Category: Breakfast

Upside Down Apple Puff Pastry

I am thrilled to share my go-to recipe for Upside Down Apple Puff Pastry! These treats offer a soothing, soft texture bursting with natural flavors, featuring perfect seasonal notes of cinnamon and sugar. They are the ultimate mid-morning snack or a comforting treat alongside a cold glass of milk. Honestly, I make these all the time, and they disappear in minutes! With their glistening sugar top and golden-brown pastry, they look better than anything from a bakery. Plus, they are incredibly fun and easy for kids to help make. Check out the video and detailed instructions below to whip up a batch today. Be sure to subscribe for more delicious inspiration, and remember—while they keep in the fridge, they are absolute magic when served warm!

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Preheat the oven to 400°F. Place parchment paper on a baking sheet. Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.

Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl. Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar

Layer 6 apple slices, and top with puff pastry (see video).

Use a fork and seal the dough edges together. Brush the egg wash on top. 

Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

Serve & enjoy!

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Upside Down Apple Puff Pastry

I wanted to share a quick and easy recipe for an Upside Down Apple Tart. This version uses puff pastry instead of the traditional crust and is filled with sliced apples plus a hint of sweet honey with brown sugar.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baked Goods
Cuisine American
Servings 6
Calories

Ingredients
  

  • 1 medium apple
  • 6 tbsp honey
  • 6 tbsp brown sugar
  • 6 tsp unsalted butter
  • 1 puff pastry sheet

Egg Wash

  • 1 egg
  • 1 tbsp water

Instructions
 

  • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
  • Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.
  • Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl.
  • Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar, layer 6 apple slices, and top with puff pastry (see video).
  • Use a fork and seal the dough edges together. Brush the egg wash on top.
  • Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

Enjoy! Store leftovers in the refrigerator.

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    Baked Goods

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    Pumpkin Baked Oatmeal

    A warm serving of this Pumpkin Baked 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 Pumpkin 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 9″x 9″ pan with cooking spray or line the inside of the pan with parchment paper. In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix.

    Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together.

    Transfer the mixture to the pan. 

    Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

    Serve with whipped cream & maple syrup. Enjoy!

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    Pumpkin Baked Oatmeal

    Pumpkin Baked Oatmeal is a quick and easy recipe that is simply delicious.
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    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Course Breakfast, Brunch
    Cuisine American
    Servings 9
    Calories

    Equipment

    • 9" x 9" pan

    Ingredients
      

    • 2 ½ cups old fashioned rolled oats
    • 1 cup pumpkin puree not pumpkin filling
    • 1 cup milk
    • â…“ cup maple syrup or honey
    • ¼ cup unsalted butter melted
    • 2 tsp vanilla extract
    • 2 tsp pumpkin spice
    • 1 tsp baking powder
    • ½ tsp ground cinnamon
    • â…› tsp salt
    • 2 large eggs

    Instructions
     

    • Preheat the oven to 375°F. Grease the 9"x 9" pan with cooking spray or line the inside of the pan with parchment paper.
    • In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix. Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together. Transfer the mixture to the pan.
    • Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

    Serve with whipped cream & maple syrup. Enjoy!

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      Breakfast

      Baked Goods

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      Pumpkin Cream Cheese Muffins

      Soft moist Pumpkin Cream Cheese Muffin with Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal muffin is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Muffin like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a muffin and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

      Watch the video and follow the instructions below to have this charming fall dessert 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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      Streusel

      In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

      Batter

      In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix 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 separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil.

      Mix everything together until combined.

      Add dry ingredients and mix. 

      Cream Cheese

      In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

      Bake

      Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin.

      Add 1 tbsp of cream cheese mixture in the center of the batter.

      Sprinkle the crumble mixture atop the batter. 

      Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

      Stays fresh for over a week. Serve & Enjoy!

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      Pumpkin Cream Cheese Muffins

      Pumpkin Cream Cheese Muffins are moist, full of delicious flavors and are perfect for a morning snack or as a tasty seasonal treat.
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      Prep Time 15 minutes
      Cook Time 24 minutes
      Total Time 39 minutes
      Course Baked Goods
      Cuisine American
      Servings 12
      Calories

      Equipment

      • Muffin Tin

      Ingredients
        

      Batter

      • 15 oz pumpkin puree
      • 1 ½ cups all-purpose flour 215 grams
      • ½ cup granulated sugar
      • ½ cup brown sugar
      • ½ cup vegetable or canola oil 
      • 2 tsp pumpkin spice
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp baking soda
      • ½ tsp ground cinnamon
      • ½ tsp salt
      • 2 large eggs room temperature

      Streusel

      • ½ cup all-purpose flour 60 grams
      • ½ cup brown sugar
      • ¼ cup unsalted butter melted
      • ½ tsp ground cinnamon

      Cream Cheese

      • 4 oz cream cheese room temperature
      • ¼ cup granulated sugar
      • 1 tsp vanilla extract
      • 1 large egg yolk

      Instructions
       

      • Preheat the oven to 375°F. Place tulip cups in the muffin tins. 

      Streusel

      • In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

      Batter

      • In a bowl: add flour, salt, cinnamon, pumpkin spice, baking powder & baking soda. Mix 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 separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.

      Cream Cheese

      • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg yolk and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

      Bake

      • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter in the muffin tin. Add 1 tbsp of cream cheese mixture in the center of the batter. Sprinkle the streusel mixture atop the batter.
      • Bake for 24 minutes or until a toothpick placed in the center of the muffin comes out clean. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

      Stays fresh for over a week. Serve & Enjoy!

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        Baked Goods

        Breakfast Recipe

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        Mini Chocolate Chip Muffins

        Fluffy warm Mini 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 tins with cooking flour spray. In a large bowl: beat sugar, eggs and mix.

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

        In a bowl: add flour, baking powder & baking soda. Mix 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 mini chocolate chips

        Fold with spatula. 

        Fill each tin to â…” full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

        Stays fresh for weeks. Serve & Enjoy!

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        Mini Chocolate Chip Muffins

        Mini Chocolate Chip Muffins are bite sized, rich and delicious snacks that are perfect for lunch on the go, as a kid friendly reward or a fresh made treat everyone will enjoy.
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        Prep Time 5 minutes
        Cook Time 12 minutes
        Total Time 17 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 32
        Calories

        Equipment

        • Mini Muffin Tin

        Ingredients
          

        • 1 ½ cups flour 215 grams
        • 1 cup mini semi-sweet chocolate chips
        • ¾ cup sour cream (full fat) room temperature
        • ½ cup granulated sugar
        • ¼ cup vegetable or canola oil  melted unsalted butter
        • 2 tsp vanilla extract
        • 1 tsp baking powder
        • ½ tsp baking soda
        • ¼ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 375°F. Coat the muffin tins with cooking flour spray.
        • In a bowl: add flour, baking powder & baking soda. Mix 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 mini chocolate chips and fold with spatula.
        • Fill each tin to â…” full of batter. Bake for 12 minutes. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

        Stays fresh for weeks. Serve & Enjoy!

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          Baked Goods

          Breakfast

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          Homemade Cherry Preserves

          Sweet, rich and naturally flavorful Homemade Cherry Preserve is so good that you will need to stock up on bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this preserve you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best preserve in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together.  With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. My kids will get up early to toast an English muffin or a slice of bread for breakfast when this fresh made preserve is one of the choices. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience.  Check out my video to see just how easy this preserve is to make and let me know what you think of the recipe.

          As with most preserves; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

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          Pit & chop cherries

          Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.

          Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates. 

          Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature. 

          Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. 

          It’s good for up to 4-6 weeks.

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          Homemade Cherry Preserves

          Only 3 ingredients with a few simple steps to prepare sweet and delicious good old-fashioned homemade cherry preserves.
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          Prep Time 10 minutes
          Cook Time 45 minutes
          Total Time 55 minutes
          Course Breakfast, Condiment
          Cuisine American
          Servings 2 cups
          Calories

          Ingredients
            

          • 2 lbs fresh or frozen cherries pitted and chopped
          • 1 cup granulated sugar
          • 1 tbsp lemon juice

          Instructions
           

          • Place the cherries, sugar and lemon juice in a stainless steel or nonstick pan. Mix everything together.
          • Turn the stove top heat high and bring it to a boil (this should take about 2-3 minutes). Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium and let simmer for an additional 45-50 minutes. Continue to stir frequently. Let the cherries simmer until the juice evaporates.
          • Turn off the heat & remove the pan from heat source. The mixture will thicken after as the preserve reaches room temperature.
          • Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator.

          It’s good for up to 4-6 weeks.

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            Breakfasts

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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.
            No ratings yet
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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
            • â…“ 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!

              Video

              Keyword best double chocolate espressso muffins, breakfast chocolate espresso muffins, double chocolate espresso muffins, easy double chocolate espressso muffins
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              Muffins & Cupcakes

              Breakfast

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