Today is another edition of Fun Saturday! Well today’s recipe is a fun tasty one, but I’ll be honest, I didn’t get great shots. Plus my decorating skills are not exactly the best. But you’ll get the idea of what I am creating and maybe you can make your berries prettier?
These are my strawberries stuffed with Nutella and Mascarpone Cheese. Oh my gosh, it’s so good, so creamy and simply amazing. A perfect little appetizer that would be perfect to serve Mom tomorrow. I had the idea of making these since last Saturday, when I bought half a case of strawberries, but by the time I got around to making this scrumptious little treat, I ate most of the strawberries. Opps! I only had a few small berries left, so I couldn’t get to fancy making them. This little treat is quick to make and not to hard to put together, but as I said above, I’m not the craftiest person when it comes to food. I’m more of scoop and serve person!
I made the filling with my homemade Nutella and my newest cheese love, Mascarpone Cheese. Oh my gosh, I love that darn cheese! I am not a big cheese person, but this cheese has changed my mind! Drooling, thinking of it. I just beat the cheese and Nutella together and there is my filling. Now if you’re not crafty like me, you could always just serve a big bowl of beautiful berries with a side of the Nutella mixture. I think that alone would be a huge hit!! I debated about doing that for you, but I wanted to give it a shot and stuff the berries. Stuffing them was easy. All you do is make and “X” shape in the berry and pipe in your filling. Easy peasy!!
- Serves: 15 Strawberries
- Serving size: 1 Strawberry
- ¼ cup Mascarpone Cheese
- ¼ Cup Nutella (I used homemade)
- 15 large strawberries
- In a bowl, add cheese and nutella and beat until light and fluffy. Place nutella mixture in a pastry bag or a plastic baggie and add a tip. If you don't have one, just cut the corner of the bag.
- Meanwhile, prepare the strawberries, cut an "X" into each strawberry, starting at the top of the strawberry and cutting down almost to the bottom of the strawberry. With your fingers, spread open the strawberries. If your strawberry is wobbly, just cut the bottom where the stem is.
- Starting at the bottom of the strawberry, pipe the Nutella mixture into each strawberry.
- Serve immediately, if your not serving right away, cover the berries in the refrigerator and serve within a couple of hours.
I really think if you’re a Nutella fan you should give these berries a shot. They are not to hard to make, and they look like you spent some moolah making them. 🙂 One key thing is that these berries need to be served right away. They will last a couple of hours in the refrigerator but that’s about it. Once strawberries are cut, they don’t last very long and if you make these, I don’t think they will last long in the house. I can guarantee they will get eaten up quick!! I’m having a hard time not eating them all! Strawberries Nutella and Mascarpone Cheese, oh yes, it’s like my strawberry heaven! You should have seen how much batter I ate!! he he But that’s our secret!
Now for this weeks weekly recap…
Sunday: Slow Cooked Carne Asada Tacos – Nothing beats cooking in a Crockpot, but the only thing is, if your home, you spend the whole day smelling it and it smelled good! I couldn’t wait for dinner to be done!
Tuesday: Chocolate Protein Milkshake – I love this milkshake. It’s healthy, creamy, thick and full of protein which is great for a post workout snack!!!
Tuesday: Lemon and Coconut Ice Cream Sandwiches – These were so fun to make and such a wonderful refreshing little snack! I love the lemon flavor cookie with coconut. They are the perfect match! I made so many of these little sandwiches, and I have to say they hold up in the freezer very well. This is one ice cream sandwich I have to make again. I can guarantee there will be more recipes like this in the summer!
Wednesday: Creamy Tzatziki Sauce – This was the first time I ever tried a veggie burger and I have to say I liked it. I am actually surprised to how much I enjoyed it. The Tzatziki Sauce over the top was a perfect complement and as one of my readers posted it tastes like a falafel. I said samosa, but they are right it’s a falafel I was thinking of. I can’t wait to try the MorningStar Spicy Black Bean Burgers.
Thursday: Asparagus, Tomato and Dill Egg Bake – I love these kind of dishes! I am such a baked egg type of person. My Husband always looks at me in shock when he sees all the stuff I put in my eggs. Hey what can I say? Eggs go with just about anything!! This is a perfect dish to serve for Mother’s Day and as I said in my post, you can always have a make your own egg bake bar! How cool would that be?
Friday: – Lemon Pesto Zucchini Sandwich – I love this sandwich! It’s so loaded with flavor! I am glad I made the mistake of putting too much lemon in my pesto, because now I am in love with lemon pesto!!
One last thing! If your interested in getting Muddy, dirty and having fun!! Join me in Sacramento for the Pretty Muddy event on June 29th for a 5 k obstacle in the mud! The event is girls only and goes all day, so it’s not an official race!! It’s all about having fun, fitness and there is a party afterwards with music, food and entertainment! Click on the picture for a discount rate! Make Mom join you, she will have fun!!
Well my Friends, have a wonderful Saturday! I hope you are having nice weather! If you are, get out there and enjoy it! I have no clue what I am doing today, but I am sure I will figure it out!
P.S. This weeks craving is Berry Popover Pancakes! I love berries and these will be so perfect for Mother’s Day, I am sure I’ll be making breakfast, but just maybe my Husband will read this and make it before I get up. ha ha I don’t see that ever happening!
The Winner of the MorningStar Farms Chickapea Giveaway is Tonya!
Your Winner (confirmed)
Comment: Guacamole!!!!! Hands down!