Chocolate Covered Strawberries
What You’ll need:
Wax paper, Tray, Microwave, Microwave-safe bowl, Refrigerator
Ingredients: [# Amount of strawberries for guests]
2 cups of chocolate chips
2 Tbsps of shortening
Directions:
1. Cover the tray with wax paper.
2. Place chocolate chips and shortening in a medium microwave-safe bowl.
3. Microwave for 1-1/2 minutes, or until chips are melted and the mixture is smooth, cool slightly.
4. Holding a strawberry by the top, dip each berry into the chocolate mixture; shake gently to remove excess. Place on a prepared tray.
5. Refrigerate until the coating is firm, about 30 minutes.
Chocolate Cupcakes
What You’ll need: Oven, Muffin Cups, 2-1/2-Inch Muffin Cup Tin, Bowls, Measuring Cups, Mixer, Wire Rack
(Amount: 12 cupcakes)
Ingredients: 1 1⁄2 cups all-purpose flour
3⁄4 cup sugar
1⁄4 cup Hershey’s cocoa
1 tsp baking soda
1⁄2 tsp salt
1 cup water
1⁄4 cup vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract
Directions:
1. Heat oven to 350°F. Line 12 muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together flour, sugar, cocoa, baking soda, and salt in a large bowl.
3. Add water, oil, vinegar, and vanilla; beat with a utensil until batter is smooth.
4. Bake for 16 to 18 minutes. Keep using a wooden pick in the center of the cupcake until it’s clean.
5. Remove from the pan to the wire rack. Cool completely.
6. Frost cupcakes with Chocolate Frosting.
Cookie Dough S’mores Dip
What you’ll need: Air fryer, Nonstick cooking spray, a oven safe bowl, pan, or Ramekin, Measuring cup
Ingredients: 1⁄2 cup frozen cookie dough bites
3 Milk Chocolate Candy Bars (1.55 oz each), broken into pieces
A pack of mini marshmallows
Graham crackers, for dipping
Directions:
1. Preheat the air fryer to 345°F.
2. Coat your dish with nonstick cooking spray.
3. Spread cookie dough bites in an even layer in the prepared dish
4. Top with candy bar pieces.
5. Layer with marshmallows, spacing evenly to cover the dish.
6. Bake for 3 to 4 minutes in the air fryer, or until marshmallows are toasted.
Strawberry Ricotta Bruschetta
What You’ll need: Pan, strawberries, honey, lemon zest, mint, ricotta cheese french bread
Ingredients: # of guests slices French bread baguette (1/2 inch thick)
3 tablespoons butter, melted
3 cups fresh strawberries, chopped 3 tablespoons minced fresh mint
3 tablespoons honey 1/2 cup ricotta cheese
2 tablespoons seedless strawberry jam 1-1/2 teaspoons grated lemon zest
Directions:
1. Brush bread slices with butter; place on an ungreased baking sheet.
2. Bake at 375° for 8-10 minutes or until lightly browned.
3. Meanwhile, in a small bowl, combine strawberries, mint, and honey.
4. In another bowl, combine ricotta, jam, and lemon zest.
5. Spread ricotta mixture over toast; top with strawberry mixture.
Strawberry Parfait
What You’ll need: Plastic cups
Ingredients: Strawberries, Greek yogurt, honey, vanilla, cream cheese, and granola
Directions:
Step 1: Place the softened cream cheese into a mixing bowl.
Step 2: Use a hand mixer or whisk to beat the cream cheese until it’s light and fluffy.
Step 3: Add the Greek yogurt, honey, and vanilla extract to the cream cheese.
Step 4: Whisk until well blended.
Next section
1: Layer the bottom of serving glasses or bowls with a spoonful of the cream cheese and yogurt mixture.
2: Add a layer of sliced strawberries on top of the cream cheese mixture.
3: Sprinkle a layer of granola over the strawberries.
4: Repeat the layers until you reach the top of the serving glass or bowl.
