BHG Delish Dish

Stirring Up Ideas In The Kitchen

raspberries

You know what I love about a whoopie pie? It’s like a hand held cake that’s packaged for one. Sure you could argue that a cupcake is as well, but a whoopie pie seems way less messy.

Chocolate Raspberry Whoopie Pie

This chocolate whoopie pie is perfectly textured like a tender cake. And smashed in the middle is a rich frosting pumped up with some crushed freeze-dried raspberry for added flavor and color, then rippled with natural raspberries for some acidity. Of course if you decide to stay true to the recipe, it just as good. Every time I’ve made it as-is, it never fails to disappear quickly.

Chocolate Raspberry Whoopie Pie

But since I did make some tweaks to the recipe, let’s talk about them. Keep in mind, the tweaks are according to my personal preference. To start:

  • I switched out the shortening for butter in the whoopie pie.
  • For the filling I added 1/3 cup pulverized freeze-dried raspberries to the recipe.
  • I also added one tablespoon roughly chopped up fresh raspberries to each whoopie pie.

This recipe as you can see is highly adaptable, so use the chocolate whoopie pie as a base and change out the filling to suit your needs. Next time I make this I’m going to try adding 1/4 of caramel sauce to the filling, or even better, I’m going to halve the finished filling and add 3-4 tablespoons of chocolate sauce to one half and caramel to other half and make it chocolate-caramel swirl.

Chocolate Raspberry Whoopie Pie

See what I mean about this recipe being highly adaptable? To get started grab the recipe for the classic chocolate whoopie here. And if you go playing around with the recipe, don’t forget to come back and share in the comment section what you did.


Hooray! Sunday is National Ice Cream Day! Every year, the third Sunday in July is celebrated with rich, creamy frozen desserts. I can’t think of a better way to satisfy my sweet tooth. Kick back and get excited because it’s going to be the BEST DAY EVER.

 

Treat Yo’ Self. Take a scoop (or two, or three!) of Hint of Vanilla‘s sinfully delicious Chocolate Custard Ice Cream.

 

 

Take a cue from the classics. Baskin Robbins Mint Chocolate Chip Copycat Recipe by Something Swanky is an inexpensive take on a family-favorite recipe.

 

 

Keep it refreshing. Consider using freshly picked summer berries like Scoop Adventures did in its Black Raspberry Chip Ice Cream.

 

 

Sometimes simple is better than complicated. No-Churn Pistachio Ice Cream by The Sweet Escape is just that. It’s Quick. It’s Easy. And you DON’T need an expensive ice cream maker.

 

 

Remember to have fun! Cotton Candy Ice Cream by Home and Plate pleases the kids and looks pretty on the plate.

 

 

 

Impress the guests!  Dessert for Two‘s posh Chocolate Waffle Ice Cream Sandwiches recipe is certain to leave even the pickiest eaters wide-eyed.

 

 

Basic doesn’t have to mean boring. Zoom Yummy‘s perfected Easy Homemade Vanilla Ice Cream recipe shines brightest when paired with a special dessert sauce.

 

 

 

Beat the afternoon slump! Espresso works as a great pick-me-up. That’s why Mocha Fudge Ice Cream by Things We Make is every girl’s go-to afternoon munchy.

 

 

 

Be bold! Drizzle and Dip‘s bright, punchy Red Velvet Cake Ice Cream commands attention.

 

 

 

Life’s better together. Why not mix and match your favorite flavors into one glorious dish? Many thank-you’s to Minimalist Baker for the inspirational Raspberry Ripple Coconut Ice Cream recipe!

 

 

Happy National Ice Cream Day…The BEST DAY EVER!

 

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I am all about hassle-free, fast and easy breakfast dishes—especially when I have to feed a crowd. This dutch baby recipe meets all those criteria and more by always being a huge hit whenever it is served.

The original recipe that can be found here is made with a cherry almond profile, but since I had a surplus of berries I went with what you see here: blueberries and raspberries. If I had some blackberries, those would have gone in there too. I did have some strawberries, but I’m not huge on strawberries in cake since they tend to leave sinkholes because of their high moisture content.

Now that we have the berries spoken for, lets talk pans. For best results use a cast iron pan or one that has a heavy bottom. Furthermore, for maximum rise and curl use a pan with straight sides. It will coax the dutch baby to rise and climb, the hallmark of a well made dutch baby.

Other than the berry tweak I made to this recipe, I did swap out the all-purpose flour for whole wheat; used vanilla extract in place of the almond extract; and used skim milk for whole milk. And if you go for the mixed berry variation like I did, pour the batter into the pan then sprinkle 4oz. of raspberries and blueberries on top. As you can see the recipe is highly adaptable, so get creative and make this your own. Pssst . . . next time, I’m going to go for a grilled peach and candied basil tweak.


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?

Gluten-free Ultimate Chocolate Dipped Cookies

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!

Gluten-free Ultimate Chocolate Dipped Cookies

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.

Gluten-free Ultimate Chocolate Dipped Cookies

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.

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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!

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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!

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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!

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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.)

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You can find the original recipe for these Raspberry Sour Cream Muffins here.  I highly recommend them… and so does my little one!

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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.

 Raspberry Twists | A 4-ingredient, 20 minute dessert!

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.

Raspberry Twists | A 4-ingredient, 20 minute dessert!

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.

Raspberry Twists | A 4-ingredient, 20 minute dessert!

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?


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