The day after Thanksgiving at my parent’s house: Happy chaos.
Earlier, we went shopping. Right now, we’re dancing, eating, watching a movie and singing karaoke in Spanish. All at once.
To top it all off, my Mom-in-law Linda, niece Olivia and I just initiated some experimental cookery, based on a Facebook video, for these little brie and cranberry baked hors d’oeuvres.
The video doesn’t actually provide a written recipe but the time-ramped demonstration displays the steps and ingredients (set to a zippy tune), so we grabbed what we thought we needed at Wallyworld earlier in the day, and just decided we’d dive in to the culinary unknown.
As we interpreted from the video: Grease a mini muffin tin. (We used the Pam Olive Oil spray.) Crack open a can of crescent rolls and spread out the dough as a long rectangle on a lightly floured surface.
We used a rolling pin to blend together the perforated edges to give a smooth sheet, then we cut them into 24 *roughly* equal squares, which we tucked into each cup of the muffin tin.
Chop up the Brie into little cubes, then place one into each cup on top of the crescent dough square.
Top with cranberry sauce, chopped pecans, and a sprig of rosemary.
Bake in a 375 degree oven for 15 minutes, then take them out and let them cool for a few seconds (they’re super hot!!!)
As if I haven’t had enough food over the past two days, but still: yummm. This was fun, especially doing it with my MIL and niece.
Seriously, such a lovely day – I can’t believe it’s over already! I hope y’all had a wonderful celebration, too, with folks you love and love to be with!