Tag Archives: strawberry

Last minute Valentine’s Day idea: chocolate covered strawberries

14 Feb

You can buy chocolate covered strawberries from the store for about $3 a piece, or you could make your own POUND of chocolate covered strawberries for around $8 (strawberries were on sale at my store this week).  And it takes about 10 minutes.  So… I feel like it’s clear which of the two you should do.

Start with a bag or bar of good chocolate chips (I have Ghiradelli ones here).  Also, use good strawberries- we had a two pound box from Costco but those weren’t as yummy as the one pounder from the regular store (though they were prettier and larger).  I followed the instructions on the bag for how to melt chocolate in the microwave.  I actually prefer this to the double boiler stovetop method because you won’t accidentally get any water in them, which would cause the chocolate to seize up.

Dump a bunch of chopped up chocolate or chips into a bowl, and microwave at 50% power for a minute and a half.  While that’s going, wash your strawberries and dry them.

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If your partner doesn’t do something for you for Valentine’s Day, it might be the last straw-berry confection you make for them. 

When the chocolate comes out it won’t be melted yet, just melting.  Stir it vigorously for a minute or so, then pop it back in the microwave at 50% power for another 30 seconds.  Meanwhile, line a baking sheet with parchment paper or a silpat.  Once the chocolate pops out, stir, stir, stir until it’s perfectly smooth (really, try to get all the lumps out).

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Ironic how the more your stir, the less stir-dy the chocolate becomes.

Then take your beautiful dry strawberries and dip them in the smooth chocolate, twirling when you pull them out so you don’t get the chocolate tail.

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I wonder if the writer of Trees liked chocolate covered strawberries.  It’d be SERRE-en-DIP-itous.

Alternatively you can hold them upside down if the twirling isn’t your speed, and they’ll absorb their tails.

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If you gave a talk in a dark room but finagled a flashlight onto your chalk-holder, would the talk be CHALK-LIT?

So far we’ve spent 2 minutes total microwaving, 1 minute or so stirring, and 2-3 minutes dipping.

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Alternate photo for this caption: infinite line of strawberries with a single endpoint.  Array of strawberries.

You might be happy with them like this and be done!  I like the look of the drizzled white chocolate, so I broke up half a bar of white chocolate and microwaved it for a minute at 50% power, stirred, and microwaved again for another 30 seconds.

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Fork-ast for today: loooove is in the air

Use a fork for this part!  Then drizzle the white chocolate over the strawberries (the chocolate coating sets very quickly).

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Along with drizzles of white chocolate.  And, where I am currently sitting, drizzles of rain.

You can go pretty crazy on the drizzling and they’ll still end up looking awesome.

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If Jackson Pollack did this, would he make chocolate covered fish?  Gross!

.Let the berries sit while you clean your two bowls and spoon and fork.  Ten minutes!  Ta-da!  They look even fancier if you put them on a plate.

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Chocolate covered strawberries

One pound strawberries (actually I ate a few so there’s less than a pound here)

Half a bar of white chocolate

A bar of dark/bittersweet/milk/your choice chocolate or 1.5 c of chocolate chips

  1. Break up the chocolate bar into small pieces into a microwave safe bowl, then microwave for 1.5 minutes at 50% power.  Wash and dry strawberries.
  2. Stir chocolate vigorously until the bowl no longer feels warm.  Microwave for 30 more seconds at 50% power.  Line a baking sheet with parchment paper or a silicone baking mat.
  3. Stir chocolate vigorously until smooth.  If it’s still chunky, microwave for another 30 seconds and do it again.
  4. Dip strawberries into chocolate and twirl as you pull them out.  Lay on the baking sheet.
  5. Do steps 1-3 again but for the white chocolate, and use a fork.
  6. Use the fork to drizzle white chocolate over the strawberries.

Stop what you’re doing and make avocado coconut chocolate chip ice cream

22 Aug

I was in the middle of writing a blog post about the apple-blueberry-yogurt pie I made for the fourth of July, but then I tasted this ice cream that I just finished and changed my mind.  It’s SO GOOD.  The light avocado flavor plus the coconut milk and a teensy bit of lime and salt just make the creamiest indulgence.  This still has cream in it, but could be done vegan (just use more coconut milk).  I’m in love with this ice cream.  And also, I’m in love with ice cream (I didn’t bring the ice cream maker with me to Boston, but since coming back I’ve made strawberry ice cream and strawberry-lime-mint sorbet which were both also awesome and I’ll put the recipes at the bottom of this post).

If I used maple syrup or agave or something instead of sugar, this would be paleo, right?  It’s my husband’s birthday on Sunday and I want to make him something as good as the cake I made two years ago.  I’ve been going through a big carb phase for the past seven months, so this would be a thank-you to him for putting up with all the pasta/bread/not-paleo-at-all stuff we’ve been eating.  And what would be better than an avocado coconut ice cream cake with an almond-chocolate base?  I’ll update if I do that!

Incidentally, let me brag about him for a second: he’s currently in the woods in Oregon, running in one of the world’s largest relay races from Mount Hood to the coast.  I’m currently sitting at home with a bowl of ice cream and a laptop.  This is exactly what I imagine we look like right now:

I've never been in an eating contest.  I'm more of an amateur-portion person- you can tell from this picture (because it's not in PRO-portion)

I’ve never been in a competitive eating contest. I’m more of an amateur-portion person- you can tell from this picture (both because of the size of the bowl, and because it’s not in PRO-portion)

Anyways.  I picked up five small avocados for a dollar at the amazing produce shop down the street earlier this week, and I set them in a basket with some bananas waiting for them to ripen.  The problem with buying five avocados at once when it’s just you at home is you have to use them all at once, or you’ll have overripe ferment-y ones (remember the raw avocado pie from last summer?).  So I thought of ice cream or massive smoothies- avocado is definitely for sweets in Vietnam, with avocado smoothies being a huge thing (blend an avocado with ice and sweetened condensed milk.  Drink.)  I also didn’t have any milk at home, but I did have two limes and a can of coconut milk.  Also some friends brought me chocolate with coconut in it.  So that’s what happened!

Lately I've been very clumsy and stubbing my toe a lot.  This makes me mix up things- am I an avocado for this ice cream, or an AdVOCAte?  Stubbing my toe made me lose the extra 'o' (and also made me anagram)

Lately I’ve been very clumsy and stubbing my toe a lot. This makes me mix up things- am I an avocado for this ice cream, or an AdVOCAte? Stubbing my toe made me lose the extra ‘o’ (and also made me anagram)

Non-custard ice creams are so easy- just put everything in a blender.  Plop your avocado pieces in (I cut avocados in half, then use a spoon to scoop out the flesh), some sugar, some cream, the juice of two limes, and a can of coconut milk.  Blend.

Ah, the admirable avocado (certainly not PIT(i)ful in this picture)

Ah, the admirable avocado (certainly not PIT(i)ful in this picture)

She's been in some complicated relationships-it's still hard for the coconut milk to open up.

She’s been in some complicated relationships-it’s still hard for the coconut milk to open up.

She's just sick of all the li(m)es, but realizes that we all li(m)e sometimes to make life a little smoother (or perhaps more zesty- have i mentioned you look REALLY good in that?)

She’s just sick of all the li(m)es, but realizes that we all li(m)e sometimes to make life a little smoother (or perhaps more zesty- have i mentioned you look REALLY good in that?)

Blend that up til smooth, then toss it in the fridge while you go do other things.  Also, cut up a chocolate bar into little chunks.

We could try to be honest all the time, but everyone has a DARK side- and BARing all might not be a great idea

We could try to be honest all the time, but everyone has a DARK side- and BARing all might not be a great idea

People will CHOC up outcomes to what yOu say- so there's no need to explain you're LATE because you want to spend less time with them.  Just blame traffic- a little li(m)e won't hurt anyone.

People will CHOC up outcomes to what yOu say- so there’s no need to explain you’re LATE because you want to spend less time with them. Just blame traffic- a little li(m)e won’t hurt anyone.

This was my first time leaving the mixture in the blender instead of transferring to a bowl.  It makes SO MUCH MORE SENSE because then you don’t splash all over when you pour the cream into the ice cream maker.

I'm not advocating lying all the time, but hey, any PO(u)Rt in a storm!

I’m not advocating lying all the time, but hey, any PO(u)Rt in a storm!

Note: DON’T put the chocolate chips, nuts, mix-ins, whatever in when you first pour in the mix.  Wait until it’s about the thickness of greek yogurt so that the chips get evenly distributed.

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Avocado coconut chocolate-chip ice cream (vegan, paleo options available)- adapted from David Lebovitz, who adapted it from this awesome looking cookbook Absolutely Avocados.  Makes about 1 quart.

1 can coconut milk

3-4 small avocados or 2 big avocados

3/4 c sugar (or agave syrup/other sweetener for paleo)

2 limes

1/2 c cream (or more coconut milk)

pinch of salt

chocolate (I used a 3 oz bar of dark chocolate with coconut in it)

Blend all ingredients except chocolate together.  Chill in a fridge for at least 20 minutes.  Start your ice cream maker and throw in the blender-ful of stuff.  Chop chocolate into small chips, and add in about 10 minutes into churning process.  Enjoy!

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Bonus recipe: Strawberry-lime-mint sorbet, adapted from the Cuisinart recipe book that came with my ice cream maker

Note: While for ice cream I just throw the sugar in, by now I’ve decided that simple syrup is the way to go with sorbets.  Otherwise you’ll get grains of sugar ruining the smoothness of the sorbet

1 c water

1 c sugar

1 bunch mint leaves (I took them from my garden so I don’t know how many there were.  Maybe 15)

3 limes

2 c strawberries (one pint according to this helpful website)

pinch of salt

Bring the sugar and water to a boil to make a simple syrup.  Let it boil while stirring for a minute, then turn off the heat.  Throw in the mint.

Meanwhile, cut up and measure your strawberries.  Blend them with the juice and zest of the limes and the salt.  Discard the mint.  Add about 1/4 c of the simple syrup to your berry blend, and blend.  Taste.  This is probably too sour.  Add more syrup 1/4 c at a time until the mixture is a little bit sweeter than you’d like.  Chill in the fridge, clean up, and throw in the ice cream maker.  Yum!

I used my leftover mint simple syrup (I had about 1/4 c) in a strawberry iced green tea.  Delicious.

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