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The Gift of Now: A Return to the Table + A Mocha Cheesecake to Celebrate

Dear friends,

I’ve been quiet these past many weeks. And today, I come back to The Featured Table with a full heart and a renewed sense of purpose.

Many of you have written with kind words and questions about my health, and I want to share a bit of my story with you. In many ways, it has reshaped how I see everything.

On October 17th, I was diagnosed with pancreatic cancer. It shook me to my core.

On December 1st, I underwent surgery to remove half my pancreas and my spleen. Just over two weeks later, on December 16th, I was given the extraordinary news: I am cancer free.

There aren’t enough words to express what that moment felt like. Relief. Awe. Deep, quiet gratitude. I’m here. I’m healing. And I’m more convinced than ever that life is precious, and that health and love are everything.

I’m profoundly thankful to my doctors, to Krister who has cared for me with such grace, and to my family and friends who have surrounded me with light.

A New Lens: Food as Nourishment, Not Just Beauty

With part of my pancreas gone, I’ve stepped into a new chapter. I am learning to navigate blood sugar, glucose levels, and how food truly fuels the body. Honestly, I had no idea how much carbohydrates affect blood sugar until I was forced to face it.

After leaving the hospital, I felt completely unprepared. Suddenly the act of eating—something I have always loved, cherished, and written about—felt unfamiliar. But slowly, I began to learn. While every body is different, I have found that there are simple principles that can help all of us eat with more balance and intention.

For me, I now focus on protein, healthy fats, and fiber. I’ve learned that not all carbs are created equal, and that it matters how we pair them. As my dear friend Susan said, “Couch your carbs in fat and protein to give your body a little buffer and avoid those blood sugar spikes.”

This isn’t about restriction. It’s about awareness. And it’s about celebrating food that truly nourishes and delights.

So, moving forward, you’ll continue to find beautiful, delicious recipes here. Many will lean into wellness and supporting balanced blood sugar. But there will still be treats now and then. We need those joyful bites. I remain fully devoted to food that is flavorful, beautiful, and rooted in celebration.

Mocha Cheesecake with Chocolate Pecan Crust

A celebration of flavor, balance, and life itself

I made this cake to celebrate my mother’s birthday. It felt meaningful to create something decadent and beautiful that also supported my new health needs. This cheesecake is creamy, rich, and full of bold coffee and chocolate flavor. It also happens to be low in carbs and sugar free, thanks to a few thoughtful ingredient swaps. A true celebration dessert that brought smiles all around the table.

After the glaze set, I finished the top with a light sprinkle of pecan crumbles for texture and a rustic touch. I served each slice with our Garden print napkins in green and gray, which felt just right for the winter season—quietly elegant and full of life.

Ingredients

For the Crust:

  • 1 ¼ cups pecan flour (or almond flour)
  • 3 tablespoons cocoa powder
  • 3 tablespoons golden monk fruit/erythritol blend (I used Lakanto Golden)
  • ¼ teaspoon sea salt
  • ¼ cup unsalted butter, melted

For the Filling:

  • 24 oz cream cheese, softened
  • ¾ cup Lakanto Golden monk fruit sweetener blend
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ⅓ cup heavy cream, room temperature
  • 1 tablespoon espresso powder
  • 3 large eggs, room temperature

For the Chocolate Glaze:

  • ½ cup heavy cream
  • 2 oz sugar-free dark chocolate, chopped
  • 1 tablespoon Lakanto Classic white monk fruit sweetener

Instructions

Prepare the Crust:

  1. Preheat your oven to 325ºF. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix the pecan flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles wet sand.
  3. Press the crust evenly into the bottom of the pan.
  4. Bake for 10 minutes, then remove and reduce oven temperature to 300ºF.

Make the Filling:

  1. In a small bowl, whisk the espresso powder into the cream until fully dissolved. Set aside.
  2. In a large bowl, beat the cream cheese until smooth and fluffy, about 1 to 2 minutes.
  3. Add the Lakanto Golden sweetener blend, vanilla, and almond extract. Mix until smooth.
  4. Pour in the espresso cream and mix again.
  5. Add eggs one at a time, mixing gently just until combined. Scrape the bowl between additions.
  6. Pour the filling over the baked crust and smooth the top.
  7. Bake at 300ºF for 70 to 85 minutes, until just set in the center. A slight jiggle is fine.
  8. Cool to room temperature, then refrigerate for at least 2 to 3 hours.

Make the Glaze:

  1. In a small saucepan, heat the cream and Lakanto white sweetener until just simmering. Remove from heat and add chopped chocolate.
  2. Let sit for 5 minutes, then stir until glossy and smooth.
  3. Allow the glaze to thicken slightly, then pour over the chilled cheesecake. Let some of it drip down the sides.
  4. Refrigerate for another 30 minutes to set the glaze.
  5. Finish with a sprinkle of pecan crumbles on top before serving.

To Serve

Slice, savor, and share. Each bite is creamy, rich, and deeply satisfying, with the perfect coffee and chocolate balance. You would never guess it is low in sugar. It is joy on a fork.

With Gratitude

Thank you for being here. Thank you for reading, for caring, and for continuing to gather around this shared table with me. I am so happy to be back, and I look forward to sharing this new chapter of recipes, reflections, and rituals with you.

Until next time, may your days be filled with warmth, your meals with joy, and your health with grace.

With love and gratitude,
Carrie

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The Featured Table: Sweet Potato Pie for Thanksgiving

Thanksgiving is a time for gratitude, for slowing down long enough to notice the small and beautiful moments that fill our days. It is about gathering, giving thanks, and celebrating the warmth of home. At our table this year, one of the highlights will be this delicious sweet potato pie, rich with flavor and filled with the simple goodness of roasted sweet potatoes.

This pie is smooth, fragrant, and deeply satisfying, with a hint of cinnamon and vanilla that tastes like the season itself. Roasting the sweet potatoes gives them a caramelized sweetness that sets this pie apart, making it even more comforting than the traditional pumpkin version. We serve it with a generous layer of homemade vanilla whipped cream for the perfect finish. Our table is set with the Seraphim Green Napkins from August Table – we love how the green pairs with the soft orange of the pie.

Sweet Potato Pie with the Seraphim Napkins in Green.

🥧 Sweet Potato Pie

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1½ cups mashed roasted sweet potato (from about 2 to 3 medium or large sweet potatoes)
  • 1 unbaked pie shell (recipe below)

Instructions

  1. Preheat oven to 450 °F.
  2. In a large bowl, beat the eggs slightly. Add sugar, cinnamon, allspice, vanilla, and milk.
  3. Stir in the mashed roasted sweet potatoes until smooth and well blended.
  4. Pour the mixture into the unbaked pie shell.
  5. Bake at 450 °F for 10 minutes, then reduce the heat to 350 °F and continue baking for about 30 minutes, or until the center is just set.
  6. Allow to cool completely before topping with vanilla whipped cream.

Roasted Sweet Potatoes

Ingredients

  • 2 to 3 medium to large sweet potatoes

Instructions

  1. Preheat oven to 425 °F and line a baking sheet with foil.
  2. Prick each sweet potato several times with a fork and rub the skins lightly with oil if desired.
  3. Bake for 45 to 50 minutes, or until tender.
  4. Let cool, then scoop out the flesh and mash or purée until smooth.

Best Pie Crust

Ingredients

  • 1½ cups flour (regular or cup-for-cup gluten-free)
  • 1 stick cold butter
  • ½ teaspoon salt
  • 1 big spoonful of sugar
  • 3 tablespoons cold water

Instructions

  1. Mix the flour, salt, and sugar in a bowl.
  2. Cut the butter into the flour mixture until it resembles coarse meal.
  3. Gradually add the cold water, mixing just until the dough comes together.
  4. If you prefer, place all ingredients in a food processor and pulse until a dough forms.
  5. Roll out the dough on a lightly floured surface, place it in your pie plate, and gently pinch the edges to create a pretty crust.

Homemade Vanilla Whipped Cream

Ingredients

  • 1 cup cold heavy cream or heavy whipping cream
  • 2 tablespoons granulated or confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Instructions

  1. In a large bowl, using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 to 4 minutes.
  2. Medium peaks hold their shape softly and are ideal for topping desserts.
  3. If the cream becomes too stiff, fold in a little extra cold cream by hand until smooth again.

Golden, creamy, and delicately spiced, this sweet potato pie will be a featured highlight on our Thanksgiving table this year. It is simple, full of heart, and the perfect way to give thanks for the season’s abundance. Serve it with vanilla whipped cream and share it with those you love.

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The Featured Table: Home Comfort Turkey Meatloaf

There is a kind of beauty in the meals that bring us back to center, the ones that fill the house with a familiar aroma and ask nothing more than to be shared. This week’s Featured Table is just that, a simple and comforting turkey meatloaf that nourishes both body and spirit.

Made with tender ground turkey, a touch of milk for moisture, and a blend of seasonings that feel both classic and cozy, this dish is one I return to often. I like to make two or three loaves at a time so there is plenty to enjoy throughout the week. It is just as good warm from the oven with coconut rice and a green salad as it is the next day, sliced between soft bread for the perfect sandwich. This is the kind of food that makes a table feel lived in and loved.

Comfort Turkey Meatloaf paired with the Seraphim Napkins in Orange and Pink.

🍽 Home Comfort Turkey Meatloaf

Ingredients

  • 1 lb ground turkey
  • ¾ cup bread crumbs (panko, gluten-free, or fresh)
  • ½ cup milk
  • 1 egg
  • ½ cup cheddar cheese, shredded
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon dried onions
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup chopped fresh parsley (optional)

For the Topping

  • ⅔ cup ketchup
  • 2 tablespoons brown sugar

Instructions

  1. Preheat the oven to 350 °F.
  2. In a large bowl, combine the ground turkey, bread crumbs, milk, egg, cheese, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, dried onions, salt, pepper, and parsley if using. Mix gently until just combined.
  3. Shape the mixture into a loaf and place it in a lightly greased baking dish.
  4. In a small bowl, mix together the ketchup and brown sugar. Spread the mixture evenly over the top of the meatloaf.
  5. Bake for 30 minutes or until cooked through and golden around the edges.
  6. Let it rest for a few minutes before slicing and serving.

Moist, flavorful, and endlessly comforting, this turkey meatloaf is a favorite that never fails. Serve it with coconut rice and a crisp green salad, or enjoy it tucked into a sandwich the next day.

It is proof that the best meals are often the simplest, shared at a table where everyone feels at home.

Our table is set with the Seraphim Napkins in Pink and Orange from August Table.

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The Featured Table: Chocolate Chip Banana Bread Cake

There are few things more comforting than the smell of banana bread baking in the oven. It fills the kitchen with warmth and promise, inviting everyone to linger just a little longer. This chocolate chip banana bread cake is as simple as it is satisfying, tender and fragrant with the natural sweetness of ripe bananas.

Made with five bananas, it is wonderfully moist and full of flavor. Serve it warm for breakfast when you have a house full of guests, or slice it in the afternoon with a cup of tea. It can also be served as a dessert with a scoop of vanilla ice cream melting over the top. However you choose to enjoy it, this recipe feels like home, easy and nourishing and always welcome.

🍌 Chocolate Chip Banana Bread Cake

Ingredients

  • Nonstick baking spray, for the pan
  • 8 tablespoons (1 stick) salted butter, melted
  • 1 cup packed brown sugar (light or dark)
  • 2 large eggs, beaten
  • 2 teaspoons pure vanilla extract
  • 4 to 5 ripe bananas, mashed
  • 1¾ cups all-purpose flour (regular or cup-for-cup gluten-free)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • ½ to 1 cup mini or regular semi-sweet chocolate chips (optional)
  • 1 to 2 tablespoons granulated sugar, for dusting on top

Instructions

  1. Preheat the oven to 350 °F and spray an 8 × 8 inch baking pan with nonstick baking spray or line it with parchment paper.
  2. In a large bowl, mix together the melted butter, brown sugar, eggs, and vanilla until well blended. Add the mashed bananas, leaving some small chunks for texture.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips if using.
  5. Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with granulated sugar and add a few extra chocolate chips if you like.
  6. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.

When completely cooled, cover and store for up to two days.

Simple, comforting, and filled with the goodness of ripe bananas and a touch of chocolate, this banana bread cake is the perfect way to slow down and savor the weekend.

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The Featured Table: Easy Double Chocolate Chip Brownies

Pull up a chair, pour yourself a cup of coffee, and linger a moment at the table. There is something quietly perfect about a brownie. It asks for no embellishment, yet graciously accepts it. A simple square can be enjoyed in the early morning beside a steaming cup of coffee, the deep chocolate meeting the warmth of the day’s first sip. Later, that same brownie can be transformed into an elegant dessert, adorned with a scoop of vanilla ice cream and a ribbon of hot fudge.

This recipe is wonderfully forgiving and endlessly adaptable, yielding a rich, fudgy texture that rests somewhere between a classic brownie and a piece of fine chocolate fudge. It’s the kind of treat that makes itself at home in any setting, whether tucked beside a morning mug or plated beautifully for guests after dinner. I added a hint of almond extract for subtle depth, though peppermint and a glossy ganache would make a beautiful winter version. However you choose to serve it, this is the kind of recipe that reminds you that simplicity often holds the truest pleasure.

🍫 Easy Double Chocolate Chip Brownies

Ingredients

  • 2 cups (12-ounce bag) semi-sweet chocolate chips, divided
  • ½ cup (1 stick) butter, cut into pieces
  • 3 eggs
  • 1¼ cups flour (gluten or gluten-free)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda

Instructions

  1. Preheat oven to 350 °F. Grease a 13″ × 9″ baking pan or line it with parchment paper.
  2. In a heavy saucepan over low heat, melt 1 cup of the chocolate chips with the butter, stirring until smooth. Remove from heat and let cool slightly.
  3. Add eggs, stirring quickly and well so they do not cook.
  4. Add flour, sugar, baking soda, and vanilla. Stir well until the batter comes together.
  5. Fold in the remaining chocolate chips.
  6. Spread evenly into the prepared pan.
  7. Bake for 18 to 22 minutes, or until a wooden pick inserted in the center comes out slightly sticky. Cool completely before cutting into squares.

Styling & Serving Ideas

Brownies are beautiful in their simplicity. Serve one warm from the pan with a morning coffee and let the deep chocolate mingle with the comfort of that first sip. Or, dress it up for a dinner party — a square on a small dessert plate, a scoop of vanilla ice cream melting just slightly over the top, a drizzle of hot fudge, perhaps even a sprinkle of sea salt or toasted almonds for texture.

For a touch of creativity, stir in almond or peppermint extract to the batter. In cooler months, finish the brownies with a layer of ganache for a glossy, wintery treat.

Even without adornment, these brownies are pure comfort — rich, fudgy, and honest. They remind us that the best things in life are often the simplest.

And if you look closely, you’ll see a peek of something special coming soon — our newest Seraphim napkin in a soft, lovely blue, the perfect companion for coffee, chocolate, and quiet moments at the table.

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The Featured Table: Authentic Spanakopita with Homemade Tzatziki

As we reel gently toward fall, there is something deeply inspiring about a warm yet nourishing dinner that celebrates both tradition and simplicity. Greek cooking has always been rooted in fresh ingredients and layers of flavor, and spanakopita is one of its most beloved dishes. This savory spinach and feta pie wrapped in delicate phyllo pastry has been enjoyed for generations, bringing together humble greens, tangy cheese, and the golden crunch of flaky pastry.

Some may shy away from working with phyllo sheets, but there is no need to. They are much easier than you might think. The key is to thaw them in the refrigerator the day before you plan to bake, and when you are ready, simply keep them covered with a lightly damp kitchen towel while you assemble. They dry quickly, but with this small step, the process becomes calm and even enjoyable.

The Recipe: Spanakopita

For the Spinach and Feta Filling

  • 16 oz frozen chopped spinach, thawed and well-drained
  • 2 bunches fresh parsley, finely chopped
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 eggs
  • 10 oz feta cheese, crumbled
  • 2 teaspoons dried dill
  • Freshly ground black pepper

For the Crust

  • 1 package phyllo dough, thawed overnight in the fridge
  • 1 cup olive oil, plus more as needed

Instructions

  1. Preheat the oven to 325°F.
  2. Make sure your spinach is thoroughly drained, pressing out excess liquid with your hands.
  3. In a large bowl, mix together the spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper until combined.
  4. Prepare a 9 ½ x 13-inch baking dish by brushing the bottom and sides with olive oil.
  5. Layer two sheets of phyllo into the dish, letting them drape over the sides, and brush lightly with olive oil. Repeat this step, layering and brushing, until about two-thirds of the sheets are used.
  6. Spread the spinach and feta mixture evenly over the pastry base.
  7. Continue layering the remaining phyllo sheets two at a time, brushing each layer with olive oil. Finish with a final brushing of oil and a few drops of water on top.
  8. Tuck in or crumple the edges neatly, brushing them well with oil.
  9. Score lightly into squares if you like, then bake for 1 hour, or until the crust is golden and crisp.
  10. Slice fully once cooled slightly and serve warm.

Homemade Tzatziki

  • ½ cup grated cucumber, squeezed of excess liquid
  • 1 cup thick Greek yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon olive oil
  • 1 garlic clove, grated
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint (optional)

Mix all ingredients in a bowl and chill until serving.

Setting the Table

We served the spanakopita alongside a fresh Greek salad of tomatoes, cucumbers, and olives in a greek vinaigrette, which added brightness and balance to the flaky pie and creamy dip. A small bowl of briny olives and other mezze can complete the spread. For our table this week, we pulled out our new Seraphim print in Gray napkins, letting its soft, elegant pattern ground the meal with quiet charm. Simple garden flowers in a vase and bowls of dips can made the setting feel abundant yet relaxed.

This is the kind of dinner that invites you to linger, to savor, and to enjoy the turning of the season. For more Mediterranean inspiration, you might also enjoy our roasted tomato soup with honey-drizzled grilled cheese, or our winter soup with carrots and sweet potatoes. Each meal, like this one, is proof that beauty and nourishment need not be complicated.

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Apple Tart with Brown Sugar Crust

This week’s Featured Table is all about apples and the sweet promise of fall.

As August comes to a close, I find myself pausing to notice the small but certain changes around us. The air feels just a touch cooler in the morning, leaves have begun their gentle tumble to the ground, and on the kitchen counter sits a bowl of apples hinting at the season to come. These little shifts are what I love about this time of year, the overlap of summer’s brightness and autumn’s cozy abundance. This week, I leaned into that feeling and made an apple tart with a brown sugar crust, a dessert that feels both rustic and elegant, perfect for this in-between season.

The recipe is wonderfully simple. While it traditionally calls for apricot preserves brushed over the top, I used my August Table Sour Cherry Jam instead. The tartness of the cherries adds a lively contrast to the sweetness of the apples, making the dessert feel just a little more special. I baked mine in four mini tart pans with four apples sliced thinly, but the recipe works just as well for one larger tart to share at the table.

Recipe

Ingredients

For the filling
• 5 apples, peeled, cored, and sliced
• 1/3 cup packed brown sugar
• Juice of 1/2 lemon
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the crust
• 1 1/3 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 10 tablespoons butter, melted

For finishing
• 1 tablespoon granulated sugar
• 2 tablespoons butter, cut into small cubes
• Melted apricot preserves or August Table Sour Cherry Jam

Instructions

  1. Preheat oven to 350°F. In a large bowl, toss apples with brown sugar, lemon juice, cinnamon, vanilla, and a pinch of salt.
  2. In another bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and stir until a dough forms. Press into a 10 or 11 inch tart pan, or divide among mini tart pans, smoothing evenly.
  3. Arrange apple slices over the crust, sprinkle with granulated sugar, and dot with butter cubes. Bake until golden and the apples are tender, about 45 to 60 minutes. Keep an eye on the crust and cover loosely with parchment if it begins to brown too quickly.
  4. While still warm, brush with melted preserves or sour cherry jam for a glossy finish. Let cool slightly before serving.

Styling the Table

When I served the tart, I paired it with my Garden print napkins in cream and gray. The soft neutral palette highlighted the warm tones of the apples beautifully, while still feeling light and fresh enough for late summer. A scattering of apples and leaves down the center of the table added a natural touch, and candles gave just the right amount of evening glow. Whether you enjoy this tart with afternoon tea or as dessert after supper with a scoop of vanilla ice cream, it is a celebration of the season’s shift, simple and beautiful food that invites us to pause and savor together.

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The Featured Table: A Cake to Celebrate

There’s something truly magical about baking a cake for the people you love. Whether it’s for a birthday, a weekend visit from friends, or simply to bring sweetness into an ordinary day, cakes have a way of turning moments into memories. At my table, cake is a love language…and the frosting? That’s where the soul lives.

This week, I’m sharing my go-to base for all things cake: a simple cream cheese buttercream frosting that’s tangy, smooth, and endlessly customizable. I use it for nearly every cake I bake, and with just a few variations, it becomes the perfect complement for everything from bright citrus to rich chocolate.

Last night’s dessert was a zesty blueberry lemon cake, made extra special with layers of my blueberry spice jam nestled between soft lemon cake and swirls of lemon cream cheese buttercream. It was bright and punchy – the kind of cake that makes a regular evening feel like a celebration as we gathered to celebrate our friend Tommy’s birthday.

I’ve also made a chocolate cherry cake recently, filled with my sour cherry jam and frosted with a decadent chocolate fudge cream cheese buttercream. And don’t even get me started on the peanut butter version with chocolate cake. That one barely made it to the table before everyone had a slice.

Here’s the basic frosting recipe that starts it all:

Cream Cheese Buttercream Frosting

Ingredients:

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Instructions:

  1. In a large bowl, use a stand or handheld mixer to beat the cream cheese and butter on high speed until smooth and creamy.
  2. Add the confectioners’ sugar, vanilla, almond extract, and salt. Beat on low for 30 seconds, then switch to high and beat for 2 minutes until fluffy.
  3. For a thicker consistency, add the additional 1/4 cup sugar (I always do).
  4. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. When thawing, re-beat briefly for a silky texture.

Flavor Variations:

  • Lemon: Add 2 tablespoons fresh lemon juice and 2 teaspoons lemon zest. Taste and adjust for more zing.
  • Chocolate: Mix in 1/2 cup unsweetened cocoa powder. Thin with a tablespoon or two of milk if needed.
  • Peanut Butter: Stir in 1/4 cup peanut butter (smooth or crunchy). Perfect with chocolate cake.

Cakes That Tell a Story

This week, I’m sharing a few personal snapshots of recent cakes I’ve made, each one tied to someone I love. The chocolate cherry cake was for my daughter’s birthday, made with layers of sour cherry jam and a rich fudge frosting.

Another version of the same chocolate cherry cake was baked for a dear friend’s birthday, slightly different, but just as decadent and heartfelt and topped with chocolates.

And the lemon blueberry cake, with its bright zest and layer of blueberry spice jam, was made to celebrate my in-laws’ 60th wedding anniversary with a little blueberry spice jam swirled into the frosting for decorating the sides.

These aren’t styled photos – they’re real, from my kitchen, filled with love. And that’s the heart of it all. Cake doesn’t need to be perfect to be meaningful. It just needs to be shared.

Here’s to the joy of celebrating each other, one slice at a time.

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The Featured Table: Key Lime Bars with Gingersnap Crust

It’s the kind of July heat that asks us to slow down. The air is thick, the sun generous, and even time feels more languid. And yet, this week brought a small surprise at the grocery store: key limes. Tucked into a wooden crate like tiny green gems, they were too charming to ignore. Their appearance sparked inspiration and nostalgia all at once, reminding me that joy is often found in the unexpected. That’s what August Table is all about…creating small, beautiful moments, even in the middle of a busy week.

This week’s recipe is a celebration of summer’s zesty, refreshing side: Key Lime Bars with a Gingersnap Crust. They are silky, tart, a little sweet, and most importantly simple. I added a swirl of whipped cream on top because why not make something already lovely just a little more delightful?

Key Limes vs. Limes: What’s the Difference?

Before we dive in, a note on key limes. Smaller and slightly sweeter than their more common cousin, Persian limes, key limes offer a vibrant tang that’s unmistakably tropical. They’re also more delicate and yield less juice (yes, they take longer to squeeze) but they’re worth the extra step when you can find them. Can’t? No problem. Regular limes work beautifully in this recipe too.

Key Lime Bars with Gingersnap Crust

Ingredients

For the Crust

  • 2 cups gingersnap cookie crumbs (or 12 full-sheet graham crackers to yield 1½ cups / 180g crumbs)
  • 6 Tbsp (85g) unsalted butter, melted
  • Optional: ¼ cup (50g) granulated sugar if using graham crackers (omit if using gingersnaps)

For the Filling

  • 4 oz (113g) full-fat brick cream cheese, room temperature
  • 4 large egg yolks
  • 1 (14-oz / 397g) can sweetened condensed milk
  • ½ cup (120ml) key lime juice (or regular lime juice)
  • 2 tsp lime zest (from 1 lime or 2 key limes)

For the Whipped Cream

  • 1 cup heavy cream
  • 2 Tbsp powdered sugar
  • ½ tsp vanilla extract

Optional Garnish: Lime slices, extra zest, or piped cream

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
  2. Make the crust:
    If using gingersnap cookies, crush them into fine crumbs using a food processor or zip-top bag and rolling pin. Mix the crumbs with the melted butter until fully combined and press into the bottom of the pan. If using graham crackers, follow the same method, but also stir in the granulated sugar. Bake the crust for 10 minutes, then let it cool slightly.
  3. Make the filling:
    Beat the cream cheese until smooth (about 1 minute). Add the egg yolks and mix, scraping down the bowl. Stir in the sweetened condensed milk, lime juice, and zest until fully combined. Whisk by hand once more to ensure no lumps remain.
  4. Assemble and bake:
    Pour the filling over the warm crust and bake for 18–20 minutes, until the edges are set and the center is just slightly jiggly. Cool at room temperature for 30 minutes, then chill for at least 2–3 hours.
  5. Whip the cream:
    Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop or pipe on top before serving.
  6. Slice and serve:
    Use the parchment to lift the bars from the pan and cut into squares. Garnish with lime zest, slices, or whipped cream.

Style Your Summer Table

These sunny little bars deserve a table just as charming. I paired them with our Garden print napkins in cream and gray, a linen cotton blend that becomes softer and more beautiful with each wash. The subtle floral pattern feels timeless and relaxed, a gentle complement to the citrusy brightness of the dessert. Add a chilled drink or a cup of coffee, a few slices of fresh lime, and you’re ready to savor.

And as always, let the experience extend beyond the food. Set a pretty table, sit down, and savor the moment. These bars are more than dessert…they’re an invitation to pause and enjoy what’s right in front of you.

Until next week,
Carrie

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The Featured Table: Mini Blueberry Galettes for July 4th

Happy Fourth of July weekend! This time of year always feels like the heart of summer—when the air is thick with the scent of cut grass, the evenings are long and golden, and ripe blueberries are practically bursting off the bushes. It’s the perfect moment to lean into something sweet, simple, and celebratory.

When you’re looking for something delicious but easy, I always say: pull out your puff pastry. Whether you’re going sweet or savory, galettes are a beautiful shortcut to something that looks impressive and tastes even better. There’s something so satisfying about their rustic, free-form charm—no fussing with pie plates or crimped edges. Just roll, fill, fold, and bake.

A bit of history: galettes originate from France and traditionally refer to flat, round cakes made with a flaky pastry dough. They’re meant to be simple, unfussy, and adaptable—everything I love in a recipe. And this weekend, with fresh blueberries at their peak, I knew it was the perfect time for a batch of mini blueberry galettes.

Mini Blueberry Galettes with Thyme and Lemon

Yields: 6 individual galettes

Ingredients:

  • 1 sheet of puff pastry, thawed
  • 1 ½ cups fresh blueberries
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ teaspoon fresh thyme leaves (plus more for garnish)
  • 1 tablespoon cornstarch
  • 1 egg (for egg wash)
  • Turbinado sugar, for sprinkling

For serving:

  • Creamy homemade vanilla ice cream (recipe below)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss blueberries with brown sugar, lemon juice, zest, vanilla, thyme, and cornstarch until evenly coated.
  3. Roll out the puff pastry and cut into six equal squares or circles.
  4. Spoon the berry mixture into the center of each piece, leaving about a 1-inch border. Fold edges over the fruit, pinching slightly to seal.
  5. Brush edges with beaten egg and sprinkle with turbinado sugar.
  6. Bake for 20–25 minutes, or until the pastry is golden brown and the filling is bubbling.
  7. Let cool slightly, then top with a scoop of vanilla ice cream and a few fresh thyme leaves.

Creamy Homemade Vanilla Ice Cream

No churn, no problem.

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of sea salt

Instructions:

  1. In a large bowl, whisk together the condensed milk, vanilla, and sea salt.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the condensed milk mixture until fully combined.
  4. Transfer to a freezer-safe container, cover, and freeze for at least 6 hours.

Set the Scene

Galettes are rustic by nature, so lean into that vibe with your table. A weathered wooden board or vintage-style platter makes the perfect backdrop. Add a stack of neutral gray linen napkins or soft blues as a subtle nod to the July 4th weekend. A few wildflower sprigs tucked into small bud vases complete the look. Serve outside if you can—beneath string lights or the open sky.

Here’s to simple pleasures, seasonal beauty, and a long weekend well spent.

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The Featured Table: Elegant Appetizers – Cheese Straws & Sesame Gruyere Dates

There’s something about summer evenings that invites a slower rhythm—lingering conversations, glasses of chilled wine catching the last of the light, and small plates of food that feel both generous and restrained. This week, I’m leaning into that mood with two elegant appetizers that come together in minutes but feel like a true indulgence.

As someone who finds joy in the quiet work of the kitchen and the beauty of a well-styled plate, these recipes are a celebration of simplicity and refinement. I’ve always loved the alchemy of turning everyday ingredients into something extraordinary—and the way food can tell a story, especially when inspired by others whose culinary journeys you’ve followed with admiration.

The recipe for Sesame Gruyere Dates was sparked by Carolina Gelen’s stunning debut cookbook Pass the Plate, which recently won a James Beard Award. I’ve followed Carolina’s work for years, and her inventive, welcoming approach to food never fails to inspire. She used white sesame seeds in her version; I had black on hand, which offered a moody, striking twist. I also warm the dates and cheese before finishing them with the honey-sesame drizzle—because just a little heat can transform flavors in the most lovely way.

If you’re hosting or simply want something light to pair with conversation and wine, these two bites—a plate of crisp, savory cheese straws and glossy, salty-sweet dates—are just the thing. Pair them with our Garden napkins in Cream and Gray and a glass of Sancerre, and you’ve got yourself a table that feels as thoughtful as it is effortless.

Gruyere Cheese Straws

Ingredients

  • 2 sheets (1 box) frozen puff pastry, defrosted
  • 1 extra-large egg, beaten
  • ½ cup freshly grated Parmesan
  • 1 cup finely grated Gruyere
  • 1 tsp minced fresh thyme
  • 1 tsp kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Roll out puff pastry to 10×12 inches on a lightly floured surface.
  3. Brush with beaten egg.
  4. Sprinkle evenly with cheeses, thyme, salt, and pepper.
  5. Lightly roll over with a rolling pin to press toppings into pastry.
  6. Cut each sheet into 11–12 strips. Twist each strip and place on parchment-lined baking sheets.
  7. Bake for 10–15 minutes until lightly browned. Turn each straw and bake 2 more minutes. Cool before serving.

Note: For a twist, brush with your favorite pesto or tapenade instead of cheese.

Sesame Gruyere Dates with Salted Honey

Inspired by Carolina Gelen’s recipe from Pass the Plate

Ingredients

  • 2 oz Gruyere cheese
  • 6 Medjool dates, pitted and halved
  • 3 tbsp sesame seeds (black or white)
  • 3 tbsp honey
  • Flaky salt

Instructions

  1. Stuff each date half with a chunk of Gruyere.
  2. Bake at 350°F for 4–5 minutes until warm and slightly melty.
  3. Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes.
  4. Remove from heat and stir in honey.
  5. Drizzle over warmed dates. Sprinkle with flaky salt and serve warm or just at room temperature.

We’ll be adding Pass the Plate to the August Table Shoppe soon, and I can’t recommend it enough. In the meantime, may these little bites bring a touch of elegance and ease to your table.

Happy gathering,
Carrie

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The Featured Table: Raspberry Peach Crumble with Peaches & Cream Ice Cream

Summer has officially arrived, and what better way to welcome it than with a dish that celebrates the season’s brightest gems—juicy peaches and tart raspberries. Today, June 21st, marks the first day of summer, and our table is set with something that feels just right for both sun-drenched holidays and casual weeknight indulgence. Whether you’re planning a festive July 4th gathering or simply craving something sweet and homey, this Raspberry Peach Crumble is an effortless, flavorful treat that brings summer right to your plate.

There’s something undeniably nostalgic about a warm fruit crumble. Unlike a cobbler, with its biscuit-like top, a crumble features a golden, streusel-style topping that crisps up beautifully in the oven. This texture—crunchy, buttery, a little bit rustic—sits atop a bubbling layer of fresh fruit that feels like sunshine in dessert form. The raspberries bring a pop of color and tartness that deepens the peach’s floral sweetness, making each bite a layered experience of summer’s best.

Raspberry Peach Crumble Recipe

For the Filling:

  • 4 cups sliced ripe peaches (about 2–2½ lbs.)
  • 1 cup fresh raspberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (adjust depending on fruit sweetness)
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • A pinch of cardamom or nutmeg

For the Crumble Topping:

  • 1½ cups all-purpose flour
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F. Place the rack in the center position.
  2. Make the fruit filling: In a large bowl, gently toss peaches and raspberries with lemon juice, vanilla, sugar, cornstarch, salt, and spices until coated. Spoon the mixture into a 9-inch deep-dish pie plate.
  3. Mix the topping: Combine flour, sugars, salt, and cinnamon in a bowl. Add melted butter and stir until the mixture becomes crumbly.
  4. Assemble and bake: Scatter the crumble evenly over the fruit. Place the dish on a baking sheet and bake for 40–50 minutes, until the topping is golden and the filling is bubbling.
  5. Serve: Let cool slightly. Serve warm with a generous scoop of peaches and cream ice cream.

This recipe is endlessly adaptable—feel free to swap in cherries, blueberries, or plums. Add toasted nuts or oats to the topping for texture, or experiment with a splash of amaretto or bourbon in the fruit mix for an extra flourish. I doubled the recipe this time to serve a larger crowd in a lovely white casserole dish.

Set the Scene

We styled this festive summer dessert with our Sequoia Tablecloth in Stella Blue and Here Comes the Sun Napkins in Cardinal Red—a joyful nod to July 4th. The bold contrast of blue and vibrant red makes the table feel celebratory, while the homey crumble and melting ice cream keep things relaxed and inviting. Add a few wildflowers or a simple white candle, and your summer table is complete.

Here’s to a sweet start to summer—may your days be peach-filled and your evenings sprinkled with crumble.

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