Josh Rose and Leah
By Lisa Bryant

Today on DelmarvaLife –

CBH

When it comes to protecting ourselves from COVID-19, not all are on board with the vaccine and the reason vary. Sometimes, it boils down to education. We meet Eboni Johnson of Community Behavioral Health who has made it her mission to provide that education.

Fixer Upper Virtual 5K

Zac Jones and Myles Frazier, from Fixer Upper Fitness join us to talk about the Second Annual Virtual 5K to benefit Hope and Outreach, or HALO.

Grace Home Furnishings

Katie stops by Grace Home Furnishings and Design, in Easton to see its luxurious, yet affordable furniture.

Haunted Jails

The bowtie is back, and so is historian Mike Dixon. Today, he tells us about some haunting stories within the walls of Delmarva’s old jails.

Josh Rose

Singer/Songwriter, Josh Rose, of Delmar performs on the Mid South Audio Stage.

 

 

From the Mr. Food Test Kitchen:

Yummy Mummy Brie

Yummy Mummy Brie

If you’re throwing a Halloween party, you’re going to need some fun (and spooky) Halloween treats to set the mood. Well, our Yummy Mummy Brie is a festive appetizer that will get your guests all wrapped up in the party. Made with ooey gooey cheese, raspberry jam and “bandages” of puff pastry, everyone is going to love the spooktacular presence of this Yummy Mummy Brie, but they’re going to love the taste even more.

What You’ll Need

  • 1 sheet from a (17.3-ounce) package frozen puff pastry, thawed
  • 1 (13-ounce) Brie cheese round
  • 2 tablespoons seedless raspberry jam
  • 1 egg, beaten
  • 1 tablespoon water
  • 2 chocolate chips for garnish

What to Do

  1. Preheat oven to 375 degrees F. Lightly spray a baking sheet with cooking spray.
  2. On a cutting board, unfold puff pastry sheet and cut into 1/2-inch strips.
  3. Slice Brie horizontally in half. Remove top and spread raspberry jam evenly over bottom half, then return top half to its place. Place Brie in the middle of the prepared baking sheet. Wrap the strips of puff pastry around the Brie, crisscrossing the strips randomly, but leaving an opening for the “eyes”, and tuck the ends under. (See photo)
  4. In a small bowl, whisk egg and water; brush lightly over puff pastry.
  5. Bake 20 to 25 minutes or until pastry is golden brown and Brie is soft and melting. Place chocolate chips in the opening left for the eyes. Let sit 5 minutes then serve.

Mr. Food Test Kitchen Tip