Bakingwhiz’s

Ingredients:
8 oz. cream cheese, stored at room temperature
5 oz. white chocolate
4 cups confectioner’s sugar
1 teaspoon grated fresh ginger root
8 medium fresh strawberries
1/4 cup finely minced crystallized ginger
1/2 cup coconut, toasted
1/2 cup pistachio nuts, finely chopped

Procedure:

1. Melt white chocolate in the top of a double boiler, let cool.
2. Beat together the cream cheese, sugar and ginger root until smooth.
3. Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit.
4. Pat strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts.
5. Place truffles in candy cups and chill until serving time.

Serving Suggestion: Makes about 18 truffles.

I want to have a summer get away.

This recipe just makes me want to imagine how much better summer would be with this around.

Strawberry Cheesecake

Ingredients:

1 graham cracker crust
1 cup all purpose whip cream, chilled
1 bar cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 pint fresh strawberries, cleaned

Procedure:

1. Cream and soften cream cheese, gradually add in sugar.

2. Add vanilla and whip until fluffy.

3. Fold in whip cream. Pour into crust.

4. Garnish with sliced fresh strawberries.

5. Refrigerate for about an hour, until firm.

And there you have it, the perfect dessert for your summer get away! Enjoy!