1. CHOCOLATE COVERED STRAWBERRY BROWNIES
7 ounces semisweet or bittersweet chocolate, chopped (or about 1 cup plus 2 tablespoons chocolate chips)
1/2 cup unsalted butter, cut into quarters
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1 cup fresh strawberries, diced
1/2 cup chocolate chips
1 tablespoon shortening
Preheat oven to 350 F. Spray an 8-inch square baking pan with non-stick cooking spray, set aside.
Using a double boiler, or a medium heatproof bowl set over a pan of almost simmering water, melt the chocolate and butter, stirring occasionally until smooth (see tips for melting chocolate ). Whisk in the cocoa. Set aside to cool.
Whisk together the eggs, sugar, vanilla and salt in a medium bowl until combined, about 30 seconds. Whisk the warm chocolate mixture into the egg mixture, then stir in the flour with a wooden spoon until just combined.
Pour the mixture into the prepared pan, spread into the corners and level with a offset spatula. Bake 35 to 40 minutes, or until slightly puffed and a toothpick inserted into the center comes out with a small amount of sticky crumbs clinging to it. Cool on a wire rack to room temperature, about 2 hours.
When the brownies are completely cooled, spread the strawberries evenly over the brownies. Melt the chocolate chips and shortening together in a double boiler or microwave at 50% power level (refer to tips for melting chocolate ).
Pour evenly over the strawberries. Refrigerate for at least 1 hour.
When ready to serve, cut brownies into one-inch squares.
2. NUTELLA DEVILED STRAWBERRIES
1 pint strawberries
2/3 cup nutella
finely chopped nuts
Wash and hull strawberries. Slice in half. Using the tip of your knife, create a little hole or groove in the center of the strawberry halves.
Spoon nutella into the corner of a ziplock bag and cut corner off.
Squeeze and fill each strawberry half and sprinkle with nuts.
Serve or store in refrigerator.
3. RASPBERRY SWEET ROLLS
For the dough:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening
1 cup granulated sugar
9 cups unbleached all-purpose flour
2 cups hot water
2 eggs, beaten
1 tablespoon salt
For the filling:
1/2 cup softened butter
1/2 cup light brown sugar
3 1/2 cups frozen raspberries
1/3 cup granulated sugar
Zest of 1 large lemon
1 1/2 teaspoons cornstarch
For the frosting:
4 ounces cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon lemon zest
Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.
In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.
Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter.
Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.
Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan.
Now follow the exact same steps with the other half of the dough, using the remaining ingredients.
Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes.
Reduce temperature to 350 degrees F and bake for 7-10 more minutes or until golden brown. If the tops are browning too much and the centers aren’t done, you can cover with foil and bake for a few more minutes. Remove pans from oven and let cool on a wire rack.
While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.
4. RED VELVET CHEESECAKE BALLS
16 oz. cream cheese, softened
2 tbsp. sugar
1 c. heavy cream
1/4 tsp. vanilla
1/2 baked red velvet cake, broken into crumbs
In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
Transfer mixture to the freezer to firm up, 2 hours.
Using a small cookie scoop, scoop small balls of mixture and use your hands to form the mixture into ball.
Roll mixture in red velvet cake crumbs, then transfer to a parchment-lined baking sheet.
Once all cheesecake bites are rolled, transfer to the refrigerator to chill and harden, at least 1 hour.