Puff Pastry Spider
INGREDIENTS:
- 2 Puff pastry sheets
- 1 7oz. Round of brie
- 2 tbsp of sun dried tomatoes or sun dried tomato pesto
- 1 egg
- 1 tbsp water
*Egg wash: Whisk together 1 egg+ 1 tbsp water
DIRECTIONS:
- Preheat the oven to 400 degrees.
- Have some extra flour for rolling out the puff pastry.
- Roll out both pastry doughs on a piece of parchment paper and cut them into 12 inch circles.
- Take one of the pastry circles and add the round of brie cheese in the center.
- Spoon the sun dried tomatoes on the top of the brie.
- Using the egg wash, brush the outer edge of the bottom circle. Top the brie with the second piece of puff pastry.
- Using a bowl, cover the center of the puff pastry with the brie. Press down to seal, but don’t cut through the pastry.
- Cut four diagonal pieces from the bowl to the corners of the puff pastry. Pull up the middle pieces next to the center of the bowl.
- Cut the 4 strips in the middle of the triangle and then twist.
- Brush the entire puff pastry with the egg wash.
- Bake at 400 degrees for 20-22 minutes.
- Eyeballs: Cut out 2 small rounds from a slice of white cheese. Cut a small square from a black olive and place on top of cheese.
Candy Corn Gelatin Dessert
INGREDIENTS:
- 1 package of lemon flavored gelatin
- 1 package of orange flavored gelatin
- 2 cups of whipped cream
- Candy corn candy for garnish
DIRECTIONS:
- Make the lemon gelatin according to package directions.
- Place ⅓ cup of the lemon gelatin into a one cup drinking glass.
- Chill until firm. About 4 hours.
- Repeat the process making the orange gelatin, placing it on top of the firm yellow gelatin. Chill again until firm. This will take another 4 hours.
- Top with whipped cream and candy corn.
Recipes courtesy of: Leslie Dabney, The Vineyard Mom @thevineyardmomliving on Instagram.