Goat Cheese Truffles

Ingredients

16 oz. goat cheese
¼ cup Greek yogurt
1tsp. herbs de Provence

Roll:
½ cup finely chopped nuts, walnuts, pecans, pistachios or almonds
2T chopped parsley
½ cup dried cranberries finely chopped
½ cup spices: sesame seeds, everything bagel, or poppy seeds

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a bowl of your food processor, pulse the goat cheese, yogurt, and herbs de Provence until well blended.

2. Damped your hand with water and place a teaspoon of the cheese mixture into the palm of your hand; roll into a small ball. Place on a parchment-lined baking sheet. Repeat until all the cheese is rolled into balls.

3. Cover the tray with plastic wrap and refrigerate until firm, about 2 hours or over night. Once the cheese balls have firmed up, remove them from the refrigerator and roll into the nuts, fruits and seeds, coating the outside of the balls completely.

4. Place on serving tray with crostini. Cheese Truffles are best when served room temperature.

Crostini

1. Preheat the oven to 400º F. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes.

TIPS & TRICKS

• If the cheese gets too soft while rolling into balls, place the mixture in the refrigerator to firm up a bit.
• Goat cheese balls can be rolled 2 days in advance. Then, the morning of your event, roll the balls in the different coatings.
• Cheese is best served at room temperature, so remove the truffles from the refrigerator 30 minutes before serving them.
• I placed the balls in little paper cups to make them look more like truffles.

Pimento Cheese Ball with Crostini

Ingredients

½ cup mayonnaise (store bought or homemade(homemade recipe below)
1 4 oz. jar diced pimentos, drained
1 clove garlic, crushed
2T yellow onion, grated
1 tsp. Worcestershire sauce
1 tsp. cayenne pepper
¼ tsp. salt
1 pound sharp cheddar cheese, grated
½ cup chopped nuts, walnuts, pecans, or almonds
1 T chopped parsley

Crostini:
1 baguette loaf, cut on diagonal into 24 thin slices
¼ cup olive oil

1. In a medium-size bowl, combine the mayonnaise, pimentos, garlic, onion, Worcestershire sauce, cayenne pepper, and salt. Stir in the cheese. Add more salt or cayenne, if necessary.

2. Line a small bowl with plastic wrap. Place the cheese mixture in the bowl, cover with plastic wrap and place in refrigerator for 3 hour.

3. When ready to serve place the nuts and parsley in a medium size bowl, stir until combined. Unwrap the cheese and place in the bowl. Press the nut/ parsley mixture into the cheese.

4. Place the cheese ball on to a platter with crostini. Cheese is best when served room temperature.

Crostini Prep:
1. Preheat the oven to 400º F.

2. Place the sliced bread onto a baking sheet. Brush each slice with a little olive oil. Bake until golden brown, about 8-10 minutes. Set aside.

Homemade Mayonnaise Prep:
3 egg yolk
1 tsp. Dijon mustard
1T vinegar
1 tsp. salt & pepper
1 ½ cup vegetable or corn oil

Preparation:
1. In your food processor, combine the egg yolk, mustard, lemon juice, salt & pepper. Pulse until combined. Slowly, in a steady stream, add the oil. Whisk until the mixture becomes emulsified. Makes 1 1/2cups

TIPS & TRICKS

• The cheese spread can be made a week in advance.

• If you wish you can make 2 smaller cheese balls. I leave my cheese ball flat on the bottom so it doesn’t roll off the platter.

• The spread can also be served in a small tureen or bowl instead of shaping into ball.

• Crostini can be cut, or complete cooked and stored in airtight container until ready to serve. Spread is also fantastic with pita chips, crackers, vegetables, or as a sandwich lie they serve at the master golf tournament!

Carrot Cake With Honey Cream Cheese Icing

Ingredients

Cake:
1 T Butter, soften
2 T flour
3 cups all purpose flour
1½ tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
2 cups grated carrots
1 cup chopped pecans, toasted*
1 ½ cups granulated sugar
3 eggs
¾ cups vegetable oil
1 cup can crush pineapple w/ juice
¾ cup Greek nonfat yogurt
2 tsp. vanilla

Frosting:
2 8 oz. packages cream cheese, softened
1 stick butter, softened
1 T orange zest
¾ honey
½ cup confectioners’ sugar
¼ cup chopped pecans

1. Pre-heat the oven to 350º F.

2. Butter and flour two 9-inch round cake pans. Line the bottom with parchment paper and set aside.

3. In a medium bowl, sift the flour, baking soda, cinnamon, and salt together, add the carrots and nuts and toss until well coated with the flour mixture. Set aside.

4. In a mixer set on medium speed, mix together the sugar and the eggs until well combined. Add the oil, pineapple, yogurt, and vanilla. Mix well, scrape down the side of the bowl.

5. With the mixer on low, add carrot nut ingredients. Mix just until combined.

6. Pour batter into the prepared pans and bake at 350º F for 35-40 minutes or until toothpick comes out clean.

7. Place cake pans onto a cooling rack and allow to cool for 10 minutes before unmolding. Allow to completely cool before frosting.

8. Frosting: In a medium bowl, cream together the cream cheese, butter, and honey until creamy and smooth, about 3 minutes. Add in the sugar and orange zest. Beat until smooth.

9. Place one layer of completely cooled cake on the platter. ( if you wish use a cake cutter to remove/cut off the cake edges) Spread ½ the frosting on top. Place the remaining cake on top and frost with remaining frosting.

10. Decorate with chopped nuts. Serve and enjoy.

*To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be stored in an airtight container for weeks.

Tips & Tricks

• The cake can be made the day ahead and placed in zip lock gallon bags or covered very well.

• You may frost the cake in advance, just place in fridge, and remove 1 hour before serving so the frosting can soften slightly.

• You may cook this cake in a 9x11 square pan or as cup cakes (check the cupcakes after baking 20 mins.)