I’m always joking that I’d rather have cheese than chocolate for dessert. And this is my inspiration for this dish. It’s all in the presentation. Goat cheese is combined with a little Greek yogurt and herbs d’ Provence, then rolled into “truffles” and then coated with a variety of fun and different toppings. To serve them, we place them in little paper cups as you would a truffle. Serve with crostini’s or crackers, they are the perfect way to begin or end your meal.

This is a spicy, cheesy concoction that’s the signature dish at the Master’s Golf Tournament and I’m sure will soon be a staple at your house! This is my version. Make sure you start with a really good sharp cheddar (I like to use Tillamook cheese from Oregon). The spread is insanely addictive and pairs so wonderfully with crostini, pita chips, or crackers or you can feel a little healthy serving it with crudités. I love it because it can be made up to a week ahead. Just pull it out about an hour before serving. That cheesy goodness, that slight kick of cayenne pepper at the end that catches you by surprise, will have you going back for more.

Carrot cake is a classic. This is my take on my Mom’s recipe. The carrot cake batter is not light and fluffy, its more dense like a muffin batter. So I’ve added yogurt and I love the traditional addition of crushed pineapple to add flavor and help keep it moist. The cake is studded with roasted pecans and then covered in a decadent cream cheese icing. Just a slice of heaven. A perfect way to end a delicious spring meal.