Chocolate Basque Baked Cheesecake Recipe

Growing up I lived about 50 metres down the road from a cheesecake shop (although not THAT cheesecake shop) and they would sell half cheesecakes which my mum would sometimes get us as a treat. My favourite was the baked cheesecake topped with a layer of jelly/jello set with blueberries. Oh how I loved those cheesecakes.

Actually now that I am telling you about it, I am thinking I should try and recreate it. But this story is not about my childhood cheesecake it is about chocolate Basque baked cheesecake.

About a year ago we found a dessert restaurant a few suburbs over that makes on site delicious gelato and Basque cheesecakes.  They use good quality ingredients, which I am sure of as I am a little bit of a food stalker and I peer into their stock room and check out what they use. 

But alas for me (although happily for them) they seem to be very busy and every time we go now they are devastatingly out of my favourite chocolate Basque cheesecake.

Luckily baking is what I do so I decided to make my own and now I have cheesecake when ever I want and my only problem is that I eat way too much cheesecake. As a solution I have been making smaller cakes and the recipe below is for a 6" cake which is a lovely size if you have just a few people to serve. 

(note the cheesecake in these pictures is only 4" 

because I am trying to eat less cheesecake)

Basque cheesecake differs from regular baked cheesecake as it is has no biscuit base and is cooked at a high temperature which results in a dark top and creamy centre. It is important to cool the cheesecake for enough time for the middle to set, at least 4 hours for this recipe but preferably overnight.

Happy Baking

xx

Linda 

Chocolate Basque Cheesecake - makes a 6" cheesecake which will make 6-8 snack serves. I like to serve mine with cherries which is a lovely contrast to the velvety chocolate cheesecake. I use a good quality chocolate like Callebaut. Cheesecake slices can frozen wrapped individually in plastic wrap and thawed in the fridge.

450g (16oz) cream cheese at room temperature

200g (7 oz) dark chocolate melted

100g (3 1/2 oz) caster/ superfine sugar (use regular granulated sugar if that's all you have)

10g (4 tablespoons) cocoa sifted

3 eggs room temperature

1 tsp vanilla

225g (8oz) thickened cream (dollop cream) (heavy cream)

good pinch salt

Line a 6 inch wide by 3 inch high, round baking tin with baking paper. To do this crumple up the paper in your hands and then place over the baking tin and press down I used a spoon to press a line around the bottom rim and then turn the edges over the top rim.

Place cooking rack into middle of oven and preheat to 220 C Fan forced (430F).

Melt the chocolate in a microwave safe dish. I melted mine for 2 mins at 60%, stirred and then another 2 mins. Alternatively if you only have high setting heat for 20sec intervals stirring between each burst and being careful not to overheat. Set aside until needed.

Sift together the caster sugar and cocoa to ensure there are no lumps.

Make sure the cream cheese is at room temperature so the mixture will be silky smooth. Place into mixer bowl and mix at low speed until smooth and creamy. You do not want any lumps at this stage and also we are not trying to incorporate extra air or volume. The room temperature ingredients and slow mixing are key steps.

Scrap down the sides of the bowl add the caster sugar and cocoa and mix at slow speed. Add the eggs one at a time and vanilla and mix until well. Continue to scrap down the sides of the bowl until the mixture is completely combined and smooth.

Add the melted dark chocolate and fold in with a spatula, there should be no lumps and no streaks when you are finished.

Add the thickened cream and salt and mix well.

Pour mixture into the prepared tin and bake for 25 mins, increase temperature to 230C (450F) and cook for a further 5 mins. 

Turn oven off and allow to cool in oven with door ajar for 15mins. 

Put cheesecake into fridge for at lease 4 hours or overnight.

Prior to serving remove from tin and allow to sit at room temperature for 20 mins. If your cheesecake is stuck and you can't get it to release, it's just some of the fats set hard. Run a plastic spatula around the edge between the paper and tin and if it still won't come out pop the base into hot water for a second being careful not to splash the cake and it should easily slide out.

Ruby Rosewater Macarons

So it's here......the 4th chocolate Ruby Chocolate or RB1 Callebaut has been released in Australia and it's pink.

PINK I tell you.

Yup all it took to bring me back from blogging hiatus is pink chocolate.

Now I know there has been a little bit of instahype surrounding RB1 in Australia and who can really blame anyone. Pink chocolate is always instaworthy.

But does it live up to the hype?

Hiya ruby chocolate. 
Teacup, cutlery and tea strainer all Cristina Rae

To try it out I had a little bit of a taste test with my friend and her daughter a few nights ago. I did up a plate with some Callebaut white, dark, RB1 and some Lindt milk.

Truth is no one picked the Ruby as their favourite on the night but to be fair I had just had Indian food delivered before hand and I don't think we started off with the clearest palate.

So I've just tried it again and it's not bad and I think maybe it's even pretty good. Kinda not what I expected at first but it is growing on me. As described it is fruity and it has the lovely Callebaut texture that makes that brand my go to for white and dark chocolate.

To celebrate this new chocolate I've been in my kitchen creating and decided to start of with macarons 'cause they are kinda my thing.

Picture from my instagram feed

The shells are are a plain french almond macaron and the filling is a whipped ruby chocolate ganache buttercream with a touch of rose. Due to whipping the ganache and the addition of butter and sugar the RB1 chocolate flavour which is not overly robust does not really shine through as much as it could.  If you want the full ruby chocolate flavour experience I recommend making a regular ganache (ratio 3 parts chocolate 1 part cream).

I've decorated mine with a little bit of piped ganache, a strawberry crisp (which is like a strawberry whopper) and a gold soft pearl.

If you don't have any ruby chocolate handy you can substitute white chocolate and they would still be just as lovely.

Linda Vandermeer-McCubbin is a blogger, baker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in 2011 the book is still available online.

Ruby Rosewater Macarons (makes approx 30 filled macarons)

Fill the shells with the filling (included after recipe for shells) at least 1 day before you serve to get the correct consistency. Store in an airtight container in fridge and then bring to room temperature about 30 minutes prior to serving.

190 gram (6 5/8 oz)almond meal (almond flour)
190 gram pure icing sugar (6 5/8 oz powdered sugar)
190 gram granulated sugar (6 5/8 oz) 
48 grams water (1 5/8 oz)
140 gram egg whites aged split into 2 lots of 70grams each (5 oz split into 2 lots of 2 1/2oz each)*
pink food colour ice (I use gel type food color like Wilton)

*ageing egg whites refers to separating the yolks from whites and then leaving the whites to age for a few days. This can be done on the counter if your countries climate permits or in the fridge, wrap the bowl with plastic wrap and then pop a few holes in the top. Alternately you can pop fresh egg whites in the microwave on high for 10 seconds or so - I used the microwave method in this batch pictured. 

1. Mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer. Do not over process as the meal can become oily. Sieve into a large bowl. Add colour and 70g (2 1/2 ounce) of the egg whites to the sugar/almond mixture but don’t mix in.

2. Place remaining 70g (2 1/2 ounce) of egg whites in bowl of mixer fitted with the whisk.

3. Pop granulated sugar and water into saucepan stir to combine and cook without stirring to 118C (245 F). Brush down the sides with a pastry brush dipped in water as required to avoid the sugar crystallizing. Once the mixture reaches 115C (240 F) start mixing the egg whites on high. Make sure you have a pouring shield on your mixer, when the sugar syrup reaches 118C (245 F)remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high.

4. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch, around 50C (120 F).

5. Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms a ribbon that disappears back into the mixture after about 20 seconds.

6. Add the mixture to a piping bag fitted with a plain tip (or just cut the end of a disposable piping bag, that's what I do) and pipe in lines onto parchment lined baking sheets. To make the macarons as even as possible I apply a constant slow pressure to the piping bag and count a few numbers like up to 3 for each one. 

7. Set aside for about 30 minutes or until the macarons have formed a skin so that the macaron mixture does not stick to your finger when gently touched. If the weather is humid this step may take longer up to 2 hours. I pop on the aircon if it's humid at my house.

8. Meanwhile preheat oven to 140C (285 F)#. Once ready bake the macaroons for around 13 to 15 minutes depending on size, it may take longer, all ovens are different. If they are baked and you gently push on the side the tops will not move, if the tops do move do bake for another minute or 2. Also they should not be browned if they are reduce the heat for the next batch or bake for less time.

9. Once baked remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.

10. Once cooled match disks into like sizes and sandwich together using the ganache.

# The recipe stipulates 140 C however my new house and kitchen I used the fan forced option at 130C (265 F) and it worked out lovely. 

Ruby rose whipped ganache buttercream
I used a Wilton closed star tip 31 to pipe and decorate

240g (8 1/2 oz) RB1 chocolate (Callebaut Ruby Chocolate)
80g (2 3/4 oz)cream
50g (1 3/4 oz which is just under 1/2 stick) unsalted butter
1/2 cup icing sugar (powdered sugar)
1 Tbsp rose water (or to taste)
generous pinch salt flakes

Heat cream and add to chocolate, allow to sit a few minutes and then gently whisk until smooth. Cool until nearly set.

Add ganache and remaining ingredients to the bowl of a stand mixer and whisk until light and fluffy.

I love when people share my blog ideas and give credit. All posts contain original ideas, photography and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.

Affiliate links may earn me money and contribute to supporting this blog.

Chocolate macarons and last chance to win nestle giveaway

I've started to bake macarons again and it's taking a little bit of getting used to. In my old kitchen I could whip out a batch of perfect macs with next to no thought or effort, but at the moment sharing a kitchen and with a different oven than I am used to I find that the little distractions impact my final result.

This batch I forgot to add in my egg whites with the almond and icing sugar, I was mixing away and after a few seconds I realised it was quite thick and I was not going to achieve the correct consistency. Just a touch too late I remembered my extra egg whites, and although I added them in I found the mixture was a little bit too bubbly.

Although they were ok, I just wasn't completely happy with them. The crisp outside was a little bit too thin for my tastes and the feet collapsed a little.

But to tell the truth I did find them more like a well known french patisserie so perhaps I am onto something ;)

You can use Nestle Bakers Choice chocolate chunks to add into your ganache to fill the macarons and you can dust the macarons with a little bit of cocoa like mine to get the same rustic look. Click HERE for my macaron recipe if you would like to make your own.

Also remember there is still one more day let for the #BakeItYours #NestleBakersChoice giveaway. You can enter for free in my rafflecopter giveaway below. Entry for Australian residents only over 18 years of age.

a Rafflecopter giveaway

Linda Vandermeer is a blogger, baker, mother, owner of The Biscuit Cafe and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US in 2011 the book is still available online at Amazon and other online book stores.

Affiliate links may earn me money and contribute to supporting this blog

I love when people share my blog ideas and give credit. All posts contain original ideas, photography and recipes by Linda Vandermeer-McCubbin unless otherwise credited. Please feel free to link back to my blog for non commercial purposes.

I was sent a box of nestle product to assist in the development of recipes for this blog post. No sponsorship or financial incentive was received.

Win this amazingly cool geometric chocolate mould

EDIT this competition is closed the winner is - Felicity
Prize has been claimed and sent.

How super cool are these geometric shaped chocolate covered Oreos.

Yup and so easy to make as well, although I did have to trim the cookies a little bit to fit, but that worked out ok I just used the chunks in the next batch.

Anyhoo I have an extra mould still in it's packaging that I did not use and seeings a I am having a clean out at my house I am giving it away to a lucky reader.

Just enter via the rafflecopter below, extra entry for following my instagram account :) Open worldwide see terms and conditions on rafflecopter for other details.

a Rafflecopter giveaway

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Healthier chocolate donuts

Healthier donuts, yes for real and Mr Sweet has given them a taste test stamp of approval.

But I can not tell a lie. Before we get carried away here these donuts are not actual health food. They are just a healthier option than the dozens I have been buying from all the fabulous donut shops that have been popping up around the place.

Yup donuts are definitely the new cupcake around here anyway and the trend is the more loaded with sugar, candy and lollies the better. In fact pop a donut onto a cream loaded milkshake, add cookies and chocolate and pretty much you have an Instagram viral photo that everyone will swoon over.

I'm not complaining I love an over the top sweet as much as the next person, but I still like to fit into my skinny jeans, so in truth on a daily basis I am more likely to indulge in something like these healthier option donuts.

Made with wholemeal (wholewheat) flour, yogurt, olive oil, baked not fried, I have then topped them with dark chocolate because I read somewhere it's full of antioxidants ;)

In fact I sometimes send these donuts without the chocolate glaze to school and donut :) feel guilty about it at all.

To make these you will need a donut baking tin. I picked mine up from Big W (Australia for about $14) and I have used it for a few different donut related baking treats so I felt it was a worthwhile purchase.

I've found you can bake most cupcake or muffin mixes in the tin, just be sure to only fill it 1/3 to 1/2 full. I like to use a disposable piping bag to fill my tins, way less mess and if you don't have any handy you can use a plastic ziplock bag with the corner cut out.

Also in un-donut related news, I have had a few people sharing their pictures when they make my recipes or decorated cookies lately and I just love it, always feel free to pop through a post or tag me HERE on instagram.

Healthier Chocolate Donuts makes 10 donuts, recipe can be doubled

If you don't have a donut pan you can make 6 regular sized muffins. If you like you can glaze the donuts with a simple ganache (recipe below) and add chocolate crisp pearls or sprinkles.

1 cup wholemeal (whole wheat) flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon (optional)

1/4 cup olive oil

1/3 cup 2% fat greek yogurt (I used Chobani)

2 Tbsp 2% fat milk (US 2 Tbsp + 2tsp)

1 large egg

1/4 cup sugar

Olive oil spray

Preheat oven to 160 C fan forced (325 F)

Place all ingredients in a large bowl and mix with a spoon until well combined.

Spray donut baking tin with olive oil spray

Place mixture in a large disposable piping bag, cut off the tip and pipe the donut mixture into the prepared donut baking tin. Only fill each cavity 1/2 fill as the mixture will rise.

Bake in preheated oven for 10 -12 minutes or until a skewer inserted comes out clean. 

Remove donuts from pan, serve warm if you like or cool on a wire rack and dip in chocolate glaze (recipe below). 

Store in an airtight container for up to 2 days.

Chocolate Ganache Glaze for dipping approx 10 donuts
60 grams (2oz) dark chocolate
30 grams (1 oz) cream

Place chocolate and cream into a microwave safe bowl and heat at high for 50 seconds. Remove, let sit for 60 seconds and then whisk until smooth.

Hold each donut by the edges and dip the tops into the chocolate glaze, add sprinkles if desired. Chocolate glaze will take a few hours to set, but that's ok you can eat it before it sets.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Triple Chocolate Meringue Tart for Tickle the Imagination Magazine

Are you ready for chocolate overload. Like really seriously chocolate on chocolate on chocolate overload.

'Cause if you are the Triple Chocolate Meringue Tart I created for the latest issue of Tickle the imagination completely fits the bill.

You can find the recipe for it along with a stack of other amazing things to make and interesting stories about things Australian and handmade in the latest Home issue. Here is a free sneak peek of the magazine: http://bit.ly/1L4Mncb

But wait there's more. In the past few days the Handmade Coorperative - Australian Handmade 4 Kids have been having an online #TickleTour and it's been so fun watching them all make different items from the magazine. I'm kind of needy so I've been getting a big kick out of seeing them post pictures after they make the tart themselves. Plus some of the other crafty stuff they have been making is totally inspiring me to give it a go.

Make sure you pop up a picture on Instagram or Facebook if you get the magazine and make the tart yourself. I'd love to see it.

Linda Vandermeer is a blogger, baker, maker and author of the Children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the USA in 2011 the book is still available at Amazon and many online bookstores.

Affililate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes Linda Vandermeer please do not reuse without permission.

Golden Things Cupcakes with Nutella Dream Frosting

This Nutella frosting is so dreamy I might have eaten a spoonful or two while decorating the cupcakes.

Also I was kinda happy when there were a few of the bark shards leftover and I had no other option but to eat all of them. Everyone knows unevenly decorated cupcakes are just a fight waiting to happen.

I made them with Lindt milk chocolate and they were so good you could serve them as they are.

Which is what makes these cupcakes so good, every element by itself is delicious so putting it together comes up with a super delicious treat.

I've had these in mind since I made my Chocolate Peanut Layer Extravaganza Cake and when I was at the supermarket I saw Ferrero Rocher chocolates were on sale. It was totally a sign.

And because Ferrero Rocher's are wrapped in golden paper I wanted to make the cupcakes gold. I used Robert Gordon gold cupcake cases and edible gold which always add a bit of fabulousness to any cupcake.

Also just so you know, it seems I can not be trusted with edible gold as once I get it out I put it on everything. It's just sooooo pretty I can't help myself.

I made a few without the golden cases and Ferrero Rocher chocolates and they were delicious as well pretty much because....yup Nutella dream frosting :)

I've included the full recipe below exactly as I made it, but like I always say do what makes you happy. If you want to use a packet mix for the cupcakes to save time and then just make up the Nutella Dream Frosting go ahead. If Ferrero Rocher chocolates are not on sale, skip them and if you prefer a different brand of chocolate, who am I to tell you different.

Happy Baking

Some Stockists (many online stores and baking specialty shops stock these items)

United States of America




Australia - Baking Pleasures stocks edible gold leaf and Ateco piping tips
Robert Gordon baking cases are available at many kitchen and homeware stores or online
23k Edible Gold (25 sheets/Transfer Type)


Golden Things Cupcakes with Nutella Dream Frosting (makes 18 cupcakes)
I've used edible gold which is available from specialty stores see end of post for some places you can buy it. It is completely optional.

18 Chocolate Cupcakes (recipe below)
1 batch Nutella Dream Frosting (recipe below)
Almond Bark (recipe below)
18 Ferrero Rocher Chocolates unwrapped (optional decorated with a little edible gold leaf)

Place a large star tip onto a piping bag (I uses Wilton # ) and fill half full with the Nutella Dream Frosting. Start piping on the left outside of the cupcake and pipe a circle around the outside edge, when you reach the start move the piping inwards to pipe a smaller circle. You should apply consistent pressure to the piping bag and when you reach the top gently release the pressure as you pull up.

Press in 2 shards of almond bark into the frosting with the widest edge along the bottom in the back half of the cupcake frosting.

Press a Ferrero Rocher chocolate into the front of the cupcake.

Can be stored in an airtight container for up to 3 days in the fridge. Remove container from fridge and allow to come to room temperature for 30 minutes prior to serving.

Almond Bark Shards with Edible Gold
It is very important to always make sure your bowl and spoon are completely dry when working with chocolate. I have used Lindt milk chocolate as it is what I have, but you can use any chocolate you would be happy to eat including dark or bittersweet.

200 g (7 oz) Lindt milk chocolate cut into small pieces
80 g (2 3/4 oz) slivered almond (blanched almonds cut into strips)
Edible gold leaf (optional)

Line a tray with baking/ parchment paper.

Melt the chocolate in the microwave at medium low heat for 2 minutes. Allow to stand for a minute stir until all lumps have melted. If required return to the microwave for 30 seconds at medium low stand for 1 minute and then stir (repeat this step as required).

Pour the almond into the bowl and mix until it is completely coated with chocolate.

Spread the chocolate almond mixture onto the paper lined tray and allow to set to room temperature. Remove the paper and chocolate from tray onto a cutting board and cut the chocolate into irregular shards.

Optional - press gold leaf transfer sheet onto the chocolate with edible gold side down touching the chocolate. The heat from your finger should be enough to melt it a bit so it adheres, if not you can brush a tiny amount of water onto the chocolate so the gold adheres.

Store in an airtight container until required, up to 2 weeks.

The edible gold pictured is on a transfer sheet. Some edible gold comes loose. 

That's ok for this type of use.

Chocolate Cupcakes
1 1/2 cups plain flour (all purpose)
1 tsp bicarbonate soda (baking soda)
1/4 tsp baking powder
pinch salt
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g (4oz) unsalted butter at room temperature cut into small cubes
1 1/4 cup caster sugar (superfine sugar) use regular white sugar if caster not available
2 eggs
1 tsp vanilla extract

Preheat oven to 160 C (325 F) fan forced and place 18 cupcake cases into muffin tins,

Mix the hot water and cocoa together to make a paste then add the cool water and mix until well combined, set aside until required.

Sift together flour, bicarb soda (baking soda), baking powder and salt and set aside until required.

In the bowl of a stand mixer cream together butter and sugar at high speed until light and fluffy (about 2 -3 minutes).

Reduce speed to low and mix in eggs and vanilla, mix until well combined.

Add 1/3 of the flour mixture and mix at low speed until just combined. Add 1/2 the cocoa paste mixture and mix again until combined scrapping down sides of bowl as required. Add another 1/3rd of the flour mixture, mix, add the remainder of the cocoa mix continue to mix and then add the final batch of flour. Scrape down sides and mix at low speed until just combined.

Scoop mixture into cupcake cases until 2/3 full and bake for 18-20 minutes or until a skewer inserted into the cupcake comes out clean.

Remove from oven, take cupcakes out of tray and cool on a wire rack.

Nutella Dream Frosting

200 g (7 oz) unsalted butter at room temperature
2 cups icing sugar
2 Tbsp (US 2 Tbsp plus 2 tsp) cocoa powder
1 tsp vanilla extract
200 g (7 oz) Nutella

Place butter and icing sugar into a large bowl and mix at high speed until light and fluffy. Add vanilla and continue to mix at low speed until combined, then add the cocoa and mix. Add the Nutella at low speed until combined then increase to high speed and mix for 3 minutes until the mixture is light and creamy.

Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.

Gluten Free Chocolate Chocolate Cookies

Shhhh, don't tell anyone. They will never ever know these chocolate, chocolate chip cookies are gluten free and celiac friendly.

Ok then tell your friends that are gluten intolerant, in fact share this gluten free recipe all around because it's a keeper, the cookies are soft and filled with chocolate chips and chunks and they stay soft for a couple of days.

Eating gluten free is a necessary way of life for many people and luckily these days there are quite a few options available in the supermarket to help out.

If you do a lot of gluten free baking you will probably already know that there are some things you need to put into your flour to give it a bit of help. I find it can be expensive to have a pantry full of stuff like guar gum and tapioca starch for the occasional cookie or biscuit I make.

So I buy a gluten free flour that already has those things added. The one I use at the moment is Orgran as I have found it to be a good all purpose flour but if you make your own or have another brand you like just substitute that in my recipe.

If you are living a gluten free life I hope you enjoy these cookies, they can be frozen and kept for a few months after baking.

For more gluten free options check out my recipe for macarons (CLICK HERE) which are also gluten free and super delicious.

Happy Baking

Gluten Free Chocolate Chocolate Chip Cookies Recipe Makes around 16 cookies
Do not be tempted to over bake the cookies they will continue to bake and harden as they cool.

260g (9 1/4 oz) Orgran All Purpose Flour
30g (1 oz) cocoa powder
1 tsp baking powder (make sure it's gluten free)
115g (4oz) unsalted butter
60g (2oz) cream cheese
115g (4oz) brown sugar
60g (20oz) white sugar
1 tsp vanilla extract
1 large egg
1 1/4 cups chocolate chips (I used dark bittersweet)
Optional 1/4 cup extra chocolate chunks to press into top

Preheat oven to 160C (320 F ) and line 2 trays with baking paper.

Sift together flour, cocoa and baking powder and set aside until required.

Place butter, cream cheese, brown sugar and white sugar in a large bowl and mix at low speed until combined. Increase speed to high and mix for 2 to 3 minutes until the mixture is well creamed and lightened in color.

Reduce mixer speed to low, add vanilla and egg and mix until combined.

Add the flour mixture and mix until just combined then add the chocolate chips mixing until the chips are distributed evenly.

Place approx 2 Tbsp mounds of cookie dough onto the prepared baking trays leaving. Flatten the cookie dough slightly. If you would like to add extra chocolate chunks to the cookie press a few into the top of each cookie at this stage.

Bake in preheated oven for 12 minutes, the cookies should still be soft to touch, but don't worry they should be fine.

Remove from oven and allow to cool on tray.

Keep in an airtight container for up to 2 days. Cookies can be frozen wrapped separately in plastic wrap and placed in an airtight container in the freezer for up to 2 months.

Linda Vandermeer is a blogger, baker, maker and author of the children's cookbook Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go! Published in the US the book is still available at Amazon and some online bookstores.

Affiliate links may earn me money and contribute to supporting this blog.

Original ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.

M'mores warm melty marshmallow macarons

Y'all know I live in Australia, which is pretty great generally, but one thing we don't have is graham crackers.

I know what is with that! Of course we have other crackers (or biscuits as we call them) but nothing quite like graham crackers so sadly no s'mores for us.

But I'm not one to mope about and I decided to turn a batch of macaron shells I had sitting about into m'mores.

Oh boy, they were good, but I don't have to tell you that. In my book pretty much anything with flowing warm chocolate and melty marshmallows is a win in baking terms. Messy but oh so good.

And then in my warm gooey sugar haze I thought, what if I put an Oreo cookie in as well.

I think the picture above speaks for itself.

I've topped my M'mores with edible gold leaf , but it's a completely visual thing so you can leave it off if you like. If you do decide to use it make sure it's the edible version from a reliable source (In Australia try Cakes Around Town, in the US try Amazon Edible Gold Leaf Sheets CLICK HERE )

Happy Baking

M'mores Recipe (macarons with melted marshmallow and chocolate)
M'mores are of course best eaten immediately to experience the warm ganache and melted marshmallow. However filled macarons can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Ingredients
40 Macaron Shells colored brown or caramel (Click here for my recipe)
10 Large marshmallows (or 20 regular marshmallows)
100 g dark chocolate
50 g cream
Optional - Edible Gold Leaf

Make chocolate ganache by placing the cream and chocolate into a microwave safe dish and heating at medium for 2 minutes, let stand for a minute and use a hand whisk until all chocolate is melted. If lumps still remain heat at 30 second intervals until all the chocolate is melted.

Place ganache into a ziplock bag or disposable piping bag and set aside until required.

Place half the macarons on a baking tray with the hard shell facing down.

Cut marshmallows in half and place on top of the macarons on the baking tray. Push the sticky cut side of the marshmallow gently onto the macaron shell.

Optional - brush a very small amount of water onto the top of the remaining macarons and adhere a small amount of edible gold to the top of each macaron shell.

Set a rack in the oven near the top and turn the grill (broiler) on high. Place the marshmallow topped macarons under the grill (broiler) and cook until the marshmallows turn golden. Alternatively you can use a handheld kitchen blowtorch to toast the marshmallows.

Cut a small hole in the corner of the ziplock bag holding the ganach and pipe dollops of ganache onto the top of each macaron. Press a macaron half onto the top of the warm ganache.

Serve immediately.

Oreo Macaron Variation You will require 20 Oreo Cookies.

Follow instructions as above, after you have piped ganach onto the top of the marshmallow, press an oreo on top and then pipe a small amount of ganache onto the top of the Oreo. Finally press the other macaron shell on top.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

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Original Ideas, photography and recipes by Linda Vandermeer please do not reuse without permission.