Mother's Day suggestion

The strawberries at the market have been decent (however they don't compare to locally grown New York strawberries in June), so they will be on our Mother's day menu. Joe is making kabobs, our tradition. The filled strawberries are quick with the prep time being about 30 minutes. They are best served the same day you make them. It's wonderful to see glimmers of hope and encouragement in the news each day and, although we're definitely not out of the woods yet, it's really fun to focus on something different. Especially if it's delicious and satisfying!

Filled Strawberries

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8 ounces room-temperature cream cheese

1/2 teaspoon pure vanilla extract

2 TB tablespoons confectioners' sugar

12 strawberries

Directions:

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.

Toast 1/4 cup sliced almonds in a 350°oven until golden-brown,

3 to 6 minutes; arrange slices over filling. 

Do you have any Mother's Day plans?

Filled Strawberries and The Bunny Napkin Fold

The strawberries at the market have been decent, so they will be on our Easter menu. If your schedule is very busy like mine, filled strawberries are quick with the prep time being about 30 minutes. They are best served the same day you make them.. My family will be joining us, and we are up to 14 people. Tomorrow evening, I am looking forward to hosting a dinner for friends. 

Filled Strawberries

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8 ounces room-temperature cream cheese

1/2 teaspoon pure vanilla extract

2 TB tablespoons confectioners' sugar

12 strawberries

Directions:

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.

Toast 1/4 cup sliced almonds in a 350°oven until golden-brown,

3 to 6 minutes; arrange slices over filling. 

Photo from Pinterest

Our Easter table will be filled with bunnies. I found a tutorial on You Tube that was easy to follow, and I  mastered the Bunny Napkin Fold. I wrote to her and told her that the video was great.

Thank you for stopping by! I will be joining Foodie Friday at Rattlebridge Farm.

Happy Easter,
xo

Debbie

Filled Strawberries Revisited for Independence Day

“Just living is not enough... One must have sunshine, freedom, and a little flower.”  ~Hans Christian Andersen

Enjoy Your Freedom

and

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.

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Recipe for Filled Strawberries:

8 ounces room-temperature cream cheese
1/2 teaspoon pure vanilla extract
2 TB tablespoons confectioners' sugar
12 strawberries

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!
Debbie

Yay Strawberries!

(Graphic is courtesy of the Graphics Fairy)

Filled strawberries taste just like mini cheesecakes to me, and it is quite enjoyable seeing the smiles they bring. They ended up on our Easter table as I couldn't resist the beautiful, large berries from California. There was a sticker on the package that said they were the "season's finest". Here they are all lined up in their package, and they were sitting on large bubble wrap for cushioning.

If you're life is busy like mine, and you need something sweet and quick, the prep time is about 30 minutes. They are best served the same day you make them.

Filled Strawberries
=============

8 ounces room-temperature cream cheese


1/2 teaspoon pure vanilla extract


2 TB tablespoons confectioners' sugar


12 strawberries


Directions:
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.

Toast 1/4 cup sliced almonds in a 350°oven until golden-brown,
3 to 6 minutes; arrange slices over filling. 

Thank you for stopping by! 

Debbie