CHOCOLATE GRAND MARNIER CHEESECAKE

Ingredients:
2 lb. cream cheese
4 eggs
1 c. sugar
1 tsp. vanilla
2 1/2 oz. Grand Marnier
1 c. sour cream
1/2 lb. dark chocolate

Crust:
1 1/4 c. graham cracker crumbs
1 1/4 Tbsp. butter

Topping:
1 1/2 c. sour cream
1/4 c. sugar
1/2 to 3/4 tsp. vanilla

Directions:
In large mixing bowl whip cream cheese, eggs, sugar, 1
teaspoon vanilla and Grand Marnier for 5 to 8 minutes. While
blending, make crust by mixing graham cracker crumbs and
butter. Press crust into spring-form pan. Put chocolate in
double boiler to melt. Then fold in 1 cup sour cream (do not
stir) into the cream cheese mixture. Take 2 cups of the cream
cheese-sour cream mixture and stir into melted chocolate. Add
this to the remaining cream cheese mixture and stir until
marbled (brown and white streaked). Pour into crust. Bake 20
minutes at 350 degrees. Cool 45 minutes. Mix topping and spread over
cake. Refrigerate before serving.

Diet Asparagus With Bacon Recipe

Ingredients

1 1/2 lb asparagus, * cut diagonally into 1 p
10 oz (2 pkg) frozen apaparagus
2 tbsp fresh parsley, snipped
2 tbsp lemon juice
1/4 tsp salt
2 slice bacon, fried and chopped


Directions

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the
fresh asparagus. Cook as directed on package; drain.

Place steamer basket in 1/2" water in saucepan or skillet (water
should not touch the bottom of basket). Place lower stalk pieces in
basket. Cover tightly and heat to boiling; reduce heat. Steam 4
minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5
minutes longer. Toss asparagus with parsley, lemon juice and salt.
Sprinkle with bacon.

MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4
teaspoon salt in 1 1/2-quart microwable casserole. Cover tightly and
microwave on high(100% depending how powerful the microwave is) 3
minutes, less if very powerful( my microwave is an older one..in fact
20 years); stir. Cover and microwave until crisp-tender, 2 to 3
minutes longer. Let stand 1 munites; drain. Continue as directed.
Serving size 3/4 cup. Food Exchanges per serving: 1 VEGETABLE
EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed
as Saturated Fat, but we wouldn't use it anyhow would we).

Beet Salad with Feta Cheese

2 good-sized beets
2 Tbs extra virgin olive oil
2 Tbs rice vinegar (or any bland vinegar)
4 oz feta cheese (crumbled into tiny pieces)
2-3 Tbs of sour cream
1 teaspoon mustard (a good dijon)
fresh herbs (optional)

Remove beet tops from beets, leaving an inch or so of them on the root. Wash beets well. Place in a pot and cover with water. Bring to a boil and cook. Test the beets with a fork until you can get the fork in about 1/2 an inch. You want the beets cooked well enough for the skins to slide off easily but not for the flesh to get mushy.

Put the beets into cold water (you may need to add additional cold water...and I recommend letting the tap run) and slide off skins with your fingers. If they don't slip off easily, cook them longer.

Let beets cool and then use a hand grater to cut them into pieces. Use a grater with approx. 1/4" holes.

Add all ingredients except the herbs and toss until beets are well coated.

Chill the beets in the fridge overnight.

Serve cold topped with fresh chopped herbs or edible flowers. Add some extra sour cream on top if you wish.

Christmas Cheese Scones

2 cups flour
2 teaspoons baking powder
2 oz butter
1/2 teaspoon salt, pinch of cayenne pepper
3 oz. grated cheese
milk to mix to a fairly firm dough

1.Mix together flour, baking powder, salt and pepper
2.Cut in the butter: add milk and mix just enough to incorporate.
3.On a floured board, roll our to 1/2 inch thick.
4.Cut into rounds and place on greased cookie sheet.
5.Brush tops with milk and sprinkle with some more grated cheese.
6.Cook at 400 farenheit for 10 minutes.
7.Cool on a wire tray under cloth.

Pork Rib and Vegetable Rice

Ingredients:
4 slices pork rib
1 catty green cabbage
3 cups rice

Marinade:
1 tbsp rice wine
2 tbsp soy sauce
1 tsp five spice powder
1 tsp sugar
2 cloves garlic

Seasoning:
1/2 tbsp salt

Beat pork ribs lightly, mix with marinade and marinate for 10 minutes.
Clean rice. Soak in water for 2 hours. Drip dry.
Clean green cabbage and cut into section.

Fry green cabbage in 3 tbsp oil. Add seasonings. Remove when soft. Cook rice in the liquid that has been cooked with the green cabbage. Stir-fry for 8 minutes. Add green cabbage in.
Pour into rice cooker and steam until cooked.

Dredge pork ribs with sweet potato flour or cornstarch. Deep fry in oil until cooked. Place over rice and serve.

Almost Pasta Primavera Recipe

3 1/2 lb spaghetti squash, 1 medium
1 cup broccoli flowerets, fresh
1 cup zucchini, small, sliced
1 cup mushrooms, fresh, sliced
1 cup carrot, sliced
1 clove garlic, small, crushed
3/4 tsp reduced calorie margarine, melted
1 tbsp skim milk
1/2 cup part skim ricotta cheese
1 tbsp parmesan cheese
1/2 tsp imitation butter flavoring
1/4 tsp salt
1/2 tsp italian seasoning
1/8 tsp coarsely ground pepper


Directions

Wash squash; cut in half lengthwise and discard seeds. Place squash,
cut side down, in a Dutch oven; add 2 inches water. Bring water to a
boil, cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for
other use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently. Food
Exchanges per serving: 1 food exchange + some free vegetables, 1/2
high-fat meat + 1/2 fat exchanges.... {I found this on the cooking
echo, it sounded sooo good! It may be worth trying out as soon as I
can convience "Bert" that squash is good for you and yours.;-) which
is the reason why I put it in my diabetic recipes file}

Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
milligrams sodium, and 331 milligrams potassium per serving).

Blackened Chicken Strips on Pasta with Cajun Sauce

* 1/4 cup paprika
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/8 teaspoon pepper
* 1 teaspoon dried fines herbes
* 4 chicken breast halves without skin -- boneless
* 1 clove garlic -- minced
* 2 tablespoons onion -- minced
* 1 1/2 cups chicken broth -- defatted
* 1 tomato -- peeled,seeded,minced
* 1/4 cup dry white wine
* 1 tablespoon fresh herbs -- chopped
* (like: oregano,basil,tarragon,marjoram)
* salt -- to taste
* 8 ounces pasta -- penne

To make Cajun spice, mix paprika, garlic powder, onion powder, pepper, and fines herbes. Set aside.
Put the chicken breasts between 2 pieces of wax paper and pound to flatten. Moisten breasts with water and rub with Cajun spice (reserve 1/4 teaspoon for the sauce). Spray a very hot cast-iron pan with vegetable spray and then quickly fry breasts for 4 to 6 minutes, or until done. Remove breasts and slice into thin strips. Set aside.
Saute garlic and onion in a small pan that has been sprayed with vegetable spray, until onion is soft. Add broth, tomato, wine, fresh herbs and 1/4 teaspoon of the Cajun spice. Simmer for 8 minutes. Season with salt to taste.
Meanwhile cook pasta, drain, and place on a platter. Lay chicken on pasta and then drizzle with sauce.

Egg Sandwich

1/2 pound firm tofu, mashed (about 1 cup)
2 green onions, finely chopped
1 tablespoon vegan mayonnaise (such as Vegenaise® or Nayonaise®)
2 tablespoons pickle relish
1 teaspoon mustard
1/4 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
8 slices whole wheat bread
4 lettuce leaves
4 tomato slices

Combine the mashed tofu with the green onions, vegan mayonnaise, pickle relish, mustard, cumin, turmeric, and garlic powder. Mix thoroughly.

Spread on whole wheat bread and garnish with lettuce and tomato slices.

Bean Burrito Layers

1/2 c Green Lentils; dried
1 tb Chili Powder
1/4 c Pinto Beans; dried
1/4 c Coriander Leaves; chopped
1/4 c Red Kidney Beans; dried
6 oz Monterey Jack Cheese; grated
1/4 c Baby Lima Beans; dried
6 Flour Tortillas; 10"
1 Onion; medium
1 Tomato; medium, chopped
4 Garlic Cloves
1 Lettuce; shredded
2 Jalapeno Peppers *
1 Salsa
1 tb Oregano; dried
Recipe Instructions:

Servings: 4 Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. Peel and crush the garlic. Drain the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process. [The final puree should be quite thick.] Pre-heat the Oven to 325 F. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough Cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes. Remove from Oven and allow to "firm-up" for 5 - 10 minutes before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! I

CHINESE CASSEROLE

Ingredients:
1 1/2 cups thinly sliced onion
4 cups 1/2-inch celery slices
1/4 cup butter or margarine
2 1/2 TBLsps. cornstarch
1 can condensed beef consomme
1 tsp. salt
Dash of pepper
1 TBLsp. lemon juice, fresh or from the bottle

Place onion in 1 quart casserole. Cook celery in butter till partially tender but not brown (about 10 minutes). In saucepan, blend the cornstarch with a little of the consomme till smooth; stir in remaining consomme; add celery and simmer 5 minutes. Add remaining ingredients and pour over onion. Cover. Bake in slow oven (325 degrees) about 45 minutes or till crisp-tender. Makes 4 to 6 servings.

APPLES WITH BACON

APPLES WITH BACON

Ingredients:
Tart apples, peeled and sliced
Dark brown sugar
Lean bacon, sliced (2 or 3 slices)

Fill a baking dish with apple slices. Put a little brown sugar on top and then 2 or 3 slices of bacon. Cover and bake until apples are tender. Uncover the last few minutes to crisp the bacon. (It's nice to use a glass dish so you can see the amber slices bubbling.) Serve as a vegetable or luncheon dish, in a bking dish. Oven temperature is 375 degrees, approximately 40 minutes. Yield: 4 servings.

Cheese Ravioli With Veggies

6 quarts of water
1 (16 ounce) package frozen california-blend frozen vegetables
1 (25 ounce) package frozen cheese ravioli
1/4 cup butter, melted
1/2 teaspoon italian seasoning
1/4 cup shredded parmesan cheese
* < 30 mins One-Dish Meal
* Ravioli/Tortellini One-Dish Meal
* Italian One-Dish Meal

1. In a large saucepan or Dutch oven, bring water to boil. Add the vegetables; cook for 5 minutes.
2. Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
3. Gently stir in butter. Sprinkle with Italian seasoning and Parmesan cheese.

Mediterranean Lamb

INGREDIENTS:

1 lb. lean lamb stew meat
1 Tablespoon olive oil
1 yellow onion [chopped]
1 red or green bell pepper [chopped]
1 can Swanson's® beef broth
1/2 cup canned redi-cut tomatoes or stewed tomatoes
1 teaspoon fresh mint leaves
1 teaspoon of sweet basil
Salt and pepper to taste

PREPARATION:
Brown off the lamb in the olive oil, and then add onions and peppers and saute until translucent. Add the rest of the above ingredients and simmer for 45 minutes. Then add the following ingredients and cook until the eggplant is tender.

1 large eggplant cubed into 1 inch cubes
2 tablespoons lemon juice

Bolo de Maracujá (Passionfruit cake)

Ingredients 2 cups flour, 2 cups sugar, 5 eggs separate, 1 cup passionfruit pulp, 100g margarine, 1 tbsp baking powder

* Blend the passionfruit pulp, take the seeds out, and save them.
* Beat eggwhite to "snow point" and reserve
* Beat well eggyolk + sugar + margarine
* Add passionfruit
* Add flour spoon by spoon, mixing well (don't beat it! mix with your hands)
* Mix well. Add baking powder. Pour into a greased pan (that one which is used to get a cake with a hole in the middle. Do you know?) Detail: grease the pan, and pour bread crumbs on it, and take out the excess... only after that you may pour the cake in it...
* Bake on a preheated oven (medium)

* Sauce: 2 cups passionfruit pulp (with seeds) + 2 cups sugar.
* Cook ontop of the oven, mixing well (do not boil!!) until you get a dense syrup.
* Take the baked cake out of the pan. Pour the sauce on it... and enjoy!!

How to make an Omelet

First decide what kind of omelet you would like. My hubby likes any kind of omelet, and even when we go out for breakfast, he orders an omelet.

Here's the way I make omelets.
-Crack two eggs in a bowl and beat with a fork.
-Cut up a little onion, bell peppers, and ham, mushrooms or whatever, and add to a skillet with a little butter.
-After they are tender, move them to one side of the pan and pour in the eggs.
-Put a lid on the pan till the eggs are set, then open the lid and push the the veggies and meat on top of the eggs. Cover with a slice of cheese.
-Grab your spatula and flip one side of the eggs onto the other side with the cheese. Replace lid and turn stove off.
-In a few minutes the cheese should be melted, then use your spatula to move the omelet to a plate.

Tip: For fluffier omelets add a pinch of cornstarch before beating.

Boston Baked Beans

Pick over one quart pea beans, cover with cold water, and soak over night. In morning, drain, cover with fresh water, heat slowly (keeping water below boiling-point), and cook until skins will burst

Drain beans, throwing bean-water out of doors, not in sink. Scald rind of three-fourths pound fat salt pork, scrape, remove one-fourth inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every one-half inch, making cuts one inch deep. Put beans in pot and bury pork in beans, leaving rind exposed.

Mix one tablespoon salt, one tablespoon molasses, and three tablespoons sugar; add one cup boiling water, and pour over beans; then add enough more boiling water to cover beans. Cover bean-pot, put in oven, and bake slowly six or eight hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as needed. Many feel sure that by adding with seasonings one-half tablespoon mustard, the beans are more easily digested. If pork mixed with lean is preferred, use less salt.

Feijoada Brasileira

3 Dried black beans
1 lb Carne seca (sun-cured salted -beef)
2 lb Raw smoked tongue
1/2 lb Linguica defumada-(Portuguese sausage)
1/2 lb Chuck beef
1/2 lb Salt pork
Salt & freshly ground black -pepper
2 lg Cloves garlic, chopped
2 ts Shortening

Wash the beans well & soak them overnight in water to cover. Soak the dried
beef separately in water to cover. Drain the beans.
Add 6 cups water & cook, covered, adding water as needed, until the beans
are tender, or about 2 1/2 hours. As soon as the beans are cooking, begin
adding the other ingredients.
Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue
& cut it into large cubes. Cover with water & bring to a boil. Simmer 2
minutes, drain, & add to beans.
Prick the sausages with a fork, cover with water, boil a few minutes,
drain, & add to the beans. Cut the chuck in half & add to the beans. Cut
the salt pork into 1/2" slices & add to the beans. Season the stew with
salt & pepper.
When the beans are tender, brown the garlic lightly in the shortening. Add
about 1 cup of the beans, mash, & return to the large pot of beans. Adjust
the seasonings.
Remove the pieces of meat to a hot platter & turn the beans into a chafing
dish or bowl.

Serve with braised pork loin, collards, onions in sauce (recipes below),
sweetened orange slices, & hot rice. Cook the rice according to package
directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2
cups uncooked, long-grain rice.

Coconut Ginger Soup

Coconut Ginger Soup

One of Thailand’s signature soups. This savory dish incorporates all of the exciting flavors of Thai cuisine. Rich and satisfying, it’s a delicious addition to any feast, Thai or western.

12 oz. chicken, or cleaned shrimp, shelled and deveined, or firm tofu, strained and cubed
1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1⁄2 cup water
3 pieces fresh lemongrass (tender bottom 2/3 inch of stalk only)
6 Tbs. Thai Kitchen Premium Fish Sauce
1/3 cup fresh lime juice
2 kaffir lime leaves (optional)
1” piece fresh galangal (Thai ginger) or Chinese ginger, sliced and bruised
2 Tbs. sugar
2 Tbs. Thai Kitchen Roasted Red Chili Paste
1 (15 oz.) can straw mushrooms, drained
Optional garnish: sprigs of fresh cilantro

Bone and skin chicken; cut into large bite-size cubes. In a large pot, combine the coconut milk, water, lemongrass, fish sauce, lime juice, kaffir lime leaves, galangal and sugar. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Add roasted red chili paste and stir well to incorporate. Add the mushrooms and chicken, shrimp or tofu; simmer for an additional 10 minutes. Remove lemongrass, kaffir lime leaves and galangal from soup before serving. Garnish with cilantro. Makes 3 to 4 servings.

Green Bean Salad

4 oz Green beans, trimmed, sliced
14 oz Cannellini beans, cooked
3 ea Celery sticks, chopped
1 sm Fennel bulb
1/2 ea Lettuce head, trimmed
1 sm Radicchio, trimmed

DRESSING
2 tb White wine vinegar
1/2 ts Dijon
1 sm Shallot, diced
1 tb Parsley, chopped
1 tb Chives, chopped
1/2 ts Tarragon, chopped
3 tb Olive oil
Salt & pepper

Whisk together the ingredients for the dressing & season with salt &
pepper, to taste.

Bring a pan of lightly salted water to a boil & add green beans, cook
until just tender, 3 minutes. Drain, rinse in cold water & set aside.
Place in a bowl with the beans & celery.

Cut fennel in half & cut each half into thin fan shaped slices. Add
to the beans & toss in the herb dressing.

Mix lettuce & radicchio leaves together in a bowl. Arrange on
individual plates & top with the bean mixture.

Double Chocolate Mint Bars

Ingredients:

* 1-3/4 cups all-purpose flour
* 1 cup granulated sugar
* 1/2 cup HERSHEY’S Cocoa
* 1/3 cup packed light brown sugar
* 1-1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1-1/4 cups (2-1/2 sticks) butter or margarine, divided
* 3 eggs, slightly beaten
* 1/2 teaspoon mint extract, divided
* 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
* 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
* VANILLA GLAZE(recipe follows)

Cooking Instructions:

1. Heat oven to 350°F. Grease 13×9x2-inch baking pan.
2. Stir together flour, granulated sugar, cocoa, brown sugar, baking powder and salt in large bowl. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 teaspoon mint extract; spread mixture into pan.
3. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean.
4. Melt 1/2 cup (1 stick) butter with chocolate chips in saucepan over low heat, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 teaspoon mint extract. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle VANILLA GLAZE over top. Refrigerate until set, about 1 hour. Cut into bars. About 24 bars.

VANILLA GLAZE: Stir together 3/4 cup powdered sugar, 5 teaspoons milk and 1/2 teaspoon vanilla extract. About 1/3 cup glaze.

Acorn Stew

Serve:

1 servings


2 1/2 lb stew meat, cubed
1 1/2 qt water, or more as needed
2 lg onions, coarsely chopped
-salt and p; epper to taste
2 3 pounds acorns (enough to
-make 1 c; up of acorn meal)

Place meat into a pot with water and onions. Bring to boil, reduce heat and
simmer for 3-4 hours or until meat is very tender. Add more water if
necessary. There should be about 3 cups of broth when meat has been cooked.
Add salt and pepper to taste, and keep the stew warm. Shell the acorns and
grind them in food processor or blender into a very fine meal. With a
slotted spoon remove the meat and onions from the pot and place into a
glass bowl. Add the acorn meal and blend well. Bring the broth to boil;
pour it over the meat mixture and blend well. Adjust seasoning by adding
more salt and pepper if desired. Serve immediately with Indian Fry Bread.

Belgian CHEESECAKE

CHEESECAKE (Belgian)

Serve:

6 servings


-CRUST-
2 C Rolled oats (do not 2/3 C Brown sugar
-use instant oatmeal 1/2 C Butter, unsalted
-or steel-cut oats) -(at room temperature)

FILLING
11 oz Cream cheese 3/4 C Cottage cheese,
-(at room temperature) -small-curd
3 Eggs 1 t Vanilla extract

Preheat oven to 350 degrees F. Mix crust ingredients with your hands until
well blended. Put the mixture in a 9-inch springform pan and form a crust,
pushing it about 1 1/2 inches up the sides of the pan. Bake the crust
about 10 minutes at 350 degrees F. and let it cool.

Beat (or mix) the filling ingredients, at very high speed, for seven
minutes. The mixture must be very smooth. Put the filling in the baked
crust. You may want to re-form the crust slightly first.

Bake for 35-40 minutes at 350 degrees F. The cheesecake is done when the
filling is firm, but not dark (burned) on top. Let it cool, then chill it.

Chocolate Dipped Strawberries

24-30 perfectly ripened strawberries, green caps intact
6 oz (.375 lb) sweet, semi-sweet, bitter sweet, milk and/or white chocolate. Preferably chocolate chips, chocolate calets or chocolate bars coarsely chopped.

Believe it or not, chocolate chips are really the best way to melt chocolate. They are available at grocery stores in dark-, white- or milk-chocolate varieties and taste wonderful. Melting them is the key, so utilize the easy method provided below.

Microwave Melting Chocolate
In a microwave-safe bowl, melt chips using either the defrost setting or 10-percent power in the microwave. Use two to three minute increments until smooth
Dipping Strawberries
Yes, there is a technique involved to perfect chocolate-covered strawberries. When you dip the strawberry into the melted chocolate, give it a little shake as you withdraw it. This will fill in all the cracks and leave a nice, even line of chocolate at the base. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to “spin” the dripping chocolate off.

Invert the hand, pointing the strawberry at the ceiling, to seal it and allow you to sprinkle other candies or toppings around the surface.
Cool covered strawberries on a sheet pan with wax paper. Keep them at a cool room temperature and try to dip them the same day you serve them.

Tuxedo Strawberries
Dip strawberries in both white and dark chocolate to create a tuxedo effect. Dip in white first, let the chocolate dry, then dip twice in dark chocolate, giving them that little shake to keep a straight line. Buttons and a bow tie can easily be added with the tip of a wooden skewer or piped on using a paper cone.

Vegan Chocolate Cupcake

Ingredients:

* 1 cup soy milk
* 1 teaspoon apple cider vinegar
* 3/4 cup granulated sugar
* 1/3 cup canola oil
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
* 1 cup all-purpose flour
* 1/3 cup cocoa powder, Dutch-processed or regular
* 3/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* Vegan Fluffy Buttercream Frosting

Cooking Instructions:
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation:
Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.