Tag: Baking

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.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Baked Goods, Breakfast
Cuisine American
Servings 12
Calories

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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    Baked Goods

    Breakfasts

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    Big Dinner Rolls

    Fresh made Big Dinner Rolls are delicious and way better than anything you will normally find at the store. In fact these tips are bakery quality and can be made very simply in the comfort of your own home today. One of my favorite things about fresh made bread is the fresh out of the oven taste and all the homemade aromas that cascade throughout the house while these are being baked. 

    The call to the kitchen will be heard at a whisper because advanced notice will be in the air like sweet perfume of fresh baked bread that is only surpassed by the succulent, soft, delicately delicious fresh baked dinner rolls. With the straight to the point video and follow the detailed instructions below to have fresh made rolls added to your home cooking menu. Bake with confidence as this recipe was developed after many hours in the laboratory and was a hit with my domestic focus group. Like and share this or any of my recipes you find interesting from my growing catalogue that is made available to you for free. Leave a comment if you want to let me know your thoughts or if you just want to talk about food. This delicious fluffy recipe is guaranteed to meet your expectations and is deserving of the eatfoodlicious designation.

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    In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.

    Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth. 

    Grease your hands and shape the dough into a ball (it’s going to be a little sticky). Transfer the dough to a lightly grease bowl. 

    Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.

    Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). 

    Transfer the rolls to the pan. 

    Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.

    Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top.

    Brush melted butter on top and let sit for 10 minutes.

    Then, transfer to a baking rack or serve immediately.

    Serve & enjoy!

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    Big Dinner Rolls

    Fresh made from scratch Big Dinner Rolls are fresh, fluffy and delicious.
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    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes
    Course Baked Goods, Bread, Side Dish
    Cuisine American
    Servings 9
    Calories

    Equipment

    Ingredients
      

    • 410 g bread flour or all purpose flour 3 cups
    • 1 cup whole milk (warm)
    • 4 tbsp unsalted butter (softened)
    • 3 tbsp granulated sugar
    • 2 ¼ tsp instant yeast 1 packet
    • 1 tsp salt
    • 1 large egg room temperature

    Topping

    • 1 tbsp melted unsalted butter

    Instructions
     

    • In a bowl: mix the yeast and warm milk (warm 110°) Let sit for 10 minutes.
    • Stand Mixer: add the rest of the ingredients. Knead on low (speed 1) for 1-2 minutes. Then gradually increase the speed 2 for 8 minutes until smooth. Next, knead by hand for 10-14 minutes until smooth.
    • Grease your hands and shape the dough into a ball (it's going to be a little sticky). Transfer the dough to a lightly grease bowl.
    • Proof- First Dough Rise: Cover with a clean towel or saran wrap for the first 2 hour or until it doubles in size. Optional: place in the cold oven with the light on.
    • Gently punching down the dough. Fold the edges towards the center. Then, transfer the dough to a lightly floured working surface and sprinkle a little flour on top. Divide the dough into 9 pieces (82g-84g each). Highly recommend using a food scale for your dough. Flatten and fold the edges together then seal them to form the roll. Then, gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the pan. 
    • Proof- Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready to bake.
    • Preheat the oven to 350°. Bake for 18-21 minutes or until golden on top. Brush melted butter on top and let sit for 10 minutes. Then, transfer to a baking rack or serve immediately.

    Storage the leftovers in a rolls in a container with lid.

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      Breads

      Baked Goods

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      Homemade Waffle Cones

      Homemade Waffle Cones are better than store bought. It takes only 6 ingredients and you probably already have all of it at home. These cones have a fresh sugary aroma and a sweet, crunchy, buttery flavor that is perfect for ice cream. Nothing creates anticipation like the sweet smell of homemade waffle cones with your favorite ice cream dripping down the side. This affordable and easy to make selection is perfect on any occasion, especially during the summer. It is a sweet treat that is simple and fun to make. The are best served fresh but stay crunchy for up to two weeks. 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 add sweet crunchy perfection to your summer ice cream. 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. Thanks for visiting and see you again soon.

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      In a bowl: add sugar and eggs. Whisk until the sugar is fully dissolved.

      Add milk, melted butter (cool), salt and whisk. 

      Add flour and mix until everything is combined. Highly recommend that you sift the flour before mixing with the wet ingredients to form a smoother batter. 

      Let the batter rest and undisturbed for 10 minutes.

      Preheat the waffle maker setting at 3 for 10 minutes. Pour about 2-3 tbsp of batter into the waffle maker.

      Bake for 1 ½ -2 minutes or until golden brown. Keep on eye the last 30 seconds for the proper color of the waffle. Adjust the time accordingly if it gets too light or dark. Carefully transfer the waffle to a flat surface. It’s going to be hot! 

      Roll the waffle around the cone mold; quickly pinch at the bottom tip

      Hold for 10 seconds to set its shape.

      Then transfer to a baking rack to completely cool down.

      Serve & Enjoy!

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      Homemade Waffle Cones

      Homemade Waffle Cones have a fresh sugary aroma and a sweet, crunchy, buttery flavor that is perfect for ice cream. Also they are way better than any stale cone from the local grocery store.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 8 minutes
      Cook Time 2 minutes
      Total Time 10 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 10
      Calories

      Equipment

      • Waffle Cone Maker

      Ingredients
        

      • 95 g (⅔ cup) all-purpose flour
      • 108 g (½ cup) granulated sugar
      • ¼ cup whole milk room temperature
      • 6 tbsp unsalted butter melted
      • ¼ tsp salt
      • 2 large eggs room temperature

      Instructions
       

      • In a bowl: add sugar and eggs. Whisk until the sugar is fully dissolved. Add milk, melted butter (cool), salt and whisk.
      • Add flour and mix until everything is combined. Highly recommend that you sift the flour before mixing with the wet ingredients to form a smoother batter. Let the batter rest and undisturbed for 10 minutes.
      • Preheat the waffle maker setting at 3 for 10 minutes.
      • Pour about 2-3 tbsp of batter into the waffle maker. Bake for 1 ½ -2 minutes or until golden brown. Keep on eye the last 30 seconds for the proper color of the waffle. Adjust the time accordingly if it gets too light or dark.
      • Carefully transfer the waffle to a flat surface. It's going to be hot! Roll the waffle around the cone mold; quickly pinch at the bottom tip and hold for 10 seconds to set its shape. Then transfer to a baking rack to completely cool down.

      Serve & enjoy!

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        Desserts

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        Chocolate Chip Muffins

        Fluffy warm 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 tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: beat sugar, eggs and mix.

        Add oil, vanilla extract, sour cream and mix until well combined. 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 1 ½ cups of chocolate chips and use a spatula to fold the batter.

        Divide batter into even portions into the muffin tin (should be exactly 12).

        Sprinkle the other ½ cup of chocolate chips on top of the batter.

        Bake for 18 minutes. Do not over bake the muffins or it will be dry. Let the muffins cool in the tin for about 10 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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        Chocolate Chip Muffins

        Chocolate Chip Muffins are a moist, fluffy and rich treat that is perfect on any occasion.
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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

        • 12 Muffin Tin

        Ingredients
          

        • 252g (2 cups) all-purpose flour
        • 157g (¾ cup) granulated sugar
        • 2 cups (divided) semi-sweet chocolate chips
        • 1 cup sour cream (full fat) room temperature
        • ½ cup vegetable or canola oil 
        • 2 tsp baking powder
        • 2 tsp vanilla extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs

        Instructions
         

        • Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream and mix until well combined.
        • 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 1 ½ cups of chocolate chips and use a spatula to fold the batter.
        • Divide batter into even portions into the muffin tin (should be exactly 12). Sprinkle the other ½ cup of chocolate chips on top of the batter.
        • Bake for 18 minutes. Do not over bake the muffins or it will be dry.
        • Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

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

          Video

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          Muffins

          Baked Goods

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          Double Chocolate Chip Muffins

          For all the chocolate lovers, these are the perfect muffins that anyone can make at home. Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time. It’s better than the bakery store and it will stay moist for days. The muffins are fluffy, moist and are truly rewarding. All the sweet flavors of warm rich muffins with a layer of elegant chocolate will have food lovers closing their eyes as they softly bite into this heavenly muffins. Fresh from the oven, these muffins are so richly aromatic that it makes the house smell like a well baked chocolate dessert.

          Watch the video and follow the instructions below to have a nice fresh made dessert muffin ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious double chocolate chip muffins. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty muffins a try.

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          Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a separate bowl: add cocoa powder, instant coffee and hot boiling water.

          Mix until it dissolves. Add sugar, eggs, sour cream, vanilla extract, oil and mix everything together. In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

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

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

          Bake for 17 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely. Continue with the rest of the muffins.

          Can be kept up to a week.

          Serve & Enjoy!

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          Double Chocolate Chip Muffins

          Double Chocolate Chip Muffins are full of rich, moist and delicious bites that make for a wonderful treat any time.
          No ratings yet
          Print Recipe Pin Recipe
          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!

            Video

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            Baked Goods

            Breakfast

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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
            Print Recipe Pin Recipe
            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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              Breakfast

              Baked Goods

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