A Cheesecake Keepsake

I'm leaving the highly-coveted chocolate ingredient to the experts (i.e. last week's feature on Tessa of Chocolateria Tessa) rather than fussing with them in my own kitchen prior to Valentine's Day. I have crafted a light-as-air mini cheesecake to savor the simplicity of a typically over-the-top holiday. Don't be overwhelmed with unnecessary colorful frostings or other Valentine's fluff; a smooth, white treat is all you need.

The size is perfect to split with your significant other, though I think you'll be surprised by your ability to finish your own serving fairly quickly (or, at least, I was...). Or, if you're one to prefer a square or two of chocolate, bake these sweets as keepsakes for friends, family members, or dinner guests. A tiny rose or lavender garnish will elevate the dessert to the finest level of elegance.

Makes 6 mini cheesecakes

1/4 cup sugar Zest of 1/2 lemon 1 large egg 1 8-ounce package low fat cream cheese 1/8 cup heavy whipping cream 1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees.

2. Whisk all ingredients until smooth. Pour into six lined muffin tins.

3. Bake for 20 minutes, until set. Refrigerate for 3 hours before serving.

I have an older version of mini cheesecakes here with graham cracker crust and caramel topping!

Winter Citrus and Avocado Salad

I am so ready for summer, people. Though this morning's cinnamon rolls warmed me up, I have learned to button up my summer sass and, instead channel my inner "sunshine" in the kitchen.

Inspired by The Yellow Table Cookbook, my arugula and citrus salad proves that winter cuisine can be colorful despite grey skies. The in-season oranges sweeten a spicy arugula base, and the varying hues are so out of-this-world. Eight friends and I enjoyed ours on Thursday evening at our first progressive dinner party. I prepared locally-grown mushroom bruschetta, spinach and artichoke dip (with extra cheese), and a classic cheese and honey board. Our next door neighbors brought on the beef tenderloin, mashed potatoes, and green beans. I have to admit that this salad (and a great wine selection) brought the entire evening together!

Makes 8 servings

10 ounces arugula 1 navel orange, peeled and segmented 1 blood orange, peeled and segmented 2 honey tangerines, peeled and segmented 1/2 cup almonds or pistachios 1/2 lemon 1 avocado, quartered and sliced Your new favorite salad dressing

1. Place arugula in a large serving bowl. Sprinkle orange segments, avocado slices, and nuts. Squeeze lemon over bowl to keep citrus fresh and bright.

2. Directly before serving, gently toss in the salad dressing. Sprinkle with salt and pepper, if desired. Serve immediately.

New Year, New Shopping Cart

Ah, the online shopping cart. I have made it easier, friends! My curated shop page has been updated with new year favorites that can easily transition into Valentine's gift ideas or serve as the facelifting 2015 piece for your home or wardrobe. I'll keep adding, especially in the home cook/baker category...But if you scroll across an online product that draws your tasteful eye, send links my way!

[show_boutique_widget id="212824"]

featured image via style and cheek

Caramelized Food-Inspired Resolutions

I'm currently writing this post on a couch at Manhattan Jack in Uptown New Orleans. In the past week, I have traveled through Nashville, Jackson, and now New Orleans, and the multiple, peaceful car rides have given me a meditative opportunity to look ahead to this new year. Resolutions are a funny thing; cynics note that they typically lack in execution, but I value them any way. Resolutions are not just another list to me. They're a driver of change in perspective and creativity.

1. Explore the South. Now that I live in the hub of Memphis, fine food cities such as Oxford, Atlanta, Greenwood, Nashville, and New Orleans are at my fingertips! I will value weekend road trips with an effort to discover new culinary inspirations and charming neighborhoods.

2. Learn more about cheese. I just left St. James Cheese Company in awe of the dozens of fine cheeses, three of which I enjoyed on the patio with my friend Riley. I'd like to arrange a cheese board beyond basic brie and cheddar. Bring on the good stuff!

3. Exercise on pasta days. Rather than give up the delicacy completely (since I crave it almost daily), I've decided I must cancel out the carbs with a good cardio workout. Let's see how this works out.

4. Cook with one new ingredient each month. I tend to stick with foods with which I'm most comfortable: spinach and artichokes, basil and thyme, pastas and fish. I admire eccentric menus and tend to try new ingredients at restaurants, so why not bring them into my own kitchen?

5. Start a supper club. After hosting a Christmas brunch for some girlfriends with an oatmeal topping bar and mimosas, I have decided to make this gathering deal a reality. I am excited to be a hostess with the mostest!

The Eleven Best Dishes of 2014

Because I couldn't choose just ten. Here's to a year of too many fabulous meals, new restaurants, and memorable gatherings. Five months of 2014 spent in Austin. Two months in Watercolor. Five in Memphis. Cross-country weekend getaways. Food always as the main agenda. Join me in my round up of this past year's favorite plates. What do I need to try in 2015? Let me know!

In no particular order:

1. Pad thai taco (right) from The Peached Tortilla (Austin).

2. Shrimp toast from Clark's Oyster Bar (Austin).

3. Barramundi from The Beauty Shop (Memphis).

4. Everything sampler from Franklin Barbecue (Austin).

5. Chicken burrito from The Fold (Little Rock).

6. Migas from Tiny's no. 5 (Houston).

7. Tofu and avocado bahn mi from Elizabeth Street Cafe (Austin).

8. Fried, stuffed green olives from Strano (Memphis).

9. Black pasta from Moto (Nashville). Review coming soon!

10. Lobster roll from Shrimp Shack (Seaside).

11. Shroom pizza from Hog & Hominy (Memphis).

Herbed Goat Cheese and Prosciutto Bites

Earlier this week, my sweet virtual friend Jen Pinkson from Los Angeles featured my newest party appetizer! Keep scrolling for the intro and link to the mouth-watering recipe...And thanks for having me, Jen!

"You’ve got your glittery party dress, chilled bottles of bubbly, and guests to share in the celebration. What’s left? A stunner of a starter, of course! I (Cara) am here to help you ring in the New Year with elegance and ease. I have always found myself overwhelmed by party hors d’oeuvres that require a fork and knife—you must find a free space to set down your drink or stop the conversation to get just one taste. That’s why I always strive to turn my favorite ingredient combinations into one-bite wonders, if you will. The layers of savory prosciutto and Panko-crusted goat cheese are rich and satisfying enough to nix a crostini all together. You’ll be multitasking in no time: sipping a crisp glass of Prosecco or burgundy wine, catching up with old friends, and enjoying a prosciutto bite all at once."

Click for the recipe on The Effortless Chic!

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!