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Chocolate-covered strawberries is probably my favorite food. I could sit and eat them any time of day, double-fisted, burning through at least a quart if not two. I tried this variation last time and loved them even more!
Pour the chocolate chips into a microwave safe bowl and microwave for 30 seconds. Stir the chips and microwave in 20-second intervals, stirring in between. Add the coconut oil and stir. You want the chocolate to be slightly liquid and pourable, so add a spoontip-ful of coconut oil as needed. Dip strawberries and place on wax paper. Refrigerate until chocolate is hardened.
Note: Normally I use canola oil to thin out the chocolate but I was all out the last time. My eyes fell upon the coconut oil and I realized how perfect it was! It added a little flair of flavor and helps the chocolate solidify better than canola because of its naturally solid state.
To me, nothing beats an old-fashioned red velvet cupcake with cream cheese frosting. Well, unless it’s a slice of cake of the same! Moist, deep in flavors, slightly sweet and topped with an incredible frosting!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!