Sage & Gorgonzola Cheese Puffs

It has definitely been a hectic couple of weeks. Honestly, I don’t even know what happened to the month of February. All of a sudden it was here, Punxsutawney Phil was popping out of his hole, Valentine’s rolled on by and BAM here we are in March!

What the heck?

Today is my anniversary – Nick and I have been together for 5 years. It has definitely been a struggle, but with any great relationship comes hard work and dedication, right?

It would be best if you agreed because any dissent may result in this foodie throwing a temper tantrum in the kitchen.

Anyway, moving along. Nick and I celebrate 5 years today. His gift to himself was volunteering for a deployment to Afghanistan. Therefore, in a couple of weeks he will be leaving me and I’ll be on my own {again} for another year of my life. I know this is something he wants to do and, like a good girlfriend that I am, I supported and encouraged his decision. However, I am still dreading the moment he leaves me and will worry like a crazed lunatic until the moment he comes home.

With all of that being said, I should warn you of something else – I am a stress and emotional eater. And while I would like to tell you all that I make healthy choices I cannot, therefore in the next year I may be making a lot of hearty, comfort foods that may {typically} pack a big punch on your waistline. However, I will attempt to minimize the effects. If you are willing to come along for the ride I will stand by my decision to health-ify those non-healthy-hearty-soul-soothing comfort foods that we all love in moments of stress.

Today I have a light and fun recipe, very similar to the one I made last week. Remember those Cheddar Cheese Puffs? Good! Take a look at these.



Nutritional Value
Servings: 12
Serving Size: 1 Puff
Calories: 74.4
Fat: 5 g
Carbohydrates: 3.9 g
Fiber: .1 g
Protein: 2.5 g
Points+: 2 



Recipe Adapted from Cookin' Canuck

  • ½ cup water
  • 3 tablespoons butter, cut into small pieces
  • ½ teaspoon salt
  • ½ cup flour
  • 2 eggs
  • 1 teaspoon fresh sage
  • ½ cup crumbled Gorgonzola Cheese {you could add more if you want!} 



  • Preheat oven 400 degrees F
  • In a medium saucepan, heat the water, butter and salt. Do not boil the mixture.
  • Once the butter melts, stir in the flour. Stir quickly until the mixture binds together.
  • Continue to stir for another minute, while the pot sit on the heat
  • Transfer the mixture to a bowl and let the mixture cool slightly. Stir in the 2 eggs, one at a time.
  • Ensure that the first egg is fully combined into the mixture before adding the second egg
  • Add the minced sage and crumbled Gorgonzola. Stir to combine.
  • Line a baking sheet with parchment paper.
  • Spoon the dough onto the parchment paper. Each puff should be 1 to 2 inches in diameter, and they should be spaced an inch apart.
  • Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the puffs are golden brown and crisp on the outside.
  • Pierce each puff with a small, sharp knife to release the steam, which will stop them from becoming soft
  • Serve immediately.