BHG Delish Dish

Stirring Up Ideas In The Kitchen

peaches

The Naked Cake is one of the hottest wedding cake trends of the season. You may ask, what is a Naked Cake? It’s a cake without frosting on the sides. This cake is incredibly stylish and chic and you’re about to see why. I’ve rounded up 10 Naked Cakes that prove you don’t need a pound of buttercream for your cake to make a statement.

Let’s start off with the basics, shall we? For beginning bakers (or a quick refresher course!), check out this helpful how-to video that  Crate&Barrel put together.

 

 

Make any day of the week a special occasion with this Two Tiered Naked Cake by Design Love Fest.

 

Consider serving this scrumptious Amaretto Soaked Peach Layer Cake by Yummy Mummy Kitchen next time you and the girls get together.

 

The Blondielocks‘ Peony Topped Naked Cake (vanilla cake recipe by Sweetapolita) combines whimsy and whirl for a delightful girly-girl dessert.

 

You can never go wrong with chocolate! This Chocolate Raspberry Cake by My Baking Addiction introduces a classic treat in a creative way.

 

I don’t even know what to say about this tea-time White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios except to take a step back and look at it. Honestly, I don’t think I have ever seen anything so beautiful! Props to Constellation Inspiration for a job well done.

 

Lemon lovers this one’s for you! Doesn’t Be What We Love‘s Yellow Layer Cake with Lemon-Lavender Cream Cheese Frosting look impeccable? Yumm.

 

Master the art of edible flowers with Buttered Side Up‘s Triple Lemon Naked Layer Cake recipe.

 

This Naked Cake by 100 Layer Cake is the perfect dessert to top off your end of summer garden party.

 

Many thank-you’s to Call Me Cupcake for this wow-worthy Chocolate Cake with Mascarpone Frosting recipe!

Whether it’s for a holiday, birthday celebration or special occasion, Naked Cakes are fun to make –(and eat)!

 


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.


Over on my blog, Inspired by Charm, I’ve been sharing recipes in a series called A Year of Pie. So, when I saw one of BHG’s newest recipes for Peach and Blueberry Slab Pie, I knew I had to give it a try!

This particular recipe, is made with a store-bought crust. Even though I enjoy making pie crust, some days are crazy, and you want pie in a hurry. I mean, like, pie … right now. I also realize that some of you may be a bit intimidated by crust. Although nothing beats homemade, a store-bought crust is a good alternative.

One detail I love about this recipe is the unique crust. To give this crust a little something special, use a glass to create a scalloped edge. Simply go around the dough pressing the rim of the glass into the crust, making sure not to cut the whole way through. After removing the excess dough, you have a beautiful and unique crust.

That’s what I like about semi-homemade recipes. With just a little attention to detail, you can have something that looks like it took hours to make.

Beyond that, the rest is basic pie work. I love the combination of blueberries and peaches. Served warm with a big ol’ scoop of vanilla ice cream, you can’t go wrong. A delicious taste of summer!

You can get the full recipe for this Peach and Blueberry Slab Pie here.

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm


Things are quickly heating up, so as we approach the end of July, I thought I’d help keep everyone a little cooler with this Raspberry Sorbet recipe that I tweaked for a Raspberry and Peach Sorbet.

I figured why not, especially since I saw the other variations at the bottom of the Raspberry Sorbet recipe from the test kitchen. They had raspberry and mango, along with raspberry and pineapple—both sounded equally good, but I had neither on hand. With that I used what I did have on hand: peaches.

If you find yourself in the same situation follow the test kitchen suggestion and omit lime peel and juice and replace the suggested fruit with what you have on hand. I used fresh peaches, not frozen and if you do the same, the sorbet may take 4 – 6 hours instead of 2 hours. Although keep in mind the freezing time also depends on how cold and how full your freezer is.


Move over cakes, pies, and crisps, there’s a new summer dessert in town – Peach-a-Berry Cobbler!

Can we talk about how obsessed I am with this recipe? So obsessed that I called my Mom to come over while it was still warm from the oven so she could taste the bliss that is fresh summer peaches and blueberries topped with a cinnmon-sugar crusted cobbler, saddled by a scoop of creamy vanilla ice cream. So obsessed!

Sweet peaches are one of my favorite things about late summer. The way you can smell them before seeing them at the grocery store or market. The way the juices run down your fingers as you take a big bite. The way they pair so beautifully with plump blueberries in this dessert. I am telling you – make this dish before fall comes our way and we have to wait another year to enjoy all things peach!

Start the Peach-a-Berry Cobbler by making the cobbler which will be dolloped on top of fresh peach slices and blueberries that have been simmered and softened on the stove top. Simply combine flour, sugar, and baking powder in a bowl, then add softened butter and milk.

Mix everything together until just combined then set aside.

Next get the peach and blueberry filling ready, starting with freshly sliced peaches. The recipe I used didn’t specify skin on or off, so I just left ‘em on. Easy!

In a large saucepan whisk together brown sugar, corn starch (to help thicken the filling) and water.

Then add the sliced peaches and fresh blueberries.

Cook the mixture until thick and bubbly, then finish with a squeeze of fresh lemon juice to brighten the dish, and a pat of butter to give it richness.

Pour the filling into a baking dish then top with the cobbler dough. Just dabble it on here and there – it will all rise, bubble, and bake together in the oven.

Top with cinnamon sugar then bake for 30-35 minutes, or until the top is golden brown, a toothpick inserted into the center comes out clean, and the peach-a-berry filling is bubbling.

Enjoy warm with a scoop of vanilla ice cream, if you please, then try and tell me this isn’t one of the best desserts you’ve had all summer. Enjoy!

Click here for the Peach-a-Berry Cobbler recipe >


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