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Grace Wenzel

Friday Finds 11.28

Happy day-after-Thanksgiving, Delish Dish! I hope you’re all having a great day and recovering from your turkey naps! If you’re anything like my family, we always have leftover turkey, so I thought I’d share some recipes for you to use all of those leftover flavors!

One of our contributor bloggers, Kelly from Just a Taste, made this crazy-good Leftover Turkey Pot Pie with Cheddar Biscuit Crust! This looks perfect for a cozy night in!

If you’re looking to count your calories after yesterday, try The Skinny Fork‘s Skinny Turkey + Wild Rice Soup! Yum!

My grandma does the best job at using leftovers and she always has a grilled sandwich ready when I visit! I can’t wait to have her try these Leftover Turkey Cranberry Monte Cristo Sandwiches from the Noble Pig!

I’m a big fan of pastry-shell anything, so these Turkey, Mushroom & Bacon Puff Pastry Pockets from Recipe Girl seem to good to be true!

Damn Delicious brings the flavor in her take of Leftover Turkey Pot Pie! You’ll love the homemade taste and flavors!

Hope you’re having wonderful time with family and friends! See you next week!

Best,

Grace


BHG Guest Blogger

Apple Streusel Pie with Caramel Sauce

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


BHG Guest Blogger

Guest Blogger: Desserts with Benefits – Healthy Vanilla Bean Greek Frozen Yogurt

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


BHG Guest Blogger

Guest Blogger Blahnik Baker: Honey Coconut Angel Food Cake

Hello Delish Dish readers! My name is Zainab and I’m the recipe developer and shoe obsessed blogger over at Blahnik Baker, where you will find classic and elegant dessert recipes for any occasion. I am honored to be over here today and I hope you enjoy this Honey Coconut Angel Food Cake recipe.

Honey Coconut Angel Food Cake

I grew up in tropical Sierra Leone eating a lot of mangoes, coconut and guavas from trees in our backyard. Many of my recipes are inspired by this love for tropical flavors like this Chocolate Coconut Pound Cake or Coconut Mascarpone Mousse. So it was not surprising that when I wanted to add a twist to the classic summer angel food cake, coconut was the first thing that came to mind. Angel food cake has always seemed daunting and difficult to me and I’ve avoided making it, earning itself a spot on my baking bucket list. But when I came across this video in the Better Homes and Garden archives a few weeks ago, I knew it was time to take on the challenge. Armed with all the tips and tricks from the video I not only made a successful first batch, I was able to add my own tropical twist in my next few attempts as I tested this honey coconut angel food cake recipe!

Honey Coconut Angel Food Cake

This recipe takes the classic angel food cake to a whole new level. Sweetened naturally with honey, this soft, airy and fluffy cake with crusty exterior is topped with coconut whipped cream and fresh berries. Pure summer bliss, if you ask me! I used this BHG angel food cake recipe and made a few changes to the original recipe:

-       First I added a teaspoon of coconut extract to the egg whites before whipping.

-       Then after beating the egg whites to soft peaks, I gradually poured in 1/4 cup natural honey. I reduced the granulated sugar to 1/2 cup.

A few tips I will suggest if this is your first time making angel food cake:

  • Make sure you separate your egg whites from the yolk when the eggs are cold. You do no want any yolk (or fat) in your egg whites.
  • Let the egg whites sit at room temperature for at least 30 minutes to an hour.
  • Please sift your powdered sugar and flour together at least three times. Very important to have an airy flour mixture.
  • Finally, do not over beat the egg whites. Beat just until stiff peak forms and the mixture flows slightly when bowl is tilted.

To decorate, I topped the cake with homemade coconut whipped cream. In a medium bowl, combine 1 cup cold heavy whipping cream, ¼ cup powdered sugar and 1 teaspoon coconut extract. Whip using an electric mixer until stiff peak forms. Top cake with whipped cream and fresh berries.

Honey Coconut Angel Food Cake

This honey coconut angel food cake is fast becoming a family favorite and a crowd pleaser! I hope you enjoy this as much as we did. Happy Baking!

For the full recipe and instructions, click HERE!


Grace Wenzel

Friday Finds 8.8

Howdy and happy Friday, Delish Dish-ers! Last week I talked about my favorite summer dips. You guys loved the s’more dip I shared, so I thought I’d dedicate this Friday Finds to some truly yummy s’mores-themed recipes.

What it is about s’mores? For me, they are the perfect summer treat, crunchy, creamy, and oh-so-sweet! You’ll love these awesome blogger variations!

Averie Cooks combines everything that is good and holy in dessert world. Your taste buds will flip for her Marshmallow Caramel Oreo Cookie S’Mores Bars!

The Pinning Mama‘s Sinful S’mores Parfait was going nuts on Pinterest! How can you beat these flavors and the simplicity of this easy dessert?

Yum. That is the only thing that comes to mind because basically my mouth just starts drooling when I stare at these Peanut Butter Cookie S’mores for extended periods of time. Thanks for the great recipe, The View from Great Island!

If you’re looking for a “fancier” update on the s’more flavor spectrum, look no further than Creme de la Crumb‘s S’mores Lava Cakes! They have all the great flavors you love and will really impress your guests!

Happy hour just got a whole lot happier! What could be happier than a S’mores Milkshake? Yum, yum, yum! Thanks, Spoonful of Flavor!

What’s your favorite way to eat s’mores? Let me know!

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.

Warmly,

Grace Wenzel

Social Media Editorial Assistant


BHG Guest Blogger

Guest Blogger The Kittchen: Enchilada Suizas Grilled Cheese

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!