At the beginning of this post, we should apologize to Godiva Chocolatier for sharing the secret to making Chocolate Covered Strawberries ... in fact, the process is easy enough for children to help, and develop their confidence in the kitchen at the same time.
Chocolate Covered Strawberries
You will need:
Semi-sweet chocolate chips or chopped chocolate
White chocolate chips or chopped chocolate (optional)
1. Line a baking tray with parchment paper.
2. Wash and dry the strawberries.
3. Place the semi-sweet chocolate in a microwave-safe bowl and melt it, making sure the chocolate does not burn. This step, along with step 4 should be completed by an adult as the bowl containing the chocolate can get very hot. *
4. Add a few drops of oil to the melted chocolate and mix it in with a spoon, to make the chocolate a little smoother.
5. Let the chocolate cool for a few minutes, taking care to make sure the outside of the bowl and melted chocolate isn't still hot before your child takes over with the truly fun part in step 6.
6. Each strawberry can now be dipped in the chocolate by your child and placed carefully on the parchment lined tray.
7. If you and your child want to get even fancier, melt the white chocolate in a similiar fashion to the semi-sweet chocolate in steps three to five, once all of the strawberries have been dipped. Then have your child take a spoon, and drizzle the white chocolate across the strawberries, to create a zig zag pattern.
8. Place the tray of strawberries into the refrigerator for the chocolate to harden.
* The chocolate can alternatively be melted in a double-boiler and transferred to a bowl to cool.
Chocolate covered strawberries provide a great hostess gift or dessert for your own table. Best of all, it can be kid-made with beautiful results.
Pumpkins are a very important part of Halloween and the fall. If you carve a jack-o-lantern this year, have your child scoop out the pumpkin seeds inside for you to make the Sweet and Spicy Pumpkin Seed Recipe below.
Roasted pumpkin seeds can be a healthy snack to give the trick-or-treaters, before they head out in search of candy. This particular recipe uses egg whites instead of the usual butter or oil required in most roasted pumpkin recipes.
You will need:
·1 egg white
·¼ cup white sugar
·½ teaspoon fine grained sea salt
·1 cup fresh pumpkin seeds (washed and dried)
1. Preheat your oven to 375°F and line a baking sheet with aluminum foil.
2. Spray the baking sheet with non-stick cooking spray (Parchment paper is an alternative).
3. In a medium-sized bowl, whisk together the egg white, sugar and salt.
4. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a colander) and place seeds in a single layer across prepared baking sheet.
5. Bake for 10-12 minutes or until seeds are golden in colour.
6. Remove from oven and allow to cool. Seeds may be kept up to 3 days in an airtight container.
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