When it comes to dessert, there’s nothing more elegant than chocolate covered strawberries. From Valentine’s Day to Mother’s Day, chocolate covered strawberries are the perfect treat to show your love. Why not take it to a whole new level with chocolate covered strawberry cupcakes? These are sweet strawberry cupcakes topped with chocolate glaze and decked with a homemade chocolate covered strawberry!
Makes 12 cupcakes
- 1/2 C Butter
- 1 1/4 C Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 1/4 C Flour
- 1 3/4 Tsp Baking Powder
- 1/4 Tsp Salt
- 1/2 C Pureed Strawberries
Preheat your oven to 350 degrees.
In a separate bowl, combine flour, baking powder, and salt. Set aside.
Cream the butter and sugar until fluffy.
Beat in eggs one at a time. Then add the vanilla extract and mix well.
Add a third of the flour mixture to the butter mixture and beat until incorporated.
Add half of the pureed strawberries and mix well.
Add another third of the flour mixture, mix, and then add the remaining pureed strawberries. Add the remaining flour and continue beating until well mixed. Using a measuring cup, pour batter into a lined or greased cupcake pan.
Bake for 16-18 minutes until golden.
While cupcakes are cooling, make the Chocolate Covered Strawberries!
Chocolate Covered Strawberries
Makes 12 chocolate covered strawberries
- 12 Fresh Strawberries
- 2 C Milk Chocolate Chips
- 1 Tbsp Butter
Wash the strawberries and dry them well with a paper towel. Place them on a baking sheet lined with wax paper.
Microwave chocolate chips in a microwave-safe bowl, stopping to stir every 30 seconds. Once melted, stir in the butter until smooth.
Holding the stem, dip each strawberry in the melted chocolate. Swirl the strawberry to remove any excess chocolate.
Place the chocolate covered strawberries on the prepared baking sheet. Refrigerate until chocolate hardens, about half an hour.
While Chocolate Covered Strawberries are hardening, prepare the Chocolate Glaze.
- 1/2 C Chocolate Chips
- 1/4 Tbsp Butter
- 1 1/2 C Powdered Sugar
- 2 Tbsp Milk
Microwave chocolate chips in a microwave-safe bowl, stopping to stir every 30 seconds. Once melted, stir in the butter until smooth.
Combine melted chocolate, powdered sugar, and milk and whisk well.
Once cupcakes have cooled, use a spoon to smooth Chocolate Glaze over top. Drizzle with additional melted chocolate, if desired. Top each cupcake with one Chocolate Covered Strawberry.
Thanks Molly, for the delicious Mother's Day treat! To learn more about Molly check her out at CakeFYI.
As promised, my 4 favorite parties of the week. Here's a fun and girly indoor camping party, a beautiful Dora mermaid birthday, a very cool Minecraft party, and a super sweet Very Hungry Caterpillar baby shower. Enjoy!
Clockwise from top left:
- Beth K's Camp Delaney
- Just Image It's Aliyah's 3rd Birthday Under the Sea Adventure featuring Mermaid Dora
- Sunny D's Minecraft Inspired Party
- Anna E's Jeniffer & Jeremy's Baby Shower
Here are some fun posts I did for Spoonful this week...
Gender Reveal parties are a popular (and very fun!) baby shower theme right now. Cinco de Mayo will be here soon. See how to throw a Fantastic Fiesta! Big straw hats and red roses are only part of the festivities at a Kentucky Derby party.
For more party planning inspiration, check out all my posts on Spoonful!
Can you believe the school year is almost over? Well, for those of you planning graduation parties, wait until you see this collegiate collection of 2013 graduation party printables designed by Shana of Unlimited Party Themes!
This collection is loaded with everything you'll need for your upcoming party: "Congrats Grad" banner, pennant flags and banner, bottle wraps, large and small candy wraps, Hershey Kiss stickers, cupcake wraps, party flags, favor boxes, food labels, party circles, 8x10 welcome sign.
Plus there is an editable invitation. Just open it in Adobe Reader and edit the highlighted fields. Your invitations will look fantastic!!
DOWNLOAD THE HIGH RESOLUTION FILES FOR PRINTING
Unlimited Party Themes, please check out their blog and visit them on Facebook, Twitter, and Pinterest.
A few weeks ago, I headed down to LA to be part of a Sauza Tequila video shoot with Jennifer Sbranti from Hostess with the Mostess, Candice Kahn from Fashionably Organized, Jenny Wu from Good, Bad, and Fab, Christi Johnstone from Love from the Oven, and Marisa Guerrero from Margaritas in the Rain.
I was nervous about it. It just seemed weird to pretend I'm having a Cinco de Mayo ladies night in a rented house with a bunch of women I don't know. My daughter even made me this sign back at the hotel to give me strength.
But then I got there, and I met the women, and we started hanging out...
If you've ever been to a video shoot, you know how long they take. We got there at 2:00pm and weren't going to be finished until 10:0pm. So what did we do to fill the time?
We chatted about our lives, our families, our kids, our blogs, our husbands. We talked about food and fashion and business. We got our hair and makeup done, took photos of each other and posted them on Instagram. We ate a ton (a real dinner and a staged dinner and we ate them both). And we even almost froze to death because it was 50 degrees outside when we shot the last outdoor scenes.
But the truth was, it turned out to be a blast!
You see, I spend so much of my time at home alone in my sweatpants in front of my computer, and people in my everyday life don't quite understand what I do. So to hang out for a day with these interesting women who know exactly what I do because they're doing the same thing, made me feel like I belonged. It was an instant bond!
Thanks Sauza Tequila, because by the end of the night, we really were girlfriends at a Cinco de Mayo party enjoying delicious margaritas (recipe at the bottom of the post) in an awesome house with a great view of LA. And I was so glad I did it!
SOME PHOTO HIGHLIGHTS...
Here's the insane house with the swimming pool in the living room, no joke.
Jenn and me posing for the camera.
The gorgeous dinner table. It really did look like a fiesta!
Candice, Christi, and Jenny goofing off between shots.
Marisa pouring more yummy margaritas. This will definitely be my go-to margarita recipe from now on. It has beer in it!
And here we all are posting photos and then commenting on them. Thanks, ladies, for the good times!
- 1 can Sauza® Blue Silver 100% Agave Tequila*
- 1 bottle light beer
- 1 can frozen limeade
- 1 can water
I'm so excited to be part of this giveaway sponsored by Familiar, a free and private way to share your photos with your family.
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If you follow my blog, you know that I've been trying to be more adventurous in the kitchen. I recently tackled chocolate soufflé and tarte Tatin, and was very proud of myself. So when Velveeta asked me to come up with a unique recipe using their "liquid gold" Velveeta, I thought... Why not Velveeta cheese souffle? Crazy?! Would it be?
People think a cheese soufflé has to be this challenging dish with lots of stinky French cheese, but honestly, I'm not a fan of stinky French cheese and now, with my chocolate soufflé experience, I don't think soufflés are so tough (just make sure not to get any yolk in the whites). So I thought I'd give it a try. And did it work? The answer is a resounding... YES!
It is easy to cook with Velveeta because it melts easily and it is very creamy. I do think it helped, because the end result was a light, fluffy, creamy soufflé that tasted great! Plus I wowed my daughter's babysitter with the end result!!
And don't you love the crispy brown top it made? That's my favorite part. :)
VEVEETA CHEESE SOUFFLÉ RECIPE
- 3 ounces of Velveeta (you can substitute cheddar or other cheese that melts nicely)
- 1 1/2 tablespoons flour
- 1 1/2 tablespoons butter
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 3/4 cup milk
- 2 egg yolks
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 tablespoon finely grated Parmesan for the ramekins
- 1 tablespoon of butter to grease ramekins
Preheat the oven to 375 degrees.
Grease four 3 1/2 inch ramekins with butter, add the finely grated parmesan cheese, and toss to coat the inside. You can cover with saran wrap to keep from making a mess. Put the ramekins in the refrigerator until you are ready to add the soufflé mixture.
In a saucepan, melt 1 1/2 tablespoons of butter. Let the water cook off, but don't brown the butter. Mix the flour, mustard powder, salt, and garlic powder together, then whisk it into the melted butter. Whisk in the saucepan for about 2 minutes.
Heat the 3/4 cup of milk in a separate pan (or microwave), then whisk it into the saucepan. Keep whisking on medium-high heat until it just starts to bubble then take the pan off the heat. You've made a white sauce at this point, and we just need to add the egg yolks and cheese.
Beat the egg yolks until creamy, then add to the sauce. You can temper the yolks to keep them from curdling by mixing a bit of the sauce to the eggs, then mixing the eggs back into the sauce.
Melt the Velveeta, either in a pan or microwave, then stir into the white sauce. Now you have the base for the soufflé, and just need to add the whipped egg whites.
In a clean bowl, add the three egg whites and 1/4 teaspoon of cream of tartar. Mix on high until the the eggs have formed a nice hard peak. Take about 1/4 of the egg white foam, and thoroughly mix into the cheese sauce. Then gently fold in the remaining egg whites to the cheese sauce in three batches.
Add the mixture to the ramekins, filling to just below the rim. You can run your finger around the inside rim to create a little but of space between the mixture and the edge to get some additional lift.
Bake for 12-14 minutes, and serve hot!
And here was the finished product! I couldn't believe how fantastic it looked and how much it rose!!!
If you love Velveeta, you can definitely impress your friends with this easy soufflé!
Velveeta asked me if I knew any Liquid Gold Diggers. I'll know more soon once they taste these dishes! Why? Because Liquid Gold Diggers love the Liquid Gold of Velveeta.
Disclosure: Compensation was provided by Velveeta via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Velveeta.
My first attempt was chocolate souffle and I have to say I really surprised myself. It turned out wonderfully, and wasn't anywhere near as hard as I thought it would be. In fact, I've already made it twice since I first posted.
My second challenge was to try my hand at a tarte tartin, which is fruit tart usually made with carmelized apples, that is cooked upside down and flipped before serving.
Again, I've always put this on my list of things to try, but have never been courageous enough to actually do it.
I have to admit, before starting this I was nervous. There were so many unknowns... How long do I cook the apples in the caramel sauce? How do I successfully press down the puffed pastry to make a seal? Will it really flip out of the pan and look somewhat like all the photos I see on the Internet?
So what are my lessons from these two challenging desserts. I have two...
The first is that I've just got to try. I know it sounds trite, but it's true. I have to get out of my own way, risk the possibility of failure, and get on with it.
And second, I learned that in order to get good at a recipe, I have to do it over and over again. Sounds like life, doesn't it? As I mentioned, I've now made the chocolate souffle twice since my first attempt, and each time it's gotten easier and better. I'm already looking forward to my next tarte tartin, because I know what to expect and what I might do a little differently.
I am definitely a more confident pastry chef today than I was two weeks ago.
I still have one recipe to go for the challenge. I think I might try my hand at crème brûlée or French macarons. I'm actually excited to conquer it, what a change! I'll keep you posted...
APPLE TARTE TARTIN RECIPE
- 1 package frozen pastry dough
- 4 large apples (Granny Smith or another hard, tart variety)
- 1/2 cup granulated sugar
- 1/4 cup butter
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Preheat the oven to 425 degrees.
Quarter apples and core them. You can see my apples are already browning. Toss them in a tablespoon of lemon juice to stop them from browning and to give them a little extra tartness.
Add the apples to the pan in a flower shape. I made a few smaller slices to place in the middle. Cook for 15 minutes until the apples are soft.
Disclosure: Compensation was provided by Kraft via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft.
Have you seen how popular gender reveal baby showers have become? For those of you who don't know, a gender reveal baby shower is when the mommy-to-be and daddy-to-be reveal the gender of their baby at the party. I really think the added element of surprise brings a lot of fun to these showers, especially when the guests get in on the guessing.
Michelle at Printabelle designed this incredibly cute "Who Will it Be?" gender reveal printables collection and I'm excited to be giving them away!
This collection includes: invitations, welcome sign, cupcake toppers, water bottle labels, gift bags tags, mini candy bar wrappers, and a fun "Who will it be, a He or a She?" banner.
DOWNLOAD THE HIGH RESOLUTION FILES FOR PRINTING HERE:
Here are the individual files...
And remember, if you’d like any of these printables personalized, Michelle will do it for $3 per file! To learn more about Michelle and see all the printable collections, head to Printabelle and the Printabelle Facebook page.
For more inspiration, check out all these incredible gender reveal baby showers on our site!
I'm excited to share my favorite parties added to our site this week... A totally rad motorcycle party, a Cat in the Hat 1st birthday with an amazing cake and balloon figures, an Avenger birthday with tons of DIY details, and a birthday party for twins that will take your breath away...
Clockwise from top left:
- Frog Prince Paperie's Motorcycle Birthday
- Carol C's Cat in the Hat Birthday
- Jessica G's Avengers |Super Hero| Party
- Lillian O's Aurelia & Indiana's 3rd Birthday