Category: American

Bakery Style Chocolate Chip Muffins

Fluffy warm Bakery Style 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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In a large bowl: beat the sugar and butter until mixed thoroughly.

Add eggs, buttermilk, vanilla extract, and sour cream.

Mix until well combined.

Once the mixture is uniform: 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 chocolate chips.

Use a spatula to fold the batter.

Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 

Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry. 

Let the muffins cool in the tin for about 5 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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Bakery Style Chocolate Chip Muffins

Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 12
Calories

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups semi-sweet chocolate chips good quality
  • 1 cup granulated sugar
  • ¾ cup buttermilk room temperature
  • ½ cup unsalted butter softened
  • ¼ cup sour cream room temperature
  • 2 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 large eggs room temperature

Instructions
 

  • Preheat the oven to 425°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
  • In a large bowl: beat the sugar and butter until mixed thoroughly. Add eggs, buttermilk, vanilla extract, sour cream and mix until well combined.
  • Once the mixture is uniform: 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 chocolate chips and use a spatula to fold the batter.
  • Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 
  • Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry.
  • Let the muffins cool in the tin for about 5 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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    Keyword Bakery style muffins, best bakery style chocolate chip muffins, breakfast bakery style chocolate Chip muffins, brunch bakery style chocolate Chip muffins, easy bakery style chocolate chip muffins, homemade bakery style chocolate chip muffins
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    Lotus Biscoff Cheesecake

    Decorate your table with a delicious Lotus Biscoff Cheesecake and watch it quickly disappear a slice at a time. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with a layer of cookie flaovered excellence that create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first cheesecake biscoff cookie flavored bite. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.

    Watch the video and follow the easy instructions below to add this sophisticated dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with the lovely flavor of a biscoff that everyone will enjoy. Thanks for stopping by and see you again real soon!

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    Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes. 

    Cheesecake

    In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.

    In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. 

    Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.

    Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours. 

    Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments). 

    Assemble 

    Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter.

    Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes. 

    Serve

    Enjoy!

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    Lotus Biscoff Cheesecake

    Decadent Lotus Biscoff Cheesecake is smooth rich and absolutely delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Refrigerate 8 hours 30 minutes
    Total Time 9 hours
    Course Dessert
    Cuisine American
    Servings 10
    Calories

    Equipment

    • 8" springform pan

    Ingredients
      

    Crust

    • 8.8 oz Lotus Biscoff Cookies about 32 cookies
    • 6 tbsp melted unsalted butter

    Cheesecake

    • 16 oz cream cheese room temperature & softened
    • 1 ¼ cup heavy whipping cream
    • 1 cup biscoff butter spread
    • ⅓ cup confectioner sugar/ powdered sugar
    • ½ tsp vanilla extract

    Topping

    • ⅔ cup biscoff butter spread
    • ½ cup Lotus Biscoff Cookies Crumbs Optional

    Instructions
     

    Crust

    • Use transparent cake roll or coat the sides of the 8" springform pan with a cooking spray and line the bottom with parchment paper.
    • Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
    • Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes.

    Cheesecake

    • In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.
    • In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form.
    • Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.
    • Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.

    Toppings

    • Place the Lotus Biscoff cookies in a food processor/blender and pulse until crumble. Set aside until ready to use.
    • Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments).

    Assemble

    • Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter. Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes.

    Serve and enjoy!

      Video

      Keyword best lotus biscoff cheesecake, easy lotus biscoff cheesecake, easy no baked lotus biscoff cheesecake, lotus biscoff cheesecake, no baked biscoff cheesecake, no baked cheesecake, no baked lotus biscoff cheesecake
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      Pineapple Spiral Ham

      Sweet Pineapple Spiral Ham has is glazed to perfection with a sweet, freshness that lightly caramelizes for a near perfectly glazed crust that will not last long. Spiral Ham is perfect for large feasts, sandwiches or remade lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be.

      Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham 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. This glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.

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      Preheat the oven to 325°F. Place the roasting rack down in the roasting pan. Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil.

      Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan. Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).

      Glaze ingredients

      In the last hour: combine all the glaze ingredients together in a bowl.

      Transfer the glaze to a sauce pan and bring to a simmer.

      Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.

      In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham.

      Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). 

      Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.

      Remove and tent the ham for 10 minutes. 

      Serve & enjoy!

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      Pineapple Spiral Ham

      Succulent Pineapple Spiral Ham is sweet, juicy and delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 1 hour 36 minutes
      Total Time 1 hour 46 minutes
      Course Brunch, Holiday Ham, Main Course
      Cuisine American
      Servings 12
      Calories

      Ingredients
        

      • 8 – 10 lbs bone-in spiral ham

      Glaze

      • 20 oz crushed pineapple
      • 1 cup dark brown sugar
      • 2 tbsp apple cider vinegar
      • 2 tbsp Dijon mustard
      • 2 tbsp wholegrain mustard
      • 1 tsp ground ginger
      • ½ tsp salt
      • ½ tsp ground cinnamon

      Instructions
       

      • Preheat the oven to 325°F. Place the roasting rack down in the roasting pan.
      • Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil. Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan.
      • Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).
      • In the last hour: combine all the glaze ingredients together in a bowl. Transfer the glaze to a sauce pan and bring to a simmer. Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.
      • In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham. Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.
      • Remove and tent the ham for 10 minutes.

      Serve & enjoy!

        Video

        Keyword best pineapple spiral ham, easy pinepaple spiral ham, hoilday pineapple spiral ham, pineapple spiral ham, quick and easy pineapple spiral ham
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        Easy Brookies (Cookie & Brownie Bars)

        Brookies are moist, gooey, rich and heat punningly delicious. The novelty of these snacks make them an adventure to prepare and a conversation starter to enjoy when sharing with others. Delicious tasty and good to the last bite, these addictive treats are perfect as a snack or with your morning coffee. I love explaining the n name and the target textures as I watch my friends and family take their first bite.  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 have a cookie jar full of these Brookies 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. Sinfully delicious, everyone that tries these will be back for seconds. Thanks for visiting and see you again soon.

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        Cookie : Preheat the oven to 350°F. Grease the 9″x 13″ pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie). In a bowl: add butter, brown sugar and beat until smooth.

        Add eggs, vanilla extract and mix everything together.

        Add flour, baking powder, salt and mix. Do not over mix the batter.  Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

        Add 1 cup chocolate chips and mix. 

        Transfer the batter to the pan. Use your fingers to spread the batter. 

        Brownie: In a separate large bowl: add eggs and sugar. Beat until well combined.

        Add melted butter, vanilla extract awhile continuing to mix. Add flour, baking powder, cocoa powder & salt to the bowl.

        Mix everything together. Again, highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

        Use an ice cream scooper or ladle to layer the brownie batter on top of the cookie batter. Leave the brownie batter alone being careful to not smear.

        Bake

        Bake for 20-22 minutes. Careful not to overcook, the brownies are meant to be gooey. Keep an eye on the edges for optimal soft & gooey results.

        Remove from oven and let cool in the pan for 45-60 minutes. Once cool to the touch remove and cut into bars.

        Serve & enjoy!

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        Share on social media

        Brookies (Chocolate Chip and Brownie Bars)

        Fabulously rich and delicious these Brookies will make your heart skip a beat when you take your first bite.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Baked Goods, Dessert
        Cuisine American
        Servings 12
        Calories

        Ingredients
          

        Brownie

        • 1 cup granulated sugar
        • ¾ cup all-purpose flour
        • ½ cup unsalted butter softened
        • ⅓ cup unsweetened cocoa powder
        • 1 tsp vanilla extract
        • ¼ tsp salt
        • ¼ tsp baking powder
        • 2 large eggs room temperature

        Cookie

        • 1 ½ cups all-purpose flour
        • 1 cup brown sugar
        • 1 cup semi-sweet chocolate chips
        • ½ cup unsalted butter softened
        • 2 tsp baking powder
        • 1 tsp vanilla extract
        • ¾ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F. Grease the 9"x 13" pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie).

        Cookie

        • In a bowl: add butter, brown sugar and beat until smooth. Add eggs, vanilla extract and mix everything together. Add flour, baking powder, salt and mix. Do not over mix the batter.  Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. Add 1 cup chocolate chips and mix. 
        • Transfer the batter to the pan. Use your fingers to spread the batter.

        Brownie

        • In a separate large bowl: add eggs and sugar. Beat until well combined. Add melted butter, vanilla extract awhile continuing to mix.
        • Add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Again, highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 
        • Use an ice cream scooper or ladle to layer the brownie batter on top of the cookie batter. Leave the brownie batter alone being careful to not smear.

        Bake

        • Bake for 20-22 minutes. Careful not to overcook, the brownies are meant to be gooey. Keep an eye on the edges for optimal soft & gooey results. Remove from oven and let cool in the pan for 45-60 minutes. Once cool to the touch remove and cut into bars.

        Serve & Enjoy!

          Video

          Keyword best brookie bars, best brookies, brookie bars, brookies, chocolate chip and brownie bars, easy brookie bars, easy brookies, gooey brookies
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