OKLAHOMA EAT S ON LI N E EXTRAS OKLAHOMA EAT S Breakfast in Bed Bonus Online Content Recipes and photos by Laura Araujo
Chocolate-Dipped Strawberry Bouquet Yields 1 Bouquet
✓ 1 quart small or medium-sized strawberries
✓ 1 ½ cups semisweet chocolate chips ✓ 1/3 cup white chocolate chips ✓ 1 t shortening ✓ Baking sheet ✓ Parchment paper ✓ Wooden skewers
✓ Pastry bag with small round tip or plastic bag with a small hole cut in the corner
✓ Coffee mug ✓ Styrofoam
Step 1: Line a baking sheet with parch- ment paper and set it aside.
Step 2: Wash the strawberries. Place them on a clean dishtowel and allow them to dry completely.
Step 3: Have an adult add water to the bottom of a double boiler. Or add wa- ter to a saucepan and fi nd a heatproof bowl that fi ts snugly into it, without touching the water. Add the semisweet chocolate chips to the bowl or to the top of the double boiler. Have an adult place the pan on the stove and turn the heat to low. The adult should stir the chocolate occasionally as it melts.
Step 4: While the chocolate is melting,
have an adult help you place each strawberry onto a wooden skewer. Be careful—the skewers may be sharp!
Step 5: Count out half of the skewered strawberries to be dipped in chocolate and set the other half aside to remain undipped.
Step 6: Once the chocolate is melted, have an adult dip the strawberries into it, gently tapping the skewer on the side of the pan to remove excess choco- late. Place the coated strawberries onto the parchment-lined baking sheet.
Step 7: Have an adult remove any re- maining semisweet chocolate from the double boiler. Add the white chocolate chips and shortening to the double boiler. Have an adult melt the white chocolate over low heat, stirring oc- casionally. Once the white chocolate is melted and not too hot, have an adult transfer it to the pastry bag.
Step 8: Drizzle the white chocolate over the chocolate-coated strawberries using a zig-zag motion.
Step 9: Place the baking tray into the refrigerator to allow the chocolate to harden.
Step 10: Have an adult help you cut a piece of Styrofoam that will fi t snugly inside a coffee mug.
Step 11: Once the chocolate has hardened, arrange the chocolate- dipped and plain strawberries in a bouquet shape. Start by placing the longest skewers in the middle of the Styrofoam. Have an adult use scissors to trim the skewers, gradually shorter, to form a bouquet. Keep the bouquet refrigerated.
Cooking tips for kids:
1. Always ask for per- mission before using the kitchen
2. Always have an adult supervise you
3. Wash your hands before you start
4. Read the entire recipe before you begin cooking
5. Gather all of the ingredients and equip- ment before you cook
6. Put away ingredi- ents once you’re done with them
7. Wipe up any spills right away
8. Clean up the kitchen when you’re all done
Easy Donut Holes
Yields 2 dozen donut holes
✓ Vegetable oil for frying
✓ 1 tube refriger- ated buttermilk biscuit dough
✓ ½ cup granu- lated sugar
✓ 1 ½ t cinnamon
✓ ½ cup powdered sugar
✓ 2 brown paper lunch bags
Step 1: Have an adult heat oil for frying the do- nuts, in a fryer or saucepan, to 350 degrees.
Step 2: While the oil is preheating, open the biscuits and use a 1-inch round cutter to cut circles from the dough. (Use the lid of a small jar if you don’t have a cutter that small.) Place the dough circles on a plate.
Step 3: Add the granulated sugar and cinnamon to one of the brown paper bags. Fold the top over to close the bag and shake it to mix the cinnamon with the sugar. Add the powdered sugar to the other bag.
Step 4: Have an adult fry the donuts in the preheated oil. Us- ing a slotted spoon lower a few of them at a time into the oil. Cook until they’re golden on both sides.
Step 5: Using the slotted spoon, the adult will remove the donut holes from the oil and place them into a sugar-fi lled paper bag. Fold the top of the bag over and shake the bag care- fully to coat the donut holes with sugar. Continue until all of the donuts are cooked. Serve hot!
Happy Mother’s Day!
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