Orange Spice Muffins
These lovely light Orange Spice Muffins pack huge flavor, and are a big hit at my house!
Tag: comfort food
Apple Cider Cinnamon Rolls
All cinnamon rolls are delicious, but these apple cider cinnamon rolls are something special!
Festive Peppermint Brownies: Classic Recipe Revamped
These rich brownies were inspired by a variety of recipes that I see every holiday season, but I used my tried and true brownie recipe from Country Woman Magazine, circa 1994, and tweaked it to make it pepperminty!
While I made these during the December holidays, peppermint and chocolate is a winning combination year-round!
PrintFestive Peppermint Brownies
Fudgy brownies, topped with rich ganache, and sprinkled with crushed peppermints
- Prep Time: 15-20 Minutes
- Cook Time: 30-35 Minutes
- Total Time: 45-55 Minutes
- Yield: 12-18 bars
- Category: Dessert
- Method: Baking
Ingredients
3/4 Cup Cocoa
1/2 Teaspoon Baking Soda
2/3 Cup Salted Butter or Margarine, Melted
1/2 Cup Boiling Water
2 Cups Granulated Sugar
2 Large Eggs
1-1/3 Cups All-Purpose Flour
1 Teaspoon Vanilla Extract
1/2 Teaspoon Peppermint Extract
1/4 Teaspoon Salt
2 Cups Semisweet Chocolate Chips
For the Ganache:
8 Ounces Semisweet Chocolate Chips
1 Cup Heavy Cream
Instructions
Preheat your oven to 350 degrees.
In a large bowl, combine the cocoa and baking soda.
Stir in 1/3 cup melted butter or margarine.
Stir in the boiling water until well-blended.
Stir in the sugar, eggs, and remaining butter or margarine.
Stir in the flour, extracts, and salt.
Stir in the chocolate chips.
Pour the mixture into a greased 13×9 pan (I line mine in parchment, but you don’t have to)
Bake at 350 degrees for 35-35 minutes.
Let cool.
To make the ganache:
Place the chocolate chips into a bowl.
Heat the cream, but don’t let it boil.
Pour the cream over the chocolate and let it sit for a minute or two.
Whisk the cream and chocolate together and pour over the brownies.
Sprinkle on the crushed peppermints.
Store in the fridge.
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Cream Cheese and Butter Cookies
These delicate, buttery cookies can be dressed up for occasions, or dressed down for everyday. They’re delightful plain, but lend themselves to a variety of fillings, frostings, sugars, and more.
Victory Walnut Cake From WWII
This WWII Ration Recipe is full of walnuts and golden raisins, and is flavored with cinnamon and cloves
Apricot Cream Cheese Coffee Cake
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The recipe for this Apricot Cream Cheese Coffee Cake came from a library book that I copied it from in 1995-96. I have absolutely no idea what the title of the book was, but I used to make this for craft shows, and it nearly caused shoving matches between women who both wanted the last one.
It’s that good.
This coffee cake is made with apricot preserves, but I also make it frequently with raspberry preserves. You can use any fruit jam/preserves that you like.
PrintApricot Cream Cheese Coffee Cake
Choose whatever fruit flavor you like–I haven’t tried it yet, but I think lemon curd would be AMAZING in this coffee cake
- Prep Time: 15-20 Minutes
- Cook Time: 45-50 minutes
- Total Time: 0 hours
- Category: Brunch
- Method: Baking
Ingredients
2-1/4 Cups All-Purpose Flour
3/4 Cups Granulated Sugar
3/4 Cup Salted Butter
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
3/4 Cups Sour Cream
1 Large Egg
1 Teaspoon Vanilla Extract
8 Ounces Cream Cheese, Softened
1/4 Cup Granulated Sugar
1 Large Egg
1/2 Cup Apricot Preserves
1/2 Cup Sliced Almonds
Instructions
Preheat your oven to 350 degrees.
Grease an 8-inch or 9-inch springform pan.
Work the butter into the flour and sugar with a fork, your fingers, or a pastry blender, until the butter is in small pieces.
Reserve 1 cup of this mixture. To the remaining mixture, add the baking powder, baking soda, and salt, then stir in the sour cream, one egg, and the vanilla extract.
Spread the mixture into the pan, pressing it into the bottom and halfway up the sides of the pan.
Using your electric mixer, beat the cream cheese with the 1/4 cup sugar and one egg.
Spread this over the mixture in the pan.
Dollop the preserves onto the top of the cream cheese mixture, evenly across the top of the coffee cake.
Combine the almonds with the reserved mixture, and sprinkle over the top of the preserves.
Bake 45-50 minutes, and let cool.
Notes
I like to use Bonne Maman jams and preserves, but you can use whatever brand, and whatever flavor you like.
You can also skip the almonds if you’re allergic to, or don’t like nuts.
Note–the cream cheese, sugar, and egg mixture will look lumpy/curdled after mixing it–this is normal, so go ahead and spread it on the base of the coffee cake. It will look fine after baking.
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Chocolate Walnut Derby Pie
This pie is like a soft chocolate chip cookie tucked into a crisp pastry crust
French Strawberry Pie
This French Strawberry Pie is super simple to make, but looks impressive and tastes delicious, with layers of tangy cream cheese, fresh strawberries, and sweet topping.
Pound Cake Banana Pudding
This post has affiliate links that cost you nothing, but may earn me a small commission.
The recipe for this fun twist on banana pudding comes from Southern Living 1001 Ways to Cook Southern, circa 2010…which doesn’t feel at all vintage, but was, in fact, 15 years ago.
I used the Sara Lee family sized pound cake that the recipe recommends, but you can absolutely substitute a homemade pound cake like this Classic Buttery Pound Cake.
PrintPound Cake Banana Pudding
This classic banana pudding has a fun twist, with the substitution of pound cake cubes instead of vanilla wafers
- Prep Time: 20 minutes Plus Chilling Time
- Cook Time: 13-15
- Total Time: 0 hours
- Category: Dessert
- Method: Stovetop
Ingredients
4 Cups Half and Half
4 Large Egg Yolks
1-1/2 Cups Granulated Sugar
1/4 Cup Cornstarch
1/4 Teaspoon Salt
3 Tablespoons Salted Butter
2 Teaspoons Vanilla Extract
1 Lb Pound Cake, Cubed
4-6 Ripe Bananas, Sliced
Whipped Cream
Instructions
Whisk together the Half and Half, egg yolks, sugar, cornstarch, and salt in a saucepan over medium-low heat.
Cook and stir for 13-15 minutes, or until mixture thickens.
Remove from the heat, and stir in the vanilla and butter.
Layer half of the pound cake cubes into your serving dish, top with half of the banana slices and half of the pudding. Repeat.
Cover the dish and chill for at least six hours.
Pipe whipped cream around the edge, or all over the top if you’d like.
Enjoy!
Notes
This homemade pudding takes a few minutes to make, but it’s dead simple and so much better than that gross boxed stuff with fake banana flavor!
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Chewy German Chocolate Cookies
These lovely chocolate cookies aren’t very vintage, but they are very delicious!
