Go Magazine

February 2018

Go Magazine

Issue link: http://www.epageflip.net/i/937926

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Page 10 of 31

Chocolate-Covered Strawberries 1 pound (about 20) strawberries with stems, washed and dried very well 6 ounces semisweet chocolate, chopped Rinse, but do not hull the strawberries. Drain and pat com- pletely dry. Put the semisweet chocolate into heat- proof medium bowls. Fill medium saucepan 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. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. *Cook's Note: Alternatively, melt the chocolates in a glass dish in the microwave on high power for 60 seconds. Remove, stir and microwave for 10 seconds more until the chocolate has melted. Allow the chocolate to cool slightly to thicken Holding the strawberry by the stem, dip the bot- tom half of each strawberry in the melted choco- late. Twist the strawberry so that the chocolate forms a "tail" at the end. Set strawberries on the parchment paper. Repeat with the remaining straw- berries. Valentine's Day is a day to show your significant other how much you care for them. What better way to do that than make delicious treats in your own kitchen? Chocolate-Dipped Almond-Marshmallow Bars 1/4 cup unsalted butter 1 bag (10.5 ounces) miniature marsh- mallows 1/2 teaspoon almond extract 6 cups Rice Chex™ cereal 7 ounces almond paste, chopped into small pieces 10 ounces dark choco- late chips Candy sprinkles Line a 13-by-9-inch (3-quart) baking dish with cooking parch- ment paper; spray with cooking spray. Set aside. In 4-quart saucepan, melt butter over medium heat. Add marsh- mallows. Stir with wooden spoon or rubber spatula until melted. Add almond extract. Reduce heat to low; stir in cereal and almond paste until evenly coated. Pour into baking dish. Use greased rubber spatula or greased hands to press mixture firmly and evenly in dish. Refrigerate 20 minutes. Remove from baking dish. Use heart-shaped cookie cutter to cut into hearts. Scraps can be rerolled with greased rolling pin. Microwave chocolate in microwavable bowl uncovered on high in 30-second increments, stirring after each. Dip hearts halfway into chocolate; sprinkle with sprinkles and place back on parchment paper. Place in freezer a few minutes until chocolate hardens. 11 Taste of Valentine's

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