Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)Bready or Not: Farmer’s Cheese CookiesBready or Not Original: Swirled Goat Cheese Brownies

Step 1

Preheat oven at 425-degrees.

Step 2

In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.

Step 3

In a small bowl, toss together grated cheese and chives.

Step 4

Place a 12-cup muffin pan in oven for 5 minutes to preheat.

Step 5

Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.

Step 6

Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.

Step 7

Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

Step 8

Grate the butter using a hand grater or a grater attachment on a food processor. In a large bowl, use a pastry blender to cut in the cheese, which will be crumbly. Add the flour, followed by the yolks and water. Knead the dough until it comes together in a cohesive mass.

Step 9

Form the dough into a disc and encase it in plastic wrap to chill for anywhere from an hour to several days.

Step 10

When it’s cookie time, preheat oven at 375-degrees. Line a large baking sheet with parchment paper. Place a small amount of water in a saucer or bowl. Measure the white sugar into a deep bowl.

Step 11

Prepare a clean work surface with a dusting of flour. Break off some of the dough and roll it into a thin layer, like for a pie crust. Use the cutter to slice out 3-inch rounds; place the leftover and unused dough to chill in the fridge while cookies are shaped.

Step 12

Dampen fingers in the prepared water. Brush wet fingers over one side of a dough round. Dip moist dough into the sugar to coat it. Fold in half with the sugared portion on the inside. Dampen fingers and stroke another folded side of the dough, and dip that in sugar. Fold a final time with the sugared section on the inside. Use wet fingers on outside of cookie and coat that in sugar, too. Gently press the pleats together to prevent them from unfolding during baking. Place formed cookie on sheet and repeat process with remaining rounds.

Step 13

Bring together dough scraps, using a little water if needed, to roll out again. Use rest of dough to form cookies.

Step 14

Bake in batches for 19 to 22 minutes, until puffed and set with a golden base. Store in a sealed container at room temperature.

Step 15

Preheat oven to 350-degrees. Line an 8×8 or 9×9-inch square pan with aluminum foil and apply nonstick spray or butter.

Step 16

Mix goat cheese swirl ingredients. Set aside.

Step 17

Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a big mixing bowl. Add the eggs, oil, and water and vanilla extract until everything is just combined.

Step 18

Spoon half the brownie batter into the prepared pan. Dollop the cheese mixture atop it, then add the remaining brownie batter into the open spots. Use a knife to swirl the two layers together while still keeping them a bit distinct.

Step 19

Bake the brownies for 35 to 45 minutes, depending on the pan size. Use the toothpick test to check for doneness. The center should be set with the consistency still moist and fudgy. Cool to room temperature, then place in fridge to chill an hour or two prior to cutting.

Step 20

Use foil to lift brownies onto cutting board for easy slicing. Store in a sealed container in fridge, with parchment or waxed paper between the layers.

Step 21

OM NOM NOM!