Jocelyn Delk Adams

Spiced Sweet Potato Biscuits

Sweet Potato Biscuits

I consider myself quite the expert in biscuit eating, not necessarily baking.  My grandmother is the guru in that department.

No matter how much I tried, I couldn’t quite duplicate her perfectly fluffy, flakey, melt in your mouth, buttery biscuits that are as light as pillows.  I tried and tried but still couldn’t compete with my Big Mama.  I finally decided it was time I started creating my own style in biscuit creation.  And I started with these delicious, and quite addictive, Spiced Sweet Potato Biscuits!

Sweet Potato Biscuits

I was so excited when I found the BHG’s Sweet-Potato Biscuits recipe because the ingredients and method reminded me so much of my Big Mama’s technique.  I knew I was in good hands.  I only made the following additions:

  • I simply added a teaspoon of ground cinnamon along with a pinch of ground nutmeg to spice them up a bit for Fall.

I can’t stop obsessing and telling everyone I know about the perfection of these Spiced Sweet Potato biscuits.  They have this gorgeous subtle orange color and fabulous flavor from the essence of the sweet potato. There is a slight sweetness too which I really loved.

The best part of these biscuits is how fail-proof they are.  The dough comes together so quickly and makes the lightest, fluffiest and flakiest biscuits in the blink of an eye.

Sweet Potato Biscuits

I couldn’t mess these up if I tried, and I can’t say that about the majority of biscuit recipes out there.  You simply can’t go wrong with these.  They have to make it on your brunch table this Autumn at least twice.

Sweet Potato Biscuits

I am thinking about surprising my Big Mama with a batch of these spiced sweet potato biscuits the morning of Thanksgiving.  I think she would be pretty proud of me after these come out of the oven.


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Grace Wenzel

Friday Finds 9.19

Happy Friday, friends! My mom used to make the best homemade bread at the beginning of the holiday season. I know, I know, I’m probably jumping the gun a little, but I found some incredible different homemade bread recipes! Time to start getting cozy, Delish Dish-ers. Fall is in the air!

Thick streaks of basil pesto sauce make this crazy-good Braided Pesto Bread from Baked by Rachel sing!

For a sweeter take on bread, try the Noshery‘s Mallorca Bread, a soft Puerto Rican sweet bread roll.

Follow Frugal Living NW’s easy step-by-step instructions for delicious No-Knead Bread!

With big game days coming up, Season and Suppers‘s Warm Skillet Bread and Artichoke Spinach Dip will be the perfect way to cheer on your team! Go Sports!

I’m really a terrible person to take out to dinner. I eat all the bread in the basket, especially if it is focaccia. Handle the Heat brings a great Focaccia Bread recipe to try!

Happy kneading,


Michael Wurm, Jr.

Double Decker Pumpkin Bread

I’m back with another pumpkin recipe for all of you! A few weeks ago, I kicked off pumpkin season with my coffee cake. Now I’m returning with this recipe for Double Decker Pumpkin Bread.

BHG has a huge collection of pumpkin recipes on their site. While I want to make all of them, this particular recipe won out this time round. Pumpkin bread with a creamy, cream cheese filling? Yum. Yes!

As the former owner of a B&B, I absolutely love quick breads like this. Not only are they easy to make, but you can serve them anytime of day. They are great for breakfast and with an afternoon cup of coffee. They also make a delicious dessert to top off a meal. Or, if you prefer, they can even help satisfy that late night sweet tooth.

As I’ve explained here before, one of the things I love about pumpkin sweets is the spices. Because of this, I decided to add a little extra spice to this bread. I followed the recipe exactly, but once my batter was mixed and ready for the pan, I added 1 1/2 cups of cinnamon chips to the batter.

Cinnamon chips are basically just liked chocolate chips, but cinnamon flavored.

They complement this recipe beautifully and add a special touch to the finished bread. Simply delicious!

If you’re looking for something full of fall pumpkin-y flavor be sure to give this recipe a try! You can find the original recipe here, and don’t forget the cinnamon chips.

Happy Baking!
Michael Wurm, Jr – Inspired by Charm

BHG Guest Blogger

Panzanella with Kale and Corn


Hey folks! It’s Brian from A Thought For Food and I’m so happy that I was asked to play around with a BHG recipe!

When I was first approached about writing a post, I immediately knew what I wanted to make. Panzanella, the Italian bread and tomato salad, was something of a revelation for me when I learned of its existence only a few years ago.  You see, for me a salad can never just be lettuce and chopped up carrots and cucumber. I need something substantial on my plate.  Give me cheese or fish or eggs… or bread! Needless to say, when I first came upon the panzanella, I was elated.

The original BHG recipe is outstanding on its own, but I’m the kind of cook who likes to mess with tradition.  Initially, my only modification to the recipe was to include some chopped kale, but when I tried it, I thought, “Eh, that’s okay, but it’s still missing something.” The night before was July 4th and we had a ton of leftover grilled corn in the fridge.  I sprinkled a bit of that in and chopped up some roasted red peppers we had around.  At this point, I knew that I had something special… a recipe that took the panzanella to the next level (not that it needed a whole lot else).

You can try out the original BHG panzanella recipe here. Leave it as is or add in some of these additional items.  Totally up to you. You really can’t go wrong.

Brian Samuels is a Boston-based food photographer and writer and is the creator of the food blog  A Thought For Food.  He is also the co-creator and Editor-In-Chief of the cocktail blog, The Boys Club, which recently won the Saveur Food Blog Award for Best Cocktail Blog.  Brian’s work has been featured on, The Wall Street Journal, Edible Boston and the Improper Bostonian. Follow Brian on Facebook and Twitter.


Lisa Appleton

Sunday Strata

Hi all! It’s Lisa Appleton, Associate Editor with special interest media here again. It’s finally spring! I couldn’t be happier, but you should know a few things about me before I go any further. 1) I LOVE breakfast foods. I will make breakfast food any time of the day, but I always go out of my way to make something fun on Sunday mornings. 2) Asparagus is my favorite vegetable. Every spring when it’s back in season, I just can’t get enough. I will always go out of my way to find new ways to use asparagus.

It’s a wonder it even took me this long into the season to combine the two, but last Sunday I did just that. I had some asparagus on hand and some asiago garlic French bread I didn’t end up using for another recipe last week. I immediately thought of our Ham-Asparagus and Cheese Strata. In case you don’t know, strata is a layered breakfast casserole that typically has day-old bread, eggs, and cheese with any meat or vegetables of your choosing. It turns out like a savory bread pudding.

I went straight to and found this recipe for Ham-Asparagus and Cheese Strata.  I had a three-cheese blend of shredded cheese, so I used that instead of the Gruyere it suggests. The only other element I was missing was ham. I had Canadian bacon and didn’t want to run to the store, so I substituted that too.

Not only was it delicious, it was also super easy to make. Asparagus is pretty simple to cook with. Just remember to snap off and discard the woody base of the spears by bending them. The spears can be cooked whole, but this recipe required chopping into 2-inch pieces. After you’ve chopped the rest your ingredients, blanch the asparagus for just a few minutes, and layer everything in a greased baking dish. Blanching is a cooking technique. Vegetables are cooked in boiling water for just a few minutes and immediately cooled in an ice bath to stop the cooking. It brings out the bright green color in asparagus. Whisk up some eggs and milk to pour over the dish, and you’re nearly finished.

This might be the best part. Strata is at its best when it’s chilled overnight. You don’t have to bother making this in the morning before a fun brunch with your friends or family. Prepare it up to this point and chill it overnight. In the morning, baking is easy. After 30 minutes, take it out of the oven to quickly add the six eggs to the top and then it’s right back in until it’s finished. This would make a great dish for Mother’s Day! You’ll spend more time with your Mom and less time in the kitchen on her special day.

In my mind, there is no better vegetable in spring than asparagus. This was perfect for a lazy Sunday breakfast, and it’s already on my list to make again.

Get the recipe for Ham-Asparagus and Cheese Strata.

Get more information on cooking with asparagus, and more of our best asparagus recipes. Planning something special for Mother’s Day? Check out our favorite brunch recipes.


Erin Gleeson

let’s party: breadsticks with cashews and sunflower seeds

Happy New Year from The Forest Feast! Out here in the woods, the celebrations continue so I am making these breadsticks for a gathering this weekend. They are super easy, and will wow your guests when served warm, fresh out of the oven. You can buy pizza dough, or make your own.

  • 1  package refrigerated pizza dough (approx 14 oz)
  • 1 egg, beaten
  • 1 – 3 tablespoons seeds or nuts, chopped (I used cashews and sunflower seeds)
  • Coarse salt


1. Preheat oven to 425 degrees F. Lightly grease two large baking sheets. Unroll pizza dough on a lightly floured surface. Using your hands, shape dough into a 12×9-inch rectangle. Brush the dough with some of the egg. Sprinkle with seeds and lightly sprinkle with salt. Use a floured long knife or floured pizza cutter to cut dough crosswise into 1/4- to 1/2-inch wide strips.

2. Place strips on prepared baking sheets. Bake, one sheet at a time, for 8 to 10 minutes or until golden brown. Cool on wire racks. Makes about 24 breadsticks.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook.