Chocolate Cloud Cake, by Diane

 

I made this cake for Passover because it is flourless, and although it didn't rise like it was supposed to we jokingly decided that was because it was Passover. This was really deeply chocolate without being too sweet, and we would definitely make it again next year (but decided without the grand marnier). Great as leftovers too! Recipe by Richard Sax.

Ingredients:

8 oz good quality bittersweet chocolate, coarsley chopped

1/2 cup unsalted butter, at room temp and cut into 1 tbsp pieces

6 large eggs

1 cup sugar

2 tbsp cognac or grand marnier

1.5 cups cold heavy cream

3 tbsp confectioners sugar

1 tsp vanilla extract

unsweetened cocoa powder or shavings for topping

Directions:

1. Heat the oven to 350F with the rack in the center. Line the bottom of an 8-inch springform pan with parchment paper. Do not grease.

2. Melt the chocolate in a double boiler and whisk until melted and smooth. Remove from heat and whisk in butter until smooth.

3. In two small bowls, separate 4 eggs. In a large bowl, whisk 2 whole eggs and the 4 yolks with 1/2 cup sugar until just combined. Slowly whisk the warm chocolate mixture in. Whisk in cognac or grand marnier if using. Using a handheld mixer in a separate bowl beat the 4 egg whites until foamy, about 2 min. Gradually add the remaining 1/2 cup sugar and beat until beautiful glossy soft peaks form that hold their shape but aren't stiff, about 5 min more. Very gently fold in 1/4 of the egg whites to the chocolate mixture and then add remaining egg whites. Scrape the batter into the pan and smooth the top.

4. Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, about 35-40 min. Be careful not to bake the cake beyond this point.

5. Let the cake cool completely in the pan on a rack. The center of the cake will sink as it cools forming a crater.

6. For the whipped cream topping, whip the cream, confectioners sugar and vanilla in a large bowl with hand mixer until billowy soft not stiff peaks form. Using a spatula fill the crater with whipped cream and top lightly with cocoa powder.

7. To serve, run the tip of a knife around the edge of the cake and carefully remove the sides of the pan. Store leftovers in the fridge, it freezes well too.

White Chocolate Martini, by Cheryl

I was looking for a pretty and pretty tasty drink for my family Hanukkah party this weekend. I tried a few different recipes and this one seems to be a winner! It's a combination of a lot of different ones that I tried.. trial and error! I had some edible blue glitter from one of the kid's birthday parties and we were good to go! This was sweet and STRONG! Yum! 

Ingredients:

1.5 oz vanilla vodka

1.5 oz white creme de cacao

2 oz. white chocolate liquor

1 oz heavy cream

1/4 tsp vanilla extract

edible blue glitter

vanilla frosting

Directions:

1) Put all of the liquid ingredients into a martini shaker with ice. 

2) Line the rim of the glass lightly with vanilla frosting, then dip in the glitter.

3) Pour liquid into the glass. Sprinkle with glitter on top.

Chicken Mole Enchilades, by Cheryl

After being stuck in a major cooking rut the past few months I have found some renewed interest in cooking dishes I haven't made before. And if 3 out of 4 people in my family eat it then I'm happy. In come the chicken mole enchiladas! All I had to say to my 8 year old was that the sauce was made from chocolate and she was in heaven. Now my younger one isn't so easily swayed haha. But seriously these were delicious and we ate them all up! Yum! 

Ingredients (recipe from here):

Cilantro lime chicken thighs (recipe will be on blog), or 2 cups shredded chicken

10 corn or flour tortillas, warmed up

3 cups mozzarella cheese

Optional: queso fresco, avocado, cilantro

MOLE SAUCE:

1 19oz can enchilada sauce

1/4 cup chocolate chips, dark if possible

1 tbsp creamy peanut butter

1 tbsp chili powder

Directions:

1) In a small saucepan combine the mole sauce ingredients over medium heat. Stir until smooth. Set aside.

2) Preheat oven to 350.

3) Place shredded chicken in a bowl. Mix 1/2 cup of the mole sauce with the shredded cheese and chicken.

4) Fill each tortilla with 1/3 cup chicken and cheese mixture. Carefully roll the tortillas to enclose the filling and place in a serving dish seam side down. Fill the rest of the tortillas and place them side by side. Pour the reserved mole sauce on top. 

5) Cover with foil and bake in the oven for 20 minutes, until cheese is melted. Remove from oven and sprinkle with optional queso fresco, cilantro, and avocado. 

Matzo Crack, by Diane

This was our second Passover dessert and they came out REALLY sweet!! I would cut the sugar by 3/4 next time (included below), and then they would be really good! Recipe from bakedbree.com. 

Ingredients:

4 pieces matzo

1 stick salted butter

1/4 cup dark brown sugar

1 tsp vanilla

1 bag semi sweet chocolate chips

Flaky sea salt

Directions:

1. Preheat oven to 250. Line a baking tray with foil.

2. Arrange matzo so it fits in one even layer, you’ll have to halve some. 

3. In a small saucepan, melt the butter, then add in sugar. Stir constantly until butter bubbles and sugar melts completely. Remove from heat and stir in vanilla.

4. Pour the sugar mixture on the matzo and spread in an even layer. Bake for 25 min.

5. Sprinkle chocolate chips on the matzo and bake for another 4 minutes. Remove and spread the chocolate in an even layer.

5. Sprinkle salt on top and refrigerate for 2 hours until hard. 

6. Break into chunks and serve!

 

Hamentashens, by Cheryl

Yay for Purim season! What a fun Jewish holiday... too bad the typical carnivals and parades can't happen this year, but we are prepared for a lot of zoom celebrations! Last night I went to a hamentashen baking zoom class through our temple. I actually have never made hamenatashens before. They were always just around and I never felt the urge to, and to be honest I don't LOVE hamentashens. I always find the dough to be too dry. BUT, this dough is delicious, soft, and sweet! I was eating it before I even baked it. There's a tad of orange juice in the dough and I really think that adds to its flavor. And my first batch came out great! No oozing of the insides and no breaking apart of the dough. Definitely put these on your list to make! 

Ingredients: (recipe from a temple member)

3 cups flour

3/4 cup sugar

1 cup butter

1/4 orange juice

2 eggs

2.5 tbsp baking powder

Fillings: chocolate chips, apricot jam, raspberry jam, nutella, etc. 

Directions:

1) In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then stir in the orange juice. Mix in the baking powder, and then gradually stir in the flour until the dough forms a ball. If the mixture is too sticky add some flour. Cover and refrigerate at least 2 hours or overnight. 

2) Preheat oven to 350. Line cookie sheets with parchment paper.

3) On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 2.5 inch circles using a cookie cutter or a glass. Place circles on prepared cookie sheets. 

4) Spoon 1/2-3/4 teaspoon of filling, or 4-5 chocolate chips onto the center of each circle. Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. (They may be frozen on the cookie sheets if desired to help retain their shape while cooking).

5) Bake for 10-15 minutes (mine took 14) until the edges are golden brown. 

Makes approximately 2 dozen. 

Chocolate Fondue, by Cheryl

Time to break out the fondue pot! I've made a couple of posts on here about my love for fondue and this post is no exception! The chocolate fondue will take all of your problems away! It is so dreamy, velvety, and "OMG" inducing. Yum!

Ingredients:

12oz milk chocolate bars (I used 3 Lindts bars)

1 cup heavy cream

A pinch of salt

Dipables: strawberries, marshmallows, bananas, rice krispy treats, etc. 

Directions:

1) Heat the cream with a pinch of salt over medium heat in a small saucepan until small bubbles form. 

2) Reduce heat to low and add the chocolate. Whisk until smooth. Eat!!!

Cake Brownies, by Diane

Every year for our birthdays, my friend Emily and I share a dessert called the chocolate uprising- it’s a brownie sundae with vanilla ice cream, a walnut cake brownie, fudge, buttery caramel, and fresh whipped cream. This year, due to covid, we couldn’t get our beloved dessert- so we made it ourselves! I was responsible for the brownie and ice cream, and she brought the rest.

The trick for the cake brownie is to keep it dense, but not fudgy like a traditional brownie. I did some research and found this recipe which was very highly reviewed! The result came out exactly like at the restaurant, which allowed us to keep the tradition alive! 

Note: I learned that self-rising flour is simply flour with salt and baking powder (1.5 tsp of baking powder and 1/4 tsp of salt per each cup of flour)! This is part of what makes it a cake brownie. 

Ingredients:

1/2 cup butter

1 cup sugar

2 large eggs

1/2 cup self rising flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1 tsp vanilla

1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 and grease and flour a 8x8 or 9x9 pan. 

2. In a large mixing bowl, beat together butter and sugar, then add in eggs. Stir in remaining ingredients, adding the walnuts last, and pour into the pan.

3. Bake for 25-30 min or until edges are firm. 

Nutella Stuffed French Toast, by Cheryl

I need a better picture! I'll replace with another one when I make it again!

For Mother's Day this year Jon had made me one of my favorite breakfasts, biscuits and gravy! So this Father's Day I decided to make him a sweet breakfast since that's what he usually gravitates to. While he's more of the baker in the family and made the biscuits from scratch, I was looking for a more quick and easy approach to this meal. It's sooo easy to make and very good! Julia has requested this for breakfast several times over the last couple of days and Jon loved it as well so this will probably become a treat for breakfast on the weekends. You can also put slices of bananas or strawberries inside the sandwich as well, which is what I did for Jon's. Not a bad way to start the day. Yum!

Ingredients, (recipe from here):

1-2 tbsp chocolate hazelnut spread
2 slices cinnamon raisin bread
1/8 cup milk
1 egg
1/8 tsp vanilla extract
butter or cooking spray
powdered sugar, optional

Directions:

1) Spread some chocolate hazelnut spread onto both slices of bread (recipe calls for spread on one slice). Put the two slices together to make a sandwich.

2) Beat milk, egg, and extract together in a shallow bowl until smooth. Soak the sandwich in the bowl until bread is moistened, about 20 seconds each side.

3) Melt some butter in a pan over medium heat.

4) Cook sandwich in pan until browned, about 2 minutes first side, one minute second side. Dust with powdered sugar.

Whole30 Chocolate Covered Strawberries, by Diane

This week I got a fruit mix that contained strawberries, which I don’t like by themselves. But there was a bunch of them sitting in the bottom of the container and I couldn’t let them go to waste, so I created a chocolate coating for them that was whole 30 compliant. These are delicious!


Ingredients:

12 Strawberries
3 tbsp Cocoa powder
1 tbsp Coconut oil
1 tbsp Date syrup


Directions:

1. In a small bowl, melt 1 tbsp of coconut oil.

2. Mix in cocoa powder and date syrup and stir until smooth.

3. Using a fork, dip the strawberries in one by one and coat twice, leaving a few seconds for the first coat to congeal before dipping again.

4. Place the strawberries gently on a parchment paper lined plate. Once hardened, transfer to a container and freeze.

Chocolate Sea Salt Dates with Almond Butter, by Diane

This was a FREAKING HIT. I needed a Whole 30 snack and I was craving something sweet, so I whipped this up. Holy moly this was a great combo. The sea salt was a last minute addition that changed the whole flavor in the best way possible! I suggest eating these far away from the kitchen because they are so easy to make and so delicious that you will be tempted to run back in and make 25 more. :)


Ingredients:

4 dates
4 tsp almond butter
2 tsp cocoa or cacao powder (I recommend the cacao, as it tastes deeper in flavor and pairs well)
Coarse sea salt


Directions:

1. Slice into the dates lengthwise, being careful not to cut all the way through.

2. Stuff a tsp. of almond butter into the dates and squeeze shut.

3. Sprinkle with cocoa/cacao powder and sea salt.

4. DEVOUR.

Chocolate Croissant Bread Pudding, by Cheryl

I used this recipe for the dessert I made for my cookbook club. It comes from the book Once Upon a Chef. It was sooooo good! It was definitely everyone's favorite dish of the night! I soaked the croissants in the custard mixture for six hours and it really absorbed it well! I'm making it again this weekend and I'm going to soak them overnight. Eat it warm. Yum!

Ingredients:

3/4 lb croissants, torn into 1-in chunks (I used 7 largish croissants)

4 oz semi sweet chocolate, chopped into small pieces (I used chocolate chips)

5 eggs

3 cups half and half

1 cup sugar

1 tsp vanilla extract

1/4 tsp salt

1/4 cup bourbon

vanilla ice cream, for serving (optional)

Directions:

1) Generously butter a 9 by 13 inch baking dish. Place the torn croissants in the dish. Scatter the chocolate chips over the top and toss gently with your hands to mix.

2) In a large bowl, whisk the eggs until lightly beaten. Add the half and half, sugar, vanilla, salt, and bourbon; whisk until well combined.

3) Pour the custard evenly over the croissants and chocolate. Cover and refrigerate for at least 1 hour or up to 24 hours to allow the croissants to soak up the custard. 

4) Preheat the oven to 350F and set an oven rack in the middle position. 

5) Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden and the center is set, about 20 minutes more. Spoon into bowls and top with vanilla ice cream, if desired. 

Ultimate Chocolate Chip Cookies, by Diane

This thanksgiving my family decided to try out a famous chocolate chip cookie recipe. I had heard the buzz about this recipe a while back when the New York Times declared it the best chocolate chip cookie recipe of all time, and then a little while later Tasty did an in-depth test of all the cookie ingredients to see which combo made the best cookie. Both articles came to a strikingly similar conclusion: dark brown plus white sugar made for the best flavor combo, bread flour plus all purpose flour made the cookies a little denser, adding one egg plus one egg yolk rather than 2 eggs made the cookies fudgier, browning the butter and then cooling it gave the cookies a better flavor than regular butter, adding more than one type of chocolate gave the cookie a nice variation with pockets of chocolate, and refrigerating the dough for a minimum of 24 hours allowed the cookie ingredients to develop more.

With all of this science, we couldn’t wait to see what the hype was about! There were 9 of us in the house, including a mix of cookie haters and cookie enthusiasts, and everyone agreed these were the best chocolate chip cookies we had ever had- even our cookie haters had multiple ones. The addition of the bread flour and the yolk did make them denser (they looked store bought), the two types of chocolate were amazing (check out that money shot in the center!), and the browning of the butter in combo with the wait to bake them (we did 23 hours we couldn’t wait!!) created the most outstanding salty savory sweet buttery cookie ever.

We all agreed these were best when eaten about 3-5 minutes after they had sat on the cooling rack, so be patient! We also thought they were not as great the next day (although still amazing!) so I would consider baking in batches if you need them to last! Finally, I liked mine sprinkled with sea salt flakes just after they came out of the oven.

Ingredients:

1 cup bread flour
3/4 cup all purpose flour
1 1/2 tsp table salt
1 tsp baking soda
2 sticks unsalted butter
2 tbsp room temp water
1 cup dark brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 large egg plus 1 egg yolk
1/2 cup semi sweet chocolate chips
5 oz. dark chocolate, roughly chopped

Directions:

1. In a medium bowl, sift together flour, salt, and baking soda. Set aside.

2. In a medium saucepan over medium high heat, brown the butter by bringing to a boil and stirring constantly so as not to burn it. You are looking for a toasty brown color. Eventually the butter will foam and the milk solids will separate before it start to change color. As soon as it is browned, pour it into a glass measuring cup and cool for 1-2 minutes before adding water to bring the liquid back to once cup exactly. Refrigerate for 10-15 minutes (you want it to cool otherwise the cookies will be greasy, but still be liquid so it incorporates into the dough).

3. In a large bowl, cream together the sugars, vanilla, and cooled brown butter with an electric mixer until light and fluffy, about 1-2 min. Add the egg and yolk and beat until incorporated.

4. Add the dry ingredients from the other bowl 1/3 at a time until just incorporated, and then fold the chocolate into the dough with a wooden spoon.

5. Scoop the cookies onto parchment paper lined baking trays in 3 tbsp sized mounds spaced 3 inches apart. Refrigerate the trays 24-36 hours before baking.

6. Bake at 350 for 12-14 min. Let the cookies cool on the baking sheet for 3 min before moving to a cooling rack.

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Dark Chocolate Superfood Bark, by Diane

I have been making this bark for years and only now did I realize I have never posted it! This recipe is a hit for the holidays/gift-giving/healthy snacking. It’s highly customizable, but I created this particular combo a few years back and it is the most requested combo. All of the toppings are aimed at reducing inflammation or introducing healthy fats or proteins into the body. My secret is the chocolate, I only use Whole Foods brand dark chocolate morsels- they melt smoothly, aren’t too sweet, and have a very expensive taste when melted imo (all of the recipients over the years have been surprised when I tell them it’s from Whole Foods!).

Ingredients:

2 bags Whole Foods dark chocolate morsels
1/2 cup crushed walnuts
1/2 cup craisins
4 tbsp hemp seeds
1/4 cup pepitas
1-2 tsp cinnamon
Optional- sea salt

Directions:

1. Prepare a double boiler or a glass/metal bowl over a pot with 1/2 inch water. Bring the water to a boil and pour the chocolate in to the bowl or double boiler.

2. While the chocolate is melting, prepare a baking sheet lined with parchment paper and get your remaining ingredients nearby.

3. With a baking spatula, continuously stir the chocolate, scraping the sides and bottom so that nothing burns.

4. When the chocolate is completely smooth, pour it over the parchment paper. Use the spatula to ensure the chocolate is evenly spread across the baking sheet, and tap the baking sheet on the counter to  loosen up or pop any remaining bubbles.

5. Immediately after step 4, sprinkle all the toppings on, making sure to include the edges and corners. Tap the baking sheet again a few times to make sure the ingredients really stick to the chocolate.

6. Place the sheet in the fridge overnight or until hardened. Once hard, break the chocolate into uniform pieces and store in an airtight container or freezer.

Cacao Beef Chili, by Diane

This recipe comes from @daniellewalker on IG. I was intrigued by the combo of spices and the addition of the unsweetened chocolate, and it's been freezing again here, so this was an easy choice to make for dinners last week! I really liked the way this came out, it was similar to mole sauce and not as heavy as traditional chili can be. I got to use some of the raw cacao paste I got in Belize recently for this as well!

Ingredients:

1 tbsp. oil
1 small yellow onion, chopped
1 green and 1 red bell pepper, diced
3 lbs ground beef
1 28 oz can chopped tomatoes with juice
1 cup beef broth
2 tbsp. tomato paste
2 cloves garlic, minced
1 bay leaf
2.5 tbsp. chili powder
2 tsp ground cumin
1/2 tsp each: sweet paprika, curry powder, cinnamon
1/4 tsp each: cayenne and red pepper flakes
Salt and pepper to taste
1 oz. unsweetened chocolate

Directions:

1. In a large soup pot, heat the oil over medium high heat and saute onion and peppers for 3 min.

2. Add the beef and cook until it's browned, the drain and return the mixture to the pot.

3. Add remaining ingredients except the chocolate, bring to a boil, and reduce to a simmer.

4. Add in the chocolate, continue to simmer for 45 minutes.

Superfood Granola, by Diane

This was my first attempt at making granola. I saw this on the instagram of @themindfulblonde, and she posted the ingredients but not a recipe (except bake it at 400 for 20 min). I figured I was shooting for a texture and flavor, and how hard could that be? I really liked the use of all the superfood ingredients I already add to my daily smoothies or drinks. I also find that granola is typically loaded with bad fats and the first few ingredients tend to be a sweetener, which is not the case here.

This came out fairly good! I needed to make it even more of a sticky consistency than I thought, and I also thought 20 min was a little too long as some of the granola got slightly burned. I've adjusted all of the things I did below:


Ingredients:

4 cups quick oats
1/2 cup brown rice flour (she used almond flour but I had this on hand and it was more nutritious)
4 heaping tbsp of collagen powder
6 heaping tbsp of flax seeds, chia seeds, and chocolate protein powder (I use Philosophie's Cacao Magic and it is AMAZING!!)
2 heaping tbsp of cacao nibs
2 tsp cinnamon
1/2 cup slightly melted coconut oil
1/4 cup dark maple syrup

Directions:

1. Preheat oven to 400.

2. Add all the ingredients together and mix through, making sure the wet ingredients mix completely into all of the dry ingredients.

3. Check for sweetness, chocolatey flavor, and texture. You want to be able to taste the sweet and chocolate coming through since the oats and rice powders are bland and so is milk. For texture, you want it to stick together so that when the moisture cooks out in the oven it breaks into chunks. Adjust ingredients as needed- if too dry add more coconut oil or maple syrup depending on the sweetness.

4. Prepare a baking sheet with foil and coat with nonstick spray or more coconut oil. Pour the granola onto the baking sheet and spread evenly, then pat down so the granola gets compact (you want it in chunks at the end!).

5. Bake for 15-20 min (check to make sure it is golden and not burned), then break into chunks. Let cool by placing the foil onto a drying rack and store in an airtight container.

Flourless Dark Chocolate Zucchini Brownies, by Diane

We found this recipe on facebook from Cleanfoodcrush and decided to make them as our dessert for family dinner night this Sunday. They sounded fantastic, and smelled really great too, but unfortunately they were so disgusting we each took one bite and threw the whole pan out. Who knows what went wrong here, but we have to post the good's and the bad's- and this one is BAD. :(


Ingredients:

1/3 cup + 1 heaping Tbsp, all natural peanut, or almond butter
1/4 cup raw honey, or pure maple syrup grade 'b'
1/2 cup unsweetened all-natural applesauce
1/2 tsp vanilla
1/3 cup unsweetened cacao powder
1/2 cup oats
1 tsp baking soda
1/8 tsp sea salt
1 cup finely shredded zucchini (skin left on)
1/4 cup dark chocolate chips


Directions:

 Blend everything together and bake for 23-25 minutes at 350 in a greased 8x8 pan.

Mexican Avocado Chocolate Mouse, by Cheryl

I don't even know what to write here. This is one of the worst things I've made. Don't make it. Not yum.

Ingredients (from here):

2 ripe avocados
1/2 cup cacao powder
1/2 cup full fat coconut milk
1/3 cup honey
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground ancho chili

Directions:

1) Combine all ingredients in a food processor and process until smooth.

2) Taste and adjust seasonings.

3) Spoon into serving dishes and chill to set.

Almond Butter Apple Stack, by Diane

I have had a really busy schedule lately, and this snack I came up with a while back has been a great option to keep me full and energized on the go! It's pretty customizable, but I tend to use the ingredients listed below for protein and fuel (except the chocolate, that's for me!). It's really great post-workout or if I'm craving something sweet at night but don't want to eat junk. I stack it up like this and wrap it to eat it on the go one layer at a time, but if I'm home I'll just leave the rings on a plate and eat it like that (it kind of reminds me of my watermelon pizza this way!). YUM.

Ingredients:

1 large apple (I use organic granny smith)
2-4 tbsp unsalted, unsweetened almond butter
Toppings: shredded unsweetened coconut, hemp seeds, mini chocolate chips, almond slivers, sea salt

Directions:

1. Slice the apple horizontally into 5 rings, removing the cores.

2. Spread the almond butter on top, sprinkle on ingredients in this order (if you sprinkle the larger ones first the smaller ones won't stick, and then you only want a small amount of sea salt).

Chocolate Peanut Butter Banana Smoothie, by Cheryl

I know, I know

One of my go-to smoothies is a peanut butter banana smoothie. I used to drink this everyday before work and it was a great way to start the day before teaching. I actually can't believe I've never posted it before! Anyway, I decided to switch it up a bit this morning and wowsers, this was so good! It may have been a little too sweet for me at 7:30 in the morning - I think this would be a great post-workout drink as it provides just the right amount of carbs and protein to refuel you afterward. I added a few dried figs, which added some depth and sweetness to it, and a handful of spinach. Yum!

Ingredients:

1/2 cup milk (I used whole, but almond would work great too)
1/2 cup coconut water
2 tablespoons peanut butter (sometimes I use PB2 - if you've never heard of it look it up!)
1 banana
flax seeds
chia seeds
spinach or kale
3-4 dried figs
2 tablespoons cacao powder
handful of ice

Directions:

1) Blend it all together and enjoy!!

S'mores Cheesecake Pops, by Diane

I made these pops for a Labor Day weekend BBQ, and they were a HUGE hit! They were the perfect sweet and cool end to a great cookout. These were relatively simple to put together, unless you fail to attach the lid to the food processor all the way and graham cracker crumbs finely dust your entire kitchen like in my case this morning. I doubled the recipe because it says it serves 10 people but used 3 oz paper dixie cups which I thought would be way too small, so I just used 9 oz dixie cups instead and it made 12 pops. My only complaint with these is that they really never froze all the way, even when frozen for more than the suggested 6 hours. So they wound up being eaten like pops for the first half over plates, and then eaten with a spoon the rest of the way. The recipe would also be good simply in a cheesecake form with a spoon for this reason. At any rate, these were delicious and everyone in attendance wanted the recipe! Success!

Ingredients:

1 8 ounce package Cream Cheese brick
¼ cup regular sour cream
½ cup powdered sugar
1/3 cup almond milk
½ teaspoon vanilla extract
½ cup mini marshmallows
½ cup mini chocolate chips
9 whole graham crackers
3 tablespoons butter, melted

Directions:

1. In a food processor, add cream cheese, sour cream, powdered sugar, almond milk, and vanilla extract. Process until well combined and silky. Transfer to a bowl and stir in the mini marshmallows and mini chocolate chips.
2. Pour mixture into 3 ounce paper cups, leaving about 1/2 inch of the top empty for the graham cracker crust.
3. In a clean food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
4. Divide the crust evenly between the pops, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours until solid. When ready to serve, gently tear the paper cups off the pops and serve.