Tag Archives: goat cheese

Candy Cap Cheesecake Recipe

OMG. Each year, my friend Bill has a themed birthday party. This year’s theme was “Gnome if you want to”, a steal off “Roam if You Want To” by the B-52’s. Gnomes are said to be subterranean and have become very popular garden items. You may remember The Smurfs, from Saturday morning cartoons, (blue gnomes) who lived in mushroom houses, right? So, Bill ordered Candy Cap mushrooms online from lifegourmetshop.com and asked me to make cheesecakes with them for his birthday.

To be quite honest, I had never heard of these precious nuggets. They came dried and with directions to reconstitute them and had the faint smell of maple syrup. Of the limited number of recipes online, some called for the ground, dehydrated powder, but since I was making four cheesecakes, I thought it best to reconstitute them and placed them in the food processor.

Candy Cap Mushrooms





I chose to make one of the few recipes I could find online, along with two variations of Ina Garten“s fabulous cheesecake recipe with the mushrooms added to the mixture. I started by making the graham cracker crust.

Graham Cracker Crust





While that was baking, I made the cheesecake filling. Let me add that at this point the kitchen smelled like maple.


Cheesecake Filling





I placed them in the oven and began making the next one. I am not a fan of maple, and 30 minutes into the cooking process, the entire house reeked of maple syrup. In fact, my house smelled that way for over a week. They tasted fantastic, and even after refrigeration, the aroma of maple filled Bill’s house the night of his party. Very tasty, but very aromatic.

I couldn’t resist adding candied bacon as a topping. Reminded me of a Sunday breakfast with pancakes and of course syrup, eggs and bacon. I think was the party favorite.

The next cheesecake, I decided to make a ginger snap crust and topped it with Livesay Orchard Porter Peach Butter and toasted pecans. That was my personal favorite.

Candy Cap Cheesecake with peach butter and toasted pecans.





I made a plain cheesecake and a variation of a recipe I found on Skilletdoux. I changed the crust to chocolate wafer cookies, and added a caramel topping. The cheesecake mixture was the same, made with tangy goat cheese.

Candy Cap mushroom cheesecake with caramel topping.





Again, of the three, I liked the Porter Peach butter version, but that candied bacon was so good too. Try making one of these or a regular cheesecake for your next special dinner. It’s not as hard as you would think. Below is the recipe from Skilletdoux. I simply omitted the sauce and used caramel and make a chocolate wafer crust.

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Cherry Street Farmers Market

I recently visited the Cherry Street Farmers Market. The farmer’s market is a good place to grab great deals on the freshest produce, while helping support local farmers. While at the farmers market I came across Canyon Ridge Farms located in Wells, Oklahoma, who make a fantastic locally made goat cheese. If you have never trieA photograph taken at the Cherry Street Farmers Marketd goat cheese, you should.  It tastes like cream cheese on over-drive with a sharp kick! Canyon Ridge Farms’ cheese is the best I have tasted in a long time.  Once I tried their Jalapeno Goat Cheese, I immediately had visions of a Jalapeno Popper.

Jalapeno Chicken That Pops

To kick up the traditional jalapeno popper, I used the Jalapeno Goat Cheese to stuff into a chicken breast, wrapped the whole thing in bacon and drizzled it with a touch of fresh made Ranch Dressing. How can you not love that?

Check out the recipes below and don’t forget to follow me on Facebook and Pinterest!

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Jalapeno Chicken That Pops Recipe

Serves 2

  • 2 chicken breasts, butterflied and pounded flat
  • 4 ounces Goat Cheese, divided
  • 6 pieces bacon, partially cooked
  • 1 jalapeno, sliced for garnish
  • 2 tablespoons fresh cilantro, chopped for garnish
  • 2 tablespoons ranch dressing
  • salt and pepper to taste

Preheat oven to 350 degrees F.  Cook bacon in microwave for in frying pan until the bacon has turned pink and is about half done.  Drain excess grease on paper towel lined plate.

Wash chicken in cold water and pat dry with a paper towel. Butterfly the chicken.  Place in gallon sized zip lock and flatten to 1/4 inch in thickness with a meat tenderizer or rolling pin.

Place chicken on a plate. Salt and pepper chicken,  then spread 2 tablespoons of Goat Cheese on chicken.   Roll the chicken so that seam is on the bottom.  While holding chicken breast, wrap three pieces of bacon around the breast.  Place in cooking dish.  Pepper the bacon.

Cook in oven for 20 to 30 minutes.  Bacon should be crisp and internal temperature should be at least 165 degrees F.  When chicken is done, remove from oven and place chicken on plate.  Cover with foil and let it sit for 10 minutes.

When ready to serve, place on plate, drizzle with 1 tablespoon of ranch dressing.  Garnish with fresh Cilantro and sliced jalapeno.