Tag Archives: Chocolate

Chocolate Covered Strawberries: Valentine’s Day Special!

One of my first jobs was working at a minor league baseball stadium making gourmet desserts.

I must have made thousands of chocolate covered strawberries in one summer! While that doesn’t mean I’m a “pro” I would certainly say it means I have a bit of experience.

To start, I wash and let the strawberries dry thoroughly. I do NOT hull them. Neither do I cut off any soft spots. The chocolate will cover any blemish!

The strawberries need to be completely dry. Chocolate will not stick to damp strawberries.

While the strawberries are drying, I melt 1/2 a bag of bittersweet chocolate chips in a double boiler.

Sometimes (when I’m too lazy to get my double boiler out) I just fill a pot with 2″ of water and put a glass bowl on top. I put the heat on LOW and let the chocolate chips melt together, stirring occasionally. Within 10 minutes your chips should be melting. I leave the heat on low. I don’t like to microwave my chocolate or heat it up quickly – the chocolate can turn quickly.

Next, I line a cookie sheet with wax paper.

To begin dipping, I stick a toothpick through the stem of the strawberry. This is where the tightest hold is on the berry and it will help stop the berry from falling off into the chocolate. This is why I prefer not to hull my strawberries. I think they are easier to dip, as well as easier to eat.

There are two ways to dip.

1. Kerplunk her down right in the center leaving about 1/8″ of red. (I like to see a little bit of red color.)

2. Flying V – Sweep the berry through on it’s side, and then the other side, leaving a little “v” in the middle.

Let it the excess chocolate drip off. I will also spin it around by the toothpick to help wick away excess chocolate. Then I put the berry down on the wax paper and pull the toothpick out. Once all your berries are dipped, put the cookie sheet in the refrigerator.

To decorate my strawberries, I ended up using some frosting (I didn’t have any white chocolate left in my pantry – what I usually use).

I put two heaping spoonfuls of frosting in a ziploc bag with a few drops of red food coloring.

Then I gently smooshed it (yep, that’s a fancy culinary term right there) around in my hand until the frosting was all pink. I put the bag into the fridge and let it firm-up for a few minutes.

When the chocolate on the strawberries has hardened in the fridge, I take the cookie sheet and the frosting out. I snip off a teeny-tiny corner of the bag and go at it.

I decided to frosting a few plain strawberries too!

After I’ve finished frosting I put it all back in the fridge until I’m (erm… I mean we’re) ready to eat them!


First, You Take the Mallow…

This is smores stuff. First you take the kabob. You stick the malow with the kabob. Then, you dunk the mallow. When the mallows swimming, you stick on the sprinkles and cover it with them. Then, you scarf.

– Ham Porter, (edited for my purposes)

Who can name that quote from one of the best movies of all time? (Here’s a hint: I want Wendy Peffercorn’s sexy lifeguard sunglasses)

This post is all about the “mallows”.

One of my favorite ways to add a little bit of sugary fun to a party is to make marshmallow pops. They are quick, easy and inexpensive. What else could you ask for? (*If you said healthy, you are disqualified.)

First you take the “mallow”. Spear it with a kabob stick. A toothpick would also do the job, or clean fingers for the brave-at-heart. If you are an over-achiever, unlike myself, you’ll make your own marshmallows.

Next, dip the mallow into a melted chocolate-y mixture (which you will have conveniently already melted down in your double boiler). I chose white chocolate for today, though I can attest dark chocolate is just as tasty.

Let the extra chocolate drip off in the pot. Next, roll your chocolate-y goodness covered mallow in a plate of sprinkles (or chocolate chips, coconut flakes, cinnamon imperials… whatever you fancy).

Place it on wax paper to harden and you’re done! If the chocolate shell isn’t firm, stick it in the freezer for 10 minutes.

Then, you scarf.

You don’t like marshmallows you say? You’re killin’ me Smalls!

Psssssttt…. I have a secret ingredient.

Yup! Coffee syrups! I put it in my melted chocolate for a hint-o-caramel. (I’ve also used it in cake batter, icings and brownies to my taste bud’s delight.)

Oh, and are you wondering what those delicious looking chocolate dipped cookies are in the background?

Bridal shower favors for my friend Eva. More on that later this week. : )

How do you feel about the “mallows”?

The Streets of Heaven are Paved with Peanut Butter and White Chocolate

Cookies and Cream Peanut Butter. Yes. Read that again. Okay, now stop drooling.

If you have two hands and a microwave you should put this recipe on the top of your priority list. Seriously, you could be the worst cook in the world and not mess this  up.

When I saw this recipe on Picky Palate I knew I needed to make it. You may remember from this post that we are major peanut butter and chocolate fans in this household.

Peanut butter + chocolate = love.


10 whole Oreo Cookies
2 Cups  and 2Tb creamy peanut butter
1 cup white chocolate chips

1.  Crush Oreos into small pieces and place into a large bowl.  Add 2 cups peanut butter.

2.  Place white chips and 2 tablespoons peanut butter into a double boiler and stir until melted.  Add to bowl of Oreos and peanut butter.  Stir just a little so you have a bit of swirls of chocolate throughout.  Place peanut butter into a jar or eat from the bowl.

Doesn’t that look amazing? Mine came out just as tasty looking!

I was too lazy to get out my double boiler, so I just microwaved it as well and it worked juuuust fine. : )

It tastes great just by the spoonful, but also tasty on your leftover Oreos. I have have a hankering to melt it a little bit and put it over some vanilla ice cream. Fortunately we don’t have any of that in the house. : )

Be sure to check out Picky Palate! The recipe and all images are from her blog.

Peanut Butter Cup Heaven

My husband and I have differing opinions on a lot of things. He’s likes numbers, I like words. He’d go boogie boarding, I’d read on the beach. He’d pick a pastry, I’d pick gummi worms. But we do agree on a few things. Peanut butter and chocolate.

When I found this recipe on Design*Sponge I knew I had a winner! And boy, was I right!


Are you drooling yet? There’s only one left in our fridge, and Moose has promised it to a guy at his work. It’s probably for the best (at least for my caloric intake!)

Also, I didn’t have graham crackers, so I used crushed animal crackers instead.

The Recipe:

Chocolate-Covered Peanut-Butter Cups
Yields 12 cups

The Goods

  • 3 cups chocolate*
  • 1 cup peanut butter
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup graham crackers, crushed
  • 1 teaspoon sea salt

1. Line a muffin pan with 12 paper liners. Set aside.

2. Melt 1 1/2 cups of the chocolate in a double boiler.

3. Using the back of a spoon paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.

4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.

5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.

6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.

7. Meanwhile, spoon the PB mixture into the chocolate cups.

8. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.