Submitted by Amelie Langlois

About the cook: My name is Amelie Langlois. I am a pianist and piano teacher. I love performing. I get to travel a lot for both leisure and work, in Europe and Asia. I had the opportunity to try out different food and really enjoy it. When I am not working, I love cooking and experimenting with new recipes and new ingredients.

About the dish: this is a wow dessert that will for sure impress our guests. Not to complicated to make and the result is very impressive.

National Origin: canadian

Serves: 9

Estimated Time: 30 to 60 Minutes

Ingredients:

Any cake mix gluten free Chocolate chip cookie .
8 ouces package of cream cheese
1/4 cup coconut sugar
1 tablespoon of expresso coffee powder
1/8 cup sour cream
2-3 large eggs
1/2 teaspoon vanilla extract
1/2 tablespoon or gluten free flour
1/4 teaspoon fine sea salt
pecans, chopped
salted caramel or any caramel spread
1-2 tsp coconut oil for mixing with white chocolate glaze
one box of Bakers white chocolate for glazing

Preparation:

oven at 350

Make the chocolate chip cookie as directed on the box of Gluten Free Chocolate chip cookie . Add one more egg then asked. (5 minutes)

In a different bowl, mix together 1 (8 ounce) packages cream cheese, at room temperature
1/4 cup coconut sugar
1 tablespoon of expresso coffee powder
1/8 cup sour cream
1 large eggs
1/2 teaspoon vanilla extract
1/2 tablespoon or gluten free flour
1/4 teaspoon fine sea salt
Fill in the 9 mini log mold with cookie dough. Tap it in and a large middle for the cream cheese mixture. Put few chopped pecans and caramel spread (salted one is better) (15 minutes)
Add the cheese cream.
Cook for 22-25 minutes.

As this bake, mix together 2 tablets (or one box) Baker’s white baking chocolate with 1-2 teaspoon of coconut oil. Microwave for 2 minutes and stir until well mix. (5 minutes)

When cooled down (10 minutes), glaze each log with white chocolate. (5 minutes)

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