BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by littleepicurean

Pistachio Cranberry Holiday Cookies

The holidays are here! And that can only mean one thing: cookies! With so many cookies to choose from (chocolate chip, thumbprints, snickerdoodles, shortbread, etc.), it can be quite overwhelming and a bit difficult deciding which ones to bake. Why make a bunch of different cookies when you can make one that will satisfy all your cravings? This holiday cookie combines all my favorite cookie mix-ins into one awesome, magical and delicious treat. I introduce you to cranberry pistachio holiday cookies.

When I stumbled upon this Jumbo Pistachio and Milk Chocolate Chunk Cookie recipe, I knew it would make the perfect cookie base. Why limit myself to simply pistachios and milk chocolate? I swapped out the milk chocolate and added white chocolate chips and dark chocolate chunks. I used chopped salted pistachios and dried cranberries to round it all out.

Pistachio Cranberry Holiday Cookies

This cookie has it all: a little saltiness from the pistachios, slightly tart cranberries, sweet white chocolate, and rich dark chocolate. And of course, the buttery vanilla cookie dough base that holds it all together.

Pistachio Cranberry Holiday Cookies

I used a very large cookie scoop (about 1/4 cup) to portion out the dough. This size also allows each cookie to have an ample amount of toppings. Because the recipe uses melted butter, you’ll need to rest the mixed dough in the fridge for at least an hour (overnight is best!). The dough needs time to firm up before baking.

You can easily make a double or triple batch of these cookies and freeze them for later. Pop them in the oven before guests come over and fill your home with the sweet intoxicating aroma of fresh baked cookies. Perhaps you can leave a couple out for Santa or your family’s Elf on the Shelf. Or better yet, enjoy a few of these cookies while you wrap presents, listen to Christmas music, or watch your favorite holiday movies!

Pistachio Cranberry Holiday Cookies

This is the link to the ORIGINAL Jumbo Pistachio and Milk Chocolate Chunk Cookies.

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Omit 12 oz milk chocolate and 1 1/2 cups pistachio nuts
  • Instead, add 1/2 cup of each: dried cranberries, white chocolate chips, chopped dark chocolate (or semi-sweet chocolate chips), and chopped pistachios.

Pumpkin Bread with Eggnog Glaze

Halloween is over and the holiday season is upon us! Thanksgiving is just two weekends away and Christmas is next month! Today I’m sharing a recipe that combines two of my favorite flavors during this season: pumpkin and eggnog. While it sounds like an unlikely pair, they’re wonderful together. The spices from the pumpkin bread mixed with the nutmeg and richness of the eggnog is a delight!

I lightly altered this pumpkin bread recipe by using coconut oil and adding a touch of pumpkin pie spice. It’s a moist and very flavorful cake that’s perfect for breakfast or an afternoon pick-me-up.

Pumpkin Bread with Eggnog Glaze

The recipe makes two 9×5-inch loafs. Keep one for yourself and share the other loaf. (Hint: It’s an awesome gift to share this holiday season!)

Pumpkin Bread with Eggnog Glaze

Drizzle eggnog glaze over the warm pumpkin bread. The glaze will set up as the pumpkin bread cools. The most difficult part about this recipe is waiting for the bread to cool to room temperature. You must practice patience. Wait for the bread to cool completely before cutting yourself a slice. In the end, you will be rewarded with an insanely delicious treat!

Pumpkin Bread with Eggnog Glaze

Pumpkin Bread with Eggnog Glaze

This is the link to the ORIGINAL pumpkin bread.

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Instead of cooking oil, use 1 cup coconut oil
  • Omit 1 teaspoon ground nutmeg, instead add 1/2 tsp pumpkin pie spice (pumpkin spice)
  • Add 1/2 teaspoon baking powder
  • To make eggnog glaze: Stir together 2 cups confectioners sugar, 4 tablespoons eggnog, 1/4 teaspoon vanilla extract, pinch of ground cinnamon, and 1/4 tsp freshly grated nutmeg. Combine until smooth. Drizzle or pour over warm pumpkin bread.

Espresso Cream Cheese Brownies

When it comes to brownies, there are two sides: team cake or team fudge. I love fudge brownies. Give me moist and chewy fudge brownies any day and I’ll be one happy camper. When I came across the recipe for these spiced brownies with cream cheese swirl, I knew I had to give it a try.

This recipe uses box mix. Box mix brownies were the first brownies I’ve ever made growing up. And to this day, I still don’t mind using box mix brownies, especially when I can easily customize it to my liking. It’s a great way to make brownies in a snap. It’s perfect during the busy holiday months when it seems like you don’t have enough time to do anything.

Espresso Cream Cheese Brownies

I’m a big fan of incorporating espresso into chocolate desserts. The ground espresso beans does wonders to enhance and complement the chocolate flavors. Rather than add espresso powder to the batter, I added it to the cream cheese swirl that tops the brownies. For additional texture and bite, I added chocolate chips (or you can add chopped chocolate) to the batter. The resulting espresso cream cheese brownies are soft and chewy, rich and decadent, and such a joy to eat.

This recipe works for a 9×13-inch baking pan or a 8×8 inch square pan. If you want your brownies on the thicker side, go with the smaller square pan. I opted for the larger rectangle pan. I sliced these brownies into small servings to prevent myself from going overboard, plus they’re easier to share!

Espresso Cream Cheese Brownies

Espresso Cream Cheese Brownies

This is the link to the ORIGINAL spiced brownies with cream cheese swirl.

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Omit all the spices listed (cinnamon, ginger, nutmeg, cloves)
  • Follow fudge brownie mix package directions and add 1/2 cup dark chocolate chips (or roughly chopped chocolate) to batter.
  • After mixing together cream cheese and sugar mixture, add 1 1/2 teaspoon instant espresso powder and 1/2 teaspoon vanilla extract. Proceed with directions as listed by adding egg yolk and flour.

Caramel Apple Sheet Cake

Growing up, I absolutely loved caramel apples (minus the few years I had braces and I couldn’t enjoy the treat). Sticky and sweet on the outside, crunchy and a bit tart on the inside. I still think caramel apples are one of the best autumn desserts. When I stumbled upon this Apple Sheet Cake, I saw an opportunity to be reunited with my favorite flavors.

The original recipe calls for maple icing. I swapped in store bought caramel sauce. No need to completely cover the cake in caramel, just a light drizzle is enough. It’s better to err on the side of caution when pouring the caramel so you can still see the apple slices peaking underneath.

Caramel Apple Sheet Cake

This is a very moist and flavorful cake that is quite reminiscent of sticky toffee pudding. The cake batter includes 2 shredded apples and a generous portion of apple butter. Be sure to use APPLE BUTTER, not applesauce. Apple butter is a very concentrated form of applesauce. It’s richer in flavor, darker in color, and a bit thicker in texture. Now that it’s autumn, apple butter should be readily available at your local market. Otherwise, it’s also very easy to make at home.

Caramel Apple Sheet Cake

If you’re thinking of serving this for a special meal (think: Thanksgiving!), a scoop of vanilla ice cream would be a welcome addition on top!

This is the link to the original APPLE SHEET CAKE:

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Add 1/2 tsp ground cinnamon to all-purpose flour
  • Increase all-purpose flour to 2 cups (instead of 1 2/3 cups)
  • Omit 1 cup dried apples. Instead, add another apple for shredding.
  • Instead of maple icing, drizzle store bought caramel sauce over finished cake

Caramel Apple Sheet Cake


Bellini Cake

Champagne cake. Yes, you read that correctly. I took a double take when I first stumbled upon this champagne cake with fresh strawberries in the BHG recipe archives. As a fan of all things sparkling, I was very interested in trying out this recipe. And I’m super glad I did.

Let’s face it. We don’t always have the time to bake cakes from scratch. Rather than rely on store-bought cakes, this quick and easy recipe allows you to make it semi-homemade! You take a standard white cake box mix and substitute sparkling wine (or fancy champagne) for water. Mix and bake as usual. The resulting cake is super fluffy with a hint of sparkling wine aroma.

Instead recreating the strawberry champagne cake, I opted to make this Peach Bellini Cake! It’s the ultimate ladies brunch dessert!

Making Peach Champagne Cake

Frosting Peach Bellini Cake

The original recipe calls for canned vanilla frosting. For summer, I suggest using fresh whipped cream. It’s lighter in texture, flavor, and sugar. Simply whip chilled heavy cream to stiff peaks. Because I’m making a Peach Bellini Cake, I added two tablespoons of peach jam to the whipped cream. It adds a nice pop of summery sweetness.

In between the two cake layers, I spread a layer of peach jam. It helps to seal in the cake crumbs, while also adding delicious peach flavor to the sparkling wine cake.

This is a quick and fun cake to make when you’re pressed for time. For autumn, I think I’ll try making this cake with non-alcoholic sparkling cider. Maybe add some caramel apples on top! What do you think? Sounds delicious, right! The possibilities are endless…

Peach Champagne Cake

This is the link to the ORIGINAL champagne cake with fresh strawberries

Here are the changes I made to the original recipe:

  • Spread of layer of peach jam in between the two cake layers
  • Instead of using 16 oz can of vanilla frosting, I made peach whipped cream. Whip 1 1/2 cups chilled heavy cream to stiff peaks. Fold in 2 Tbsp peach jam. Use immediately to frost cooled cake layers.
  • If desired, top assembled cake with fresh peach slices and a drizzle of honey.

Cornbread Muffins with Honey

We’re still in the thick of summer and I am already dreaming of bowls of soups, chowders, and stews. I’m ready for sweater weather. My boots and scarves are ready to come out of hiding. Before you know it, it’ll be time for that giant serving of your favorite chili with all the fixings. Along with that chili, you’re going to need some cornbread. It’s never too early to start preparing!

I’ve been feeling quite adventurous these days. Rather than make this traditional cornbread, let’s shake things up!

Blue Cheese Cornbread Muffin Ingredients

This is unlike any cornbread I’ve ever tasted. With the addition of corn kernels and crumbled blue cheese, this cornbread is transformed into something else.

Instead of baking the cornbread in a skillet or baking dish, I’ve opted to make them into muffins. Corn and cheese are among my weaknesses. I need all the help I can get in portion control.

I used thawed frozen corn for this recipe. Fresh corn can be substituted. Roasted corn would also be a fantastic option.

Cornbread Muffin Batter

Cheesy Cornbread Muffins

The delicate corn flavors mixed with the strong punch of blue cheese makes this such an exciting quick bread. If you eat these warm, fresh from the oven, you’ll even get little pockets of melted blue cheese. It’s such a delight. If you like your cornbread on the sweet side, you’ll definitely want to add a nice drizzle of honey. Enjoy!

This is the link to the original CORNBREAD recipe.

Here are the changes I made to the original recipe:

  • Omit 1 Tbsp butter
  • Add 1/2 cup thawed whole kernel corn to batter
  • Add 4 oz crumbled blue cheese to the batter
  • Divide batter among greased muffin tin and bake for 15-17 minutes at 400 degrees F until toothpick inserted in center of muffins comes out clean. Allow to cool in pan for 3 minutes and then unmold. Cool on wire rack. Enjoy warm or at room temperature. Serve with honey.
  • Cornbread Muffins

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