Summer is on its way, can you feel it? Every year when Memorial Day rolls around it feels like summer has arrived. It may not be the official start of the summer months but it’s close enough to break out the popsicle molds and warm up the barbecue. Here are a few of my favorite sweet recipes perfect for celebrating Memorial Day weekend.
Cherry Lemonade Cupcakes evoke all of the feelings of a hot summer’s day. Sugary sweet and fun to eat, just like sipping on a cherry lemonade at the beach. Get the recipe here.
Rosemary Grapefruit Greyhound Popsicles are a fun grown-up dessert/drink perfect for barbecue season and all summer long! Just make sure you mark them as “adult only” and make a vodka-free batch for the kiddos. Get the recipe here.
Gooey S’Mores Bars are a fan-favorite all year round but especially in summer! No need for a fire pit, just toast these babies up in the oven then pop them in the refrigerator until you’re ready to serve. Get the recipe here.
Banana Split Popsicles, oh how I love you! These are so simple to make it’s almost embarrassing. Layer all of your favorite sundae ingredients in a popsicle mold and chill. No spoons required! Get the recipe here.
Jam Bramble Cocktails are the perfect holiday weekend drink. Sweet, strong and screaming summer when poured over a tumbler of crushed ice and garnished with mint. Delish! Get the recipe here.
Do you love bacon? How about cheese? Piecrust? If you answered “YEAH, duh!” to any of those questions, today’s your day.
In celebration of National Quiche Lorraine Day, I’m sharing my quickie recipe for the dish-of-honor! For anyone who doesn’t know what quiche Lorraine is, bless your heart. And also, seriously!? It’s kind of the most delicious, well-known quiche ever! The star ingredients: egg-y custard, crisp bacon and shredded Gruyere cheese. I mean, drool!
For this recipe, I used Pillsbury Refrigerated Pie Crust but you could swap in the dough of your dreams! Maybe that means homemade pâte brisée. Maybe that means the super-speedy solution, frozen pie crusts already tucked in aluminum tins—score! Personally, I like to blind-bake my quiche crusts (meaning I bake them unfilled) to get a nice crisp bottom and edges! If you’re short on time, go ahead and skip.
If you want to trim down the time of this recipe even further (and skip a dirty pan in the process) feel free to swap in cubed Black Forest ham for the bacon. No need to cook it, just plop it on in!
Serve a slice of this beauty with a mustardy frisée salad and chilled rosé, you have quite the little meal on your hands!
photos by Erin Phraner
- 1 disk or roll prepared pie dough
- 4 ounce Gruyere or Swiss cheese, grated
- 4 to 5 strips bacon, cut into pieces
- 4 eggs
- 1 cup milk
- PANTRY STAPLES: Salt and freshly ground pepper
- Preheat the oven to 450˚F. Roll out or unroll your pie dough and ease into a 9-inch pie plate; crimp the edges. Line with parchment paper and fill with pie weights; bake 10 minutes. Remove the parchment and weights. Return to the oven until bottom is golden, 5 to 6 more minutes. Sprinkle bottom with half of the shredded cheese; return to oven 2 minutes or until melted. Let cool slightly. Reduce oven temperature to 350˚F.
- Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes.
- Whisk the eggs, milk, 1/4 teaspoon pepper and a pinch of salt in a bowl until combined and smooth.
- Pour custard into the prepared crust. Top with the bacon and remaining cheese. Cover the crust with aluminum foil to prevent further browning, if desired. Place on a rimmed baking sheet to prevent spills! Bake 20 to 25 minutes or until custard just sets. Let cool before slicing and serving!
As many of you know, this pregnancy has been a bit of roller coaster for me! Thankfully I have the greatest group of blogger girlfriends who will be stopping by from time to time over the next couple of weeks to help me out. If you missed last week’s post by Jen, you must check it out. Next up, the ever lovely Chelsea from Lovely Indeed…
Hey there Freutcakers! Chelsea here from Lovely Indeed, super stoked to be stopping by while Leah is busy cooking her double batch of babes. And by the way, can we just take a moment to say how rad that is? Twins! Oh, it’s gonna be so much fun.
But let’s get down to business, shall we? I’ve got a sweet little DIY today that you’ll use all summer long. It’s beyond simple and totally fun — DIY painted brushstroke soda bottles! And the best part is they’re totally customizable. Pick your favorite colors and your favorite patterns, or make some just like ours. You can’t go wrong!
plain glass soda bottles (we found ours at Michaels)
1. Wash and dry your bottles thoroughly to be sure the surfaces are clean and dry.
2. Paint on your pattern! To get our brushstroke look, dip your brush in paint and start your stroke with firm pressure, then give it a flick and lift your brush off the glass at the end of the stroke. Probably best to practice on some scratch paper first. Fill the lower area of the bottle with the pattern.
3. Allow the paint to dry thoroughly.
4. Follow the instructions on your glass paint packaging for curing. If you’re using the Martha Stewart brand, place your bottles inside a cool oven. Turn the oven on to 350 and leave on for 30 minutes. Turn oven off but leave bottles inside until the oven and bottles are completely cool. (Alternatively, you can set the bottles aside for 21 days while they cure. But we don’t have the patience for that.)
That’s it! Fill up your bottles with some pretty, fruity sodas and pop in a colorful straw for a few sips. These would be perfect for your summer soirees, or just for sipping your favorite lemonade on a warm day. Cheers!
photos & tutorial by Lovely Indeed
A big thank you to Chelsea for this fabulously fun tutorial. What do you think? Will you be painting soda bottles this summer? I can’t help but thing that this would be the PERFECT craft for a baby shower. Wink, wink. – Leah