Stuffed Strawberries
First of all, how are you guys? Yah, it’s been a while. But here I am! I had to share this recipe with you. And maybe a couple more if I can. We’ll start here. And another thing, there are some link problems on my site right now that I am well aware of. In the process of trying to get those fixed. If you are in desperate need of a recipe, you can use the search engine on the top right corner and it will narrow your search down. That seems to be working. You can always email me too!
Secondly, for all of you locals, I will be on KSL, Studio 5 this Tuesday, August 10th at 11:00 a.m. Be sure to tune in for I will be making something you won’t want to miss! Now onto the sweets!
These strawberries are sure to please! They are not only beautiful but delicious too! Fresh strawberries filled with a sweet cream cheese mixture and topped with a gorgeous blueberry. Perfect for wedding showers, baby showers or whenever you might want something yummy!
Hope you enjoy!
Stuffed Strawberries
8 ounce package Cream Cheese, at room temperature
1/2 cup confectioners’ sugar (maybe a bit more if you like it sweeter)
1/2 teaspoon vanilla extract
about 30 large strawberries
Cut the stem off of the strawberries making a flat surface so they can sit firmly on the plate. Turn over to the other side and cut a criss cross being careful not to cut all the way down. You just want to be able to open them up to insert the cream.
Cream together the cream cheese, confectioners’ sugar and vanilla until smooth. Scoop into a large ziplock freezer bag (or a piping bag) and cut a little bit off the tip of the corner of the bag. Insert the tip of the bag into the center of the strawberry and fill the strawberry until full. Place a blueberry on the very top. Refrigerate until serving time.
Enjoy!
Steph
Monday Maven
I had a blast on Studio 5 once again! This was my 4th time doing a segment and I love it more and more each time I do it. It is such an amazing feeling when you are in that room with all the lights and cameras, and then before you know it they say its your turn and the camera is on you and they start counting down until its action time. Wow, what a rush! I honestly thought the first time I went on that I would be that person that freezes in fear when the camera started rolling, and everyone around me would be yelling my name trying to get me out of my zone. But I have surprised myself by how much I love it and how comfortable I feel there. Love it! Thanks for tuning in and now I can’t wait for March 1st!
And now on to something really great! Vanessa from I never grew up (amazing blog by the way) contacted me not long ago and asked if she could feature me on as one of her Monday Mavens. I felt so honored and said of course! So if you want to know more about me, check it out here! Thanks so much Vanessa!
I hope you guys have a great week and hopefully I’ll be back soon with some awesome recipes to share!
xoxo,
Steph
Studio 5
Just a heads up for all of you Utah locals, I will be on Studio 5 again tomorrow (Monday the 15th of February) at 11:00 a.m on KSL. Â I will be making these little cuties so you don’t want to miss it! I will also be there on March 1st for Peanut Butter Lovers Day, so mark your calendars!!! I’m so excited! Â I’ll see you tomorrow!!!!
Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle
My mind is empty tonight. Â Do you ever have those days when you just don’t have much to say? I’m having one of those moments right now….hmmm…what to write.
Well I could tell you how delicious these mini bundt cakes are. Â So delicious! And did I mention that I don’t think that I could live without my mini bundt cake pan? I was borrowing my neighbors mini bundt cake pan for a while. Â She finally had to ask for it back. Â I was crushed. Â I was having a hard time finding one for me. Â But than my friend called me today and told me that Walmart was selling them for $18. Â Good deal. Â I was so incredibly excited. Â Is that silly to get so excited over a pan? Well I was. I immediately wanted to use it. Â And since Fall has fallen here so quickly here in Utah, I wanted to make a Fall recipe. Â So I whipped up these Pumpkin Chocolate Chip Bundts. Â Oh and the Cinnamon Cream Cheese Drizzle! Â So divine. Â I could eat a bowl of it for breakfast. It’s that good! Don’t fret if you don’t have a mini bundt cake pan. ( Although I would highly recommend you going out and getting one this very instant. Â There are so many yummy things you can make with it!) You can also use a mini cheesecake pan, and if you don’t have one of those just use a good ole’ cupcake pan. Â That works too. Â The recipe is really yummy. Â It is moist and oh so delicious.
I guess I had something to say afterall..so sorry for the ramblings! Â Hope you all have a great weekend!
Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
recipe by Stephanie
makes 18 mini bundt cakes
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth. I fill a ziplock bag with the frosting and cut one of the corners off a bit and than drizzle over the bundt cakes.
Enjoy!
Studio 5
Hey all! Just wanted to let all of you locals know that I have been invited back to Studio 5 on KSL tomorrow, Thursday the 1st of October at 11:00 am. Â I’ll be making some delicious treats that you don’t want to miss! Â Thanks for the support guys! For those of you non-locals, I will try to put a video up of the par-tay after it is said and done. Â Have a fabulous day!
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