BHG Delish Dish

Stirring Up Ideas In The Kitchen

It’s been quite some time since I attended a cookie exchange, but I am always shipping cookies off to family and friends, especially around the holidays. One thing I love about cookie exchanges is that you end up with a wide variety of cookies to take home.

My mom always helped organize a cookie exchange when we were kids, and I personally went for the peanut butter blossoms.

Soft buttery thumbprint cookies filled with a salted pumpkin caramel filling.

This year I am looking for new cookie recipes to share, and I came across these Salted Pumpkin Caramel Thumbprint Cookies. I love thumbprint cookies because they can be filled with so many yummy fillings.

I was pleasantly surprised that these cookies were actually soft. So this might be my new go-to thumbprint cookie recipe for that very reason. When I typically think of thumbprint cookies, I think they are more crumby like a shortbread.

These thumbprint cookies are not great for shipping because the filling stay soft, it doesn’t really “set” like a ganache. But they are great for a cookie exchange!

Soft buttery thumbprint cookies filled with a salted pumpkin caramel filling.

This was also the first time I made caramel on the stove top! I was so very excited, because it’s been something that I was really intimidated to do. The only thing that was a little confusing that I wasn’t sure if I was supposed to continue boiling after it turned amber is color. The answer is NO! I did burn it the first time because I over cooked it, and it went from amber to black pretty fast!

The pumpkin caramel will be runny or thin when it’s first done, just pop it in the refrigerator for a few hours and it will thicken. To finish off these cookies I sprinkled them with sea salt. I loved the combination of the buttery cookies with the salty pumpkin filling. This recipe is different from anything else I’ve tried. Hurry up and grab the recipe.

Soft buttery thumbprint cookies filled with a salted pumpkin caramel filling.


It’s always a thrill to have a new book come out, but this one, Dorie’s Cookies, my twelfth, is even more exciting because it’s my first on a sweet that I’ve been crazy about forever.  As I’ve often said, I came from a family of cookie-lovers, and I created a family of cookie-lovers.  Our grown son still puts Cookie Monster in his official bio.

I worked on Dorie’s Cookies for three years – that means three years of thinking about – testing and tasting and re-testing and, of course, re-tasting – cookies 24/7.  I think that when you’re so singularly focused on something, you become even more creative – at least it was this way for me.  Every day I’d have another idea of how I could stretch the idea of a cookie.  And every day I’d bake cookies, simple, classic, some plain, some fanciful and all, if they earned three purple stars, my highest rating, delicious.

I’d think:  What would happen if I turned my husband’s favorite chocolate-pecan pie into a cookie? And I’d bake the answer!  Guess what? Turning a pie into a bar cookie is not just tasty and fun, it makes piemaking a cinch: The crust is a press-in shortbread dough – no rolling required – and the filling is just whisked and poured in.  They bars are beautiful and, because they’re more slender than the traditional dessert, you can have your pie and a bunch of other cookies too.

I’d wonder:  What would my long-time favorite chocolate-chip cookie be like if it was a little cakier, a little chewier and had some spice?  And I’d bake that answer too.  “I-wonder” became My Newest Favorite Chocolate-Chip Cookie.  It has some whole-wheat flour, a different mix of brown and white sugars and just enough nutmeg and coriander to tip you to something being different.

I even dreamed a cookie: The Classic Jammer!  Shortbread, jam and streusel (I love streusel!).  It looks like a jam tart and, as easy as it is to make (you bake it in a muffin tin), it looks as though you bought it at a fancy pastry shop.

I asked questions, I wondered, I added curiosity to my usual butter, flour, sugar and eggs and, in the end, I’d baked the book I’d hoped and dreamed it would be.  It’s a book filled with recipes that can be made by bakers new and old; it’s got cookies that are classics and cookies that will be brand new to almost everyone; it’s got bunches and bunches of cookies for the holidays (actually, cookies for just about every holiday); it’s got cookies with stories and traditions and yes, dreams.

My son, Joshua, says that ‘cookies are memories’ and I think that these are cookies that will make sweet memories.

Bake these and share them.  And, if you do, let me know by joining my #cookiesandkindness project – my idea for making the world a sweeter place.  Bake cookies, share what you bake and show what you’ve done by posting your pictures and tagging them #cookiesandkindness #doriescookies and @doriegreenspan, so I can find you.

Bake. Share. Repeat. And have fun doing it – xo Dorie

Get more of Dorie’s recipes in the December issue of Better Homes and Gardens.

Called a ‘culinary guru’ by The New York Times and inducted into the “Who’s Who of Food and Beverage in America,” Dorie Greenspan is the author of twelve cookbooks. Her most recent is Dorie’s Cookies. Baking Chez Moi, was on The New York Times Bestseller List, as was Around My French Table, which was named Cookbook of the Year for 2010 by the IACP, Epicurious and Amazon. A three-time James Beard Foundation award-winner for her cookbooks and magazine articles, Dorie has collaborated with many celebrated chefs, among them Julia Child (Dorie wrote Baking with Julia), Daniel Boulud and Pierre Hermé. Her book, Baking From My Home to Yours, inspired the creation of Tuesdays with Dorie, a weekly online baking club that has been ongoing for over seven years and was profiled in O, the Oprah magazine. A similar group, French Fridays with Dorie, has cooked its way through the more than 200 recipes in Around My French Table. Dorie’s own blog, which she started in 2007, was named one of the top 20 food blogs in the world by The Times of London. Dorie writes the “Everyday Dorie” column for The Washington Post and hosts “Just Ask Dorie,” a twice-monthly online chat for cooks and bakers organized by The Post. She lives in New York City, Westbrook, Connecticut, and Paris, France.

Photo Credits: Davide Luciano


Looking for a snack other than a bag of potato chips that you can grab on your way out the door in the morning? These snacks are as handy as they come and can be made right in your own kitchen.

Go Eat & Repeat creates a wonderful Greek yogurt breakfast bark, blended with blueberries, strawberries, and granola. This frozen sweet treat is perfect for an on-the-go breakfast or a midday pick-me-up. Feel free to sub in whatever berries your heart desires.

Ditch the bag of Doritos. Oven-baked zucchini chips are a thin, crispy, and healthy on-the-go snack. Table for Two‘s biggest tip — do NOT over-season, this could cause the chips to shrink in size. Dip the finished chips in hummus for a more filling bite.

Handmade Charlotte marries a PB&J and peanut butter cups to make her homemade peanut butter and jelly cups. Stash them in the freezer and pull out 5-10 minutes before eating.

Get your fiber and protein fix with A Beautiful Plate‘s salt and vinegar roasted chickpeas. This snack mimics one of our favorite chip flavors and is salty and savory enough to satisfy cravings.

If you’re looking for a clean, satisfying breakfast to-go but also want to get your chocolate fix, now’s your chance. Monique of Ambitious Kitchen created a skinny banana chocolate chip muffin recipe that’s ready in just 30 minutes and made with whole wheat flour, honey, and Greek yogurt.

Take a break from apple cider donuts: these cinnamon apple chips are about as natural as they come, and the spiced cinnamon on top gives them a fall flair no matter what month it is. Carrie’s Experimental Kitchen says that although these chips may take time to bake, the result is so worth it.

Tieghan of Half Baked Harvest calls this treat Mom’s Secret Christmas Eve Chex Mix, but this savory snack mix is appropriate at any time of the year. What makes this mix unique is the seasoned butter sauce poured on top before baking in the oven.

A healthy, bite-sized snack, no-bake granola bites are perfect for lunches or a quick snack.  Mel’s Kitchen Cafe includes good-for-you ingredients like agave nectar and flaxseed, which are both fantastic energy-boosters. Try adding chia seeds, dried fruit, or coconut flakes.


Pumpkin Bread with Eggnog Glaze

Halloween is over and the holiday season is upon us! Thanksgiving is just two weekends away and Christmas is next month! Today I’m sharing a recipe that combines two of my favorite flavors during this season: pumpkin and eggnog. While it sounds like an unlikely pair, they’re wonderful together. The spices from the pumpkin bread mixed with the nutmeg and richness of the eggnog is a delight!

I lightly altered this pumpkin bread recipe by using coconut oil and adding a touch of pumpkin pie spice. It’s a moist and very flavorful cake that’s perfect for breakfast or an afternoon pick-me-up.

Pumpkin Bread with Eggnog Glaze

The recipe makes two 9×5-inch loafs. Keep one for yourself and share the other loaf. (Hint: It’s an awesome gift to share this holiday season!)

Pumpkin Bread with Eggnog Glaze

Drizzle eggnog glaze over the warm pumpkin bread. The glaze will set up as the pumpkin bread cools. The most difficult part about this recipe is waiting for the bread to cool to room temperature. You must practice patience. Wait for the bread to cool completely before cutting yourself a slice. In the end, you will be rewarded with an insanely delicious treat!

Pumpkin Bread with Eggnog Glaze

Pumpkin Bread with Eggnog Glaze

This is the link to the ORIGINAL pumpkin bread.

HERE ARE THE CHANGES I MADE TO THE ORIGINAL RECIPE:

  • Instead of cooking oil, use 1 cup coconut oil
  • Omit 1 teaspoon ground nutmeg, instead add 1/2 tsp pumpkin pie spice (pumpkin spice)
  • Add 1/2 teaspoon baking powder
  • To make eggnog glaze: Stir together 2 cups confectioners sugar, 4 tablespoons eggnog, 1/4 teaspoon vanilla extract, pinch of ground cinnamon, and 1/4 tsp freshly grated nutmeg. Combine until smooth. Drizzle or pour over warm pumpkin bread.

Hello! My name is Rebekah and I blog over at Kitchen Gidget. I love creating easy recipes based on my Midwestern roots and Hispanic heritage. I have a special focus on Puerto Rican cuisine which, if you’ve never tried it, is mouth-wateringly flavorful. I have a hardworking husband,  a sweet baby Great Danebull and home is where the military sends us!

Sweet Empanaditas

I believe food is better when shared (…unless it’s the last bite!), so I was thrilled when Better Homes & Gardens invited me to share a recipe with you. After all, I’ve been a fan since I first discovered the magazine on my grandma’s coffee table 20-some years ago.

I chose these Sweet Empanaditas because they sounded like they would be the perfect ending to a meal of roasted pork, rice and beans. I was wrong – they are a fabulous dessert for ANY meal! I even ate them for breakfast!

Sweet Empanaditas

Essentially an empanada is a hand pie, or in this case, a “little hand pie.” They can be sweet or savory. The dough has only three ingredients and these sweet empanaditas are filled with jam so they couldn’t be easier. I chose pineapple preserves since they complement Latin cooking so well, but you can use your favorite flavor. You could even use caramel, Nutella or apple butter!

With the holidays coming up, these will be your new favorite dessert. I love the soft, flaky crust and the fact that the only sweetener is fruit preserves, which means they’re not overly sweet.

Sweet Empanaditas

I made just a few changes to the Sweet Empanaditas recipe. Instead of rolling each pie in cinnamon-sugar, I brushed them with an egg wash before baking and sprinkled them with sanding sugar. I loved the color this added along with some sparkle. I mixed in a dash of cinnamon with the fruit preserves – this took the flavor from good to great! I prepared the dough ahead of time and stored it in the fridge until I was ready to bake. Terrific time-saver if you’re making these for the holidays!

Sweet Empanaditas


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.


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