iwannotowidigdo: brittanyabeijon: Adventures in cooking: Baked brie Once long ago, a brie wheel stole my heart — and I’ve never been the same since. In other less dramatic words, I really like cheese. I wanted to try out a baked brie for an appetizer this Thanksgiving and it turned out great! It’s shockingly simple to make and fairly impressive to guests. Here’s all you need: Ingredients: — 1 tube of refrigerated crescent dinner rolls— 1 round or wedge of brie cheese (do not remove rind) Directions: 1. Preheat oven to 350°F.2. On a stick-free cookie sheet, lay out the crescent rolls flat; put brie round or wedge on top.3. Fold dough over top, cutting off excess dough.4. Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.5. Serve with crackers, apple slices or just as is! I didn’t take off the excess dough, so that’s why you see a bit more biscuit around the edges. My sister and cousin were not complaining though; they liked the crust more than the cheese (amateurs!). You could go crazy with variations of this recipe. Spread jam or almonds over the top of the brie before folding the dough, drizzle maple syrup on top before cooking or even put a handful of brown sugar over the dough to give it a sweet taste.

iwannotowidigdo:

brittanyabeijon:

Adventures in cooking: Baked brie

Once long ago, a brie wheel stole my heart — and I’ve never been the same since. In other less dramatic words, I really like cheese.

I wanted to try out a baked brie for an appetizer this Thanksgiving and it turned out great! It’s shockingly simple to make and fairly impressive to guests. Here’s all you need:

Ingredients:

— 1 tube of refrigerated crescent dinner rolls
— 1 round or wedge of brie cheese (do not remove rind)

Directions:

1. Preheat oven to 350°F.
2. On a stick-free cookie sheet, lay out the crescent rolls flat; put brie round or wedge on top.
3. Fold dough over top, cutting off excess dough.
4. Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
5. Serve with crackers, apple slices or just as is!

I didn’t take off the excess dough, so that’s why you see a bit more biscuit around the edges. My sister and cousin were not complaining though; they liked the crust more than the cheese (amateurs!).

You could go crazy with variations of this recipe. Spread jam or almonds over the top of the brie before folding the dough, drizzle maple syrup on top before cooking or even put a handful of brown sugar over the dough to give it a sweet taste.

cookerypokery:

Here is my most recent tasty things endeavor, a tasty Apple Streusel Coffee Cake, from a modified recipe I found on tastespotting.com. The bottom of mine got a bit crispy, but it was altogether very good and easy!

You will need:

1)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
6 tablespoons nonfat plain yogurt
4 cups thinly sliced, unpeeled apples

2) Topping:

1/2 cup all-purpose flour
4 tablespoons brown sugar
3 teaspoons cinnamon
4 tablespoons butter

Preheat oven to 350 F. Spray an 8- or 9- inch round spring-form or 8-inch square pan with non-stick spray.

Combine all dry things in 1) except for sugar. In a different bowl, beat butter and sugar until fluffed. Add egg and vanilla to butter mixture and blend. Alternately add dry mixture and yogurt to the buttery eggy business, beat well after each addition. Spread batter in pan and arrange apple slices over batter. Batter will seem very dense and sort of thin, but it will puff up so no worries. 

In a small bowl, combine all 2) topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly. Sprinkle topping evenly over apples.

Bake at 350 F for 30-35 minutes or until toothpick inserted in center comes out clean. Don’t be distracted by kitchen despots like I was or else you’ll have to cleverly slice the burned bits off of your finished cake.

This recipe would probably still be delicious if you replace most of the butter with applesauce and use less yogurt. I will try this and report back.

Over and out,

C.D.

Welcome! What the heck is OSCA? OSCA is an acronym for the Oberlin Student Cooperative Association. It is pronounced “AH-skuh”. If you hear people refer to “the co-ops,” they’re probably talking about OSCA. OSCA is a student-owned and student-operated non-profit corporation that provides at-cost housing and dining services to hundreds of students at Oberlin. The corporation is entirely separate from Oberlin College, but all member-owners ofOSCA are Oberlin students.  And what’re you doing here, ‘zactly? Thought it might be nice for all of the co-ops to put their original recipes and share the love! Take pictures of your meals, submit your own recipes — anything cookbook-related that you’d love to share with others. Heck, submit a review of your friends’ meals, or a mini-article on cooking techniques — get creative and crazy! Sharing is caring and all that jazz.

Welcome!

What the heck is OSCA?

OSCA is an acronym for the Oberlin Student Cooperative Association. It is pronounced “AH-skuh”. If you hear people refer to “the co-ops,” they’re probably talking about OSCA. OSCA is a student-owned and student-operated non-profit corporation that provides at-cost housing and dining services to hundreds of students at Oberlin. The corporation is entirely separate from Oberlin College, but all member-owners ofOSCA are Oberlin students. 

And what’re you doing here, ‘zactly?

Thought it might be nice for all of the co-ops to put their original recipes and share the love! Take pictures of your meals, submit your own recipes — anything cookbook-related that you’d love to share with others. Heck, submit a review of your friends’ meals, or a mini-article on cooking techniques — get creative and crazy! Sharing is caring and all that jazz.