BHG Delish Dish

Stirring Up Ideas In The Kitchen

Posts by Michael Wurm, Jr.

Today is an exciting day. BHG is about to launch The Better Homes and Gardens New Cook Book, 16th Edition. Being a blogger here on Delish Dish, I got a sneak peak at its pages. After looking through it (Almost all of the 1,200 recipes have pictures.) and bookmarking countless recipes, it has quickly become one of my favorite recipe collections. One thing I really love about this new cook book, is that it gives you a basic recipe such as cinnamon rolls, and then it provides options and ideas to make the recipe your own. Basically, it’s like recipes built into recipes. Endless inspiration.

BHG is giving away five copies of this wonderful new cook book. I will explain the details of the giveaway, but first I want to share a recipe with you.

Today, I’m showing you how to make this Hot Cocoa Brownie Cake with Marshmallow Frosting. However, I’m giving it a fall twist by adding a bit of pumpkin flavor to the frosting. Yum! I love chocolate and pumpkin together, and this cake combines the flavors beautifully.

The basis of the cake is a box of your favorite brownie mix. You can use a regular cake pan, although I’m using this tart pan because of the built-in groove at the top. You’ll see why this is important below.

Once the brownie cake is baked, chocolate ganache is spread on top. You really can’t have enough chocolate, right? The ganache adds a creamy layer of decadence.

The cake is finished off with marshmallow frosting. To give mine a seasonal touch, I decided to add some pumpkin flavor. I started with the original recipe for the frosting, and after it had formed stiff peaks, I added the following along with the vanilla:

4 tablespoons pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

These additions will make your marshmallow frosting perfectly pumpkiny!

And that’s it. Continue following the original recipe until your cake is complete.

As the days get shorter and the nights get cooler, this is a delicious after-dinner treat to snuggle up with on the couch. Enjoy!

Now, as I mentioned above, BHG and I are giving away five copies of The Better Homes and Gardens New Cook Book! To enter to win one of the five copies, tell us below: “What is your favorite thing to cook?” The winners will be randomly selected from the entries received. You can see the official contest rules here.

Good luck and happy cooking!

Note: This contest has ended.

Let the season of fall baking begin! My unofficial goal is to see how many recipes I can bake / create that use pumpkin. That’s an appropriate goal, right? I should also add that I’d like to not gain a pound throughout the process. (Ha! That may be a bit more challenging.)

Yesterday I kicked off pumpkin season on my blog with a recipe for Pumpkin Bars. I thought I’d spread the fall baking spirit to Delish Dish as well with another pumpkin recipe. Today I’m putting my twist on this recipe for Pumpkin-Sour Cream Coffee Cake.

I’m all about coffee cake. If I could start each day with a big cup of coffee and a piece of coffee cake, I’d be a happy man. Throw pumpkin in the mix, and I’m set for an epic day.

As much as I love this recipe as is, I decided to make a few tweaks to enhance the pumpkin flavor. For me, when it comes to pumpkin treats and sweets, it’s all about the spices. In addition to the nutmeg, I put in 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cloves.

I also substituted mini chocolate chips for the cranberries. I just love the combination of chocolate and pumpkin.

Finally, I decided to make several smaller loaves instead of one big cake. This way I can freeze a few for my next coffee cake craving. If you decide to make small loaves, keep an eye on time. Mine took about 35 – 45 minutes to bake.

And that’s it, friends. My spicy, chocolatey take on this Pumpkin-Sour Cream Coffee Cake! You can find the original recipe here and my changes above.

I hope you enjoy this recipe. What’s your favorite way to bake with pumpkin?

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm

It’s been a few weeks since I tackled a pizza recipe as part of the A Year of Pizza series, so I’ve decided to dive back into the series in a really delicious way. I’ve made pizzas for dinner and a pizza for dessert, so this time I thought I’d try something for breakfast. I was really inspired by this recipe from the BHG archives: Berry Breakfast Pizza.

What I love about this recipe is that it doesn’t require pizza dough. A split, toasted pita is the base for the pizza. The pita provides a very thin and crunchy bed for the delightfully sweet toppings.

I followed the original recipe pretty closely. However, to make it my own (and because I like things pretty sweet), I added a teaspoon of sugar and a dash of vanilla extract to the cream cheese and orange marmalade mixture. Also, I didn’t have cardamom so I substituted cinnamon. The flavor combo was perfect.

I especially like this pizza because I tend to crave something sweet in the morning. While I’d normally head straight for a donut, I think this option is a bit healthier because it incorporates lots of delicious fresh berries.

Other than making sure you have pita bread and fresh berries on hand, this recipe can be put together with pantry staples. Not having to deal with dough making or baking makes it a quick treat to assemble in the morning. Who doesn’t love that?

I hope you enjoy this creative take on pizza. You can find the recipe for Berry Breakfast Pizza here.


Happy Baking!

Michael Wurm, Jr. – Inspired by Charm

Over on my blog, Inspired by Charm, I’ve been sharing recipes in a series called A Year of Pie. So, when I saw one of BHG’s newest recipes for Peach and Blueberry Slab Pie, I knew I had to give it a try!

This particular recipe, is made with a store-bought crust. Even though I enjoy making pie crust, some days are crazy, and you want pie in a hurry. I mean, like, pie … right now. I also realize that some of you may be a bit intimidated by crust. Although nothing beats homemade, a store-bought crust is a good alternative.

One detail I love about this recipe is the unique crust. To give this crust a little something special, use a glass to create a scalloped edge. Simply go around the dough pressing the rim of the glass into the crust, making sure not to cut the whole way through. After removing the excess dough, you have a beautiful and unique crust.

That’s what I like about semi-homemade recipes. With just a little attention to detail, you can have something that looks like it took hours to make.

Beyond that, the rest is basic pie work. I love the combination of blueberries and peaches. Served warm with a big ol’ scoop of vanilla ice cream, you can’t go wrong. A delicious taste of summer!

You can get the full recipe for this Peach and Blueberry Slab Pie here.

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm

I don’t know about you, but during these hot months I’m always looking for easy, flavorful recipes. I like things that I can quickly fix for myself or use for simple, no-fuss get-togethers with friends. As you can imagine, when I saw this recipe for Grilled Arugula Bruschetta, I was thrilled.

Not only could this work as an easy summertime meal / snack for one, but it would also be a great little treat for entertaining.

I took a few liberties with the original recipe and gave it a twist using ingredients I had in my refrigerator. To start, I roasted some asparagus tips with a little olive oil, lemon zest, salt, and pepper. Just before they were ready to come out of the oven, I threw in a cup of frozen peas.

Once this mixture was cooled, I tossed in the fresh arugula listed in the recipe. I’m all about eating as many veggies as I can, so when I saw the opportunity to add a few more to this recipe, I went for it.

I also opted to prepare the bruschetta in my oven. Since my grill was out of propane, it was the best option. I simply set the oven on broil. So simple!

As I was sampling my creation, I realized that you could vary this recipe and have a lot of fun by using the same base, but topping it instead with your favorite veggies or any leftovers from your fridge. You also could up the protein by adding some diced chicken.

You can get the full recipe here, but remember the options and flavor combinations are only limited by your imagination and what you have access to.

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm

Some things in life make me over-the-moon happy. Oddly enough, one of those things is having a sweet for breakfast. Whether it’s a doughnut, toast and jam, Lucky Charms, or even a piece of leftover birthday cake – that and a big cup of coffee and I’m all set. Clearly sugar isn’t the best thing to crave in the morning, but what can you do. I suppose it’s not the worst habit.

So, I’m always on the hunt for quick, easy, and sweet breakfast treats. These Blueberry Almond Mini Buns are just the ticket! Plus, with the fruit, honey, and almonds, they might even border on healthy.

I actually created this recipe using BHG’s Nutty Honey Mini Rolls. To give it a blueberry twist, I added a handful (about 1/4 cup) of blueberries to the filling mixture. I used a fork to mash up the blueberries and then mixed it all together. That’s it!

I really love the touch of honey in this recipe as well. It’s the perfect amount of sweetness. I think this recipe would also be delicious with a lemon glaze. Blueberries and lemon go together like peanut butter and jelly. Don’t you agree?

You can get the recipe for the rolls here. Just remember to toss in some blueberries for my variation.

What sweet treats do you crave for breakfast? Happy baking, friends!

Michael Wurm, Jr. – Inspired by Charm


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