Category: Baked Goods

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
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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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    Double Chocolate Chip Muffins

    For all the chocolate lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Chip 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 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 baked chocolate 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 chip muffins. 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 muffins a try.

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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 separate bowl: add cocoa powder, instant coffee and hot boiling water.

    Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together. In a bowl: add flour, salt, 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). 

    Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula. 

    Use an ice cream scooper or spoon – fill up to ⅔ of the muffin tin. Add chocolate chips on top of the batter. 

    Bake for 17 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.

    Can be kept up to a week.

    Serve & Enjoy!

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    Double Chocolate Chip Muffins

    Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time.
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    Prep Time 8 minutes
    Cook Time 17 minutes
    Total Time 25 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 18
    Calories

    Equipment

    • Muffin Tins

    Ingredients
      

    • 224g (1 ⅔ cups) all-purpose flour
    • 71g (½ cup) unsweetened cocoa powder
    • 2 cups (divided) semi-sweet chocolate chips
    • 1 cup granulated white sugar
    • 1 cup sour cream (full fat) room temperature
    • ½ cup boiling/hot water
    • ½ cup vegetable or canola oil 
    • 1 tbsp instant coffee optional
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp baking soda
    • ½ tsp salt
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a bowl: add flour, salt, 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 separate bowl: add cocoa powder, instant coffee and hot boiling water. Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together.
    • Combine wet and dry ingredients together. Mix until well combined. Add 1 ½ cups of chocolate chips and fold with spatula.
    • Use an ice cream scooper or spoon – fill up to ⅔ of the muffin tin. Add chocolate chips on top of the batter.
    • Bake for 17 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.

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

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      Lava Cake

      Chocolate Lava Cake will captivate you like a luscious spell bounding secret as it spills its melted center slowly to the plate. The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breathe intoxicating chocolate waves of deliciousness. Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake.  Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion.  My family swoons every time I make this and that I must say that never gets old.  

      Watch the video and follow the instructions below to be on your way to the universal joy and allure of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too. 

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      Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa. 

      Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.

      Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together.

      Add whole eggs, egg yolks and whisk everything together until no streaks.

      Add flour and mix until well combined.

      Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9″x9″ pan). Place the baking pan in the oven.

      Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes. Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake.

      Garnish with powdered sugar and fresh raspberries or strawberries.

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      Lava Cake

      Rich chocolate slowly melting out of fresh warm Lava Cake for a perfectly intoxicating dessert that is simply delicious.
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      Prep Time 9 minutes
      Cook Time 11 minutes
      Total Time 20 minutes
      Course Cake, Dessert
      Cuisine American
      Servings 4
      Calories

      Equipment

      • 4 ramekins

      Ingredients
        

      • 6 oz 60% Cacao Bittersweet Chocolate Baking Bar Ghirardelli's brand
      • ½ cup (8tbsp; 113g) unsalted butter cold
      • ¼ cup (50g) extra fine granulated sugar
      • 2 tbsp (18g) all-purpose flour
      • ⅛ tsp salt
      • 2 large eggs cold
      • 2 large egg yolks cold
      • 1 tbsp softened unsalted butter
      • 1-2 tbsp unsweetened cocoa powder

      Instructions
       

      • Preheat the oven to 425°F.
      • Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa.
      • Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.
      • Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together. Add whole eggs, egg yolks and whisk everything together until no streaks. Add flour and mix until well combined.
      • Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9"x9" pan). Place the baking pan in the oven. Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes.
      • Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake. Repeat steps with the rest with the cake(s).

      Garnish with powdered sugar and fresh raspberries or strawberries.

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        Strawberry Banana Baked Oatmeal

        A warm serving of this Strawberries & Bananas Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

        Watch the video and follow the instructions below to have a warm bowl of Strawberry Banana Baked Oatmeal 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. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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        Preheat the oven to 375°F. Grease the 8″x 8″ pan with cooking flour spray or butter. Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork.

        Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together. 

        Add chopped strawberries and mix everything together.

        Optional- add nuts or chocolate chips on top.

        Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). 

        Let cool for 10 minutes before serving.. Enjoy!

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        Strawberry Banana Baked Oatmeal

        Strawberry Banana Baked Oatmeal is a simple way to make a warm delicious breakfast.
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        Prep Time 5 minutes
        Cook Time 45 minutes
        Total Time 50 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 8
        Calories

        Equipment

        Ingredients
          

        • 2 ½ cups old fashioned oats
        • 2 cups milk your choice of milk
        • ¼ cup maple syrup
        • 1 tsp vanilla extract
        • 1 tsp ground cinnamon
        • ½ tsp salt
        • 2 large ripe bananas or 3 medium bananas
        • 1 large egg
        • 1 lb fresh strawberries

        Optional Topping

        • ¼ cup nuts (walnuts, pecans, almonds or etc.)
        • ¼ cup chocolate chips

        Instructions
         

        • Preheat the oven to 375°F. Grease the 8"x 8" pan with cooking flour spray or butter.
        • Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork. Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together.
        • Add chopped strawberries and mix everything together. Optional- add nuts or chocolate chips on top.
        • Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

        Serve & enjoy! Refrigerate the leftovers.

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          Lemon Raspberry Muffins

          Soft, moist rich and absolutely delicious is how best to describe this Lemon Raspberry Muffin recipe. Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Raspberry Muffins barely had time to cool before they started magically disappearing. 

          Watch the video and follow the instructions below to have these rich and delicious treats ready to share. 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. These delicious Lemon Raspberry Muffins keep well and stay fresh for serval days, I hope you enjoy them. Thanks for visiting and see you again soon.

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          In a small cup; add milk and lemon juice. Mix until combine and set aside. In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils.

          Add eggs, vanilla extract, oil and milk mixture. Mix everything together.

          Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. 

          Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer). Fill ⅔ full of each muffin tin.

          Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).

          Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

          Enjoy!

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          Lemon Raspberry Muffins

          Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.
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          Prep Time 5 minutes
          Cook Time 18 minutes
          Total Time 23 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 18
          Calories

          Equipment

          • Muffin Tins

          Ingredients
            

          • 2 cups (285g) all-purpose flour
          • 1 cup granulated sugar
          • ½ cup whole milk
          • ½ cup vegetable or canola oil 
          • ¼ cup lemon juice
          • 1 tbsp lemon zest
          • 2 ½ tsp baking powder
          • 1 tsp vanilla extract
          • ½ tsp salt
          • 2 large eggs room temperature
          • 8 oz fresh raspberries

          Instructions
           

          • Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
          • In a small cup; add milk and lemon juice. Mix until combine and set aside.
          • In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
          • Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
          • Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
          • Fill ⅔ full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

          Serve enjoy!

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            Glazed Cranberry Orange Bundt Cake

            Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic. It will stay moist for days and is extremely fresh & tasty. It is filled with tasty tart cranberries and topped with a gorgeous sweet orange zest glaze making this perfect on any occasion as you celebrate the holidays with family and friends.

            Send rich buttery aromas thought the house and warm the kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

            Watch the video and follow the instructions below to have these homemade classics on your table 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. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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            Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour. In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together.

            Mix the flour & baking powder together. Add dry and wet ingredients together. (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 separate bowl; add in fresh cranberries and flour and mix until coated (using frozen cranberries: do not let them thaw). Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). 

            Transfer the batter to the bundt pan. 

            Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes.

            Transfer the baking rack to finish cooling. 

            Glaze

            In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It’s going to be thick. If you prefer thinner icing, add more juice. 

            Spread glaze over cooled cake.

            Garnish with Sugared Cranberries. Slice and enjoy!

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            Glazed Cranberry Orange Bundt Cake

            Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 55 minutes
            Total Time 1 hour 5 minutes
            Course Baked Goods, Brunch, Dessert
            Cuisine American
            Servings 12
            Calories

            Equipment

            • Bundt Pan (12 cup)

            Ingredients
              

            Cake

            • 3 cups all-purpose flour 400g
            • 2 cups granulated sugar
            • 1 ½ cups softened unsalted butter room temperature
            • 1 cup sour cream (full fat) room temperature
            • ½ cup whole milk room temperature
            • ¼ cup orange juice
            • 2 tbsp orange zest
            • 2 ½ tsp baking powder
            • 2 tsp orange extract
            • 1 tsp salt
            • 5 large eggs room temperature

            Cranberry Mixture

            • 2 cups fresh or frozen cranberries do not thaw if using frozen
            • 1 tbsp all-purpose flour

            Glaze

            • 1 ½ cups powdered sugar
            • 3 tbsp orange juice

            Instructions
             

            Cake

            • Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour .
            • In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together. Mix the flour & baking powder together. Add dry and wet ingredients together. (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 separate bowl; add in fresh cranberries and flour (1 tbsp) and mix until coated (using frozen cranberries: do not let them thaw). 
            • Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). Transfer the batter to the bundt pan. 
            • Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes before transferring the cake/baking rack to finish cooling.

            Glaze

            • In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more juice. Spread glaze over cooled cake.

            Garnish with Sugared Cranberries. Slice and enjoy!

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