Posts Tagged ‘strawberries’

Chocolate covered strawberries


I wish I had some better pictures, but I had to use a flash, and I don’t like using a flash on food photos. These chocolate covered strawberries were so easy to make, I don’t even want to write down directions. I found recipes on-line that stated the level of difficulty as INTERMEDIATE! Intermediate to what, boiling water? I didn’t know what made it intermediate, and I started to panic thinking I did something terribly wrong, maybe I was missing a step that involved doing a hand-stand as I dipped the strawberry into the chocolate. I don’t know. They tasted the same as any other chocolate dipped strawberry I overpaid for at a fancy supermarket.

My husband helped me dip these, and as you can see, he likes his chocolate to cover his strawberries like a conservative turtleneck rather than a formal tuxedo.  But I guess he wanted the chocolate to strawberry ratio equal.



  • 2 pints of strawberries
  • 8 oz. dark chocolate chips


1) Wash and completely dry each strawberry with a paper towel.

2) Line a dish/pan with parchment or wax paper.

2) In a liquid measuring cup, melt chocolate chips in the microwave, about a 1 – 1.5 minutes. Take out of microwave, stir until top surface of chips are completely melted.

3) Holding stem of strawberry, dip into cup of chocolate. Twist the strawberry out of chocolate, place on wax paper.

4) Let cool for an hour.




Crêpes are surprisingly easy to make.  Think of them as thin pancakes, well, because they are.  I needed another excuse to eat my cream cheese and strawberries in the fridge, and I had a couple of pears laying around too.  So that’s when I decided to whip these up.  Crêpes can hold a variety of fillings, for example, you can make breakfast crêpes with sausage, egg and cheese, or dessert crepes with fruit fillings, or plain crepes with sugar and cinnamon sprinkled on top.  You can even mix cocoa powder into the batter and make chocolate flavored crêpes. The list goes on and on and on. 

Basic Crêpes (makes 8 )


  • 1 cup flour
  • 2 eggs
  • 1/2 milk
  • 1/2 cup water
  • 1/4 tsp. salt
  • 2 Tbsp melted butter
  • non stick pan
  • spatula
  • liquid measuring cup

For sweet dessert crêpes, add these 2 ingredients

  • 1/2 tsp. vanilla
  • 1/2 tsp. sugar


1.  In mixing bowl, mix flour and eggs.  Add milk and water intermittently stirring until well blended.


 2.  Add milk and water intermittently, stirring until well blended.  Add salt and butter, blend until consistency of very thin pancake batter.  It should look like this:


 3.  Lightly grease a small non-stick pan, heat on medium high.  Use a liquid measuring cup to pour exactly 1/4 cup of batter onto pan.  To cover surface with a thin layer of batter evenly, pour directly into middle of pan, then swish from the center out by tilting pan in circular motion.  Do not pour batter in zig-zaggy lines to coat surface quickly.  I did that the first time and it left gaps.

4.  Crepes should cook for around 1-2 minutes, until golden brown.  Use spatula to gently flip to other side.  Change heat back and forth between medium high to medium, if pan starts getting too hot and crepes are turing dark brown or burning.



Strawberries and cream cheese filling (makes 8 )


  • 10-15 strawberries, sliced
  • 1/2 package of cream cheese (4 oz.)
  • 4 Tbsp. sugar
  • honey
  • nutmeg


  1. Mix 1 tbsp. sugar into strawberries, until glazed
  2. Mix 3 tbsp. sugar into cream cheese, lightly drizzle honey and sprinkle nutmeg
  3. Spread cream cheese down middle of crepe, then layer strawberries on top of that.




Carmelized Pear filling (makes 8 )


  • 1/2 stick butter
  • 1/2 cup brown sugar
  • 4 large pears, peeled and sliced
  • 4 tsp. lemon juice


1.  Melt butter in skillet on medium high heat.  Add brown sugar, stir until melted (about a minute).

2.  Add pears and lemon juice.  Stir frequently until pears release liquid, and liquid becomes carmelized with brown sugar.  Take skillet off heat, let cool a bit before putting into crepes.


Strawberries and Cream on Sliced Baguette









I couldn’t decide which picture to use, so I used them all.  They just look so pretty.  To get my cheesecake fix without spending hours baking one, I had some cream cheese, strawberries, and half a baguette left.  If you don’t have a spare artisan baguette laying around that you purchased at the  fancy gourmet section of your supermarket, use crackers.


  • 12 in. baguette, sliced (16 pieces)
  • 1/2 block cream cheese
  • 1 Tbsp. honey
  • 3 Tbsp yogurt (vanilla or plain)
  • 1/2 tsp. vanilla extract
  • 3 tsp. sugar
  • 1/2 tsp. cinnamon
  • pinch of nutmeg
  • 8 strawberries, sliced in half
  • 1 Tbsp. sugar


  1. Toast baguette slices if they are stale, in the toaster oven. 
  2. In small bowl, mix cream cheese, honey, yogurt, vanilla extract, sugar and cinnamon and nutmeg.
  3. Sprinkle 1 Tbsp. sugar onto strawberries, mix gently until strawberries looked glazed.
  4. Spoon cream cheese onto bread, garnish with slice of strawberry.