Tag: Kid-friendly recipes

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
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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!

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    Baked Goods

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    Strawberry Banana Baked Oatmeal

    A warm serving of this Strawberries & Bananas 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 Strawberry Banana Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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    Preheat the oven to 375°F. Grease the 8″x 8″ pan with cooking flour spray or butter. Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork.

    Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together. 

    Add chopped strawberries and mix everything together.

    Optional- add nuts or chocolate chips on top.

    Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). 

    Let cool for 10 minutes before serving.. Enjoy!

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    Strawberry Banana Baked Oatmeal

    Strawberry Banana Baked Oatmeal is a simple way to make a warm delicious breakfast.
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    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 8
    Calories

    Equipment

    Ingredients
      

    • 2 ½ cups old fashioned oats
    • 2 cups milk your choice of milk
    • ¼ cup maple syrup
    • 1 tsp vanilla extract
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • 2 large ripe bananas or 3 medium bananas
    • 1 large egg
    • 1 lb fresh strawberries

    Optional Topping

    • ¼ cup nuts (walnuts, pecans, almonds or etc.)
    • ¼ cup chocolate chips

    Instructions
     

    • Preheat the oven to 375°F. Grease the 8"x 8" pan with cooking flour spray or butter.
    • Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork. Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together.
    • Add chopped strawberries and mix everything together. Optional- add nuts or chocolate chips on top.
    • Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

    Serve & enjoy! Refrigerate the leftovers.

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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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        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.
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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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          Strawberry Charlotte Cake (No Bake)

          This simple to make no bake Fluffy Strawberry Charlotte Cake features natural sweet flavors infused into elegant ladyfinger cookies that is a perfect treat anytime of the day or year. During the strawberry season you can spare the trapped heat in the kitchen because you do not have to turn on the oven at all for this recipe. Serve this dish as a dessert or a treat with tea or coffee. It is so easy that it comes together within 15 minutes. Place fresh strawberries on top for a beautiful presentation that will have everyone lining up with plates in hand for a gorgeous serving of this creamy and delicious simple No Bake Cake.

          Watch the video and follow the instructions below to have this Strawberry Charlotte Cake on a plate near you. 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. Strawberry Charlotte Cake is lightly sweet with subtly flavored natural juices harmonizing for an interesting and sophisticated treat everyone will enjoy. Thanks for visiting and I hope you enjoy this dessert on your next eatfoodlicious experience.

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          In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.

          Clean strawberries then remove the stem & dice. Place in a food processor then add sugar. Then blend or puree the strawberries until smooth. Add gelatin and mix. Set aside until ready to use.

          In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form. Add strawberry puree and gently fold them together with a spatula and mix until well combined. Simple Syrup – In a small bowl: add sugar and boiling hot water. Mix until the sugar is fully dissolved. 

          Cut ¼” off the tip end of the ladyfingers.

          Stand the ladyfingers around the sides of the pan; they will stand vertically.

          Arrange the bottom layer of the pan with ladyfingers; fill in the gaps with ladyfinger pieces. 

          Brush a generous amount of simple syrup on 1st layer and sides of the ladyfingers.

          Add half of the strawberry mousse on top of the ladyfingers. Gently spread the filling to form an even layer. 

          Then, arrange the 2nd layer of ladyfingers on top of the mousse. Brush with simple syrup. Add the rest of the mousse on top. Gently spread the filling to form an even layer. 

          Refrigerate uncovered for at least 6 hours. 

          Decorate 

          Spread whipped cream on top of the cake. Garnish with fresh strawberries. 

          Slice & enjoy!

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          Strawberry Charlotte Cake (No Bake)

          Fluffy Strawberry Charlotte Cake is a quick-n-easy no bake dessert that is lightly sweet with subtly flavored natural juices harmonizing for an interesting and sophisticated treat that is perfect on any occasion.
          No ratings yet
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          Servings 8
          Calories

          Equipment

          Ingredients
            

          Cake

          • 40 ladyfingers

          Simple Syrup

          • ½ cup hot water
          • ¼ cup sugar

          Strawberry Mousse

          • 12 oz strawberries
          • 3 cups heavy whipping cream
          • ½ cup sugar
          • ¼ cup cold water
          • 3 tbsp powdered sugar
          • 1 tbsp unflavored gelatin

          Whipped Cream

          • 1 cup heavy whipping cream
          • 2 tbsp powdered sugar

          Topping

          • fresh strawberries

          Instructions
           

          • Line the sides of the 9" springform pan with parchment paper or transparent cake collar.
          • Simple Syrup – In a small bowl: add sugar and boiling hot water. Mix until the sugar is fully dissolved.
            ½ cup hot water, ¼ cup sugar
          • In a small bowl: combine cold water, gelatin and mix until well combined. Microwave the gelatin in 45-60 seconds or until it becomes liquid forms & set aside.
            1 tbsp unflavored gelatin, ¼ cup cold water
          • Clean strawberries then remove the stem & dice. Place in a food processor then add sugar. Then blend or puree the strawberries until smooth. Add gelatin and mix. Set aside until ready to use.
            12 oz strawberries , ½ cup sugar
          • In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form. Add strawberry puree and gently fold them together with a spatula and mix until well combined.
            3 cups heavy whipping cream, 3 tbsp powdered sugar
          • Cut ¼" off the tip end of the ladyfingers. Stand the ladyfingers around the sides of the pan; they will stand vertically. Arrange the bottom layer of the pan with ladyfingers; fill in the gaps with ladyfinger pieces.
            40 ladyfingers
          • Brush a generous amount of simple syrup on 1st layer and sides of the ladyfingers. Add half of the strawberry mousse on top of the ladyfingers. Gently spread the filling to form an even layer.
          • Then, arrange the 2nd layer of ladyfingers on top of the mousse. Brush with simple syrup. Add the rest of the mousse on top. Gently spread the filling to form an even layer.
          • Refrigerate uncovered for at least 6 hours.

          Whipped 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 and decorate.
            1 cup heavy whipping cream, 2 tbsp powdered sugar

          Decorate

          • Spread whipped cream on top of the cake. Garnish with fresh strawberries.
            fresh strawberries

          Serve & enjoy!

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            Mound Joy (Dairy Free)

            Mound Joy is a simply soft and chewy coconut treat that is bursting with rich natural flavors coated with smooth delicious chocolate. Dipped in dark chocolate takes the candy to a whole new level of mmmm good. These mounds are also fun to make with friends or family. The anticipation just grows when you know the combination of flavors are going to make a treat that will absolutely set your tastebuds off to heavenly satisfaction. I can eat a plateful of these by my self but they are perfect for sharing. My family and I agree, we highly recommend you try these at least once to see for yourself how simply wonderful they really are. 

            Watch the video and follow the instructions below to have a plate full of mouthwatering mound joy on the 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. Thanks for visiting and see you again soon.

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            Place parchment paper with overhanging edges on the bottom of the 8″x 8″ pan. In a large bowl: add coconut flakes, honey, coconut milk and coconut oil. Mix everything together until well combine.

            Transfer the coconut mixture to the pan. Gently press down until in the shape of the pan bottom. Place the pan in the freezer for 2 hours or until set.

            Use a knife to loosen the coconut from the pan. Transfer the coconut to a cutting board. Remove parchment paper from the coconut. Cut into 32 pieces. 

            Microwave: In a glass heat proof bowl: add chocolate wafers and cook for 1 minute at half power. Stir and cook for another minute until melted. Use a dipping tool or forks to dip the coconut in the melted chocolate. Gently coat all sides and transfer to a clean parchment paper with baking sheet. Repeat with the rest of the pieces.

            Place the baking sheet in refrigerator for 20 minutes or until set.

            Enjoy!

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            Mound Joy (Dairy Free)

            Mound Joy is a simply intoxicating soft and chewy coconut treat that is bursting with rich natural flavors coated with smooth delicious chocolate.
            No ratings yet
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            Prep Time 10 minutes
            Total Time 10 minutes
            Course Dessert
            Cuisine American
            Servings 32
            Calories

            Ingredients
              

            • 14 oz sweetened coconut flakes about 2 cups
            • ¼ cup honey or maple syrup
            • ¼ cup coconut oil melted
            • ¼ cup coconut milk
            • 10 oz Dark Chocolate Melting Wafers Ghirardelli

            Instructions
             

            • Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan.
            • In a large bowl: add coconut flakes, honey, coconut milk and coconut oil. Mix everything together until well combine. Transfer the coconut mixture to the pan. Gently press down until in the shape of the pan bottom. Place the pan in the freezer for 2 hours or until set.
              14 oz sweetened coconut flakes, ¼ cup honey, ¼ cup coconut oil, ¼ cup coconut milk
            • Microwave: In a glass heat proof bowl: add chocolate wafers and cook for 1 minute at half power. Stir and cook for another minute until melted.
              10 oz Dark Chocolate Melting Wafers
            • Use a knife to loosen the coconut from the pan. Transfer the coconut to a cutting board. Remove parchment paper from the coconut. Cut into 32 pieces.
            • Use a dipping tool or forks to dip the coconut in the melted chocolate. Gently coat all sides and transfer to a clean parchment paper with baking sheet. Repeat with the rest of the pieces. Place the baking sheet in refrigerator for 20 minutes or until set.

            Serve at room temperature. Enjoy!.

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