Featured Recipe

Strawberries are starting to appear on the shleves at the grocery store again and spring is on it's way, so it's time for a spring/summer recipe. I came up with these last summer and they are so amazing and so simple. I took them to my neighbour's for a bbq and they were a hit. Beware, these are addictive.

Cheesecake Strawberries

1 package cream cheese
250ml whipping cream
1 cup icing sugar
1 tsp vanilla
2 pounds strawberries
2 squares baker's milk chocolate

Method:
1. Whip cream with a mixer until fully whipped (if the bowl is cold and the beaters are cold, the cream will whip faster and nicer). Set aside in fridge
2. Beat cream cheese with a wooden spoon until soft. Sift in icing sugar (use a sifter so you don't get lumps) and whip into cream cheese. Stir in vanilla
3. Fold whip cream into cream cheese  and sitr until completely mixed and smooth. Set aside in fridge.
4. Wash strawberries. Hollow the strawberries out with a sharp knife (put your knife in at the edge of the green stem and plunge it about 2/3 of the way into the strawberry. Cut all the way around the green stem. Discard the cut out. You should end up with a "well" in the strawberry. Be careful not to cut all the way through; you want to keep the bottom in tact).
5. Put the cream cheese mixture in a large freezer ziploc bag. Cut a small corner off the bag (this will act like a piping bag. You can use a piping bag if you have one). Pipe the cream cheese mixture into your hollowed out strawberries. Place strawberries on a baking sheet lined with wax paper.
6. Melt chocolate in a small saucepan stirring until smooth. Remove from heat. Dip strawberries in chocolate so that they are about half dipped (this part is a wee bit trickey. It helps if you have a small spoon to spoon the chocolate onto the berries). Place on the wax paper lined baking sheet. Refirgerate for about a half hour until the chocolate has cooled.

That's it! You will not regret eating these.