The easiest dessert I’ve ever made.


It’s been a while! I won’t make any excuses. Let’s just get on with it.

I had one of those really, really difficult days today. The kind where you eat your feelings.

Crème brûlée… it just sounds hard, doesn’t it? I thought so too. But nothing makes a bad day better like a well orchestrated dessert.

S’mores crème brûlée (serves exactly two, thank you very much).

Smores Creme Brulee


½ cups half and half.
½ cup whipping cream.
2 ounces chocolate of your liking, finely chopped (I used milk chocolate from Lindt).
2 egg yolks.
Graham cracker crumbs for garnish.

Mini marshmallows for garnish.

Preheat oven to 350 degrees.

Pour half and half and whipping cream into a small saucepan and heat on low until it begins boiling.

Once it comes to a boil, add chocolate and mix until fully combined – it should look a little like a pot of hot chocolate.

Remove saucepan from stove.

In a small bowl, whisk together egg yolks until they are fully combined. Add yolks into the chocolate mixture slowly, stirring as you add.

Whisk together until contents are blended.

Divide between two custard cups.

Place custard cups in a baking pan and fill with hot water until they are about half submerged.

Bake in oven for fifty minutes, and once done remove them from the pan and chill in the refrigerator for two hours.

Top with mini marshmallows and caramelize using a culinary torch. Top with graham cracker crumbs, add whole pieces as garnish if desired.

*Feel free to double (serves 4) or quadruple (serves 8) this recipe to serve more as needed.

Cream cheese stuffed strawberries (lovingly dipped in graham crackers) – perfection.


I’m still on a cream cheese and strawberry kick this week and Dan isn’t complaining a bit. I made cream cheese stuffed strawberries (dipped in graham crackers and sprinkled with chocolate shavings) and they were all gone within five minutes. I ate two. Dan ate – and I kid you not – fifteen. In five minutes.


That has to be a record. By the time I got comfortable on the couch there were only three left. Only men get this kind of freedom without seeing it add on to their weight a mere hour later. Luckily he saved me from that by eating them!

Cream cheese stuffed strawberries.

Cream Cheese Stuffed Strawberries


One (small) package of strawberries

8 oz. cream cheese (low fat if it makes you feel better, like it did me).

3/4 cup powdered sugar.

2 oz. honey graham crackers (3 whole crackers)

Chocolate (for shavings).

Mix cream cheese and sugar until fully blended.

Cut ends of strawberries so that they can balance upright without falling.


Remove leaves.

Hollow out strawberries – try to avoid cutting straight through and creating a hole.


Fill strawberries with about 1/2 a tsp of cream cheese.


Dip strawberries in graham cracker crumbs.


Top strawberries with chocolate shavings.


Mini strawberry chocolate cheesecake bites.


Chocolate, graham crackers, fresh strawberries, and cream cheese.

Need I say more?

Dan ate 11 – yes, 11 – in one sitting.

Maybe I shouldn’t have made them so deceivingly small…..

Mini Strawberry Chocolate Cheesecake Bites


2 oz. graham crackers (3 full sized ones), crushed.

2 tbsp butter, softened.

2 tbsp white granulated sugar.



8 oz. cream cheese (room temperature).

1 egg.

¼ cup white granulated sugar.

1 tsp vanilla.

9 dove chocolates.

8 small, fresh strawberries.


Preheat oven to 425 degrees.

Blend together graham crackers, butter, and sugar by hand.


Fill mini cupcake liners with a tsp of the graham cracker crust.


Bake for 5 minutes, then set aside.

Mix cream cheese, egg, sugar, and vanilla until fluffy – be sure that no lumps remain.


Place ½ of a dove chocolate in each cupcake liner. I cut mine into strips to distribute the chocolate evenly, but it’s not necessary.


Top chocolate with about 1 tsp of the cream cheese mixture, filling the liner to the brim.


Bake for 10 minutes.

Top with a slice of strawberry and chocolate shavings.


Chill in refrigerator until ready to serve.


Additional Information: This recipe makes about 16 mini cheesecake bites. Baking times and serving size will change depending on the size of cupcake liners you use. Because I used the smallest ones, they baked much faster.