Sunday, April 28, 2013

Decadent Dessert: Albino Muffins

Happy Sunday Friends!

I'd like to share another one of my favorite recipes with you: albino muffins. Now, I'm sure you're thinking, "Why on earth would anyone name a recipe THAT?!" Well, it's pretty simple; because they're white!

These muffins are moist and sweet, but not dense like a traditional muffin. They are low in sugar and fat, so they satisfy your sweet tooth without sacrificing your skinny jeans. The batter is pretty standard so you can put literally anything in them: dried fruit, chocolate, nuts, candy, oats, granola, seeds etc. Plus they bake in 12 minutes so you don't have to slave away over a hot oven all afternoon (Huzzah! More time to watch Game of Thrones).
Here's the plan, man:

Albino Muffins


1 3/4 cups flour
3 tsp baking powder
3 1/2 tsp sugar
1 tsp real vanilla extract
1 large egg
1 cup milk
1/3 cup vegetable oil
1 cup of your favorite mix-in (I used equal parts white and dark chocolate chips)
Cooking spray and/or muffin pan liners


Preheat your oven to 400 degrees. Prepare your muffin pan by spraying it with non-stick cooking spray and/or filling it with muffin pan liners.
In a large bowl sift all dry ingredients together. In a separate smaller bowl, combine all wet ingredients and mix well. Add wet mixture to dry mixture and whisk until well-combined (it will be a little lumpy). Add your mix-ins and stir until well-distributed. Spoon the batter into your muffin pan (each one should be about 2/3 filled). Bake for 12 minutes.
That's it y'all! Easy peasy. Now you have a simple and yummy dessert, snack or breakfast that everyone will enjoy!
As always, feel free to share your comments, concerns, questions, praises and pitfalls in the comments section below, or at
Bon Appetit,

Wednesday, April 24, 2013

Kitchen Must-Haves

Bonne Soirée Mes Amis!

My favorite things are not raindrops on roses or whiskers on kittens. My favorite things are sharp, shiny knives and smooth skillets (because I'm a weirdo). I talk about my cookware the way men talk about football and cars, or the way some girls talk about the Bachelor and People magazine (thank God I'm not one of those girls). But in all seriousness, quality cookware can make cooking much safer, and definitely more fun (plus it makes me feel like a real chef!); so it's totally worth the investment.

These are my kitchen must-haves that I use for most all of my recipes. If you're looking to invest in some new kitchen swag I highly reccomend the following:

1. Santoku Knives

The Japanese-style Santoku knife was sent from the Gods. It is all-purpose; so it's great for slicing, dicing, chopping and mincing all of your favorite veggies and meats. For bigger jobs, I use my Rachael Ray Rocker Knife (because Rachael Ray is a GODDESS); and for smaller jobs my 5-inch Calphalon beauty. *Sigh* so pretty.

2. SKÄNKA Frying Pan

I love this pan. I bought it at Ikea when I started college. It's nothing fancy, but it's non-stick, ultra-durable and dishwasher safe. I use it almost every single day. It's perfect for: eggs, chicken, fish, grilled cheese, veggies and sauces. Yay for Ikea!

3. Hand Blender

Last year for my birthday, I bought myself a Cuisinart Smart Stick Hand Blender; and boy was it the best present ever. This thing may not be fancy or flashy, but it does everything a stand-alone blender can do and more. I love it because it allows me to blend soups and cream liquids right in the pot (fewer dishes to wash. Yay!). Plus it is super easy to clean and comes with a few extra gadgets (a perk!).
So now that I've shown you a few of my favorite things, I'd love to know what are yours! Leave a comment sharing your favorite kitchen gadgets or email me at
Bon Appetit,
***DISCLAIMER: Not a paid advertisement. I just wanted to brag about my swag.***

Monday, April 22, 2013

Family Favorite: Chicken Kelcey

Hello dear friends!

Traditionally when a child is born, the new daddy lights up a cigar in celebration; but not mine. My foodie father created a new recipe for his newborn. My dad, like me, doesn't like to follow rules or recipes. In fact, the recipe for this dish is very unceremoniously scribbled on a crumpled half-sheet of paper. However, it's lack of presentation definitely does not discount its yumminess.

This chicken recipe is awesome for a couple of reasons:
1. It is named after me!!!
2. You probably have all the ingredients in your fridge and pantry (Hooray!).
3. It's quick and easy.
4. It's crazy good, y'all.

Ok folks. Here's the recipe:

Chicken Kelcey



1-1.5 lbs of boneless, skinless chicken breast, cubed
3 cloves of garlic, chopped
One 8-oz can of cream of mushroom soup
1 cup of white wine (chardonnay or pinot grigio are my favorites)
1 tablespoon of flat-leaf parsley (chopped fresh or dried)
3 tablespoons of EVOO
salt and pepper to taste


Heat 2 tablespoons of olive oil in a medium skillet over medium to medium-high heat. Add the chicken and brown for 3-5 minutes on each side. Remove the chicken from the pan and set aside. Add the remaining oil and the chopped garlic to the pan. Sauté garlic, then add the wine, mushroom soup and parsley to the pan. Mix well. Return chicken to pan. Cover and simmer on medium heat for 20-30 minutes, stirring occasionally, until the wine has reduced and the chicken is cooked through.
Serve over rice and with your favorite veggie side dish.

I hope you guys enjoy this dish as much as me and my family do. As always, leave your comments, questions, critiques and concerns in the comments section below, or email me at
Bon Appetit,

Wednesday, April 17, 2013

Good Morning: Blueberry Banana Oatmeal

Hello friends!

I hope you are all having as good a day as I am. I know it sounds cliché, but I really do believe a good day starts with a good breakfast. Unfortunately, a good breakfast can be hard to find if you press the snooze button 4 times before dragging yourself out of bed and barely making it out on time (guilty).

That is why I developped today's recipe: Blueberry Banana Oatmeal. It is quick, easy and healthy, but tastes like dessert.

Here is what you'll need:

This oatmeal is packed with calcium, vitamins, whole grain and a couple of servings of fruit (yay!).
To create this lovely dish, simply mash a ripe banana and a handful of blueberries (I used 20 to be exact) until they are good and mushy and look like this:

Now add a couple of splashes of milk (1/8-1/4 of a cup) and a teaspoon of honey. PS: If you like your oatmeal nice and chunky (like me), add less milk. If you're a fan of a smoother oatmeal, add more milk.
Next add 4 tablespoons of quick-cooking oats and 1 tablespoon of chia seeds. If you don't have chia seeds, don't sweat it.
Now mix it all together and zap it in the microwave for about 1 minute and 15 seconds. When it's all done it will look like this:


Creamy. Dreamy. Yum!
This oatmeal tastes great and always keeps me full until its time for lunch. I pair it with a cup of coffee, and it is a good day! Hooray!
As always, feel free to leave your comments below or contact me via email at
Bon Appetit,

Saturday, April 13, 2013

Indian Comfort Food: Curry Lime Scallops

Namasté friends!

When I lived in Paris, my friends and I used to frequent this little Indian café and hookah bar in the Latin Quarter called Safran. We went there almost weekly to indulge in creamy mango lassis, fresh naan, and delectable curry dishes. We went there so often that the staff members began to recognize us!

So it is to my fellow French foodies that I pay tribute to with this week's dish: Curry Lime Scallops. This dish is warm, inviting, mild, and incredibly flavorful; without being too heavy on the stomach. I like to serve it with a mixed greens salad and steaming bowl of basmati or jasmine rice.

This recipe takes less than 20 minutes to pepare and is great if you're on a tight budget. Here is how you make it:


Curry Lime Scallops








1 lb of sea scallops
3 small limes, juiced (save the rind for garnish)
2 tsp dried ground ginger
1.5 tbsp dry curry powder
1 tbsp extra virgin coconut oil
salt and pepper, to taste



 Rinse the scallops in cool water then pat dry with a paper towel. In a medium bowl, toss the scallops with lime juice, salt and pepper. Next, add the curry and ginger powders. Mix until the scallops are well coated.

In a medium skillet, heat the coconut oil over medium to medium high heat. Add the scallops to the pan. Sauté the scallops until the flesh is no longer opaque and the curry is no longer raw (5-10 minutes).

Yields 4 servings.
I hope you enjoy this recipe! Please feel free to share your comments, critiques, revisions and questions below.
Bon Appetit,

Thursday, April 11, 2013

Welcome to Kitschy Kitchen!

Hello friends!

My name is Kelcey and I am so happy that you have stumbled upon my blog. I started Kitschy Kitchen for one reason: I LOVE food.

Ever since I was a little girl, I have always liked to play with my food. I love to experiment with different flavors to see what new culinary creation I can come up with next. I was fortunate enough to study in France and travel around Europe during college; and boy do those people know how to cook!  I was so inspired by all of the ingredients and methods that it made me want to push the boundary of what good food can be.

So now I invite you on this culinary journey with me to explore, create and enjoy something new!

Bon Appetit,

Kitschy Kitchen

P.S. Please feel free to check me out on Twitter or Instagram! @KelceyPiper