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Sailor's Knot Trivets & Brie en Croute

Sailor's Knot Trivets & Brie en Croute

Brie en Croute sounds oh so fancy. I assure you, this particular lunch was not the result of careful culinary planning. We haven't visited the grocery for over a week and the odds and ends left in the fridge are how I ended up making this tasty lunch. Once it was pulled from the oven, taking pictures of it in the sunlight streaming through the kitchen window was inevitable, especially since it looked so tasty on the freshly made wool Sailor's Knot Trivets.

So let's start with the lunch, or for most people, the appetizer.


1 can of Pillsbury butter croissants
1 wheel of brie
1/2 cup of leftover smoked ham

If you're using the ceramic Brie Baker from my shop, do not preheat the oven. With brie, I prefer not to preheat it anyway because it allows the refrigerated cheese to warm up with the oven so it isn't cold in the center.

Layer the croissant triangles in the bottom of the Brie Baker, place in the wheel of brie, or half like I did, then top with smoked ham chunks. Fold the croissant triangles over the top and make it look all arty if you'd like.

Place the whole shebang in the oven and turn it on to 325 f. Bake for 15-20 minutes or until thoroughly toasty brown across the top.


Now, for the crocheted Sailor's Knot Trivets (free pattern link here), I used a pattern that I found on Yarnspirations (link here). Instead of cotton as was called for in the pattern, I chose a 100% pure wool from Knitpicks (Onyx Heather, Cobblestone Heather and Autumn Heather) and size H crochet hook. The smaller version was made with a leftover bit of Sock Yarn (Train Station) and a size D crochet hook.

They're quick, easy and look fantastic on the counter. We're hosting Christopher's parents from Canada for Christmas and I realized that all our fabric trivets are mismatched and oh so hideous. These fun little trivets will look wonderful on our festive table while they protect the not-quite-real-wood IKEA dining table from burns.

Enjoy your snacks and crochet!


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Apple Crisp for Two

Apple Crisp for Two

As the air starts to become crisp and the rustle of autumn leaves is dancing across the yard I know it's time to fire up the oven.

Last week the grocery store had an awesome deal on apples. Three pounds of Gala apples for $1.99. I was delighted to find that the sale was still going on when we made our grocery run this week.

There were still three apples left from last week. You know the ones. The apples that are fine but not so pretty. They are a little bruised and maybe a bit soft where they clunked around on the bottom of the bag. I like to save those apples for baking.

Apple Crisp in Handmade Ceramic Brie Baker Ingredients

The other secret weapon I have in my kitchen arsenal is Vietnamese Cinnamon. Holy mother of cinnamon, this shit is good. Regular cinnamon from the grocery will work just fine but I'd highly recommend getting your hands on some really great cinnamon like the Vietnamese cinnamon I bought two pounds of this summer. Yeah. Two pounds. You read that right. This shit is so damn good it's going in everything I can think of. If you don't have a chef friend to buy it in bulk for you, Penzey's is really fantastic.

Digging through all my old recipes, everything I was finding for an apple crisp is for at least a 9" pie pan and that's just too big for the two of us. There's also no way these 3 apples are going to stretch far enough to fill that pan. I've modified a classic apple crisp recipe here to fit into my handmade ceramic Brie Baker which is just the right size for 2-4 servings. 

Apple Crisp Brie Baker Recipe in progress chopped apples


3 small apples (or 2 large). I prefer Gala apples

1 Tablespoon Cinnamon (or more to taste)

2 Tablespoons Sugar (more or less to taste)

Optional: 1/2 lemon (if you like your apple crisp a little extra tart, squeeze half a lemon over the apples before adding the sugar and cinnamon)


1/3 cup flour

1/3 cup oatmeal

1/3 cup brown sugar

4 Tablespoons melted butter

Now let's make some yum!

  • peel, core and chop the apples
  • layer the apples into the Brie Baker
  • Optional: for a tart crisp squeeze 1/2 a lemon over the apples
  • sprinkle 2 Tablespoons of sugar (or more) over the apples
  • sprinkle 1 Tablespoon of tasty cinnamon over the apples

Apple Crisp Apples in Brie Baker sprinkling sugar

In a separate small mixing bowl:

  • melt 4 Tablespoons of butter
  • add oatmeal, flour and brown sugar
  • mix with a fork until the butter is evenly distributed

Apple Crisp crumble topping in process

Pile the topping mixture over the apples and place the whole thing in the cold oven.

You might have been wondering why I didn't tell you what temperature for preheating the oven. It's because there is no preheating needed. Also, if you're using a handmade ceramic dish, you always want to put it into a cold oven so it doesn't temperature shock and crack.

Apple crisp ready to go into the oven

Crank that bad boy up to 350 and let it bake for 35-40 minutes.

Your house is going to smell AMAZEBALLS.

Sometimes we like the apple crisp steaming hot from the oven with a dollop of vanilla bean ice cream. Other times, a simple bloop of fresh whipped cream is in order. Tonight, we're just going to eat it simple and plain on the new plaid snack plates.


Apple crisp ready to serve

 If you'd love to have the ceramics I've used in the recipe you can find them right here:


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