Category: Baked Goods

Big Dinner Rolls

Fresh made Big Dinner Rolls are delicious and way better than anything you will normally find at the store. In fact these tips are bakery quality and can be made very simply in the comfort of your own home today. One of my favorite things about fresh made bread is the fresh out of the oven taste and all the homemade aromas that cascade throughout the house while these are being baked. 

The call to the kitchen will be heard at a whisper because advanced notice will be in the air like sweet perfume of fresh baked bread that is only surpassed by the succulent, soft, delicately delicious fresh baked dinner rolls. With the straight to the point video and follow the detailed instructions below to have fresh made rolls added to your home cooking menu. Bake with confidence as this recipe was developed after many hours in the laboratory and was a hit with my domestic focus group. Like and share this or any of my recipes you find interesting from my growing catalogue that is made available to you for free. Leave a comment if you want to let me know your thoughts or if you just want to talk about food. This delicious fluffy recipe is guaranteed to meet your expectations and is deserving of the eatfoodlicious designation.

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In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.

Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth. 

Grease your hands and shape the dough into a ball (it’s going to be a little sticky). Transfer the dough to a lightly grease bowl. 

Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.

Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). 

Transfer the rolls to the pan. 

Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.

Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top.

Brush melted butter on top and let sit for 10 minutes.

Then, transfer to a baking rack or serve immediately.

Serve & enjoy!

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Big Dinner Rolls

Fresh made from scratch Big Dinner Rolls are fresh, fluffy and delicious.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Baked Goods, Bread, Side Dish
Cuisine American
Servings 9
Calories

Equipment

Ingredients
  

  • 410 g bread flour or all purpose flour 3 cups
  • 1 cup whole milk (warm)
  • 4 tbsp unsalted butter (softened)
  • 3 tbsp granulated sugar
  • 2 ¼ tsp instant yeast 1 packet
  • 1 tsp salt
  • 1 large egg room temperature

Topping

  • 1 tbsp melted unsalted butter

Instructions
 

  • In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.
  • Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth.
  • Grease your hands and shape the dough into a ball (it's going to be a little sticky). Transfer the dough to a lightly grease bowl.
  • Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.
  • Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the pan. 
  • Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
  • Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top. Brush melted butter on top and let sit for 10 minutes. Then, transfer to a baking rack or serve immediately.

Storage the leftovers in a rolls in a container with lid.

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    Breads

    Baked Goods

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    Double Chocolate Espresso Muffins

    For all the Espresso lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Espresso Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant espresso with chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well bake chocolate espresso dessert.

    Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate espresso muffins. A muffin with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

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    In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

    Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.

    Add oil, vanilla extract, sour cream, salt and mix until well combined.

    Combine wet and dry ingredients together. Mix until well combined. 

    Add 1 ½ cups of chocolate chips and fold with spatula. 

    Divide batter into even portions into 12 muffin tins (should be exactly 12).

    Add the other ½ cup of chocolate chips on top of the batter.

    Bake for 18 minutes.

    Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

    Stays fresh for over a week. Serve & Enjoy!

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    Double Chocolate Espresso Muffins

    Double Chocolate Espresso Muffins are moist rich and delicious with a coffee kick.
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    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Muffin Tins

    Ingredients
      

    • 1 ½ cup all-purpose flour 224g
    • 1 cup granulated sugar 200 g
    • 1 cup sour cream (full fat) room temperature
    • ½ cup unsweetened cocoa powder 71 g
    • ⅓ cup vegetable or canola oil 
    • 2 tbsp espresso powder
    • 2 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking soda
    • 1 ½ cup semi-sweet chocolate chips
    • 2 large eggs room temperature

    Topping

    • ½ cup semi-sweet chocolate chips

    Instructions
     

    • Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. 
    • In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 
    • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
    • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
    • Divide batter into even portions into 12 muffin tins (should be exactly 12). Add the other ½ cup of chocolate chips on top of the batter.
    • Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

    Stays fresh for over a week. Serve & Enjoy!

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      Muffins & Cupcakes

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      Homemade Waffle Cones

      Homemade Waffle Cones are better than store bought. It takes only 6 ingredients and you probably already have all of it at home. These cones have a fresh sugary aroma and a sweet, crunchy, buttery flavor that is perfect for ice cream. Nothing creates anticipation like the sweet smell of homemade waffle cones with your favorite ice cream dripping down the side. This affordable and easy to make selection is perfect on any occasion, especially during the summer. It is a sweet treat that is simple and fun to make. The are best served fresh but stay crunchy for up to two weeks. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. 

      Watch the video and follow the instructions below to add sweet crunchy perfection to your summer ice cream. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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      In a bowl: add sugar and eggs. Whisk until the sugar is fully dissolved.

      Add milk, melted butter (cool), salt and whisk. 

      Add flour and mix until everything is combined. Highly recommend that you sift the flour before mixing with the wet ingredients to form a smoother batter. 

      Let the batter rest and undisturbed for 10 minutes.

      Preheat the waffle maker setting at 3 for 10 minutes. Pour about 2-3 tbsp of batter into the waffle maker.

      Bake for 1 ½ -2 minutes or until golden brown. Keep on eye the last 30 seconds for the proper color of the waffle. Adjust the time accordingly if it gets too light or dark. Carefully transfer the waffle to a flat surface. It’s going to be hot! 

      Roll the waffle around the cone mold; quickly pinch at the bottom tip

      Hold for 10 seconds to set its shape.

      Then transfer to a baking rack to completely cool down.

      Serve & Enjoy!

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      Homemade Waffle Cones

      Homemade Waffle Cones have a fresh sugary aroma and a sweet, crunchy, buttery flavor that is perfect for ice cream. Also they are way better than any stale cone from the local grocery store.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 8 minutes
      Cook Time 2 minutes
      Total Time 10 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 10
      Calories

      Equipment

      • Waffle Cone Maker

      Ingredients
        

      • 95 g (⅔ cup) all-purpose flour
      • 108 g (½ cup) granulated sugar
      • ¼ cup whole milk room temperature
      • 6 tbsp unsalted butter melted
      • ¼ tsp salt
      • 2 large eggs room temperature

      Instructions
       

      • In a bowl: add sugar and eggs. Whisk until the sugar is fully dissolved. Add milk, melted butter (cool), salt and whisk.
      • Add flour and mix until everything is combined. Highly recommend that you sift the flour before mixing with the wet ingredients to form a smoother batter. Let the batter rest and undisturbed for 10 minutes.
      • Preheat the waffle maker setting at 3 for 10 minutes.
      • Pour about 2-3 tbsp of batter into the waffle maker. Bake for 1 ½ -2 minutes or until golden brown. Keep on eye the last 30 seconds for the proper color of the waffle. Adjust the time accordingly if it gets too light or dark.
      • Carefully transfer the waffle to a flat surface. It's going to be hot! Roll the waffle around the cone mold; quickly pinch at the bottom tip and hold for 10 seconds to set its shape. Then transfer to a baking rack to completely cool down.

      Serve & enjoy!

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        Desserts

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        Chocolate Chip Muffins

        Fluffy warm Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.  Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

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        Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: beat sugar, eggs and mix.

        Add oil, vanilla extract, sour cream and mix until well combined. Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip). 

        Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.

        Divide batter into even portions into the muffin tin (should be exactly 12).

        Sprinkle the other ½ cup of chocolate chips on top of the batter.

        Bake for 18 minutes. Do not over bake the muffins or it will be dry. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

        Can be kept up to a week. Serve & Enjoy!

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        Chocolate Chip Muffins

        Chocolate Chip Muffins are a moist, fluffy and rich treat that is perfect on any occasion.
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        Prep Time 10 minutes
        Cook Time 18 minutes
        Total Time 28 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Equipment

        • 12 Muffin Tin

        Ingredients
          

        • 252g (2 cups) all-purpose flour
        • 157g (¾ cup) granulated sugar
        • 2 cups (divided) semi-sweet chocolate chips
        • 1 cup sour cream (full fat) room temperature
        • ½ cup vegetable or canola oil 
        • 2 tsp baking powder
        • 2 tsp vanilla extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs

        Instructions
         

        • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream and mix until well combined.
        • Add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
        • Add 1 ½ cups of chocolate chips and use a spatula to fold the batter.
        • Divide batter into even portions into the muffin tin (should be exactly 12). Sprinkle the other ½ cup of chocolate chips on top of the batter.
        • Bake for 18 minutes. Do not over bake the muffins or it will be dry.
        • Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

        Can be kept up to a week. Serve & Enjoy!

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          Carrot Cake Muffins (no nuts)

          Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal muffins are perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. These muffins never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

          Watch the video and follow the instructions below to have these charming muffins ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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          Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

          Add shredded carrots & raisins

          Fold with spatula. 

          Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional). 

          Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

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          Carrot Cake Muffins (no nuts)

          Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Muffin Tins

          Ingredients
            

          • 1 ½ c (215 g) all-purpose flour
          • 1 ½ cups shredded carrots packed
          • ¾ cup raisins
          • ½ cup canola or vegetable oil
          • ¼ cup sour cream (full fat) room temperature
          • ¼ cup granulated white sugar
          • ¼ cup light brown sugar
          • 1 ½ tsp vanilla extract
          • 1 tsp baking powder
          • 1 tsp ground cinnamon
          • ½ tsp salt
          • ½ tsp baking soda
          • ½ tsp ground ginger
          • ¼ tsp ground nutmeg
          • ⅛ tsp ground gloves optional
          • 2 large eggs room temperature
          • crystal sugar (optional) topping

          Instructions
           

          • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
          • In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
          • Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
          • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
          • Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

          Can be kept up to a week in room temperature. Serve & Enjoy!

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            Breakfasts

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            Apple Bread

            Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors. The Bread is tart, sweet, fluffy and a satisfying treat. Fresh out of the oven warm filled apple bread is soft moist sweet and delightful to eat. A hint of cinnamon balance the nutmeg and sweet apples to provide the perfect seasonal baked goods or anytime of the year.

            I love them fresh from the oven but look forward to the morning after and enjoying them with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. Great for snacks, meal preparation or when you are on the go. You can make a couple of these bread batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds).

            Watch the video and follow the instructions below to have a nice fresh made bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty bread a try.

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            In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, eggs and beat until pale yellow.

            Add vanilla extract, applesauce and oil. Mix everything together until combined.

            Add dry ingredients and mix.

            Add the finely chopped apples into the bowl and gently toss them together with a spatula. 

            Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper. Transfer the batter to the pan.

            Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). 

            Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

            Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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            Apple Bread

            Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 55 minutes
            Total Time 1 hour 5 minutes
            Course Baked Goods, Bread, Breakfast
            Cuisine American
            Servings 8
            Calories

            Equipment

            • 8" x 4" Loaf Pan

            Ingredients
              

            • 204g (1 ½ cups) all-purpose flour
            • 1 ½ tsp ground cinnamon
            • 1 ½ tsp baking powder
            • ½ tsp baking soda
            • ¼ tsp salt
            • ¼ tsp ground nutmeg
            • ¾ cup granulated sugar
            • ½ cups vegetable or canola oil 
            • 2 tsp vanilla extract
            • 2 cups finely chopped apples peeled & deseed
            • 4 oz (½ cup) unsweetened apple sauce
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
            • In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
            • In a large separate bowl: add white sugar, eggs and beat until pale yellow. Add vanilla extract, applesauce and oil. Mix everything together until combined. Add dry ingredients and mix. Add the finely chopped apples into the bowl and gently toss them together with a spatula.
            • Transfer the batter to the pan. Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

            Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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              Breakfast

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