Baked Goods Articles

Chocolate Mint Brownies

Chocolate Mint Brownies

Ingredients:

For the Brownies:

½ cup unsalted butter (1 stick), cut into pieces

4 ounces unsweetened chocolate, chopped

¼ cup Andes crème de menthe baking chips (optional)

1¼ cups granulated sugar

1 teaspoon vanilla extract

½ teaspoon mint extract

2 large eggs, room temperature

½ cup all-purpose flour (65 grams)

¼ teaspoon salt

For the Mint Filling:

½ cup unsalted butter (1 stick), softened

2 cups confectioners’ sugar

½ teaspoon mint extract

1 tablespoon water

4 drops green gel food coloring

For the Chocolate Ganache:

1 cup heavy whipping cream

1 cup bittersweet chocolate (8 ounces), chips or block, roughly chopped

For the Topping:

½ cup Andes crème de menthe baking chips (optional)

Directions:

Make the Brownies: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking dish with parchment paper.

In a heatproof bowl, melt the butter and unsweetened chocolate together over a double boiler or in the microwave in 30-second intervals. Stir until smooth.

Stir in the Andes mint chips (if using) until melted. Let cool slightly.

Whisk in sugar, vanilla extract, and mint extract. Add eggs one at a time, mixing well after each addition.

Fold in the flour and salt until just combined. Do not overmix.

Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let cool completely.

Prepare the Mint Filling: In a bowl, beat the softened butter until fluffy. Gradually mix in the confectioners’ sugar, mint extract, water, and green food coloring. Spread evenly over the cooled brownies. Refrigerate for 20 minutes.

Make the Ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate and let sit for 1 minute. Stir until smooth and glossy.

Pour the ganache over the mint layer, spreading evenly. Sprinkle Andes mint chips on top if using.

Chill & Serve: Refrigerate for at least 1 hour before slicing into squares. Enjoy!

Prep Time: 15 minutes | Cooking Time: 30 minutes | Chilling Time: 1 hour 20 minutes | Total Time: 2 hours 5 minutes

Kcal: 360 kcal | Servings: 12 brownies

Tips:

For cleaner slices, chill the brownies overnight and cut with a warm knife.

Add a pinch of espresso powder to the brownie batter for deeper chocolate flavor.

Caramel Cheesecake Cookies

Caramel Cheesecake Cookies

Ingredients:

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

4 ounces cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

1 large egg

½ cup caramel sauce

½ cup crushed graham crackers

¼ cup brown sugar

¼ teaspoon cinnamon

Directions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, beat butter, cream cheese, and granulated sugar until light and fluffy.

Mix in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a small bowl, combine graham cracker crumbs, brown sugar, and cinnamon.

Roll tablespoon-sized portions of dough into balls, then roll them in the graham cracker mixture.

Place the cookies on the prepared baking sheet and create a small indentation in the center of each.

Spoon a small amount of caramel sauce into each indentation.

Bake for 10-12 minutes, or until edges are slightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes

Kcal: 165 kcal | Servings: 18 cookies

Tips:

Use a piping bag to neatly fill the cookies with caramel for a cleaner presentation.

Slightly chill the dough before baking to prevent excessive spreading.

Black History Month Pound Cake

Black History Month Pound Cake

Ingredients:

For the Cake:

3 cups all-purpose flour

2 ½ cups granulated sugar

1 cup unsalted butter (room temperature)

5 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, for added flavor)

1 teaspoon baking powder

½ teaspoon salt

For the Glaze (Optional but Recommended):

1 cup powdered sugar

2 tablespoons milk or lemon juice

½ teaspoon vanilla extract

Directions:

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a loaf pan.

In a large mixing bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract and almond extract (if using).

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared pan and smooth the top.

Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

If using the glaze, whisk together powdered sugar, milk (or lemon juice), and vanilla extract. Drizzle over the cooled cake before serving.

Prep Time: 15 minutes | Cooking Time: 80 minutes | Total Time: 95 minutes

Kcal: 420 kcal | Servings: 12 servings

Tips:

For extra richness, substitute half of the milk with sour cream.

Let the cake cool completely before adding the glaze to prevent melting.

Grape Crush Cupcakes

Grape Crush Cupcakes

Ingredients:

1 box of vanilla cake mix

1 cup of Grape Crush soda

½ cup vegetable oil

3 large eggs

¼ cup sugar

1 teaspoon vanilla extract

½ cup purple grape jelly

For the Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

3 tablespoons Grape Crush soda

Purple food coloring (optional)

Directions:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, combine the vanilla cake mix, Grape Crush soda, vegetable oil, eggs, sugar, and vanilla extract. Mix until smooth.

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Using a small knife or piping tip, cut out a small hole in the center of each cupcake. Fill with a teaspoon of grape jelly, then replace the cut-out piece.

To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and continue mixing.

Slowly add Grape Crush soda, one tablespoon at a time, until the frosting reaches a fluffy consistency. Add purple food coloring if desired.

Pipe the frosting onto the cooled cupcakes and garnish with sprinkles or a grape candy on top.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 320 kcal | Servings: 12 cupcakes

Tips:

Chill the cupcakes before filling them with jelly to make the process easier.

For an extra grape burst, mix a little grape jelly into the frosting.

Vintage oven-baked Peach Cobbler

Vintage oven-baked Peach Cobbler

For the Peach Filling:
6–8 ripe peaches (fresh and peeled, pitted, and sliced)
¾ cup granulated sugar (adjust based on the sweetness of your peaches)
1 tablespoon lemon juice (to add brightness)
1 tablespoon cornstarch (for thickening)
1 teaspoon ground cinnamon (optional, for flavor)
¼ teaspoon ground nutmeg (optional, for extra warmth)
1 tablespoon butter (to dot over the top of the filling)
For the Biscuit Topping:
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and cut into small pieces
½ cup milk (whole or buttermilk for a richer taste)
1 teaspoon vanilla extract (optional)
For the Finish:
A pinch of extra sugar for sprinkling on top (optional)

Step 1: Prepare the Peach Filling
Start by peeling and pitting your fresh peaches. Cut them into thin slices. If you can’t find ripe peaches, you can use frozen peaches (just thaw them before using) or canned peaches with no added sugar, but fresh peaches truly make a difference in flavor.
In a large mixing bowl, combine the sliced peaches with the granulated sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently to coat the peaches evenly in the sugar and spices. Let the mixture sit for about 15 minutes to allow the peaches to release some of their juices.
After 15 minutes, pour the peach mixture into a greased 9-inch square or round baking dish. Dot the filling with small pieces of butter for added richness.
Step 2: Prepare the Biscuit Topping
In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold butter pieces into the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter chunks.
Add the milk and vanilla extract (if using), and stir until just combined. Be careful not to overmix; the dough should be thick and slightly sticky.
Step 3: Assemble the Cobbler
Drop spoonfuls of the biscuit dough over the peach filling, covering the top in an even layer. It’s okay if the peaches peek through in spots—the topping will spread out as it bakes.
Optionally, sprinkle a little sugar over the biscuit topping for a golden, slightly sweet crust.
Step 4: Bake the Peach Cobbler
Preheat your oven to 350°F (175°C).
Bake the cobbler for 40–45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.
Once done, remove the cobbler from the oven and let it cool for a few minutes before serving.
Step 5: Serve and Enjoy
Serve your vintage oven-baked peach cobbler warm, with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. The combination of the warm peaches and the rich biscuit topping is pure comfort in every bite.

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