{"id":23228,"date":"2011-12-18T10:18:31","date_gmt":"2011-12-18T15:18:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23228"},"modified":"2011-12-18T22:43:16","modified_gmt":"2011-12-19T03:43:16","slug":"strawberry-santas-with-sherry-cream%e8%8b%ba%e3%82%b5%e3%83%b3%e3%82%bf%e3%82%af%e3%83%ad%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23228&lang=en","title":{"rendered":"Strawberry Santas with Sherry Cream
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\"\"<\/a><\/p>\n

Strawberry Santas with Sherry Cream<\/strong>
\nDecember 17, 2011<\/em><\/p>\n

I’ve recently seen people making Santas using fresh strawberries, and I thought it would be fun to make some myself. These are so easy and FUN to make! I used whipped cream for both the face and the top of the hat, and used cookie sprinkles for their eyes. I made my whipped cream with heavy cream, sugar, vanilla extract, and Sherry, so they are not only cute but also very tasty! <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u82fa\u30b5\u30f3\u30bf\u30af\u30ed\u30fc\u30b9<\/strong>
\n2011\u5e7412\u670817\u65e5<\/em><\/p>\n

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\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n\u30af\u30ea\u30b9\u30de\u30b9\u7279\u96c6\u7d9a\u884c\u4e2d\u3002\u30d1\u30fc\u30c6\u30a3\u30fc\u3001\u304a\u3082\u3066\u306a\u3057\u3001\u304a\u3046\u3061\u30c7\u30fc\u30c8\u306e\u53c2\u8003\u306b\u306a\u308a\u305d\u3046\u306a\u30a2\u30a4\u30c7\u30a2\u304c\u3044\u3063\u3071\u3044\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Strawberry Santas with Sherry Cream December 17, 2011 I’ve recently seen people making Santas using fresh strawberries, and I thought it would be fun to make some myself. These are so easy and FUN to make! I used whipped cream for both the face and the top of the hat, and used cookie sprinkles for […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-23228","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23228"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23228\/revisions"}],"predecessor-version":[{"id":23268,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23228\/revisions\/23268"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}