coeur à la crème with balsamic strawberries


I’ve always wanted to make one of these. Isn’t it beautiful? I saw Martha Stewart make one once, and then Ina Garten made one on her show. When invited me to a virtual potluck, I knew I had to share one. A coeur à la crème (french for “cream heart”) is basically cream cheese, cream, and sugar, whipped together, placed in a cheese cloth inside a mold of some kind, and then left to drain overnight.

Once you have one of these coeur à la crème molds, or even a strainer, it’s one of the easiest, most decadent desserts you’ll make. There is no baking involved—just mixing and pouring. And it’s perfect for Valentine’s Day.


salted caramel squares


Have you tried those salted caramel squares at Starbucks yet? Whenever I get a Salted Caramel Hot Chocolate or a Caramel Apple Cider, I always buy a salted caramel square, too. They’re tiny little pieces of joy. And I love them.

It’s quite often that I want one, but I’m not near a Starbucks. I do live in Utah, after all.

One Sunday afternoon last fall, my next door neighbor gave us a jar of caramel. I knew that was the day I would figure out how to make those caramel squares. Though I’m no stranger to eating homemade caramel out of a jar with a spoon, I restrained myself to use the caramel for the greater good. I remembered a tiny bag of pretzels was still swimming around in one of my kids’ Halloween bags, so I bartered him for it, and got to work.

mascarpone passionfruit fool


Since today is my birthday, I thought it was only fitting that I should post an incredibly easy, incredibly indulgent recipe. Awhile back, when I saw my favorite grocery store was selling passionfruit, I bought up as many as I could afford. Just so I could have them. They’re usually quite tricky to find, and I didn’t want the opportunity of having some pass me by.

But have you ever bought something wonderful at the store, and then found yourself with stage fright—staring at it, without a clue how to make it shine? The first few fruits, I just cut open, and scooped out the juicy flesh and ate it with a spoon. I dare say, that is truly the best way to enjoy passionfruit. But what about all of you? I couldn’t just post my pictures of the empty, wrinkled skins, and say “Wish you had been here!”

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