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2012′s 12 Months of Giveaways {Giveaway 1: BUILT} CLOSED

SAM 5642 Edited 2012s 12 Months of Giveaways {Giveaway 1: BUILT} CLOSED

Anyone who has read Love & Flour for a few months has likely realized it lacks what other blogs post fairly regularly. I’m talking about giveaways. I have not written a blog post about a giveaway in seven months of blogging, but that is about to change today – 1/12/12. The date makes it easy; I will run 1 giveaway on the 12th day of each month for the year 2012.

The first items up for grabs are a BUILT pot holder and oven mitt in either Nolita Stripe or Summer Bloom. I chose to feature BUILT products as my first giveaway because I have thoroughly enjoyed using the BUILT items I own. I’ve also given BUILT products as gifts and have yet to receive a complaint.

SAM 5634 Edited 300x224 2012s 12 Months of Giveaways {Giveaway 1: BUILT} CLOSED

Nolita Stripe pot holder on the left. Summer Bloom pot holder on the right.

SAM 5638 Edited 300x224 2012s 12 Months of Giveaways {Giveaway 1: BUILT} CLOSED

Summer Bloom oven mitt at top. Nolita Stripe oven mitt below.


Want a chance to win? Simply comment on this post and tell me two things.

1) Your favorite kitchen gadget.
2) Your pattern of choice, Summer Bloom or Nolita Stripe.


You can earn additional entries by liking Love & Flour on Facebook or following Love_N_Flour on  Twitter.  If you are already a Facebook liker or Twitter follower who leaves a comment, I will enter your name in the contest an additional time for each like and follow.

The contest will end at 11:59 p.m. EST on January 19. The winner will be chosen by a random, computer-generated number and announced on January 21.

Good Luck!!

***This giveaway is now closed.  Thank you for entering!***

Pretty Puff: Baked Brie en Croûte

SAM 5587 Edited Pretty Puff: Baked Brie en Croûte

Baked brie en croûte, perhaps better referred to as a brie and onion puff given my still somewhat questionable level of baking skill, has been on my “to make and bake” list for over a year. I first saw the recipe prepared on an episode of Food Network’s 5 Ingredient Fix, and I have since seen it offered for sale in gourmet food catalogs.

Sadly, yet not all that unexpectedly, my brie and onion puff was not nearly as pretty as the one I saw on television or those advertised on glossy catalog pages. It was, however, delicious.

SAM 5595 Edited e1325434206225 Pretty Puff: Baked Brie en Croûte

Still recovering from all of the sweets I ate over the holidays, I chose to make a savory puff with caramelized onions. A sweet puff option follows the same concept written in the recipe below but uses apples in place of onions. Rather than caramelizing two thinly sliced onions, simply sauté two thinly sliced apples in butter until the liquid in the fruit cooks down. Season the apples with cinnamon and sugar, apple pie spice, or whatever your tastebuds desire.

I placed my onions on the puff pastry and then topped the onions with the brie. It is also okay to halve the brie by cutting across the round horizontally, and then to layer the filling between the cheese halves.

I attempted to decorate my enclosed brie en croûte by placing a few pieces of extra puff pastry shaped with decorative cutters on its top. I have also seen brie en croûtes that encase the cheese in puff pastry, but instead of baking seam side down, pinch the open edges of the puff pastry towards the top, leaving a small space open.

SAM 5597 Edited e1325434250415 Pretty Puff: Baked Brie en Croûte

The descriptor that comes to mind when I think of the taste of brie cheese is the word pungent. If you are not a fan of brie for its pungent taste, you may like this dish as warm brie tastes much more creamy than pungent. You may want to have some additional brie- ready foods on hand should you make this dish. My baked brie en croûte was so cheesy that I ate some of the extra cheese with crostini.

While I am on the topic of brie, one of my favorite things to do with this cheese is to layer a few slices of brie and a few slices of granny smith apples on a baguette and top with cherry jam. If you get a chance to try this sandwich with any extra brie cheese you have on hand, I promise it is as delicious as the brie en croûte. Enjoy!

SAM 5591 Edited Pretty Puff: Baked Brie en Croûte

Brie & Onion Puff
Recipe type: Appetizer
  • 1 tablespoon butter
  • 2 Vidalia onions, thinly sliced
  • ¼ cup water
  • 1 sheet puff pastry
  • 1 round brie cheese
  • 1 egg, lightly beaten
  1. Melt the butter in a large skillet over medium-high heat.
  2. Add the onions and saute until just brown, about 10 minutes.
  3. Add the water and continue to cook until dark brown, about 15 additional minutes.
  4. Remove from heat and allow to cool to room temperature.
  5. Roll the puff pastry out to a 12-inch square.
  6. Place the cooled onions on the center of the sheet and top with the brie cheese round.
  7. Brush the edges of the puff pastry with the beaten egg, and then fold the puff pastry over the top of the round to seal the onions and cheese within the pastry. (Lightly pinch the seams together to ensure the edges are completely sealed.)
  8. Place the pastry, seam side down, on a parchment-lined baking sheet.
  9. Brush the top of the pastry with the remaining egg.
  10. Bake at 400 degrees for 20-25 minutes until golden brown.
  11. Allow to cool for 15 to 20 minutes before serving.


Souper Bowl Sunday: Easy Chicken & Dumplings

SAM 5603 Edited Souper Bowl Sunday: Easy Chicken & Dumplings

As far as I’m concerned, winter can end on January 2 and we can jump right into spring. Once Christmas and New Year’s Day have passed, I have no use for cold winter temperatures and gray winter skies. I feel a bit odd professing my dislike for winter given Charlotte’s yet to experience winter this year. The weather was so nice yesterday I was comfortable wearing shorts and a long sleeve t-shirt while I walked outside.

Perhaps it’s not winter I resist as much as I do January. Other than a few birthdays sprinkled here and there, poor January offers me nothing to anticipate. Sandwiched between November’s Thanksgiving/December’s Christmas and February’s Valentine’s Day/March’s St. Patrick’s Day, poor January is dull. I’ve therefore decided to give myself something to look forward to by starting a Souper Bowl Sunday series for the next four Sundays until this year’s Super Bowl on February 5.

SAM 5608 Edited e1326037325500 Souper Bowl Sunday: Easy Chicken & Dumplings

Most everyone agrees soup is a good winter food. This soup recipe was shared with me by my super friend Kerri (friends seem to be the theme this weekend!). We discuss recipes from time to time, and she sent me a photo copied magazine page of this recipe with “Yummy recipe” scrawled across the top a few years ago. I’ve made this soup so many times, I don’t really even look at the recipe anymore. And really, there’s not a whole lot to mess up when it comes making soup. Simply toss a few ingredients into a pot, simmer, and enjoy.

I tweaked the recipe to my tastes by using cayenne pepper rather than poultry seasoning. The original recipe calls for a can of cream of chicken soup, but I find the fat from the juicy rotisserie chicken I use along with buttered flavor biscuits or croissants makes the soup creamy enough for me. Feel free to substitute the ingredients that work for you. I’ve often thought keeping the cream of chicken soup in the recipe and adding peas and corn would result in an easy chicken pot pie soup, though I’ve never tried it. Let me know if you do, and enjoy!

SAM 5615 Edited Souper Bowl Sunday: Easy Chicken & Dumplings

Easy Chicken & Dumplings
Recipe type: Soup
  • 32 ounces (one box container) chicken broth
  • 3 cups shredded rotisserie chicken
  • ¼ teaspoon cayenne pepper
  • 2 carrots, sliced into rounds
  • 3 celery ribs, diced
  • 1 can refrigerated biscuits or crescent rolls
  1. Place the chicken broth, rotisserie chicken and cayenne pepper in a large pot and bring to a boil over medium-high heat.
  2. When the soup reaches a boil, reduce heat to low.
  3. Add the carrots and celery, cover, and allow to simmer.
  4. Place the refrigerated biscuits or crescent rolls on a lightly floured surface and cut into thin pieces.
  5. Drop the pieces into the simmering mixture one at a time.
  6. Allow to simmer 15 to 20 minutes, stirring occasionally to prevent sticking.