NUTCRACKER SWEETS
PARTY


Come into my dining room and have a sweet
treat with a part of my collection of nutcrackers.


The holidays are here and gorgeous jewel tones fill
the house. 

The colors  for this table
are red and green layered with white.


I am combining my red and green stemware and
a collection of plates around my very first
Christmas plates which I bought 25 years
ago from Spiegel catalog.



You might say these plates were the beginning
of my plate collection.  We still use these every
year.  I usually leave two tables set throughout
the holidays so we can enjoy the plates all month.


The plates feature holly and berries and are
called White Christmas.



I chose a collection of red and white nutcrackers to
feature on the table accented by rich red candles
and candle holders.

The table is underscored with a white 120 inch
tablecloth with a silver gauzy topper bunched
up in the middle reminding one of tissue paper
from Christmas presents.


The star of the table is the beautiful nutcracker
serving platter that stands tall above the others.



Beautiful sweets in red, green and white adorn the top of
the platter that he holds so majestically.


Nutcrackers of all heights and sizes are
invited.



A few tassles are thrown in for color and texture.


These majestic nutcrackers stand guard over
the dining room all season.



They stand six feet tall and are a magical
wonder to all of the little ones that come for
the holidays.


The dining room is already adorned in red with
the rich  red shaded chandelier.


The chandelier gets its own decor with greenery,
tassels and cording and additional ornaments.




Please take a gorgeous cookie
 for an appetizer.  They taste as good
as they look!

I will be featuring these cookies in my next post.
Come back to get the easy recipe.



I will be posting with

Six foot tall nutcrackers - Costco 9 years ago
(My sister Jean was visiting from Texas.  We
saw them at Costco and I had to have them.
They were only about $250 each.  Then we
had to figure out how to get them home!
Joni reminded me that she came with her truck
to pick them up.  Thanks Joni!)
Nutcracker serving platter - Spiegel many years ago
Assorted nutcrackers - collected over the years
Red candleholders - Pier 1 a few years ago
Holly and berry plates - Spiegel 25 years ago
White chargers and green plates - Tai Pan
Red goblets - Costco several years ago
Green goblets - Tai Pan
Red sherbet dishes - Wal Mart
White linen and silver topper - linentablecloth.com
Red napkins - Tuesday morning



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