Carrot Cake Bars with Goat Cheese

These are just lovely, moist bars — perfect for a brunch, tea or dessert. The chèvre makes them taste very creamy, and really sets off the carrots. Enjoy! Thanks to the fabulous Baker Boys at Lake Country Quark in the UK!

  • 1/2 cup organic sugar
  • 1/2 cup sunflower oil
  • 8 ounces goat quark or chevre, thinned with 1/4 cup milk
  • 4 eggs
  • 1 cup flour
  • 4tsp baking powder
  • 2tsp bicarbonate soda
  • 2tsp vanilla
  • 1/2 cup raisins
  • 6 medium grated carrots
  • 1/2 cup desiccated coconut

The Icing

  • 1 1/3 cup icing sugar
  • 1/2 cup unsalted butter
  • 1/2 cup chevre
  • 1tbs honey

 

Step 1

Preheat the oven to 350 degrees.

Step 2

Whisk together the sugar and sunflower oil, add to this the eggs then the chèvre thinned with milk

Step 3

Next add all the other dry ingredients followed by the raisins, carrot and coconut

Step 4

Stir well and pour into a greased 9 x 11 rectangular baking pan, or 12-muffin tin

Step 5

Place on the middle shelf of the preheated oven for 30-40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean

Step 6 – The Icing

Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add chèvre, the butter and honey and mix well until smooth

Step 7

Top your cake or muffins with the icing

Yogurt Fruit Tart with Pecan Crust

For those of you who love yogurt and fruit for breakfast, here’s a way to work pie into that duo and not call it dessert! Thanks to Food 52 for the awesome idea, recipe and photo!

raspberry_yogurt_tart_2

This recipe makes one 9-inch tart, for breakfast, lunch or dinner.

Ingredients

  • 1 1/2cups raw pecans
  • 1 to 2tablespoons honey
  • 2tablespoons unsalted butter, cold, cut into small chunks
  • 1cup (approximately) Greek goat yogurt (preferably full-fat) — goat mascarpone cheese would also be yummy
  • 1 – 2 Tbsp of maple syrup
  • 2pints or so fresh raspberries (or other berries, or sliced stone fruit)
  1. Heat oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, but stop before it becomes nut butter!
  2. Transfer the pecans to a bowl and blend in the honey — I use my fingers — then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
  3. Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, mix the yogurt with 1 – 2 Tbsp of maple syrup and pour into the crust. Top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!

Gluten Free Almond Pound Cake (with Yogurt!)

Thank you to AllDayIDreamAboutFood for the recipe. I snagged it for our 2015 Member Open House so that we could have a killer GF cake on hand, and it did NOT disappoint. So moist and flavorful. Would be fabulous under strawberries, chocolate ganache, ice cream, whipped cream, creme fraiche or just NAKED!

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Almond-Crusted Butter Cake

Ingredients

 1/4 cup sliced almonds

3 cups almond flour

1/3 cup unflavored whey protein powder

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, softened

3/4 cup granulated sugar

3 large eggs

1 tsp almond extract

1/2 cup drinkable yogurt, or mix of yogurt and milk

 Instructions

Preheat oven to 300F and butter a loaf pan very well. Sprinkle sides and bottom of pan with sliced almonds, pressing into butter to adhere to sides.

In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat butter until smooth. Add granulated sugar and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in almond extract.

Beat in half of the almond flour mixture, then beat in yogurt or yogurt/milk mix. Beat in remaining almond flour mixture until well combined. Spread batter in prepared pan, being careful not to dislodge sliced almonds on the sides. Smooth the top.

Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

 

 

Caramel Apple Chèvre Spread

This easy party spread is super satisfying and so easy to make. I love chèvre recipes that go sweet on me, so the spread is just right, IMHO. Enjoy, enjoy. Thank you, Amy!

Author: ©Amy Johnson | She Wears Many Hats
Serves: 8
INGREDIENTS
  • 8 ounces cream cheese or chèvre, or 50/50 combo
  • caramel sauce (homemade or store-bought)
  • toffee bits
  • sliced apples, pears, pretzels for serving
INSTRUCTIONS
  1. Place cream cheese/chèvre on a serving dish. Pour as much caramel sauce as you want evenly over cheese. Sprinkle with a generous helping of toffee bits.
  2. Serve with sliced apples, pears, or pretzels.

Cheese scones with watercress and goat’s cheese recipe

What a great idea for the shoulder season (wishful thinking!) between winter and spring! Something savory and warm for the winter, and bright, crispy and tangy for spring! Scones made well are lovely, and chèvre + cress = pure deliciousness. This wonderful lunch/high tea idea and pic from Delicious Magazine out of the UK! I have converted the measurements for those who don’t weigh their ingredients.

Serving instructions

  1. Makes 8 |
  2. Takes 15 minutes to make, 10-12 minutes to cook |
Cheese scones with watercress and goat’s cheese

Ingredients

  1. 35g (1.5 ounces) chilled butter, cut into small dice, plus extra for greasing
  2. 225g (8 ounces, or 1 Cup) self-raising flour, plus extra for dusting
  3. 1½ tsp baking powder
  4. ½ tsp English mustard powder
  5. ¼ tsp cayenne pepper
  6. ½ tsp fine salt
  7. 150g (5 ounces) mature Cheddar (vegetarian Cheddar if required), coarsely grated
  8. 1 free-range medium egg
  9. 1 heaped tbsp soured cream
  10. 50-70ml (1/4 to 1/3 Cup) whole milk

For the filling

  1. 150g (5 ounces) soft, rindless goat’s cheese
  2. 75g (2.5 ounces) bunch of watercress, stalks trimmed

Method

  1. 1. Preheat the oven to 400°F/. Lightly grease a non-stick baking sheet with butter.
  2. 2. Sift the self-raising flour, baking powder, mustard powder, cayenne pepper, black pepper and salt into the bowl of a food processor. Add the diced butter and process into very fine crumbs. Tip the mixture into a large bowl and stir in 100g (3 ounces) of the grated Cheddar.
  3. 3. Break the egg into a measuring jug, add the soured cream and make up to 150ml with the milk. Beat together well.
  4. 4. Pour all but 2 tsp of the egg, soured cream and milk mixture into the dry ingredients, mix briefly with a round-bladed knife and bring together with your hands to make a soft dough, taking care not to over-mix it. Tip the mixture onto a lightly floured work surface and knead very lightly and very briefly until just smooth.
  5. 5. Lightly roll out the dough until it is 1.5cm (1/2″) thick. Dip a 7cm (2 1/2″) plain pastry cutter into some flour, and use to cut out 8 rounds, gently re-kneading the trimmings together and re-rolling as you go.
  6. 6. Place the scones spaced apart on the baking sheet, brush with the rest of the egg and milk mixture and sprinkle the tops with the remaining grated cheese. Bake the scones for 10-12 minutes until golden. Remove from the oven, slide onto a wire rack and leave to cool a little.
  7. 7. To serve, split the scones in half, then spread the bottom half generously with the goat’s cheese. Top with a generous amount of watercress, then the top half of the scone, and eat straight away.