Valentine's Day is a family affair around these parts. Long gone are the days of Brian and me
gazing into each other's eyes over a romantic dinner in a secluded booth at a five-star restaurant.
Wait a second, did that ever happen? I'm pretty sure that hasn't happened in the history of ever.
Maybe in 20 years, but for now Valentine's Day is a family holiday and I wouldn't have it any
other way.
Along with our annual Valentine's Day scavenger hunt (not food related), we do a candlelight
dinner. My four boys go crazy over this tradition. Just last night, I overheard my 8-year old say to
his younger brother in a voice that could barely contain his excitement, "Only a few more days
before we get to eat dinner in the dark!" Clearly I need to get candles that produce a bit more
flame.
Here I thought I was teaching my boys the niceties of fine dining, and all along, they've just been
ecstatic to eat dinner in a situation that approximates cavelike dwelling.
Over the years, I've served a fancy meal, an everything-heart-shaped meal, and an all pink or red
meal (that one was a bit scary). This year, I have a few new ideas up my sleeve. First up are these
delightful cheesecake-stuffed strawberries. After tasting them, the only coherent thought I could
muster was, "Where have these been all my life?"
Not only are they a cinch to prepare, but they also taste absolutely amazing. It's like a heavenly
bite of strawberry cheesecake with the emphasis on the strawberry, which is just fine with me.
They look much more elegant than the preparation requires.
I don't know if I'll serve these as a sweet side dish or as a dessert option, but either way, come
February 14th, they'll be on our table and I kinda sorta think they should be on yours, too.
Cheesecake Stuffed Strawberries
Yield: Makes about 2 dozen strawberries
Ingredients
24 medium to large strawberries
8 ounce light cream cheese
1/3 to 1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Directions
1. Remove the tops of all the strawberries and cut out a cone shape from inside the middle
of each strawberry with a paring knife, making a little well to be filled with cream cheese
mixture.
2. Mix together the cream cheese, powdered sugar and vanilla extract with an electric mixer
until smooth and creamy. Fill a ziploc bag with the cream cheese mixture (filling it into
one of the corners). Twist the top of the bag and snip the corner of the bag with the
filling.
3. Squeeze filling into each strawberry and sprinkle with graham cracker crumbs. Store in
the refrigerator until ready to serve (no more than 3-4 hours is best).
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.