S'mores mini cheesecakes!

Do you love smores? Are you a cheesecake conosoiur? Are you in need of a colder dessert compared to the typical campfire smore? Well this might be your perfect recipe. A full guide to makeing the best gluten free smores inspired mini cheesecakes. There perfect for if you live alone and don't want to make one whole cheesecake but are still in need of that cheesecake fix. This one has a hard choclate shell topping with a thick and creamy filling amd crunchy and buttery biscuit base. You also have the option of decorateing the cheesecakes however you want to, you could add coulerful sprinkles, choclate chips or extra mini marshmallows.

These are also great as they need minimul ingredients so wether you have some left over digestive biscuits to use up or some cream cheese that you dont know that to do with, this is the perfect recipe for you! Here are the answers to a few questions that you might have in apprehention to trying this recipe:

Is this recipe gluten free?

Yes off course! This as well as all of my other recipes are gluten free, it uses gluten free digestive biscuits which you can buy at many different supermarkets or make yourself if you are feeling creative.

Is this recipe dairy free?

It is not orignally dairy free and I have not tried it that way but some simple switches could be made to adapt it to be dairy free if that is needed. The milk could be swapped for a substitute like almound milk, the double cream needs to be switched for a dairy free alternative as well as the cream cheese and the butter. You would also need to make sure you use dark choclate for the topping.

Is this recipe vegan?

To make this recipe vegan you would need to do all the dairy free substitues as well as switch the mini marshmallows for a vegan mini marshmallows.

Does this recipe need any special equitment?

No, I use a electric whisk for the filling and the cream plus some small glass pots for the cheesecakes, I used pots from left over shop bought mini desserts.

Can I adapt the recipe to my taste?

Yes, you can add different toppings to make different variables on the cheesecakes. As well as this you could experiment with the type of biscuits that you use as well as the type of chocolate.

If you have any other questions about this recipe please let me know over on my instagram @rubysgfkitchen! Anyway here is the recipe...

Ingredients

50 ml Milk

100g Mini marshmellows

2 tsp Lime juice

100 ml Double cream

125g Cream cheese

115g Digestive biscuits

50g Butter, melted

100g Milk\dark chocolate

Method

1- Place the digestive biscuits in a sealable plastic bag and bash with a wooden smooth until fine, and then mix with the melted butter in a bowl. Press the mix into your greased small ceramic pots ( see photo above for the size of the ones that I use) and place in the fridge whilst you make the filling

2- Melt the milk and marshmellows in a saucepan and leave to cool

3- In a separate bowl whisk the cream until soft peaks form with an electric hand whisk or stand mixer

4- Beat the cream cheese with the lime juice with an electric hand mix or stand mixer and then add the marshmallow mixture and beat this in, lastly fold in the whipped cream.

5- Spoon the mix into your pots and spread out evenly until the tops are flat and place in the fridge for at least 2 hours or until set

6- Melt your chosen choclate and spread onto the top of each cheesecake, and decorate (tis is optional but you could add extra mini marshmallows or choclate, get creative with your combinations!)

7- Leave your mini cheesecakes in the fridge until they are set and enjoy!

Thank you for reading and I hope you enjoy the recipe if you try it out,

Ruby x

Easy Peanut Cookies!

Do you ever just need a quick cookie fix? Get that sweet tooth for a soft and chewy peanut butter cookie? Your running short on time? Then this super easy peanut butter cookie recipe is perfect for you. You only need 3 ingredients so their super easy to make when your running low on grocerys or are shopping on a budget but still want to make a fun dessert or snack. You can also make these cookies with the option of haveing them refined sugar free by using coconut sugar, which I sometimes love to use as it adds a slight caramel flavour and less crystalised texture than caster sugar can sometimes give.

You can also change this recpie up to suit your prefences, allergys and what you have at home. I persanolly like to use crunchy peanut butter for this recipe but you could use smooth peanut butter, almound butter, hazelnut butter, or if your not big on nut butters you could try this recipe with a seed butter like sunflower seed butter. This recipe is also great as it is naturally gluten free and dairy free, so is perfect if you want to make a snack to share at a BBQ that everyone can enjoy or trying to come up with a present option for a gluten or dairy free freind.

I came up with the Idea for this recipe as I was experienting with makeing gluten free choclate scones which required a beaten egg glaze and as I was only makeing 3 experiemntal scones I used very little of the egg. This got me googling super easy recpies that use one egg, which to my suprise didn't come up with very many good ideas. There was mainly time consuming quiches or questionable looking egg bites. Therefore I came up with this recpie based on the ingredients that I had around at me.

There is also no need for any specalist equitment for this recipe, with only a bowl, spoons and a tray needed for this recipe and obviously an oven to bake them in to! (Although you could experiemnt with them going in the air fryer). These ones would be super easy and fun to do with kids to as there so simple to make.

If you have any feedback or do try this recipe let me know in the comments on my instagram @rubysgfkitchen or in the feedback section on this site. Heres the recipe...

Ingredients

4-5 Tablespoons of peanut butter

1 Egg, beaten

4-5 Tablespoons of coconut or caster suger

Method

1. Line a large baking tray with baking partchment and grease it. Preheat your oven to 180 Degrees Fan.

2. In a large mix the beaten egg, sugar and peanut butter together until it forms a thick sticky dough (Start with 4 tablespoons of each the peanut butter and sugar and add the extra tablespoon if your mixture is to liquid).

3. Spoon a heaped teaspoon of the dough onto the tray and smooth down into a round cookie shape with the back of a spoon. Repeat this until all the dough has been used.

4. Bake the cookies in the oven for 9-10 minutes.

5. Allow them to cool on the tray for at least 5 minutes before removing from the tray and enjoying!

Thank you for reading,

Ruby x`

Blue Garden Lebanese Restaurant Review!

On a work trip with my dad, we went on the hunt for a gluten free dinner near are acommidation pretty late at night so are options where limited. This is a resturant that we happened to stumble upon and thought that we would check out the menu, and suprisingly found loads of gf symbols all over the menu which gave me loads of choices to choose from.

Before our food arrived, are waiter bought out a mezze of small nibbley bits to start which included pickled vegtables, a whipped yoghurt and honey which I was'nt a huge fan off but my dad absolutly loved, a hot sauce which I was obssesed with and some hummous and bread. Initally they did'nt bring out any gluten free bread, but went out to especially buy me some warbotons rollls which was so kind! They were super soft and great to dip in the different sauce options.

In order to try a range of food options, I chose a range of three starter options which where a board of falaphels with a tahini sauce, a fava bean stew and a spicy potaoto with grilled pepper mix.

My faveirote of these dishes has to be the falaphels, they were super crisp and full of a herby chickpea flavour. The tahini sauce was a perfect accompinmant as it was creamy with a slight sesame flavour. It was perfect when mixed with the inital spicy sauce that was bought out as it created a combination of the crisp falaphel, spice from the sauce and creaminess from the tahini. These falaphels where definety the best that I have ever tried so if you do visit the Blue garden lebanese resturant these are a must try dish.

Another great acommnimant to the tahini and spicy sauce combination was the batata harra which is cubes of fried potato with garlic, sweet pepper, coriander and chilli. This dish was packed with flavour, with the soft potatos takeing up all the flavour of the ingreidents it had been fried with. This is one that I am definelty going to try to recreate for a quick uni meal to go with something like a piece of salmon.

The last dish that I tried was a fava bean stew in a tomato based sauce with a creamy topping. I loved the flavours of this one as it was a mix of herbs, spice and rich tomato flavour but I was'nt sold on the texture as I have never had anything like it before. The beans were'nt entirely whole, with the beans being ground up into the stew. However due to the strong flavours it acted as a great dip for the gluten free bread, falaphels and cucumber slices that where given to us.

Now being pescetarien I can't tell you much about the meat dishes other than the fact that there was a lot of gluten free meat dish options includeing shawamas and soups. My dad had the chicken shawama which he really enjoyed and we could see through to the kitchen makeing it fresh! There was even a few gluten free dessert options includeing fresh fruit, a choclate tart and ice cream.

Let me know if you try out this resturant and if theres any dishes that you try that you think I should try! Head over to my instagram @rubysgfkitchen to comment and keep up with my regular posts.

Thank you for reading,

Ruby x