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 Gojee.com 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 ...

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 ...

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, ...

how to break in a book binding

The English language is a funny thing, especially when "breaking-in" something is what you do to prevent something from breaking. But there it is. I love hardcover books. The quality of paper the printers use is generally of a higher quality, and the bindings tend to last longer. But a good binding will only last if it is treated properly. When you get a new book, you never want to open it straight down the middle when you first handle it. Doing this can damage or even crack the spine and ruin your new book. Instead, you want to ease it ...

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 Gojee.com 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 ...