BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by Lori Lange

Hi, it’s Lori Lange from visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Raspberry- Buttermilk Pancakes.  I took a peek at BHG’s original recipe for Buttermilk Waffles, and then I made a slight tweak to the recipe to turn them into pancakes instead!

Weekends are a special time for me to share food with my family, and breakfast/brunch is most often met with some kind of delicious treat.  More often than not, pancakes are on the menu.

In my house, my almost-13-year-old is madly in love with raspberries.  He’s been crazy about them ever since he was very little.  Because of that, he often asks me to whip up raspberry-themed recipes especially for him.  This time of year… the time of year where you begin finding big, juicy raspberries that are sweet as can be… I go a little nuts with adding raspberries to my recipes.

This recipe begins with the Buttermilk Waffles batter that I mentioned.  The only change I made was to add 1/4 cup seedless raspberry jam to the batter.

These pancakes are made in the usual pancake fashion- scooped onto a greased pan or griddle.  I added some chopped fresh raspberries on top of the batter after it was added to the pan.

This recipe makes a good stack of pancakes- 10 to 12, to be exact.

Of course, you should sprinkle additional fresh raspberries on top.

Maple syrup finishes them off.  P.S.  This stack of pancakes should be shared with people you love (because no one needs 10 pancakes all to themselves, right?).  Though my son might argue with that… especially if the pancakes in question are raspberry.

I followed the BHG recipe for Buttermilk Waffles for this recipe, but I mixed 1/4 cup seedless raspberry jam into the batter, and sprinkled chopped, fresh raspberries onto the pancake batter in the pan.

Hi, it’s Lori Lange from visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Bacon, Egg and Spinach Muffins.  I took a peek at BHG’s original recipe for Bacon and Egg Muffins and decided that they needed some greenery.

I added a handful of chopped fresh spinach to the recipe, and they ended up being a big hit with everyone in my family.

These muffins are flour-based, with a little bit of cornmeal added in too.  I love the texture that the cornmeal provides.  The interesting part of this recipe is that you don’t add regular eggs to the recipe- you add already scrambled eggs!  Isn’t that crazy?  It totally works.  The cheese is a major bonus too.

This is my trick for making sure that muffins get evenly distributed in muffin tins without making a giant mess.  Use a springform ice cream scoop.  The amount that ends up inside the scoop is perfect for gently releasing into the muffin tins.

And then there’s the bacon.  I hold a strong belief that bacon should be in just about everything.  I’m thankful there’s a generous chunk of bacon in these muffins too.

And there they are – all baked and puffed up to perfection.  These are a fabulous grab-and-go kind of muffin, and they freeze and defrost wonderfully if you like to prepare make-ahead breakfasts…

…OR you can choose to serve them warm with a nice dose of maple syrup.  That’s how my family liked them best.

I followed the BHG recipe for Bacon and Egg Muffins for this recipe, but I mixed in a handful of chopped spinach to the batter before baking.

Hi, it’s Lori Lange from visiting the BHG Delish Dish again this week with another breakfast brunch recipe:  Baked Vanilla French Toast.  I took a peek at BHG’s original recipe for Vanilla French Toast and turned it into a delicious baked version.  It was a smashing success!

This is one of those fabulous recipes that you can prepare the night before and let the bread soak in the milk mixture overnight.  In the morning, there is no-fuss at all since the dish involves very little prep and it just bakes to perfection!

This Baked French Toast begins with thickly sliced bread.  I opted to buy a loaf that was unsliced, but you can most certainly buy a pre-sliced version.

Eight slices of bread are placed in a 9×13-inch dish, overlapping slightly.

A creamy, spiced-up egg/milk mixture is drizzled on top and down the sides.

At this point, you cover the soaked bread with plastic wrap and then set a heavy book on top.  This will ensure that the bread is anchored down enough to soak up every drop of the liquid.

In the morning, peel off the plastic wrap and sprinkle a simple crumb topping over all.

Here’s what it looks like fresh out of the oven…

…and then sliced for serving.

Of course you’ll want to drizzle the whole thing with a good dose of maple syrup!  It’s very tough to only eat one slice of this Baked Vanilla French Toast.  The overnight soak gives the bread a custard-like texture- almost like bread pudding.  I’ll be making this for Easter brunch and maybe Mother’s Day too!

I followed the BHG recipe for Vanilla French Toast for this recipe, however, for the cream mixture I added 2 additional eggs, another 1/2 cup cream and 1 1/2 cups 2% milk.  The egg/milk mixture is poured over the bread, covered with plastic wrap and refrigerated overnight.  In the morning, prepare a simple crumb mixture (1/3 cup flour, 1/3 cup sugar, 1/2 teaspoon cinnamon, and 1/3 cup butter).  Then remove the plastic wrap, sprinkle on the crumb mixture, and bake at 350 degrees F. for 40 minutes.

Homemade Cinnamon Rolls are the perfect weekend breakfast treat.  Add blueberries and you’ve got something extra special!

Hi, it’s Lori Lange from, where I share family-friendly recipes for entertaining and every day.  I’m happy to be teaming up with Better Homes and Gardens to share a month of Breakfast and Brunch Recipes!  Each week, I’ll be sharing some mouthwatering treats that you’ll want to make on weekend mornings for your family.

Today I’m starting with Better Homes and Garden’s recipe for Crowd-Pleaser Cinnamon Rolls from scratch (they are incredibly easy and quick to make)… because who doesn’t love cinnamon rolls with every ounce of their being?!  They are such an indulgent, wonderful splurge.

The recipe begins with an easy-to-make yeast dough.  It’s mixed with a hand mixer to a certain point, and eventually the mixture ends up on a floured mat where you use your hands to incorporate the remaining flour.  Some gentle kneading will help turn the mixture into a smooth textured ball of dough.  The dough then rests for a short 10-minutes.

The dough is rolled out into a rectangle- with butter, cinnamon and sugar on top.  I made just one simple change to the recipe- I added and generous handful of fresh blueberries to give these cinnamon rolls a pop of fresh flavor.

The rectangle of sugared and blueberried dough is rolled log-style, sliced and placed into a 13×9-inch dish.  The cut rolls are covered and given a chance to perform a quick 30-minute rise.

When they emerge from the oven all puffed-up, steaming hot and golden brown, these rolls are drizzled with a sweet cream cheese glaze.

Served-up warm with a generous drizzle of the glaze… this is one breakfast treat that everyone will enjoy.  And the added blueberries bursting with juice make these even more fresh and delicious.  We loved them so much that I’d totally be completely willing to use raspberries or blackberries too (or a mix of both).

For the complete recipe, go > here.  Add blueberries to the recipe if you’d like to try my version!

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