From the kitchen of Janet Cuddigan
May is a busy month for foodies. Among other celebrations, May is National Beef Month, National Barbecue Month, and even National Loaded Potato Month. However, I am most pleased that this month is National Strawberry Month. In celebration of this delightfully sweet fruit, here is two-bite dessert, I am certain you will like.
- 2 tablespoons graham cracker crumbs
- 1 (8 ounce) package cream cheese, softened
- ½ cup confectioners' sugar
- 2 teaspoons vanilla extract
- 12 large fresh strawberries
- 2 (1 ounce) squares semisweet chocolate (Optional)
- 1 teaspoon canola oil (Optional)
Line a baking sheet with waxed paper. Place graham cracker crumbs into a shallow bowl.
Beat cream cheese, confectioners' sugar, and vanilla in a bowl until smooth. Spoon mixture into a piping bag fitted with a large round tip. With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure the filling overflows a bit out of the top of the strawberry. Hold each strawberry upside down to dip filling into crumbs until coated.
Melt chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave). Dip strawberry tips into melted chocolate, then place onto the prepared baking sheet and refrigerate until set.
Adapted from allrecipes.com