Bready or Not Original: Goat Cheese Biscuits
Today we are not only bready, to fit with the blog title of Bready or Not, but we are also cheesy. These Goat Cheese Biscuits are the perfect side for a supper meal.
If you’re on the lookout for a good supper meal, too, stay tuned–in two weeks, I’m sharing a pot roast recipe that will set you up nicely for this fall and winter!
For this recipe, I love using the 4-ounce logs that are often available at Aldi. They are cheap and basic, not high end as far as chevre goes, but they are absolutely perfect in a recipe like this. Plain logs are ideal, but you can also use one with herbs.
I like thick biscuits. I get 6 out of this recipe, but if you form them to be thinner, you could get 8 or more. The texture is cakey, the flavor rich because of the butter and goat cheese throughout.
Bready or Not Original: Goat Cheese Biscuits
Equipment
- 2-inch round cutter
- pastry brush
Ingredients
- 4- ounces plain goat cheese or used an herbed variety
- 2 cups all-purpose flour plus more for surface
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 3/4 cup buttermilk or soured milk, see note
- extra milk or half & half
Instructions
- Preheat oven to 475-degrees. Line a baking sheet with parchment paper.
- Set the goat cheese in the freezer for just a few minutes as the dough is being prepared.
- In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter and mash it until it is pea-sized. Pour in the buttermilk or soured milk.
- The chilled goat cheese will be easier to dice into small pieces without being a sticky mess. Fold those chunks into the dough.
- Sprinkle flour onto a clean work surface. Knead the dough to make sure it is cohesive, but don’t overwork. Pat into a thick round. Use a 2-inch cutter to cut out shapes. Set them on cookie sheet, then reform leftovers to cut out more biscuits.
- Once all of the scrap dough is used, pour a dab of milk or half & half into a saucer. Use a pastry brush to brush a thin layer of milk onto the top of each biscuit; this will create a nice golden crust.
- Bake for 10 to 12 minutes, until nicely golden. Serve immediately. Leftovers can be reheated in the microwave or wrapped in foil and set in the oven to briefly bake.
OM NOM NOM!
Notes
Bready or Not: Apples and Honey Cake
Yes, yet another delicious version of apple cake. This Apples and Honey Cake uses apple butter, giving it a darker, moister crumb and a deeper infusion of spices.
This is truly a wonderful breakfast cake or a portable snack cake to tote along to work on school. It’s not messy to eat, and it’s refreshing and filling.
Note that, because of the apple butter, the top is dark in color, so don’t use the coloration to judge doneness in the oven. Rely on the good old toothpick test in the middle.
Bready or Not: Apples and Honey Cake
Equipment
- 9×9 pan
- nonstick spray
Ingredients
- 2 medium baking apples such as Honeycrisp or Cortland
- 1 cup olive oil
- 1 cup white sugar
- 3/4 cup apple butter
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven at 350 degrees. Line a 9-inch square pan with foil and apply nonstick spray or butter.
- Peel and dice up the apples. Set aside.
- In a large bowl, whisk together the olive oil, sugar, apple butter, honey, vanilla, and eggs, creating a smooth mixture. Stir in the flour, cinnamon, nutmeg, salt, baking soda, and baking powder. Scrape the bottom of the bowl to make sure everything is combined. Fold in the apples.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes, until a toothpick plunged into the middle comes out clean. Let cool completely, chilling in fridge to speed the process if desired, then use the foil to lift the cake onto a cutting board for easier slicing.
- Store in a sealed container at room temperature or in the fridge for up to 5 days. Pieces can also be individually wrapped and frozen for weeks.
OM NOM NOM!
Bready or Not Original: Nutella-Swirled Blondies
These Nutella-Swirled Blondies are quick to make and delicious, making it a fantastic go-to recipe when you need to make a moderately-sized batch of goodies without a lot of fuss.
The amount of Nutella called for here is 12 ounces. You can use more than that, if you want, but don’t use less or it’ll be challenging to spread the layer to the edges.
Look for this base recipe used again in the coming months, too. I first experimented with this format using a fresh cranberry filling, but I won’t share that version until the timing is more seasonal. A Nutella filling has no such restrictions.
Bready or Not Original: Nutella-Swirled Blondies
Equipment
- 13×9 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 12 ounces Nutella or similar hazelnut spread
Instructions
- Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Dollop about 2/3 of the dough in the pan; dough will be sticky, making it tricky to even out without smearing away the nonstick coating.
- Spread Nutella on top and to the edges. Add dollops of remaining dough. Use a knife to swirl layers together.
- Bake until evenly golden brown and set in the middle, 28 to 32 minutes. Cool completely at room temperature or chill before cutting. Blondies keep for up to 3 days in a room temperature sealed container.
OM NOM NOM!
Bready or Not Original: Sparkling Chocolate Cookies
These Sparkling Chocolate Cookies are loaded with flavor and sweetness, and they are outright pretty. Look!
The chocolate flavor here is from cocoa in the dough along with a whole bag of chocolate chunks. I like Aldi’s dark chocolate chunks, but use whatever you can find.
It’s important to note that these cookies don’t keep well. They will go hard after a day. Therefore, bake them up and serve them promptly.
Bready or Not Original: Sparkling Chocolate Cookies
Equipment
- parchment paper
- cookie scoop
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (1 stick) room temperature
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 bag chopped dark chocolate
- 1/2 cup turbinado sugar for topping
Instructions
- Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
- In a small bowl, sift together flour, cocoa, cinnamon, salt, and baking soda.
- In a mixing bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla. Gradually add the dry ingredients until just incorporated. Fold in the chocolate. Measure the turbinado sugar into a another small bowl.
- Use a cookie scoop or spoon to shape dough. Roll each round in turbinado sugar. Place spaced out on cookie sheet.
- Bake for 9 to 11 minutes, until set. Let rest on baking sheet for 5 minutes before transitioning to a cooling rack.
- Store in a sealed container. Cookies are best eaten within a day.
OM NOM NOM!
Bready or Not Original: Maple Syrup Pie
Do you feel a change in the seasons coming? Or simply want to manifest one? I had to create a psychological autumn and winter when I lived in Arizona, and maple flavor was a big part of that. If you’re in need of some cool weather vibes about now, too, maybe this Maple Syrup Pie will help!
The recipe is pretty straightforward. The most involved process is parbaking the crust, that is, baking the raw dough to form a golden shell that won’t become a soggy mess once it has a wet filling.
The filling itself comes together quickly in a blender. Mine puffed a LOT in the oven and then dropped down again once the pie cooled.
This is a great pie to make for a treat any time of year, but it would be especially nice for Thanksgiving or at a holiday celebration.
Bready or Not Original: Maple Syrup Pie
Equipment
- baking pan
- aluminum foil or parchment paper
- pie weights
- blender
Ingredients
- 1/4 cup all-purpose flour plus more for work surface
- raw pie dough for one crust or store-bought pie crust
- 1 1/4 cups dark maple syrup
- 1/2 cup unsalted butter (1 stick) melted
- 1/2 cup heavy cream room temperature
- 1/2 cup brown sugar packed
- 3 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
- canned whipped topping or Cool Whip for top
Instructions
- Place oven racks at the middle and bottom positions. Preheat oven at 375 degrees.
- If working with unshaped pie dough, use some flour on a clean surface to roll out dough to 12 inches. Place it in a 9-inch pie plate and shape to fit, crimping the crust at the rim. Prick the bottom of the crust all over with a fork. Freeze crust for 20 minutes.
- Set out a baking sheet. Line with aluminum foil.
- Line the crust with foil or parchment paper. Fill interior with pie weights, pressing in to make sure there are no gaps along the sides.
- Set pie crust on baking sheet. Bake it on bottom rack for 20 minutes. Carefully use foil or parchment to lift out pie weights onto another baking sheet or a large bowl. Bake crust again until the edges are golden brown and the bottom is dry, 5 to 10 minutes.
- Set the crust to cool on a rack while continuing to make the filling.
- Reduce oven temperature to 350.
- In a blender, place the flour, maple syrup, butter, heavy cream, brown sugar, eggs, vanilla, and salt. Blend on high until the contents are smooth. Pour into pie crust.
- Bake on middle rack in oven for 40 to 50 minutes; the filling should be puffed with only a slight jiggle in the middle. Cool on a rack.
- Store at room temperature, covered with foil. Serve with a dollop of whipped cream or Cool Whip on top. Keeps for at least 4 days.
OM NOM NOM!
Bready or Not Original: Chewy Granola Cookies
Granola is a healthy and versatile ingredient. Perhaps put it to some less-healthy but very delicious use in this Chewy Granola Cookies recipe!
There are so many granola varieties out there. Many come in large bags. This recipe provides a good base to use up some of that granola.
The crunch of the final bake will vary depending on your add-ins. I used cranberries for my version here, but obviously, mix that out with raisins, dried blueberries, chocolate chips, or other things that will work with whatever’s in the granola.
Bready or Not Original: Chewy Granola Cookies
Equipment
- plastic wrap
- parchment paper
- small cookie scoop
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granola
- 1/2 cup dried cranberries or other dried fruit or add-in
Instructions
- Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in the flour, cinnamon, baking soda, and salt. Fold in the granola and cranberries. Cover dough with plastic wrap and chill in fridge for a few hours or overnight.
- Preheat oven at 350 degrees. Line a cookie sheet with parchment paper. Use a small cookie scoop or teaspoon to dole out dough, spaced out, on cookie sheet. Flatten each ball slightly; it will not spread a lot. Bake for 10 to 11 minutes, until the edges are golden. Cool cookies on the pan for a few minutes, then transfer to a cooling rack.
- Store in a sealed container at room temperature.
OM NOM NOM!
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