BHG Delish Dish

Stirring Up Ideas In The Kitchen

Delish Dish

It’s always a good day when I am sharing cupcakes. I’ve got some extra special cupcakes today. First of all, these are marbled chocolate and vanilla cupcakes that are spiked with plenty of Irish liquor. Next, you’ll find a hidden chocolate ganache that is also spiked with Irish liquor. Finally, the cupcakes are topped with a rich chocolate frosting that is, you guessed it, spiked with Irish cream. So lets just say there is plenty of Irish liquor to go around in these cupcakes.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

This cupcake starts with this recipe for Marbled Irish cream cupcakes. It is a pretty simple batter that is divided in half. The chocolate batter is accomplished by adding a little bit of cocoa powder to the existing batter. The chocolate batter will be slightly thicker than the vanilla batter, but that’s okay. It is just very important to whisk the batter occasioanlly as you are scooping to keep the batter well mixed.

To fill the cupcake liners, I used two medium-sized cookie scoops (about 1.5 tablespoons each). I filled each cookie scoop with cupcake batter and then pour it into the cupcake liners at the same time. It probably sounds more complicated than it actually is.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

I decided to use the ganache from the original recipe for the filling instead of the topping. I didn’t need quite as much ganache as the original recipe called for. Instead, I used 4 ounces of dark chocolate chips, 2 tablespoons of heavy whipping cream and 1 tablespoon of Irish liquor. Once these are baked and cooled, cut a small hole in the middle of the cupcake, (about the side of a dime) and filled it with ganache.

For the frosting, I decided to go with a batch of my Best Chocolate Frosting. My recipe for the chocolate frosting makes a nice large batch, so you have more than enough to generously frost each cupcake. The recipe lists ¼ cup of heavy whipping cream. So instead, I used 2 tablespoons of Irish liquor and 1 tablespoon of heavy whipping cream.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

My secret to making the perfect frosting swirl is to use an extra large piping tip and an 18-inch piping bag. I’ve got plenty more tips and tricks for frosting cupcakes in case you are interested.

I know it’s not even Valentine’s day yet, but St. Patty’s day is right around the corner. I am sure these Irish Cream Cupcakes will fit right in.

For your easy reference, let’s recap how to make these cupcakes one more time.

- following this cupcake recipe

- make a batch of the Irish Cream Ganache from the above cupcake recipe (using 4oz chocolate chips, 2 tbsp whipping cream, 1 tbsp Irish Cream liquor) and fill the center of the cupcakes.

- For the frosting, make a batch of my Best Chocolate Frosting and substitute some heavy whipping cream for Irish liquor to suit your taste buds

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

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baked doughnuts with raspberries

In preparation for Valentine’s Day—and to keep us busy on a recent chilly weekend—my daughter and I made a batch of Raspberry Lemon Doughnuts. I bake a lot for kids over at Yummy Toddler Food, so I was pleasantly surprised at how flavorful these baked doughnuts were, especially given that the batter is made of super healthy ingredients.

We started with this easy recipe for Vanilla Cake Doughnuts and added a bit of pink in the form of fresh raspberries and brightness from fresh lemon zest. We hadn’t made doughnuts in a really long time, so my little one was intrigued by the shape of the pan and wanted to be part of every step along the way. I got out our ingredients, she climbed into her learning tower, and we got to work.

piping doughnut batter

After a quick mix of the ingredients with a sturdy spatula—I measured the ingredients and let her dump them into our mixing bowl, one by one—I spooned the batter into a quart-size zip top bag so that she could pipe it into the doughnut pan. (Do be gently when stirring in the raspberries and simply fold them in once everything else is mixed together.) She was so incredibly focused and deliberate with filling each circle and amazingly, there was zero mess to clean up apart from tossing the bag. We filled each circle really full, so our final result were 6 ample doughnuts, but they baked up so light and airy, that I’d recommend you do the same. Here are the simple adjustments that we made to the original recipe:

  • We used just 1/4 cup brown sugar instead of 1/2 cup.
  • Used 1 large egg instead of egg substitute.
  • Traded in melted butter for the canola oil.
  • Added 1 cup halved raspberries.
  • Added 1 tablespoon fresh lemon zest.
  • Baked for 18 minutes in a full-size doughnut pan.

The next time we make these, I’ll likely use 1 teaspoon baking powder instead of the baking soda because I have a feeling that it would keep the color looking better. (Baking soda, when combined with certain fruits or veggies, can turn baked goods an unexpected color. The tops turned just the tiniest bit blueish, which of course didn’t impact the taste at all!)

cooling dougnuts

Even though we decreased the sugar, these were plenty sweet enough for a mid-morning snack and had a burst of flavor from the raspberries and lemon. (We skipped the additional sugar topping mostly because I didn’t want to have to clean it up from the floor, but they’d be delicious if you choose to add it in.) These baked doughnuts are incredibly light and while they might taste more like a muffin than a tried and true bakery doughnut, no one in my family seemed to mind at all. In fact, we’re thinking about instituting homemade doughnuts as a new weekend tradition!

Get the original recipe for Vanilla Cake Doughnuts here.

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Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake


Since a certain groundhog didn’t see his shadow last week, we can look forward to an early spring! Celebrate the end of winter with this almond honey cake.

Inspired by the colorful citrus available at the moment, I adapted this pistachio honey cake with berries and cream, into something more suitable for winter. I substituted almond flour for ground pistachios. Instead of fresh berries, I used a combination of grapefruit, orange, and blood orange segments.
Almond Honey Cake with citrus

The bright colors and warm flavors of this cake is sure to evoke memories of outdoor picnics, barbecues, and beach days. You know that saying, “summer bodies are made in the winter”? Luckily, this almond honey cake recipes uses no sugar! All the sweetness comes from honey.

Almond Honey Cake with citrus

This cake is very easy to put together. While the cake can be baked in advance, do not assemble the cake until you are ready to serve. Overtime the citrus segments will expel their juices, causing the cream topping to separate.

Almond Honey Cake with citrus

Using a toothpick or the tines of a fork, dock holes all over the cake. Use a pastry brush to distribute the orange honey syrup over the cake. This will not only enhance the flavors of the cake, it will also keep it tender and moist.

Almond Honey Cake with citrus

Once all the syrup has been absorbed, spread the creamy topping over the cake. Arrange the citrus segments on top. Drizzle additional honey over the citrus. Finally, garnish the finished cake with crushed almonds and a sprinkling of lemon thyme, if desired.

Almond Honey Cake with citrus

Here are my changes to the original Pistachio Honey Cake with Berries and Cream:

  1. Instead of 1/4 cup ground almonds: use 1/4 cup ground almonds (almond flour)
  2. Instead of 1 pint strawberries: segments from 1 grapefruit, 1 orange, and 1 blood orange
  3. Instead of sprinkling chopped pistachios to garnish: sprinkle chopped almonds to garnish
  4. For added flavor, sprinkle fresh lemon thyme over citrus segments.


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This Valentine’s Day, we’ve got you covered from breakfast through dessert with our selection of adorably appetizing heart-shaped treats. Grab a heart-shaped cookie cutter and get to work cooking up some love!

Red and pink M&M’s and festive holiday sprinkles make these adorable White Chocolate Bark Bites from No. 2 Pencil the perfect sweet treat for your kiddos!

They say the way to a man’s heart is through his stomach, so try tempting his taste buds with Hungry Happenings Mozzarella Cheese Filled Hearts. Pair with your favorite wine and let the sparks fly!

For a fun twist on a traditional breakfast, try these Easy Heart Shaped Cinnamon Rolls from Simply Being Mommy. Add a splash of red or pink food coloring to the frosting to make the hearts really pop.

Stay in this Valentine’s Day and surprise your sweetie with a cozy, home-cooked dinner. Tastes of Lizzy T’s Sweetheart Chicken Hand Pies take comfort food to the next level by wrapping a chicken and veggie filling in a warm, flaky, heart-shaped crust. What could be sweeter?

You don’t need a campfire to enjoy these Valentine’s Day S’mores from Haniela’s. Fluffy homemade marshmallows sandwiched between sweet and crumbly graham crackers, all dipped in chocolate, creates an irresistible confection that is sure to impress your special someone.

If you like your pretzels to have a little pizzazz, serve these Heart Shaped Soft and Chewy Buttered Pretzels from My Name is Snickerdoodle as a Valentine’s snack! Brushed with golden, melted butter, sprinkled with crunchy sea salt, and baked to perfection—it’ll be love at first bite!

Whip up some romance with these colorful, creamy Conversation Heart Cheesecakes from Hungry Happenings. Customize with traditional conversation heart messages, like “cutie pie” or “be mine,” or get a little saucy with a special phrase of your own—ooh la la!


Instead of going out to eat this Valentine’s Day, switch things up by staying in for a romantic dinner for two. I promise that after you take one look at this menu, cozying up by the fire and enjoying a glass (or two) of red wine is just the special occasion you’ve been waiting for.

Since Valentine’s Day only comes once a year, why not go all out on the meal? Half Baked Harvest‘s Surf and Turf: Steak and Lobster dinner follows this advice to a ‘T’. Paired with a spicy roasted garlic chimichurri butter, this recipe will have you reaching for seconds in no time.

Recommended Wine Pairing: Pinot Noir or a full-bodied Chardonnay. For more information about food and wine pairing refer to Better Homes and Gardens wine guide.


Keep to the classics! I can’t think of a more time-honored combination than steak and mashed potatoes. Creme de la Crumb‘s Slow Cooker Buttery Garlic Herb Mashed Potatoes gives regular potatoes a run for their money.


Get in your daily greens with this Lemon Parmesan Asparagus recipe by Damn Delicious. Lemon, Parmesan, olive oil, and sauteed asparagus, what’s not to love?


It isn’t Valentine’s Day without dessert! Thomas Keller’s Chocolate Souffle (courtesy of Seasons and Suppers) is the chocolate treat you’ve been dreaming of.


I hope your Valentine’s Day is filled with lots of love, a bouquet of roses, and a box chocolates!


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