Category Archives: No Bake Desserts

Cookie Butter Crispy Treats {Recipe}

Cookie Butter Crispy Treats

Cookie butter is all the rage right now. I love the speculoos cookies, but the cookie spread is a little too sweet to eat on its own. I know that’s not the popular opinion, but it’s mine and I’m sticking to it! So I keep trying to use it in different desserts. Some have been successful (try my cookie butter coffee cake) and some have flopped. This recipe is a definite success. It’s also a no bake recipe, which is why I tried it in the first place. I was preparing dinner, pot roast. I was so proud of myself, I prepped early! But as I was putting my roast in the over for 3-4 hours on 275 degrees F, I realized I couldn’t bake anything else! Cookie butter crispy treats to the rescue.

Cookie Butter Drizzle | Lil Miss Cakes

This recipe is super easy and quick. You need a bit of patience to get it right, but it’s worth the minimal effort! I used to use marshmallow cream to make traditional crispy treats. Don’t get me wrong, they taste great, but they were always gooey and messy. Plus they would fall apart, and I wanted these to hold their shape. I asked my friend Rebecca of I Want That Dessert fame, for her tips and tricks. She always posts these perfect looking treats and I just had to know how she does it! Cookie Butter Treats | Lil Miss Cakes

Rebecca had a few very key points for success. In order to make perfect looking dairy free kosher marshmallow treats: use Paskesz brand mini marshmallows. According to Rebecca, these are the best ones to use, they melt really nicely. (This is not a sponsored post, I’m just sharing my preferred brand with you!) Also, use the microwave! Melt the margarine (or butter) in a large bowl in the microwave. I added the cookie butter in  at this point as well. Then dump in the marshmallows and stir. Heat the marshmallow mixture for 10 seconds at a time mixing in between. It will take some time here. You may think this will never work. You may want to give up. DONT! Do not give up. Keep heating and mixing. The marshmallows will melt. As soon as the mixture is smooth and gooey pour in the rice cereal. Mix quickly and carefully, this will be hot! Pour the mixture into a prepared pan and press flat. I lined a 9×13 inch pan with parchment paper and got flatter treats. For thicker treats use an 8×8 inch or 9×9 inch square. To help press into the pan, spray your hands with cooking spray so the treats won’t stick. Once the treats are firmly packed, allow to cool and then cut into squares. Easy, amazing, dairy-free, no-bake perfection! Cookie Butter Crispy Stack | Lil Miss Cakes

The cookie butter crispy treats are perfect as is, but my husband needed more cookie butter intensity. In that case, just melt some extra cookie butter and drizzle it down on top!

Cookie Butter Crispy Treats {Recipe}
Prep time: 
Total time: 
Serves: 24 squares
  • 4 Tbs. margarine
  • ⅔ cup crunchy or smooth cookie butter (such as Lotus Brand)
  • pinch of salt
  • 8 oz. package of Paskez mini marshmallows
  • 5 cups crispy rice cereal
  1. Line a baking pan with parchment paper and set aside. For thinner treats use a 9x13 inch pan. For thicker treats use an 8x8 or 9x9 inch pan. Set aside.
  2. Measure out the rice cereal and set aside.
  3. In a large microwave safe bowl (large enough to accommodate all the cereal), melt the margarine, cookie butter, and salt.
  4. Once melted, pour in the marshmallows and stir to coat.
  5. Continue microwaving on high for 10 seconds at a time, stirring in between. This process could take 2-3 minutes but will ensure success.
  6. Once completely melted, pour in the cereal and quickly stir to combine.
  7. Pour cereal mixture into prepared pan and press firmly into place.
  8. Allow to cool and then cut into squares.

Something Sweet Cookbook {Review and Giveaway}

Something Sweet Cookbook | Lil Miss Cakes

If I were to write a dessert cookbook, I would want it to be exactly like this one. My friend and fellow food blogger, Miriam Pascal, has worked tirelessly for months on her gorgeous cookbook debut. I had been talking to Miriam throughout the process and am blown away by how much work it takes to put this all together. Miriam shares her kitchen talents on her blog Overtime Cook. She understands that nobody has time to spend hours in the kitchen and tailors her recipes to be quick, simple and impressive. Over the years she not only perfected some amazing recipes, but she also honed her photography skills and took every photo in her cookbook.

Here is some exiting trivia for you: I baked 3 of Miriam’s recipes for her to photograph for this cookbook! The chocolate celebration cake, bakery style cake donuts, and the cookies decorated with royal icing were all done by me using Miriam’s recipes. How cool is that?! I’m so happy to help and I would love to do it again.

“Something Sweet” is really the perfect baking resource. It includes notes about every essential kitchen tool, recipe ingredient substitutions, and baking tips and tricks. Most of the recipes in this stunning book are new, but Miriam did include a few of her readers favorite recipes that were originally posted on her blog.

While Miriam does it all in the kitchen, this book specifically focuses on desserts which I am really excited about. There really is a lack of good kosher dessert cookbooks on the market. Although all the recipes in the book are strictly kosher, these desserts will appeal to everyone; especially those with dairy sensitivities. Nearly every dessert category is covered from cookies and bars, cakes and cupcakes, muffins and pastries, pies and tarts, desserts and party treats, candy and chocolate, drinks and frozen treats and finally, frosting and toppings. She even included a healthy, dairy-free pie crust recipe!

As a cookbook lover, I have read many, many cookbooks. This one has a perfect layout. The recipes are easy to read and the directions are very clear.  Each and every recipe is accompanied by a high quality color photo. A few of the recipes have step-by-step photos to make those possibly complicated steps really easy to understand.

I can’t wait to dig in to these delicious dessert recipes, but the few that immediately caught my eye are the fruity pebble cookies, snickerdoodle bundt cake, cinnamon cheese buns, cookie dough fudge pie, cookies n’ cream stuffed waffles, and chewy sea salt caramels.

Do you want a preview? This recipe for Neapolitan Trifles from Something Sweet by Miriam Pascal, is reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.

Neapolitan Trifle Recipe from Something Sweet | Lil Miss Cakes

Neapolitan Trifles | Something Sweet Cookbook
Serves: 12-14
Chocolate Crumbs
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • ⅔ cup brown sugar
  • ⅓ cup oil
Strawberry Mousse
  • 1 cup heavy whipping cream or nondairy whip topping
  • 1 cup strawberry pie filling, pureed
  • 8 oz. cream cheese or soy cream cheese
  • ⅓ cup sour cream or soy sour cream
  • 1 tsp, vanilla extract
  • 1 cup powdered sugar
Vanilla Cream
  • 1 cup heavy whipping cream or nondairy whip topping
  • ⅓ cup powdered sugar
Prepare the chocolate crumbs
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
  2. Combine all crumb ingredients in a bowl. Mix until combined and the texture of crumbs. (I found it easiest to mix this with my fingers.)
  3. Spread the crumbs in a single layer on prepared baking sheet; bake for 8 minutes. Remove from oven; cool completely before assembling the trifles.
Prepare the strawberry mousse
  1. In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form.Remove whipping cream to another bowl. There's no need to wash the bowl before continuing.
  2. Add pie filling, cream cheese, sour cream, and vanilla to mixer bowl. Beat on medium speed until combined and smooth. Add powdered sugar; beat until incorporated. Using a rubber spatula, gently fold whipped cream into strawberry mixture until combined. Set aside.
Prepre the vanilla cream
  1. In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Reduce mixer speed to low. Gradually beat in the powdered sugar until combined.
  1. Place crumbs into a 6-ounce jar or cup, filling it about one-quarter full, Spoon or pipe strawberry mousse over crumbs, filling container a little more than three-quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars.

Plan Ahead: These trifles freeze beautifully. Move them into the fridge for a couple of hours before serving to allow them to soften a bit.

Now for the giveway sponsored by Artscroll/Mesorah Publications!  One lucky reader will win a free copy of Something Sweet.  Contest open to US mailing addresses only.  One winner will be chosen at random. Giveaway ends  at 11:59PM EST on Monday, December 28, 2015. Please provide a valid email address; winner will be notified via email. Winner has 24 hours to respond or another winner will be chosen. Good Luck!

a Rafflecopter giveaway

Strawberry Banana Ice Pops {recipe}

Strawberry Banana Ice Pops | Lil Miss Cakes

As soon as the summertime rolls around I find myself buying way too many strawberries. They look so sweet and delicious that I can’t resist. But sometimes we just can’t finish them all. Instead of freezing the strawberries as is, I thought it would be way more fun to make them into ice pops. This recipe is so quick and simple, no cooking required. It’s just four ingredients to blend and freeze! Most ice pop recipes call for some sort of fruit juice but to keep these really light and refreshing I used coconut water. The flavor of the coconut doesn’t come through at all. I also used pure maple syrup instead of white sugar to sweeten the pops. I like the flavor the maple syrup gives these treats and since it’s liquid, there is no need to cook the sugar to dissolve it. These are so refreshing delicious, I make sure to have them in my freezer all summer long. Check out some more delicious recipes that my friends brought to our virtual BBQ after the recipe.

Strawberry Banana Ice Pops {recipe}
Prep time: 
Total time: 
Serves: 10 Ice Pops
  • 1 lb. strawberries
  • 1 banana
  • ½ cup coconut water
  • ¼ cup maple syrup
  1. Trim the green tops off the strawberries.
  2. Place all the ingredients into a blender of food processor. Blend until chunky or longer if you want your ice pops smooth.
  3. Pour into ice pop molds and freeze for 6 hours or overnight.

My Favorite Posts Of 2013

Baby Mickey First Birthday Cake
Baby Mickey Cake

It is so hard for me to pick my favorite posts of the year, I put my heart into everything I make, and am really in love with everything I share.  Here are some highlights from 2013, starting with my most popular post of the year, this baby Mickey First birthday cake.

Crispy Peanut Butter Cups

This recipe for crispy peanut butter cups was shared with me by my sister-in-law.  She gave me a basic outline of how she does it and I wrote down measurements so that I would be able to replicate them perfectly every time.  They are the perfect non-dairy and no bake snack to keep in the freezer for those late night cravings!

Football Whoopie Pies

This recipe for whoopie pies is one of my most requested treats.  They are reminiscent of the classic snack cake Devil Dogs, but are way better!  Plus they are non-dairy.  I decided to make them in football shapes to celebrate the Super Bowl, but I usually just make them round.  Either way, they are delicious!

Designer Handbag Cake
Designer Handbag Cake

This cake was a challenge to make.  It was my first handbag cake I was ever asked to make, and I couldn’t pass on the challenge.  At the time, I didn’t really have any instructions, so I just made it up as I went along, and it came out better than expected!  I still can’t believe I made this, and that it’s all edible!  Donna absolutely loved it, and so did I.

Purple Ruffle Ombre Cake
Ombre Ruffle Cake

This is one of my favorite cakes that I ever made.  It might have to do with the fact that I made it to celebrate my sister-in-law’s bridal shower (hi Miriam)!  Her wedding color was purple, and since she didn’t pick a specific shade, I thought it would be super cute to do the whole thing in ombre, that way every shade was represented.  I think she still has the edible gum paste flowers.

Angry Birds Birthday Cake
Angry Birds Cake

I can’t go through a favorite list without mentioning this Angry Birds cake I made to celebrate Aviv’s 4th birthday.  It was so much fun to make, I am thrilled with the results!  The color scheme is really perfect and the cake is just so much fun to look at.  Aviv is still talking about his birthday cake!

Spelling Bee Cake
Knaidel Cake

This cake was just so cool to make.  Arvind from Queens, NY (my home town) won the Scripps National Spelling Bee-congrats!!  His teacher asked me to make him a special cake to celebrate with his classmates.  He was so surprised when I showed up with this custom cake depicting the winning word: knaidel.  He even took the little gum paste figure home with him!  Congrats again!

Minnie Mouse Clubhouse Cake
Minnie Mouse Clubhouse Cake

I love this cake because it was one of the tallest cakes I have ever made!  It was really fun to bring Mickey Mouse’s Clubhouse to life for a cute little 2 year old birthday girl.  Happy Birthday Libby!

Ballerina Bat Mitzvah Cake
Ballerina Bat Mitzvah Cake

Here is another insanely tall cake that I made this year.  This one also happened to be super heavy, and I carried it by myself!  This one was made to celebrate a Bat Mitzvah with a ballet theme.  The birthday girl wanted the cake to match her theme but tastefully done.  Mazel Tov Courtney!

Stacked Suitcase Wedding Cake
Stacked Luggage Wedding Cake

This was my first luggage cake I have ever made, and it was for a wedding!  Talk about pressure, but I think I did a pretty good job.  All the buckle details really bring this cake to life.  Since then, I have made at least two more pieces of edible luggage, and I can’t wait to make more!

Teacher Retirement Cake
Teacher Retirement Cake

I wanted to share at least one stacked book cake that I have made and this was the perfect one.  It was made for a teacher celebrating her retirement.  Her husband surprised her with it, and she was shocked!  She even emailed me to thank me for it afterwards.  Congrats Judy!

Pirate Birthday Cake
Pirate Birthday Cake

This cake was made pretty last minute for a special birthday boy.  His dad really wanted him to have a special Jake and the Neverland Pirates cake so I couldn’t say no.  I am so glad I made this cake, because it came out even better than I imagined!  The kids at the party loved eating the edible gold doubloons.  Happy Birthday Harry!

Gumpaste Chobani Yogurt Container

This next cake was fun, but my favorite part was the edible Chobani Greek Yogurt container that adorned the cake.  All the details were hand painted, after it was done, I almost didn’t want to give it away!

Pumpkin Doughnuts

I am usually busy with lots and lots of cakes, but I also do love developing recipes.  For the once in a lifetime holiday of Thanksgivukkah, I made these pumpkin doughnuts with marshmallow graham crcker glaze, and they were amazing!  I might have to make them again, just because.

My favorite chocolate chip cookie recipe

The last recipe I decided to share this year is also one for my favorite chocolate chip cookies.  After almost 3 years of blogging, I can’t believe I have never shared it with you before!  It is my go to recipe for a delicious and comforting treat.  I hope you enjoyed this roundup as much as I did; it has been a fun year, filled with cakes, recipes, and photography that just keeps getting better and better.  Happy New Year!

Salted Caramel Sauce {recipe}

Vegan Salted Caramel SauceThis is a recipe I am really excited about.  I have been looking out for a dairy-free version of caramel sauce for a long time, I mean really long.  Caramel usually consists of heavy cream, sugar, and butter, so recreating a non-dairy version poses quite the challenge.  I finally came across a recipe to try from Your Life Uncommon.   The original recipe is actually for caramel sauce, and caramel candies, but I was only focusing on the sauce, so I altered the recipe for fit my needs.  I think this is technically considered more of a butterscotch sauce because it uses brown sugar, but I tried using white sugar and it just did not work, so trust me, stick to using brown sugar!  This is a really easy recipe, just measure out the ingredients, and cook on low to medium heat until done.  You do need to use a candy thermometer, but don’t be afraid of it!  This is a great beginner recipe and the caramel sauce is extremely versatile.  I have used it as a sauce over my non-dairy speculoos cheesecake, and most recently to create a salted caramel glaze for my apple pie bundt cake.  I can’t wait to find new uses for this vegan caramel sauce.

Salted Caramel Sauce {recipe}
Prep time: 
Cook time: 
Total time: 
  • ½ cup vegan margarine such as Earth Balance Buttery Sticks
  • 1 cup corn syrup
  • 1-14 oz. can full fat coconut milk
  • 2¼ cups light brown sugar
  • ½ tsp. sea salt
  1. In a medium size heavy bottomed pot add in the margarine, corn syrup, coconut milk, and brown sugar. Cook on low to medium heat stirring occasionally until the sugar is dissolved and the margarine is melted. Then add in the candy thermometer. Boil the sauce, stirring occasionally, until the temperature reaches 230-233 degrees F (thread stage). Remove from heat and stir in the sea salt. Pour into heatproof container, cover with plastic wrap directly on the surface so a skin does not form. Store in the fridge for about 2 weeks. Can be served room temperature or warm, just stir before serving.

Chilled Cherry Soup

Chilled Cherry Soup

You might be wondering why I am sharing a soup with you, being that this is a place where I mainly share non-dairy desserts.  Well, this month, some blogger friends and I challenged ourselves to share a chilled soup recipe.  Normally I would pass on a challenge that went too far out of my comfort zone, but this soup recipe is special because, I always eat it for dessert.  Soup for dessert seems strange, but during the warm summer months, there is nothing I would rather eat.  The original recipe is actually my Savta’s (hebrew for grandmother) signature dish.  During the summer, she wouldn’t dare come over without a batch of her special fruit soup for the grandkids.  Her recipe actually calls for peaches or nectarines, but I was never of fan of them so I left them out.  I didn’t use recipe because like a true grandmother, she doesn’t use measurements.  I have tried recreating home-style recipes in the past, and they never seem to taste the same, so this time, I decided to use my Savta’s fruit soup as the inspiration for this dish.  I hope I made her proud!

Chilled Cherry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3- 14.5 ounce cans pitted sour cherries (in water)
  • 1 cup water
  • 1 cup sugar
  • 1 Tbs. lemon juice
  • cinnamon stick
  • 1 Tbs. cornstarch
  • 1 Tbs. cold water
  1. Drain the cherries and reserve the liquid in a measuring cup. Add water to the drained liquid until it equals 3 cups.
  2. Pour cherry juice/water mix into a medium saucepan.
  3. Add sugar, lemon juice, and cinnamon stick and bring to a boil, to dissolve the sugar.
  4. Once boiling, add the reserved cherries, bring back to a boil and cook for 10 minutes, until the cherries are soft.
  5. In a small bowl, mix the cornstarch with 1 Tbs. cold water and mix until there are no lumps.
  6. Add the cornstarch/water mixture to the boiling cherries and stir gently for 2 minutes to cook out the starch and slightly thicken the soup.
  7. Remove from heat and chill in the fridge until ready to serve.


Speculoos Cookie Spread {recipe}

Speculoos Cookie Spread

If you have been following food trends you have definitely heard of hazelnut spread such as Nutella.  You have also come across millions of ways to use it from cookies to cakes, pies, tarts…you name it, and you can find it.  The newest food trend to hit involves speculoos cookies.  These crispy cinnamon spice cookies, or caramelised bisuits are similar to gingersnaps and are usually served around the holiday season.  They originated in Belgium and are the official cookie of Delta Airlines.  Needless to say, they are amazing and every blogger seems to be getting in on this trend including my friend Melinda of Kitchen Tested, and Chanie of Busy in Brooklyn.  Melinda made her own speculoos cookies and then turned that into a cookie spread (she also made vegan speculoos ice cream).  Chanie took the ready made packaged cookies and used them to make Lotus cookie cinnamon buns with speculoos cream cheese frosting.  I am going somewhere in between, using the store bought cookies to create my own non-dairy spread.  I used the Lotus Brand Biscoff Cookies since they are aaaahmazing.  They are sweet, salty, crispy, and perfectly spiced.  I tried to make my own cookies; they tasted good, but didn’t come close to the original.   And since the cookie spreads I have seen are not yet kosher certified, I made my own.  It is probably not quite as smooth as the original secret recipe, but it definitely does the trick!

Speculoos Cookie Spread
Prep time: 
Total time: 
Serves: 1 cup
  • 24 speculoos cookies (I used Lotus Brand)
  • ¼ cup brown sugar
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • ¼ cup refined coconut oil, melted and cooled
  • 2 Tbs. vegetable shortening
  1. In the bowl of a food processor fitted with the blade attachment, grind the cookies with the brown sugar, cinnamon, and salt until fine.
  2. With the machine running, stream in the coconut oil and mix until combined. You may need to scrape down the sides and mix again to make sure the whole mixture is combined.
  3. Add in the vegetable shortening and mix until smooth.


Crispy Peanut Butter Cups {Recipe}

Crispy Peanut Butter Cups

I’m so glad that I am finally sharing this recipe!  I have been meaning to post this recipe for ages but every time I made these delicious gems, I didn’t get a chance to photograph them; until now!  These peanut butter and chocolate treats are so easy to make.  They don’t even require an oven!

Stack of Crispy Peanut Butter Cups

These peanut butter cups get their crunch from crushed up graham crackers.  I like to sprinkle some graham cracker crumbs on top of each cup to make them look a little more special.  I also like using these brown mini cupcake liners to make them look more official, but you can use any kind you like!  I ordered these cupcake liners from Bakers Stock.  They are a great source for bulk orders of greaseproof white and brown cupcake liners.

To make these easy and non dairy delights, first prepare the crispy peanut butter filling and shape into round balls.  Line your mini muffin tins with mini cupcake liners.  Melt your chocolate and spoon into each cup.  Place one peanut butter ball in each and gently press down.  Cover each peanut butter ball with more melted chocolate.  Tap the whole tray on the counter to even everything out.  Then sprinkle some graham cracker crumbs on top!  I like to freeze the whole tray to help the chocolate set up quickly.

Inside of Crispy Peanut Butter Cup

This recipe makes about 3 dozen mini peanut butter bites.  You can definitely halve the recipe if you like, but these freeze perfectly!  Since you are doing all the work anyway, just make the whole recipe and freeze them until you are ready to eat them.  They are also make great gifts!  Enjoy this dairy-free, no-bake treat!  The recipe is adapted from my sister in law, Lee-Ron, and The Brown Eyed Baker.

Crispy Peanut Butter Cups
Prep time: 
Total time: 
Serves: 3 dozen
Peanut Butter Filling
  • 1 cup smooth peanut butter
  • ¼ cup margarine
  • ¼ cup brown sugar
  • 1¼ cup confectioners sugar
  • 2 graham crackers, crushed
Chocolate Shell
  • 4 cups semi sweet chocolate chips
  • ¼ cup vegetable shortening
  1. Line 3 dozen mini muffin tins with mini muffin liners.
  2. Crush the graham crackers in mini food processor.
  3. In a small pot over low heat, warm the peanut butter, margarine, and brown sugar until smooth and melted.
  4. Remove the pot from the heat and stir in the confectioners sugar a little bit at a time. The mixture will be thick.
  5. Reserve 2 Tbs. crushed graham crackers in a small bowl (will be used as a topping) and stir the remaining graham crackers into the peanut butter mixture.
  6. Using a small cookie scoop, divide peanut butter mixture into 3 dozen balls.
  7. Roll each peanut butter scoop into a ball and set aside.
  8. In a double boiler (a bowl set atop a pot that is filled with an inch of water on low heat) melt the chocolate chips with the vegetable shortening and stir until smooth.
  9. Using a small cookie scoop, spoon one scoop of melted chocolate into each muffin cup.
  10. Place one peanut butter ball into each chocolate filled muffin cup.
  11. Use the cookie scoop to spoon one more scoop of chocolate on top of each peanut butter ball.
  12. Gently tap the muffin tin on the counter to smooth everything out.
  13. Sprinkle a little bit of the reserved graham cracker crumbs onto each peanut butter cup.
  14. Freeze until firm.

Here are some more fun mini recipes that I think you would love to try!

Strawberries Dressed to the Nines

When the weather heats up, the last thing I want to do is heat up my oven and bake.  How do I satisfy my chocolate fix during the hot and humid New York summer?  Chocolate covered strawberries!  Just thinking about red, juicy strawberries enrobed in sweet, velvety chocolate makes my mouth water.

chocolate covered strawberries

I love using long stemmed strawberries but they are not always available.  These are just regular strawberries dipped in melted milk chocolate.  I melted the chocolate using the double boiler method.  If you have never done this, it’s simple!  Fill a pot with an inch or so of water and over low heat bring to a simmer.  Then place a heatproof bowl on top of the pot.  Make sure the bowl is not too small, it shouldn’t fall into the pot, you should be able to remove the bowl easily.  The steam that hits the bottom of the bowl will gently melt the chocolate.  Be careful because the bowl will get hot.  If you want to dress up the classic chocolate dipped strawberry, melt some white chocolate and drizzle it on top once the milk chocolate is set and dry.

White Chocolate Drizzle

Not so confident in your drizzling abilities?  Here is my new favorite idea.  Crush up some pretzels.  First dip the strawberry in chocolate and then immediately in the pretzels. These are ridiculously good!  The sweet and salty combination is divine.

Pretzel Covered Strawberries

If your strawberries are invited to a black tie event you might want to try these.  What is cuter than a strawberry in a tiny tuxedo?

Strawberry Tuxedos

These are a little more difficult to do.  The best strawberries to use are big and flat.  The bigger the better (and easier).  First dip the strawberries in melted white chocolate.

White Chocolate Covered Strawberries

They are delicious just like this!  They can also be drizzled with milk chocolate or dipped in crushed pretzels.  However, if you want them to wear tiny tuxedos, allow them to dry completely.  Then tilt the strawberry to one side and dip it in milk chocolate.  Then do the same for the other side.

Step TwoThe last step is to add the buttons and bow tie.  Fill a pastry bag fitted with a tiny round tip and fill with melted chocolate.  Pipe three buttons and two triangles for a bow tie.

All Dressed Up!

I bet you could use an edible food coloring marker to draw on the buttons and bow tie, but I haven’t tried it.  Let me know if you try it!

PS-What is your favorite no bake dessert?