Oven Smores

To start you will need 1-box of graham crackers, 1-13 oz. jar of marshmallow fluff, and 1.5 bags of dairy-free chocolate chips.


Spread the fluff onto the crackers. Place them under the broiler for 1 minute, 50 seconds on low


Melt the chocolate in a double boiler and ladle the chocolate onto the crackers.
For smoother chocolate add 2 tablespoons of butter or butter substitute, optional.


Voila!! Yummy Smores that are dairy-free and gelatin-free.


Also be sure to watch them under the broiler. I let the first batch go for 2 minutes and half of them burnt.

Enjoy!!! I know I did!

Chocolate Peppermint Crunch Cookies

2 - 12 oz. bags Ghirardelli semi-sweet chocolate chips
1 box miniature candy canes
1 large or 2 small Pillsbury Sugar Cookie Chub

• Bake cookies as directed.
• While baking is going on, crush the candy canes into small pieces about 0.25 cup worth.

• Once cookies have cooled, melt the chocolate chips in a double boiler.
• Dip each cookie half way into chocolate, allow excess to drip off, then place them on parchment paper and sprinkle with candy cane crumbs.
• Allow chocolate to set.
• Enjoy!

Chocolate Chip Pancakes

0.75 cup all-purpose unbleached flour
0.25 cup whole wheat flour
3 tbsp sugar
2 tsp baking powder
0.25 tsp salt
1 cup Lactaid milk
2 large eggs, separated
3 tablespoons Earth Balance Vegan Butter, melted
0.5 cup Ghirardelli semi-sweet chocolate morsels
Maple syrup, for serving


In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.


Heat griddle pan, ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining batter.

Based on Paula Deen's recipe found HERE.

Mint Chocolate Chip Chocolate Muffins

2 cups unbleached flour
1.5 cups whole wheat flour
4 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1.25 cups sugar
0.25 cups unsweetened cocoa powder

0.75 cups oil
1 cup Lactaid milk
1 cup Tofutti milk-free sour cream
2 large eggs
1 tsp vanilla extract
0.75 tsp peppermint extract

1 bag of Ghirardelli semi-sweet chocolate chips

Preheat oven 350 degrees

Combine wet ingredients until smooth
Add to dry ingredients until moistened but slightly lumpy
Add chocolate chips

Spoon mixture into muffin tins (spray with cooking spray or use liners)

Bake 25-35 minutes

I typically get 24 muffins but I fill the cups of the pans so that they are almost full.

Enjoy