Chocolate Covered Strawberries: Tips and Tricks

I once tried dipping some biscotti in chocolate. It was a disaster. After just a few minutes on the double boiler the chocolate seized up, burned, and I had no idea what I did wrong. It was several years before I worked up the courage to try dipping anything in real chocolate again. But recently I did, and had a lot of success. Here are my tips and tricks to making perfect chocolate dipped strawberries--not the cheapest treat in the world, but still not $20/lb, which is a pretty fair price at a chocolate shop. If you follow these instructions well, you should be able to avoid major chocolate disasters, and hopefully end up with something amazing to indulge yourself upon.

Chocolate Covered Strawberries

2 lbs strawberries
1 (12 oz) bag *milk chocolate chips--high quality (I like Ghirardelli)
2 Tbsp shortening

Before you start, please take a moment to read the instructions carefully and prep all your ingredients and tools. You will need 2 bowls, plenty of paper towels, and a tray lined with parchment/wax paper/silicone baking mat for cooling.

1) Boil 2 quarts of water. Meanwhile, wash strawberries and lay out on paper towels to dry thoroughly. Dry very, very well.
2) find 2 bowls, one that is glass or metal and can fit in the other comfortably without much wiggle room around the top, but still some space at the bottom for hot water to fit. I like to use a tall, deep bowl on the botttom and a shallower, wider bowl on the top. It allows plenty of space for lots of hot water without a lot of space for water to splash out.
3) Pour the boiling water into the bottom bowl and place the other inside (the inside bowl should be the glass or metal bowl with little to no wiggle room, but it should make contact with the water.)
4) Please, Please, PLEASE be careful to not allow even the tiniest drop of water into the inside bowl. Water will ruin the chocolate.
5) Add the chocolate chips and the shortening to the inside bowl, again being careful that no water gets in the bowl. Stir well and constantly until the chocolate melts.
6) Just when the chocolate is melted enough to be smooth, take off of the hot water. You don't want it to get too hot--it burns very easily--just hot enough to be liquidy. Keep the water standing by so that you can warm the chocolate a little more if it starts to cool down too much.
7) Hold the dry strawberries by the leaves and dip in the melted chocolate. Place on parchment paper, wax paper, or a silicone baking mat that is on a cookie sheet. Once all the strawberries are dipped, put in the refrigerator to harden for at least fifteen minutes.
7 part 2) If you want a decoration on the strawberries like nuts or drizzled dark/white chocolate, you can sprinkle nuts on to the chocolate before it goes into the fridge, or even do a double dip--dip strawberry first in the chocolate of course, then dip in chopped nuts or sprinkles before setting on the cooling surface. Drizzled chocolate is easy: just put about half a cup of dark or white chocolate chips into a zip-lock bag and place in the hot water, kneading it gently every minute, until it melts. Snip off a corner and squeeze the hot chocolate over the strawberries in a quick zigzag pattern. Then cool in the fridge.
Enjoy!

*If you want dark chocolate or white chocolate dipped strawberries, the method is exactly the same. You simply use dark chocolate chips or white chocolate chips instead of the milk chocolate.

Note: I've tried dipping other fruits in chocolate. Strawberries always work the best because the juice is well contained inside the berry. Other berries like raspberries or blueberries are also very good, but are a little harder to dip because they're small. Wetter fruits, like sliced apples or pineapple, tend to be too wet and the chocolate doesn't adhere well. Strawberries are the classic for a reason! But I'll bet kumquats would be phenomenal...

Lisa's Soap Box: Don't be afraid to get in the kitchen and make yourself something spectacular, like these chocolate dipped strawberries! It really is not that difficult; it simply requires a steady hand and self-confidence. Chocolate strawberries are a delicacy few of us ever purchase, let alone try to make--but we can enjoy delicacies like this a lot more often if we're willing to try making it ourselves. There's no need to pay the exorbitant service fees when you make your own food, and then you get to make it just the way you like. My husband loves the dark chocolate strawberries. I like mine with two kinds of chocolate. Don't even get me started on steak and how I think a restaurant's medium rare is really well done... By cooking the food myself, at home, I get exactly what I want at a phenomenal price. It's definitely worth the time and effort to learn for the great benefits!

Homemade Barbecue Sauce

If you've ever looked at the ingredients list on your favorite bottle of BBQ sauce, you might have noticed in the first three ingredients is always at least one (usually two) types of sugar, including High Fructose Corn Syrup. Does it bother any one else that I'm paying four dollars for a sixteen ounce bottle of artificially flavored corn syrup? So after dabbling around a bit, I came up with a highly customizable recipe for Barbecue Sauce, and have vowed off store bought barbecue sauce forever.

Homemade Barbecue Sauce

1 onion
4 slices bacon
1 (big) can chopped or crushed tomatoes
2 tbsp Worcestershire Sauce
2 tbsp Balsamic Vinegar (or Red Wine Vinegar)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/2 tsp oregano
1 tsp liquid smoke
1/2 cup brown sugar or molasses
~ other optional ingredients: 1/2 tsp red pepper flake, 2 tsp hot sauce, 1 red pepper or jalapeno pepper, 1 tsp cumin, 2 tsp smoked paprika, on and on and on...

1) Chop the bacon into small pieces. Also chop the onion and any other vegetables (grated carrot, red pepper, etc).
2) Cook the bacon in a large skillet until the fat renders out and bacon starts to crisp up. The bacon can stay in the sauce, or be removed for other yummy purposes.
3) Cook the onion/other veggies in the bacon fat for 3 to minutes until it starts to soften.
4) add the canned tomatoes and all other seasoning ingredients. Bring to a boil.
5) taste for seasoning. Add more sugar for sweeter, more vinegar for more tart, hot sauce for heat, liquid smoke for smokiness, until the sauce is the way you like it.
6) simmer until thick; probably about 10 to 20 minutes.

This sauce can be blended up at the end if you want it less chunky. Can be used as a meat marinade, as a topping on burgers or grilled meats. Try pouring 2 cups of BBQ sauce on a pork roast and cooking in the crock pot all day. Then shred the pork and put on hot biscuits for pork sandwiches! The possibilities are endless! See the next recipe on this blog for BBQ grilled pizza.

Ingredient clarification: Liquid Smoke is a product of the smoking process--they actually distill the vapor from hickory smoke and bottle it. It can be purchased in the BBQ sauce/Condiments aisle of your grocery store. A small bottle is all you need, and isn't too expensive. It's really tasty in all kinds of sauces and marinades. However, if you simply don't want to pay three bucks for liquid smoke, you can use smoked paprika (something I would HIGHLY recommend having in your house), or just leave it out. Be sure, though, that you get the real concentrate and not artificial. At my store they were the same price. I checked the ingredients, and one had carmel coloring and artificial flavors, one had hickory smoke concentrate. I'll bet you can guess which one I bought!

The NEW Basic of Basics line

Lisa's Soap Box:

I am just a regular stay-at-home-mom. I have no formal culinary education. I believe in the power of a good meal, though; the power it has to bring families together and keep them together. I believe that healthy food is the key to emotional, physical, and mental health. I believe that what we put into our body affects what we get out of our body. And I also believe that the importance of a healthy, low-preservative, well-balanced diet is severely underrated in this country. Why is it underrated? Because it has been abused, changed, affected, negotiated, and eventually forced into submission by the convenience age. We buy things because they're easy, not because they're healthy, or cheaper, or tastier. So now I submit: If you learn how easy healthy, good food can be--by learning the Basics of the Basics of Cooking, you'll come to find out what you've been missing by purchasing boxed frozen meals or fast food. You'll be healthier, happier, wealthier, and more self-confident. All it takes is just some learning time--an investment in a much brighter future.

That being said, I am here to help you all through the first few basics. I will be posting, periodically, on this blog, my Basics of Basic Cooking Learning Series. (Henceforth known as "Cooking Basics.") These recipes and tips will be to help you save money, save food, and get more in tune with your kitchen. I hope you enjoy them!

Yours Truly,
Lisa

Blood and Guts and Monster Eyeballs

I'm the mother of a 3-year-old who is adoring the upcoming Halloween holiday. As we've been preparing, everything has just fascinated him to no end. Naturally, I've let it pour into my cooking, making "Blood Syrup", multiple pumpkin sandwiches (with a cookie cutter), and tonight's...

Blood and Guts and Monster Eyeballs
1 1/2 lbs ground turkey or chicken (can use ground beef too, but the color will be a little browner)
2 eggs
3/4 cup bread crumbs
1/2 tsp salt
1/2 tsp pepper
2 tbsp Worcestershire sauce
1/2 tsp garlic
1 tsp Italian seasoning
Olives (black or green, you choose)

12 oz (or 1 lb, if wanted) spaghetti

"Blood Sauce"
1 can tomato sauce
1 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp garlic
1/2 tsp pepper

"Guts Sauce"
3 tbsp butter
3 tbsp flour
2 cups milk
1 tsp garlic
1 tsp salt
1 tsp pepper
1 cup shredded cheddar cheese

1) mix up the meatballs with the first set of ingredients--ground meat through olives, except don't mix in the olives. Use your hands and don't overmix. Form them into 1 to 2 oz (a few tablespoons) meatballs and place on a baking tray. Stick an olive in each meatball so it sticks partway out to look like eyeballs.
2) Bake meatballs at 425 degrees for 15 minutes, or until internal temperature reaches 160 degrees and they are cooked through. In the meantime...
3) Cook the spaghetti according to package directions.
4) Mix the "blood sauce" ingredients together in a microwave-safe bowl. Cover with a lid or with plastic-wrap and microwave for 3 minutes.
5) For the "Guts sauce," melt the butter and the garlic in a sauce pan. Add the flour and whisk to combine, and let cook for about 1 minute. Add the milk and bring to a boil. Then turn off the heat and add the remaining ingredients, including the cheese. Whisk gently until the cheese melts.
6) Mix the "guts sauce" with the spaghetti in a big serving bowl. Splatter on some of the "blood sauce". Put the cooked meatballs on the top with a few more splashes of the blood sauce. Serve and enjoy!

A note from Lisa's Soap Box:
Cook with your kids! Making fun and silly, and unique foods is one of the best ways to prevent picky eaters. But don't just cook with them; eat with them. Families that eat together, stay together. Kids who eat at least one meal a day with their families are far less likely to get into drugs or other promiscuous behavior. We're happier, healthier, and stronger people when we eat together as a family. And I can't think of a better way to start than with a goofy holiday meal. I hope you enjoy this one as much as my children did.

Ratatouille and French Bread

A quick trip to foreign flavors can really amp up your culinary portfolio. I know I've mentioned it before, but this will be one for Lisa's Soap Box. Don't be afraid of new flavors! You may find dishes from far-away places that become your favorites. Children that are introduced to new flavors, paired with more familiar ones, and are encouraged to taste everything on their plates, are far less likely to be picky eaters. Also, by adding a new flavor or cooking method, you can explore the options healthy meals offer. Try it; when you find new dishes and new ingredients you like, you won't be disappointed.

This easy meal from France is sure to be a huge hit with the kids, especially if you've watched Disney's "Ratatouille." Make it into a family date night; make the meal, watch the movie, and you're sure to have a great time. These two recipes are very simple, though the bread takes time to rise. Make sure you start it early enough in the evening so that it has plenty of time to rise, and then cook it so that you've got hot, fresh bread for dinner. There is nothing better in the world.

Ratatouille
1/4 cup olive oil--more may be necessary as you cook
1 large yellow onion
1 tbsp fresh thyme leaves
1 tsp salt
1 tsp pepper
1 medium sized eggplant
1 zucchini
1 tsp garlic
1 large red or green bell pepper
1 tbsp fresh parsley
1 can stewed or crushed tomatoes
1/2 cup cherry tomatoes
2 tbsp fresh basil leaves
a splash of balsamic vinegar

1) Chop all your vegetables into roughly 1/2" cubes. This includes halving all the cherry tomatoes. If you are fast with your knife, you may be able to do this during the cooking process, but if you're unsure, it's best to at least give yourself a head start.
2) Heat a large skillet or a heavy-bottomed sauce pan over medium-high heat with the olive oil.
3) Cook everything in the order listed above. Whenever a seasoning comes after a vegetable, add the seasoning with that vegetable. Stir well after each addition, and let it cook for about 2-4 minutes between each vegetable.
4) The last is of course the cherry tomatoes, basil, and balsamic vinegar. Once those are in, stir just to heat through for about 30 seconds, and serve.


French Bread
2 cups warm water
2 tbsp yeast
1 tbsp sugar
1 tbsp olive oil
2 cups whole wheat flour
3-4 cups all purpose flour (probably closer to 3)

1)Mix the first 5 ingredients together in a kitchen mixer, or by hand. Mix really well.
2) Add the AP flour 1 cup at a time, mixing between each cup, until the dough is fairly stiff and pulls completely clean from the side of the bowl.
3) Knead in the mixer, or by hand, for 8-10 minutes.
4) Place dough into a greased bowl (with olive oil, butter, shortening, or cooking spray) and cover with a slightly damp towel. Let rise for 1-2 hours.
5) Cut the dough in half and shape each half into a log. You can do this by rolling it out into a rectangle or oval shape and then rolling it up and pinching the ends over, so that it is a long shape. Place onto a cookie sheet that has been sprinkled with a little cornmeal. Use a sharp knife to cut about 3 diagonal slits on top. Brush the top with a little bit of olive oil or a basic egg wash (1 egg beaten with 1 tbsp water). Cover the loaves again with the towel and rise for another 1/2 to 1 hour.
6) Pre-heat oven to 375 degrees. Bake the bread for 35-40 minutes. When it is done, you can tap the bread with your finger and it will sound hollow. After baking, remove the loaves of french bread onto a cooling rack.

Ratatouille is good served over pasta. Also try adding other vegetables, mushrooms, or even sausage. Of course you know what to do with leftover french bread. These two together make a fantastic, French-inspired meal that is vegetarian, low-fat, and super healthy.

Meat Marinades 101

Time for Lisa's Soap Box again. Today's subject: marinading meat.

A marinade is a flavorful liquid that you soak meat in. It tenderizes the meat, adds juice, and really affects the flavor. Wonderfully, marinades can be incredibly tasty while being incredibly healthy as well. Plus, they are relatively simple to create, and make you look like a rock-star on the grill.

Marinades have 3 basic parts: an acid, an oil, and seasonings. Unlike salad dressings, the ratio doesn't have to be very precise. I'd do about a 2-1 acid to oil ratio, though. Add as much or as little seasoning as you like.

Acids: Help to break down connective tissue and tenderize the meat, as well as driving other flavors into the meat deeply and quickly.
-Vinegar (red wine, rice wine, apple cider, balsamic--anything except distilled)
-Juice (lemon, lime, orange, apple, etc)

Oils: Lubricates the meat and prevents sticking or burning. Also adds to a juicy mouth feel.
-Vegetable oil
-Extra-Virgin Olive oil (my favorite)

Seasonings: Time to get super creative!
-Salt and Pepper are a must.
-Garlic or garlic juice
-pull out your spice cabinet! ginger, cardamom, cumin, chili flake, or paprika are all classic
-Worcestershire sauce
-soy sauce (careful, this is salty)
-honey or molasses
-hot sauce
-herbs like thyme, rosemary, oregano, sage, or basil

Try to pick things for your seasonings that compliment each other and compliment your acid. Last night we did an asian-inspired marinade: orange juice, olive oil, soy sauce, fresh oregano, and ginger. It was fantastic.

Assemble your marinade and pour into a ziploc bag. Add the meat. Any kind of meat--chicken breasts, pork chops, steaks--can benefit from a good marinade. Depending on how much acid you use depends on how long it will need to sit. I'd shoot for no less than 30 minutes, though up to 4 hours is fantastic. Then grill up the meat on a grill or under a broiler. DISCARD ANY REMAINING MARINADE. Leftover marinade is not for basting, and is most definitely not a sauce. It has done its job, and you will not be sorry for using it, I promise.

Meat temperatures are this, and I would not recommend grilling without an insta-read thermometer. They are very cheap and can be purchased at most grocery stores. Ground beef, chicken, pork, fish: 160 degrees Farenheit. Beef Steak: 140. If you go over these temperatures by more than 10 degrees, you'll really start to notice a difference in juiciness. If you've always had overcooked meat, you're really missing out! Properly cooked meat should be quite juicy. And don't freak out if you've never eaten pink steak before. Brown steak is burnt. End of story.

Correctly used, marinades can really benefit your weekly cooking, and can change your eating and cooking habits. Plus, if you're just a beginner cook, or not very creative in the kitchen, marinades are a great place to start, because they're hard to mess up, and really taste great, and can turn a cheaper cut of meat into a really awesome dinner. Good luck, and be creative!

Healthy(er) snacking

This post is more about learning a new technique.

How do we change our desserts and snacks into something healthy? My grandmother once asked me if I knew of a low-fat, low-sugar, low-carb dessert that still tasted great. While that might be impossible to find, I do have a few good ideas on how to convert your favorite treats into something slightly less guilty.

I've already posted on smoothies, which is a favorite treat of mine. See "Beverages" on my labels link.

The Bean Puree Trick
One day when you have a little time, take a pound or two of dry white beans and cook them until soft. You can put them in a crockpot on low over night, or in a regular pot on the stove for 3 or 4 hours. Just add plenty of water (no salt) and let them simmer. Once they're cooked, drain well, and blend them in the blender (you might have to add a little water to get a really nice puree) until they are incredibly smooth. Let your bean puree cool, then measure it into 1/2 cup measurements in individual plastic sacks and freeze. Pureed white beans can be a substitue for fat--butter, oil, shortening--in lots of baked goods. Quick breads, like muffins or muffin breads, work especially well. Cookies stay a little soft when used with just beans, but are far healthier. The beans are high in fiber and protein, and low in fat. Just use a 1:1 ratio for your substitution. You may want to add a little extra salt, or some other spice like cinnamon, because the beans are a little low in flavor, compared to fat.

Using Whole-Wheat
Whole wheat flour is so much higher in nutrients than white flour. Also, whole wheat takes longer to digest than plain white, and therefore you feel fuller longer. One drawback of whole wheat flour is that it has a harder texture than white flour. You can typically substitute half whole wheat flour and half white flour in any recipe without noticing a major textural difference. That way you can still get the benefits of whole-wheat, without sacrificing your favorite baked goods.

Nuts and Dry fruit
Nuts and dry fruit are a fantastic substitute for things like chocolate chips in cookies or muffins. You can get really creative too, like chopping dried strawberries and orange zest in your cookies. Add vitamins, antioxidants, and Omega 3's, and take out a major fat contributor...sounds good to me!

Plain Yogurt
Anyone who knows me, knows I love to cook with cheese and sour cream. But one great substitute for these high-fat dairy products is plain yogurt. The active cultures are great for your digestive system (as evidenced by hundreds of commercials these days), and yogurt has much less fat than sour cream. One thing you need to watch out for, is the less fat, the easier curdling will happen. If the yogurt gets too hot too fast, it will separate and curdle (yuck). Try adding the yogurt while the other ingredients are cold, or at least not hot. This will solve your curdling problems. Yogurt also makes a yummy dessert, just add fresh fruit and honey, maybe some nice crunchy nuts, and you have a delicious treat that you don't have to feel bad about.

Try these healthy substitutions, and you might just be able to have your cake and eat it too!

Roasted Vegetables

Time for another Lisa's Soap Box post, where I advocate some type of food. Today's subject: Roasted Vegetables.

My husband adores roasted vegetables, far more than any other cooking method. Any vegetable can be roasted: broccoli, cauliflower, peppers, onions, mushrooms, potatoes, carrots, parsnips, corn, asparagus...I guess leafy greens, like lettuce and spinach probably wouldn't be good roasted. It is super easy to roast veggies, and they take on this beautiful smoky, nutty flavor when done properly. Just cut your veggies into bite-size pieces, season and toss with a little olive oil, spread out on a sheet pan, and put it in the oven. As easy as steamed, and a whole new flavor. Try these ideas:

Roasted Asparagus with Lime
1 bundle fresh asparagus
1 tbsp olive oil
Zest of 1 lime
Salt and Pepper

Wash and trim the bottoms off the asparagus. (To do this, hold up 1 piece, take the ends, and bend until it naturally snaps in half. Either do this with all the pieces, or use one as a guide for where to trim all the other pieces.) Toss with the olive oil, sprinkle the asparagus with the lime zest and the salt and pepper. Roast in a 350 degree oven for about 30 minutes, or until the tops are golden brown and a little crispy.

Roasted Root Vegetables with Honey

3 carrots
3 parsnips
1 onion
2 tbsp olive oil
2 tbsp honey
Salt and Pepper

Peel the carrots and parsnips, then cut on a heavy angle into 2 inch pieces. Peel and slice the onion. Toss with the oil, honey, and liberal seasoning. Spread on a sheet pan and bake in a 375 degree oven for 1 hour.

Roasted Corn Salad
1 bag frozen corn
1 red pepper, seeded and diced fine
1 red onion, diced fine
2 tbsp olive oil
salt and pepper
1 tbsp fresh lemon juice
2 tbsp fresh chopped parsley or cilantro (optional)

Put the pepper and the onion with the oil and seasonings on a sheet pan in a 350 degree oven for 10 minutes (these need a head start). Then add the corn, mix it well, and return to the oven for another 20 minutes. When it comes out, add the lemon juice and herbs and toss together in a bowl.

Spinach-Artichoke Dip

Happy New Year! I prepared this dip for our New Year's Eve party, and it turned out very well.

Spinach-Artichoke Dip

2 packages of cream cheese (low-fat "Neufchatel" is just fine), at room temperature
1 10 oz box of frozen chopped spinach
1 14 oz can of Artichoke Hearts
1 8 oz can sliced water chestnuts
1 tsp minced garlic (about 1 clove)
1 cup shredded Mozzarella cheese
1/2 tsp salt
1/2 tsp pepper
About 1/4 cup Parmesan cheese, to put on top

Thaw the spinach in the microwave for 3 minutes. Remove from the box and drain very well--squeeze any excess water out. Drain the artichoke hearts and the water chestnuts, then roughly chop both with a knife or a food processor. If you like a finer consistency, chop a little more. Mix together all the ingredients EXCEPT the Parmesan cheese. Put in a 1 1/2 quart casserole dish and top with the Parmesan cheese. Bake in the oven at 400 degrees for 30 minutes. Serve on toasted baguette slices or on crackers.

Toasted Baguette

Slice 1 baguette or 1 loaf of french bread thinly. Spread the pieces out on a tray. Drizzle with a few tablespoons of olive oil, all over the bread (you could also brush with oil, or even butter). Slowly toast in a 400 degree oven for 10 minutes.

When you make the toast with the dip, put the dip in the oven, then slice up the bread and put it in with the dip for the last 10 minutes.

A thought about Parmesan cheese: I own a nifty little tool called a Microplane Grater. It is extremely fine and extremely sharp, and grates fresh Parmesan cheese very well. Therefore, I never buy those cans of freeze-dried Parmesan you can get in the pasta aisle. If you don't have a Microplane, ask for one for your birthday! They can zest citrus fruit, grate fresh nutmeg, or shred garlic. Most stores these days have a specialty cheese case--typically by the produce or fresh deli--where you can buy blocks of Parmesan cheese. The quality really is hard to beat. It may seem expensive for a small block, but when you start grating it you'll see how much there really is. Parmesan cheese can also be grated in the food processor. You cut the cheese into small blocks, put it in with the blade attachment in the bowl, and pulse until fine--you'll recognize it when it gets there.

Real Whipped Cream

I've been rather surprised this year with the holiday season dawning at how few people know what real whipped cream is. I say "I brought some cream to whip," and they are very confused. Has our society truly left this holiday staple for frozen tubs of processed "non-dairy topping"? Because this is my food blog, I will take this moment to set the record straight. Real Whipped Cream is a dairy product, the milk from a cow that has been fattened up (some of the milk has been removed to leave just the fattiest part). Yes, it is an indulgence, but man is it good! I believe that non-dairy topping has its place in cooking, and I like it a lot. But some things just need real whipped cream. You can find whipping cream in the dairy section, usually by the milk. It will be labeled "Whipping Cream", believe it or not. Don't be tempted with cheaper ultra-pasteurized models or low-fat varieties; they will not whip properly. Now, if you're using it as a sauce base, then go ahead, but for whipped cream, like to put on pie or hot chocolate or even jell-o, you need the real, honest-to-goodness, full-fat version. Here's how to do it:

Real Whipped Cream

1 cup whipping cream (1/2 pint carton)
1 tsp vanilla extract
2 tbsp powdered sugar

Pour all the ingredients together in a metal or glass bowl. Plastic will work, but it will take longer to whip and won't stay firm as long. Mix with an electric beater--I like the whisk attachment best--until it's nice and fluffy; it should take about 2 minutes. This recipe makes about 2 cups, perhaps a bit more, of whipped cream. It's really that easy.

Be cautious though: if you keep beating it after it gets thick for too long, it will begin to separate and will be turned into nice, sweet butter. That's right, butter. Whipping cream for a long time makes butter. Which, I suppose if you want to make some homemade vanilla flavored butter for your holiday baked goods, this might be a good way to go. If it gets this way for you, add more whipping cream and gently stir it back together to reduce the damage. Try to only make as much as you need--as this sits in the refrigerator, it will slowly separate and get watery. You can re-whip it a bit, but it is best fresh. In the off chance you do end up with leftovers, my grandmother has a great trick: put dollops on a sheet tray lined with plastic wrap and freeze. When they are hard, transfer to a Zip-Lock bag. Then you have little pieces to take out and put in your hot chocolate or on your pie. Just give it a few minutes out to thaw.

So, this year, try making Real Whipped Cream for your pies and cakes. But be warned, you may never go back to old oily again!