Chocolate Dipped Stuffed Strawberries

Happy Mother's Day!

I'd like to wish my Mother-in-law, Isabel, a very happy day this Mother's Day.

Issy, I hope it's filled with family, good food,

and your favorite wine! :)

I sent you a little surpise!

And for the rest of you, I bring...

Chocolate Dipped Stuffed Strawberries!

First, wash your berries and dry them very well,
then cut a v slice out of the bottom.

You then pipe in your stuffing of choice.

I used a Mascarpone Cream here.

But I used a chocolate cheesecake here!



Then you dip them in chocolate cut side down first.




It's a nice surprise when you bite into them and find a little cream...

or cheesecake

I took mine to a wine tasting party.

Twice.

They went with wine perfectly!

Thank you and big hugs to April of Abby Sweets for this fantastic idea.

She sold hers by the dozen last Valentines Day. ;)

Mascarpone Cream
1 cup (250 ml) heavy cream
1/2 cup (125 ml) Mmascarpone*
1-2 Tbs (15-30 ml) sugar

* Mascarpone is an unfermented cheese from Italy, similar to cream cheese, that is available in the deli section of most supermarkets.

Whisk the ingredients together to form a thick, smooth cream. Refrigerate until ready to use. Makes about 1 1/2 cups (375 ml).

Enjoy!

Chocolate Angel Torte

With Springs arrival, I wanted something light yet sweet. When I came across this recipe in one of my cookbooks, I new this was just the recipe to welcome the sun drenched days of a perfect weekend. A chocolate angel food cake with strawberry cream layered between slices. It's a quick and easy cake to make, that's pretty enough to impress your guests. And it all starts with an angel food cake mix.

After baking, you just slice it into four layers and start layering that strawberry cream. I was going to dip strawberries in chocolate to garnish the cake but I messed up the chocolate and while trying to save it, it turned into a glaze. An accident that turned into a success story.
I love when that happens!

This is a "must make" recipe that's sure to please.
Sinfully delicious!

Chocolate Angel Torte
1/3 Cup Cocoa
1 PKG (about 16 oz) angel food cake mix
2 envelopes (1.3 oz each) dry whip topping mix (like Dream Whip)
1 Cup cold nonfat milk
1 teaspoon vanilla extract
1 Cup strawberry puree (see note)

1. Move oven rack to lowest position.

2. Sift cocoa over dry cake mix in large bowl,stir to blend. Proceed to make cake as directed on package. Bake and cool as directed for 10 inch tube pan. Carefully, run knife around along side of pan to loosen; remove from pan. Using serrated knife, slice cake horizontally into four layers.

3. Prepare whip topping as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Fold in strawberry puree.

4. Place bottom cake layer on serving plate; spread with 1/3 of the strawberry topping. Set next cake layer on top and spread with 1/3 of the topping. Continue layering cake and topping. Garnish with strawberries. Refrigerate until ready to serve. Slice cake with long serrated knife, cutting with gentle sawing motions. Cover; refrigerate leftover cake.

Strawberry puree
Mash 2 cups fresh strawberries (or frozen berries, thawed) in blender or food processor. Cover and blend till smooth. Puree should measure one cup.

Chocolate glaze
Melt one cup chocolate chips with 3 tablespoons fat free half and half. Pour over cake

Chocolate Covered Strawberry Jam

Every since last fall, I've been dying to make this jam. Of course I had to wait till Strawberries were at their peak. Our strawberry patch just opened up. Big, red, ripe, delicious Strawberries in all their glory. Oh, how that makes me happy!

I saw this on some Jammin Jelly Round-up on the blog Batter-Splattered. My friend April had joined the jelly exchange, and this was the jam she sent out.I knew if it came from April, it would be good.
This recipe was so easy to make. You just cook your fruit with some sugar and vinegar and a pinch of salt. Cook it till its 220 degrees
and then add your chocolate


Swirling in the chocolate

Look at my beautiful jam!

I doubled the recipe and got 12 half-pint jars plus some extra. I had some while it was still warm on some pancakes and I was not disappointed. I think this would be excellent on a bagel with cream cheese.

Chocolate Covered Strawberry Jam
2 lbs strawberries, sliced
4 1/2 Cups sugar
2 Tbsp vinegar
pinch of salt
3 oz. of bittersweet chocolate, chopped

Combine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don't need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.