With certain dishes, the inside takes center stage. Gail Damon cooks up a storm of treats and eats that ooze decadence. After all, it’s what’s inside that matters most…  

Cheesecake-filled golden butter toast 

Makes 8-10 

Don’t be fooled – this isn’t just thick-cut French toast. This buttery toast has a tangy blueberry cheesecake filling. 

Ingredients

For the Blueberry Cheesecake filling 

1tub (2509) cream cheese, whisked until softened
1tsp (5ml) vanilla essence
¼ cup (60ml) blueberry jam
1-2 Tbsp (15-30ml) icing sugar, sifted  

1 uncut loaf white or brioche bread
½ cup (125g) butter, softened
½ cup (200g) brown or muscovado sugar
¼ cup (60ml) golden syrup or honey
2 tsp (10ml) vanilla essence
Pinch of salt
Icing sugar, for dusting
Honey, for serving
Handful fresh blueberries and mint, for serving 

Method

1. Preheat oven to 180°C.
2. Combine blueberry cheesecake filling ingredients and mix well.
3. Slice bread into 3cm slices. Cut a 3-4 cm incision through the bottom of the bread slice.
4. Fill the bread with 2-3 Tbsp cheesecake mixture. Set aside.
5. Cream butter and sugar using a hand mixer until light and fluffy, about 3-4 minutes.
6. Add syrup or honey, vanilla and salt, mixing well.
7. Spread creamed butter mixture evenly on all sides of each bread slice.
8. Arrange on a baking tray and bake for about 18-20 minutes, flipping bread over halfway through.
9. Cool slightly before transferring to a wire rack to cool down completely, about 10-12 minutes.
10. Serve dusted with icing sugar, a drizzle of honey and topped with blueberries and mint.

 Also read: 3-ingredient chocolate cheesecake

Choc-caramel crookies 

Makes about 10-12 

This cookie-croissant hybrid has taken the internet by storm. We’ve added caramel to ours for a sweet and gooey hidden center. 

Ingredients

½ cup (1259) butter, softened
½ cup (100g) brown sugar
½ cup (100g) white sugar
2 Tbsp vanilla essence (or 1tsp vanilla paste)
1 egg
1 cup + 2 Tbsp (166g) cake flour
½ tsp (3m) bicarbonate of soda
Pinch salt
½ cup (85g) chocolate chips
¼ – ½ can (90-180g) store-bought caramel
10-12 butter croissants
Melted milk chocolate, for serving 

Method 

1. Whisk butter, sugars and vanilla essence until fluffy and almost smooth.
2. Add egg and whisk well to incorporate.
3. Sift together flour, bicarb and salt, then add chocolate chips.
4. Fold wet mixture into the dry ingredients to form a dough.
5. Cover and leave to rest in the fridge for about 30 minutes.
6. Cut croissants lengthwise, making sure not to cut all the way through.
7. Add 2 Tbsp of the dough inside the croissant and flatten the dough to spread evenly.
8. Whisk caramel until smooth and spoon onto the flattened cookie dough.
9. Sandwich closed and press more cookie dough on top of the croissant.
10. Bake at 180°C for about 15-20 minutes.
11. Serve hot, drizzled with melted chocolate, if you like.

Cook’s note
Make a big batch and freeze the cookies raw. Then defrost at room temperature for 20-30 minutes before baking. 

Recipes & styling: Gail Damon
Photographs: Zhann Solomons  

Also read: 4 tips to bake the perfect cookies