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One of my dear friends Angela is having a little baby girl in May. This past Saturday we had a baby shower for her and I must say it was a super cute one. I’ll share the baked brie recipe today, but I have a couple others to share with you on later post.


For dessert we did a DIY cupcake bar. I made Chocolate and Vanilla (tinted pink) cupcakes and then put a variety of toppings in baby bottles. Super cute idea and it was a hit with everyone!

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I made Angela a pink and brown coffee filter wreath to add to the baby’s room after doubling as décor at the party. Click HERE for details on how to make one.

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One of the other host made a diaper cake and I brought a corsage.

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Needless to say she got a ton of cute things!

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I made her a gift basket including a dress, shoes, pacifier holder, headband, bath scrubby, daddy’s diaper duty tool belt and some other fun stuff.

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Ok, so lots of fun stuff at the party, but here’s a recipe I had lots of request for. I usually do this as 4 individual 4 ounce baby brie’s, but I just cut the puff pastry in small squares added a small spoonful of pecans then a slice of cheese cut into small cubes. If you have any questions just let me know.

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Baked Brie

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1 package of puff pastry
4 (4 ounce) brie
2 tablespoon unsalted butter
1 cup pecans or walnuts
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1 egg, beaten

Preheat oven to 375 degrees F. Defrost puff pastry for 15-20 mins and unfold. In a saucepan, melt the butter over medium heat. Sauté the pecans then add the cinnamon and brown sugar stirring until well coated. Lay the puff pastry out on a flat surface and cut in half and stretch them a little to make more of a square shape. Spoon 1/4 of the pecan mixture in the center of the square then top with a wheel of brie. Gather up the edges and gently squeeze together the excess dough. (You can make them in reverse order and make it look like a package if you like.) Flip the packet over, placing it on a cookie sheet and lightly brush with egg. Bake for 20 minutes or until pastry is golden brown.

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