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

Monday, November 28, 2011

Cake Batter Treats

It has been a awhile since I posted on this blog and for that I am sorry. I have lots of pies that I have made recently and just need to find the time to put them up here!

But for now something super fast! I don't think this takes even an hour from start to finish.

Rice Crispie Cake Batter Treats!

I saw this picture on Pinterest:


I may or may not have immediately ran to the store to by a cake mix to make it.

And…had a little too much fun playing with those gorgeous, colorful sprinkles.

And…enjoyed every single, glorious, hint-of-cake-batter-flavored bite.

And…shared the rest with friends so that I didn’t eat too many bites.

And…now I share it with all of you.

And…you should make some.


You need:
  • 3 Tbsp. butter
  • 1 (10 oz.) bag of mini-marshmallows
  • 1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
  • 6 cups crispy rice cereal
  • 1 (1.75 oz.) container of sprinkles
(I used more than 1/4 cup of cake mix (1/3), I wanted a bigger cake flavor. Just eyeball what you think.)

And...this is what I did:

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in a handful of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes or in the fridge for about 10-15 before cutting. I find spraying a knife with nonstick spray helps to cut them.


SUPER easy and fast.

And yummy!

Wednesday, November 9, 2011

Something Sweet and Just a Little bit Saucy.

So here we go. Sweet potatoes and bourbon. Something I know very little about. Especially bourbon.

But Bakerella had a recipe for Sweet Potato Bourbon Cupcakes and I decided to totally try something new. The recipes are on the bottom. She also topped them off with a Bourbon Glaze over the Vanilla glaze, but I omitted that. You can find the recipe for that on her page.

Here is what you'll need for the cupcakes.
 Butter, Sugar, Egg
 Sweet potato, vanilla. I used a caned pre-cooked sweet potato because I was not interested in waiting on cooking one myself, but you can cook one or two if you want. Bake it or boil it.

They came out nice and rounded, perfect for dipping them in the vanilla glaze I used as the icing. 

 Top them off with some pecans to make them look less boring.

 I am not going to lie to you, these were not as good as I thought they would be. (I prefer chocolate though.)
My husband on the other hand LOVED them. He liked them more than most of the desserts I have made. He even put some on a plate and brought them to my neighbors. Weirdest. Thing. Ever.
So they are good, just not MY favorites.
And the sweet potato makes them very moist.

Bourbon Sweet Potato Cupcakes
1 1/2 cups firmly packed brown sugar
1/3 cup butter, room temperature
2 eggs
1 tsp vanilla
2 3/4 cups all purpose flour
1 Tbsp baking powder
1 tsp pumpkin pie spice
3/4 tsp salt
3/4 cup whole milk
1 cup cooked sweet potatoes
1/3 cup bourbon
  • Preheat oven to 350 degrees.
  • Line cupcake trays with 24 baking cups.
  • Whisk together flour, baking powder, pumpkin pie spice and salt in a large bowl.
  • In another large mixing bowl, mix brown sugar, butter and eggs until fluffy.
  • Add sweet potatoes and vanilla. Mix well.
  • Add 1/3 of flour mixture to sugar mixture until combined. Add bourbon. Add second 1/3 of flour mixture. Add milk. Add final 1/3 flour mixture.
  • Mix well with each addition.
  • Fill baking cups.
  • Bake for 12-15 minutes or until done.
  • Cool completely.

Vanilla Glaze
2 cups sifted confectioner’s sugar
1 Tbsp butter, room temperature
1 tsp vanilla
3-4 Tbsps milk
  • In a medium bowl, mix sugar and butter. Add vanilla.
  • Add milk 1 Tbsp at a time until you get the desired consistency. (Adding more milk will make it thinner.) Mix until smooth.
  • Transfer glaze to a small, deep bowl and you can just dip the tops of your cupcakes in it.

Candied Pecans
pecan halves
spices of choice (like nutmeg or cinnamon)
  • Add 2.5 time the amount of sugar to water in a pot. (I used 1/4 cup water for 1/2 cup pecans.)
  • Add spices and bring to a boil.
  • Add pecans. Simmer for about six minutes. Drain syrup off.
  • Lay on parchment paper lined cookie sheet.
  • Bake at 350 for between 8 to 10 minutes. 
  • Sprinkle some extra sugar on top to make them prettier.
  • Allow to dry completely.
  • Note: These rocked! They can be made by themselves and served as a sweet snack