Blog post Archives - Sunday Chefs

The Easiest Chocolate Muffin Recipe

This is seriously the easiest chocolate muffin recipe you can make. I cannot take credit for these, someone gave me the recipe and I am unsure of the origin. But thank you to whoever thought of it. The idea seemed strange but I quickly realized what a great way to get a vegetable into my child who seems to be allergic to almost every other vegetable except broccoli and cauliflower. So here it is …. couldn’t be any easier and they will never even know there is pumpkin in them.

The recipe is simply a package of Devil’s Food Cake Mix and one 15 oz. can of pumpkin puree. I tend to use the Libby’s Pumpkin Puree but I think any brand would be fine as long as the only ingredient is pumpkin. The cake mix I prefer is Duncan Hines Cake Mix because they have not shrunk the package like all the other brands, so the ratios still work great. The trick here is cooking spray. Spray everything: the bowl, mixing spoon, scoop, and muffin tin. It is hard to mix and the batter sticks to everything. Don’t give up. It just takes a second and then it all comes together. It tends to be a bit lumpy, don’t worry about that. Do not use muffin liners, the muffins stick to them. I usually add chocolate chips to the mix and that is wonderful also.

It is always the simple that produces the marvelous
Amelia Barr

These is the easiest chocolate muffin recipe ever and they are perfect for breakfast, packed in school lunches or for an afternoon or after school snack. I have heard friends use other flavors of cake mixes for this and have had success, but I stick to the chocolate.

If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Allergen Information: Egg free, Dairy Free, Gluten Free (All this is dependent on the cake mix that you use)

The Easiest Chocolate Muffins

These muffins are so easy and are a hidden source of vegetables…Pumpkin. Great for breakfast or an afterschool snack.

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Prep Time 5

Cook Time 15

Servings: 12 muffins

Course: after school snack, Breakfast, Dessert, Snack

Ingredients Method Notes

Ingredients

1 15 oz can Pumpkin Puree
1 box Devils Food Cake Mix Whatever brand you prefer

Method

Preheat oven to 400 degrees Fahrenheit
THIS IS VERY IMPORTANT. liberally spray your bowl and utensils with cooking spray to avoid sticking. DO NOT USE CUPCAKE LINERS. The muffins will stick to them.
Combine the cake mix and the pumpkin puree. This is harder than you would expect. It takes a bit, but be persistent and it will all come together.
Spread evenly in muffin tin. An ice cream scoop and an extra soup spoon work well here. You should get 12 muffins out of it. This step is very sticky.
Cook for 15 minutes and they are done. Great warm.

Notes

Notes: I have tried to use a mixer and it doesn’t work. Do not bother.

Allergy Information: Depending on the cake mix that you use, these are very easy to adapt to whatever your allergy may be.

Donkey Punch – Rome Restaurant Review

Best street food in Rome? Head over to Donkey Punch in Trastevere. My college student daughter has been studying in Amsterdam for the semester and we wanted to go visit her. I have always dreamed of Rome and after a long battle with breast cancer, we decided to celebrate it was over and take this bucket list adventure with our family. So we all met in Rome for a great reunion.

She has a lot of friends in Rome, so we asked for recommendations for a little place to grab lunch..street food. They live in Trastevere and all agreed we needed to try Donkey Punch. Yes, you heard it right….. Donkey Punch. It is an eclectic little sandwich shop in the heart of Trastevere. There are murals of 70’s and 80’s rockers all over the walls and the sandwich names follow the same pattern.

The college aged girl who made the sandwiches was spectacular and recommended the “Eddie Van Halen” which was porchetta, tomatoes, pickled red onions, mayo and basil and it was done on grilled foccacia bread. I got the “Eric Clapton” which was tomatoes, buffalo mozzarella, pickled onions and rocket salad. Mine was fabulous but the Eddie Van Halen was the best sandwich I have ever had in my life. Next time I will get that.

The girl making them put so much love into making these sandwiches, I told her she was an artist and I meant it. We ate the sandwiches so quickly I couldn’t even get a picture of them. I would highly recommend Donkey Punch to anyone visiting the Trastevere neighborhood in Rome, Italy. It was a great meal on the go, with a great atmosphere and great price.

I have been dreaming of going back to Rome now that Covid has calmed down a bit and I have checked … Donkey Punch is still there and just waiting for me.

“Eating is a necessity, but cooking is an art”
Unknown

If you would like to see some of my other recommendations, check out the Restaurant Review section of my blog Sunday Chefs. Happy Dining!

A New York City Hidden Gem – Grand Banks, NYC

Grand Banks is a New York City Hidden Gem for dining! I am always looking for great dining in New York City and this is my new favorite. Grand Banks is a seasonal oyster bar on the deck of a historic fishing boat. Located on Pier 25 Hudson River in Tribeca, right around the corner from Battery Park, the location is ideal. Combine a great meal with a stroll through a beautiful, waterfront neighborhood with views of the Statue of Liberty makes for a wonderful excursion. This beautiful restaurant shows you a side of Manhattan that tourists don’t usually think of as New York City.

We were in New York celebrating my daughters graduation from her Master’s program at the Fashion Institute of Technology. It was a night graduation, so a nice walk and fabulous meal at Grand Banks made for a perfect day celebrating all of her achievements. We went midweek around noon and did not have have a reservation but I would highly recommend getting one for this hidden gem in New York City. It filled up fast. We were very lucky to get a table when we did.

“Smell the sea, and feel the sky. Let your soul and spirit fly.”

-Van Morrison

The four of us knew that we would be having a heavy meal later that night, so we decided to get some cocktails (there was time for a nap before the ceremony) and a little bit of everything. At the recommendation of the waitress, we decided on the Sailor Baby Oysters (Grand Banks very own!) and the Montauk Pearl oysters. Both were wonderful, but the Sailor Baby Oysters were the hands on favorite with this table. We added the crab dib, shrimp cocktail, french fries, and some lobster rolls. My daughter’s friend from Madrid had never had a lobster roll, so we were happy to introduce her. In addition, we ordered the Bread, Butter and Radish which I had never tried before. Now that I have, I will never be the same. It was wonderful!

The menu has so much to choose from which makes it so hard to decide. My daughter knows I always want to try out of the way places and hidden gems in New York City, not the tourist spots. She did not disappoint this weekend. Every choice was a winner, with Grand Banks standing out not only for the food, but for the atmosphere.

Being rated one of the World’s Best Waterfront Restaurants by CNN Travel and the Best Waterfront Restaurant in NYC by New York Magazine would give you the impression that it is stuffy and expensive. But in reality, it is comfortable and casual with amazing views. I highly recommend Grand Banks in New York City.

If you would like to see some of my other recommendations, check out the Restaurant Review section of my blog Sunday Chefs. Happy Dining!

Why I Add Baking Soda To Tomato Sauce

Why do I add baking soda to tomato sauce? A few years ago, a friend who knows I love “Tips and Tricks” gave me this one. It started as a conversation about heartburn. I told her that it seemed to be an issue for me after eating tomato sauce. She mentioned that maybe adding a bit of baking soda during the cooking process might help because it cuts down on the acidity (Not medical advice, just a friendly tip!)

Against my better judgement, I decided to give this tip a try. After spending a whole Sunday making meatballs and sauce, I didn’t want to ruin it. In hindsight, I could have made a small pot of Marinara Sauce and not risked a whole day of work. But adding baking soda to tomato sauce worked out, so all is well.

I have been told about 1/4 tsp. of baking soda per cup of sauce. I do it in small stages until the sauce is the desired taste. You can always add more, but you cannot take it back once it is done. Some say this takes the place of a bit of sugar in your sauce. However, when it comes to Sunday Gravy, I still add a bit of sugar. With Marinara Sauce, I might leave the sugar out.

If Cauliflower can somehow become pizza…. You, my friend, can do anything.

-Unknown

The tip is to not add too much and to not be afraid of the foaming process. Gently mix the sauce until the foaming stops. This can take a few minutes and make sure to incorporate all the sauce or you will have foaming later. I was very nervous. It is kind of like being back in high school chemistry class and a bit fun.

I was asked what canned tomatoes do I use. I use Pastene No Salt Added Ground Peeled Tomatoes and I love them. If I happen to use another brand of tomatoes, I still use the baking soda trick and it works every time. This is not an issue that the sauce tastes bad without the baking soda, it is just better with it… in a subtle way. Also, I do think it helps with heartburn, but who knows. (No medical advice here, just an observation)

Why I Add Baking Soda to my Tomato Sauce - Tips and Tricks

I will never leave this step out again. It mellows the sauce and does cut down on the acidity. I love these little tips and tricks. Please share if you have any to add. I would love to try them out and will give you full credit.

If you are interested in more foodie content, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Tip for Cooking Fish – Soak in Milk

Cook a lot of fish or seafood? Intimidated by cooking seafood? Then this tip for cooking fish is for you! So easy and unbelievably helpful. Check it out. This tip for getting rid of the smell of fish is courtesy of my favorite lady. It has been life-changing when it comes to cooking fish. My late mother Patsy (she always said she hated that name, but I think she secretly loved it) taught me this trick, which has helped so much over the years. Patsy was a wealth of good advice and helpful tips and I am thrilled to pass on just a bit of her wisdom to all of you.

We have all experienced getting home from the fishmonger and the fish or shellfish smells a little fishy. I always smell the fish before I buy it, but occasionally when I get home it still has a bit of an odor. I am not talking It’s time to throw it out fishy, but just a little.

Learn how to cook, try new recipes, learn from your mistakes, be fearless and above all have fun.

Julia Child

Cooking Trick - Soaking Fish in Milk to get rid of smell.

Here is the tip for cooking fish. If you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp. Having never tried it with salmon or anything else I can’t attest to that. This cooking tip for fish is something that I never leave out and I find it especially helpful when it comes to frozen fish. It is a game changer!

I don’t know why it works, but it does!

If you are interested in more then check out the Tips and Tricks and Recipes page on my blog Sunday Chefs. My Pinterest page also has a lot of recipes and tips that I have accumulated from other people. Tell me yours, I would love to try!

Crazy Good Fish Tacos for Cinco de Mayo

Fish Tacos are the perfect recipe for any day but perfect for your Cinco de Mayo celebration. I love Fish Tacos and always order them when they are on the menu at a restaurant, but I have always been so intimidated to make them. A few years ago, I gave it a shot and it was so easy, so don’t skip on these. The past few years, I have tried many different variations. It is fun to experiment and change up the toppings. These tacos are so versatile and can easily be made allergy friendly. (Unless, of course you are allergic to seafood).

I think my love of Tacos began when I was a kid. My parents would have these elaborate taco nights. Tacos were not as common back then in our Irish suburban neighborhood, so this was quite exciting! My dad would cook all day. He would fry each corn tortilla and lay out all the toppings. Sometimes there would be pulled pork and fancy cocktails. Sometimes they would invite the neighbors over. BUT…… the kids were not allowed to eat them. We would get hot dogs and beans or something and sent on our merry way. It was infuriating! I wanted to eat with them so bad. Hence, I am now completely in love with Tacos. My dad would say, it was too much work and we would not appreciate them. He did eventually include us, but it took years!

It’s a I want to fake my own death, move to Mexico and live off Tacos and Tequilas kind of day!

-Unknown

The variations are endless. We have food allergies in this house, so Pico de Gallo would replace the Crema for the lactose intolerant and corn tortillas for the gluten free in me. I leave out the black beans when we have the peanut/legume allergy. There really is something for everyone and it all works. The fish is mild so the kids like it. I still have one child who will not touch them with a ten foot pole, so I make the good old fashioned taco meat for her and it works. There is nothing like Taco Tuesday in this house.

If you are interested in more foodie content, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.