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Category Archives: Uncategorized

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Savory Cheesy Hamentashen

Savory Cheesy Hamentashen


2 1/2 cups flour

1 tsp sugar

1 tsp salt

1 cup cold, cubed butter

1/2 cup cold water


2 potatoes, boiled and mashed

2 tbsp olive oil

Chopped parsley

1/2 tsp salt

4 oz Sincerely, Brigitte Parsley Chives cheese, shredded


In a food processor, mix flour, sugar, salt, and butter. Slowly add the cold water and process again.

Mix all filling ingredients.

Rolls out the dough and use a cookie cutter or glass to make circles. Add 1 tsp filling per circle. Egg the edges, and pinch together to form a triangle.

Bake at 350F for 30 minutes.


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Raspberry Chocolate Cheesecake

  • 5 and ½ Tablespoons almond flour*
  • 1 Tablespoon granulated sugar
  • pinch of salt
  • 1 Tablespoon unsalted butter, melted
  • 4 ounces Sincerely, Brigitte Raspberry Chocolate Goat Cheese, softened to room temperature
  • 1 Tablespoon granulated sugar
  • 2 Tablespoons plain Greek yogurt (any fat content)**
  • ⅛ teaspoon vanilla extract
  • 1 large egg
  • ½ cup fresh raspberries***
  1. Preheat the oven to 350ºF. Spray two (2) 6 ounce ramekins with non-stick spray. Set aside.
  2. In a small bowl, combine almond flour, sugar, and salt. Drizzle melted butter over the mixture then blend with a fork until completely combined.
  3. Pour crust mixture into prepared ramekins. Using your fingers or a spoon press the mixture firmly into the bottom of each ramekin.
  4. Place the ramekins on a baking sheet and bake in the oven for 10 minutes, or until lightly browned. Remove from the oven and allow to cool while you prepare the filling.
  1. In a medium size bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese on medium speed until smooth. Add the sugar, yogurt, and vanilla extract and beat again until smooth. Scrape down the sides and bottom of the bowl with a spatula, add the egg, and beat one more time on medium speed until everything is incorporated. Carefully fold in the raspberries with a spatula, reserving a few for the tops of each cheesecake.
  2. Pour the cheesecake filling into each ramekin. Drop 2-3 raspberries into the tops of each cheesecake. Bake cheesecakes on the baking sheet for 25-27 minutes until just set. The middles may still look wet, but should not jiggle. Allow cheesecakes to cool to room temperature, then allow to chill in the refrigerator for at least 4 hours. Serve with chocolate syrup and more fresh raspberries, if desired. Cheesecakes stay fresh covered in the refrigerator up to 4 days. Cheesecakes may be frozen, covered tightly, up to 2 months. Thaw in refrigerator overnight.

*If you aren’t worried about a gluten free treat, you may substitute almond flour for equal parts graham cracker crumbs.

**You may also use sour cream.

***You may use frozen raspberries. Do not thaw.

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Goat Cheese Croquettes

4 tablespoons unsalted butter
1/2 cup all-purpose flour
1 1/2 cups milk
1 1/3 pounds cooked and mashed sweet potato
Salt to taste
1/4 teaspoon freshly grated nutmeg
4 ounces Sincerely Brigitte maple pecan goat cheese
1 1/2 cups breadcrumbs
1/2 cup ground pecans
2 eggs
For serving:
Vegetable oil for frying
1/2 cup dijon mustard
1/4 cup maple syrup


In a large pan, melt the butter over medium heat. Whisk in the flour to make a paste. Cook for a minute, while stirring, then slowly mix in the milk. Reduce heat to medium low and continue to cook, stirring, until the mixture has thickened. Stir in the mashed sweet potatoes, salt, and nutmeg. Once heated through, stir in the maple pecan goat cheese and remove from heat. Transfer the mixture to an airtight container and refrigerate overnight.

Once the mixture is thoroughly chilled and thickened, fill a pot or deep fryer with 3-4 inches of vegetable oil. heat the oil to 375 degrees F. Cover a plate with a towel and place nearby. In a shallow wide bowl, combine the breadcrumbs and pecans. In another bowl, beat together the eggs. Place a plate nearby.

Remove a tablespoon of the thickened filling and roll it into a ball. Coat thoroughly in the breadcrumbs, then the eggs, and again in the breadcrumbs. Place on a plate and repeat with another 4-5 pieces. Add to the heated oil and fry until golden, 3-4 minutes. Transfer to towel-lined plate and repeat with remaining filling.

In a small bowl, whisk together the dijon mustard and maple syrup. Serve immediately with the hot sweet potato maple pecan goat cheese croquettes.

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Pumpkin Soup with Cheese Crisps

Garlic Basil Cheese Crisps:
4 ounces Sincerely, Brigitte Garlic Basil Cheese
Pumpkin Cheese Soup:
1 tablespoon olive oil
2 shallots, peeled and finely chopped
2 cloves garlic, minced
4 cups pureed pumpkin
3 cups vegetable stock
1 cup milk
7 ounces Sincerely, Brigitte Garlic Basil Cheese, shredded
Salt to taste
Toasted pumpkin seeds (pepitas)

To make the Garlic Basil Cheddar Crisps: Preheat oven to 350 degrees F. Line a baking sheet with parchment. Shred 4 ounces of the cheddar cheese and arrange in mounds on the prepared baking sheet at least 1 inch apart. Bake in preheated oven until flattened and golden brown, 15-18 minutes. Allow to cool on baking sheet until hardened while you prepare the soup.

To make the Pumpkin Cheddar Soup: In a large pot, drizzle olive oil over medium heat. Add the shallots and cook, stirring often, until softened. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
Add the pumpkin and continue to cook for a minute before pouring in the vegetable stock and milk. Bring the mixture to a boil, then decrease heat to a simmer. Cook, stirring occasionally, for 30 minutes. Remove from heat and stir in the shredded Garlic Basil Cheese until melted and combined. Season with salt to taste.

Divide the soup among serving bowls or hollowed out, roasted pumpkins. Top with Garlic Basil Cheddar Crisps, croutons, and toasted sesame seeds. Serve immediately.

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Blue Marble Naan

• Naan Dough
• 3 cups bread flour
• 2 tsp active dry yeast
• 2 tsp sugar
• 1 tsp salt
• 7 oz Sincerely Brigitte Blue Marble Cheese, shredded
• ½ cup warm water
• ¼ cup warm milk
• ¼ cup plain low fat kefir or yogurt
• 2 tbsp extra virgin olive oil
• 8 tsp grape seed or avocado oil, divided
• Topping
• 2 tsp extra virgin olive oil
• 2 Granny Smith apples, diced
• 1 large onion, sliced
• ½ tsp salt
• 1 tbsp honey
1. Combine flour, yeast, sugar, salt and cheese in a food processor. Pulse until well incorporated
2. In a large bowl whisk together water, milk, yogurt and 2 tablespoons of olive oil. Add to the flour mixture in the food processor and pulse until it forms a dough
3. Place the dough in a large well oiled bowl, cover with a towel and set aside for one and a half to two hours, until dough has doubled in size
4. Once the dough has risen, divide it into 8 balls. Roll each ball into a thin oval shape
5. Heat 1 teaspoon of oil in a skillet or cast iron pan. Place 1 piece of rolled dough and cook over medium heat 1 to 2 minutes per side or until the dough is golden brown. Repeat the process with the remaining pieces of dough, adding 1 teaspoon of oil to the pan each time. Set aside
6. To prepare the topping, heat 2 tablespoons of olive oil in a large non stick skillet. Add onions, apples and salt cook over medium heat for 10 minutes. Add honey and continue cooking for another 5-7 minutes, stirring constantly, until onions and apples and soft
7. Serve over prepared naan bread

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Garlic Basil Arepas

1 1/2 cups yellow cornmeal
2 Tbsp sugar
2 Tbsp salted butter, melted + extra for frying
2 cups shredded Sincerely, Brigitte Garlic Basil Cheese
1 cup grated parmesan
1 1/2 cups warm water
1. Finely blend cornmeal in a high speed blender or food processor until the texture of flour. Transfer the corn
meal flour to a mixing bowl, add the sugar and stir to combine.
2. Add the melted butter and 1/2 cup of the warm water. Stir until all of the cornmeal is wet. Add the cheese
and mix again. Add another 1/2 cup of warm water and stir. If the mixture is thick and dry, slowly add the
remaining 1/2 cup of water a bit at a time. You don’t want the batter to be too wet and soupy.
3. Cover the bowl with a damp towel and set aside for 15 minutes.
4. Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
5. Heat a cast iron skillet or nonstick pan over medium heat with 1 tablespoon of butter. When the butter
begins to sizzle, scoop a 1/2 cup of the batter into the pan and fry for 2 minutes on each side. Place the fried
arepas on the parchment lined baking sheet. When all of the arepas are fried, place the baking sheet in the
oven and cook for 15 minutes. The arepas will rise a bit while baking.
6. Let the arepas cool slightly on the counter then slice in half and add fillings of your choice. Suggestions:
black beans, avocado, more Sincerely, Brigitte Garlic Basil Cheese, lox, cream cheese, pesto..

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Truffle Mushroom Goat Cheese Quiche

1 1/4 cups Blends by Orly Sydney Blend
1/2 teaspoon salt
1 teaspoon granulated white sugar
8 tablespoons cold unsalted butter, diced
2-3 tablespoons ice cold water
Extra Sydney Blend for rolling

Preheat: the oven to 450 degrees F. Heavily grease a tart or pie tin with butter.

Mix: In the bowl of your stand mixer with the paddle attachment, place the Sydney Blend, salt, and sugar and process until combined. Add the cold butter and mix on low speed until the mixture is crumbly like course bread crumbs. Pour the ice water, gradually, and mix on medium-high speed until the dough comes together, about 3 minutes. Turn the dough out onto your counter and gather into a ball. Flatten into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for about 30 minutes, or until firm enough to roll out.

Shape: On a surface lightly floured with Sydney Blend, roll out the pastry to fit a 9 inch (23 cm) pie pan. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry as you roll from the center outwards. When the pastry is rolled to the desired size, lightly roll the dough around your rolling pin, and unroll onto the top of your pie pan. Lightly press the pastry onto the bottom and up the sides of the pan. If the dough breaks, simply stick it back together with your hands like play dough. Trim around the edges of the pastry.

Bake: Using a fork, poke holes all over the surface of your pastry crust. This will prevent it from bubbling up during baking. Par-bake for 8 minutes. This will help keep the crust crispier when you add the filling.

1 cup onions, chopped
10 ounces shiitake mushrooms, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
4 ounces (1 package) Sincerely, Brigitte® Truffle Goat Cheese
1 large egg yolk
3 large eggs
½ cup heavy cream
½ cup whole milk
black pepper and salt to taste

Preheat: The oven to 350 degrees.

Chop: The onions to measure 1 cup. Remove the stems from the mushrooms and discard. Slice the mushroom caps very thinly to measure 10 ounces.

Sauté: Heat a medium sauté pan with 1 Tbsp olive oil over medium heat. Once oil is warm, add the onions. Season with salt and pepper and cook until onions are soft and caramelized, about 7-10 minutes. Stir often.
Once onions are caramelized, add the shiitake mushrooms and place the pan back over medium heat. Season with salt and pepper again. Cook until the moisture in the mushrooms has evaporated. Then add the butter and continue to cook until mushrooms are caramelized, about 7-10 minutes. Continue to stir often. Remove the mushrooms and onions from the stove and let cool for about 5 minutes.

Mix: Crack the egg and separate the yolk from the white. Place the yolk in a medium mixing bowl. Crack the remaining eggs into the same bowl with the yolk. Whisk to combine well, then whisk in the heavy cream and milk. Season with salt and pepper.

Assemble: Once the mushroom and onion mixture is slightly cooled, build the quiche. Keep the prepared pie crust in the tin and place it on a sheet pan covered with parchment paper. Scatter half the mushroom and onion mixture on the bottom of the crust and top with half the goat cheese. Finish with another layer of mushroom and onion, then the remaining goat cheese. Pour the egg and milk mixture into the pie shell evenly over the filling.

Bake: Transfer the sheet pan with the quiche to oven. Cook for 20 minutes, then rotate the sheet pan to ensure even cooking. Bake for another 15-25 minutes until eggs are set and crust is golden. Test the quiche by shaking the pan. If the center is still runny, continue baking. If center is set, yet soft, remove from oven. Eat and enjoy!

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Jalapeno Popper Mac n Cheese

1 box (13.5oz) macaroni noodles
1 Tablespoon olive oil
1 clove garlic, minced
1 cup milk (recommended: anything 1% and higher)
4 ounces cream cheese, cut into 6­8 pieces (any fat content)
⅓ cup grated Parmesan cheese
½ cup plain Greek yogurt (you may also use sour cream)
½ teaspoon salt
1 can (4oz) sliced pickled jalapeños, drained and roughly chopped (you may also use fresh*)
1 can (4oz) diced green chiles, drained
4 ounces Sincerely, Brigitte™ Jalapeño Cilantro Cheese, shredded
1. Cook pasta according to directions on the box.
2. While the pasta is cooking, prepare the cheese sauce. In a medium size saucepan or skillet, cook the garlic in olive oil over medium heat until soft and fragrant, about 2 minutes. Add the milk, cream cheese, grated Parmesan, yogurt, and salt. Stir mixture until the cream cheese is no longer chunky. Add the jalapeños and chiles and stir until combined. Remove from heat.
3. Return the cooked drained pasta to the pot it cooked in, pour in the cheese sauce and shredded cheese, and stir until pasta is evenly coated and all of the cheese is melted. Pour into casserole or serving dish and serve immediately. Store leftovers in the refrigerator covered tightly up to 1 week. Casserole freezes well, up to 2 months. Thaw in refrigerator overnight. Heat individual servings in the microwave (I like to add a splash of milk to prevent cheese from drying out) or cover casserole with foil and reheat in a 300ºF oven for 20 minutes.
*Slice a fresh jalapeño (using seeds at your discretion), roughly chop, then measure out approximately ½ cup

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Chipotle Quinoa Enchilada

1 cup dry quinoa (any color/variety)
1 cup corn (fresh, canned, or frozen; thawed)
1­15 ounce can black beans, drained and rinsed
1­15 ounce can diced tomatoes with green chiles, drained as best as possible
1­10 ounce can mild enchilada sauce (red)
2 Tablespoons cilantro, chopped
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon chili powder
7 ounces Sincerely, Brigitte™ Chipotle Cheese (approximately 1 and ½ cups), shredded and divided
1. Preheat the oven to 375ºF. Cook the quinoa according to the directions on the package.
2. In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, enchilada sauce, cilantro, cumin,
salt, and chili powder. Stir until completely combined. Add half of the cheese (approximately ¾ cup) and stir
again until completely combined.
3. Pour quinoa mixture into a 2 quart casserole dish and sprinkle with remaining cheese. Bake for 20 minutes or
until cheese bubbles. Allow to cool for about 10 minutes before serving. Serve with avocado, guacamole, salsa,
pico de gallo, sour cream, or as a dip with chips. Store leftovers in the refrigerator, covered, up to 5 days.
Casserole can be frozen baked or unbaked­­ thaw in refrigerator overnight. Bake for 25 minutes at 375. Make
ahead: store assembled, unbaked casserole in the refrigerator up to 12 hours. Bake for 25 minutes.

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Puff Pastry with Orange Marmalade

1 box (2 sheets) frozen puff pastry, thawed overnight in refrigerator
3 Tablespoons orange marmalade
1 large egg beaten with 1 Tablespoon water
2 ounces Sincerely, Brigitte™ Orange Ginger cheese, cut into 16 rectangles (approximately 0.5 ounce each)
freshly grated ginger root
granulated sugar
½ cup + 2 Tablespoons evaporated milk
8 ounces dark or semi­sweet chocolate chips
4 Tablespoons unsalted butter, cut into 8 slices
1 cup powdered sugar
zest of ½ of a large navel orange, zested into strips
a thumb’s size of fresh ginger root (approximately 0.25 ounce), peeled
1. Line 2 large baking sheets with parchment or silicone baking mats. Set aside.
2. On a lightly floured surface, roll out one pastry sheet. Using a rolling pin, smooth out the lines as much as
possible, stretching the sheet into approximately a 10″ square. Using a 2 and ½” cookie cutter (metal works
best), cut the sheet into 16 circles. Place 8 circles on each prepared baking sheet. Repeat process with second
pastry sheet but reserve these 16 circles for the tops of the pastries.
3. Brush each of the bottom pastries with the egg wash. Using a ½ teaspoon measuring spoon, place a dollop of
orange marmalade in the center of each pastry. Place a slice of cheese on top of each dollop of marmalade.
Grate fresh ginger on top of the cheese (1­2 passes over the grater should be sufficient).
4. Brush the remaining 16 pastry dough circles with the egg wash. Place each circle egg wash side down onto the
tops of each prepared bottom with filling. Crimp the sides of each pastry closed with a fork, prick the top to let
out the steam, brush one last time with egg wash, and sprinkle with granulated sugar. Place baking sheets in
the refrigerator for at least 15 minutes or up to 1 day to chill. If chilling longer than a few hours, cover baking
sheets with plastic wrap.
5. Preheat oven to 375ºF. Place baking sheets side­by­side in the oven. If they can’t fit, bake one at a time,
allowing the other baking sheet to continue chilling in the refrigerator. Bake for 14­15 minutes, or until the tops
are desired golden brown color. Rotate the baking sheets once during bake time. Remove pies from the oven
and allow to cool on the baking sheet until safe to handle and serve.
1. While the pastries are cooling, prepare the hot fudge sauce.
2. In a large saucepan, combine the evaporated milk, chocolate chips, butter, and powdered sugar. Heat over
medium heat, stirring frequently, until completely melted. Add the orange zest and ginger root and increase heat
to medium­high. Bring mixture to a boil, being very careful as the mixture will bubble and may splash. Boil
mixture while stirring constantly for 4 minutes. Remove from heat and allow to cool for about 10 minutes.
Remove orange peel and ginger root. For best flavor, allow orange peel and ginger root to remain in sauce as
long as desired. Use sauce immediately. Leftover hot fudge sauce can be kept in the refrigerator covered tightly
up to 5 days. Reheat in the microwave as needed. Leftover pastries can be stored in the refrigerator, wrapped
tightly in plastic wrap, up to 5 days. Reheat in microwave or in a 300°F oven for 5­10 minutes. Make ahead:
you can prepare and bake the pastries in advance, storing baked pastries in the freezer up to 2 months. Thaw
overnight in the refrigerator, then reheat in the microwave or a 300°F oven for 10 minutes. Prepare hot fudge
sauce when you are ready to serve pastries

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