Hollyhock Lane
6" x 6" matted and custom framed pastel.

If you’ve ever driven the backroads of New Ulm, Texas, you might have spotted a little flower stand tucked beside the road, surrounded by beautiful hollyhocks. That cheerful stand belonged to my friend Becky, who grew the most joyful blooms you’ve ever seen. I used to stop by for a bundle of flowers and a quick chat, and somehow, I always left with a lighter heart and a car full of color.

Becky’s hollyhocks still find their way into my paintings, even though it’s been years since those Texas days. Every time I paint them, I think of her . . her laughter, her green thumb, and the way she made a simple roadside stand feel like a secret garden. “Hollyhock Lane” is my way of keeping that memory blooming, and I hope it brings a little of that same joy to you.

Now, speaking of things that make a house feel like home… today’s recipe is a showstopper: sourdough bread stuffed with brie and cranberries. My son-in-law is our family’s resident sourdough wizard.  Matt and I tease each other nonstop, but I have to say he is an amazing bread maker, and his kitchen experiments are legendary (and delicious).  I will keep pretending he’s not that good just to keep him humble. 
 
If you’ve ever wondered what happens when a bread lover meets holiday cheese and cranberries, you’re about to find out! 
 
So, here’s to old friends, new traditions, and the simple magic of flowers and fresh bread. I hope “Hollyhock Lane” brings a little Texas sunshine to your day happy holidays and happy baking.

Cranberry Brie Sourdough Pull-Apart Bread
 
1 large round loaf of sourdough bread
8 oz. Brie cheese, cut into small cubes
½ cup cranberry sauce (homemade or store-bought)
2 T unsalted butter, melted
1 t fresh thyme leaves (or ½ t dried thyme)
½ t garlic powderFresh rosemary or thyme for garnish (optional)
 
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Place the sourdough loaf on the banking sheet.
Using a serrated knife, cut the bread in a crosshatch pattern, making 1” slices without cutting all the way through to the bottom.
Gently stuff each cut section with the Brie cubes and small spoonfuls of cranberry sauce. In a small bowl mix the melted butter, thyme and garlic powder. Drizzle this mixture over the bread allowing it to seep into the cuts.
 
Cover the bread with foil and bake for 15-20 minutes, or until the cheese is melted.
Remove the foil and fan bake an additional 5-10 minutes to make the top of the sourdough golden and crispy.
Remove from oven and sprinkle with fresh rosemary or thyme. Serve warm and enjoy this festive pull-apart bread.
 
Enjoy!  and thank you Pinterest for this stellar pic.