I was planning on baking something extraordinarily scrumptious for the Sunday School Brunch last weekend, but here in the south, it's just been so HOT, HOT HOT! Just when May barrels it's way through our lives, like a steam locomotive, with its award days and field days and graduations and final exams, and I can't think of anything better than to wake up with nothing to do and nowhere to go, I realize that summer has arrived. Not the crisp cool nights and carefree summer of my youth, but a Southern summer, with its scorching sun and oppressive heat. A season where not one day in ninety is different than the rest. A season whose silver lining is - the strawberry.
And so, although I signed up for "Baked Goods", what I brought to the Sunday School brunch was good, but not baked. What I brought was more than good, it was delicious!
Begin with the most delectable red strawberries you can find.
Remove the stems and core.
With a star tip attachment, fill the core with cream cheese icing.
Garnish with a mint leaf.
Watch every strawberry on the plate disappear.
Be the hero because you kept an extra plate full of cream cheese filled strawberries at home!
Cream Cheese Frosting
1 8 ounce package cream cheese
1 stick butter
4 cups powered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt
Blend cream cheese and butter until light and fluffy. Add vanilla and salt. Beat some more. Add powdered sugar one cup at a time. Beat until smooth.
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