I bought a box of graham cracker crumbs a while ago to make Key lime pie for a shiva. It was the favorite dessert of the gentleman who passed, and it seemed a fitting item to contribute to the spread.
But the recipe used less than half the box and, aside from a graham cracker crust, I struggled with ways to use the rest.
A bit of research and creativity yielded three great recipes, which have now made it into my regular rotation.
Graham Cracker Muffins
Makes eight muffins
I was inspired by a recipe on the box of graham cracker crumbs to create these muffins. I tweaked the Honey Maid recipe slightly, swapping buttermilk for nonfat milk and adding vanilla for flavor and an extra egg for moisture.
I generally use buttermilk in baking; it delivers a better texture and flavor, but if you do not have it on hand, regular milk (or whatever milk product you prefer) is a fine substitute.
The muffins were a huge hit for breakfast and as an afternoon snack, and easily did double duty as dessert, especially when we jazzed them up with various toppings and fillings. See below for suggestions.
They were wonderful eaten warm on their own, but if you plan to fill or ice them, it is essential to let them cool completely first.
- 2½ cups graham cracker crumbs
- ½ cup sugar
- 2 teaspoons baking powder
- 2 eggs
- 1 cup buttermilk
- 2 tablespoons honey
- 1 teaspoon vanilla
Line a muffin tin with paper muffin cups. Heat your oven to 350 degrees.
Mix all ingredients in a medium-size bowl.
Spoon the batter into muffin cups.
Bake 15 minutes or until done (when a toothpick comes out of the center of the muffin clean). Cool slightly and serve as desired.
Suggested dessert variations:
Frost the muffins with your favorite icing. Or get a little fancy …
Key Lime Cupcakes:
Using a teaspoon, scoop out the middle of the cupcake and fill it with lime curd. Top with whipped cream.
Fill the cupcakes with caramel or dulce de leche. Top with chocolate frosting or ganache.
Fill with marshmallow cream; top with chocolate frosting or ganache.
Fill with raspberry or strawberry jam and top with cream cheese icing, vanilla icing or whipped cream.
Graham Cracker Poundcake
I’m generally a purist when it comes to poundcake, but this is a nice twist on the classic. The graham cracker crumbs offer a bit of interesting texture and flavor that is both unexpected and welcome.
- 1¼ sticks butter, softened
- 1¼ cups sugar
- 1¼ cup flour
- ½ cup graham cracker crumbs
- ½ teaspoon baking powder
- pinch salt
- 3 eggs
- 1 teaspoon vanilla
- ½ cup buttermilk
Heat your oven to 350 degrees. Grease and flour a loaf pan.
Mix all the ingredients into a bowl and beat until thoroughly blended.
Pour the mixture into the pan and bake for about 50 minutes until done (when a toothpick comes out of the center of the cake clean.)
Cool, remove from the pan and enjoy.
Graham Chocolate Bark
Dark chocolate laced with graham cracker crumbs? What’s not to love? Oh, maybe the fact that it is a two-ingredient, 3-minute recipe.
- 1 bag dark chocolate chips
- 1 cup graham cracker crumbs
In a microwave-safe bowl, melt the chips on 50 percent power for 3 minutes. Stir until smooth.
Mix in the graham cracker crumbs until evenly distributed.
Spread the mixture on a parchment-lined cookie sheet and chill until solid, about 45 minutes. Break into bite-sized pieces and enjoy.