Triple Chocolate Truffle Cheesecake Cookies.
I did something kind of awesome.
I made us all the best Christmas appetizer/snack/mini meal (or whatever you want to serve it as) ever! They’re pretty festive. And yes, the festive colors were intentional.
I think I may have issues with loving Christmas too much.
Oh, but you guys, this week is kind of a big week. So much is getting installed down at the barn this week, it’s so exciting and nerve-wracking at the same time. I mean, what if I hate everything I chose? UGH. The anticipation.
I actually do not think I will dislike anything. My cabinets are being installed on Tuesday and I am so excited to see them, they are so me. And you guys I have already seen my sink and I am in love with the size. I like the color too, but I wished I would have chosen a slightly different pantina than the one I went with. Still love it though and I cannot wait to show you guys. Appliance come Thursday and counter will be in next week! I need to figure out how to take photos of things other than food though. All of my behind the scenes/in the making barn shoots are semi horrible, which is yet another reason I have not shared many photos.
Promise, you will see them eventually though. Not sure when the post will come since the barn will not be fully finished until mid to late January, so just hang tight….although I may have to at least show you guys the kitchen as soon as possible, because that will be complete and I am crazy excited about it. Ahh, but that’s probably obvious.
Also, I think my mom will be so excited to get me out of here.
Pretty sure I am driving here insane.
One, she cannot wait to be done doing her general contractor duties. She HATES the job, but I gotta say, she kills it. Reason two? I think we are ready to kill each other. Well not really, but with all the busyness and two women (and two that are very different) trying to work in one house (actually one office) that is constantly filled with rowdy boys? Yeah well, it’s just a little crazy. I think we could all use some space and time to just like, breath. Space further than arms distance.
Let’s just say that the barn project, that was supposed to be fun, was, I will not lie, well – difficult! We will all be ecstatic when it’s done. The whole thing has dragged on for way too long. Excited to finally see the light at the end of the tunnel. I should be moving in at the end of next week!
But let’s get back to the steak and brie sliders. I honestly don’t make sliders all that much, but when I do I always think they are so cute. It’s something about their small size and the fact that you can actually go back for seconds and thirds and have it be acceptable. Also, they’re finger foods, and finger foods are so fun.
These sliders are extra special though. They are a Christmas Eve party must if you ask me. I am pretty sure everyone at my house on Christmas Eve would be extra excited about them. I mean, right? Cousins, brothers, uncles, randoms? You guys will be more than up for these won’t you?
For the meat, I didn’t actually use steak, I used short ribs because they seemed like the easier cut of meat to serve at a party. You just cook them all day and then keep them warm in the crockpot or oven until serving time. That way you can either assemble the sliders warm just before serving or make it super easy and have guests assemble the sliders themselves.
Once you add the brie to the hot meat, it literally just melts over the meat. Amazing.
And don’t get freaked out about the cranberries. I promise they are so stickin’ delicious when paired with the gingery short ribs and melty brie. It’s the bestest combo. No really, it is.
AND guys, if I still have not sold you, just look at that brie. It’s melted all over the steak. For meat-eaters, this is your dream combo. For vegetarians, try this recipe, but swap the short ribs for mushrooms. Oh that would be awesome!!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Gone in sixty seconds. Literally.
This was a great add on to our New Years appetizer day. Everyone loved it, and as an added bonus I had some meat left over and we had some easy, amazing tacos for dinner tonight. Delicious!
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Is crock pot or oven better?
Both are really great, is you have time the crockpot is great. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! How long would i cook the mushrooms for?
I would cook mushrooms for 15 minutes in a skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Several weeks ago I introduced my friend to your website and she loves it as much as I do. During the Covid quarantine we are working our way through your recipes. Although I’m famous for changing downloaded recipes, I follow yours exactly and they have been wonderful! Tonight we made the Gingery Beef Brie Sliders with Balsamic Cranberry Sauce and it was delicious! Such an interesting blend of flavors that worked perfectly together! Thank you for sharing your creations with us!
Love that! I am really glad you have been enjoying my recipes, Karen! I hope you continue to! xTieghan
Everyone loved these when I made them. However, we did use pot roast and not short ribs, still so yummy and the only other replacement was applewood smoked gouda for the gruyere. Roll choice is important as the bottom can become soggy.
I am really glad everyone enjoyed these, Anita! Thank you! xTieghan
These look amazing….thinking of doing these for Christmas Day. What kind of rolls did you use
HI! I used Hawaiian rolls. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
This looks and sounds so yummy. Can I use frozen cranberries and thaw them for the sauce?
Hey Sandy! Frozen cranberries will be great! You don’t need to thaw them before using. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was delicious! I used brioche buns and toasted them in the oven (topped with the meat and Brie). Swapped the fresh cranberries (not in season) for dried cherries and craisins. Easy meal that allows me to eat “gourmet,” while the kiddos can make simple swaps for their taste (cheddar for Brie and cranberry sauce on the side).
Hi Summer! I am so glad this recipe turned out so well for you! Thank you so much! xTieghan
Have made this several times and it is SO delicious and so easy!! Love it!
Thank you for this visually appealing and absolutely delicious recipe. I saw this recipe in the winter and just knew I had to serve it as an appetizer at my son’s June wedding. What a hit! I made it the day before the wedding after skimming off the fat theat congealed on top, put the shredded meat in the juices and kept warm in a crock pot. People could not have enough of it. I used a beautiful bun I purchased from Whole Foods, and cut in in half, so that It would be an appetizer. Really, in quarters would be the perfect appetizer size but I knew folks would want more. Most people had at least 2 servings, some four! (Of course I tried out the recipe immediately after finding it during the winter months). I will make this again at Christmas and invite a few folks over for a little holiday cheer.
This sounds so amazing! I am so happy everyone loved this recipe and it was such a great hit for you! Thank you Andrea!
I made these last night and they were absolutely delicious! I had to make a variation because I decided to cook them at 6:00 pm, so there was no time to make the short ribs. I decided to make bison sliders instead, but I made a reduction of the liquid ingredients and mixed it into the meat with some breadcrumbs before cooking. Then I made the cranberry sauce and brie as directed. They were literally the best burgers I have ever had! I went back to the store to buy a few bags of fresh cranberries to freeze so that we can eat these sliders after cranberry season!
Love the idea of bison! yum! Happy New Year!
I am making this for dinner tonight but was unsuccessful finding frozen cranberries. I decided on canned whole cranberry sauce from Whole Foods in stead. Any suggestions to doctor up or do you think just warm and use as is?? Love al your recipes!
You could doctor it up a bit if you want, otherwise I’m sure using it at is will be just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My husband made these for a wine pairing party, and they are A-Mazing. well done!
Hey Erin! So happy you loved these, THANKS! Happy Holidays! 🙂