Hi friends! I’m so glad to be visiting the Better Homes & Gardens Delish Dish blog! My name is Kristen and I blog over at Dine & Dish, where I share family friendly recipes, lifestyle stories and photography. I hope you’ll come visit!
When BHG asked me to pick a recipe from their archives to recreate and share with you, I knew I wanted to challenge myself a bit. Graham Crackers aren’t normally something I’d try to make, but I’ve seen so many other people make crackers of various kinds. I thought it’d be fun to give this recipe for Homemade Graham Crackers a try!
This recipe is a simple one to follow, but I’ll warn you that the dough is really sticky. Be prepared with a floured surface, floured hands and utensils so that when it’s time to work with the dough, you can do so with ease.
Homemade graham crackers taste so much better than what you can buy in the store, so they are worth the extra effort. The honey/graham flavor really shines through in this recipe. Now that I know what Graham Crackers really taste like, it’s going to be hard to go back to the store bought variety!
Imagine the looks of surprise when you have Homemade Graham Crackers the next time you make S’Mores, or package them up with some of your favorite buttercream frosting to give as a gift! They are an impressive thing to make that everyone will love. I hope you’ll give them a try. Enjoy!
For the full Homemade Graham Cracker Recipe click here.
I’m Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; I’m a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes. I recently healed myself from a decade of chronic pain and love sharing my tasty anti-inflammatory recipes with you!
I Recreated this recipe: http://www.bhg.com/recipe/cherry-almond-snack-mix/
This recipe is a healthy redo of a Cherry-Almond Snack Mix. I love whipping up snack mixes because they’re easy to make and perfect when you need a filling snack on the go, but it’s easy to load our mixes with sugar and salt laden ingredients that will end up slowing us down. Here’s a healthier version of the recipe featuring loads of super foods that your body will love.
I suffer from allergies to lots of foods, including dairy and gluten, so I have to be careful about what I put into my body. While it’s difficult to eat around dietary restrictions, my allergies actually encourage me to pick whole, natural foods, and that’s what we should all be eating anyway. It’s empowering to know where my ingredients come from and how they help my body stay strong and healthy.
This snack mix features some of my favorite super healthy foods. Raw almonds are a potent source of protein, potassium, calcium and fiber and are a great food to help you refuel when you experience a lull in your energy. Coconut oil is a healthy, vegan alternative to butter and adds a sweet nutty flavor to the mix. Cinnamon is a one of my favorite cozy spices and a surprisingly good source of antioxidants and fiber.
My healthy snack mix redo is easy to make, easy to store and is the perfect healthy treat to keep you energized and satisfied.
Amie’s Valpone’s Version: Cranberry-Raisin Anti-Inflammatory Snack Mix
I recreated a snack mix that I wanted to revamp with a touch of anti-inflammatory ingredients and lean protein as well as vitamins and minerals instead of making another nibble that’s void of any nutrients! I switched up the ingredient list and removed butter, which is inflammatory to many people since it contains dairy. I also removed the gluten-containing ‘sweetened’ cereal so you aren’t getting any added sugar in this bowl of goodness. Finally, I removed refined white table salt and used Himalayan sea salt for extra nutrients and minerals in every spoonful. My version is gluten, dairy, soy and refined sugar free!
I started with 2 cups of whole grain cereal (not white flour cereal) then I added 2 cups of whole raw almonds and 1 cup of pumpkin or sesame seeds for protein. I melted 2 Tbsp. coconut oil, which is incredibly good for thyroid and stomach health and added that to the mix along with 1/2 tsp. ground cinnamon, 1/4 tsp. Himalayan sea salt, 1 cup dried cranberries, and 1/2 cup raisin in a large bowl; I mixed everything well until it was combined and tossed to coat. Then, I baked it for 20 minutes in a baking dish and stirred the mixture once half way through. I roasted this snack until the almonds were toasted, then removed from the oven and set aside to cool for 30-40 minutes.
Once mixture is cooled, I stirred in 2 Tbsp. chia seeds and 2 Tbsp. flax seeds. Serve as a snack or serve as a breakfast cereal with almond milk and fresh berries. You can easily store this dry snack mix in a sealed container for up to 5 days. Enjoy!
Amie recently healed herself from illness including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; I share my story of how Clean Eating and Detox saved my life and I hope to inspire you to Clean up your food, too. I live in Manhattan, NYC where I cook for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. My work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Come say hello and visit me on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. My first cookbook on ‘Clean Eating and Detox’ will come out in Spring of 2016.
Add a seasonal spin to a dessert classic with a quick and easy recipe for festive Christmas Brownies studded with semisweet chocolate chips and candied cherries.
Nothing says “happy holidays” quite like a crowd-pleasing pan of brownies. But I’m skipping the squares and bypassing the bars with a fun new Christmas-inspired take on this traditional favorite. And it all starts by transforming a little melted butter and chocolate into the fudgy base of these brownies.
Next comes the festive add-ins, including candied cherries and semisweet chocolate chips. I decided to take the flavor up another notch by stirring in 2 teaspoons of espresso powder mixed with 1 tablespoon of water to really bring out the rich flavor of the chocolate.
And the real beauty of this recipe is that the brownies are baked in a 15×10-inch pan, which makes them the perfect base shape for slicing into triangles. Simply slice the pan of brownies in half length-wise (down the center) and then slice at a diagonal to form 22 “trees” with four edges as scraps. And by “scraps,” I mean “the parts you eat while decorating the brownies.”
Transfer each tree to a parchment paper-lined baking sheet and then melt 1 cup of semisweet chocolate chips, stirring until they are smooth. Transfer the melted chocolate into a piping bag, snip off the tip and drizzle the chocolate across each tree. A shower of sprinkles completes these sweet treats.
Ready to wow holiday guests? Preheat your oven for Christmas Brownies and give Christmas cookies some serious competition in the holiday dessert department.
- Kelly Senyei, Just a Taste
Fill a pint, clink some glasses, or pop a cork…just ask for a local creation. I had the chance to strut my cowboy boots around San Antonio (in time for the annual Tamale Festival), and enjoy their hometown beverage renaissance. Napa, they’ve got your number.
(photo credit: Alamo Beer Company)
First stop: Alamo Beer Company. A simple 12-minute saunter from the front door of the actual Alamo, this refreshing craft beer brewery (say that three times fast after a few savored sips), does everything—brewing to bottling, plus rocking a beer garden—all on their inviting campus. I drank the easy-to-love Golden Ale while peering into the expansive glass-walled warehouse, which hosts the functioning brew area and is completed by on-hand, love-beer-so-much-they-live-it Brewmasters.
4.0 Cellars combines three Texas wineries at a well-located fourth spot (so if you, like me, thought the name referred to a straight-A student, you can impress your friends with your new-found knowledge). We enjoyed the Texas Cheese & Wine Experience ($20), which married five scrumptious Texas cheeses from the Veldhuizen Cheese Shoppe with five varied wines from 4.0. I’m a blue cheese girl myself, and the Bosque Blue provided a nice bite against the sweetness of the Brennan Vineyards’ Portejas. The table’s favorite, however, was the Lost Oak Dawson Red, a smooth and delicious sip served with a strong cheddar cheese. Consider it an instant contender for pairing with weeknight dinner.
The wine of Grape Creek Vineyards is so well-distributed that my Iowa-raised husband knew the logo immediately. Owner Brian Heath has combined a stunning setting and a full sensory experience. During the tour of the barrel room, the sweet scent instantly brought images of a juice-stained bite into peek-of-the-season grapes. My favorite here was the Merlot, which we sampled straight from the French-oak barrel.
Need to put your spurs up while touring nearby Fredericksburg, Texas? Stop at Fredericksburg Brewing Company. Beyond my tasty tilapia fish tacos (and the bite of dreamy German Potato Salad literally toppled onto my plate by an encouraging fellow traveler, “You are going to try this!”), I reached for their Not So Dumb Blonde, which fit perfectly into the sweet spot of a refreshing drink that doesn’t over-fill.
There’s also the small matter of knowledgeable bartenders. Here’s a good stop for you: Cibolo Moon inside the JW Marriott San Antonio Hill Country Resort & Spa. Specializing in tequila, their tequila bar is one of 23 U.S. restaurants that has been certified with the “Award T” distinction. That means that staff members have tasted a wide variety of tequilas, know the history and production of tequila, serve certified tequila, and, basically wake up thinking about tequila. The restaurant isn’t kidding when they talk about their “resident tequila masters.”
I officially raise a glass and tip a 10-gallon hat to San Antonio’s diverse drink culture and the artisans behind the barrels.
With the colder weather moving in, ’tis the season for cozy warm drinks. Given how much I love hot cocoa (I just created a hot cocoa bar in my dining room.), I’m always looking for creative ways to make this delightful drink even more special for me and my guests.
One way to change up classic hot cocoa is to substitute white chocolate for milk chocolate. Inspired to try such a creamy white version, I turned to this recipe from BHG.
Although I have my own white chocolate cocoa recipe, I really like this one because it incorporates cinnamon, nutmeg, and almond extract. These are some of my favorite flavors of the season.
As much as I love this recipe, I decided to give it my own twist for the holidays by spiking it. I had fun experimenting.
First off, was Marshmallow Vodka. (Yes.there really is such a thing!). It was wonderful. But be warned, since it’s vodka it’s going to be a little stronger tasting.
Another delicious liqueur to try is RumChata. This is a cream liqueur that is made with Caribbean rum, real dairy, vanilla, cinnamon, and other spices. As you can imagine, these flavors blend really well with the white hot chocolate.
Finally, a splash of peppermint schnapps is another tasty addition. Peppermint is a traditional flavor of the season, and it goes really well with this recipe. Plus, you can garnish the whole drink with a candy cane to make it look picture perfect!
Again, you can get the recipe for this White Hot Chocolate here.
Do you enjoy hot cocoa during the holidays? How do you vary this cold-weather classic to make it extra special for this time of year?
Michael Wurm, Jr – Inspired by Charm
Chocolate Crinkle Cookies are a Holiday classic, and this version, with a hint of Orange and Hazelnut, are sure to become a yearly tradition!
Hey there, Delish Dish readers! I’m Allie and I usually blog over at Baking a Moment. I’m a mom of two and I just love spending time in my kitchen, baking up scrumptious desserts for my loved ones to enjoy.
Now that the holidays are upon us, all I want to do is cozy up and make cookies. When I spotted this recipe on the Better Homes and Gardens website, it instantly brought back so many memories.
There’s something about that soft and chewy chocolate interior, with its slightly crisp and crackly crust, that’s just so nostalgic. You’ve probably enjoyed this kind of cookie many times before, but this version offers a little something different to tease your tastebuds.
I’m always a fan of cooking and baking seasonally, so I took the original recipe and added in the zest of one clementine. I also cut back the flour to just 1 1/2 cups, and swapped in 3/4 cup of finely ground hazelnuts for a bit of a nutty bite. Two tablespoons of hazelnut liqueur intensifies the wintry flavor, and I also replaced the demerara sugar coating with powdered (aka: confectioner’s) sugar, for a soft and snowy effect.
The cookies came out just as perfectly as I remembered them always being, but with a seasonal flavor that my whole family really enjoyed!