Tag: pecans

CHOCOLATE COVERED STRAWBERRIES

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I’ve got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

Who doesn’t like chocolate covered strawberries? I haven’t met anyone that would turn down one of these beauties! They are perfect as the ending to a romantic dinner, a yummy treat for the kids, or just because you are craving chocolate covered strawberries!

With only a few simple ingredients, you’ll be indulging in no time at all. Keep reading for all my tips and tricks for perfect, gorgeous-looking chocolate covered strawberries!

WHAT KIND OF CHOCOLATE IS BEST TO USE:

Whenever you melt chocolate for dipping, it is always best to use baking chocolate bars found in the baking aisle. They melt so much smoother than chocolate chips, and you will end up with chocolate that has a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.

When choosing your melting chocolate, whether dark, semi-sweet, or white chocolate, you should look for cocoa butter in the ingredients. This helps the chocolate to have a smooth, shiny finish when set.

TOPPING SUGGESTIONS:

Toppings are optional, but they are a fun way to spruce up your chocolate covered strawberries. So don’t be afraid to get creative with your strawberries!

Here are my favorite topping ideas:

  • crushed Oreos
  • crushed graham crackers
  • finely chopped nuts (pistachio, almonds, pecans, or hazelnuts)
  • finely shredded coconut
  • sprinkles
  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling

TIPS FOR DIPPING STRAWBERRIES

STEP 1. Wash the strawberries

Wash and thoroughly dry the strawberries. Chocolate will not stick to wet strawberries.

STEP 2. Melt the chocolate and prepare the toppings (optional)

Begin by chopping the chocolate into smaller pieces to speed up the melting process. Next, add the chocolate to a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow it to cool slightly before dipping the strawberries.

Alternately, you can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan, so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Prepare any toppings that you plan on using before you dip the strawberries (Oreos, nuts, sprinkles, coconut, etc.)

Step 3. Dipping the strawberries

Line a baking sheet with parchment paper.

Work with one strawberry at a time. Grab the leaves of the strawberry and dip in the chocolate, rolling it to coat evenly. Allow the excess chocolate to drip off the strawberry. Tapping your hand holding the strawberry gently against the bowl helps to get the excess chocolate off. Gently wipe the bottom of the strawberry on the side of the bowl and place it on the parchment paper.

STEP 4. Decorating the Strawberries

Immediately after dipping each strawberry in the chocolate, sprinkle on the topping of your choice while slowly turning the strawberry. 

I find that sprinkling the topping on the chocolate covered strawberry works better and yields a prettier result than dipping the strawberry in the topping.

If you are drizzling chocolate over the strawberries, allow the chocolate to set up first before adding the drizzle. To speed up the process, you can place the dipped strawberries in the refrigerator for 20 minutes to harden the chocolate. Then add melted chocolate to a small ziplock bag and snip off a tiny bit of the corner. Drizzle the chocolate over the dipped strawberries in a back and forth motion.

STORING CHOCOLATE COVERED STRAWBERRIES:

Once dipped, store the strawberries in an airtight container in the refrigerator, preferably in a single layer.

Chocolate covered strawberries are best eaten the same day. The chocolate will begin to sweat if left longer than that.

You shouldn’t freeze chocolate covered strawberries. As the strawberries thaw, they release moisture that ruins the chocolate coating.

Chocolate Covered Strawberries

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I've got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.
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Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 20 minutes
Course Dessert
Servings 15 large strawberries

Ingredients
 

  • 1 pound (16-ounces) fresh strawberries
  • 8 ounces semi-sweet chocolate baking bars (not chocolate chips)**

Optional Toppings:

  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling
  • crushed Oreos
  • finely chopped nuts (pistachios, almonds, pecans, hazelnuts)
  • sprinkles
  • crushed graham crackers
  • finely shredded coconut

Instructions
 

  • Start by washing the strawberries and pat dry (the chocolate will not stick to wet strawberries).
  • Line a baking sheet with parchment paper.
  • If you are going to dip your strawberries in Oreos, nuts, graham crackers, or coconut, prepare them now. The easiest way is to pulse them a few times in a small food processor or mini blender.
  • Chop the baking chocolate into smaller pieces to help it melt quicker. Place in a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow to cool slightly before dipping the strawberries.
    You can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Dipping Strawberries:

  • Work with one strawberry at a time. Grab the leaves of the strawberry, then dip and roll in the chocolate until evenly coated. Allow the excess chocolate to drip off the strawberry by taping the hand holding the strawberry gently against the bowl. Then lightly wipe the bottom of the strawberry on the rim of the bowl and place on the parchment paper-lined baking sheet.
    *If using toppings on your strawberry, do it now while the chocolate is moist (see below).

Decorating Strawberries:

  • Sprinkle on nuts, Oreos, graham crackers, sprinkles, or coconut immediately after dipping each strawberry, while the chocolate is still wet so it adheres.
  • Allow the chocolate to set before drizzling with melted white or semi-sweet chocolate.
    *To set the chocolate quicker, place dipped strawberries in the refrigerator for 20 minutes. Then drizzle melted chocolate over the strawberries.
  • Store strawberries in a single layer in an airtight container in the refrigerator. For best results, eat within a day.
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PEACHES AND CREAM DUMP CAKE

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?

My husband can’t stand the name “dump cake,” but it’s what they are called…So, what is a dump cake? It’s a super easy dessert that’s a cross between a cake and a cobbler. It gets its name because all the ingredients are literally dumped into a 9×13 baking dish; no mixing bowl needed, no mixing or blending, everything just goes into the baking dish. So simple and easy, yet so delicious!!

I wanted something that was a little more than just peaches and cake mix, and the addition of cream cheese was the answer. It adds more flavor and creaminess to the cake, not to mention the addition of brown sugar and cinnamon, giving this cake a real cobbler taste. I love the addition of the pecans as well; they have such a nice sweet, buttery flavor that compliments the other flavors in this cake perfectly…My kids, however, were upset that I would even think to put nuts in their dessert…Oh, the horror! Of course, the pecans are optional, so leave them off if you must.

How to Make a Dump Cake:

There are not a lot of steps involved in making a dump cake, but I’ll share the basic steps with you:

You’ll Need:

  • 2 – cans of sliced peaches in light syrup
  • cinnamon
  • brown sugar
  • cream cheese
  • 1 – French vanilla cake mix
  • 1 – stick of butter of butter
  • pecan halves, optional
  • Start by preheating the oven to 350°F. Next, spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice. You will have a very runny cake if you add all the juice. But you need some liquid to help keep the cake mix soft as it bakes. **You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
(I took this picture before I changed the recipe to cut the cream cheese into smaller pieces. The cubes should be half this size and twice as many. )
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible. It’s important that you do not pat it down! You want to keep the cake mix fluffy so it bakes up nice and soft and not into a hard crust.
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. It should be bubbling, and the top starting to lightly brown. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

That’s it, nothing too hard there! Enjoy!

Peach and Cream Dump Cake

Quick and easy to make, mouthwatering, and delectable to eat…What more could you want?
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 2 – 29 ounce cans of sliced peaches in light syrup **See notes
  • 2 teaspoons cinnamon
  • ⅓ cup brown sugar
  • 8 ounces cream cheese, cut into about 48 small cubes
  • 1 French vanilla cake mix
  • ½ cup butter, (1 stick) cut into small pieces
  • ½ to 1 cup pecan halves, optional

Instructions
 

  • Preheat oven to 350°F. Spray a 9×13 baking dish or grease with shortening or butter.
  • Drain most of the juice from the peaches, but reserve ½ cup of the juice to pour over the peaches in the baking dish. Add the peaches to the baking dish, along with the ½ cup of juice.
  • Mix the brown sugar and cinnamon in a small bowl and set aside.
  • Cut the cold cream cheese block into about 48 cubes. Roll each cube in the brown sugar and cinnamon mixture and place evenly around the peaches. Sprinkle any remaining brown sugar and cinnamon over the peaches.
  • Sprinkle the dry cake mix evenly over the peaches. DO NOT STIR! Try to get it as even and flat as possible without pressing the cake mix down (you want to keep it fluffy).
  • Cut the butter into small pieces and evenly distribute the butter pieces and pecan halves over the dry cake mix.
  • Bake in preheated oven for 45-50 minutes. Let cool for 10 minutes before serving.
  • Serve warm with vanilla ice cream or whip cream. Store leftovers in the refrigerator for up to 4 days.

Notes

**You could use fresh peaches for this recipe too. You would need 6 to 8 cups of fresh sliced peaches, with skins removed.
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PUMPKIN CRUNCH CAKE

Soft pumpkin on the bottom and crunchy cake and pecans on top…This recipe has all the fantastic flavors of fall in one dish. Perfect for serving at your next fall gathering.

Fall is here! I absolutely love fall! I love everything about fall: cool crisp air, cozy sweaters, changing leaves, harvest parties, the anticipation of the coming holidays, and pumpkin everything–pumpkin pie, pumpkin donuts, pumpkin bread – I could go on and on! And I am beyond excited to work on my delicious pumpkin recipes to share with you!

Funny thing, we don’t really have a true fall season in Hawaii. The leaves don’t change, and the air doesn’t get cool and crisp here, but having grown up in the Northwest and having experienced fall almost my whole life, it’s kind of ingrained in me. I have very vivid memories of fall; I can still smell the smells, feel the cold air, and hear the leaves crunching under my feet. So taking those memories, I recreate fall in our home, decorating with beautiful fall leaves and pumpkins and making delicious fall desserts! And here is one recipe that I make every fall.

For this recipe:

This recipe is really easy–it only tastes like it was a lot of work! But that will be our little secret.

  • In a large bowl, whisk the pumpkin, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, and salt. Mix until completely incorporated and smooth. Then, pour the pumpkin mixture into the prepared 9×13 baking dish.
  • With your hands, sprinkle the dry cake mix evenly over the pumpkin. DO NOT STIR! Equally distribute the cake batter (you want it as flat and level as possible, so when you pour the butter on top, it spreads out evenly and doesn’t puddle).
  • Melt 1 cup of butter and set aside.
  • In a small bowl, mix 1 cup of chopped pecans, 1 tablespoon of melted butter (from the butter you just melted), and 2 tablespoons of brown sugar. Stir until the pecans are evenly coated. This creates candied pecans, which will have a nice, sweet crunch when baked.
  • Pour the remaining butter over the top of the dry cake batter. Without mixing it into the cake batter, spread it out evenly, avoiding large puddles of butter forming.
  • Evenly distribute the sugar-coated pecans on top of the butter.
  • Bake for 40 minutes, then check the cake. If the top is browning, cover with tin foil and return to the oven. Bake for an additional 10 minutes (total of 50 minutes of cooking time). To check for doneness, insert a knife to check. If the blade comes out clean, the cake is done. If not, bake for an additional 5 to 10 minutes.
  • On a wire cooling rack, allow the cake to cool completely. Once cooled, place in refrigerator to chill and to finish setting up for a few hours before serving.
  • Top with whipped cream and chopped pecans (optional). Serve.

Pumpkin Crunch Cake

Soft pumpkin on the bottom and crunchy cake and pecans on top...This recipe has all the fantastic flavors of fall in one dish. Perfect for serving at your next fall gathering.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 1 (15 ounce) can of pumpkin
  • 1 (12 ounce) can of evaporated milk
  • 4 large eggs
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 box french vanilla cake mix, (you can also use yellow)
  • 1 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 cup butter, melted

Instructions
 

  • Preheat oven to 350°F. Grease a 9x13-inch baking pan.
  • Whisk together in a large bowl the pumpkin, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, and salt. Mix until completely incorporated and smooth.
  • Pour the pumpkin mixture into the prepared 9x13 baking dish.
  • With your hands, sprinkle the dry cake mix evenly over the pumpkin. DO NOT STIR! Try to get the dry cake mix as even and level as possible.
  • Melt 1 cup of butter and set aside.
  • In a small bowl, mix 1 cup of chopped pecans, 1 tablespoon melted butter (from the butter you just melted), and 2 tablespoons of brown sugar. Stir together until the pecans are evenly coated.
  • Pour the remaining butter over the top of the dry cake batter. Without mixing it into the cake batter, try to spread it out evenly.
  • Evenly distribute the sugar-coated pecans on top of the butter.
  • Bake for 40 minutes, then check the cake; if the top is browning, cover with tin foil, return to the oven and finish baking for an additional 10 minutes (for a total of 50 minutes). Insert a knife; if it comes out clean, the cake is done; if not, bake for an additional 5 minutes.
  • Allow cake to cool on a wire cooling rack. Once the cake is cooled, place it in the refrigerator to chill and finish setting up for a few hours before serving.
  • Top with whip cream and additional chopped pecans (optional), and serve.
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