Hello there! This is Leia, from Eat It & Say Yum, again. I’m excited to be sharing another recipe here on 365 with you all.

Can you believe Valentine’s Day is just around the corner! This time of the year always flies by for me. We have several family birthdays in the next few weeks, plus Valentine’s Day, and some days off from school. So it’s kind of a crazy time.

But even with all of that, I still have time for these lovely Heart Meringues. They are so pretty. So delicious. And actually not difficult to make. Have you made a meringue before? Does the thought scare you? Well DON’T be scared! You can do it.

These meringues only require three ingredients. THREE! Egg whites, cream of tartar, and sugar. Easy.

And piping them into a heart shape is easy, too. I used a piping bag, but you can even use a plastic zipper bag with one corner cut off.

The meringues cook at a low temperature for about 30 minutes, and then you leave them in the oven for another 30 minutes after the oven is turned off. This dries them out. Which makes them crispy, and airy, and light. This is not a dessert to weigh you down. Even you have a big meal before hand, this isn’t going to ruin your day. Which also makes these a great dessert to have during Spring and Summer. And you can use a variety of fruit on them. I can’t wait for summer to use fresh peaches. Yum!

Another great point about these is you can make the meringues in advance. I just leave them out on my counter, not in an airtight container, for a day or two. So I can worry about other details on Valentine’s Day, and just have these ready to go. Then all I do is top them with some macerated strawberries, and whipped cream.

What are your plans for Valentine’s Day dinner and dessert? I hope you will give these meringues a try! I just know you’ll love ’em. 😉

Print

Heart Meringues with Berries and Cream

Heart Meringues with Berries and Cream- so light and refreshing, they're a perfect dessert for Valentine's Day.

Author Lynne Feifer

Ingredients

Meringues

• 2 egg whites- at room temperature
• ¼ tsp cream of tartar
• ½ cup sugar

Toppings

• 3 cups sliced strawberries
• 1 ½ Tbs sugar
• 2 Tbs cold water
• 1 cup heavy whipping cream
• ¼ powdered sugar
• ½ tsp vanilla

Instructions

• Preheat oven to 275 degrees. Line a baking sheet with parchment paper and grease the paper with shortening.
• In a clean glass or metal bowl, beat the egg whites with the cream of tartar until frothy- just a few seconds.
• Keep beating while you slowly add the sugar. Continue beating until the egg whites form stiff peaks, and are glossy.
• Scrape egg white mixture into a piping bag, I like to use a star tip, but it's not necessary. Pipe the egg whites onto the greased paper in the shape of hearts.
• Bake the meringues for 30 minutes then turn the oven off. Without opening the door, allow the meringues to sit in the oven for another 25-30 minutes.
• Let the meringues cool completely. Good for a couple days, no need to seal in a container.
• About 15 minutes before serving, slice the strawberries and toss them with the sugar and water. Let sit until ready to serve.
• Beat the whipped cream with the powdered sugar and vanilla until stiff peaks form. Spoon some strawberries over each meringue and top each with whipped cream, then serve.

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More to love from Eat It & Say Yum:

Thank you Leia, for providing us with these Heart Meringues with Berries and Cream!
Check out these other Valentine’s Day treats…

Frosted Sugar Cookies

30+ Valentine’s Day Recipes

Jell-O Valentine Hearts

See what other bloggers are making to spice up your Valentine’s Day…
50 Adorable Ways to Love on Your Family from The House of Hendrix
25 Valentine’s Day Breakfast Recipes from Pint-Sized Treasures
Cupid Floats from Moms Need to Know
Heart Shaped Raspberry Rolls from Handle the Heat
Layered Strawberry Jell-O Cups from The First Year

Take a look at these great videos for more Valentine’s Day ideas…

I give you BIG baking hugs and muffins!!

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Leia’s with us again!

Hi there, Leia from Eat It & Say Yum, here. 🙂  My kiddos absolutely gobbled up this sliders version of sloppy joes. These Sloppy Joe Sliders have a little Hawaiian flare. They are easy to make, and super tasty.

I brown my ground beef in a large pan, and add some diced bell pepper and onion. The seasonings and sauce ingredients make for a really flavorful meat filling, that is also nice and moist. To give these that Hawaiian flare, I add pineapple juice to the meat mixture. And I serve these on our favorite Hawaiian rolls.

You can easily whip these up for dinner or serve as an appetizer/ finger food at your next party. Can you say ‘perfect football food?’  Yep.

Plus, if you have leftovers, you can save the rest in the fridge or even freeze the remaining filling for another time. The recipe makes a good amount, but you can cut the ingredients in half if you want a smaller batch.

Print

Aloha Sloppy Sliders

Mini Sloppy Joes with the taste of the Hawaiian islands will be perfect for your next part or Game Day get together.

Author Lynne Feifer

Ingredients

• 2 lbs ground beef- or half ground beef and half ground pork
• 1 sweet bell pepper- diced
• 1 onion- diced
• 1 Tbs chili powder
• 2 Tbs brown sugar
• ½ tsp salt
• ¼ tsp pepper
• 2 cups ketchup
• 6 oz. pineapple juice
• 1 Tbs vinegar
• Hawaiian rolls

Instructions

• In a large pan, over medium- high heat, brown the ground beef (or beef and pork). When meat is almost cooked through, add the diced bell pepper and onion. Stir to cook evenly.
• Add the chili powder, brown sugar, salt, pepper, ketchup, pineapple juice, and vinegar. Stir to combine everything, then let the mixture simmer on low for 15 minutes- or more, covered with a lid.
• Slice Hawaiian rolls open, spoon the sloppy joe mixture onto the roll and cover with the top half of the roll. Serve immediately.
• Store leftover filling in the fridge for up to 10 days, or freeze.

Click here to see my other posts on 365 Days of Baking and More.

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It’s here!

2016.
Can you believe it?
Seems like just yesterday we were all…ok, maybe not all, but a good majority, of us were freaking out that the world was going to end when Y2K hit.
Obviously, that didn’t happen and a good thing, too!
Otherwise, I wouldn’t have been able to spend so much wonderful time with you all, get to know you (though virtually – who knows, maybe one day it will be in person), and be doing something I absolutely love – my second favorite job to being a mother.

It’s been a pretty awesome year.
We moved yet again and hopefully we’ll be staying here until something more of my dreams comes along. I have my fingers crossed and am saving my pennies.
Mr. 365 found a new job which he really enjoys along with the people he works with.
Our eldest daughter is excited to be finishing up her degree in March so she can start her career.
Our middle child, also a girl, will be traveling overseas for her last semester of college and graduating in May. Where she’ll settle after that is uncertain, but I know she’ll be happy wherever she is.
Our son graduated high school this past May and is currently working. He’s been thinking about going back to school, but isn’t certain as to what he wants to study, so wants to wait.
It’s been wonderful having them all home over winter break. We’ve had plenty of laughs and had a fun trip to California a few days ago which you can see on my Instagram.

I’ve got wonderful things planned for the blog this year! Look for a weekly newsletter and an ebook as well. Leia from Eat it and Say Yum will continue to contribute awesome content, so look for more great posts from her.
Needless to say, there will be more great recipes, and other great things are in the works.

Ultimately, it goes without saying that I wouldn’t be here if it weren’t thanks to each and every one of you. I am so very, very grateful for your support be it through comments, emails, following my accounts on social media, sharing 365 with your friends and ultimately coming here to the blog to read my posts. You have helped to make 365 Days of Baking and More what it is today and I can’t thank you enough.
I can’t wait to see what 2016 brings and I wish you all a very Happy New Year filled with love and abundant blessings!

On to the recipes!!

10) Chicken Picatta – this is one of our son’s favorite dinners. It’s not only simple to make, but extremely delicious. I like to pair it with some steamed broccoli drizzled with lemon and some buttered angel hair. The sauce from the chicken gives the pasta some extra flavor.

9) Strawberry Lemonade Bars – over the hot summer months, I’d been craving some strawberry lemonade and while drinking it one day, decided to make it into some bars. I can’t wait to make these again when the weather starts to get warmer.

8) Chocolate Peanut Butter Fruit Dip – this is not only a fun thing to serve at parties and football gatherings, but it’s a great after-school snack for the kids!

7) Blueberry Banana Bread – I don’t know why it took me so gosh darn long to put blueberries in my banana bread because it seems like such a no-brainer. And did I tell you, it’s absolutely delicious!! So, make it!

6) Apple Cinnamon Sweet Rolls Monkey Bread – this breakfast treat is so gosh darn easy to put together and delicious to munch on in the Fall when apples are at their peak. Frankly, I’d eat it all year round though.

5) Double Chocolate Oatmeal Cookies – I’ve always ever eaten plain oatmeal raisin cookies and while I like those just fine, chocolate just tends to make many things better.

4) Smashed Roasted Cheesy Potatoes – while I don’t typically make a lot of different sides to go with dinners, these potatoes were a big hit with the family and there are never any leftovers when I make them.

3) Cream Cheese Cookies – I’m not surprised that these cookies were one of your favorites this year because they’ve always been one of mine. My grandmother used to make them all the time when I was little, so they’ll always bring back some great memories for me. She dressed them up with colored sugar during the holidays, but made them for me all year ’round.

2) Reese’s Peanut Butter Cookie Cups – Reese’s is one of my favorite candies. Peanut butter and chocolate are just such a perfect combination, so I decided to kick them up a notch by hiding them in a cookie and covering them with some chocolate buttercream. It’s really hard to eat just one.

1) Taco Braid – by far this has been the most viewed recipe here on the blog. It may look complicated, but it really isn’t and it’s easy to put together. It’s fun twist for your Taco Tuesday and is a great food to serve for Game Days.

There you have it, the top 10 reader favorites of 2016. Thank you so much for making them your favorites – you have great taste!

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Wishing you all a very wonderful 2016 and I look forward to spending more time with you!

Check out these top 10 recipes from other bloggers around the web:

Top 10 Recipes of 2015 from Two Peas and Their Pod
Top 10 New Recipes of 2015 from Kaylyn’s Kitchen (and Honorable Mentions)
Top 10 Posts of 2015 from The Domestic Rebel
My Reflections on 2015 from Grandbaby Cakes
Top 10 Worst Recipes of 2015 from Confortably Domestic and be sure to check out her Top 10 Best as well.

Interested in growing your own food this year? Check out this video from Bon Appétit on how to do it!

I give you BIG baking hugs and muffins!!

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Just like most other people in America, I absolutely love the collection of holidays in the Fall and Winter. Halloween, Thanksgiving, Christmas and New Years are just one right after the other, and I think it is so fun. Part of the fun, for me, is all the awesome food! Pumpkin, apples, cinnamon, orange, and cranberry are just some of foods that are typical for this time of year.

This cake is perfect for these holidays. The cake is an Orange Spice cake. It has orange juice and zest, and is warmed with a hint of cloves and cinnamon.

The filling inside the cake is a combination of fresh cranberries and raspberries. It is pretty tart, because of the cranberries, but it balances nicely with the sweetness of the frosting. And speaking of the frosting, it’s a vanilla bean frosting. I just love those specks of vanilla.

I topped the cake with some sugared cranberries. Which are surprisingly easy to make, even though they do require some time. You can get the recipe for those on my blog, Eat It & Say Yum.

Like any cake, or frosting, this is pretty decadent. I made this in 3, 6 inch round pans, but you could do 2, 8 inch pans as well.

Print

Orange Spice Cake with Cran-Raspberry Filling and Vanilla Bean Frosting

This Orange Spice Cake with Cran-Raspberry Filling and Vanilla Bean Frosting has a combination of flavors that will awaken all of your senses!

Author Lynne Feifer

Ingredients

Cake

• 2 cups cake flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ⅛ tsp ground cloves
• ½ tsp cinnamon
• 1 ½ cups sugar
• ½ cup oil
• ¾ cup buttermilk
• ¼ cup orange juice
• 1 Tbs orange zest
• 3 eggs- at room temperature

Filling

• 1 cup cranberries
• ⅓ cup water
• ½ cup sugar
• 1 Tbs lemon juice
• 1 cup raspberries- fresh or frozen
• 2 tsp corn starch

Frosting

• 1 cup butter- at room temperature
• ½ cup shortening
• 5 cups powdered sugar
• 1 tsp vanilla
• 2 vanilla beans
• pinch of salt
• 12 Tbs milk- plus more if needed
• Optional: sugared cranberries and orange zest as garnish

Instructions

Cake

• Preheat oven to 350 degrees. Line 3, 6 inch round cake pans (or 2, 8 inch round pans) with parchment paper, and then grease and flour the pans.
• In the bowl of a stand mixer, sift the flour, baking powder, baking soda, salt, ground cloves, and cinnamon.
• In a separate bowl mix the remaining cake ingredients. Slowly add them to the mixer, and mix until evenly combined, about 20-40 seconds.
• Divide the cake batter evenly among the cake pans. Bake for 20-25 minutes, on a lower oven rack, or until a toothpick inserted near the center comes out clean. (Bake the 8 inch pans for about 30 minutes.)
• When the cakes are baked, invert them onto a cooling rack, so they cool upside down. Let them cool like that for about 15 minutes, before removing them from the pan. Then cool completely.

Filling

• While the cakes are cooling, make the filling.
• Start with the cranberries in a pot over medium heat, with the 1/3 cup water, and 1/2 cup sugar.
• Let the liquid boil, and the berries pop. Once the berries have burst use a potato masher to mash the berries.
• Then pass the mashed berries through a sieve, with the liquid in the pan. Use a spoon to help push all the liquid through the sieve. Discard everything remaining in the sieve, all the berry skins.
• Return the cranberry liquid to the pot and add the raspberries, lemon juice, and cornstarch. Stir, and mash the raspberries. Let the mixture come to a low boil, then remove from heat and let cool.

Frosting

• To make the frosting, add butter and shortening to the bowl a stand mixer. Cream them together on medium speed.
• Add half of the powdered sugar and beat again, add some milk- 2 Tbs at a time- then the remaining powdered sugar, vanilla, the insides of the vanilla beans, salt, and milk as needed. Turn the mixer on again and add more milk as necessary.
• Beat until the frosting is the consistency you want.

Assembly

• Before assembling the cake, level the cake tops if necessary.
• To assemble the cake, start with one of the cake layers, pipe a ring of frosting around the top edge and fill the inside with the cran-raspberry filling.
• Top with another layer of cake and repeat with the ring of frosting and fill with the filling.
• Top with the last layer of cake.
• Frost the whole cake with a thin layer of frosting, crumb coat, then let it chill in the fridge or freezer to firm the frosting. Then spread the finish layer of frosting over the whole cake. If you want the rustic look, like in the pictures, use your offset spatula to make gentle 'C' shaped brush strokes over the frosting, lifting at the ends of the stoke.
• Optional- top the cake with sugared cranberries and orange zest. Line the bottom edge of the cake with more sugared cranberries.

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Momofuku Milk Bar’s Secret to Rich and Crumbly Birthday Cake:

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Hey, all you cheesecake fans! Leia here, from Eat It & Say Yum. 🙂

I have been day dreaming lately about this cheesecake. I thought pumpkin would go so well with Nutella, and I was right.

I love to make traditional cheesecakes, but this time I took a different approach and did a no-bake recipe. You’re welcome. 😉

This would be a great dessert for the holidays. You can make it a day in advance, just to make the actual ‘big day’ a little less stressful.

I used a graham cracker crust as my base here, but an Oreo crust, or Vanilla Wafer crust would be great, too.

Can you see how light and fluffy that filling is? I just put large dollops of my two cheesecake fillings randomly on the crust. Then smoothed the top. I wanted a bit of a swirl effect.

And when it’s done you have a beautifully smooth no-bake cheesecake.

I piped some whipped cream around the edges of my cheesecake. And I topped each slice with some homemade hot fudge. (But I didn’t heat it too hot, or it might have melted the cheesecake!)

Some other yummy toppings would be crushed Oreos, caramel sauce, or even some crushed ginger snaps.

Print

No-Bake Pumpkin Nutella Cheesecake

The great taste of pumpkin with a chocolate hazelnut spread make this No-Bake Pumpkin Nutella Cheesecake an easy menu addition for your holiday gathering.

Author Lynne Feifer

Ingredients

Crust

• 12 graham crackers
• 6 Tbs butter- melted
• 2 Tbs sugar

Filling

• 16 oz cream cheese
• ⅓ cup sugar plus 2 Tbs sugar- separated
• ½ tsp salt
• 1 ½ tsp vanilla
• ½ cup pumpkin
• ½ tsp cinnamon
• scant 1/2 tsp nutmeg just less than a 1/2 tsp
• ⅛ tsp all-spice
• heaping 1/2 cup nutella
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• whipped cream for garnish
• Optional toppings: hot fudge caramel sauce, crushed Oreo cookies, etc.

Instructions

Crust

• Crush the graham crackers in a food processor or plastic zipper bag.
• Mix the crumbs with the melted butter and 2 Tbs sugar. Press into a springform pan, 10-12 inch.
• Let crust set in the fridge or freezer while you make the filling.

Filling

• In a mixing bowl, beat the heavy cream and powdered sugar, until stiff peaks form. Set in fridge until ready to use.
• In a large mixing bowl, beat the cream cheese until smooth.
• Add the 1/3 cup sugar, salt and vanilla. Beat again until smooth.
• Divide the cream cheese mixture in half, spoon one half into a separate bowl.
• In one bowl with cream cheese mixture, add the pumpkin, 2 Tbs sugar, cinnamon, nutmeg, and all-spice. Beat until smooth. Add half of the whipped cream and fold together gently with a rubber scraper.
• With the second bowl of cream cheese mixture, add the Nutella and beat until smooth. Fold in the remaining half of whipped cream with a rubber scraper.
• Spoon both fillings randomly into the crust.
• Smooth the top with an offset spatula.
• Let the cheesecake set in the fridge until firm. Keep stored in fridge whenever possible.
• Decorate the edges of the cheesecake with additional whipped cream.
• Drizzle each slice with warm, hot fudge, or your choice of topping.

Click here to see my other posts on 365 Days of Baking and More.

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More to love from Eat It & Say Yum:

Check out this video to make a Pumpkin Icebox Pie for Thanksgiving!

These Pumpkin Pies are gorgeous! Watch these videos to learn how to make a great one!

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Hi friends! Leia here, from Eat It & Say Yum. I am so excited that we are into November. That means we are heading into the Holiday season, and this is my favorite time of year.

I am already thinking about what I am going to make for my holiday meals. Are you thinking about that, too?

Today I am sharing a delicious Chocolate Torte recipe, that only requires 5 ingredients.

This torte is so decadent and rich, I like the tart berries paired with it. I enjoy chocolate with strawberries and raspberries so either of those berries would be great. You can also top each slice with whipped cream, or ice cream.

When you bake the torte, use a springform pan and line the bottom and sides with parchment paper. I sprayed the paper lightly with cooking spray, just to make sure nothing stuck. Once the cake had cooled a little, the paper on the sides slid right out for me.

I think this would be a great dessert at all your holiday gatherings. And it’s so pretty, your family and friends will be amazed. Plus, it’s chocolate. A whole pound of chocolate. You’re welcome.

Print

5 Ingredient Chocolate Torte

A rich and decadent dessert, this 5 Ingredient Chocolate Torte paired with fresh berries and a dollop of whipped cream will be a festive holiday treat.

Author Lynne Feifer

Ingredients

• 1 tsp water
• 1 lbs german chocolate or a combination of dark and milk chocolates- nice baking chocolate
• 1 Tbs flour
• 1 Tbs sugar
• 4 eggs- whites separated
• Optional toppings: powdered sugar whipped cream, ice cream, fresh berries, etc.

Instructions

• Melt the chocolate in double boiler with the 1 tsp water, then let the chocolate cool to room temperature.
• Preheat oven to 425 degrees. Beat the egg whites in clean bowl with an electric beater, until the whites are stiff. Set aside.
• Beat the melted chocolate with the flour, sugar, and the egg yolks in a separate bowl. Fold the egg whites into the chocolate mixture, in 4 additions.
• Once everything is incorporated, line a springform pan with parchment paper on the bottom and up the sides. Lightly spray the paper with a cooking spray. Spread the chocolate batter into the pan and spread evenly, out to the sides of the pan.
• Bake on the middle oven rack, for 15 minutes. Remove from oven and let cool. Remove the sides of the springform pan and then dust the torte with the powdered sugar.
• Cut into wedges and serve with the toppings of your choice.

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Hi again! Leia here, from Eat It & Say Yum. How is everyone enjoying their Fall?

I can feel Halloween sneaking up on me, and I’m NO WHERE ready for it. All my Halloween decorations are sitting in a pile, just waiting to be put up. And let’s not even talk about costumes… I’ve got lots to do.

In the meantime, however, we have been enjoying some cooler weather and my kids LOVE drinking hot chocolate. As they were making a mess hot chocolate the other day, I was noticing all the things they were adding to their mugs, and thought ‘I’d sure like those things in some brownies.’  So, Hot Chocolate Brownies were created. Not because I used hot chocolate in the brownies, but because we added our favorite things to put in hot chocolate. And brownies are chocolate, so it totally works. 🙂

I made some brownie batter and poured half of it into a 9×13 pan, lined with parchment paper. Then I topped that layer with  some warm marshmallow creme, and then layered on the rest of the brownie batter.

After baking, and cooling a little bit, I sprinkled on a good dose of crushed Andes Mints. The brownies stay nice and soft, and who can complain about marshmallow and mint!

So, I recommend letting these cool to room temperature before cutting them, or even sticking them in the fridge or freezer. But definitely eat them at room temperature, or even warmed a little. And with a glass of milk.

Print

Hot Chocolate Brownies

Brownies with marshmallow creme and topped with Andes Mints - you'll be eating your Hot Chocolate!

Author Lynne Feifer

Ingredients

• 1 cup plus 2 Tbs flour
• ⅓ cup plus 2 Tbs cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• 1 cup oil
• 1 ¾ cups sugar
• 2 tsp vanilla
• 4 eggs
• 1 jar marshmallow creme 7 oz
• 1 cup crushed Andes Mints

Instructions

• Preheat oven to 350. Line a 9x13 pan with parchment paper (it won't stay down in the pan until the brownie batter holds it down), and grease the paper.
• Mix the flour, cocoa powder, baking powder, and salt in a large mixing bowl.
• Add the oil, sugar, vanilla, and eggs to the mixing bowl. Stir those together until combined.
• Pour half the batter into the pan. Spreading to the edges.
• Open the marshmallow creme and warm it in the microwave for about 30-45 seconds, just to make it easier to pour and spread. Pour the creme over the brownie batter and spread to the edges.
• Top that with the remaining brownie batter.
• Bake at 350 for 45-50 minutes, until a toothpick inserted near the center comes out relatively clean. Let the brownies cool for 5-10 minutes, then sprinkle the Andes Mints over the top.
• Let cool completely, or even chill, before cutting. Store leftovers in an air tight container.

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These Quiche are kind of unique because they have a secret ingredient in them. Are you curious?

There is cream cheese in the dough. This helps the crust be super smooth, and gives some nice added flavor.

And then the filling has BACON!, cheese, sauteed onions, and more. I just love the custard-like filling in quiche.

I think these are great for breakfast, brunch, or as an appetizer. They aren’t difficult to make, and they are really yummy.

You can substitute ham for the bacon, and still have a delicious quiche. This would be a great way to use up some leftover holiday ham! 😉

Print

Mini Quiche

This Breakfast Mini Quiche is made in muffin tins. They are the perfect serving sizes so you don't take too large a slice or eat too many smaller ones!

Author Lynne Feifer

Ingredients

Crust

• 1 cup cold butter- cut into small cubes
• 3 oz. cream cheese
• 2 cups flour
• 2 Tbs cold water

Filling

• 1 small-medium onion- minced
• 2 Tbs butter
• salt and pepper to taste
• ½ cup grated cheese- cheddar swiss, jack, etc.
• 2 eggs
• ½ cup milk
• ⅛ tsp nutmeg
• 1 tsp parsley
• ½ cup bacon or ham- bacon should be cooked til crispy and then crumbled if ham- dice into small pieces

Instructions

• Cut the butter and cream cheese into the flour, until it resembles coarse sand. A food processor works great for this. Then add in the cold water and mix until the dough comes together.
• Wrap the dough in plastic wrap, shaping into a disc, and chill in the fridge for about 30 minutes.
• Preheat oven to 425 degrees.
• In a medium pan, over medium-high heat, sauté the onion in the butter with salt and pepper to taste. (Go light on the salt- bacon is already salty.) When the onions are soft and light brown in color, remove them from the heat and set aside to cool slightly.
• In a medium/ large mixing bowl slightly scramble the eggs, then add the milk, sautéed onions, grated cheese, nutmeg, parsley, bacon (or ham), and a little more pepper. Mix together and set aside.
• Once the dough is chilled, break off pieces and roll them into balls about 1 1/2 inches in size. Press the balls into greased muffin tins, or flatten on the palm of your hand and then press into the muffin tins. You should be able to get 15-20 quiches.
• Fill each crust with the egg filling- dividing evenly among all the crusts.
• Bake for 20-25 minutes, until the custard filling is set and crusts are golden brown.
• Let cool slightly then serve warm.

Click here to see my other posts on 365 Days of Baking and More.

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Thanks for the post, Leia! Quiche is a favorite here in the 365 home and I know these wouldn’t last long at all!

Please be sure to visit Leia and give her some love on her blog and social media sites. I know you’ll fall in love with what she’s making!

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Hi again, friends! This is Leia from Eat It & Say Yum. 🙂

Has anyone else had a crazy busy summer? I feel like I just can’t get caught up. Luckily the kids go back to school next week. We will have a schedule again, and I will be able to breathe a big sigh of relief. Ahhhh…

Anyway, while it is still summer, we are still enjoying some summer produce. Like zucchini. Big, MONSTER zucchinis that a friend gave us. It’s been awesome. One way that we have been using a lot of our zucchini is in these yummy Zucchini Pancakes. My kids were skeptical at first, but they quickly learned that these taste delicious – even with those veggies in there. Any excuse to work more veggies into our diet and I say ‘that’s a good thing!’

Pancakes are a staple in my house. We eat them in all sorts of varieties. And we ALWAYS have to have buttermilk syrup. We just love it. And to make these pancakes even yummier and a bit more like zucchini bread, we sprinkled some chocolate chips on top. The warmth of the pancakes instantly starts to soften the chips, and we love melty chocolate chips. Don’t you?!

This made enough pancakes for my family of 6. (Even though I did have to tell my 5 year old to stop after his 5th pancake!)  But really I just love having another use for all the delicious zucchini. I hate to see fresh produce go to waste.

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Zucchini Pancakes

Author Lynne Feifer

Ingredients

• 1 ⅔ cups buttermilk
• 1 tsp baking soda
• 3 eggs- whites separated
• 1 ½ cups flour wheat flour can be substituted for all-purpose
• 1 tsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp all-spice
• ½ tsp nutmeg
• ½ cup oil
• 1 cup grated zucchini
• chocolate chips- for sprinkling over pancakes
• syrup- I recommend buttermilk syrup

Instructions

• In a large mixing bowl, stir the buttermilk and baking soda together. Add the egg yolks to the buttermill, place the egg whites in a separate, medium mixing bowl. With clean beaters on an electric hand mixer, beat the egg whites until stiff peaks form. Set aside.
• In a small bowl, about 2 cup size, add the flour, salt, sugar, cinnamon, baking powder, nutmeg, and all-spice. Stir.
• Add the dry ingredients to the buttermilk and mix with the electric hand mixer, just until the flour is combined. Add the oil and grated zucchini and mix again, briefly. Use a rubber scraper to gently fold the egg whites into the batter.
• Grease a hot griddle (about 350 degrees) and pour the batter on in the size of pancakes you want. I use a 1/4 cup measurer, and heap it slightly with batter. This makes a good size pancake, about 5 inches across. Cook for about a minute and a half, until the pancake batter has bubbled and is cooked around the edges. Flip the pancakes and cook the other side. Only flip once to maintain the fluffiness of the pancakes.
• Serve immediately. Sprinkle the top pancake with chocolate chips and drizzle with syrup.

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 Oh, as you all know, I have an weak spot for anything associated with breakfast and I can’t wait to give these pancakes a try. Thanks so much for this week’s recipe Leia – they look great!
I give you BIG baking hugs and muffins!! ~Lynne

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Hi there, Leia from Eat It and Say Yum again. 🙂

Can you all believe that July is almost over, already?! This summer is FLYING by!

While I know I will miss my mornings of sleeping in and lazy days with the kids, I’m looking forward to school starting again. We have one month left before that happens, and already I am making plans for back to school shopping…

But hey, I can enjoy these last few weeks of summer, with a nice cold Chocolate Crumble Cheesecake Bar in hand.

What’s not to love about cheesecake, right? Well, let’s take some yummy cheesecake and sandwich it between some crumbly, crunchy chocolate crust. Mmm’k?

The crust is made with melted chocolate chips, butter, graham crackers, and chopped peanuts. Yum! I love all those things.

I love a good crumbly topping, and this one has a nice crunch too. Great texture going on it these bars.

~FOLLOW LEIA~

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So, don’t waste away the rest of your summer! Keep cool and make your friends and family happy with these yummy cheesecake bars. You won’t be sorry.

Print

Chocolate Crumble Cheesecake Bars

Author Lynne Feifer

Ingredients

• 1 12- oz package chocolate chips or butterscotch chips, peanut butter chips, etc.
• ⅓ cup butter
• 2 cups graham cracker crumbs
• 1 cup chopped peanuts
• 1 8- oz package cream cheese- softened
• 1 14- oz can sweetened condensed milk
• 1 egg
• 1 tsp vanilla

Instructions

• Preheat oven to 350 degrees.
• Crush the graham crackers and chop the peanuts, set aside.
• In large glass bowl, melt the chocolate chips and the butter in the microwave. Stirring every 30 seconds or so, until smooth. Add the crushed graham crackers and chopped peanuts. Stir to combine.
• In a separate medium-large bowl, beat the cream cheese until smooth. Slowly beat in the sweetened condensed milk. Beat in the egg and vanilla and set aside.
• Press half of the chocolate mixture into the bottom of a greased 9x13 pan. (If using a metal pan, line the pan with parchment paper for easy removal.)
• Pour the cheesecake filling over the chocolate crust, then sprinkle the remaining crust over the cheesecake filling.
• Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean.
• Let cool and then chill the bars before serving. Store an extras in the fridge.

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