Delish Dish

BHG Guest Blogger

White Chocolate and Jam S’mores

Hey everybody! I’m Megan DeKok from Take a Megabite. I’m just a girl living in the suburbs of Detroit baking my feelings and churning ice cream on the fly before leaving for work in the morning. I’m pretty excited to be hanging out guest-style over here on Delish Dish!

Let’s just jump on into it, ok? If I had to shout from the rooftops two of my favorite things, they might just be Valentine’s Day and s’mores. So this recipe for White Chocolate & Jam S’mores is kinda perfect for me. It’s double the chocolate because there is dark chocolate in the homemade grahams AND white chocolate sandwiched right in there. It can also be easily adapted to use any jam or preserves you have. Just imagine it with strawberry rhubarb! What a dream, right? I’m thinking spring s’mores will be happening.

I really love how in the recipe they suggest cutting out small shapes out of the top cracker so that toasted marshmallow can really shine. Lookin’ good marshmallow, you’re just as toasty as you wanted to grow up to be.

So if you’re looking to give out a dreamy edible Valentine, I’d recommend packing up these s’mores as kits, gift basket-style. No pressure, but the gift tag could say something like: “I love you s’more than anything!” Or maybe “Let’s spend s’more time together.”

Anyhow, thanks for having me! Hope your February is magic!


ssyphus

Cheesy Lasagna Pasta-Stuffed Shells

Hey guys! I’m Shawn, and I’ve been creating recipes over at I Wash You Dry for nearly 5 years now. I’m stoked to be one of BHG’s new contributors to Delish Dish and share some mouthwatering recipes with you.

You should know that I’m all about quick and easy recipes, so when I saw this Cheesy Pasta-Stuffed Shells recipe, I knew immediately that I needed to give it a try.

Cheesy Lasagna Pasta-Stuffed Shells

I think the first thing I noticed about this recipe was the fact that it was tiny pasta shells stuffed inside jumbo pasta shells. I mean, that’s a carb-lover’s dream right there. Then all the cheese… swoon.

The original recipe calls for Gruyere and sharp cheddar cheese. But I couldn’t help feeling like I needed to substitute the Gruyere with equal parts mozzarella and switch out the sharp cheddar with 1 cup of parmesan cheese and, because I’m a rebel, I decided to add in 1 cup of ricotta cheese too. The cheesy mixture resembled a silky and cheesy lasagna filling that the tiny shells were tossed in before being stuffed inside the larger shells.

Cheesy Lasagna Pasta-Stuffed Shells

This simple and comforting pasta dish can easily be adapted to whatever you’re in the mood for. Want to add more greens? Sauté a few handfuls of spinach and stir it into the sauce! Want to beef it up? Crumble and brown 1/2 pound of Italian sausage and sprinkle it over the cooked pasta shells before you bake it!

Cheesy Lasagna Pasta-Stuffed Shells

The possibilities are endless, so grab this Cheesy Pasta-Stuffed Shells recipe and make it your own tonight!

 


BHG Guest Blogger

Low-Carb Boozy B-52 Coffee Custards

Hi there, Delish Dish readers!  It’s Allie here, from Baking a Moment!  I’m so happy to be posting on Delish Dish again today, to share this fabulous recipe for healthy(ish) Boozy B-52 Coffee Custards.

Boozy B-52 Coffee Custards | Baking a Moment

This dessert worked out so well for my family this week, because it happens to be my husband’s birthday!  As a major dessert person, I’m sure you can imagine that I love to plan special sweet treats for my loved ones when their birthdays roll around.  But- I have a dirty little secret.

My husband is diabetic.

I know, I know!  I’m the worst wife ever!  I mean, have you seen my blog???  It’s nothing but sugary treats and carbs!  I should be ashamed of myself, right?

But you see, he was diagnosed pretty recently, when my dessert obsession was already so very deep-rooted.  It was totally a lost cause!  But now, I get really excited when I see a dessert recipe that can easily be transformed into something that he can enjoy, relatively guilt-free.  And these coffee custards proved to be just that.

Boozy B-52 Coffee Custards | Baking a Moment

Since they are caffeine-buzzed and a bit tipsy, I decided to halve the recipe to make it a treat for just the two of us.  My 7 and 5 year old could sit this one out  ;)  I also gave it a fun B-52 flavor by swapping out 1/4 cup of the milk for 2 tablespoons of coffee liqueur, and 1 tablespoon each of Irish cream liqueur and orange liqueur.  Back in the day my parents used to love ordering a B-52 coffee after dinner when they were eating out, so this is a bit of a nod to them as well.

Boozy B-52 Coffee Custards | Baking a Moment

The swirling technique wasn’t quite working out for me so I just straight-up layered it and I’m kinda in love with the result.  It reminds me of a cappuccino with darker, espresso layer on the bottom and the paler, milkier layer on top.

Also, if you really want them to be low-carb, you’re going to want to swap the sugar out for a low-carb substitute.  There are lots of great options on your supermarket shelves, just be sure to choose one that can be substituted for sugar in equal measure.

Check out the original recipe here!

Boozy B52 Coffee Custards | Baking a Moment

Thanks so much, Better Homes and Gardens, for inspiring me with your Coffee Shop Custard recipe!  And for the wonderful opportunity to chat with your readers today!  I hope you all enjoyed, and I’d love it if you’d pop over to Baking a Moment to check out what else I’m up to!


jbrubaker

Best-Ever Chocolate Peanut Butter Cake

Layers of the best chocolate cake with chocolate and peanut butter frosting creates a delicious cake worthy of any party.

Hi, everyone. I’m Jocelyn, a food blogger from the Midwest. For the past 6 years, I have been sharing fun and easy dessert recipes on my blog Inside BruCrew Life. Recently, I also have started sharing the easy dinner recipes that our family enjoys. Most of these recipes are ready in 30 minutes or less making them perfect for those busy school nights.

I am so excited to be sharing some dessert recipes with you for the “Month of Chocolate”. One of the first ones that caught my eye when I was searching BHG’s recipes was for the Best-Ever Chocolate Cake. Anything that claims to be the best ever always has me wanting to test it right away. I couldn’t wait to get in the kitchen and create some cake fun.

Adding extra candy around the edges and on the top makes this cake truly the best-ever chocolate cake.

As I mixed up the cake batter, I made a few tweaks to the ingredients based on how I usually make a homemade chocolate cake in my kitchen.

  • I substituted dark cocoa powder in place of regular cocoa powder to deepen the color and taste of the cake.
  • I used a mixture of regular sugar and brown sugar in the cake batter.
  • I swapped out half of the milk for cooled coffee. Using coffee is another way to really deepen that chocolate flavor.
  • I baked the cake batter in a 9×13 pan, and cut it in half to make the two layers.
  • I halved the recipe for the Chocolate-Sour Cream Frosting. Again I used dark cocoa powder and dark chocolate chips to give it a little more chocolate edge. Make sure to set aside a some of the frosting to pipe around the top edge of the cake before you fill the cake layers.
  • I covered the entire cake with my recipe for Honey Peanut Butter Frosting. A simple dinner fork is all you need to create the fun pattern on the sides of the cake.

Layers of chocolate cake and two kinds of frosting with candy makes this an over the top cake for any party.

To add more fun and decoration to the cake, I also added some peanut butter filled candies around the edges and on top. This Best-Ever Chocolate Cake lived up to its name completely. It is definitely my new favorite recipe for homemade chocolate cake, and my family cannot wait for me to make another one. Get the original recipe here.


Naomi Robinson

Pasta with Sausage and Sweet Peppers

Bookmark this Pasta Sausage and Sweet Peppers recipe, so the next time you need a fast and hearty dinner in 30-minutes you’ll be all set.

It’s simple to pull together and it’s highly adaptable. That being said, I did just that–adapted the recipe to my palate. To start, I went for fettucine instead of bow tie pasta. I used loose sausage meat instead of ones in a casing. From there I kicked up the dish with some spice by adding Sriracha. If you decide to do the same, mix in 4 tablespoons—but, start with 1 tablespoon and mix it into the broth, then taste and add more according to your heat tolerance. In addition to that, for sweeter peppers I used yellow and orange peppers instead of the 2 red peppers the recipe calls for. Lastly, I added in arugula for a peppery bite.

 

See what I mean about it being highly adaptable?  Get creative and make this your own.


Grace Wenzel

Friday Finds 1.30

How are your New Year’s resolutions coming?

Yeah…..mine too. But! It is never too late to jump back on the wagon! I’ve found some beautifully healthy winter salad recipes, so feel to free to peruse and get inspired!

Vegenista’s Kitchen brings the flavor in this Winter’s Bounty Buddha Bowl! This crazy-good dish includes cauliflower, carrots, turnips, beets, avocado oil, seasoned quinoa, chickpeas, and so much more!

I’m totally digging the colors in Baked Bree‘s Roasted Beet and Orange Salad. You’ll flip for the full recipe!

Bake Your Day came up with this incredibly simple winter salad, who’s star is the homemade balsamic-feta vinaigrette. I can’t wait to try this Cheddar & Apple Winter Salad with Balsamic-Feta Vinaigrette!

What sounds more delicious than a Pear Pomegranate Spinach Salad? Probably nothing. Thanks, Cooking Classy for the great recipe!

The Cozy Apron brings the cozy flavor of winter in this Warm Roasted Sweet Potato Salad with Apple-Smoked Bacon, Blue Cheese, Dried Cranberries and Pecans in Warm Bacon-Herb Vinaigrette!

I believe in you, Delish Dish-ers! Keep on keeping on!

Best,

Grace