Strawberries! Part Two

My toddler is addicted to strawberries. Since the season started, every morning begins with a request for strawberries. We are making trips to the local farm stand two or three times a week to replenish the supply. Last night out of desperation to entertain my toddler, I devised a recipe for easy, no-cook chocolate dipped strawberries. The beauty of this recipe is tri-fold; no need to use the stove-top, it makes a great gift and most importantly it is so easy a three-year old can do it. If you decide to make this with your child, please share your experience. I would love to see how others adapt the recipe. Enjoy!

Chocolate Dipped Strawberries:


Mom or Dad microwave the cream until it just comes to a boil.



Mix in powdered sugar.



Mix in cocoa powder until smooth and glossy.



Taking strawberry by the stem, dip into chocolate sauce.



If using coatings, dip the strawberry into the coatings.



Place strawberries onto a smooth surface that will fit into the refrigerator. Refrigerate for 10 minutes.



Share the special treat with someone you love!

Printer Version
Easy Chocolate dipped Strawberries

8-12 small to medium strawberries with long stems still attached
4 Tbsp heavy cream
2 heaping Tbsp powdered sugar
2 heaping Tbsp unsweetened cocoa powder
optional coatings (coconut, chocolate sprinkles, mini chocolate chips, colored sugar, etc.)

In a ramekin microwave cream until it just comes to a boil; about 20 seconds. You will need to watch carefully and stop the microwave as soon as you see the cream bubbling to prevent scorching. Remove from microwave and quickly stir in powdered sugar. *Once the powdered sugar is dissolved stir in cocoa powder until mixture is smooth and glossy. Taking strawberry by the stem dip in chocolate until bottom portion of strawberry is completely covered. Then dip strawberry into coatings of choice. Place strawberry on nonstick or glass surface. When all strawberries have been dipped refrigerate for 10 minutes. Store any uneaten strawberries in the refrigerator.

*If the mixture is to thick for dipping add a few drops of room temperature cream to loosen the mixture. Do not place chocolate mixture in the microwave as chocolate will seize. If chocolate is too "watery" add a few more pinches of cocoa powder.

Strawberries! Strawberries! Strawberries!

Summer strawberries are here. Nothing beats the addicting taste of fresh, sweet, local strawberries. One of my favorite ways to enjoy them is in the classic dessert strawberries and shortcake. The slightly sweet biscuit sopping up the bright red strawberry juice, perfectly topped off with a dollop of decadent hand whipped cream screams summer. I have an easy, kid friendly, strawberry shortcake recipe to share with you. It is so easy that a three year old can do most of the work. This recipe has a secret ingredient to add a little zing to the otherwise plain biscuit. It is optional so feel free to remove it. Enjoy!



Strawberry Shortcake:


Using a plastic, child-safe knife remove stems and slice in half two pints of fresh strawberries.

Sprinkle sugar onto strawberries. Gently stir until all berries are coated with sugar and set aside.


In a medium size child-safe bowl mix together all of the dry ingedients.



Add slices of cold butter to bowl. Squish together flour mixture and butter until the butter is completely incorporated into the mixture. The mixture will turn into small pebble-like balls.



Gently stir in buttermilk until mixture forms one large ball.


Spoon mixture onto a nonstick cookie sheet. This recipe will make 4 large biscuits or 6-8 smaller biscuits.


Bake until golden brown. While the biscuits are baking make the whipped cream.


Slice biscuit in half and top with strawberries and cream. Thank your child for a job well done!


Printer Version
Strawberry Shortcake:

Makes 4 large biscuits or 6-8 smaller biscuits (perfect size for kids)
Preheat oven to 425 Degrees

The Strawberries:
2 Pints of Strawberries
1/4 cup sugar

* Pit strawberries and half strawberries.
* Place into bowl.
* Sprinkle sugar on top.
* Gently stir the strawberries and set aside.

The Biscuits:
1 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 Tbsp granulated sugar
1/2 tsp ground cardamon (optional)
1/4 cup (1/2 stick) cold salted butter
1/2 cup buttermilk

* In a medium bowl mix together dry ingredients.
* Cut in cold butter until mixture looks like small peas.
* Gently stir in buttermilk until mixture is wet & forms a ball. Don't over mix.
* Drop biscuits onto a nonstick cookie sheet.
* Bake for apx. 12 minutes or until golden brown.
* Remove from oven and cool on rack.

The Whip Cream:
1 cup heavy whipping cream
1 Tbsp sugar
1/2 tsp vanilla extract

* Put all ingredients into a COLD bowl
* Whisk by hand or blender until liquids turn into cream and form soft peaks.

Assembly:

* Slice biscuit in half.
* Spoon on strawberries and juice.
* Add a dollop of whipped cream.
* EAT!

Stay tuned for a tip on where to find some of Sonoma County's best strawberris.