BHG Delish Dish

Stirring Up Ideas In The Kitchen

chocolate

Hello Delish Dish readers! I’m Heather Baird, sugar-obsessed writer of the Sprinkle Bakes blog. This month I’ll be putting a new spin on some tried-and-true BHG chocolate recipes. I’m just so excited to share these Chocolate Bourbon Petits Fours with you! They are deeply chocolaty and have a boozy kick. To get started, you’ll need to grab the recipe for Chocolate-Rum Petits Fours.

Bourbon Chocolate Petits Fours

First, you’ll need to whip up the cakes. There’s only one small tweak in the batter recipe: swap the rum for bourbon whisky (mmm!). I baked these cakes in a bite-size bundt pan, but a mini cupcake pan also works well. After the cakes are baked and cooled, they get covered in rich chocolate ganache. I highly recommend using the best quality bar chocolate you can find – it makes all the difference!

Chocolate Bourbon Petits Fours

If you’ve ever made chocolate ganache, then you already know how easy it is. It’s simply chocolate and cream heated and stirred together. In this version, you’ll make the ganache as directed and then add a tablespoon of bourbon to the mix. The easiest way to cover these cakes is to place them on a cooling rack, and then place the cooling rack in a large baking sheet. Spoon the ganache over the cakes so that they are completely enrobed in chocolate. The excess chocolate will end up on the baking sheet, which can be poured into a bowl and used to cover more cakes.

Chocolate Bourbon Petits Fours

I gave each of these cakes a small pinch of alder smoked salt on top. The smoky flavor of the salt really punctuates the bourbon flavor in the cakes (and makes them irresistible!). You can find smoked salts at kitchen specialty stores and online.

Again, you can find the printable recipe here. Enjoy!


Peanut Caramel Brownies

Hi everyone! It’s Maryanne from The Little Epicurean. I’m so excited to be here!

This week I’m sharing these peanut caramel brownies. I’m still reeling from the holiday blues and these brownies are the perfect treats to perk me back up.

I originally stumbled upon this recipe for caramel-hazelnut brownies. While I’m a big fan of the chocolate and hazelnut combo, I wanted something different. I decided to swap in lightly salted roasted peanuts.

Peanut Caramel Brownies

I love the flavors of peanuts, caramel, and chocolate together. It reminds me of one of my favorite candy bars. If you want an extra pop of sweetness, you can also try honey roasted peanuts.

Peanut Caramel Brownies

This recipe makes a large batch. You will definitely want to share this with others.

Start with a 9×13-inch baking pan. To make removal easy, line the baking pan with generously greased foil.

The bottom brownie layer is rich and dense. The original caramel layer calls for hazelnuts and hazelnut liqueur. I swapped in peanuts and omitted the liqueur to make it kid-friendly.

Peanut Caramel Brownies

Immediately after baking the caramel brownies, sprinkle chocolate chunks (or chocolate chips) all over. Let it stand for 2 minutes to allow the chocolate to melt. Be patient. The chocolate WILL soften.

Peanut Caramel Brownies

Use a mini offset spatula (or the back of a spoon) to spread the melted chocolate into an even layer. And for the final touch, sprinkle peanuts all over. Gently push the peanuts into the chocolate to ensure they stick.

Now comes the most difficult part of this recipe, allow the brownies to cool and the chocolate topping to set up. You can do this at room temperature or speed up the process by letting it chill in the fridge. These brownies last for days. They hold up really well. Plus, if you want a fresh out of the oven, ooey gooey brownie, pop it in the microwave for a few seconds to warm them back up.

Peanut Caramel Brownies

Here is the recipe for the original Caramel-Hazelnut Brownies. My alterations: swap in roasted peanuts for hazelnuts, omit hazelnut liqueur.


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


no-bake cookies with peanut butter and chocolate

We’re heading out to our first holiday party this weekend and I decided to bring these energy bites to add a healthy treat to the mix of desserts on offer. I’ve made this recipe before and we always love it, but I did one special thing to make this batch extra indulgent for the holidays. With rolled oats, peanut butter, coconut, and chocolate, these No-Bake Peanut Butter Bites are super easy to make and they are loved by kids and adults alike.

no-bake cookies in process

When I make this recipe, I prefer it with a finer texture. To achieve that, I simply grind the oats, coconut, and the chocolate in a food processor before adding them to the bowl in Step 1. This makes the final cookie hold together really nicely and it also ensures that there’s equal chocolate flavor in each bite. And this time, instead of adding chocolate and dried fruit, I did all dark chocolate so that they’d taste a little bit like a peanut butter cup. (So good!) The brief time chilling in the fridge is key—the dough will be too sticky to roll otherwise.

Holiday No-Bake Cookies

You will likely only need 1/4-1/2 cup of the coconut for rolling and be sure to press it into the cookie to ensure that it adheres. These are definitely better served very cold, so chill them before and between serving. They are perfect paired with a glass of cold milk and make a really satisfying sweet snack—it’s nice to get some good nutrition in a bite that tastes like a candy bar!

I plan to make another batch of these—likely using Sunbutter, which has worked just as well for me in the past—for my daughter’s preschool teachers. Since these are basically an energy bite, I assume that the teachers will appreciate a holiday treat that helps them power through their day chasing after a room filled with 3-year-olds!

Find the full recipe for No-Bake Peanut Butter Bites here.


Sarah Bates is the creator and author behind The Chef Next Door blog. She’s a passionate baker and home cook who loves sharing food with family and friends. A mother to two teenage sons, she keeps busy with school and sporting events, and loves spending time with family and friends. Most days you’ll find her in the kitchen creating new recipes, but she also enjoys shopping, reading, and spending time outdoors.

Milk Chocolate Hazelnut Pie

Happy Holidays! I’m Sarah from The Chef Next Door, and I’m so excited to be a guest here at Delish Dish today! I love to cook, but baking is my true passion, and over on my blog you will find lots of sweet treats. I also share quick and easy (and of course delicious!) meals for you and your family. Stop by when you get a chance and say hello!

Since I’m a baker at heart, it’s no surprise how much time I spend baking during the holidays. Whether it’s Christmas cookies to pass out to friends and family, or decadent pies and cakes for our holiday gatherings, I couldn’t be happier than when I’m in kitchen. I have a lot of recipes in my repertoire that I turn to year after year, but I also love coming up with new creations. The cherished family recipes are a must have, but who doesn’t love baking something brand new?

This Milk Chocolate Hazelnut Pie is a twist on BHG’s Dark Chocolate Pecan Pie. Pecans are a favorite around my house, but I also adore hazelnuts. They are crunchy, mildly bitter, and pair perfectly with the creamy milk chocolate. To make this pie, check out the original recipe here, then make these substitutions: use a store bought pie crust, one cup of milk chocolate chips in place of  the dark chocolate, and hazelnuts in place of the pecans. It’s the perfect holiday dessert!

Whether you’re hosting an elegant holiday dinner party, holding a gathering for friends, or you just want to make a delicious dessert for your family, this Milk Chocolate Hazelnut Pie is a definite must make this holiday season!


Please tell me I am not the last person on earth to make a slow cooker cake? It’s true, this is my FIRST slow cooker dessert. I was amazed at just how easy it was! Whip up a quick cake batter, pour it in the slow cooker and walk away for two hours.

This Slow Cooker Mint Chocolate Pudding Cake is so simple. Mix up the cake and let is bake!

I was skeptical when I first saw the original recipe, because this has a traditional batter for a cake, and then you pour a lot of liquid on top. Could this really all bake together and actually work?? The answer is yes! This glorious Slow Cooker Mint Chocolate Pudding Cake is magic.

It is a rich chocolate cake with mint chocolate chips and a pudding-like sauce that bakes under the cake. This means you get a spoonful of pudding in every bite of cake.

This no-fuss Slow Cooker Mint Chocolate Dessert is perfect for holidays.

The cake is a sponge-like denser texture, but it doesn’t rise the same way as an oven baked cake. It is an easy batter, I didn’t even use a mixer. The one helpful trick I can give you is to use a slow cooker liner in the crock pot. It makes clean up a breeze! Instead of scrubbing my crock pot clean, I could just lifted out the bag and wipe down any residue.

The original recipe was for a chocolate peanut butter version, but since the holidays are quickly approaching, I figured mint chocolate was appropriate. Plus, I pretty much gobble up mint chocolate desserts like it’s going out of style. I guess it is a good thing my boyfriend doesn’t like mint; it means more for me!

This Slow Cooker Mint Chocolate Pudding Cake is quite possibly the easiest cake ever!

The longer this cake cooled, the thicker the pudding got. I am sure it is best served warm, but I actually served it cold and it did not disappoint. I topped it with a scoop of ice cream and also some whipped cream.

The only alteration I made to the original recipe is that I used ½ cup of crushed mint chocolate pieces instead of peanut butter.


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