Are you looking for some yummy game-day recipes? With today being National Pickle Day, I thought I’d share some delicious pickle-themed recipes to share at your next tailgate (even if that tailgate is on the couch)!
The first of two amazing Fried Pickles recipes on this post, you’ll love this crazy easy recipe from House of Yumm!
Do you have any weird cravings or flavors that are your go-to treats? Let me know in the comments!
Hi! I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog. Both the book and the blog are intended to make your life easier, filled with delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen. And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!
This is the story of possibly the best apple streusel pie ever. Apple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving. Something about the smell of those warm spices and tender apples, that flaky crust. I’ve never met an apple pie I didn’t like, and I think I speak for the masses. And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.
But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping? That would be a whole other level of apple pie heaven, wouldn’t it? And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?
This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie. Then I added a custard filling to bing the apples together. I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor. You could also use pumpkin pie spice mix if you wanted. I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available. If you have the time and inclination to make your own pie crust as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section. I really love them, and they allow me to make pies more often that I otherwise would. You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold. It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.
This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie. I loved the idea that caramel would be just the perfect finishing touch. Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce. If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious. Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.
The pie can be baked a day ahead of time and kept wrapped in the refrigerator. Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it. Click here for the pie recipe.
Hey everybody!! My name is Jessica and I blog over at Desserts with Benefits – a healthy dessert recipe blog where I use good-for-you ingredients to make dishes that you can feel good about eating! I like to make my recipes high in protein, high in fiber, refined sugar-free and as allergy-friendly as I can. I like to think my blog is like a sinless love affair between decadent desserts and healthy eats.
You know, so we can indulge… no strings attached :)
I like fro yo and I like guilt-free desserts.
I presume you do too, I mean, you’re here aren’t ya? ;)
So, naturally, I fell in love this Greek Frozen Yogurt recipe. It looks so incredibly smooth, creamy, light and refreshing. And absolutely delicious of course.
Dying of happiness.
So I got right onto healthifying that fro yo. Most of the readers who visit my blog like guilt-free treats that taste just like the real deal (aka unhealthy), so I usually make a few substitutions here and there when recipe-testing.
The original recipe calls for plain, low-fat Greek yogurt, but I only had a tub of plain, nonfat Greek yogurt in the fridge, so I used that instead. Feel free to use low-fat if you got it! I wanted to make a large batch too (I tend to “breathe in” my frozen treats, if ya know what I mean), so I increased the amount of yogurt from 24oz to 32oz, while increasing the salt from 1/8 teaspoon to 1/4 teaspoon for flavor. We need to increase the amount of salt since the batch is larger, otherwise you won’t get a fully rounded out flavor.
I also wanted more of an “ice cream” feel rather than a tangy yogurt flavor, so I added 16oz of organic half-and-half and omitted the lemon juice.
And, since I had just finished making a batch of DIY Vanilla Paste, I substituted the 2 teaspoons of vanilla extract with 1 teaspoon of vanilla paste. I absolutely love how you can see little black speckles throughout the fro yo!
Finally, I substituted the granulated sugar with 2 teaspoons of organic vanilla-flavored stevia extract – an all-natural, calorie-free, sugar-free sweetener. I always try to cut out the excess calories and sugar from the desserts I make, and stevia is my favorite go-to sweetener.
All you need to do is freeze your ice cream maker bowl for 24+ hours (I use my KitchenAid ice cream maker attachment). After that, add the Greek yogurt, salt, half-and-half, vanilla paste and stevia extract to a bowl and whisk together until it’s nice and even. Place the frozen bowl onto the stand mixer and turn on the “stir” speed. Pour the fro yo mixture into the frozen bowl and churn until it’s a creamy and dreamy soft-serve consistency. Scoop the fro yo into a freezer-proof container, cover, and freeze until it’s the texture you like (~2-4 hours). Scoop into bowls and serve!
This easy, 5-ingredient, healthy Vanilla Bean Greek Frozen Yogurt is sweet, yet refined sugar free. Even though it’s delicious as is, you can serve it with fresh fruit (sliced strawberries, whole raspberries and blueberries are all great), fresh mint, mini dark chocolate chips, granola, DIY sugar-free Strawberry Syrup or my personal favorite, natural rainbow sprinkles!
Now here is some sprinkle action!
(And for those of you who might be asking, “Wait, WHAT? Frozen yogurt in October?!?” Nope, that’s not weird at all. Just like chocolate and cake, there is never a bad time for a lil’ bit of fro yo… especially when it’s made secretly healthy!)
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Happy birthday, Julia Child! I thought I’d honor this incredible woman on what would have been her 102nd birthday! Check out these awesome Julia Child-inspired blogger recipes and a quote from the lady herself describing these incredible dishes.
“The only time to eat diet food is while you’re waiting for the steak to cook.” You’ll love this Steak au Poivre with Sauteed Porta Bella Mushrooms from Andrea’s Recipes.
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” Try this crazy-good Eggplant Pizzas recipe from Kalyn’s Kitchen!
Happy birthday, Julia Child!
“People who love to eat are always the best people!”
Howdy and happy Friday, Delish Dish-ers! Last week I talked about my favorite summer dips. You guys loved the s’more dip I shared, so I thought I’d dedicate this Friday Finds to some truly yummy s’mores-themed recipes.
What it is about s’mores? For me, they are the perfect summer treat, crunchy, creamy, and oh-so-sweet! You’ll love these awesome blogger variations!
Yum. That is the only thing that comes to mind because basically my mouth just starts drooling when I stare at these Peanut Butter Cookie S’mores for extended periods of time. Thanks for the great recipe, The View from Great Island!
If you’re looking for a “fancier” update on the s’more flavor spectrum, look no further than Creme de la Crumb‘s S’mores Lava Cakes! They have all the great flavors you love and will really impress your guests!
What’s your favorite way to eat s’mores? Let me know!
Social Media Editorial Assistant
Happy Friday! Can you believe it’s already August? School will be starting soon and every one will be getting back into their old schedules, but I think the summer still has a few more parties left in it! I found some awesome dips that will please all of your party guests!
Lemon desserts always make my day! The lightness of the citrus is a great alternative to a heavy dessert. Try this Lemon Cream Pie Cheesecake Dip with vanilla wafers from Food, Folks and Fun for an easy summer treat.
If you’ve read my Friday Finds before, you know just how much I adore a good guac. Two Peas & Their Pod brings the flavor in a yummy Green Chile and Roasted Tomato Guacamole, which is perfect for a warm summer’s night. (And goes well with a margarita or two!)
Sometimes a rainy night can ruin campfire plans, or if you’re like me you avoid the outside because you just really hate mosquitoes. Either way, Simple Green Moms solved your s’more fix if you can’t get outside! Simple S’more Dip is easy and delicious.
Do you have a favorite dip for the summertime? Besides a dip in the pool?
Social Media Editorial Assistant