Nicole Meyer fell in love with cooking as a young girl, and even though her career took her into real estate she never forgot that early love. When her and her husband had their first child, she turned her cooking skills into a full-time career, launching the successful blog, Nibbles by Nic, and becoming a frequent contributor to several publications including Long Island Pulse. With her first book, Cups, Sticks & Nibbles, recently published, Meyer spoke to me about the book, how she got her start and of course, shared a delicious summer recipe you’ll want to make all year long. Find the recipe for the Strawberry-Shortcake Cheese Shooters featured in the video and her book below and find out where to grab a copy of Cups, Sticks & Nibbles on her website.
Strawberry-Shortcake Cheese Shooters
“I have to confess that I actually entered these guys in a strawberry-shortcake contest not too long ago. Although I didn’t win, I did learn quite a bit entertaining with this dessert. We know that everything tastes better on a stick but did you also know that everything tastes better in a shot glass? Maybe it’s the “cuteness” factor. After all, we eat with our eyes first. What I also took away from these shooters is that nothing is yummier to me than fresh seasonal strawberries paired with homemade cheesecake. It’s extraordinary!”
1 pound cake sliced (any grocery brand should do)
12 Strawberries (Driscoll’s Brand)
8 ounces soft cream cheese
7 oz. sweetened condensed milk (approximately half a small can)
1 teaspoon vanilla extract
juice of half a lemon
Blend cream cheese, vanilla and lemon juice. Slowly add in condensed milk. Peaks should start to form.
Cut pound cake into 1-inch slices. Using the rounded open part of a shot glass, press down into cake making a round circle. Pop out the cake piece and drop to bottom of shot glass.
Spoon cheesecake mixture into shot glass. (If the top is too narrow, use a small measuring spoon to add in the mixture.)
Top with one fresh strawberry or a strawberry half if the berry is too large.
Squirt a dollop of whipped cream on top of each glass and serve.