If there is one holiday that requires sweets, it’s Valentine’s Day. And, that means desserts…..especially chocolate.
Sweet Eats for All by Allyson Kramer
Sweet Eats for All: new book from Allyson Kramer
My friend and colleague, Allyson Kramer, sent me her new book, Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes—from Candy to Cookies, Puff Pastries to Petit Fours (DeCapo/Lifelong, 2014). For those of you who want chocolate treats that are gluten-free and vegan, Allyson’s new book has you covered.
You can choose from a myriad of delicious, beautifully-photographed chocolate enticements such as Devil’s Food Cake, German Chocolate Cake, Double Chocolate Caramel Bars, Chocolate Marble Biscotti, Chocolate Peppermint Patties, Chocolate Pudding, Chocolate Silk Pie, and Tiramisu (pictured on the book cover). That’s just a small number of the decadent chocolate-based desserts in this book, which you will want for your own or to give as a gift. Personally, I’m eyeing the Chocolate Soup and the Salted Espresso Truffles. No matter what your preferences are, you will find it in Allyson’s fabulous book.
Chocolate-Covered Strawberries
For a simple, yet sensationally gorgeous dessert here is my super-romantic Chocolate-Covered Strawberry recipe for you and your sweetie. This dessert is so simple and inexpensive, yet looks like it took tons of work and it is vegan.
For the most dramatic effect, arrange the finished strawberries on a footed/pedestal cake stand. But, they will look scrumptious any way you serve them. A glass of champagne is a nice touch. And, if you’re especially hungry, double the recipe. As I always say, “there’s no such thing as too much chocolate.”
Chocolate-Covered Strawberries from Carol Fenster
CHOCOLATE-COVERED STRAWBERRIES FOR TWO
Reprinted with permission from www.GFreeCuisine.com by Carol Fenster
You can use your favorite chocolate chips, coins, or bars, but I prefer dark chocolate―Ghirardelli or Sunspire―for its health benefits and stronger flavor.
4 ounces dark or bittersweet chocolate or chocolate chips
1/2 teaspoon butter or buttery spread
10 large strawberries (preferably with stems on, for the prettiest effect)
[1] Wash strawberries and gently pat dry with paper towels. Lay sheet of waxed paper on baking sheet.
[2] Place half of chocolate chips and all of the butter in microwave safe bowl. Microwave on Medium power until chocolate melts. Remove from microwave and stir until smooth, then stir in remaining chocolate chips until very smooth. If chocolate doesn’t melt, return to Microwave in 5 second intervals until it does.
[3] Holding strawberry by stem, dip strawberry into chocolate, twist slightly, and then lift out, letting excess chocolate drip back into bowl. Lay strawberry on waxed paper and repeat with remaining strawberries. Let strawberries stand for 20 to 30 minutes or until chocolate sets up and then serve.
