Chocolate Fudge Topped Petite Cream Puffs | Easy Hors D'Oeuvres

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitta6nwDoYyY9J8ivPGkEpzHA3RqL4XzcmGU_RWmNpCJijvOmNpdRV0ENNRhBLWgi7Cm6VUapyPCQ_omfaaCWm6p2YqkUX_qqC7clP5Ve1sqJNdSrDmWUEmUUe9BYuPJ03j3bNjdMdJlc/s1600/IMG_8817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R0P56ApjGZVfRUqLFkZsqqXjyU0dC6VNpX1DictxliMaFNi4rbw2yorqIex4BJ4o0z99L2xmInS5IFh2O3Nf-afzwsZomHThbw4RT27bVALjHU_8sLgPp3Qsvioz46G5CGYD2gP0_tA/s1600/IMG_8824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R0P56ApjGZVfRUqLFkZsqqXjyU0dC6VNpX1DictxliMaFNi4rbw2yorqIex4BJ4o0z99L2xmInS5IFh2O3Nf-afzwsZomHThbw4RT27bVALjHU_8sLgPp3Qsvioz46G5CGYD2gP0_tA/s640/IMG_8824.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitta6nwDoYyY9J8ivPGkEpzHA3RqL4XzcmGU_RWmNpCJijvOmNpdRV0ENNRhBLWgi7Cm6VUapyPCQ_omfaaCWm6p2YqkUX_qqC7clP5Ve1sqJNdSrDmWUEmUUe9BYuPJ03j3bNjdMdJlc/s1600/IMG_8817.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitta6nwDoYyY9J8ivPGkEpzHA3RqL4XzcmGU_RWmNpCJijvOmNpdRV0ENNRhBLWgi7Cm6VUapyPCQ_omfaaCWm6p2YqkUX_qqC7clP5Ve1sqJNdSrDmWUEmUUe9BYuPJ03j3bNjdMdJlc/s400/IMG_8817.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQGjUnT1tIwNdfETGeffE5D7UVpD2trDff4cTqnujDbnqisCea1ROL5HGWq1qyBX6EkZOmUWA9nIqqJqkfjIXEPqE-B14T5oc-H9-547KahIirTZzP1Hej5myiVfVvAjhV_k3gBk7h4E/s1600/IMG_8827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div> When I was in college, I worked at a bakery called the Upper Crust.  They made the most beautiful desserts, cookies, cakes and breads - most from scratch.  One of their most popular items were these small bite-size cream puffs with chocolate fudge buttercream.  Ladies would come in a buy trays full for parties, then have a couple boxed up for the car ride home.  People were addicted!  The real secret was... the cream puffs were frozen!  That's right.  They bought them from Costco, then added their own delicious buttercream on top. <br /><br />When I started catering, these cream puffs were my secret weapon.  I could turn out 100 in 10 minutes for $15... and my clients loved them - always at the top of the request list.  <br /><br /><br /><br /><br /><br /><span style="font-size: large;">Chocolate Fudge Topped Petite Cream Puffs</span><br /><i>the easiest sweet treat</i><br /><br />Frozen Mini Cream Puffs<br />Chocolate Fudge Buttercream (store-bought or homemade - recipe below)<br /><br />Thaw the cream puffs for about an hour at room temperature or a couple of hours in the refrigerator.  Put the chocolate butter cream in a plastic pastry bag.  Cut the tip off, leaving about a 1/2 inch opening.  Pipe the buttercream on the puffs. <br /><br />Chocolate Fudge Buttercream Recipe<br /><br />4 sticks of salted butter, soften<br />6 cups of powdered sugar<br />1 1/2 cup of chocolate chips<br />1/2 cup of heavy cream<br /><br />Place chocolate chips in a microwave safe bowl and pour over heavy cream.  Microwave for 1 minute, then stir.  Repeat until the chocolate ganache (yes, that is ganache!) is smooth.  Be careful not to over heat.  Refrigerate for 15 minutes until cool.<br /><br />In your kitchen aid fitted with a paddle attachment, whip butter and 4 cups sugar for 3 minutes until fluffy and smooth.  Pour in chocolate ganache and 2 more cups of powdered sugar.  Whip until smooth.  Add more powdered sugar, if necessary to create the thickness. <br /><br />Put the buttercream in a pastry bag (or ziploc bag) and cut 1 inch opening at the bottom of the bag.  Pipe in a swirl on top of the cupcake - be very generous with frosting.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQGjUnT1tIwNdfETGeffE5D7UVpD2trDff4cTqnujDbnqisCea1ROL5HGWq1qyBX6EkZOmUWA9nIqqJqkfjIXEPqE-B14T5oc-H9-547KahIirTZzP1Hej5myiVfVvAjhV_k3gBk7h4E/s1600/IMG_8827.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQGjUnT1tIwNdfETGeffE5D7UVpD2trDff4cTqnujDbnqisCea1ROL5HGWq1qyBX6EkZOmUWA9nIqqJqkfjIXEPqE-B14T5oc-H9-547KahIirTZzP1Hej5myiVfVvAjhV_k3gBk7h4E/s640/IMG_8827.JPG" width="640" /></a> <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wi-iMsBJjOzVAdpPzXDErqYS5CE_LCNeLsVeZYUdBInYg1xXaniHeWn64tj24OK0SA-oYDBNDYQp4Rz6mBcB8JTIiqX8Z_Bly8JlfOw3B6SLYKbt7A0XwHCUxSrQpAKRnpbOPbWExuU/s1600/IMG_8822.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wi-iMsBJjOzVAdpPzXDErqYS5CE_LCNeLsVeZYUdBInYg1xXaniHeWn64tj24OK0SA-oYDBNDYQp4Rz6mBcB8JTIiqX8Z_Bly8JlfOw3B6SLYKbt7A0XwHCUxSrQpAKRnpbOPbWExuU/s640/IMG_8822.JPG" width="640" /></a>

Chocolate Fudge Topped Petite Cream Puffs | Easy Hors D'Oeuvres

 When I was in college, I worked at a bakery called the Upper Crust.  They made the most beautiful desserts, cookies, cakes and breads - mos...

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Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s1600/IMG_8518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s640/IMG_8518.jpg" width="552" /></a></div><br />Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events.  Why?  Because everyone is hungry and they know that they can eat a shrimp in one easy bite while they are holding their cocktail.  Strong and spicy classic cocktail sauce is just that, classic.  I really like classic cocktail sauce, but unfortunately it doesn't compliment many things.  I'm big on everything on the menu 'going' together and I don't like the idea of ketchupy cocktail sauce mixing with other things.<br /><br />My solution was to come up with a new version of Shrimp Cocktail that my clients would love.  For the sauce, I love the combination of lemon, garlic and capers, so I came up with a simple lemon, caper cream sauce that was a big hit.  I found that tossing the raw, peeled shrimp in olive oil, salt and pepper, and roasting them (instead of boiling) made it very flavorful.  It is definitely an easy recipe to make for a crowd.  All you do is put them on a baking sheet and toss them in the oven for 5-7 minutes!  I recommend preparing 3-5 pieces per person... or more.  Trust me, they'll be popular.<br /><br />For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>! <br /><br /><span style="font-size: large;">Roasted Salt & Pepper Shrimp</span><br /><i>with Lemon Caper Cream Sauce</i><br /><br />2 pounds of shrimp, peeled with tails on<br />1/4 cup of olive oil<br />1 tablespoon of Sea Salt<br />1/2 tablespoon of Black Pepper<br /><br />Preheat oven to 425 degrees.  If the shrimp is frozen, run cool water over it until they have thawed.  Place them on a baking sheet.  Drizzle olive oil over the shrimp, then toss with salt & pepper.  Roast in the oven for 5-7 minutes until they are bright pink and no longer translucent.   <br /><br />Sauce:<br />2 tablespoons of olive oil<br />2 cloves of garlic, minced<br />1 tablespoon of lemon juice<br />2 tablespoons of capers<br />1 cup of sour cream  <br />Salt & Pepper<br /><br />To make the sauce, in a small bowl, combine oil and garlic.  Microwave for 10-15 seconds to slightly cook the garlic.  Add lemon juice, capers and sour cream, using a fork or a small whisk to combine.  Salt & Pepper to taste. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s1600/IMG_8529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s640/IMG_8529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>!  </div>

Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events.  Why?  Because everyone is hung...

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Crab Stuffed Mushrooms | Appetizers & Hors D'oeuvres

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcmZFzo5DJJjmmMgjLPWRwVRKvqmDx8oD3rv9AKt3899EljjkgJG0meIchg27Rr7oJdQhNJwbY4H-m0Sjyld_YR9VgGpvZkEKp2Q97en461U0dfyMKktOue4fFtnV-h7LG9nkSv3dsi4/s1600/IMG_8485.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcmZFzo5DJJjmmMgjLPWRwVRKvqmDx8oD3rv9AKt3899EljjkgJG0meIchg27Rr7oJdQhNJwbY4H-m0Sjyld_YR9VgGpvZkEKp2Q97en461U0dfyMKktOue4fFtnV-h7LG9nkSv3dsi4/s640/IMG_8485.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I love crab rangoon.  Who doesn't?  This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green onion for color and crunch.  This hors d'oeuvres was very popular at my catering events - and you can make 50 of these in a matter of minutes with the help of a pastry bag.  They are a great bite-size bite for a party - be sure to make at least 3-4 per person... they go fast! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'oeuvres Ideas</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Crab Stuffed Mushrooms</span><br /><i>with red pepper and green onion</i><br /><br />4 cups of mushrooms<br />1- 8 oz. box of cream cheese, softened <br />1 (approx. 5oz.) small can of crab meat<br /><br />1/2 red pepper, small dice<br />4 green onions, small dice<br />1/4 cup of parmesan cheese, grated<br />1/2 teaspoon of sea salt<br />1/4 teaspoon of pepper<br /><br />In a mixer with the paddle attachment, stir together cream cheese, crab, red pepper, green onion, parmesan, salt and pepper until well combined.  Put filling into a pastry bag.<br /><br /><br /><br />Remove stems from mushrooms and place bottoms up on a baking sheet.  Pipe the mixture into each mushroom.<br /><br /><br />Bake at 350 degrees for 10 minutes until the mushrooms are tender.  <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J7W4-pp0G0lwNIFiRihljByPAYgpgjfDb2ZlsXA068UoZ7uaGLdnH7e_taUm_vRiF_69qou-IzMmNagEMYEGlqwVNHUXrEL7X4KaForxdsMcurQxTfdxNUwvAoNKESPkPrltKdmGEJ0/s1600/IMG_8446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J7W4-pp0G0lwNIFiRihljByPAYgpgjfDb2ZlsXA068UoZ7uaGLdnH7e_taUm_vRiF_69qou-IzMmNagEMYEGlqwVNHUXrEL7X4KaForxdsMcurQxTfdxNUwvAoNKESPkPrltKdmGEJ0/s640/IMG_8446.JPG" width="640" /></a></div><br />Get all of the mushrooms upside-down on a baking tray.  I only made a half of a batch, so you'll have twice as many mushrooms for the entire recipe. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJwmalUrYMyOpJQ2YWxyMC85vXC3JKUYxaGJjPNK4rbQagyAdbWUGJsNkr0K2JP4jQsEpyECK9vCSAuJgnmVt1TU6g5hf_bQUaOAjzxA45zDJopo22TxIzpI-iBttOQUn7ZicUQHzOFE/s1600/IMG_8448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJwmalUrYMyOpJQ2YWxyMC85vXC3JKUYxaGJjPNK4rbQagyAdbWUGJsNkr0K2JP4jQsEpyECK9vCSAuJgnmVt1TU6g5hf_bQUaOAjzxA45zDJopo22TxIzpI-iBttOQUn7ZicUQHzOFE/s640/IMG_8448.JPG" width="640" /></a></div><br />I didn't have a pastry bag, so I used a ziplock! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfvXn15Xpc12PnTWQdQyzXfR0l1dDiitJl-7BHdAJq6wKiQz5gjLTcbgE_UVSfaWXV-e_3KdsXO_bmxOT6klwlsv-Cj4tTJURPyYu2ieoXVMnXv-JmzYyQQc_FNw8bIy6XIIPJbEs2Sk/s1600/IMG_8449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfvXn15Xpc12PnTWQdQyzXfR0l1dDiitJl-7BHdAJq6wKiQz5gjLTcbgE_UVSfaWXV-e_3KdsXO_bmxOT6klwlsv-Cj4tTJURPyYu2ieoXVMnXv-JmzYyQQc_FNw8bIy6XIIPJbEs2Sk/s640/IMG_8449.JPG" width="640" /></a></div><br />Fill them over filling - the more cream cheese and crab the better! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRGHl7TV69Ot6Ocn9MtDM2W1Qttk8haomlK_ZgjHFuIXEXyxyVf8oOAoI_nIGiCOFK41sxf3h69-z_rJNp_ND5pDVXI-3vKcaHlkRvppmSJUOFcZbvtLbh62SdlgvknDaLf9ljS4fJKI/s1600/IMG_8452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRGHl7TV69Ot6Ocn9MtDM2W1Qttk8haomlK_ZgjHFuIXEXyxyVf8oOAoI_nIGiCOFK41sxf3h69-z_rJNp_ND5pDVXI-3vKcaHlkRvppmSJUOFcZbvtLbh62SdlgvknDaLf9ljS4fJKI/s640/IMG_8452.JPG" width="640" /></a></div><br />Ready to go in the oven!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX2C0VdddZDhnDIeK_Wq0a3zXfK8u9vHtiEL6vQs3wDaAFjVnLbJZDTkiKXqDLaKRI2wfG_mIMTnKK3dPK9K-_T26MplF5BOuLoxI8AmAHo_olofKgxKmfJjS3h3t36RBPphe0btlWh8/s1600/IMG_8489.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX2C0VdddZDhnDIeK_Wq0a3zXfK8u9vHtiEL6vQs3wDaAFjVnLbJZDTkiKXqDLaKRI2wfG_mIMTnKK3dPK9K-_T26MplF5BOuLoxI8AmAHo_olofKgxKmfJjS3h3t36RBPphe0btlWh8/s640/IMG_8489.jpg" width="480" /></a></div><br />You can see that they are done because the mushroom has browned and is tender.   A little bit of moisture has gathered underneath each one.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsVWN3BPOh046_yWKH4WlpIywtqBA8vn1L92wbNuu24nv-H3JQCn3kSFQRMg3_OaCdHFS0gCXKRBwuVue3cxOLwc2VILPAdHTvyEtaYDZUoTtd0SI3L-NdT6WKPJPy4nbbMjqIrbqEA4/s1600/IMG_8481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsVWN3BPOh046_yWKH4WlpIywtqBA8vn1L92wbNuu24nv-H3JQCn3kSFQRMg3_OaCdHFS0gCXKRBwuVue3cxOLwc2VILPAdHTvyEtaYDZUoTtd0SI3L-NdT6WKPJPy4nbbMjqIrbqEA4/s640/IMG_8481.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'oeuvres Ideas</a>! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div>

Crab Stuffed Mushrooms | Appetizers & Hors D'oeuvres

I love crab rangoon.  Who doesn't?  This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green on...

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Caramelized Onion and Goat Cheese Tartlets

Last year I featured a <a href="http://jennysteffens.blogspot.com/2010/12/holidays-entertaining-christmas_10.html">Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party</a> post.  The appetizer was fashioned as three long tarts that could be cut into individual portions.  This year, I recreated the recipe into smaller 'two-bite' pieces.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s1600/IMG_8491.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s640/IMG_8491.jpg" width="437" /></a></div><span style="font-size: large;">Caramelized Onion and Goat Cheese Tartlets </span><br /><i>18 hors d'œuvres</i><br /><br />1 sheet of Pepperidge Farm frozen puff pastry, thawed (packaged with 2 per box, so this is an easy recipe to double)<br />2 tablespoons of olive oil<br />1 red onion, sliced thinly<br />4 ounces of goat cheese<br /><br />Preheat the oven to 425 degrees.  Remove the frozen puff pastry from the freezer and let it set at room temperature for 20-40 minutes, or in the refrigerator for a couple of hours.<br /><br />Start by caramelizing the onions in a saute pan in olive oil over medium heat.  This will take 10-15 minutes.  Keep stirring until they start to turn brown... you're bringing out the sugar in the onion and creating a caramel.  When they have turned slightly brown in color, remove them from the heat.<br /><br />Unfold the puff pastry sheet and place it on a lightly floured cutting board.  Cut it along the folds into three long pieces, then cut the large piece into 5-6 smaller rectangles.  Pile onions in the center of each piece, then top with chunks of the goat cheese.<br /><br />Place the pastries on a baking sheet sprayed with cooking spray, lined with parchment paper or a Silpat.  Bake at 425 degrees for 8-10 minutes until puffed and the edges are brown.  Serve warm or at room temperature.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s1600/IMG_8479.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s640/IMG_8479.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining sponsors.  I approached them to join me in partnership this Holiday season because I LOVE their products and have relied on them for years to make my entertaining a success! </div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party post.  The appetizer was fashi...

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Baked Brie & Caramelized Pecans in Puff Pastry with Apples | Holiday Appetizer | Holiday Entertaining

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s1600/IMG_7964.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s640/IMG_7964.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked Brie in Puff Pastry with Caramelized Pecans & Apple</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">Baked Brie in Puff Pastry was one of the first items in my catering repertoire for my clients... always a huge hit.  It is elegant, takes only minutes to prepare, and feeds a crowd.  In fact, it is one of the only things from my catering days that I still serve at my own parties!</div><br />My version of Baked Brie en Croute is stuffed with pecans and brown sugar.  When it bakes, the brown sugar melts over the pecans creating just the right amount of caramel sauce - perfect with the sharp bite of creamy brie cheese.  To keep it seasonal, I decided to serve it with apples, but crackers would be great, too.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Baked Brie in Puff Pastry</span><br /><i>with Caramelized Pecans & Apples</i><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 sheet of frozen Pepperidge Farm Puff Pastry</div><div class="separator" style="clear: both; text-align: left;">1 medium wheel of brie (14-16 oz.)</div><div class="separator" style="clear: both; text-align: left;">1 handful of pecans (about 2/3 cup)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup of brown sugar</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of butter, cut into pieces</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">Apples (Grapes, or Crackers for Serving)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven 400 degrees. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove 1 sheet (2 come in a package) of Pepperidge Farm Puff Pastry from the freezer.  Let it sit out for about 20 minutes before you unfold it to allow it to slightly thaw.</div><br />Fold it out onto a lightly floured board and roll it out just to flatten the seems.  Place the wheel of brie in the center, then top with pecans, brown sugar, and pieces of butter.  Fold up the sides* of the puff pastry, pressing them together.  Crack the egg into a small bowl and whip it with a fork.  Brush the egg on the outside of the pastry.  (You won't use all of the egg).  Place the entire thing on a silpat (or parchment) lined baking sheet.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake at 400 degrees for 25 minutes, or until puffed and golden.  Let it sit for 5 minutes before you cut into it.  Serve with Apples, Grapes or Crackers.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*I like to make it more rustic looking than 'fancy,' but there are many ways to add fanciful touches to make it more festive - you can cut leaves out of the pastry and put them on top, or create a bow.  For more ideas, visit the <a href="http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=23992">Pepperidge Farm Puff Pastry page</a> - they have a lot of ideas on how to make it look special.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX5Qrl9JeWgR07Nci2onGzJ_hoge8PYIeoeaEcNynooacDpAO3gUQ4em5-amW9-QV9hnW7r5o0X9zKdkQ6Fyyrr6pTIwt9km9T6_DWh7L45nhV5DmGEONqgGhnNY-xpVNR1RuAkukcs/s1600/IMG_7918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX5Qrl9JeWgR07Nci2onGzJ_hoge8PYIeoeaEcNynooacDpAO3gUQ4em5-amW9-QV9hnW7r5o0X9zKdkQ6Fyyrr6pTIwt9km9T6_DWh7L45nhV5DmGEONqgGhnNY-xpVNR1RuAkukcs/s640/IMG_7918.JPG" width="640" /></a></div><br />When you unfold the puff pastry, make sure it has thawed enough not to break.<br /><br /><br /><a name="more"></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dj6H9ucJZJKWSwbZqhaUvWGEiC2vZ7lCAP9zDAMqSVew9Q7c5JeLMi12ABbbf81zFkrDX4QFMBA4Yk_KE9oSzBtJ-uTgRrYyRL9B6Mu0sVF46imkEsE8J_gSdBSMi5pWH_uMnoJ_SAo/s1600/IMG_7922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dj6H9ucJZJKWSwbZqhaUvWGEiC2vZ7lCAP9zDAMqSVew9Q7c5JeLMi12ABbbf81zFkrDX4QFMBA4Yk_KE9oSzBtJ-uTgRrYyRL9B6Mu0sVF46imkEsE8J_gSdBSMi5pWH_uMnoJ_SAo/s640/IMG_7922.JPG" width="640" /></a></div><br />You can see I've only slightly rolled out the pastry, just to flatten the seems and to make it big enough to stretch around my brie. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFNHF3BCs-IoM4mxeCxCeJYbNm6jF9L_x4-ZhasDoIB_bE9hKrrz7vz5SCOOqLkYEqk053O-PfTS16aAokupSnH4h-ovEVlgWo8JC0_s4kGGwTYg8ZC6LB_MMEIhxQbDUavIVfYq14E/s1600/IMG_7923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFNHF3BCs-IoM4mxeCxCeJYbNm6jF9L_x4-ZhasDoIB_bE9hKrrz7vz5SCOOqLkYEqk053O-PfTS16aAokupSnH4h-ovEVlgWo8JC0_s4kGGwTYg8ZC6LB_MMEIhxQbDUavIVfYq14E/s640/IMG_7923.JPG" width="640" /></a></div><br />I like whole pecans, but you can certainly use pieces. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcVA7Q_Qs_iKdyhZHcxNeguLn58xZYCsyiv8YB3MwG7XWuZIpEqojfeDXgY6msVil2bmUy2T8wnRfdnIfhOS_y-j2tGxzia_6283DXP8Fe-PL1G0aWbxeGnFhwjkhZBu2v-rrmAmf4r0/s1600/IMG_7926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcVA7Q_Qs_iKdyhZHcxNeguLn58xZYCsyiv8YB3MwG7XWuZIpEqojfeDXgY6msVil2bmUy2T8wnRfdnIfhOS_y-j2tGxzia_6283DXP8Fe-PL1G0aWbxeGnFhwjkhZBu2v-rrmAmf4r0/s640/IMG_7926.JPG" width="640" /></a></div><br />Handful of brown sugar... then top with the little butter pieces.  They will help to melt the brown sugar into a sauce. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vbm3LgHAgcJA8kGEoSeM3PQNsnV4feJi7pE0PEtQsW0Z1Sjl399WjC25BzCWV2tRf0fil4aoDSYyHGO_u_AwkD4mtyOr2Y7DKHcUmIM8oEoyrbETiLUx2EmpuPwdAWcjb5tG3Xycq68/s1600/IMG_7928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vbm3LgHAgcJA8kGEoSeM3PQNsnV4feJi7pE0PEtQsW0Z1Sjl399WjC25BzCWV2tRf0fil4aoDSYyHGO_u_AwkD4mtyOr2Y7DKHcUmIM8oEoyrbETiLUx2EmpuPwdAWcjb5tG3Xycq68/s640/IMG_7928.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQpKQj_oEbH198w2nZg098qC3PphDnIC43tfGSKMictDF0EbJaExbREQv4VrJPbsciZkoyCnBOaQjnWYNdx1HEtjWMi69p4aa5uRk7P-gbqArjPsz-YlbdP9C9zXvg6AwCVxwINenm0I/s1600/IMG_7929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQpKQj_oEbH198w2nZg098qC3PphDnIC43tfGSKMictDF0EbJaExbREQv4VrJPbsciZkoyCnBOaQjnWYNdx1HEtjWMi69p4aa5uRk7P-gbqArjPsz-YlbdP9C9zXvg6AwCVxwINenm0I/s640/IMG_7929.JPG" width="640" /></a></div><br />Fold up the dough, pinching together the seems - it is very important to get it all sealed up... you don't want the brown sugar to run all over your oven! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51WWkgGAYaL5KRkBRJWDiuEwuBv9LDSmQsYki7ij9SCMg-eB3Y3IFDwXs8x75Gpo3D7u98BKPIyUh0LEBLNPz2G3zZOAf74LZ-YDuNykDiQjO8gSGj7RrV1Mb5YxodgLLxqjfj02FreY/s1600/IMG_7930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51WWkgGAYaL5KRkBRJWDiuEwuBv9LDSmQsYki7ij9SCMg-eB3Y3IFDwXs8x75Gpo3D7u98BKPIyUh0LEBLNPz2G3zZOAf74LZ-YDuNykDiQjO8gSGj7RrV1Mb5YxodgLLxqjfj02FreY/s640/IMG_7930.JPG" width="640" /></a></div><br />Brush the egg was on the outside, covering the entire thing. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBHGUPyJr7osMH_SySSf8ydggiRYHb16HZQ9culJgM66wX5Mv48duzbQab0HoBB-REG1HhlkW4fhBDMx8KuMSZv9KVBmSypAuqgFazvedn7KOFeNI1ccueF3NEFL-is8UMp6wPuF3nr0/s1600/IMG_7932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBHGUPyJr7osMH_SySSf8ydggiRYHb16HZQ9culJgM66wX5Mv48duzbQab0HoBB-REG1HhlkW4fhBDMx8KuMSZv9KVBmSypAuqgFazvedn7KOFeNI1ccueF3NEFL-is8UMp6wPuF3nr0/s640/IMG_7932.JPG" width="640" /></a></div><br />Bake for 20 minutes at 400. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLm8qYlYt0cH4wei0HG99vZ2nOa7wkZLvne99dbGgfSRXnSCnffy9E3eKPJg9RoF1wMGI-mWfqa-FB30JLUl61j9SgJue-B_ieBrahiZWkG92O5WGFEf6rSRmgLgfgltqoF731V1WvFI/s1600/IMG_7949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLm8qYlYt0cH4wei0HG99vZ2nOa7wkZLvne99dbGgfSRXnSCnffy9E3eKPJg9RoF1wMGI-mWfqa-FB30JLUl61j9SgJue-B_ieBrahiZWkG92O5WGFEf6rSRmgLgfgltqoF731V1WvFI/s640/IMG_7949.JPG" width="640" /></a></div><br />Doesn't it look so, so good!?  Just wait... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpSHFnv3EPS9U7DMRFH8Qpl57z8VQfqOWZRHUl4xfJg-rDC9lBEuZmKgCtX_9TbnxuxrO4-Iz7_tlJvwFtYr_BRcH4ClDo5ArJE7isXC3rsfvH6IUS0cWKaZf2GrT5zbQzjRU2tz7D88/s1600/IMG_7959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpSHFnv3EPS9U7DMRFH8Qpl57z8VQfqOWZRHUl4xfJg-rDC9lBEuZmKgCtX_9TbnxuxrO4-Iz7_tlJvwFtYr_BRcH4ClDo5ArJE7isXC3rsfvH6IUS0cWKaZf2GrT5zbQzjRU2tz7D88/s640/IMG_7959.JPG" width="640" /></a></div><br />Even better - I love the goo-ing cheese.  The brown sugar gives it just a hint of sweetness.  So good!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn8IMLWW_1Pr5apht4EDTo8P_teAAf-XzMfGQUyyonlRI47_09Nq4gea_ZZi3mOkU4tWVDa2tgIWhaTHDkO6OvVNFz5QP67C6yCvZQaA1XKR6N960SZNaVTJ5OTm_aA2kLW49xs9ciSs/s1600/IMG_7965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn8IMLWW_1Pr5apht4EDTo8P_teAAf-XzMfGQUyyonlRI47_09Nq4gea_ZZi3mOkU4tWVDa2tgIWhaTHDkO6OvVNFz5QP67C6yCvZQaA1XKR6N960SZNaVTJ5OTm_aA2kLW49xs9ciSs/s640/IMG_7965.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGxZs9ZRcvFBagho_jfHYw_B3IraZedGlUXQc4GCcsdSDwoLbs1wSTY4oxeonUS2_grV53x9ygjz1yhpylJtGe9WomRKehJaNAMJKa2qAyMmAioeeI6qZEi-g7s8fBnxoS4HmSIUWTkE/s1600/IMG_7969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGxZs9ZRcvFBagho_jfHYw_B3IraZedGlUXQc4GCcsdSDwoLbs1wSTY4oxeonUS2_grV53x9ygjz1yhpylJtGe9WomRKehJaNAMJKa2qAyMmAioeeI6qZEi-g7s8fBnxoS4HmSIUWTkE/s640/IMG_7969.JPG" width="640" /> </a></div><br /><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining sponsors.  I approached them to join me in partnership this Holiday season because I LOVE their products and have relied on them for years to make my entertaining a success! </div>

Baked Brie & Caramelized Pecans in Puff Pastry with Apples | Holiday Appetizer | Holiday Entertaining

Baked Brie in Puff Pastry with Caramelized Pecans & Apple Baked Brie in Puff Pastry was one of the first items in my catering repertoire...

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