BHG Delish Dish

Stirring Up Ideas In The Kitchen


Honey Orange Pecan Mini Rolls

Ever wake up craving cinnamon rolls? I do. All the time. While homemade cinnamon rolls can be quite time consuming, today I’m sharing a super quick alternative. Refrigerated crescent dough! Inspired by these nutty honey mini rolls, I added pecans and orange zest to make them into a version of my favorite cinnamon rolls.

These bite-sized mini rolls are great for an anytime snack or perfect for parties. Best of all, it only takes 10 minutes to bake. From start to finish, in less than half an hour, you can enjoy fresh from the oven honey orange pecan mini rolls!

Honey Orange Pecan Mini Rolls

Simply roll out the refrigerated crescent dough into a large rectangle. Spread on the filling mixture made of softened butter, honey, cinnamon, and finely chopped toasted pecans. Roll up the dough and slice them into 24 portions. Gently transfer slices to a mini muffin tin.

After slicing the dough, the rolls will look a little wonky like the ones photographed above. Do not worry. As they bake in the oven, the rolls will spread out to the diameter of the muffin tin.

Honey Orange Pecan Mini Rolls

Honey Orange Pecan Mini Rolls

Pop the mini rolls out the pan while they’re still warm to prevent them from getting soggy. Drizzle orange honey glaze over the warm mini rolls and enjoy them immediately!

These mini rolls are packed with a ton of flavor and they’re ideally portioned to keep your summer beach body in check!

This is the link for the original NUTTY HONEY MINI ROLLS.


  • Instead of 1/4 cup toasted almonds, use 1/4 cup finely chopped toasted pecans
  • Add 1 tsp orange zest to the filling
  • Add 1/2 tsp orange zest to Honey Icing recipe

Honey Orange Pecan Mini Rolls

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Breakfast may be the most important meal of the day, but more than often, we just don’t have the time to prepare anything warm and filling. These savory ham and cheese breakfast tarts make breakfast time a breeze. Inspired by these jam filled breakfast tarts, you can prepare these hand tarts ahead of time. They can be kept frozen or chilled in the refrigerator. When you’re ready, simply reheat it in a toaster oven or microwave. Best of all, these breakfast tarts also taste great at room temperature.

The tart dough is a straight forward butter based crust. It’s simple to whip together and the dough does not need a lot of chilling/resting time before use. The dough is very sturdy and easy to work with. This recipe makes 6 hand tarts. You can easily double or triple the recipe to fit your needs.

I filled the dough with cheddar cheese and a slice of deli ham. There are so many combinations you can use: mozzarella and pepperoni, Swiss and turkey, etc.

Cover the filling with another piece of dough. Seal the edges of the tart with a fork. Brush the dough with a little milk and top it with additional cheese. It takes about 20-25 minutes for these to bake. You can enjoy them immediately, or pack them up for later use. According to the Better Homes and Gardens Test Kitchen, you can freeze these tarts for up to 2 months. Use an oven or toaster oven to reheat.

This is the original BREAKFAST TART RECIPE.

I followed the recipe for the dough as instructed in the link above.

The only changes I made:

  • Instead of 6 tablespoons strawberry jelly, I used 6 slices of deli ham and 6 slices of cheddar cheese.
  • Omit vanilla icing recipe, instead top tarts with cheddar cheese.

For the full list of ingredients and directions, visit the original recipe here.

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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

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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Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake


These whole wheat chocolate strawberry scones are hearty and delicious!

Happy New Year Delish Dish Readers!! My name is Zainab and I am excited to join the wonderful contributor team here on Delish Dish creating recipes for you every month. I blog over at Blahnik Baker, a dessert and baking blog where I share easy and elegant desserts for the everyday baker.

As a self-taught baker, Better Homes and Garden has always been a trusted partner in my kitchen. From my favorite BHG Bridal Edition Cookbook to the online recipes and seasonal publications, I love how easy BHG recipes are and the fact that they always turn out great. Both of which are key for a beginning home baker trying to build confidence in the kitchen. I can always create new family favorites like these Whole Wheat Chocolate Strawberry Scones.

These whole wheat chocolate strawberry scones are hearty and delicious!

As we are starting the New Year with resolutions and intentions, I know eating healthier is on the top of everyone’s list and getting more whole grains and fruits in our diets is one way to start. These chocolate scones are made with whole wheat flour, oatmeal, Greek yogurt and dark chocolate chunks. I adapted the original recipe found here by using Greek Yogurt instead of sour cream and added in some fresh strawberries and coconut flakes. The yogurt keeps the scones soft and moist and the coconut flakes add some crunch and a slight tropical flavor which is great with dark chocolate. You can make this recipe dairy-free by using a dairy-free butter like Earth Balance and dairy-free yogurt to accommodate family members with food sensitivities.

These whole wheat chocolate strawberry scones are hearty and delicious!

The scones are delicious warm as the melted dark chocolate and strawberries make for a juicy, hearty scone. These are perfect with a cup of tea in the morning or an afternoon snack. I hope you enjoy them!

Here are the slight changes I made to the original recipe:

Use ¾ cup Greek Yogurt instead of sour cream

Add in ¼ cup toasted unsweetened coconut flakes

Use 8 ounces dark chocolate, chopped in chunks

Fold in 1/3 cup fresh strawberries, roughly chopped

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