Bite-Sized Baked Brie

cheese + bread = my kind of popsicle

Sure, I preach that we should all eat whole foods and read labels. Usually, it's no more than a handful of ingredients for me, all of which I can pronounce or identify the source. Forget all that. At least for the next five minutes.

Flaky, buttery puff pastry is amazing. Just about as amazing as the list of crap that's in manufactured dough. Should I make my own pastry dough? Probably. Will I initiate a battle with cold butter while I'm finishing graduate school and a thesis? (no comment needed)

These bite-sized buttery pockets of cheese and jam are another one of my favorites from Joy the Baker. They're messy (even for Joy) and oh-so delicious.

What you need: frozen puff pastry, Brie, an egg, and jam. The popsicle sticks are optional but highly recommended. Seriously. Everyone loved the popsicle sticks.

Any flavor of jam will do (homemade and/or local is ideal, of course). If you're completely indecisive like myself, mix it up. I used raspberry (very sweet), blackberry (sweet but tart), fig (neutral), and the last of my apple butter from the fall (my favorite). 

Carrot (Cake) Cupcakes

I know what you're thinking. Carrot cake with cream cheese frosting is one of the most unhealthy cake choices. Sugar, oil, butter, cheese. Despite the bad reputation, find a reason to make these cupcakes once a year. Seriously. They're that good. Make them for Easter or a spring birthday and you've already lessened the chance of eating all 24 yourself.

These cupcakes made their first appearance last year on my mama's birthday and they're back to celebrate another year. She's a huge carrot cake fan (aren't we all?). This particular cake is just slightly spicy, with a touch of cinnamon, and is super moist. You won't find any raisins here, but you could toss them in if your heart desires.

I love baking with carrots. The color is fantastic. This recipe calls for a lot of grated carrot. If you don't have a food processor, save time by purchasing shredded carrots and finely chop them.

Vegetable Wontons

And now for something completely different... 

I came across a wonton how-to during a weekly search for new vegetarian recipes. These really couldn't be any easier to make (or cuter). Check this out: wonton wrappers are papery thin, soft, don't stick to each other, and come pre-made. Can you say baker-friendly? My market carries Nasoya brand wrappers, but I'm sure any brand will work just the same. You can also use the wrappers to make ravioli, dumplings, and other appetizers. 

If you pay attention to detail, you see that my wrappers expired in February. Don't worry, I made these wontons back in January and have been waiting to write a post about them!

What you need to get started: a large baking sheet (or clean counter top) lined with parchment paper, a bowl of water, wrappers, your filling, and a food processor. I combined cabbage, scallions, carrots, garlic, and ginger in my filling, but you have the freedom to play. (Don't you love it when I say that?)