Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Cheesecake Stuffed Strawberries Recipe

Well… As of September 13th, I submitted a short story to the Popular Fiction contest held by Reader’s Digest.  Supposedly, I will hear back from them by the end of December. I submitted it in the thriller genre, but it is a bit on the milder side of thriller, I would say. It starts off pretty serene (or it’s supposed to, anyway) and ends-well- badly for all involved. I doubt that submission will yield anything, but hey! It’s fun to try. Wish me luck.

This recipe was REALLY good! You would think that cream cheese in a strawberry wouldn’t have much bang for the buck, but these were outstanding, quick, easy, and a crowd pleaser. Besides, they are so cute and pretty! they are definitely worth trying.

Cheesecake Stuffed Strawberries (By Fifteen.Spatulas)

1 quart strawberries

8 oz. cream cheese, room temperature

1 cup powdered sugar

1 tsp. vanilla

1 tsp. almond extract


  1. Remove stems from strawberries and, using a lemon baller, scoop out a hole from the top of each strawberry

2. Cut a small part of the bottom with a sharp knife to create a flat surface for the strawberries to stand on.
3. Using a hand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and almond extract until fluffy and light.
4. Into a piping bag lined with a star tip, transfer the cream cheese mixture and pipe the filling into each of the prepared strawberries.

6. Enjoy!


Grilled Bananas S’mores Recipe (no grill required)

Grilled Banana S'mores Recipe (no grill required)

Grilled Banana S’mores Recipe (no grill required)

Grilled Banana S'mores Recipe (no grill required)

Grilled Banana S’mores Recipe (no grill required)

I cannot stand bananas. I can’t force any more than a single bite into my mouth. I can eat bananas with something, but never alone. I’ll admit, I selected this recipe believing that I would not like it at all. I was pleasantly surprised.

In fact, I LOVED this recipe! The banana itself was super soft and pudding-y, and the marshmallows and chocolate were just, wow. It was sooooo good! I was so surprised that I liked it at all, and even more so that I really loved it! Better yet, it was super quick and really easy. I have no idea how on earth to use a grill, but hey… A girl’s gotta do what a girl’s gotta do- I improvised. I wrapped them in foil and put them in the oven, right on the rack, and they turned out marvelously!!!

Grilled Banana S’mores Recipe (adapted from the Girl Who ate Everything):

1 banana, peeled

2 tablespoons miniature marshmallows

2 tablespoons semi-sweet chocolate chips


  1. Preheat the oven to 450 degrees.
  2. Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.
  3. Insert marshmallows and chocolate chips into the sliced banana.
  4. Wrap banana up in foil and bake in the oven for 5-6 minutes.
  5. Unwrap banana and serve this wonderful treat warm!

Cookie Dough Ice Cream Recipe

Cookie Dough Ice Cream Recipe

Cookie Dough Ice Cream Recipe

This ice cream (Ice Cream by Divine Dinner Party, Cookie Dough by katydidbakeit) was delicious! It was creamy, soft, and (to my delight) had chocolate chip cookie dough in it, per my addition. An automatic like for me! My Mom always wonders why I bake stuff and then eat the store-bought ice cream and I determined that I was simply longing for home-made ice cream, since I’d never had it! So I did a ton of research to find the absolute perfect recipe that didn’t use an ice cream maker and didn’t need so much fussing that you went out of your mind with impatience. I highly recommend this recipe if you like creamy, soft, cookie dough bliss!

Cookie Dough Ice Cream Recipe- made “what I like to call… ‘the right way'”

(quote from the motion picture Rocketman)

For Ice Cream:

1/2 cup white sugar

1/4 tsp. salt

1 cup milk (don’t even think about using skim!)

3 egg yolks, beaten

1 tbsp. vanilla

2 cups whipping cream

For Cookie Dough:

1/4 cup white sugar

1/4 cup brown sugar

1/3 cup + 1 Tbsp. butter

1/4 cup mini milk chocolate chips

2/3 cup + 1-2 Tbsp. flour

For other things in the ice cream:

1/4 cup mini milk chocolate chips

Directions for Ice Cream:

 1. In a saucepan, mix milk, sugar, and salt together. Add egg yolks and beat until thoroughly combined.

2.Cook over medium heat for 3-5 minutes, stirring constantly. Small, foam-like bubbles will appear around the edge of the saucepan. Remove the egg/milk mixture from the heat. Let it for about ten minutes before adding the vanilla.

3. Pour the egg/milk mixture into a bowl and put it in the freezer overnight. There is no need to stir it.

4. Meanwhile, combine all of the cookie dough ingredients and roll the dough into small, thumb-nail sized balls. Freeze the cookie dough. If the balls freeze together, break them apart and continue letting them freeze. Let the cookie dough stay frozen until the egg/milk mixture is completely frozen.

5. In a large bowl, whip your whipping cream with an electric mixer until stiff peaks form. Scoop your frozen egg/milk mixture into a bowl. (It will be softer than you think… I froze my mixture for 11 hours and it was still easy to scoop out.) With electric mixer, beat the egg/milk mixture until smooth. Gently fold in the whipped cream. Mix in 1/4 cup mini milk chocolate chips.

6. Put the ice cream in one large container or two quart-sized containers. Cover the container(s). Freeze the ice cream for 1 1/2 hours, stirring once every ten minutes. Continue freezing the ice cream for 2-3 hours or until soft but frozen (there is no need to stir the ice cream after the first 1 1/2 of freezing time… all you will have to do  after that is wait.)

7. You’ll never go back to buying store-bought cookie dough ice cream again!

Buttercream Frosting Recipe

Buttercream Frosting Recipe

Buttercream Frosting Recipe

This buttercream frosting recipe (from Wilton) is, by far, the best buttercream frosting recipe I’ve come across. It’s great for decorating and it gets the taste of the butter and the pure white look of the shortening. I’ve found that many recipes melt too easily or taste like you frosted your cake with wax, but this one is perfect in every way. To see other pictures of this frosting, see my Strawberry Cake Recipe post and my Blueberry-Orange Cupcakes post.

Buttercream Frosting Recipe:

1/2 cup shortening

1/2 cup (1 stick) butter

1 lb (4 cups) powdered sugar

2 tsp. vanilla

2 Tbsp. milk or water

food coloring (optional)


1.Beat shortening and butter together on medium speed in a large bowl, until smooth. Add the powdered sugar and mix it in thoroughly (be sure not to send a plume of sugar into the air when you start the mixer- I speak from experience). Then add the vanilla, milk, and food coloring.

2. Frost onto whatever you like (even a spoon) and enjoy!