KC in the Kitchen


Taste and Create Blog Sharing Dessert Month

Taste and Create gives bloggers the opportunity to test each other’s recipes and then, naturally, blog about them. This is my first month participating; I am new to blogging, having been up and running only a couple of months. I was VERY lucky to be paired with an experienced blogger; No Reason Needed
You should see her blog! It is wonderful; filled with yummy recipes, family tidbits and crafts too.

Being as this is back to school time I searched her recipes for something I could put into my daughter’s lunch bag and I certainly found it! Chocolate Chip Muffins. They are easy to make; I followed her recipe to the letter with one tiny change; I made half mini muffins and half full sized muffins. My reason being, the minis, if they last long enough, will be perfect for a brown bag treat! Light and fluffy, very flavorful with just the right amount of chocolate chips! A definite MAKE AGAIN recipe!

Here is the recipe and I encourage you to give it a try!



1 1/2 cups flour

1/3 cup granulated sugar

1/4 cup dark brown sugar, tightly packed

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1/2 cup butter, melted and slightly cooled

1/2 cup milk

1 tsp vanilla extract

1 cup chocolate chips


Pre heat the oven to 375˚F. Line 12 muffin cups or grease the cups.

In a bowl, mix together the flour, sugars, baking powder, baking soda and salt and keep aside.

In another bowl, beat the eggs with a balloon whisk for 2 mins. Add the milk, butter and vanilla extract and stir.

Add the butter mixture to the dry ingredients and mix lightly just until combined. Stir in the chocolate chips.

Do not over mix the batter.

Spoon into the muffin cups and bake for 20-22 mins till done.



Summer Zucchini & Tomatoes with Polenta

I absolutely adore ratatouille and find it well worth all the cutting, cubing and individual sautéing! But my daughter had recently developed a rather severe allergic reaction to eggplant, so severe in fact she now has to carry an EpiPen with her just in case. So, needless to say eggplant is now banned from my kitchen!

I developed this dish in hopes it would fulfill my summer yearning for the now impossible traditional ratatouille. Let’s face it, if you really adore eggplant you will miss its tangy flavor but I enjoyed this dish’s uncomplicated summer spirit and will serve it again! Both my husband and my daughter found this dish totally satisfying as a starter when served with thinly sliced, baked polenta.

Pecan Torta

Celebrate National Pecan Torte Day with an Italian inspired Pecan Torta for dessert tonight!

This dense and creamy cake is also great topped with a dollop of whipped cream. I have also served it with a drizzle of lemon curd but I must admit I love this torta as is, warm out of the oven!


Shrimp & SalsaTacos

These tacos combine some of summer’s best treats; tomatoes, peaches, avocados, corn and peas!


Peach Corn & Avacado Salsa

I had made …

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