BHG Delish Dish

Stirring Up Ideas In The Kitchen


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!

Pumpkin pie (and bread, and cookies, and bars) are timeless desserts that have been gobbled up by holiday guests for years. But this year, bloggers are mixing things up. These pumpkin-flavored treats are anything but typical.

Grown-up kids’ snack. These Pumpkin Pie Pop Tarts are the perfect to-go breakfast or snack. Plus, the pastries, from Cooking Classy, can be made in advance and frozen—perfect to serve to overnight guests during the holidays.

Sophisticated sweet. Feasting On Fruit’s Vegan Pumpkin Crème Brulee is both elegant and delicious–great for an upscale holiday party. Besides pumpkin puree, the main ingredient is hemp tofu, which makes the custard super silky.

Good for gifting. Wine and Glue combines egg-free cookie dough with pumpkin puree and coat with melted chocolate to make this Pumpkin Cookie Dough Bark. It’s even easier (and yummier) than it looks!

Early-morning treat. Baked Pumpkin French Toast Casserole from Chew Out Loud is packed full of pumpkin spice. And because this mouthwatering marvel is French toast, yes, you can definitely eat it for breakfast.

Layers of goodness. Sure, this dessert from Beyond Frosting, make look somewhat similar to pumpkin pie. But Pumpkin Pie Lasagna, with its layers of graham crackers, pumpkin mousse, and whipped cream, is unlike any pie you’ve had before.

Party favorite. Oh, Sweet Basil’s no-bake Pumpkin Cheesecake Dip is great for holiday potlucks. For a sweet-and-salty contrast, serve with pretzels. Or for a slightly healthier twist, slice up some apples.

Bite-size confections. Impress guests by setting out bowls of homemade candy. With only six ingredients, these White Chocolate Pumpkin Cups, from OMG Chocolate Desserts, are much easier to make than they appear.

Hello BHG friends! I’m Heather Baird, blogger at Sprinkle Bakes.  You may remember me from my previous posts here on Delish Dish. Today I’m here to tell you about my new baking and desserts book called Sea Salt Sweet.  We’re also having a giveaway, so you can enter for a chance to win a copy!

I’ve always been a fan of salty sweets – salted caramel, pretzels dipped in chocolate, butter toffee with salty pecans – you name it! My love for this dynamic flavor combination inspired a book filled with all kinds of new salty-sweet recipes. Inside you’ll find rich salted caramel and chocolate recipes, and perhaps less expected treats that incorporate fresh fruits and citrus.

This is one of my favorite recipes from the book, and it is as easy to make as it is pretty. Ricotta Fig Phyllo Cups make a great dinner party finale because each guest gets their own little bouquet of figs, walnuts and sweet ricotta cheese.  A sprinkle of Fleur de Sel (French sea salt) on top makes the fruit taste even sweeter. Fleur de sel can be found at most grocery stores in the condiments and spices aisle, or at kitchen specialty stores. It can also be ordered online.

The Phyllo cups are so simple to make! The layered dough is cut into squares and then pressed into ramekins. After a quick bake, they’re ready to be filled. These cups can be made ahead and stored until just before serving, that way you can be confident the phyllo cup will stay crisp and lovely.

Choose the most beautiful blemish-free figs you find for the best presentation.

I hope you’ve enjoyed this sampling from my new cookbook. You can find more information including how-to videos and purchasing information on my Sea Salt Sweet book page.

Ricotta Fig Phyllo Cups
Yields 6 servings

Unsalted butter, for ramekins
1/2 cup/120 g whole-milk ricotta cheese
1/4 cup/60 ml heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/16 teaspoon fine-grain sea salt
6 sheets of frozen phyllo dough, thawed
(18 x 14 inches/45.5 x 35.5 cm each)
3 tablespoons/50 g unsalted butter, melted
12 fresh figs, quartered
6 tablespoons chopped walnuts, toasted
1/2 cup/170 g wildflower honey

Preheat the oven to 350°F/180°C.
Butter six 8-ounce/240 ml round ramekins and set aside.
Place the ricotta and heavy whipping cream in a medium mixing bowl. Beat the mixture on medium speed with an electric mixer, gradually adding the sugar, until the mixture is thickened to soft peaks.

Add the vanilla and salt; mix well. Cover the mixture and chill while the other elements are prepared.
Stack 2 phyllo sheets on a work surface and cover the remaining sheets with a damp paper towel to prevent the dough from drying. Brush the sheets evenly with some of the melted butter. Top the buttered phyllo sheets with 2 more sheets of phyllo and brush with butter as before. Top with the last 2 phyllo sheets and gently press all the layers together.

Cut the phyllo stacks into six 7 x 6-inch/18 x 15 cm rectangles. Carefully fit a rectangle of phyllo into each buttered ramekin, creating a phyllo cup. The phyllo will slightly extend over the top of each ramekin. Place the ramekins on a baking sheet and transfer to the oven. Bake for 20 minutes, or until the phyllo dough cups are crisp and golden. Allow the phyllo cups to cool for

5 minutes inside the ramekins, then gently remove them and place them on a cooling rack. The cups may also be kept inside the ramekins for serving, if you prefer.
Just before serving, divide the ricotta mixture evenly among the cups. Top each basket with 2 quartered figs. Sprinkle 1 tablespoon of toasted walnut pieces over each cup and drizzle each cup with honey. Serve immediately.

To enter to win one of 5 copies of Sea Salt Sweet, tell us below: “What is your favorite salty-sweet combination?”. For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the giveaway announcement tweet with #SeaSaltSweetSweepstakes. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.

Please note, this contest has ended.


This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Hi again. I came to interrupt your pumpkin-spice latte time this morning with this Espresso Brownie Pie. That’s right. Pumpkin takes a back seat to make room for this fudgy chocolate pie.

When I first discovered the original Brownie Walnut Pie in the recipe archives, I thought, hmm, “brownie plus pie, you can’t really go wrong there”. You’ve got a traditional pastry style crust filled with a fudgy chocolate brownie and served with whipped cream. I’m sold.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. The traditional pastry crust is filled with brownie batter and baked until perfection!

The bakery where I worked in high school had this amazing chocolate walnut pie, which I hope to make some day, but I thought this recipe would be a good place to start.

This recipe is rather simple. You start with a homemade crust, throw together a few ingredients to make the brownie layer and pop it in the oven for about 45 minutes and ta-da, you’ve got pie!

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Instead of following the original recipe, I swapped out the walnuts for crushed espresso beans (chocolate covered ones!). A few weeks ago, I stocked up on chocolate covered espresso beans and still had some left. If you have never baked with these, I must say, you are missing out! I first tried them in a cookie, and then again in some cookie dough ice cream. Both were down right awesome.

It is best to pulse the beans in a food processor a few times to break them into small pieces. All you need to do is stir them into the brownie batter, and you’re done.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle.

I happened to use a deeper-than-normal pie plate, but not quite “deep dish”. It was perfect for this pie because the brownie rose a bit in the oven as it baked. I allowed it to cool completely before cutting. The top of the brownie was nice and flaky and the middle was very fudgy! I brought this into work and my coworkers loved it!

Walnuts are great, but the chocolate covered espresso beans really take this recipe over the top. Here is original recipe for Brownie Walnut Pie , just leave out the walnuts and add 1 cup of crushed chocolate covered espresso beans.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

I was recently brainstorming recipe to recreate from Better Homes and Gardens and I saw this Tres Leches Cake. Well it was a no-brainer for me. This recipe starts with a cake mix, which means it is extremely easy to make!

Tres Leches Cake

It is a cake that I rarely get to eat, but when I do, I cut myself the biggest slice possible. One of the places I used to work served Tres Leches Cake for office birthdays. I had never had anything like it. It quickly became a dessert I would be over the moon about.

The idea behind a Tres Leches Cake is that it is soaked in three different types of milk and usually served with whipped cream. This recipe, uses a combination of sweetened condensed milk, evaporated milk and heavy cream. Can you say “swoon”?

Tres Leches Cake

Deciding on a pan to use was a little bit difficult. You need a deep-dish pan that you can use to soak up all the milk. I decided to use a bundt pan so I could cut the cake in half and build the layers. It was a little bit tricky, but I am going to share some tips with you!

After I allowed the cake to set in the pan for about 15-20 minutes, I removed it from the pan and allowed it to cool completely. Then I cut the cake in half, horizontally.

I lined the pan with plastic wrap first, so that after I poured the milk in, it wouldn’t stick to the pan. Then I put the top half of the cake in the bottom of the pan and poked holes all over it before pouring in some of the milk. Then top it with the second half and pour the remaining milk (less 1 cup). The more holes you can poke in the cake, the more likely it is that the milk will be absorbed.

Tres Leches Cake

When it was time to dress it up, I held a plate on top of the bundt pan and quickly flipped it over. Be sure to use a plate that has a high sidewall, because as the cake sits, the liquid “drains” a little bit.

In fact, the original recipe calls for you to reserve one cup of the milk the pour over the top of the cake. However, my cake was so full of liquid that I didn’t even need that extra cup of milk.I filled the middle with homemade whipped cream and berries, which I also used to decorate the top.

Tres Leches Cake

It was very difficult to keep this cake around the house over the weekend. I was dying to cut myself a slice, but I put up some serious restraint. I decided to share this cake with my coworkers instead. Needless to say, they were super excited.

I only made a slight adaption to the original recipe by adding one teaspoon of vanilla extract into the cake, otherwise I followed the original recipe very closely. I added some additional berries as well. Head over and check out the original recipe.

Today I am so excited to be sharing this Tiramisu Bread Pudding. It is the first time I’ve made a bread pudding and I have to say, I am hooked.

Up until a few months ago, I wasn’t a regular Tiramisu-eater. Once I made a homemade version of a Tiramisu, it was like the blindfold was pulled off and all of the sudden I wanted to make everything into a Tiramisu.

This Tiramisu Bread Pudding is a baked bread pudding mixed with classic tiramisu flavors. It is topped with a marcarpone whipped cream

This bread pudding is a baked with a mixture of milk, heavy cream, eggs, sugar and coffee grinds. The recipe calls for white bread, but I chose to use buttermilk bread instead. I really wanted to try it with Brioche bread, but I couldn’t find it, so buttermilk bread just felt more fancy than white bread. Really, after it’s baked, I don’t think it matters much, but if you are a serious bread pudding eater, please fill me in.

My secret ingredient is a coffee-flavored liquor that I added to the milk mixture and baked into this pudding. A classic Tiramisu usually includes coffee liquor, but the original recipe I adapted for this dessert did not call for if. However, if you don’t have any on hand, it’s an optional ingredient. This dessert needed a bit of pizzazz, so I also tossed in some mini chocolate chips!

This Tiramisu Bread Pudding is a baked bread pudding mixed with classic tiramisu flavors. It is topped with a marcarpone whipped cream

I was surprised at how quick this dessert was to put together. The original recipe called for individual ramekins, but I decided to bake this in a 9inch by 9inch pan. The baking times were very similar and it allowed me to cut the slices as big or as small as I wanted. However, that did not stop me from digging into it with just a fork!

One of the reasons this dessert stole my heart is because of the topping. It is a cream cheese whipped cream, and if you have stopped by my blog, you might notice that I have discovered this wonderful topping and paired it with cakes and cupcakes.

A coffe-liqour spiked bread pudding topped with marcarpone cheese and cocoa powder.

Since this was a Tiramisu inspired dessert, I chose to swap out regular cream cheese for mascarpone cheese. I happened to have leftover mascarpone from another recipe I made over the weekend. A mascarpone whipped cream makes for the most wonderful mousse-like topping! I finished this dessert off with a sprinkle of cocoa powder.

I brought the leftovers into work on Monday and it was gone before I knew it! I consider my coworkers my best taste testers since I literally fill the break room with desserts on Monday morning. I don’t think they are that mad about it either.

A coffe-liqour spiked bread pudding topped with marcarpone cheese and cocoa powder.

Okay, let’s run through this one more time. Here is the original Tiramisu Bread Pudding recipe. If you like a spiked dessert, adjust the milk to 1 cup and add 1/3 cup of a coffee-flavored liquor. Sprinkle a handful of mini chocolate chips (about 1/8 cup) on top. If you feel inclined, swap out the cream cheese in the topping for a mascarpone cheese, I promise it’s worth it! Lastly, dust it with a touch of cocoa powder.

This dessert is can also be made in advanced and served cold! If you have individual ramekins for this, that’ great! If not, just know you can also bake it in a larger dish as well.

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