I hope you guys are enjoying the weekend! We’re currently in the midst of another storm here in Boston, but I’m grateful it’s mostly rain instead of snow. Although, once you get over 90 inches of snow in under a month, what’s a few more inches…
Anyway, this much snow can drive a person a little loco. Like in the beginning it’s all oh, a snow day! Let’s bake chocolate chip cookies, make a big pot of tomato soup and have a 90210 marathon.
Three weeks later, this turns into I don’t care what we watch anymore. Just give me the wine and the baked goods.
Which brings me to goat cheese. As soon as I think red wine and dessert, I automatically go to goat cheese. It’s a very good place.
And it’s Oscar weekend, so obviously I had to make something fabulous with goat cheese. Can we talk about the chocolate, goat cheese and red wine cupcakes? I’m still not over them.
So I wanted goat cheese, but more of a snack, because I’m all about the snacks right now. But I wanted it to be kind of dessert-y too. And it had to be on point for an Oscar party. You know, like a glam, sophisticated, but take the last one and I’ll hit you kind of snack.
Goat cheese cheesecake stuffed in pretzels and dipped in dark chocolate. It’s everything I could have ever hoped for…
And they’re super easy to make. Like throw everything in the food processor and pulse a few times until blended. Don’t over do it on the mixing because you want it to remain thick. You can always pop it in the fridge for a few minutes to firm up if you need to.
I filled them with a piping bag, chilled them for about 20 minutes and then dipped them in dark chocolate. I found out you can pop them in the freezer for about 10 minutes as well, if you’re on the impatient side. I would know nothing about that.
If you don’t have a piping bag, or can’t be bothered with one, you could totally put this in a bowl and dip the pretzels. You could also just dip a spoon and call it a day, but I would know nothing about that one either.
I did realize that they would probably be even easier to fill if you use those pretzel snaps. The ones that are square and have smaller holes so no cheesecake can escape. Either way you go about this, it’s a win.
Just don’t take the last one and we’re good.
- 4 ounces goat cheese - I use Vermont Creamery
- 1 and 1/2 ounces cream cheese
- 2 Tbsp. light brown sugar
- Light pinch of salt
- Dab of vanilla bean paste
- 24-30 mini pretzels - I used Rold Gold tiny twists
- 1 cup dark chocolate for dipping
- In a food processor, pulse goat cheese, cream cheese, brown sugar, salt and vanilla bean paste until smooth. You want to do this just enough to combine everything and where you can easily pipe it.
- Fill a piping back with goat cheese mixture and pipe a small amount on each pretzel. Top with second pretzel and gently press together, just so they adhere.
- Refrigerate pretzel sandwiches to firm up, about 15-20 minutes. You can also pop them in the freezer if you need to.
- Melt dark chocolate and transfer to a bowl that's good for dipping.
- Dip pretzel sandwiches in chocolate, wipe off excess and set on a parchment-lined pan. Refrigerate until the chocolate sets up and ready to serve.