BHG Delish Dish

Stirring Up Ideas In The Kitchen

Better Homes and Gardens recipes

Pistachio and Chocolate Chunk Cookies

Hi! My name is Kate, and I’m the “i” over at i heart eating. My site is all about easy recipes that anyone can enjoy. I’m excited to be here at Delish Dish today, and I’m especially excited to be sharing a recipe for one of my favorite things – cookies!

Pistachio and Chocolate Chunk Cookies

Like so many others, I made a resolution to eat healthier in the new year. I still enjoy an occasional indulgence, though, and these cookies are perfect for those times.

Pistachio and Chocolate Chunk Cookies

The recipe for Jumbo Pistachio and Milk Chocolate Chunk Cookies in the Better Homes & Gardens’ achives totally called my name. You can never go wrong with anything that has chocolate or pistachios in it. But when you combine chocolate and pistachios in one delicious little cookie package, it’s pretty much dessert heaven! I only made a few minor changes to the recipe. I used semisweet chocolate disks instead of chopped milk chocolate, increased the amount of vanilla to 1 tablespoon, and rolled the cookie dough in a little granulated sugar for some extra sweetness and texture before baking them.

Pistachio and Chocolate Chunk Cookies

The results were soft, buttery cookies full of rich, melty chocolate and crunchy pistachios. So, if you’re like me, and you love a good cookie, give these a try!


Hi!  I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog.  Both the book and the blog are intended to make your life easier, filled with  delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen.  And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!

This is the story of possibly the best apple streusel pie everApple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving.  Something about the smell of those warm spices and tender apples, that flaky crust.  I’ve never met an apple pie I didn’t like, and I think I speak for the masses.  And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.

But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping?  That would be a whole other level of apple pie heaven, wouldn’t it?  And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?

This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie.  Then I added a custard filling to bing the apples together.  I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor.  You could also use pumpkin pie spice mix if you wanted.  I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available.  If you have the time and inclination to make your own pie crust  as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section.  I really love them, and they allow me to make pies more often that I otherwise would.  You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold.  It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.

This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie.  I loved the idea that caramel would be just the perfect finishing touch.  Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce.  If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious.  Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.

The pie can be baked a day ahead of time and kept wrapped in the refrigerator.  Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it.  Click here for the pie recipe.

 

Easy Slow Cooker Desserts


Hey everybody!!  My name is Jessica and I blog over at Desserts with Benefits – a healthy dessert recipe blog where I use good-for-you ingredients to make dishes that you can feel good about eating!  I like to make my recipes high in protein, high in fiber, refined sugar-free and as allergy-friendly as I can.  I like to think my blog is like a sinless love affair between decadent desserts and healthy eats.

You know, so we can indulge…  no strings attached  :)

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

I like fro yo and I like guilt-free desserts.

 

 

I presume you do too, I mean, you’re here aren’t ya?  ;)

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

So, naturally, I fell in love this Greek Frozen Yogurt recipe.  It looks so incredibly smooth, creamy, light and refreshing.  And absolutely delicious of course.

 

I’m dying.

 

Dying of happiness.

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

So I got right onto healthifying that fro yo.  Most of the readers who visit my blog like guilt-free treats that taste just like the real deal (aka unhealthy), so I usually make a few substitutions here and there when recipe-testing.

The original recipe calls for plain, low-fat Greek yogurt, but I only had a tub of plain, nonfat Greek yogurt in the fridge, so I used that instead.  Feel free to use low-fat if you got it!  I wanted to make a large batch too (I tend to “breathe in” my frozen treats, if ya know what I mean), so I increased the amount of yogurt from 24oz to 32oz, while increasing the salt from 1/8 teaspoon to 1/4 teaspoon for flavor.  We need to increase the amount of salt since the batch is larger, otherwise you won’t get a fully rounded out flavor.

I also wanted more of an “ice cream” feel rather than a tangy yogurt flavor, so I added 16oz of organic half-and-half and omitted the lemon juice.

And, since I had just finished making a batch of DIY Vanilla Paste, I substituted the 2 teaspoons of vanilla extract with 1 teaspoon of vanilla paste.  I absolutely love how you can see little black speckles throughout the fro yo!

Finally, I substituted the granulated sugar with 2 teaspoons of organic vanilla-flavored stevia extract – an all-natural, calorie-free, sugar-free sweetener.  I always try to cut out the excess calories and sugar from the desserts I make, and stevia is my favorite go-to sweetener.

All you need to do is freeze your ice cream maker bowl for 24+ hours (I use my KitchenAid ice cream maker attachment).  After that, add the Greek yogurt, salt, half-and-half, vanilla paste and stevia extract to a bowl and whisk together until it’s nice and even.  Place the frozen bowl onto the stand mixer and turn on the “stir” speed.  Pour the fro yo mixture into the frozen bowl and churn until it’s a creamy and dreamy soft-serve consistency.  Scoop the fro yo into a freezer-proof container, cover, and freeze until it’s the texture you like (~2-4 hours).  Scoop into bowls and serve!

This easy, 5-ingredient, healthy Vanilla Bean Greek Frozen Yogurt is sweet, yet refined sugar free.  Even though it’s delicious as is, you can serve it with fresh fruit (sliced strawberries, whole raspberries and blueberries are all great), fresh mint, mini dark chocolate chips, granola, DIY sugar-free Strawberry Syrup or my personal favorite, natural rainbow sprinkles!

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

Now here is some sprinkle action!

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

Healthy Vanilla Bean Greek Frozen Yogurt - Desserts with Benefits

(And for those of you who might be asking, “Wait, WHAT?  Frozen yogurt in October?!?”  Nope, that’s not weird at all.  Just like chocolate and cake, there is never a bad time for a lil’ bit of fro yo…  especially when it’s made secretly healthy!)

More from BHG.com:

Healthy Pork Recipes

Sweet Potato Recipes

Skinny Slow Cooker Recipes


Hi! I’m Kit of The Kittchen, a blog sharing recipes, restaurants reviews, and travel stories. My goal is to create recipes that are hearty, wholesome, and practical for people without much time. I live in Chicago, and the city’s ever changing culinary landscape, is a constant source of inspiration. I’m excited to be sharing a fun Enchilada Suizas Grilled Cheese with you today.

Grilled cheese is my favorite food from childhood. For me, toasted buttered bread with melted cheese in the middle is the ultimate pick me up. Now, as an adult, I love creating more elaborate versions of this comfort food – so much so that it inspired me to write The Gourmet Grilled Cheese Cookbook. Taking recipes and turning them into a grilled cheese has become a bit of a hobby.
This dish was inspired by my love of Mexican food and American comfort food, and is based on BHG’s Enchiladas Suizas recipe. The elements of traditional enchilada suizas are reconstructed to created a sandwich that combines shredded chicken soaked in enchilada sauce with a grilled cheese.
Since the original BHG recipe calls for a purchased roasted chicken, which is then soaked in the homemade enchilada sauce, the preparation time for this meal is only 30 minutes. This is a great weeknight meal that your whole family will love.
This recipe can be easily adjusted to be mild or spicy. Prepare it according to these directions for a mild spice, or skip removing the seeds from the jalapeños for a extra heat. I served small bowls of the enchilada sauce on the side, and my husband and I loved dipping these sandwiches into the sauce. It was a summertime alternative to dipping the sandwiches in hot soup.
Begin by preparing the enchilada sauce and shredding the chicken as described in the original Enchilada Suiza recipe. Then soak the chicken in the sauce.
Prepare each grilled cheese by spreading 1 teaspoon of butter on one side of two slices of bread. Place the slices of bread on a work surface, buttered side facing down, and add a layer of Chihuahua Cheese to one slice of bread, and a layer of the chicken to the other. Stack the slices of bread so that the chicken is placed on top of the cheese.
Heat a grill pan or skillet over medium heat, and toast each side of the sandwich until golden brown. Cut in half, and serve with a small bowl of the enchilada sauce for dipping.
I might be guilty of making and eating this grilled cheese several times in one week. I loved the slightly spicy – yet refreshing enchilada sauce made with roasted tomatoes, tomatillos, garlic, onion, and jalapeños with cilantro and sour cream. The mild Chihuahua Cheese melted beautifully and contracted nicely with the spice of the sauce soaked chicken. I hope that you enjoy this recipe as much as I do!

Grapefruit-Bars from Savory Simple - www.savorysimple.net

Hello! I’m Jennifer Farley, the creator of Savory Simple, and I’m happy to be guest posting for Better Homes and Gardens. My blog focuses on quality ingredients, bold flavors and recipes with a gourmet twist. I recently shared a recipe for grapefruit pie that was very well received so I’ve decided to keep going with that theme. For today’s post I’ve created grapefruit bars by adapting this Better Homes and Gardens recipe for strawberry-lemon bars. You’re going to love them.

Grapefruit-Bars from Savory Simple - www.savorysimple.net

I absolutely adore grapefruit. I can’t say I’ve ever tried a citrus fruit that I didn’t love, but to me there’s something especially wonderful and unique about grapefruit. I love assertive flavors and grapefruit packs an extra level of sweetness that’s counterbalanced by just the right amount of bitterness. But for some reason it’s not used nearly as often in recipes as lemons, limes and oranges. I’m here to change that!

Grapefruit-Bars from Savory Simple - www.savorysimple.net

These grapefruit bars are incredibly easy to make. The bottom crust layer is a rich, flaky shortbread. The top layer is delicate and sweet with just the right amount of grapefruit flavor.

Grapefruit-Bars from Savory Simple - www.savorysimple.net

I made several changes to the strawberry-lemon bars recipe:

  • I added a pinch of salt to the crust layer. Simply add it in while stirring together the flour and powdered sugar.
  • I replaced the 2 teaspoons of finely shredded lemon peel with 2 teaspoons of finely shredded grapefruit peel.
  • I replaced the 3 tablespoons of lemon juice with 1/4 cup of fresh-squeezed grapefruit juice.
  • I added 1/2 teaspoon of lemon juice along with the grapefruit juice since grapefruits are slightly sweeter and less acidic.
  • To balance the additional juice, I added 1 additional tablespoon of all-purpose flour for a total of 3 tablespoons.
  • I omitted the baking soda.
  • I omitted step 3 and all of it’s corresponding ingredients (strawberry jelly, lemon juice, strawberries) entirely.
  • In place of the strawberry topping, I added a light dusting of powdered sugar.

Grapefruit-Bars from Savory Simple - www.savorysimple.net

If you love grapefruit as much as I do, you’re going to love my version of grapefruit bars based off Better Homes and Gardens’ Strawberry-Lemon Bars. Enjoy!


Hi friends! It’s Heather from Sprinkle Bakes again, and today I’m sharing a cocktail-inspired cupcake. Mojitos are so refreshing with bright citrusy lime flavor and fresh mint, so when I saw these Grasshopper Cupcakes I knew they were destined for a mojito makeover.

As for the cake portion, don’t change a thing!  You’ll bake up the chocolate cupcakes as directed. They’re  rich and chocolaty – a nice contrast to the airy whipped cream topping.

I might suggest you eat one (or three) of these warm from the oven, because we all know there’s nothing quite like a warm chocolate cupcake.  That said, be sure you let the remaining cupcakes cool completely before frosting. The whipped topping will melt quickly on a warm cupcake.

For the frosting, replace the 2 tablespoons cold water with rum, and sprinkle over 2 teaspoons of powdered gelatin. When the gelatin has set, heat it in the microwave for 10 seconds (or until liquid) and then add it to the frosting ingredients as directed in the recipe instructions. Also fold in 1 tablespoon lime zest.  If you like things a little more zesty then add more to taste!  I piped the frosting on with a large star decorator tip and then garnished the cupcakes with fresh mint leaves and more lime zest – delicious!

Light rum is the usual mojito ingredient, but dark rum is delicious and goes well with chocolate. It’s okay to use whatever you have on hand! Green creme de menthe will give the frosting a pretty hue, but if you use clear then a few drops of green food color can be added to the frosting.  To get started on your own mojito cupcakes,  print the original recipe here.  Enjoy!


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