Saturday, August 4, 2012

Happy Blogiversary to Me!!

Well folks, my blog officially turned 1 year old today!!  This is pretty exciting, so I knew I had to make something delicious to celebrate, but also something that wasn't 1 million calories...after all, I don't really need to get any bigger at this point.  Being 8 months pregnant is rough on a body, and it's only going to get worse!  Yikes!

I decided to make these delicious looking cheesecake stuffed strawberries I've been seeing all over the web, and boy, they did not disappoint!  They are super easy to make, and a fun, yummy, hand-held dessert.

Here they are whole:

And here's a look at the middle:

Mmmmmm!!  Definitely try to get large strawberries when you make these...the bigger the better (for filling).

I have really enjoyed blogging this year, and I hope this coming year I can continue to try new things and share them with you, despite the busyness of being a new mom.  :)

Here's a look at the top 5 most viewed recipes on my blog this past year:

#5:  Not Yo' Mama's Banana Pudding

#4:  Cool Mt. Crumpit Peppermint Patty Brownies

#3:  Cappuccino Cake

#2:  Brookies

And finally, the most popular recipe on the blog is...drumroll please...

Gooey Strawberry Cookies!!  (a much deserved first place)

Thank you all so much for reading - here's to year #2!!

P.S.  Happy Birthday Granny!!!  Love you bunches!

Cheesecake Stuffed Strawberries
Source:  The Girl Who Ate Everything

1 lb large strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 - 1/2 cup graham cracker crumbs

Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife.  Prep all of the strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

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