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
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