Grace Wenzel

Friday Finds 3.14

Written on March 14, 2014 at 8:00 am , by

Hello again, Delish Dish-ers! Spring is in the air here at BHG. Finally the weather seems to be cooperating just in time for St. Patrick’s Day! Full disclosure, I am not Irish, but I grew up in a very Irish community in small town Illinois so I have full respect for this holiday. Really, I’m all for any holiday that I can wear green (I look really good in green). Here are some of my favorite St. Paddy’s Day recipes from the blogger community. Enjoy!

I found this Green Ombre Cake from i am baker and fell in love!

While Shepherd’s Pie is traditionally an English dish, the Irish also reclaimed it and made it their own. Check out this great Shepherd’s Pie from Sips and Spoonfuls.

The day after St. Patrick’s Day might call for this Green Monster Smoothie from Shugary Sweets. I love the bright green color!

If you’re looking for a quick and easy appetizer for your parties, try this healthy and colorful Fruit Skewers recipe from Get Creative Juice.

Luckily, everyone is Irish on Saint Patrick’s Day which means we all deserve a kiss! Check out this fun cake from Studio DIY!

I hope your “Irish eyes are smiling” this holiday!

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your best recipes! We can’t wait to see!


Grace Wenzel, Social Media Editorial Assistant

Michael Wurm, Jr.

Mixed Berry Slab Pie

Written on January 22, 2014 at 5:00 am , by

Each year on my blog Inspired by Charm, I pick a food-related challenge. In 2013 I focused on yeast-based recipes. I’ve always had a fear of yeast, so last year I made breads, pizza dough, cinnamon rolls, and lots of other goodies. By the time December rolled around, I was happy to have produced some wonderful recipes and overcome my fear. With that challenge behind me, this year I decided to tackle pie.

When I was growing up, my maternal grandmother was in charge of the pies. And, of course, they were always fabulous. Several years ago my mom decided to learn the skill from my grandma. It took my mom a few attempts to nail the art of crust making, but now her pies are just as wonderful.

Since I’ve avoided making crust because I heard it can be tricky, I thought that this year would be the perfect time to master the skill. I started off my challenge with an apple pie. For my second pie, I decided to try a recipe from BHG. When I came across this Double Cherry Slab Pie (and instantly started salivating), I knew this would have to be my next creation. I was also happy to see that the crust was a little different from the first recipe I used. As you can imagine, there are several ways to make a crust. I’m hoping to try as many as possible to figure out what I like best.


So far, I’ve yet to have any major crust failures. One tip I picked up from this recipe is using wax paper to roll out the dough. This is especially helpful when it comes to transferring the dough to the pan. Since the crust is fairly large, the wax paper makes it easy as … er … pie.


After Graham Cracker Creme, berry pies are probably my favorite. As you can tell, I decided to swap out the cherries in the original recipe for a combination of blackberries, raspberries, and blueberries.

If I say so myself, the resulting pie was absolutely delicious. I mean, you can’t go wrong with sweet berries stuffed into a light and flaky crust. It’s truly magic for the mouth.

You can get the full recipe for this Slab Pie here. As I mentioned above, I adapted the filling of this pie to make it my own. For the mixed berry option, follow the following recipe adjustment:

7 cups fresh berries
1 1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice

In a large mixing bowl, combine berries, sugar, cornstarch, and lemon juice. Use this filling in place of the cherry filling listed in the recipe.

I also dusted the top of my pie with sanding sugar.

Happy baking, friends! (I’m off to have another slice of this deliciousness.)

Michael Wurm, Jr. – Inspired by Charm

Naomi Robinson

Chocolate Chip Cookie Pie

Written on November 25, 2013 at 6:00 am , by

I made this brownie pie and it was such a big hit with my friends, that I figured why not a chocolate chip cookie pie served with some ice cream, chocolate and caramel drizzle. I tend to think everyone loves a good classic remixed—and thus far, that thought has been reinforced, especially with this one.

An added plus with this recipe is it’s easy enough to assemble. Grab the crust recipe here and the cookie dough recipe here. Fuse the two together and you’ve got pie. See what I mean—e.a.s.y. Along with that, it’s a great treat for all those kiddos that haven’t quite embraced the more traditional pies like pumpkin and pecan.

Now of course you can easily make this your own and try swapping out the chocolate chip cookie for some other variation- like oatmeal, snicker doodle, or get crazy with some red velvet cookie dough. If anyone does go for it and customizes this idea, please come back and let the rest of us know.

Naomi Robinson

Blueberry Two-Crust Pie

Written on November 18, 2013 at 4:00 am , by

You know what’s better than a double-crusted blueberry pie? One with a streusel topping. I couldn’t help it, so I had to try it to see if it would be overkill or a great add-on. The verdict, the streusel and crust in every bite–killer. I’m pretty sure you are going to love this as much as I did, especially, since it’s not only simple in design, but also in preparation.

Of course I made my blueberry pie as mini pies, but feel free to stick to the recipe by making it one large one. Sure, it’s a little more work to make a few minis, but the payoff is definitely there.

I love the way minis lend themselves to a great presentation and there’s just something about small desserts that always seems to elicit a few extra oohs and aahs.

Aside from that, if you have a family like mine—there better be enough crust to go around or else you’ll end up with a pie pan full of filling. I’m serious, they will pick through the crust like it’s their own personal pie. See how I solved that problem—mini pies.


To get started on this recipe, click here. To add the streusel (I used silvered almonds for the nuts and coarsely chopped it), click here for the recipe and add it to the crust in the last 20 minutes of bake time.

Michael Wurm, Jr.

Pumpkin Snickerdoodle Pie

Written on October 30, 2013 at 10:00 am , by

I don’t know about you, but I’m a huge fan of pumpkin pie. There’s nothing better than gobbling up a slice of that pumpkin-y goodness this time of year. Seriously, I’ve been known to eat pumpkin pie with just my hands – like a piece of pizza.

As much as I love traditional pumpkin pie (no whipped cream for me by the way). I also like to mix things up sometimes. Changing up perennial favorites can be a fun way to experiment in the kitchen and give new foods a try.

I was excited to stumble upon this recipe from BHG for Snickerdoodle Pie. It sounded like a winner to me, so I decided to give it a fall-inspired addition.

Yes, I cheated a little bit and used a store-bought crust. I just haven’t mastered the art of crust making.

I was really intrigued by this recipe because it’s almost like a cake in a pie crust – a pake. (My fellow Drop Dead Diva fans will understand that reference.)

The gooey caramel layer and cinnamon sugar sprinkled on top create an almost crunchy shell for this pie’s soft interior. It’s kind of like a snickerdoodle.

Since the center of this pie is cake-like, I think a dollop of whipped cream is sheer perfection on this. It acts like icing.

To recreate this recipe, I added ½ cup of pumpkin puree after mixing in the eggs. I also mixed ½ teaspoon pumpkin pie spice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg into the flour before adding it to the batter. When it comes to pumpkin, it’s all about the spices.

As you’re entertaining this fall, don’t skip the pumpkin pie. Add this version to your recipe repertoire for a wonderful weekend or party dessert. You won’t be disappointed. Click here for the Snickerdoodle Pie recipe.

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm

Lauren Brennan

Ingredient Obsession: Pumpkin!

Written on November 6, 2012 at 8:47 am , by

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.