Inside Out Chocolate Covered Strawberries Food

INSIDE OUT CHOCOLATE STRAWBERRIES

Steps:

• Wash your berries,cut off stems and hollow out a bit to resemble a small cup.
• Place chocolate chips and cream or Kahlua into a small bowl and nuke for 30 seconds on high.If not melted continue for 10 seconds each time until melted.
• Set aside until cooled just a bit.
• In a separate bowl,beat cream cheese and powdered sugar until fluffy.
• Add the chocolate mixture to cream cheese mixture and beat until combined.
• Put the finished mixture into a Ziploc bag and fill those strawberries up. Heap the chocolate onto the top a bit.
• Put them into the fridge for at least an hour and they last up to 24 hours -- if you can keep your hands off of them for that long. :).

INSIDE OUT CHOCOLATE COVERED STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two 9-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
• In a large bowl, whisk together the eggs, coconut sugar, maple syrup, almond butter and vanilla extract until smooth. Slowly whisk in the melted and cooled coconut oil until it's well incorporated. The mixture should be very smooth and well combined. Note: It is important that your eggs are at room temperature otherwise the coconut oil will coagulate. The coconut oil should be melted but not HOT, but rather closer to room temperature.
• In a separate bowl, whisk the almond flour, cacao/cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix well with a rubber spatula until smooth.
• Divide batter evenly between pans and spread out with a spatula to smooth the tops. Allow batter to sit in pans while your oven preheats. Bake for 17-28 minutes in the two 9-inch pans or 20-25 minutes for three 6-inch pans. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool for 15 minutes before removing from the pans and placing on a wire rack to finish cooling. The cake should be completely cool before you frost it. This is very important. Cakes can be made a day or two ahead if you'd like.
• Make your frosting: first add your freeze dried strawberries to a high powered blender (or a food processor) and blend until they become a fine powder. Next, in the bowl of an electric mixer, add the softened butter (or vegan butter) and whip on high until light and fluffy. Next, add the freeze-dried strawberry powder, powdered sugar, vanilla extract and beat for 2-3 minutes more, starting on low speed and slowly increasing to high. Add in a few tablespoons of milk to thin the frosting out, beat again until smooth.
• Now it's time to frost the cake: place a few tablespoon tablespoons down onto the cake stand and spread over a few inches. Invert one cake onto the cake stand, add about ½ heaping cup frosting between each layer, repeat with each cake, then frost the top and sides of the cake with the remaining frosting. If necessary, you can do a crumb coat here: frost the layers as you normally would and then coat the outside of the cake with a very thin layer of frosting then place in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer. Once you are done frosting, place your cake in the fridge. This is important! The frosting needs to be somewhat cool so the chocolate drizzle will set properly on top.
• To make the chocolate ganache drizzle: add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is smooth and completely melted. Remove cake from the fridge and pour over the top of the cake. It should naturally start to drip down the sides, but if it doesn't, use a spoon to spread the chocolate a little towards the sides to create a drip look on the sides. Place whole strawberries on top of the cake and place in the fridge until chocolate hardens.
• Cake will stay good at room temp for a day or so, then should be placed in the fridge. Cake will stay good for 5-7 days in the fridge, and should be covered to ensure freshness. Enjoy!

HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES

Steps:

• For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
• Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
• For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
• For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
• Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
• Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
• Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
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