FuruyaYoritoki

I�m in a puff pastry phase! Well, I have a weakness for puff pastry, the flaky crispy pastry dough� I just love it! It�s one of the staple ingredients I always keep in my freezer. It always come in handy, and it�s never wasted. I love how it dresses up any menu. You can top or fill it with just about anything you like and have an outstanding appetizer or dessert. For the holidays or any special occasion, these spinach and cheese puffs would make a fantastic addition to any menu, simple delicious flavors in one cute little appetizer. In this version, I used Brie cheese but feel free to substitute it with any cheese you like. When thawing frozen puff pastry be sure to give it time. You can thaw the sheets, wrapped, overnight in the refrigerator or just lay it out on the counter for about 30 minutes. Ingredients (makes 4 puffs): 1 cup fresh spinach, chopped 4 thin slices Brie (or more) 1 egg beaten 1/4 teaspoon freshly grated nutmeg 1 puff pastry, thawed if frozen Salt and pepper, to tast...

Well Christmas is here! I can't believe how fast time flies. Every year I decide to make a dozens of traditional recipes, cookies, shortbreads, fruit cake� I just love when my house is brimming with festive scents of cinnamon spices and with the aroma of freshly baked breads wafting out from the oven. This year, I chose a kugelhopf to start the season, this yeast-risen cake comes from Alsace, the northeastern region of France, a specialty you simply can�t miss out. Legend says that Marie Antoinette, who was born in Vienna, Austria, brought the cake recipe to France upon her marriage to Louis XVI. There are some disputes regarding this, and the cake may have been introduced in France earlier. The etymology of the word 'kugelhopf' is thought to come from 'Gugelhut', which was the hat worn by parliamentarians in Strasbourg, or from 'kugel' meaning 'ball' and 'hopf', a reference to the raising dough. One thing's for certain, kugelhopf has alw...