Strawberries

What's not to love about strawberries? They're delicious as a part of breakfast, lunch, dinner or dessert. Pictured here (courtesy of Maasen Photography, if I'm not mistaken) is a platter of dipped strawberries. I had great success with the chocolates I used, which included milk chocolate discs specifically for dipping, dark chocolate baking squares, and dark chocolate morsels.  Some recipes tell you to mix your morsels with shortening, but I didn't find that necessary (or desirable, given what shortening is).

I tried the traditional dipped strawberries for this platter, but I also branched out with some new flavors - dark chocolate with toasted coconut and cream cheese frosting with crushed graham cracker.  Both new flavors had fans, and they were as easy as they sound. You don't need a recipe, but sometimes it helps to see it spelled out.

Dark Chocolate Strawberries with Toasted Coconut

Fresh strawberries, washed and thoroughly dried
Dark chocolate for dipping (morsels, squares, whatever you have)
Shredded coconut

1. Lightly toast the coconut in a small pan.  The coconut bag should have directions for toasting. (This was my favorite part, because the coconut was like candy.)
2. Make sure the strawberries are ready and completely dry. Set out some cookie sheets with wax or parchment paper.
3. Melt the chocolate to a good dippping consistency, which means pretty runny.
4. Dip about half of the strawberry in the chocolate, pull out, dip the strawberry in the coconut, and place on the cookie sheet. Repeat.
5. Place the cookie sheets in the refrigerator to harden the chocolate and keep the strawberries until you're ready to serve.

Strawberries with Cream Cheese Frosting and Crushed Graham Cracker (using Betty Crocker's Cream Cheese Frosting recipe, halved)

Fresh strawberries, washed and thoroughly dried
4 oz. cream cheese, softened
2 Tbsp. butter, softened
1 tsp. rice milk
1/2 tsp. vanilla
2 cups powdered sugar
Graham crackers

1. With an electric mixer, beat cream cheese, butter, rice milke, and vanilla on low until smooth.
2. Gradually beat in powdered sugar until smooth and spreadable.
3. Place several graham crackers in a sealable bag and crush with a rolling pin.  Place in a bowl for easy dipping.
4. Make sure the strawberries are ready and completely dry. Set out some cookie sheets with wax or parchment paper.
5. Dip the strawberry in the frosting.  Since the frosting is a different consistency than melted chocolate, these might not look as pretty.  Don't worry, the graham crackers covers imperfections and the taste is worth it.  Now dip the strawberry in the crushed graham crackers and place on the cookie sheet.  Repeat.
6. Place the cookie sheets in the refrigerator to harden the frosting and keep the strawberries until you're ready to serve.