It’s that time of year, a time of heart-shaped cards and red-wrapped chocolate candies. If you want to catch the eye of that special someone, we’ve got some tips for you!
Today, we’ll tell you how to make two dishes: chocolate covered strawberries, and chocolate chip cheesecake. Make one dish for your special Valentine, or try making both of these dishes and pairing them together!
Before you begin, get your parent’s permission and make sure you have help from an adult or teenager (like an older brother or sister). Remember: always listen to what the adult has to say.
Make sure that you tie your hair back if it’s long, and roll up your sleeves. We don’t want your clothes getting dirty or caught in mixers!
One reminder about measurements…
What are two types of units that we use to measure weight? (Hint: one is used in America, and the other type is used nearly everywhere else).
Which unit do we use in America?
Peek at the recipe below. Which unit are we using?
Chocolate Covered Strawberries
20 ounces of strawberries (20-25 of them)
10 ounces of semisweet chocolate chips (around ⅔ cup)
Aluminum tray (or cookie sheet)
Clear plastic wrap
A big pot
A strainer for your strawberries
A glass bowl with a mouth that has a wider diameter than the pot: it can fit inside the pot, but its bottom shouldn’t touch the pot’s bottom directly
- Before you start, you’re going to make a double boiler. Because chocolate melts so easily (anywhere from 86-90 degrees Fahrenheit), if you expose chocolate to direct heat, it will burn quickly.
- Lay out the aluminum tray, and line it with a big piece of wax paper.
- Wash and dry your strawberries and set them aside.
- Fill ⅓ of the pot with water, and put the glass bowl inside. Make sure the water doesn’t touch the bowl directly!
- Turn the stove on to medium heat, and wait for the water to boil. It’s important not to turn the stove on high, or else your chocolate will burn!
- Pour the chocolate chips into the glass bowl, and stir with your wooden spoon.
- When the chocolate is nice and melted, use the oven mitts to lift the bowl out of the pot.
- Set the bowl with the melted chocolate on the counter.
- Be sure your strawberries are completely dry so the chocolate will stick. Dip half of the strawberry in the chocolate. Be careful not to drip the chocolate across the countertop!
- Put the strawberry on the wax paper.
- Once you’re done with all the strawberries, cover them with plastic wrap and refrigerate for at least 30 minutes or until the chocolate hardens.
- When you’re ready, give them to your Valentine!
For cheesecake, we will use customary units, which is the measuring system used in America. But if you want an extra challenge, we’ve included a blank space next to the ingredients, so that you can convert the ingredients to metric units if you want.
*For things like flour and sugar, which are usually measured in cups, try weighing them on a food scale. But remember to use a scale only for food; don’t use a food scale for weighing yourself!
2 packages of cream cheese (16 ounces, or _______ grams)
⅔ cup of chocolate chips (_________ grams)
⅓ cup of sugar (_________ grams)
1 tablespoon of lemon juice (_________ milliliters)
1 teaspoon of vanilla extract
1 graham cracker crust (store bought, or try a recipe here)
Optional: 1 tablespoon of sour cream
Big mixing bowl
Wooden spoon (or machine mixer)
- Preheat the oven to 375 degrees Fahrenheit.
- Gather your ingredients. Let the cream cheese packs sit out for a bit to soften up.
- Beat the room-temperature cream cheese until it’s smooth and fluffy. Be sure to get all the bumps out, so that it’s not lumpy after baking.
- Slowly add sugar and mix it in.
- Add the eggs, one at a time. Don’t add in the next egg until you mix the first one into the cream cheese thoroughly.
- Add in the lemon juice, and mix it in.
- Add in the vanilla, and mix it in.
- Lastly, add in the chocolate chips, and mix them in.
- Put the cheesecake in the preheated oven, and bake for about 45 minutes, or until it is almost set. It should still be a little big jiggly in the center.
- Take the cheesecake out of the oven and refrigerate until it is completely chilled and has set (2-4 hours or overnight).
- Cut the cheesecake into equal portions for each person. If the slices are too big, cut the cheesecake into two or three slices per person. How many equal portions will your cheesecake have?
Remember to share, and be safe, especially when using the kitchen!