BHG Delish Dish

Stirring Up Ideas In The Kitchen

Other Desserts

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.


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

 


A Gooey Chocolate Caramel Fantasy dessert is the perfect sweet ending to any meal. This fun dessert looks fancy, but it can be made and in your refrigerator in a few simple steps.

Adding cheesecake to a cookie crust and gooey caramel will make everyone smile at dessert.

Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back again this week with another fun and fabulous chocolate recipe for you. I am having so much fun making all these chocolate goodies for you this month. Of course, getting to eat them is definitely a big plus. Chocolate is one of my favorite food groups.

Gooey caramel and creamy cheesecake on a cookie crust is the best kind of dessert.

As soon as I saw this Gooey Chocolate Caramel Fantasy, I stopped dead in my tracks. This was a definite must make. I mean, do you see all that gooey caramel in the original recipe? You know you want a big slice, too!

One of my all time favorite things to do to a recipe is to include cheesecake somehow. My mind went right away to these No Bake Caramel Mud Pie Cups I made a few years ago. I had a feeling that adding a cheesecake filling would take this tart from amazing to down right fabulous.

Chocolate and caramel dress up this easy cheesecake cookie tart. Perfect for an after dinner dessert!

Make sure you print out the original recipe, then make a note of the fun recipe “tweaks” I gave this gooey dessert.

  • I used 20 cream filled cookies in place of the chocolate wafer cookies because I already had those in my cupboard.
  • I doubled the cheesecake filling from this No Bake Caramel Mud Pie Cup recipe. Spread that on the cooled cookie crust and let it chill for an hour.
  • I heated the whipping cream to boiling, and then stirred in 1/2 cup dark chocolate chips until it was creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
  • I halved the caramel portion of the original recipe. Again let this cool slightly before spreading over the chocolate layer.
  • I pressed 1/4 cup pecan chips and 1/4 cup mini chocolate chips into the caramel before it cooled completely.
  • At the last minute, I sprinkled some sea salt over the top of the entire cheesecake tart. Best idea ever!

A chocolate crust with a creamy cheesecake and gooey caramel will get rave reviews from everyone.

I definitely suggest making this Gooey Chocolate Caramel Fantasy recipe when your sweet tooth needs to be satisfied with something rich and delicious. Also, make sure you check out the cheesecake section on my blog to see all the fun ways I love to include cheesecake in my desserts.


Perfect Lemon Bars | BHG Delish Dish

Ahhh lemon bars…these are seriously the most perfect lemon bars!

Two of my favorite things, the color yellow, summer and lemons…okay that was three! Hehe! I love summer so much, the sunshine and going outside. I don’t however love the heat in the summer in Florida. But I do love the sunshine. I like to hold onto summer as long as I can and with these lemon bars, you can too!

Perfect Lemon Bars | BHG Delish Dish

Making the crust is super easy! Cut the butter into the dry ingredients with a pastry blender or a fork.

Read more


Hi friends! It’s Heather from Sprinkle Bakes again, and today I’m sharing a cocktail-inspired cupcake. Mojitos are so refreshing with bright citrusy lime flavor and fresh mint, so when I saw these Grasshopper Cupcakes I knew they were destined for a mojito makeover.

As for the cake portion, don’t change a thing!  You’ll bake up the chocolate cupcakes as directed. They’re  rich and chocolaty – a nice contrast to the airy whipped cream topping.

I might suggest you eat one (or three) of these warm from the oven, because we all know there’s nothing quite like a warm chocolate cupcake.  That said, be sure you let the remaining cupcakes cool completely before frosting. The whipped topping will melt quickly on a warm cupcake.

For the frosting, replace the 2 tablespoons cold water with rum, and sprinkle over 2 teaspoons of powdered gelatin. When the gelatin has set, heat it in the microwave for 10 seconds (or until liquid) and then add it to the frosting ingredients as directed in the recipe instructions. Also fold in 1 tablespoon lime zest.  If you like things a little more zesty then add more to taste!  I piped the frosting on with a large star decorator tip and then garnished the cupcakes with fresh mint leaves and more lime zest – delicious!

Light rum is the usual mojito ingredient, but dark rum is delicious and goes well with chocolate. It’s okay to use whatever you have on hand! Green creme de menthe will give the frosting a pretty hue, but if you use clear then a few drops of green food color can be added to the frosting.  To get started on your own mojito cupcakes,  print the original recipe here.  Enjoy!


I’m a bit early for strawberry season, but we are only weeks away. With that, I flipped this raspberry meringue recipe to a strawberry meringue.

Of course if neither are in season for your area anytime soon, find one that is. For this recipe, you can short cut making homemade jam for store-bought, so you aren’t limited.

 

A few notes:

  • To get started. Click here for the recipe. 
  • To make this your own: (1) Flip this to any flavor you prefer by simply switching out the jam, or (2) try using Nutella, peanut butter, melted chocolate—want to take this over the top (3) infuse your jam with a little booze.
  • You can also place your meringue in a pastry bag fitted with a tip and shape them that way. For what you see here, I just dropped a spoonful on to a parchment-lined bakesheet.
  • If you want strong swirls like you see in the picture, avoid the pastry bag, as the jam tends to blend and ends up dyeing the meringue.

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