Baked Goods Articles

Dill Pickle Bread

Dill Pickle Bread

Ingredients:

3 ½ cups all-purpose flour

2 teaspoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups dill pickles, finely chopped and patted dry

½ cup dill pickle juice

2 tablespoons unsalted butter, melted

1 cup buttermilk

1 egg

¼ cup fresh dill, chopped (optional)

Directions:

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk together the pickle juice, melted butter, buttermilk, and egg until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Fold in the chopped pickles and fresh dill (if using).

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

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice and enjoy on its own or with butter and cream cheese!

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 210 kcal | Servings: 10 slices

Tips:

Pat the pickles dry to avoid excess moisture in the bread.

Serve toasted with cream cheese or alongside soups for a tangy kick.

Reese’s Peanut Butter Chocolate Chip Cookie Bites

Reese’s Peanut Butter Chocolate Chip Cookie Bites

Ingredients:

½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) brown sugar, packed
½ cup (125g) creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 ½ cups (190g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup (180g) semi-sweet chocolate chips
1 cup (150g) Reese’s peanut butter cups, chopped into small pieces

Directions:

Preheat oven to 350°F (175°C) and grease a mini muffin tin or line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add peanut butter, egg, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
Fold in the chocolate chips and chopped Reese’s peanut butter cups.
Scoop about 1 tablespoon of dough into each mini muffin cup (or shape into small cookie dough balls and place on a baking sheet).
Bake for 10-12 minutes, or until golden brown around the edges.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 220 kcal | Servings: 24 cookie bites

Tips:

Slightly underbake for extra soft and chewy cookie bites.
Freeze chopped Reese’s cups for 10 minutes before adding to the dough to prevent them from melting too much.

Sweet Potato Pie with Condensed Milk

Sweet Potato Pie with Condensed Milk

Ingredients:

1 ½ pounds sweet potatoes
½ cup unsalted butter, softened
1 cup sugar
½ cup sweetened condensed milk
2 large eggs
½ cup whole milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 unbaked 9-inch pie crust

Directions:

Preheat oven to 350°F (175°C).
Peel and chop the sweet potatoes, then boil them in a large pot of water until fork-tender (about 15 minutes). Drain and let cool slightly.
In a large bowl, mash the sweet potatoes until smooth. Add softened butter and mix until fully combined.
Stir in sugar, sweetened condensed milk, eggs, whole milk, vanilla extract, cinnamon, and nutmeg. Mix until smooth and creamy.
Pour the filling into the unbaked pie crust, spreading it evenly.
Bake for 50-55 minutes or until the center is set and a toothpick inserted comes out clean.
Let cool at room temperature before slicing. Serve as is or with whipped cream!

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 320 kcal | Servings: 8 slices

Tips:

For an extra silky texture, blend the sweet potato mixture with a hand mixer before baking.
Let the pie cool completely before slicing to help it set properly.

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

For the Cake:

1 cup (2 sticks) unsalted butter, softened: Adds richness and flavor.
2 cups granulated sugar: Sweetens the cake perfectly.
4 large eggs: Binds the batter and adds moisture.
1 tablespoon vanilla extract: Enhances the flavor.
3 cups all-purpose flour: The base of the cake.
1 tablespoon baking powder: Helps the cake rise.
1/2 teaspoon salt: Balances the sweetness.
1 cup whole milk: Adds moisture and richness.

For the Peach Cobbler Layer:

2 cups fresh or canned peaches (diced): The star of the cobbler layer.
1/4 cup brown sugar: Adds a caramelized sweetness.
1 teaspoon ground cinnamon: Enhances the peach flavor.
1 tablespoon cornstarch: Thickens the peach filling.

For the Topping (Optional):

Whipped cream or vanilla ice cream: For serving.

Step-by-Step Instructions

1. Prep the Peach Cobbler Layer

In a medium bowl, toss the diced peaches with brown sugar, cinnamon, and cornstarch. Set aside.

2. Make the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan or loaf pan.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
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, and mix until just combined.

3. Assemble the Cake

Pour half of the cake batter into the prepared pan.
Spoon the peach mixture evenly over the batter.
Top with the remaining cake batter, spreading it gently to cover the peaches.

4. Bake to Perfection

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

5. Serve and Enjoy

Slice and serve with whipped cream or vanilla ice cream if desired.
Enjoy the perfect blend of peach cobbler and pound cake!

Tips for Success

Use Fresh Peaches: If in season, fresh peaches add the best flavor.
Don’t Overmix: Overmixing the batter can make the cake dense.
Customize the Topping: Add a drizzle of caramel sauce or a sprinkle of powdered sugar.
Store Properly: Keep in an airtight container for up to 3 days.

Butter Cake

Butter Cake

Ingredients

For the Cake:
2 1/2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large Eggs
1 tsp Vanilla extract
1 cup Fresh milk/Milk

For the Glaze:
1/4 cup unsalted butter
1/4 cup water
1/2 cup granulated sugar
1 tsp vanilla extract

Method:

Making the Cake:
Preheat your oven to 350°F (175°C).

Combine Dry Ingredients:

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

In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet and Dry Ingredients.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared baking pan, spreading it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.

Making the Glaze:

In a small saucepan, combine the butter, water, and granulated sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.

Remove from heat and stir in the vanilla extract.

Glazing the Cake:

Using a skewer or fork, poke holes all over the surface of the warm cake.

Slowly pour the glaze over the cake, allowing it to soak into the holes. Let the cake cool completely before serving.