Sinfully Delicious
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Ingredients
• 6 - 12 ounces semisweet chocolate, chopped. Note: six ounces of chocolate will cover approximately 20 strawberries, so adjust as needed depending on how much fruit you intend to dip.
• 3 - 6 ounces white chocolate, chopped
• Fruits of your choice
You can use strawberries or maraschino cherries (with stems), bananas peeled and cut in half or thirds, large pineapple chunks, orange slices, sliced or chunked apples or pears.
Use popsicle sticks or small wood skewers for dipping and serving the fruits that do not have stems.
Directions
Melt the semisweet and white chocolate in separate double boilers. Stir until smooth. Or you may melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.
Line a sheet pan with waxed paper. Holding the fruit by the stem or skewer, dip the fruit into the semisweet chocolate, covering about ¾ of the fruit. Lift and twist slightly, letting any excess chocolate drop back into the bowl. Set the fruit on the waxed paper. Repeat with the rest of the fruits.
Once all the fruits are covered with the semisweet chocolate, dip a fork in the white chocolate and drizzle it over the dipped fruits.
Variations
1. After covering with the semisweet chocolate, sprinkle lightly with chopped nuts, candy sprinkles, shredded coconut, crushed Oreo cookies or graham crackers
2. Place whole, peeled pears on the waxed paper and using a fork drizzle with the semisweet chocolate. Then lightly sprinkle with chopped almonds.
3. Insert a popsicle stick at the stem of a whole unpeeled apple – as you would with a caramel apple. Cover in dark chocolate up to the stem. Drizzle with white chocolate as with the smaller fruits, and/or sprinkle with one or more of the toppings mentioned in variation 1.
Heavenly Red Velvet Cupcakes
Devilish Cream Cheese Frosting
½ cup of butter, room temperature
8 oz. of cream cheese, room temperature
1 teaspoon of vanilla extract
2 - 3 cups of powdered sugar
Cream the butter and cream cheese together, about 3 - 4 minutes, until thoroughly mixed. Add the vanilla extract and mix. Add the powdered sugar slowly, tasting frequently to get desired sweetness. Frost cupcakes after they have cooled completely. Dust with red sugar sprinkles.
Ingredients
1½ cups sugar
2 eggs, room temperature
21/3 cups cake flour
1 cup buttermilk
½ cup butter, room temperature
2 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
Preheat the oven to 350°F. Prepare cupcake pan with paper or foil cupcake liners. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy. Add the eggs, one at a time, beating until each is fully blended. In a large mixing bowl, sift together the cocoa powder, cake flour, baking powder, baking soda and salt.
In a separate bowl, whisk together the buttermilk, vanilla extract, vinegar, and red food coloring. Add ¼ of the dry ingredients to the butter, sugar and egg mixture and mix thoroughly, then add 1/3 of the wet ingredients. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients. Mix thoroughly.
Scoop batter into cupcake papers, about ½ to ¾ of the way full. Bake for 18 - 22 minutes. Allow to cool for two minutes in the pan, then transfer to a wire rack to cool completely. Makes about 2½ dozen cupcakes.
• 6 - 12 ounces semisweet chocolate, chopped. Note: six ounces of chocolate will cover approximately 20 strawberries, so adjust as needed depending on how much fruit you intend to dip.
• 3 - 6 ounces white chocolate, chopped
• Fruits of your choice
You can use strawberries or maraschino cherries (with stems), bananas peeled and cut in half or thirds, large pineapple chunks, orange slices, sliced or chunked apples or pears.
Use popsicle sticks or small wood skewers for dipping and serving the fruits that do not have stems.
Directions
Melt the semisweet and white chocolate in separate double boilers. Stir until smooth. Or you may melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.
Line a sheet pan with waxed paper. Holding the fruit by the stem or skewer, dip the fruit into the semisweet chocolate, covering about ¾ of the fruit. Lift and twist slightly, letting any excess chocolate drop back into the bowl. Set the fruit on the waxed paper. Repeat with the rest of the fruits.
Once all the fruits are covered with the semisweet chocolate, dip a fork in the white chocolate and drizzle it over the dipped fruits.
Variations
1. After covering with the semisweet chocolate, sprinkle lightly with chopped nuts, candy sprinkles, shredded coconut, crushed Oreo cookies or graham crackers
2. Place whole, peeled pears on the waxed paper and using a fork drizzle with the semisweet chocolate. Then lightly sprinkle with chopped almonds.
3. Insert a popsicle stick at the stem of a whole unpeeled apple – as you would with a caramel apple. Cover in dark chocolate up to the stem. Drizzle with white chocolate as with the smaller fruits, and/or sprinkle with one or more of the toppings mentioned in variation 1.
Heavenly Red Velvet Cupcakes
Devilish Cream Cheese Frosting
½ cup of butter, room temperature
8 oz. of cream cheese, room temperature
1 teaspoon of vanilla extract
2 - 3 cups of powdered sugar
Cream the butter and cream cheese together, about 3 - 4 minutes, until thoroughly mixed. Add the vanilla extract and mix. Add the powdered sugar slowly, tasting frequently to get desired sweetness. Frost cupcakes after they have cooled completely. Dust with red sugar sprinkles.
Ingredients
1½ cups sugar
2 eggs, room temperature
21/3 cups cake flour
1 cup buttermilk
½ cup butter, room temperature
2 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
Preheat the oven to 350°F. Prepare cupcake pan with paper or foil cupcake liners. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy. Add the eggs, one at a time, beating until each is fully blended. In a large mixing bowl, sift together the cocoa powder, cake flour, baking powder, baking soda and salt.
In a separate bowl, whisk together the buttermilk, vanilla extract, vinegar, and red food coloring. Add ¼ of the dry ingredients to the butter, sugar and egg mixture and mix thoroughly, then add 1/3 of the wet ingredients. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients. Mix thoroughly.
Scoop batter into cupcake papers, about ½ to ¾ of the way full. Bake for 18 - 22 minutes. Allow to cool for two minutes in the pan, then transfer to a wire rack to cool completely. Makes about 2½ dozen cupcakes.