About my Blog

Like Food? Then you are in the right place. I love food. I love to see it, smell it, and taste it. I like to try to make it too. This my kitchen and my cooking. It's not always perfect, but it's made with love. Take a peek and try some out. Welcome to The Tiny Kitchen That Could

Sunday, October 30, 2011

Chocolate Pumpkin Cookies

I have never made anything with pumpkin except pumpkin pie, and I thought that this year, that needs to be fixed. Why should I use pumpkin for only one thing?

Bakerella showed me this recipe and when my Dad came into town to visit my son (and me too, I think!) I whipped them up.

My sister was also hanging out, so she commandeered the camera and I had no control over what was snapped, please forgive any pictures of me, thank you!

A prime example of my sister taking over.

These were supposed to be pictures of my ingredients:

Granted, my sister Victoria is beautiful,
but I don't see how this can help you.

So lets move on and see if I can find anything that is of use. The recipe is at the bottom of the blog.

First you cream the butter then add the sugars and mix until creamy.

Then add the eggs one at a time, mixing well each time.
Add the vanilla too.

You are going to add the flour and pumpkin pie spice and pumpkin last, alternating each item until done.

Then the chocolate chunks (or chips).

I use a scooper to have even cookie sizes. This was my first batch and I lined my sheet with wax paper but it didn't work well, so I just sprayed the cookie sheet with a little bakers joy and that worked wonderfully!

For the Maple Butter Frosting (totally optional):

Melt the butter til brown-ish, but don't burn it!

Mix all the ingredients.

The recipe says maple flavoring, but I just used pure maple syrup.


I also tried this recipe as muffins and it worked well too!
The Mini muffins I cooked as long as the cookies, but the big muffins were about twice as long.

Pumpkin Chocolate Chunk Cookies
2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 1/2 cups semi-sweet chocolate chunks
  • Whisk together flour and pumpkin pie spice. Set aside.
  • In a large mixing bowl, cream butter.
  • Add both sugars and beat until light and fluffy.
  • Add vanilla.
  • Add eggs one at a time and beat until combined.
  • Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.
  • Stir in chocolate chunks.
  • Drop on cookie tray lined with parchment paper.
  • Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.
  • Let cool.

Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring
  • Sift sugar and set aside.
  • Melt butter over medium heat until golden brown. Watch closely so it does not burn.
  • Add butter to sugar, scraping all the butter into the bowl.
  • Add milk and maple flavoring. Stir until smooth.
  • Spread on top of cookies with an knife or offset spatula.

Wednesday, October 12, 2011

Mini Maple Chocolate Chip Pancake Muffins

(Original Post June 25, 2011)

Ever get a taste for pancakes, but don’t feel like flipping?
I do. Especially since I always seem to be the one still flipping while everyone else gets to eat the first ones off the pan. If I had a bigger griddle, it would probably be ok. But I have a little one and usually end up frying one pancake at a time to make sure they look decent… which takes for ever.

But not this way. Try these laborless baked pancake muffins. Hmmmmmm… Puffins anyone?

Mini Maple Chocolate Chip Pancake Muffins

They are just what they seem, a maple pancake in muffin form.
A FROM SCRATCH maple pancake muffin.


The Cast of Characters:
Mix your dry ingredients, set aside.
Then mix up the wet ingredients.
A little bit at a time, stir in the dry mix, and add some mini chocolate chips.
You don't HAVE to add the chocolate, but I highly recommend it.
Chocolate makes everything better.

Now you can spoon the mix on you greased pan, but (this is the only thing I don't like about the mini stuff) it will be messy.
I decided to put my mix in a disposable pastry bag and pipe them into the pan, way faster and cleaner.

Fill them three fourths the way up, but don't worry if you fill them a little higher.
I had to go over quite a few to use all my mix, but still get only 24 (I probably could have made about 30 smaller ones).
And when they come out they are ready to eat.
With syrup.
With fruit.
With anything.

Super yummy and very quick to make!

Mini Maple Chocolate Chip Pancake Muffins. (By Bakerella)
(Someone please come up with a shorter name for these.)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
  • Preheat oven to 350 degrees.
  • Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  • In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
  • Add wet ingredients to dry ingredients and stir with a spoon until combined.
  • Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
  • Bake for 8-9 minutes.
Makes 24 mini pancake muffins.
Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.

Saturday, October 8, 2011


You know what I love the most about lasagna?
That it tastes even better as leftovers than when its fresh.
There is just something about putting it in the fridge, letting get cold, the microwaving it that is just....Mmmmm.

So I usually make it when I know I am not going to feel like cooking the next day.
Or when I am not going to go to the store for stuff to make.

I don't know about you, but we save all our leftovers, but somehow never get around to eating them.
It's a problem, I know.
We work on it.

Lasagna is our exception, we eat it all, and the leftovers don't last more than a day or two.

I used to make it like this:

1. Go to store.
2. Get frozen Stouffers Lasagna.
3. Go home.
4. Put frozen lasagna in oven.
5. Wait FOREVER, then serve.

But now I make it myself, and not only does it taste better,
it does NOT take 160 minutes to cook.

I am impatient when it comes to food, and usually I start dinner later in the evening, when I am ready to eat, so making a meal that takes more than an hour doesn't fit into my schedule.

This is how I do it now.

1. Brown your meat (I use two pounds, but the picture only shows 1), add what ever kinds of seasoning you like.

2. While that is working, get your cheese mix ready.
I use a mix of Ricotta and Cottage cheese with a hand full of Parmesan and an egg.
No exact measurements will be offered.

3. The meat should be done now, so time to add your tomato sauce, I use meat sauce because my husband loves it extra meaty. Then get your Ready to Bake lasagna pasta and start layering!

This is how I layer:
1st layer:
Cheese mix
Meat mix
Spinach leaves (to taste, optional, I just need a little green)
Fresh mozzarella
Balsamic vinegar
2nd layer:
Cheese mix
Meat mix
Cheese mix (very little)
Fresh mozzarella
Balsamic Vinegar

Seems like a lot, but its not.

Here is the 1st layer

Making layer number two:

4. Throw it in the oven at 400 degrees for about half an hour (if you want you can cook it longer at 350 or whatever you like, but why???).

Just eyeball it really, I took it out when the mozzarella was getting crispy on the top.

That really brown part you see? That's just balsamic that soaked into the cheese, don't worry.

You should technically let it sit for, like 15 min to, I guess, firm up, but, like I said, I can't wait that long so I serve it after 5.

The whole process takes about an hour! Totally worth it!

There will be liquid in the dish, don't worry, you didn't do something wrong, it still tastes awesome, and the next day, when you eat the leftovers, your going to be amazed that it tastes even better!

Saturday, October 1, 2011

Reese's Cake (Got Milk?)

Orginal Publish Date 6/28/2011
(And as a note, after you have put it in the fridge to chill it, the chocolate become like a shell around the cake, so it is not as messey to eat as it is to make!)

It's time to put on your fat pants. Because just looking at this cake will make them tight. I'm not joking. This is serious business here. I never joke about cake. Unless it's a cake joke.
"Flo: Try some of my sponge cake.
Joe: It's a bit tough.
Flo: That's strange. I only bought the sponge this morning."
That's just sad, bahahahaha.

Ok, back to fat pants.
Err, I mean, delicious cake.
Yeah, that's what I'm here for.
Do you like chocolate? How about peanut butter?
Do you like chocolate AND peanut butter?
(This is where I make sad faces :{ thinking of those with peanut allergies.)
But for those of you who think that Reese's Peanut Butter Cups are, like, the BEST EVER (or just ok, like me) then go on!

Today's cake is the Chocolate Peanut Butter Cake.

Here's what you need:
And before you say "boxed mix", let me tell you, it's FANTASTIC. Devil's Food taste very delish from a box. So there!

You have to unwrap every one of those little suckers though, and that's a pain, but go ahead, pop a few in your mouth! I won't tell!
Chop them up all chunky and put 2 cups aside for the cake.
Keep away from heat, what good would they be all melted?
Throw away wrappers with relish, and wish that you buy them pre-unwrapped next time.
For the cake you throw together the mix, eggs, oil, and buttermilk.

Then take the 2 cups and fold them into the batter.

Its going to be very think, but I think thinker cakes are yummier!
Bake at 350 for 25 to 30 min.....

While that's cooking, you can clean up that mess and start on another.
Chop up the baker's chocolate and set aside.
Measure out a heaping 1/2 cup of creamy peanut butter.

When the cake is done, let cool on a rack completely.
the real recipe tells you to spray the cake pan, put wax paper down and spray that before putting the batter in it. I recommend that too, because if you don't, you have to flip the cake out right after you get it out of the oven, or it will stick, and then break when you try to get it out. Mine did just that, but I saved it, thank goodness. I let mine cool in the fridge because I am impatient sometimes. :D
Once it's cool, start the frosting.
Bring the heavy cream to just boiling, then poor onto the chocolate and whisk until smooth.
Then mix it with the peanut butter.
After that's all mixed, give it a few minutes to cool some, so it's a little easier to work with.
Get ready to get your hands dirty!
Start with the bottom cake first. Pour a little bit of the frosting on it and spread with a spatula.
Then put the top baby on, and get messy.
I have it on a cake bored on a cooling rack, and over some wax paper.
This WILL drip all over.
The best way to do this is a little bit at a time, so you can make sure you cover every part of it.
Afterwards let is sit a little longer to cool some more and get stickier.
I have no pictures of the next step because it was a two hand job.
Attach the Reese's cup to the cake a few at a time, do the top first, as more icing will slide down from the top and you don't want the cups to slide off the side. Press them into the cake and make those sucker stick.

After that you want to (and make sure you have room for this!) place another sheet of wax paper on a fridge shelf and move the cake (and cooling rack) right into the fridge. Let it cool and set for at least an hour before serving.

I need to unbutton my pants now, hahaha.

And may I say, now is a GREAT time to buy a gallon of milk.

Or Two.
Maybe some ice cream.
This a cake you have to prepare for.

And DO NOT FORGET napkins.

I can't wait to deliver this. I made it for all the Father's at my work who have to work tomorrow!
Except my dear husband. He doesn't like chocolate.
I am making him something yummy when I get home in the afternoon.
That way he can come home to it!

Happy Father's Day Dads.

Peanut Butter Cake (here’s the recipe adapted from Family Circle Magazine)
1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter
  • Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
  • In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
  • Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
  • Cool cakes completely.
  • Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
  • Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
  • Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.