Pumpkin Basque Cheesecake
Delicious Pumpkin Basque Cheesecake is the perfect creamy treat that is seasonally delicious. This seasonal dish 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. This delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving tray. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. They have a festively appeal and a seasonal flavor that could become a family tradition.
Watch the video and follow the simple instructions below to have these delicious Pumpkin Basque Cheesecakes ready to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.
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Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the scrunched paper to the bottom and sides of 6″ or 7″ springform pan. Watch video for reference.
In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth.
Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use.
Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6″ pan & 30 minutes for a 7″ pan).
Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.
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Pumpkin Basque Cheesecake
Pumpkin Basque Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
Equipment
- 6" or 7" Springform Pan
Ingredients
- 16 oz cream cheese room temperature
- 1 cup pumpkin puree not pie filling
- ¾ cup sugar
- ½ cup heavy whipping cream
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp pumpkin spice
- ¼ tsp salt
- 3 large eggs room temperature
Instructions
- Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the scrunched paper to the bottom and sides of 6" or 7" springform pan. Watch video for reference.
- In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
- Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
- Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth.
- Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
- Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6" pan & 30 minutes for a 7" pan).
- Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
- Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.
Video
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Cheesecake Recipes
Desserts
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.
Equipment
- 9" x 9" pan
Ingredients
- 2 ½ cups old fashioned rolled oats
- 1 cup pumpkin puree not pumpkin filling
- 1 cup milk
- ⅓ 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
- ⅛ 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
Dutch Oven Spiral Ham
Dutch Oven Spiral Ham is a simple two step process that is very delicious. The Ham is slowed cooked with brown sugar and honey that creates a sweet holiday feast that everyone will enjoy. Succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. This recipe cuts a lot of time off preparation and maintains the taste, texture and flavor that comes with slower cooking methods of preparation. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.
Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. 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. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.
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Dutch Oven Spiral Ham
Easy Dutch Oven Glazed Spiral Ham is an herbal flavored succulent feast that is perfect on any occasion.
Equipment
- Dutch Oven
Ingredients
- 8-10 lbs bone-in spiral ham
- ½ cup water
Glaze
- ½ cup honey
- ½ cup brown sugar
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
Instructions
- Preheat the oven to 325°F.
- Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel. Place spiral ham (cut side down) into the dutch oven. Pour ½ cup of water into the bottom. Either cover with a lid or aluminum foil.
- Bake for 12-13 minutes per-pound. (I did mine for 13 minutes per-pound).
- Combine honey, brown sugar, dijon mustard, apple cider vinegar and mix well.
- In the last 30 minutes: remove ham from the oven. Remove lid or aluminum foil from the ham. Coat the ham with the sauce (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered.
- Remove and tent the ham for 10 minutes before serving.
Serve & enjoy!
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Main Dishes
Sides
Electric Deep Fried Turkey (Masterbuilt)
The perfect Fried Turkey for Thanksgiving! Electric Deep Fried Whole Turkey is juicy, tender, crispy, and is extremely delicious. Fried Turkey is perfect for the holidays or any special occasion. The sweet flavor is brined and cooked into the meat as it seals in the absolutely mouthwatering essence of the Turkey. If serving the whole bird, you may need to cover the skinny part of the legs with garnish for that Social media picture. But let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply succulent. Everyone that partakes in this meal will agree; this bird is soft, moist and is bursting with natural harmonies at each crispy bite. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time spent preparing this bird will result in a tasteful quality feast everyone will enjoy.
Watch the video and follow the instructions below to have this gorgeous bird 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. Make sure your bird fits in the deep fryer before cooking (see manufacturer’s instructions). Thanks for visiting and see you again soon.
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Electric Deep Fried Turkey (Masterbuilt)
Deep Fried Turkey that is moist, tender and delicious.
Equipment
- Masterbuilt 10 Liter XL Electric Turkey Fryer
Ingredients
- 12-18 lbs whole turkey
- ¼ cup sea salt 1 ½ tbsp per-lb
- 2 tbsp sugar ½ tsp per-lb
- 11-13 qt peanut oil
Instructions
- [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
- Brine- In a small bowl: combine salt and sugar (see notes in the recipe for references per-lb). Clean, rinse and pat the turkey dry with paper towels. Rub the salt mixture all over turkey. Place a wire rack on a baking sheet, then place turkey on top of the wire rack (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
Frying **Read and follow ALL safety instructions and protocols**
- Remove the turkey from refrigerator and let sit for 1-2 hour prior to frying. Make sure it is completely thawed and free from water. Do not rinse the salt off.
- Make sure the drain valve is close before adding the peanut oil. Pour the oil to the max line (do not go above the line) and close the lid. Preheat the oil at 375°F for 45-60 minutes.
- Place the whole turkey in the basket. Wear extreme heat resistant gloves, to protect hands and forearms. Use the lifting hook to lift the basket by the handle (see pictures and video for reference before proceeding to next steps).
- Open the lid. THEN VERY SLOWLY & GRADUALLY LOWER the basket into the hot oil. (It took me about 5 minutes to lower the turkey in the hot oil). Close the lid and cook 3.5-4 minutes per-lb (see picture and video for reference).
- While wearing your extreme heat resistant gloves: Use the lifting hook to secure basket handle, very slowly lift the basket out of the hot oil (slowly & carefully). Then using the baskets drain clips, hook the basket to the fryer's mounting position using the hole located atop the fryer (see picture and video for reference). Let turkey rest for 10 minutes. THEN, place basket with the turkey on a baking sheet and let the turkey rest until ready to serve/crave.
Enjoy!
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Turkey’s
Main Dishes
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.
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
Homemade Blueberry Bread
Rich moist bread that are filled with juicy bites of delicious blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful bread. My family absolutely loves this recipe and we are sure your will too.
Watch the video and follow the instructions below to have this warm bread 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. Perfect with coffee or on the go these blueberry bread are simply delicious. Thanks for visiting and see you again soon.
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In a separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
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 large separate bowl: add sugar, eggs and beat until pale yellow.
Add vanilla extract, sour cream, milk and oil. Mix everything together until combined.
In a bowl combine flour, salt, baking soda & 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). Add dry ingredients and mix.
Add the blueberries into the bowl and gently toss them together with a spatula.
Transfer the batter to the pan.
Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
Bake for 65-70 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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Blueberry Bread
Blueberry Bread is a heavenly treat that features bursts of berries with each deliciously moist slice that is perfect on any occasion.
Equipment
- 8" x 4" Loaf Pan
Ingredients
- 1 ½ cups fresh blueberries or frozen (not not thaw)
- 2 tsp all-purpose flour
Batter
- 1 ½ cups all-purpose flour 215 grams
- ½ – ¾ cup granulated sugar depends how sweet you like
- ½ cup vegetable or canola oil
- ½ cup milk room temperature
- ¼ cup sour cream room temperature
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
Topping
- ¼ cup blueberries
- 1 tbsp granulated sugar
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 separate bowl: add blueberries and 2 tsp of flour. Mix until coated and set aside.
- In a bowl combine flour, salt, baking soda & 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 sugar, eggs and beat until pale yellow. Add vanilla extract, sour cream, milk and oil. Mix everything together until combined. Add dry ingredients and mix. Add the blueberries into the bowl and gently toss them together with a spatula. Transfer the batter to the pan. Optional: add extra blueberries on top of the batter. Sprinkle sugar on top of the batter.
- Bake for 65-70 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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Baked Goods
Breakfast
Carrot Bread (No Pineapple)
Soft moist Carrot Cake Bread (no pineapple) features delicious shredded carrots, raisins, walnuts and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal bread slice is perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. This bread never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later).
Watch the video and follow the instructions below to have these charming bread ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon
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Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth.
Add vanilla extract, sour cream, salt and oil. Mix everything together until combined.
In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Add dry ingredients and mix.
Add the shredded carrots, raisins, walnuts into the bowl
Gently toss them together with a spatula.
Transfer the batter to the pan.
Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. 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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Homemade Carrot Bread (no pineapple)
Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
Equipment
- 9" x 5" Loaf Pan
Ingredients
- 2 ½ cups shredded carrots
- 1 ¾ cups all-purpose flour 249g
- ¾ cup walnuts
- ¾ cup raisins
- ½ cup granulated sugar
- ½ cup vegetable or canola oil
- ½ cup sour cream (full fat) room temperature
- ¼ cup brown sugar
- 2 tsp pumpkin spice
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking powder
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
- In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & 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, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
- Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. 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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Baked Goods
Breakfast
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 ⅔ 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.
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 ⅔ 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
Double Chocolate Zucchini Muffins
Heavenly moist rich Double Chocolate Zucchini Muffins infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Muffin across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.
Watch the video and follow the instructions below to have this cake mascaraing as a chocolate muffins on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. All food experiences should be this eatfoodlicious. Like and share this or any of the recipes you 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.
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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.
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).
Combine wet and dry ingredients together. Mix until well combined. Add chocolate chips, shredded zucchini and fold with spatula.
Divide batter into even portions into 12 muffin tins (should be exactly 12). 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.
Stays fresh for over a week. Serve & Enjoy!
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Double Chocolate Zucchini Muffins
Perfect for sharing or as a grab and go treat, these Double Chocolate Zucchini Muffins are rich, fluffy and full of intoxicating flavors making this recipe a must try.
Equipment
- Muffin Tin
Ingredients
- 2 cups shredded zucchini packed & do not squeeze
- 1 cup all-purpose flour 144 grams
- ½ cup unsweetened cocoa powder 50 grams
- ½ cup sour cream (full fat) room temperature
- ½ cup granulated sugar
- ½ cup chocolate chips
- ¼ cup brown sugar
- ¼ cup vegetable or canola oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs room temperature
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 chocolate chips, shredded zucchini and fold with spatula.
- Divide batter into even portions into 12 muffin tins (should be exactly 12). 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.
Stays fresh for over a week. Serve & Enjoy!
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Homemade Pineapple Ice Cream
Made from scratch Homemade Pineapple Ice Cream is smooth sweet and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with pineapple flavor that everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.
Watch the video and follow the instructions below to have two scoops of your new favorite pineapple ice cream ready to serve. Like and share this or any of the recipes you 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. Let us know if you and your family enjoyed this easy to make, delicious ice cream.
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Place the pineapple chucks in a blender or food processor and puree until smooth.
Ice Cream Base
In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.
Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.
Add pineapple puree to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
Churn
Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Scoop & Enjoy!
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Homemade Pineapple Ice Cream
Homemade Pineapple Ice Cream is an elegant treat that is sweet, delicious, and full of naturally authentic flavors making this recipe a classic.
Ingredients
- 2 cups pineapple chucks without juice
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 1 tbsp lemon juice
- 5 large egg yolks
Instructions
- Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
- Place the pineapple chucks in a blender or food processor and puree until smooth.
Ice Cream Base
- In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
- In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
- Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add pineapple puree to the bowl and mix well.
- Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
Churn
- Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
- Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.
Serve with a waffle cone or in a cup.
Video
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Ice Cream Recipes
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