Ree Drummond's Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network
Ree Drummond uses an easy crescent roll shortcut to make this festive and flavorful appetizer wreath!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Gooey Brie Crescent Wrap
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 10 min
Yield: 4 to 6 servings
Ingredients
Two 8-ounce packages refrigerated crescent rolls
1/3 cup cranberry preserves/spread
8 ounces Brie, cut into 1/2-inch cubes
1/2 cup chopped pistachios
1/2 cup dried cranberries
1 large egg, beaten
1 tablespoon chopped fresh rosemary plus a few sprigs, for garnish
1 teaspoon flaky sea salt, optional, plus more for serving
2 tablespoons honey
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ReeDrummond #ThePioneerWoman #FoodNetwork #GooeyBrieCrescentWrap
Ree Drummond's Gooey Brie Crescent Wrap | The Pioneer Woman | Food Network
Donal Skehan's Cranberry and White Chocolate Wreath - Home & Family
Chef Donal Skehan is putting together a festive and tasty holiday wreath.
Get more Home & Family Recipes here:
The Best CRANBERRY-ORANGE BUN WREATH
#weekendatthecottage #breadrecipe #holidaybaking
Head HERE for the full recipe:
For more great recipes and entertaining ideas, please visit:
A festive treat for a holiday breakfast or brunch, this CRANBERRY-ORANGE BUN WREATH is the star attraction!
Don’t think twice about making this CRANBERRY-ORANGE BUN WREATH, just do it!
There are four keys moments in this recipe: making a yeast dough, creating the cranberry-orange filling, shaping the wreath and garnishing the finished baked good. They’re all pretty simple so fear not, you got this!
GO DOUGH
If you’ve never made a yeast dough before, this is the one to begin with. The only other suggestion is to check the expiration date on your active dry yeast before you begin. Fresh yeast is the only way to go.
ADDED FLAVOUR
You know us, always trying to make things memorable. In the case of this beautiful baked good, we thought we’d add two flavour enhancements to the dough itself. Dried and candied fruit in a yeast dough is nothing new; we often see it in challah and panettone bread recipes.
We had some leftover candied orange peel from our HOLIDAY FRUITCAKE, plus some dried cranberries on hand. Sprinkling them onto the freshly made dough and folding them in is an easy step and welcome addition to the dough. They also look lovely when you slice into the finished bun wreath.
FILLING
The filling for our rolled wreath also springboards from the cranberry-orange flavour combo, but this time we use fresh cranberries and an orange.
Cooking the chopped cranberries and orange on medium heat with a bit of brown sugar is also easy work. The addition of the pure almond extract to the filling takes it to a whole other level. Sweetened cranberries and orange cooked with a fragrant nuttiness is so perfect.
IN SHAPE
Getting your bun wreath in shape will be easier than you think. To begin, simply roll out the risen dough into a rectangle. Next step is to spread the cooled filling out across the surface evenly. I suggest spreading the filling right to the edge of the dough so that you get a nice pinwheel when rolled up.
Next step is to create a log out of the large rectangle of dough. It’s surprisingly easy to work with and you’ll be able to coax it into a log in no time. Be sure to make clean trimming cuts on each end of the log, keeping the look super professional.
Although you can bake your bun wreath on a parchment-lined baking tray, we found a pizza stone worked perfectly for the task. The circular stone acts as a guide for when you transfer the log and gather the two ends to create the wreath shape.
CUT AND TWIST
Cutting the slits into the wreath and then twisting them to reveal the pinwheel centre is the final step before covering it and leaving to rise for an hour before baking. We suggest sharpening your favourite utility knife before you do to ensure clean cuts into the dough.
Speaking of clean cuts, we also think wiping the knife between cuts is also a good idea. The cranberry-orange filling is a little wet and very colourful, but it also clings to the knife. A clean blade keeps the sliced dough clean.
THE BAKE
Baking your CRANBERRY-ORANGE BUN WREATH requires no special direction or skill. Our 30 minute cook time worked perfectly during the testing of the recipe. You’ll know your wreath is done when the outside is a rich golden colour and a cake tester comes away clean.
THE BIG FINISH
The big finish for our bun wreath isn’t just big, it’s also fun. You’re going to toast sliced almonds in a warm skillet on stovetop. It’s a simple step but can go awry in seconds if you leave the almonds unattended. We suggest you stay close to the skillet, gently tossing them about in the pan until they reach that lovely golden colour.
The second part of the finishing touches is a wonderful glaze made using readily available ingredients. It’s important that the butter and milk are both at room temperature before you make it. This ensures the glaze mixes up to a light creaminess.
Applying the glaze to the finished bun wreath is made easier using a lazy Susan.
ENJOY
Now, as stunning and gorgeous as this freshly made breakfast or brunch idea looks, trust us, it tastes even better. There’s something so enjoyable about a flavourful light bread with little tidbits of cranberries and orange peel, ribboned with a tangy filling that's flavoured with a hint of almond. It truly is a favourite for the holidays or special occasions!
A CRANBERRY-ORANGE BUN WREATH is the perfect beginning to a memorable day!
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!!!
Sparkling Cranberry White Chocolate Cake
This Sparkling Cranberry White Chocolate Cake is as delicious as it is beautiful!! The tartness of the berries balances the sweetness of the cake!!#satisfying #yummy #asmr #cranberry #whitechocolate#christmas#cake
RECIPE:
Sparkling Cranberry White Chocolate Cake
· Prep Time: 1 hour
· Cook Time: 40 minutes
· Total Time: 1 hour 40 minutes
· Yield: 12-14 Servings
·
· Description
This Sparkling Cranberry White Chocolate Cake recipe is a new Christmas fav! The cake is incredibly moist & flavorful with colorful sparkling cranberries.
Ingredients
SPARKLING CRANBERRIES
· 2 cups fresh cranberries
· 1 1/2 cups (310g) sugar, divided
· 1 cup (240ml) water
CRANBERRY CAKE
· 3 1/3 cups (433g) all purpose flour
· 2 cups (414g) sugar
· 2 1/2 tsp baking powder
· 1 1/2 cups (336g) salted butter (340g), room temperature
· 3 eggs
· 2 tbsp vanilla extract
· 1 cup (240ml) sour cream
· 1 cup (240ml) milk
· 3 cups fresh cranberries
WHITE CHOCOLATE ICING
· 12 oz white chocolate chips
· 3/4 cup (180ml) heavy whipping cream
· 3/4 cup (168g) butter, room temperature
· 8–9 cups (920-1035g) powdered sugar
Instructions
SPARKLING CRANBERRIES:
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.
CRANBERRY CAKE:
1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.
WHITE CHOCOLATE ICING:
1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
TO PUT THE CAKE TOGETHER:
1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.
·
lifeloveandsugar.com
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENTS IN THIS
Carol Of The Bells by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Vegan Cranberry Cake
#vegan #cakes #cranberry #bakery #dessert #christmas
CLICK HERE FOR THE RECIPE
CHECK ME OUT ON PATREON
SUPPORT ME ON PAYPAL
Join my Facebook Page with over 500,000 others!
Check out my Instagram page!
Check out my TikTok page too!
Check out my book available on Amazon!
Subscribe to my channel so you don't miss a single recipe!
WHY I AM VEGAN- MY STORY -
Cranberry Christmas Cake
Here is a great holiday cake that bakes and eats like a brownie. Make your next holiday season special with our Famous Cranberry Christmas Cake.