They say that once you become aware of something you'll see it plain everywhere. Well, true to form, mascarpone cheese has been cropping up in about every delectable recipe I come across lately!

It turns out that mascarpone is a deceptively versatile - and simple - cooking ingredient. It is, in fact, a triple-cream (yes, TRIPLE-cream) Italian cheese that is so rich it's sometimes used as a substitute for butter or cream cheese.

As delicious as it is, mascarpone is surprisingly new to my fridge and me. I recently shared with you the Blue Ribbon love that the Crew and I have for Dee Stillwell's yummy Tiramisu Layer Cake which incorporates flavored mascarpone in the filling. Well, this cake was a bit of a gateway to cheese enlightenment, as it demonstrated to us just how easy it is to bake with mascarpone... something I never before would have thought to do.

Furthering my awareness was an impeccably baked Cream Cake that I had a run-in with at a friend's birthday party just this past weekend. What was meant to be a surprise for him turned out to be a surprise for me as well... as I learned that this brilliantly moist, ganache-covered sheet cake was made with mascarpone! "That's the secret ingredient to ALL my favorite cake recipes," said Sara, the cook. Well, I about jumped out of my chair and headed for my oven mitts. I couldn't wait to see what you all thought about this delicious ingredient trend.

Betsy Reader of Rockford, IL offers up her homage to fromage with a ultra-light recipe for sweet Cinnamon-Mascarpone Baked Pears. Lighter than their cousin, the baked apple, these baked pears are topped with a silky dollop of cinnamon-laced mascarpone. The heat of the pears slowly melts the creamy cheese until each bite has just the right amount of each flavor. This recipe is a wonderful way to introduce the richness of mascarpone to your table.

Also capitalizing on the decadent richness of mascarpone is Kelly Gonnely's brunchtastic recipe for Honey Blueberry Stuffed French Toast. "I created this recipe using the flavors of blueberry and honey," explains Kelly. "The mascarpone cheese adds great texture to the inside of each slice." Indeed, this recipe goes far beyond classic French Toast. Each slice offers up a dynamic flavor burst; fresh berries, sweet honey and mascarpone work together to create the perfect "surprise" filling. This is truly a dish that will not soon be forgotten by your guests.

So, now that your curiosity has been piqued (and hopefully your taste-buds have been too), you're probably wondering where to find this miracle cheese. Well, I'm happy to report that folks across the country have been telling me that their larger local markets have begun carrying it in the refrigerator case. It can usually be found in small tubs near the ricotta and other soft cheeses. However, for those who have less access to large grocery stores, Blue Ribbon gal Malinda Coletta of North Providence, RI has a solution... make mascarpone right at home! All you need is a fair amount of half-and-half and some lemon juice! Use a double boiler to heat, drain the curd and refrigerate! Malinda suggests using it as a dip for dried figs and apricots, in tiramisu or in homemade cannoli. Mmmmm.... inexpensive and easy. Sold!

Whether melted over baked pears or mixed in cake batter, learning about this wonderful ingredient has been a job divine. Weigh in and let me know what you've been doing with this decadent delight!