BHG Delish Dish

Stirring Up Ideas In The Kitchen


Since a certain groundhog didn’t see his shadow last week, we can look forward to an early spring! Celebrate the end of winter with this almond honey cake.

Inspired by the colorful citrus available at the moment, I adapted this pistachio honey cake with berries and cream, into something more suitable for winter. I substituted almond flour for ground pistachios. Instead of fresh berries, I used a combination of grapefruit, orange, and blood orange segments.
Almond Honey Cake with citrus

The bright colors and warm flavors of this cake is sure to evoke memories of outdoor picnics, barbecues, and beach days. You know that saying, “summer bodies are made in the winter”? Luckily, this almond honey cake recipes uses no sugar! All the sweetness comes from honey.

Almond Honey Cake with citrus

This cake is very easy to put together. While the cake can be baked in advance, do not assemble the cake until you are ready to serve. Overtime the citrus segments will expel their juices, causing the cream topping to separate.

Almond Honey Cake with citrus

Using a toothpick or the tines of a fork, dock holes all over the cake. Use a pastry brush to distribute the orange honey syrup over the cake. This will not only enhance the flavors of the cake, it will also keep it tender and moist.

Almond Honey Cake with citrus

Once all the syrup has been absorbed, spread the creamy topping over the cake. Arrange the citrus segments on top. Drizzle additional honey over the citrus. Finally, garnish the finished cake with crushed almonds and a sprinkling of lemon thyme, if desired.

Almond Honey Cake with citrus

Here are my changes to the original Pistachio Honey Cake with Berries and Cream:

  1. Instead of 1/4 cup ground almonds: use 1/4 cup ground almonds (almond flour)
  2. Instead of 1 pint strawberries: segments from 1 grapefruit, 1 orange, and 1 blood orange
  3. Instead of sprinkling chopped pistachios to garnish: sprinkle chopped almonds to garnish
  4. For added flavor, sprinkle fresh lemon thyme over citrus segments.


Get our best kitchen-tested recipes.

citrus zingers lime zingers variation
Believe or not, some people don’t like chocolate. Or maybe you’ve already overloaded on chocolates from the holidays. What treats are you supposed to enjoy on Valentine’s Day? Cookies, of course! These super cute heart shared citrus zingers sugar cookies are the perfect little treats.

Inspired by the bounty of winter citrus available, I adapted these lime zingers to include a combination of lemon, lime, and orange. The resulting zingers are bright, fun, and unexpected. They’re not your typical Valentine’s Day cookies, but they’re just as special. The burst of citrus flavors is sure to evoke some smiles and bring you happy thoughts of the upcoming spring weather.

BHG citrus zingers lime zingers sugar cookie variation

Asides from the bright citrus notes, this dough is made with almond flour. It gives it just the right amount of nuttiness to this soft vanilla sugar cookie. Luckily, this dough is very easy to work with. It doesn’t require any chill time after mixing. Simply dump the dough onto a clean surface and roll it out to an even 1/4-inch thickness. Use a small cutter to punch out your desired shapes. I used this little heart for Valentine’s Day, but any shape will do. (You can even use a knife to simply cut out squares.) Gather scrapes and roll out dough as needed to punch out as many cookies as possible.

BHG citrus zingers lime zingers sugar cookie variation

No need to space these cookies out in the oven during bake. They don’t spread. These zingers are super forgiving and perfect for timid bakers.

After the cookies are done baking you’ll be able to clearly see the speckles of almond flour as well as the bright citrus peels mixed in. They taste amazing as it, but since we’re celebrating love, let’s add a little color.

BHG citrus zingers lime zingers sugar cookie variation

The original lime zingers recipe calls for green frosting. I lightly tinted the frosting pink using a tiny amount of red gel food coloring. You can spread the frosting using a mini offset spatula, or the back of a spoon. Or if you want to get fancy, you can pipe or drizzle on the frosting as well. And because I love confetti sprinkles, there’s no harm in adding a handful of rainbows here and there.

I hope this inspires you to bake outside of chocolate this Valentine’s Day!

BHG citrus zingers lime zingers sugar cookie variation

Here are my changes to the original Lime Zingers recipe:

1. Instead of 2 teaspoons finely shredded lime peel: 1 teaspoon of each orange, lemon, and lime peel

2. Instead of 1/4 cup lime juice: 4 teaspoons of each orange, lemon, and lime juice

3. Instead of 3/4 cup finely chopped hazelnuts: 3/4 cup almond flour (ground almonds)

4. For the frosting, instead of 1 tablespoon lime juice: 1 teaspoon of each orange, lemon, and lime juice

5. For the frosting, instead of green food coloring: red food coloring

Jennifer Pallian is a Vancouver-based food writer and photographer with a background in nutrition. On her blog, Foodess, she shares vibrant, globally-inspired seasonal recipes, luscious photography, funny stories about life as a mama, and an abundance of cooking and ingredient tips.

In the summer, I love fresh, cool, creamy desserts – especially when they require very little effort, and no baking at all.


This Whipped Key Lime Pie ticks all the boxes. A luscious filling is whipped up with just a few ingredients – sweetened condensed milk, heavy cream, and lime juice and zest. It’s smoothed over a buttery, crumbly no-bake graham cracker crust, and popped into the freezer until firm. A layer of whipped cream is piled on top, with a showering of green zest for flair.

As it sets in the freezer, the flavors really come together and intensify. I love how the vibrant lime juice cuts the creamy richness. But perhaps what I really love the most about this recipe is how quickly it comes together! And it got gobbled up almost just as quickly…


The nature of my job means I bake a lot of desserts.  For the sake of my waistline, I typically have a few bites, save a piece for my hubby Adarsh, then give the rest to friends and neighbors.  But every now and then, there’s one that Adarsh begs me not to share, and this was one.


The only changes I made to the original recipe were minor – in Canada, our cans of sweetened condensed milk are typically 300 mL, which is smaller than the 14-oz can called for. I made up the difference (100 mL, or about 3 ounces) in whipping cream. I also added three tablespoons of granulated sugar to the cream as I was whipping it, to make up for the sweetness lost in substituting for the sweetened condensed milk, and because I prefer the whipped topping to be sweetened as well.


This is definitely going on my roster of easy (and delicious) desserts for dinner parties!

Roast chicken is a classic.

Orange Honey Roast Chicken

It is the one recipe we all have tucked away in our collections (usually committed by heart and prepared by instinct) that is always reliable and delicious. I tend to rely on roast chicken for weeknight dinners as well as my occasional entertaining needs. It is that versatile! I have a lemon roast chicken recipe that I seriously make every single week but something about a sweet twist on this classic appealed to me.

I knew as soon as I saw the Honey Roast Chicken recipe on that I located exactly what I was looking for. Honey always lends such a naturally sweet touch to poultry that enhances any other flavors it is coupled with. I thought orange flavor would be a beautiful compliment to its taste.

Orange Honey Roast Chicken

I simply made the following small changes to the recipe:

  • I added 1 tablespoon of fresh orange zest to the honey before brushing it on the chicken. I also omitted the tarragon.
  • I replaced spring peas with string beans and carrots.
  • I also replaced 1/2 of the champagne with fresh orange juice in the vegetable instructions to enhance the orange flavor even more.

Orange Honey Roast Chicken

The final result was a glorious blend of citrus enhancements and sweet decadence. The chicken was wonderfully moist with a fantastic crispy skin (my favorite part), and the best part was how complete the meal was with its surrounding tender and well flavored vegetables. I am so in love with this recipe. I definitely plan on making it again and again with new pairings for the honey this Spring!

Pomegranate Orange Champagne Cocktail on Delish Dish

The New Year is almost here!  I can’t believe my 2014 is wrapping up so soon.  It has been such a great year that I am a bit sad to see it leave me.  This year was filled with amazing experiences, opportunities and friends.  The only thing that is cheering me up is this Pomegranate Orange Champagne Cocktail.

New Year’s Eve is always filled with the best cocktails around.  I love seeing the ingenuity and seasonal fruit shine in delicious holiday drinks.  When I started looking for a holiday drink to serve tomorrow, I was totally drawn in by this Pomegranate Champagne Cocktail on BHG’s site.

The beautiful color is gloriously festive, the bits of pomegranate are like perfect ruby pearls, and the beautiful bubbles scream celebration time!  I loved the drink as is but wanted to add a mimosa twist.

Pomegranate Orange Champagne Cocktail on Delish Dish

Adding just a couple of tablespoons of fresh orange juice was just the ticket in creating the perfect holiday drink that could be served for brunch or your holiday party tomorrow!

I made these even more festive by serving them in fun martini glasses!  These were perfect for girly sipping because of the beautiful pink color.  And I love the bursts of deliciousness when I tasted a bit of pomegranate seeds.

Pomegranate Orange Champagne Cocktail on Delish Dish

This is the perfect drink for getting your New Year up and running!  Serve this, and get 2015 off to a great start!

A Quadruple-Citrus Pound Cake in late September?  I know that seems weird but there is a reason why I was craving citrus cake.

The weather in Chicago has been its usual unpredictable self.  In early fall, it has dipped way below the average, and I can feel a cold winter coming my way soon enough.  I wanted to create a recipe that would give me a little sunshine, and this cake is definitely it.

The original BHG recipe I found was for Triple-Citrus Pound Cake.  I kept the recipe very similar and only added some lemon flavor to make the cake even brighter.

  • I added two teaspoons of fresh lemon zest.
  • I also added two teaspoons of fresh lemon juice but I adore lemon so I really loved this addition!

This Quadruple-Citrus Pound Cake was just what I needed to get over my summer saying goodbye.  It perked me up with a slight pucker.  The bright flavors of grapefruit, orange, lime and now lemon are just perfect in this light, fluffy and beautifully textured cake.  This treat is perfect with a cup of coffee or after a delightful dinner.  Either way, make this cake, and I am sure your Fall season will be much brighter.

© Copyright , Meredith Corporation. All Rights Reserved | Privacy Policy | Data Policy | Terms of Service | AdChoices