Strawberry Chocolate Dutch Baby: California Strawberry Day

Today is California Strawberry Day. I love California Strawberries. They're always sweet and full of flavor. Celebrate today's food holiday by making this easy Strawberry Dutch Baby. A Dutch Baby is a cross between a souffle and an omelet. You make it in an iron skillet that you bake in the oven. So easy and so versatile.

Strawberry Chocolate Dutch Baby

Ingredients:
1/4 cup unsalted butter
4 eggs
1 cup milk
1 cup flour
1 cup (6 ounces) dark chocolate (65-70%), chopped
1 pint basket fresh California strawberries, stemmed and sliced
Powdered sugar

Directions
Preheat oven to 425 degrees.
Melt butter in 10-inch ovenproof iron skillet.
In container of electric blender measure eggs, milk, and flour. Blend until smooth.
Pour into hot skillet.
Bake in oven for 2 minutes.
Remove from oven; sprinkle chocolate pieces over pancake and return to oven.
Bake 15 to 20 minutes until puffed and golden brown.
Top with strawberries and dust with sugar.
Serve immediately, cut into wedges.

CHOCOLATE DIPPED STRAWBERRIES: California Strawberries Day

Today is California Strawberries Day. I've posted lots of strawberry recipes, but here's an old favorite: Chocolate Dipped Strawberries. So easy. Want to get fancier? You can always stuff strawberries with chocolate cream, marscapone, chocolate chip cookie dough, cheesecake or tiramasu before dipping -- and you can drizzle some white chocolate over the finished dipped strawberries.

The Chef pictured in the photo is by Sonoma artist Cynthia Hipkiss. I love her oddball humor, and I have several of her pieces. I love this Chef, in particular, and he holds a coveted space by my stove (an early 1950s dark blue O'Keefe Merritt). I've had the Chef forever. What's particularly fun about him is what he's holding can be changed. I have a strawberry shortcake, a birthday cake, and a plate of hot dogs with all the trimmings. The smaller food sculptures are attached with velcro. Very clever! Hipkiss's work is carried in several art galleries. Many of her sculptures of women remind me of my aunts from whom I learned many baking tips. Luckily I'm not quite as full-bodied as they were, but then they were great bakers and enjoyed what they baked!

CHOCOLATE DIPPED STRAWBERRIES

Ingredients
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, chopped
1/2 cup Dark Chocolate 70-85% cacao, chopped
3 Tbsp heavy cream

Directions
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or stainless
steel bowl on top of saucepan over simmering water, combine chocolate and heavy cream. Stir until
chocolate is melted and mixture is smooth.
Dip strawberries 1/2 to 3/4 way up in chocolate mixture and place on parchment-lined cookie sheet to allow chocolate to harden.

Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure strawberries are
completely dry. A drop of water in melted chocolate can cause it to "seize" and turn the
entire mixture into a mess.
How to Fix Seized Chocolate

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate.
Give the strawberry a small shake as you pull it out of chocolate. When strawberry is
completely out of chocolate, swirl it in quick, clockwise motion to let excess chocolate drip off.
Place on cookie sheet lined with parchment paper.
Repeat with rest of strawberries.

STRAWBERRY CHOCOLATE DUTCH BABY: California Strawberry Day

Today is California Strawberry Day. I love California Strawberries. They're always great. Celebrate with an easy to make Strawberry Dutch Baby. A Dutch Baby is a cross between a souffle and an omelet. You make this in an iron skillet that bakes in the oven. So easy and so versatile.

Strawberry Chocolate Dutch Baby

Ingredients:
1/4 cup unsalted butter
4 eggs
1 cup milk
1 cup flour
1 cup (6 ounces) dark chocolate (65-70%), chopped
1 pint basket fresh California strawberries, stemmed and sliced
Powdered sugar

Directions
Preheat oven to 425 degrees.
Melt butter in 10-inch ovenproof iron skillet.
In container of electric blender measure eggs, milk, and flour. Blend until smooth.
Pour into hot skillet.
Bake in oven for 2 minutes.
Remove from oven; sprinkle chocolate pieces over pancake and return to oven.
Bake 15 to 20 minutes until puffed and golden brown.
Top with strawberries and dust with sugar.
Serve immediately, cut into wedges.

STRAWBERRY EXTRA-CHOCOLATEY BROWNIES: National California Strawberry Day!

Today is California Strawberry Day. It's also the first day of Spring, so it's a great day to celebrate! California is the nation's leading producer of strawberries. The coast of California has a unique environment with its western ocean exposure with moderate temperatures year round -- warm sunny days and cool foggy nights - the perfect combination for growing delicious, beautiful strawberries!

I've posted recipes over the years for California Strawberry Day: Strawberry Chocolate German Pancake, Chocolate Strawberry Shortcake, Chocolate Covered Stuffed Strawberries, and 'regular' Chocolate Covered Strawberries. There have been others, too.

I can always depend on Driscoll's for fresh delicious California Strawberries, so it's no surprise I consult their website for special Strawberry recipes (and other berries). In this recipe for Strawberry Extra-Chocolatey Brownies (recipe adapted from Driscoll's website), chopped strawberries add a fresh touch of fruity tartness to rich fudgy brownies. This is a quick and easy recipe. Use the finest ingredients-- California Strawberries, the best chocolate-- and you'll have a winner!

Visit California Strawberries for more facts, recipes, and apps.

Strawberry Extra-Chocolatey Brownies

Ingredients
1 pkg. Driscoll’s Strawberries
4 oz. unsweetened chocolate (I use Guittard)
1/2 cup unsalted butter (1 stick)
1- 1/4 cup Granulated sugar
2 wggs
1 tsp vanilla
2/3 cups All-purpose flour
1/2 cup dark chocolate chips

Directions
Preheat oven to 350°F. Butter 12 muffin cups, or coat with cooking spray.
Rinse and dry strawberries. Stem and chop 8 ounces berries (half the container, 1-1/2 cups chopped), reserving the smallest berries for garnishing.
Place chocolate and butter in a medium mixing bowl. Microwave on medium power 2-3 minutes until butter is melted; stir until chocolate is completely melted. (or melt in a double boiler)*
Stir in sugar, eggs and vanilla.
Mix in flour, chopped strawberries, stirring just until combined.
Scoop batter into muffin cups, filling one half full.
Bake 15-17 minutes until brownies are just set on top and no longer shiny. Remove from oven and sprinkle about 1-1/2 teaspoons chocolate chips on tops. Return to oven 1-2 minutes until chocolate softens. Spread chocolate with the back of a teaspoon or knife.
Cool completely in pan. Run a knife around edges and lift to remove from pan. Before serving, halve remaining strawberries and place one on top of each brownie.

Pan Brownies Variation
Use an 8-inch square pan instead of muffin pan. Bake 25-30 minutes as directed above. At end of bake time sprinkle chocolate chips on top; return to oven for 1-2 minutes. Evenly spread chocolate. Cool. Cut into squares and garnish with strawberries.

STRAWBERRY EXTRA-CHOCOLATEY BROWNIES: California Strawberry Day

Today is California Strawberry Day. It's also the first day of Spring, so it's a great day to celebrate! California is the nation's leading producer of strawberries. The coast of California has a unique environment with its western ocean exposure with moderate temperatures year round -- warm sunny days and cool foggy nights - the perfect combination for growing delicious, beautiful strawberries!

Last year on California Strawberry Day, I posted a recipe for Strawberry Chocolate German Pancake. I've also posted recipes for Chocolate Strawberry Shortcake, Chocolate Covered Stuffed Strawberries, and 'regular' Chocolate Covered Strawberries. There have been others, too.

Visit California Strawberries for more facts, recipes, and apps.

I find that in the market, I can always depend on Driscoll's for fresh delicious California Strawberries, so it's no surprise I consult their website for special strawberry recipes (and other berries). In this recipe for Strawberry Extra-Chocolatey Brownies (recipe adapted from Driscoll's website), chopped strawberries add a fresh touch of fruity tartness to rich fudgy brownies. This is a quick and easy recipe. Use the finest ingredients-- California Strawberries, the best chocolate-- and you'll have a winner!

Strawberry Extra-Chocolatey Brownies

Ingredients
1 pkg. Driscoll’s Strawberries
4 oz. Unsweetened chocolate (I use Guittard)
1/2 cup butter (1 stick)
1- 1/4 cup Granulated sugar
2 Eggs
1 tsp Vanilla
2/3 cups All-purpose flour
1/2 cup Dark Chocolate chips or chopped Dark chocolate

Directions
Preheat oven to 350°F. Butter 12 muffin cups, or coat with cooking spray.
Rinse and dry strawberries. Stem and chop 8 ounces berries (half the container, 1-1/2 cups chopped), reserving the smallest berries for garnishing.
Place chocolate and butter in a medium mixing bowl. Microwave on medium power 2-3 minutes until butter is melted; stir until chocolate is completely melted. (or melt in a double boiler)*
Stir in sugar, eggs and vanilla.
Mix in flour, chopped strawberries, stirring just until combined.
Scoop batter into muffin cups, filling one half full.
Bake 15-17 minutes until brownies are just set on top and no longer shiny. Remove from oven and sprinkle about 1-1/2 teaspoons chocolate chips (or chopped chocolate) on tops. Return to oven 1-2 minutes until chocolate softens. Spread chocolate with the back of a teaspoon or knife.
Cool completely in pan. Run a knife around edges and lift to remove from pan. Before serving, halve remaining strawberries and place one on top of each brownie.

Pan Brownies Variation
Use an 8-inch square pan instead of muffin pan. Bake 25-30 minutes as directed above. At end of bake time sprinkle chocolate chips on top; return to oven for 1-2 minutes. Evenly spread chocolate. Cool. Cut into squares and garnish with strawberries.

Chocolate Dipped Strawberries: California Strawberry Day

Today is California Strawberry Day, and it's a great way to celebrate the start of Spring. I love strawberries, and they go so well with chocolate. I've posted lots of strawberry recipes, but here's an old favorite: Chocolate Dipped Strawberries. So easy. Want to get fancier? You can always stuff strawberries with chocolate cream, marscapone, chocolate chip cookie dough, cheesecake or tiramasu before dipping--and you can drizzle some white chocolate over the finished dipped strawberries.

The Chef pictured in the photo is by Sonoma artist Cynthia Hipkiss. I love her oddball humor, and I have several of her sculptures. I love this Chef, in particular, and he holds a coveted space by my stove (the blue O'Keefe Merritt), and I've had him forever. What's particularly fun about him is what he's holding can be changed. I have a strawberry shortcake, a birthday cake, and a plate of hot dogs with all the trimmings. The smaller food sculptures are attached with velcro. Very clever! Hipkiss's work is carried in several art galleries. Many of her sculptures of women remind me of my aunts from whom I learned many baking tips. Luckily I'm not quite as full-bodied as they were, but then they were great bakers and ate a lot of what they baked!

CHOCOLATE DIPPED STRAWBERRIES

Ingredients
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, chopped
1/2 cup Dark Chocolate 72-85% cacao, chopped
3 Tbsp heavy cream

Directions
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or stainless
steel bowl on top of saucepan over simmering water, combine chocolate and heavy cream. Stir until
chocolate is melted and mixture is smooth.
Dip strawberries 1/2 to 3/4 way up in chocolate mixture and place on parchment-lined cookie sheet to allow chocolate to harden.

Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure strawberries are
completely dry. A drop of water in melted chocolate can cause it to "seize" and turn the
entire mixture into a mess.
How to Fix Seized Chocolate

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate.
Give the strawberry a small shake as you pull it out of chocolate. When strawberry is
completely out of chocolate, swirl it in quick, clockwise motion to let excess chocolate drip off.
Place on cookie sheet lined with parchment paper.
Repeat with rest of strawberries.

Strawberry Extra-Chocolatey Brownies: California Strawberry Day

Today is California Strawberry Day. It's also the first day of Spring, so it's a great day to celebrate! California is the nation's leading producer of strawberries. The coast of California has a unique environment with its western ocean exposure with moderate temperatures year round -- warm sunny days and cool foggy nights - the perfect combination for growing delicious, beautiful strawberries!

Last year on California Strawberry Day, I posted a recipe for Strawberry Chocolate German Pancake. I've also posted recipes for Chocolate Strawberry Shortcake, Chocolate Covered Stuffed Strawberries, and 'regular' Chocolate Covered Strawberries. There have been others, too.

Visit California Strawberries for more facts, recipes, and apps.

I find that in the market, I can always depend on Driscoll's for fresh delicious California Strawberries, so it's no surprise I consult their website for special strawberry recipes (and other berries). In this recipe for Strawberry Extra-Chocolatey Brownies (recipe adapted from Driscoll's website), chopped strawberries add a fresh touch of fruity tartness to rich fudgy brownies. This is a quick and easy recipe. Use the finest ingredients-- California Strawberries, the best chocolate-- and you'll have a winner!

Strawberry Extra-Chocolatey Brownies

Ingredients
1 pkg. Driscoll’s Strawberries
4 oz. Unsweetened chocolate (I use Guittard)
1/2 cup butter (1 stick)
1- 1/4 cup Granulated sugar
2 Eggs
1 tsp. Madagascar Vanilla
2/3 cups All-purpose flour
1/2 cup Dark Chocolate chips or chopped Dark chocolate

Directions
1. Preheat oven to 350°F. Butter 12 muffin cups, or coat with cooking spray.
2. Rinse and dry strawberries. Stem and chop 8 ounces berries (half the container, 1-1/2 cups chopped), reserving the smallest berries for garnishing.
3. Place chocolate and butter in a medium mixing bowl. Microwave on medium power 2-3 minutes until butter is melted; stir until chocolate is completely melted. (or melt in a double boiler)*
4. Stir in sugar, eggs and vanilla.
5. Mix in flour, chopped strawberries, stirring just until combined.
6. Scoop batter into muffin cups, filling one half full.
7. Bake 15-17 minutes until brownies are just set on top and no longer shiny. Remove from oven and sprinkle about 1-1/2 teaspoons chocolate chips (or chopped chocolate) on tops. Return to oven 1-2 minutes until chocolate softens. Spread chocolate with the back of a teaspoon or knife.
8. Cool completely in pan. Run a knife around edges and lift to remove from pan. Before serving, halve remaining strawberries and place one on top of each brownie.

Pan Brownies Variation
1. Use a 8-inch square pan instead of muffin pan. Bake 25-30 minutes as directed above. At end of bake time sprinkle chocolate chips on top; return to oven for 1-2 minutes. Evenly spread chocolate. Cool. Cut into squares and garnish with strawberries.

Photo: Driscoll's

California Strawberry Day: Strawberry Chocolate German Pancake

Today is California Strawberry Day, and I thought I'd celebrate with an easy to make Strawberry-Chocolate German Pancake. This recipe is from the California Strawberry Commission, and who knows strawberries better? Happy Spring!

A German Pancake is also known as a Dutch Baby. It's a cross between a souffle and an omelet. You make this in an iron skillet that bakes in the oven.

Strawberry-Chocolate German Pancake (Dutch Baby)

Ingredients:
1/4 cup sweet butter
4 eggs
1 cup milk
1 cup flour
1 cup (6 ounces) dark chocolate (65-70%), broken up
1 pint basket fresh California strawberries, stemmed and sliced
Powdered sugar

Directions
Preheat oven to 425 degrees.
Melt butter in 10-inch ovenproof iron skillet.
In container of electric blender measure eggs, milk and flour, blend until smooth.
Pour into hot skillet.
Bake 2 minutes.
Remove from oven; sprinkle chocolate pieces over pancake and return to oven.
Bake 15 to 20 minutes until puffed and golden brown.
Top with strawberries and dust with sugar.
Serve immediately, cut into wedges.