Â Â Â Â Â Â Â Â Â Â Â You cried, you groveled, you begged. My initial intent was to maybe share one stuffed strawberry recipe per year. Maybe.Â Alas, I cannot resist those puppy dog eyes (or emails).
Â Â Â Â Â Â Â Â Â Â Â Â Â These are my stuffed strawberry “black and whites.” They remind me of the black and whites my dad bought me whenever we visited Queens. Large, and covered in sweet black and white goodness. The cupcake-stuffed strawberries are for the nostalgic and fun. These are a little more serious. Oh, they are very fun to eat. Don’t get me wrong. They just have a more “adult” taste to them. Dipped in white and dark (or milk if you do not like dark) chocolate, and stuffed with a very lightly sweetened cheesecake, then wrapped in a deep chocolate fudge brownie cake. Or stuffed with chocolate fudge brownie cake, then wrapped with cheesecake. Or just cheesecake. Or just brownie. Really, you can make this how you dream it to be.
Â Â Â Â Â Â Â Â Â Â Â I purposely left a lot of sugar out of it. It is also important to use good quality ingredients, otherwise it ends up tasting chalky or processed (the same goes for the cupcake-stuffed strawberries). You could use candy melts if you like, an option given for the cupcake-stuffed strawberries. I prefer to use good chocolate and a little bitÂ of chocolate or candy dye. Tastes good, but still has fun colors. If dye makes you freak out (in other words you have a pole up your butt) then just leave it out.
However you choose to modify (or not modify, in my genius opinion) is up to you.
Â Either way,this recipe makes me very excited. Makes me want to do the butt dance.
Â (click on image to play)
Just be careful about what company you choose for this. It could end upÂ incredibly awkward.
(click on image to play)Â
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If you know these clips, you are my soul mate. If you are thinking to yourself, “What are these asinine videos she is posting,” then you lose.
Here is what you need for the Brownie and Cheesecake-Stuffed Strawberries (or strawberries black and whites),
For Chocolate Brownie Fudge Cake
–10 tablespoons (or 5/8 cup) of sugar
– 6 tablespoons of butter
– Â½ cup of milk
– Â¼ cup of unsweetened cocoa powder
– 1 teaspoon of vanilla
– Â²/3 cup of flour
– 1/8 teaspoon of baking soda
– Â½ teaspoon of baking powderÂ
You can use a cake mix, if you must. I would try this out, however. It is heavenly
Â – Â½Â lb or an 8 oz package of cream cheese, softened to room temperature
–Â 1/8 cup of sugar
– 1 egg
– 1 cup of whole milk
– 2 cups of heavy cream
– a tiny pinch of salt
(if you really aren’t up for baking, you could just purchase a mini or small cheesecake)
For the Strawberries
–Â very large strawberries (duh)
– several bars of dark chocolate (or milk chocolate, if you prefer)
– several bars of white chocolate
– sprinkles and pearl nonpareils (optional)
– candy/chocolate dye (optional)
Â Â Â Â Â The quantity of brownie and cheesecake ingredients listed above was enough for me to make 12 strawberries. This will depend on how large your strawberries are. If you want to make more, then just double the ingredients, and you will need to bake for longer.
Begin by making the cheesecake. You need your cream cheese, sugar, eggs, whole milk, heavy cream, andÂ a pinch of salt.
You will need time for the cheesecake to chill. At the very least several hours. I just quickly make mine the day before and let it sit in the fridge overnight.
Begin by preheating oven at 350Âº.
Combine cream cheese and sugar in a mixer. Blend until soft and combined.
Add your egg, and mix until just combined. It will start too look even more creamy.
Now add the milk, cream and salt. Don’t beat the heck out of it, by the way. You want everything to be just combined, but not over beaten.
Â Â Â Â Â Â Â Â Â Â It is ready to pour into a pan. Usually, you are supposedÂ to use a springform cake pan for cheesecakes. You can see what one looks like here. It has a latch you release on the side once the cake is baked. This allows the sides of the pan to be taken off and allow the cheesecake to maintain its form. It is not like a regular cake, where you can just dump it out of the pan.
Â Â Â Â Â Â Â Â Â Â I am going to show you how bake it in a cake pan instead. First, the cheesecake is supposedÂ to beÂ crumbled up so it doesn’t need a springformÂ pan. Secondly, some of you might not have a springfrorm in the first place so this is an easy alternative for the recipe.
Â Â Â Â Â Â Â Â Â Take a round cake pan, and trace the bottom on a piece of parchment paper. You can find some parchment paper in your local grocery store. Cut out the traced circle. Use butter to grease the sides and bottom of the cake pan. Then place the parchment circle (with the pencil or pen markings face down, so it does not touch the cake) into the pan. The butter will keep it in place.
Â Â Â Â Â Â Â Â Â Pour the cheesecake batter in. Place in over for 10 minutes, then lower oven temperature to 200ÂºÂ and allow to bake for 20 minutes. (if you are doubling the recipe, this will all need to be done longer). Turn off oven, and let it sit for about 30-45 minutes. To tell if a cheesecake is ready, is will wiggle just slightly in the center when you shake it. The recipe here only gives you about Â¼ of a cheesecake so keep in mind it cooks very quickly.
Â Store in fridge overnight or as long as you can possibly contain yourself.
Brownie time. Grab you cocoa powder, sugar, butter, egg, vanilla (optional), all-purpose baking flour, baking powder, baking soda, and milk.
In a medium-sized pot, melt your butter over medium-low heat.
Stir in sugar and cocoa powder until the sugar is somewhat dissolved.
Once well combined, take pan off of heat. LET IT COOL OFF COMPLETELY!!
Why, do you ask?
Because nobody likes scrambled eggs in their brownies.
Once the butter, sugar, and cocoa mixture has totally cooled, add your egg and beat lightly.
If you want to add some vanilla extract, you would do that now.
Add flour, baking powder, and baking soda into the pan at once. Use a whisk to mix it in and break down the lumps. Then mix in the milk.
Â Â Â Â Â Â Â Â Â Â Â (Another alternative is to mix flour, baking soda, and baking powder in a bowl. Then take turns adding dry mixture and milk. I was too lazy and impatient so I skipped this, but this is usually the proper way to do it. I am sort of giving you a “cheater’s” version. )
Â Â Â Â Â Â Â Â Â Â Â Bake in oven at 325ÂºÂ Â for 17-18 minutes. You want it to beÂ very moist and when inserting a toothpick near the center, some cake should still stick a bit. If it looks like batter sticking to the cake, it is not cooked enough. If the toothpick comes out clean, it will not be moist enough to mold. If it comes out with tiny bits of cake, then it is ready. The point is, keep a very close eye on this.
If you do over cook the cake, no worries. Just add a dollop of chocolate icing.
Â Once cheesecake and brownie fudge cake are chilled or cooled, crumble them up.
Â Â Â Â Â Â Â Â Take your strawberries out of the fridge. These strawberries should be the giant ones. They have giant ones in the grocery store. I did not say small, I said giant. So if you choose to ignore me, then buy the regular strawberries at your own risk.
Using a knife, cut a little triangle in the bottom of each strawberry.
Â Â Â Â Â Â Â Â Â Â Then, use the knife (it should be small) to whittle into the hole and stretch it out. Don’t slaughter the strawberry! Just loosen up the hole. You can skip this altogether if you are afraid of knifes. Sort of how I’m afraid of centipedes.
Those strawberries Â sort of look like those sick fishing games we used to get.
I think I got like five of those games. Always pumped the first couple of times I played with it. Then, always inevitably lost it somewhere.
Â Â Â Â Â Â Â Â Â Â Â Â Distractions aside, take stuff some of the strawberries with brownie, some with cheesecake. Use your fingers. It is messy. It’s okay, just go with it. Some people suggested I tryÂ a pastry bag. Although less messy, sure is time-consuming to fill a bag, and pipe it. Not to mention, some cakes will be very difficult to pipe through due to thickness.
So stop whining, have some fun, and reap the benefits by licking your fingers when you are finished stuffing.
I pop them into the fridge for about 15 minutes, so when I add the next layer it doesn’t mush around.
Now, I use my hands to pat cake and brownie around the strawberries. The strawberries stuffed with brownie are wrapped in cheesecake, and visa versa.
Trust me, it looks cooler and tastes amazing to combine the two.
Â Â Â Â Â Â Â Â Â Â Place into refrigerator until firm. Here is where some peeps messed it up. It was my fault in the cupcake-stuffed strawberry recipeÂ for sayingÂ to use the fridge ORÂ freezer.Â ONLYÂ use the freezerÂ to firm up cake, if you are serving the same day. If you need strawberries to last longer, then only use refrigerator. When I say until firm, that is not overnight. It is about 30 minutes in the fridge, and 10 minutes in the freezer.
Â Â Â Â Â Â Â Â Â Another note: If you want the strawberries to last as long as possible, I would not refrigerate them the entire time prior to serving. Once they are dippedÂ in chocolate, they are preserved and have no contact with the air (but this means completely covering the cake part in chocolate). Although up until now, I always served mine the day of, this time I purposely made them in advanced. They didn’t juice as much when I took them out of the fridge the morning of serving.
Â Â Â Â Â Â Â Â Â Â Long story short, leaving it in the fridge forever actually does harm and could make them a hot mess. And who wantsÂ a hot mess? Not me.
While theÂ strawberries chill in the fridge, chop up your white and dark chocolate.
Make two double boilers. One with the dark chocolate, one with the white. This is whatÂ my double boiler looks like:
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â The pan is filledÂ with water, until it is touching the bottom of the bowl. The bowl must cover the sides to prevent water from steaming up and into your lovely chocolate. Turn water on lowest heat setting, and mix chocolate occasionally until it is melted.
Â Â Â Â Â Â Â Â Â Â Â If you want your dark chocolate to look more black than brown, you can always add a little candy (or chocolate) dye. This way it really encompasses the “black and white” look.
Â Â Just use a toothpick and add a dab or two to the melted dark chocolate.
You can find this at baking supply stores, arts and craft stores (like Michaels or AC Moore), or online.
Take strawberries out of fridge. One at a time, carefully sit a strawberry into the chocolate.
Â Â Â Â Â Â Â Â Â Â Â UsingÂ spatula, scoop chocolate onto the sides, completely covering the cake section.
Do this quickly, because the longer you leave it in, the more likely the cake will melt and fall out.
Â Â Â Â Â Â Â Â Â Â I usually try to pick it up by the stems, but I have been doing this for a long time. You can try it out yourself, and see if the stems are strong enough to hold the weight while you transfer strawberries to a wax piece of paper. In the last recipe I recommended not doing this. So maybe try this once you have made the recipe a few times.Â
In the meantime, use a large serving fork to quickly pick it up and transfer to waxed paper.
Â Â Â Â Â Â Â You can leave them like this,
…or you can add a little oomph to it. A little, “We’re not worthy, we’re not worthy!” Because when people see this they will get on their knees in front of you and repeat that line. Over and over.
Place strawberries back into fridge for about 5 minutes for first layer of chocolate to harden.
Then dip them into the opposite color of chocolate and allow to dry.
Â Â Â Â Â Â Â Â Â Â Then, you can use some “candy writers” (or piping royal icing works too), pearl sprinkles, and black sanding sugar.Â SomeÂ can be found in arts & crafts stores, Â baking supply stores, or online here, here, and hereÂ (all the same online store, for your shopping convenience ;).
Â Â Â Â Â Â Â Â Â Â Â If you going to use royal icing instead of candy writers, then make it and dye it whatever color you like. If you are using candyÂ writers, then pop them into a pan of water that is about 100Âº. After a while, you will be able to mush the pen around and soften the chocolate (or candy coating that tastes like chocolate, to be accurate).
Â Â Â Â Â Â Â Â Â For the strawberries with white chocolate on the end, I used the black candy writer and drew a design, a little bitÂ at a time, stopping to sprinkle on black sanding sugar before it cooled and hardened. It hardens quickly, so don’t wait until the entire design is piped out to sprinkle on the sugar.
Â Â Â Â Â Â Â Â Â Â For the strawberries with dark chocolate on the end, I dabbed a little bitÂ of meltedÂ white chocolate onto the strawberry with a toothpick, and pressed the little edible pearls on.
“We’re not worthy, we’re not worthy!”
That is one classy broad.
I often hear this song in my head while I bite down into one.
Please press play, and scroll down.
Â Â Â Â Â Â Â Oh, and p.s. (or btw, if you happen to be about 18 and under) if you are one of those people who has concerns with the nutritional value of my recipe, you can make my carrot cake version instead. See a photo of it below:
****If you areÂ consideringÂ posting upÂ photos or ideas fromÂ this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others.Â Please see copyright standards in the footerÂ (bottom) of this or any page before posting.