Hi, there! I’m Erin and I blog over at Texanerin Baking, which is all about making healthier sweet treats that taste just as delicious as their unhealthy counterparts. All of my recipes are either 100% whole grain, gluten-free, or grain-free. Today’s recipe is actually all of those things! I don’t have any dietary restrictions but sometimes it’s so easy to make something dietary-friendly, so I figure – why not?
I found myself digging through the BHG chocolate archives, and when I came across these ultimate chocolate dipped cookies, I knew I had to make them. They looked so decadent and perfect for Valentine’s Day! I’ve made them several times now and this is what I did to make them more dietary-friendly.
To make these ultimate chocolate dipped cookies gluten-free:
- Use buckwheat flour. It’s that simple! No need to add any xanthan gum. Contrary to its name, buckwheat isn’t related to wheat and isn’t even a grain – it’s a pseudo-grain!
To make the cookies dairy-free:
- Use melted coconut oil instead of butter. If you use unrefined coconut oil instead of refined coconut oil, the cookies may have some coconut taste to them. Rather than beating the coconut oil with an electric mixer, just mix the brown sugar and oil together and continue on with the recipe. The dough will be quite soft so I refrigerated it for 30 minutes and then rolled it into 3 logs about 1 1/2″ thick. Refrigerate for another 30 minutes. Slice cookies about 1/3″ thick and place on the baking sheet. Bake for 8 minutes. You can skip the log step and just roll out balls using your hands, but the dough will be pretty sticky.
- Make sure your chocolate chips are dairy-free.
To make the cookies grain-free and paleo-friendly:
- Make all of the above changes.
- Instead of 1 teaspoon baking powder, use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.
- Use dark chocolate instead of semi-sweet.
- Instead of brown sugar, use coconut sugar.
- Melt 1 cup dark chocolate chips with 1 tablespoon of coconut oil instead of making ganache.
As decoration, I crumbled some freeze-dried raspberries and sprinkled them over the chocolate dipped portion of the cookies. Nothing beats naturally colored decoration and they suit the chocolate so well!
Ready to go? Click on over here for the full recipe!
Hi all! I’m Carissa Casey. I am the blogger, cook, and photographer behind the Pretty/Hungry blog, as well as a wife and mother (with Baby #2 on the way in early October!) I created the Pretty/Hungry community to provide home cooks with kitchen inspiration, wellness information, and budget-friendly strategies for feeding their families. I believe in healthful, affordable, beautiful, and (of course) scrumptious food! It is a true joy for me to share about these topics with my readers and hear their empowering stories of success as they enrich their family’s lives through food.
Now, I love all food, but I am especially a sucker for breakfast and brunch recipes. I could eat breakfast food any time of day! So when I was asked to choose a Better Homes & Gardens recipe and put my own spin on it for Delish Dish… I just couldn’t stay away from the Breakfast section of bhg.com. I immediately gravitated toward the baked goods, because on top of being a sucker for breakfast foods, I am also a sucker for carbs. And when I spotted this recipe for Sour Cream Raspberry Muffins, I knew I had found “the one.”
I had just recently taken my 1-year-old blackberry picking at a local farm, so I substituted fresh blackberries for the raspberries in this recipe. I also used rich, creamy Greek yogurt in place of the sour cream. I actually adore the taste of sour cream and Greek yogurt equally, but I happened to have Greek yogurt on hand, and I am all about saving money with ingredient substitutions whenever possible, so this worked out perfectly!
I’m delighted to report that this recipe was a real winner in our house! The batter was a perfectly sweet compliment to the tart berries, and the addition of sour cream (or in this case, Greek yogurt) was genius… it gave the muffins just the right amount of tangy creaminess. I will definitely make this recipe again, and I might even try swapping this batter for my traditional blackberry cobbler topping in the future, that’s how tasty it was!
The method is quite simple: Just cream together the softened butter and sugar, then gradually add in the other wet ingredients. After that, gently stir in the dry ingredients until just combined. Lastly, rather than folding the berries directly into the batter (which makes it very difficult to keep from turning the batter pink), this recipe calls for you to layer them into the middle of each muffin and then poke a few berries into the top of each. Such a gorgeous way to highlight fresh berries!
As a final touch, the tops get sprinkled with a light dusting of raw sugar for a pretty, crunchy sparkle, and after 18 minutes in the oven, they’re done!
This recipe was a perfect way to highlight summer’s fresh-picked blackberries, but I also think the original raspberry version would be amazing. My baby and I proceeded to scarf down these muffins at most of our meals that week until the whole batch was gone. (And since she doesn’t care for blackberries eaten on their own, I considered this a real victory.)
You can find the original recipe for these Raspberry Sour Cream Muffins here. I highly recommend them… and so does my little one!
If you are anything like me, then sometimes, fast and easy is the only way to go. These Raspberry Twists are actually a spin-off of these Crescent Roll Cinnamon Rolls. They take less than ten minutes to prep and are done in under 30 minutes.
Of course, I did my usual mixing and matching, by swapping out the cinnamon roll profile for raspberries. Along with that, I gave it a twist rather than rolling it up and slicing them. If you decide to stay true to the recipe, chill the assembled cinnamon roll for 10-15 minutes prior to slicing for ease of cutting.
To make this recipe your own:
- Swap out the raspberries for any berries you have on hand, or slather it with some Nutella, peanut butter, crushed candy after you sprinkle with the brown sugar mix.
To make it like you see in the picture:
- Stir and heat 6oz raspberries, 2 teaspoons cornstarch, ¼ cup of brown sugar and 1/2 teaspoon cinnamon in small saucepan and let it boil for 5-6 minutes to thicken. Remove from heat and set aside to cool to room temperature before spreading on crescent rolls.
- For assembly directions click here. Finish by baking at 375 degrees F, for about 10-15 minutes or until golden brown.
- To shortcut this recipe further you can skip the homemade raspberry filling for raspberry jam.
Now seriously, how easy are these and how great would they be for a brunch crowd?
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
If you are anything like me when it comes to pies, then you like a lot of pie crust to every bite. Sure you can make a double-crusted pie. Or you can make minis and hand-pies like the ones seen in the picture–a sure guarantee that every bite will be crust-filled. To get started, I used this Berry Fruit Pie recipe.
You’ll love the crust recipe. It’s incredibly easy to make and since it uses shortening it doesn’t require any chill time before rolling. For those of you who may have a shortening aversion, you can swap that portion out with chilled butter – either half that ratio or you can go full butter. Either will work. If you go with full butter, I would suggest chilling the dough for at least 1-2 hours before rolling for easy handling, otherwise it’s a bit sticky.
As for the filling (click here), it’s pretty adaptable as well. I skipped the lemon in mine because my berries were on the tart side. Along with that, I added cinnamon as the recipe suggested and some sugar to balance out the tart berries. Finally, if you want to skip all of the mini and hand-pie making, stick to the recipe as is. Either way you will love this recipe.
All Desserts, Blackberry Pie, Blueberry Pie, Delish Dish, Fruit Desserts, Other Desserts, Pies | Tags:
berry fruit pies, blackberries, blueberries, hand pies, mixed berry hand pies, mixed berry pie, mixed berry recipes, raspberries
Hi All. It’s Hali, associate food editor with BHG, writing to you about one of my greatest loves — breakfast. My affection for the morning meal includes everything from simple buttered toast, to an all-out cheesy, meaty, eggy extravaganza that has to include pancakes. Naturally, a meal like this isn’t always the healthiest. That’s where one of our newest magazines, Eat Well, Lose Weight, comes in. It’s brimming with gorgeous photos of delicious recipes that are about balanced eating without sacrificing flavor. Given my proclivities for breakfast, I headed straight to the breakfast section and fell in love with Banana Pancakes with Chocolate Bits and Raspberries.
With a title like that how could you say no? Skimming down the ingredient list I noticed that all the good stuff was present. Mashed ripe bananas? Check! Chocolate? Check, check! The process is simple too. You mix your dry ingredients; you mix your wet ingredients (including the ripe banana). Then combine wet and dry, and fold in the chocolate. You get a rather lumpy batter, so fight the desire to keep mixing, lest you find yourself with a tough pancake. Cook the pancakes on a hot griddle for about 2 minutes, each side, until they are golden.
That’ll put breakfast on the table in 25 minutes. I had these pancakes with a swipe of butter, a drizzle of maple syrup, and a handful of fresh raspberries. Which goes to show you, no matter what, you can still manage to make breakfast a little decadent if you have to. Get the recipe here.