Mascarpone Pudding Filled Strawberries

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This weekend I have a Moulin Rouge party I’m going to for my friend Molly’s 30th birthday so I’ve been spending the majority of my day baking a gluten free cake and a hundred cupcakes and making a bunch of sugar diamonds.

*deep breath*

But now I’m lounging in bed watching Friends and blogging.  Also, my left contact is super blurry but I’m going to ignore that for the time being.  And by that, I mean it’s staying in there until I take off my makeup and go to bed.

I’ve been up since 6 a.m.  I’m losing the power to care about little annoying things anymore.

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Completely shifting topics here, strawberries are in season right now which means I’m going through an obsession with them.  They’re just so sweet and red and beautiful in the late spring.  And they’re the perfect start to summer.

I’m sure you’ve seen those cream cheese filled strawberries before.  They’re pretty popular, and they’re super delicious.  This past weekend I considered making them, but right now I’m kind of over cream cheese frosting (since that’s pretty much what the filling is).  Cream cheese frosting to me is just completely overused, and I was looking for something a little lighter.

Enter mascarpone pudding filling.  Yeah, like in tiramisu (without all the coffee and chocolate and stuff, of course).  Also like in canolis.  Honestly, how amazing can this cheese be?

The store I shop at actually only has mascarpone creme which has the consistency of cream cheese and is super smooth.  If you can find this stuff, use it.  Trust me…just use it.

Ingredients:

1 lb. strawberries

3 egg yolks

1/3 c. sugar

Dash of salt

1/3 c. cream or whole milk

8 oz. mascarpone cheese

1/2 tsp. vanilla extract

Pistachios and chocolate chips for garnish!

First make the pudding: This is where I goofed and forgot to take pictures.  Yep, sounds like my brain right?  Luckily, it’s super easy.  Just whisk the eggs, sugar, salt, and milk in a medium sauce pan.  Heat over medium high heat until it starts to boil.  Boil for a few minutes, or until it is thick like pudding.  Remove from heat, and bring to room temp.  Using a hand mixer, beat in the mascarpone and vanilla extract.  Refrigerate it until ready for use.

Now for strawberries!

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Begin by washing the strawberries.  Here’s a tip so their juices don’t start running: wash them by rubbing them with a wet paper towel.  It takes a little longer but it’s way better than runny strawberries!

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Now remove the stems and cut a little off the top!

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Cut each strawberry into quarters, BUT DO NOT CUT ALL THE WAY THROUGH.  Otherwise they won’t make very good mascarpone pudding holders (;

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Arrange them nicely on a pretty plate.

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*Blurry picture alert*

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*Blurry picture alert again oh my* Fill the strawberries with the pudding.  I just cut a little tip off of a ziploc and filled it with pudding, but it would be pretty with a little tip too.  However, I kind of like my rustic looking filled strawberries.  (Rustic meaning slightly messy).

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Top them with pistachios or chocolate chips or both!  I personally loved the pistachios myself, but the chocolate chip ones were also popular at the BBQ I brought them to (:

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Overall, I would say these took anywhere from 40 minutes-1 hour.  Not too bad if you ask me!  (Plus, they were a HUGE hit).

Try them out and let me know how you like them!

XOXO Sara

Healthy Dirty Rice

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I know, it’s been like, a month.

But on the bright side, I got great grades from all of the finals I was studying for.  When I say that, I mean that somehow I got a full 100 on my calculus exam.  If you’re sitting here stunned, just know that I have been feeling that way since I found out two weeks ago.

I seriously don’t know how that happened.

Another plus is that I’m doing great in my three week mini class.

Three weeks, three credits.  No biggie.

(Kind of a biggie).

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On the bright side, I have definitely not forgotten all about the blog.  I actually have a bunch of great stuff coming up for you guys.  And in approximately a week and a half, I will be completely off of school and lots of great stuff will be coming your way!

But first, let’s start off with dirty rice.  I can recall a few times when I was little where my mom made the boxed Zattaran’s stuff on super busy nights, but we realized pretty soon after that we were not huge fans of the boxed dinners.

Luckily, dirty rice is super easy to make at home and tastes 10x better than Zattaran’s.  This is easily a 30 minute meal (excluding the rice prep but still…).  And, if you didn’t already expect this, the recipe is healthy.  Shocker right?

*Disclaimer:  This is NOT traditional dirty rice.  Traditional stuff uses chicken gizzards and livers and other leftover chicken parts.  Now, I know that they’re just some chicken parts, but they are just chicken parts I can not wrap my head around eating.  So therefore, I went the Zattaran’s route and used ground beef.  Also, this recipe was created completely according to taste/whatever I had in my kitchen so the spices may or may not be traditional.  End of disclaimer.*

Ingredients:

2 c. cooked long grain brown rice

1/2 lb. ground beef

1/2 onion, chopped

1 red bell pepper, chopped

2 cloves garlic, chopped

1/4 tsp. ceyenne pepper, or to taste

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. paprika

1/4 tsp. dried mustard

1/4 tsp. dried marjoram

1/2 tsp. parsley

Salt and pepper, to taste

1 beef bouillon cube, dissolved in 1/4 c. hot water

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Cook rice according to package directions.  Set aside when finished.

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Chop up veggies!  Yes, those are dried onions.  Yes, I forgot to buy a real onion.

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Saute the veggies until soft.

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Brown the beef.  Add garlic and saute until fragrant.  (Blurry picture alert.  Whoops!)

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Oh yeah, and dissolve that little guy.

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Add rice and spices to the mixture.

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Mix it all together and add beef bouillon mixture.  Let simmer until the liquid is absorbed!

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Serve to a group of very happy peeps.

Also, please note that you should adjust spices as needed for your tastes.  I decided to not use much salt since I used a beef bouillon cube.  Just taste and adjust accordingly.

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Serve this with a nice little side salad and you have a delicious dinner that will make the whole family happy!

*Vegetarian/Vegan: Replace ground beef with zucchini, tofu, eggplant, and other veggies.  Replace beef broth with veggie broth.

*Gluten Free: This recipe is gluten free

*Paleo: Replace rice with cauliflower “rice”.

XOXO Sara