I may very well have an incorrectly spelled word in the title of this recipe but I have no idea. I always get stumped with the whole ‘chile vs chili vs chilie’ thing. What is it?? Can anyone help me here? Is there rhyme or reason by the way it’s spelled or is it up to the person spelling it (I sorta like that rule…).

Before you get to the recipe I have to say thank you for all of the wonderful comments on my last post. Seriously, you all lifted me up. It’s nice to know I’m not alone…which I didn’t think I would be, but it’s always nice to hear from others that get it, ya know? I’m feeling much better about what I do and why I do it…I think sometimes life gets busy and you start to burn out…even on things you whole-heartedly enjoy. It’s all good. I appreciate every single person that reads this blog, I do.

Moving forward…I am trying to implement a few positive changes at home to help keep my sanity in check. The major change is that I have got to start planning my meals. So many nights I find myself staring at 5 o’clock with 2 hungry kids and 1 working late husband and I panic. Those nights are not my friend. I don’t like those nights, and I’m finding that they are showing themselves around here way too often lately. So a meal planning I will go. Wish me luck. This week is off to a good start so far, yay!

If you are on cornbread duty this Thanksgiving and want to try something new, check out these tasty little corn muffins I whipped up last week to take to my friend’s chili party. I started out ambitiously wanting to make corn muffins from scratch but my reality and ambitions don’t always jive…so instead I just jazzed up an old reliable box of Jiffy Corn Bread and called it a day. My kids loved them and were begging for more, literally.

Roasted Chile and Cheddar Corn Muffins

Recipe from Aggie’s Kitchen

1 box Jiffy Corn Bread mix
1 egg
1/3 cup milk
1 heaping tablespoon sour cream
1/2 4oz can of drained roasted chilies (I used Old El Paso)
1/4 – 1/3 cup shredded cheddar cheese (best if not pre-shredded cheese)

Preheat oven to 400 degrees.

In a mixing bowl combine corn bread mix, egg, milk, sour cream and chilies. Stir until batter is formed then gently fold in cheddar cheese.

Scoop batter into muffin pan, about halfway – 2/3 way full, and bake for about 15 minutes or until golden brown and toothpick comes out clean.

Makes about 8 muffins per recipe.

(this giveaway is now closed)

I’ve been seeing posts about Tate’s Bake Shop all over the web lately.  Lots of great baking going on out there!  Tate’s might be a new name to you, but they are not new by any means…they opened their doors in the Hamptons, NY in 1980 and sold some of their baked goods at Ina Garten’s own shop Barefoot Contessa. After I was recently contacted by them to try their cookies and check out their cookbook I quickly realized I was introduced to them a couple of years ago by my sister in law Jamie.  Jamie raved about this cookbook and has actually posted these yummy blueberry muffins and blueberry buckle from it too.

I absolutely loved their cookies…they are made just how I like them, crisp on the edges, slightly chewy in the middle.  And they are buttery…in a very good way. I was mailed a nice sample of their chocolate chip, macadamia nut and oatmeal raisin cookies.  I’m hoarding a package of the oatmeal raisin ones in the pantry…

You want to try some of these cookies? (I know you do…)

Tate’s Bake Shop is offering one of my readers this same cookie package along with their awesome cookbook.  Ina Garten actually wrote the foreward in the book, and I will assure you, you will find some wonderful recipes in there.  I have my eye on a few already, and have already baked these Carrot Muffins up twice this past weekend.

Giveaway: Tate’s Bake Shop Gift Pack and Tate’s Bake Shop Cookbook

Ends Thursday, midnight (EST)

To enter into the giveaway:

Leave a comment on this post telling me your most favorite kind of cookie.  Mine is definitely oatmeal raisin.

Sorry, giveaway open to US readers only.

Additional Entries can be earned by:

1.  Become a fan of Tate’s Bake Shop on Facebook.  “Like” them and then come back and leave a separate comment telling me you did so.

2. Become a fan of Aggie’s Kitchen on Facebook.  “Like” Aggie’s Kitchen then come back to this page and leave a separate comment telling me you did so.

3. Follow @AggiesKitchen on Twitter, then come back to this page and leave a separate comment telling me you did so.

4.  Share about giveaway and link back to this post on Facebook, Twitter or your own blog and leave a separate comment telling me you did so.

Bonus: Tate’s Bake Shop is offering a discount code “cookie” to Aggie’s Kitchen readers for 15% off on any tatesbakeshop.com purchase from now through December 31st.

Now as far as these muffins go…they were delicious.  If you are a carrot cake fan, then you will love these.  They were dense and full of goodness, I even added a little coconut to the second batch.  I bet these would actually make a great cupcake with some cream cheese frosting…um, yea….now we’re talking.

Carrot Muffins

Recipe from Tate’s Bake Shop cookbook

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup sugar
3 large eggs
2 cups carrots, grated
1/2 cup, pecans
1/2 cup raisins
2 teaspoons vanilla
1 apple, peeled and cored, chopped

Preheat oven to 400 degrees. Grease muffin pan cups.

In a medium bowl, mix flour, baking soda, cinnamon, and salt.

In a large bowl, combine the sugar, oil and eggs. Mix until they are well combined. Stir in the carrots, pecans, vanilla, and apple. Fold in the flour mixture.

Spoon the mixture evenly into the prepared muffin cups. The muffin cups should be filled to the top. Bake for 20 minutes or until cake tester or toothpick inserted in the center of a muffin comes out clean.

(Note: Original recipe says it makes 10 muffins, I was able to get 12 muffins in each batch)

I’ve mentioned before that my little guy is a.k.a. “the muffin man” around our house.  I made these for him (and me) the other day after looking at some pitiful leftover zucchini that was screaming “use me!!” in the veggie drawer.  I adapted a zucchini bread recipe that I found in my beloved Magnolia Bakery cookbook into muffins and they turned out perfectly.  I cut down the amount of sugar and oil in the recipe by substituting natural unsweetened applesauce.  My rule of thumb (which is not backed up by any scientific baking data) is to substitute half the oil for the same amount of applesauce, and cut the sugar in just about half when doing so.  If you like more of a sweeter muffin then stick to the original amount of sugar in the recipe, but I like to cut back on the sugar whenever possible.

Don’t forget to enter your favorite Chili recipe into my Chili Cookoff Contest for a chance to win an awesome gift basket from Bush’s Beans!  Winner will be chosen randomly, contest ends Saturday, April 3 at midnight.

Zucchini Nut Muffins
Recipe adapted from Zucchini Walnut Bread, The Complete Magnolia Bakery Cookbook

(Printable Recipe)

1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil (preferably canola)
1/4 cup applesauce
1/3 cup sugar (original recipe calls for 3/4 cup sugar)
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 cup shredded zucchini, plus a little extra for optional topping (about 1 medium zucchini, with skin)
3/4 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Grease a muffin tin with non stick spray.

In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a large bowl, n the medium speed of an electric mixer, beat together the oil, sugar, eggs, and vanilla until light and thick, about 3 minutes. Stir in zucchini.

Add dry ingredients and gently mix until just combined. Stir in the chopped nuts.

Pour the batter into muffin tins, filling each tin about 3/4 full. Sprinkle some shredded zucchini on top of each uncooked muffin. Place in preheated oven and bake for about 15-18 minutes or until toothpick inserted into center of muffin comes out clean. Let cool slightly before taking out of muffin pan. Makes a dozen muffins.

My little guy was definitely born with a sweet tooth.  I can tell you, he didn’t get it from me.  I, on the other hand, am more of a salty crunchy snack kind of person…I have no problems getting through a bag of sea salted pita chips dunked in spicy hummus…okay, let’s not talk about it (I have recently discovered I have a bit of an addiction…).

Since my son enjoys his sweets so much, I really try to keep some “better for you” sweet snacks for him in the house…granola bars, cocoa almonds (Emerald makes them – awesome!), and of course lots of fruit.  But what really makes my boy happy is a muffin.  He is over the moon when I tell him I’m going to bake up some muffins.

To keep my cookbook buying addiction under control lately, I’ve started to check out cookbooks from the library.  The last time I was there I saw my friend Liz’s kid friendly cookbook on the shelf and I was excited to bring it home.  I immediately looked to the baked goods section, knowing I had some very ripe bananas on the counter needing to be used up immediately.  I was very happy to find this Banana Chocolate Chip Muffin recipe…and so was the little Muffin Man.

I made half the batch as written, and the other half I sprinkled shredded coconut over the tops before baking to make them a little more fun (for me!).  Sammy enjoyed both, but said he would save the coconut ones for me since they were my favorite. 

Banana Chocolate Chip Muffins
Recipe from Meal Makeover Moms

(printable recipe)

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, mashed (about 1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar (I used regular sugar because I was out of brown sugar)
1/3 cup canola oil
1/3 cup 1% lowfat milk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
shredded coconut, optional

1. Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray
and set aside.
2. Whisk together the all-purpose flour, whole wheat flour, wheat germ, baking powder, and
salt in a large bowl.
3. Combine the bananas, eggs, sugar, oil, milk, and vanilla in a medium bowl and stir until
well blended. Pour the liquid ingredients over the dry ingredients and stir until just
moistened. Stir in the chocolate chips.
4. Spoon the batter into the prepared muffin cups. Top with each muffin with shredded coconut if using.  Bake about 20 minutes, or until the   muffins are light golden and a toothpick inserted in the center comes out clean.
5. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an
additional 5 minutes before serving. To make 24 mini muffins, bake about 14 minutes.

I think I’ve been bit by the baking bug.  I’m not really sure how it happened…it kinda came out of nowhere.  I’ve always avoided baking for some reason, partly because I’ve never been good of it (not a big fan of measuring!) and because honestly, I just don’t like the temptation of having sweets in the house.  Lately though I’ve just wanted to bake bake bake.  And luckily I have had reasons for the baking…so after a nice taste or two, off the sweets go to a good home.  I think I may have finally found a healthy balance…

Now this basket of sweet little muffins were actually not meant for sharing.  These muffins were baked with love on Saturday morning for my little guy who just beams with excitement anytime I ask him to help me in the kitchen lately.  He’s a big fan of stirring and likes to sample everything from the flour to the sugar to the chopped apples that were added into this batter.  His enthusiasm is pretty cute if I do say so myself. 

I made these muffins from a recipe I found in a new cookbook I picked up for myself the other day at Home Goods…The Complete Magnolia Bakery Cookbook.  There are so many recipes I want to try in this book.  There is a good variety of different treats…from cookies to bars to cheesecakes (uh hello Mocha Rum Cheescake!) to pies.  I started with the muffins since I had everything I needed on hand and because my kids absolutely go crazy for muffins.  I love that there is oatmeal in them, and the addition of finely chopped apple gave them that little extra something.  They weren’t overly sweet and turned out very moist. These muffins are a perfect mid morning or afternoon snack for the kids…or with a cup of hot tea for yourself.

Oatmeal-Apple Muffins

Recipe adapted from The Complete Magnolia Bakery Cookbok

2 cups rolled oats (not quick-cooking oats)
1 1/2 cups milk (I used non fat)
1 1/2 cups all-purpose flour
1 TB baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1/2 cup finely chopped apple, optional

Preheat oven to 400 degrees.

Grease well a 12 cup muffin tin.

In a medium bowl, mix the oats an dthe milk and set aside for 10 minutes.

Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy. Fold in chopped apple.

Fill muffin cups about 3/4 full. Bake for 16-18 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

So in the spirit of the holidays and because I loved this cute little cookbook so much… I ended up picking up an extra copy to share with one of you!  All you need to do is leave a comment on this post answering this question:

What is your most favorite thing to bake?

Earn additional opportunities to win by sharing this giveaway on Facebook, Twitter and/or on your own blog, just leave an additional comment or comments telling me you did so.

Giveaway ends Thursday night 10pm Eastern time.  (Sorry, US residents only) I will draw a comment number using Random.org and announce the winner on Friday!

Enjoy the rest of your week!

Just wanted to wish my sister in law Jamie a very Happy Birthday today!

The family is getting together today to celebrate and meet a new addition to our growing family…baby Brady is the 2nd great grandchild and one of 16 cousins – Welcome to the family Baby Brady!!  It also happens to be Jamie’s birthday (as well as Brady’s parent’s 5th anniversary!  Big congrats!) and since I know how much she loves PB and Chocolate (something we have in common!) I wanted to surprise her with some of these cupcakes!  I’ve been eying them in Ina’s Barefoot Contessa at Home cookbook for sometime now and this was the perfect occasion for them.  Unfortunately I am not making it to the family get together, but have sent the cupcakes up with the husband and kids!  And I forgot to leave one home for myself!!  I did get to taste a piece of cupcake and frosting separately and that was really really good…can’t imagine what I’m missing not having an entire cupcake to enjoy all to myself with a glass of milk!  Maybe Jamie will let us all know if they are as delicious as they look…

Here is a copy of the recipe on Food Network’s site!

Enjoy your birthday Jamie…and your cupcakes!  Big birthday hugs to you!

Also…congratulations to the Beef. It’s What’s For Dinner giveaway…I drew a number using random.org and Cindy from FarmgirlCyn is the winner!  Your gift bag is on its way Cindy!  Thank you to everyone for entering!

PS…thank you all so much for the nice comments on my new design!  I am really excited about it and want to extend a BIG thank you to Hannah from Sherbert Blossom for all of her hard work in creating Aggie’s Kitchen’s new look!  It’s still a work in progress on my part, but I hope you will find it easy to navigate and resourceful!  Stay tuned for an organized recipe index…

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among liners, filling each about one-third full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Makes 2 dozen cupcakes.

Easy Vanilla Frosting

1 1/2 sticks of butter, room temperature
2 1/4 confectioners sugar.
1 tsp of vanilla
splash of milk

Combine ingredients in a mixer, mix for about 4 minutes until smooth.

Top with crushed candy canes. (To crush, place candy canes or candy cane pieces in small ziplock bag. Using a the handle of a knife gently crush candy canes into small pieces.)

Happy Monday to you! I’m surprisingly a Monday person…Mondays tend to be a good day for me. I have lots of energy on Mondays and am ready to start the week, mostly getting myself and the family organized, projects started and the house cleaned up….by Thursday though, it’s a totally different story. I really start to slow down on Thursdays…not a big fan of Thursdays, except for Thursday night TV…but now I am rambling aren’t I?

I did bake these muffins last Thursday though…some of our friends were moving out of state and we were going to be going over to say our good byes. I wanted to bring them something they could snack on during their big moving trip…I haven’t made these Pumpkin Muffins in a while and my son has been begging to bake some lately. This time I decided to add some mini chocolate chips into the batch, I’ve been seeing really great pumpkin-chocolate combinations in blog world lately and I’ve had a craving! They came out really yummy!

I decided not to “healthy them up” this time since we were planning to give most of them away (that sounds terrible doesn’t it?). I stuck to the original recipe for the most part which actually is Paula Deen’s Pumpkin Bread recipe (from her Lady and Sons cookbook). The changes I made were subbing applesauce for vegetable oil and the cooking time since they were mini muffins instead of bread loaves.

Mini Pumpkin Chocolate Chip Muffins
adapted from Paula Deen, The Lady and Sons cookbook

3 cups sugar
1 cup applesauce (original recipe uses 1 cup vegetable oil)
4 eggs
2 cups canned pumpkin
2/3 cup water
3 1/3 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
3/4 cup mini chocolate chips

Preheat oven to 35o degrees. Place liners into mini muffin pan and spray insides of liners with non stick spray.

Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. With a spoon or small ice cream scooper fill baking cups equally. Bake for 18-20 minutes or until golden brown.

These make a ton of mini muffins. You can also divide the batter into two loaf pans and bake for 1 hour for Pumpkin Chocolate Chip Bread.