One thing I do love about Thanksgiving is the bread. There is always a steaming pile of amazing dinner rolls, a crusty loaf, some baguette — whatever, I love it. I think I have come to love bread even more since I have made a long-term attempt to curb my carbs.

But on Thanksgiving, I splurge, I eat bread with butter and cranberry sauce and I don’t even pretend to care.

In the world of bread, there is nothing I don’t love. But in an effort to keep it fresh and exciting, this year, I bring you gougeres.

These cheesy little treats can be made large enough for dinner or small like a little appetizer, and either way, your family and guests will be knocked over.

They seem fancy and even have a fancy name, but you can make them quite simply with ingredients you always have on hand. Dress them up or down with fancier cheeses or plain old cheddar — no matter, they’re still great.

Cheesy Thanksgiving Gougeres

1/4 cup white wine
1/4 cup water
1/4 cup butter
1/2 teaspoon white pepper
Pinch of salt
2/3 cup all-purpose flour
3 large eggs, room temperature
1/2 cup cheddar (or bleu, or Grueyere, or whatever you have)

Preheat your oven to 375 F.

Mix the first five ingredients in a saucepan and bring to a low boil. Gradually add in the flour until it forms a ball. If you have ever made cream puffs, this looks much the same.

Whisk your eggs in a separate bowl. Reserve a little for use later (maybe 2 tablespoons), and then gradually add the eggs to the flour mixture until it is all incorporated.

Add in your cheese. The dough will be wet and sticky — this is a good thing.

Drop them in heaping tablespoonfuls onto a lined baking sheet. This is a good application for a silpat if you have one. Brush tops with remaining egg.

Bake for 25 minutes or until they begin to brown.

These are wonderful also because you can do them ahead of time and freeze, though piping hot and fresh from the oven is always desirable.