Let me start out today’s post with a list of the recipes that I’m dying to try from Joy the Baker Cookbook: 100 Simple and Comforting Recipes.
- Oatmeal raspberry ginger scones
- Baked coffee cake french toast
- Oatmeal cookie pancakes (actually, I made these last weekend and they are my new official go-to pancake recipe)
- Coffee vanilla ice cream pie
- Strawberry Cookie Dough Ice Cream
- Giant mint chocolate chip marshmallow cubes
- Crunchy cocoa roasted almonds
- Single girl melty chocolate cake (a treat for me when Hubs is traveling)
And this is the short list of what I want to make. Now, can you see the problem here? They are all sweets.
Yes, that’s actually a problem.
Sometimes even I get tired of sweets. Especially on Monday morning after I’ve spent an entire weekend baking, tast-testing, sampling and otherwise indulging my sweet tooth. Weekends seem to be the only time when I get to bake without rushing through nap time. Or while entertaining the little man while the kiddo eats his breakfast. Or at night when the boys have gone to bed.
What I’m trying to say is that I go a little overboard during the weekends. So come Monday morning my usual muffin or cereal just doesn’t sound good. I’m craving something a little less sweet, but something just as easy as a muffin. No scrambling eggs or making an omelet for me. I just don’t have the patience for that kind of silly thing. Don’t get me wrong, I do enjoy a good omelet. When someone else is making it for me.
Instead, I’ll pull an English muffin out of the freezer, toast it until it’s warm and crunchy, cover it with peanut butter and call it breakfast. I’ll eat it, but I won’t really enjoy it. It’s just so…boring. I just hate being bored by food.
My assignment for this week’s recipe from Joy the Baker Cookbook: 100 Simple and Comforting Recipes was to either bake some delicate cupcakes flavored with chamomile or make some interesting biscuits filled with creamy goat cheese and honey. Such an odd combination, both recipes. But after weeks and weeks of baking sweets to my hearts content, I had to go for the biscuits. I really, really needed something new to add to my breakfast routine.
I was a little skeptical about this recipe. A few weeks ago I made goat cheese scones, and while I enjoyed them, I definitely wouldn’t consider them breakfast food. More like something to accompany soup. Or salad. But goat cheese for breakfast? I just didn’t know.
I decided to trust Joy, since she hasn’t let me down yet with any of the recipes from her cookbook so far, and I made these one lazy morning last week, when my sweet tooth was once again in over drive. To my surprise, they were a wonderful way to beging the day. The creaminess and tanginess from the goat cheese, combined with a touch of sweetness from the honey, is simply delicious. The flavors complement each other so well, I was sincerely surprised. Pleasantly surprised.
I didn’t follow Joy’s recipe word for word on this one. The ingredients, yes, but I varied the preparation just a little. You see, I like muffins for breakfast, in case I haven’t mentioned that before. So, I decided to make these biscuits into muffins. Same flavors. Slightly changed preparation. Different presentation. But it still results in a lovely way to begin your day.
Have I mentioned yet that you should totally pre-order the Joy the Baker Cookbook? I simply can’t get enough of it. Even after I’ve had it for a couple of weeks now. My list of recipes to try keeps growing and growing. And growing. I may need to make more friends, just to share all of the goodies with.
A creamy, savory goat cheese muffin/biscuit with just the right touch of sweetness from honey.
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 cup unsalted butter, cold, cubed
- 2 ounces soft goat cheese cut into pieces (or 4 tablespoons crumbled goat cheese)
- 1 cup buttermilk, cold
- 2 tablespoons honey
- Preheat oven to 400 degrees.
- Spray 9 cups of a 12-cup muffin pan with nonstick spray. Set aside.
- In the bowl of a food processor combine the whole wheat flour, baking powered, baking soda, and salt. Pulse to combine.
- Add in the cold butter and goat cheese, pulse until the mixture resembles coarse meal.
- In a small bowl whisk together the the buttermilk and honey.
- Pour the buttermilk mixture into the food processor and pulse until well incorporated and no dry flour mixture remains.
- Using an ice cream scoop, divide the batter evenly between the 9 sprayed muffin cups.
- Bake in the preheated oven for 12-14 minutes, or until the muffins are golden and the tops appear dry and slightly firm.
- Let cool for 5 minutes.
- Serve with your favorite fruit jam or drizzled with honey.
These are best served warm, but will keep for up to 3 days, well wrapped, at room temperature. To re-warm, place in aan oven preheated to 250 degrees for 5 minutes.
Adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes
This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.
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