BHG Delish Dish

Stirring Up Ideas In The Kitchen

lime

Jennifer Pallian is a Vancouver-based food writer and photographer with a background in nutrition. On her blog, Foodess, she shares vibrant, globally-inspired seasonal recipes, luscious photography, funny stories about life as a mama, and an abundance of cooking and ingredient tips.

In the summer, I love fresh, cool, creamy desserts – especially when they require very little effort, and no baking at all.

 

This Whipped Key Lime Pie ticks all the boxes. A luscious filling is whipped up with just a few ingredients – sweetened condensed milk, heavy cream, and lime juice and zest. It’s smoothed over a buttery, crumbly no-bake graham cracker crust, and popped into the freezer until firm. A layer of whipped cream is piled on top, with a showering of green zest for flair.

As it sets in the freezer, the flavors really come together and intensify. I love how the vibrant lime juice cuts the creamy richness. But perhaps what I really love the most about this recipe is how quickly it comes together! And it got gobbled up almost just as quickly…

 

The nature of my job means I bake a lot of desserts.  For the sake of my waistline, I typically have a few bites, save a piece for my hubby Adarsh, then give the rest to friends and neighbors.  But every now and then, there’s one that Adarsh begs me not to share, and this was one.

 

The only changes I made to the original recipe were minor – in Canada, our cans of sweetened condensed milk are typically 300 mL, which is smaller than the 14-oz can called for. I made up the difference (100 mL, or about 3 ounces) in whipping cream. I also added three tablespoons of granulated sugar to the cream as I was whipping it, to make up for the sweetness lost in substituting for the sweetened condensed milk, and because I prefer the whipped topping to be sweetened as well.

 

This is definitely going on my roster of easy (and delicious) desserts for dinner parties!


Coconut Lime Coffee Cake Hi! My name is Maria, and I’m thrilled to be guest blogging on BHG Delish Dish today! You can normally find me over at Sift & Whisk, blogging about from-scratch dessert and baking. I love taking classic recipes and adding my own flair to them and using fresh, seasonal ingredients. Unfortunately, there isn’t much produce in season in my home state of Ohio right now! While I twiddle my thumbs waiting for rhubarb to hit the farmers’ markets, I’ve been all about citrus. So when I came across this Lemon-Raspberry Coffeecake recipe from Better Homes & Gardens, I had to make it my own. Coconut Lime Coffee Cake Luckily for me, a friend had given me a bag of limes leftover from a weekend of margarita-making. And what do you do with limes? Duh, you listen to Harry Nilsson and put the lime in the coconut! The original recipe calls for buttermilk, but I used coconut milk in its place. The acid in the buttermilk reacts with baking soda to leaven the original cake, so to make up for that acid, I had to “curdle” the coconut milk with a tablespoon of lime juice to get the same chemical reaction. Baking science is the most delicious kind of science. Coconut Lime Coffee Cake I used lime zest in place of the lemon and added it to the cake batter, not just the cheesecake filling. Wait, you didn’t know this thing had a cheesecake filling? Because it’s pretty amazing. I’ll admit that I was worried that the center would be gooey like stuffed French toast. Instead, the cream cheese layer melts into the cake, making it ultra moist. Dry coffee cake is the most heinous crime against brunch, after all. My original plan was to use frozen blackberries on top of the cake, but that reminded me that my blackberry bush will be barren for several more months, and it just made me too heartbroken. I’m a sucker for a good streusel topping, though. Enter my toasted coconut streusel. Coconut Lime Coffee Cake It’s super easy to whip up: just mix ½ cup of toasted coconut, 3 tablespoons of flour, and 2 tablespoons of sugar into a small bowl, then add in 2 tablespoons of melted butter. Set the mixture in the refrigerator while you finish prepping the rest of the cake. When the cake has been in the oven for 20 minutes, sprinkle the streusel over the top and finishing baking the cake. The thing I love most about this recipe is that it is supposed to be served warm. Everyone knows the worst part about baking anything, especially cake, is waiting for the thing to cool. But there’s no need with coffee cake. Coffee cake understands that you need your morning sugar rush on. the. double. Coconut Lime Coffee Cake I foresee this coffee cake making a repeat appearance at our Sunday brunch table and adapting as the seasons change. Once the blackberries ripen in my backyard, you can bet I’ll be plopping them on top!


A Quadruple-Citrus Pound Cake in late September?  I know that seems weird but there is a reason why I was craving citrus cake.

The weather in Chicago has been its usual unpredictable self.  In early fall, it has dipped way below the average, and I can feel a cold winter coming my way soon enough.  I wanted to create a recipe that would give me a little sunshine, and this cake is definitely it.

The original BHG recipe I found was for Triple-Citrus Pound Cake.  I kept the recipe very similar and only added some lemon flavor to make the cake even brighter.

  • I added two teaspoons of fresh lemon zest.
  • I also added two teaspoons of fresh lemon juice but I adore lemon so I really loved this addition!

This Quadruple-Citrus Pound Cake was just what I needed to get over my summer saying goodbye.  It perked me up with a slight pucker.  The bright flavors of grapefruit, orange, lime and now lemon are just perfect in this light, fluffy and beautifully textured cake.  This treat is perfect with a cup of coffee or after a delightful dinner.  Either way, make this cake, and I am sure your Fall season will be much brighter.


In my opinion, there is nothing better than a classic recipe made perfectly with exceptional ingredients. So when it comes to cocktails, classics are some of my favorites, including this recipe from BHG for margaritas. However, if you know me well, you know I like to mix things up every once in awhile. And, if I can make something more colorful, you can bet I’m going to do it!

That’s just what I did for my latest creation, the blue margarita!

To create this beauty, I followed this classic margarita recipe and added about 3/4 of cup of blue curaçao. The result is a little extra citrus flavor and the most beautiful color. Isn’t it gorgeous?

It’s such a fun, unexpected take on a classic. I also like this addition because it helps to cut the taste of the tequila. Despite its blue hue, the curaçao has a orange-like flavor that works really well in a margarita.

I may be sipping on a few of these from time to time. They are so good on a sunny summer day. You can get the recipe for classic margaritas here. Cheers!

Michael Wurm, Jr. – Inspired by Charm


Hi friends! It’s Heather from Sprinkle Bakes again, and today I’m sharing a cocktail-inspired cupcake. Mojitos are so refreshing with bright citrusy lime flavor and fresh mint, so when I saw these Grasshopper Cupcakes I knew they were destined for a mojito makeover.

As for the cake portion, don’t change a thing!  You’ll bake up the chocolate cupcakes as directed. They’re  rich and chocolaty – a nice contrast to the airy whipped cream topping.

I might suggest you eat one (or three) of these warm from the oven, because we all know there’s nothing quite like a warm chocolate cupcake.  That said, be sure you let the remaining cupcakes cool completely before frosting. The whipped topping will melt quickly on a warm cupcake.

For the frosting, replace the 2 tablespoons cold water with rum, and sprinkle over 2 teaspoons of powdered gelatin. When the gelatin has set, heat it in the microwave for 10 seconds (or until liquid) and then add it to the frosting ingredients as directed in the recipe instructions. Also fold in 1 tablespoon lime zest.  If you like things a little more zesty then add more to taste!  I piped the frosting on with a large star decorator tip and then garnished the cupcakes with fresh mint leaves and more lime zest – delicious!

Light rum is the usual mojito ingredient, but dark rum is delicious and goes well with chocolate. It’s okay to use whatever you have on hand! Green creme de menthe will give the frosting a pretty hue, but if you use clear then a few drops of green food color can be added to the frosting.  To get started on your own mojito cupcakes,  print the original recipe here.  Enjoy!


 I was going through my pantry the other day trying to seek a little organization when I came across an almost full cornmeal container. Why was it so full? Because I only use cornmeal for cornbread. And when do I make cornbread? Whenever I make some chili.

Clearly it’s been a while since my family has eaten chili.

And cleaned out my pantry, apparently. Umm….anyways….

I headed to bhg.com in hopes to find a different way to use my neglected cornmeal and boy did I find a winning recipe!

I found a fabulous recipe for Cornmeal-Blueberry Scones. They seemed pretty simple to whip up, but the recipe called for lime zest and juice! A little unexpected, but definitely turned out to be the hero of this treat! The zest adds such a light and fresh flavor and the juice made the glaze tangy and delicious! I loved these and so did my husband’s co-workers!

My daughter wasn’t a big fan of the tangy glaze, so she opted for butter on hers which ended up tasting pretty good too! Duh.

Butter + anything = amazingness.

If you’d like to try these Cornmeal-Blueberry Scones out at home {which you totally should}, click here for the printable recipe.

Enjoy!


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