Cranberry Brie Bites, Sweet Pumpkin Dip, Breaded Ravioli, & Spiked Apple Cider


I had a bunch of people over this past weekend and we all enjoyed some nice Fall food & drinks!

At the Care for Cancer Event, Larissa and I went CRAZY over this Brie Tart. It was a whole wheel of Brie with Pastry dough wrapped around it and baked… we were INHALING it!  I made these easy and delicious Cranberry Brie Tarts.


Cranberry Brie Bites:  


  • 1 Pillsbury Grands Biscuits
  • 1 (10 oz) Triangle Brie Cheese
  • 1-1.5 cups cranberry Sauce


  1. Preheat oven to 375F
  2. Spray Mini-muffin trays with Pam and peel layers of biscuits and shove in each muffin hole, edges sticking out slightly. (this step can be tough, try to get 3 layers per muffin)
  3. Bake 4-5 mins so they start to puff up.
  4. Cut slices of Brie and shove in each Biscuit, Top with Cranberry sauce.
  5. Bake 8-10 mins till Brie melts and Biscuits are golden brown.


Larissa made Breaded and Baked Ravioli’s which melt in your mouth and are the healthier version than Frying them. Served with our Family Marinara sauce of course 😉



Breaded Ravioli:


  • 1 (16oz) bag frozen cheese ravioli
  • 1 egg
  • 1-1/2 cups Italian breadcrumbs
  • Sauce for dipping


    1. Allow ravioli to thaw. (I usually just let them sit for an hour or so, but I have also run them under cold water to thaw as well).
    2. Preheat oven to 350F
    3. Beat eggs in a small bowl and place breadcrumbs in a pie plate.
    4. Dip Ravioli in egg then roll around in Breadcrumbs and place on a sprayed or foiled baking sheet.
    5. Bake 10-15 mins until ravioli are brown


This is a Sweet Pumpkin dip which is SO ADDICTING! Serve with Ginger Snaps or Apple slices. Tastes like a whipped Pumpkin Pie filling… so goooood!


Sweet Pumpkin Dip:  


  • 1 (8 ounce) package cream cheese, softened
  • 2 cups powdered sugar
  • 1 (15oz) can pumpkin pie filling
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger


  1. Beat cream cheese and sugar at medium speed with an electric mixer until smooth.
  2. Add pie filling, cinnamon, and ginger, beating well.
  3. Cover and chill 8 hours.
  4. Serve with Apple slices and Ginger Snaps!


And lastly we enjoyed Hot Spiked Apple Cider. I have been making this in Buffalo foreverrrrr and in massive batches 😉 and it still tastes just as good every time! Hiccup!


Hot Spiked Apple Cider:  


  • 1 quart water
  • 3 cinn. spiced tea bags
  • 1/2 cup light brown sugar
  • 2 cups apple cider
  • 1 1/2 cups light rum
  • 1 sliced apple


  1. Pour water into a large saucepan and bring to a boil, toss in tea bags. Cover and let steep 5 minutes.
  2. Remove tea bags and stir in sugar, apple cider, and apple slices. Heat just to steaming — do not boil.
  3. Remove from heat and pour in rum!

la petite chef Halloween


3 Comments Add yours

  1. Mom says:

    What a food fest!!! Everything was so good.
    Can’t wait to try the cheesecake.

    1. Don’t worry I have a bunch left in my freezer for you! 🙂

  2. Larissa says:

    I also suggest adding in parmesan cheese to the ravioli breadcrumbs and spraying them lightly with cooking spray so they get extra brown….sorry I forgot that step 😉

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