Posts by BHG Guest Blogger
Hi Y’all! I’m Milisa from Miss in the Kitchen! After selling my barbecue sauce business, I really missed the connection with people that I shared with my food business. I found that food blogging was just the ticket to share my passion for recipes and love of cooking. My very first cookbook was a Better Homes and Gardens cookbook, so I am beyond excited to be blogging for BHG.com’s Delish Dish!
Summertime is made for fresh fruit desserts! These Buttery Nectarine Bars are reminiscent of a Southern peach pie. This dessert comes together so much easier than a pie. Sweet juicy nectarines with a hint of cinnamon are paired with a rich buttery crust for a fabulous summer treat that will have everyone begging for more!
I grew up near a peach orchard with the most glorious and juicy summer peaches. I still still crave those fresh Arkansas peaches and peach desserts are always my favorite way to enjoy them. My folks are really good about bringing me a box or two when they come to visit and I’m keeping my fingers crossed to get my hands on a few this summer.
In the meantime, I set off in search of peaches at my local market for a special dessert and came away with these gorgeous nectarines. Nectarines are smooth skinned peaches, did you know that? My ten year old was quick to inform me and it turns out he’s right.
I found this recipe while browsing through the BHG recipe data base and knew it would be just perfect for my nectarines. I have made lots of pies but they are never pretty. I loved the idea of dessert squares and no worry of that perfect pie crust edge. The crust has a little crunch to it and it’s made with crushed Rice Krispies cereal or Corn Flakes. I used the Rice Krispies and loved the added texture with the soft fruit.
You will be pleased with how easy this dessert comes together. It is already on my list to bake again and it’s bound to be a family favorite for you as well. The only change I made to the original recipe was to substitute nectarines for the apples. I served it up with a scoop of vanilla bean ice cream and I can’t think of a dessert any more perfect for summer!
The changes I made to the Original BHG Recipe:
The original recipe calls for apples and I used nectarines, all the same measurements on ingredients, and the same baking time.
All Desserts, Delish Dish, Fruit Desserts, Pies | Tags:
delish dish, Dessert, dessert bars, easy dessert, easy recipe, fruit desserts, nectarines, peaches, Stone fruit desserts, summer dessert
This Blackberry Icebox has layers of graham cracker, blackberry ice cream and fresh blackberries.
Hi again! I am Julianne from Beyond Frosting and I am back to bring you this Blackberry Icebox Cake. The first time around, I shared these Orange Cream Pop Cupcakes with you, but since it’s summer and all, I decided it was the perfect time for a no-bake icebox cake.
This time of year is perfect for no-bake dessert because they can be made in so any different forms. You’ve got layered refrigerator cakes, pudding desserts and my favorite, ice cream cakes (also known as icebox cakes).
Summer time is full of fun stuff like s’mores, ice cream and summer fruit. I don’t know about you, but I can’t get enough berries, peaches and melons. When I was searching for a no-bake dessert to recreate, I came across this Black Raspberry Cream Pie. The recipe has a black raspberry ice cream base made with cream cheese, blackberry jam and whipped cream. I had never made an ice cream with jam before, so I was really intrigued by the whole idea.
To put my own spin on it, I added some fresh cut berries for a little bit of color and texture and instead of baking the graham cracker crust, I left the graham crackers whole and used them to build layers for the icebox cake.
To create the layered crust, alternate graham crackers with ice cream, spreading each layer evenly. The graham crackers provide a very stable base for building the layers, and since they are frozen, they stay a little bit crunchy, but they are very easy to cut through.
When I made the whipped cream for the ice cream, I double the batch so I could add some fresh whipped cream on top of the cake, and added a few leftover berries for garnish, which I added right before serving.
What I love about this ice cream filling, is that it stays frozen enough to be an ice cream consistency but soft enough to eat right out of the freezer. I am a big fan of no-churn ice creams that are made with fresh whipped cream.
This Blackberry Icebox Cake is different from most freezer cakes I have tried, and I have to say I am totally hooked. The fresh jam is a great way to flavor the ice cream making it a very versatile recipe. Plus, your friends will be so impressed by your homemade ice cream and you don’t even have to tell them how easy it is!
To make this icebox cake for yourself, follow the original recipe for the black raspberry ice cream, but add in fresh berries; I used 10 oz of blackberries. Instead of preparing the crust, keep your graham crackers whole. It’s always better to line the pan with tin foil, so you can lift it out of the pan to cut it. I used an 8-inch square pan for this recipe.
All Desserts, Blackberry Pie, Cakes, Delish Dish, Fruit Desserts, Ice Cream Cake | Tags:
blackberry, blackberry jam, blackberry recipe, Ice Cream, ice cream cake, No-Bake, no-bake desserts
Jennifer Pallian is a Vancouver-based food writer and photographer with a background in nutrition. On her blog, Foodess, she shares vibrant, globally-inspired seasonal recipes, luscious photography, funny stories about life as a mama, and an abundance of cooking and ingredient tips.
In the summer, I love fresh, cool, creamy desserts – especially when they require very little effort, and no baking at all.
This Whipped Key Lime Pie ticks all the boxes. A luscious filling is whipped up with just a few ingredients – sweetened condensed milk, heavy cream, and lime juice and zest. It’s smoothed over a buttery, crumbly no-bake graham cracker crust, and popped into the freezer until firm. A layer of whipped cream is piled on top, with a showering of green zest for flair.
As it sets in the freezer, the flavors really come together and intensify. I love how the vibrant lime juice cuts the creamy richness. But perhaps what I really love the most about this recipe is how quickly it comes together! And it got gobbled up almost just as quickly…
The nature of my job means I bake a lot of desserts. For the sake of my waistline, I typically have a few bites, save a piece for my hubby Adarsh, then give the rest to friends and neighbors. But every now and then, there’s one that Adarsh begs me not to share, and this was one.
The only changes I made to the original recipe were minor – in Canada, our cans of sweetened condensed milk are typically 300 mL, which is smaller than the 14-oz can called for. I made up the difference (100 mL, or about 3 ounces) in whipping cream. I also added three tablespoons of granulated sugar to the cream as I was whipping it, to make up for the sweetness lost in substituting for the sweetened condensed milk, and because I prefer the whipped topping to be sweetened as well.
This is definitely going on my roster of easy (and delicious) desserts for dinner parties!
Week of Farmer’s Market Recipes
Hi Delish Dish friends! I’m Laura Davidson, recipe developer and food photographer behind the food blog, Blogging Over Thyme. On my site, you’ll find seasonally inspired recipes that showcase fresh ingredients in a unique and creative way, as well as dishes that draw upon my experience as a professionally trained chef. In a nutshell, I strive to share yummy food without the frills, and just the teeniest amount of flair.
I’m honored and thrilled to post on BHG’s Delish Dish blog today and share this summer farmer’s market inspired asparagus-egg-prosciutto tart. It doesn’t get more seasonal or fresh than this!
The rapidly approaching summer months mean one thing and one thing only. Fresh farmer’s market vegetables and produce! Yes! In my humble opinion, it is the biggest highlight of the summer season.
One of my favorite things to do on the weekends is make a visit to my local farmer’s market. I’ll walk among the stands and grab whatever is catching my eye. There is nothing more beautiful or inspiring than fresh seasonal produce, not to mention the feeling of being able to support local farmers and businesses.
Often times I’ll go home, glance at a few of my favorite recipes, and adapt them for whatever farmer’s market produce I picked up earlier that day. So when my friends at Better Homes & Gardens asked me to share my own summer farmer’s market twist on a BHG reicpe, I was immediately on board.
It didn’t take long for this gorgeous Asparagus-Egg-Prosciutto Tart with Spring Salad to catch my eye.
The recipe itself already had so many great things going for it. Puff pastry? YES! Runny eggs? Oh yeah. Italian prosciutto? Totally. Spring asparagus? My favorite!
To give the dish a summer twist, I made the following changes (don’t forget to check out the full ingredient list and directions here!):
- Instead of serving the tart with a side salad (with the original Dijon honey vinaigrette), I topped the entire tart off with about a cup or so of fresh arugula tossed in a homemade basil vinaigrette!
- Omitted the radish and fennel, and opted for garnishing the tart with more fresh basil and chives.
- Substituted the crumbled goat cheese for shaved parmigiano-reggiano cheese. What else goes better with fresh basil than parmigiano cheese?
One of the ingredients I most look forward to seeing each summer is fresh basil! I can’t get enough of the stuff, and not a week goes by where I don’t try to incorporate it into at least one dish that comes out of my kitchen. I even love to use it in dessert, such as this strawberry-buttermilk panna cotta or ice cream
To make the basil vinaigrette, you just need to whisk together the following:
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 5-6 basil leaves, finely chopped
- 1/4 teaspoon kosher salt
- freshly ground black pepper
Oh my gosh, it was tasty. The basil vinaigrette was the perfect summer touch, and the peppery arugula helped brighten up the entire dish.
If you can believe it, this tart could not be easier to prepare! It can be made in less than 45 minutes (thanks to the convenience of frozen puff pastry sheets) and is the perfect dish to serve at a summer brunch or dinner.
Bring on summer!
Don’t forget to grab the full recipe and instructions here. Enjoy!
To celebrate the latest cookbook from Gluten-Free on a Shoestring, Gluten-Free Classic Snacks, we are sharing a recipe from the book and a chance to win one of five cookbooks.
The book offers creative gluten-free recipes for your favorite brand-name snacks. In addition to providing delectable recipes, Gluten-Free on a Shoestring blogger Nicole Hunn educates her fellow gluten-free bakers about the various types of gluten-free flour blends and her favorite brands of gluten-free baking necessities. Also included is a list of substitutes for those with further dietary restrictions.
Nicole is sharing one of her favorite cookie recipes from the book – just like your favorite childhood snack!
Oatmeal Crème Pies
MAKES 12 SANDWICH COOKIES
1 1/2 cups (210 g) all-purpose gluten-free flour
1 1/4 cups (125 g) certified gluten-free old-fashioned rolled oats, processed in a blender or food processor until only a few large pieces remain
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
5 tablespoons (70 g) unsalted butter, at room temperature
4 tablespoons (48 g) nonhydrogenated vegetable shortening, melted and cooled
1 egg (50 g, weighed out of shell), at room temperature, beaten
2 tablespoons (42 g) unsulfured molasses
1 teaspoon pure vanilla extract
6 ounces raisins, tossed with 1 teaspoon cornstarch
10 tablespoons (140 g) unsalted butter, at room temperature
2 tablespoons (1 fluid ounce) milk, at room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons meringue powder
4 cups (460 g) confectioners’ sugar
First, prepare the cookies: Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, processed oats, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, shortening, egg, molasses, vanilla, and cornstarch-dusted raisins, mixing to combine after each addition. The dough should be thick. Divide it into 1 1/2-inch balls. Roll them into smooth balls between your palms and press into disks about 1/4 inch thick. Place about 2 inches apart from one another on the prepared baking sheets, and place in the freezer for about 10 minutes, or until firm. Remove from the freezer and place in the center of the preheated oven. Bake until the cookies are lightly golden brown all over and set in the center, 12 to 14 minutes. Allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, make the Stiff Sandwich Cookie Filling: In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, place the butter, milk, and vanilla, and beat on medium speed until combined. Raise the speed to high and beat until creamy. Add the salt, meringue powder, and about 3 1/2 cups of the confectioners’ sugar. Mix slowly until the sugar is incorporated. Beat at high speed until uniformly thick. Add up to the remaining 1/2 cup of the confectioners’ sugar, if necessary, to thicken the frosting.
Transfer the filling to a pastry bag fitted with a1/2-inch plain piping tip and invert half of the cookies. Once the cookies are cool, pipe about 3 tablespoons of filling on the inverted cookies and top with the other cookies to form a sandwich.
The filled snack cakes can be stored in a sealed glass container at room temperature and should maintain their texture for at least 2 days. For longer storage, seal the unfilled cookies tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature and fill as directed.
Nicole Hunn is the author of the Gluten-Free on a Shoestring series and blog (glutenfreeonashoestring.com), which has been featured in the New York Times and MSN Money. She lives in Westchester County, New York.
To purchase Gluten-Free Classic Snacks, visit Amazon.
To enter to win one of 5 copies of Gluten-Free Classic Snacks, tell us below: “What is your favorite gluten-free treat?”. For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the giveaway announcement tweet with #BHGGlutenSweepstakes. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.
Please note, this giveaway is now closed.
Hi! My name’s Kristen and I’m the creator of a little place called The Endless Meal. If you stop by for a visit you’ll find lots of healthy recipes that are easy to make and full of flavour. I’ve always believed that cooking should be fun and that the best food is uncomplicated. When you start with real ingredients and use simple cooking methods you end up with delicious food. Simple. Healthy. Tasty.
When Better Homes and Gardens asked me to make one of their recipes for you, I was stoked. So many of their recipes are the same type of healthy, uncomplicated and flavourful recipes that I like to share with you on The Endless Meal. I won’t lie though, choosing which recipe to share was super tough; there are so many good ones! It look far more time than I’ll admit for me to choose the winner.
I really wanted to share with you an all-in-one dinner recipe that you could get on the table in 30 minutes or less.
This BBQ chicken chimichurri is a breeze to make. Seriously, it took me 25 minutes, from start to finish. I don’t know about you, but when I’m hungry the sound of having a proper meal on the table in only 25 minutes kind of rocks. Right?
I did make a couple changes to the original recipe, ’cause that’s just what us chef’s do.
1. I swapped the chicken breasts for chicken legs. The legs are always more flavourful and you won’t risk drying them out on the BBQ so easily.
2. I sprinkled 1/2 teaspoon of Spanish paprika and a little cayenne powder over the chicken with the salt and pepper. Extra flavour and colour never hurt anyone!
3. I also chose to use broccolini instead of green beans. The original recipe calls for steaming them in the microwave, but since I don’t have one of those things, I used the BBQ. And let’s be honest, charred veggies are SO MUCH better than steamed veggies, right?
The veggie part of this recipe is actually really flexible. Go ahead and use your favourite veggies, or whatever you have on hand. Just coat them in a little oil and some sea salt and pop them on the BBQ with the chicken about 10 minutes before the chicken is done.
And a word about the BBQ chicken …
You want to make sure to BBQ the chicken on medium-low heat. This will ensure that the chicken will cook through without burning the outside. Never ever BBQ chicken on high heat! You’ll also want to cook it skin side up first, then flip it over about 15 minutes in.
The best way to tell if the chicken is safely cooked is by using an instant read meat thermometer. If you don’t have one I highly recommend picking one up. It’s one of my most used kitchen gadgets.
The USDA recommends cooking chicken to 165 degrees Fahrenheit. You definitely don’t want to eat chicken that has not been cooked to this temperature, but cooking it past this point is really just overkill and will end up drying it out.
Once the chicken legs have been on the BBQ for 20 minutes insert the thermometer into the thickest part of the chicken, making sure to avoid the bone. I always like to test a few spots, just to be extra sure. If everywhere you test reads 165 degrees or more, dinner is ready!
You can find the original recipe for this Chimichurri Chicken here.
How would you alter the recipe to make it your own? What veggies would you grill with the chicken?