“Just living is not enough... One must have sunshine, freedom, and a little flower.” ~Hans Christian Andersen
Enjoy Your Freedom
God Bless Our Troops.
Please stop for a moment and say a prayer for our servicemen.
In honor of Independence Day, you might need a quick and easy dessert to bring to a picnic. I make these every year, OK every month of the year ;o)
These cream cheese filled strawberries taste just like mini cheesecakes! And I betcha you will make a lot of new friends at the party ;o) They will gather around and want to know how you made them. And then you'll be asked to bring them to every party, every year.
The recipe is adapted from Martha Stewart. Last year, I added a blueberry to give it the red, white and blue theme for our Fourth of July picnic at the lake.
Recipe for Filled Strawberries:
8 ounces room-temperature cream cheese
1/2 teaspoon pure vanilla extract
2 TB tablespoons confectioners' sugar
Whip room-temperature cream cheese on medium speed until slightly fluffy, 2 to 3 minutes. Add 1/2 teaspoon pure vanilla extract and 2 TB confectioners' sugar. Trim tops and bottoms of 12 strawberries to level. Use a small melon baller to scoop out tops. Fill a pastry bag fitted with a 1/2-inch star tip with cream cheese mixture; pipe into berries until it brims over tops.
Optional: Toast 1/4 cup sliced almonds in a 350°oven until golden-brown, 3 to 6 minutes; arrange slices over filling.
Wishing you a safe and enjoyable weekend.
Thank you for stopping by!