Chevre Cheese Puffs

In the spring when baby goats are in full force, there is the most milk, and therefore the best time to make cheese. We make a quick chevre, or soft fresh cheese, so we can get back out to the barn to watch the babies play. This is our favorite recipe for using a lot of cheese. It's also easy to add favorite herbs or bacon bits... anything.

4 cups soft fresh goat cheese
2 cups brown rice flour
Salt or favorite seasoning
In a medium bowl, stir together until well mixed. A handheld beater may be useful but dough may be too stiff. Once combined, measure into half cup amounts and either press into Wells of a muffin pan, or roll into balls and space on a foil-lined cookie sheet. Bake at 350 for 20 minutes or until outside is golden and inside is still soft.

Chocolate Chevre Crazy Cake

Sometimes in the winter, the cheese I make from my goats' milk comes out very soft. It is thicker than yogurt, but still softer than cream cheese. I think its the cooler temperatures and that the goats are thinking about their spring babies. I leave the cheese unsalted, and add it to recipes in place of milk or yogurt. This Crazy Cake recipe is from the depression era, when eggs and butter were scarce, and was called crazy because vinegar is added. It is simple and allows for lots of variation, including this gluten free version.

Chocolate Chevre Crazy Cake

1 1/2 cups rice flour
1 cup sugar
3 tbsps cocoa powder
1 tsp baking soda
1/2 tsp xanthan gum
1 cup yogurt or very soft chevre
6 tbsps olive oil
1 tbsp apple cider vinegar
1 tsp vanilla extract

Preheat oven to 400 degrees. Prepare large well cupcake or muffin pans with olive oil or cooking spray. In a large bowl, place all ingredients adding dry then wet ingredients and mix until well blended. Place in pan filling each well half full. Bake 10 to 15 minutes until center is set. Remove to cooling rack and cool completely before frosting. Makes 6 large cupcakes.
Chevre Frosting
2 pounds powdered sugar
1 tsp vanilla extract
1 cup very soft chevre, approximately

Place in a medium bowl and mix with hand mixer until smooth frosting consistency.

Dark Chocolate Chevre Truffles

Super simple and super rich these are fast to make ahead of time. They can also be made sugar free or savory by using unsweetened chocolate.

1 cup of soft goat cheese
10 ounces dark chocolate pieces or unsweetened chocolate
2 teaspoons olive oil.
1-2 cups items to roll truffles in, like sprinkles, crushed nuts, instant coffee, candy bits, or if adventurous  ground chili pepper

Line a cookie sheet with foil and set aside. Place chocolate pieces in a medium bowl and microwave on high until melted, about 2 minutes, stirring after each minute. Stir in the olive oil to temper the chocolate and set aside. Place the goat cheese in a small bowl and microwave on high until very soft, about a minute, checking after 30 seconds. Stir cheese into chocolate, mixing until smooth. Drop by tablespoonfuls onto the foil lined cookie sheet and refrigerate 20 minutes until more firm, but not completely solidified. Place sprinkles in a saucer, and roll each chocolate into a ball or other shapes, then roll to coat in the sprinkles. Set in mini-muffin papers or candy cups, then refrigerate until serving. Truffles will keep up to a week in the fridge. Makes 18