Wow, just when I think I'm gonna catch a break, life gets even busier. Could be that it's the busy season for my husband's company, could be all the end of school year "stuff", or could just be that we're diving in to summer full throttle! Yes, days are longer, but yards are needier, kids are crazier, and social calendars busier. Planned picnics and impromptu get togethers will become common practice during the next few months. The thing is, I won't always
I was turned on to the stuffed strawberry when a friend brought Giada's version to a church fundraiser. The following week, with no time to bake, I decided to make them for "Whatever" Club (which is actually a book club we started 11 years ago). During my search for Giada's recipe (which I have yet to find), I stumbled across this one by the Deen Brothers, from Paula's Home Cooking, and the search was over.
Cream Cheese and Pecan Stuffed Berries
20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans
Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.
In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.
Once again, thank you Food Network!
As for "Whatever" Club, formerly known as Book Club, well...that's a novel in the making. And with 12 (or maybe 13) co-authors, trust me, it's sure to be a best-seller! BTW...they loved the strawberries!