Sweet Baked Life

my sweet journey through life…


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Grilled Brie, Apple and Honey Sandwich

Do you have the lunchtime blues? If so, make a change from your ordinary lunch with this warm and wonderful Grilled Brie, Apple and Honey Sandwich!

GrilledBrie-3

What could be better on a chilly winter day than warm toasted sourdough bread oozing with soft brie cheese, crisp Granny Smith apples and drizzled with golden honey?

Nothing! Because any type of sandwich that includes melted cheese is fantastic in my book!

And if you are in a sandwich rut, than this grilled gooey perfection is the way to find a new love for lunch. Or you can even add a salad and make this a delicious and easy dinner meal.

You see, I am not much of a cold sandwich person. When it comes to lunch, I would rather opt for something other than chilled deli meat surrounded by two slices of lifeless bread. Ok, I know these types of sandwiches can be dressed-up with all sorts of condiments, and I have had my fair share of good ones, but really for the most part, they leave me yearning for something a bit more satisfying.

So, break out of your old habits and start a new trend this year — get out your grill pan and make yourself a lunch to be remembered. You’ll be glad you did! The combination of firm buttery sourdough bread, melted cheese, tangy apples and sweet honey is amazingly good!

GrilledBrie

Grilled Brie, Apple and Honey Sandwich
{Serves 2}

4 slices sourdough bread
1 tablespoon butter, softened
4 oz. brie cheese, thinly sliced
1 large Granny Smith apple, thinly sliced
Honey for drizzling

For each sandwich, place about 3 slices of the brie on each of the two slices of bread.

To one side arrange 4-5 apple slices then drizzle the top with honey. Place the other half of the sandwich on top.

Spread about 1/4 of the butter on the top. Repeat steps for second sandwich.

Heat a flat-iron pan, when the pan is hot add the sandwiches, butter side down. Spread the tops with the remaining butter. Grill approximately 4-6 minutes on each side, until the bread reaches a golden brown and the brie is melted.

Remove from heat and slice. Serve immediately.

GrilledBrie-1

Hopefully this gooey Grilled Brie, Apple and Honey Sandwich will become one of your new favorites so you can leave those boring cold sandwiches to the birds!

Sheila


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Skillet Chocolate Chip Cookie

Nothing says love and comfort more than a big, warm Skillet Chocolate Chip Cookie.

Skillet Chocolate Chip Cookie

And since I’ve been wanting to share this simply great recipe with you for a while, now seems to be that perfect time. Because if you’re reeling from the effects of the nasty cold and flu season like my family has been, then I’m prescribing this sweet and satisfying cookie that will make even your gloomiest, sickest days a little better.

You see, my 13-year old son has been sick since mid-December, just before he started his 3-week winter break. So during his entire vacation through Christmas and New Years he has been fighting some type of sickness. No fun for sure!

First it started with the cold/flu symptoms, then it progressed and got worse with a nasty cough that kept him (and me and the hubby) up all night, and now this fast-traveling bug has moved into his ear and sinuses. Needless to say, he has been moping around for about 4-weeks with aches, pains, non-stop coughing, not being able to sleep or breathe, and pretty much feeling miserable from head to toe.

After several trips to the doctor; diagnosed with Bronchitis last week and then yesterday diagnosed with an ear infection and a sinus infection, 2 different antibiotics, strong cough medicine, plenty of rest, gallons of fluids, humidifier running all night, and lots of love and attention from his mom and dad, he is hopefully on the mend!

Skillet Chocolate Chip Cookie

Phew! Can you believe this crappy, ever-changing virus has invaded my son for so long? As a matter of fact he feels “cheated” that he did not have a proper vacation. Poor kid. And school? Well, that started yesterday without him. Hopefully the new meds kick-in quickly so he can get back in his class on Friday, or Monday at the latest.

The strangest thing about this illness, and luckily I might add, is that my husband and I never got sick. Now that’s weird.

So, if you’re taking care of sick ones, or if you just need a little sweet something to cheer you up, you have got to try this Skillet Chocolate Chip Cookie. You see, I have always wanted to make one of these giant cookie pies, and with the addition of my new cast-iron skillet I was finally able to bake one of these delectable treats for my kid just before this dreaded sickness was full-blown!

The best news is, it is super easy to make! Now my family loves traditional chocolate chip cookies. Me on the other hand, well, even though I love cookies, I would rather bake some type of bar cookie. I just don’t have the time these days to make sheet after sheet of perfectly crisp cookies.

This batter comes together quickly and bakes up to a golden perfection. You start by making a traditional cookie recipe then just pat it firmly into your pan and stick it in the oven. My kind of recipe for sure. The outcome is an incredibly soft, rich buttery cookie base dotted with melted, sweet milky chocolate. It’s so good that it will quickly disappear from your pan – at least that’s what happened in my house!

A big slice of this delectable cookie will put your loved one on the road to recovery and from my prescription pad, is the perfect remedy for feeling better.

Skillet Chocolate Chip Cookie

Skillet Chocolate Chip Cookie

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup milk chocolate chips

Heat your oven to 350 degrees.

Whisk together the flour, baking soda, and salt in a medium bowl and set aside.

In a large bowl of an electric mixer using the paddle attachment, add the butter and sugars and beat until mixture is fluffy, approximately 2 minutes. Then add the egg and vanilla and mix until completely blended. Slowly add the four mixture and blend until just combined.

Scoop dough into a 9-inch cast-iron skillet and press with your hands to flatten. Bake until cookie is golden brown, about 35-45 minutes. Be sure not to over-bake or it will harden. Cool for about 5 minutes before cutting into wedges.

Skillet Chocolate Chip Cookie

If your family is in need of some TLC this cold and flu season; heat your oven, whip together this Skillet Chocolate Chip Cookie, and indulge in this homemade goodie! And I may just have to make another one myself to give my son the sweet boost he needs!

Sheila

 

{recipe adapted from Martha Stewart}


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Amaretto Creme Brulee Fizz

Celebrate the New Year in style with this sophisticated Amaretto Creme Brulee Fizz.

Amaretto Creme Brulee Fizz

I hope you enjoyed the holiday season as much as I did. You may have noticed that I took a little break from my blog over the last week or so, just to unwind from the stress of the season and spend some well deserved quality time with my little family. I pretty much un-plugged.

You see, this year I did not take time off from work — I usually take a week off, so when the holiday season was upon me, I was bustling around trying to get everything done for both my job and Christmas with my family.

Turns out I had a lovely time over Christmas, and I hope you did too. I baked up a storm for a brunch I hosted for my family and everything was devoured instantly including; Chili Cheese Eggs, Parmesan Hash Browns and Overnight French Toast, as well there was plenty of Chocolate Mousse, Almond Roca, Chocolate Sheet Cake with Peppermint-Vanilla Frosting, Skillet Chocolate Chip Cookie, and Homemade Amaretto.

Unfortunately, most of these scrumptious goodies were gobbled up so fast that I was not able to take any photos. Guess that means I need to make everything again that did not get snapped! But not to fret, the delectable things that did get their 15-seconds with my camera will get posted soon!

Amaretto Creme Brulee Fizz

With that being said, can you believe that 2015 is here? I can’t!  This year has gone by so incredibly fast for me, yet I have tried to enjoy each an every minute of this crazy year while hanging onto my family and friends for their unwavering love and support!

So if your year has been anything like mine, then it’s time to treat yourself today or throughout this New Year weekend to this truly tantalizing cocktail.

And best of all, it’s really so easy to make that you’ll be sitting by the fire enjoying this libation with your loved ones in no time.

With only 3 ingredients, you simply shake up some creme brulee infused coffee creamer along with sweet nutty amaretto and add a splash of sparkling lemon-lime soda and in just a few minutes you’ll be sipping on an elegant, frothy cocktail.

Amaretto Creme Brulee Fizz

Amaretto Creme Brulee Fizz
{recipe by Sheila/Sweet Baked Life}

honey & sugar for glass rim
4 oz Sunnyside Creme Brulee Coffee Creamer {from Raley’s}
2 oz Amaretto
2 oz 7-Up or any lemon-lime soda
ice
Freshly grated nutmeg for garnish

In a small plate, add the sugar. Then rim 2 champagne flutes with a little honey and dip the rim into the sugar and set aside.

Fill a cocktail shaker with ice. Add the Creme Brulee Coffee Creamer, Amaretto and 7-Up. Shake vigorously and pour into prepared glasses. Lightly sprinkle the top with a bit of freshly grated nutmeg.

Amaretto Creme Brulee Fizz

Wishing you and yours a very joyous 2015 filled with much love, happiness and sweets!

I raise my glass of Amaretto Creme Brulee Fizz to you – cheers!

Sheila


4 Comments

White Chocolate Gingersnap Bark

Kick up your holidays with this sweet and spicy White Chocolate Gingersnap Bark!

White Chocolate Gingersnap Bark

And with only two ingredients this bark could not be easier! So if you’re short on time and need of a scrumptious treat, you have got to try this simple White Chocolate Gingersnap Bark. And even better – no baking required.

You start by melting creamy white chocolate then add in some chopped gingersnap cookies, let the confection harden, and voila, you’ve got a candy goodie ready for everyone to enjoy.

Now I have made all kinds of “bark” in my day, but this recipe by far is the easiest. And the flavors are reminiscent of the holidays. If you are considering baking and decorating a gingerbread house (which I have done my fair share of and I don’t really like doing!) you might want to reconsider! This bark is much easier, less stressful, and the combination of cool creamy chocolate surrounded by warm crunchy gingersnaps is simply divine!

You see, I’m all about staying stress-free over the holidays (or at least I really try), and this recipe is so simple, it will not even feel like you’re going to any trouble to create a wonderful sweet.

White Chocolate Gingersnap Bark

White Chocolate Gingersnap Bark

3 packages (11 oz. each) Ghirardelli Premium White Chips
20 gingersnap cookies

Get out a rimmed 11×13-inch non-stick baking pan. If you do not have a non-stick pan, line with wax paper.

Into a medium bowl, break up the cookies and set aside.

Place chips in a double boiler over gently simmering (not boiling) water. If you do not have a double boiler, you can use a glass bowl over a pot. Stir chips until melted. Take care in not over heating the white chocolate or it could break. As well, you can also melt the chips in a microwave according to the package directions.

When chocolate is melted, remove from heat and add cookies. Stir until combined. Pour into pan and put in refrigerator for 2 hours or until set. Remove and slide bark out of tray. Slice with knife or use your hands to break up.

White Chocolate Gingersnap Bark

May you spend precious time with your families and friends over the holidays — and don’t forget to surprise them with some snappy White Chocolate Gingersnap Bark!

Merry Christmas!

Sheila

 

 

{recipe adapted from Bran Appetit}

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