Holiday Recipe Roundup with Wellington Crackers

• In a medium saucepan add all ingredients except for the cream.
• Heat over medium until chocolate is completely melted and the mixture is smooth. It will be thick.
• While stirring, slowly pour in the heavy cream and stir until well combined. 
• Serve in individual mugs immediately.

• In a small saucepan, add the water and sugar. Heat until slightly bubbling and sugar has dissolved. Add the cranberries and cook for 10 minutes. Mash to desired consistency. Cool completely.
• Preheat oven to 350.
• Let the sheet of puff pastry thaw on the countertop for 20-30 minutes.
• Roll out the puff pastry and place on a parchment lined baking sheet.
• Slice off the rind from the top of the brie. It’s ok to leave (and eat!) the rind on the rest of the cheese, I just like to slice the top off so the cheese can easily ooze out when sliced.
• Top with 1/4 C cranberry jam.
• Fold the puff pastry around the brie, pinching the seams closed.
• Make an egg wash by whisking one egg with 2 TBSP water. Brush the egg wash all over the puff pastry.
• Bake at 350 for 20 minutes. Serve immediately with Wellington Crackers.

*If you have extra puff pasty, use mini cookie cutters to cut out cute holiday shapes. You can top the baked brie with them, or serve them alongside for dipping!

• In a large bowl, mix the cream cheese, beef, green onion, Worcestershire sauce, salt, pepper, onion powder, and garlic powder. You can also do this in your mixer with the paddle attachment.
• Put the cheeseball into the fridge to firm up a bit – about a half hour.
• Use a melon baller or a regular table spoon to portion the cheeseball into bite sized pieces, then roll them into circles in your hands.
• Chop up the cranberries and parsley. Put them separately into two small bowls, and also put the parmesan into a third bowl.
• Roll the cheeseballs into the cranberries, parsley, and parmesan, then arrange on a serving board. Use rosemary, eucalyptus, or olive leaves to decorate and serve with Wellington Crackers.

• In a blender or food processor, pulverize the Wellington croissant crackers until. they are a fine dust.
• Preheat the oven to 350 and spray a tart pan with non stick spray.
• In a large bowl, combine the flour, crushed crackers, and sugar, whisk to combine. Add the vanilla, and stir it in as best you can. It’s ok if it clumps up a little.
• Using a pastry cutter, or your fingertips, cut the butter into the dry ingredients until the butter is in pea sized pieces. The crust will still be crumbly at this point, but should hold its shape if you press it together.
• Press the crust into the bottom and up the sides of the tart pan. Poke with a fork several times, then bake 15 minutes. The crust won’t brown much at all and that’s perfect. Let cool completely.
• Add the butter and chocolate for the filling into a large bowl.
• Heat the cream in the microwave for 1 minute, then pour hot cream over chocolate and butter. Stir until melted and completely smooth.
• Pour into the cooled crust and place in the fridge for 30 minutes.
• Remove from fridge and use the back of a spoon to create swirls in the chocolate. Return to the fridge to set. 1-2 hrs.
• In the bowl of a stand mixer with the whisk attachment, whisk the cream, sugar, and amaretto until soft peaks. Spread the whipped cream onto the tart and top with chopped hazelnuts.
• Slice and serve.