Written By: kittencal on August 1, 2013 Leave a Comment

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These babies really rise!
Yield 12 jumbo muffins

2 2/3 cups all-purpose flour
1 1/2 cups sugar (or more if you prefer a sweeter flavor)
3/4 cup baking cocoa (use a good quality only!)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
3 large eggs
1/2 cup applesauce
1 cup plain Greek yogurt
1/2 cup Coke cola (not diet cola OR strong cooled or cold coffee)
1/2 cup milk (full-fat or 1% or 2%)
1/2 cup vegetable oil (can use extra-virgin olive oil)
1 tablespoon pure vanilla extract
3/4 cup mini chocolate chips
Preheat oven to 350 degrees F.
Position oven rack to second-lowest position.
Place jumbo paper liners in 12 jumbo muffin tins.
In a large bowl combine the flour with sugar, cocoa powder, baking powder, salt and cinnamon.
In another bowl beat eggs with applesauce, yogurt, cola or brewed coffee or water, milk, oil and vanilla until very well combined.
Gently stir the wet mixture into the flour mixture mixing with a wooden spoon just until blended (there’s a large amount of batter so it may take a few minutes, do not over mix treat this batter the same as a muffin batter).
Stir in chocolate chips.
Fill muffin tins three-quarters full.
Bake in preheated oven for 25 minutes or until the muffins test done.
Cool 5 minutes in muffin tins then remove to wire racks to cool.

Written By: kittencal on August 26, 2011 Leave a Comment

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Servings 9


1 3/4 cups sugar, divided

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons ground cinnamon

2 large apples, peeled and chopped


Preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch baking pan.

In a medium bowl beat 1-1/2 cups sugar with  cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes).

Add eggs one at a time beating well after each addition; set aside.

In a small bowl combine the flour with baking powder, and salt; add to the creamed mixture beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon.

Toss 2 tablespoons of the cinnamon mixture with the chopped apples in a bowl; stir apple mixture into batter.

Pour batter into the pan then sprinkle with remaining cinnamon mixture.

Bake for 1 hour and 5-10 minutes or until cake pulls away from the sides of pan.

Cool cake completely.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 26, 2011 Leave a Comment

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Servings 9


Streusel Topping:

1/3 cup firmly packed dark brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons butter, melted

2 cups chopped pecans


2 cups all-purpose flour

3/4-1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup firmly packed dark brown sugar (have a sweet tooth? use 1 cup)

2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup buttermilk


For the streusel; combine the brown sugar, flour and cinnamon, then mix in melted butter, then the nuts; set aside.

For cake; preheat oven to 350 degrees F (set oven rack to second-lowest position).

Grease a 9-inch square baking pan.

In a mixing bowl using an electric mixer on medium speed beat butter with  dark brown sugar, and white sugar until combined.

Add eggs one at a time beating until blended after each addition.

Add vanilla beating until blended.

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition.

Pour batter into pan; sprinkle evenly with the prepared streusel topping.

Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.

Serve warm or at room temperature.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on August 26, 2011 Leave a Comment

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Taken from my “Favorites” folder!

These are a cross between a baking powder biscuit and a dinner roll, very easy to make and very delicious!

Yield 2 dozen


1 package dry yeast (about 2 1/4 teaspoons)

1/2 cup warm water (100 degrees F to 110 degrees F, or do the baby bottle wrist test)

5 cups all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup Crisco butter flavor vegetable shortening(or can use plain shortening)

2 cups  buttermilk(can use low-fat)

melted butter


Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes or until foamy.

In a bowl combine the flour with next 4 ingredients .

Cut in shortening with a pastry blender until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist.

Cover and chill 1 hour.

Preheat oven to 425 degrees F.

Grease a large baking sheet.

Set oven rack to second-lowest position.

Turn the dough out onto a heavily floured surface; knead lightly 5 times.

Roll dough to about 3/4-inch thickness; cut with a 2-1/2-inch biscuit cutter.

Place the biscuits on a baking sheet.

Brush the melted butter over the biscuit tops.

Bake for 12 minutes or until golden.

You will also find this recipe on Recipezazz.com

Written By: kittencal on July 31, 2011 Leave a Comment

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Servings 6


3 hamburger (or can use hot dog buns)

1 small onion, chopped

3/4 pound Italian sausage links, casings removed(mild or spicy)

6 large eggs

1 cup light cream or milk

1/2 teaspoon each salt and fresh ground black pepper, or to taste

1/4 cup fresh flat-leaf parsley, chopped

2-1/2 cups shredded Swiss cheese, divided


Preheat oven to 350 degrees F.

Butter an 13 x 9-inch baking dish.

Tear the buns into large pieces and place in the dish; set aside.

Heat the oil in a large skillet over medium-high heat (use as much oil as desired) add the onion and cook for 2 minutes.

Add the sausage meat to the skillet; cook breaking up the sausage with a wooden spoon until no pink remains (about 10-12 minutes).

In a large bowl whisk together the eggs, light cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Stir in the cooked sausage and onion along with the parsley and 1-1/2 cups of the shredded Swiss cheese.

Pour the mixture over the buns,pressing with a spatula or spoon to submerge them in the cream.

Sprinkle with the remaining 1 cup of shredded heese.

Bake until the eggs are just set ( about 30-35 minutes).

Let cool for 5 minutes before serving.

Written By: kittencal on July 5, 2011 Leave a Comment

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Plan ahead the potato mixture has a 2 hour refrigeration time

Yield 12 pancakes


1-1/4 pounds russet potatoes, peeled (leave whole or they will absorb too much water while cooking)

1 (15 ounce) ) can corn kernels, drained

2/3 cup shredded cheddar cheese

1/2 cup creamed cottage cheese

2 large eggs, lightly beaten

1 large green onion, chopped

1 jalapeno pepper, seeded and finely chopped (chopped and well drained pickled canned japapenos will work fine also)

2 tablespoons yellow cornmeal

1 tablespoon ground cumin

1-1/2 teaspoons garlic powder

1 teaspoon seasoned salt

1/2 teaspoon, fresh ground black pepper, or to taste

oil for frying (can use cooking oil or olive oil)


Cook the whole potatoes in boiling water until just tender when pierced with a fork (about 20-22 minutes, do not cook until soft or they will fall apart when shredding,  or you can microwave the potatoes).

Drain and rinse in cold water until cool enough to handle; peel and grate (or you can use a ricer).

In a large bowl mix cooled grated potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, jalapeños, cornmeal, cumin, garlic powder, seasoned salt, and pepper until well blended.

Refrigerate for 2 hours or up to 24 hours.

Heat oil in a heavy skillet over medium heat.

Drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes.

Cook turning once with a spatula until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total, adding more oil to pan as necessary.

Transfer to a plate.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on June 12, 2011 Leave a Comment

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Soaking the grated potatoes in water with create a crispier potato pancake, you could omit this step if you like but it is better to soak them in water first

Servings 3


2 pounds red potatoes, coarsely grated (soaked in cold water for 2 hours or refrigerated in water for 24 to 48 hours)

2 -3 green onions, finely chopped

4 large eggs, lightly beaten

2 tablespoons chopped fresh parsley (can use more)

3 garlic cloves, minced (or use 1 teaspoon garlic powder)

1-1/2 teaspoons salt (I use seasoned salt)

1 teaspoon fresh ground black pepper

1/4 teaspoons cayenne pepper (can use more)

4 tablespoons butter, divided

2 tablespoons olive oil, divided

Hand-squeeze out as much excess water from the shredded potatoes, then place in a bowl
Mix in the green onions, eggs, parsley, garlic powder, seasoned salt, black pepper and cayenne.
Heat 2 tablespoons butter with 1 tablespoon olive oil in a cast-iron skillet over medium heat until hot.
Spread the potato mixture evenly in the skillet using back of a large spoon.
Cook over medium-high heat for 2-3 minutes to brown the underside.
Reduce heat and cook further for another 6-7 minutes or until potato mixture is firm on one side.
Using two spatulas turn the pancake over, gently lift and add in 2 tablespoons butter or 1 tablespoon each of butter and olive oil under the pancake; cook for another 5-7 minutes or until the pancake is set and done to desired crispness..
Best served hot.
You will also find this recipe on Recipezazz.com
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