Chocolate Covered Strawberry Turkey Treats

Ingredients:

6 medium strawberries
8 ounces chocolate candy melts
12 pieces candies, pearl candy, white
12 pieces candies, heart-shaped, orange
42 pieces candy corn, divided

Directions:

1
Place the chocolate candy melts in a small microwave-safe bowl. Microwave on high in increments of 30 seconds, stirring in between, until the chocolate is completely melted. Allow the chocolate to cool for a few minutes before using as it is easier to work with chocolate that is slightly thickened.
2
Cut off the tops of the strawberries and reserve the tops (these will be used for the wattles). Place a strawberry in the bowl of melted chocolate and stir it around with a spoon until it is completely coated. Lift the strawberry up out of the chocolate and allow some of the excess to fall off. Place the strawberry onto wax paper. Repeat with the remaining strawberries.
3
Assemble the "eyes". Place two pearl candies side-by-side on the top part of the "face" of the turkey and hold them there for a few seconds, until they stay on their own. Dip the tip of a toothpick in the melted chocolate and dot the center of the pearl candies with the chocolate to complete the eyes. Repeat with the remaining strawberries.
4
Make the "feet". Place two orange candy hearts at the bottom where feet would go and hold them there for a few seconds, until they stay on their own. Repeat with the remaining strawberries.
5
Make the "beak". Take 6 pieces of the candy corn and cut the yellow and white parts off, so you have just the orange portion remaining. Cut each orange piece into a triangular shape. Dip the tip of a toothpick in the melted chocolate and apply some of the melted chocolate to the backside of a "beak". Place the beak onto the strawberry under the eyes and hold it there for a few seconds, until it stays on its own. Repeat with the remaining "beaks".
6
Make the "wattle". Using a sharp paring knife, cut very thin slivers off of the reserved strawberry tops. Drape the strawberry sliver over the beak and gently press it into the chocolate. Repeat with the remaining "wattles".
7
Place the turkeys in the freezer for 5 minutes, to allow the chocolate to slightly set. Allowing the chocolate to slightly set at this point helps the candy corn (feathers) stick to the chocolate and strawberry easier.
8
Make the "feathers". This is the hardest part but after a little practice, it really is easy. 6 total pieces of candy corn go into the top of each strawberry to make the "feathers", 4 on the top and 1 on each side. With your toothpick, poke four small holes in the very top edge of the strawberry where the 4 top candy corn would go. Gently and carefully press the pieces of candy corn into the holes. I find that this is easiest if you steady the strawberry with your other hand by placing the toothpick in the backside of it as you press the candy corn pieces inches For the remaining 2 side "feathers", you must cut the candy corn at an angle to make them fit more easily into the sides. Make small holes with the toothpick for the side "feathers" and press the candy pieces in as you did with the others. Roll your toothpick around into the melted chocolate and spread a thin layer of the chocolate at the base of the "feathers". This will give some extra support for the candy corn. Hold the candy corn in place for a few moments, until they stay on their own.
9
Return the turkeys to the freezer for 15 to 20 minutes, to allow the chocolate to completely set.
10
Enjoy!

Easy Peasy Spanish Churros recipe

Churros recipe

Churros is a golden fritter of choux pastry that's deep fried and eaten hot with a little icing sugar over the top. A Spanish favourite, churros do make a delcious dessert, but they are the ultimate treat to have with a mug of hot chocolate or dipped in a little melted chocolate. Yum!

Ingredients:

·         one batch of choux pastry, sweetened with       2 dessert spoons of caster sugar
·         oil for deep frying
·         Icing sugar
·         chocolate for melting
·         Method:
·         Heat oil in a deep fryer, large saucepan            or  wok.

Steps:

1.     Spoon the choux pastry into a piping bag fitted with a large star nozzle.

2.     When the oil is hot, gently pipe 10-15cm lengths of the choux pastry directly into the oil. Depending on the size of your cooking pot, you should be able to pipe four or five at one time.

3.     As soon as you have finished piping the pastry, use a slotted spoon to turn the cooking pastry.

4.     Remove from the oil once they are golden brown (about 30 seconds on each side) and drain on paper towel for 30 seconds

5.     Serve with a little icing sugar across the top and/or a small bowl of melted chocolate to dip into.

Notes:

I don't own a deep fryer so used my wok instead - and it did the job perfectly! With such a wide mouth, the wok allowed me to pipe in about five churros at a time and they swam around in the oil without sticking to each other. The shape of the wok also meant I didn't have to use too much oil to do my deep frying.

Churros do not keep well - if left to go cold, they deflate and go thick and greasy - so have the kids ready to eat when you start cooking these. each batch really only takes a minute of so to cook, so they won't have long to wait!

Dipping the churros in chocolate is dreamy and I completely recommend it!