Weekend Company #7 {Guest Blogger Laura}

I hope all of you are having a good weekend, thus far. It's only Saturday morning, so if you're not, give it time, it can turn around when you least expect it! This week, I'm happy to welcome one of the first foodie friends I made this past spring when I expanded the blog. Since then, she's been a true supporter of mine, and I was honored to be her first guest blogger. She was so kind and gracious w/ her comments about me and EMM that I instantly sent the link to her post out to family and friends, and I'm so grateful! When we first "met" I was instantly smiling b/c of her blog name, and I know you will too! So grab a snack, curl up on the couch and please welcome Laura.

Hi foodie friends! For those who don't know me already, my name is Laura and I am the face behind A Healthy Jalapeño  blog. I am a 28 year old from Connecticut who loves my two beautiful puppies, my handsome military bf, Sunday football games, fall and {of course} FOOD!

I began blogging one year ago come January and it has been a wild trip. From throwing out an entire dinner because it was inedible, to slowly but surely cooking fabulous meals to share with you all and learning and developing the ins and outs of photography {and still 'learning'}, I have come a long way and it's been a blast. I had the honor of having Krista Guest Post on my blog this summer and she hit it out of the park with her Peach Custard Streusel Pie, I was in love. It's my turn and I think you will all love this fantastic fall appetizer.

Today I am sharing a recipe that I found last winter and adopted it to compliment compliment this beautiful fall season. This Baked Cranberry-Apple Brie has a sweet knack for the harvest season with a complimentary creamy brie that heightens the flavor and warms your soul. I hope you try and enjoy this snack as much as Paul and I do and please stop by A Healthy Jalapeño for more delicious and festive treats.

Baked Cranberry-Apple Brie

Photos by A Healthy Jalapeño 

Recipe adopted by Pillsbury

Ingredients 

1 round (8 oz) Brie cheese
1 medium apple, peeled, chopped
1/4 cup dried cranberries

1/4 cup sugar
1/2 cup water
1 tbsp cornstarch
1/4 tsp ground cinnamon
1 tbsp apple pie liqueur {I used Travis Hasse's}
1/4 cup chopped walnuts, toasted*
1 can (8 oz) Pillsbury® refrigerated seamless dough sheet

egg wash

additional cinnamon for sprinkling, optional

table crackers, to serve

With sharp knife, carefully remove rind from cheese. Wrap cheese in plastic wrap; freeze 30 minutes.

Meanwhile, in 1-quart saucepan, heat apple, cherries, sugar and 1/4 cup of the water to boiling. Reduce heat to low; simmer 2 to 3 minutes, stirring occasionally, until fruit is tender.

In small bowl, mix cornstarch, cinnamon, remaining 1/4 cup water and the liqueur until well blended. Add to apple mixture, stirring constantly. Simmer 2 to 3 minutes or until sauce thickens. Remove from heat; stir in walnuts.

Heat oven to 375°F. Line 15x10x1-inch pan with parchment paper. On paper in pan, unroll dough (if using crescent rolls, firmly press perforations to seal). Place cheese round in center of dough rectangle. Roll sides of dough up next to cheese, forming a rim around cheese. Top cheese evenly with apple mixture making sure to drain out most of the juice before topping. Fold edges over top to seal, tucking under if necessary. 

Egg-wash the top of the pastry and sprinkle with cinnamon. 

Bake uncovered 30 minutes. Cover with foil; bake about 5 minutes longer or until golden brown and cheese is softened. Let stand 10 minutes. To serve, cut in half lengthwise, then into crosswise strips. Serve warm.

*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Thanks everyone for stopping by and thank you Krista for allowing me to share on your fabulous blog.

Enjoy!

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