A few changes! First, I’m dropping Friday post. I’ve missed it the past two weeks, and I take that as a sign of too many bloody posts, Kendra! Second: the new layout! It’s not nearly finished, but I was so excited to get it up (something I’m actually happy with – yay)! It’ll be changing bit by bit over the next couple of weeks.
Now back to your regularly scheduled food porn…
Pinterest is proving to be a dangerous thing. I see something I pin it. I cook it. Thighs expand. Oh lawdy, I’m in trouble.
This weekend I made three things I pinned. Two desserts, and a dangerously buttery appetizer. You’ll be seeing them over the next week or so.
My favourite of all three I made this weekend are the Cheesecake Stuffed Strawberries. They are amazing! Whoever it was that came up with the brilliant idea of putting the cake inside the usually topping the cake topping, is well… brilliant!
So good, so easy. Hmm, actually… mostly easy. The hollowing of the strawberries was a pain in the arse. I’d squish them, or I’d stab right through them. Let’s just say I was thankful for buying 4 pounds of strawberries instead of the measly one pound I needed. All the extra (and squished) berries were chopped, mixed with sugar and vacuum sealed for the freezer for future strawberry shortcake! Yum!
Cheesecake Stuffed Strawberries
Recipe from thesweetslife.com
- 1 lb large strawberries
- 8 oz. cream cheese, softened
- 3 – 4 tbsp powdered sugar (I used 5 tbsp!)
- 1 tsp vanilla extract
- graham cracker crumbs
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziplock with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are stuffed, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.