BHG Delish Dish

Stirring Up Ideas In The Kitchen

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Happy Friday Delish Dish! While some people are saying that the cupcake trend is running out of steam, I’m still in full support of anything bite-sized that will satisfy a craving! I found some of my favorite cupcake recipes from our community of bloggers. Let me know which one is your fave!

If you have a birthday party and there was no Funfetti, was it really a birthday party? Sally’s Baking Addiction shows how to make deliciously fluffy Funfetti Cupcakes from scratch!

Any way I can combine a favorite drink and something sweet is a good way to spend dessert-time in my book. I can’t wait to try these Raspberry Mojito Cupcakes from Java Cupcake!

I’m sorry, Spicy Southern Kitchen, did you say that the base of these Double Reese’s Cupcakes was an actual Reese’s Cup? I’ll take twenty, please.

If you like the classic flavor combination of chocolate and mint, you’ll loves these incredible Mint Chocolate Chip Cupcakes. Thanks for the recipe, My Baking Addiction!

With fall just around the corner, I thought I’d share one of my favorite fall flavor recipes from Taste of Lizzy T. Behold the wonder that is her Caramel Apple Cupcakes recipe.

Do you have favorite things to eat in miniature? Let me know!

Warmly,

Grace


Some things in life make me over-the-moon happy. Oddly enough, one of those things is having a sweet for breakfast. Whether it’s a doughnut, toast and jam, Lucky Charms, or even a piece of leftover birthday cake – that and a big cup of coffee and I’m all set. Clearly sugar isn’t the best thing to crave in the morning, but what can you do. I suppose it’s not the worst habit.

So, I’m always on the hunt for quick, easy, and sweet breakfast treats. These Blueberry Almond Mini Buns are just the ticket! Plus, with the fruit, honey, and almonds, they might even border on healthy.

I actually created this recipe using BHG’s Nutty Honey Mini Rolls. To give it a blueberry twist, I added a handful (about 1/4 cup) of blueberries to the filling mixture. I used a fork to mash up the blueberries and then mixed it all together. That’s it!

I really love the touch of honey in this recipe as well. It’s the perfect amount of sweetness. I think this recipe would also be delicious with a lemon glaze. Blueberries and lemon go together like peanut butter and jelly. Don’t you agree?

You can get the recipe for the rolls here. Just remember to toss in some blueberries for my variation.

What sweet treats do you crave for breakfast? Happy baking, friends!


Michael Wurm, Jr. – Inspired by Charm

 


I can’t tell you how much fun it is to explore different pizza recipes with my “A Year of Pizza” series on Delish Dish. The last two pizzas I shared were a bit more traditional and used a standard pizza crust. Today, I wanted to experiment with something a little different. So when I saw the recipe for Mini Margherita Pizzas, I knew they were next on my Pizza To-Do List.

As much as I love making things from scratch, sometimes my schedule simply doesn’t allow it. What I love about these mini pizzas is that they start off with a store-bought pre-baked crust. This is perfect for those days when time is tight or you’re a bit nervous about tackling dough.

The second reason I love this recipe is that it’s amazingly flexible. While the original recipe gives you a few ideas for making Margherita-style pizza, you can top these bite-sized goodies with whatever you like. You could even get creative with leftovers and no one would be the wiser.

 

For my mini pizzas, I used a variety of traditional toppings including pizza sauce, fresh mozzarella, shaved Parmesan, Roma tomatoes, fresh basil, tapenade, and the most adorable little pepperoni I’ve ever seen.

I mixed up the ingredients to make a variety of mini pizzas. However, if you’re making these for a group, you can stick to one or two varieties to keep things simple for your guests.

You can find the recipe and ingredient list for these mini pizzas here. Whether you’re serving them at a party or fixing them as a late-night snack for your friends, this is certainly a winning recipe. Enjoy!

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm


Hello! My name is Lauren Brennan and I’m a food blogger from Oregon. My site is called Lauren’s Latest and I develop recipes with everyday, common ingredients for my little family of 3 and share them with my readers, along with my 3 year old’s daily antics. I love blogging, probably because I love food! Therefore, the whole food blogger thing is right up my alley. I’m thrilled to be sharing some Better Homes and Garden’s recipes with you on their new blog, Delish Dish! It’s going to be a fun ride.Tis the season to throw pumpkin into EVERYTHING! With Thanksgiving right around the corner, I thought it only fitting to start off the season with a post devoted entirely to our orange friend the pumpkin.

A lot of times pumpkin is used in desserts, but these days you’re seeing pumpkin pop up anywhere and everywhere! Pumpkin Mac and Cheese is pretty popular. {I know I made a version with lots of bacon that went over swimmingly!} Pumpkin stews, soups, and even bruschetta are popping up all over the web.

Today, I wanted to share a cute little recipe I found on BHG.com for Pumpkin-Pecan Tassies aka cute little mini pies that are a cross between pumpkin and pecan pies! Totally adorable treats that can easily be made in advance…if you can resist eating these bite sized pies!

Here’s how you make them:

Start by making some pie dough. The recipe calls for refrigerated pie dough, but I didn’t have any on hand, so I made a BHG recipe found here. Once that is good and chilled, you can roll the dough out and cut out 24 2-1/2-inch rounds.

Fit these down into some ungreased mini muffin tins to line. Set aside.

For the pumpkin filling, measure out some pumpkin, sugar, pumpkin pie spice*, salt, egg and milk. Stir to just combine. Set aside.

For the pecan topping, stir pecans, brown sugar and melted butter together and that’s it! Super simple, right? {I didn’t have pecans on hand, so I used hazelnuts…still yummy! Feel free to use walnuts or almonds in place of pecans. I say use what you have!}

To make these cuties, spoon about 2 teaspoons of pumpkin filling into each crust…

and then top with a scant 1 teaspoon of pecan topping.

Bake at 350 degrees for 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin tins cool to room temperature. Before serving, add a drizzle of maple syrup, if desired and that’s it!

Really simple to make and totally delicious!

For this recipe and more pumpkin treats, click here.

*If you don’t have pumpkin pie spice on hand, you can make your own! Check out that recipe here.


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