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Decadent Chocolate Covered Strawberries With Creamy Filling


Ingredients
• 20 ripe medium to large strawberries
• 1 fresh lemon
• 1 fresh orange
• 1 cup(s) of powdered sugar
• 1 tsp. of vanilla
• 8 ounce(s) of Challenge Dairy Cream Cheese
• 12 ounce(s) of semi-sweet chocolate chips
• 4 ounce(s) of white chocolate chips


Directions
1. Throughly wash and dry strawberries.
2. To create filling, zest one lemon, and 1/2 of fresh orange. Finely dice zest.
3. In mixing bowl, combine diced zest, cream cheese, powered sugar and vanilla with hand mixer until smooth and creamy.
4. To stuff berries, create a vertical slit next to leaves with sharp knife. Do not cut all the way through, open like a book.
5. Hollow out center of berries with baby spoon, grapefruit knife, or tip of butter knife-whatever works!
6. Place cream cheese mixture into heavy zip lock bag. Push cream cheese mix towards one corner and twist bag. Cut offcorner tip of bag.
7. Squeeze cream into center of hollowed out berries. Fold together and place on waxed paper.
8. Melt chocolate chips in microwave, checking and stirring until completely melted.
9. Dip strawberries into chocolate. You can use a spoon or strawberry dipping fork to help hold strawberry, drain off excess chocolate.
10. Place strawberries on waxed paper, and place into refrigerator for 20 minutes to firm.
11. To decorate, place 4 ounces of white chocolate into another heavy ziplock bag. Melt in microwave until melted, checking every 30 minutes.
12. Cut tip on bag, pushing chocolate towards that corner. Gentle squiggle white chocolate back and forth across strawberry.
13. Let set for 5 minutes in refrigerator if desired. Place strawberries on beautiful serving platter. Refrigerate strawberries until needed. Enjoy at your next special occasion!

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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