BHG Delish Dish

Stirring Up Ideas In The Kitchen

spring

I am very excited it is finally Spring! And I am celebrating the arrival with these Spring Flower Cupcakes. These cupcakes will be perfect for a lovely gift this Mother’s Day. Nothing like a bouquet of cupcakes to replace the usual flowers. Well, to be honest, I would be bringing these and flowers to my mother-in-law, because who doesn’t like flowers too? Especially ones you can eat!

For these pretty Spring Flower Cupcakes, I started with a classic Spring flavor; lavender. I loved these lavender-honey cupcakes from BHG.com but wanted to have fun with the decorations so I adapted the recipe. I used the cupcake recipe but not the buttercream. For the cupcakes, I enhanced the lavender flavor by soaking the lavender flowers in the milk. This brings out the floral in the flower more and makes these cupcakes delightful!

For the frosting, I used a whipped vanilla bean frosting from my recipe archives. Find the recipe here. It’s great for any vanilla cupcake but even better to decorate with. It holds up great to coloring and pipes well. Just see how well it turned out with these hydrangeas, roses, chrysanthemum (look alike!) and carnations.

Find the directions in the notes below on how to make each of these flowers as well as links to the recipes. I hope this Mother’s Day, you will brighten up the day of your favorite women with these Spring flower cupcakes!

Notes:

  • For the cupcake recipe, I followed THIS recipe. Except, I soaked the dried lavender flowers in the milk for about 30 minutes.
  • For the frosting, I used a batch of THISwhipped vanilla bean frosting.
    • Divide the frosting into different parts and color using gel coloring. The thick gel paste does not thin out the frosting. I used teal, blue, violet, pink and yellow for the flowers shown above. But feel free to use colors of your choice.
  • To decorate the cupcakes:
    • Hydrangea: I used Wilton Tip 2D and a mix of blue and white frosting.
    • Carnations: I used Wilton Tip 104 to make the petals
    • Roses: Again, I used Wilton Tip 1M
    • Chrysanthemum: A look alike for the most part. I used Wilton Tip 59 but I would suggest using Tip 79 if you can as the petals will be bigger.
  • If you have any question, feel free to ask them in the comments below.

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Hello there! My name is Megan and I blog over at With Salt and Wit. Just a girl living on the edge of boredom and chaos with a salty wit and healthy sweet tooth. I am the artist of my kitchen with a serious passion for creating healthier meals without compromising flavor. As a long time reader of Better Homes and Gardens, I’m excited to have been invited to share a recipe with you! While all their recipes have been hits around our house, I need all the gardening tips I can get! So I am all ears, BHG! 

Well, one of my favorite days has come; the first day of spring! We made it. Not only are there warmers days on the horizon, the trees start blooming once again and I start to crave fruity, light desserts that are inspired by my weekend trips to the farmers market.

When I spied this Berry Tart with Lemon Cookie Crust, I knew I had to make it. Those ruby red berries, tart blueberries all atop a citrusy cookie crust, it is my dream dessert!

The original recipe called for plain Greek fat-free yogurt, but I opted for a vanilla Greek yogurt as another layer of flavor is always a good idea! Plus vanilla only deepens the flavor of the lemon and berries, without being overly sweet.

This dessert has spring get together’s written all over it. It’s ideal to make ahead, then put on display for everyone to ‘ooo’ and ‘ahhh’ over. With the ease of this recipe and my extreme love of all lemon desserts, this Berry Tart made all my cookie dreams come true!

Check out the full recipe for the Berry Tart with Lemon Cookie Crust here.


Hey everyone! Kristin from Iowa Girl Eats here, back sharing another fresh and simple 30 minute meal from the BHG.com archives. Actually, make that a 20 minute meal. Oh yes, this simple, scrumptious Lemon Butter Skillet Chicken goes from fridge to table in under half an hour!

Lemon Butter Skillet Chicken

I was talking with a friend the other day about cooking healthy meals for our families that everyone actually enjoys. She confessed that while she’s inspired to use fresh and healthy ingredients, her meals are often lacking in the flavor department. I immediately suggested that she start incorporating citrus into her dishes, specifically fresh lemon juice which adds a wonderful brightness, zip and zing to othwerwise flat recipes, as evidenced by this Lemon Butter Chicken Skillet.

Lemon Butter Skillet Chicken

Homemade chicken cutlets are dredged in flour, seasoned with lemon pepper seasoning, and then sauteed in butter (yes, butter definitely helps in the flavor department, too!) Fresh lemon slices are browned in the drippings then the two sizzle together with fresh lemon juice before serving. This meal is quick and flavorful – did I mention it’s a cinch to make, too?

Lemon Butter Skillet Chicken

Start by making the homemade chicken cutlets, which is just fancy talk for chicken breasts sliced in half. You’ll need a really sharp knife to do this, but it’s such a great way to make chicken go farther. Especially if you’re serving the meal with a side salad and rice pilaf, for instance. You don’t really need a big honkin’ chicken breast per person when you’ve got other filling meal components on the table. Plus, since the chicken is sliced thin it cooks in half the time!

Lemon Butter Skillet Chicken

Dredge the chicken breasts in gluten-free or regular all-purpose flour, seasoned with salt and lemon pepper seasoning, then saute in melted butter for just a few minutes on each side.

Lemon Butter Skillet Chicken

Remove the chicken to a plate then saute fresh lemon slices for 1-2 minutes a side. Then, add the chicken back into the skillet, drizzle a couple Tablespoons of fresh lemon juice on top, and let the lemons and chicken saute together for a minute or so, or until the pan sauce is thickened and reduced.

Lemon Butter Skillet Chicken

Serve the chicken with a few sides, and dinner is served. Hope you enjoy this quick and yummy chicken skillet recipe. See you next week with a quick, clean out the fridge salad recipe!

Lemon Butter Skillet Chicken


Raspberry Lemon Bars on BHG Delish Dish

These Lemon Raspberry Bars have a small back story.  It starts with me being terribly sick of winter.  I live in Chicago, and because it was 1 degree yesterday I truly need some sunshine in my life.  I have been complaining quite a bit on my blog about this, and my desire to move to the West Coast for constant sun is growing everyday.  Yellow always tends to brighten my mood, and anything with lemon brings a smile to my face (and makes me pucker like none other- that rhymed!).

I searched BHG’s site for a recipe that could lift my downtrodden winter spirits and stumbled on this recipe for Raspberry Bars; I was hooked.  I adore raspberries.  They are tart yet sweet, and perfectly juicy.  Paired with lemon, they are irresistible.

Raspberry Lemon Bars on BHG Delish Dish

These bars have three distinct layers of flavor: a delicious crust, raspberry jam filling and a fresh raspberry and lemon cream cheese topping that is baked like cheesecake.  When the three layers come together, there is an explosion of flavor in your mouth that makes you happy dance immediately.

I only made a few slight changes to this recipe:

  • I doubled the amount of raspberry jam on the crust.  I really wanted the raspberry flavor to be distinct.
  • I used all cream cheese instead of adding in the goat cheese.
  • I halved the recipe which my waist line thanked me for.
  • I used lemon oil in place of lemon peel.  I recently discovered lemon oil, which gives the strong flavor of lemon without all the grating.  It is much stronger than extract so don’t try to use it as a substitute.  It’s a great time saver for me that I am loving more everyday.

Raspberry Lemon Bars on BHG Delish Dish

These bars are absolutely fantastic.  I ate quite a few, and even ignored the falling snow and decreased temperatures right outside my window for a while.


Happy Spring from the Better Homes and Gardens offices! Everyone here is thrilled to finally see flowers blooming in our test gardens and feel like we can finally shed our winter coats. I’m sharing some of my favorite springtime recipes from our community of bloggers this week. Give them a try and let me know what you think!

I love practically all of foodiecrush‘s recipes and this Sauteed Chicken with Olives, Capers and Lemons promises to be a great spring-y dinner for the whole family!

With graduation parties galore on the horizon, these Ice Cream Cookie Cups from Sugar & Cloth is the perfect dessert for all of your guests!

As the temperature heats up, my coffee taste tends to go towards the cooler. I’m so glad Add A Pinch gave me some great step by step instructions on how to Perfectly Cold Brew Coffee.

Weekends mean pizza! Love & Olive Oil brings the flavor in this incredible Goat Cheese and Brussels Sprout Skillet Pizza. Can’t wait to try it!

Cook Like A Champion blends great textures and flavors in a pasta dish that will make you the star at your next potluck. Give this Southwest Pasta with Poblano Cream Sauce a try!

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your favorite recipes.

Warmly,

Grace Wenzel, Social Media Editorial Assistant

 

 


Happy Friday from a sunshiny Better Homes and Gardens headquarters! Spring fever has swept through the office and we are thrilled to see that our blogger friends feel the same way. Enjoy these great spring recipes!

I love adding fruit to salads. It makes them light and flavorful! You’ll adore this Strawberry, Avocado & Asiago Spring Salad from Family Fresh Cooking.

Boulder Locavore is making my mouth water with these Costa Rican Watermelon Mojito Popsicles. I can’t wait to try them at my next picnic!

I’ve always joked that instead of a wedding cake I’ll have a wedding pie, so I’m always open to new pie recipes. Crazy for Crust brings bright, sunny flavor with this Lime Curd Pie recipe.

How about this BBQ Chicken Cobb Salad from Damn Delicious? Yum-o!

Bring your favorite spring flavors to breakfast time with these Strawberry Key Lime Scones from Will Cook for Smiles.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: BHG.com/BHGinsiders. And don’t forget to tweet at @BHG with your best recipes! We can’t wait to see!

Warmly,

Grace Wenzel, Social Media Editorial Assistant


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