This delicious cheesecake stuffed berry dessert is easy to make and looks so pretty displayed on a platter at brunch or an outdoor summer gathering.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

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Cheesecake Stuffed Strawberry Bites

Ingredients

• 1 pkg 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1 1/2 tsp vanilla
• 1 pint large strawberries destemmed and cored
• crushed graham crackers for topping
• mini chocolate chips for topping

Instructions

• In a medium bowl, add cream cheese, powdered sugar, and vanilla and beat with a hand mixer until creamy.
• Spoon the filling into a piping or ziptop bag then snip the corner of the bag.
• Fill the cored strawberries with the cheesecake filling in the piping bag.
• For topping: sprinkle on mini chocolate chips or dip the top of the strawberries in the crushed graham crackers.
• Add berries to a platter and serve immediately.

Start with a pint of large strawberries, freshly washed. 

First, remove the stems. 

Then using a small knife, core the strawberries.

I just scooped out the center but careful not to cut all the way through.

In a medium bowl, add cream cheese, powdered sugar, and vanilla and beat with a hand mixer until creamy.

Spoon the filling into a piping or ziptop bag then snip the corner of the bag.

Fill the cored strawberries with the cheesecake filling in the piping bag.

These berries are so pretty and tasty!

For topping: sprinkle on mini chocolate chips or dip the top of the strawberries in the crushed graham crackers.

Add berries to a platter and serve immediately. 

Check out Friday’s Summer Sweets Week Blogger Recipes!

• • No-Churn Banana Nutella Swirl Ice Cream from Big Bear’s Wife

• • Strawberry Blueberry Cheesecake Dip from Semi-Homemade Recipes

• • Blueberry Shortcakes with Lime and Ginger from Jolene’s Recipe Journal

• • Preserved Lemon Loaf Cake from A Day in the Life on the Farm

• • Strawberry Shortcake Trifle from Our Crafty Mom

• • No-Bake S’mores Parfait Cups from Easy Recipes For One

• • Cheesecake Stuffed Strawberry Bites  from For the Love of Food

• • Root Beer Float Caramels from Sweet ReciPEAs

The post Cheesecake Stuffed Strawberry Bites appeared first on For the Love of Food.

This creamy dessert dip is the perfect summer treat! Easily prepared in minutes with just two ingredients, serve this delicious dip with fresh fruit and cookies for dipping.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife.

We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek .

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!

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Strawberry Fluff Fruit Dip

Ingredients

• 8 oz strawberry cream cheese spread
• 7 oz jar marshmallow creme
• sliced fruit graham crackers or vanilla wafers, for dipping

Instructions

• In a medium bowl add the cream cheese and marshmallow cream.
• Using a hand mixer, blend until smooth.
• Cover and chill until ready to serve.
• Serve with sliced fruit and vanilla wafers or graham crackers.

I love that this easy dip is made with just two ingredients: marshmallow creme and strawberry cream cheese. 

In a medium bowl add the cream cheese and marshmallow cream.

Using a hand mixer, blend until smooth.

Cover and chill until ready to serve.

Serve with sliced fruit and vanilla wafers or graham crackers.

I served this dessert dip at the monthly Book Bingo that I host at our local library. 

I kept it chilled with an ice pack underneath and served with with grapes, strawberries, and vanilla wafer cookies. 

It was delicious and a hit with everyone! 

Check out Monday’s Summer Sweets Week Blogger Recipes!

• No-Churn Lemon Blueberry Cheesecake Ice Cream from Big Bear’s Wife
• Strawberry Crunch Ice Cream Cookie Sandwiches from Semi-Homemade Recipes
• Root Beer Float Cupcakes from Jolene’s Recipe Journal
• Snickers Ice Cream Cake from Cheese Curd In Paradise
• Rhubarb Upside Down Cake from A Day in the Life on the Farm
• No-Bake Chocolate Eclair Cake from Our Crafty Mom
• Mango Coconut Lime Popsicles from Blogghetti
• Homemade Ice Cream Sandwiches from Karen’s Kitchen Stories
• Strawberry Fluff Fruit Dip from For the Love of Food
• Rainbow Sherbet Sweet Rolls from Sweet ReciPEAs

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These strawberry cake mix brownies are made with just 4 ingredients and are the perfect sweet treat for Valentine’s Day dessert!

Check out the round up of Valentine’s recipes below in this Good Cookie Valentine’s Event benefiting the Cookies for Kids’ Cancer!

We are fundraising for pediatric cancer research funds again! This is the seventh annual Good Cookies Valentine’s Event!

I’m thrilled to be participating again to help make a difference in the fight against pediatric cancer research.

My food blogger and content creator friends got together again and we are sharing Valentine’s Day inspired recipes to inspire you to cook and to share and donate to Cookies for Kids’ Cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S?

And that childhood cancer survivors often have long term effects, more than ⅔ of them develop secondary cancers, heart disease, kidney disease and others.

There are 40,000 U.S. children actively battling cancer right now.

We would love your help to get the word out about how much childhood cancers affect a lot of us. A lot of us know someone who has been affected. Let’s help make these families lives a little bit better. Please help spread the word and if you can, please donate today to Cookies for Kids’ Cancer!

Our goal is to raise at least $3000. Because Mediavine has pledged to match our donations raised through this campaign up to $3000! That means your donation will be doubled!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Donate here today.

We have until March 31st to raise $3000! So please donate today!
 

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Sweetheart Strawberry Brownies

Makes 9 brownies

Ingredients

• 1 box Strawberry Cake Mix
• 1/3 cup unsalted butter melted and cooled
• 2 eggs room temp
• 1/4 cup chocolate chips melted
• Valentine's sprinkles for topping (optional)

Instructions

• Preheat the oven to 350 degrees.
• In a mixing bowl add cake mix, cooled butter, and two eggs.
• Using a mixer, mix until combined and smooth. Batter will be thick!
• Spray an 8x8 baking dish with non stick spray.
• Using a rubber spatula spread into the baking dish, pressing and smoothing down.
• Bake for 15 minutes. The brownies will be soft and fudgy.
• Let cool completely then remove from the pan.
• Take your melted chocolate and with a spoon, drizzle on top of the cooled brownies.
• You can also add sprinkles on top of the melted chocolate.
• Cut into 9 squares and serve to your sweetheart and enjoy!

All you need is 4 ingredients for these fudgy cake mix brownies. Add sprinkles if you want to be extra festive!

In a mixing bowl add cake mix, cooled butter, and two eggs.
Using a mixer, mix until combined and smooth. Batter will be thick!

Using a rubber spatula spread into a greased baking dish, pressing and smoothing down.

Bake for 15 minutes at 350 degrees. The brownies will be soft and fudgy.

Let cool completely then remove from pan.

Take your melted chocolate and with a spoon, drizzle on top of the cooled brownies.

You can also add sprinkles on top of the melted chocolate.
Cut into 9 squares and serve to your sweetheart and enjoy!

Cut into 9 squares. They will be soft and fudgy and extra sweet!

Share with your sweetheart and enjoy!

Check out all the bloggers participating this year!

Heart-Shaped Homemade Pop Tarts from Julie of The Little Kitchen
Valentine Cupid Crunch from Jenn of Ever After in the Woods
Easy Dark Chocolate Cherry Truffles from Audrey of That Recipe
How to Make an Edible Valentine Gingerbread House from Jennifer of The Rebel Chick
Peanut Butter Chocolate Parfaits from Stefanie of Stef’s Eats and Sweets
Heart Shaped Chocolate Chip Cookies from Melissa of Persnickety Plates
Valentine Ladybug Oreos from Jaclyn of Crayons & Cravings
Round Up of Homemade Valentine’s Day Sweets and Treats from Lisa of Blogghetti
Mini skillet cookie from Caroline of Caroline’s Cooking
Easy Pink Cookie Recipe (Refined Sugar-free) from Shashi of Savory Spin
Truffle Honey Goat Cheese Stuffed Rolls from Lisa of Taste Cook Sip
Sweetheart Strawberry Brownies from Nicole of For the Love of Food
Heart Shaped Pancakes from Sarah of TheGleasonCo
Chubby Hubby Cookies from Rebecca of Sugar & Soul
How to Make an Edible Valentine Gingerbread House from Jennifer of The Rebel Chick
Heart-Shaped Reese’s Stuffed Cookie for Two from Erin of The Spiffy Cookie
Heart-Melting Chocolate Espresso Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 

The post Sweetheart Strawberry Brownies appeared first on For the Love of Food.

It’s National Strawberry Picking Day so what better time for me to share this delicious recipe for Farm Fresh Strawberry Syrup!

This is an easy to make treat that is delicious on top of pancakes and ice cream or mixed into milk and tea.

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Farm Fresh Strawberry Syrup

Ingredients

• 16 oz 1lb strawberries, stems removed and sliced
• 1/4 cup sugar
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

• Combine all the ingredients in a small saucepan over medium heat.
• Stir and bring to a low boil then turn heat down to medium low.
• Cook, stirring often, for 20-30 minutes until thickened and syrupy.
• Pour the berry mixture through a strainer. You can discard the berries or use them for something else.
• Serve warm over pancakes, French toast, and desserts or refrigerate and serve cold stirred into milk, shakes, tea, and coffee.

 Going to local farms and picking fresh produce is one of our favorite family traditions.

We were lucky enough to go strawberry picking at Eckert Farms last weekend.

It was the biggest farm we have ever been to and quite a memorable experience!

We left with a basket full of fresh juicy berries, strawberry cider and pastries from the market, and soaking wet clothes from a popup storm (but smiles on our faces). 

Now for our homemade syrup recipe…

Start with 1lb of fresh strawberries. 

Wash, cut off tops, and slice if you would like. 

Add the berries to a saucepan and pour in water. 

Add the sugar. 

Finally add 1 tbsp of lemon juice. 

Stir well and heat over medium. 

Cook, stirring often, for 20-30 minutes until thickened and syrupy. 

Pour the berry mixture through a strainer. 

You can discard the berries or use them for something else.

You should have a good amount of syrup, about a cup and a half or more.

Serve warm over pancakes, French toast, and desserts. or refrigerate and serve cold stirred into milk, shakes, tea, and coffee. 

The post Farm Fresh Strawberry Syrup appeared first on For the Love of Food.

This spring drink is fruity, fizzy, and fun! It’s sweet and delicious and has no alcohol so the whole family can enjoy. Sparkling Strawberry Peach Punch is perfect for #Brunchweek featuring three of my favorite brands: Torani, Sweets and Treats, and JoyJolt.

Scroll down for the recipe and giveaway!

Connect with Torani

Connect with JoyJolt

https://www.instagram.com/joyjolt/

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Sparkling Strawberry Peach Punch

Makes a large gallon sized pitcher

Ingredients

• 1 cup strawberry puree
• 1 cup Torani peach syrup
• 1 liter sparkling strawberry water
• 1 liter sparkling peach water
• 8-10 fruit ice cups
• sliced peaches for garnish

For the strawberry puree:

• 1 1/2 cups strawberries stems removed and sliced
• 1/2 cup sugar
• For fruit ice cups:
• 1 cup sliced peaches
• 1 cup slice strawberries
• 10-12 oz bottle water {I used strawberry flavored}

Instructions

For the strawberry puree:

• Add berries and sugar to a bowl and let macerate for about 30 minutes.
• Add berries to a food processor (or blender) and pulse until smooth.
• For the ice cups:
• Add sliced peaches and strawberries to silicone cupcake molds.
• Fill with water.
• Place on a tray in the freezer.
• Freeze until solid then remove from molds and add to punch.

For the punch:

• In a large pitcher {up to 1 gallon} add strawberry puree, peach syrup, and both liters of sparkling water.
• Stir then add fruit ice cups.
• Pour into glasses, add a peach slice and straw to each glass, and serve.

The post Sparkling Strawberry Peach Punch #Brunchweek appeared first on For the Love of Food.

Prep your ingredients {you only need a few} and chill your bowl beforehand. Then all you need is fresh snow and you can make this easy winter dessert in minutes!

We got lucky and had not one but two full snow days last week. This was the most snow we have gotten since moving to Missouri in October and we loved it. Funny how everyone here is so “over” the snow and my girls and I are crossing our fingers for more! Their Dad was home and along with our sweet pup Dylan we made snow men, painted snow, and went sledding. It was a blast!

Our snowman, Mr Tie Dye, was our biggest -and most colorful- yet!

I found these snow paint kits last week at Goodwill for $1!
The girls loved them {although the red paint did end up looking like a crime scene on the snow}.

Dylan dog looking handsome in the snow. He is Florida born like me so he is not super excited about the cold wet stuff but he will sniff around and chase the girls on the sled for a bit.
Then he’s ready to lay by the fire inside!

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Strawberry Snow Ice Cream

Makes a BIG mixing bowl full of ice cream!

Ingredients

• 8-10 cups fresh soft snow
• 1 can {7oz} sweetened condensed milk
• 1 tsp vanilla
• 1/4 cup strawberry sauce
• 1 cup diced strawberries
• 1/2 cup strawberries sliced

Instructions

• Start with a large chilled bowl.
• Stir together condensed milk, vanilla, strawberry sauce, and diced strawberries.
• Add scoops of snow, stirring until combined.
• Continue adding as much snow as you need until you get the ice cream-like texture you want {leave some chunks or it will be slushie}.
• Top with sliced strawberries and serve right away.

Notes

Do not place in the freezer. It will freeze into a block of ice.
We learned that the hard way.

The post Strawberry Snow Ice Cream appeared first on For the Love of Food.

 Be sure to scroll down for a HUGE GIVEAWAY! 

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Gluten Free Lemon Cupcakes with Strawberry Frosting and Butterfly Toppers

Makes 12 cupcakes

Ingredients

For the cupcakes:

• 1 box Gluten Free Yellow Cupcake Mix {I used Betty Crocker}
• 3 eggs
• 1/2 cup of butter softened
• 1 tsp vanilla
• 2/3 cup water
• juice and zest from one large lemon
• 7 large strawberries destemmed

For the frosting:

• 1 cup butter softened and cubed {2 sticks}
• 3 cups powdered sugar
• ¼ cup strawberries destemmed, sliced, and pureed until smooth

Instructions

• Prepare batter according to the box directions.
• Mix in juice and zest from one large lemon.
• Line a cupcake pan with 12 liners and fill each 2/3 full.
• Bake according to the box directions {350 for 20 minutes}.
• Remove from oven and let cool then remove to a plate.
• Frost generously with the strawberry frosting and then top each cupcake with a strawberry butterfly {directions below}.
• Serve right away or refrigerate until party time!

For the frosting:

• Make the strawberry puree by simply blending the chopped strawberries in a food processor or blender until smooth.
• Add softened butter, powdered sugar, and 1/4 cup strawberry puree to a large bowl. Beat on medium speed with a mixer until you get a smooth consistency.
• Refrigerate until ready to frost cupcakes.

For the strawberry butterflies:

• Thinly slice 7 large strawberries.
• Cut the bottom corner off of 24 slices.
• Cut thin strips out of a few other slices. You will need 12.
• Place a strip in the center top of each cupcake.
• Add a slice on each side to make butterfly wings.
• Now you have beautiful butterfly strawberries ready to go on top of your frosted cupcakes!

Giveaway time! 

The post Gluten Free Lemon Cupcakes with Strawberry Frosting and Butterfly Toppers appeared first on For the Love of Food.

Happy Cinco De Mayo Week! 

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Frozen Strawberry Mango Margaritas

Makes 2 Margaritas

Ingredients

• 1/2 mango peeled and diced
• 1/2 cup strawberry puree
• 1/4 cup lime juice
• 4 oz Tequila
• 2 oz Triple Sec
• Ice
• Sugar for rimming the glass

Instructions

• Dip the rim of two margarita glasses in a plate of lime juice then colored sugar.
• Add strawberry puree, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.
• Blend until smooth then pour into the margarita glasses.
• Add mango, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.
• Blend until smooth then pour on top of strawberry mix in the glasses.
• Garnish with a strawberry on each glass, add straws, and enjoy.

Dip the rim of two margarita glasses in a plate of lime juice.

Add strawberry puree, 2 tbsp lime juice, 2oz Tequila, 
1 oz Triple Sec, and a handful of ice cubes to a blender. 

Blend until smooth then pour into the margarita glasses.

Add mango, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender. 

Blend until smooth then pour on top of strawberry mix in the glasses.

Garnish with a strawberry on each glass, add straws, and enjoy.

The post Celebrate with Frozen Strawberry Mango Margaritas appeared first on For the Love of Food.

Happy birthday to Ashton!

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Stacked Strawberry and Coconut Mini Cakes

Makes 3 mini cakes

Ingredients

• 6 pack yellow sponge cake dessert shells
• 6 strawberries
• 3 tbsp strawberry preserves
• 1 cup shredded coconut
• For the Whipped Frosting:
• 4 oz Philadelphia cream cheese softened and cubed
• 1/4 cup sugar
• 1/2 tsp vanilla
• 1/4 tsp almond extract
• 1 cup heavy whipping cream

Instructions

• Add coconut to a skillet over medium heat.
• Cook, stirring often, until lightly browned. Remove from heat and let cool.
• Slice 3 of the strawberries in quarters and remove the stem. Leave the remaining three whole.
• Warm the strawberry preserves in a small bowl in the microwave for 10-15 seconds, until easy to spread.
• Add 1 tbsp preserves to the center of three of the dessert shells.
• Top with two quarters of strawberries.
• Add the remaining three dessert shells on top, with the top facing down so it encloses the strawberry filling.
• Generously frost with whipped frosting.
• Gently press toasted coconut on each frosted cake, covering the cake sides and top.
• Top each mini cake with a whole strawberry and serve.
• For the Whipped Frosting:
• Place a mixing bowl and beaters/mixer into the freezer for 20-30 minutes so they will be icy cold for the whipped frosting.
• Take the bowl and beaters out of the freezer and add cream cheese and sugar to the bowl.
• Mix on medium until smooth then slowly add the heavy cream. Beat on high until fluffy.
• Add vanilla and almond extract and beat on low until blended.

The post Stacked Strawberry and Coconut Mini Cakes appeared first on For the Love of Food.

Summer may be ending soon but it’s still hot here in Louisiana. To me, there is nothing better on a hot day than a refreshing glass of fresh squeezed Strawberry Lemonade. I have made this easy drink recipe many times for parties and it’s always a hit! I have adapted it from a recipe by my favorite Southern Chef, Emeril Lagasse.

Even though Strawberry Lemonade is a tasty treat, it is awfully sweet and uses a hefty 1 cup of sugar along with the sweet cut fruit. So I decided to make a change and sweeten it with Born Sweet® Zing Zero Calorie Stevia Sweetener instead of sugar.

Want to know what’s AmaZING?
The moment you find a perfect sweet taste without a funny aftertaste, and zero calories!Enjoy the delicious sweetening experience of Zing Stevia Sweetener. Made with only real ingredients – nothing artificial, it has the perfect sweetness found in Mother Nature’s stevia plant.

Sprinkle it into your coffee, teas, smoothies, over fruit and other favorite foods and beverages. Zing Stevia Sweetener – a taste of sweet excitement!

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AmaZing Strawberry Lemonade

Ingredients

• 2 cups water
• 1 1.4 oz box Zing Zero Calorie Stevia Sweetener approx. 1 cup
• Zest from one lemon
• 1 cup fresh lemon juice
• 1 pint fresh strawberries destemmed and halved
• 2 cups cold sparkling water
• Ice

Instructions

• In a medium saucepan, bring the water and Zing Zero Calorie Stevia Sweetener to a boil.
• Reduce the heat and simmer, stirring occasionally, until the Zing Zero Calorie Stevia Sweetener dissolves.
• Add the lemon zest and lemon juice, stir, and remove from the heat.
• Let cool completely, then pour into a clean pitcher (strain if needed).
• In a blender or food processor, puree the pint of strawberries and add to the pitcher with the lemon juice.
• Stir well to combine and refrigerate until well chilled.
• Add the sparkling water and stir well.
• Pour over glasses filled with ice and serve.

Notes

Recipe adapted from Chef Emeril Lagasse.

Zing Zero Calorie Stevia Sweetener is the 

I opened and combined all the packets of Zing Zero Calorie Stevia Sweetener in a small bowl.

Zing Zero Calorie Stevia Sweetener to a boil.

until the Zing Zero Calorie Stevia Sweetener dissolves. 

Stir well to combine and refrigerate until well chilled.

ADD ZING TO YOUR LIFE!

 Give your taste buds something new and amaZING to be excited about — try new Zing Zero Calorie Stevia Sweetener for yourself!

 Get a Free Sample of Zing Zero Calorie Stevia Sweetener here.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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