Chocolate and Strawberry Stuffed French Toast

Chocolate and Strawberry Stuffed French Toast
By: Ellie Krieger On Food Network.com

Ingredients
3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
Cooking spray
2 teaspoons confectioners' sugar

Directions
In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

Rachael Ray’s Tipsy Triple-Chocolate Shakes and Strawberries

Tipsy Triple-Chocolate Shakes and Strawberries
By: Rachael Ray on Food Network.com

A very grown up version of a classic chocolate shake! Quick and easy to make, these will be a hit on any spring or summer day. Try at your next pool party for the adult chaperones!

Prep Time: 5 Mins
Yields: 4 Servings

Ingredients
8 shots chocolate cream liqueur (recommended: Bailey's)
12 scoops chocolate ice cream
4 cups chocolate milk
Whipped cream, canister
1 dark chocolate bar, for garnishing
8 large stem strawberries, rinsed and dried

Directions
1. Working in 2 batches, blend the chocolate liqueur with ice cream and chocolate milk until thick but smooth.
2. Pour shakes into tall glasses and garnish with whipped cream.
3. Use a vegetable peeler to shave dark chocolate on top.
4. Serve 2 large stem berries alongside for dunking and serve with straws and long spoons on plates to catch the drips!

Paula Dean’s Simply Delicious Strawberry Cake

 

Simply Delicious Strawberry Cake
By Paula Dean on Food Network.com

Cook Time: 20 minutes
Yields: 8 servings

 

 

Ingredients
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract
7 cups confectioners' sugar
Freshly sliced strawberries, for garnish, optional

Directions
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Rachael Ray’s Chocolate Stuffed Roasted Strawberries

Stuffed Roasted Strawberries by Rachael Ray on Food Network.com

Cook Time: 12 minutes
Yields: 4 servings

Ingredients
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing
Directions
Preheat the oven to 400 degrees F.

Directions:
Slice the tops of the berries off just below the stem.
Cut the tips off (about 1/4-inch), so that the berries will sit upright.
Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one.
Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish.
Lightly sprinkle the berries with sugar, if using.
Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.

To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

Barefoot Contessa’s Strawberry Country Cake

By: Barefoot Contessa (Ina Garten) on Food Network.com

Cook Time: 45 minutes
Yields: 2 (8-inch) cakes

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda

For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.

Directions:
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake: whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.