I don’t think I have ever gone a Spring without strawberry shortcake.
If I have, I certainly can’t remember it. It makes sense that I would bury the sad memory of going without it. There is something about strawberry shortcake that screams Springtime! It announces Spring’s arrival in the loveliest of ways, and puts a smile on the faces of the many that enjoy it during the season.
Last year, I made this Shortcake Twist but I needed something new this year. Finding BHG’s recipe for Strawberry Shortcakes was a sign. I found it on the first day of Spring. The recipe called out for me to make it so I happily obliged. This recipe is really an amazing feat on its own but I decided to add a small twist to the traditional shortcake biscuit. I added bits of strawberry chunks throughout the dough, which resulted in a fantastic surprise of berry bursts throughout.
I simply made the following changes to the original recipe:
- I replaced the sour cream with Greek yogurt, and the result was wonderful.
- I added 3/4 cup of thinly chopped strawberries tossed in 1/2 teaspoon of flour to the biscuit batter.
That’s it! I absolutely adored the addition of the berries to the biscuits. I could eat one on its own as a snack but it was even better when topped with whipped cream and beautiful berries. This shortcake is the dessert that keeps on giving. You might be on strawberry overload in the end, but that’s a good thing (trust me). I can’t think of a better dessert to properly celebrate the arrival of Spring.
Nothing says love like deliciously moist corn muffins.
I grew up eating corn muffins so you could say I definitely know a thing or two about them. In fact, I am known to make tons of cornbread recipes on my blog. I might even consider myself an expert. That’s why I knew I definitely had to make these corn muffins when I saw them on BHG.com. The recipe held its own and was just like I remembered.
These are the perfect texture; they have the perfect amount of sweetness; and they are perfect for any occasion (whether for a quick grab and go breakfast or as a side to a spicy comforting bowl of chili). It was also a fast one bowl recipe that only required a whisk (less dishes, more convenience). For fun, I decided to give the original recipe a breakfast spin when I saw the additional suggestions. Maple syrup and bacon just scream breakfast to me, and inside a moist and delicious corn muffin, they stand out even more! Bits of chopped bacon and maple syrup are added to the batter.
To create the updated recipe, I made the following edits:
- I halved the recipe since its just the hubby and I. No need to have too many of these tempting muffins lying around for guilty pleasure consumption.
- For every cup of batter, I folded in 1/4 cup chopped crisp cooked bacon and 1 tablespoon of pure maple syrup.
- To garnish, I piled remaining bits of bacon on top of each muffin and drizzled maple syrup down the sides.
The final results are the perfect twist for lazy Sunday mornings when breakfasts truly count.
These Lemon Raspberry Bars have a small back story. It starts with me being terribly sick of winter. I live in Chicago, and because it was 1 degree yesterday I truly need some sunshine in my life. I have been complaining quite a bit on my blog about this, and my desire to move to the West Coast for constant sun is growing everyday. Yellow always tends to brighten my mood, and anything with lemon brings a smile to my face (and makes me pucker like none other- that rhymed!).
I searched BHG’s site for a recipe that could lift my downtrodden winter spirits and stumbled on this recipe for Raspberry Bars; I was hooked. I adore raspberries. They are tart yet sweet, and perfectly juicy. Paired with lemon, they are irresistible.
These bars have three distinct layers of flavor: a delicious crust, raspberry jam filling and a fresh raspberry and lemon cream cheese topping that is baked like cheesecake. When the three layers come together, there is an explosion of flavor in your mouth that makes you happy dance immediately.
I only made a few slight changes to this recipe:
- I doubled the amount of raspberry jam on the crust. I really wanted the raspberry flavor to be distinct.
- I used all cream cheese instead of adding in the goat cheese.
- I halved the recipe which my waist line thanked me for.
- I used lemon oil in place of lemon peel. I recently discovered lemon oil, which gives the strong flavor of lemon without all the grating. It is much stronger than extract so don’t try to use it as a substitute. It’s a great time saver for me that I am loving more everyday.
These bars are absolutely fantastic. I ate quite a few, and even ignored the falling snow and decreased temperatures right outside my window for a while.
Awww love is definitely in the air. Can you feel it? If you can’t, then these Red Velvet Raspberry Cupcakes are sure to get you in the loving mood.
Red velvet is the quintessential flavor for Valentine’s Day. The perfectly red color is cupid’s favorite, and its dash of chocolate is a sweetheart’s dream. I knew a month ago that I definitely wanted to make red velvet cupcakes for the holiday but with a fun twist. BHG, of course, provided the perfect recipe. Finding these Red Velvet Raspberry Cupcakes in their recipe collection was a dream come true.
I didn’t plan on making one single change to this recipe because I adored it as is. The only thing I did was add a pinch of red food coloring to the frosting to create a fun pink color perfect for Valentine’s Day.
These are simply darling. The cupcakes are perfectly moist with the whisper of chocolate flavor I love in red velvet. And the cream cheese frosting is fantastically fluffy with a hint of raspberry flavor which takes it over the top. I used a fun piping tip for the frosting to dress these up for the sweethearts in my life. Then each cupcake got its personal cherry (really raspberry) on top.
The results were just what I wanted for the holiday. Make these for the ones you want to feel loved on Valentine’s Day, and they will feel exactly that.
I can’t tell you who is playing in the Super Bowl this weekend because I just don’t know football. But while I don’t know football, I certainly know game day eats, and these Shrimp Nacho Potato Skins are at the top of the heap.
I LOVE potato skins. They are the appetizer that keeps on giving; the perfect sized treat for game day parties; and did I mention they are also so delicious? Seriously what can go wrong when you pile incredible ingredients on a potato boat? Absolutely nothing.
When I saw the Nacho Potato Skins recipe, a modern take on classic potato skins, on BHG.com, I knew I had to make them. However I wanted to add shrimp. Why you ask? Because who doesn’t love shrimp? I admit I am going through a phase right now where shrimp added to any and everything makes it so much better. I was right on the money with these.
I simply made the following addition:
- I made the recipe as is according to the instructions.
- While the potato skins were broiling, I sauteed 3/4 of a pound of shrimp in a couple tablespoons of olive oil and seasoned with salt and pepper and a bit of taco seasoning to taste.
- When the potato skins were done, I piled on my ingredients of diced tomatoes, green onions and sauteed shrimp and enjoyed!
These are quite delicious and highly addictive. I think they are the perfect score for your Superbowl party this weekend!
Happy New Year! Even though it is half way through January 2015, I still feel the holiday spirit and excitement of new possibilities and changes around the corner. Most of us start the new year off with changes, specifically regarding our health. For me, this is especially hard after all of the cakes, pies and cookies I consumed during the holiday season. The only way to get on track without eating flavorless meals is to have more fun adapting my comfort food favorites.
Shrimp scampi is one of my favorite meals. It has so much flavor and only requires a few ingredients and effort. I found this wonderful BHG recipe that is typically grilled but I made it on my stove top. Usually I serve it over a big bowl of pasta but because I am on my new year health kick, I decided to serve it over spaghetti squash.
The spaghetti squash replacement immediately makes this dish low carb but it is nonetheless incredibly hearty and delicious. You won’t be starving after you finish this dish. In fact, you will incredibly satisfied.
I simply made the following changes and additions:
- For the spaghetti squash, I cut the squash in half, scooped out the seeds and seasoned it with salt and pepper.
- After a small drizzle of olive oil, I roasted it in the oven for 40-50 minutes at 400 degrees until it was nice and tender. Lastly, I scraped out the spaghetti squash and plated it to serve with my shrimp scampi.
- For the shrimp scampi, I added a 1/4 cup of white wine, a pinch of red pepper flakes and a little lemon pepper to taste.
This is a wonderful meal to start your healthy new year with. In fact, regardless of how light it is, I bet you will want to make it time and time again this year just because its so darn tasty.