Yesterday, while I was waiting to leave for Thanksgiving dinner…watching the parade…the dog show…Miracle on 34th Street…etc, etc, etc…the thought hit me why not try to make a snowman.  It was inspired by a post from Danny Seo’s blog which I talked about here

So out came the styrofoam balls, the felted wool sweaters, and the button jars.  There is a lot I would change, but I like how it ended up.

snowman1snowman2

Then I thought…..ooooohhhhhh…a snowy Dotee Doll!  She is still a WIP, will have to show the finished product later.  She is sewn together and her face is done, but that is all.  I have thoughts about how I want to decorate her, but they are still fermenting.

Hope your Thanksgiving was a great one.  I sent this recipe to Christy for our Thanksgiving swap and thought I would share it with you here.  It is easy to make and tastes/looks like a million bucks!  Your guests will be impressed, too.

Cranberry Holiday Brie

Paula Deen

INGREDIENTS

 

1 sheet (1/2 package) frozen puff pastry dough

1 egg

3/4 cup apricot preserves

2 tablespoons orange juice

1/3 cup dried cranberries

1/4 cup toasted sliced almonds

1 Brie cheese, about 13 ounces

Water Crackers

 

DIRECTIONS

1. Allow the pastry sheet to thaw in the package about 30 minutes, until pliable. Preheat the oven to 400 degrees. In a small bowl, beat the egg with 1 teaspoon water to make egg wash. Set aside.
2. Lightly flour a large wooden cutting board and roll out the pastry dough into a 14-inch square. Cut off the corners to make a circle. Save the extra dough to cut into decorative shapes for a garnish.
3. Spread apricot preserves on the pastry, leaving a 2-inch margin around all edges.
4. Pour the orange juice into a small glass dish and add the cranberries, allowing them to absorb the flavor of the orange juice for about five minutes, until the cranberries are soft. Drain the cranberries. Arrange them evenly on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top of the almonds.
5. Brush the edges of the puff pastry with the egg wash. Completely seal the Brie in the Puff pastry. Seal the edges by brushing the egg wash on one edge, as if you are gluing edges together.
6. Spray a baking sheet with vegetable oil cooking spray. Place the Brie seem side down on the sheet. Decorate the top with cutouts from scraps of dough.
7. Bake for 20 minutes. Allow to sit for at least 30 minutes before serving; the cheese will be runny if cut too early. Serve with crackers.

Enjoy!