BHG Delish Dish

Stirring Up Ideas In The Kitchen

April 2013

Nothing is more satisfying that a bowl of pudding. Especially chocolate. There’s just something about it that takes me back to my childhood and brings a smile to my face. I just love the stuff.

Well, this week I decided to focus on avocados because they are popping up everywhere and in everything…including this Creamy Chocolate Pudding!

I know what you’re thinking–avocados and chocolate? Are you serious?

Yes, I’m serious! And no you don’t have to be scared! This is actually a yummy recipe and just looking at it, you’d never know that avocados were in this pudding!

Intrigued? Just as I suspected…

 This recipe requires only a few ingredients that you probably have in your pantry plus no cooking is involved. I had this done in 5 minutes flat. Not too shabby for a chocolatey dessert!

So, all you do is throw some almond milk, vanilla, avocados, honey and cocoa powder into a blender. The recipe called for agave nectar but I didn’t have any so honey made a good substitution. You’re going to want to make sure your avocados are ripe and mashable! That will ensure your pudding gets completely smooth.

So, once all your ingredients are in the blender, just add the lid and let ‘er rip! A few seconds later, you’ve got a healthy {and vegan} chocolate pudding!

If you’d like to make this pudding at home, check out the recipe here and get it printed! Enjoy!

Greek quinoa by Cookie and Kate

Hello, it’s Kate from Cookie and Kate here, with a confession: I love quinoa. Why? It’s full of nutrients and nutty flavor, and it cooks quickly. It’s also gluten free, so I can bring it to a potluck and all can enjoy. I’ll admit that it’s not always a good substitution for rice or pasta, but quinoa’s texture and flavor can complement the right dish. This Greek quinoa salad is a perfect example.

If you haven’t tried quinoa before, I’ll share a few notes. Quinoa is a complete protein and is considered a superfood. Lastly, quinoa is not a grain but rather a “pseudocereal” that is actually more closely related to spinach than wheat! When it comes to cooking quinoa, always rinse quinoa in a fine mesh colander under running water for a few minutes to rinse off the saponin, a bitter substance coating the outside layer.

I loved the bright, fresh flavors in this colorful, healthy salad. It’s a simple vegetarian meal that is sure to satisfy. I made a few substitutions to the recipe based on what I had in my kitchen. I used peppery arugula instead of spinach, the first local cherry tomatoes instead of Roma tomatoes and goat cheese instead of feta. I also mixed a big clove of pressed garlic into the warm quinoa, which lent a lot of flavor. I’ve typed up my version of the recipe below.


Greek Quinoa (my way)


  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1 cup water
  • handful cherry tomatoes, chopped
  • several handfuls baby arugula or roughly chopped arugula
  • 1/3 cup finely chopped red onion
  • 1 to 2 cloves garlic, pressed or minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 to 2 ripe avocados, pitted, peeled, and sliced
  • 1/3 cup crumbled goat cheese (or feta cheese)


1) In a small saucepan, combine quinoa and water. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Place quinoa in a medium bowl and mix in the pressed garlic.

2) Add tomato, a handful of arugula, and onion to quinoa; stir to combine. In a small bowl, whisk together lemon juice, olive oil, and salt. Add to quinoa mixture; toss to coat.

3) Place additional arugula leaves on two to four salad plates. Divide quinoa mixture evenly the beds of arugula. Sprinkle each serving with some of the crumbled cheese, and arrange slices of avocado on the side.

Notes: serves 2 as a main course or 4 as a side.

Find BHG’s original recipe for Greek Quinoa.


I think it’s safe to say that spring has officially sprung. One of my absolute favorite parts of spring is the colors. Trees burst with new leaves, the grass changes from brown to green, and flowers sprout up from the ground. It’s such a magical time. This change of seasons also means that more fresh fruits and berries are becoming available. I couldn’t be more ready for a handful of fresh blackberries or a slice of juicy watermelon. So today, I’m celebrating both the delicious return of gorgeous fruits as well as the colors of spring!


First things first .. fruit. Having a bit of a sweet tooth, I collected some of the best fruit-inspired desserts from the BHG archives. These recipes will certainly have you running to the kitchen to start baking. I mean, who doesn’t want a fabulous dessert that’s just right for the season. I’ll take two. Who am I kidding, give me a slice of each.


1. Key Lime Tart // 2. Raspberry Cakes for Two// 3. Cherry-Almond Vanilla Cupcakes // 4. Lemonade Cake // 5. Blueberry Ice Cream Pie // 6. Strawberry-Raspberry-Rhubarb Crumble // 7. Pineapple Upside-Down Coffee Cake // 8. Lemon-Blackberry Mini Tarts


Secondly, I have fallen in love with many great new spring products for entertaining. This year, pastels are a thing of the past, as bold and energetic colors take center stage! From glassware to dishtowels, it seems that brighter truly is better. I’ve pulled some of my favorite new entertaining accessories to spark your creativity. So grab some fresh fruit, get in the kitchen, and take a moment to welcome this colorful time of year!


1. Oceana Drinkware // 2. Salt and Pepper Shakers // 3. Sul Dip Bowls // 4. Jelli Green Flateware // 5. Hacienda Plate // 6. Vintage Flower Storage Bowls // 7. Dragonfly // 8. Golden Mason Jar // 9. Salud Pitcher //  10. Swoon Tray // 11. Polka Dot Napkin Ring



Michael Wurm, Jr. – Inspired by Charm

Hi, Beth here again, assistant digital food editor for BHG. We taste a lot of food everyday at Better Homes and Gardens when we attend taste panels (where we get to try the recipes that are going to be published months ahead of time). It’s one of the perks of being a food editor. But after awhile, recipes start to blur together. So when a recipe stands out in my mind weeks, even months, after I tried it in a taste panel, I know one thing: it is dang good. I have been daydreaming about making these Gooey Butter Bars with Gingered Strawberries for weeks now, and am soooo excited to finally share them with you guys along with the rest of our recipes from the May issue.

Some desserts have an amazing texture, or an addicting flavor, or just look pretty, but this dessert is all of those things. The buttery dessert bar has the most insane texture that’s both cakey and light at the same time. Plus, it pretty much melts in your mouth. Couple that with tart sweetness of gingered raspberries and, well, you’ve got a treat made in spring dessert heaven. It’s also so pretty that it’s bound to to make your guests do one of those delighted little dessert gasps. You know what I’m talking about.

I really liked that the bars came together using ingredients I already had at home. The only items I had to buy were the ginger and the strawberries. Plus, preparing the bars couldn’t have been easier. When we shot the recipe for the magazine, we show how to make the crust using a party blender. I don’t own a pastry blender, so I just used my hands. My grandma always taught me how to make pie dough with my hands, and this worked much the same. You’re just looking for the texture to become crumbly with the butter evenly distributed. Next I just pressed the crumbly dough into a parchment-lined pan.

After that, I spread the filling over the crust. Since the crust is kind of crumbly, just be sure to delicately spread the filling, making sure it doesn’t mix with the crust too much. At one point, I dropped my bowl into the batter as I was pouring it. Even this klutzy move didn’t affect the look of the bars, so they’re pretty much foolproof.

Here were my notes for success:

  • I didn’t need a pastry blender for the crust. Mixing it with my hands until crumbly worked just fine.
  • It did take a little longer to bake in my oven (all ovens are different) so I just watched until it was golden throughout and the edges were a little darker than the middle.
  • Though I photographed the bars with the berries on, it was easier to leave the berries off until just before serving. I stored them in a separate container so the strawberry juices wouldn’t soak into my buttery cake until the moment I served it.
  • Also, I love ginger so I added in a bit more than the recipe called for, and it was amazing, just a little zippier.
  • I highly suggest bringing it into the office and then listening to your coworkers “oooh” and “aaah” as a Monday afternoon treat. Just an idea.

So what are you waiting for? Get the recipe here!

Well it’s tax day, so I thought we should keep things simple with this a no-bake dessert. If you click for the recipe for these No-Bake Butterscotch Pretzel Bars, you’ll see it calls for peanut butter, but since I have a peanut allergy, I swapped it out for cashew butter. Along with that, I added a pinch of a cayenne for an added kick to the sweet and salty combo in these cashew bars.

It doesn’t get more fast and easy than this. The dessert comes together in just ten minutes and you can of course make these as traditional bars or flip them to wedges like the photos. To make them as wedges, use a 9 inch removable cake pan or springform pan. If you don’t have a removable bottom pan, just make sure to use a foil sling.

Alright, you’ve been armed with all the necessary tips and tweaks. Grab the recipe here and get busy!

Hello! Maria Lichty, from Two Peas and Their Pod, here. I am thrilled to be guest posting on BHG today!

Who’s in the mood for dessert? My hand is raised. I am always in the mood for something sweet, especially when chocolate and peanut butter are involved. I love chocolate and I love peanut butter. Put them together and I am in paradise. There really isn’t a better combination. I recently made Peanutty Buckeye Bars and if you are a chocolate peanut butter fan, stop what you are doing right now and get baking! You have to make these bars!

The bars are super simple to make, another bonus! You only need six ingredients: a brownie mix, eggs, oil, peanuts, sweetened condensed milk, and peanut butter. I bet you have everything in your kitchen right now. See, you need to make these bars! They are calling your name.

The bars are layered with all kinds of goodness. The bottom layer is brownie with chopped up peanuts in the mix. The middle layer is a mixture of sweetened condensed milk and creamy peanut butter. Sweet! And to top it all off, you get another layer of peanutty brownie.

The bars are chocolaty, crunchy, with a creamy peanut butter center. I shared them with friends and everyone gave them two thumbs up. If you would like to make Peanutty Buckeye Bars…and I highly suggest you do, click here for the recipe. Enjoy!


Two Peas and Their Pod, is a popular food blog by husband and wife team, Josh and Maria Lichty. The blog is full of simple, fresh, and family friendly recipes. Cookie lovers will also enjoy perusing the site’s cookie collection-with close to 200 cookie recipes, you are sure to find a few favorites. Maria and Josh also have two cookbooks that are all about, you guessed it, cookies. The peas also blog about travel and every day life. Make sure you visit Two Peas and Their Pod for sweet and savory recipes-their kitchen is always open! You can also follow Two Peas and Their Pod on Facebook, Twitter, PinterestInstagram, and Google+

© Copyright , Meredith Corporation. All Rights Reserved Privacy Policy Data Policy Terms of Service AdChoices