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 June 15, 2012 Leave a Comment

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I made these recently, except for the butter, oats and krispies I didn’t even measure, the amounts listed are close to what I used though, I used large flake oats, quick cooking should work also

1 1/2 cups large flake oats

1 1/2 cups Rice Krispies cereal

1 tablespoons dry skim milk powder, if you don’t have any then you can omit

1/4 cup chopped salted peanuts

2 tablespoons butter

1/3 cup honey

1/4 cup corn syrup

1/3 cup brown sugar, reduce slightly for less sweeter taste (I have a sweet tooth)

1/4 to 1/3 cup peanut butter, depending on how much PB flavor you want

1 teaspoon vanilla


In a large bowl combine oats with the next 3 dry ingredients.

In a small saucepan combine honey, corn syrup and brown sugar; bring to a boil stirring constantly (be careful this boils high). Reduce the heat to low and simmer for 2 minutes stirring frequentely. Stir in peanut butter and vanilla until smooth and combined; immediately pour over the oat mixture. Stir with a wooden spoon until well combined.

Transfer to a greased 11 x 7-inch pan.  Using slightly wet hands, press down mixture in the pan.

Allow to cool, then cut into bars.

Written By: kittencal on December 8, 2011 Leave a Comment

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A great way to use up 2 cups of cooked white rice!


1/2  to 3/4 cup sugar

1/4 teaspoon  salt

1 large egg, well beaten

1 teaspoon vanilla

2 tablespoons cornstarch

2 1/2 cups full-fat milk

2 tablespoons butter

2 cups cooked rice


In 1 quart casserole, blend together sugar, cornstarch and salt; gradually stir in milk, mixing well.

Microwave on high 5 to 7 minutes, stir every 3 minutes until mixture is smooth, thickened and clear.

Stir a small amount of pudding into beaten egg. Return egg mixture to hot pudding. Mix well.

Microwave at medium high for 1 to 3 minutes, stirring after 1 minute until smooth and thick.

Add butter, vanilla and rice. Stir well.

Posted on www.recipezazz.com

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 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

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