Easy Strawberry Ghosts

Easy Strawberry Ghosts
Ingredients
  • 30 fresh strawberries 
  • 8 ounces Baker’s Premium White Chocolate Morsels chopped
    ¼ cup Baker's Semi-Sweet Chocolate Morsels
  • ⅛ teaspoon almond extract
  • 1 teaspoon shortening
Instructions
  1. Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
  2. Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Freeze 5 minutes.
  3. In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw two eyes and a mouth on each ghost. Refrigerate leftovers.
This article and recipe adapted from this site!

Comments

Post a Comment

Popular posts from this blog

Strawberry Rhubarb Crumble

Image
Ingredients 2 cups strawberries, quartered 2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces 1 ½ tablespoons corn starch ½ cup granulated sugar ⅛ teaspoon kosher salt Crumble Topping ¾ cup all-purpose flour 3 tablespoons granulated sugar ⅓ cup packed brown sugar ⅛ teaspoon kosher salt 1 teaspoon cinnamon 6 tablespoons cold unsalted butter, cut into small pieces For serving Ice cream or whipped cream Instructions Preheat oven to 375° Fahrenheit with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray. In a large bowl, toss strawberries and rhubarb with the  cornstarch, sugar and salt, making sure everything gets mixed and coated. Pour into prepared baking dish. For the crumble topping, in a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. Place dish on a foil-lined baking sheet; bake until toppin...
Read more

Chicken Korma Recipe

Image
Ingredients 8 oz skinless boneless chicken thigh, cut into 1.2-inch chunks 5.3 oz yellow onion (1 medium) 1 tbsp olive oil  ¼ cup heavy cream 1 tbsp unsalted butter, diced 6 oz uncooked short-grain rice ½ cup unsalted chicken broth For the marinade 1 tbsp freshly grated ginger 2 tbsp Hunt’s tomato paste 3 tsp garlic  1 tbsp garam masala ½ tsp turmeric 1.6 oz almonds 1 tsp ground cardamom ½ tsp paprika ½ cup plain Greek yogurt 2 tsp curry powder  ¾ tsp salt For garnish  1 oz cashews  1 Jalapeño, sliced ¼ tsp parsley, minced ¼ tsp red pepper flakes Instructions Add marinade ingredients in a food processor, turn on at high speed to puree them until completely smooth.  In a large bowl, mix the marinade with chicken and refrigerate it for at least 30 minutes, covered with cling film. If you use uncooked rice, now is the time to start cooking them.  Preheat a large skillet over medium-high heat. Add butter, canola oil and stir until the butter melts. Sauteé ...
Read more

Fish Sauce Wings Pok Pok Wings

Image
Ingredients 3 pounds chicken wings split at the drumettes ½ cup superfine sugar 4 garlic cloves, 2 crushed and 2 minced ½ cup Vietnamese fish sauce 2 tbsp vegetable oil, plus more for frying 1 cup cornstarch 1 tbsp chopped mint 1 tbsp chopped cilantro Instructions In a bowl, whisk the fish sauce, crushed garlic and sugar. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.  Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.  In a large pot, heat 2 inches of oil to 350°F. Pat the wings dry on paper towels; reserve the marinade.  Put the cornstarch in a shallow bowl, add the wings and turn to coat lightly. Dust off any extra. Fry the wings in batches until golden and cooked through. Drain on cooling rack and transfer to a bowl.  In a small saucepan, simmer the marinade over moderately high heat until syrupy. Strain over the wings and toss. ...
Read more