BHG Delish Dish

Stirring Up Ideas In The Kitchen


Summer’s in full swing, which no doubt means weekend trips to the farmers market. If you’re like me, you go from stand to stand, purchasing just about everything you lay eyes on because it all looks so.darn.good! If you find yourself with too many berries and too little time, we’ve gathered delicious recipes so you can gobble up your bounty of berries before they spoil.

Triple Berry Whipped Goat Cheese Bruschetta

Perfect for brunch or as an appetizer, this beautiful and simple Triple Berry Whipped Goat Cheese Bruschetta from The Cookie Rookie strikes the perfect balance between sweet and savory. Honey and soft cheeses form a delicious creamy base, while fresh berries add a juicy burst of flavor. Drizzle with balsamic glaze, sprinkle with chopped basil and enjoy!

Berry Lemonade Popsicles

For a refreshing treat that’s also healthy, Creme de la Crumb has you covered. These Berry Lemonade Popsicles combine sweet berries and tart lemonade for an icy summer snack that’ll cool you down during the heat of the season!

Berry Stuffed French Toast

Creamy, berry-filled goodness oozes from the center of Inspired by Charm’s Berry Stuffed French Toast. From the first bite, you get the delicate sweetness of drizzled syrup, mixed with the mild tang of cream cheese and juicy fruit, all wrapped up in wonderfully crusty French bread. This update on a classic will take your breakfast from dull to delicious!

Blackberry Balsamic Glazed Chicken

Now, you can perk up your protein with The Food Charlatan’s Blackberry Balsamic Glazed Chicken – just in time for grilling season! Place the chicken and mashed blackberry mixture in an air-tight storage baggie, then refrigerate and let marinade for at least four hours. Top with warm blackberry glaze after grilling and serve with standard summertime staples, like corn-on-the-cob or potato salad.

Triple Berry Pretzel Dessert

This three-layer salad from Miss in the Kitchen is better than the strawberry pretzel dessert you grew up with. The traditional pretzel crust and fluffy Cool Whip middle are the same as you remember, but the difference is in the topping. This Triple Berry Pretzel Dessert is a tasty make-ahead treat, perfect for backyard barbecues and summer parties!

Glazed Mixed Berry Scones

All you need is one mixing bowl and a little bit of prep work to make these rich Glazed Mixed Berry Scones from Averie Cooks. The flaky pastry dough is a great base for adding a variety of sweet or savory mix-ins – the sky’s the limit! – but ripe, juicy berries add a beautiful wash of color in this particular recipe. Drizzle with a scrumptious glaze, grab your morning coffee and enjoy a leisurely breakfast.

Summer Berry Fruit Salsa

I’m addicted to pineapple salsa, but this Summer Berry Fruit Salsa from The Slow Roasted Italian might just be the next best thing! Loaded with fresh fruit and swirled in a tantalizing raspberry sauce, this mouthwatering salsa can be served with toasted cinnamon pita points, in oatmeal, or even scooped up by the spoonful!

Rhubarb and Mixed Berry Galette

Baking a galette is easy as pie – easier, actually, and the Pint Sized Baker shows you how! Start with a premade pie crust disk, then add fresh fruit, sugar, flour and cornstarch. Brush the crust with an egg wash and pop your Rhubarb and Mixed Berry Galette in the oven! Serve warm with vanilla bean ice cream.

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Overnight Berry Coffee Cake

There is nothing better than waking to the sweet aroma of cake baking in the oven. Imagine having a nice warm treat to go alongside your morning cup of coffee. With this overnight berry coffee cake, you can make perfect mornings a reality.

This was my first foray into overnight coffee cakes and now I’m addicted. I can’t wait to try out different flavor combinations. This berry coffee cake is an adaptation of this overnight cranberry coffee cake. Since we’re in the midst of berry season, I swapped in a mixture of fresh berries instead of the cranberries which I normally associate with Thanksgiving.

Overnight Berry Coffee Cake

I love baked goods that can be prepared in advance. You can make the batter and crumble topping the night before. Then first thing in the morning, just pop it in the oven. In no time, the kitchen will smell like a delicious bakery. No candles or potpourri necessary. Baking is life’s natural air freshener.

The batter for this coffee cake is quite thick. Don’t be alarmed. The thick better helps to hold and distribute the fruits within the cake. Use an offset spatula or the back of a spoon to level over the batter. (Can you see the little speckles of orange zest? The citrus really helps the flavors of this coffee cake pop!)

Overnight Berry Coffee Cake

Before baking, sprinkle the crumble topping and additional fresh berries over the batter. This recipe uses sliced almonds, but you can swap in whatever nuts you’re craving. Pistachios would be lovely with the berries and orange zest. You can even add some cacao nibs for extra crunch.

Overnight Berry Coffee Cake

Mixing this coffee cake is the easy part. It’s waiting for it cool from the oven that’s the most difficult part. It’s very important to let the coffee cake cool for about 20 minutes after baking. This will help the cake keep its structure. Once it’s had some time to rest, start slicing and enjoy this berry coffee cake warm! It’s great with a cup of coffee, some warm tea, or a tall glass of milk!

Overnight Berry Coffee Cake

Here are my changes to the original OVERNIGHT CRANBERRY COFFEE CAKE:

  • Instead of 1/2 teaspoon ground nutmeg, use 1/2 teaspoon ground cinnamon
  • Instead of 1 3/4 cup chopped fresh cranberries, use 2 cups of mixed fresh berries (strawberry, blueberry, blackberry, raspberry)
  • Instead of 1/4 cup orange juice, use 1/4 cup milk
  • Omit 1 Tablespoon finely shredded lemon peel

Hi all!  I’m Carissa Casey. I am the blogger, cook, and photographer behind the Pretty/Hungry blog, as well as a wife and mother (with Baby #2 on the way in early October!)  I created the Pretty/Hungry community to provide home cooks with kitchen inspiration, wellness information, and budget-friendly strategies for feeding their families.    I believe in healthful, affordable, beautiful, and (of course) scrumptious food!  It is a true joy for me to share about these topics with my readers and hear their empowering stories of success as they enrich their family’s lives through food.




Now, I love all food, but I am especially a sucker for breakfast and brunch recipes.  I could eat breakfast food any time of day!  So when I was asked to choose a Better Homes & Gardens recipe and put my own spin on it for Delish Dish… I just couldn’t stay away from the Breakfast section of  I immediately gravitated toward the baked goods, because on top of being a sucker for breakfast foods, I am also a sucker for carbs.  And when I spotted this recipe for Sour Cream Raspberry Muffins, I knew I had found “the one.”

I had just recently taken my 1-year-old blackberry picking at a local farm, so I substituted fresh blackberries for the raspberries in this recipe.  I also used rich, creamy Greek yogurt in place of the sour cream.  I actually adore the taste of sour cream and Greek yogurt equally, but I happened to have Greek yogurt on hand, and I am all about saving money with ingredient substitutions whenever possible, so this worked out perfectly!



I’m delighted to report that this recipe was a real winner in our house!  The batter was a perfectly sweet compliment to the tart berries, and the addition of sour cream (or in this case, Greek yogurt) was genius… it gave the muffins just the right amount of tangy creaminess.  I will definitely make this recipe again, and I might even try swapping this batter for my traditional blackberry cobbler topping in the future, that’s how tasty it was!



The method is quite simple: Just cream together the softened butter and sugar, then gradually add in the other wet ingredients.  After that, gently stir in the dry ingredients until just combined.  Lastly, rather than folding the berries directly into the batter (which makes it very difficult to keep from turning the batter pink), this recipe calls for you to layer them into the middle of each muffin and then poke a few berries into the top of each.  Such a gorgeous way to highlight fresh berries!




As a final touch, the tops get sprinkled with a light dusting of raw sugar for a pretty, crunchy sparkle, and after 18 minutes in the oven, they’re done!

This recipe was a perfect way to highlight summer’s fresh-picked blackberries, but I also think the original raspberry version would be amazing.  My baby and I proceeded to scarf down these muffins at most of our meals that week until the whole batch was gone.  (And since she doesn’t care for blackberries eaten on their own, I considered this a real victory.)



You can find the original recipe for these Raspberry Sour Cream Muffins here.  I highly recommend them… and so does my little one!



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!

Recipe adaptation, illustrations and photos by Erin Gleeson of The Forest Feast, a food blog and vegetarian cookbook inspired by living in a cabin in the woods.


Skip the slice and forget the forks in favor of bite-sized Mixed Berry Tartlets starring the season’s freshest berries topped with homemade whipped cream!

If you’re a fan of pie but want to avoid DIY pie dough, then allow me to introduce you to your new go-to dessert: Mixed Berry Tartlets.

This quick and easy recipe allows for mixing and matching of your favorite fruits, which leads to endless flavor combinations. And while the original recipe called for frozen berries, I couldn’t resist the perfectly ripe strawberries and blueberries on display at my local market. Ready to dig in? Preheat your oven for Mixed Berry Tartlets and read on for additional substitutions, plus my go-to recipe for homemade whipped cream.

The sweetness starts with store-bought pie dough, which transforms from a single crust into a dozen mini crusts with a few twists of a circular cookie cutter. If you don’t have a circular cookie cutter you can use a drinking glass or the top of a spice bottle with a diameter of 3 to 4 inches.

Once the individual crusts are tucked securely into a muffin tin, it’s then time to move on to the fruit filling. I swapped out the frozen mixed berries in favor of fresh, opting for juicy strawberries and plump blueberries. You could also use blackberries, raspberries, cranberries or any other small or diced fruit.

Twenty minutes in the oven is all it takes to go from raw ingredients to perfectly baked tartlets. But they’re not done just yet! While the tartlets cool, whip up a sweet tangy topping by skipping the lemon curd filling from the original recipe in favor of a vanilla-spiked homemade whipped cream.

Simply whisk together the following ingredients in your stand mixer fitted with the whisk attachment:

  • 1 1/2 cups chilled heavy cream
  • 1/3 cup sour cream
  • 3 Tablespoons sugar
  • 2 teaspoons vanilla extract

Once the whipped cream holds soft peaks, spoon it atop the completely cooled pies then garnish with a sprig of mint and a sprinkle of freshly grated lemon zest.

And that’s all it takes to achieve fruit pie flavor sans the stress of DIY pie dough! Grab your favorite berries then head on over to this fast and fresh recipe for Mixed Berry Tartlets.

- Kelly Senyei, Just a Taste

Each year on my blog Inspired by Charm, I pick a food-related challenge. In 2013 I focused on yeast-based recipes. I’ve always had a fear of yeast, so last year I made breads, pizza dough, cinnamon rolls, and lots of other goodies. By the time December rolled around, I was happy to have produced some wonderful recipes and overcome my fear. With that challenge behind me, this year I decided to tackle pie.

When I was growing up, my maternal grandmother was in charge of the pies. And, of course, they were always fabulous. Several years ago my mom decided to learn the skill from my grandma. It took my mom a few attempts to nail the art of crust making, but now her pies are just as wonderful.

Since I’ve avoided making crust because I heard it can be tricky, I thought that this year would be the perfect time to master the skill. I started off my challenge with an apple pie. For my second pie, I decided to try a recipe from BHG. When I came across this Double Cherry Slab Pie (and instantly started salivating), I knew this would have to be my next creation. I was also happy to see that the crust was a little different from the first recipe I used. As you can imagine, there are several ways to make a crust. I’m hoping to try as many as possible to figure out what I like best.


So far, I’ve yet to have any major crust failures. One tip I picked up from this recipe is using wax paper to roll out the dough. This is especially helpful when it comes to transferring the dough to the pan. Since the crust is fairly large, the wax paper makes it easy as … er … pie.


After Graham Cracker Creme, berry pies are probably my favorite. As you can tell, I decided to swap out the cherries in the original recipe for a combination of blackberries, raspberries, and blueberries.

If I say so myself, the resulting pie was absolutely delicious. I mean, you can’t go wrong with sweet berries stuffed into a light and flaky crust. It’s truly magic for the mouth.

You can get the full recipe for this Slab Pie here. As I mentioned above, I adapted the filling of this pie to make it my own. For the mixed berry option, follow the following recipe adjustment:

7 cups fresh berries
1 1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice

In a large mixing bowl, combine berries, sugar, cornstarch, and lemon juice. Use this filling in place of the cherry filling listed in the recipe.

I also dusted the top of my pie with sanding sugar.

Happy baking, friends! (I’m off to have another slice of this deliciousness.)

Michael Wurm, Jr. – Inspired by Charm

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