These were very good. I just used dipping chocolate without the other liquids, because I didn't want to mess with trying to keep the chocolate from seizing. I didn't have a syringe in the house, so I took another reviewer's advice and used a skewer. I poked 3 tunnels in the small end of each strawberry, and they stayed upright on the leaf end. I used a pastry tip as a funnel to pour the liquor in. After a half hour in the fridge the liquor either soaked into the strawberries or solidified enough that it did not leak out when I turned the strawberries upside down to dip. I made some with rum, some with rum cream, and some with Bailey's. I thought the ones with Bailey's were best, but they were all delicious.

Reviewed On: Feb. 14, 2008

I decided to try this recipe because all of the other jumbalaya recipes that had high ratings took a couple of hours. I wasn't expecting too much since it was so easy, but it was actually very good. My husband is a total "food snob," and he really liked it. I will definitely make this again. I didn't have any white pepper, so I used twice as much black pepper (fresh ground), and also added a bay leaf and some thyme.

Reviewed On: Jun. 13, 2007