#12NewTreats :: April :: Chocolate Pie

Chocolate Pie

So.  Here’s what I have to say about the Pioneer Woman’s recipe for Chocolate Pie.

  1. It was really friggin’ easy.
  1. It was really friggin’ amazingly delicious.
  1. I am already salivating at the thought of making it again.
  1. I might just turn it into pudding next time and skip the pie shell.
  1. I might just make two batches next time so I have pudding AND pie for breakfast and dessert every day of the week.
  1. You should make this. And soon.  For no reason at all.  For any reason you can think of.  For someone special.  Because you made it through another week at work.  Because your baby is now sleeping through the night.  Because you love your spouse.  Because you love your kids.  Because you love yourself.  Because you probably already have most, if not all, of the ingredients in your house, right this very second.  Because any reason is a good reason to make this chocolate pie.

I could go on and on and wax poetic on this chocolate pie for y’all, but please, just do yourselves a favor and go make it.  It’s so ridiculously easy, there is no reason NOT to.

Thank you, Pioneer Woman, for this amazing chocolate pie recipe!  You can find the original recipe //here//.

Chocolate Pie

Ingredients
1 whole pie crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust – I used a premade shortbread crust)
1-1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 whole egg yolks
6-1/2 ounces, weight bittersweet chocolate, chopped finely (I used semi-sweet and it turned out perfect)
2 teaspoons vanilla extract
2 tablespoons butter
Whipped cream and berries, for serving

Directions
1. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

2. Pour in milk and egg yolks, and whisk together.

3. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

4. Pour the pudding into the pie crust (if there is extra, spoon it into small dishes for pudding) and place in the fridge to chill for 4 hours uncovered.

4. Cut into slices and serve with whipped cream and berries, if desired!

#52NewEats :: Week 13 :: Paleo Cinnamon Roasted Cashews

Paleo Cinnamon Roasted Cashews

I could eat cashews all day long.  I love them so much, but sometimes you want them to have some flavor, right?  So twice in the past 6 months I have attempted to make ______ Roasted Cashews, and I will now say, NEVER AGAIN.  Leave the flavored roasted cashews up to the experts, and just be content with plain cashews otherwise.

Why?  Well, let’s see.  The main issue is that they turn out so gooey.  Nothing like the pictures.  At least not for me.  I do not know what I have done wrong in either instance, as I followed the recipes.  The first time, I made these //spicy roasted cashews//, and while I found them quite tasty, I also found them nearly impossible to eat.  You see how in the picture, the cashews are nicely separated?  They look dry, right?  Like you could just scoop your fingers into a bowl and pop a small handful into your mouth.

Well that is NOT how they turned out.  When they cooled, they were all stuck together, and I had to pick them apart with my fingers and basically eat them one at a time.  They were tasty, but I couldn’t eat them.  What a waste.

I figured I must have had too much honey for the amount of cashews I had, or, maybe it was the honey and they were just too sticky.  I didn’t know.  So the next recipe I tried, the ones I made for this post, //cinnamon roasted cashews//, didn’t have honey, and I thought ok for SURE these would turn out better.

Nope!  All stuck together like a sticky delicious mess.  Again, I found myself standing over a bowl, grasping single cashews, or maybe even clumps, and prying them away from the others they were stuck to, in order to eat.

These are not something you could eat at your desk at work, unless you felt like licking your fingers after every munch!

So, internet, I am done with your homemade roasted nuts false hopes.  Forget it.  It’s not worth the money or the effort.

Again – I will say – these cashews WERE DELICIOUS!  But they turned out nothing like the picture, and I’m not interested in trying again to see if I get it right.  The only change I made to this recipe was I used coconut sugar instead of regular sugar, to make them Paleo-friendly.  They were plenty tasty, as long as I could get them apart to eat them!

If you try either of these recipes, please let me know how they turned out for you!  Maybe if you have a success story or know what I did wrong, I can give them another try!

Paleo Cinnamon Roasted Cashews

Ingredients
1 egg white
1 teaspoon cold water
1 cup whole or halved salted cashews
1/2 cup white sugar (or coconut sugar)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 250 degrees F. Spray baking sheet with cooking oil generously.

2. Lightly beat the egg white with water until frothy.

3. Add cashews, then stir until well coated.

4. Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.

5. Toss to coat, and spread evenly on the prepared pan.

6. Bake for about 45 minutes, stirring every 15 minutes, until golden.

7. Allow cashews to cool, then store in an airtight container.

#12NewTreats :: March :: Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

In case you were unaware, March is my birthday month!

I normally like to celebrate as many times as possible, going to as many restaurants as people feel like taking me to, eating as much as people feel like feeding me.

This year was no bueno.

I woke up on my birthday with a sore throat, but thought it was allergies or a cold coming on.  I popped some Sudafed and felt better in a couple hours, then met my lovely coworkers for lunch and found I didn’t have much of an appetite.  Uh oh.  That usually does mean I’m getting sick.  (I mean, I always have an appetite.)  So I went to my next task for the day, which was some pampering at the salon.  I got my hair cut and a pedicure.  And halfway through the pedicure I could feel the medicine wearing off and I just started spiraling downwards, and fast.

By the time I got home an hour or so later, I had cancelled my birthday dinner plans with my family at a new steakhouse I’d found.  Such a sad.  😩  I ended up spending the night on the couch fighting off a fever that got as high as 103.7 at one point.  By the time I went to bed, I thought my fever had broken, but it got up again pretty high overnight.  Ugh.

I ended up cancelling my dinner plans the next night with my girl squad.  More sad.  I went to the doctor and they diagnosed me with strep.  Wah!!

Also ended up cancelling my dinner plans a couple days later with the rest of my family!

My birthday sucked this year!

But I’ve been trying to make up for it since.  We had a couple of make-up dinners, but it’s never the same as when you’re in the birthday spirit.  By a week later my birthday spirit had abandoned me and it just felt like another dinner out.  I have a make-up dinner with my girl squad next Friday.  And then all the make-ups are done.  lol

Well anyway.  To get to the point of the recipe.  I fought and fought and fought my kid on the 12 New Treats recipe for this month.  My argument was, hey, it’s my birthday month, we should make something that I choose.  And everything I picked, she shot down.  🙄  I finally just put my foot down and said NO.  WE ARE MAKING THIS FUDGY CHOCOLATE CAKE.  LOOK HOW DELICIOUS IT LOOKS.  NO?  OK.  WELL THEN YOU DON’T HAVE TO EAT IT.  THIS IS WHAT WE ARE MAKING.

And like all the other make-ups I had to do for my birthday, this cake also got delayed until this weekend!  Well, it was worth the wait!!

I messed up the recipe though.  I put too much cocoa in.  It didn’t taste bad at all.  It was very chocolatey, obviously, but it wasn’t a problem with me.  This recipe was super easy and, I noticed, has no eggs in it, so if you are looking for an egg-free chocolate dessert, this could be it!

We of course topped it with vanilla ice cream and it was da bomb.

You can find the original recipe //here//.

Hot Fudge Pudding Cake

Ingredients
1¼ cups granulated sugar, divided
1 cup all-purpose flour
½ cup Hershey’s Cocoa, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
⅓ cup unsalted butter, melted
1½ teaspoons vanilla extract
½ cup packed brown sugar
1¼ cups hot water
Vanilla ice cream, if desired for serving

Directions
1. Preheat oven to 350 degrees.

2. In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.

3. Pour the batter into an lightly greased 2-quart ceramic dish or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly.

4. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Microwave the water for 2-3 minutes, until very hot, but not boiling or simmering. Pour the hot water over the top – but do not stir!

5. Bake 35-40 minutes if using a ceramic dish (or 30-35 minutes if using a metal pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.

6. After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.

#12NewTreats :: February :: Galaxy Ice Cream

Galaxy Ice Cream

Now that March is almost over, I figured it was the perfect time to post about our February #12NewTreats recipe!  😂

My daughter picked this recipe because she is obsessed with rainbows and ice cream, so it was perfect for her.

The recipe itself was very easy to make – I would not have done this without a stand mixer though.  But I love that it doesn’t need the ice cream maker – even though I have one, it is nice to not have to use one!

For me, the ice cream was a little too sweet.  But, I am not the biggest ice cream person.  I know, who am I, right?  I mean I like ice cream, but I’m not the I CAN EAT A WHOLE PINT person like my husband is.  I’m the let-me-take-a-couple-spoonfuls-and-be-done person.  Literally.  I will go through phases where I’ll want bowls of ice cream but they are few and far between.  So for me to say that this is a touch sweet for me probably doesn’t mean anything to the real ice cream eater champions of the world out there.

My daughter certainly enjoyed it!

The ONLY bummer about this ice cream had nothing to do with the recipe – our food coloring pots were mislabeled, so we ended up with an icky mauve color instead of the bright teal color we were hoping for.  🙄  Thanks //Wilton//.  But we got that sorted out and should have the right colors next time!

You can find the original recipe //here//.

Galaxy Ice Cream

Ingredients
2 cups heavy whipping cream
1 8oz can sweetened condensed milk
1 tablespoon vanilla
Food coloring of choice
Sprinkles & decorations of choice

Directions
1. In the bowl of a stand mixer, beat the whipping cream on medium until soft peaks form. (Make sure you watch the video on the blog website to see what soft peaks look like!)

2. Once soft peaks form, add in sweetened condensed milk and vanilla, and mix until well combined.

3. Separate ice cream batter into separate bowls and color with food coloring of choice.

4. Combine each color into a large container and use a skewer or a spatula to swirl it around. Decorate with sprinkles and decorations. Freeze for 4-6 hours before serving.

#12NewTreats :: January :: Boston Cream Poke Cake

So I have two projects going on this year – #52NewEats which is where I make a new recipe every week, and #12NewTreats which is where my daughter and I bake a new dessert recipe each month.

If she had it her way, we’d make a new dessert each week, but I managed to convince her that that’s not the healthiest thing in the world, and so maybe we should try one dessert a month and see how it goes.  😉

It is no surprise to me at all that this child chose a Boston Cream style dessert as our first project.  She L O V E S Boston Cream donuts.  LOOOOVES them.  I was thankful to see that this is an extremely easy recipe to make, perfect for baking with your kid and letting them help out in the kitchen.  No homemade custard, no homemade cake mix, no homemade frosting.  Almost entirely store-bought and guess what, I don’t even care, and it was still delicious.

I don’t get snobby about desserts.  I’m just not a baker.  There is nothing wrong at all with baking a cake from a cake mix!  It’s the ONLY way I’ve ever made cake!  I didn’t do anything to change this recipe up, HOWEVER, I am excited by this method, and Maraea already mentioned we should do this again but with different flavor combinations.  She doesn’t have to twist my arm to get on board with that!

This cake was delicious and in fact it was even better the next day after sitting in the fridge overnight.  Total winner!  You can find the original recipe //here//.

Boston Cream Poke Cake

Ingredients
1 box yellow cake mix, and all ingredients needed to prepare
2 packages instant vanilla pudding, and all ingredients needed to prepare
1 container chocolate frosting

Directions
1. Prepare yellow cake according to package directions. Bake in a 13×9 pan. When finished, remove from oven, and poke holes into the cake with the handle of a wooden spoon or spatula. Space the holes evenly throughout the cake.

2. Right after the cake comes out of the oven, prepare the instant vanilla pudding. The brand I bought required me to whisk for about 5 minutes for it to get pretty thick. Once the pudding has thickened, pour it over the cake, taking special care to pour directly into the holes. Spread the pudding around on top. Cover the cake and refrigerate for 1 1/2 – 2 hours.

3. After the cake has cooled and solidified for a couple hours, remove the cake from the refrigerator and uncover it. Remove the lid and metallic covering from the container of chocolate frosting. Microwave in 10-second intervals until the frosting is warm, loose, and stirs very easily. (For me this took about 25 seconds total.) Pour the frosting over top of the cake, and spread quickly before it stiffens again. Place the cake back into the refrigerator for another half hour at least to set.

4. Remove from fridge, cut, and enjoy!

CHRISTMAS !! Peanut Butter Chocolate Chip Cookie Cups

Honestly I have no idea what these things are actually called.  I just made that title up.  Peanut Butter Chocolate Chip Cookie Cups… seems legit  But for every Christmas for as long as I can remember, my mom has made these.  And they are SO SIMPLE.

In fact I’m kicking myself now for spending $30 on DiBruno Bros cookies for my daughter’s Christmas party at school when I could have just spent like $10 and made all these damn cookies.  Oh well.  Lesson learned.

Peanut Butter Chocolate Chip Cookie Cups

Really though, these cookies could not be any simpler.  My mom is a total overachiever when it comes to Christmas baking, and I’m pretty sure she used to make these with her homemade chocolate chip cookie dough.  I don’t remember if she eventually switched over to the pre-made stuff, or if that was my idea (you know how I roll with my memory, mom!), but these are the simplest Christmas cookies you can throw together – and I will guarantee you one thing – THE PEOPLE WILL LOVE THEM.

These have been a regular part of my Christmas baking rotation for years.  And no matter what cookies I make, these ones always get the most comments – “What ARE these?!  How did you MAKE these?!  Can I have your RECIPE?!”  Well people now you have it.

Merry Christmas!

Peanut Butter Chocolate Chip Cookie Cups

Ingredients
1 package Nestle Toll House mini break-and-bake cookies (makes 40 cookie cups)
or
1 package Nestle Toll House break-and-bake cookies, each square cut in half (makes 48 cookie cups)
40 or 48 unwrapped Reese’s mini peanut butter cups

Directions
1. Preheat oven according to cookie package directions.

2. Line a mini muffin tray with mini muffin wrappers. Set each portion of cookie dough into each muffin wrapper. Bake according to package directions.

3. When the cookies are done, remove them from the oven, and immediately start pressing one mini peanut butter cup into each chocolate chip cookie cup. Press down firmly so that the peanut butter sinks all theway into the cookie cup, so that the cookie cup gives it a nice warm cookie hug. I’m corny.

4. Let cool in the muffin pan for several hours; I usually set mine under a ceiling fan overnight. As the cookie cups cool, the tops of the peanut butter cups actually get kind of melty, so even if you wanted to remove them from the pan, you couldn’t stack them anywhere. I know it’s tough, but be patient, and let them cool overnight. You won’t be disappointed.  😊

CHRISTMAS !! Hello Dollies

WHO IS READY FOR CHRISTMAS.

I guess I am.  I’m as ready as I’ll be.  About 90% of my shopping is done and about 0% of my wrapping is done.  That will probably happen on Christmas Eve.

Also only slightly more than 0% done?  My Christmas baking.

Every year I turn into my mom and spend a weekend baking a shit ton of cookies to give out as gifts to all the people I “love” (only true for about 20%) and “like” (only true for about 10%) at work and stuff.  But this year I just didn’t have the time or the money or the patience or the anything, so I skipped it.

And then I really wanted Hello Dollies, and then my friend requested a pan of Hello Dollies, so I made two pans of Hello Dollies today.  And now I’m nomzing on one and you’re jealous.

So what are Hello Dollies?  They’re like a layered cookie bar thing that my mom always made when I was growing up, and they were my favorite part of every Christmas.  Why are they called Hello Dollies?  IDFK man.  Maybe because when I see them I say Hello and Dolly is a term of endearment of some kind?  No clue.  I just made that up.

Anyway.  These are really the easiest thing in the world to make.  My daughter has been helping me make them for years now – I let her crush the Nilla wafers with a meat mallet and she loves it.  She helps with all the other steps too… and then she says CAN WE EAT THEM YET CAN WE EAT THEM YET CAN WE EAT THEM YET until I let her eat some.

Merry Christmas ya’ll.  Stay tuned for a couple more cookie recipes.  😊

Hello Dollies

Hello Dollies

Ingredients
8 tablespoons unsalted butter
1 1/2 cups crushed vanilla wafers
1 1/2 cups shredded coconut
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
1 12oz can sweetened condensed milk

Directions
1. Preheat oven to 350 degrees F.

2. Melt the butter and pour into a 13x9x2 baking pan. Add the crushed vanilla wafers, and press evenly into the pan to form a crust.

3. Add the remaining ingredients in the order given, sprinkling evenly on top of the vanilla wafer crust. Drizzle with the can of sweetened condensed milk. Bake at 350 for 25-30 minutes.

4. Remove from oven and allow to cool for several hours so that it firms back up. Cut into squares and serve!

Cinnamon Chip Banana Bread

Have you guys ever had cinnamon chips?

They are pretty amazing.  Every Christmas I make oatmeal cinnamon chip cookies and they are so delicious.  They’re my favorite cookie.  But I always buy too many bags of cinnamon chips.  I’m overly ambitious at Christmas-cookie-baking time.  At first I’m always like I AM NOT MAKING ALL THOSE DAMN COOKIES AGAIN THIS YEAR and them I’m like WELL MAYBE I’LL JUST MAKE ONE BATCH OF EACH COOKIE and then I’m like OKAY OKAY OKAY I’LL MAKE TWO BATCHES OF THE DROP COOKIES AND ONE BATCH OF EVERYTHING ELSE and then when it’s all over I’m always like MY NECK HURTS MY SHOULDER HURTS I AM NOT DOING THIS SHIT AGAIN NEXT YEAR.

And then I do it again next year.  Without fail.

But no matter what I always make two batches of oatmeal cinnamon chip cookies, but I buy extra cinnamon chips because again, overly ambitiousness.

So earlier this year I was wondering wtf I’m supposed to do with all these leftover cinnamon chips.  I thought they might be good in pancakes or waffles – and I have yet to try that.  In fact, hm, now that I’m typing this, banana pancakes with cinnamon chips… hmmmm…

Anyway.  I had this genius idea to put them in my banana bread and ahhhhhhhhh it was so yummy.  And so unto us, cinnamon chip banana bread was born.

I love banana bread sliced hot straight from the oven, slathered in butter.

Not quite like this.  Here I was being modest with the butter.  You know, for picture-taking purposes.  Besides.  It’s nobody’s business how much butter I eat.

So anyway.  If you’re looking for something to do with leftover cinnamon chips, or a new way to spice up your banana bread, give this a try.  What else do you use cinnamon chips for?  Cuz like I still have a bag left…

Cinnamon Chip Banana Bread

Ingredients
3 large, very ripe bananas, smashed with a fork
1/3 cup melted butter, cooled
3/4 cup sugar
1 egg, beaten,
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 1/2 cups flour
1 cup cinnamon chips

Directions
1. Preheat oven to 350 degrees F. Spray a loaf pan with baking spray so that the bread doesn’t stick.

2. In a large bowl, combine smashed bananas, butter, sugar, egg, and vanilla, and stir well. In another bowl, pour in the flour, baking soda, and salt. Use a whisk to stir the dry ingredients together to combine well and break up large lumps of flour. Add flour mixture to wet ingredients and fold together with a spatula gently, about 3-4 folds. Pour in cinnamon chips (yes, even though it’s not completely mixed and combined). Fold another 3-4 times. Don’t overmix, but try not to leave any large lumps of flour.

3. Pour into prepared baking pan. Bake for 50-60 minutes. Check it around 50 minutes to see if it’s done. Nobody likes burnt banana bread. 🙂

Valentine’s Day: Chocolate Covered Strawberries

If you’ve ever done any kind of shopping for Valentine’s day, then surely you’ve come across how much chocolate covered strawberries cost.

Seriously though, like $5 a berry?  It’s kind of ridic.

I’m in the wrong business.

Making chocolate covered strawberries at home is SO EASY.  There is really no need to buy them as long as you can set aside a little time and do them yourself.  AND they aren’t expensive.  It certainly won’t cost you $5 a pop.

I have had so much fun with these over the years – you can get so creative with them.  One time I even managed to score myself a little needle from a pharmacy to inject them with Grand Marnier.  Those berries were the shiz.  (That was when I lived in Spokane though and I haven’t had the nerve to ask a Philly pharmacist if I can buy a single needle.  Somehow I get the feeling I’ll get turned down.)

Personally, I’m a fan of milk chocolate covered strawberries.  But I do use semi-sweet chocolate (you could also use dark chocolate) and white chocolate as well.  My favorite toppings are ground almonds, shredded coconut, and mini chocolate chips.  You could also use sprinkles of any kind, other little candies that you like, and drizzle them with anything you can melt – caramel, white chocolate, etc.  I have seen the fancy strawberries with long stems around Valentine’s Day at Whole Foods, but that’s the only time I’ve seen them.  I bet you could find them at a farmer’s market too.

Chocolate Covered Strawberries

This a great activity to do with your kids as well.  My 5yo daughter helped me with these and she had a blast.  Have fun!!  Be sure to post your pics on Instagram and tag me @sluttyfoodblog so I can see how yours turned out!!

Chocolate Covered Strawberries

Ingredients
1-2 boxes of strawberries (depending on how many you want to make)
1 bag milk chocolate chips
1 bag semi-sweet chocolate or dark chocolate chips
1 bag white chocolate chips
1 small bag slivered almonds
1 small bag shredded coconut
1 bag mini chocolate chips

Directions
1. Get your chocolate melting: You will need three saucepans and three glass or ceramic (not metal!) bowls that fit inside them without touching the bottom. Put a little bit of water in the bottom of the saucepan, and set the pan over the lowest heat possible on the stove. Set the bowl on the saucepan, and pour one bag of chips into each bowl. Stir periodically to hasten the melting process. Keep an eye on the white chocolate in particular – it can be fussy. Don’t let it go too long without stirring. Keep all the chocolate moving so that it doesn’t have time to get too hot in one place. Alternatively, you could melt the chips in the microwave in microwave-safe bowls. Melt for 10-15 seconds at a time (yes seriously) until melted. Remember, cooking something in the microwave for 10 seconds 5 times, is different than cooking something in the microwave for 50 seconds 1 time. Cook in short bursts of time, stopping to stir every time.

2. Rinse and dry your berries: Rinse your berries under cool water. Dry them REALLY WELL. I usually rinse them then lay them on a paper towel. Then I take another paper towel and individually dry off each berry. It is very important that your berries are not wet when dipping them in the chocolate, or the chocolate will seize up. Once dried, lay them on a dry paper towel until you are ready to dip them.

3. Prep your toppings: Pour the bag of slivered almonds into a food processor or a mini food processor and pulse a few times so that they are more like big almond crumbs instead of slivers. You could also run a knife through a pile of them a few times. Pour the almonds into a little bowl. Pour the shredded coconut into a little bowl. And pour the mini chocolate chips into a little bowl.

4. Prep your setup: Set out two cookie sheets and line each with a sheet of parchment paper. Take your bowls of melted chocolate off the stove and set them on the counter near the cookie sheets. Arrange your bowls of toppings in an easy-to-reach place. You will want to be able to dip your berry, dip it in a topping (if desired), and lay on the cookie sheet in very quick secession. You don’t want your stuff set up all over the kitchen.

5. Dip your berries: Now for the fun part! Take a berry and hold it by the leaves. Dip it into whichever chocolate you’d like, being sure to dunk it to get it chocolatized on all sides. Then lift it out of the chocolate and let some of the excess drip off. Quickly dip one side of the berry into whichever topping you prefer. Repeat with all berries with whatever flavor combinations you prefer. When finished, put the trays of strawberries in the refrigerator to help the chocolate set.

Notes
1. To make chocolate covered strawberries with different-colored-chocolate striped drizzles, skip dipping those berries into the toppings, and lay on the cookie sheet. When finished dipping all berries, take the leftover melted chocolate and pour it into a Ziploc bag, and snip a small bit off the corner. Squeeze the chocolate towards the snipped opening and drizzle over the dipped berries as desired.
2. You will probably not use entire bags of almonds, coconut, or mini chocolate chips. So if you have unopened bags lying around in your pantry, go ahead and use those, unless you think you’ll need more, obviously.