1/2 cup Frozen cherries, chopped in food processor
1/4 cup plus 1/16 cup semi-sweet chocolate chips
1 tablespoon Vegetable oil
Soften ice cream about 15 seconds in microwave. (Microwaves vary. Mine is quite strong.) Add frozen cherries and mix together quickly. Line a container with sides with parchment paper. Spread ice cream carefully onto half of the cracker. Top with other half of the cracker and press down gently. Place the sandwich in the container. Repeat with the other graham crackers. Cover container and freeze overnight. (I believe Bon Appetit recommends at least 6 hours.)
When sandwiches are frozen, microwave the chocolate chips in about 15 second increments until they are melted and smooth. Add the oil. Working with each sandwich individually, cover one side of each sandwich with chocolate. Refreeze until chocolate is firm. I wrapped my sandwiches individually. They should have lasted a day or two if wrapped and protected in a sealed container.
Last week was a surprising challenge due to the fact that I had a slight relapse and wasn't feeling up to playing around in the kitchen as much as I had desired. Paul had pity on me more than one night by eating bagels with carrot sticks or other veggies a couple nights and taking me out to eat one night. That being said, I have a much fancier menu planned this week just to pay him back for my slacking week and to allow my creativity to be uncanned for a while.
The weather has been mostly lovely in Orlando. And that's been quite appreciated as we have needed to get out and get fresh air. Sometimes, we get out and exercise. Other times, we bundle up a tad and sit by the pool and nap. However, yesterday I was too excited about my latest foodie mag, and Paul and Nora slept while I read it cover-to-cover.