fall recipes Archives - Our Tiny Nest

21 In food/ Recipes

Apple and brie flatbread with hot honey

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Crisp apples, with creamy brie, sweet caramelized onions, and hot honey are all baked to perfection on a crisp flatbread and topped with arugula that will have your mouth bursting with deliciousness.

It’s apple season! And the ladies of the Cozy Creative Collaborative and I have gotten together this month to bring you some warm and comforting apple recipes. I love apples paired with brie cheese, I think it’s a great fall combo. So I decided to make these apple and brie flatbreads with hot honey. These are a quick appetizer or my favorite way to enjoy an upscale pizza in the fall. Bake them in the oven or enjoy on the grill!

If you are coming over from Kelly at The Tattered Pew, doesn’t her simmer pot look amazing? I love doing simmer pots and I bet hers smells incredible! I can’t wait to try it!

Now here is my recipe for my apple and brie flatbread with hot honey.

Apple and brie flatbread with hot honey

We do family pizza night in our house every Friday. We love to make our own personal pizzas with Naan flatbread. I always top mine with arugula and usually a drizzle of balsamic glaze because it’s sooooo good! For fall I like to switch it up and do apple and brie on my flatbread. I still top with my arugula but I recently discovered this hot honey and it’s a game changer! I think you will love my recipe too!

Ingredients:

1 onion, peeled and sliced thin
butter
1 wheel of brie, cut into chunks
2 apples, sliced thin (I used granny smith and honeycrisp)
Naan flatbreads
Arugula
Hot honey (this is the one I used and it’s so good!)

Directions:

1.) Preheat the oven to 425 degrees F.

2.) Start by making the onions first as this takes a bit of time. In a medium saucepan over medium heat, melt some butter and add the onions. Turn the heat down to low and allow to saute until they are cooked and slightly golden brown.

3.) Line a baking sheet with some parchment paper and lay out the flatbreads.

4.) Drizzle the flatbreads with some olive oil and then add the onions on top, spreading out evenly.

5.) Top with the sliced apples and chunks of brie.

6.) Bake in the oven for about 10 minutes, or until the brie is melted and the flatbreads are golden brown.

7.) Top with some fresh arugula and drizzle with hot honey.

Enjoy!!!

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Apple and brie flatbread with hot honey

Naan flatbreads are topped with caramelized onions, sliced apples, gooey brie, spicy arugula and drizzled with hot honey. This is a great fall appetizer or even perfect for a more upscale pizza night! These flatbreads can be baked in the oven or even on the grill!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Course Appetizer, Main Course

Servings 1 flatbread

Ingredients

1 onion peeled and sliced thin
butter for sauteing
1 wheel of brie cut into chunks
2 apples sliced thin
1 Naan flatbread
Arugula for topping
hot honey for topping

Instructions

Preheat the oven to 425 degrees F.
Start by making the onions first as this takes a bit of time. In a medium saucepan over medium heat, melt some butter and add the onions. Turn the heat down to low and allow to saute until they are cooked and slightly golden brown.
Line a baking sheet with some parchment paper and lay out the flatbreads.
Drizzle the flatbreads with some olive oil and then add the onions on top, spreading out evenly.
Top with the sliced apples and chunks of brie.
Bake in the oven for about 10 minutes, or until the brie is melted and the flatbreads are golden brown.
Top with some fresh arugula and drizzle with hot honey.

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Banana split apple nachos

Apple pie dip and pie crust cookies

Apple pear sangria

Next head on over to Heidi and check out her apple butter recipe!

More Apple Inspiration from The Cozy Creative Collaborative

September 19, 2023 By Nicolle

27 In food/ Recipes

Easy pie crust leaf cookies with apple pie dip

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If you love apple pie or have leftover pie crust, you are going to want to make these easy pie crust leaf cookies with apple pie dip!

When I think of fall, I think of going apple picking, helping my mom make an apple pie and then going outside to play in a big pile of leaves while the pie bakes in the oven. This recipe makes me so nostalgic for a simple and cozy fall. I was so honored when the ladies from the Handcrafted Society asked me to join them for this month’s blog hop, all about leaves. I knew exactly what I wanted to do! I think you all will love this recipe as much as I do!

If you are coming from Diane at South House Designs, thank you so much for popping over! I hope you will stay awhile! How pretty was her modge podge decor?

Now scroll on down for my easy pie crust leaf cookies with apple pie dip recipe.

Easy pie crust leaf cookies with apple pie dip

Refrigerated pie crust is cut out into leaf shapes and basted with cinnamon and sugar to make a simple yet sweet cookie. Apples, more cinnamon and sugar are cooked until tender in the crock pot to not only make your house smell amazing, but it makes a great dip for your cookies! You can use any dip you like, I also like to do a pumpkin dip (recipe coming soon!) But this apple pie dip is my favorite!

Ingredients: For the apple pie dip

6 medium apples, peeled and cored. (I used pink lady but honeycrisp or granny smith work well too!)
1/3 cup brown sugar
2 Tbsp granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
slab of butter

For the leaf cookies

Refrigerated pie crust
1 egg
1 Tbsp water or milk
pinch of cinnamon and sugar

Directions:

1.) In a crockpot, add the butter, chopped apples, sugars, cinnamon and nutmeg and stir well.

2.) Cover and cook on low for 2-3 hours. 3.) While the apples are cooking, start to prepare the pie crust cookies. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. 4.) On a lightly floured surface or on parchment paper, roll out the dough. 5.) Using some cookie cutters or a butter knife, cut out your desired leaf shapes and place on the parchment paper lined baking sheet.

6.) Prepare an egg wash by whisking together 1 egg and 1 Tbsp of water or milk. Sprinkle in some cinnamon and sugar.

7.) Using a basting or pastry brush, lightly brush the egg wash mixture onto each cut out cookie.

8.) Place in the oven and bake until golden brown, about 12-15 minutes.

9.) Scoop the baked apple dip into a bowl and serve with the pie crust cookies. Enjoy!!!

Store cookies in a ziploc bag and the dip in an airtight container in the refrigerator.

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My apple and brie flatbread with hot honey

My apple cinnamon french toast casserole

This DIY dried fruit garland

Or for more crockpot recipes

My crockpot butternut squash soup

Crockpot chicken cacciatore

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Next head on over to Susan and check out her fall mantel banner using leaves.

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coffee filter fall garland with leaves made out of coffee filters and Coffee paper — WM Design House

Burlap leaves sign board — Saved From Salvage

Paper leaf Garland with wood acorns — Thistle Key Lane

felt leaf arrangement — Cottage on Bunker Hill

September 5, 2023 By Nicolle

21 In food/ Recipes

Pumpkin bread bowl

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I love soup season! Sometimes there’s nothing better than some homemade soup in a nice crusty bread bowl. So naturally in honor of fall and after seeing how much you loved the pumpkin baked brie, I had to make pumpkin shaped bread bowls.

Using a store bought dough makes it so easy! Literally thaw, shape and bake! This would also be a cute vessel for dips for Thanksgiving too! Scroll down to see how I made a pumpkin bread bowl.

How to make a Pumpkin Bread Bowl

You will need:

Frozen store bought dough
Egg
Twine

Start by thawing the dough. Take a large baking sheet, spray with cooking spray and place the loaves on the sheet. Next take a piece of parchment paper, spray with cooking spray, and place over the frozen dough, spray side down so that it doesn’t stick or make a mess.

Once the dough has thawed (about 2-3 hours), cut the loaves into halves and roll into a ball.

Now here is where you can learn from my mistakes-Line a baking sheet with parchment paper. Cut 4 pieces of twine and lay out so that they look like spokes of a wheel. Place each ball of dough on top, and again cover with parchment paper sprayed with cooking spray, spray side down.

Allow the dough to rise for a few hours. (Originally I had allowed the dough to rise first and then tried wrapping with twine and it got messy).

Once the dough has risen, you are ready to shape your pumpkin bowls.

Preheat the oven to 350 degrees F.

Bring up the sides of the twine and tie in the center so that it makes the shape of a pumpkin and gives you seams. Trim any excess twine.

Prepare an egg wash by cracking an egg in a bowl, add a splash of water and whisk completely.

Using a pastry brush, brush the dough with the egg wash.

Bake the dough for about 25-30 minutes, or until golden brown.

Allow your pumpkins to cool briefly and then cut and remove the twine.

Use a knife to cut the tops off and scoop out some bread from the sides to make a larger vessel to hold your soup or dips.

Fill and serve!

My homemade butternut squash soup is my absolute favorite to serve in these pumpkin bread bowls for the perfect fall dish! Click here for my recipe.

My medicine ball chicken noodle soup is delish in this bread bowl too!

I love to see what you create! So if you make this, be sure to take a photo and share on Instagram, tagging me @ourtiny_nest!

Linking some kitchen items I used below:

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October 24, 2022 By Nicolle

20 In food/ home/ Recipes

Apple Pear Fall Sangria

Remember Thirsty Thursday in college? Well I’m coming to you with a delish cocktail this Thursday and it’s a little more elevated than those jugs or boxes of wine you maybe used to drink when you were younger. Scroll down for my Apple Pear Fall sangria recipe and an exclusive code for my followers.

Apple Pear Fall Sangria

Apples, cider, white wine and pear vodka come together for a refreshing fall beverage. Whether you’re getting together with friends or serving for the holidays, this sangria is a beautiful cocktail.

Ingredients: