Cheesecake Stuffed Strawberries

I found these online, and knew that Brian would LOVE them. I made a batch for our anniversary last week, and they were a hit. They will be a great, inexpensive treat next time we need to take dessert to a BBQ...

1 lb strawberries, washed and hollowed out
1 (8oz) pkg cream cheese, softened to room temperature
3/4 c powdered sugar
1/2 tsp vanilla
3/4 c whipped topping
4-6 graham crackers
1 TBSP sugar

Wash strawberries. Using a small paring knife, hollow out insides. Allow to dry on towel.

Combine cream cheese and powdered sugar in mixer and beat until smooth. Add vanilla. Then fold in whipped topping.

Crush graham crackers in plastic bag (with rolling pin) and add tablespoon of sugar to mixture. Place in bowl.

Place cream cheese mixture in freezer bag, cut corner off of bag, and pipe into strawberries. Dip in graham cracker mixture.

Serve chilled.

Comments from the cook: The original recipe for these looked really good. When I started mixing it together, I tasted the mixture and thought it needed a little bit more sugar. I also added whipped cream to create a lighter texture (akin to our favorite cheesecake recipe).

Instead of making an entire batch at once, we prepared these a few at a time, and just left the ingredients in the fridge. This made for nice fresh berries each time. Delicious!
Originally found here. Recipe found here.

Butterfinger Blondies

This is another one of the recipes I found on Pinterest. We had a friend from Utah stay with us one night last week, and thought it would be fun to try these out when he arrived. They were excellent!
1 c butter
1 c brown sugar
1/2 c granulated sugar
2 tsp vanilla
2 eggs
2 1/2 c all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 c coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)
Butterfinger pieces for topping

Preheat oven to 350°. Cream butter and sugars together. Add the vanilla and eggs until mixed.

Combine dry ingredients in a separate bowl, then add to mixture.

Stir in chopped Butterfinger pieces.

Spray a 9x13 pan with non-stick spray. Spread dough in pan, and bake for 25 minutes.

Remove from oven and cool completely. Top with frozen yogurt and additional candy pieces.

Comments from the cook: The original recipe (found here) calls for a buttercream frosting on top, but my general preference is that frosting live on top of CAKE. :) So we topped these blondies with frozen yogurt and extra candy pieces, and they were delicious.

The texture of the Butterfinger candy softens and disappears in the bars during baking, so adding them on top brings back the texture you expect from a Butterfinger dessert...a step I wouldn't recommend skipping.

I undercooked these just a bit, and they fell after baking. If cooked for the full 25 minutes, they will be quite a bit thicker.

Originally found on Pinterest, and posted here (some text taken from site).

Pink Lemonade Cupcakes

I recently joined Pinterest, and I LOVE IT. The number of gorgeous-looking, mouth-watering recipes is enough to do a girl like me in! I found these cupcakes a few weeks ago, and knew I had to try them. The cupcakes and icing turned out perfectly, and I'll be making these again for sure. (And I'll honestly say I'm in love with this picture - that we took on our kitchen table yesterday!)

Cupcakes:

1 c all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 c sugar
1/4 c canola oil
2 egg whites
1/3 c thawed frozen Pink Lemonade Concentrate
1/4 c buttermilk
3 drops red food coloring

Preheat oven to 350°. Put paper liners in muffin tins.

Sift flour, baking powder, baking soda, and salt together. Set aside.

If you don't have buttermilk, make the substitute (1/4 cup milk and just under 1 tsp lemon juice) and allow it to sit for 5 minutes.

Combine sugar, oil, egg whites, and lemonade concentrate in mixer. Whisk until combined. Alternately add flour mixture and buttermilk (3 additions of flour mixture, 2 of buttermilk) until smooth.

Add 3 drops red food coloring (or amount desired) to color batter.

Pour into liners (about 3/4 full) and bake for 20-25 minutes, or until toothpick comes out cleanly.

Allow to cool before frosting.

Pink Lemonade Frosting:

3 c + 3 TBSP powdered sugar
1 stick butter (at room temperature)
1/8 tsp salt
3 1/2 TBSP pink lemonade concentrate
2 drops red food coloring
pink sanding sugar

Combine powdered sugar, butter, salt, and lemonade concentrate together. Whisk until smooth. Add food coloring until desired color is reached.

Pipe onto cupcakes, and dust with sanding sugar.

Makes 9 cupcakes.
Comments from the cook: I doubled the recipe for cupcakes (and made 18), but left the quantities as they were for the frosting. I found the amount of frosting to be perfect for the double-batch of cupcakes, and mine were generously frosted.

I added more lemonade concentrate to both the cupcake batter and icing than the original recipe called for (text above indicates increased quantities), but you could scale back a bit if you're going for more subtle flavors.

Originally found on Pinterest, which directed me to the recipe posted here (some text taken from her site).