Tag: Easy Recipes

Homemade Chocolate Pudding

Delicious homemade Chocolate Pudding is simply elegant for a smooth dessert made fresh from ingredients you probably already have at home. Homemade Chocolate Pudding is creamy, smooth and subtly delicious. This affordable and easy to make choice is perfect on any occasion. Bursting with chocolate and creamy richness this sweet treat is simple and fun to make. This pudding keeps well when refrigerated and is tasty stand alone. You should try it at least once to see for yourself. It really is delicious. 

Watch the video and follow the instructions below to enjoy this treat with your family 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. Thanks for visiting and see you again soon.

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In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved. 

In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix.

Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. 

While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. 

Stir the cornstarch mixture again and add to the pan.

Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source. 

Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted.

Transfer to a bowl or individual cups. Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

Serve & Enjoy!

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Homemade Chocolate Pudding

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories

Ingredients
  

  • 2 ½ cups whole milk
  • ¾ cup granulated sugar
  • â…“ cup unsweetened cocoa powder 42g
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • â…› tsp salt
  • 3 large egg yolks

Cornstarch Mixture

  • ½ cup cold whole milk
  • 3 tbsp cornstarch 28g

Instructions
 

  • In a small bowl: combine ½ cup of cold milk, cornstarch and mix until fully dissolved.
  • In a sauce pan: add whole milk, cocoa powder, sugar, salt and mix. Cook on low-medium for 5-8 minutes or until simmer and sugar is fully dissolved. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown.
  • While the milk is heating- whisk the egg yolks in a small bowl. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking.
  • Stir the cornstarch mixture again and add to the pan. Cook on low for 5-6 minutes and whisk the entire time or until simmer and pudding thickens. Remove the pan from the heat source.
  • Add cold butter cubes to the pan, vanilla extract and whisk everything together until the butter has fully melted. Transfer to a bowl or individual cups.
  • Cover with saran wrap – place a piece of saran wrap directly over the surface of the pudding (this will prevent skin forming). Let rest at room temperature for 30 minutes. Then, refrigerate for 6 hours or overnight.

Serve & enjoy!

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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
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    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 (â…” 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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      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!

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        Carrot Cake Muffins (no nuts)

        Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins 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 muffins are 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. These muffins 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 muffins 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. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

        Add shredded carrots & raisins

        Fold with spatula. 

        Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional). 

        Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

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        Carrot Cake Muffins (no nuts)

        Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
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        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Equipment

        • Muffin Tins

        Ingredients
          

        • 1 ½ c (215 g) all-purpose flour
        • 1 ½ cups shredded carrots packed
        • ¾ cup raisins
        • ½ cup canola or vegetable oil
        • ¼ cup sour cream (full fat) room temperature
        • ¼ cup granulated white sugar
        • ¼ cup light brown sugar
        • 1 ½ tsp vanilla extract
        • 1 tsp baking powder
        • 1 tsp ground cinnamon
        • ½ tsp salt
        • ½ tsp baking soda
        • ½ tsp ground ginger
        • ¼ tsp ground nutmeg
        • â…› tsp ground gloves optional
        • 2 large eggs room temperature
        • crystal sugar (optional) topping

        Instructions
         

        • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
        • Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
        • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
        • Bake for 20 minutes. 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 in room temperature. Serve & Enjoy!

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          Apple Bread

          Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors. The Bread is tart, sweet, fluffy and a satisfying treat. Fresh out of the oven warm filled apple bread is soft moist sweet and delightful to eat. A hint of cinnamon balance the nutmeg and sweet apples to provide the perfect seasonal baked goods or anytime of the year.

          I love them fresh from the oven but look forward to the morning after and enjoying them with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. Great for snacks, meal preparation or when you are on the go. You can make a couple of these bread batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds).

          Watch the video and follow the instructions below to have a nice fresh made bread 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 bread. 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 bread a try.

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          In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & 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, eggs and beat until pale yellow.

          Add vanilla extract, applesauce and oil. Mix everything together until combined.

          Add dry ingredients and mix.

          Add the finely chopped apples into the bowl and gently toss them together with a spatula. 

          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. Transfer the batter to the pan.

          Bake for 55-60 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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          Apple Bread

          Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 55 minutes
          Total Time 1 hour 5 minutes
          Course Baked Goods, Bread, Breakfast
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 8" x 4" Loaf Pan

          Ingredients
            

          • 204g (1 ½ cups) all-purpose flour
          • 1 ½ tsp ground cinnamon
          • 1 ½ tsp baking powder
          • ½ tsp baking soda
          • ¼ tsp salt
          • ¼ tsp ground nutmeg
          • ¾ cup granulated sugar
          • ½ cups vegetable or canola oil 
          • 2 tsp vanilla extract
          • 2 cups finely chopped apples peeled & deseed
          • 4 oz (½ cup) unsweetened apple sauce
          • 2 large eggs room temperature

          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 bowl combine flour, salt, baking soda, cinnamon, nutmeg & 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, eggs and beat until pale yellow. Add vanilla extract, applesauce and oil. Mix everything together until combined. Add dry ingredients and mix. Add the finely chopped apples into the bowl and gently toss them together with a spatula.
          • Transfer the batter to the pan. Bake for 55-60 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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            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 â…” 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 â…” 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 â…” 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

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