BHG Delish Dish

Stirring Up Ideas In The Kitchen


Banana Biscotti

Bursting with banana flavor, these biscottis are unlike any I’ve ever had. Adapted from Gone Bananas Biscotti, the addition of roasted macadamia nuts and sweetened shredded coconut make these perfect for summer. I’ve never made biscotti dough with mashed bananas, but this recipe has made me a believer. Not only does the mashed banana add so much flavor, it also prevents the biscotti from completely drying to a hard stone. These biscottis bake firm and crisp, yet still maintain a delicate texture.

Whether you take your coffee hot or iced, these tropical biscotti would be a welcome treat. They’re also great with milk (for the kids). Or if you’d like to go the traditional route, they’d be fantastic with an Italian dessert wine.

Biscotti Cookies

Biscottis are twice baked cookies. First, it’s baked in a loaf shape until firm. Then it’s sliced into the iconic biscotti wedges. They’re put back in the oven until the wedges are crisp and toasty. While it sounds like a tedious process, biscottis are quite simple to make. No mixer required, you can easily mix this by hand. Best of all, they last up to 3 months in the freezer so you can always have biscottis on hand.

Baked Biscotti

At this point, these tropical biscottis are ready to eat. Fresh from the oven, they will be a bit soft. They will crisp up as they cool to room temperature.

Once cooled, you can dip the biscotti in melted chocolate for some added decadence. You can even sprinkle additional shredded coconut or chopped nuts, if desired.

Dipping Biscotti in Chocolate

This is the link to the original GONE BANANAS BISCOTTI.


  • Omit 3/4 cup dried banana chips
  • Add 1/2 cup sweetened shredded coconut
  • Add 1/2 cup roasted macadamia nuts, roughly chopped

Chocolate Dipped Biscotti

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kid-friendly oat bar snack

In searching for some new snacks to incorporate into our regular routine, I came across these Coconut Chia Oat Squares. As sort of a cross between granola and a cracker, they sounded delicious—and a perfect topping for granola and just nibbling. Turns out that the recipe was super easy to mix up in the food processor and my little girl loves them as much as I do.

Over on Yummy Toddler Food, I share a lot of snacks, but I try to watch out for things that might be too crunchy or crispy for younger eaters. And while the edges of these are crisp, the interior is also soft—sort of like flatbread—since they include a bit of flour and baking soda. Which means that they are a great snack to keep on hand for a busy week when you want nutritious grab-and-go foods at the ready.

processed mixture for snack bread

I made a few tweaks to this recipe that you might want to try:

  • I used sliced almonds instead of oat bran (since I didn’t have any).
  • Instead of brown sugar, I traded in coconut sugar.
  • I skipped the coconut extract and added 1 teaspoon of vanilla.
  • And I baked mine on parchment rather than using nonstick spray (to avoid any greasiness).

fresh from the oven coconut oat squares

The whole recipe comes together in the food processor and after a quick pressing down onto the baking sheet, it simply bakes in the oven for 20 minutes. It was hard to let it cool before trying it—it smelled delicious!—but we made quick work of that as soon as it was cool enough to handle. My daughter wound up loving the most crunchy bits, which made me think that I might try to get the mixture a little thinner with a rolling pin the next time I make this recipe.

We loved this mixture for breakfast and snacking, but I also have to admit that it makes a really yummy topping for vanilla ice cream!

easy snack of baked coconut chia squares

Get the full recipe for Coconut Chia Oat Squares right here.

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Hello BHG! My name is Jonathan Melendez from The Candid Appetite blog. My blog is a recipe site photographed step-by-step that focuses on making cooking and baking easier for those who love to cook but need a helping hand in the kitchen. I graduated with a degree in photography, so my site is very much photo based. I find that cooking and baking is a very visual learning experience, so I like to make sure people have images to guide them through a recipe. I’m so excited to make these marshmallow treats!

When I was a kid my favorite ice cream flavor was always Neapolitan. It was the best of all three worlds. I didn’t have to choose between vanilla, chocolate and strawberry ice cream because I’d get all three in one ice cream flavor. Talk about a kid’s dream come true! While browsing through the Better Homes and Gardens site, I came across these Neapolitan Marshmallow Treats and I was instantly hooked. I’ve since made them several times and have they’ve always been a hit. I’ve made a few changes here and there each time I’ve made them, and I think they just keep getting better and better (which I didn’t think was at all possible!)

These bars start just like regular rice cereal marshmallow treats, so you want to melt the butter, and mini marshmallows with some vanilla and marshmallow fluff. That just makes them even better. Mix together with the plain rice cereal until evenly combined and then transfer to a rectangular 9 by 13-inch that has been lined with parchment or foil and greased with cooking spray. This will ensure that the treats come out from the pan without sticking. Press out into an evenly layer and then set off to the side. Then in the same pot, melt more butter, more mini marshmallows and even more marshmallow fluff.

Mix in the chocolate rice cereal and, this is where I changed the recipe a bit from the original, add in about a cup or a cup and a half of dark chocolate chips. Any chocolate chips you have on hand will do though. Once mixed, pour over the vanilla layer and press down with wet hands into an even layer.

Then you’re going to do the same process, just one more time, but this round we’re going to melt butter, strawberry marshmallows, strawberry jam and marshmallow fluff. To get that bright pink color, I added a few drops of red food coloring, but if you’re not a fan of food coloring, you can definitely just leave it out. To change the recipe a little further, I added dried cherries, but if you can find dried strawberries, those would be even better!

Press the strawberry layer onto the chocolate and then place a piece of wax paper and a baking sheet on top and weigh it down with a few cans or cast iron skillet. This will ensure that the layers stay together. Allow to set for at least 1 hour. Remove the bars from the baking pan and then cut into squares.

I’ve found that these are a definite crowd pleaser and they always get people talking because of the three flavors included in one treat! You’ll for sure want to keep some for yourself hidden away, so that people don’t eat them all!

The changes I made to the original recipe Neapolitan Marshmallow Treats are:

  • Add an additional teaspoon of vanilla extract to the vanilla layer.
  • Add 1 to 1 1/2 cups dark chocolate chips, roughly chopped, to the chocolate layer.
  • Add 3/4 dried cherries or dried strawberries to the strawberry layer.

Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!

I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.

I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.

I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:

  • I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
  • I added an additional egg, using 2 eggs instead of 1, to help with binding
  • I opted for homemade mayonnaise
  • I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking

please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)

These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.


Hi, I’m Gina from Skinnytaste and I’m so excited to be a part of Better Homes and Gardens Delish Dish “Month of Healthy Snacks” And I can’t think of a healthier snack, than guacamole! We make guacamole a lot in my house, so I’ve taken this Crab Guacamole recipe and added my own spin to it.

Adding crab to ordinary guacamole gives it a tropical flair, and it’s a great way to add lean protein which keeps us satisfied longer. I love using black bean chips like Beanitos, but any baked chip is great.

The original recipe calls for sour cream, but I find avocado is creamy enough on it’s own so I omitted it. I also added some chopped red onion and minced seeded jalapeño for kick. And because I like a lot of lime in my guac, I used a whole lime. The results were DELISH!

This makes 2 cups or 6 servings. Serving size is 1/3 cup.To see the original Crab Guacamole recipe, click the link.


I’m Amie Valpone, HHC, AADP is the Editor-in-Chief of; I’m a Manhattan based Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean’ recipes.  I recently healed myself from a decade of chronic pain and love sharing my tasty anti-inflammatory recipes with you!

 I Recreated this recipe:

This recipe is a healthy redo of a Cherry-Almond Snack Mix. I love whipping up snack mixes because they’re easy to make and perfect when you need a filling snack on the go, but it’s easy to load our mixes with sugar and salt laden ingredients that will end up slowing us down. Here’s a healthier version of the recipe featuring loads of super foods that your body will love.

I suffer from allergies to lots of foods, including dairy and gluten, so I have to be careful about what I put into my body. While it’s difficult to eat around dietary restrictions, my allergies actually encourage me to pick whole, natural foods, and that’s what we should all be eating anyway.  It’s empowering to know where my ingredients come from and how they help my body stay strong and healthy.

This snack mix features some of my favorite super healthy foods. Raw almonds are a potent source of protein, potassium, calcium and fiber and are a great food to help you refuel when you experience a lull in your energy. Coconut oil is a healthy, vegan alternative to butter and adds a sweet nutty flavor to the mix. Cinnamon is a one of my favorite cozy spices and a surprisingly good source of antioxidants and fiber.

My healthy snack mix redo is easy to make, easy to store and is the perfect healthy treat to keep you energized and satisfied.

Amie’s Valpone’s Version: Cranberry-Raisin Anti-Inflammatory Snack Mix

I recreated a snack mix that I wanted to revamp with a touch of anti-inflammatory ingredients and lean protein as well as vitamins and minerals instead of making another nibble that’s void of any nutrients! I switched up the ingredient list and removed butter, which is inflammatory to many people since it contains dairy. I also removed the gluten-containing ‘sweetened’ cereal so you aren’t getting any added sugar in this bowl of goodness. Finally, I removed refined white table salt and used Himalayan sea salt for extra nutrients and minerals in every spoonful. My version is gluten, dairy, soy and refined sugar free!

I started with 2 cups of whole grain cereal (not white flour cereal) then I added 2 cups of whole raw almonds and 1 cup of pumpkin or sesame seeds for protein. I melted 2 Tbsp. coconut oil, which is incredibly good for thyroid and stomach health and added that to the mix along with 1/2 tsp. ground cinnamon, 1/4 tsp. Himalayan sea salt, 1 cup dried cranberries, and 1/2 cup raisin in a large bowl; I mixed everything well until it was combined and tossed to coat. Then, I baked it for 20 minutes in a baking dish and stirred the mixture once half way through. I roasted this snack until the almonds were toasted, then removed from the oven and set aside to cool for 30-40 minutes.

Once mixture is cooled, I stirred in 2 Tbsp. chia seeds and 2 Tbsp. flax seeds. Serve as a snack or serve as a breakfast cereal with almond milk and fresh berries. You can easily store this dry snack mix in a sealed container for up to 5 days. Enjoy!

Amie recently healed herself from illness including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; I share my story of how Clean Eating  and Detox saved my life and I hope to inspire you to Clean up your food, too.  I live in Manhattan, NYC where I cook for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. My work appears on Martha Stewart, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine, PBS and many others. Come say hello and visit me on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple. My first cookbook on ‘Clean Eating and Detox’ will come out in Spring of 2016.





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