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
Baked on August 8, 2010 | Recipe Card: Uncategorized | 3 Bites | 
Print
| 
Peanut Butter White Chocolate Rice Krispie Treats
I made these yummy little treats for a church function the other night and they were a hit. I was actually just making it up as I went hoping that they would turn out delicious. And I guess they were since I ate a half of a pan all by myself. A few extra miles around the track helped with the sugar overdose. But I have to say these were worth every calorie (in my opinion).
Along with the Peanut Butter and White Chocolate Chip Krispies I made my delicious Milk Chocolate Krispie Treats drizzled with a bit of White Chocolate. I posted these long ago and are definitely addicting as well. I think the chocolate drizzles makes these a bit fancier and quite tasty too!
Have a great weekend!
Milk Chocolate Rice Krispie Recipe here.
Peanut Butter White Chocolate Rice Krispie Treats
3 cups Rice Krispies
4 tablespoons butter
30 large marshmallows
1/4 cup peanut butter
1 cup white chocolate chips
1 cup milk chocolate chips, melted
In a large bowl, combine the butter, marshmallows and peanut butter. Microwave for about 3 minutes, stirring every minute or so until smooth and creamy. Add the rice krispies and start mixing, than add the white chocolate chips. The best part is that some of the white chocolate will melt into the krispies, and some will stay in form. When mixed well, press into a 9X9 inch pan that has been sprayed with nonstick spray. I like to spray my fingers with a bit of the nonstick spray and that helps the krispies from sticking to your hands. Drizzle the melted milk chocolate over the top.
Enjoy!
Mini Apple Pies
Happy Wednesday! I have been baking up a storm the past couple of weeks, but have not been able to post for a while. Â But I couldn’t wait on this one. I just had to share this fun recipe.
I love Apple Pie. Â And if you are a faithful reader than you know that I love little individual servings. Well here is a cute little Mini Apple Pie. Warm, delicious and oozing with apple goodness. Â No need to dirty a pie plate, or wrestle with making beautiful edges, which by the way, I have never done successfully. Â I simply cut out circles out of the dough, fill them with the apple filling and press the edges together with a fork. Â So easy. Â These would be so fun for a dinner party, baby shower or just when you are craving a good ole’ fashioned apple pie but don’t want to bother with actually making one. Â I hope you enjoy them as much as I did!
Have a great week!
xoxo,
Steph
Mini Apple Pies
makes about 16 or so
*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.
For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies
For the icing:
1 1/2 cups confectioner’s sugar
dash of milk
1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Â Serve warm.
Enjoy!
Monkey Bread Muffin Cups
Monkey Bread. Â If you have never had this ultra tasty treat before, here are a few keywords to descibe this evil addiction of mine:
addicting
sweet crunchy edges
caramel-y
cinnamon-y
lil’ bit of heaven
These are only a few of many I could probably use to describe these little heavenly buns. It’s like a cinnamon roll you can take a part piece by piece and there is nothing in this world quite like it. Just remember – you’ve been warned. I’m not going to lie that you can eat the entire thing without even blinking an eye.
I decided that because I can eat an entire recipe when I make it using a bundt pan, that I needed to make them in individual portions so that I can ‘somewhat’ control myself. So I used the jumbo muffin tins. It makes 6. Just to make it extra evil I drizzled some icing over the top. They totally don’t need it. They are amazing on their own. Trust me.
Monkey Bread Muffin Cups
makes 6 jumbo muffins
2 tubes of biscuit dough (I like pillsbury) (20 biscuits in total)
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar
Spray your muffin tin with non-stick spray. Cut each biscuit into 4ths. So in total you should have 80 little pieces of dough. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the 6 cups. (about 13-14 in each cup) In a saucepan boil the butter and brown sugar. Spoon about a tablespoon of the brown sugar/butter mixture over each muffin cup. Bake in a 350 degree oven for about 20-25 minutes or until baked through. Best when hot and fresh out of the oven!
Enjoy!
The Best Banana Muffins
I crave banana bread on occasion. This is really strange for me because until I became an adult, I never really liked bread that had even a hint of fruits or vegetables in it…banana bread, zucchini bread, carrot cake, you know what I’m talking about. But now, I crave it. My kids love it. They have no idea what is in it, but they love it. And I can totally justify them eating it because it is awesome when you can feed them something and you secretly know it has some nutritional value (minus the sugar) to it. But anyways, I made these the other day and I have to say it is some of the best banana bread (muffins) that I’ve ever had.
I’m going to let you in on a cool trick too. Maybe you already know it, but I didn’t. I had to google how to ripen bananas quick, because I was craving these so badly. Yes, I’ve heard the whole paper bag with an apple trick, but I was just not feeling that. So I threw them into the freezer overnight and took them out the following morning to thaw out. They were perfectly ripen and I didn’t have to wait around impatiently. I also like my banana bread to have a little banana chunks in it. I use a whisk to get it all smoothed out but I like to leave it just tad chunky. So much better this way in my opinion.
Add some nuts or chocolate chips to it if you like, but I personally like these as just plain ole’ banana muffins. I sprinkle a little turbinaro sugar over the top before I pop them into the oven to add a yummy sweet touch.
Have a great weekend everyone!
xoxo
Steph
Banana Muffins
makes 12
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
dash of nutmeg
3 or 4 ripened bananas (about 1 cup mashed bananas)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
4 tablespoons melted butter
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside. In another mixing bowl, mash the bananas and add the sugars, egg and melted butter. Whisk together until smooth. Add to the dry ingredients and mix just until combined. Don’t over mix. Evenly distribute between 12 muffin cups that have been sprayed with non-stick spray. Sprinkle with sugar if desired. Bake at 350 for about 15-20 minutes.
Enjoy!
Syndication
Add A Button
