BHG Delish Dish

Stirring Up Ideas In The Kitchen

Bread and Pastry

Easy cleanups, perfectly portioned servings, quick to make — there are so many reasons to love mug desserts. I’ve picked out a handful of my favorite dessert recipes that can be made in minutes with a mug, a microwave, and just a few ingredients. Enjoy!

Everyone loves a good cheesecake, but sometimes we just want a slice. This one-serving cheesecake, made with a graham cracker crust, from Kirbie’s Cravings is baked in the microwave and then stuck in the fridge for about an hour to cool. Top it off with your favorite fruit.

Our favorite childhood treat comes to life in thanks to just 60 seconds in the microwave, courtesy of Gemma from Bigger Bolder Baking. Her strawberry pop tart mug recipe is filled with strawberry jam and then spooned with icing and sprinkles. See ya later, toaster!

A warm, cake-like blueberry muffin is what you need for tomorrow morning’s breakfast. Five Heart Home refers to this berry-bursting recipe as the “Cliff Notes” version of a cake, meaning it’s ready in minutes and only requires a few ingredients.

Health-conscious recipe creator Mike of The Iron You has, with some trial and error (25 tries to be exact), perfected the cinnamon roll in a mug recipe. A coconut-y icing is melted over the finished gooey pastry after microwaving for two minutes. Mike provides alternative ingredients for vegans, as well.

If your chocolate craving is calling, stop right here. Another scrumptious recipe from Five Heart Home, this chocolate peanut butter mug cake is made in just one minute. That means in just 60 seconds, you have your own mug-size peanut butter lava cake.

Jenn from Princess Pinky Girl recommends using challah bread in this mug french toast — the sweet and buttery texture of the bread is ideal. A sprinkle of chocolate chips add even more sweetness to this quick cinnamon-laden breakfast!

Skip the Dunkin Donuts drive-thru and indulge in a mug-made jelly donut. Another gem from Gemma, Bigger Bolder Baking is this sweet “Mugnut”. Gemma uses a strawberry jam for the center, but feel free to use whatever flavor suits you.

Heather Likes Food shares her must-have tip for perfect microwave coffee cake. There’s a secret ingredient to this cake that gives it moisture despite being cooked in a microwave: applesauce.

Can’t wait until after Thanksgiving dinner for a slice of pumpkin pie? The texture of this pumpkin pie in a mug is a perfect mixture of a cake and a pie. Gingersnap cookies and pumpkin puree make this quick dessert very fall friendly — but let’s be honest, we wouldn’t mind eating pumpkin pie in the middle of March.

S’mores lovers, rejoice! Behold, a s’mores treat that doesn’t even require a bonfire. Cookie Dough and Oven Mitt provides a s’mores cake, filled with graham cracker bits and chocolate pieces. If you’re looking for more of that bonfire feel, place a couple mini marshmallows on top and brown them with a torch.

Honey Raspberry Ricotta Scones

When it comes to scones, homemade is best. For certain baked goods, like chocolate croissants, I’ll seek out the best bakeries for my fix. However, with scones, once you find THE recipe, homemade is the only way to go.

Traditionally, scones are a bit on the dry side. They’re served with jam and delicious clotted cream. These honey raspberry ricotta scones are unlike any scones I’ve ever had. They’re soft, fluffy, and pillow-like.

Honey Raspberry Ricotta Scones

Inspired by these strawberry shortcake scones, these honey raspberry ricotta scones are perfect Sunday brunches, picnics at the park, and relaxing weekends at home.

The addition of ricotta is what makes these scones so ridiculously delicious. The ricotta adds an unexpected dimension of richness and flavor. If you’d like to take it a step further, you can even make your own ricotta! It’s easier than you’d think. You just need milk, cream, and vinegar.

While I used raspberries for this recipe, you can substitute all kinds of seasonal fruits. Think juicy, ripe peaches during the summer or sweet persimmons in the fall.

While these ricotta scones are delicious on their own, I opted to add a drizzle on honey glaze on top. It’s a quick and easy glaze that adds a whole new dimension of flavor to this little treat. The glaze will be quite thick when you mix it together. That’s totally fine. After a few minutes, you’ll hardly see the glaze atop the scones. The scones will absorb most of the glaze.

Honey Raspberry Ricotta Scones

These honey raspberry ricotta scones will definitely change the way you think of scones. It’s time to say goodbye to store-bought scones, and hello to weekend batches of warm, fresh from the oven scones! These scones are not very sweet. They pair perfectly well with a strong cup of a tea or a nice latte. Enjoy!

Honey Raspberry Ricotta Scones

Here are my changes to the original STRAWBERRY SHORTCAKE SCONES:

  • Instead of 1 cup strawberries, use 1 cup fresh raspberries
  • Instead of 3 tablespoons granulated sugar, use 3 tablespoons brown sugar, packed
  • To make honey glaze: combine 1/2 cup powdered sugar, 2 tablespoons honey, and 1 tablespoon cream.Stir until smooth. Drizzle over slightly cooled scones.

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easy blueberry scones

We’ve started a new Sunday baking tradition in my house and it’s something I look forward to all week. Around mid-morning, my daughter and I bake a treat—usually muffins or doughnuts—to have for our morning snack and to stash away for the rest of the week. This past weekend we made a version of these Strawberry Cream Scuffins, using blueberries, and loved every bite.

The “scuffins” are a cross between a muffin and a scone, so they have the slightly crunch texture of a scone, but are easily baked in a muffin tin. And they are low in added sugar and get most of their flavor from the fruit (and okay, some butter), which is plentiful and full of freshness. They also have a really fun pocket of jam tucked into the center of each, making them a little bit more special than at first glance.

cooling scones

In addition to swapping out the strawberries for frozen blueberries (and the strawberry jam for blueberry), I made just one other change to the recipe: I mixed up the dough in the food processor since that machine does such a great job at pulsing butter into flour. I just pulsed the butter into the dry ingredients until it was broken up, then I added the butter and pulsed again until the dough started to clump together. After dumping it out into a bowl, I stirred in the blueberries. I did find that it was easier to use my hands to fill the muffin cups—the dough clumps are easier to work with that way—but otherwise, it was a very easy recipe that delivered on bakery-quality scones.

muffin tin scones

I do admit that my daughter mostly wanted to eat the blueberries out of her scone, but she seemed to thoroughly enjoy her little fruit-based treasure hunt. We paired these with milk (for her) and some decaf coffee for me and will definitely be making these again. (Maybe even for Easter!)

Get the original recipe for Strawberry Cream Scuffins right here.

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After the holidays there always seems to be a reprieve from the eating, and resolution to undo the over indulgence of the season,  that is quickly undone when football playoffs come around. That end of the year “I will never eat like that again!”, is quickly washed away when bacon, cheddar, and soft baguette present themselves to you in the most wonderful combination imaginable.

I’m Megan Keno, of Country Cleaver, and I’m so pleased to be sharing with you this Cheddar Bacon Loaf here on Delish Dish today! There isn’t much that can’t be done with bacon added to the mix, and when the recipe for this Bacon Cheddar Loaf popped up on my screen, it was love at first sight. And it was impossibly easy to do!

I love this recipe, because it is highly adaptable to whatever tastes you have, or whatever bread strikes your fancy. You can opt for a traditional crusty baguette, or a sour dough boule would be utterly divine. I went for the first thing I saw at the store, one of the take-n-bake baguettes.

And if you’re feeling crazy, mix up the cheeses inside from the traditional cheddar, to a pepper jack!

To make this, slice the baguette (or whatever bread you are using) on the bias, cutting nearly through to the end. Stuff with the cheese and bacon mixture and bake until melted through. It doesn’t get better than that!

Just don’t forget the bacon.

Click here for the full recipe!

Fall is officially here, so let’s celebrate with this Apple Bread. It’s everything you want in a quick bread – no fuss, easy to make and full of flavor.

Apple Bread

For this apple bread, I used honeycrisps apples because they’re sweet and hold up well when baked. Of course if you don’t have honey crisps readily available try: Fuji, Braeburn, Jazz, Rose, Pacific Rose or Cameos. I’m sure there are others, but the ones, I named off are ones I have baked with and been successful.

Apple Bread

And since I’ve made this recipe several times, for this version, I tweaked it a bit. Here are the changes I made:

  • I skipped the pecans, only because I didn’t have any on hand.
  • I swapped out the praline flavor for a apple cinnamon profile by mixing together a 1/4 cup of brown sugar with 1 teaspoon cinnamon. Then layering the cinnamon mixture with chopped apples rather than mixing it into the batter as the original recipes does.
  • To layer and swirl the loaf as you see in the picture, pour half the batter into the pan and layer with half the cinnamon mixture and half the apples; repeat once more. Then using a knife, give the loaf a quick swirl to distribute the cinnamon and apple throughout.
  • Want to really pump up the flavor in this bread, try adding in a handful of cinnamon chips!

That’s it. To get started, grab the recipe here. As always, if you make any tweaks or adaptations to this recipe, don’t forget to come back and share with the rest of us what you did in the comments section.


Hooray for zucchini season!

I’m a big fan of zucchini. It’s so versatile that I’m pretty sure it’s considered the superman of the vegetable world. It can be turned into noodles, put on pizza, stuffed into casseroles, sauteed, grilled and even hidden in desserts like this Chocolate Zucchini Bread!

Chocolate Zucchini Bread

I actually love hiding zucchini in desserts, it makes me feel like I’m eating something healthy… even though I stuffed a bunch of chocolate peanut butter cups in there too.

Hey, we need balance in our lives, right?!

My kids and I actually made this glorious loaf of bread together (technically the recipe makes two loafs, I only took pictures of one). It was a lot of fun working with my kids in the kitchen, and since I’ve made a loaf or two of zucchini bread before, they weren’t shocked when they saw me adding cups of shredded greens to the batter.

Chocolate Zucchini Bread

What really made their eyes bulge was when I pulled out the bag of chocolate peanut butter cups and started chopping them up.

That’s when the real excitement started.

The original recipe that I found on BHG’s website consists of chunks of dark chocolate, and another drizzle of dark chocolate once it’s baked. It looks amazing, and I’m definitely planning on making it that way soon, but I had a bag of these Reese’s in my pantry and I couldn’t resist.

Chocolate Zucchini Bread

I’m glad I put those in there, because man… it’s so good! There’s something about chocolate and peanut butter that just takes everything to the next level.

Grab your zucchini and this recipe, and start baking!

My modifications to the recipe include:

  • Substitute the dark chocolate for 1 1/2 cups chopped chocolate peanut butter cups.
  • Omit the dark chocolate drizzle after the bread is baked.

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