Yesterday was officially the last day of summer, which means Fall is here – yay to that! Let’s celebrate with holiday cookie #2: Dulce de leche filled Chocolate Espresso Cookies with a hit of salt. Of course if you need to short-cut this recipe used store bought Dulce de Leche, but I prefer using this easy homemade recipe from my How to Make Homemade Dulce de Leche (and hey, there’s even step-by-step pictures!).
I realize the mention of holiday before Halloween makes some of you want to scream, but that’s what happens when you blog. It’s like retail – early for all things seasonal. Think of it as giving you options.
Apparently it’s breakfast week here on the blog. Or at least that’s what is tending, so today I’m sharing a power breakfast that you can adapt any which way you please.
For me, I absolutely love the the flavor of mushrooms and leeks together. Of course I had to throw in spinach for some healthy greens. I kept this meatless, but next time I’m going to throw some sausage in for an extra protein boost.
Breakfast rules in my house. It’s the one meal we never miss and never skimp on—for no other reason then breakfast food is the best food (next to dessert of course!).
In fact, we love it so much, we often do breakfast for lunch and breakfast for dinner. And these breakfast quichelettes are a favorite. They’re almost never the same, since the recipe is highly adaptable and always made from what we have on hand.