Brie is awesome. Its ooey-gooey creaminess makes us melt with delight as we spread it on crackers at dinner parties. But it can be spread on much more than crackers. For a light snack in the Spring or Summer, try making these blackberry brie bites. It’s the perfect combination of a burst of fruit and cheese, wrapped in a buttery, flaky blanket.
These are perfect crowd-pleasers for parties, meetings, or just for fun. They are literally bite-sized so they won’t make a mess but enough to impress your friends and leave them wanting more. Of course, they’re best served warm, right after you take them out of the oven. If they do get cold, you can simply warm them up in the microwave and get the same taste.
I spontaneously made these after school one day because I had leftover brie and wanted to bake it in with puff pastry. These are actually very similar to the Cuban Guava Pastries I made last year, which were made using guava paste and cream cheese. There are soo many variations of puff pastry+fruit+cheese. Next time, I’ll try using other fruits like figs and maybe add some honey!
BLACKBERRY BRIE BITES
1 pkg puff pastry, thawed
1 quart blackberries
5 oz brie cheese, cut into cubes
3-4 tbsps blackberry jam
1 egg, for egg wash
Preheat oven to 400 degrees F. Line baking sheets with parchment paper.
Cut the thawed puff pastry into equal squares.
Place a cube of brie in the middle of a square, spoon 1/4 teaspoon of jam onto it, and place blackberry on top. Fold two opposite corners into the middle and pinch corners together. Then, pinch the other two corners to meet in the middle so all 4 corners come together. Repeat for each square.
Beat the egg until mixed. Brush egg wash on the outer parts of puff pastry surface.
Bake for 15-20 minutes.
It’s officially March and we finally had a snow day. After multiple incidences of having our high hopes for a snow day being crushed, we had not one, but TWO snow days in a row here in Baltimore. The thrill of having a day with no classes propelled me to bake something and I wanted that ‘something’ to be healthy.
My good friend Jeana came back to school from winter break with several Ziploc gallon bags stuffed with baked apple chips. She shared them with a bunch of friends in class and we were all immediately hooked. Her mom uses a dehydrator to make large batches of chips, without adding anything else! This inspired me to make my own version of healthy chips with sweet potatoes, that have been lying around in my pantry waiting to be put to use.
I love sweet potatoes – not only are they delicious, they can also be cooked in a variety of ways and are good for you. They are rich in vitamins and minerals but are most well-known for having many carotenoids, which explains their orange color. These carotenoids improve vision as well as increase immunity to disease, such as cancer. What more can you ask for in a simple, yummy, and addicting snack?!
BAKED SWEET POTATO CHIPS
2 large sweet potatoes
2 tbsp olive oil
1 tsp salt
Preheat oven to 350 degrees F. Line a baking sheet (or 2) with parchment paper.
Rinse and dry sweet potatoes. Slice them thinly with a mandolin or sharp knife. In a large bowl, toss with olive oil and salt. Place on parchment paper (they don’t have to be very spread out since they shrink in the oven).
Bake for 10 minutes. Flip chips over and bake for another 10 minutes. Watch closely towards the end. Take out the browning chips, which are usually the smaller ones.
Let the chips cool for 5-10 minutes so they crisp up. If they are still moist/chewy then you can put them in the oven again for 1-2 minutes.
Repeat with remaining sweet potato slices.
adapted from The Minimalist Baker
My absolute favorite thing to make is avocado and egg toast. I’ll make it if I have a lot of time on weekend mornings or as a quick and simple lunch/dinner. It has plenty of protein from the egg and monounsaturated fat (good fat) from the avocado. This delicious combination will keep you full for a while!
There are 3 simple parts to this recipe – toasting an English muffin in a toaster oven, mashing an avocado, and frying an egg. Easy peasy. Avocado and egg are a match made in heaven. Try the Eggvocado and you’ll know exactly what I’m talking about. The best part about this dish is breaking the yolk so it runs allll over. That gooey sauce plus the avocado is too good to be true.
I know it’s been a while since I’ve last posted (again) but the latest big news is that I’ll be studying in Copenhagen, Denmark in the Fall with the DIS program! I’m so, so, SO excited to travel to a new country and study public health there. I will also be taking a course called Food Systems, where we learn about where food comes from and how our society interacts with it. Also, I will be taking a Danish language and culture class!!!
AVOCADO AND EGG TOAST
1/2 (whole-wheat) English muffin
1. Cut avocado in half. Scoop out the avocado meat into a small bowl and mash with a fork until slightly chunky, like a sauce.
2. Toast a slice (half) of the English muffin in a toaster oven for 4-5 minutes at 350 degrees F.
3. While toasting the English muffin, heat a pan and add olive oil. When pan is hot, crack an egg into the pan. Flip the egg onto the other side and cook until the white part is cooked and yolk is still liquid.
4. To assemble, smear the smashed avocado onto the English muffin and top with egg.