Flourless Chocolate Espresso Pecan Cookies w/Fleur de Sel. Method #2, FAVORITE !

i know you've all seen this cookie before...but

THIS ONE IS A LITTLE DIFFERENT...

i've done them before, BUT i used Franscois Payard's Recipe and method.  they are similar in taste, but i hate to say this recipe received better reviews.  i'm not saying Franscois weren't absolutely delicious...i'm just saying these are DIFFERENT and to each his own.

these are more dense and thicker than the "Payard Cookie"...

and, as usual... i've added a touch of espresso and a little kick of cayenne.

these are more like intense little chewy crunchy lumps of chocolate coal.

they seem to hold up better and will package well for for your chocolate loving friends.

these are too easy to pass up...

the flourless chocolate fudge cookie is a must for that intense chocolate fix.  it's definitely the chocolate lover's cookie.  i know you have some gluten-free friends or there's always a gluten free person in the room and you don't want to leave them out.  more and more people are going gluten free just for health's sake, so you better throw some of these delicious lumps of chocolaty goodness in your repertoire.

FLOURLESS CHOCOLATE ESPRESSO PECAN FUDGE COOKIES W/ fleur de sel

adapted from Desk Top Cook Book.com

3 cups powdered sugar

1/2 cup plus 2 Tbsp unsweetened cocoa powder

1/2 tsp fluer de sel or smoked salt.....plus more for sprinkles

3 large egg whites

1 Tbsp plus 1 tsp pure vanilla

2 cups toasted pecans

1/2 tsp espresso powder

1/4 tsp cayenne...optional

1/2 cup chopped dark chocolate

preheat oven to 350F degrees.  line two baking sheets with parchment paper.  give the parchment a LIGHT spray of non-stick spray or a quick swipe of the butter stick.

in a bowl of a stand mixer, mix powdered sugar, cocoa powder, espresso powder, cayenne and salt.

mixer on LOW, add egg whites one at a time.  add vanilla.

HERE ARE THE 3 MAIN DIFFERENCES...

#1...mix on medium speed for 10-12 minutes until the mixture becomes slightly thick.

now...stir in the toasted pecans by hand.  i went ahead and threw them in the mixer for a minute, then finished by hand.  let the batter sit in the bowl for about 15-20 minutes...it will thicken.

#2...place on prepared sheet and let sit for another 15-20 minutes.  i wanted to shoot the delicious dough so they sat for 25-30 minutes...this is how i got the "lumps of coal look" as seen in the 2 photos directly below.

#3...you've already done this, but there are only 3 egg whites not 4 like Payard's Recipe.  this makes for a thicker dough.

sprinkle with smoked salt while they sit in waiting.

put sheets in the oven and immediately lower the oven to 320F.  bake for 16-18 minutes, until outside looks cracked and shiny.  cool on cookie sheets on wire racks for 10 minutes then move cookies to wire rack and cool completely.

IMPORTANT NOTE about removing cookies from parchment...as noted in post about the "Payard Cookie", these cookies stick to the parchment even if you give it a light spray.  i do not recommend more spray.

when cookies are completely cool you need to carefully peel the cookie from the sheet.  do not use even a "thin" spatula.  it will mess up the bottom.  just peel the paper slowly from the cookie.

raw dough (above) after sitting out 25-30 minutes.  below is from same batch.

above is an example of the "Franscois Payard Flourless Chocolate Cookie".  as you can see it is a much thinner, but still fabulous, cookie.

You have read this article chocolate / cookie / gluten free / nuts / sweets / sweets 'n treats with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2013/01/flourless-chocolate-espresso-pecan.html. Thanks!

Jamaican Coconut Drops

these chunky little glistening globs are deeeelicious!

three ingredients...fresh coconut, fresh ginger and brown sugar.

they are definitely a labor of love...BUT they are totally worth the effort.

each ingredient shines on it's own, but together they make a fresh almost healthy tropical treat.  

 i have yet to go to Jamaica, but i discovered these are a very traditional treat and found just about everywhere...maybe as common as our chocolate chip cookie...? 

they sound easy enough to make, with only three ingredients...but it's  those three ingredients that are a bit of a bear...the cubed coconut meat, diced fresh ginger and cooked down brown sugar.  still, i say well worth it.

here are some tips i have found very helpful...

#1...THE COCONUT...getting to the meat of the matter

buy the brown dried coconut and shake it to make sure it still has it's coconut water.  poke holes in the eyes of the nut (the three indentations at one end).  drain water and reserve for a cool refreshing drink.  now, whack the coconut on the ground to get a nice crack in it,  place on a sheet pan in a 400 F degree oven for about 10 - 15 minutes.  remove and let cool to the touch.  whack it again on the ground or with a hammer to break open and into large pieces.  the meat should now be easily removed from the shell.  gently pry out the meat with a butter knife or i use the end of a screw driver.  the meat will still have a brown outer layer...use a potato peeler to remove this and you will have beautiful white coconut meat ready for dicing.

#2  THE GINGER...to peel...simply use the edge of a spoon to scrape off the outer skin.  it's much easier than a paring knife and less wasteful.

#3  THE BROWN SUGAR...can't help ya there.  reducing the brown sugar mixture just takes time,  near continuous stirring and a watchful eye.

JAMAICAN COCONUT DROPS

helpful information and other Jamaican recipes found HERE

1 lb. coconut meat diced...from 1 1/2 0r 2 brown coconuts

i used almost 4 cups

4.5 ounces (125g) fresh ginger diced...about 1 cup

2 cups packed golden brown brown sugar

3 cups water

spray a large cookie sheet with non stick spray (or i used parchment).  combine all ingredients in a large heavy bottom sauce pan. stir ingredients over medium heat until sugar dissolves and mixture comes to a boil.  attach a candy thermometer to the pan or just stick it in to check where your at. boil until the mixture starts to thicken and the temperature reaches 295 F degrees.  use a large spoon to continuously stir so as not to burn on the bottom or the sides of the pot...stir more towards the thickening stage.  one of the recipes said 15 minutes, but mine took more like 40 minutes.  

NOTE...it is hard to get a proper read on the thermometer when it is almost done.  look for the sugar to caramelize, sugar begins to form at the bottom of the pot and it becomes very hard to stir.

lower the heat to the lowest flame or setting...working quickly, drop about 2 tablespoons of mixture for each coconut drop onto prepared baking sheet.  let sit until cool and firm.  

these are best eaten within a few days.  i noticed the sugar becomes more crystallized the longer they sit, but still yummy.

You have read this article coconut / cookie / sweet / sweets 'n treats with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/05/jamaican-coconut-drops.html. Thanks!

Rose Shortbread Cookies with White Chocolate

Buttery, crisp, smooth and delicious..Shortbread Cookies

i call them SHORTIES

i've been testing out some (lots) of shortbread recipes lately and i will pass them on, but for now i'll start with one of my favorites...

ROSE WHITE CHOCOLATE SHORTIES 

  for this recipe i think you'll find just the right balance of rose, vanilla and, of course, butter.  i really wanted the rose flavor to shine, but not over power. i have tried cooking with rose water, but it just doesn't have enough flavor...besides you can't add water to shortbread dough.  i have tried using just rose petals...they give a good appearance, but again...no flavor.  i finally broke down and bought some good rose extract.

well aware of the possibility of ending up with little soap bar tasting cookies i thought i'd better go with a light touch for the extract.  for this size recipe i am happy to say i was right on with 1/2 tsp.  i'm the type of person that always adds a little extra vanilla when called for, but this time i knew better.

these little gems were a huge hit amongst my foodie friends and i will definitely be putting this in the favorites pile.  they are reeeeely delicious and something unexpected from a simple unassuming shortbread.  oh...and a slight touch of white chocolate?... pushed it over the edge. 

the shortbread base recipe has been my "go-to" for quite a while.  i pulled the essentials from an Espresso Chocolate Chip Cookie recipe from Smitten Kitchen who i think got it from a Dorie Greenspan recipe. some shortbreads are good...i think this one is great...using powdered sugar instead of granulated.

a few of my other flavor combos have been...Haute Chocolate Shorties (spicy double chocolate) , Maple Pecan and Coconut Double Chocolate.  AND, as i mentioned i have a few more winners in my back pocket almost ready to post...stay tuned...i hope.

as you can see in the photos the cookies hold their shape very well...if handled properly.  the dough must be cold and i like to give them a quick chill on the cookie sheet just before going in the oven. 

ROSE with WHITE CHOCOLATE SHORTIES

2 sticks unsalted butter, room temp.

2/3 cup powdered sugar, NOT sifted

1/2 tsp vanilla extract

1/2 tsp rose extract

1 Tbsp crushed edible rose petals, chopped fine...use your judgment.  it's more for the visual effect.

2 cups all purpose flour

white chocolate for drizzle or a slight brush on the bottom

in a mixer with paddle adjustment add butter and powdered sugar.  mix for approx 3 minutes until smooth and creamy...no lumps. add the vanilla and rose extracts along with the rose petals and blend until combined.  add flour to incorporate.  do not over mix.

NOTE...here's a fabulous trick i learned from Smitten Kitchen (love her for passing it on)...

transfer the dough into a 1 gallon Ziploc freezer baggie.  work the dough down into the corners so there are no air pockets.  seal the baggie, but leave an inch or so open for the last of the air to escape as you are rolling the dough.  now roll out the baggie full of dough so it is flat and the dough has completely filled the baggie.  flip the baggie a few times during rolling so as not to get all bunched up on one side.  roll it evenly and it should be about 1/4 inch thick all over.  now refrigerate on FLAT surface for at least 2 hours.  i have left mine for 2-3 days.

preheat your oven now to 325 F degrees

line 2 baking sheets with parchment paper.

try to work quickly and keep the dough chilled

get your Ziploc dough and cut down the sides of the baggie...unzip the top and peel back top layer from dough.

with a long knife cut 6 across and 6 down for 36 nice size cookies.

NOTE...don't use the sharpest knife in the kitchen to cut your squares.  you don't want to cut through the bottom layer of plastic.  remove squares from bottom layer of baggie with a spatula or by carefully peeling off and place on parchment.  they can be fairly close because the don't spread, but do leave a little room for expansion.

place filled cookie sheets (both sheets if they will fit) into the refrigerate for about 10-15 minutes.

NOTE...i cook one sheet at a time to insure even cooking...

bake for 18 - 20 minutes.  keep your eye on them because you can go from a pretty butter color to brown edges if you turn your back too long.  they should be just golden with a slight light brown edge.  pull them from the oven and slide the parchment from the hot cookie sheet onto a flat surface.  let cool to the touch then onto a wire cooling rack.  when completely cooled they can be stored in an airtight container for at least a few days or until you are ready to decorated with the white chocolate if you choose to do so.  don't get heavy handed with the white chocolate.  you don't want to over power the delicate rose flavor.

You have read this article cookie / dessert / sweet / sweets / sweets 'n treats with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/03/rose-shortbread-cookies-with-white.html. Thanks!

Apricot Cardamom Thumbprints with Pistachio and crushed Rose Petals

how thoughtful...some flowers...

always a welcome gift...

BUT, why not get a little creative and make your gift of flowers edible and cute...?

thumbprints are old school.  they look like little flowers, they are so versatile and you can make them fit anyone's flavor favorites.  i chose to go the Middle Eastern route with cardamom, pistachios, apricot and rose petals.  while you can't necessarily taste the rose, it sounds fancy and you know it's there.

there are a ton of thumbprint recipes out there and they are all pretty similar.  this happens to be Martha Stewart's recipe.   it's simple, it works...although a little tedious, it's well worth the effort when you see the smiles.

i say tedious because i think most cookies are time consuming......so many batches in and out of the oven and having a watchful eye to get them just right.

i wish it weren't so, but i definitely fall (fail?) in the ranks of perfectionism so my cookies take longer than the average.

mind you...my cookies don't all come out perfect no matter how hard i try...and try.

BUT THEY ALL TASTE PRETTY DARN GOOD !

MIDDLE EASTERN INSPIRED THUMBPRINT COOKIES

slightly adapted from Martha Stewart...original found HERE

1 /2 cup (1 stick) unsalted butter, softened

1/2 cup plus 2 Tbsp sugar

1 large egg...separated.

1 tsp pure vanilla

1 1/4 cups AP flour

1/4 (a little more) ground cardamom

dash of cinnamon

1/8 tsp salt

1/2 cup pistachios, chopped fine

2Tbsp edible rose petals chopped or crushed into tiny pieces

5 - 6 dried apricots, chopped into small cubes or pieces for thumbprint

apricot preserves or jam...i like Bon Maman

put butter and 1/2 cup sugar in the bowl of an electric mixer with paddle attachment.  mix for 3 - 4 minutes until pale and fluffy.  add egg yolk and vanilla, mix well.  mix the flour, cardamom and salt in a small bowl...lower speed and add flour mixture.  mix until just combined.  refrigerate dough for 2 hours.

preheat the oven to 325 F

stir together pistachios, petals and 2 Tbsp sugar in a small bowl...NOTE...not sure that the sugar is necessary...i think i would have left it out because i like more nuts and petal pieces stuck on the outside.

beat the egg white in a small bowl (slightly beat, but not to a meringue).

roll the dough into 1 inch balls. NOTE...1 inch seems really small, but don't make them bigger.

dip the balls into the egg white then roll in the nut/petal mixture.

press down the center of each ball with your thumb...i tried to use my large thumb, then changed to the end of a wooded spoon for a more uniform hole.

NOTE...you will see cracking around the edges.  some look cute that way and some i pressed back together, closing the cracks.  depending on how thick your jam is you might have seepage.

bake for 10 minutes and remove from oven.  lightly re-press the hole with the end of a wooden spoon.

at this time i put in a piece or a few pieces of dried apricot and a small dollop of apricot jam over the piece...then back into the oven until golden brown...about 8 - 10 minutes.

let cool on wire racks.

NOTE...if you put the jam in before the second baking they seem to hold up and travel better...easier to give away.  you may chose to put the jam in after all baking is done.

You have read this article cookie / sweet / sweets 'n treats with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2012/02/apricot-cardamom-thumbprints-with.html. Thanks!

Old Fashioned Ginger Bread

this deep dark moist ginger molasses cake screams...

HELLO HOLIDAYS...

I'M EATIN' SWEETS AND I DON'T CARE !!!

yes, there are many ginger bread recipes out there...i think i looked at them all.  i had intended to bake good ol' Betty Crockers' ginger bread because i think it's always a classic when found in the tattered old 3 ring binder recipe book that i use as my tried and true recipes....

BUT then i fell on this recipe by a fellow blogger from London.  well, anything from "across the pond" goes over well in this house full of Anglophiles.

you must visit Marie Rayner's post about this wonderful cake...The English Kitchen

she explains how she came about this recipe and calling it "THE WORLD'S BEST"...

she came up with the recipe after years of trying many many ginger breads and finally through trial and error she tweaked this one to perfection.  it's a "no-fail" recipe if followed to the "T".  i did as suggested and the cake turned out absolutely delicious,

i know everybody probably has their favorite ginger bread cake recipe that their Grandmother used to make at X-mas, BUT you really should try this one just for kicks

YOU CAN NEVER HAVE TOO MANY WORLD'S BEST CAKE RECIPES IN YOUR ARSENAL...

WORLD'S BEST GINGER BREAD CAKE

found at The English Kitchen by Marie Rayner

copied for your convenience below

1 1/2 tsp ground ginger

1 1 /2 tsp cinnamon

1/4 tsp ground cloves

8 1/2 ounces of plain flour (2 cups)

2 1/4 tsp baking powder

1/4 tsp salt

10 fluid ounces of boiling water (1 1/4 cups)

2 fluid ounces of dark treacle

4 fluid ounces of Golden Syrup

(you may use 6 ounces of mild molasses instead (3/4 cup)...I USED MOLASSES

3/4 tsp baking soda

6 Tbsp butter, softened

5.6 ounces of dark brown sugar (3/4 cup, packed)

1 large egg at room temp.

preheat oven to 350 F.  butter and flour a 9 inch square baking tin...set aside

I USED AN 8 INCH SQUARE AND FILLED 1 SILICON MUFFIN CUP

add the treacle and syrup, OR molasses to the boiling water along with the baking soda.  set aside and let cool to room temperature.

cream together the butter and brown sugar until light and fluffy with an electric whisk (i used the paddle attachment).  beat the egg with a fork and then beat it into the butter mixture a little at a time.  whisk together the flour, spices, baking powder and salt...set aside.  On low speed add the cooled water syrup (or molasses) mixture to the creamed mixture.  stir (low speed mixer w/paddle attachment)in the dry ingredients only to blend.  pour into the prepared baking tin.

bake for 30 to 40 minutes, until well risen and the tops springs back when lightly touched, or a toothpick inserted into the center comes out clean.  i always do the toothpick test.

this cake is fabulous on it's own, but Marie suggests serving with a Spiced Lemon Sauce (found here with the original)...sound divine, BUT i was lazy and didn't have a lemon in the house so i simply went to the cupboard and whipped out some caramel sauce.  oh boy...that worked !

You have read this article bread / cake / dessert / sweet / sweets 'n treats with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/12/old-fashioned-ginger-bread.html. Thanks!

Giada's Parma Carrot Cake

this unassuming simple looking cake is...

SIMPLY DELICIOUS !

a new favorite carrot cake is on your horizon...trust me

this is a carrot cake like i have never tasted...not too too sweet like a lot of carrot cakes.  you can actually taste the sweetness from the carrots.  the pine nuts give it a buttery texture, you get a hint of fennel and the lemon just wakes everything up.  all those flavors combined create this very unique dessert.

i caught this on the Food Network show, "the Perfect 3".  Ina Garten and her perfect Classic Chocolate Cake, Paula Dean with her Red Velvet Cake and then there was Giada De Laurentiis with this interesting Parma Carrot Cake that caught my attention.

i DO love carrot cakes but sometimes they can just be over powered by spices, stringy carrots and cloyingly sweet with cream cheese frosting.  when i saw her adding fennel seeds and pine nuts i immediately pushed the record button and googled the recipe.

this is a definite winner and a "must-try" recipe.  the cake is versatile...can be baked in different vessels and served any way you choose.  serve as a star quality dessert or a simple tea cake...enjoy for breakfast brunch or snack...a warm frothy cappuccino or just a spot of tea...

IT'S DELICIOUS ON IT"S OWN !

PARMA-STYLE CARROT CAKE

recipe courtesy Giada De Laurentiis

i have copied it for you below with my slight changes in italics

2 1/2 cups all purpose flour...i substituted 1 1/4 white whole wheat flour

1 Tablespoon baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1 cup pine nuts (about 6 oz.)

1/2 cups sugar, plus 1/2 cup sugar...

NOTE...i mixed 1/2 cup splenda with 1/2 cup sugar and separated that.

also...on the show Giada did not separate the sugar.  she creamed the butter and the 1 cup sugar.  i did as the written recipe, so either way will work.  no need to separate...

1 tsp fennel seeds

1 lemon zested and juiced

2 cups peeled, shredded carrots (about 6 carrots)

1/2 cup mascarpone cheese

1/2 cup (1 stick) butter, softened

5 eggs

powdered sugar for garnish

preheat oven to 375 F

in a medium bowl stir together the flour, baking powder, cinnamon and salt.  set aside

place the pine nuts, 1/2 cup sugar and fennel seeds in a food processor and pulse to mince the nuts.  add lemon zest, lemon juice and the shredded carrots.  pulse to mince the carrots.  add the mascarpone cheese and pulse until cheese is incorporated

in a large bowl, using a stand mixer, cream together the butter and remaining 1/2 cup sugar.  add the eggs one at a time, until well combined.

add the carrot mixture to the butter mixture and stir until combined.  add the reserved DRY ingredients in 3 intervals and stir until just incorporated.

place the mixture in a slightly greased and floured 8 x 10 by 2 dish

NOTE...i used a 9" springform pan.  2 loaf pans might work well for serving as a sliced tea cake.  on the show Giada used some star shaped baking paper molds.

bake for 55 - 60 minutes...golden brown on top and toothpick comes out with a slight crumb.

let the cake cool for 1 hour, then lightly dust with powdered sugar.

i let the remaining cake sit out over night, then refrigerated it.  this cake keeps well for at least a few days.  bring to room temp before serving.  (great treat for breakfast).

You have read this article cake / dessert / nuts / sweets / sweets 'n treats with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/12/giada-parma-carrot-cake.html. Thanks!

Cranberry Orange Oatmeal Bars

apologies for not getting anything posted for a few weeks...i have writers block.  still cooking up a storm with tons of recipes and photos, but i just can't seem to get a post out.  so pardon me if the next few post are a bit short on words...sometimes i like those posts best.  who needs to here all the blah blah blah.

GET TO THE POINT ALREADY !

THESE BARS ARE FABULOUS!

the original recipe can be found at Cooking Light.  great reviews, but i knew i could make it even lighter by what i had gathered from the other bakers.  i substituted the sour cream with non fat greek yogurt and sub'd the white sugar with Splenda.
one thing i would say is don't weigh out your flour...measure it out in a cup.

2 friends already asked for the recipe and i have made them a second time using figs, cardamom, toasted pistachios and lemon zest (might be posting about it).  this second batch i weighed out the flour and they came out a little too moist for my liking, but it DID lend itself to the fig bars.  they turned out like a glorified middle eastern flavored fig newton...DELICIOUS !

try different filling and spices...check the original at Cooking Light and read the reviews.  my friend made the original recipe and said they were great...i just lightened them up a little.  oh, and i added more lemon zest.  enjoy.

CRANBERRY OATMEAL BARS

adapted from Cooking Light

for the crust...

1 cup white while wheat flour

1 cup oats...i used old fashioned

1/2 cup packed brown sugar (do not substitute)

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp ground cinnamon

6 Tbsp butter, melted

3 Tbsp fresh orange juice

cooking spray

for the filling...

1 1/3 cup dried cranberries (6oz.)

3/4 cup non fat greek yogurt

1st time i used 1/4 sugar and 1/4 splenda, but you might try 1/2 cup all splenda

2 Tbsp white whole wheat flour

1 tsp vanilla extract

1 Tbsp grated orange rind

1 large egg white, lightly beaten

preheat oven to 325 F degrees

to prepare the crust, combine flour and the next five ingredients, through cinnamon, into medium bowl.  stir well with whisk until combined.  drizzle melted butter and orange juice over flour mixture, stirring until moistened...mixture should be crumbly.  RESERVE 3/4 CUP OF CRUST MIXTURE.  press remaining mixture into the bottom of an 11 x 7 inch baking dish coated with cooking spray.

to prepare filling...combine cranberries, yogurt, splenda and remaining ingredients in a medium bowl, stirring well to combine.  spread cranberry mixture over prepared crust and sprinkle remaining oat crust mixture evenly over filling.  i made sure it was crumbly looking by pressing some of it between my fingers and then gave it a little over all pat down to secure the crumble...

i hate it when you take a bite of a good crumble and it all ends up in your lap !

bake at 325 for 40 minutes or until the edged are golden.  cool completely in the pan on a wire rack.

when cut into 16 squares the nutrients are approx...

(nutrition for 1/4 cup sug. and 1/4 cup splenda recipe)

107 calories, 18. carbs, 3.3 fat, 2.1 protein

You have read this article bars / dessert / easy / healthy / low carb / low fat / sweets 'n treats / yogurt with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/10/cranberry-orange-oatmeal-bars.html. Thanks!

Lemon Goat Cheese Cake ...Incredibly delicious

LEMON GOAT CHEESE CAKE

this cake is unbelievably delicious !

absolutely my favorite dessert this year...and now one of my all time favorites.

light, fresh, moist and lemony with just a hint of tang from the goat cheese.  not like a regular cheesecake because it's not so dense...not like a cake because it has no crumble...it's just that perfect balance that doesn't fill you up, but doesn't leave you hanging.  a fabulous dessert for a late Summer Sunday brunch or after a heavy BBQ extravaganza.  

i've been making Homemade Goat Cheese lately and was searching around for any and all things "goatie", i came across this recipe from a fellow blogger named Kate at Food Babbles.  she has a fabulous blog and she is one of those much needed foodies that gives incredibly easy instructions with photos as you go...no room for error.  i diligently followed along and the result was this fabulous cheese cakie treat...

AND, i must add, being able to use some of my homemade goat cheese sent it over the top in my book.

by the way...goat cheese is one of the easiest cheeses to make...you just need the right stuff.  i've put in the link.  have a look and give it a try.

GOAT CHEESE CAKE

normally i would to say "adapted from", but in this case i did not change a thing.  i have printed out the ingredients and instructions so you can get a quick overview, BUT i really think you should visit Kate at Food Babbles to get the full photo low-down.  follow her step by step and you will have complete success as i did.  many many thanks to Kate

11 oz. goat cheese (see Homemade Goat Cheese if you want to go the extra mile)

3/4 cup granulated sugar, plus more for dusting pan

finely minced lemon zest from 1 lemon

1 tsp fresh lemon juice

1 tsp vanilla extract

6 egg yolks at room temp.

6 egg whites at room temp.

3 Tbsp flour.

preheat the oven to 350 F degrees.  butter a 9" spring form pan and dust the inside with granulated sugar...don't skip this.

mix together cheese, sugar, lemon zest, lemon juice, and vanilla...beat until smooth.

mix in egg yolks, one at a time at low speed.

next, add the flour.

in another CLEAN bowl beat the egg whites until peaks form.

gently fold whites into goat cheese mixture...make sure you don't over mix.

spread the batter into prepared pan and bake for 25-30 minutes or until tester comes out clean.

cool on a wire rack

once cake is completely cooled, refrigerate until chilled

this cake is fabulous as-is with a few fresh berries...for some i added a little dollop of blueberry preserves and fresh thyme.  Kate dressed hers up with a yummy raspberry sauce.

any way you serve this i guarantee you and your guests will be pleasantly sated

You have read this article cake / cheese / dairy / dessert / goat / lemon / sweet / sweets 'n treats with the title sweets 'n treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/08/lemon-goat-cheese-cake-incredibly.html. Thanks!