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.
Can’t decide between doughnuts and muffins? Enjoy the best of both worlds with this quick and easy recipe for Doughnut Muffins studded with raspberries!
I’ve never met a breakfast carb I didn’t like. Pancakes. Waffles. French Toast. Bagels. You name it, I’ll flip, press or bake it for my morning meal. But there comes a time when one doesn’t want to be forced to decide between two favorites in the breakfast lineup, and thus, I present to you Doughnut Muffins.
This is no ordinary cronut-inspired hybrid, but rather a homemade creation that manages to marry the airiness of a doughnut with the moist crumb of a muffin. But I couldn’t let such a match made in heaven exist sans a kiss of fresh fruit or a drizzle of sweet glaze. So read on for my updates to this newfound breakfast favorite.
It all begins with a quick-fix batter that goes for a spin in the stand mixer. The resulting part-doughnut, part-muffin mix is super-light and easily scoopable, so you’ll want to have an ice cream scoop on hand when it comes to filling your muffin tin.
While the original recipe went straight from the mixing bowl into the muffin tin, I couldn’t resist upping the flavor factor by folding in 1 cup of the season’s plumpest, juiciest raspberries. It’s important to lightly fold, rather than vigorously stir the berries into the batter to guarantee the lightest, airiest doughnut muffins.
After you’ve divided the batter among the muffin tins, grab a few extra raspberries and gently break them apart before plopping them atop each cup of batter. The added fruit gives your guests a visual cue as to the fruity surprise they’ll find tucked inside the pastries.
While the doughnut muffins bake, whisk together 1 cup sifted powdered sugar with 3 tablespoons of whole milk and 1 teaspoon vanilla extra to make a simple glaze. After all, we all know a doughnut isn’t really a doughnut without a sticky-sweet topping. Once the doughnut muffins have cooled completely, pop them out of the muffin tin and drizzle them with the prepared glaze.
And it’s as easy as that! A twofer of a morning treat that delivers the best of both the doughnut and muffin worlds.
- Kelly Senyei, Just a Taste
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
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
How fun and colorful are these Watermelon Margaritas?! I think they’d be perfect for a summer BBQ. I love the addition of the watermelon “ice cubes” to keep your drink frosty cool. You could also make a non-alcoholic version of this by eliminating the Triple Sec and tequila. Enjoy!
- Watermelon cubes
- Kosher salt (to line glass rims, if desired)
- 8 lime wedges
- 3 cups Triple Sec or other orange liqueur
- 2 – 3 cups tequila
- 1 1/2 cups freshly squeezed lime juice
- 1 cup superfine sugar or powdered sugar
- 5 cups seedless watermelon, chopped
1.Freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm.
2. If you’d like to salt the rims of your glasses (I skipped this), place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside.
3. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved.
4. Pour 1/4 cup of tequila mixture into blender or food processor with chopped watermelon (working in batches if necessary). Cover and blend or process until smooth. You could strain it, but I don’t bother. Combine watermelon juice with remaining tequila mixture. Stir. Chill until ready to serve.
5. Place frozen watermelon cubes in glasses. Pour blended watermelon tequila mixture over watermelon cubes.
Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.
Delish Dish, Let's Party | Tags:
bbq, better homes and gardens, cocktails, drinks, easy, entertaining, fruit, margaritas, melon, Menu, Party, Party recipes, summer, vegan, vegetarian, watermelon
Happy Thanksgiving! Erin from The Forest Feast here, sending greetings from my family’s annual celebration in Santa Barbara, CA. My husband Jonathan and I left the woods and headed for the beach where we’re spending the weekend cooking, eating, and surfing with lots of relatives at my aunt and uncle’s beach house. This is my absolute favorite holiday! We spend all day cooking in their dreamy kitchen overlooking the ocean while the turkey cooks on the BBQ outside.
This year, we are shaking up the menu a bit with this New Cranberry Sauce, which includes persimmons, my favorite autumn treat. Trees full of these ripe, orange fruits are everywhere near where we live right now! A friend was kind enough to let me come and pick some off his tree, and I was excited to be able to use them in this Thanksgiving dish. It’s a fun, seasonal twist on the traditional recipe and adds color and sweetness to the cranberry sauce.
We eat around sunset, and I always take a picture of the turkey as it comes off the grill.
So much to be thankful for as we gear up for a weekend of family fun. Cheers!
Makes: 12 servings. Serving size: 1/4 cup. Yield: 12 (1/4-cup) servings
Prep 10 mins, cook 18 mins to 20 mins, chill up to 48 hours.
1 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
1 12 ounce bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
3/4 cup sugar
1/2 teaspoon ground ginger
1 fuyu persimmon or apple, cored and cut into 1/4-inch cubes
Rosemary sprig (optional, as garnish)
Directions: In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Stir in persimmon for the last 2 minutes. Remove from heat. Serve warm or at room temperature or transfer to a storage container. Can be covered and chilled up to 48 hours. If desired, top sauce with a rosemary sprig as a garnish. Makes 12 (1/4-cup) servings.
Kitchen Tip: There are two types of persimmons: Fuyus and hachiyas. For this recipe, use fuyus, which are tomato-shape, and can be eaten when firm or slightly soft. The fruit, available from October to December, should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
The Forest Feast is a blog by Erin Gleeson full of simple, vegetable based recipes that are presented visually, with handwriting, illustration and photos to describe the steps.
Delish Dish, In-Season Eats | Tags:
autumn, christmas, Cranberry, cranberry sauce, fall, fruit, garlic, Holiday, onion, persimmon, seasonal, Side Dish, Thanksgiving, vegetable, vegetarian