cheese galore

Bready or Not Original: Scottish Oatcakes

Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | 0 comments

These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

Bready or Not Original: Scottish Oatcakes

When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

Bready or Not Original: Scottish Oatcakes

I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

Bready or Not Original: Scottish Oatcakes

These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

Bready or Not Original: Scottish Oatcakes

Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

Bready or Not Original: Scottish Oatcakes

Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

Bready or Not Original: Scottish Oatcakes

These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
Course: Appetizer, Main Course
Cuisine: Scottish
Keyword: cheese, cracker
Author: Beth Cato

Equipment

  • food processor
  • large cookie sheet
  • cookie cutter

Ingredients

  • 2 1/2 cups old fashioned oats
  • 2 Tablespoons unsalted butter
  • 1 teaspoon sea salt
  • 1/2 cup hot water

Instructions

  • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
  • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
  • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
  • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
  • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
  • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.

OM NOM NOM!

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    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Posted by on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | 0 comments

    This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    This recipe is over halfway through my April of lemon recipes!
    Lemon Sour Cream Bundt Cake
    Glazed Lemon Ginger Bars
    Cranberry Lemon Biscotti
    Cream Cheese Stuffed Lemon Bundt Cake [today]
    Lemon Frangipane

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

    Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake

    This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
    Course: Breakfast, Dessert, Snack
    Keyword: bundt cake, cake, cream cheese, lemon
    Author: Beth Cato

    Equipment

    • large bundt pan

    Ingredients

    Filling

    • 8 ounce cream cheese 1 box, softened
    • 1/4 cup white sugar
    • 1 large lemon zested and juiced

    Cake

    • 1/4 cup unsalted butter softened
    • 3 eggs room temperature
    • 1 box yellow cake mix
    • 3/4 cup lemon curd

    Glaze

    • 1 cup confectioners' sugar
    • 1 Tablespoon lemon juice
    • 1 Tablespoon lemon curd

    Instructions

    Make the filling

    • In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

    Make the cake

    • Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
    • In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
    • Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
    • Bake for 40 to 45 minutes, until the middle passes the toothpick test.
    • Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

    Make the glaze

    • Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
    • Store under a cake dome or plastic wrap in fridge.

    OM NOM NOM!

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      Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

      Posted by on Dec 10, 2019 in Blog, Bready or Not, cheese galore, gluten-free, healthier | Comments Off on Giftmas 2019: Fruity Wensleydale Cream Cheese Balls & a Fundraiser for the Edmonton Food Bank

      Giftmas 2019

      If people know only a few things about me, it’s that I bake, I share lots of cute cat gifs, I write some stuff, and that I love, love, LOVE cheese. As part of the Giftmas Fundraiser, I’m sharing a recipe I just made for the first time during my American Thanksgiving last month–and I’m hoping you’ll share some money and goodwill to help the Edmonton Food Bank, too. Your donation (in Canadian dollars) will help a lot of folks in need this season. One dollar equals three meals.

      Please give to the Edmonton Food Bank for Giftmas!

      Scroll down past the recipe to enter an incredible Rafflecopter giveaway that includes loads of stuff, including a signed Chicken Soup for the Soul Christmas book featuring one of my stories. You needn’t donate to enter the giveaway–in fact, even spreading the news about Giftmas is a big help. Use #Giftmas2019 on social media to do that.

      As part of Giftmas, there’s also a Snowman drawing contest. The whole family can take part in this one! Find out the details from Rhonda Parrish.

      2019 has been a cruel year, and 2020 could go straight-out apocalyptic. Let’s help each other stay warm and fed.

      Let’s start that effort with some delicious cheese.

      This recipe is inspired by a glorious cheesecake I experience at the Wensleydale Creamery during my dream-come-true trip to the UK in June. I immediately began mulling ways that my cheese-loving mom could enjoy a facsimile of the cheesecake, but with a lot less carbs.

      The result is this recipe for Fruity Wensleydale Cream Cheese Balls. This is gluten-free, keto-friendly, low-carb, and probably other buzz words with dashes, too. More importantly, it’s DELICIOUS.

       

      Please support the Edmonton Food Bank for Giftmas!

      Bready or Not Original: Fruity Wensleydale Cream Cheese Balls

      A delicious, cheesy treat that is low-carb, gluten-free, and keto-friendly! Form tablespoon-sized balls using equal portions of Wensleydale cheese with fruit (though fruity Stilton or cheddar may also work) and cream cheese; add extra dried fruit that matches the cheese; roll them in ground pecans (or maybe even walnuts), and ta-da! Makes about 15 tablespoon-sized balls. Recipe is easily doubled if you need to feed a crowd!
      Prep Time5 mins
      Course: Appetizer, Snack
      Cuisine: American
      Keyword: cheese, cream cheese, no bake, pecans
      Servings: 15
      Author: Beth Cato

      Ingredients

      • 4 oz Wensleydale cheese with fruit such as blueberry or cranberry
      • 4 oz cream cheese half block
      • 2 Tablespoons dried fruit that matches cheese
      • 1/2 cup ground pecans

      Instructions

      • Use a fork to chop cheese into chunks of various sizes. Add dollops of cream cheese and extra dried fruit and stir together, taking care distribute the Wensleydale without breaking it apart too much.
      • Place ground pecan pieces in a small bowl. Use a tablespoon and hands to form small balls. Roll in pecan bits to coat. Store in a sealed dish in fridge. Flavor improves after a day as the pecan flavor infuses the cheese balls more. Keeps for at least four days.

      OM NOM NOM!

        a Rafflecopter giveaway

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        Bready or Not: Coconut Cream Cheese Pound Cake

        Posted by on Sep 4, 2019 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | Comments Off on Bready or Not: Coconut Cream Cheese Pound Cake

        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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