ans, set aside.
For chocolate covered strawberries:
In a double boiler
Pour 2 cups of dark chocolate chips and 1tsp. of butter
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.
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.
eat, and add the bittersweet chocolate, set aside until melted.
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.
For oat flour: Put 1 cup
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.
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.
t dry out.
Rinse strawberries under cold running water,
Beat for 10 mins, until mixture is thick. Cool. Fold in chocolate
hipped cream, and place the strawberries randomly on top to make
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.
Wash strawberries and dry well
ge so that the extra chocolate drips off. Transfer to
Dip 6 strawberries in the white chocolate to use as garnish on
First make sure strawberries are really cool. I recommend