almond

Michael Wurm, Jr.

Blueberry Almond Mini Rolls

Some things in life make me over-the-moon happy. Oddly enough, one of those things is having a sweet for breakfast. Whether it’s a doughnut, toast and jam, Lucky Charms, or even a piece of leftover birthday cake – that and a big cup of coffee and I’m all set. Clearly sugar isn’t the best thing to crave in the morning, but what can you do. I suppose it’s not the worst habit.

So, I’m always on the hunt for quick, easy, and sweet breakfast treats. These Blueberry Almond Mini Buns are just the ticket! Plus, with the fruit, honey, and almonds, they might even border on healthy.

I actually created this recipe using BHG’s Nutty Honey Mini Rolls. To give it a blueberry twist, I added a handful (about 1/4 cup) of blueberries to the filling mixture. I used a fork to mash up the blueberries and then mixed it all together. That’s it!

I really love the touch of honey in this recipe as well. It’s the perfect amount of sweetness. I think this recipe would also be delicious with a lemon glaze. Blueberries and lemon go together like peanut butter and jelly. Don’t you agree?

You can get the recipe for the rolls here. Just remember to toss in some blueberries for my variation.

What sweet treats do you crave for breakfast? Happy baking, friends!


Michael Wurm, Jr. – Inspired by Charm

 


BHG Guest Blogger

Guest Blogger: Chelsea’s Messy Apron

Hi everyone! My name is Chelsea and I’m the girl creating the recipes and photographing the food behind Chelsea’s Messy Apron. I am so excited to be posting on BHG’s Delish Dish blog. I’ve modified a pasta salad dish with a tangy orange dressing and I think you are all going to love it!

For today’s post I decided to stick with a recipe that is light and perfect for Spring. Salads filled with vegetables always comes to my mind when I think of Spring. So I found a salad on BHG’s site and changed it up a bit. I’ll note my changes throughout the post.

Let’s start with the main ingredients. For this recipe, you’ll start off by boiling some pasta. Just one cup of penne pasta – white or whole wheat.

Next is one pound (or three cups) of cherry tomatoes that you will need to halve. The remaining line-up is ten ounces of baby spinach, some crumbled feta cheese, and three tablespoons of slivered almonds.

The original recipe calls for pine nuts, so you can use those, but I switched to almonds since I prefer their taste.

The last ingredient for the actual salad is chicken.

This recipe calls for grilled chicken. If you don’t have a grill, no problem. You can cook it over your stovetop in a large saucepan. I like to season the chicken with some salt and pepper and chicken seasoning (on both sides).

My favorite chicken seasoning is Mrs. Dash chicken grilling blends. If you cook it over the stovetop it will be quicker to slice it into strips before cooking. If you grill the chicken it should be done at about 170 degrees F and cooked until no longer pink inside. This takes about 6-8 minutes on a covered grill and 12-15 minutes on an uncovered grill. Make sure to flip the chicken if you are using an uncovered grill.

Finally, let’s talk about the dressing.

The base is olive oil + red wine vinegar. It gets sweetened by some honey and orange juice. There is also orange peel in the dressing.

I used a clementine to get fresh juice from and the peel from. I love oranges and orange juice, but I find that clementines have a more tart and tangy flavor when compared to regular oranges.

The dressing is definitely more tart from the clementines than it would be with regular oranges. Feel free to switch and use either or.

You can garnish your salad with some extra orange peel if desired and make sure to sprinkle on that cheese liberally!

To see the full recipe and instructions, click here. Enjoy!

 


Lauren Brennan

Cherry-Almond Vanilla Mini Cupcakes

Sometimes you just need a sweet treat! My four year old caught me browsing bhg.com for dessert recipes and one look that these Cherry-Almond Vanilla Cupcakes and she was a goner! At that point, I knew I had these in my future so I made an afternoon of it! I baked these up with my daughter and turned them into mini cupcakes. We actually made these to eat as part of a little tea party! Since the weather in my neck of the woods is gorgeous, I thought it only fitting to eat these out in the garden.

Whether you’re a Mom with a little girl you’re trying to please or just have a big sweet tooth, these cupcakes will not disappoint! Cute, sweet and really easy to make! Here’s how you do it:

Cream some butter and sugar together, and then add in some vanilla extract,

almond extract,

and egg whites. You use only the whites because stirring in the yolk would discolor the batter.

Once that’s all stirred in, alternate adding in your dry ingredients {flour, baking powder, baking soda, salt} with your wet ingredients {buttermilk, maraschino cherry juice} until you have a smooth light pink batter.

Spoon this into prepared mini muffin tins and bake!

These were done in my convection oven after 12 minutes.

While the cakes are cooling, whip some butter, powdered sugar, maraschino cherry juice, almond extract and milk together to create your frosting. Spread or pipe this onto your mini cupcakes and top with a cherry!

How cute are these little guys? Almost too cute to eat…almost!

If you’d like to make these, be sure to print the recipe here. Your friends and family will thank you!