Individual Baked Brie Bites
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Individual Baked Brie Bites | Dawn's Recipes

I love baked brie, but sometimes it’s a little too much depending on the size of the group you’re entertaining. It’s also messy to cut and serve, so some guests will avoid cutting into it. If you make something bite-sized, however, people have a hard time not gobbling it up. That is why I love making these little brie bites. … Continue Reading →

Gratin de Croissant with Blueberries and Almonds
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Slice of Gratin de Croissant with Blueberries and Almonds

This dish is a little bit like a fancy bread pudding or a baked french toast. It is incredibly easy to make, and the presentation is sure to impress guests at a special breakfast or brunch. I adapted the recipe from one I found on a Romanian web site. With the help of online translation and a little guesswork, I was able to Americanize the recipe. … Continue Reading →

French Bread a la Home Depot
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French Bread a la Home Depot

It’s time to post the February Daring Bakers Challenge! This month Breadchick Mary of The Sour Dough and Sara of I Like to Cook teamed up to share Julia Child’s French bread recipe with us. The original recipe can be found in Mastering the Art of French Cooking Vol. 2 by Julia Child and Simone Beck. Rather than posting the recipe here (It’s very lengthy and includes lots of variables, but don’t be intimidated. It’s actually quite easy to make and results in a wonderful, artisan-style French bread!) Breadchick Mary has kindly posted the original recipe here. I ended up making … Continue Reading →

Pomegranate Crème Brûlée
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Pomegranate Creme Brulee

Pomegranates seem to be everywhere this time of year. I bought a couple recently, and had no idea what to do with them. Usually I just take out all the seeds and put them in a bowl, add a little whipped cream and eat. I decided to get a bit more creative this year. This recipe is essentially a variation on Vanilla Bean Crème Brûlée. I served it after Thanksgiving dinner, and within seconds all that could be heard were spoons scraping up the last bits of the crème! Print Pomegranate Crème Brûlée Prep Time: 20 minutesCook Time: 55 minutesTotal … Continue Reading →

Vanilla Bean Crème Brûlée
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Source: Emeril Lagasse, 2002 Print Vanilla Bean Crème Brûlée Prep Time: 10 minutesCook Time: 35 minutesTotal Time: 45 minutes Yield: 6 servings Ingredients2 cups heavy cream 1 cup milk 1/2 vanilla bean, split and scraped 6 large egg yolks 1/2 cup granulated sugar plus 6 tablespoonsInstructionsHeat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk … Continue Reading →