This is the second post in my four-part series of recipes from the seduction scene from my latest book, Baking Bree.
In the scene, Simon, the sexy Australian chef, blindfolds Brianna in his kitchen and torments her by feeding her bites of four delectable desserts he made just for her. As you can imagine, it gets pretty intense 🙂
Especially when he feeds her the final dessert, an amazing white chocolate brie cheesecake.
What? You’ve never thought about using brie in a cheesecake before? It is cheese, after all.
And if you get a milky, buttery brie, it blends amazingly well with the cream cheese and gives your just a tease of the delicious brie flavor. It’s not overwhelming, but it’s definitely different from plain old cheesecake.
To make two mini-cheesecake rounds (perfect for a romantic dessert), you will need: Continue reading
Time seems to be moving so quickly! Thanksgiving, Christmas, and New Years all flew by, and I cannot believe we are nearing Valentine’s day already. I don’t have anything huge planned this year (although I’m very much looking forward to it), but if you’re looking to make a delicious, romantic meal at home to impressed your significant other, might I suggest whipping up a batch of these?
Everything about this dish screams Sexy. You take brie, one of the creamiest, most indulgent cheese ever, pair it with some juicy mushroom caps sauteed in butter, and top it off with sauteed garlic, green onions, and parsley for one of the most incredible little appetizers you will ever eat.
And do you know the best part about it? They take like 10 minutes to throw together, leaving you lots of time to uncork that bottle of wine and snuggle up. 😉 Continue reading
Oh. My. Gosh. This soup was the most fantastic thing to ever come out of my kitchen, and that’s putting it mildly.
Let me put it a different way: I could live off of this indulgent, creamy soup, and are you surprised? We all know how much I love brie.
Hm, I’m still not getting the message across. *runs to mountain top* I LOVE THIS SOUPPPPPPP!!!!!
There, I think you understand now 🙂
You will need:
(Recipe taken straight from Gimme Some Oven, no changes were made.)
- 2 heads of roasted garlic
- 7 ounces Brie, rind removed and chopped
- 2 ribs celery, finely diced
- 1 medium onion, finely diced
- 1 medium carrot, finelly diced
- 3 Tbsp. olive oil
- 1/4 cup flour
- 6 cups chicken broth
- 1 tsp. fresh thyme, chopped (or 1/2 tsp. dried thyme)
- 1 tsp. fresh oregano, chopped (or 1/2 tsp. dried oregano)
- optional: fresh parsley, chopped (for garnish)
Start by cutting the tops off of a head of garlic, and peel the outermost layer off. Leaving the bulbs in their little paper shells, rub the outsides with olive oil, wrap in tinfoil and bake in the oven at 400° for 35-40 minutes.
I. Love. Brie.
This is my brie face
If only it were inexpensive and healthy, I would eat it every single day. Across the street from my college there was a restaurant called Johnny’s Bar and Grille, and I would go there once a week and buy the baked brie appetizer.
Imagine heaven. That’s what this meal is. It’s drizzled with melba sauce and served with garlic crostinis and apple slices. The flavor combination is perfect.
But, unfortunately, I no longer live within walking distance of my brie. So I have to make it myself.
Again, unfortunately, it’s not an everyday kind of meal. So this weekend when I had not one but TWO friends over for dinner (crazy, I know) I said, “what the heck, three people is practically a dinner party!” and I decided to make baked brie.
So what if one of my guests was lactose intolerant? 🙂
You will need:
(We used the recipe directly on the brie) Continue reading