Happy Monday! OMG – I am still excited about the game last night! What game, you ask? The West Coast rivalry between the SF 49ers and the Seattle Seahawks, of course! The game was back and forth the entire time, both teams playing at such a high level, and my stomach was in knots for about 30 minutes after it ended. Luckily, my 9ers won!!! In celebration, this was my outfit today:
If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section at: www.alltheweigh.com so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!
This week Kenlie asked us to do something a bit different – she had made some amazing cookies (go check out her post – they look way too cute to eat!) and thought it might be fun to have us share our favorite holiday recipes.
My recipe is one I found last year on Skinnytaste.com – Baked Brie Phyllo Cups with Craisins and Walnuts. I made this recipe as an appetizer for Christmas Day last year, and everyone raved about it. They had no idea that it was “skinny.” (Each tart is 60 calories – I’ll let you look at the original site for the full nutritional details).
What I love about the recipe is that there aren’t a ton of ingredients:
- 3 oz light brie, skin removed, cut into 15 cubes
- 4 tbsp craisins
- 4 tbsp chopped walnuts
- 2 tbsp honey
- 15 Mini Phyllo Shells***
***These shells were the hardest part of the entire recipe. I had to go to three different grocery stores to find them, but I finally did. So, I’d recommend not waiting until the week before Christmas to look for them (like I did last year). They’re in the frozen section of your grocery store, so you can get them well ahead and keep them in the freezer).
The directions are simple:
Preheat oven to 325.
While you’re waiting for the oven to preheat:
- place the phyllo cups on a cookie sheet
- cut the brie into pieces
- combine the honey, walnuts, and craisins in a bowl (this is sticky!)
Fill the phyllo cups with 1 piece of cheese, and then top with the walnut/craisin/honey mixture. This was the “hardest” part of this whole thing, because the mixture is really sticky and it wasn’t easy getting it into the phyllo cup without getting my hands dirty.
Once all the cups are filled, bake for 5-7 minutes. Serve warm. These are great reheated in the toaster oven the next day, if you have any leftover. As you can see from my photo, I doubled the recipe – people will love these, so I highly recommend that you do the same.
Now it’s your turn to answer the questions! And also be sure to go back to Kenlie’s blog and leave a link to your FMM post in the comments! I really encourage you to comment on as many people’s posts as you can – I’ve met some fantastic people through FMM. You never know who you’ll meet today.