Chest Hair, Makeovers, and Muffins! Our Fifth Episode of Haute Cuisine with Kathy Wakile is Here!

We’ve cooked with the best of them but sadly no one’s offered us a makeover. That is, until now. On episode five of Haute Cuisine our favorite housewife, Kathy Wakile from Bravo’s Real Housewives of New Jersey, not only bakes us some mouthwatering harvest muffins but, with the help of her hubby, Rich, provides us with a new Jersey-licious look.
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We’ve cooked with the best of them but sadly no one’s offered us a makeover. That is, until now. On episode five of Haute Cuisine our favorite housewife, Kathy Wakile from Bravo’s Real Housewives of New Jersey, not only bakes us some mouthwatering harvest muffins but, with the help of her hubby, Rich, provides us with a new Jersey-licious look.
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We’ve cooked with the best of them but sadly no one’s offered us a makeover. That is, until now. On episode five of Haute Cuisine our favorite housewife, Kathy Wakile from Bravo’s Real Housewives of New Jersey, not only bakes us some mouthwatering harvest muffins but, with the help of her hubby, Rich, provides us with a new Jersey-licious look.

Watch as the Wakiles transform us from Manhattan dud into a Jersey-esque stud. Other yummy gems of topic: Chest hair (or hairs?), Andy Cohen, and some juicy inside scoops into the drama of Jersey Housewives.

It’s seriously as ridiculous as you may think!

Get the recipe on the next page!

Harvest Carrot Muffins Makes 18 reg muffins

Ingredients 2 Cups all purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspooon nutmeg 1/4 teaspoon salt 1 cup brown sugar 1/4 lb. shredded carrots (approx. 2 cups) 1/2 cup raisins 1/2 cup shelled chopped walnuts (toasted) 1/4 cup shelled sun flower seeds (toasted) 1/2 cup sweetened flaked coconut (toasted) 3 large eggs 1 cup canola oil 2 teaspoons vanilla 1 granny smith apple Preparation -preheat oven 350* F - oil or line 18 1/2 cup muffin tins -Into a large bowl sift together flour,baking soda, cinnamon, nutmeg & salt -Add shredded carrots, walnuts, raisins,sun flower seeds and coconut to flour mixture and toss well -in another bowl whisk together eggs, oli, vanilla and sugar -Peel, core and coarsely shred apple -Stir shredded apple into egg mixture and add to flour mixture stir until batter is just combined well. -Divide batter amoung muffin tins, filling them 3/4 full -Bake on middle rack of oven until puffed & toothpick comes out clean, approximately 15-20 mins. -Cool muffins in cups on racks 5 min. before turning out onto racks to cool completely -Keep muffins in airtight container at room temp. for 5 days -Frost with maple cream cheese frosting