BHG Delish Dish

Stirring Up Ideas In The Kitchen


7 Pumpkin Desserts That Are NOT Pie

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.

Bittersweet Chocolate Bark with Pretzels

Surprise your special someone this Valentine’s Day with quick and easy Bittersweet Chocolate Bark with Pretzels.

Bittersweet Chocolate Bark with Pretzels

While I’m all for the convenience of store-bought candy, it’s hard to avoid going the DIY route when it’s as easy and customizable as this Bittersweet Chocolate Bark with Pretzels. I’ve swapped the spicy candy additions in the original recipe for a little something salty and a little something sweet. But before we get to the toppings, let’s talk chocolate.

Bittersweet Chocolate Bark with Pretzels

If there ever was a time to splurge on high-quality chocolate, this is that moment. Aim for the best bittersweet chocolate you can find, as it’ll be the primary canvas upon which you scatter a colorful array of toppings, so you want that canvas to be as pleasing to the palate as possible.

Bittersweet Chocolate Bark with Pretzels recipe

And then it comes time to top the melted chocolate with all of your favorite snack items, from salted pretzels and sour gummy O’s to heart-shaped sprinkles and any other festive or flavorful odds and ends stashed in your pantry.

Bittersweet Chocolate Bark with Pretzels recipe

The final touch to your confectionery canvas? A swift drizzle of pink candy melts that lend a pop of color to your Valentine’s Day dessert dream. You can purchase candy melts in large grocery stores or craft stores, or find every color of the rainbow by purchasing them online.

Bittersweet Chocolate Bark with Pretzels recipe

Ready to woo your special someone with homemade Bittersweet Chocolate Bark? Check out the recipe then find inspiration with a few more of my favorite Valentine’s Day-inspired sweets.

- Kelly Senyei, Just a Taste

Grain-free Crab Cakes with Red Pepper Relish

Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!

I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.

I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.

I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:

  • I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
  • I added an additional egg, using 2 eggs instead of 1, to help with binding
  • I opted for homemade mayonnaise
  • I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking

please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)

These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.


Christmas Brownies

Add a seasonal spin to a dessert classic with a quick and easy recipe for festive Christmas Brownies studded with semisweet chocolate chips and candied cherries.  

Christmas Tree Brownies Recipe

Nothing says “happy holidays” quite like a crowd-pleasing pan of brownies. But I’m skipping the squares and bypassing the bars with a fun new Christmas-inspired take on this traditional favorite. And it all starts by transforming a little melted butter and chocolate into the fudgy base of these brownies.

Christmas Tree Brownies Recipe

Next comes the festive add-ins, including candied cherries and semisweet chocolate chips. I decided to take the flavor up another notch by stirring in 2 teaspoons of espresso powder mixed with 1 tablespoon of water to really bring out the rich flavor of the chocolate.

Christmas Brownies Recipe

And the real beauty of this recipe is that the brownies are baked in a 15×10-inch pan, which makes them the perfect base shape for slicing into triangles. Simply slice the pan of brownies in half length-wise (down the center) and then slice at a diagonal to form 22 “trees” with four edges as scraps. And by “scraps,” I mean “the parts you eat while decorating the brownies.”

Christmas Brownies Recipe

Transfer each tree to a parchment paper-lined baking sheet and then melt 1 cup of semisweet chocolate chips, stirring until they are smooth. Transfer the melted chocolate into a piping bag, snip off the tip and drizzle the chocolate across each tree. A shower of sprinkles completes these sweet treats.

Christmas Brownies Recipe

Ready to wow holiday guests? Preheat your oven for Christmas Brownies and give Christmas cookies some serious competition in the holiday dessert department.

- Kelly Senyei, Just a Taste

Spiked Hot Chocolate

With the colder weather moving in, ’tis the season for cozy warm drinks. Given how much I love hot cocoa (I just created a hot cocoa bar in my dining room.), I’m always looking for creative ways to make this delightful drink even more special for me and my guests.

One way to change up classic hot cocoa is to substitute white chocolate for milk chocolate. Inspired to try such a creamy white version, I turned to this recipe from BHG.

Although I have my own white chocolate cocoa recipe, I really like this one because it incorporates cinnamon, nutmeg, and almond extract. These are some of my favorite flavors of the season.

As much as I love this recipe, I decided to give it my own twist for the holidays by spiking it. I had fun experimenting.

First off, was Marshmallow Vodka. (Yes.there really is such a thing!). It was wonderful. But be warned, since it’s vodka it’s going to be a little stronger tasting.

Another delicious liqueur to try is RumChata. This is a cream liqueur that is made with Caribbean rum, real dairy, vanilla, cinnamon, and other spices. As you can imagine, these flavors blend really well with the white hot chocolate.

Finally, a splash of peppermint schnapps is another tasty addition. Peppermint is a traditional flavor of the season, and it goes really well with this recipe. Plus, you can garnish the whole drink with a candy cane to make it look picture perfect!

Again, you can get the recipe for this White Hot Chocolate here.

Do you enjoy hot cocoa during the holidays? How do you vary this cold-weather classic to make it extra special for this time of year?


Michael Wurm, Jr – Inspired by Charm

Chocolate Hazelnut Crinkle Cookies

Chocolate Crinkle Cookies are a Holiday classic, and this version, with a hint of Orange and Hazelnut, are sure to become a yearly tradition!

Chocolate Hazelnut Crinkle Cookies

Hey there, Delish Dish readers!  I’m Allie and I usually blog over at Baking a Moment.  I’m a mom of two and I just love spending time in my kitchen, baking up scrumptious desserts for my loved ones to enjoy.

Now that the holidays are upon us, all I want to do is cozy up and make cookies.  When I spotted this recipe on the Better Homes and Gardens website, it instantly brought back so many memories.

Chocolate Hazelnut Crinkle Cookies

There’s something about that soft and chewy chocolate interior, with its slightly crisp and crackly crust, that’s just so nostalgic.  You’ve probably enjoyed this kind of cookie many times before, but this version offers a little something different to tease your tastebuds.

Chocolate Hazelnut Crinkle Cookies

I’m always a fan of cooking and baking seasonally, so I took the original recipe and added in the zest of one clementine.  I also cut back the flour to just 1 1/2 cups, and swapped in 3/4 cup of finely ground hazelnuts for a bit of a nutty bite.  Two tablespoons of hazelnut liqueur intensifies the wintry flavor, and I also replaced the demerara sugar coating with powdered (aka: confectioner’s) sugar, for a soft and snowy effect.

Chocolate Hazelnut Crinkle Cookies

The cookies came out just as perfectly as I remembered them always being, but with a seasonal flavor that my whole family really enjoyed!


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