With Spring comes Easter, new growth and new baby giraffes.

I was beginning to wonder if April was even pregnant. Weren’t you?
I mean, how long had we been watching the zoo live stream her on Facebook saying, “Today could be the day!”
Oh, my goodness.
I spent a bit of my time every few days checkin’ in on the old girl when my time could have been better spent elsewhere. Yet every time our local news channel popped up in the lower left of my screen with a new notification that they were checking in on April I was pulled back in.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Finally that little baby showed up.
It was pretty cool to watch him come into the world and then take his first steps.
I watched yesterday before they turned the live stream off for good and saw him running around the pen. It was so cute, but not cute enough to make me want a baby giraffe. They get to be pretty gosh darn big and he’s already pretty tall!
I’ll stick with dogs and cats.

Summer is well on it’s way and with the weather becoming warmer, these 25 Must-Make No Bake Desserts for Spring are going to be pretty popular for quite some time! I also think you’ll be making quite a few of them over and over again.

SAVE THIS TO YOUR FAVORITE PINTEREST BOARD!

Enjoy the desserts and be sure to come back tomorrow for our Easy Meal Sunday post to help you with next week’s meal planning!

FUDGE BROWNIE NO BAKE CHEESECAKE

NO BAKE PEANUT BUTTER CUP PIE

NO BAKE BERRY CHEESECAKE

NO BAKE PEACH CHEESECAKE

6-INGREDIENT NO BAKE KEY LIME PIE

NO BAKE CHEESECAKE PARFAITS

NO BAKE CINNAMON FRENCH SILK PIE

NO BAKE LEMON CHEESECAKE

CHOCOLATE MARSHMALLOW NO BAKE DESSERT

NO BAKE BERRY LEMON TARTLETS

KEY LIME PIE MOUSSE

RASPBERRY SHOOTERS

EASY CHOCOLATE MOUSSE TART

CAKE BATTER OREO CHEESECAKE DESSERT

NO BAKE FRUITY PEBBLE CHEESECAKE BARS

VANILLA COCONUT ICE BOX CAKE

CREAMSICLE JELLO MOLD

NO BAKE CRANBERRY CHEESECAKE PARFAITS

NO BAKE STRAWBERRY LEMONADE PIE

Take a look at these videos for more great No Bake dessert ideas:

I give you BIG baking hugs and muffins!!

The post 25 Must-Make No Bake Desserts for Spring appeared first on 365 Days of Baking.

 Blueberry Cherry Mini Crumb Pies – fresh blueberries and cherries give you the fresh tastes of summer in a bite-sized treat!

*This was originally posted August 25, 2012, but has been updated in format and with pictures. A few original pictures remain below as does the content.

Check out these other delicious mini pies from my blogger friends…
Mini Apple Pies from Sprinkle Some Sugar
Mason Jar Lid Cherry Pies from Lady Behind the Curtain
Mini French Silk Pie from House of Yumm
Mini Strawberry Pies from Carlsbad Cravings

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Print

Blueberry Cherry Mini Crumb Pies

These Blueberry Cherry Mini Crumb Pies contain the fresh tastes of summer in a bite-sized treat!

Author Lynne Feifer

Ingredients

Crust

• 1 ½ cups flour
• 1 tablespoon sugar
• ¼ teaspoon salt
• ¾ cup cold unsalted butter 1 1/2 sticks
• 1 egg yolk
• 3 tablespoons ice water

Filling

• 1 ⅓ cups blueberries
• 1 ⅓ cups fresh cherries pitted, and quartered
• ¼ cup sugar
• 1 tablespoon cornstarch
• zest and juice of 1 lemon

Crumb Topping

• ¼ cup brown sugar
• ¼ cup oats
• 2 tablespoons flour
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons cold unsalted butter

Instructions

• Prepare a standard 12-cup muffin tin by greasing it with butter or cooking spray.

Crust

• In a large mixing bowl, whisk together flour, sugar and salt.
• With a pastry knife, cut butter into flour mixture.
• Combine until it resembles coarse meal.
• In a small bowl, whisk together ice water and egg yolk.
• Add water mixture to dough and mix with a wooden spoon until it comes together in a ball.
• Divide dough in half and form into separate balls.
• Wrap each in plastic wrap and gently pat down to form a rectangle or square. (It doesn’t have to be perfect, it just makes it that much easier to roll out.)
• Refrigerate dough for at least 20 minutes.

Filling

• In a medium bowl, combine sugar, cornstarch, and lemon zest.
• Add the blueberries, cherries and lemon zest and toss gently to completely coat. Set aside.

Crumb Topping

• In a small bowl, combine brown sugar, oats, cinnamon, flour and salt.
• Using a fork, cut in butter until it resembles coarse meal; set aside.

Assembly

• Preheat oven to 425 degrees F.
• Remove one package of dough from the refrigerator.
• On a lightly floured surface, roll the dough to about 1/4-inch thick.
• Using a 4-inch round cookie or biscuit cutter, cut circles in the dough.
• Place into a prepared muffin cup, gently molding it to the bottom and sides of the tin.
• Gather the scraps of dough, re-roll and re-cut.
• Repeat with the second batch of dough.
• Place about 1 1/2 - 2 tablespoons of fruit filling into each dough cup.
• Sprinkle the crumb topping evenly over each of the filled muffin cups.
• Bake for 18-20 minutes, when edges are a golden brown.

A tip and you can take it or leave it, but I highly suggest that you place a baking sheet lined with tin foil on the baking rack below the muffin tin inside the oven. This will prevent any juices that may runneth over the sides of your pies to collect on the bottom of the oven.

If you like these Blueberry Cherry Mini Crumb Pies then you’ll enjoy…

Blueberry Pie

Lattice Strawberry Rhubarb Pie

The post Blueberry Cherry Mini Crumb Pies appeared first on 365 Days of Baking.

It’s been hot here…

Maybe that’s the last thing you want to hear, especially if the weather’s still a wee bit cold back in the northeast. However, I’ve been hearing from friends that they’re actually starting to see plants pop up through the piles of snow still present in their yards.

So, there’s hope! Green grass and warmer temps. are on the way, my friends! This wonderful dessert will make you think of Spring.

SAVE THIS CHEESECAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Here in Phoenix, we’ve had some record breaking temps the past few days. Now, this is all well and good, but when it starts getting this hot the end of March we know odds are that a very hot summer lies ahead.

We’ve been through it plenty of times before, so this isn’t our first go ’round, but I’d love it if we could just hold off on the scorching heat until say…August maybe?

Yeah, I know, wishful thinking. It’d just be nice if we could keep the air conditioner off as long as possible because those electric bills are pricey come summer!

I was in a hurry trying to finish everything up so that I could quickly take pictures before I went out today. I looked away for a minute only to look back and see the above.

Be careful, PLEASE! Fire in the kitchen is really no joke and can be very dangerous. Sometimes it comes in handy to have your camera around your neck at all times, hunh? 😉

It’s also handy to have when caramelizing a Creme Brulee. You may not use it often, but when you do need one, at least you have it.

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~
~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
NEWSLETTER BELOW!

I adapted this recipe from Annie’s Eats.

Print

Lemon Meringue Cheesecakes

Author Lynne Feifer

Ingredients

Cheesecake Crust

• ¾ cup graham cracker crumbs
• 2 tablespoons butter melted
• 1 ½ tablespoons sugar

Cheesecake

• 16 oz. cream cheese room temperature
• ¾ cup sugar
• pinch of Kosher salt
• 1 teaspoon pure vanilla extract
• 2 eggs room temperature

Lemon Filling

• 4 tablespoons cornstarch
• 4 tablespoons flour
• ¼ teaspoon salt
• 1¼ cups sugar
• 1½ cup water
• Grated rind of 1 lemon
• ½ cup lemon juice
• 2 tablespoons butter
• 4 egg yolks slightly beaten

Meringue

• 5 egg whites at room temperature
• ½ cup sugar
• ¼ teaspoon salt

Instructions

Cheesecake Crust

• Preheat oven to 325 degrees F.
• Line two cupcake tins with 18 liners and fill the empty cups with water to ensure even baking.
• In a medium bowl, melt butter in microwave for 30 seconds to 1 minute. Add graham cracker crumbs and the 1 1/2 tablespoons of sugar. Mix until thoroughly combined.
• Using a tablespoonful of the crumb mixture, place into each cupcake liner. Press the crumbs down using the bottom of a small drinking glass.
• Bake for 5 minutes so that the crusts are just set and allow them to cool on a wire rack.

Cheesecake

• In the bowl of an electric mixer, beat cream cheese on medium-high until fluffy.
• Gradually add the 3/4 cup sugar and beat until smooth.
• Mix in vanilla and salt and scrape down the sides of the bowl.
• Add the eggs, one at a time, making sure to blend well after each addition.

Lemon Filling

• In a medium saucepan over medium-high heat, mix together the cornstarch, flour, salt, sugar, and water. Cook while stirring constantly until thickened, about 3 minutes.
• Remove from heat and stir in the lemon rind, lemon juice, and butter.
• Add 1/2 cup of the hot mixture to the egg yolks while whisking.
• Stir the yolk mixture into the remaining hot mixture and cook while stirring for another 3 minutes.

Assembly

• Place one tablespoonful of cheesecake batter onto each crust.
• Using one tablespoonful of lemon filling, place that on top of the cheesecake filling.
• Cover with another tablespoon for cheesecake.
• Top with a teaspoonful of lemon filling.
• Bake for 22 - 25 minutes or until set., turning the trays halfway through baking.
• Allow to cool on a wire rack before transferring to the refrigerator to cool for at least 4 hours.

Meringue

• Put the egg whites and sugar in a mixing bowl and place the bowl in a pan of hot water.
• Stir constantly until the egg whites feel warm, then add the salt.
• Remove the bowl from the hot water and beat with an electric beater until the meringue is stiff and shiny.
• Use a piping tip to decorate the cheesecakes and a hand-held torch to brown the meringue.
• Keep in refrigerator for storage and until serving.

They may not look too pretty after they come out of the oven with that dollop of the lemon filling on the top. But, don’t be discouraged because that will be covered up with the meringue. See, we’re not talking perfection here, we’re talking reality and Martha Stewart I ain’t. And I’m ok with that.

I rate everything I make on a scale of 1 – 4 and these individual Lemon Meringue Cheesecakes earned 3 rolling pins.
While they were quite delicious, they weren’t the best dessert I’ve ever made.

I think it’s because I’m not much of a cheesecake fan. I’d prefer to take a slice or two of lemon meringue pie over it any day. These cheesecakes will be so pretty on your Easter dessert table. And, are perfect when you’re wanting a lemon fix!

If you like these then you’ll LOVE…

Blackberry Swirled Cheesecake Cupcakes

Lemon Meringue Pie

Cinnamon Crunch Cheesecake

The post Lemon Meringue Cheesecakes appeared first on 365 Days of Baking.

Spring has sprung!

Can you feel it? Or perhaps you’re living in the northeast where temps. are still in the 30’s and I’ve seen reports that it snowed…again.
I’m sorry. I know this winter has been especially hard with all that white stuff that’s been coming down. I’m sure it seems never-ending.

Back in ’97, I was pregnant with our 3rd child and was due April 10th, and it snowed on April Fool’s Day! No joke. And not just light little flurries, neither. We’re talking blizzard with 18 inches in Rhode Island.

I have photos of the 5th birthday party for our daughter at Discovery Zone, an indoor amusement center with huge snow piles in the background. Fortunately, the party still went on as planned, but I was most nervous about going into labor during the storm.

Didn’t happen. He arrived on the 11th after mom swallowed some *gulp* Cod Liver Oil to start the process. Yeah, the stuff really does work.

SAVE THIS SUGAR COOKIE TO YOUR FAVORITE PINTEREST BOARD!

So, if it’s not exactly feeling like Spring where you live or is feeling more like summer with temps. in the 90’s, like here in Phoenix, then make these Lemon Coconut Sugar Cookies and they’ll bring a smile to your face.

Well, maybe they will. Or, if you’re like Mr. 365 who doesn’t like “cookies with sauce” on them, then you won’t.
Really, sauce on a cookie???? That’s F-R-O-S-T-I-N-G. Sauce.

He’s crazy. He just told me he “tolerates” them. haha, I’ve never heard of anyone tolerating a cookie. Nut.

I can never have enough cookie recipes, especially sugar cookies!
I’m drooling over these Key Lime Sugar Cookies! You lime lovers out there are going to LOVE these!

This recipe for the Best Sugar Cookie EVER needs to be taped to the inside of my cupboard! Simple sugar cookies are awesome and perfect for the holidays…or every day in between. 😉 You can’t go wrong with these I Want to Marry You Cookies. They might just get you a proposal if you make them for the love of your life! Do it!

Don’t want to make cookies? Make these Sugar Cookie Bars! The kids will love them!

~ FOLLOW ME ~
~ FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~

SIGN UP FOR THE WEEKLY 365 DAYS OF BAKING & MORE 
WEEKLY NEWSLETTER!

JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

Print

Lemon Coconut Sugar Cookies

Author Lynne Feifer

Ingredients

• 1 ¾ cups + 2 tablespoons sifted all-purpose flour
• ¾ cup sweetened shredded coconut
• 1 teaspoon fresh lemon zest
• ¾ teaspoon baking powder
• ½ teaspoon Kosher salt
• ½ cup 8 tablespoons unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract

Lemon Cream Cheese Frosting

• 4 ounces cream cheese room temperature
• 2 cups confectioners' sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon milk
• 1 teaspoon fresh lemon zest plus additional for decorating

Instructions

Cookies

• In a blender or food processor, place the coconut and chop into smaller flakes
• In a large bowl, whisk together the flour, shredded coconut, lemon zest, baking powder and salt.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes.
• Add the egg and beat until well incorporated.
• Mix in the lemon juice and vanilla.
• Gradually add the dry ingredients and mix until just blended.
• Wrap dough on plastic wrap and flatten into a rectangle. Refrigerate for one hour.
• Preheat oven to 375 degrees F.
• On a well-floured surface, rollout 1/2 of the dough to 1/4-inch thick while refrigerating the remaining half.
• Using a 3-inch round cookie cutter, cut out the cookies and place onto a baking sheet.
• Bake for 10 - 12 minutes until edges are lightly golden.
• Allow to cool on baking sheet for 5 minutes before transferring to a wire rack.
• Cool completely before frosting.

Lemon Cream Cheese Frosting

• In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
• Gradually add the confectioners' sugar and one teaspoon of lemon zest
• Add the lemon juice and mix well.
• Pour in the tablespoon of milk and beat until smooth.
• Frost the cookies, and top with additional lemon zest.
• Allow frosting to set.

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Lemon Coconut Sugar Cookies with Lemon Cream Cheese Frosting earned 4 rolling pins.

One bite and I was transported to my childhood eating those Sunshine Lemon Coolers out of the green and yellow box! I LOVED these!!

And sauce or no sauce, I think you will, too. 😉

If you like these cookies, take a look at our other great desserts…

Cookies and Cream Cheesecake Bars

Cream Cheese Cookies

Cranberry Ginger Sugar Cookies

Strawberry Cheesecake Dream Bars

Want more cookie recipes? Take a look at these videos for more ideas!

The post Lemon Coconut Sugar Cookies appeared first on 365 Days of Baking.