There's something about the 4th of July that makes me happy. Maybe it's the years I spent in Boston, the home of the American Revolution and the Pops-filled 4th of July fireworks. Or the warm summer nights I've spent up on Mt. Washington in Pittsburgh watching the fireworks explode at almost eye height. Or maybe it's just that it's the holiday with the most sunlight filling the day, the most warmth in the air, the freshest, produce-filled foods, and people who (sometimes for the only time all year) feel proud to be together as a country.
I was so excited when I saw these strawberries on Shari's website (for the SRC swap) because they are both festive and easy enough to do with kids. And other than melting the chocolate, they don't require any heat added to an already hot kitchen. And, let's be honest, they would be a hit at an Independence Day BBQ!
- 1 box strawberries
- 3/4 cup white chocolate chips
- 1/2 cup blue sanding sugar (or sprinkles if you can’t find)
Rinse the strawberries and pat them dry. In a double boiler (or a heatproof bowl over a sauce pan with simmering water), slowly melt the white chocolate until it is smooth. Dip the strawberries into the chocolate until they are about 3/4 covered and then immediately dip the bottom of the strawberries into the colored sugar.
Put the strawberry on a lined baking sheet or plate and refrigerate for at least 20 minutes until hard before serving.
Source: My Judy The Foodie