Strawberries filled with Cream

16-18 large strawberries

1/3 cup mascarpone cheese

1/3 cup (80 ml) heavy whipping cream

2-3 (24-36 grams) tablespoons granulated white sugar

1/2 teaspoon pure vanilla extract

You want the strawberries to sit flat.  So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they  will stand upright when placed on your serving tray.  With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom of each strawberry.  (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals".  Set aside while you make the cream filling.

In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form.  Add the sugar and vanilla and continue to whip until stiff peaks form.

Spoon the cream into a pastry bag fitted with a large open star tip (I used a Wilton 1M tip).  Pipe the cream into the strawberries.  If not serving immediately, cover, and place in the refrigerator until serving time. 

Best Pumpkin Pie Recipe

To make 1 pie:

2 eggs

398 ml of E.D. Smith pure Pumpkin

1 Cup (250 ml) Packed brown sugar

1 tsp (5 ml) Ground cinnamon

1/2 (2 ml) Ground nutmeg

1/4 (1 ml) Ground ginger

1/4 (1 ml) salt

3/4 (175 ml) Evaporated milk

1 (9in/23cm) unbaked deep dish pie shell

Beat eggs lightly in medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt; Stir until well combined. Blend in milk. Pour filling in pie shell. Bake at 425F (220C) 15 min. reduce oven temperature to 350F (180C) and continue baking 30-35 min longer or until knife inserted in center comes out clean. Cool.