cheese galore

Bready or Not Original: Earl Grey Cheesecake Bars

Posted by on Mar 14, 2018 in Blog, blondies, Bready or Not, breakfast, cake, cheese galore | 0 comments

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

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.

  • 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

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

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.

  • butternut squash (2.5-3.5 pounds)
  • olive oil or avocado oil
  • pumpkin pie spice/cinnamon/nutmeg etc
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • feta cheese

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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Bready or Not: Chili Lime Mozzarella Sticks

Posted by on May 4, 2016 in Blog, Bready or Not, cheese galore, side dish | Comments Off on Bready or Not: Chili Lime Mozzarella Sticks

Hot, melted cheese is one of the finest things in life. Add some flavor oomph and you have the perfect yumminess to stuff in your face.

Bready or Not: Chili Lime Mozzarella Sticks

The concept is simple: freeze cheese sticks. Wrap them in egg roll wrappers. Apply seasoning. Bake. Devour.

Bready or Not: Chili Lime Mozzarella Sticks

To boost this to another level, I recommend jalapeno mozzarella sticks. I was a little worried they might be too hot, but it turned out the flavor was very mild. DO NOT BE AFRAID OF THE CHEESE STICK.

Bready or Not: Chili Lime Mozzarella Sticks

The wrapping process is pretty easy. It gives directions on the back of the egg roll wrap package. However, don’t be like me and forget to brush water on the edges. (I think that’s why my wrappers leaked cheese. This can be categorized as a fantastic problem, because I then had to eat puddles of seasoned cheese off the aluminum foil. Darn.)

Bready or Not: Chili Lime Mozzarella Sticks

Modified from Carlsbad Cravings. First posted by me at the Holy Taco Church.

Bready or Not: Chili Lime Mozzarella Sticks

Bready or Not: Chili Lime Mozzarella Sticks

These dressed-up mozzarella cheese sticks are delicious hot or cold!

  • 24 mozzarella sticks (regular or jalapeno)
  • 20ish egg roll wrappers (only 21-22 come in a pack, so count your wrappers and maybe double stick some rolls)
  • 1/4 cup water
  • Chili Lime Olive Oil
  • 1 tablespoon lime juice
  • 1/4 cup olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon onion powder or flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon pepper

Unwrap mozzarella sticks and freeze for 1-2 hours. Do this on wax paper so they don't stick.

Whisk together the chili lime olive oil ingredients in a small bowl while the oven preheats to 400 degrees.

Wrap your sticks. Follow the directions on the package or you can Google it. Be gentle so you don't tear the thin pastry, and do remember to brush water on the edges so that it seals. Note that you likely won't have 24 wrappers in the pack, so count them and be prepared to eat some naked cheese or do some double-wrapped versions.

Place the wrapped cheese on a baking rack placed on a foil-lined baking sheet. Stir the seasonings again (the spices will settle) and then brush the oil all over the cheese sticks. Use up all that good stuff.

Bake for 15 minutes at 400-degrees. Adjust the rack and broil for 3-5 minutes, or until golden, then flip them to broil the other side.

Eat up! They are amazing fresh--dip them in the oil in the pan. Serve with salsa or guac. Also, these things are amazing cold out of the fridge, if you happen to have any leftover.

OM NOM NOM!

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