CHEDDAR-CHIVE CHEESE PUFFS


STRAWBERRY- LEMONADE LAYER CAKE


These savory, crisp-on-the-outside, gooey- on-the-inside pastries are made from dough that comes together on the stovetop.


PREP TIME 15 MIN. – COOK TIME 25 MIN. READY IN 40 MIN. – SERVINGS 12


1 (6 oz) chunk extra-sharp Cheddar 1 cup water 6 tbsp butter ¼ tsp salt 1 cup all-purpose flour


4 large eggs 3 tbsp minced chives 2 tsp finely chopped thyme 1 tsp black pepper


A tangy cream cheese frosting is the perfect accompaniment to this cake. No one has to know how easy this showstopper is to make.


PREP TIME 1 HOUR – COOK TIME 35 MIN. READY IN 1 HOUR 35 MIN. + COOLING TIME. SERVINGS 16


3 large eggs 1


/3 –½ cup


STEP 1 Preheat oven to 400°F. Line 2 large baking sheets with parchment. Coarsely grate the Cheddar. STEP 2 In a 3-qt saucepan, heat the water, butter, and salt on medium just until butter melts. Remove from heat. Add the flour and, with a wooden spoon, stir vigorously until dough comes together as a ball. Let stand 5 min. STEP 3 Into pot, stir the eggs, 1 at a time, until completely incorporated and smooth. Fold in the chives, thyme, black pepper, and Cheddar. With mini cookie scoop or by heaping teaspoon measure, drop onto lined baking sheets, spacing 1 inch apart. STEP 4 Bake 20 min., until golden brown, switching racks halfway through. Serve warm or cool completely on wire racks and freeze up to 2 weeks, or keep at room temperature 1 day in airtight containers or resealable bags. Reheat in 350°F oven until warm and crisp.


Per serving: 180 calories, 13g fat, 7g saturated fat, 114mg cholesterol, 174mg sodium, 9g carbohydrate, 0g fiber, 0g sugar, 8g protein


Extra-sharp Cheddar


The easiest way to get rich Cheddar flavor is


to use an aged cheese like this one.


vegetable oil 1 cup water 1 (15.25 oz) box strawberry cake mix 4 lemons 1½ (8 oz) blocks cream cheese, softened


1 cup (2 sticks) butter, softened 1 tsp vanilla extract Pinch of salt


4 cups confectioners’ sugar


STEP 1 Using the eggs, oil, and water, prepare the cake mix according to package directions for 2 (8-inch) cake rounds. Cool completely on wire rack. STEP 2 Meanwhile, from 2 lemons, grate 1 tbsp zest and squeeze 3 tbsp juice. In a large bowl, with hand mixer or stand mixer, beat the cream cheese, butter, vanilla extract, and salt until very smooth. STEP 3 Gradually beat in the confectioners’ sugar until well combined and fluffy. Beat in lemon zest and juice. STEP 4 Cut each cooled cake layer into 2 layers for a total of 4 layers. Arrange 1 layer on cake plate. Spread 1 cup frosting on top. Repeat with 3 more layers. Spread remaining frosting on outside of cake, using bench scraper or side of large icing spatula to even out and let sides peek through frosting. Thinly slice the 2 remaining lemons. Decorate cake with lemon slices.


Tip Garnish with some fresh strawberries for another pop of spring flavor.


Per serving: 476 calories, 28g fat, 13g saturated fat, 101mg cholesterol, 286mg sodium, 54g carbohydrate, 1g fiber, 42g sugar, 4g protein


WATCH US MAKE THIS EASY,


AT SAVORYONLINE.COM WOW-WORTHY CAKE


58 April 2019 | www.savoryonline.com


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