BHG Delish Dish

Stirring Up Ideas In The Kitchen

easy dessert

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.

 


Hi Y’all! I’m Milisa from Miss in the Kitchen!  After selling my barbecue sauce business, I really missed the connection with people that I shared with my food business.  I found that food blogging was just the ticket to share my passion for recipes and love of cooking.  My very first cookbook was a Better Homes and Gardens cookbook, so I am beyond excited to be blogging for BHG.com’s Delish Dish!

Summertime is made for fresh fruit desserts!  These Buttery Nectarine Bars are reminiscent of a Southern peach pie. This dessert comes together so much easier than a pie.  Sweet juicy nectarines with a hint of cinnamon are paired with a rich buttery crust for a fabulous summer treat that will have everyone begging for more!

Buttery Nectarine Squares for Delish Dish ~ MissintheKitchen

I grew up near a peach orchard with the most glorious and  juicy summer peaches.  I still still crave those fresh Arkansas peaches and peach desserts are always my favorite way to enjoy them.  My folks are really good about bringing me a box or two when they come to visit and I’m keeping my fingers crossed to get my hands on a few this summer.

Nectarines | Miss in the Kitchen for Delish Dish

In the meantime, I set off in search of peaches at my local market for a special dessert and came away with these gorgeous nectarines.  Nectarines are smooth skinned peaches, did you know that?  My ten year old was quick to inform me and it turns out he’s right.

Buttery Nectarine Bars Recipe for BHG Delish Dish ~ missinthekitchen

I found this recipe while browsing through the BHG recipe data base and knew it would be just perfect for my nectarines.  I have made lots of pies but they are never pretty.  I loved the idea of dessert squares and no worry of that perfect pie crust edge.  The crust has a little crunch to it and it’s made with crushed Rice Krispies cereal or Corn Flakes.  I used the Rice Krispies and loved the added texture with the soft fruit.

Buttery Nectarine Squares for BHG Delish Dish ~ missinthekitchen.com

You will be pleased with how easy this dessert comes together.  It is already on my list to bake again and it’s bound to be a family favorite for you as well.  The only change I made to the original recipe was to substitute nectarines for the apples.  I served it up with a scoop of vanilla bean ice cream and I can’t think of a dessert any more perfect for summer!
BHG Delish Dish Buttery Nectarine Squares

Click Here to get the list of ingredients and directions for this recipe.

The changes I made to the Original BHG Recipe:

The original recipe calls for apples and I used nectarines, all the same measurements on ingredients, and the same baking time.


Berry Crisp / Jennifer Chong for BHG

Hi guys! It’s Jennifer here again, hope you all had a wonderful 4th last week!

I spent the day out in the sun playing some beach volleyball and headed over to a friends BBQ in the evening. I made a festive berry crisp dessert to celebrate the occasion. I found this easy recipe with just blueberries but decided to incorporate some raspberries into the mix too. Berries at the farmers market have been so pretty lately – peak of the season I suppose! I’m no pastry chef but I have a feeling you could use any type of fruit as long as you incorporate the same yield.

Berry Crisp / Jennifer Chong for BHG

Ingredients
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving

Recipe
1. Preheat oven to 375º F.
2. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
3. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
4. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.

Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG
Berry Crisp / Jennifer Chong for BHG

I love the combination of warm and cold desserts – what did you have for your 4th?

Jennifer

Follow me on on Twitter and Instagram, @jchongstudio


Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!


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