Tag: Brunch

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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    Moist Banana Bread

    Moist spongy delicious Banana Bread that is so delicate and sweet it will melt like smooth banana flavored butter in your mouth. I have given everyone I know a slice of this bread as I have been developing this recipe. I must say it is a local favorite in our tribe of interested food lovers. Easy to make and beginner friendly, everyone in the home will enjoy this with coffee, milk or as a standalone snack. My family really enjoys this recipe and I recommend you try this at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have a loaf of this fabulous Banana Bread ready 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.  Slice a nice thick piece from the loaf and wrap in Saran Wrap for a later treat on the go. It keeps fresh for a long time and is better and better each day until it is finally gone.. Thanks for visiting and see you again soon.

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    Ripe Bananas

    Smash the ripe bananas using a fork or potato masher.

    Add brown sugar, butter, eggs, vanilla extract and mix.

    In a bowl: add flour, salt & 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 well.

    Then transfer the batter to the loaf pan.

    Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.

    Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a baking rack to finish cooling. 

    Slice & serve

    Enjoy!

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    Moist Banana Bread

    Moist, sweet and flavor rich Banana Bread that is the perfect snack any time of the day.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Course Baked Goods, Bread, Breakfast
    Cuisine American
    Servings 8
    Calories

    Ingredients
      

    • 4 large ripe bananas or 5 medium size
    • 1 ½ cups all-purpose flour
    • ¾ cup brown sugar
    • ½ cup unsalted butter softened/ room temperature
    • 1 tsp vanilla extract
    • 1 tsp baking soda
    • ½ tsp salt
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9×5) with softened butter & flour or coat with flour cooking spray. (optional: Line the inside of the pan with parchment paper).
    • In a bowl: add flour, salt & 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).
    • Smash the ripe bananas using a fork or potato masher. Add brown sugar, butter, eggs, vanilla extract and mix.
    • Combine wet and dry ingredients together. Mix well. Then transfer the batter to the loaf pan.
    • Bake for 55-65 minutes or until a toothpick placed in the center of the bread comes out clean.
    • Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a baking rack to finish cooling.

    Slice, serve & enjoy!

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      Keyword Banana bread, best banana bread, easy banana bread, moist banana bread, quick and easy banana bread
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      Mini Cheesecake

      Mini Cheesecakes are so smooth and elegant, they will be gobbled up faster than you can put them out. This affordable and easy to make selection is perfect on any occasion. Full of flavor, creamy textures and comes in on a budget friendly price. This is perfect with coffee, as a snack or simply enjoy as a quaint dessert. Top with your favorite fruits, whip cream, or just about anything you like. 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 these delicious mini cheesecakes 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 recipe is so rich, sweet, creamy and ohh so good on a graham cracker crust. I sincerely hope you enjoy this delicious recipe. Thanks for visiting and see you again soon.

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      Use a food processor to crush the crackers. Or buy graham cracker crumbs. In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 cups of the muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). 

      Bake for 10 minutes. Remove the tin and let cool for 15 minutes.

      In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

      Divide the cheesecake batter evenly in the muffin tin. Then very gently jiggle the pan until settled and level.

      Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

      Serve with fresh fruits

      Or cream

      Enjoy!

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      Mini Cheesecake

      Tempting Mini Cheesecakes are perfectly delicious with smooth cream filling and a tasty scratch made graham cracker crust.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 30 minutes
      Total Time 40 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 12
      Calories

      Equipment

      • Muffin Tin

      Ingredients
        

      Crust

      • 1 ½ cups crumble graham crackers 6 full sheets
      • ¼ cup unsalted butter melted
      • 2 tbsp sugar

      Cheesecake

      • 16 oz cream cheese room temperature
      • 2 large eggs room temperature
      • ½ cup sour cream room temperature
      • ½ cup granulated sugar
      • 1 tsp vanilla extract
      • 1 tsp lemon zest
      • ¼ tsp salt

      Whipping Cream

      • 1 cup heavy whipping cream
      • 2 tbsp sugar

      Instructions
       

      • Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

      Crust

      • Use a food processor to crush the crackers. Or buy graham cracker crumbs.
      • In a medium size bowl: place in the graham crackers, melted butter, sugar, and mix well. Divide the crumbs evenly into the 12 cups of the muffin tin. Then, press the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). 
      • Bake for 10 minutes. Remove the tin and let cool for 15 minutes.

      Cheesecake

      • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar and whip until smooth. Add sour cream, vanilla extract, salt, lemon zest and whip/beat until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
      • Divide the cheesecake batter evenly in the muffin tin. Then very gently jiggle the pan until settled and level.
      • Bake for 18 – 20 minutes or until the top of the cheesecake is set.
      • Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

      Cream

      • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

      Serve with fresh fruits or cream. Enjoy!

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        Blackberry Swirl Cheesecake Bars

        Gorgeous Blackberry Swirl Cheesecake Bars that are absolutely heavenly. Mouthwateringly smooth, rich and delicious with fresh mashed Blackberry juice, this dessert is a must try. The Oreo crust is so crunchy it is the perfect crust for this elegant homemade dessert. The swirl is a simple technique that gives the bars an artful invitation. This is a coffee shop masterpiece that you will love and be proud to share with others. 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 smooth Blackberry Swirl Cheesecake Bars 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. Enjoy one of these bars with your favorite hot espresso or americano as you reflect with one of life’s tasty satisfactions. Thanks for visiting and see you again soon.

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        In a small bowl: add blackberries, sugar and lemon juice. Let sit for 20 minutes. Use a fork/masher and smash until you release most of the liquid from the blackberries. 

        Add cornstarch and mix everything together. Use a fine mesh to strain the liquid from the blackberries. Discard the blackberries solids. Freeze the sauce for 15-20 minutes.

        Use a food processor to crumble the Oreos. Add butter then continue to mix the Oreos.

        Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Bake fro 10 minutes. Then, remove from the oven and let rest for 15 minutes.

        In a medium size bowl: add softened cream cheese and sugar.

        Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth. DO NOT OVERMIX.

        Whip until smooth. Add sour cream, vanilla extract, salt and whip until smooth.

        Pour the cheesecake batter into the pan. Spread and level the cream cheese mixture using a silicone or cake spatula. Then very gently jiggle the pan until settled and level.

        Drizzle the sauce over the top of the cheesecake (do not pour all the sauce directly on top in one spot).

        Use a toothpick to make cross cutting swirls to enhance presentation.

        Place the pan in the middle of the oven rack. Bake for 30-35 minutes (mine took ~30 minutes). 

        Remove the pan from the oven and let cool completely for at least 2 hours (to room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight.

        Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

        Serve & Enjoy!

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        Blackberry Swirl Cheesecake Bars

        Gorgeous Blackberry Swirl Cheesecake Bars that are creamy and comforting with your favorite cup of coffee.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 40 minutes
        Total Time 1 hour
        Course Baked Goods, Breakfast, Dessert
        Cuisine American
        Servings 9
        Calories

        Equipment

        • 9" x 9"

        Ingredients
          

        Crust

        • 24 oreos
        • 4 tbsp unsalted butter melted

        Cheesecake

        • 16 oz cream cheese room temperature
        • ½ cup granulated sugar
        • ¼ cup sour cream room temperature
        • 1 tsp vanilla extract
        • ⅛ tsp salt
        • 2 large eggs room temperature

        Sauce

        • 6 oz fresh blackberries
        • 2 tbsp granulated sugar
        • 2 tsp cornstarch
        • 1 tsp lemon juice

        Instructions
         

        Sauce

        • In a small bowl: add blackberries, sugar and lemon juice. Let sit for 20 minutes. Use a fork/masher and smash until you release most of the liquid from the blackberries. Optional: use a food chopper or processor.
        • Add cornstarch and mix everything together. Use a fine mesh to strain the liquid from the blackberries. Discard the blackberries solids. Freeze the sauce for 15-20 minutes.

        Crust

        • Preheat the oven to 325°F. Place parchment paper with overhanging edges on the bottom of the 9"x 9" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
        • Use a food processor to crumble the Oreos. Add butter then continue to mix the Oreos. Then form the crumbs into the bottom of the pan (use the bottom of a measuring cup to help press down). Bake fro 10 minutes. Then, remove from the oven and let rest for 15 minutes.

        Cheesecake

        • In a medium size bowl: add softened cream cheese and sugar. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth. Whip until smooth. Add sour cream, vanilla extract, salt and whip until smooth. DO NOT OVERMIX.
        • Pour the cheesecake batter into the pan. Spread and level the cream cheese mixture using a silicone or cake spatula. Then very gently jiggle the pan until settled and level (this will help it look nice and even across the top). 
        • Drizzle the sauce over the top of the cheesecake (do not pour all the sauce directly on top in one spot). Use a toothpick to make cross cutting swirls to enhance presentation.
        • Place the pan in the middle of the oven rack. Bake for 30-35 minutes (mine took ~30 minutes). 
        • Remove the pan from the oven and let cool completely for at least 2 hours (to room temperature). Then, cover with plastic wrap and chill in the refrigerator for at least 6 hours or preferably overnight. Prior to serving, remove the cheesecake from the pan and then cut into 9 pieces. 

        Serve & Enjoy!

          Video

          Keyword best blackberry swirl cheesecake bars, blackberry cheesecake bars, blackberry swirl cheesecake bars, easy blackberry swirl cheesecake bars, homemade blackberry swirl cheesecake bars
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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