Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

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Chocolate-Covered Strawberries

[donotprint]I know Valentine’s Day has come and gone, but the days are still cold and dreary. I try to instill a little light into these dark winter days with fun, sometimes whimsical desserts.

Chocolate-Covered Strawberries from  Carol Fenster

Chocolate-Covered Strawberries from Carol Fenster

Here is a quick, simple dessert that never fails to please: Chocolate-Covered Strawberries. The really large strawberries, with the stems on, have the prettiest effect. But regardless of the strawberry size, this is a stunningly gorgeous dessert.

These little gems might cost $3 or $4 each at a candy store; but you can make yours for a fraction of that price.

For the most dramatic effect, arrange the finished strawberries on a footed/pedestal cake stand. But, they will look scrumptious any way you serve them. A glass of champagne is a nice touch. And, if you’re especially hungry, double the recipe. As I always say, “there’s no such thing as too much chocolate.”[/donotprint]

Chocolate-Covered Strawberries

Recipe by Carol Fenster, author of  Gluten-Free Cooking for Two (Houghton Mifflin Harcourt, 2017)


You can use your favorite chocolate chips, but I prefer dark chocolate―Ghirardelli or Sunspire―for its health benefits and stronger flavor. White chocolate chips work nicely, too.

4 ounces dark or bittersweet chocolate or chocolate chips

1/2 teaspoon butter or buttery spread

10 large strawberries (preferably with stems on, for the prettiest effect)

[1] Wash strawberries and gently pat dry with paper towels. Lay sheet of waxed paper on baking sheet.

[2] Place half of chocolate chips and all of the butter in microwave safe bowl. Microwave on Medium power until chocolate melts. Remove from microwave and stir until smooth, then stir in remaining chocolate chips until very smooth. If chocolate doesn’t melt, return to Microwave in 5 second intervals until it does.

[3] Holding strawberry by stem, dip strawberry into chocolate, twist slightly, and then lift  out, letting excess chocolate drip back into bowl. Lay strawberry on waxed paper and repeat with remaining strawberries.  Let strawberries stand for 20 to 30 minutes or until chocolate sets up and then serve.