Page 19 - Florida Sentinel 2-15-19

Recipes
Chocolate Covered Strawberries
INGREDIENTS:
• 6 ounces semisweet chocolate, chopped
• 3 ounces white chocolate, chopped
• 1 pound strawberries with stems (about 20), washed and dried very well
DIRECTIONS:
1) Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans 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. (Al- ternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
2) Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the straw- berry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
3) Set the strawberries aside until the chocolate sets, about 30 min- utes.
Heart Shaped Sugar Cookies
New York-Style Cheesecake Mousse
INGREDIENTS:
• 1 package (8 ounces) cream cheese, softened • 1/2 cup confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon grated lemon zest
• 3/4 cup heavy whipping cream, whipped • 1/2 cup graham cracker crumbs
• 4 teaspoons sugar
• 2 tablespoons butter, melted
DIRECTIONS:
1) In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours.
2) Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely.
3) Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.
INGREDIENTS:
• 3 c. all-purpose flour, plus more for surface
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. (2 sticks) butter, softened • 1 c. granulated sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 tbsp. milk
FOR THE BUTTERCREAM:
• 1 (8-oz.) block cream cheese, softened
• 1/2 c. (1 stick) butter, softened • 4 c. powdered sugar
DIRECTIONS:
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• Pink and red food coloring • Sprinkles
1) In a large bowl, whisk together flour, baking powder, and salt. In another large bowl using a hand mixer, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until com- bined, then add flour mixture gradually until totally combined.
2) Shape into a disk and wrap in plastic. Refrigerate 1 hour.
When ready to roll, preheat oven to 350o and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Using a heart shaped cookie cutter, cut out cookies and transfer to prepared baking sheets.
3) Bake until edges are lightly golden, 8 to 10 minutes.
Make frosting: In a large bow using a hand mixer, beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt and beat until combined.
4) Divide frosting into 3 bowls. Add pink food coloring to one bowl and red food coloring to another. Stir each bowl and add more food coloring until desired color is reached. Frost cookies using an offset spatula with each color of frosting, then top with sprinkles.
FRIDAY, FEBRUARY 15, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B