Yield Makes about 3 cups Number Of Ingredients 5 Steps:
Put cream cheese, butter, and sugar into mixer bowl; mix until creamy. Mix in vanilla. Puree strawberries in a food processor; strain. Mix 3/4 cup puree into cream cheese mixture (reserve remaining puree for Swiss-Meringue Buttercream). Use immediately or refrigerate airtight up to 3 days; stir before using.
Time 1h1m Yield 32 strawberries, 32 serving(s) Number Of Ingredients 5 Steps:
Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside. In a mixing bowl, beat together the cream cheese, confectioners’ sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Spoon mixture into a decorating bag fitted with a large decorative tip. Press cream cheese mixture into center of each berry. Cover and chill until ready to serve.
Time 8m Yield 8 ounces Number Of Ingredients 2 Steps:
Combine strawberries and cream cheese in food processor. Puree until smooth. Serve.
Time 50m Yield 12 6inch Crepes Number Of Ingredients 11 Steps:
To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight. Drain excess water from strawberries and sugar. In mixing bowl blend cream cheese and powdered sugar until smooth. Stir in reserved strawberries. To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours). Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan). When a few drops of water sprinkled on the pan bounces is about the right temperature. Pour about 1/8 C of batter into pan, tilting to spread evenly. When the crepe has turned a light brown color you may or may not want to turn to brown other side. Turn to brown other side if batter has not set. Fill crepes with strawberry cream. May serve immedietly or chills well in the refrigerator (up to 2 days). Before serving I usually sprinkle a little extra powdered sugar on the crepes. The dessert crepe receipe will also work well with many other fillings.
Time 1h50m Yield 16 macarons Number Of Ingredients 9 Steps:
In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form. Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix! Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect. Line a baking sheet with parchment paper. (Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top. Preheat the oven to 285ºF (140ºC). Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies. When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving. Enjoy!
Time 15m Yield 10 Number Of Ingredients 5 Steps:
Puree strawberries in a blender or food processor until smooth. Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners’ sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
Time 1h25m Yield 24 Number Of Ingredients 9 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups. In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake. Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
Time 20m Yield 3 dozen. Number Of Ingredients 5 Steps:
Remove stems from strawberries; cut a deep “X” in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners’ sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.
