Brie & Raspberry Jam Panini

I had a small piece of Brie cheese leftover and didn't want it to go to waste so I decided to make myself a grilled cheese sandwich for lunch. I was busy running around this particular day (what else is new!) and wanted something that I could take with me, but it also had to be quick and easy. Not only was this easy, (yes, only 3 ingredients!) it was delicious! I do make a baked Brie covered with Crescent Roll dough and put the preserves on top once it comes out of the oven and it had the same taste...YUM! I adjusted the recipe below to make for four people. 

Brie & Raspberry Jam Panini
4 Ciabatta Rolls, cut in half
12 oz. Brie, sliced
1/4 c. Raspberry Jam or Preserves
Cooking Spray

Add 3oz of cheese to the bottom of the bread, then spread 1 tbsp. of the preserves on the top of the bread. Place the top of the bread on sandwich. Heat up your panini grill pan, spray with cooking spray and place one sandwich. Hold down the top so that you melt the cheese and get light grill marks on the bread. Repeat for each sandwich. Serves 4. 

Enjoy! 

Shared at Everyday Mom's Meals Church Supper 7/1/12
Shared at Bobbi's Kozy Kitchen Manic Monday 7/2/12

Linzer Tarts

I'm starting to do some baking for the holidays so I figured I'd start with my hubby's favorite! The first time we had these was at my Mom's house last year. She had been making them for years but we hadn't been to FL where she lives for Christmas until last year (she usually comes up north or goes on vacation). She put these tarts out and they were an instant hit! So buttery tasting but not heavy or overly sweet. I asked her for the recipe and she said she had gotten it from one of Ina Garten's cookbooks and sent me the recipe. I use regular salted butter and omit the salt but if you follow proper "baking etiquette" then use unsalted butter and add in 1/4 tsp. salt. :) Someone also recently asked me how the cookies will stay fresh until Christmas. Well, I freeze them in resealable freezer bags. They'll stay fresh for a good month or so but I usually only keep them in there until I need them for company or for the holiday itself. If you need to make a platter of cookies, simply pull some out and they will defrost in no time. 

Linzer Tarts
Adapted from The Barefoot Contessa Cookbook
3/4 lb. Salted Butter, softened
1 c. Granulated Sugar
1 tsp. Vanilla Extract
3 c. All-Purpose Flour (plus extra for rolling)
3/4 c. Raspberry Preserves (I use seedless)
Confectioners Sugar, for dusting

Directions

1. Cream together the butter and sugar until well combined then add vanilla. 
2. Next, add the flour and mix well; then place the dough onto a floured surface and shape into a flat disc. Chill in the refrigerator for 30 minutes. 
3. Remove the dough and roll out to 1/4" thick; then cut out two 3/4" rounds.  Cut out a hole from one of the circles (I use a juice glass and a shot glass to cut out the center). 
4. Place all of the cookies on an ungreased baking sheet or on parchment paper. Bake at 350 degrees for 20-25 minutes or until the edges begin to brown. 
5. Allow to cool slightly; then spread some preserves on the full round cookie and top with the cut out cookie.
6. Cool completely and dust with confectioners sugar. Makes approx. 3 dozen cookies. 

I love these cookies but not all of the calories! So instead of adding back the circle cut outs into the dough and rolling out, I make mini cookies for myself. This way I can have one or two and not feel so bad. :)

Enjoy!