Tag: Easy Recipes

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.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9
Calories

Equipment

Ingredients
  

  • 2 cups old fashioned oats
  • 1 ¼ cups milk or coconut milk
  • â…“ 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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    Roasted Red Pepper Garlic Soup

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

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

    Watch the video and follow the instructions below to have a warm bowl of this Roasted Red Pepper Garlic soup today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Creamy and smooth, this comforting soup is also pretty awesome with toasted garlic bread or fresh French bread. Top with fresh grated parmesan cheese, onions or basil for a fancy look with tasty subtle changes in flavor. Thanks for visiting and see you again soon.

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

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

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

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

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

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    Roasted Red Pepper Garlic Soup

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

    Ingredients
      

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

    Instructions
     

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

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

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      Slow Cooker Leg of Lamb with Gravy

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

      Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously Leg of Lamb. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent gravy and juicy meat make this is a must try. Thanks for visiting and see you again soon.

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

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

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

      Serve & Enjoy!

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      Slow Cooker Leg of Lamb

      Slow Cooker Leg of Lamb is savory, succulent and full of natural flavors that create a comforting meal that is simply delicious.
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      Cook Time 10 hours
      Total Time 10 hours
      Course Main Course
      Cuisine American, Greek, Mediterranean
      Servings 6
      Calories

      Equipment

      Ingredients
        

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

      Gravy

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

      Instructions
       

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

      Serve & enjoy!

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        Lemon Raspberry Muffins

        Soft, moist rich and absolutely delicious is how best to describe this Lemon Raspberry Muffin recipe. Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Raspberry Muffins barely had time to cool before they started magically disappearing. 

        Watch the video and follow the instructions below to have these rich and delicious treats ready to share. 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. These delicious Lemon Raspberry Muffins keep well and stay fresh for serval days, I hope you enjoy them. Thanks for visiting and see you again soon.

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        In a small cup; add milk and lemon juice. Mix until combine and set aside. In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils.

        Add eggs, vanilla extract, oil and milk mixture. Mix everything together.

        Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. 

        Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer). Fill â…” full of each muffin tin.

        Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).

        Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

        Enjoy!

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        Lemon Raspberry Muffins

        Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.
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        Prep Time 5 minutes
        Cook Time 18 minutes
        Total Time 23 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 18
        Calories

        Equipment

        • Muffin Tins

        Ingredients
          

        • 2 cups (285g) all-purpose flour
        • 1 cup granulated sugar
        • ½ cup whole milk
        • ½ cup vegetable or canola oil 
        • ¼ cup lemon juice
        • 1 tbsp lemon zest
        • 2 ½ tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • 2 large eggs room temperature
        • 8 oz fresh raspberries

        Instructions
         

        • Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
        • In a small cup; add milk and lemon juice. Mix until combine and set aside.
        • In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
        • Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
        • Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
        • Fill â…” full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

        Serve enjoy!

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          Glazed Cranberry Orange Bundt Cake

          Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic. It will stay moist for days and is extremely fresh & tasty. It is filled with tasty tart cranberries and topped with a gorgeous sweet orange zest glaze making this perfect on any occasion as you celebrate the holidays with family and friends.

          Send rich buttery aromas thought the house and warm the kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

          Watch the video and follow the instructions below to have these homemade classics 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. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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          Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour. In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together.

          Mix the flour & baking powder together. Add dry and wet ingredients together. (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 separate bowl; add in fresh cranberries and flour and mix until coated (using frozen cranberries: do not let them thaw). Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). 

          Transfer the batter to the bundt pan. 

          Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes.

          Transfer the baking rack to finish cooling. 

          Glaze

          In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It’s going to be thick. If you prefer thinner icing, add more juice. 

          Spread glaze over cooled cake.

          Garnish with Sugared Cranberries. Slice and enjoy!

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          Glazed Cranberry Orange Bundt Cake

          Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic.
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          Prep Time 10 minutes
          Cook Time 55 minutes
          Total Time 1 hour 5 minutes
          Course Baked Goods, Brunch, Dessert
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Bundt Pan (12 cup)

          Ingredients
            

          Cake

          • 3 cups all-purpose flour 400g
          • 2 cups granulated sugar
          • 1 ½ cups softened unsalted butter room temperature
          • 1 cup sour cream (full fat) room temperature
          • ½ cup whole milk room temperature
          • ¼ cup orange juice
          • 2 tbsp orange zest
          • 2 ½ tsp baking powder
          • 2 tsp orange extract
          • 1 tsp salt
          • 5 large eggs room temperature

          Cranberry Mixture

          • 2 cups fresh or frozen cranberries do not thaw if using frozen
          • 1 tbsp all-purpose flour

          Glaze

          • 1 ½ cups powdered sugar
          • 3 tbsp orange juice

          Instructions
           

          Cake

          • Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour .
          • In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together. Mix the flour & baking powder together. Add dry and wet ingredients together. (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 separate bowl; add in fresh cranberries and flour (1 tbsp) and mix until coated (using frozen cranberries: do not let them thaw). 
          • Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). Transfer the batter to the bundt pan. 
          • Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes before transferring the cake/baking rack to finish cooling.

          Glaze

          • In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more juice. Spread glaze over cooled cake.

          Garnish with Sugared Cranberries. Slice and enjoy!

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            Pumpkin Cream Cheese Loaf with Pepitas Streusel

            Soft moist Pumpkin Cream Cheese Loaf with Pepitas 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 loaf 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 Loaf 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 small slice 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, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

            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 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.

            Loaf

            In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & 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, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix. 

            Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top. 

            Bake for 60-65 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 cake rack to finish cooling.

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            Pumpkin Cream Cheese Loaf with Pepitas Streusel

            Pumpkin cream cheese Loaf with Pipits Streusel is laced with sweetness that provides a variety of delicious flavors for this sharable dessert baked good.
            No ratings yet
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            Prep Time 10 minutes
            Cook Time 1 hour
            Total Time 1 hour 10 minutes
            Course Baked Goods, Breakfast
            Cuisine American
            Servings 8
            Calories

            Equipment

            • 9" x 5" Loaf Pan

            Ingredients
              

            Crumb

            • ½ cup all-purpose flour
            • ¼ cup brown sugar
            • ¼ cup unsalted butter melted
            • 1 tsp pumpkin spice
            • ¼ tsp salt

            Cream Cheese

            • 8 oz cream cheese room temperature
            • ¼ cup granulated sugar
            • 1 tsp vanilla extract
            • 1 large egg room temperature

            Loaf

            • 1 ½ cup (215g) all-purpose flour
            • 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 salt
            • ½ tsp ground cinnamon
            • ½ tsp baking soda
            • 2 large eggs room temperature
            • 15 oz pumpkin puree (not pumpkin filling)

            Topping

            • â…“ cup pepitas (pumpkin seeds)

            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.

            Streusel

            • In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

            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 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.

            Loaf

            • In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & 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, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
            • Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top.
            • Bake for 60-65 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 cake rack to finish cooling.

            Slice and enjoy!

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