Allison's Recipe Book

LEMON DROPS* boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before firm

*FIRE BALLS* boil 2 cups water, add plain jello, 1/2 cup cold water, 2 cups Cinnamon Whisky

*MOJITOS* 1 cup boiling water, 3oz box lime jello, 6oz white rum, 2 oz cold water. Top with mint leaves

*JOLLY RANCHERS* boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker

*CHERRY BOMBS* boil 1 cup Red Bull, add cherry jello, 1 cup vodka and drop in one maraschino cherry before firm

*RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each

*JAGER MONSTERS* 1 cup of boiling water. Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Jagermeister, and 1/4 cup of Grenadine-optional

*JAGER BOMBS* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager

*KINKY MALIBU BARBIES* Boil 1 cup water, add peach jello, 1/2 cup Kinky Liquer, 1/2 cup Malibu Coconut Rum

*KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec

*SEX ON THE BEACH* boil 1 cup cranberry juice, add 3oz pkg orange jello, 3oz peach schnapps, 5oz vodka

*LEMON LIMES* boil 2 cups sprite, add lemon and lime jello, 2 cups citrus vodka

*BLUEBERRIES* boil 1 cup water, add blueberry jello, 1 cup blueberry or regular vodka

*WATERMELONS* boil 1 cup water, add watermelon jello,1 cup watermelon or reg vodka

*BLUE HAWAIIAN* boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum

*MARGARITAS* boil 1 cup water, add 3oz pkg lime jello, 4oz tequila, 4 oz sweet & sour margarita mix. Sprinkle with salt just before firm

*ORANGE TIC TACS* boil two cups red bull, add pkg orange jello add two cups orange vodka

*GRAPE CRUSH* boil 1 cups water, add grape jello, 1/2 cup reg vodka, 1/2 cup Chambord

*FRUIT PUNCH* boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka

*CARIBBEAN* boil 1 cup water, add strawberry-banana jello, 1 cup banana rum

*CHERRY COLA* boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum

*DREAMSICLE* boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup berry vodka, Key Lime Cream Liqueur

*LIME IN THE COCONUT* boil 1 cup water, add watermelon jello, 1 cup Coconut Rum

*PURPLE PEOPLE EATER* boil 1 cup water, 1 pkg grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker

*BAHAMA MAMA* boil 1 cup water, 1 pkg watermelon jello, 1/2 cup coconut rum, 1/2 cup peach schnapps

*COSMOPOLITAN* boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec

*FIRECRACKER* boil 1 cup water, add blue jello, 1/2 cup vodka, 1/2 cup peach schnapps

*WHITE LIGHTNING* boil 1 cup water, add pineapple jello, 1/2 cup vodka, 1/2 cup triple sec

*FUZZY NAVEL* boil 1 cup water, add 3oz orange jello, 2oz vodka, 6oz peach schnapps

*STRAWBERRY DAQUIRI* boil 1 cup water, add 3 oz package wild strawberry jello, 6oz white rum, 1oz sour or margarita mix

*ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy

*RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager

*RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur

*ALABAMA SLAMMERS* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3oz) and stir until everything is completely dissolved and then add 1/3 cup of cold water. Add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin

*ALL NIGHTERS* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well & pour into jello shot cups

*APPLE PIES* 1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jello (3oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine

*BANANA BOATS* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum, and 1/4 cup of Banana Liqueur

*BANANA SPLITS* 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Creme de Cacao

*BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rumand 1/4 Blue Curacao

*BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps

*BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a cool garnish, drop a single blackberry in each cup before chilling

*CRYPTINI* 1 cup of Hot coffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua

*FRENCH TICKLER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnapps and 1/2 cup of Vodka

*JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup of Melon Liqueur and 1/3 cup of Peach Schnapps

*JAGER MASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a splash of Grenadine

*LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Add the alcohol – 1/2 cup of Gin, 1/2 cup of Light Rum, 1/2 cup of Vodka and 1/2 cup of Tequila

*PAIN KILLERS* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup of Coconut Rum and 1/3 cup of Orange Liqueur

*PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy

*RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Peach Schnapps

*TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved. Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps

*BROKEN HEART* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord

*SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum

*NINJA TURTLES* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curaca

Ingredients
For the Cookie Layer
1/2 c. butter
1/2 c. shortening
2 Tbsp. sour cream
1/2 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 1/4 c. flour
1/2 c. graham cracker crumbs
2 c. chopped Milky Way candy bars (I used the Caramel Apple)

For the Cheesecake Layer
1 pkg. cream cheese (8 oz.)
1/2 c. sugar
1 egg
1/4 c. caramel ice cream topping
2 Tbsp. flour

For the Topping
4 oz. caramel candies (about 14 squares)
4 Tbsp. heavy cream
1/4 c. chocolate chips
1/2 tsp. shortening

Instructions
For the Cookie Layer
Cream the butter, shortening, sour cream, and sugars until creamy. Add the eggs and vanilla. Sift together the flour, crumbs, baking soda, and salt and slowly add to the butter mixture. Stir in the candies by hand. Press half the mixture into a greased 8 inch pan. Pour the cheesecake mixture on top. Drop the rest of the dough by spoonfuls gently on top of the cheesecake. Bake at 350* for 45 minutes. Let cool completely. Drizzle with caramel and chocolate. Refrigerate.

For the Cheesecake Layer
Beat the cream cheese and sugar together until creamy. Add the egg and caramel and beat again. Stir in the flour. Pour on cookie dough in pan.

For the Topping
Place the caramels and heavy cream in a small saucepan. Heat and stir until melted and creamy. In a small microwave safe bowl, place the chocolate chips and shortening. Heat for 20 seconds. Stir and repeat until melted and smooth. Place in a bag and cut one corner off.

Notes
*The Caramel Apple Milky Ways are a seasonal candy, so feel free to use regular Milky Ways instead. *You can also bake this in a 9×13 pan by decreasing the bake time to 30 minutes.

Ingredients:

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator…

Ingredients:

3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners’ sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:

In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Place patties in the freezer until the patties are froze.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Recipe makes 28 patties

Ingredients:
for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

For the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Ingredients:

3-4 Large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
1 cup Lean ground turkey, cooked (or lean ground beef or 1 cup Morning Star Meatless Crumbles™)
1/2 cup Salsa of choice (I used one with corn)
2 tsp Dry taco seasoning
1/2 cup Low fat refried beans
1/2 cup Low fat shredded mexican blend or 2% cheddar cheese
Optional Toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes

Directions:

Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap. Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.Scoop 1/8th cup of meat mixture into each wrap. Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.Bake in pre-heated oven for 12-15 minutes, or until cheese is melted. Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease! Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!

Ingredients:

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Directions:

Mix all ingredients in a bowl and chill until ready to serve

Ingredients:

For Pancake Roll-ups:
1/4 cup Low fat plain greek yogurt (I used Chobani™)
1/2 scoop Plain or vanilla protein powder (my protein powder is 100 calories per 1/4 cup scoop)
1/2 tsp Baking powder
2 Egg whites
1/2 cup Oats (regular old fashioned oats, or gluten free if sensitive)
1/4 cup Strawberries, chopped (about 2 large strawberries)
1/8 cup Water
3-5 pkts Stevia (or sweetener to taste)

For Yogurt Filling:
1/2 cup Low fat Greek yogurt (I used Chobani™)1
2 tbs Low sugar strawberry jam
1-2 pkts Stevia (or sweetener to taste)

Directions:

Put all of the ingredients for the pancakes in a blender and blend until smooth!

Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon 1/2 of the batter (if making 2 large pancakes) OR 1/4 of the batter (if making 4 smaller pancakes) onto pre-heated griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Remove from griddle when both sides are cooked, and place pancakes on a serving plate.

To make the filling, simply mix Greek yogurt (or cottage cheese puree) with jam (or diced/crushed strawberries) and sweetener in a small bowl. Divide filling between pancakes, and roll pancakes up around filling. Place roll-ups on plate seam-side down so they stay rolled, or secure with a toothpick! Serve with strawberries, low sugar jam, or low sugar maple syrup if desired! Enjoy!

Ingredients:

1/4 cup sugar
2 free range eggs (whole)
2 cups of full cream
1 cup of milk
1t vanilla extract
2t of red food colouring (I used Moirs Crimson red food colouring)
4 red velvet cupcakes
1/2 a cup of cream cheese frosting (1/4 of a cup + 1/4 0f a cup)

Directions:

Beat the eggs and sugar in an electric mixer until pale and fluffy (about 5 minutes).
Add the cream and milk and mix.
Add the vanilla and the food colouring.
Crumble up the cake and either add it all now, or half now and half at the end.
Churn your ice cream through an ice cream machine until it is set.
Remove and decant into a desired container that is suitable for freezing.

Ingredients:

4 tablespoons butter
1/2 cup sugar
1 pint strawberry ice cream
4 cups water
Whipped cream
1 cup Mini chocolate chips
1 tablespoon chocolate sprinkles

Directions:

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.

In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted. Whisk in the water, one cup at a time until your favorite texture/flavor is achieved. Heat just until steaming. Pour into chocolate-rimmed mugs. Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles. Serve with your favorite bite-sized cookies for dipping

Ingredients:

Pie dough
Fresh cherries, chopped
Ricotta cheese
Sprinkle of sugar
1 TBSP butter, melted

Directions:

Preheat oven to 375 degrees. Line your baking sheet with parchment paper.
Roll out your pie dough (I like to do this between 2 sheets of plastic wrap). Cut out shapes with cookie cutter.
Sprinkle and stir the sugar with the chopped cherries in a bowl.
Lay out your heart cut outs on the baking sheet. Spoon on some fresh ricotta cheese, then spoon on the cherries. Lay down the top dough, seal to press with a fork.
Brush the top with melted butter.
Bake for about 15 minutes or until mini hearts are golden brown. The baking time will largely depend on the thickness of your pastry dough and your oven. Just keep close watch.
Cool for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired.

Ingredients:

For the filling:

24 oz. frozen raspberries
3½ tbsp. sugar
3 tbsp. cornstarch
1 tsp. freshly squeezed lemon juice
1 tbsp. vanilla extract
For the biscuits:

1 cup all-purpose flour
1/3 cup dark unsweetened cocoa powder
3 tbsp. sugar
Pinch of salt
4 oz. (8 tbsp.) unsalted butter, cold and cut into small pieces
½ cup plus 2 tablespoons buttermilk
2 oz. coarsely chopped chocolate

Directions:

Preheat the oven to 425˚ F. Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla. Fold together gently with a spatula until evenly mixed. Transfer to the oven and bake 10 minutes without the topping.

Meanwhile, make the biscuits. In a medium bowl, combine the flour, cocoa, sugar, and salt. Whisk well to blend. Add in the butter pieces and toss with the dry ingredients. Cut the butter into the dry ingredients with a pastry blender or two knives until the mixture is crumbly and the largest butter pieces are the size of small peas. Stir in the buttermilk and mix gently with a fork until a dough begins to form. Knead together gently, just until the dry ingredients are incorporated. Gently fold in the chopped chocolate. Turn the dough out onto a lightly floured surface and pat down into an even layer about 1 inch thick. Use a cookie cutter to cut out heart-shaped biscuits, rerolling dough scraps if needed.

Add the biscuits to the warmed fruit and return the baking dish to the oven. Bake about 15-20 minutes more, until the fruit mixture is bubbling and the biscuits are just set and baked through. (The juices will settle after resting a few minutes, but if the fruit is too juicy, feel free to spoon a bit of the juice off or wick away with paper towels.) Serve warm, with vanilla ice cream or whipped cream if desired.

Ingredients:

Makes 2 cups

1/8 cup granulated sugar
1/2 vanilla bean pod
2 tablespoons salted butter
1/8 cup cocoa powder
2 cups whole milk
1/2 vanilla bean pod
3 oz. chopped white chocolate
2 teaspoons pure vanilla extract
1/3 cup heaving whipping cream
3 oz. kirsch (cherry liqueur)
2 maraschino cherries, for serving

Directions:

In a small bowl, scrape the seeds of half the vanilla bean pod and stir in the sugar to combine. Set aside.

Melt butter in a medium saucepan over medium heat. Add cocoa powder,  vanilla sugar and whisk until a paste forms. Slowly add milk, whisking constantly. Bring to a simmer over medium-high heat and reduce heat to medium-low. Stir in white chocolate and cook, stirring, until chocolate is completely melted. Remove from heat and stir in vanilla.

Meanwhile, place heavy whipping cream in a small jar. Close lid on the jar tightly and vigorously shake jar until whipped cream is formed, about 2-3 minutes. Serve hot chocolate in warm mugs and spike each mug with 1 1/2 oz. kirsch. Top with whipped cream and serve with maraschino cherries.

Ingredients:

RED VELVET COOKIE LAYER
1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature.
3/4 cup (150g) light brown sugar (or dark brown)
1/4 cup (50g) granulated sugar
1 egg, at room temperature*
1 Tablespoon (15ml) milk
2 teaspoons vanilla extract
1 Tablespoon red food coloring (liquid or gel)

CHEESECAKE LAYER
12 ounces (336g) full-fat cream cheese, softened to room temperature
2 Tablespoons (30g) yogurt*
1/3 cup (67g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup (90g) mini or regular semi-sweet chocolate chips

Directions:

Preheat oven to 350F degrees. Line two 12-count muffin pans with cupcake liners. Set aside.

Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. The dough will be sticky.

Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say “scant” because otherwise you won’t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.

Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.

Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.

Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.

Ingredients:

3 tbsp spelt, all-purpose, or Bob’s gf flour
1 tbsp plus 1 tsp dutch or unsweetened cocoa powder
1/8 tsp salt
1/4 tsp baking powder
2 tsp sugar of choice or xylitol
pinch stevia or 1 extra tbsp sugar of choice
1/2 tsp pure vanilla extract
3 tbsp milk of choice
2 1/2 tsp vegetable or coconut oil (Although I don’t personally like the cake when applesauce is subbed for the oil, many commenters do think it tastes good this way. Sub at your own risk.)
2 tbsp mashed raspberries or raspberry jam (If using the raspberries, feel free to mix in a little of your favorite sweetener.)
small handful mini chocolate chips, optional

Directions:

If using the oven, preheat to 350F. Grease a small dish or 1-cup ramekin. In a separate small bowl, combine first 6 ingredients and stir very well. Add the oil, vanilla, and milk and stir to form a batter. Spoon half the batter into the greased dish, spoon the raspberries and optional chocolate chips on top (only in the middle of the batter), then top off with remaining chocolate batter. Either microwave 30-40 seconds or bake 13-14 minutes. If you don’t want to eat it straight out of the dish, be sure to wait for it to cool before trying to remove the cake.