Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

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There are certain things I love to make and two of those things are gnocchi and pesto. After how much I loved my beet gnocchi with arugula basil pesto, it felt like it was time to make carrot gnocchi to pair with my carrot top pesto.

Don’t have fresh carrots from your garden, or can’t find carrots with the greens still attached at the store? Go ahead and make/buy whatever pesto strikes your fancy. Classic basil pesto would be an easy substitute.

As for the carrot gnocchi, just like with the beet version there are still some potatoes involved to make sure they form correctly. No one wants a mushy gnocchi. Tender, but not mushy.

Then to add a little texture, I made some candied hazelnuts seasoned with aleppo pepper, cinnamon, and ginger to sprinkle on top along with some crumbled got cheese right before serving. Sure this dish was good without those two things, but hot damn they really take this dish to the next level. Sometimes little things make all the difference.

CARROT GNOCCHI WITH CANDIED HAZELNUTS

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROT GNOCCHI

• 1-1/2 lb. Russet potatoes peeled and cut into 1/2-inch cubes
• 1-1/2 lb. carrots, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour
• 1 cup carrot top pesto*
• 4 oz. goat cheese, crumbled

CANDIED HAZELNUTS

• 1/2 cup whole hazelnuts
• 2 Tbsp sugar
• 1 Tbsp honey
• 1/4 tsp aleppo pepper**
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger

Directions

1. Place potatoes and carrots in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain.
2. While the potatoes and carrots cook, prepare the hazelnuts. In a small skillet over medium heat combine the hazelnuts, sugar, honey, and spices. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool. Chop once cooled, if desired.
3. When the potatoes and carrots are done, transfer to a large bowl and mash***. Add egg and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
4. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.****
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
6. Toss in carrot top pesto and serve topped with candied hazelnuts and crumbled goat cheese.

Notes

*You can use regular basil pesto if preferred. **Can substitute with mostly Hungarian sweet paprika and a pinch of cayenne. ***Pulse in a food processor if needed, but don't over process as it will get gummy. ****If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Beet Gnocchi, Carrot Top Pesto, and Chopped Village Salad.

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Vibrant pink colored beet pasta salad is coated with fresh arugula-basil pesto and tossed with roasted beets and red onion, more fresh basil, toasted walnuts, and creamy goat cheese.

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Ever since I made beet potato salad this beet pasta salad has been on my recipe idea list. But the idea of adding pesto into the mix didn’t come along until I made beet gnocchi served with an arugula-basil pesto sauce which blew my mind.

As for the remaining accompanying ingredients I knew goat cheese and walnuts had to be involved after making my beet & goat cheese pizza. Basically what I am trying to say is this beet pasta salad recipe was a long time in the making.

Beet Pasta Salad Ingredients:

• beets
• olive oil
• balsamic vinegar
• red onion
• preferred pasta shape
• basil pesto
• walnuts
• fresh basil
• goat cheese

Initially I was worried the mixture of green basil pesto and deep pink beets would results in a brown color, but I was pleasantly surprised with the final color of this beet pasta salad – It’s oh so pretty! I whipped this up for our end-of-summer neighborhood potluck and was not disappointed.

Don’t like walnuts? Want more goat cheese? You could easily increase or decrease, or completely remove any ingredients to your preferences. That’s kind of the glorious thing about pasta salads, they can be whatever you want them to be.

BEET PASTA SALAD

Print

Yield: 16 servings Prep Time: 1 Hour 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 beets, peeled and diced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 cup diced red onion
• 16 oz. uncooked preferred pasta shape
• 1 cup arugula basil pesto*
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh basil, chopped
• 4 oz. goat cheese, crumbled

Directions

1. Preheat oven to 450°F.
2. Line a rimmed baking sheet with foil. Place beets and red onion on the sheet, drizzle with olive oil and balsamic vinegar, and spread into an even layer.
3. Roast in the oven for 45-60 minutes or until beets are fork-tender. Remove from the oven and allow to cool 10-15 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling water according to package directions. Drain and set aside to cool slightly.
5. In a large bowl, add the cooked pasta, beets, red onion, pesto, walnuts, and basil. Toss until evenly coated. Gently fold in the goat cheese until distributed.
6. Cover and store in the refrigerator for one hour, or until ready to to serve.

Notes

*Can substitute with regular basil pesto.

Source: Adapted from Whitney Bond.

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These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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People often ask me what is my favorite thing to make and my answer is always cookies, however pasta is a close second. Sure it takes a bit of time, but it’s not particularly difficult as long as you have the right tools. It’s actually kind of therapeutic feeding the dough through the pasta rollers over and over, getting thinner and thinner. Certainly helps that the end result is damn delicious – hard to beat fresh homemade pasta!

Besides gnocchi ravioli are probably my favorite type of pasta to make. Like cookies you can pretty much stuff them with anything your heart desires, trying different cheese and herbs, etc. You can also change up the dough flavor (I’ve done whole wheat and sun-dried tomato). And then as a bonus if you have any dough leftover, you can just cut it up into fettucine and freeze it for later.

Pumpkin Goat Cheese Ravioli

These ravioli are wrapped in a standard dough but the inside is nothing but. Fresh pumpkin puree (or you can use canned) is blended with goat cheese, romano cheese, and aromatic spices for a ravioli that is ready for fall. A little dumpling packed with that much flavor doesn’t need much for a sauce, so I went with brown butter. Add a little crispy sage and pecans for texture and you’ve got one satisfying meal.

That being said, between the ingredient list and the directions, this recipe is not for the feint of heart, so I get it if you’re thinking to yourself “Yea right, I’m never making this”. But before you dismiss this recipe, here are some tips for making it a little more approachable.

Shortcut Semi-Homemade Ravioli Ideas

• Dough – Instead of making and rolling the dough yourself, try using individual wonton wrappers. Avoids the need for a food processor, pasta rollers, and a ravioli form.
• Filling – Try equal parts pumpkin pie filling and goat cheese (or other creamy cheese like ricotta or cream cheese).
• Entire Ravioli – It’s no secret that you can buy pumpkin ravioli. So the ultimate shortcut is to buy those. You can whip up the sauce in the same amount of time as it takes the ravioli to boil.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Pumpkin Chai Latte from Our Good Life

Breakfast and Breads

• Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
• Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
• Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures

Mains, Salads, and Sides

• Pumpkin and Beet Salad from Palatable Pastime
• Pumpkin Beef Stew from Cheese Curd In Paradise
• Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie

Desserts

• Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
• Pumpkin Boston Cream Pie from The Redhead Baker
• Pumpkin Creme Brulee from Cindy’s Recipes and Writings
• Pumpkin Toffee Crunch Cake from Eat Move Make

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Four years ago: Smoked Tomato Soup

Six years ago: Midwest Loco Moco

Seven years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Nine years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Ten years ago: “Don’t Judge Me” Mac & Cheese

PUMPKIN GOAT CHEESE RAVIOLI

Print

Yield: 4-6 Servings Prep Time: 2 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 oz. pumpkin puree

• 8 oz. goat cheese

• 1/2 cup grated Pecorino Romano

• 1 egg, lightly beaten

• 2 Tbsp extra virgin olive oil

• 1 tablespoon chopped flat-leaf parsley

• 1/4 teaspoon chopped sage

• 1/4 teaspoon chopped rosemary

• 1/4 teaspoon chopped thyme

• 1/4 teaspoon freshly grated nutmeg

• Salt and black pepper, to taste

DOUGH*

• 3 eggs, beaten

• 1 Tbsp extra virgin olive oil

• 2 cups all-purpose flour, plus extra for rolling dough

• 1 tsp salt

SAUCE

• 1/2 cup (1 stick) unsalted butter

• Handful of fresh sage leaves

• 1 Tbsp balsamic vinegar

• 1/2 cup chopped pecans, toasted

Directions

1. In a bowl, combine the pumpkin, goat cheese, romano, egg, parsley, sage, rosemary, thyme, nutmeg, and season with salt and pepper. Refrigerate while you prepare the dough.
2. In the bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. While the machine is running, add the flour mixture through the feed tube. Process until the mixture holds together and forms a ball**. 
3. Remove the dough from the work bowl and cover with plastic wrap; let rest for 20-30 minutes at room temperature.
4. Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap, then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
5. Roll the rectangle of pasta through the rollers one time. Then, fold the rectangle into thirds and feed it through the rollers 6-8 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pastas machine one notch, and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, tightening the rollers one notch each time, until the pasta is the desired thickness.
6. Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry for 5 minutes before filling.
7. Using a ravioli form, lightly coat with nonstick spray and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place a heaping teaspoon (or small cookie scoop) of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with water, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Transfer the ravioli to a flour-dusted baking sheet or a clean kitchen towel; let dry for 5-10 minutes***. 
8. Meanwhile, prepare the sauce. Melt butter in a large skillet over medium heat. Add sage and cook until butter just begins to brown, about 4 minutes (do not overcook or butter will burn). Remove from heat and mix in balsamic vinegar and pecans. Set aside.
9. Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate the individual pieces. Cook the ravioli, stirring once of twice during cooking, until al dente, about 2 minutes, or until they float. Remove from the water using a slotted spoon, add ravioli to the hot butter sauce, and spoon sauce over to coat ravioli. Transfer to plates. and serve immediately.

Notes

*Looking for a shortcut? Use wonton wrappers instead of homemade pasta dough. **If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic. ***These can be prepared ahead of time and frozen. Just thaw in the fridge the day before and continue the recipe as normal.

Source: Adapted from my Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato Pancetta Butter and Sweet Potato Gnocchi with Sage Brown Butter Sauce.

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No one can resist a good snack board, and this fall charcuterie board is no exception. Filled with fall favorites such as apples, pears, caramel, and pecans.

This content was created using complimentary products from Melissa’s Produce, Narin’s, and Millican Pecan. I was not otherwise compensated and all thoughts/opinions are my own.

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Yesterday I gave you the recipe for an apple cider spiced caramel apple dip and today is the whole fall themed charcuterie to pair with it! The best thing about charcuterie is that you can really make it your own, incorporating your favorite pairs. But first let’s talk tools for assembly.

Charcuterie Board Tools

You don’t need fancy equipment to make a gorgeous spread. You can even serve them directly off a clean kitchen counter. Here are some tools that make displaying and serving easier.

• Serving board – a board with a rim will help contain everything but a cutting board, rimmed baking sheet, or serving platter will work. Or get creative and use a bunch of smaller plates or a clean countertop (I used a marble pastry board).
• Serving utensils – you can use bust out the cheese serving knives and forks or use everyday silverware to serve.
• Small bowls – Ramekins or any small dishes work well for liquid/wet components such as jam, honey, pickled items, etc.

As for the components, you can use the usual suspects but maybe try picking items with nutty, herbal, or spiced flavors and include seasonal fruits. Many of these components transition into the winter months if instead you are looking for a Christmas Charcuterie Board.

What’s on a Fall Charcuterie Board?

• Cheese – Spreadable cheese such as goat cheese, flavored cream cheese, or a cheese ball (I used a cranberry-cinnamon goat cheese), a soft cheese like brie or mozzarella (I used blue cheese to pair with pears), and a hard cheese like sharp white cheddar (I used Manchego cause of its’s nutty flavor and pairs well with fruit and a sharp cheddar).
• Fruit – Seasonal favorites such as apples, pears, and grapes.
• Meat – Hard and soft cured meats such as salami and prosciutto.
• Pickled items – Olives are a popular choice but any pickled items could work.
• Dips or jams – Add dips, sauces, or jams that compliment your other components (I went with caramel dip and pecan butter).
• Crackers – Any type of cracker or toasted bread will do but I’m obsessed with fruit and nut crackers. Don’t have room? Serve them on the side.
• Nuts – Whether they are roasted, raw, or spiced, nuts are a great way to add texture to your pairings and also fill up small spaces.

For my fall charcuterie board, I used fuji apples, bartlett pears, red grapes and fresh rosemary from Melissa’s Produce, Millican pecans and pecan butter, Nairn’s oat crackers, and of course the apple cider caramel dip (made with Dixie Crystals, Republic of Tea, Taylor & Colledge). Paired with those items I added blue cheese, cranberry-cinnamon goat cheese, Manchego, sharp cheddar, fennel salami, prosciutto, and Kalamata olives.

After your eyes are done feasting on this board, remember there is plenty more where that came from. Scroll down to see the other recipes shared today for #FallFlavors week and be sure to enter the giveaway at the bottom of this post.

Check out my other creations including a BBQ pork charcuterie and a dessert peanut butter & chocolate version!

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n’ Cooks
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D’s Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene’s Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy’s Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Three years ago: Buckeye Kolache

Six years ago: Roasted Brussels Sprouts with Jalapeno Aioli

Seven years ago: BBQ Chicken Pizza with Cornmeal Crust

Nine years ago: Buckeye Cheesecake

Ten years ago: Rustic Sourdough Bread

FALL CHARCUTERIE BOARD

Print

Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Pecan butter
• Caramel dip
• Sharp cheddar
• Cranberry cinnamon coated goat cheese
• Manchego
• Sliced apples
• Sliced pears
• Red grapes
• Kalamata olives
• Blue cheese
• Cured salami
• Prosciutto
• Crackers
• Pecans
• Fresh rosemary, for garnish

Directions

1. Place condiments, either in original containers or in a ramekin, spaced out on the boars.
2. Pre-slice hard cheeses and cut a few wedges into the soft ones. Arrange cheeses around the condiments that pairs well (e.g. apples with caramel dip). 
3. Arrange fruit with condiments/cheeses they pair well with.
4. Nestle olives in a dish.
5. Fold meat in a variety of patterns onto the board. 
6. Arrange crackers in remaining spaces.
7. Cover any holes with pecans and rosemary springs.

Source: The Spiffy Cookie original (but obviously inspired by everywhere)

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Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Who says you can’t have cornbread for dessert? These unsuspectingly gluten-free muffins are flecked with poblano peppers for just a little heat, then topped with a creamy goat cheese frosting, crumbled bacon, and fresh green onion.

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This content contains affiliate links, from which I earn a small commission, and I received free product from RylieCakes, but all thoughts and opinions are my own.

Today is #NationalCupcakeLoversDay so naturally I made savory muffins…? I had plans to make a sweet cupcake but I ran out of time. These muffins have a savory frosting on top so they are basically cupcakes, right? Go with it.

These “savory cupcakes” are actually made with a gluten-free baking mix I recently have been playing with called RylieCakes (a woman-owned business made in the USA and uses biodegradable packaging). At first I thought they were just mixes to bake what each bag was named, such as the Cake Mix pictured below, but turns out there’s an entire cookbook of gluten-free recipes using these mixes to make a variety of things.

The only caveat is that these mixes are not for the purpose of substituting one-to-one in your recipes to make them gluten-free (or at least I haven’t yet tried). That is unless your recipe calls for boxed cake/cookie/biscuit/pancake mix. But you don’t need the cookbook to be able to know how to use these mixes, there are also several recipes on their website.

However I was sent the cookbook along with three mixes to try out so I chose to make these gluten-free cornbread muffins which are from the cookbook. The original recipe was for mini muffins and used jalapeno peppers, but I wanted normal sized muffins to go with the BBQ pulled pork Bob smoked, and had poblano peppers on hand already.

I shared some of these muffins with my friend who has celiac and said she’s never had such a non-grainy cornbreaed before! And I would have to agree, if you weren’t told these were gluten-free you would never know it.

And that goat cheese frosting on top with crumbled bacon and fresh green onion? Oh my. Take one bite and try to tell me you wouldn’t eat this for dessert ;-). But if you are not convinced, I joined a group of other bloggers sharing cupcakes to celebrate today which are listed below!

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

Vegan German Chocolate Cupcakes by The Baking Fairy
Bailey’s Red Velvet Cupcakes by Our Crafty Mom
Buttermilk Cupcakes with Strawberry Whipped Cream by One Sweet Appetite
Chocolate Covered Strawberry Cupcakes by Daily Dish Recipes
Coffee Cupcakes with Coffee Buttercream Frosting by Hezzi-D’s Books and Cooks
Easy Vegan Chocolate Cupcakes by The Urben Life
Fiori Di Sicilia + Elderflower Cupcakes by Culinary Adventures with Camilla
Gingerbread Cupcakes by Karen’s Kitchen Stories
Maple Vanilla Cupcakes with Chocolate Date Icing by UpBeet Kitchen
Mickey Mouse Sprinkles Cupcakes by For The Love of Food
Mint Chocolate Chip Cupcakes by Join Us, Pull Up A Chair
Poblano Cornbread Muffins with Goat Cheese Frosting by The Spiffy Cookie
Sourdough Strawberry Cupcakes by Our Good Life
Vanilla Bean Buttercream Cupcakes by Red Cottage Chronicles

One year ago: Strawberry Basil Cupcakes with Chocolate Balsamic Frosting

Two years ago: DIY Marbled Clay Ring Dish

Four years ago: Raspberry Cheesecake Stuffed Dark Chocolate Hazelnut Cupcakes

Six years ago: Eggplant Parmesan with Parsley Orzo

Seven years ago: Dark Chocolate Cherry Almond Granola Bars

GLUTEN-FREE POBLANO CORNBREAD MUFFINS WITH GOAT CHEESE FROSTING

Print

Yield: 1 dozen Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MUFFINS

• 6.25 oz. Rylie Cakes Cake Mix
• 4.75 oz. corn flour*
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3 oz. butter, room temperature
• 1.75 oz. brown sugar
• 1 egg + 1 egg yolk
• 8 oz. buttermilk, room temperature
• 1 small poblano pepper, seeded and finely diced

FROSTING

• 8 oz. goat cheese, room temperature
• 8 oz. cream cheese, room temperature
• 3 oz. whole milk
• 2 tsp black pepper

TOPPING

• 6 strips of bacon, cooked and crumbled
• 2 fresh green onions, finely chopped

Directions

1. Preheat oven to 350°F.  Coat a 12-cavity muffin pan with nonstick cooking spray and set aside.
2. In a medium bow, whisk together Cake Mix, corn flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and brown sugar until light and fluffy, about 2 minutes.
4. Add egg and egg yolk one at a time, beating for 30 seconds on medium-low speed after adding each.
5. Add half of flour mixture and beat on low until just combined. Slowly pour in buttermilk and continue to beat on low until just combined. Add remaining flour mixture and chopped poblano and beat until thoroughly combined.
6. Divide batter evenly into the prepared pan. Bake for 15-20 minutes, or until lightly golden brown. Remove from oven and place on wire rack to cool.
7. Meanwhile, make the frosting. In a medium bowl, beat together goat cheese and cream cheese on medium speed until light and fluffy.
8. Adjust mixer to low and slowly stream in milk. Add pepper and beat to combine.
9. Once mini muffins have completely cooled to room temperature, top with frosting using a piping bag or a scoop. Garnish with bacon bits and fresh green onions.

Notes

You can finely grind up cornmeal in a food processor to make cornflour if you cannot find any at your store. Just don't use masa harina! They may look similar but they are completely different products. Generally, cornflour is just finely ground corn. Masa harina, is ground corn treated with alkali.

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Source: Adapted from Lick The Bowl: RylieCakes Essential Guide to Gluten Free Baking by Tara Rylie.

For those times when you crave a pizza to be a little less traditional, try topping it with goat cheese and pickled jalapenos.

Once upon a time a girl named Erin sought to recreate a pizza she saw on Paulie Gee’s Instagram. She made a list and gathered the required ingredients from the local market. But she was most excited to use the jalapenos her beloved pickled himself as the key ingredient. She proudly presented the finished pizza and awaited his appreciation of her culinary recreation to which he exclaimed “I thought you were putting pickled jalapenos on this pizza?”

This is the story of what happens when there are several different jars of pickled things in the fridge without labels and you grab the first one you find only to realize you actually used garlic dill pickles. So pretend those pickles on this pizza are jalapenos. Or make it with pickles cause apparently it was still delicious. And they lived happily ever after, ha!

But for real, it’s not like I don’t know the difference between a pickle and a pickled jalapeno. I was just not paying attention and didn’t see any other jar that resembled jalapenos and convinced myself the things that looks like pickles had to be jalapenos. Clearly I was too excited to make pizza, something I haven’t done in a long time, but it was a must because today is #NationalPizzaDay! Check out the list below for more ways to celebrate.

Check out all the other great National Pizza Day Recipes:

• Air Fryer Buffalo Chicken Flatbread Pizza from Hezzi-D’s Books and Cooks
• Cheesy Pan Pizza with Turkey Sausage from Karen’s Kitchen Stories
• Copycat Taco Bell Mexican Pizza from Palatable Pastime
• Dill Pickle Pizza from Kate’s Recipe Box
• Goat Cheese and Pickled Jalapeno Pizza from The Spiffy Cookie
• I Give You My Heart Pizza from A Day in the Life on the Farm
• Indian Inspired Pizza from Foodette & Family
• Pizza Pull Aparts from Cindy’s Recipes and Writings

Two years ago: Potato, Sausage, and Kale Soup

Five years ago: 14 DIY Valentine’s Day Gift Ideas

Six years ago: Chocolate Covered Strawberry Peeps Cupcakes for Two

Eight years ago: Cinnamon-Blueberry Bread Pudding

Nine years ago: Asiago Bagels (with Chipotle Pepper or Garlic & Chive Cream Cheese)

GOAT CHEESE & PICKLED JALAPENO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

2 Tbsp olive oil

4 cloves garlic, minced

4 oz. goat cheese, crumbled

2 oz. Mozzarella, shredded

2 oz. Parmesan cheese, finely shredded

1/4 cup pickled sliced jalapenos

1/4 cup sliced red onion

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Spread olive oil over the dough and top with garlic, cheeses, jalapenos, and red onion.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15-20 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Allow to cool 5 minutes before cutting and serving.

Source: Inspired by Paulie Gee’s.

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I’m at it again, adding savory things to sweet treats, this time with goat cheese and rosemary in thumbprint cookies. Normally I use cream cheese or Greek yogurt so swapping them for goat cheese was not a difficult change. The slightly tangy flavor of the goat cheese pairs well with the sweet cherry jam, which in turn heightens the fresh rosemary flavor. It’s just a little love triangle in cookie form.

The flavors of these cookies may not be traditional to Christmas, but I’m not one to stick to traditions. But the flavors do (unintentionally) represent Christmas colors with red cherry jam, green rosemary, and white goat cheese. Maybe I am subliminally traditional haha. What is your favorite holiday cookie?

Two years ago: Hash Brown Breakfast Casserole

Three years ago: Weekly Meal Plan #38 – Thanksgiving Edition

Four years ago: Homemade Instant Oatmeal

Five years ago: Pear-Cranberry Sauce

Six years ago: Gluten-Free Chipotle Cornbread Muffins

Seven years ago: Streusel-Topped Milky Way Apple Butter Bread

GOAT CHEESE & ROSEMARY THUMBPRINTS WITH CHERRY JAM

Print

Yield: 3 dozen Prep Time: 1 Hour 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup unsalted butter, room temperature
• 4 oz. goat cheese, room temperature
• 1-1/2 cups plus 2 Tbsp sugar
• 1 egg + 1 egg yolk, room temperature
• 1 tsp Adams vanilla extract
• 2 Tbsp 2% milk
• 1 tsp salt
• 3 cups all-purpose flour
• 2-1/4 tsp baking powder
• 1 Tbsp chopped fresh rosemary
• 1 cup cherry jam or preserves

Directions

1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order until fully incorporated (except jam). Cover and chill dough in refrigerator for one hour.
2. Preheat oven to 375 degrees. Shape dough into walnut-sized balls (I used my medium cookie scoop). Place 2 inches apart on a baking sheet lined with parchment paper (or silicone baking mat). Bake for 8 minutes.
3. Using the back of a spoon or your thumb, gently push a crevasse into the center of each cookie immediately after removing from oven while still on the cookie sheet (be careful not to push all the way through the cookie) and spoon a teaspoon of cherry jam into the center of each cookie. Let cool before transferring to wire rack.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

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Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Sneak a little pumpkin into your next party cheese ball along with fresh herbs, pepitas, and pecans as coating and it’ll be a hit all season long.

I feel like a broken record, but it continues to feel like summer here in Central Ohio and I’m not mad about it. Although it makes posting recipes for fall feel really weird because without cooler temperatures those comfort foods are not on my mind. So I am starting #PumpkinWeek with a recipe that both contains pumpkin and is great for watching football on the weekend because football season is how I transition into fall, especially when I lived in Memphis and it was basically summer through the end of October. This savory pumpkin cheese ball is mixed with goat cheese, fresh rosemary and sage and coated with toasted pepitas and pecans. It paired especially well with everything bagel crackers, but what doesn’t?

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Two years ago: Buckeye Stuffed Peanut Butter Chocolate Chip Cookies

Four years ago: Apple Pecan Praline Bread

Five years ago: White Chocolate Apple Blondies

Six years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches

Eight years ago: Healthier Oatmeal Raisin Cookies

PUMPKIN HERB CHEESE BALL

Makes 1

Ingredients:

8 oz. cream cheese, room temperature

4 oz. goat cheese, room temperature

2 oz. grated white cheddar cheese

1/2 cup pumpkin puree

1 Tbsp fresh chopped sage, plus more for garnish

1 Tbsp fresh chopped rosemary, plus more for garnish

1 tsp pumpkin pie spice

1/4 tsp salt

1/8 tsp ground black pepper

1/4 cup pumpkin seeds (pepitas), toasted

1/4 cup chopped pecans, toasted

Directions:

1. In a large bowl, blend together cheeses, pumpkin, and seasonings until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. Mix seeds, nuts, and remaining herbs in a shallow bowl. Roll the ball in the mixture and gently press down so that it sticks. Wrap in plastic and refrigerate until ready to serve.
3. Transfer to a serving plate. Serve with bagel or pita chips (or whatever you like).

Source: Adapted from my Blue Cheese Ball and Running to the Kitchen.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

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PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

It’s hard to beat bacon on a stick, especially when goat cheese is involved and the stick is a pretzel. These easy bacon goat cheese pretzel pops are great for parties.

There are several recipes that I discovered in my early years of cooking on my own in college and a little later when I finally started my own blog that have stuck around, that’s how you know they are good ones. Unfortunately, back in the day Pinterest and hashtags did not exist so recipes I wanted to hold on to were either printed and filed away who knows where or saved as PDFs (a great idea until I got tired of sorting them all into folders). This recipe is one that I have had to scour the internet for more than once over the years, proving that my google skills are strong given that I only knew they were min cheese balls covered in bacon and mistakenly thought they were made with blue cheese instead of goat cheese.

Fun fact, I first tried this recipe from The Kitchn 8 years ago while making dinner with friends on NYE, just over 1 year after I started this blog of mine. Fast forward to the present and now I am in a cookbook club of which the Editor-in-Chief of The Kitchn is a member. A fact I was clueless about when I first met her (not that I could have known). I tried not to fall out of my chair one night when others were casually inquiring about recent articles on her “website” and I asked “which website?” to which she responded matter-of-factly “The Kitchn”. She even shared an article about one of our most recent cookbook club nights and invited everyone to join The Kitchn’s virtual cookbook club!

Three years ago: Weekly Meal Plan #29

Five years ago: Healthy Vegetarian Taco Salad

Six years ago: Mixed Berry Slab Pie

Seven years ago: Roasted Cherry Brownie Cheesecake

BACON GOAT CHEESE PRETZEL POPS

Makes 2 dozen

Ingredients:

4 oz. goat cheese, room temperature

4 oz. cream cheese, room temperature

2 Tbsp finely chopped fresh basil, divided

Pinch of freshly ground black pepper

1/4 cup pecans, finely chopped

6 slices of bacon, cooked crispy and finely chopped

24 small pretzel sticks

Green apple slices, for serving

Directions:

1. In a medium bowl, beat together the goat cheese and cream cheese until smooth. Add 1 tablespoon of basil and black pepper, mixing until well distributed.
2. With wet hands, form 1-inch balls and place on a parchment lined plate/baking sheet.
3. In a small bowl, mix together the pecans, bacon, and remaining basil. Roll cheese balls in the bacon mixture, pressing with your fingers to help it stick. Refrigerate until ready to serve.
4. When ready, insert pretzel sticks* and serve on a platter along with some green apple slices.

* If the pretzels are added too soon they will become soggy.

Source: Adapted slightly from The Kitchn.

It doesn’t get much better than fresh peach pie, until you add blackberries and goat cheese into the mix in this goat cheese blackberry peach pie with streusel topping.

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Am I crazy for posting a recipe just 3 days after I got married? I would say yes except that I made this recipe the weekend before the wedding (as if that’s any better) and wrote up almost the entire post 3 days before the wedding (am I really convincing you I am not crazy?). Totally reasonable… I think.

I don’t know what to say except I had a large remainder of the 25 pounds of peaches that eating straight was not going to conquer them fast enough. So I turned them into pie and then they will still go straight into my face. Because eating a serving of fruit covered in sugar with a crumbly topping is far superior.

You may think I ruined a good thing by adding goat cheese to this blackberry peach pie, but you would be mistaken. It’s like having little creamy bits of cheesecake dotted throughout the pie. The tartness of the goat cheese is balanced by the sweetness of the fruit filling. It’s quite amazing honestly and I’m not sure it would have been so damn delicious without the goat cheese. Heck I almost added some herbs as well but decided to stick to one savory ingredient at a time.

If it weren’t for the fact that I had a wedding dress to fit into, this blackberry peach pie would have disappeared before any of my family arrived in town for the wedding, but thanks to my will power others got to appreciate this wonderful creation. Of course the best way to enjoy it is slightly warm with a scoop of ice cream on top, in my case malted vanilla from Indulgence Ice Cream.

As for the wedding, the only thing I wish had been different (other than for it to never end) was to have had the ceremony outside, but unfortunately the sky decided to open up just 15 minutes before it was set to start. Silver lining is all those clouds made for perfect lighting for all our photos, most of which we were able to get outdoors before and after the rain. I’ll tell more stories and provide photos later.

While Bob and I are now exhausted, we still wish the weekend could have lasted longer, to spend more time with more people, and to not be back at work today haha. But we only have a couple weeks before we whisk away to New Orleans for our honeymoon! Any tips for things to do/eat while we are there are welcome!

Summer Pie Recipes

• Avocado Pie from That Recipe
• Coconut Cream Pie from Jen Around the World
• Nectarine Galette from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BLACKBERRY, PEACH & GOAT CHEESE PIE WITH STREUSEL TOPPING

Print

Yield: 12 Servings Prep Time: 10 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 4 cups fresh peaches, pitted, peeled and sliced
• 2 cups fresh blackberries
• 1/2 cup sugar
• 5 Tbsp quick cooking tapioca
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 4 oz. goat cheese, crumbled

CRUST & TOPPING

• 1 prepared pie crust (store bought or homemade)
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1-1/2 tsp cinnamon
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into cubes

Directions

1. Preheat oven to 450 degrees with the rack on the bottom third.
2. In a large bowl, stir together the fruit, sugar, tapioca, lemon juice and seasonings. Fold in goat cheese. Line a 9-inch pie pan with the crust, folding over the excess and crimping. Fill with fruit mixture and top with crumble topping, Cover edges with foil or a pie crust shield.
3. Bake for 10 minutes, reduce to 350 degrees and bake for an additional 35-45 minutes or until fruit is tender and top is golden. Remove from oven and allow to cool on wire rack before cutting.

Source: Adapted from my Fresh Peach Pie and topping from my Salted Caramel Apple Pie with Crumble Topping.