BHG Delish Dish

Stirring Up Ideas In The Kitchen

Easter

With Easter right around the corner (as well as swimsuit season), I wanted to find a delicious dessert that was also somewhat waistline friendly. I stumbled upon this Honey-Carrot Cake with Mascarpone Cream and instantly fell in love.

Honey-Carrot Cake with Mascarpone Cream

The first thing that drew me to the recipes was the fact that I could be eating fresh carrot cake in less 50 minutes. The next thing was the Mascarpone cream. I haven’t had it in several months, and I was dying for that creamy goodness. If you haven’t had it before, you should definitely give it a try. It’s light and creamy and almost reminds me of an extremely light whipped butter.

Honey-Carrot Cake with Mascarpone Cream

The cake itself is not overly sweet. It’s only lightly sweetened with honey and natural sweetness from the carrots.

Is it weird that I love carrot juice? So it’s no wonder that carrot cake is one of my favorite desserts.

Honey-Carrot Cake with Mascarpone Cream

The original recipe is fantastic as-is. The only modifications that I made were to use only all purpose flour (only because I didn’t have any of the whole wheat pastry flour on hand), and I stirred in 1/2 cup of chopped walnuts before baking.

It was a complete success, and I can’t wait to make this again for Easter!

Grab the full recipe HERE


This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.

Carrot Cake Bars Lightened Up With Mott

Hi there, this is Christi from Love From The Oven. Today I’m sharing one of my favorite spring desserts, carrot cake! I’ve been lightening up my carrot cakes for years with applesauce, it works so wonderfully in carrot cake, and I’m sure you are going to love it. For today’s recipe, I started with BHG’s recipe for Carrot Cake Bars.

Recipe for carrot cake bars with applesauce

I love making carrot cakes for Easter, you have to love a cake that works in some veggies! While most carrot cake recipes call for oil, some up to a whopping cup of oil, I’ve found that replacing some of that oil with applesauce works wonderfully. I replaced half the oil in this recipe with Mott’s Applesauce. It’s such an easy way to reduce the fat and cut a few calories.

Carrot cake made with applesauce

This recipe starts with a box cake mix, making it a great choice if you are a little short on time. It’s not as dense and heavy as some carrot cakes are, which can often be a bit too rich after eating lunch or dinner. While the original recipe calls for raisins, I’m in the “no raisins in my carrot cake” camp, but if you love raisins, by all means, include them! Another great add in for carrot cake is diced pineapples, and of course, walnuts or pecans. Feel free to mix in whichever your family enjoys. I doubled the amount of carrots called for in the original recipe, as I love a very carroty carrot cake. I like to run my carrots through the food processor prior to adding them to my cake mix. While you do have to grate your carrots, you can skip this step, totally optional.

Carrot cake recipe

One other change I made with this recipe was swapping cinnamon for the ginger called for in the recipe. We prefer the taste of cinnamon to ginger, and you can really use either, or even both if your family enjoys a spicy carrot cake. You can easily whip up this recipe in the morning and have it ready to serve after lunch. You can make your cream cheese frosting from scratch, or go with a 16-ounce can of cream cheese frosting.

Easy Carrot Cake Recipe Using Applesauce

To make this recipe the way I did, here are the changes you want to make from the original recipe.

  • Instead of using 1/2 cup cooking oil, use 1/4 cup cooking oil and 1/3 cup Mott’s Applesauce
  • Instead of using 1 cup of finely shredded carrots, use 2 cups of finely shredded carrots
  • Instead of using ginger, use cinnamon.

I hope your family enjoys this delicious cake as much as mine did. It’s such a fantastic dessert for spring! Feel free to come and visit me over on my blog, Love From The Oven, or on Facebook, Instagram or Pinterest! Thanks so much for having me.


With the Easter holiday just a few short days away, I thought I would pull inspiration from BHG’s Buttery Yellow Citrus Cake to create an adorable and delicious cupcake perfect for the holiday.

I followed the original recipe pretty closely, but decided to make cupcakes instead of cake. Honestly, as much as I love cake, cupcakes are my favorite. There’s just something about a little mini handheld cake that makes my heart sing.

This is a fabulous recipe for the spring as it combines the fresh taste of citrus and the buttery goodness of cakes and a whipped frosting.

I’m a big fan of really fluffy and big cupcakes. To achieve this, I fill my cupcake liners a little more than 3/4ths of the way full. Then, I preheat my oven to 400 degrees F. I bake the cupcakes at this temperature for about five minutes and then turn the heat down to 350 degrees F for the rest of the baking process.

There is some science behind why this works that I can explain. All I know is that I always achieve very big and voluptuous cupcakes.

To make these appropriate for the Easter holiday, I topped the lemon whipped cream frosting with some yellow sanding sugar and tucked a little peep in the side. All in all, it’s the perfect treat for the holiday.

You can get the full recipe for these Buttery Yellow Citrus Cupcakes here.

Happy Baking!
Michael Wurm, Jr. – Inspired by Charm


With Easter just around the corner, I decided it was time to start experimenting with some recipes for the holiday. While classically delicious dishes are always served on holidays, I think it’s also fun to throw in a few new items to tantalize the taste buds.

Deviled eggs are one of my favorite little appetizers, especially this time of year. So when I saw this fun recipe for Ranch Deviled Eggs, I couldn’t resist giving them a try. Using some of the egg whites and Greek yogurt in the filling, also makes these eggs a little easier on the waistline.

Even with these few changes, these guys are packed with flavor thanks to the herbs and a packet of ranch dressing mix in the filling. I also love the fact that this recipe takes into account the extra filling you tend to have when making deviled eggs. As you can see in my pictures, I used some small sweet peppers for my extra filling. You could also try Roma tomatoes sliced in half with the seeds removed.

I kept the original recipe pretty much the same, but with one little tweak.Since I’m one of those weird people who’s not crazy about cilantro I substituted fresh basil. I think the flavor combination works just as nicely.

I also sprinkled chopped basil over the top for garnish. These eggs are the perfect little treat to kick off any springtime meal. You can get the recipe for Ranch Deviled Eggs here.

What’s your favorite spring-inspired dish?

Happy Cooking,
Michael Wurm, Jr. – Inspired by Charm


 

I always look forward to the holidays, but they can become stressful when planning a meal for friends and family. As much as I love cooking and entertaining, all of that can be overwhelming when I just want to enjoy being with my guests. After running a small inn for five years, I found that breakfast is one of my favorite meals to make. I also would have to say it’s one of the easier ones. Breakfast can be quickly adapted with a few hardy additions plus a fun cocktail to create a beautiful, delicious, and satisfying brunch! With many baked items that can be prepared in advance, even the host can spend most of the day outside the kitchen. And let’s be honest, who doesn’t love brunch?

1. Veggie Frittata // 2. Hash Brown Quiche // 3. Pisco Sour Drink // 4. Fruit-Granola Parfaits // 5. Cherry-Berry Smoothies //  6. People Pleasing Cinnamon Rolls // 7. Gooey Monkey Bread // 8. Two-Tone Banana Bread

 

Today I put together a quick Easter brunch menu using some of my favorite recipes from Better Homes and Gardens. Whether your guests have a sweet tooth, are eating healthier, or love the classics, these recipes will certainly please them while giving you time to enjoy the celebration. Hoppy Easter!

 

Cheers,

Michael Wurm, Jr. – Inspired by Charm

 

 


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