Candle Cupcakes (Edible Menorahs) recipe

14 cream-filled chocolate sandwich cookies
3 tablespoons unsalted butter
1 pint chocolate ice cream or frozen yogurt
Hanukkah candles
Fresh raspberries for garnish

Adult: Process 12 cookies in food processor until very finely ground.

In a small saucepan, melt butter. Remove from heat, add ground cookies and mix well.

Child: Line muffin pan with 12 paper cupcake liners. Using your fingers, press cookie-butter mixture along the bottom and up the sides of each liner. Remove the ice cream or yogurt from the freezer and let soften for a few minutes. Spoon ice cream or yogurt over each crust, filling the cups; press down until smooth. Freeze cupcakes just until mixture holds together. Remove from freezer and insert candle in each cupcake. Refreeze until solid.

Before serving, remove paper liners. Add raspberries to tops of 9 cupcakes, then arrange menorah in a row or circle, placing the center candle, or shammas, on top of the 2 leftover cookies to elevate it.

Immediately light the candles and say the blessings. (Of course, this is not meant to replace the real menorah.) Be sure to blow out the candles before the ice cream or yogurt gets soft.

Makes about 12 cupcakes (9 for menorah plus a few leftovers).

Approximate values per serving: 127 calories, 8 g fat, 16 mg cholesterol, 1 g protein, 14 g carbohydrates, 0 fiber, 90 mg sodium, 57 percent calories from fat