Written on August 5, 2013 at 8:21 am , by Naomi Robinson
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.
Written on January 29, 2013 at 8:30 am , by Delish Dish Editor
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.
Written on January 22, 2013 at 8:05 am , by Delish Dish Editor
Hi, it’s Beth again, assistant digital editor for bhg.com. Working in the food department of Better Homes and Gardens means that I get to attend taste panels. Taste panels are when our amazing test kitchen chefs prepare the recipes that will be featured in the magazine months in advance. Some of the best bites of food I’ve ever tasted happened at a BHG taste panel. In fact, the best brownie I’ve ever eaten, happened at a taste panel about three months ago. It was the Fudgy Cherry and Port Brownie developed by baking mastermind and James Beard Award-winning cookbook author Dorie Greenspan. It has reached brownie folklore status around the office. Every food editor has been raving about this brownie for months.
So naturally, when this month’s magazine hit the newsstands, I knew I had to share the delicious brownie recipe with our blog readers. The best (and most surprising) part of making the brownie recipe was how easy it was. I had never cooked with port before, but all I had to do was cook dried cherries in port on low heat until they plumped up. Then melt a little chocolate, mix it all together, bake it, and top with raspberries. Easy enough. I even found raspberries on sale at the grocery store which I considered to be a January miracle. Another note about this recipe: don’t skimp on the raspberries, people! The brownie gets its delicious fudgy-ness from loads of chocolate and chewy port-soaked cherries, and fresh raspberries complement the richness of the brownies by adding in a tart, lightness.
The hardest part about making these brownies? Not eating them all immediately. Seriously. They are so rich, but so addictive. I forced my friends (and one next-door neighbor I ran into in the hallway) to try the brownies just so I wouldn’t eat every single one in a day. Consider yourself warned.
Some keys to success for this brownie:
- Definitely follow the suggestion of covering your brownie pan in foil and buttering it. My brownies didn’t get dried out sides like they normally do, and I’m pretty sure it’s because I used a foil-wrapped pan.
- You don’t need fancy port. I bought the cheapest port I could find and it still imparted amazing flavor.
- Fresh raspberries are totally worth the splurge. Plus, they make the brownies look fancy.
- Want even more tips? Watch the recipe in action here!
I’m excited to make these beautiful brownies again for Valentine’s Day in a couple of weeks. What are you making for Valentine’s Day? If you haven’t planned ahead yet, I highly suggest you give our Fudgy Cherry & Port Brownies a try.