This right here, my friends, is a quick, easy, and seriously delicious breakfast, lunch, or snack that is perfect for the fall season.
These toasts start with whipped cinnamon goat cheese, which sounds fancy but is super easy to – ahem – whip up. Whipping the goat cheese results in a fluffy, silky texture that spreads easily. The cinnamon adds a lovely spiciness and a touch of sweetness.
I couldn’t decide between topping the whipped cinnamon goat cheese with fig jam or pumpkin butter (my two favorite autumnal spreads), so I chose both!
Pears are divine right now, thus making them the perfect finishing touch to these toasts.
Both versions are delectable on their own, but to really put these toasts over the top, I suggest you sandwich both of them together. Pear & Cinnamon Whipped Goat Cheese Sandwiches with Pumpkin Butter & Fig Jam? YES.
Prep Time: 5 minutes
Cook Time: 0 minutes
- 4 oz goat cheese, at room temperature
- milk to thin, if necessary
- 1/2 tsp ground cinnamon
- 2 slices of your favorite bread, (preferably whole wheat) toasted to desired preference
- 1 Tbsp fig jam
- 1 Tbsp pumpkin butter
- 1 ripe (but firm) pear, (I used Anjou), preferably organic, very thinly sliced
Place the goat cheese in a mini food processor and process until creamy (about 3-5 minutes). You may add a bit of milk – 1 tsp at a time – to thin it out if necessary (I used 2 tsp milk in total). If you don’t have a mini food processor, you can mash the goat cheese in a bowl with a fork until creamy. Add in the cinnamon and process (or mash) until fully combined. Set aside.
Spread about 2-3 Tbsp of the whipped cinnamon goat cheese on each slice of toast. Top one slice with fig jam, and the other with pumpkin butter. Evenly divide the sliced pear between the two slices of toast.
Snack cake. Those two words – individually – make me happy, but put them together and I’m downright blissful. Cake that you can justifiably get away with eating at any time of day? I’m in 100%. How about you? If for some odd reason you’re still not sold, just feast your eyes on that glossy peanut butter sauce…
… which, as it cools, slightly hardens into a caramely, sticky, delicious glaze crowning the chocolate chip-speckled banana cake below.
If there’s a more phenomenal flavor trifecta that peanut butter/chocolate/banana, then I have yet to taste it.
I could eat this snack cake all day long!
Prep Time: 10 minutes
Cook Time: 30 minutes
- 1 1/2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 1 cup mashed overripe bananas (about 3 medium-sized bananas)
- 1/3 cup neutral-flavored vegetable oil (I used safflower oil)
- 1/4 cup unrefined granulated sugar, such as evaporated cane juice
- 1/4 cup lightly packed brown sugar
- 1 large egg, preferably organic
- 1 tsp pure vanilla extract
- 3/4 cup dark chocolate chips
- 1/2 cup smooth natural unsweetened peanut butter
- 1/4 pure maple syrup
- 1/4 tsp pure vanilla extract
- 1/4 cup milk, preferably organic (or a non-dairy milk alternative)
Preheat oven to 350°F. Lightly grease an 9 inch pie plate (or cake pan).
In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.
Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.
Bake for 27-30 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean.
When the cake has about 5 minutes left to bake, make the glaze by whisking together the peanut butter, maple syrup, and milk in a small saucepan set over medium heat. Keep whisking until the mixture is smooth and drippy (about 3-4 minutes), then remove from the heat.
When the cake is done, pour the glaze evenly over the top and let the cake cool completely.