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.
- Great Value 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.