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
- 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.