Archive for May, 2012

I like muffins but I rarely crave them, so I have no idea why I needed to make these.

I’ve made them before and while they were good, I didn’t like them as much as my daughter and the Cutie Patooties did. Must have been my mood, because they’ve stuck in my mind all this time. For whatever reason, I needed to make them again. Click for recipe.

I eagerly mixed them up, baked them, and waited for them to cool. Actually, I only let them cool enough so I wouldn’t burn my mouth. I couldn’t wait to eat them…and they were everything I’d hoped for! They’re moist, dense, and studded with peanut butter chips – just what I like in a muffin. Triple-Chocolate To-Live-For Muffins

The recipe makes 2 dozen regular-sized muffins, which is just a couple more than I need to eat on my own. Luckily, a friend was turning “The Big 40” so I dropped off a birthday tray at his house on my way to work. Just doing my part to make sure his birthday was full of calories! If you don’t want to share, you don’t have to — these freeze well.

This recipe is from Ann Byrn’s Chocolate from the Cake Mix Doctor book, and I think I actually followed the recipe for once! She suggests varying the recipe by combining different types of chocolate chips.

I chose to mix peanut butter chips and semi-sweet chocolate chips. In my mind, it’s hard to go wrong with peanut butter and chocolate! Give these a try, and see if you don’t crave them too!


Triple-Chocolate To-Live-For Muffins

From Ann Byrn’s Chocolate from the Cake Mix Doctor

Stuff you need:

1 package (18.25 ounces) plain devil’s food cake mix [If you can’t find the plain mix, you can use the kind with the pudding in it. Your muffins will be denser and not rise as high, but the taste will still be fab!]
1 package (3.9 ounces) chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil [I use canola oil.]
4 large eggs
1 1/2 cups semisweet chocolate chips [I used 1 c. peanut butter chips + 1/2 cup semi-sweet. Use any combination of chips you prefer – semisweet, milk chocolate, white, peanut butter, toffee, cherry…]
Confectioner’s sugar for dusting (optional)

Now what?

Place rack in center of oven and preheat to 350F. Line 24 muffin cups with paper liners. Set pans aside.

Place cake mix, pudding mix, sour cream, water, oil, and eggs in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. Batter should look thick and well combined.

Fold in chips, making sure they are well distributed throughout the batter. Spoon batter into muffin cups, filling each liner three quarters of the way full. [I use an ice cream scoop. Each muffin will be 1 scoop + maybe 1-2 teaspoons more.]

Bake until the muffins spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 23 – 27 minutes. Remove from oven and place on cooling rack for 5 minutes. Remove muffins from pan and cool 15 minutes before serving. Dust with confectioners’ sugar, if desired.

Note: Store muffins wrapped in foil, plastic wrap or a cake server at room temperature for up to 1 week. Freeze wrapped in foil or sealed in freezer bags for up to 6 months. Thaw muffins overnight on the counter before serving.


It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it. ~ Julia Child  [I LOVE this quote, and I promise I always have clean hands when I make your food!]


He that eats till he is sick must fast till he is well. ~ English Proverb


Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne

This guest post comes from my sis, the Kitchen Kween and my niece, Abs. If you ever get invited to their home, go. The food alone will be worth the trip!  KK and Abs teamed up to share one of their family’s favorites.
Polish Sausage Skillet from Kitchen Kween

This is the version Munchie would make — it’s spinach-free!

Having been married to a Polish man for 22 years, I am always looking for a way to put a new spin on his childhood favorites.  When I saw this dish which uses a Polish staple – Kielbasa – I knew I had to give it a try.

What a surprise!  It went together quickly with little fuss, and didn’t use any “weird” ingredients I didn’t already have in my pantry. Click for recipe.

We polished (or is that “Polish-ed”) off the entire skillet in about 10 minutes!!  Surprisingly, the girls LOVED it, and even my husband had to admit that it was pretty darned good!

The sauce reminds me a bit of the dressing used on a Spinach salad, but compliments the sausage and potatoes perfectly.   We have made it both with and without the spinach (depending on if I remembered to pick it up at the market or not!)   Either way works, but I prefer to sneak the leafy greens in when possible!

This has become a staple in our house, although I usually have to DOUBLE the recipe to make sure we all get enough!  We’re sure you will love it too!

Kitchen Kween (Munchie’s sis)

Kitchen Kween Polish Sausage Skillet

Everyone wants Abs’ dinner!