For me, apple is the star of the fall season! Even though technically, late summer is when apples ripen and are ready for picking, the warm spices of apple desserts have become synonymous with fall and all things cozy!

These delicious Apple Pie Bars are ready in just about an hour, making them a great choice for potlucks, holiday parties, or just to enjoy with your family this weekend!

Ingredients for Apple Pie Bars

Use store-bought apple pie filling or homemade apple pie filling for these sweet dessert bars. Here’s a full list of ingredients:

For the Crust and Topping

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Salt
• Butter (salted or unsalted butter is fine, room temperature)
• Shortening
• Granulated sugar
• Large eggs
• Pure vanilla extract

Filling

• Canned apple pie filling (cut the slices into bite-sized pieces for easier spreading and slicing)

Powdered Sugar Glaze

• Softened butter
• Powdered sugar
• Ground cinnamon
• Ground nutmeg
• Milk
• Pure vanilla extract

See the recipe card at the bottom of the post for a detailed list of ingredients!

How to Make Easy Apple Pie Bars

First, let’s make the buttery crust and topping!

1. While your oven preheats to 350 degrees, whisk together the dry ingredients (flour, baking powder, cinnamon, nutmeg, cloves, and salt) in a medium bowl. Then, in a large bowl, use a hand mixer to cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
2.  Add the eggs and vanilla and mix well. Add the flour mixture to the wet ingredients and thoroughly combine on low speed. Set aside 1 1/4 cups of the dough for the topping.
3. Press the remaining dough into the bottom of the pan (use an ungreased 9 X 13-inch baking dish). Bake for 12 minutes in the preheated oven. The edges will be lightly golden brown, and the middle will be underdone, but don’t worry, you’re going to bake them again!

Assemble and Bake

1. Gently spread the sweet apple pie filling over the entire bottom crust. Drop the remaining dough in mounds over the apple layer.
2. Bake for about 30 minutes until golden brown. Place the pan on a wire rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

1. In a small bowl, mix together the butter, powdered sugar, cinnamon, and nutmeg. Add the milk and vanilla extract. If needed, add 1 teaspoon of milk until the glaze is of a consistency where it can be drizzled.
2. Using a spoon, evenly distribute the glaze over the top of the apples and topping. Allow the apple pie bars to cool completely before slicing. It’s better than a slice of apple pie!

Recipe Tips

• The apple filling is made with apple slices, so I’ve found that the apples are better distributed when I cut the slices into bite-sized pieces. I think it will also be easier to cut the bars if you make the apples smaller as well.
• If using a glass baking pan, you may need to increase the baking time by about 5-7 minutes.
• The butter for the powdered sugar glaze should be softer than room temperature, as it will be easier to mix with the powdered sugar. It doesn’t need to be melted. 

FAQs

How do I store Apple Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these apple bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I use apple pie spice instead of the listed spices?

You can, but the flavor will be slightly different as it typically has ginger and allspice, neither of which is in this recipe. It will still taste great!

Can I omit the powdered sugar glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

All the Apple Desserts!

I love baking with apples, and my dessert section shows it! Try one of these delicious apple recipes next time:

• This easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you’ll have this ready in no time!
• Caramel Apple Cheesecake Bars are like two desserts in one! A creamy cheesecake layer is topped with cinnamon apples and a streusel topping. Finished with a caramel drizzle, they’re a perfect addition to your Thanksgiving dessert table and are loved throughout the year as well!
• This Apple Crumble Danish recipe will convince everyone you’ve spent hours in the kitchen when really it’s hardly any work at all! Made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, these danishes are the perfect sweet breakfast or dessert you can enjoy anytime!
• Apple Cider Donuts are fluffy on the inside with just the right amount of crunch on the outside. These baked donuts are full of apple cider flavor and rolled in cinnamon and sugar, making them the perfect fall treats!
• It’s fall season, and this easy Apple Crumb Cake makes the perfect breakfast, dessert, or afternoon snack. This buttery, moist cake is loaded with apple chunks and cinnamon, and baked with a crunchy streusel topping! It’s an easy recipe that family and friends will keep coming back for.

Pin or print this recipe for Apple Pie Bars for your next baking session!

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Apple Pie Bars

Enjoy the cozy flavors of Fall in these glazed Apple Pie Bars with a spiced shortbread crust, and apple pie filling. Serve plain or warm with a scoop of vanilla ice cream drizzled with caramel sauce!

Course Dessert

Cuisine American

Keyword Apple Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 244kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 21 ounces apple pie filling See note.

Powdered Sugar Glaze

• 1 tablespoon butter softened. See Note.
• 1 cup powdered sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ½ teaspoon pure vanilla extract can substitute pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour mixture, and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will be underdone, but not to worry, you're going to bake them again.
• Gently spread the apple pie filling over the entire crust. Drop the remaining dough in mounds over the filling.
• Bake for about 30 minutes until golden brown. Place pan on a baking rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

• in a small bowl, mix together the softened tablespoon of butter, 1 cup powdered sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add the 1 tablespoon of milk, and 1/2 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars after they've sat for 10 minutes on the wire rack. Allow to cool completely before slicing into bars.

Notes

• The apple filling has sliced apples, so I’ve found that the apples are better distributed when I cut the slices into bite-sized pieces. I think it will also be easier to cut the bars if you make the apples smaller as well.
• If using a glass baking pan, you may need to increase the baking time by about 5-7 minutes.
• The butter for the powdered sugar glaze should be softer than room temperature as it will be easier to mix with the powdered sugar. It doesn’t need to be melted. 

Nutrition

Calories: 244kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 104mg | Potassium: 66mg | Fiber: 1g | Sugar: 23g | Vitamin A: 174IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg

The post Apple Pie Bars appeared first on 365 Days of Baking.

First off, if you’ve been in the path of either of those nasty hurricanes the past few weeks, I hope you and yours are doing ok. Having lived through a few of them myself, I know they are not to be messed with and can be terrifying. My heart goes out to all who have been affected.

We’re into all things pumpkin, apple and HOCKEY!!! Yes, Miss Lynne LOVES her Boston Bruins, and McIntosh apples, but pumpkin, not so much. You definitely won’t see me begging for a slice of pumpkin pie this Thanksgiving. It will be, and always is my Aunt’s ​Apple Cream Pie​ that makes me swoon!

I’ve been finalizing this year’s 12 Days of Cookies that will start on Black Friday, so be sure to watch for those recipes if you love baking during the holidays. We’ll also have something special in our next newsletter for you all, too! Hugs,

From Easy Recipes From Home

Finger foods and dips are a given for game days. This Black Bean, Corn and Feta Dip is s recipe you might just want to double. Full of great flavor, it perfectly pairs with tortilla or pita chips. One bite and everyone will be going back for more!

New Recipes This Week:

From ​365 Days of Baking and More​

Mix up some easy homemade ​Apple Pie Spice​ to enjoy the flavors of the fall season anytime! Don’t waste time looking for the store-bought version; just combine these six spices and store this spice mix in your pantry so you can use it right when you need it!

This easy one-bowl ​Apple Cider Donut Cake​ is the perfect dessert for fall! All the warm spices of fall are baked into this cake, like apples, cinnamon, and allspice. Slice a piece of this tender, warm cake coated in cinnamon and sugar and you’ll be dreaming of that crisp fall air!

Make this saucy ​Dynamites Recipe​ for a savory meal your family will love! Named for its spicy ingredients, Dynamite sauce is served in torpedo rolls, to top pasta, or as a dip for your favorite tortilla chips. These are a staple in our family meal rotation, and I know your family will love this recipe too!

​Whipped Feta Cheese​ topped with pomegranate arils and pistachios is a rich, flavorful spread that’s perfect for your favorite crackers! It’s ready in 5 minutes with no cooking required. It’s a perfect appetizer for your next get-together!

Fall Recipes To Enjoy:

• This ​No Bake Pumpkin Lush​ recipe will be your new go-to Fall and Thanksgiving dessert. With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite.
• These ​Cranberry Macadamia Nut Scones​ combine the great taste of a buttermilk scone delicately flavored with nutmeg and cardamom with pieces of chopped fresh cranberries and macadamia nuts. It’s the perfect balance of flavors for a delicious scone!
• Welcome fall with this homemade ​Skillet Apple Crisp. ​Cinnamon spiced apples are cooked to buttery soft perfection and topped with a crunchy pecan streusel topping.
• Soft and sweet with crackly powdered sugar edges, these ​Pumpkin Crinkle Cookies ​are a fall season delight! Made with real pumpkin and seasonal spices, they’re the perfect cookie for a crisp autumn day or any time of year.
• These ​Caramel Apple Pie Crust Cookies​ are pinwheel cookies made with a cream cheese pie crust, filled with the perfect combination of apple on top of a cinnamon/sugar mixture and drizzled with caramel sauce.
• These ​Halloween Monster Cookies​ are creative, delicious and easy to make! Made with colorful M&M candies and candy eyes, they’re the perfect treat to get you in that Halloween spirit or be a fun addition to you next Halloween party dessert table.

Menu Plan This Week:

Sunday: Winter Vegetable Sandwich with Pesto & Whipped Goat Cheese

Monday: Apple Pear Crisp

Tuesday: Crispy Air Fryer Baby Potatoes

Wednesday: Whole Wheat Pumpkin Pancakes

Thursday: Greek Tortellini Pasta Salad

Friday: Date Night

Saturday: Jalapeno Popper Dip

Favorite Product of the Week:

If you’re going to be making those ​Apple Cider Donuts​ anytime soon, then you’re going to need a donut pan, and this is the one I’ve used and really like.

(To get to the Wilton Donut Pan– click the link above. It will take you to the blog and then scroll down to this Favorite Product section where you’ll find the affiliate link to the item as I’m not permitted to share Amazon links here in my newsletter. I may earn a small commission from products purchased when you shop through my Amazon links at no additional cost to you. Thanks!)

Tip of the Week:

Freeze your meals! A few months ago I made my ​Lasagna​ recipe for some neighbors and I put the 9 X13 serving into two separate 8 X 8-inch aluminum pans, so that they could enjoy one that night and then froze the second one so that they’d have it when they moved. I recently did the same thing for us since it’s only Kurt and i in the house and we won’t eat a whole pan of it within a couple days. Making a double batch of a meal and then freezing half of it make for super convenient meals later on. Plus, you don’t have to worry about going out to eat and spending money when you already have food in the house. The only catch, make sure you thaw whatever it is in the fridge the night before you plan to eat it or you’ll just have to allow for additional cooking time.

​I’d love to hear any tips you have, and what has helped you be more efficient and organized in the kitchen! If you would be interested in sharing them with all of us, and if I choose to share them in our newsletter, I’ll give you a first-name shoutout! ❤️​

I love to hear from you! So send all comments, questions or feedback to me at 365daysofbakingandmore@gmail.com. DO NOT hit reply on this newsletter or send anything to the email attached to this one or future newsletters (unless otherwise advised) as I can only send my newsletters out through this particular email address, lynne@365daysofbakingandmore.com, and cannot accept them nor will I be able to reply.

Email me: 365daysofbakingandmore@gmail.com

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The post 🎃 October 12 Newsletter 👻 appeared first on 365 Days of Baking.

I’m baaaaack! Yes, it’s been a while as life has been happening here at the 365 homestead, and work has had to take a backseat.
In between newsletters, Kurt and I made a 26 hour drive to AND from Winston-Salem in just 41 hours. Why, you ask? Because Kurt bought me a leather love seat to replace our 27 year old couch – STILL in really good condition, believe it or not, and decided that instead of waiting for it to be delivered that we’d drive down and pick it up ourselves. Yeah, probably not the best idea since we saw quite a few idiot drivers, a trailer truck literally run a car off into the breakdown lane and avoided a car chase outside of NYC.
The above picture is of ​Camel City BBQ​ located in Winston-Salem, NC. If you live within driving distance (haha, no not within 13 hours) or are ever traveling through the area, I can’t recommend this place enough. It was some of THE best BBQ I have ever had after Jack Stack’s in Kansas City, MO. I seriously could have eaten my weight of the vinegar red slaw. The hush puppies were amazing, loved the pulled pork, and their BBQ sauce was so, so good.

Hugs,

New Recipes This Week:

From ​Easy Recipes From Home​

Enjoy a warm loaf of this homemade ​Pumpkin Chocolate Chip Bread​ any time of the year! Who says pumpkin is only for fall? Make a batch of this delightful bread whenever you are craving the warm spices of pumpkin bread.

This recipe for ​Tequila Sunrise Margaritas​ combines two classic cocktails into one delicious drink. Enjoy the fresh and fruity flavors of a Tequila Sunrise cocktail with the sharp citrus notes of a regular margarita.

From ​365 Days of Baking and More​

This ​Apple Crumble Danish​ recipe will convince everyone you’ve spent hours in the kitchen when really it’s hardly any work at all! Made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, these danishes are the perfect sweet breakfast or dessert you can enjoy anytime!

This hearty ​Yellow Squash Casserole​ is a comforting side dish full of fresh and savory flavor. Tender and sweet, yellow squash joins with garlic, onions, fresh herbs, and plenty of cheesy filling to make the perfect casserole you can serve with any main dish. Make this creamy, cheesy casserole for your family tonight!

Skip the grocery store, ditch the store-bought barbecue sauce, and take your BBQ game to the next level with ​Homemade BBQ Sauce​! This recipe combines sweet brown sugar, tangy notes from vinegar and Worcestershire sauce, and the perfect balance of spices and vegetables to create a bold flavor.

​Chicken Barbecue​ is the perfect meal for those warm summer nights when you don’t want to heat up your kitchen! Grill juicy chicken smothered in a homemade barbecue sauce, serve it up with salad or veggies, and enjoy a quick and easy meal!

This one-pan ​Sauteed Squash​ is a quick and easy side dish that’s full of flavor! Slice up some squash from your garden, add an onion and some fresh herbs and seasonings, and you’ve got the perfect summer recipe the whole family will enjoy!

These ​Pumpkin Muffins​ are a perfect addition to your Fall breakfast menu. Made with soy milk and vegetable oil, these pumpkin spice muffins are a great way to incorporate soy into your daily diet and are SO moist and full of fresh pumpkin flavor!

Are you looking for a tasty, filling snack that’s easy to make? Try some chewy dried ​Dates and Peanut Butter​ for a snack that’s full of fiber and flavor!

This ​Air Fryer Whole Chicken​ is by far the juiciest chicken I have ever made! This tender chicken is rubbed with fresh herbs and infused with lemon and garlic for a flavorful main dish that’s ready in about an hour!

These ​No-Bake Energy Bites​ are made with oats, almonds, flax seed, honey, dried cranberries, and almond butter, giving you a great pick me up! They’re perfect for an after-school snack or to keep you going strong during a workout!

Inspired by the classic flavors of stuffed bell peppers, this ​Stuffed Pepper Soup​ is a thick, hearty soup with tender pieces of onion, bell peppers, tomatoes, ground beef, and soft rice.

Make these sweet and savory 3-ingredient ​Grape Jelly Meatballs​ for your next get-together! With only a few simple ingredients and hardly any prep, these meatballs are the perfect appetizer for a holiday party, tailgates, and game day gatherings!

You can make the most mouthwatering and flavorful ​Cornflake Chicken​ right in the comfort of your own kitchen! This crispy and delicious dish is sure to please even the pickiest eaters, and it’s surprisingly easy to prepare.

If you love Snickerdoodles, you’re going to seriously love how easy these ​Snickerdoodle Bars​ are. They’ve got the same great flavor as your favorite cookies, but take half the effort.

Back-to-School Recipes To Enjoy:

• ​Easy Ham Salad​ – chopped ham, mayo, mustard, pickle relish and a touch of Sriracha will make this sandwich fixing a new back-to-school favorite.
• ​Oatmeal Butterscotch Cookies​ – that all-time favorite oatmeal cookie made even better and sweeter with the addition of butterscotch chips.
• ​Cinnamon Sugar Popcorn,​ the perfect movie night snack, after-school snack or anytime snack. You’ll fall in love with this popcorn tossed with ghee and sprinkled with cinnamon sugar. Once you reach in, you won’t be able to stop going back!
• This easy ​Chicken Nachos Recipe​ makes the perfect quick dinner or game-day appetizer that you’ll want to make again and again.
• ​Cookie Butter Snack Mix​ – It’s a snack you’ll feel good about giving your kids after school and one they’ll enjoy eating!
• These ​Chocolate Coconut Cookies ​are a flour-less cookies made with sweetened condensed milk, unsweetened chocolate, shredded coconut, pecans, and vanilla. These are chewy, chocolatey and delicious, but not too sweet.

Menu Plan This Week:

Sunday: ​Sausage Alfredo Rigatoni​

Monday: ​Tuna Noodle Casserole​

Tuesday: ​Air Fryer Blueberry Hand Pies​

Wednesday: ​Nutella Cruffins​

Thursday: ​Crockpot Queso​

Friday: Date Night

Saturday: ​Crockpot Shredded Chicken Sandwiches​

Favorite Product of the Week:

Ok, I know I’ve encouraged you to get these before, but as I was scooping the ​Meat Sauce​ remnants out of the pot yesterday and into my mouth with a GIR Spoonula, I kept thinking how I’d never be able to do it with just a simple spatula. Nor would I be able to wipe every last drop off the side of the pot with a spoon. That’s why these incredible utensils are the bomb. They’ll make great stocking stuffers for your favorite cook this year, and they come in different sizes and colors, too!

Tip of the Week:

I’ve found the secret to a spotless stainless steel sink! I saw this online and I can’t remember where, but you’re going to need a bottle of Barkeepers Friend and Dawn Powerwash Spray (I like the apple scent). So every night, I clean the sink and drain first with a bit of Barkeepers Friend to remove the surface dirt, then rinse and wipe it all out. I follow that up with a few sprays of the Dawn which removes any greasy residue, scrub and rinse. When I finish, I just stare at it. My heart is so happy because I have never seen a stainless steel sink so shiny and clean. Try it, and let me know what you think!

The post 🍂 Sept 22 Newsletter 🍁 appeared first on 365 Days of Baking.

Nothing new to report except that Kurt and I celebrated our 34th wedding anniversary yesterday (August 17th). Honestly, I can’t believe it’s been that long. Then on the other hand it seems like it was a lifetime ago because of all that’s happened to us, and the 19 times we’ve moved all over the country. And yet, he’s still my very best friend, makes me laugh like no one else and is the only one I want to do life with.

To celebrate, he bought us a new couch!! We’ve had our old one for TWENTY FIVE YEARS!!! No joke – it was VERY well built, having only had a leg that needed repair some years ago, and most recently a busted spring. It’s made 17 moves with us and watched our kids grow up. So, it’s like saying goodbye to a family member and it’s going to be bittersweet. But, out with the old and in with the new, and change is good, right?

Hugs,

New Recipes This Week:

From ​Easy Recipes From Home​

These ​Homemade Buttermilk Biscuits​ transform a few simple ingredients into flaky layers of golden deliciousness! They are the perfect base for the best biscuits and gravy, a side accompaniment to your meal, or for breakfast topped with some sweet honey.

​Jambalaya Pasta​ combines classic Cajun flavors with the comfort of hearty pasta. Enjoy the smoky, spicy flavors of traditional jambalaya with tender, perfectly cooked pasta for a vibrant and satisfying meal the whole family will love. This easy dinner recipe brings a taste of Louisiana right to your door!

From ​365 Days of Baking and More​

​Peach Bread​ is an easy quick bread bursting with fresh, juicy peaches. Made with sour cream and a cinnamon crumb topping, this moist, tender peach bread makes a delightful breakfast, snack or dessert.

​Strawberry Frosted Lemonade​ is one of my favorite summer drinks! There is just something about the sweet and tart combination of fresh strawberries and lemons! Make this frosty drink to cool down on those extra-warm days!

With fresh peaches and blueberries in season, you cannot go wrong when you present this ​Peach Blueberry Galette​ to your family and friends for dessert. Top it with a scoop of vanilla ice cream. It’s deceptively easy to make, too!

​Parmesan Zucchini Fries​ with two different kinds of bread crumbs, Italian herbs and Parmesan cheese is an easy recipe using simple ingredients. It’s the perfect side dish or appetizer for your summer zucchini when served with a small bowl of marinara sauce, Ranch or your favorite dipping sauce.

The hot weather isn’t over yet, so there’s still plenty of time to make this easy summer Italian bread salad. I’ve added a protein to it, so you can make this easy ​Chicken Panzanella​ with fresh tomatoes and mozzarella a meal.

This ​Blueberry Crumb Cake​ is an easy breakfast cake with a soft, tender crumb, fresh, juicy blueberries, and a sweet crumb topping. You’ll be heading back for seconds in no time and it will also make a delicious dessert!

Summer Recipes To Enjoy:

• This sweet and tangy ​Poppy Seed Dressing​ is the perfect complement to your green salads this summer and all year round! The tart vinegar base combined with sweet sugar and flavorful spices makes this salad dressing a family favorite!
• ​Cucumber Sandwiches ​are a must-have for any afternoon tea party! Fresh cucumber and tangy cream cheese come together to create a light, satisfying finger sandwich perfect for sharing over a pot of tea.
• This ​Peaches and Cream Baked French Toast​ recipe is a delicious combination of peaches, cream cheese, French Bread and an egg mixture. It’s a make-a-head everyone’s sure to love.
• Cool off with ​Cake Batter Ice Cream​! A scoop or two of this delicious ice cream with a creamy vanilla base, real cake mix and sprinkles, is the perfect refresher any time of year, but especially as a summertime treat.
• One bite of this ​Lemon Poke Cake​ and you’ll fall in love! The combination of tangy lemon and soft white cake is simply irresistible. Cover your semi-homemade moist lemon cake with ​Marshmallow Frosting​ and it’s even better!

Menu Plan This Week:

Sunday: ​One Pot Bacon and Tortellini Zuppa Toscana​

Monday: ​Pepperoni Bread​ – a personal favorite!

Tuesday: ​Lace Cookies​

Wednesday: ​Cheesy Pork Burgers​

Thursday: ​Air Fryer Blueberry Hand Pies​

Friday: Date Night

Saturday: ​Cranberry Orange Muffins​

Favorite Product of the Week:

In case you don’t have a salt cellar by your stove, it’s something I definitely recommend.
No need to worry, it’s not an actual basement or cellar, so no need to renovate your house. It’s simply a little vessel or storage box to hold your salt. It’s where I keep my kosher salt and it comes in very handy when measuring or just adding some to whatever it is I’m cooking or baking.

Tip of the Week:

Ok, so this doesn’t have to do with baking, but it has to do with our health and is important, so I wanted to share.
Many of us have a hard time drinking water during the day, so a friend shared with me something she’s been doing, and it’s been working well!
Lorie has a small jar on her kitchen windowsill with 8 pennies sitting next to it. Each time she fills up her 18 ounce water bottle, she places a penny into the jar. She also said that her husband and kids have fun reminding and holding her accountable when they see too many pennies sitting on the sill.
If you give it a try, let me know what you think!

​I’d love to hear any tips you have, and what has helped you be more efficient and organized in the kitchen! If you would be interested in sharing them with all of us, and if I choose to share them in our newsletter, I’ll give you a first-name shoutout! ❤️​

Email me: 365daysofbakingandmore@gmail.com

The post ⏰ August 18th Newsletter 📚 appeared first on 365 Days of Baking.

New Recipes This Week:

From ​Easy Recipes From Home​

Unfortunately, there’s no new recipe from ​Easy Recipes From Home​ this week. For some odd reason the photos weren’t uploading to the web site, so I had to scrap it. I’ve definitely got things planned for the next few weeks though, so be sure to keep an eye out on Thursdays!

BUT, that doesn’t mean we can’t enjoy a summer refresher! This ​Strawberry Basil Sangria​ is the perfect poolside sipper or a fun beverage to make when having a ladies’ game night.

From ​365 Days of Baking and More​

Though it’s going by fast, there’s still plenty of time to enjoy summer and lots of delicious food. With this collection of ​25+ Summer’s Best Recipes​, you’ll find something for everyone AND for every meal!

Long gone are the days of my childhood when my mother used to make her dry meatloaf for dinner. Don’t worry, she’s passed, so I can say that out loud without embarrassing her. 😉 If she were still alive though, I think she’d be head over heels in love with this ​classic Meatloaf recipe​ using three kinds of meat, and topped with a sweet and savory glaze. It’s definitely a keeper in my book!

With fresh peaches and blueberries in season, you cannot go wrong when you present this ​Peach Blueberry Galette​ to your family and friends for dessert. Top it with a scoop of vanilla ice cream. It’s deceptively easy to make, too!

Summer Recipes To Enjoy:

• ​Strawberry Spinach Salad​ brings fresh ingredients and a pop of color to your table! Tossed with poppyseed dressing, this easy summer salad recipe can be served as a side dish or topped with chicken for a light meal.
• ​Strawberry Mojitos​ – fresh strawberries put a delicious twist on the classic Mojito. It’s a delicious and refreshing drink to serve at your summer cookouts, by the pool or for a Girl’s Night.
• ​Cinnamon Sugar Palmiers​ are easy to make with puff pastry! Sprinkled with cinnamon sugar baked to flaky perfection, these “elephant ears” make any morning better.
• This easy ​Cheese Fondue​ recipe lives up to its name! It’s one of the quickest and easiest ways to make Swiss fondue for any party or get-together. A creamy, flavorful crowd-pleaser!
• Summer is here, it’s hot outside, and everyone’s screaming for ice cream, especially this ​Roasted Strawberry Ice Cream​! What better way to satisfy that craving on hot summer days than with some luscious, creamy strawberry ice cream, made at home for way less than what you’d spend at the shop down the street?

Menu Plan This Week:

Sunday: ​Baked Stuffed Shells​

Monday: ​Blueberry Lemon Bread​

Tuesday: ​Taco Braid​

Wednesday: ​Caprese Tart​

Thursday: ​Chick-fil-A Potato Salad​

Friday: Date Night

Saturday: ​Black Bean, Corn Feta Dip​

Favorite Product of the Week:

If you’ve been following me for a while then you know how much I absolutely LOVE my GIR (Get It Right) silicone utensils. The spatulas are heavy, seamless, and all one piece. This means the spatula won’t fall off the handle as I’ve had happen in the past.
Now there’s a GIR Spoonula! It’s SO awesome and is a mix between a a spoon and a spatula, of course, and comes in three different sizes. It’s the perfect solution for scraping and spooning when either of those single items just don’t do the trick. I think they’ll make some pretty great stocking stuffers, too, for those people on your Christmas list who love to be in the kitchen.

Tip of the Week:

Been blueberry picking, going to go or just love buying them at the store?
Sometimes when you want to snack on them it’s hard to tell which ones will be sweet and which are more tart. There’s a solution!
I came across this pretty cool tip called the “Float Rule” which has been going viral lately. Put the container of blueberries (of course, not including the container itself. 😂) into a bowl of water. The blueberries that sink are more dense because of their higher sugar content and are the best ones to eat fresh. The others that are floating will be best used in recipes like these ​blueberry muffins​, ​blueberry scones​, or in this ​no bake blueberry pie​.

​I’d love to hear any tips you have, and what has helped you be more efficient and organized in the kitchen! If you would be interested in sharing them with all of us, and if I choose to share them in our newsletter, I’ll give you a first-name shoutout! ❤️​

I love to hear from you! So send all comments, questions or feedback to me at 365daysofbakingandmore@gmail.com.

The post 🏃‍♂️ Aug 4 Newsletter 🤸 appeared first on 365 Days of Baking.

Living in Rhode Island, you never expect you’ll feel an earthquake, but we had one this past Friday morning! I was napping and didn’t feel a thing, but I know other people who felt it. It was centered in New Jersey and it scared a few New Englanders for sure.

And tomorrow is the eclipse! I’m excited about that. We should see partial darkness here where we are, so they say. I didn’t buy us any glasses, but don’t have plans to look directly up at the sun anyway. And PLEASE, don’t you do it either without protective eye covering. Sunglasses are not strong enough I’ve read, and even if you look up directly at it for a few seconds, you could cause irreparable damage to your eyes. Ok, off my soapbox. Just be careful if you are able to view it. I would hate for anything to happen to you!

New Recipes This Week:

From ​Easy Recipes From Home​:

This easy ​Lime Crema​ will take your tacos, nachos and more to the next level. Why just have plain tacos when you can elevate their flavor profile with a simple sauce? This condiment with sour cream, lime juice and zest, and Sriracha will have your taste buds dancing. I made this to top the recipe I’ll be sharing next week, and Kurt told me it was a restaurant quality meal, meaning it was something he’d definitely pay money for. 😉

​Lemon Herb Roasted Chicken​ is a main course everyone should know how to make! A whole chicken is stuffed with lemon, garlic, and rosemary, then seasoned with a fresh herb rub and roasted to tender perfection. Pair it with all your favorite sides for a wholesome mouthwatering meal.

Are you craving something sweet and salty for dessert? These ​O’Henry Bars​ will satisfy that craving! Their chewy oatmeal base is covered with a smooth peanut butter chocolate topping, combining your favorite flavors in one tasty dessert!

If you‘ve got a craving for a good ​Egg Salad Sandwich​, then this version just might blow your mind! Serve this flavorful sandwich filling on your favorite bread or in a pita for a fun twist!

Recipes to Enjoy for Spring:

• This​ Funfetti Puppy Chow recipe​ is a crunchy, colorful snack mix with a cake batter twist.
• ​Cinnamon Crunch Cheesecake​ is packed with the decadent flavors of a cinn-a-bun!
• ​Strawberry Frosted Sugar Cookies​ – a copycat of those soft sugar cookies you find in your favorite supermarket.
• This ​Coconut Rice​ recipe transforms ordinary grains of rice into a fragrant, rich side dish.
• ​7-Layer Dip​ is the ultimate party and game day appetizer!
• This ​Curried Rice with Chicken and Vegetables​ is a hearty, healthy, and tasty meal that takes the guesswork out of what to make for dinner when you’re too tired or too busy to prepare something.

Menu Plan This Week:

Sunday: ​Triple Berry Bread​

Monday: ​Pepperoni Bread​

Tuesday: ​Avocado Tuna Salad Bites​

Wednesday: ​Tiramisu Poke Cake​

Thursday: ​Blueberry Cream Cheese Scones​

Friday: Date Night

Saturday: ​Blue Ocean Cocktail​

Favorite Product of the Week:

If you love cookbooks, you need to add The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking to your collection. It was written by my good friend, Mary Younkin of ​Barefeet in the Kitchen​.

What I love about it, besides the fact it was written by one of my besties, is that ALL of the recipes are not only so easy and relatively fast to make, but they are all SO good! I’ve used this cookbook to make so many different meals, that I might need to buy another because it’s so well loved. From Korean Beef to Chicken Parmesan Meatloaf, Sweet Chili Roasted Broccoli to different Seasoning Mixes and her Raspberry Almond Coffee Cake, this is a cookbook you’ll use again and again. Plus, it makes a great gift!

Tip of the Week:

Did you know that sugar melts at 366°F? And did you also know that you can use just a tablespoon of it to check the temperature of your oven to see if it runs hot or cold? You can use an oven-safe dish, but if the sugar melts you’ll have to clean it, so I just suggest using some tin foil and then you can throw it away.

Take a small piece of aluminum foil and fold up the sides to make a little bowl. Put the sugar into the middle of the “bowl” and place it into your oven that has been preheated to 375°F or 190°C. If the sugar does not melt, then your oven runs cold.

If you put the sugar in the tin foil bowl into an oven that is preheated to 350°F and it melts, then your oven runs hot. Read more and find complete directions here at ​AllRecipes​. So, if you find you do have issues with your oven, I strongly suggest purchasing an oven thermometer if you don’t already have one. I bought one and at least now I’m not guessing if I’m going to have to add extra time for baking or if I need to raise the temperature.

I’d love to hear any tips you have, and what has helped you be more efficient and organized in the kitchen! If you would be interested in sharing them with all of us, and if I choose to share them in our newsletter, I’ll give you a first-name shoutout! ❤️

The post 🌑🌞 April 7th Newsletter 🌑🌞 appeared first on 365 Days of Baking.

Welcome to our very first Saturday newsletter!

My name is Lynne Feifer, and if you’re receiving this then you are currently subscribed to my 365 Days of Baking and More emails! I’m currently trying to come up with a catchy newsletter name. Creativity can’t be rushed, so I’ll work on it, and will gladly take any suggestions!

I decided to start this weekly newsletter to recap what I’ve been up to during the week, any interesting things I’ve seen or heard that I think you may enjoy, and a preview of what to look forward to. I used to do Facebook Lives and cook each week, but FB really limited who they were showing them to, so I stopped, and I’ve miss the interaction with you! So, I thought that this would be a good way to reconnect with you all and help make visiting my site a little more personal. If you have any questions or comments along the way or whenever, please don’t hesitate to email me at: 365DaysofBakingandMore@gmail.com.

What I’ve been up to

A couple of weeks ago, my husband, Kurt and I along with our younger daughter drove what seemed like a gazillion miles from our hometown of Rhode Island to to visit our oldest daughter who now lives in Edmonton, Alberta, Canada.
It was a loooong trip, but we enjoyed it very, very much. It was wonderful to visit parts of the countries we’d never been to before.

We stayed at Airbnb’s, saw a lot, and enjoyed some really good food.
In Fargo, ND, we ate dinner at Würst Bier Hall. We tried the Bacon Flight, four different flavored thick bacon slices paired with four different beers, and of course the pretzels and beer cheese. For dinner, I had the Jäger Schnitzel, the breaded pork loin with mushroom gravy, spætzle and braised cabbage. It was deeeelicious! Kurt and Emma each had brats, but they said my dinner was better.

In Edmonton, we went to Elk Island National Park and saw some bison up close (top pic!) and personal, but not TOO close!
We also enjoyed some fabulous poutine and burgers at Delux Burger Bar in the downtown ICE District.

Driving down to Montana through Calgary was fun, and the mountains in Glacier National Park were truly breathtaking.
In Bozeman, Montana, I at a fabulous Chicken Pot Pie that Guy Fieri reviewed on Diners, Drive-Ins and Dives at Sidewinders American Grill. Now I definitely need to recreate it, and I had the Key Lime Crush cocktail which was probably one of THE best mixed drinks I’ve ever had. So now I want to make that at home, too!

We ate some fabulous Mexican food in Rapid City, SD at El Sombrero Mexican Restaurant. The food was truly authentic, great service, and the staff was very friendly.
One of the sides trip we had planned on our return home was to visit Badlands National Park and hike the Notch Trailhead. That particular trail is a bit challenging due to some elevation and the cable ladder with wooden rungs you need climb in order to access it. So, if that’s not something you’d be comfortable with there are plenty of other trails to enjoy and pull-offs with gorgeous views to enjoy. I highly recommend taking the time to drive though it as the landscape is beautiful.

This Week’s Recipes

Every week I’ll give you a recap of the recipes I’ve shared on both 365 Days of Baking and More and my second site, Easy Recipes from Home.

It might be the unofficial end of summer this weekend, but that doesn’t mean you have to stop making summer cocktails like this Summer Rosé Sangria. Full of your favorite Rosé wine, and fresh fruits like watermelon, peaches and kiwi, it’s a great way to say goodby to warmer weather or cool off when those hot days appear again next year.

Time to get your game day menu planning on and add this Avocado Salsa to it! Chunks of fresh avocado, corn, black beans, and red pepper in an easy vinaigrette make for a light refreshing appetizer. If putting it into tortilla scoops as pictured, assemble just before serving so that the scoops don’t soften.

Looking for a hearty and delicious dinner? Look no further than this Jambalaya. It may have a long list of ingredients, but they’re needed because it’s a dish packed with flavor and believe me when I say it comes together quite easily regardless. I don’t add shrimp to ours because I’m not a fan, but by all means add it to make it more authentic.
Remember to serve it with a side of my Corn Spoon Bread, too!

What’s a weekend without a coffee cake? This holiday weekend is the perfect weekend to serve my Blueberry Sour Cream Coffee Cake. No, there’s no coffee in it, but it’s meant to be paired with a cup of java or tea. The best part of this recipe is that it’s perfect as an addition to breakfast AND you can serve it as a beautiful dessert, too. You choose!

What I’m watching

We’ve been watching the tennis U.S. Open. I’m excited to see how it progresses, and have a couple players that have become my favorites – Jessica Pegula, Ons Jabeur, Jennifer Brady, Carlos Alcaraz, and Gaël Monfils. Even though Monfils lost Thursday, he fought hard and was really a great sportsman, smiling during the matches and not letting his emotions get the best of him.
Some of the matches have been pretty spectacular already, so the finals will be exciting!

Favorite Finds

When it comes to fun Fall foods, my friends Mary over at Barefeet in the Kitchen has got a slew of them! I’ve particularly got my eye on this Peanut Butter Apple Dip though. You can bet when We go apple picking that this will be one of the first things I make for them!

These Brownie Bite Gnomes are soooo adorable and will be a super cute addition to any holiday dessert table. Besides loving how they look, I can never pass up a chocolate and strawberry combination!

I’ll be back next Saturday with lots more goodies, so watch your inbox!

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Keep an eye out for more of my easy recipes each week!

Here’s to a great week ahead! ❤️
Hugs,
Lynne

The post Newsletter #1 appeared first on 365 Days of Baking.

Your Summer Bucket List just got better by adding Unilever Ice Cream Brands to it! With school out, it’s time to eat ice cream, plan for family vacations, day trips, camping, cookouts. You can earn rewards with your ice cream purchases as well, AND enter to win a year’s supply of ice cream! So, stock up on Breyer’s, Magnum and Ben & Jerry’s and have fun all summer long.

Summer just screams F-U-N to me and always has.

When I was little, and when our kids were growing up, summers were always the best time of the year.
School was out, our schedule relaxed, and we just had so much fun!

Eating ice cream became a priority because it just wasn’t summer without it, and this summer will be no different.

I’m definitely adding plenty of Unilever Brands ice cream from my local Shaw’s to our Summer Bucket List. In fact, I’ve already started!

With ice creams like Breyers 2-in-1’s, Ben & Jerry’s Boom Chocolatta Cookie Core & Peanut Butta Cookie Core, Magnum Mini’s & Double Tubs like Double Chocolate and Ganache Ice Cream Tub, Double Cherry, Truffle Ice Cream Tub, Double Cookie Crumble Ice Cream Tub & Double Sea Salt Caramel Ice Cream Tub, there’s something for everyone!

SAVE THIS SUMMER BUCKET LIST PIN TO YOUR FAVORITE PINTEREST BOARD!

When I was little and we lived in Chicago I would fly back to our native Rhode Island to stay with my grandparents every summer. It was so much fun and I have so many great memories growing up here in the smallest state.
I’d go on field trips with the recreation department, spend countless hours at the beach, and took sailing lessons on Narragansett Bay.

After I married my high school sweetheart, Kurt and I decided we’d raise our kids here as well.
Their summers were very similar to ours  – trips to the beach, boat rides to Newport and Block Island, lots of time spent with friends, baseball games and more.

In addition to plenty of hamburgers, hot dogs, s’mores, we also ate ice cream, and LOTS of it!
One night, I even let the kids have ice cream sundaes for dinner. Needless to say they LOVED it and it’s something they still talk about with smiles. They’re only young once, right? Now I wonder why I just didn’t relax and do that more.

Before our kids were too old to hate us for moving them out of the state, the family moved to Phoenix, AZ and we had an amazing 17 years there.
We were able to see a lot of the southwest, and do so many things.

We swam in the Pacific Ocean, went to Disneyland, hiked the Grand Canyon a few times, added a three Golden Retrievers to our family, a couple of cats, and made LOTS of wonderful memories.
As kids most do, they grew up, moved away and Kurt I became “empty nesters”.

Growing up in Rhode Island was pretty special, and besides the fact that Kurt’s mother, sister and brother are still in the area, I know that’s why I felt such strong pull to return to our roots.
I missed the four seasons for sure, but especially the summers in New England.

So now that we’re living once again in Rhode Island I’ve got a long Summer Bucket List that I’d like to share with you.
Perhaps when you visit our lovely state you can put some of these things on your Bucket list and come home to a big scoop of ice cream like I plan on doing.

Our Summer Bucket List –

• Coffee milk is THE official drink of Rhode Island, so enjoying many homemade coffee milkshakes is at the high on my list.
• I was born on the 3rd of July, so fireworks are a BIG must! It isn’t my birthday if there aren’t any fireworks.

• Bristol’s 4th of July parade. At 234 years old, it is the oldest continuous celebration in the United States.
• Newport to see the mansions, especially the Servant Life Tour at the Elms.
• Relive our very first date almost 33 years ago at Fort Wetherill in Jamestown, RI.
• Visit Beavertail Lighthouse – one of our favorite views of the Atlantic ocean.
• Go to Providence Waterfire.
• Visit the bakeries on Federal Hill – oh, those Zeppoles are to die for!
• Ice cream sundaes for dinner!
• Beaches – Narragansett has always been our favorite beach, but there are plenty of other great ones, too.
  Scarbarough, Misquamicut, Easton’s Beach, Goosewing Beach, East Beach – where you can see Taylor Swift’s “summer house”.
• Visit Sakonnet Vineyards for some wine tasting
• Strawberry Festival at Smith’s Castle – the homemade strawberry shortcake is amazing!
• Visit Gilbert Stuart’s birthplace – painter who is best known for his portrait of George Washington which is on the $1 bill.
• Cliff Walk in Newport. It’s a paved trail overlooking the Atlantic with beautiful views of some of the mansions.
• Visit the Tennis Hall of Fame in Newport. I’ve never been and I’m not really into Tennis, but it would be cool to see.
• A Pawtucket Red Sox game – the the AAA team of the Boston Red Sox
• Have doughboys, chowder and clamcakes at Aunt Carrie’s Clam Shack. Oh my gosh, it’s all SO good!
• Take a day trip to Block Island.
• Spend the day in Watch Hill shopping and drooling over the incredibly huge and beautiful homes.
• EAT ICE CREAM!
• And SO much more!!

Make you summer bucket list better by adding Unilever ice cream brands to it. Host an ice cream sundae party, enjoy an ice cream cone on the porch, have a bowl while binge watching your favorite show or family movie.
Serve ice cream sundaes for dinner and make this summer one the family will never forget because sweet memories make sweet rewards!

The post Summer Bucket List appeared first on 365 Days of Baking.

Have you heard of CRISPR?

I am partnering with Best Food Facts to bring you this information. As always all opinions are 100% my own.

When I hear the “word” CRISPR, I think of the green Tupperware bowl my mother used to keep our iceberg lettuce in. However, it doesn’t have anything to do with that and it’s something far more interesting!

Towards the end of last year, I was contacted by Best Food Facts to help spread the word about CRISPR technology. It was to be a series of three videos interviewing three different researchers about this ground-breaking scientific advancement.
I’m not gonna lie, I was hesitant because I’d never heard of it, and so many thoughts went through my head.
What do I know about science? I’m just a little ol’ self-taught home chef who shares recipes.
What is this CRISPR technology and how does it relate to me and my food blog?
Interview people??? I only do Facebook Live videos where I talk to people through my iPad, so it’s almost like talking to myself. haha
How am I going to understand all of the big words these doctors are going to talk to me about? I’m probably going to have that deer-in-the-headlights look when they answer my questions!
AAAHHHHH!!!! Do I do this or not????

SAVE THIS TO YOUR FAVORITE PINTEREST BOARD!

Obviously, I said yes. Making the decision to step out of my box and learn something new was one of the best decisions of my life. It was a phenomenal experience and eye-opening in so many ways.

What is CRISPR technology?

The journey began in early December when I flew to North Carolina State University. There I spoke with food science professor, Dr. Rodolphe Barrangou.
He explained that CRISPR is an acronym which stands for:

• C – Clustered
• R – Regularly
• I – Interspaced
• S – Short
• P – Palindromic
• R – Repeats

It is a gene editing tool that can be so precise that it’s like a molecular scalpel. It can selectively edit and cut DNA.
DNA, people!!! Isn’t that incredible?? I mean, that’s the stuff we can’t even see with the naked eye, the stuff we all learned about in 9th-grade biology! CRISPR has such incredible potential, and it’s just a matter of WHEN, not IF because scientists are now doing so much with it.

Dr. Barrangou gave me a great visual, saying that it’s similar to correcting a mistake when you’re writing. You can precisely go into the word in a sentence in a paragraph and change that one specific letter to what it should be. Pretty cool, hunh?

Take a look at the first video in the series to see exactly how he explained it:

CRISPR technology has incredible potential for:

• Human Health – curing HIV, muscular dystrophy, cancer and sickle cell.
• Animal Health – CRISPR would reduce animal suffering and prevent diseases by curing PRRS which affects the swine industry.
  • Porcine
  • Reproductive
  • Respiratory
  • Syndrome
• Food Improvements – eliminating food allergens in nuts, wheat, etc., and remove cyanide in the cassava plant.

How can CRISPR technology treat disease?

In my second video, I had the opportunity to interview Erin Brenneman of Brenneman Pork. I had previously visited Erin on her family’s farm in Iowa a few years ago during a Pork Tour.

She explained how devasting the PRRS virus can be both to the animals and the farmers who care for them.

I was also scheduled to talk with Dr. Shakir Cannon who battled sickle cell throughout his life. He was a strong advocate for CRISPR and its’ potential for a cure. I was deeply saddened to find out that he had unexpectedly passed away at the beginning of December from complications of the disease. I have no doubt that Shakir’s passion and determination will encourage others for years to come.

While speaking with Dr. Nazia Tabassum of Children’s Mercy Hospital, Kansas City, I learned that people afflicted with sickle cell live daily with severe pain and often have difficulty breathing. It is heartbreaking hearing how much people suffer, so I’m comforted to know that help is on the horizon.

How can CRISPR technology improve foods?

In my final video interview, I flew to California to speak with Dr. Jessica Lyons. She is a Molecular Biologist at the University of California – Berkeley.

Jessica and I discussed the research she and her colleagues are doing with the cassava plant, otherwise known as yucca (pronounced you-ka) here in the U.S.

Did you know that it’s also where tapioca is derived from? I didn’t!
Tapioca and/or tapioca flour is used in many recipes. I’ve used instant tapioca to thicken both my Strawberry Rhubarb Galette and Lattice Strawberry Rhubarb Pie.
Tapioca flour is widely used in gluten-free recipes, like these Light and Fluffy Gluten-Free Pancakes. Don’t they sound delicious? Or it can be used in place of all-purpose flour as a coating for these Guaranteed Crispy Baked Sweet Potato Fries. I LOVE crispy sweet potato fries!! You can keep the soggy ones.

The cassava plant feeds many people throughout the world. Yet, in countries where the plant is a staple, there can be severe consequences if it is not processed correctly. This is because the plant contains cyanide.

I was absolutely amazed by everything I learned about CRISPR technology, its’ potential and how it can help so many people all over the world. It could solve major medical issues and impact generations for years to come.
I am amazed and very excited for what’s to come, and I think you will be, too.
Watch for it and learn what you can. There’s no doubt you’ll be hearing much more about CRISPR in the near future!

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The post CRISPR Technology: What is it and what could it do? appeared first on 365 Days of Baking.

Have you visited your local Culver’s recently? You can enjoy a meal there with a family member or friend along with a chance of winning some free cheese curds. Read on!

I took my son, Cameron, to Culver’s the other day to thank him for his support and encouragement before and during our hike through the Grand Canyon a couple of weeks ago. It certainly would not have been possible without his or my husband’s help.

The daily walks and weekend hikes with Kurt (occasionally accompanied by Cameron) really helped get me in shape and put LOTS of miles on my feet so that I’d be able to complete it.

I admit I was most fearful of the final ascent out of the canyon, but I actually surprised myself and both of my men with how well I did! I know that they were both a huge part of it and I’m so glad we experienced it together. Look for a post on the whole experience coming soon!

I thought Culver’s would be the perfect spot for a mother-son lunch. Their delicious burgers and frozen custard always get me, but what we both enjoyed this visit more than anything else were the cheese curds! I can’t think of a better way to celebrate National Cheese Curd day than by sharing it with a family member.

Forget ordering the fries or onion rings, these cheese curds are where it’s at, people!
This behind-the-scenes video shows you all about these bite-sized pieces of greatness. I want to eat them after watching that for sure!

Just look at that crust – buttery and deep-fried. Who can resist? With a perfect crunch on the outside and that warm, cheesy goodness on the inside, you’ll want to start eating them as soon as they arrive at your table!
Until…

You realize how exciting it is to watch that ooey-gooey white and yellow cheddar cheese stretch as you pull them apart! haha, This made lunch that much more fun as we sat, talked and did the occasional cheese curd pull before popping them into our mouths.

I mean, a meal is always more enjoyable when it’s shared AND interactive, am I right? And life truly IS better with cheddar!

You’ll definitely want to check out Culver’s 10 Tasty Facts for National Cheese Curd Day and read what it means when you find a heart-shaped cheese curd.

Enjoy your cheese curds plain and/OR dip them in one (or more!) of their many great sauces!

You can choose from Buttermilk Ranch, Sweet & Tangy Barbecue, Farmhouse Parmesan or Honey Mustard. But the one Cameron and I enjoyed most was Culver’s new Southwest Chipotle Ranch. With just a little bit of spice, it was the perfect accompaniment to an already delicious morsel. Tell me in a comment below which sauce you’ll be choosing to eat them with!

So, how can you celebrate Culver’s National Cheese Curd Day? Enter the giveaway below to win two of four coupons for your very own free order of cheese curds. This way you can share the joy of eating them with a family member or friend, too!

[promosimple id=”c38d”]

Have fun celebrating National Cheese Curd Day and enjoy every single bite!

This is a sponsored conversation written by me on behalf of Culver’s. The opinions and text are all mine.

The post Celebrate National Cheese Curd Day with Culver’s appeared first on 365 Days of Baking.