Since it’s Monday, I thought we’d kick it off with some dulce de leche sweetness and a heavy hit of sprinkles. Of course the sprinkles are extra and these dulce de leche cupcakes are great on their own.
The recipe uses a boxed cake mix as a base, so if you want to use a from-scratch chocolate recipe try this one. I didn’t make any changes to this recipe other than using sprinkles over dragees.
If you decide to make this recipe you can make the frosting two days in advance and the cupcake the night before and frost the cupcakes the day you are serving them.
Did you know that summer doesn’t officially start until tomorrow? I don’t know about you guys, but it seems like summer has been here for a while! To celebrate the official start to summer on June 21, I thought I’d share with you some of my favorite ice cream treats I’ve been finding. You’ll be sure to cool off with these yummy desserts!
Who doesn’t love a summertime bonfire? Heather’s French Press combines our favorite s’more bonfire flavors in her Toasted Marshmallow Ice Cream with Fudge and Graham Swirls. I cannot wait to try this one!
I hope you enjoy these cool treats as much as I did! Happy summer, Delish Dish!
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Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.
For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.
I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.
Cheers to outdoor summer meals!
Delish Dish, Let's Party | Tags:
arugula, bbq, Berries, berry, blueberry, cheese, easy, entertaining, feta, fresh, gluten free, healthy, nuts, outdoor, Party, pecans, Recipe, salad, summer
Hi Friends, I’m Nik Sharma and I blog at A Brown Table where I develop recipes that showcase the wonderful flavors of Indian cuisine. My favorite recipes are the ones where I get to showcase ingredients that are commonly used in Indian cooking and infuse them into everyday meals that are tasty yet wholesome and healthy.
Warm summers always remind me of grilling and spending vacations at the beach, so when Better Homes and Gardens asked me to cook and write about their recipes, I figured what could better than a delicious burger (any excuse is a great excuse to fire up the grill!). I picked their easy salmon burger recipe, which seriously guys, no jokes, this is one super EASY and tasty way to prepare salmon. All you need to do is add the ingredients to a food processor, click the “Pulse” button a couple of times, shape and then toss them on to your grill and watch them sizzle!
We eat a lot of seafood at home and salmon is definitely a common item on our menu. So we were eager to try this recipe out from Better Homes and Gardens.
My favorite way to eat these babies, is to grab a salmon patty, throw on some lettuce, add a dollop of mustard, and sandwich it inside a freshly toasted bun.
I kept the entire method of preparation and ingredients the same as listed in the original recipe but I did make a few of my own changes to it.
- Instead of using crackers, I used 1/2 cup oat bran. Not only does oat bran act as a binding agent it also gives a nice texture to the burger. If you have a gluten sensitivity issue, I recommend using oat bran that’s prepared in a gluten-free facility (just in case there’s cross contamination).
- I also added 2 tablespoons chopped red onion, 2 tablespoons of fresh cilantro leaves (but parsley could also be substituted in the same amount), 1 clove (approximately 1 teaspoon) of garlic , 1 small (1 teaspoon) thai chili pepper, 1 teaspoon garam masala, and 1 teaspoon salt to the salmon before processing it in the food processor.
If you’re looking for a no-fuss recipe to prepare a flavorful salmon burger, then this recipe will not disappoint!
Hey everyone! It’s Ali from Gimme Some Oven, back to share another cheers-worthy recipe with you in our Month of Drinks. In case you missed it, we began with a healthy (and non-alcoholic) Green Pina Colada Smoothie, followed by some lovely Strawberry Sangria. Then this week, we are moving on to one of my favorite drinks for summer — a classic Tom Collins.
Just in case any of you aren’t familiar with ol’ Tom, this drink is basically fresh-squeezed lemonade with a hint of gin. It’s super quick and easy to make, and is the perfect refreshing drink to serve on hot summer days.
But since I am admittedly obsessed with all things ginger, especially in my drinks (hello, fridge full of ginger beer!), I decided to whip up a quick homemade ginger simple syrup to stir in with this drink and turn it into a spiked ginger lemonade. And oh Tom, I’m pretty sure we have a winner. Here’s how to make one for yourself!
I basically followed this classic Tom Collins recipe that can be found here on Better Homes and Gardens’ site. It calls for gin (I recommend using a good gin, like Hendrick’s), fresh lemons (trust me – it’s so worth the squeeze to use fresh rather than bottled juice), and sparkling water.
But instead of sugar, I decided to make a ginger simple syrup using sugar, water, and fresh ginger.
To make your simple syrup, just stir 1 cup of granulated sugar and 1 cup of water and 4 ounces fresh ginger (peeled and thinly sliced) together in a saucepan until combined. Heat over medium-high heat until the mixture comes to a simmer. Then reduce heat to medium-low and simmer for at least 10 minutes, stirring occasionally. Remove from heat, and strain out the ginger pieces. Then your simple syrup is ready to go!
I added 1 tablespoon of the ginger simple syrup to the recipe.
So to make the Ginger Tom Collins, just combine your simple syrup, gin and lemon juice in a cocktail shaker, and shake with some ice for a few seconds. Then pour it over ice.
And then top with some sparkling water. And if you want — a cherry on top. :)
My friends were mega fans of this one. So I will definitely be using up that leftover ginger simple syrup to make more soon. Hope you enjoy!
One of my favorite things to do when entertaining is pairing food with wine or even beer. The right red can take pasta to a new level while a delicate white perfectly complements light seafood. This weekend, I want to mix it up and pair a cocktail with my meal. So, I headed over to Better Homes and Gardens Associate Food Editor Hali Ramdene for the 411 on pairing cocktails with food.
I loved this gorgeous Blackberry Gin Shooter from Dine and Dish. It looks like a fun way to get the party started! Hali recommended pairing the sweet shot with these Rosemary-Brie Chicken Burgers. “Rosemary and gin are a classic combination. This duo is perfect for summer grilling parties!”
Feeling like something sparkling? This Kombucha Cocktail from Camille Styles looks super refreshing and delicious. The perfect pairing for this summer strawberry drink? Creamy Avocado Basil Pasta. “The slightly-sour drink will cut through some of the pasta’s richness and the basil is a great match for strawberries.”
I love breaking out the blender and I can’t wait to make these Frozen Coconut Pineapple Margaritas from The Blond Cook. Rich and creamy, this tropical drink practically screams summer. Hali suggests a bold, spicy sandwich to enjoy with the frosty drink. We love these Sausage Dinner Hoagies!
One of my go-to summer sippers is shandy and the ultra-refreshing Southern Shandy from Pretty Plain Janes looks even better than the classic version. Their ingenious addition? Peach Brandy! Pair this with a smoky grilled Baconista Brat. “There’s nothing better than a grilled brat and a cool cocktail on a warm summer night.”
Looking for the perfect sangria? We’re partial to the gorgeous Watermelon Basil Sangria from JJ Begonia. Sweet, juicy watermelon and rose wine were meant to be together. A drink this sweet screams for steak. Hali recommends pairing it with these Greek Flat Iron Steaks. “These steaks are amazing and a great twist on a summer classic.”
There you have it! Our picks for perfectly paired cocktails and dishes. Have a favorite pairing? Let us know in the comments section!
Sarah, Associate Digital Food Editor