Hi, I’m Julie of The Little Kitchen and I am thrilled to be joining as a regular contributor to the BHG Delish Dish blog! I have been blogging for over 4 years now and have always been a huge fan of BHG.
Since it’s summer and mostly likely very hot where you’re at, I really wanted to make popsicles! After chatting with the BHG team, I knew I wanted to make a boozy popsicle…so I changed up one of their recipes for Strawberry Sangria and made them into popsicles.
I love strawberries! Wonderfully sweet and so colorful, I love anything with strawberries.
The strawberry syrup in this recipe tastes amazing, I even used it as a base for another recipe I’m working on.
Kick up a classic summer side dish with this quick and easy recipe for Italian Fruit Salad paired with buttery pound cake croutons.
The official first day of summer may still be a few weeks away, but I’ve decided to get a headstart on my lineup of warm weather side dishes, beginning with this fresh and flavorful Italian Fruit Salad.
The classic dish gets a welcome update thanks to a tangy balsamic dressing, but I couldn’t let the deliciousness stop there. I’ve added an indulgent twist to this summer salad in the form of toasted pound cake croutons. Intrigued? Read on for the recipe!
There are no rules when it comes to mixing and matching the components of fruit salad, so feel free to use whatever fruit you have on hand or that is nearing its peak in terms of ripeness. I’ve added blackberries to the original fruit salad recipe, however raspberries, strawberries or even pomegranate seeds would be welcome additions to pair with the fresh basil.
And this is when the dish goes from a basic fruit salad to a taste bud-bursting dessert. Cue the pound cake croutons! Here’s the setup:
- Dice your favorite homemade or store-bought pound cake into 1-inch cubes
- Heat a large skillet over medium heat and add 3 tablespoons of unsalted butter
- Once the butter has melted, add 2 cups of the croutons to the pan, tossing to combine
- Transfer the croutons to a parchment paper-lined baking sheet and bake them at 375ºF for 8 to 10 minutes until they’re golden brown and toasted
All that’s left to do is add the croutons to the bowl of fruit, drizzle on the balsamic vinegar and honey, then toss, dish out and dig in!
Are you ready to give your fruit salad a dessert-inspired makeover? Then grab the pound cake and preheat your oven for Italian Fruit Salad.
- Kelly Senyei, Just a Taste
Hello! I’m Jennifer Farley, the creator of Savory Simple, and I’m happy to be guest posting for Better Homes and Gardens. My blog focuses on quality ingredients, bold flavors and recipes with a gourmet twist. I recently shared a recipe for grapefruit pie that was very well received so I’ve decided to keep going with that theme. For today’s post I’ve created grapefruit bars by adapting this Better Homes and Gardens recipe for strawberry-lemon bars. You’re going to love them.
I absolutely adore grapefruit. I can’t say I’ve ever tried a citrus fruit that I didn’t love, but to me there’s something especially wonderful and unique about grapefruit. I love assertive flavors and grapefruit packs an extra level of sweetness that’s counterbalanced by just the right amount of bitterness. But for some reason it’s not used nearly as often in recipes as lemons, limes and oranges. I’m here to change that!
These grapefruit bars are incredibly easy to make. The bottom crust layer is a rich, flaky shortbread. The top layer is delicate and sweet with just the right amount of grapefruit flavor.
I made several changes to the strawberry-lemon bars recipe:
- I added a pinch of salt to the crust layer. Simply add it in while stirring together the flour and powdered sugar.
- I replaced the 2 teaspoons of finely shredded lemon peel with 2 teaspoons of finely shredded grapefruit peel.
- I replaced the 3 tablespoons of lemon juice with 1/4 cup of fresh-squeezed grapefruit juice.
- I added 1/2 teaspoon of lemon juice along with the grapefruit juice since grapefruits are slightly sweeter and less acidic.
- To balance the additional juice, I added 1 additional tablespoon of all-purpose flour for a total of 3 tablespoons.
- I omitted the baking soda.
- I omitted step 3 and all of it’s corresponding ingredients (strawberry jelly, lemon juice, strawberries) entirely.
- In place of the strawberry topping, I added a light dusting of powdered sugar.
If you love grapefruit as much as I do, you’re going to love my version of grapefruit bars based off Better Homes and Gardens’ Strawberry-Lemon Bars. Enjoy!
When it comes to easy, light, and totally delicious summer desserts, strawberry shortcake is a quintessential favorite. So when I saw this recipe for Classic Shortcakes this past week, I knew I had to kick of the summer properly with this sweet treat.
However, to make things a little more interesting I decided to add a little something extra to the classic recipe with some white chocolate chips. When served slightly warm, the little morsels of melted white chocolate add an extra layer of creamy flavor.
I simply followed this recipe and added in about 3/4 cup of chopped white chocolate chips when mixing together the dry ingredients. I also think these would be delicious with milk or dark chocolate chips as well. Any chocolate goes wonderfully with strawberries.
I also like that you can bake a bunch of these up, throw them in the freezer, and have a quick easy dessert any night of the week. There’s no need to turn the oven on each time you get a craving for something sweet.
Strawberry Shortcake is definitely one of my summer favorites! What yours? Let us know in the comments below.
Michael Wurm, Jr. – Inspired by Charm
Hi again Delish Dish readers, it’s Heather from Sprinkle Bakes bringing you the final post for “Month of Cakes”. I can’t believe this month has gone by so fast. Time flies when you’re having fun, eh?
Summertime is rolling in, and that means we’ll all be looking for ways to cool down. This ice cream bombe is a dessert that’s hot weather-ready. All you need to do is print this recipe and grab a stainless steel 2 quart bowl to get started.
We’re not changing much more than the shape of this cake and instead of pecans on top, we’re using roasted, salted almonds. I gave this cake a dome (or bombe) shape by placing the filling in a 2 quart stainless steel bowl and freezing it solid. After the filling is frozen, top it with the hot fudge-coffee sauce and then pour on the cookie crumb crust. Pat the crust on firmly and freeze again. When you’re ready to unmold this beauty, turn it upside down on a serving plate or cake stand. Place a wet, warm dish towel on top to help the ice cream dome release from the bowl.
The decadent caramel topping goes on next, along with salted almonds and grated chocolate. Chocolate shavings are so easy to make, all you need is a vegetable peeler and a bar of room temperature chocolate. Run the vegetable peeler along the edge of the chocolate bar and allow the shavings to fall onto a plate. Store the plate in the refrigerator until you’re ready to use the shavings on the cake.
I added a little more caramel than the 1/3 cup called for in the recipe (more like 2/3 cup!) but feel free to adjust the amount to your liking.
There are countless ways you can vary the ice cream portion by adding your choice of candy bar pieces, nuts, or change up the ice cream flavor if you’re not a coffee fan. Find the recipe here and go a little crazy!
Skip the slice and forget the forks in favor of bite-sized Mixed Berry Tartlets starring the season’s freshest berries topped with homemade whipped cream!
If you’re a fan of pie but want to avoid DIY pie dough, then allow me to introduce you to your new go-to dessert: Mixed Berry Tartlets.
This quick and easy recipe allows for mixing and matching of your favorite fruits, which leads to endless flavor combinations. And while the original recipe called for frozen berries, I couldn’t resist the perfectly ripe strawberries and blueberries on display at my local market. Ready to dig in? Preheat your oven for Mixed Berry Tartlets and read on for additional substitutions, plus my go-to recipe for homemade whipped cream.
The sweetness starts with store-bought pie dough, which transforms from a single crust into a dozen mini crusts with a few twists of a circular cookie cutter. If you don’t have a circular cookie cutter you can use a drinking glass or the top of a spice bottle with a diameter of 3 to 4 inches.
Once the individual crusts are tucked securely into a muffin tin, it’s then time to move on to the fruit filling. I swapped out the frozen mixed berries in favor of fresh, opting for juicy strawberries and plump blueberries. You could also use blackberries, raspberries, cranberries or any other small or diced fruit.
Twenty minutes in the oven is all it takes to go from raw ingredients to perfectly baked tartlets. But they’re not done just yet! While the tartlets cool, whip up a sweet tangy topping by skipping the lemon curd filling from the original recipe in favor of a vanilla-spiked homemade whipped cream.
Simply whisk together the following ingredients in your stand mixer fitted with the whisk attachment:
- 1 1/2 cups chilled heavy cream
- 1/3 cup sour cream
- 3 Tablespoons sugar
- 2 teaspoons vanilla extract
And that’s all it takes to achieve fruit pie flavor sans the stress of DIY pie dough! Grab your favorite berries then head on over to this fast and fresh recipe for Mixed Berry Tartlets.
- Kelly Senyei, Just a Taste