cheese galore

Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

Posted by on Apr 5, 2023 in Blog, Bready or Not, cheese galore, chocolate, cookies | Comments Off on Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

These Cheesecake-Stuffed Chocolate Cookies are big, rich, and incredible. You get a core of cream cheese surrounded by chocolate-laden dough. I mean, come on.

Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

For this recipe, you need to make the dough and filling in advance. I made them a day ahead, but you want at least a few hours of refrigeration time. You also chill the cookie dough right after it’s shaped. That means you need some empty room in the fridge for doing this recipe.

Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

This is also a recipe where you really do need a tablespoon and teaspoon scoop to produce even cookies. That, or you just naturally have a good eye for estimating such things.

Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

Modified from Allrecipes Magazine Feb/March 2022.

Bready or Not: Cheesecake-Stuffed Chocolate Chip Cookies

This recipe makes about 24 indulgent, large cookies that load a lot of goodness into a single bite. Make the dough and filling at least a few hours ahead of time. This is definitely a recipe where tablespoon and teaspoon scoops are necessary to create cookies of equal size. Modified from Allrecipes Magazine Feb/March 2022.
Course: Dessert
Keyword: cheese, chocolate, cookies
Servings: 24 cookies
Author: Beth Cato

Equipment

  • tablespoon and teaspoon scoops
  • fridge space
  • parchment paper

Ingredients

Filling

  • 8 ounces cream cheese room temperature
  • 1/2 cup confectioners’ sugar

Cookie Dough

  • 3/4 cup unsalted butter (1 and a half sticks) room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups plus 2 Tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 12 ounces chocolate chips

Instructions

Make the filling

  • Beat together the cream cheese and confectioners' sugar to make a smooth mixture with few if any lumps. Stash it in the fridge to chill for a few hours or overnight.

Make the cookie dough

  • Beat together the butter and both sugars until they are creamy. Add the eggs and vanilla.
  • In a separate bowl, combine flour, baking soda, and salt. Gradually pour this into the butter mixture, scraping the bottom of the bowl to make certain everything is combined. Fold in the chocolate chips. Chill the dough in the fridge for a few hours or overnight.

Baking the cookies

  • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper. Also, make room in the fridge for a small baking pan or plates on which the formed cookies will chill.
  • Scoop out a tablespoon of cookie dough. Use a thumb to hollow out the center. Scoop out about 3/4 teaspoon of cream cheese mix using the smaller scoop. Place that inside the hollow. Fold the dough to enclose it, adding additional pinches of dough as needed to form a seal. You don't want any cream cheese visible, or it could ooze out! Flatten cookies between palms to make a fat disc. Set in fridge to chill as more cookies are shaped.
  • Once all the cookies are shaped, pull out the coldest cookie balls to set, spaced out, on the baking sheet. Keep the remaining cookie balls chilled while the initial batch(es) bake.
  • Bake for 12 to 14 minutes, until the cookies are golden. Let them rest on the sheet for 5 to 10 minutes, then transfer them to a rack to completely cool.
  • Store cookies in an airtight container at room temperature for up to 3 days.

OM NOM NOM!

    Read More

    Bready or Not: Cheesy Fantail Rolls

    Posted by on Mar 22, 2023 in Blog, Bready or Not, cheese galore, side dish, yeast bread | Comments Off on Bready or Not: Cheesy Fantail Rolls

    If you know anything about me, you know I’m all about cheese. These Cheesy Fantail Rolls deliver all that good stuff with cheese in the dough and oozing from between the layers of dough.

    Bready or Not: Cheesy Fantail Rolls

    I based this on a Bake from Scratch recipe for Parmesan-Gouda Fantails. I’m more flexible about the cheese. Just go with a good melter, or a combination of melters. I did a whole block of Roth Dill Havarti. Another firm cheese with herbs would be great. If you like spice? Go with a spicy blend. Have fun with it.

    Bready or Not: Cheesy Fantail Rolls

    My other big recommendation is that you don’t use pre-shredded cheese, as it’s coated with preservatives and won’t melt as well. But if that’s all you have, well, it won’t end the world.

    Bready or Not: Cheesy Fantail Rolls

    Do reserve a block of time for this recipe. Shaping the rolls isn’t hard, but it is fiddly, and it will make a mess on your counter or table. However, that effort is well worth it, because these rolls are gorgeous and delicious.

    Bready or Not: Cheesy Fantail Rolls

    These rolls are a bit fiddly to form, but wow, the end result is both gorgeous and delicious. Have fun trying this with different cheeses. Modified from Bake from Scratch Bread 2018.
    Course: Appetizer, Side Dish
    Keyword: cheese, yeast bread
    Servings: 12
    Author: Beth Cato

    Equipment

    • stand mixer
    • microwave
    • 12-cup muffin pan
    • pastry brush

    Ingredients

    • 1 cup light beer room temperature
    • 1 Tablespoon white sugar
    • 2 1/4 teaspoons active dry yeast
    • 8 Tablespoons unsalted butter melted and divided
    • 3 cups all-purpose flour
    • 2 cloves garlic minced
    • 1 1/2 teaspoons dried parsley divided
    • 1 teaspoon kosher salt
    • 8 ounces cheese such as cheddar, havarti, or other good melter; shredded

    Instructions

    • In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
    • In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
    • Apply nonstick spray to the wells in a 12-cup muffin pan.
    • Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
    • Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
    • Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
    • In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
    • Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.

    OM NOM NOM!

      Read More

      Bready or Not Original: Khachapuri

      Posted by on Jan 4, 2023 in Blog, Bready or Not, cheese galore, yeast bread | Comments Off on Bready or Not Original: Khachapuri

      Let’s start the new year in cheesy fashion! Here’s my take on khachapuri, aka Georgian cheese bread. It’s pretty much the ultimate dish if you like bread and cheese.

      Bready or Not Original: Khachapuri

      This is an original recipe, which I made from studying about four other recipes. I have no way of knowing if this, or the recipes I pull from, are authentic. Really, they can’t be. Those of us in the US likely can’t get the real-deal cheeses, but I did try to go more authentic than some of the other recipe suggestions.

      Bready or Not Original: Khachapuri

      Butterk√§se is carried by some supermarkets in the US, especially the Roth brand out of Wisconsin. If you can’t find that, go for a good melter like mozzarella or havarti.

      Bulgarian feta is moister than typical domestic fetas and also doesn’t have as strong of a salty flavor. I’ve found that it is regularly carried in Grocery Outlets in California and in larger Asian/European grocery stores. Can’t find it? Go for another moist feta.

      Bready or Not Original: Khachapuri

      Traditional Khachapuri is topped with an egg. Mine is not, because my husband hates eggs. I knew he wouldn’t even want to see a runny egg on my portion!

      I include advice on reheating leftovers as well. I can testify that this dish reheats beautifully in the oven.

      Bready or Not Original: Khachapuri (Georgian Cheese Bread)

      This wondrous food is essentially a bread boat filled with cheese. Make this for several people, or plan on leftovers–the bread is soft and dense, and the cheese is rich! Makes two khachapuri.
      Course: Main Course
      Cuisine: Georgian
      Keyword: cheese, yeast bread
      Servings: 4
      Author: Beth Cato

      Equipment

      • food scale
      • parchment paper
      • pizza stone

      Ingredients

      Dough

      • 1/4 cup milk
      • 1/2 cup water
      • pinch sugar
      • 1 teaspoon active dry yeast
      • 1 3/4 cups all-purpose flour plus more for dusting
      • 1 1/4 teaspoon kosher salt

      Filling

      • 9 ounces butterk√§se also known as butter cheese, shredded (substitute mozzarella or havarti)
      • 7 ounces Bulgarian feta broken apart with fork (substitute other moist feta)
      • 1 large egg room temperature
      • 2 large eggs for topping, optional
      • fresh basil or other chopped herbs or red pepper flakes for topping, optional

      Instructions

      To make the dough

      • Warm the milk and water together, in the microwave or on the stove, to about 110-degrees. Transfer it to a large mixing bowl. Stir in sugar and yeast. Let stand about 10 minutes to start bubbling; if the room is cold, cover the bowl with plastic wrap or a towel to encourage warmth.
      • Add the flour and salt to the bowl. Beat using a dough hook for about five minutes, or longer if by hand, to form a soft dough. Move to a larger greased bowl and cover, letting rise for an hour to an hour and a half.

      Shape and fill the khachapuri

      • Combine the two cheeses in a bowl. Mash in the egg to completely incorporate.
      • Lightly flour a work surface. Turn out the dough onto the surface, dividing in half. Form each into a round; set one aside. Use a rolling pin to extend a piece of dough to be about ten inches across. Lift it onto parchment paper. Repeat with the other piece of dough, either fitting onto the same parchment or a second piece.
      • Spoon half the cheese mixture into the middle of a bread sheet, spreading out to about an inch from the edge. Fold the bare edge over to meet the cheese, shaping it into a cheese canoe, pinching the ends together and twisting to seal. Repeat with the second half.
      • Preheat oven at 450-degrees and place pizza stone in oven to heat up. Let khachapuri rise for 30 minutes.
      • Carefully pull out the pizza stone. Use parchment to lift khachapuris onto the stone. Bake for 12 minutes. If adding the traditional cracked egg to top each piece, then do so now. In any case, turn around khachapuri and bake for another 4 minutes. Crust should be browned with cheese fully melted.
      • Let set for 10 minutes. If desired, add chopped basil, red pepper flakes, or other herbs. Serve!

      OM NOM NOM!

        Notes

        To heat up leftover khachapuri, preheat oven at 475-degrees. Wrap khachapuri in foil. Bake for 20 minutes, then check. Pull back foil to cover crust to reduce browning it too much, then bake another 5 to 10 minutes, until cheese is soft and gooey in the middle.
        Read More

        Bready or Not: Kerrygold Almond Breakfast Cake

        Posted by on Jul 27, 2022 in Blog, Bready or Not, breakfast, cake, cheese galore, lemon, nutty | Comments Off on Bready or Not: Kerrygold Almond Breakfast Cake

        This Kerrygold Almond Breakfast Cake is moist, light, and delicious thanks to Irish butter, ricotta cheese, and a vivid spark of lemon.

        Bready or Not: Kerrygold Almond Breakfast Cake

        I found the original version of this recipe on the Kerrygold website and modified it quite a bit to make it work for a square 9-inch pan. I also added a glaze because, well, I thought it needed one–and it does. Not only does it boost the sweetness, but it helps that layer of sliced almonds adhere more.

        Bready or Not: Kerrygold Almond Breakfast Cake

        Using ricotta cheese in a cake like this doesn’t make it taste cheesy. The ricotta adds moisture, creating a soft, tender crumb, and it plays beautifully with the potent Kerrygold butter.

        Bready or Not: Kerrygold Almond Breakfast Cake

        Now, about that Kerrygold. For baking purposes, I like to buy it at Costco when it goes on sale a few times a year. Stash it in the freezer and it keeps for a long, long time. It’s sure more cost-effective than buying it at the grocery store.

        Bready or Not: Kerrygold Almond Breakfast Cake

        This cake is lemony-bright in flavor with a crisp-top crust thanks to the almonds. It keeps at room temperature for a few days or can be frozen for later.

        Bready or Not: Kerrygold Almond Breakfast Cake

        This light, delicious cake gets a moist boost of flavor from ricotta cheese, with lemon and almond being the boldest flavors. Recipe modified from the original on the Kerrygold website. [If you can only get salted Kerrygold butter, reduce the added salt in the recipe to 1/2 teaspoon kosher salt.]
        Course: Breakfast, Dessert, Snack
        Cuisine: irish
        Keyword: almond, cake, cheese, citrus
        Author: Beth Cato

        Equipment

        • 9-inch square pan
        • aluminum foil
        • uneven spatula

        Ingredients

        Cake

        • 1 1/2 cups all-purpose flour
        • 2 teaspoons baking powder
        • 3/4 teaspoon kosher salt
        • 8 Tablespoons Kerrygold unsalted butter (1 stick) 1/2 cup, room temperature
        • 1 cup white sugar
        • 1 lemon zested and juiced
        • 2 large eggs room temperature
        • 1 teaspoon pure almond extract
        • 1 1/2 cups whole milk ricotta cheese
        • 3/4 cup sliced almonds

        Glaze

        • 3/4 cup confectioners’ sugar
        • 3 teaspoons fresh lemon juice

        Instructions

        • Preheat oven at 350-degrees. Line 9-inch pan with foil extended up all four sides. Apply nonstick spray.
        • Whisk together flour, baking powder, and salt. Set aside.
        • In a large mixing bowl, beat together butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add eggs and almond extract.
        • To the mixing bowl, alternatively add the flour mixture and the ricotta. Batter will be thick.
        • Pour it into the prepared pan. Level off with an uneven spatula. Sprinkle sliced almonds to cover the top.
        • Bake for 33 to 38 minutes, until the middle passes the toothpick test.
        • Cool in pan for at least 45 minutes, then use foil to lift it onto a rack to completely cool at room temperature.
        • Make glaze and drizzle across the top. Let set for 30 minutes before cutting. Cake will keep at least two days at room temperature, or pieces can be individually wrapped and frozen for later.

        OM NOM NOM!

          Read More

          Bready or Not: Soft Breadsticks from the Bread Machine

          Posted by on May 11, 2022 in Blog, Bready or Not, cheese galore, yeast bread | Comments Off on Bready or Not: Soft Breadsticks from the Bread Machine

          Soft Breadsticks are so very cozy and comforting. They are even better when they are easy to make from-scratch at home, thanks to a bread machine.

          Bready or Not: Soft Breadsticks from the Bread Machine

          These are truly classic breadsticks. Doughy. Buttery. Just a touch of cheese on top.

          Bready or Not: Soft Breadsticks from the Bread Machine

          Season these however you want. Italian seasoning is great; I have Penzey’s pizza seasoning around, and I found it delicious in this recipe.

          Bready or Not: Soft Breadsticks from the Bread Machine

          Sometimes I try to be precise with bread recipes when it comes to the baking stage–I pull out my food scale and weigh each round to get equal rolls. Not so here. I just wanted things that were, generally, in stick form.

          Bready or Not: Soft Breadsticks from the Bread Machine

          If you have any leftovers, the sticks do keep well for two days at room temp, or you can freeze them for later. Just wrap them in foil to reheat in an oven or toaster oven.

          Modified from the fantastic cookbook Making Artisan Breads in the Bread Machine by Michelle Anderson, available at Amazon, Bookshop, and other stores. [affiliate links]

          Bready or Not: Soft Breadsticks from the Bread Machine

          If you love pillowy, soft breadsticks, this is the recipe for you! They mix up easily in the bread machine.
          Course: Appetizer, Bread, Side Dish
          Cuisine: Italian
          Keyword: cheese, yeast bread
          Author: Beth Cato

          Equipment

          • large baking sheet
          • parchment paper
          • pastry brush

          Ingredients

          • 1 1/4 cups lukewarm water (100-110 F degrees)
          • 2 Tablespoons olive oil
          • 1 Tablespoon white sugar
          • 1 Tablespoon dry Italian seasoning or pizza seasoning
          • 1 1/2 teaspoons sea salt
          • 3 3/4 cups bread flour plus more for the work surface
          • 2 1/4 teaspoons instant dry yeast
          • 2 Tablespoons melted butter
          • 1/4 cup grated Parmesan cheese or Grana Padano

          Instructions

          • Follow ingredient order for your bread machine; for most, that means liquids first. Place water, oil, sugar, seasoning, and salt in the bread machine bucket. Add the flour and the yeast. Start the machine on DOUGH cycle.
          • Check on the dough as it mixes, if possible, and add a touch more liquid or flour as necessary. Dough should be soft and plush.
          • Prepare a large baking sheet with parchment paper. Once the dough cycle is done, transfer the dough to a clean, floured work surface. If equal breadsticks are desired, use a food scale to weigh the dough and divide–or simply pat out the dough and use a pizza cutter or bench knife to slice the bread into stick form. Transfer them to the baking sheet. Cover them with plastic wrap or a towel and let them rise for another 45 minutes to an hour, until nicely puffed.
          • Preheat oven at 350-degrees.
          • Bake time will vary dependent on their size. If about 12 breadsticks are on the sheet, bake for about 12 minutes. Pull out of oven briefly to brush on melted butter. Sprinkle cheese all over top. Place breadsticks back in oven to bake for another 3 to 5 minutes, until sticks are more golden and cheese is melted.
          • Eat breadsticks warm. Store any leftovers in a sealed plastic bag at room temperature for up to 2 days. They can also be frozen for later enjoyment.

          OM NOM NOM!

            Read More

            Bready or Not: Lemon Cake with Cream Cheese Frosting

            Posted by on Apr 27, 2022 in Blog, Bready or Not, cake, cheese galore, lemon | Comments Off on Bready or Not: Lemon Cake with Cream Cheese Frosting

            This Lemon Cake with Cream Cheese Frosting isn’t fancy. It’s a 9×13 cake cut in half and stacked. It has curves and straight edges. It also tastes amazing.

            Bready or Not: Lemon Cake with Cream Cheese Frosting

            This is also an ideal cake for lemon-lovers. Two lemons are zested and juiced, their flavor infusing both the batter and frosting.

            Bready or Not: Lemon Cake with Cream Cheese Frosting

            The cream cheese frosting here is an absolute classic, too. This is a recipe where you definitely want to lick the beaters and the bowl afterward!

            Bready or Not: Lemon Cake with Cream Cheese Frosting

            I actually debated whether or not to post the cake on Bready or Not because it is so basic. After a lot of thought, though, I realized that simplicity is one of the perks.

            Bready or Not: Lemon Cake with Cream Cheese Frosting

            It may not win awards for looks, sure. But does it taste good? YES.

            Bready or Not: Lemon Cake with Cream Cheese Frosting

            Modified from Food & Wine Magazine January 2021.

            Bready or Not: Lemon Cake with Cream Cheese Frosting

            This cake is rustic and simple–a 9×13 cake, cut in half and stacked–with cream cheese frosting through the middle and all around the sides. There’s lemon juice and zest flavoring it throughout, making this an ideal treat for lemon-lovers. Modified from Food & Wine Magazine January 2021.
            Course: Dessert
            Keyword: cake, cream cheese, lemon
            Author: Beth Cato

            Equipment

            • 9×13 pan
            • uneven spatula
            • cooling rack
            • chopstick or skewer
            • hand mixer
            • parchment paper

            Ingredients

            Lemon Cake

            • 1 3/4 cups white sugar
            • 2 large lemons zested and juiced, to use for cake and frosting
            • 3/4 cup extra virgin olive oil
            • 4 large eggs room temperature
            • 1 cup milk
            • 1 teaspoon vanilla extract
            • 3/4 teaspoon fine sea salt
            • 3 cups all-purpose flour
            • 1 1/2 teaspoons baking powder
            • 3 Tablespoons honey

            Cream Cheese Frosting

            • 8 ounces cream cheese (1 box) softened
            • pinch fine sea salt
            • 1/2 cup unsalted butter (half stick) softened
            • 3 cups confectioners’ sugar

            Instructions

            Make the lemon cake

            • Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray.
            • Mix together the white sugar and 1 Tablespoon of the lemon zest; reserve remaining zest for the frosting. Using fingertips, for about a minute rub zest into sugar to deploy the inherent oils. Whisk in the olive oil followed by the eggs. Add the milk, vanilla, and salt. Keep beating until the sugar is dissolved.
            • Beat in the flour and baking powder until just combined, making sure to scrape the bottom of the bowl. Pour batter into the cake pan.
            • Bake for 30 to 35 minutes, until the middle passes the toothpick test. Let cake cool in pan about 10 minutes. In a small bowl, whisk together the honey and 3 Tablespoons of the lemon juice until smooth.
            • Invert the cake onto a large cooling rack. Stab cake all over with chopstick or skewer. Set a cookie sheet beneath the rack. Drizzle or brush the honey-lemon mix all over the cake. Let cool for about an hour.

            Frosting

            • Combine cream cheese, salt, the rest of the lemon zest, and a Tablespoon of lemon juice; use rest of juice otherwise. With a hand mixer, beat on medium-high until smooth, about 30 seconds. Add the butter and beat until pale and fluffy, about a minute.
            • Reduce the speed and gradually add the confectioners’ sugar. Once it’s all in, increase the speed to high and beat until fluffy, about 2 minutes.
            • Transfer the cake to a parchment paper-lined cookie sheet. Use an uneven spatula to spread 1 1/2 cups frosting all over the top of the cake. Place cake in fridge to chill for 15-30 minutes. Once frosting has hardened. Slice in half crosswise and stack the halves. Spread the remaining frosting on the top and sides of cake, getting all of the odd angles, nooks, and crannies.
            • Refrigerate cake, uncovered, at least 30 minutes before serving. For longer than that, cover with plastic wrap; it’ll keep well in the fridge for up to 3 days, and can also be frozen in individual slices. Serve cake right from fridge.

            OM NOM NOM!

              Read More