Last week I told y0u about my Plans for Valentines Day Treats using Great Value Sugar Cookie Dough and Great Value Pie Crust. This weekend we enjoyed a little bit of an early Valentines Day celebration (so that you all could see it before the day itself).
I started out by baking up the sugar cookies to make a treat for the kids. Remember–I learned at Christmas time (by actually reading the directions for once) that you are supposed to cut the dough into 1/2 inch slices for baking. That gives you a nice big round cookie-about 2 1/2″ to 3″ across!
I used my Royal Icing recipe and the Flood Icing Technique I described at Christmas to make designs on the cookies. I tried a variety of things. Some I just put a heart on. Others I just flooded in a big circle. Some I did a smaller heart in the center and then filled the cookie around it. And I used some of the extra icing to make little sugar dots to dry & snack on with the kids 🙂
The cookies turned out adorable:
But then I tried something else fun. I had picked up a set of these Wilton “Food Writers”–they are basically a food coloring pen. The flooded icing cookies were a nice smooth blank canvas (make sure they are 100% dry first). I did the one on the left, Princess did the one on the right. Buddy just ate his.
Now on to the adult munchies. I enjoy Brie, but I’m not usually a fruit + savory fan. Things like a pork roast with apricots and plums does not sound appealing to me–I’m not sure why. I guess taste is a rather arbitrary thing. Raspberry and Brie is a very classic combination (French I believe) so I figured what the heck–I might as well try it.
It was SOOOOO good.
I mean really, really good.
As in I couldn’t stop eating it good.
And the entire recipe couldn’t be easier! I just love things that make you look like a rock star without a lot of fuss.
Raspberry & Brie in Pie Crust
- Pie Crust
- 1 jar Raspberry Jam
Preheat oven to 350
Unroll pie crust. Spread raspberry jam, leaving a 1 inch margin around the edge.
Place Brie in the center of the crust.
Pull crust up and over the Brie. Pinch it together to seal firmly.
Place inside an oiled, small oven proof casserole. Take 1 egg, beat well and then brush over the crust.
Bake at 350 for 20 minutes. Enjoy warm with crackers.
Use whatever flavor of preserve or jam you would enjoy. Apricot is a classic.
Skip the jam and just use crust.
Brush with milk for a more golden crust, or don't brush with anything and leave it pale.