cheese galore

Bready or Not: Coconut Cream Cheese Pound Cake

Posted by on Sep 4, 2019 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | 0 comments

This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people like me that are not big coconut fans.

Bready or Not: Coconut Cream Cheese Pound Cake

This cake works for me because the cream cheese creates a rich, tender crumb, and the coconut adds a lovely chewiness to it all.

Bready or Not: Coconut Cream Cheese Pound Cake

The cake ends up being chewy, but not too chewy; sweet, but not cloyingly. Really, that makes this great as a breakfast, brunch, or dessert cake.

Bready or Not: Coconut Cream Cheese Pound Cake

I highly recommend reserving some coconut to sprinkle on top, too. It adds a certain oomph.

Bready or Not: Coconut Cream Cheese Pound Cake

Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.

Bready or Not: Coconut Cream Cheese Pound Cake

Modified from Cookies and Cups.

 

Bready or Not: Coconut Cream Cheese Pound Cake

This easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, cream cheese
Author: Beth Cato

Ingredients

Cake

  • 1 cup unsalted butter 2 sticks, room temperature
  • 8 ounces cream cheese 1 box, room temperature
  • 3 cups white sugar
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 2 cups shredded flaked coconut

Glaze

  • 2 cups confectioners' sugar
  • 2-3 Tablespoons milk
  • extra shredded coconut

Instructions

  • Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
  • In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
  • Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
  • Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
  • Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
  • To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.
  • OM NOM NOM!
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Bready or Not: Cheesecake Brownies

Posted by on Apr 24, 2019 in Blog, Bready or Not, brownies, cheese galore, chocolate | 2 comments

Cheesecake Brownies. Beautiful to behold. Delicious to eat.

Bready or Not: Cheesecake Brownies

I’m not a cheesecake person. But the pairing of chocolate and cheesecake? That makes it work.

Bready or Not: Cheesecake Brownies

This recipe is all about that balance of different kinds of sweetness. The addition of semisweet chocolate chips complements both and adds a different texture, too.

Bready or Not: Cheesecake Brownies

I have to say, I love the swirl effect on the top of these brownies. There’s something especially pleasing about food that looks as amazing as it tastes.

Bready or Not: Cheesecake Brownies

If you want a similar, stronger (and more expensive) pairing, my Swirled Goat Cheese Brownies will also interest you.

Bready or Not: Cheesecake Brownies

Modified from All Recipes Magazines, November 2017.

 

Bready or Not: Cheesecake Brownies

This take on a classic pairs brownies with rich cream cheese. The semisweet chocolate chips throughout complement in a delicious way.
Course: Dessert, Snack
Keyword: bars, brownies, chocolate, cream cheese
Author: Beth Cato

Ingredients

  • 8 oz cream cheese softened
  • 3/4 cup white sugar divided
  • 3 eggs
  • 2 cups semisweet chocolate chips divided
  • 1/4 cup unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  • Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with heavy foil and apply butter or nonstick spray.
  • Beat together cream cheese, 1/4 cup sugar, and 1 egg until fairly smooth; some small chunks are fine. Stir in 1 cup chocolate chips.
  • In a microwave safe bowl, heat the butter and remaining 1 cup chocolate chips in brief bursts until fully melted and smooth; watch it carefully and stir well between each burst. Stir in the remaining 1/2 cup sugar, followed by the 2 eggs, flour, baking powder, and salt.
  • Pour half the chocolate batter into the ready pan and spread into an even layer. Gently spread the cream cheese batter on top. Drop dollops of the rest of the chocolate batter on top. Use a butter knife or narrow spatula to swirl the layers together for a marbled effect.
  • Bake until the top is crinkled and edges are pulling away from the sides of the pan, about 25 to 30 minutes. Let cool at room temperature for an hour, then stash in the fridge for another few hours to completely cool.
  • Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container in fridge, waxed paper between stacked layers to prevent stocking, for up to three days, or freeze for later enjoyment.
  • OM NOM NOM!
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Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Posted by on Jan 2, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Let’s start off the new year with a deliciously cheesy recipe to make a salad extra special: Baked Goat Cheese Salad Rounds!

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This recipe is super easy. There are only four ingredients! The work is minimal as it goes in stages.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

The end result is a delicious, fancy cheese to add to your salads over the coming weeks. I do large salads with lots of cheese, so I use two rounds. For a small salad–or if you want less cheese (goat cheese IS strong)–do one round.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

The nice thing about this is that the recipe has everything portioned and ready in the freezer. In the time it takes to assemble the salad, the cheese rounds are baked and ready for eating.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This is true whether you’re cooking for one, or for a group over for brunch.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

I made this recipe using the goat cheese available at Costco, where it is sold in a pack of two 10.5-ounce logs. A glance at Bready or Not of a month ago will show where the other log went–into Swirled Goat Cheese Brownies.

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

Adapted from a recipe featured in Best of America’s Test Kitchen 2010.

 

Bready or Not: Baked Goat Cheese Salad Rounds [Gluten Free]

This simple and healthy recipe produces gluten-free, pecan-coated goat cheese rounds that are kept frozen until meal time. This is a great recipe for a person eating solo, or to bake up as an elegant cheese to accompany salads for a crowd.
Course: Main Course, Salad
Keyword: cheese, gluten free
Author: Beth Cato

Ingredients

  • 1 cup pecans
  • 10 1/2 ounces goat cheese softened
  • 1 teaspoon dried Italian herbs
  • 2 large eggs room temperature

Instructions

  • In a food processor, pulse pecans until finely chopped. Transfer the pecans to another bowl. Add the cheese and herbs to the processor and process until smooth, about 30 seconds. Chill cheese in fridge in a covered bowl until firm, at least an hour.
  • Set up a work station. Beat the two eggs in a small bowl. Place next to the bowl of pecan pieces. Lastly, line a small cookie sheet or plate with waxed paper.
  • Use tablespoon scoop to doll out about 12 equal dollops of goat cheese onto the waxed paper. Smooth out a ball of cheese between palms, then dip into the egg, allowing excess to run off, then press and roll the ball to coat with pecan. Set back on waxed paper. Repeat with other balls. Use palm or the bottom of a glass to compress the cheese into flat rounds. Place in freezer for several hours, at minimum.
  • Once they are set, transfer the rounds to a sealed container for the freezer with waxed paper between the layers. IMPORTANT: They will go straight from the freezer to the oven. Don't thaw, or they'll lose their shape when baking!
  • When ready to bake, preheat oven or toaster oven at 475-degrees. Place foil on cookie sheet. Remove from freezer however many cheese rounds desired to cook; two rounds per large salad works well. Spray foil and cheese lightly with cooking spray.
  • Bake until the nuts are golden brown and cheese is warmed through, 7 to 10 minutes. Let cool several minutes. Set on a salad of greens tossed with a vinaigrette.
  • Frozen cheese rounds will keep well up to a month.
  • OM NOM NOM
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Bready or Not Original: Swirled Goat Cheese Brownies

Posted by on Dec 19, 2018 in Blog, Bready or Not, brownies, cheese galore, chocolate | Comments Off on Bready or Not Original: Swirled Goat Cheese Brownies

Swirled Goat Cheese Brownies. These things are sweet, savory, rich, and absolutely perfect for holiday fixin’s.

Bready or Not Original: Swirled Goat Cheese Brownies

These are brownies that taste fancy, because they are. Goat cheese ain’t cheap, people, though I acquired mine for a good price at Costco.

Bready or Not Original: Swirled Goat Cheese Brownies

Costco’s chevre comes in two logs of 10 1/2 ounces. I bought it for use in a recipe that’ll be coming up in a few weeks (goat cheese rounds for a salad, YUM) but then had to figure out what to do with the other log.

Bready or Not Original: Swirled Goat Cheese Brownies

The answer, of course: DESSERT! I ended up melding several recipes to suit my Costco-sized cheese, and ta-da! This recipe is the result.

Bready or Not Original: Swirled Goat Cheese Brownies

I’ve made brownies like this using cream cheese before. This version takes that up several notches. Chevre is a strong, somewhat gamey cheese. The end result is a brownie that is rich and sweet with a distinct savory note.

Bready or Not Original: Swirled Goat Cheese Brownies

Treat yourself with these amazing brownies this holiday season–and be sure to check out last week’s Holiday Cherry Brownies, too!

Bready or Not Original: Swirled Goat Cheese Brownies

Bready or Not Original: Swirled Goat Cheese Brownies

Goat cheese makes these swirled brownies taste delicious and fancy! This recipe is made to accommodate the size of goat cheese available at Costco. Serve these up at a holiday gathering and folks are sure to rave.
Course: Appetizer, Dessert, Snack
Keyword: bars, brownies, cheese, chocolate
Author: Beth Cato

Ingredients

Goat Cheese Swirl

  • 10 1/2 ounces goat cheese room temperature
  • 2 Tablespoons confectioners' sugar
  • 2 Tablespoons all-purpose flour
  • 2 large eggs room temperature

Brownie Base

  • 2/3 cup Dutch process cocoa powder sifted
  • 1 cup white sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup confectioners' sugar
  • 3/4 teaspoon sea salt
  • 1 cup all-purpose flour
  • 1 cup semisweet chocolate chips or milk chocolate chips
  • 3 large eggs room temperature
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350-degrees. Line an 8×8 or 9x9-inch square pan with aluminum foil and apply nonstick spray or butter.
  • Mix goat cheese swirl ingredients. Set aside.
  • Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a big mixing bowl. Add the eggs, oil, and water and vanilla extract until everything is just combined.
  • Spoon half the brownie batter into the prepared pan. Dollop the cheese mixture atop it, then add the remaining brownie batter into the open spots. Use a knife to swirl the two layers together while still keeping them a bit distinct.
  • Bake the brownies for 35 to 45 minutes, depending on the pan size. Use the toothpick test to check for doneness. The center should be set with the consistency still moist and fudgy. Cool to room temperature, then place in fridge to chill an hour or two prior to cutting.
  • Use foil to lift brownies onto cutting board for easy slicing. Store in a sealed container in fridge, with parchment or waxed paper between the layers.
  • OM NOM NOM!
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Bready or Not Original: Earl Grey Cheesecake Bars

Posted by on Mar 14, 2018 in Blog, blondies, Bready or Not, breakfast, cake, cheese galore | Comments Off on Bready or Not Original: Earl Grey Cheesecake Bars

Earl Grey tea and cream cheese team up in delicious bar form in these delicious Earl Grey Cheesecake Bars.

Bready or Not Original: Earl Grey Cheesecake Bars

Last August, I featured Matcha Cheesecake Bars. I decided to modify that recipe using Earl Grey.

Bready or Not Original: Earl Grey Cheesecake Bars

The result: WOW. Earl Grey has a slight heat to it when eaten in baked goods (like, say, Earl Grey shortbread).

Bready or Not Original: Earl Grey Cheesecake Bars

Here, that contrasts wonderfully with the smooth and creamy cheesecake swirls. I’m not a big cheesecake person, but I’m in awe of how good this basic recipe is.

Bready or Not Original: Earl Grey Cheesecake Bars

This is a recipe to make cheesecake haters love cheesecake. That’s not a statement I’d make lightly.

Bready or Not Original: Earl Grey Cheesecake Bars

I’ve been told these are excellent with coffee… but if I may, I suggest indulging while enjoying some Earl Grey tea. Hot. Captain Picard-style.

Bready or Not Original: Earl Grey Cheesecake Bars

 

Bready or Not Original: Earl Grey Cheesecake Bars

This Bready or Not original recipe uses the pleasantly warm spices of Earl Grey to season cool cream cheese. The result is a memorable, delicious recipe that just might convert cheesecake haters to the ways of cheesecake.
Course: Dessert, Snack
Keyword: bars, cream cheese, tea
Author: Beth Cato

Ingredients

Crust

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 10 Tb unsalted butter softened
  • 1 1/2 cups light brown sugar packed
  • 2 eggs room temperature
  • 1 Tb vanilla extract

Cheesecake layer

  • 8 oz cream cheese softened
  • 1/4 cup sugar
  • 2 Tb unsalted butter softened
  • 2 Tb all-purpose flour
  • 2 tea bags Earl Grey scant 1 tablespoon
  • 1 egg room temperature
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven at 325-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray.
  • In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  • In a large mixer bowl, cream together the softened butter and brown sugar for about 3 minutes, until light and fluffy. Add 2 eggs and the vanilla extract, followed by the combined dry ingredients.
  • Use an uneven spatula to smooth out HALF of the batter in the prepared pan. Place the other half in another bowl for now. Clean the bowl before the next stage, if desired.
  • To make the cheesecake layer, beat together the softened cream cheese, sugar, butter, flour, and the contents of two bags of Earl Grey. Mix in the egg and vanilla until it is mostly smooth.
  • Pour about HALF of the cream cheese mix on top of the batter in the pan and smooth it out. Dollop the remaining crust and cheesecake batters over the top, and use a butter knife to swirl them together.
  • Bake for 45 to 55 minutes, until it passes the toothpick test in the middle. Let cool at room temperature for an hour, then place in fridge to continue to chill and set for another hour or two.
  • Lift it up by the aluminum foil and place on a cutting board to slice into bars. Store in a lidded container in fridge, with waxed paper or parchment between stacked layers.
  • OM NOM NOM!
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Bready or Not: Butternut Squash and Quinoa Salad

Posted by on Sep 28, 2016 in Blog, Bready or Not, cheese galore, gluten-free, healthier, main dish, side dish | Comments Off on Bready or Not: Butternut Squash and Quinoa Salad

Bready or Not has featured a whole lot of sweets in recent weeks. Let’s switch to something delicious and healthy instead: Butternut Squash and Quinoa Salad.

Bready or Not: Butternut Squash and Quinoa Salad

This still has a little bit of sweetness going on. Butternut squash is naturally awesome that way, and a sprinkling of cranberries adds some extra oomph. Add some pecans for crunch and feta because CHEESE, and this creates a bowl of happiness. The quinoa adds protein and kinda enjoys the ride along with all the other flavors.

Bready or Not: Butternut Squash and Quinoa Salad

I cobbled this together from several other recipes. I wanted something that I could invest some time in and then use as a quick-fix dinner for several more days. I parcel it into three or four containers, depending on the size of the squash, and my meals are set! Or, you could use this as a gluten-free main dish or side dish to feed a group.

Bready or Not: Butternut Squash and Quinoa Salad

I can offer a few useful tips, too. I cook quinoa in my Zojirushi rice cooker. One cup of uncooked quinoa makes a LOT once its cooked, more than my salad recipe requires, but cooked quinoa keeps well in the fridge and can also be frozen and thawed weeks later without any issue.

Bready or Not: Butternut Squash and Quinoa Salad

If you’re intimidated by cutting butternut squash, there is a safe and easy way to do it!

Next week’s Bready or Not officially kicks off my October-November tradition of pumpkin and autumn-themed recipes! Time to bust out the stretchy pants.

Bready or Not: Butternut Squash and Quinoa Salad

A Bready or Not Original! This salad takes some initial work to assemble, but it creates a big bowl of autumnal deliciousness! Serve as a main dish or side dish for a crowd, or use it as a solo meal over several days. This is gluten-free, healthy, and full of happiness.
Course: Main Course, Side Dish
Keyword: cheese, gluten free, vegetable
Author: Beth Cato

Ingredients

  • 2 1/2 - 3 1/2 pounds butternut squash
  • olive oil or avocado oil
  • sprinkle pumpkin pie spice
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup pecans chopped
  • feta cheese

Instructions

  • Preheat the oven at 425-F.
  • Line a rimmed cookie sheet with aluminum foil. Spread out the chopped squash and drizzle with oil. Sprinkle spices of choice and some salt. Roast squash for 20 minutes.
  • While the squash is roasting, measure out the cranberries and place in a small bowl. Cover the cranberries with water and let them soak. Measure out the pecans.
  • When the 20 minutes is up, toss the squash in the pan. Drain the water from the cranberries, discarding water. Add the plumped cranberries and pecans to the squash, and season more, if desired. Cook another 10 minutes or so, until butternut squash is fork tender with roasted coloration.
  • Transfer the pan's contents to a large bowl. Gently stir in the quinoa. Serve hot or stash in fridge for later, and heat with microwave. Add sprinkle of feta just before serving.
  • OM NOM NOM!

 

Bready or Not: Butternut Squash and Quinoa Salad

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