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 28, 2011 Leave a Comment

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This makes a huge amount of cookies but freeze well, if you have a heavy duty stand mixer I suggest to use it for this, there is no flour in these cookies although you could substitute 1 cup of all-purpose flour for 1 cup of oats if you like

For bars  bake in a greased 9 x 13 pan and bake for about 20 minutes at 350 degrees F

Yield about 9 dozen cookies


1-1/2 cups peanut butter

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 teaspoons maple extract OR vanilla extract

3 large eggs

4-1/2 cups quick-cooking oats

2 teaspoons baking soda

1 cup mini chocolate chips

3/4 cup chopped walnuts


Preheat oven to 350 degrees F.

Grease a large baking sheet/s

In a large bowl cream the peanut butter with butter and both sugars and maple extract until light and fluffy (about 4 minutes).

Add eggs; beat until combined.

Combine oats and baking soda; gradually add to creamed mixture and mix well.

Stir in chocolate chips and nuts

Drop by heaping tablespoonfuls 2 inches apart onto greased baking sheet/s.

Bake for 12-14 minutes or until edges are browned.

Remove to wire racks.

Written By: kittencal on August 27, 2011 Leave a Comment

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Taken from my “Favorites” folder!

You need a sweet tooth for this pie, it’s quite sweet!

Servings 8


2/3 cup half and half cream (can use whole milk or 1/3 cup each)

3/4 cup semisweet chocolate chips (or can use milk chocolate chips)

1/4 cup cold water

2 tablespoons cornstarch

1 (14-ounce) can sweetened condensed milk

3 large eggs, beaten

1-1/2 teaspoons vanilla extract

3 tablespoons butter

1 (6-ounce) ready-made chocolate crumb pie crust

1 cup heavy (35%) whipping cream, unwhipped

3 tablespoons confectioner’s sugar, or to taste

milk chocolate candy bar, chopped (use as much as you like)


In a heavy saucepan heat the light cream until it just begins to bubble around (do not boil). Remove from heat, and whisk in chocolate morsels until melted; cool slightly.

Stir together cold water and cornstarch until dissolved.

Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture; bring to a boil over medium heat, whisking constantly, then boil 1 minute or until mixture thickens and is smooth. (do not overcook).

Remove from heat, then whisk in butter.

Spoon mixture into piecrust.

Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until starting to thicken; gradually add confectioners sugar, beating until soft peaks form.

Spread whipped cream evenly over pie filling, and sprinkle with candy bar pieces.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 22, 2011 Leave a Comment

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Servings 6-8


1 (8 ounce)  carton Cool Whip frozen whipped topping, thawed and divided

1 prepared (9 inch) chocolate crumb crust (or can use a graham cracker crust)

1/2-3/4 cup strawberry or raspberry jelly or jam

1 cup half and half or milk

1 (3.4 ounces) package instant vanilla pudding mix

1/2 cup smooth peanut butter

chocolate syrup

chopped peanuts (use as much as you like)


Spread 1 cup whipped topping over the bottom of the crust.

Drop jelly onto topping; spread carefully.

Whisk cream or milk and pudding mix until thickened.

Add peanut butter; mix well.

Fold in the remaining whipped topping.

Spread over jelly.

Cover and freeze for 4 hours or until firm.

Remove from the freezer about 10 minutes before serving.

Before serving drizzle chocolate syrup over then sprinkle with chopped peanuts.

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

Written By: kittencal on August 21, 2011 Leave a Comment

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Yield 5 dozen


1-1/2 cups quick-cooking oats

1 cup each or a combination of all — Skor toffee bits OR mini chocolate chips OR M&M’s miniature baking bits

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/2 rice cereal

1/2 teaspoon baking soda

1/2 cup butter, melted

1 package fudge brownie mix (for a 13-inch x 9-inch pan)

Preheat oven to 350 degrees F.
Grease a 10 x 15-inch sheet pan (can use a 13 x 9-inch pan).
In a large bowl combine the oats with either OR a mixture of mini chocolate chips or Skor toffee bits or M&M’s, flour, sugar, rice cereal, baking soda and butter; set aside 1 cup for topping.
Pat the remaining mixture into the pan.
Prepare brownie mix according to package directions.
Spread over the crust.
Sprinkle with the reserved oat mixture.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Cut into bars.
Written By: kittencal on August 20, 2011 Leave a Comment

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If you are a lover of Reeses peanut butter cups then you will LOVE these bars, I could eat the whole pan myself!  :)

For easy slicing refrigerate the pan for about 1 hour, remove then slice with a small sharp knife and place back in refrigerator until firm


2 cups confectioners sugar, sifted to remove small lumps

pinch salt

1 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup butter, melted

2/3 cup semisweet chocolate chips
3 tablespoons creamy peanut butter
1 tablespoon butter
Prepare an 8-inch square pan.
In a large bowl combine the confectioners sugar with salt and graham cracker crumbs.
Using a wooden spoon mix in melted butter and peanut butter until thoroughly combined (this may take a few minutes I just use my hands for mixing).
Spread into pan.
Combine topping ingredients in a microwave-safe bowl; heat until melted removing once to stir.
Spread over peanut butter layer.
Refrigerate until cold.
Slice into desired size bars.
You will also find this recipe on www.recipezazz.com
Written By: kittencal on August 18, 2011 Leave a Comment

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Servings 8


1 brownie mix (baked in a 9 x 9-inch pan, then cooled completely, do not use a mix for a 13 x 9-inch pan or can use your favorite homemade recipe)

1-1/2 cups chocolate fudge topping, divided (such as Smuckers)

2 quarts (6 cups) vanilla ice cream, slightly softened

1-1/2 cups malted milk ball candies, coarsely chopped (measure 1-1/2 cups after chopping) more for topping

1/2 cup whipping (heavy 35%) whipping cream (measure 1/3 cup unwhipped)

additional chocolate fudge topping
Spread 1 cup fudge topping over completely cooled brownie; freeze about 1 hour or until topping is firm.
In large bowl, mix ice cream and coarsely chopped candies; spread over top then freeze about 4 hours or until ice cream is firm.
In chilled medium bowl beat whipping cream with electric mixer on high speed until stiff peaks form.
Top with whipped cream.
Lightly drizzle remaining 1/2 cup fudge topping over whipped cream.
Garnish with additional candies.
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