Want to know how to make chocolate covered strawberries even better? Try soaking them in chocolate vodka overnight before you dip them!
First, rinse your strawberries. Then place them in a jar. Pour in chocolate vodka until they are submerged. Seal and refrigerate for 24 hours. *Note – you really need to let them soak. I ate one after only 6 hours and your could note yet taste the vodka.
After 24 hours (or so), remove the strawberries from the jar of vodka and pat dry. Then dip into your favorite melted chocolate (I chose white chocolate).
Then arrange your vodka-soaked dipped berries onto a cute cake stand or platter. Your loved ones will be oh-so-thankful!
Chocolate Covered Strawberries Recipe
-Chocolate infused vodka (such as Godiva)
-Chocolate for melting
*Rinse berries and soak in a jar of vodka for at least 24 hours. Remove berries from jar and pat dry. Dip berries into melted chocolate and let dry on wax paper. Plate and serve!
Looking for something new to whip up this Halloween? While on the hunt for new pumpkin dessert ideas, I came across this recipe. I am going to try these Mini Pumpkin Whoopie Pies from Martha Stewart. What do you think? I am guessing that they are going to be our new favorite!
Makes about 20
FOR THE COOKIES
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
FOR THE FILLING
4 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg
Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Saint Patrick’s Day is right around the corner, so let’s start with dessert first! If you are looking for an interesting St. Paddy’s dessert idea or simply a reason to drink more Guinness- look no further!
This oh-so simple peppermint bark recipe is a must try. Easy steps to create a festive dessert to have on hand for holiday guests or to take to take over to the neighbor!
What You’ll Need:
Nonstick cooking spray
1 pound white chocolate, chopped (do not use chips)
2 cups puffed rice cereal
1 bag (7.5 ounces) hard peppermint candies, unwrapped
1.Spray a 10-by-15-inch rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see note below).
2.Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat; stir in rice cereal.
3.Transfer mixture to prepared pan; with a spatula, spread to edges of pan.
4.Sprinkle with crushed candy; with a piece of waxed paper covering the entire surface, press in gently (paper prevents hands from sticking to candy and chocolate). Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).
5.Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.
Anyone with a sweet tooth knows that a cookie is just not a cookie. Some are softer, some you crave more, some are perfect warmed, and well….some are just adorable! These cookies definitely fall into the “adorable” category. The Flour Pot has turned a delectable cookie into the perfect gift idea. Check out some of my favorite designs:
And perhaps my favorite, cookies that help you celebrate your engagement! You can send these as a gift to a newly engaged couple OR better yet, send them to your future bridesmaids. The Flour Pot has came up with the most thoughtful way to ask that special gal in your life to be your bridesmaid, send her an adorable cookie in a box that asks, “Will you be my bridesmaid?” How thoughtful is that?! Take a look at their custom designed bridesmaid cookies.