I tracked down the recipe to cookie wizards from Two Peas and Their Pod (http://www.twopeasandtheirpod.com/). They have quickly become one of my favourite baking bloggers and I only hope I could create such delicious desserts with sugar substitutes.
Back to the cookies: Their recipe "Red Velvet Cheesecake Cookies" involves a red velvet CAKE mix with extra flour and of course, cream cheese to make the cheesecake interior. The photos alone makes my mouth water.
I unfortunately don't have a sugar free cake mix, but fortunately I do have my own sugar free chocolate cake recipe. I decided (since I had no red fruit coloring at home) to make these a completely chocolate cake/cookie with traditional cheesecake interior.
WELL, they did not come out looking good at all!! I tried to make the batter into the consistency of the cookie dough, but I think the buttermilk just made it impossible to solidify. I had to add an extra 1/2 cup to get any semblance of solidity. Not good! And so because of that, my cream and cottage (Shhh) cheese mixture could not be enveloped by the chocolate batter.
And so this is what happened on my first attempt (the cheesecake was on the bottom):
They don't look that bad but when you flipped them over, there was a gaping hole where the cream cheese mysteriously disappeared!!!
My second attempt also didn't prove to be successful. I put the cream cheese mixture on top. This time it didn't dissolve, but it also didn't create that delicious gooey interior as the original.
I know what I will have to do to adjust. Either use a traditional chocolate cookie recipe and then roll the cream cheese inside, or when using the cake batter mixture, avoid adding the buttermilk.
Better luck next time.
The only upside was that they did taste pretty good. Tasted a lot like a cupcake (flat cake perhaps?).
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