S’more Muffins Sunday, Nov 9 2008 

Breakfast and Desserts , , singlegaleats 1:56 am

Ingredients
2 cups Graham crackers, crushed
2 teaspoon Baking powder
1 cup Soy milk
Egg replacer for 1 egg
2 Tablespoon Agave
Chocolate chips
Optional: Marshmallow fluff

Directions
Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine cracker crumbs and baking powder. Add the agave (tip: spray your tablespoon with oil spray so the Agave slides off easily). In a separate cup, stir together the milk and egg replacer. Stir this into the dry ingredients, mixing just until moistened. Spoon batter into prepared muffin cups and stick some chocolate chips into each. Bake in the preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes. Spread marshmallow fluff over the muffins.

Yield: 8 muffins

Source: chocolate covered vegan

 

Pumpkin Cookie Dip Sunday, Nov 9 2008 

Appetizers and Desserts , , singlegaleats 1:49 am

Ingredients
1 package (8 ounces) cream cheese, softened
2 jars (7 ounces each) marshmallow creme
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
Gingersnaps or vanilla wafers

Directions
In a large mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator.

Yield: 4 cups

Source: taste of home

 

Puffy Banana Peanut Butter Cup Sweet Grilled Sandwich Sunday, Jun 8 2008 

Sandwiches , , singlegaleats 10:59 pm

Ingredients

2 slices whole grain bread
¼ cup creamy peanut butter
½ banana, cut into thin slices
24-30 mini marshmallows
1 Reeses Peanut Butter Cup, normal size
2 tablespoons soft butter
Powdered sugar to sprinkle on top

Directions

Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.

Makes 1 sandwich.

Source: picky palate