ans, set aside.
For chocolate covered strawberries:
In a double boiler
Pour 2 cups of dark chocolate chips and 1tsp. of butter
Dip 1/2 strawberries into white chocolate and remaining into dark chocolate. Place on a foil-lined tray and chill until set.
Drizzle remaining white chocolate over dark chocolate-covered strawberries. Drizzle dark chocolate over white chocolate-covered strawberries. Chill until set.
Dip 4 strawberries in white chocolate then chill. Skewer remaining strawberries and marshmallows, drizzle with dark chocolate and sprinkle with pistachios and coconut. Chill until set. Serve chocolate-covered strawberries and skewers, dusted with powdered sugar.
Melt chocolate and oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Place crushed cookies in a shallow bowl.
Dip strawberries into the melted chocolate. Press coated strawberry in the crushed cookies until completely covered. Place covered strawberries on a plate and refrigerate until chocolate is set, at least 15 minutes.
eat, and add the bittersweet chocolate, set aside until melted.
Pre heat oven to 150 degrees.
Lay parchment paper on baking sheet and spread out white chocolate.
Place in oven to allow morsels to melt.
Roughly chop expresso beans in food processor (or you may choose to leave whole).
Remove pan from oven and spread chocolate evenly across pan.
Sprinkle with chocolate covered expresso bean.
Garnish by drizzling melted semi sweet chocolate over pan.
Allow to cool in fridge or freezer.
Break apart into bite size pieces.
Makes about 10 snack size baggie servings.
Heat oven to 375\u00b0.
Beat butter and sugars until creamy.
Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well.
Stir in oats and chocolate covered raisins. Drop by rounded tablespoonful onto ungreased cookie sheet.
Bake 10 minutes.
Cool 1 minute on cookie sheet, then remove.
Brew your favorite coffee and pour yourself a cup.
Put a chocolate covered cherry candy into the cup.
stir gently and add the Splenda or sugar.
Stir to dissolve.
Enjoy!
Sift together flour, baking soda, salt and cinnamon.
Set aside.
Cream butter with brown sugar and granulated sugar.
Beat in egg and vanilla.
Mix together dry ingredients with butter mixture.
Mix in chocolate-covered raisins.
up rolled oats, walnuts and chocolate-covered raisins.
Drop dough by
Place chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir until melted.
Line a baking sheet with parchment. Holding strawberries by stem, dip into chocolate. Allow excess to drain off and place on sheeet. Chill until set. Serve with champagne.
ge so that the extra chocolate drips off. Transfer to
king paper.
Wash the strawberries and dry them thoroughly on
t dry out.
Rinse strawberries under cold running water,
Melt chocolate in the microwave on 50% power, 30 seconds at a time, stirring after each interval. (I melted mine in a teacup since I wasn't melting a ton, and it worked great!).
Choose firm strawberries for dipping -- no mushy spots or bruises! Make sure they're completely dry after washing them.
Hold the strawberries by the leaves/stem and dip into the melted chocolate. Place on a wax paper-covered cookie sheet, and allow to cool until the chocolate is firm.
Combine 1/2 cup semisweet chocolate chips and 1/2 cup
First make sure strawberries are really cool. I recommend
Insert toothpicks into tops of strawberries.
Melt chocolate and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Holding strawberries by toothpicks, dip into chocolate mixture.
Turn strawberries upside down and insert toothpick into styrofoam or simply place strawberries on a sheet of wax paper. Allow to cool completely.
Wash strawberries and pat dry.
Place on paper towels until they reach room temperature.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
Allow excess chocolate to drip off into pan.
Place stem side down on waxed paper covered baking pan or cookie sheet.
Refrigerate until set, about 15-20 minutes.