Overnight Bundt Cake

Overnight Bundt Cake

bundtcake.jpg

Here's a quick and easy make ahead recipe.  It's great for when you have overnight company, or just want a special weekend treat.

Overnight Blackberry Bundt Cake

  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup Quark
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups fresh blackberries (or fresh berries of your choice)
  1. Grease and flour a ten cup bundt pan.
  2. Beat the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then the Quark and vanilla.
  4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.
  5. Stir into the Quark mixture, do not over-mix.
  6. Gently fold the blackberries into the batter.
  7. Spread the batter into the prepared bundt pan, cover with plastic wrap and chill 8 hours or overnight.
  8. Preheat oven to 350 degrees F
  9. Remove plastic wrap from the bundt pan.  Bake until a toothpick inserted in the thickest part comes out clean, about 40 to 45 minutes.
  10. Cool 10 to 15 minutes.  Gently loosen from the sides of the pan and invert onto a serving platter.
  11. Once cooled completely, top with powdered sugar or lemon icing.

Printable Version

Cheese Crackers

Cheese Crackers

cheese crackers (14 of 45).jpg

Cheese Crackers

  • 1 cup all-purpose flour
  • 1 tsp salt
  • ¼ cup cold unsalted butter, cut into small pieces
  • 8 ounces grated Appel Farms Jalapeno Gouda, or flavor of your choice
  • 3 – 4 Tbsp ice water

Place the flour, salt, and butter in a food processor.  Pulse until the mixture resembles coarse meal.  Add the cheese a little at a time, pulsing after each addition, until the mixture again resembles coarse meal.

Add the water, one tablespoon at a time, until the dough forms a ball.  Pulse between each addition and be careful not to add too much water.

Form the dough into two balls and wrap each in plastic wrap.  Chill for at least one hour or up to 24 hours.

Using one dough ball at a time, roll the dough to about 1/8 inch thick.  Cut the dough into small shapes, with whatever method you prefer and transfer to a baking sheet.

Stores with baking supplies have fun mini cutters

Bake at 350 degrees for 15-20 minutes or until golden brown, keep an eye on them after 10 minutes, they can overcook quickly.

When all the crackers are done, turn off the oven and pile the crackers onto a baking sheet.  Put the crackers back into the warm oven for anywhere from an hour to overnight, this will make them crispy.  The time it takes varies depending on how big and how thick the crackers are.

Printable Version

Creme Brulee Cheesecake

Creme Brulee Cheesecake

Here's a delectable fusion of two classic desserts.  If you are serving this to company, the cheesecakes can be made a day or two ahead to save time.

cremebruleespoon.jpg

Crème Brulée Cheesecakes

  • ·         3 cups Quark, room temperature
  • ·         2 cups sugar, divided
  • ·         ¼ cup cornstarch
  • ·         1 tablespoon pure vanilla extract
  • ·         2 extra-large eggs, room temperature
  • ·         2/3 cup heavy whipping cream

 Preheat the oven to 350°F

Using an electric mixer fitted with the paddle attachment, beat 1 1/2 cups Quark, 1/2 cup sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining Quark, beating well.

Increase the mixer speed to medium and beat in an additional 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Fold in the heavy cream just until completely blended. Be careful not to overmix! Gently spoon the batter into ramekins or oven save bowls.  The number of ramekins will depend on their size.

Place the ramekins in a large shallow pan and place on the center rack of the oven. Gently pour boiling water into the pan so the water level reaches halfway up the ramekins.

Bake until the top is light gold, and the center barely jiggles, about 45 minutes to an hour. The cooking time will vary depending on the size of the ramekins. Carefully remove the ramekins from the water bath, transfer to a wire rack, and let cool undisturbed for 2 hours. Then cover loosely with plastic wrap and refrigerate for 3 hours or up to two days.

Remove the cheesecakes from the refrigerator for at least 20 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the cheesecakes and spread evenly on top (feel free to adjust the amount depending on how thick you like it). Using a torch, melt the sugar and form a crispy top. Allow the cheesecakes to sit for at least 5 minutes before serving.

Printable Version

Squeeze Cheese

Squeeze Cheese

Easy to make, Squeeze Cheese is perfect for nachos, tacos, baked potatoes, and so much more!

Grilled Paneer Skewers

Grilled Paneer Skewers

paneerskewers.jpg

Paneer Skewers

  • Marinade
    • 1 cup yogurt
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 2 teaspoons garam masala
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon paprika
    • 2 teaspoons cumin seeds
    • 1 teaspoon dried chili flakes
    • Salt to taste
  • Skewers
    •  10-12 wooden skewers, soaked in cold water for 30 minutes
    • 1 lb paneer
    • 1 yellow pepper
    • 1 orange pepper
    • 1 red pepper
    • 1 red onion

 

  1. Whisk together the marinade ingredients in a large bowl and set aside.
  2. Cut the paneer, onion and peppers into bite size pieces.  Place the paneer, onion, and peppers in the bowl with the marinade and toss to coat.  Cover and place in the refrigerator for a minimum of 30 minutes.
  3. Once chilled, skewer the paneer and vegetable pieces and grill them on high heat for 10-15 minutes, turning frequently to brown evenly without scorching.
  4. Serve with basmati rice, or my favorite: saffron rice (recipe below).

 

  • Saffron Rice
    • 1/2 teaspoon crumbled saffron threads
    • 2 tablespoons very hot water
    • 1/4 cup olive oil
    • 1/4 cup pine nuts (or substitute slivered almonds)
    • 1 cup onion, finely chopped
    • 1 1/2 cups white basmati rice
    • 2 1/4 cups water
    • 1/2 cup golden raisins
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Soften the saffron in the 2 tablespoons hot water in a small bowl.

Heat the oil in a heavy pot over medium high heat.  Fry the pine nuts, onion, and rice, stirring constantly, for 10 to 15 minutes or until the onions are soft and the rice is starting to toast.  Add water, saffron, raisins, salt and pepper and bring to a simmer.  Remove from the heat and leave covered until the water is absorbed and rice is tender, about 20 to 25 minutes.   Fluff the rice with a fork.

PRINTABLE VERSION

Smoky Mashed Cauliflower

Smoky Mashed Cauliflower

mashedcauliflower (1 of 1).jpg

Mashed and riced cauliflower are all the rage right now.  Here's a recipe that adds the rich smoky flavor of Smoked Gouda to an otherwise bland vegetable.  Other flavors would also be wonderful, Jalapeno Gouda for instance.

Smoky Mashed Cauliflower

  • 1 large head cauliflower, finely chopped (about 2 pounds)
  • 1 cup chicken stock
  • 1 tablespoon roasted garlic
  • Kosher salt and freshly ground black pepper
  • 1/2 cup skim milk
  • 1 cup shredded Smoked Gouda
  • Sour cream (optional)
  • Fresh chives, chopped (optional)

Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.

PRINTABLE VERSION

Easy Cheese Souffle

Easy Cheese Souffle

I love souffle, but I hesitate to make it because of all the steps. This recipe takes out a step or two, making it a quick and easy meal. As an added bonus, it’s low in carbs and high in protein!

Banana Bread

Banana Bread

A traditional banana bread recipe is elevated with Quark.

Everything Bagel Cheeseball

Everything Bagel Cheeseball

Everything Bagels are always a favorite at the Cheese Shop.  Here we carried the same wonderful combination of flavors to a cheese ball.  I served this to a group of teenagers who devoured it and begged for more!

Gouda Bread

Gouda Bread

The aroma of fresh baked bread speaks of home and comfort.  Adding the Jalapeno Gouda gives this bread a subtle spicy note.

Three Cheese Pumpkin Cheesecake

Three Cheese Pumpkin Cheesecake

The combination of cheeses gives the cheesecake a luscious flavor and texture.  The creamy texture of the cream cheese combines with the light tang of the Quark for a melt in your mouth experience, then you get a rich finish from the goat cheese.  Quality ingredients are important for this cheesecake to be successful.  If you are in NW Washington State, I recommend heading to Gothberg Farms in Bow for the chèvre.  The quality and flavor are much better than any goat cheese I have had from a grocery store.  

December Classes

December Classes

Marisa from Marie's Bees is teaching some popular classes here at the Cheese Shop.  Reserve your spot soon, the classes are filling up quickly!

Pumpkin Cheddar Rolls

Pumpkin Cheddar Rolls

A winning combination of pumpkin with the creamy nuttiness of cheddar.

November Classes

November Classes

Marisa from Marie's Bees is teaching some popular classes here at the Cheese Shop.  Reserve your spot soon, the classes are filling up quickly!

DIY Cheese Costumes

DIY Cheese Costumes

Do you need a cheesy Halloween costume idea?  I've picked a few that I think might inspire you.