This post and recipe was created for #HalloweenTreatsWeek! Giveaway is sponsored but I did not personally receive any complimentary products. All thoughts and opinions are my own.

Puff pastry baked brie is a killer appetizer, so dress it up like a mummy for Halloween and stuff it with your favorite jam!

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Would you believe me if I said this was the first time I’ve ever baked a puff pastry wrapped brie? 

Cause it is.

I’ve had it countless times and have always been obsessed with it, but for some reason I have failed to ever make it myself. Probably because I knew how dangerous it could be in my house.

And I was right.

One of the few friends that we’ve allowed in our COVID bubble came over for a game night and s’mores so I took the opportunity to make one at last! 

But I didn’t make just any old puff pastry wrapped brie, this one is dressed up as a mummy for Halloween! And then the three of us pretty much polished off the entire thing. 

What’s not to love about gooey, cheese, buttery flaky crust, and sweet jam oozing out? The whole package made complete with two little dried cranberries eyes. 

Want a more savory option? I’ also have a recipe for a mummy spinach artichoke stromboli! Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today (and enter the giveaway at the bottom of this post): 

Halloween Cookies & Bars:

• Bat Sugar Cookies from The Flour Handprint
• Voodoo Doll Cookies from Sweet ReciPEAS
• Halloween Confetti Cookies from Fake Ginger

Halloween Cakes & Cupcakes:

• Marshmallow SpiderWeb Cupcakes from Big Bear’s Wife
•  Candy Corn Poke Cake from Devour Dinner
• Halloween Brownie Cupcakes from Hezzi-D’s Books and Cooks
• Pumpkin Chocolate Chip Cupcakes from It’s Shanaka

Halloween Brownies:

• Spider Brownie Bites from Tastes of Homemade 
• Evil Dead Necronomicon Brownies from Savory Moments

Halloween Pies & Cheesecakes:

• Mini Candy Corn Cheesecakes from Cheese Curd in Paradise

Halloween Drinks:

• Halloween Themed Layered Drinks from 4 Sons R Us

Chilled Halloween Treats:

• Easy Chocolate Pudding from Pastry Chef Online

Sweet Halloween Treats:

• Halloween Bark from West Via Midwest
• Halloween Snack Mix from Savory Experiments
• Healthy Halloween Snacks from House of Nash Eats
• Sweet & Savory Halloween Snack Board from An Affair from the Heart
• Spooky Candy Bark from Sweet Beginnings
• Poisoned Candy Apples from Fresh Coast Eats
• Donut Hole Mummies from Family Around the Table 
• Halloween Caramel Popcorn Munch Recipe from Back To My Southern Roots
• Spiderweb Baked Donuts from Lemon Blossoms

Savory Halloween Recipes: 

• Mini Monster Meatball Sliders from A Kitchen Hoor’s Adventures
• Mummy Brie from The Spiffy Cookie
• Halloween Deviled Eggs from I am a Honey Bee

One year ago: Sally’s Sugar Cookies

Three years ago: Peanut Butter Dark Chocolate Blondie Bricks

Four years ago: October 2016 Stitch Fix #18

Five years ago: Cocoa Candied Bacon

Six years ago: Prosciutto-Wrapped Chicken with Balsamic Date Sauce

Seven years ago: Apple Cinnamon Pretzels

Nine years ago: Basil Butter

MUMMY BRIE

Print

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 package (1 sheet) frozen puff pastry, thawed
• 1/4 cup raspberry or other red jam
• 1 round (8 oz.) Brie cheese
• 1 egg beaten with 1 Tbsp water
• 2 dried cranberries or raisins

Directions

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment or a silicone baking mat, set aside.
2. On a lightly floured surface, unfold puff pastry and roll into a 14-inch square. Cut 2 inches off, making a 12-inch square, then cut off the corners to make a circle (save scraps for later).
3. Spread jam into a 4-inch circle in center of pastry. Place Brie on top, fold pastry over cheese, pinching the edges to seal (trim excess dough if needed). Brush with egg wash,  place seam-side-down on the prepared baking sheet, and brush the top with more egg wash.
4. Cut scraps into strips and wrap around Brie, trimming as necessary. Brush with egg wash.
5. Bake 20-25 minutes or until golden brown. For eyes, place two dried cranberries or raisins on top. Serve with fruit or crackers.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media.

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!
 

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

If you are a pie crust fan you need this slab pie, with more crust to filling ratio and filled with not just blueberries but also peaches and brie.

I was super excited when I discovered that our new home came with 3 blueberry bushes in the garden, and even more so when they were full of green berries, waiting to ripen, but the birds are not good at sharing and I’ve only enjoyed a few at a time. So no, this recipe was not made with blueberries picked from my garden. Sadly I haven’t had time to go to a farm to U-pick either but thankfully stores have plenty of local berries.

I hope you like blueberries because this week is all about those little bloobs to celebrate National Blueberry Month, starting with this slab pie. I also included peaches in this recipe because despite eating at least one a day we still eating our way through our Peach Truck box. Oh and brie because I just want to brie myself. Sorry bad pun, but the creamy flavor of the brie pairs very well with the sweet peaches and blueberries.

Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.

Blueberry Week Recipes

Breakfast

• • • Blueberry Liege Waffles by A Kitchen Hoor’s Adventures
    • Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
    • Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

• • • Blueberry Basil Bourbon Smash by Cookaholic Wife
    • Blueberry Bubble Tea by Our Good Life
    • Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
    • Blueberry Syrup with (Optional) Bourbon by Food Above Gold
    • Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

• • • Blueberry Barbecue Sauce by Karen’s Kitchen Stories
    • Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
    • Blueberry Curd by Caroline’s Cooking

Dinner

• • • Blueberry Bison Chili by Savory Moments
    • Blueberry Romaine Salad by Jolene’s Recipe Journal
    • Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
    • Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

• • • 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
    • Blueberry Cardamom Crisp by Crumb Top Baking
    • Blueberry Cheesecake Ice Cream by Cooking For My Soul
    • Blueberry Cobbler by Family Around the Table
    • Blueberry Oatmeal Bars by Hezzi-D’s Books and Cooks
    • Blueberry Peach Oatmeal Bars by The Beard and The Baker
    • Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
    • Vegan Blueberry Orange Layer Cake by The Baking Fairy

Three years ago: Things to do in Columbus: Summer 2016

Four years ago: Naked BBQ Black Bean-Quinoa Veggie Burgers

Five years ago: Blackberry Swirl Cheesecake

Six years ago: Gluten-Free Caramel S’mores Bars

Eight years ago: Butterbeer Ice Cream

BLUEBERRY, PEACH & BRIE SLAB PIE

Serves 15

Ingredients:

DOUGH

3 cups all-purpose flour

1/4 cup sugar

1 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter, cold and cut into cubes

1/2 cup solid vegetable shortening

1 Tbsp lemon juice + 5 Tbsp ice water

FILLING

3 cups blueberries

4 peaches

1/4 cup sugar

2 Tbsp lemon juice

8 oz. Brie, sliced

TOPPING

1 egg, lightly beaten

1 tsp coarse sugar

Whipped cream or ice cream

Directions:

• • 1. For the dough: In a medium bowl (or food processor), combine flour, sugar, baking powder, salt, cold butter, and shortening. Cut the butter and shortening into the flour using a pastry blender (or pulse if using a food processor). Slowly add the lemon water until a dough forms.
    2. Divide the dough into 1/3 and 2/3, form into two discs, wrap tightly in plastic wrap, and refrigerate for 30 min-1 hour.
    3. For the filling: Preheat oven to 375. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
    4. In a large bowl, combine the blueberries and peaches. Gently toss with the sugar and lemon juice and set aside.
    5. On a cleaned floured surface, roll out the 2/3 dough using a rolling pin into a rectangle that is slightly larger than a 9×13-inches. Transfer the dough into the prepared baking sheet.
    6. Spread brie slices in a single layer over the bottom crust, then pour filling on top.
    7. Roll out the remaining 1/3 dough and cut into even strips. Layer lattice over the top, cutting off excess and crimping the edges to seal.
    8. For the topping: Using a pastry brush, brush dough with egg and sprinkle with sugar.
    9. Bake for 35-45 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream or ice cream!

Source: Adapted from The Baking Fairy.

In less exciting news, I missed my flight to my conference in San Francisco by 15 minutes yesterday because I mistakenly thought my flight was later in the day even though I had just printed my boarding passes that morning. I didn’t realize my error until I was pulling up to the terminal. Since the next available flight wasn’t until this evening for a price of over $1000, I ended up not going at all :-(. I was and still am incredibly disappointed in my idiocy resulting in missing out on presenting my work at the last conference of my graduate career. Especially since I really like my poster! I wanted to stand proud in front of it, but am stuck in Memphis instead. Ugh…

As for this burger, it may be the best I had this summer. The melt-y Brie on top was enough to send me over the edge, but the additional flavors of rosemary, walnuts, and cranberry all mixed in with the chicken was simply wonderful. A very flavorful and juicy burger for sure! And now I want to top everything with melted Brie.

ROSEMARY BRIE CHICKEN BURGERS

Serves 6

Ingredients:

1/2 cup died cranberries, finely chopped

1/2 cup boiling water

1/3 cup finely chopped walnuts

1/2 cup bread crumbs

1 Tbsp fresh snipped rosemary

1/2 tsp salt

1/2 tsp pepper

2 lbs ground chicken

4 oz Brie cheese, thinly sliced

Directions:

1. In a small bowl, combine cranberries with just enough water to cover. Let stand for 10 minutes, then drain well.
2. In a large bowl, combine cranberries, walnuts, bread crumbs, salt, pepper, rosemary, and ground chicken; mix well. Shape mixture into size 3/4-inch thick patties. Cover and chill at least 2  hours to overnight.
3. When ready to chow down: preheat a grill to medium heat for 20 minutes. Place patties on grill and cook for 14-18 minutes, flipping once halfway through. Top with cheese, cover and cook 2 minutes more.
4. Serve on toasted rolls with mayo and lettuce.

Source: Pass the Sushi