CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Photo Credit: Driscoll's

Searching for the Perfect Edible Easter Centerpiece? You've found it! These Chocolate Covered Strawberry 'Carrots' in Chocolate Dirt are adorable and easy to make. Thanks once again to Driscoll's Strawberries for the recipe and for their always perfect strawberries! These Chocolate Covered Strawberry Carrots in Chocolate Dirt are also great for a Spring Table!

This has to be the best presentation I've seen in awhile. I actually use these little tin buckets for my succulents, so I have plenty. Don't have tin buckets? You can use small mason jars.

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Pudding 
1 cup sugar
4 Tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp pure vanilla extract
8 ounces bittersweet chocolate
4 cups whole milk, divided
6 Tbsp cornstarch

Dirt Topping
2 cups chocolate wafer cookie crumbs (about 40 cookies) You can also use Oreos.

Strawberry Carrots 
1 package (16 ounces) Driscoll's Strawberries (the 8 largest from the package for dipping)
11 ounces white chocolate (make sure it's 'real' white chocolate--made with cocoa butter)
Gel food coloring (red and yellow)

Directions

Pudding 
In double boiler melt bittersweet chocolate. Set aside.
Whisk together 1 cup milk and cornstarch.
Bring remaining 3 cups milk, sugar, cocoa, and salt just to simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in melted chocolate and vanilla. Divide pudding between 8 food safe 6 oz stainless steel mini pail buckets or small 6 - 8 oz jars or glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Preparing strawberries
Rinse and dry strawberries. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will adhere to berry.

Melting the Chocolate 
To melt chocolate on stovetop, put white chocolate in double boiler (or saucepan over saucepan) over simmering water.

Dipping and Decorating
Line baking sheet with wax paper or parchment paper. Once chocolate has melted, add 4 drops of yellow gel food color and 4 drops of red food gel color and stir well until thoroughly blended into chocolate.
Holding strawberry by green leaves, dip it into chocolate swirling the strawberry until coated. Coat about 3/4 of the way up the strawberry leaving some strawberry showing. Shake off excess chocolate and place on prepared baking sheet to set.

After dipping strawberries, take remaining chocolate and gently reheat until fully melted again. Prepare pastry bag fitted with piping tip and fill bag with remaining chocolate. With berries lying on baking sheet, start at tip of each berry and pipe lines half way across strawberry, alternating starting from left, then right until up to chocolate line below the calyx (strawberry stem). Repeat with remaining berries. If you don't have a pastry bag, you can dip  fork into the melted chocolate and drizzle the lines on--or you can use a ziploc with corner cut out.
Place decorated strawberries in refrigerator until chocolate is firm.
Before serving, remove plastic wrap from pudding and sprinkle tops of each pudding with cookie crumbs.
Once finished, add chocolate covered strawberry to center. Serve immediately.

 

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.

SUPER BOWL CHOCOLATE COVERED FOOTBALL STRAWBERRIES

Are your ready for the Super Bowl? These Chocolate Covered Strawberries, with the addition of some white chocolate icing, make fun footballs, so they're perfect for Super Bowl Sunday!

Chocolate Covered Football Strawberries are easy to make. Not a lot of fuss, and it's fun. Great project to do with kids, too! The strawberries on the right are dipped in milk chocolate (more football colored), but I prefer dark chocolate. It's up to you. Just remember to use the very best chocolate, and the freshest strawberries. 

(With apologies to the originator of this recipe. I saw this years ago, and can't remember where--Thank you.)

CHOCOLATE COVERED FOOTBALL STRAWBERRIES

Ingredients
1 quart fresh large fresh strawberries, with tops
1 1/2 cup Dark Chocolate (or Milk, if you're a purist), chopped
3 Tbsp heavy cream
White chocolate, melted

Directions
Rinse strawberries and dry thoroughly, keeping tops on. In top of double boiler or stainless steel bowl over a pot of simmering water, combine chocolate and heavy cream. Stir until chocolate is melted and mixture is smooth.
Dip strawberries 1/2-3/4 way up in chocolate mixture and place on waxpaper or parchment lined cookie sheet to allow chocolate to harden.
When hardened, decorate with melted white chocolate (see below).

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 smooth out the chocolate: add a tiny bit of honey and stir.

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate. Give strawberry a small shake as you pull it out of the 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 waxed paper or parchment. Repeat with rest of strawberries.

For White Chocolate Football Decoration: 
Melt white chocolate in Microwave on high for 20 seconds or so. Stir and repeat if necessary. Put white chocolate in piping bag (or ziplock bag-and cut off a tiny corner). Pipe stripe on top and bottom of strawberries. Pipe line down middle and then do about 5 short cross lines.

Tip: Go back over the cross lines to avoid drips

CHOCOLATE PASTA WITH WHIPPED CREAM, STRAWBERRIES, & CHOCOLATE NIBS: National Pasta Day

Today is National Pasta Day, and what can be better than Chocolate Pasta? Great flavor, great texture, and oh so versatile. 

For today's National Pasta Day, I have two different chocolate pasta recipes. You can buy chocolate Pasta online from several chocolatiers and pasta makers. My local Pasta Shop has fresh chocolate Pasta that freezes well.

The first recipe for Chocolate Pasta is from Emeril Lagasse. It's slightly more complicated than the second recipe, but has a completely different taste and is worth the effort.

Chocolate Pasta with Whipped Cream, Sliced Strawberries, and Chocolate Nibs 
from Emeril Lagasse (Food Network)

Ingredients
2-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 Tablespoons confectioners' sugar plus 3 tablespoons confectioners' sugar
Pinch salt
4 large eggs
2 teaspoons pure vanilla extract (Madagascar)
2 teaspoons walnut oil or vegetable oil (go with the Walnut Oil)
1-1/2 cups cold heavy cream
1 Tablespoon Nocello or brandy
1/2 cup thinly sliced fresh strawberries
1/2 cup chocolate nibs or finely chopped semisweet chocolate

Directions
In large bowl or on work surface, sift together flour, cocoa, 3 Tbsp sugar, and salt. Make a well in center and add eggs a bit at time, working them into dry ingredients using circular motion with hands. Continue working in eggs, and add vanilla and oil, until sticky dough is formed. Knead on lightly floured surface until dough is smooth and elastic, and is no longer sticky. (Alternatively, place dry ingredients in bowl of  food processor, add eggs, vanilla and oil and pulse to form ball of dough. Turn out onto work surface and work to smooth dough.) Cover with plastic wrap and let rest for 20 minutes.

Divide dough into 4 fist-sized pieces and flatten into disks. One at time, roll out each dough piece through widest setting of a pasta machine, according to manufacturer's instructions. Remove, fold into thirds and repeat. Continue rolling through machine on 4 times, dusting lightly with flour to keep from sticking. Decrease roller size down 1 notch, and roll through once, passing dough through each setting twice until desired thickness is reached. Let dry briefly while assembling "sauce."

In medium bowl, beat cream with electric mixer at medium speed until it becomes thick and frothy. Beating, add sugar and Nocello, and beat until soft peaks form, being careful not to overbeat. Set aside until ready to serve.

Bring pot of salted water to boil and cook pasta until just al dente, about 2 minutes. Drain in colander. Place  drained pasta in large pasta bowl and toss with whipped cream, strawberries and nibs. Serve immediately.

And a second easier recipe.

Chocolate Pasta with White Chocolate "Cream" Sauce
 
Spaghetti
2 ounces dark chocolate (60%+ cacao), melted, cooled
2 eggs
1 3/4 cups flour

White Chocolate Cream Sauce
2 ounces white chocolate (Guittard or another 'real' white chocolate)
2/3 cup whipping cream

Directions for Pasta
Add melted chocolate to eggs. Make pasta using chocolate-egg mixture and flour. (follow any easy pasta recipe). Let rest for 30 minutes.

Roll out pasta. Roll pasta sheets through preferred setting on the cutter. Let spaghetti dry for 30 minutes.
In large pan of boiling water, cook pasta until al dente.
Drain pasta.
Make sauce.
Serve pasta with sauce.

Directions for Cream Sauce
Blend white chocolate and cream in a saucepan over low heat. Cook, stirring constantly, until chocolate is melted and smooth.

Strawberry Cream Pie with Oreo Cookie Crust

Today is Strawberry Cream Pie Day. Strawberries are still fresh in the market, and this Strawberry Cream Pie with Oreo Cookie Crust is easy and delicious. There are lots of recipes out there, but I really recommend this one. I've adapted the recipe from allrecipes.com, and of course, I added a Chocolate Crust--and for this pie an Oreo Cookie Crust.

Strawberry Cream Pie with Oreo Cookie Crust

Crust
25 Oreo cookies
5 Tbsp unsalted butter, melted

Directions
Crush cookies or whirl in food processor. Stir cookie crumbs and melted butter together.
Press crumbs into bottom and upsides of 9" pie plate. Bake for 8 minutes at 350. Cool before filling.

Filling
1 quart strawberries, sliced
1 (13.5 ounce) container strawberry glaze  (or you can make your own by boiling down strawberry jam with a little water and straining)
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup heavy whipping cream

Directions
Stir strawberries with glaze in bowl and place in refrigerator to chill.
Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in bowl.
Beat cream in separate bowl with electric mixer until it just begins to thicken. Add cream cheese mixture and continue beating until thick.
Pour cream mixture into baked pie crust. Top with strawberry mixture.
Chill for 1 hour before serving.

STRAWBERRY FIELDS FOREVER: Strawberry Rhubarb Pie Day!

Today is National Strawberry Rhubarb Pie Day. Strawberries and Rhubarb go together like Peanut Butter and Jelly. Here's one of my favorite Strawberry Rhubarb Pie recipes! Strawberry Fields Forever! Of course I make this pie with a Chocolate Cookie Crust.

A little info on rhubarb: In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's leaf stalks are cooked with sugar and used in pies and other desserts. Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. And, a warning: Do not eat or use the leaves. They are deadly.

The following recipe is easy and delicious. Most people do a two crust pie.. the top crust being a lattice; however, I don't think this works with a chocolate crust. You can always do a regular crumble on top! Or make a traditional pie crust and add a lattice crust on top. As always, it's your choice! Enjoy and celebrate the day or save this recipe for the weekend--and Father's Day!

STRAWBERRY RHUBARB PIE 
with CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients 
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined), melted

Directions 
Melt butter. Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size. Combine melted butter and ground chocolate wafers. Press ingredients into 9 inch buttered pie pan--bottom and up sides. Bake for 10 minutes at 325. Let cool.  

Filling
3-1/2 cups rhubarb stalks, in 1/2 inch slices
1/2 cup sugar
1/2 cup brown sugar
1-1/2 tsp orange zest
1/4 cup cornstarch
Dash of salt
3 1/2 cups strawberries, cleaned, hulled, quartered (or thinly sliced)

Directions
Combine filling ingredients in bowl and toss well.
Spread into prepared crust and bake for 45-50 minutes at 350 degrees or until rhubarb is tender and filling is bubbly.

So easy! Make this today!

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT: The Perfect Edible Easter Centerpiece

Photo Credit: Driscoll's

Searching for the Perfect Edible Easter Centerpiece? You've found it! These Chocolate Covered Strawberry 'Carrots' in Chocolate Dirt are adorable and easy to make. Thanks once again to Driscoll's Strawberries for the recipe and for their always perfect strawberries! These Chocolate Covered Strawberry Carrots in Chocolate Dirt are also great for a Spring Table!

This has to be the best presentation I've seen in awhile. I actually use these little tin buckets for my succulents, so I have plenty. Don't have tin buckets? You can use small mason jars.

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Pudding 
1 cup sugar
4 Tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp pure vanilla extract
8 ounces bittersweet chocolate
4 cups whole milk, divided
6 Tbsp cornstarch

Dirt Topping
2 cups chocolate wafer cookie crumbs (about 40 cookies) You can also use Oreos.

Strawberry Carrots 
1 package (16 ounces) Driscoll's Strawberries (the 8 largest from the package for dipping)
11 ounces white chocolate (make sure it's 'real' white chocolate--made with cocoa butter)
Gel food coloring (red and yellow)

Directions

Pudding 
In double boiler melt bittersweet chocolate. Set aside.
Whisk together 1 cup milk and cornstarch.
Bring remaining 3 cups milk, sugar, cocoa, and salt just to simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in melted chocolate and vanilla. Divide pudding between 8 food safe 6 oz stainless steel mini pail buckets or small 6 - 8 oz jars or glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Preparing strawberries
Rinse and dry strawberries. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will adhere to berry.

Melting the Chocolate 
To melt chocolate on stovetop, put white chocolate in double boiler (or saucepan over saucepan) over simmering water.

Dipping and Decorating
Line baking sheet with wax paper or parchment paper. Once chocolate has melted, add 4 drops of yellow gel food color and 4 drops of red food gel color and stir well until thoroughly blended into chocolate.
Holding strawberry by green leaves, dip it into chocolate swirling the strawberry until coated. Coat about 3/4 of the way up the strawberry leaving some strawberry showing. Shake off excess chocolate and place on prepared baking sheet to set.

After dipping strawberries, take remaining chocolate and gently reheat until fully melted again. Prepare pastry bag fitted with piping tip and fill bag with remaining chocolate. With berries lying on baking sheet, start at tip of each berry and pipe lines half way across strawberry, alternating starting from left, then right until up to chocolate line below the calyx (strawberry stem). Repeat with remaining berries. If you don't have a pastry bag, you can dip  fork into the melted chocolate and drizzle the lines on--or you can use a ziploc with corner cut out.
Place decorated strawberries in refrigerator until chocolate is firm.
Before serving, remove plastic wrap from pudding and sprinkle tops of each pudding with cookie crumbs.
Once finished, add chocolate covered strawberry to center. Serve immediately.

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 ICE CREAM CHOCOLATE HEART SANDWICHES: National Strawberry Ice Cream Day

Today is Strawberry Ice Cream Day. This seems a little odd coming in the middle of January, but ice cream is great all year round, so why not?

I chose a recipe for today's holiday that will also be great for Valentine's Day, so be sure and bookmark it. Recipe is from Martha Stewart. Her recipe calls for homemade vanilla, which is really lovely, but if you don't have time for that, you can always use whatever vanilla you have.  I have lots of heart shaped cookie cutters, but you can use any cookie-cutter shape you'd like for these ice cream sandwiches. I especially like strawberry ice cream that has bits of strawberry in it. Much richer and luscious.

STRAWBERRY ICE CREAM CHOCOLATE HEART SANDWICHES

Ingredients 
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 tsp baking powder
1/4 tsp salt
12 Tbsp unsalted butter, room temperature
1 -1/2 tsp pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 Tbsp milk 

2 to 2 1/2 pints strawberry ice cream, softened

Directions
In medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside.
In bowl of electric mixer fitted with paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping sides of bowl at least once.
Divide dough in half, and shape each half into flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Preheat oven to 350 degrees. Roll dough out on floured surface, sliding offset spatula under the dough to release every few turns of rolling pin. Roll dough to 1/8 inch thick.
Cut dough using variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich.
Place hearts on parchment-lined baking sheet; chill until firm, about 30 minutes.
Remove from refrigerator; use fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
With underside of half cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from freezer.
Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

EASY STRAWBERRY PIE FOR FOURTH OF JULY!

For me, Fourth of July is all about Strawberries and Whipped Cream. Here's an Easy Fourth of July Strawberry Pie, but of course I want chocolate with that, so I'm making a Chocolate Cookie Crust. Sprinkle blueberries to the whipped cream topping, and you'll have stars!

EASY FOURTH OF JULY STRAWBERRY PIE

Chocolate Cookie Crust

25-30 chocolate cookie wafers, 4 Tbsp unsalted butter, melted and cooled. Heat oven to 350°F.  Whirl cookies in food processor until crumbs are fine. Put in medium bowl, add melted butter, and mix until combined. Press crumb mixture into a 9-inch pie plate evenly and firmly on bottom and up sides. Bake at 350 for 10 to 15 minutes. Cool (on wire rack) before filling.

Filling & Topping

Mash 2 cups of strawberries (chunky not macerated) (put aside a cup of sliced strawberries). Place strawberries in small saucepan. Add sugar (to taste-depends on strawberries-about 1/4cup?), 1/4 cup corn starch, dash of salt, 1 tsp vanilla or 1 Tbsp  lemon juice (or both). Bring to simmer until thickened. Cool completely. Add rest of strawberries (cut up or sliced) and put in baked cooled Chocolate Cookie Crust. Put in fridge for 2 hours to set. Top with whipped cream, big whole strawberries, and blueberries!

Happy Independence Day!

DARK CHOCOLATE PUDDING with STRAWBERRY ROSES

Today is National Chocolate Pudding Day, and what could be better than Chocolate Pudding with Strawberry Roses? Here's a recipe from Driscoll's, my favorite berry people. Being a rose aficionado (I have over 150 rose bushes in my garden), it's right up my alley, or should I say garden? The technique for creating strawberry roses is awesome and easy. It really elevates the chocolate pudding both in beauty and taste.

These Strawberry Roses are beautiful to put on top of Strawberry Short Cake, too. There are all kinds of uses. Here's the recipe and instructions for Dark Chocolate Pudding with Strawberry Roses.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES

Pudding 
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves

Directions

Pudding
Melt Chocolate.
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping 
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.
Serve immediately.

CHOCOLATE STRAWBERRY SHORTCAKE: Strawberry Shortcake Day!

Today is National Strawberry Shortcake Day. There's something about strawberries, whipped cream, and shortcake that screams Summer! This recipe for Chocolate Strawberry Shortcake is the bomb!

Definition of Shortcake:  There are several different types of shortcake or pastries known as shortcake. First there are scones and biscuits -- perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should be chocolate. As always, your cakes are only as good as the chocolate you use!

A bit of history... No one really knows exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500s. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Here's a great recipe for Chocolate Strawberry Shortcake adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1 cup + up to 2 Tbsp milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.

In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder, and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.
Reserve five whole strawberries for garnish.
Wash, hull, and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL

1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

Happy Strawberry Shortcake Day!

STRAWBERRIES & CREAM ICE CREAM PIE: National Strawberries & Cream Day

Today is Strawberries & Cream Day! One way to celebrate would be to stuff strawberries with whipped cream and dip in chocolate, but here's another way to celebrate the day -- Strawberries & Cream Ice Cream Pie with Chocolate Crust. This would be perfect for the upcoming Memorial Day holiday.

Strawberries & Cream Ice Cream Pie with Chocolate Cookie Crust

Ingredients
1 Chocolate Cookie Crust
3 cups Strawberry ice cream or Ben & Jerry's Strawberries & Cream ice cream, softened

Whipped Cream
1 cup Sliced fresh Strawberries

Chocolate Cookie Crust

Ingredients
30 Chocolate wafers
5 Tbsp unsalted butter, melted and cooled slightly
Pinch of salt

Directions for Cookie Crust
Whirl cookies in food processor until finely ground.
Put crumbs in mixing bowl and add butter and salt until crumbs are moistened.
Press mixture across bottom of 8-inch pie plate and up sides. Pack tightly.
Bake in 350 degree oven for 6 minutes.
Cool before filling.

Directions for Pie
Be sure and cool crust before adding ice cream.
Spread ice cream evenly over crust.
Smooth top.
Put pie in freezer until solid (or until ready to serve - for up to 3 days)
Before serving, top with whipped cream and fresh sliced strawberries.

CHOCOLATE STRAWBERRY ICE CREAM CAKE: National Strawberry Ice Cream Day

Today is Strawberry Ice Cream Day. Odd holiday for the middle of winter, don't you think? But for the purposes of this blog, here's an easy way to celebrate: serve strawberry ice cream with hot fudge over it. Or, you make some great homemade strawberry ice cream with chocolate chunks.

However, here's something else that's easy, pretty, and delicious--Chocolate Strawberry Ice Cream Cake. This is perfect for Strawberry Ice Cream Day or for special celebrations! I found the recipe on the Whole Foods Market site and adapted it slightly. Some great recipes to be had there! Bookmark it for summer, too!

CHOCOLATE STRAWBERRY ICE CREAM CAKE

Ingredients
14 Oreos
2 Tbsp sweet (unsalted) butter, melted
1 quart chocolate ice cream, softened
1 1/4 cup chocolate fudge sauce, divided
1 quart strawberry ice cream, softened
2 cups sliced fresh strawberries

Directions 
Pulse cookies in bowl of food processor until ground (you should have about 1 1/2 cups crumbs). Pour in butter and pulse just until mixed.
Press mixture firmly into bottom of a 9-inch springform pan.
Freeze until chilled, about 30 minutes.
Using rubber spatula, spread chocolate ice cream over cookie crust and smooth top.
Place in freezer until firm, at least 1 hour.
Reserve 2 tablespoons of fudge sauce for decorating top of cake and spread remainder evenly over top of chocolate ice cream.
Freeze until firm, about 30 minutes. 
Spread strawberry ice cream over fudge, level top of cake, and freeze until whole cake is very firm, at least 3 hours and up to 1 day.
Remove cake from freezer. Run large knife under hot water, wipe dry, and run knife around rim of the pan to loosen ice cream from sides; repeat as necessary. Release and remove sides of springform pan. Lightly spread reserved fudge sauce over top of the cake using back of a spoon, and arrange strawberries however you like.
To serve, cut cake into wedges with knife warmed in hot water and wiped dry.

STRAWBERRY CREAM PIE WITH OREO COOKIE CRUST: Strawberry Cream Pie Day

Today is Strawberry Cream Pie Day. Strawberries are still fresh in the market, and this Strawberry Cream Pie with Oreo Cookie Crust is easy and delicious. There are lots of recipes out there, but I really recommend this one. I've adapted the recipe from allrecipes.com, and of course, I added a Chocolate Crust--and for this pie an Oreo Crust.

Strawberry Cream Pie with Oreo Cookie Crust

Crust
25 Oreo cookies
5 Tbsp unsalted butter, melted

Directions
Crush cookies or whirl in food processor. Stir cookie crumbs and melted butter together.
Press crumbs into bottom and upsides of 9" pie plate. Bake for 8 minutes at 350. Cool before filling.

Filling
1 quart strawberries, sliced
1 (13.5 ounce) container strawberry glaze  (or you can make your own by boiling down strawberry jam with a little water and straining)
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup heavy whipping cream

Directions
Stir strawberries with glaze in bowl and place in refrigerator to chill.
Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in bowl.
Beat cream in separate bowl with electric mixer until it just begins to thicken. Add cream cheese mixture and continue beating until thick.
Pour cream mixture into baked pie crust. Top with strawberry mixture.
Chill for 1 hour before serving.

CHOCOLATE STRAWBERRY PARFAITS: National Strawberry Parfait Day

Today is Strawberry Parfait Day. I usually add chocolate to my parfaits. The following recipe can be made with ice cream, of course, but give it a try with some vanilla yogurt for a healthier alternative.

A parfait is a dessert that alternates layers of ice cream, fruit, sometimes gelatin, and/or liqueur, and is topped with whipped cream. It is usually served in a stemmed glass. Parfait in French means "perfect," and this is certainly a perfect dessert. The following recipe has a lot of baking and making from scratch, but if you're in a hurry substitute a store-bought chocolate pound cake and some strawberry sauce. The fact that it adds cake makes it a bit more of a trifle, but it still qualifies.

Chocolate Strawberry Parfaits
Use clear containers. Small mason jars are 'perfect' and look great!

Ingredients 
Chocolate Pound Cake  *this can be made in a rectangular pan rather than in a Bundt Pan
2 cups vanilla yogurt
1 cup fresh strawberries
optional: Whipped Cream

Strawberry Sauce 
1 pint strawberries, divided
1 1/2 Tbsp honey
1 tsp vanilla

Directions:

Strawberry Sauce 
Wash and chop strawberries. Add honey, vanilla, and 2/3 of the chopped strawberries to medium saucepan. Cook over medium heat until juices are released and slightly thickened (about 15 minutes). Sauce thickens more while cooling. Stir in remaining strawberries and remove from heat. Cool completely.

To Assemble:
Layer 1/4 cup fresh strawberries in bottom of each container.
Cut chocolate pound cake into cubes. Make a pound cake layer over the strawberries.
Top with 1/4 cup yogurt and 2 tablespoons strawberry sauce.
Repeat layers.
Optional: Top with whipped cream

STRAWBERRY FIELDS FOREVER: Strawberry Rhubarb Pie Day!

Today is National Strawberry Rhubarb Pie Day. Strawberry and Rhubarb go together like Peanut Butter and Jelly. Here's one of my favorite Strawberry Rhubarb Pie recipes! Strawberry Fields Forever! Of course I make this pie with a Chocolate Cookie Crust.

A little info on rhubarb: In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's leaf stalks are cooked with sugar and used in pies and other desserts. Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. And, a warning: Do not eat or use the leaves. They are deadly.

The following recipe is easy and great. Most people do a two crust pie.. the top crust being a lattice; however, I don't think this works with a chocolate crust. You can always do a regular crumble on top! Or make a traditional pie crust and add a lattice crust on top. As always, it's your choice! Enjoy and celebrate the day!

STRAWBERRY RHUBARB PIE 
with CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients 
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined), melted

Directions 
Melt butter. Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size. Combine melted butter and ground chocolate wafers. Press ingredients into 9 inch buttered pie pan--bottom and up sides. Bake for 10 minutes at 325. Let cool.  

Filling
3-1/2 cups rhubarb stalks, in 1/2 inch slices
1/2 cup sugar
1/2 cup brown sugar
1-1/2 tsp orange zest
1/4 cup cornstarch
Dash of salt
3 1/2 cups strawberries, cleaned, hulled, quartered (or thinly sliced)

Directions
Combine filling ingredients in bowl and toss well.
Spread into prepared crust and bake for 45-50 minutes at 350 degrees or until rhubarb is tender and filling is bubbly.

So easy! Make this today!

STRAWBERRY CHOCOLATE FOOL: National Strawberries and Cream Day!

Today is National Strawberries and Cream Day. To celebrate, you can always have some lovely fresh strawberries with cream or whipped cream, but you can also take it up a notch without much extra work. 

Strawberry Chocolate Fool is one of the easiest desserts to assemble and just perfect with all the fresh strawberries in the market right now. What's great about this dessert is that there are only really three ingredients--and I usually have them in the pantry and fridge -- Chocolate, Strawberries, and Cream. Ok, you can add a bit of salt and vanilla, but you don't have to.

What's a Fool you ask? It's a classic British dessert of fruit and whipped cream, and it's perfect for the warm summer weather. The word fool actually comes from the French word fouler which means to crush. You crush the strawberries! Then you whip the cream and add some chopped chocolate. It's kind of like a mousse. Want to elevate your presentation? Serve this Strawberry Chocolate Fool in clear individual containers such as wine glasses--either stemmed or short. Another serving option would be to serve in short clear mason jars. I have tons of those! 

STRAWBERRY CHOCOLATE FOOL

Ingredients
2 ounces dark chocolate, chopped finely
2 cups fresh sweet strawberries, sliced
1/4 cup sugar
1 tsp pure vanilla (optional)
Pinch of salt
3/4 cup heavy whipping cream

Directions
Put sliced strawberries in bowl (save some for layers and garnish). Add sugar, vanilla, and salt. Mash berries and chill for 30 minutes.
Whip cream to stiff peaks. Fold chilled strawberry mixture and chopped chocolate into whipped cream.
Spoon into serving dishes, alternating layers with remaining chopped strawberries. Garnish with chopped chocolate and a strawberry.

STRAWBERRY CHOCOLATE DUTCH BABY: California Strawberry Day!

Today is California Strawberry Day. I'm a Californian, and I love California Strawberries. 

Celebrate California Strawberries Day with an easy to make Strawberry Chocolate 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. Great for breakfast, lunch, or dinner.

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 COVERED STRAWBERRIES for Valentine's Day!

Valentine's Day is right around the corner. I think Chocolate Covered Strawberries and Champagne are a perfect combination for Valentine's Day. Chocolate Covered Strawberries are so easy to make, but make a huge impact. You can stuff them or drizzle them--or roll them in crumbled toffee. Whatever you decide fresh strawberries dunked in good quality chocolate is the key. 

CHOCOLATE COVERED STRAWBERRIES FOR VALENTINE'S DAY!

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
Optional: White chocolate, melted for Drizzle (make sure this is 'real' white chocolate)

DIRECTIONS:
Rinse strawberries and dry thoroughly, keeping tops on.
In top of double boiler or stainless steel bowl atop pot of simmering water, combine chocolate and heavy cream. Stir until chocolate is melted and mixture is smooth.
Dip strawberries 1/2 - 3/4 way up in chocolate mixture and place on wax paper or parchment lined cookie sheet to allow chocolate to harden.
Optional: When hardened, drizzle with melted white chocolate.

Hints:
Wash strawberries and pat dry with paper towels; set aside. Make sure the 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 smooth out chocolate: add a tiny bit of honey and stir.

How to dip:
Grasp stem of strawberry and dip into chocolate, swirling to partially cover with chocolate. Give strawberry a small shake as you pull it out of the 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 waxed paper or parchment. Repeat with rest of the strawberries.

Optional: Add white chocolate drizzle.

Want to get a bit fancier? Here are links to Chocolate Covered Stuffed Strawberries.

Chocolate Covered  Stuffed Strawberries: Cookie Dough, Cheesecake, Marscapone

Strawberrries Stuffed with Chocolate Cream