Weekending & Baked Brie

Monday, May 11, 2015

After having a few weekends in a row that were pretty crazy, it was nice having a weekend off to relax and recharge. Friday, we stayed in and watched a movie (super exciting). Saturday, we were up early to go see a few houses. After some house hunting, we ate lunch at this neat little Greek restaurant near where we want to buy a house. We also stopped into Ethan Allen for fun and holy cow, was that store amazing! I had no clue that the entire store was customizable and the associates offer free interior design. Good thing it's out of our price range, because I'd have such a horrible time making decisions on fabrics! Saturday afternoon, we went crazy - I took a nap, we went to Publix and then played some video games (sometimes it's fun to be a kid again). Sunday was filled with church, cleaning and more relaxing. Stephen loves baked Brie so we made some for a mid-afternoon snack.

The cheese was shaped like a heart! This would've been perfect for the Brie I made for our Valentine's Day Picnic

- 1 can/pkg of crescent rolls
- Brie cheese
- Honey
- Apple slices

1. Unroll the crescent rolls and separate into 2 sections. Press the perforated lines together so you have one, seamless piece. Place on your cookie sheet and add the Brie to the middle. Add honey and apple slices to the top and use the other section of crescent rolls to cover the top. Make sure all the sides are sealed.

2. Bake at 350 degrees for 15-20 minutes or until golden brown. Serve warm and enjoy :)

Hope everyone had a great weekend and a great Mother's Day! Linking up with Biana.


  1. This looks so good an easy! We sometimes buy a baked brie to serve as an appetizer when we have people over and it's always a hit so it would be so much fun to do it yourself like this! Weekends to refresh are the best - always so nice to catch up!

  2. I have never had Brie before. That's something I need to try!

  3. That looks delicious, thanks for sharing the recipe!! (:

  4. Baked Brie is one of my favorite appetizers, I make it all the time! Xo, Stephanie