BHG Delish Dish

Stirring Up Ideas In The Kitchen

baked

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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Grapefruit Strawberry Gooey Butter Bars

I thought I’ve seen them all when it comes to cakes and dessert bars. Recently, I was introduced to gooey butter bars and this has opened my eyes to a whole new world of sweets I have yet to explore!

They’re a popular, long-standing St. Louis treat. While there are numerous various on the gooey butter bars, it’s basically a two layered dessert. It starts with a shortbread crust bottom and topped with a melt in your mouth butter cake.

Grapefruit Strawberry Gooey Butter Bars

Together, these two layers create this decadent delightful little treat.

While these gooey butter bars are perfectly fine as is, they’re the perfect blank canvas to garnish with your favorite fruits. I added a combination of strawberries and grapefruit segments on top. It’s the ideal transitional dessert to say farewell to the citrus of winter and hello to the berries of spring and summer. Forget strawberry shortcakes and peach buckles this summer, I’m going to be making all sorts of variations on these gooey bars!

Grapefruit Strawberry Gooey Butter Bars

While you wait for the gooey butter bars to cool down and set up, I marinated the fruits in a liquid mixture of honey and grated ginger (for a little zing!). Once the gooey butter bars are ready for serving, drain the fruits and add them to the cake bars. Save the marinating juice to lightly drizzle on top of butter bars, or use it sweetened iced tea! Add a few sprigs of mint for the final touch of pop and freshness. If you’d like, a dollop of freshly whipped cream adds another dimension of luxury. Be sure to cut small portions. These gooey butter bars pack a big punch and you really only need a little slice to be super happy!

Grapefruit Strawberry Gooey Butter Bars

Here are my changes to the original GOOEY BUTTER BARS recipe:

  • Instead of 2/3 cup half-and-half, I used 2/3 cup whole milk.
  • Instead of 1/2 tsp almond extract, I used 1 tsp vanilla extract.
  • Add 1/4 tsp fine sea salt to cake batter
  • Instead of 3 cups strawberries, I used a mixture of strawberries and grapefruit segments.
  • Add fresh mint to garnish

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Banana Truffle Pie

Strawberries are some of my favorite fruits. I’ve been waiting since the holidays to make this strawberry truffle pie. However, fresh sweet strawberries are still nowhere to be found. I must patiently wait a few more weeks until strawberry season makes its grand entrance. In the meantime, we do have plenty of bananas. Bananas are such a versatile fruit. They make smoothies delicious, baked breads scrumptious, and they’re delectable in pies! One slice of this caramelized banana truffle pie has me thinking… what strawberries?

Since bananas are readily available any time of year, this banana truffle pie is the perfect year-round treat. Plus, it’s super easy to make.

Banana Truffle Pie

This recipe requires the use of a pre-baked pie crust. You can use the single crust pie dough included in the recipe, or if you’re pressed for time, store-bought pie dough is a perfect alternative. This pie crust can be baked in advance, making assembly of this pie a breeze.

Once your pie crust is baked and cooled, you can spread in the truffle filling. The silky truffle filling is made with semi-sweet chocolate and cream cheese. It’s the perfect balance of sweet with a nice kick of tang and creaminess from the cream cheese. Once filled, allow the truffle filling to set up in the fridge.

Banana Truffle Pie

Right before serving, top the filling with sliced bananas. One layer of bananas isn’t enough. Load on the bananas by adding two or three layers. Sprinkle sugar generously over the sliced bananas. Use a kitchen torch to lightly brûlée and caramelize the bananas. Slice and serve immediately. Once you’ve caramelized bananas, I don’t recommend placing it back in the fridge. The caramel crust will soften and expel liquid.

Banana Truffle Pie

Add a dollop of whipped cream or a scoop of ice cream for a bit more fun! Or, simply eat it as is. I love the crunchy caramel crust, sweet bananas, and creamy truffle filling. It’s a winning combo!

Here are my changes to the original strawberry truffle pie:

  • Instead of 1 pound fresh strawberries: use 3 ripe bananas
  • Omit 1/4 cup red currant jelly
  • Add 2 Tbsp granulated sugar over sliced banana to brûlée before serving

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citrus zingers lime zingers variation
Believe or not, some people don’t like chocolate. Or maybe you’ve already overloaded on chocolates from the holidays. What treats are you supposed to enjoy on Valentine’s Day? Cookies, of course! These super cute heart shared citrus zingers sugar cookies are the perfect little treats.

Inspired by the bounty of winter citrus available, I adapted these lime zingers to include a combination of lemon, lime, and orange. The resulting zingers are bright, fun, and unexpected. They’re not your typical Valentine’s Day cookies, but they’re just as special. The burst of citrus flavors is sure to evoke some smiles and bring you happy thoughts of the upcoming spring weather.

BHG citrus zingers lime zingers sugar cookie variation

Asides from the bright citrus notes, this dough is made with almond flour. It gives it just the right amount of nuttiness to this soft vanilla sugar cookie. Luckily, this dough is very easy to work with. It doesn’t require any chill time after mixing. Simply dump the dough onto a clean surface and roll it out to an even 1/4-inch thickness. Use a small cutter to punch out your desired shapes. I used this little heart for Valentine’s Day, but any shape will do. (You can even use a knife to simply cut out squares.) Gather scrapes and roll out dough as needed to punch out as many cookies as possible.

BHG citrus zingers lime zingers sugar cookie variation

No need to space these cookies out in the oven during bake. They don’t spread. These zingers are super forgiving and perfect for timid bakers.

After the cookies are done baking you’ll be able to clearly see the speckles of almond flour as well as the bright citrus peels mixed in. They taste amazing as it, but since we’re celebrating love, let’s add a little color.

BHG citrus zingers lime zingers sugar cookie variation

The original lime zingers recipe calls for green frosting. I lightly tinted the frosting pink using a tiny amount of red gel food coloring. You can spread the frosting using a mini offset spatula, or the back of a spoon. Or if you want to get fancy, you can pipe or drizzle on the frosting as well. And because I love confetti sprinkles, there’s no harm in adding a handful of rainbows here and there.

I hope this inspires you to bake outside of chocolate this Valentine’s Day!

BHG citrus zingers lime zingers sugar cookie variation

Here are my changes to the original Lime Zingers recipe:

1. Instead of 2 teaspoons finely shredded lime peel: 1 teaspoon of each orange, lemon, and lime peel

2. Instead of 1/4 cup lime juice: 4 teaspoons of each orange, lemon, and lime juice

3. Instead of 3/4 cup finely chopped hazelnuts: 3/4 cup almond flour (ground almonds)

4. For the frosting, instead of 1 tablespoon lime juice: 1 teaspoon of each orange, lemon, and lime juice

5. For the frosting, instead of green food coloring: red food coloring


Whenever I host a brunch party, I love making quiche. It’s a simple way to serve eggs to a crowd and it feels a little special. Plus, it’s easily made ahead and delicious even as it cools.

This BHG Quiche recipe is amazing because it’s so adaptable- you can literally add anything to the egg mixture!

Some filling ideas:

  • sliced or grated zucchini squash
  • big slices of tomato
  • pesto and goat cheese
  • caramelized red onions
  • sausage and fresh herbs
  • scallions (green onions)

The list is endless! And it’s great because you can also just use whatever you have in the fridge. I usually cook the veggies or meat before adding it to the quiche to assure it’s fully cooked when the egg mixture is set. I use a pre-made pie crust, but you could certainly make your own.

For the version above, I added ribbons of yellow zucchini squash to the egg mixture, plus grated jack cheese, and a sprinkling of thyme. I made the ribbons of squash using a potato peeler, running it lengthwise down the squash. You could also use a mandolin. Another idea is to simply add big slices of tomato and grated cheese, like below.

Click here for the recipe. Happy brunching!

Photos and illustration by Erin Gleeson of The Forest Feast, a cookbook and blog inspired by living in a cabin in the woods.


Seasons greetings, everyone! Jessica Christensen, senior editor with Better Homes and Gardens special interest titles here to welcome you to December—the busiest baking time of the year. I love baking during the holidays (and any time, really) but with my 9-month-old son demanding the majority of my time this year, my baking is going to be more structured and organized—as in make-ahead everything!

Which leads me to last weekend. When my son’s nap time rolled around, I set to work on a batch of rolls to freeze for Christmas dinner. My choice: Feather Rolls, a time-tested recipe from our BH&G archives. Like the name implies, these rolls are soft, tender, and light as a feather (thanks to the secret ingredient of mashed potato!).

However, since I don’t eat dairy products (long story), I had to find a substitute for the butter. My solution to that problem: Earth Balance margarine, the best non-dairy, high-fat margarine on the market for baking. It contains 100 calories per tablespoon, just like butter, so it behaves in much the same way. It’s also free of hydrogenated oils, which is not true of most margarines.The dough came together beautifully—made from flour, sugar, margarine, mashed potato, water, salt, and yeast. Once the ingredients were mixed together, it was a simple matter of kneading the dough until it formed a smooth ball.

Now here’s a big perk of the Feather Rolls recipe—the dough can rise in the refrigerator for 2 to 24 hours. So when I got completely distracted for the rest of the day playing an endless game of peekaboo, it was no big deal. The next day I turned the dough out, cut it into 16 pieces (the recipes says 15 pieces, but it’s much easier to get equal sizes from an even number of bread pieces), formed each piece into a rough ball, and placed the pieces in a 13×9 pan to rise for 40 minutes. The awkward 16th piece of dough had to squeeze in on one end of the pan, but I’m OK with that. Then it was just a hop, skip, and a jump to hot and yeasty baked rolls.

Once the rolls were cool, I wrapped them up in a layer each of plastic wrap and foil, and then placed them in a larger baking dish with a tight fitting lid. Then off to the freezer they went, where they will stay until the big holiday festivities later this month. I plan to pull them out of the freezer the morning of the feast to thaw and then bake them for about 10 minutes at 350°F to warm them up.

Then, because I was “on a roll” I decided to make up a double batch of Mini Focaccia.  I used half of it to make a large focaccia round, and then split the other half of the dough up to make mini focaccia. I topped it with fresh rosemary (from a summer plant I brought inside that is now struggling to survive in my window). I learned long ago that this recipe needs to either be eaten immediately or frozen to keep it from getting tough and dried out. Fresh bread doesn’t last nearly as long as store-bought. So after it was baked off to the freezer it went.

Three cheers for planning ahead! What baked goodies are you going to prep and freeze for the holidays this year?

 


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