When I was seven I came in second place in the wheelbarrow race at the Fourth of July games.
And after my wedding day and the birth of my four children…….I considered that one of my life’s crowning achievements.
I’ve had cause to re-evaluate and re-think.
Because today……I became a member of The Sisterhood of the Traveling Apron.
I can’t even believe they asked me.
Maybe they wanted to provide inspiration.
Maybe they thought I needed a little encouragement.
Maybe they have never even read my blog and somehow missed this post.
Whatever the reason…..I am eternally grateful and overjoyed and ready to fulfill my official apron responsibilities and post a recipe.
And while this is not Baked Alaska or Beef Wellington or any of the other 10 hardest recipes to make….it doesn’t even matter.
When you take a bite of these delicious little chocolate covered strawberry cheesecake bites and taste the sweet mixed with the crunchy mixed with the melt-in-your mouth cheesecake filling…..you will sing the Hallelujah chorus while dancing Gangnam style in the middle of your kitchen.
They are that good.
So here you go…..my sisterhood…..this one’s for you. 🙂
recipe from allrecipes
1 8 oz package cream cheese
1/2 cup confectioner’s sugar
2 teaspoons vanilla extract
2 tablespoons graham cracker crumbs
2 1 oz squares of semi-sweet chocolate
1 teaspoon canola oil
12 large fresh strawberries hollowed out
1. Hollow out strawberries.
2. Melt chocolate and canola oil in the microwave safe glass or ceramic bowl in 30 second intervals, stirring after each interval until warm and smooth. It should take about one to three minutes depending on your microwave.
3. Dip hollowed out strawberries about 2/3 of the way into the chocolate and then swirl the chocolate covered section in the graham cracker crumbs.
Set on wax paper to cool.
4. Combine confectioner’s sugar, vanilla extract and cream cheese in a bowl. Beat until smooth.
5. Add mixture to a plastic ziplock bag. Snip off one corner of the bage and pipe cream cheese mixture into the hollowed out strawberries.
6. Refrigerate until set.
I just want to say thank you.
Thank you for entrusting this apron to me and a thank you to all those in The Sisterhood of the Traveling Apron who have gone before.
May the recipes be with you. 🙂
Looking for a little more recipe inspiration? Be sure to check out my recipe page.
The Apron’s Journey
From Susan (the apron maker) at My Mother’s Apron Strings in Redmond, Washington to
Meggie (the sisterhood initiator) at Meggie on the Prairie in Texas to
Elaine at Pear Tree Log in England to
Scarlet at Tales from Beyond the Nook in England to
Jane at The Maple Syrup Mob in Ontario, Canada to
Deb at Just Cats in Ontario, Canada
Zaza at Just Sayin’ in Ontario, Canada to
Linda at A La Carte in Georgia
Diane at Lavender Dreams in Ocala, Florida to
Marcia at The Shop Around the Corner in Miami, Florida to
Linda at Random Creativity in Reading, Pennsylvania to
KariAnne at Thistlewood Farm, Kentucky