Hi Y’all! I’m Milisa from Miss in the Kitchen! After selling my barbecue sauce business, I really missed the connection with people that I shared with my food business. I found that food blogging was just the ticket to share my passion for recipes and love of cooking. My very first cookbook was a Better Homes and Gardens cookbook, so I am beyond excited to be blogging for BHG.com’s Delish Dish!
Summertime is made for fresh fruit desserts! These Buttery Nectarine Bars are reminiscent of a Southern peach pie. This dessert comes together so much easier than a pie. Sweet juicy nectarines with a hint of cinnamon are paired with a rich buttery crust for a fabulous summer treat that will have everyone begging for more!
I grew up near a peach orchard with the most glorious and juicy summer peaches. I still still crave those fresh Arkansas peaches and peach desserts are always my favorite way to enjoy them. My folks are really good about bringing me a box or two when they come to visit and I’m keeping my fingers crossed to get my hands on a few this summer.
In the meantime, I set off in search of peaches at my local market for a special dessert and came away with these gorgeous nectarines. Nectarines are smooth skinned peaches, did you know that? My ten year old was quick to inform me and it turns out he’s right.
I found this recipe while browsing through the BHG recipe data base and knew it would be just perfect for my nectarines. I have made lots of pies but they are never pretty. I loved the idea of dessert squares and no worry of that perfect pie crust edge. The crust has a little crunch to it and it’s made with crushed Rice Krispies cereal or Corn Flakes. I used the Rice Krispies and loved the added texture with the soft fruit.
You will be pleased with how easy this dessert comes together. It is already on my list to bake again and it’s bound to be a family favorite for you as well. The only change I made to the original recipe was to substitute nectarines for the apples. I served it up with a scoop of vanilla bean ice cream and I can’t think of a dessert any more perfect for summer!
The changes I made to the Original BHG Recipe:
The original recipe calls for apples and I used nectarines, all the same measurements on ingredients, and the same baking time.
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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.
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!
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.
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!
Ahhh lemon bars…these are seriously the most perfect lemon bars!
Two of my favorite things, the color yellow, summer and lemons…okay that was three! Hehe! I love summer so much, the sunshine and going outside. I don’t however love the heat in the summer in Florida. But I do love the sunshine. I like to hold onto summer as long as I can and with these lemon bars, you can too!
Making the crust is super easy! Cut the butter into the dry ingredients with a pastry blender or a fork.
Did you know that summer doesn’t officially start until tomorrow? I don’t know about you guys, but it seems like summer has been here for a while! To celebrate the official start to summer on June 21, I thought I’d share with you some of my favorite ice cream treats I’ve been finding. You’ll be sure to cool off with these yummy desserts!
Who doesn’t love a summertime bonfire? Heather’s French Press combines our favorite s’more bonfire flavors in her Toasted Marshmallow Ice Cream with Fudge and Graham Swirls. I cannot wait to try this one!
I hope you enjoy these cool treats as much as I did! Happy summer, Delish Dish!
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As a kid in Minnesota, I was fortunate to have an endless supply of rhubarb growing in my backyard from April through July. My mom loved to bake and used to make us rhubarb pie, rhubarb cake, and rhubarb bars (in Minnesota almost every dessert gets shoved into a 13 X 9 pan and labeled as “bars”). Fast forward to adulthood, and I live in an apartment in the city. I don’t even have a balcony, much less a free supply of tasty rhubarb. So after visiting family this past weekend, I was more than a little excited when my mom sent me home with a giant bag of fresh rhubarb (Mom, if you’re reading this, THANKS!). The minute I got home, I turned on the oven so I could make some bars, or more specifically, Oaty Rhubarb Streusel Bars.
The process for making these bars is all about the streusel-y oat topping. Streusel-y is totally a word, right? It accounts for both the crust and the topping so you know it’s good. I put all my dry ingredients right in the pan and used my hands to work the butter in until the mixture was even . The crust cooked perfectly in the allotted time, and even better, I just topped the still-hot crust with the rhubarb and the remaining streusel and popped it right back in the oven.
After it cooled a bit, I drizzled it with a quick homemade icing. Three-ingredient icings that you can mix with a fork are kind of my favorite thing. They add a pretty touch, and are ridiculously easy to whip together. The recipe says to use nectar, orange juice, or milk, and I opted for the OJ since it was all the only thing I had on-hand. Feel free to add a little more or less powdered sugar to get the consistency and color you’re looking for. My icing was a little orange so I added more powdered sugar.
So how did they taste you ask? Amazing! Ground ginger adds a touch of zing to both the streusel mixture and the quick icing. Plus, you can’t go wrong with fresh rhubarb balanced by sugary oats. Oh and did I mention these can be a healthy dessert option, too?! Oh yeah. If you cut them into 16 servings, they come in at just 221 calories per serving. Sadly, I cut mine into 12 servings, but it’s the thought that counts.
If you’re lucky enough to have rhubarb growing in your backyard, I suggest you try it in these tasty bars. You can also find rhubarb right now in your local supermarket or farmer’s market. Oh and if you’ve got enough for more than one dessert, check out our other delicious rhubarb dessert recipes.