Mascarpone and Raspberry Fillo Cups

I kinda came up with this one on the fly. I’ve read endless dessert recipes that highlight the classic Italian combination of red raspberries and mascarpone cheese (a triple-cream cheese made from crème fraîche). I found I had a bag of raspberries and a package of fillo dough in the freezer, so I made sure to pickup some mascarpone when I was at Trader Joe’s.

How did I create these beauties, you ask? I folded each sheet of fillo in quarters (forming a square), lightly sprayed both sides with cooking spray and placed them into a muffin tin. I stuck the fillo cups in a 375 degree oven for about 10 minutes (just until they were golden brown).

While the fillo was baking away, I put the raspberries through the food processor then through a fine strainer to remove all of the seeds. Joe thought I was crazy for straining the seeds from the raspberries, but it made for a really nice, smooth filling – and it wasn’t that bad!

After allowing the fillo cups to cool, I beat together the mascarpone, seedless raspberries and about one tablespoon of powdered sugar. I then spooned the bright pink mixture into a pastry bag and piped it artfully into the fillo cups. To complete the look, I placed a whole raspberry on top and shaved some semi-sweet chocolate over the whole thing. A very light and flavorful dessert, great for your next dinner party!

Casa Laguna

Joe and I spent his birthday weekend at Casa Laguna Bed and Breakfast. It was perfect. Upon arrival, we were thrilled to learn that we had been upgraded to an ocean view room – it was gorgeous. Our breakfasts were magnificent. Chef Cale Falk practices the Slow Food Movement (which I am totally onboard with) and most of the ingredients he uses are found within 100 miles of Laguna Beach.

Both mornings, Joe enjoyed the mouth-watering waffle with blueberry honey and fresh berries -- the chef gladly met Joe's request to add peanut butter. Of course, we both had several mimosas, too.

The first morning I had the Open-Faced Omelet Fresca. The second day I discovered the award-winning OC Benedict (pictured above) -- a potato cake topped with fresh crab, a poached egg, arugula and fried shallots. Need I say more?

The therapeutic Jacuzzi experience was like something out of a movie. Walking up the curling staircase, greeted by a bottle of champagne and into the cascading tub – all while enjoying a spectacular view of the Pacific and a classic Laguna sunset.

We can’t stop talking about all of the charming details Casa Laguna has to offer. From the in-room fireplace, to the beautiful gardens and the delicious wine and cheese hour – everything was just great. And the cherry on top? We got to bring our puppy! Missy had a fabulous time and everyone was so welcoming of her.

So, “the perfect getaway” is no understatement. We will no doubt be returning to Casa Laguna soon.