BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by Heather Baird

Hello Delish Dish readers! It’s Heather from Sprinkle Bakes again, and I’m back with a final recipe for our Month of Chocolate. By now you know that I love all kinds of desserts, but I am a true cake baker at heart. Selecting a chocolate cake recipe from the BHG archives was a tough choice (there are so many good ones!) but this Black Tie Cake won me over. I was certain with just a couple of tweaks the recipe could be made into the best Black Forest cake you’ve ever tasted!

Black Forest Cake

First you’ll need to find a 12 ounce jar of Morello cherries. These cherries are dark and sweet and just tart enough. You can find them at specialty grocery stores, or you can use canned dark pitted cherries that are widely available at all grocery stores.

Bake the cake portion of the recipe exactly as written – it’s perfect! Completely omit the white chocolate mousse topping. We’re replacing it with 2 1/2 cups fluffy whipped cream, which can be made with 1 1/4 cups heavy cream beaten with 1/4 cup sugar. Just pile the whipped cream on top of the cake and make a little divot in the center – this is where the cherries will go.

Black Forest Cake

Drain the cherries well and pat them dry on paper towels; pile them in the center of the cake. I gave this cake a generous sprinkling of chocolate shavings, which are easily made with a bar of chocolate and a vegetable peeler. Just lay a piece of parchment on a work surface and scrape the peeler across the edge of the chocolate. Chocolate shavings will melt easily between your fingertips, so swiftly sprinkle them over the cake.

Black Forest Cake

This cake was so delicious and quick to assemble, especially compared to most black forest cake recipes that have many layers. Get the printable recipe right here!

I hope you’ve enjoyed this ‘Month of Chocolate’ as much as I have. Until next time!


Hey everyone! It’s Heather from Sprinkle Bakes again, and I’m back with a third recipe for our Month of Chocolate. It’s a fact that I’ve never met a chocolate-peanut butter cup I didn’t like, and when I was perusing the BHG archives I came across this easy Peanut Butter Cup recipe. I immediately thought of the extra-large jar of Biscoff in my pantry, and decided to whip up a batch of chocolate-cookie butter cups!

Chocolate Cookie Butter Party Cups

My alterations to the original recipe are pretty simple. Aside from swapping the peanut butter for cookie butter, I also swapped the milk chocolate for semisweet. Prep your bake ware before you melt the chocolate. You’ll need a standard size muffin tin lined with sturdy cupcake papers (I like the foil-lined variety for candy-making).

Chocolate Cookie Butter Party Cups

Melt the chocolate in a saucepan until it is smooth and glossy and coat each cupcake liner with the chocolate. I used a small kitchen-dedicated artist’s brush to coat the liners, but you could also use a pastry brush or the back of a spoon. Inspect each cup to make sure you didn’t miss covering any spots with chocolate and let the cups chill in the refrigerator for about 10 minutes.

When the cups are firm, fill each one with cookie butter 3/4 full. A small demitasse spoon works perfectly to spread the butter down into the cups. If your cookie butter is too firm to spread, then heat it per the recipe’s instructions. My cookie butter was soft and didn’t require heating. Cover the filling with more melted chocolate and smooth the top.

Chocolate Cookie Butter Party Cups

Now for my favorite part – the sprinkles! Grab your favorite bottle of colorful nonpareils and start shaking! After the cups are decorated, place them in the refrigerator for a quick chill. When the chocolate is firm they’re ready to serve! These cups look like a party when placed in colorful liners and decorated with sprinkles. They could not be easier to make. Print the recipe here to make your own version!


Hi friends! It’s Heather from Sprinkle Bakes and I’m back with another chocolate recipe just in time for Valentine’s Day! These Grand Marnier Truffles could not be easier to make, so even if you’re short on time you can still have a luscious homemade treat to give to your sweetheart. All you need to do is print this recipe and grab your best bars of dark chocolate.

Dark Chocolate Grand Marnier Truffles

The original truffle recipe calls for raspberry liqueur, but we’re giving it a citrusy makeover. The orange flavor of Grand Marnier lends a cheerful brightness to dark chocolate. It’s one of my favorite flavor combinations, and it’s a good pick-me-up on grey winter days.

Dark Chocolate Grand Marnier Truffles

A whole 8 ounces of dark chocolate is combined with a little heavy cream in a saucepan and then melted together on the stove top. After the mixture cools, a shot of orange liqueur is stirred in (the fragrance will be heavenly!). The chocolate is then whipped with an electric mixer to give it just a little more volume.

Dark Chocolate Grand Marnier Truffles

I transferred the whipped ganache to a piping bag fitted with a star tip, but if you don’t have piping equipment the ganache can be chilled and rolled into balls. Either way, a generous dusting of pure cocoa powder is in order! It gives the truffles an extra layer of chocolate flavor, and keeps them from melting in your hands when you pick them up for a bite.

Dark Chocolate Grand Marnier Truffles

Candied orange zest makes a tasty topping for these truffles. It’s an optional step, but really makes a pretty presentation. This is one of the easiest truffle recipes I’ve ever made, and I hope you’ll give it a try! Again, you can find the recipe here.

Enjoy!


Hello Delish Dish readers! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be putting a new spin on some tried-and-true BHG chocolate recipes. I’m just so excited to share these Chocolate Bourbon Petits Fours with you! They are deeply chocolaty and have a boozy kick. To get started, you’ll need to grab the recipe for Chocolate-Rum Petits Fours.

Bourbon Chocolate Petits Fours

First, you’ll need to whip up the cakes. There’s only one small tweak in the batter recipe: swap the rum for bourbon whisky (mmm!). I baked these cakes in a bite-size bundt pan, but a mini cupcake pan also works well. After the cakes are baked and cooled, they get covered in rich chocolate ganache. I highly recommend using the best quality bar chocolate you can find – it makes all the difference!

Chocolate Bourbon Petits Fours

If you’ve ever made chocolate ganache, then you already know how easy it is. It’s simply chocolate and cream heated and stirred together. In this version, you’ll make the ganache as directed and then add a tablespoon of bourbon to the mix. The easiest way to cover these cakes is to place them on a cooling rack, and then place the cooling rack in a large baking sheet. Spoon the ganache over the cakes so that they are completely enrobed in chocolate. The excess chocolate will end up on the baking sheet, which can be poured into a bowl and used to cover more cakes.

Chocolate Bourbon Petits Fours

I gave each of these cakes a small pinch of alder smoked salt on top. The smoky flavor of the salt really punctuates the bourbon flavor in the cakes (and makes them irresistible!). You can find smoked salts at kitchen specialty stores and online.

Again, you can find the printable recipe here. Enjoy!


Hello BHG friends! I’m Heather Baird, blogger at Sprinkle Bakes.  You may remember me from my previous posts here on Delish Dish. Today I’m here to tell you about my new baking and desserts book called Sea Salt Sweet.  We’re also having a giveaway, so you can enter for a chance to win a copy!

I’ve always been a fan of salty sweets – salted caramel, pretzels dipped in chocolate, butter toffee with salty pecans – you name it! My love for this dynamic flavor combination inspired a book filled with all kinds of new salty-sweet recipes. Inside you’ll find rich salted caramel and chocolate recipes, and perhaps less expected treats that incorporate fresh fruits and citrus.

This is one of my favorite recipes from the book, and it is as easy to make as it is pretty. Ricotta Fig Phyllo Cups make a great dinner party finale because each guest gets their own little bouquet of figs, walnuts and sweet ricotta cheese.  A sprinkle of Fleur de Sel (French sea salt) on top makes the fruit taste even sweeter. Fleur de sel can be found at most grocery stores in the condiments and spices aisle, or at kitchen specialty stores. It can also be ordered online.

The Phyllo cups are so simple to make! The layered dough is cut into squares and then pressed into ramekins. After a quick bake, they’re ready to be filled. These cups can be made ahead and stored until just before serving, that way you can be confident the phyllo cup will stay crisp and lovely.

Choose the most beautiful blemish-free figs you find for the best presentation.

I hope you’ve enjoyed this sampling from my new cookbook. You can find more information including how-to videos and purchasing information on my Sea Salt Sweet book page.

Ricotta Fig Phyllo Cups
Yields 6 servings

Unsalted butter, for ramekins
1/2 cup/120 g whole-milk ricotta cheese
1/4 cup/60 ml heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/16 teaspoon fine-grain sea salt
6 sheets of frozen phyllo dough, thawed
(18 x 14 inches/45.5 x 35.5 cm each)
3 tablespoons/50 g unsalted butter, melted
12 fresh figs, quartered
6 tablespoons chopped walnuts, toasted
1/2 cup/170 g wildflower honey

Preheat the oven to 350°F/180°C.
Butter six 8-ounce/240 ml round ramekins and set aside.
Place the ricotta and heavy whipping cream in a medium mixing bowl. Beat the mixture on medium speed with an electric mixer, gradually adding the sugar, until the mixture is thickened to soft peaks.

Add the vanilla and salt; mix well. Cover the mixture and chill while the other elements are prepared.
Stack 2 phyllo sheets on a work surface and cover the remaining sheets with a damp paper towel to prevent the dough from drying. Brush the sheets evenly with some of the melted butter. Top the buttered phyllo sheets with 2 more sheets of phyllo and brush with butter as before. Top with the last 2 phyllo sheets and gently press all the layers together.

Cut the phyllo stacks into six 7 x 6-inch/18 x 15 cm rectangles. Carefully fit a rectangle of phyllo into each buttered ramekin, creating a phyllo cup. The phyllo will slightly extend over the top of each ramekin. Place the ramekins on a baking sheet and transfer to the oven. Bake for 20 minutes, or until the phyllo dough cups are crisp and golden. Allow the phyllo cups to cool for

5 minutes inside the ramekins, then gently remove them and place them on a cooling rack. The cups may also be kept inside the ramekins for serving, if you prefer.
Just before serving, divide the ricotta mixture evenly among the cups. Top each basket with 2 quartered figs. Sprinkle 1 tablespoon of toasted walnut pieces over each cup and drizzle each cup with honey. Serve immediately.

To enter to win one of 5 copies of Sea Salt Sweet, tell us below: “What is your favorite salty-sweet combination?”. For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the giveaway announcement tweet with #SeaSaltSweetSweepstakes. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.

Please note, this contest has ended.

 


Greetings, Delish Dish readers! I’m Heather Baird, visiting once again from the sugar-obsessed Sprinkle Bakes blog. I’m so happy to bring you another delightful twist on a BHG favorite recipe. Ever since I tried these Triple Chocolate Cupcakes, I’ve been smitten. I’d often imagine how good they’d be with peanut butter frosting. But let’s face it. These days, there are many delicious nut butters to choose from, aside from the ubiquitous peanut butter. I just happened to have jar of cashew butter in my pantry, and a bag of salted jumbo cashews. This cupcake was meant to be, I tell ya!

I kept the chocolate cake portion as-is, because it’s just about as darn perfect as a cupcake can get. To make the frosting, just omit the chocolate and creme de cacao, and add 1/2 cup of prepared cashew butter. If you find the frosting is lax, add a little more confectioners’ sugar until it comes to piping consistency.

When you’ve finished piping on the frosting, pile on some salted cashews, and if you’re really into it – make the chocolate curls!

Before you get started, you’ll want to put on your chef’s hat (or your imaginary one) because it takes a little patience and practice to get from melted chocolate to curlicues.

Heres how to get it done efficiently.

  • Melt 1/2 cup of chocolate at 30 second intervals in the microwave until it can be stirred smooth. This usually takes about 1 minute.
  • Spread the chocolate over a large baking sheet to about 1/8-inch thickness.
  • Place the sheet in the refrigerator until the chocolate is set and has a matte appearance.
  • Let the pan stand at room temperature for 2 to 3 minutes, and then run a sharp-edged spatula underneath a section of the chocolate. If it breaks into shavings, then allow it to stand at room temperature for another minute or two, and then test again. When the chocolate is the right temperature, it will curl as you push the chocolate forward with the spatula.

Whatever your outcome – shavings or curls – use them. They’ll all look beautiful on top of this cupcake.

Buttery cashew flavor translates so well into rich frosting, and chocolate cake is the absolute best complement for it.  If you’re not a cashew lover, then you can also substitute equal amounts of almond butter and top the cupcakes with roasted, salted almonds. Again, you can find the recipe here!

Until next time, Happy Baking!


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