Category: American

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.
No ratings yet
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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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    Baked Chocolate Oatmeal

    A warm serving of this Baked Chocolate 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 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 350°F. Grease the 8″x 8″ pan with cooking flour spray. In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together. 

    Transfer the mixture to the pan. Add chocolate chips on top.

    Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

    Serve & enjoy! Refrigerate the leftovers.

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    Baked Chocolate Oatmeal

    Baked Chocolate Oatmeal is a quick and easy recipe that is simply delicious.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Course Breakfast, Brunch
    Cuisine American
    Servings 9
    Calories

    Equipment

    Ingredients
      

    • 2 cups old fashioned oats
    • 1 ¼ cups milk or coconut milk
    • ⅓ cup maple syrup or honey
    • ¼ cup unsweetened cocoa powder
    • 2 tbsp coconut oil or butter
    • 1 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • 2 large eggs room temperature
    • ½ cup semi-sweet chocolate chips optional

    Instructions
     

    • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or line the inside of the pan with parchment paper.
    • In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together.
    • Transfer the mixture to the pan. Add chocolate chips on top.
    • Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

    Serve & enjoy! Refrigerate the leftovers.

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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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        Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

        Tender and juicy Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce makes a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. It is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.

        This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. 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 this tender and juicy 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. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.

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        Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)

        Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead). Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together. 

        Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher’s knot or wrap the twine to 1″-2″ to secure it). Rub salt and pepper all over the lamb. 

        Fat side up- cut small slits into the lamb’s exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables.

        Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.

        Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb. Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.

        Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps.

        Add red wine and mix everything together.

        Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

        Slice & serve. Enjoy!

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        Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce

        Roasted Boneless Leg of Lamb Rosemary & Garlic with Red Wine Sauce is a succulently delicious, hearty sophisticated meal that is dripping with natural flavors that is perfect on any occasion.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 1 hour 40 minutes
        Total Time 2 hours
        Course Main Course
        Cuisine American, Greek, Mediterranean
        Servings 6
        Calories

        Equipment

        • Roasting Pan

        Ingredients
          

        • 5-6 lbs boneless leg of lamb
        • 1 cup unsalted or low-sodium beef broth/stock
        • ½ cup (divided) olive oil
        • ¼ cup fresh rosemary chopped
        • ¼ cup fresh parsley chopped
        • 3 tsp salt
        • 1 tsp pepper
        • 10 garlic cloves minced

        Red Wine Sauce

        • 2 cups red wine
        • 2 cups unsalted or low-sodium beef broth/stock
        • ¼ cup all-purpose flour
        • 3 tbsp unsalted butter
        • 2 tsp Worcestershire sauce
        • 2 tsp garlic

        Vegetables

        • 6-8 garlic cloves sliced
        • 10-12 rosemary tips
        • 1 carrot chopped
        • 1 celery chopped
        • 1 medium onion chopped

        Instructions
         

        • Preheat the oven to 425°F.
        • Place the chopped onions, chopped carrots & celery in the roasting pan. Mix and place the vegetables in the middle of the pan. (Watch video for reference)
        • Clean and rinse then pat the lamb dry with paper towels. Place the lamb on a large cutting board. Cut and discard the string. Butterfly the lamb (or ask the butcher to do it instead).
        • Rub 2 tbsp olive oil in the interior of the lamb. Add minced garlic, chopped rosemary & chopped parsley. Rub and mix the vegetables together.
        • Roll the lamb into a cylinder and tie it tightly with cooking twine (butcher's knot or wrap the twine to 1"-2" to secure it). Rub salt and pepper all over the lamb.
        • Fat side up- cut small slits into the lamb's exterior. Place sliced garlic & rosemary tip into the slits. Place the lamb on top of vegetables. Add beef broth in the roasting pan. Drizzle 2 tbsp olive oil on top of the lamb.
        • Place pan in the oven (uncovered). Turn down the oven to 325°F. Roast the lamb until your prefer doneness. Rare: 15 minutes per/lb. Medium-rare: 20 minutes per/lb. Medium : 25 minutes per/lb.
        • Remove the roasting pan and place lamb on a serving tray/plate. Tent with aluminum foil and let rest for 15 minutes before slicing.
        • Transfer the grease & liquid from the roasting pan to a sauce pan. Turn up the heat to medium-high. Add garlic, roasted vegetables & butter. Sauté until butter is melted. Add flour and stir constantly for 30 seconds. Pour in beef broth, Worcestershire sauce and mix. Whisk until smooth and no more clumps. Add red wine and mix everything together. Reduce the heat to medium and let it simmer for 10- 15 minutes or until desired consistency. Season with salt and pepper as needed. Strain the gravy to through the strainer. Discard the grease on top of the gravy.

        Slice & serve. Enjoy!

          Keyword best roasted boneless leg of lamb rosemary and garlic red wine sauce, hoilday boneless leg of lamb with red wine sauce, roasted boneless leg of lamb
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          Roasted Red Pepper Garlic Soup

          Roasted Red Pepper Garlic Soup is a perfect appetizer or side soup to complement any meal with its sweet refreshing flavors that are wonderfully fresh and delicious.

          Warm satisfying rich and delicious is the best way to describe this Roasted Red Pepper Garlic Soup. The oven roasting process unlocks the fresh red bell peppers and onion flavors, giving the soup a creamy texture that makes this scratch made recipe a must try. Full of natural flavors, this dish is great as a main entree, lunch item or side soup. With very little preliminary work required in the kitchen, anyone can make this easy to follow recipe. I love dipping a fresh piece of bread in my bowl as I snack my way through another satisfying meal. My kids love theirs with grilled cheese sandwiches. 

          Watch the video and follow the instructions below to have a warm bowl of this Roasted Red Pepper Garlic soup 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. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.

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          Spread the red bell peppers on a baking sheet (13″ x 9″). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼” the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.

          Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.

          Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth. 

          Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.

          Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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          Roasted Red Pepper Garlic Soup

          Roasted Red Pepper Garlic Soup is a perfect appetizer or side soup to complement any meal with its sweet refreshing flavors that are wonderfully fresh and delicious.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 50 minutes
          Total Time 1 hour
          Course Appetizer, Main Course, Side Dish
          Cuisine American
          Servings 4
          Calories

          Ingredients
            

          • 6 red bell peppers deseed & cut in half
          • 4 roma tomatoes cut in half
          • 2 carrots chopped
          • 1 garlic head
          • 1 medium sweet onion cut into chucks
          • 1 ½ cups vegetable broth
          • 2 tbsp olive oil
          • 1 tsp salt
          • ½ tsp black pepper

          Instructions
           

          • Preheat the oven to 425°F (218°C).
          • Spread the red bell peppers on a baking sheet (13" x 9"). Add chopped onions, chopped carrots, tomatoes, and garlic head (trim about ¼" the top of the head). Drizzle extra virgin olive oil all over the vegetables. Sprinkle salt and black pepper on top.
          • Bake in the oven for 40 minutes. Remove from the oven and let cool for 15 minutes. Press the bottom of the garlic cloves to free them from the outer peel/skin, then discard the peeling.
          • Transfer the roasted vegetables to a food processor or blender. Add vegetable broth and blend until smooth. Or use a handle blender and puree the vegetables until smooth. 
          • Transfer the soup to a pot/dutch oven. Turn the heat to medium heat. Simmer for 10 – 25 minutes until thickens to your liking. Season with salt and pepper if needed.

          Serve with grilled cheese, croutons, toast or crackers. Enjoy!

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            Slow Cooker Leg of Lamb with Gravy

            Fork tender and delicious Leg of Lamb is juicy perfection. Simple and easy this style slow cooking is tasty and good to the last bite. This is an excellent selection on any occasion especially during the holidays season. Full of flavor, textures recipe is excellent for sharing or your weekly food prep. The wonderful smells that start to float through the air during the long slow cooking will be an invitation to a well prepared meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. 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. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.

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            Clean and rinse then pat the lamb dry with paper towels. Place lamb in the slow cooker (make sure that the lamb fits inside the slow cooker before you cook). Rub salt & pepper all over the lamb. Drizzle olive oil on top of the lamb. Add garlic, thyme and rosemary on top of the lamb. Pour in beef broth. 

            Slow cook on low for 10 hours or until tender (cook on high for 5 hours). Transfer the cooked lamb on to a plate and cover until ready to eat. Transfer the broth from the cooker to a cup. 

            Place butter in the saucepan and turn it up to medium-high. Wait for 30 seconds until it melts. Add flour and stir constantly for 30 seconds. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Reduce the heat to medium and let it simmer for 10 minutes or until desired consistency. Season with salt and pepper as needed. Optional: strain the gravy to remove any chumps of flour.

            Serve & Enjoy!

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            Slow Cooker Leg of Lamb

            Slow Cooker Leg of Lamb is savory, succulent and full of natural flavors that create a comforting meal that is simply delicious.
            No ratings yet
            Print Recipe Pin Recipe
            Cook Time 10 hours
            Total Time 10 hours
            Course Main Course
            Cuisine American, Greek, Mediterranean
            Servings 6
            Calories

            Equipment

            Ingredients
              

            • 4 lbs leg of lamb (bone-in)
            • 2 cups unsalted or low-sodium beef broth/stock
            • 2 tbsp olive oil
            • 2 tsp salt
            • 1 tsp black pepper
            • 4 garlic cloves
            • 5 thyme sprigs
            • 2 rosemary sprigs

            Gravy

            • 3 tbsp all-purpose flour
            • 2 tbsp unsalted butter

            Instructions
             

            • Clean and rinse then pat the lamb dry with paper towels. Place lamb in the slow cooker (make sure that the lamb fits inside the slow cooker before you cook).
            • Rub salt & pepper all over the lamb. Drizzle olive oil on top of the lamb. Add garlic, thyme and rosemary on top of the lamb. Pour in beef broth.
            • Slow cook on low for 10 hours or until tender (cook on high for 5 hours).
            • Transfer the cooked lamb on to a plate and cover until ready to eat. Transfer the broth from the cooker to a cup.
            • Place butter in the saucepan and turn it up to medium-high. Wait for 30 seconds until it melts. Add flour and stir constantly for 30 seconds. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat the step by adding second ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk. Reduce the heat to medium and let it simmer for 10 minutes or until desired consistency. Season with salt and pepper as needed. Optional: strain the gravy to remove any chumps of flour.

            Serve & enjoy!

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