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Today I was off from work so I wanted to bake again.  No cupcakes, looking for new things to do.  So I found a recipe for Goat Cheese Blueberry Bars at about.com

I did not want to make bars, so I followed the options to create a pie.  Now, I think I may have messed this up a little bit.  I made the pie like you would the bars.  I think I should have mixed the goat cheese filling with the blueberry mixture. Ugh!

I used 3 cups of frozen blueberries and 1 cup of fresh blueberries

The Blueberries

The Blueberries

The Goat Cheese Mixture

Goat Cheese in the mixer

Pies out of the oven

Pie

I so should have mixed everything up!  Why did I not go with my gut???

Ok this looks yummy, you must admit

Blueberry

I will come back and let you know how it taste, after it cools!

I did not use the dough part of the recipe, I used an organic Frozen pie crust from Whole foods.

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Soft, creamy goat cheese pairs well with fruit, so why not combine the two together in a dessert? The result is a less sweet dessert that still has plenty of richness. This Goat Cheese and Blueberry Dessert Bars Recipe is made using a sesame seed crust, however, you can also turn this recipe into a pie – just put the goat cheese and blueberry filling into a frozen pie shell.

Goat Cheese and Blueberry Dessert Bars Recipe makes one 9×11 pan of bars

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Ingredients:

  • THE DOUGH:
  • 1 cup sesame seeds
  • 3 cups all-purpose flour
  • 3/4 cup granulated sugar or evaporated can juice
  • 1/4 tsp salt
  • 2 1/2 sticks unsalted butter
  • 3 eggs
  • 1 tsp vanilla extract
  • THE FILLING:
  • 24 oz. frozen blueberries or 4 cups fresh blueberries
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon
  • 2 Tbsp granulated Tapioca
  • 1 Tbsp flour
  • 16 oz fresh goat cheese
  • 1 egg
  • 1/4 cup milk
  • 1 tsp vanilla extract

Preparation:

FOR THE DOUGH:Preheat oven to 350. On a cookie sheet, toast sesame seeds for 10 minutes until golden. Let the sesame seeds cool then combine in a food processor with 1 cup of flour. Blend until the sesame seeds are ground up and smooth.

In the bowl of an electric mixer with a paddle attachment, combine the flour and sesame seed mixture with 2 remaining cups of flour, sugar and salt. Add the butter in small chunks and mix until the texture is course, about 5 minutes.

In a separate bowl, whisk eggs and vanilla. Pour into dough while mixer is on a slow speed, continuing to mix until all liquid is absorbed. Using a rubber spatula, scrape the dough out of the bowl into a ball and cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

When the dough comes out of the refrigerator the consistency will be similar to cookie dough; soft and sticky. While working with the dough keep your hands covered with flour so the dough will stick to them less. Reserving about 1 cup of dough on the side, press the remaining dough evenly on the bottom of the 9×11 pan. Set aside and preheat the oven to 350.

FOR THE FILLING:With a spoon, mix together berries, brown sugar, cinnamon, tapioca and flour.

In the bowl of an electric mixer, gently beat goat cheese with egg, milk and vanilla.

Spread the goat cheese on top of the dough, then pour the berry mixture on top. Sprinkle the reserved 1 cup of dough over the top of the bars by pulling off small chunks of dough and dropping the pieces of dough on top of the bars.

Bake for 1 hour, until dough on top is slightly browned. Let cool before serving.

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