It isn’t hard to tell when spring has arrived officially. I agree that the signs aren’t always clear when you look at the weather, but they are clear when you look at the produce section of your grocery store. For example, strawberries are always in abundant in the spring. You will find many grocery stores offering them at very affordable prices during this season.

Many of us get excited about the abundant number of red berries but not excited enough about eating only strawberries all week. You will find many irresistible buy-one-get-one-free offers. With such offers you might end up having more than enough berries to consume. If you don’t know what to do with all these berries you can use them to make chocolate covered strawberries.

Sounds exciting? I bet.

Recently I saw an ad for chocolate covered strawberries from a local chocolate factory. But when I saw the price offered for it at reputable store, I was shocked. What I then did was to engage in price comparison. This made me to discover, to my greatest amazement, that

average cost of chocolate covered strawberries is expensive.

You should stop for a moment and think about that you have just read. Does it backup what you have alreadly learned about strawberries cream. Have you learned anything new lately? What will occur in the next paragraphs?

Of course, this isn’t to imply that I want to get into a chocolate covered strawberries buying frenzy. It simply means I want to find out if there was a way I could make them myself. If I succeeded I could then put the produce sales to good use.

My thought previously was that I would need expensive cocoa blocks for melting and dipping. But thankfully, I discovered that the best way for melting chocolate is via old-fashioned chips which can be bought right from your local grocery store. Of course this was really great news for me as I hate going to and fro looking for what I want, even though I have no problem going for chocolate covered strawberries that are not too expensive.

Another news I came across is the fact that I can use my microwave for this purpose. You see, in theory, making chocolate covered strawberries is easy. You should follow the necessary instructions carefully. By following the instructions carefully you will not scorch the chocolate.

For starters, fade the chips in a microwave-safe bowl. Don’t forget the importance of using the defrost setting. Also, remember that when you dip your chocolate covered strawberries on high, it will scorch it. What to do? Wait until the dip is quite smooth. This can take two to three minutes.

Do you know the specific technique that people use to dip chocolate covered strawberries? Simply dip the berries into the mixture, and then shake the excess

away as you withdraw it. Lastly, you can then give the chocolate covered strawberries a few whirls in clockwise direction, and then set it on wax paper. After this you are set to start enjoying the labor of your hard work!.

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The word “chocolate” is said to be derived from the Mayan word “xocoatl.” In fact, the Mayans, who occupied the Yucatan Peninsula in Mexico starting in the 3rd century, were the first people to unlock the secrets of cacao seeds to make chocolate paste. This rich culture also crafted a recipe for an iconic beverage, known today as Mayan Hot Chocolate: a mix of intense, bitter dark chocolate with spicy notes of cinnamon and chile. This delicious drink was so revered by the Mayans that it was used in religious ceremonies as an offering to the gods.

Eighteen centuries later, the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler

form-ice cream. Re-created by Hagen-Dazs” ice cream, this new flavor features unadulterated, dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth, Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce, providing the ultimate chocolate-on-chocolate experience.

Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa.

It only takes a few minutes to become an expert about strawberries cream. All you need to do is read some truly pertinent articles, such as this one, about strawberries cream. Then you will have lots of applicable knowledge to share with others. If

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Stir in ginger and let stand at room temperature 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

Jalapeo Fruit Salsa

1 cup diced fresh strawberries

1 cup diced fresh mango

1-2 tablespoons finely minced fresh jalapeo pepper

1 teaspoon granulated sugar

Mayan Chocolate Ice Cream

Combine strawberries and mango. Stir in jalapeo and sugar. Let stand at

room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings..

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Is there any drink more fun and refreshing than an ice cold milkshake? I don’t think so. Milkshakes are a part of American food culture and have spread all over the world. Here’s my list of the best milkshake recipe you can find anywhere.

Classic Vanilla Milkshake - Made with vanilla ice cream and vanilla extract. The original plain milkshake is still a crowd pleasing favorite. Adding a maraschino cherry on top makes it a little more special.

Old Fashioned Chocolate Milkshake - Made with chocolate or vanilla ice cream (depends on how intense you want the chocolate flavor), milk and chocolate syrup. This is always the second most favorite milkshake flavor. It’s so easy to make and delicious to drink!

I Love Strawberries Milkshake - Made with strawberry ice cream, milk, fresh strawberries and whipped cream. Yum! Makes me ravenous for one just thinking about it.

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Purple cows are cool (and very rare). This milkshake is a real treat for kids and kids at heart.

Chunky Monkey Milkshake - Made with vanilla ice cream, chocolate chips, banana and instant coffee. This milkshake may cause you to spontaneously get up and do the chunky monkey dance.

Cherry Vanilla Milkshake - Made with vanilla ice cream, maraschino cherries, milk and chocolate syrup. A chocolate covered cherry in your glass.

Shamrock Milkshake - Made with vanilla ice cream, low fat milk, mint extract and green food coloring. Pretty simple milkshake

that you can enjoy at home, even though a certain well-known burger place doesn’t make them any more.

Chocolate Peanut Butter Milkshake - Made with creamy peanut butter, milk and chocolate syrup. A nice alternative to a peanut butter sandwich.

Caramel Latte Milkshake - Made with coffee ice cream, milk and caramel syrup. Just as good or better than any drink at your local coffee or donut shop, plus, you can make this at home anytime you’re in the mood to treat yourself with something extra special.

Whoppers Malt Milkshake - Made with vanilla ice cream, chocolate malt syrup and whipped topping. This is the

easiest way to make a milkshake that has that old fashioned malt taste..

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1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.

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you tell me if you know the purpose of this is? It is the truth that experts on this topic try hard to educate the public whenever it comes to strawberries cream.

Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not

to disturb the crumbs too much, now you should have a full pan.

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Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan

and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on..

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Cream is something that is often used in cooking. But do you know your creams?

Cream is an essential ingredient in the kitchen - rich in flavor with a smooth and velvety texture.

Scones wouldn’t taste quite right without a big spoonful of cream. Where would strawberries n cream be without the cream? And a dollop of thick cream on the side always completes a homemade cake.

Cream is the fat component of fresh milk.

Commercially, the cream is separated from the milk by centrifugal force. Often cream sold commercial has been pasteurised.

Pasteurization is the process of heating the cream to kill harmful organisms like viruses, molds, yeasts, protozoa and or course bacteria. Invented by the French scientist Louis Pasteur in 1862, pasteurization does on kill all micro-organisms but reduces their number to a level unlikely to cause disease.

The many varieties of cream available on the market today can leave one feeling bewildered and lost. But with a little understanding you won’t be left in the cold isle feeling glazed-eyed any longer.

Cream is categorized by the amount of milk fat it contains. This percentage should be clearly stated on the label.

Depending on what country you live in the cream will be call different things, but it

is the fat content that is important.

Half and half cream is a mixture of half cream and half milk with a fat content of between 10.5 and 18%. It is great as a lighter alternative in coffee.

Light cream has a fat content of between 18 and 30%. This can be used in cooking and is fantastic in soups and curries. However please be aware that it will not whip.

Whipping or pouring cream has a fat content of between 30 and 36% fat.

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So this type of cream is ideal for whipping. It has many cooking uses and is great used in gratins, quiches, pasta sauces or cocktails.

Double Cream has 48% plus fat. This cream holds its shape when spooned out

of the container. It best not whipped as it tends to separates easily.

Thickened cream contains 35% milk fat and also contains thickening agents, such as gelatine or vegetable gum. These are added to stabilise the cream, making it easier to whip and less likely to curdle or separate. Use it whipped in ice-creams, mousses and cheesecakes or as a filling for sponges.

Sour cream contains 35% to 38% milk fat. It is cream that has been subjected to a bacterial culture that produces lactic acid. This produces thicker cream with a slightly sour-tasting product.

Light sour cream is produced the same way, but it contains only 10% to 18% milk fat and has a thinner consistency. It is more likely to curdle when heated. Use in dressings, casseroles, soups and sauces or on potatoes. Dips are best made with the full-fat variety.

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Creme fraiche contains 35% to 48% milk fat. It’s thicker and less tart than sour cream, with a slightly nutty flavour. Lactic acid has been added to fresh cream and allowed to mature under controlled conditions, making it more stable (it won’t curdle) than sour cream when heated.

Happy Cooking
Lisa Paterson.

This piece holds a lot of information on strawberries cream. While some of this might be difficult to grasp, at least it has given you the opportunity to find out about strawberries cream. There’s still plenty to learn about strawberries cream, though. So, keep an eye out for subsequent articles on the topic of strawberries cream.