Pigs in a Blanket Baked Brie

February 20, 2019

 

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So look-y here! Pigs in a Blanket Baked Brie is what’s on the menu today! I was absolutely amazed when I saw this gorgeous creation from Host the Toast (check it out! a beautiful blog full of great recipes) and could not wait to try my hand at it. I was sure it would end up as one of those situations where you see this gorgeous culinary creation, but your attempt to reproduce it ends up an unrecognizable epic fail. Not so with these little piggies. I would say Host the Toast’s presentation is still better than mine, but mine is not too shabby if I do say so myself.

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It is actually quite easy to do. I do recommend watching the video that Host the Toast did showing how it’s done before you try it for yourself.

Watch the video showing how to make it from Host the Toast! 

The one tip that I have is make sure that your pie crusts have warmed a bit before you try to fold the top one around the Brie wheel. You don’t want to have the pastry crack at all because it will allow that melted Brie to leak out a bit. You can see mine sprung a bit of a leak, but I think most of the Brie stayed within its pastry case.

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Perfect for any gathering from potluck to fancy cocktail party. And what a dream Super Bowl Snack! You’ll be the MVP on the refreshment front for sure! (Only second to whoever brought the beer). I’ve made it several times now and folks just can’t stop ohhh-ing and ahhh-ing over it. But sure you only hear that for a few seconds, because what’s even better than hearing all that admiration is that fact that this dish is really yummy. It will be scarfed down in no time flat! I mean come on – buttery, flaky pastry wrapped around a creamy gooey herbed Brie with smoky cocktail sausages – yeah….I bet that tastes just awful right?

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Pigs in a Blanket Baked Brie

  • Servings: 8
  • Difficulty: easy
  • Print

recipe from: Host the Toast

Ingredients

  • 1 (8 ounce) wheel Brie Cheese
  • 2 pre-made (store-bought) circular pie crusts
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh chives
  • 1/2 teaspoon chopped fresh rosemary (optional – I did not use it)
  • 36 cocktail sausages
  • 1 egg yolk, beaten
  • sesame seeds/poppy seeds for garnish (optional)

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.

Carefully cut the top from the Brie wheel and set aside. Place the Brie on one of the unrolled pie crusts. Sprinkle the exposed cheese with garlic, chives and rosemary if you are using it. Replace the top on the Brie Wheel.

Lay the second pie crust over the brie. Carefully press the edges of the pie dough up against the brie and smooth over the bottom crust.

Cut even-sized strips all around the brie, like a sun, making 18 total cuts. Place one cocktail sausage at the outer leftmost corner of one of the strips at a slight angle. Roll it inward to wrap in the pie dough and press the edges to seal. Continue all the way around the dough until all of the top layer of strips have a cocktail sausage nestles within them.

Move on to the bottom layer of strips and do just as you did above, wrapping until all of the cut strips contain sausages. You may have to gently lift the top layer to snuggle the bottom layer up under them.

Brush generously with egg yolk and sprinkle with any seed garnish that you may be using.

Carefully transfer the Brie to the prepared baking sheet. Bake until the pastry is deep golden-brown, about 30 – 40 minutes.

Allow to cool for 5 – 10 minutes. Cut the top off the baked brie and serve warm.

Enjoy!

Pigs in a Blanket Baked Brie brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Pigs in a Blanket Baked Brie:

Hillshire Farms Cocktail size Lit’l Smokies – this is for 3 packs of them, but hey they freeze well and you’ll be ready next time you need to whip this amazing snack together.

 

 

 

 

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Salty Bacon Bourbon Peanut Butter Cookies

October 14, 2016

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Sorry…Did someone say Bacon…Bourbon and Peanut Butter in one little cookie? And it is salted! Whaaaat?!! Can you do that? Yes indeed you can and that is just what I did here. These naughty boozy little cookies are completely amazing. With gooey peanut butter, smoky bacon, rich chocolate and silky smooth bourbon (Knob Creek is our favorite) all enhanced with a perfect sprinkling of flaky sea salt, how could they be anything other than oh so decadent and sinfully delicious! Wonderful with a glass of milk or maybe with another shot of bourbon for an indulgent nightcap.

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These cookies would be perfect for tailgating, a very welcome treat for any adult trick-or-treaters you might encounter and certainly keep these in mind when those Super Bowl parties fire up!

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Salty Bacon Bourbon Peanut Butter Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print

recipe slightly adapted from: The Endless Meal

Ingredients:

  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 strips of bacon
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup natural peanut butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 2 tablespoons bourbon
  • ⅓ cup bittersweet or semisweet chocolate chips
  • Maldon Sea Salt for Sprinkling over top

Directions:

Preheat the oven to 350°F.

Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Whisk together.

Cook the bacon until crisp. Transfer to a paper towel lined plate. Reserve 2 tablespoons of the drippings and set aside to cool. Once cool, crumble the bacon, remove (eat) any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Add the granulated and light brown sugar and mix until creamy, about 4 minutes. Add the egg and bourbon and beat until light and fluffy, about two more minutes.

Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.

Stir in the crumbled bacon and chocolate chips

Form the dough into 1″ balls and place on a parchment lined cookie sheet. Sprinkle Maldon flaky sea salt over the dough balls. Place cookie sheet in refrigerator and let cookie dough rest overnight. If you are rushed for time, you can simply let the cookies chill in the fridge for 30 minutes, though I think an overnight rest results in a more flavorful cookie.*

Once you are ready to bake. Place cookie dough balls on a parchment lined baking tray 2″ apart. Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.

Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Enjoy!

* You can also freeze the cookie dough balls at this point. Once the dough is frozen you can remove it from the baking tray and store in a ziplock bag. When you are ready to treat yourself to a cookie or two (or so…) remove from freezer and bake as directed above, but add two minutes to the overall baking time.

Salty Bacon Bourbon Peanut Butter Cookies brought to you by: Runcible Eats (www.leaandjay.com)


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