Recipe

BHG Guest Blogger

Guest Blogger Blahnik Baker: Honey Coconut Angel Food Cake

Hello Delish Dish readers! My name is Zainab and I’m the recipe developer and shoe obsessed blogger over at Blahnik Baker, where you will find classic and elegant dessert recipes for any occasion. I am honored to be over here today and I hope you enjoy this Honey Coconut Angel Food Cake recipe.

Honey Coconut Angel Food Cake

I grew up in tropical Sierra Leone eating a lot of mangoes, coconut and guavas from trees in our backyard. Many of my recipes are inspired by this love for tropical flavors like this Chocolate Coconut Pound Cake or Coconut Mascarpone Mousse. So it was not surprising that when I wanted to add a twist to the classic summer angel food cake, coconut was the first thing that came to mind. Angel food cake has always seemed daunting and difficult to me and I’ve avoided making it, earning itself a spot on my baking bucket list. But when I came across this video in the Better Homes and Garden archives a few weeks ago, I knew it was time to take on the challenge. Armed with all the tips and tricks from the video I not only made a successful first batch, I was able to add my own tropical twist in my next few attempts as I tested this honey coconut angel food cake recipe!

Honey Coconut Angel Food Cake

This recipe takes the classic angel food cake to a whole new level. Sweetened naturally with honey, this soft, airy and fluffy cake with crusty exterior is topped with coconut whipped cream and fresh berries. Pure summer bliss, if you ask me! I used this BHG angel food cake recipe and made a few changes to the original recipe:

-       First I added a teaspoon of coconut extract to the egg whites before whipping.

-       Then after beating the egg whites to soft peaks, I gradually poured in 1/4 cup natural honey. I reduced the granulated sugar to 1/2 cup.

A few tips I will suggest if this is your first time making angel food cake:

  • Make sure you separate your egg whites from the yolk when the eggs are cold. You do no want any yolk (or fat) in your egg whites.
  • Let the egg whites sit at room temperature for at least 30 minutes to an hour.
  • Please sift your powdered sugar and flour together at least three times. Very important to have an airy flour mixture.
  • Finally, do not over beat the egg whites. Beat just until stiff peak forms and the mixture flows slightly when bowl is tilted.

To decorate, I topped the cake with homemade coconut whipped cream. In a medium bowl, combine 1 cup cold heavy whipping cream, ¼ cup powdered sugar and 1 teaspoon coconut extract. Whip using an electric mixer until stiff peak forms. Top cake with whipped cream and fresh berries.

Honey Coconut Angel Food Cake

This honey coconut angel food cake is fast becoming a family favorite and a crowd pleaser! I hope you enjoy this as much as we did. Happy Baking!

For the full recipe and instructions, click HERE!


BHG Guest Blogger

Guest Blogger The Kittchen: Enchilada Suizas Grilled Cheese

Hi! I’m Kit of The Kittchen, a blog sharing recipes, restaurants reviews, and travel stories. My goal is to create recipes that are hearty, wholesome, and practical for people without much time. I live in Chicago, and the city’s ever changing culinary landscape, is a constant source of inspiration. I’m excited to be sharing a fun Enchilada Suizas Grilled Cheese with you today.

Grilled cheese is my favorite food from childhood. For me, toasted buttered bread with melted cheese in the middle is the ultimate pick me up. Now, as an adult, I love creating more elaborate versions of this comfort food – so much so that it inspired me to write The Gourmet Grilled Cheese Cookbook. Taking recipes and turning them into a grilled cheese has become a bit of a hobby.
This dish was inspired by my love of Mexican food and American comfort food, and is based on BHG’s Enchiladas Suizas recipe. The elements of traditional enchilada suizas are reconstructed to created a sandwich that combines shredded chicken soaked in enchilada sauce with a grilled cheese.
Since the original BHG recipe calls for a purchased roasted chicken, which is then soaked in the homemade enchilada sauce, the preparation time for this meal is only 30 minutes. This is a great weeknight meal that your whole family will love.
This recipe can be easily adjusted to be mild or spicy. Prepare it according to these directions for a mild spice, or skip removing the seeds from the jalapeños for a extra heat. I served small bowls of the enchilada sauce on the side, and my husband and I loved dipping these sandwiches into the sauce. It was a summertime alternative to dipping the sandwiches in hot soup.
Begin by preparing the enchilada sauce and shredding the chicken as described in the original Enchilada Suiza recipe. Then soak the chicken in the sauce.
Prepare each grilled cheese by spreading 1 teaspoon of butter on one side of two slices of bread. Place the slices of bread on a work surface, buttered side facing down, and add a layer of Chihuahua Cheese to one slice of bread, and a layer of the chicken to the other. Stack the slices of bread so that the chicken is placed on top of the cheese.
Heat a grill pan or skillet over medium heat, and toast each side of the sandwich until golden brown. Cut in half, and serve with a small bowl of the enchilada sauce for dipping.
I might be guilty of making and eating this grilled cheese several times in one week. I loved the slightly spicy – yet refreshing enchilada sauce made with roasted tomatoes, tomatillos, garlic, onion, and jalapeños with cilantro and sour cream. The mild Chihuahua Cheese melted beautifully and contracted nicely with the spice of the sauce soaked chicken. I hope that you enjoy this recipe as much as I do!

Erin Gleeson

Let’s Party: Watermelon Bites

Inspired by this BHG Watermelon Salad, I decided to make an appetizer version perfect for an outdoor summer gathering. Just stack cubes of feta and watermelon on a toothpick with a leaf of fresh mint! Simple, refreshing and delicious. Summer in a bite!

Try to cut the feta and watermelon cubes the same size:

You can mix up the order of the 3 items however you like! However, for thin toothpicks I prefer to put the feta on the bottom as I think it keeps the items from falling off the tooth pick. This could also be served as a salad skewer by putting about 3 watermelon cubes, 3 feta cubes and mint leaves on a longer kebab stick.

I served them at a party recently and they were a hit:

The recipe for these watermelon bites was based on the ingredients in this Watermelon Salad. Happy summer entertaining!

By Erin Gleeson for The Forest Feast, a food blog and cookbook inspired by living in a cabin in the woods in California.

 

 


Kelly Senyei

Doughnut Muffins

Can’t decide between doughnuts and muffins? Enjoy the best of both worlds with this quick and easy recipe for Doughnut Muffins studded with raspberries!

I’ve never met a breakfast carb I didn’t like. Pancakes. Waffles. French Toast. Bagels. You name it, I’ll flip, press or bake it for my morning meal. But there comes a time when one doesn’t want to be forced to decide between two favorites in the breakfast lineup, and thus, I present to you Doughnut Muffins.

This is no ordinary cronut-inspired hybrid, but rather a homemade creation that manages to marry the airiness of a doughnut with the moist crumb of a muffin. But I couldn’t let such a match made in heaven exist sans a kiss of fresh fruit or a drizzle of sweet glaze. So read on for my updates to this newfound breakfast favorite.

It all begins with a quick-fix batter that goes for a spin in the stand mixer. The resulting part-doughnut, part-muffin mix is super-light and easily scoopable, so you’ll want to have an ice cream scoop on hand when it comes to filling your muffin tin.

While the original recipe went straight from the mixing bowl into the muffin tin, I couldn’t resist upping the flavor factor by folding in 1 cup of the season’s plumpest, juiciest raspberries. It’s important to lightly fold, rather than vigorously stir the berries into the batter to guarantee the lightest, airiest doughnut muffins.

After you’ve divided the batter among the muffin tins, grab a few extra raspberries and gently break them apart before plopping them atop each cup of batter. The added fruit gives your guests a visual cue as to the fruity surprise they’ll find tucked inside the pastries.

While the doughnut muffins bake, whisk together 1 cup sifted powdered sugar with 3 tablespoons of whole milk and 1 teaspoon vanilla extra to make a simple glaze. After all, we all know a doughnut isn’t really a doughnut without a sticky-sweet topping. Once the doughnut muffins have cooled completely, pop them out of the muffin tin and drizzle them with the prepared glaze.

And it’s as easy as that! A twofer of a morning treat that delivers the best of both the doughnut and muffin worlds.

- Kelly Senyei, Just a Taste


Erin Gleeson

Let’s Party: Blueberry Arugula Salad

Nothing reminds me of summer more than berry picking. Most summers, we head to Vermont for a week to stay at my relative’s house and we always go blueberry picking nearby. Usually it’s so hot that I can’t manage to bake a pie when I get home, so instead I love throwing the berries in a fresh salad. The sweet and savory together are divine! Plus, it’s great alongside a BBQ meal.

For this fresh summer salad, I created a vegetarian version of this BHG salad, subbing spicy arugula for lettuce, and adding feta and pecans. However, feel free to include the turkey, or perhaps some chicken if you’ve fired up the grill.

I just used a light vinaigrette I bought at the store, but even olive oil and lemon would be lovely! For the recipe that I adapted, please click here.

Cheers to outdoor summer meals!

Recipe adaptation, illustrations and photos by Erin Gleeson of The Forest Feast, a food blog and vegetarian cookbook inspired by living in a cabin in the woods.

 


BHG Guest Blogger

Guest Blogger: Salmon Burgers

Hi Friends, I’m Nik Sharma and I blog at A Brown Table where I develop recipes that showcase the wonderful flavors of Indian cuisine. My favorite recipes are the ones where I get to showcase ingredients that are commonly used in Indian cooking and infuse them into everyday meals that are tasty yet wholesome and healthy.

Warm summers always remind me of grilling and spending vacations at the beach, so when Better Homes and Gardens asked me to cook and write about their recipes, I figured what could better than a delicious burger (any excuse is a great excuse to fire up the grill!). I picked their easy salmon burger recipe, which seriously guys, no jokes, this is one super EASY and tasty way to prepare salmon.  All you need to do is add the ingredients to a food processor, click the “Pulse” button a couple of times, shape and then toss them on to your grill and watch them sizzle!

We eat a lot of seafood at home and salmon is definitely a common item on our menu. So we were eager to try this recipe out from Better Homes and Gardens.

My favorite way to eat these babies, is to grab a salmon patty, throw on some lettuce, add a dollop of mustard, and sandwich it inside a freshly toasted bun.

I kept the entire method of preparation and ingredients the same as listed in the original recipe but I did make a few of my own changes to it.

  • Instead of using crackers, I used 1/2 cup oat bran. Not only does oat bran act as a binding agent it also gives a nice texture to the burger. If you have a gluten sensitivity issue, I recommend using oat bran that’s prepared in a gluten-free facility (just in case there’s cross contamination).
  • I also added 2 tablespoons chopped red onion, 2 tablespoons of fresh cilantro leaves (but parsley could also be substituted in the same amount), 1 clove (approximately 1 teaspoon) of garlic , 1 small (1 teaspoon) thai chili pepper, 1 teaspoon garam masala, and 1 teaspoon salt to the salmon before processing it in the food processor.

If you’re looking for a no-fuss recipe to prepare a flavorful salmon burger, then this recipe will not disappoint!