Individual Choco-flan Cakes

Individual Choco-flan Cakes


Preheat oven to: 375 degrees

Place pan with hot water in lower rack of oven

Generously Spray individual bundt cake pan with non-stick spray (Pam)


1/2 pound butter or 8 Tablespoons room temperature

3/4 cup sugar

Cream together until light and fluffy


1 large egg at room temperature

Dissolve and stir together 1 Tablespoon espresso coffee powder in 1 Tablespoon boiling water and then add to butter/sugar mixture

Sift together in separate bowl:

1/2 cup all-purpose flour

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ground red pepper (optional) or more if you like it hotter

3/4 cup room temperature buttermilk

Mix together until just mixed, do not over beat.  Set aside and then proceed to make flan portion.


Cream room temperature 6 oz. of cream cheese

3 large eggs at room temperature

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 12 oz. can of evaporated milk

1 14 oz. can of condensed milk

Mix thoroughly and make sure there are no lumps — it is best to strain through a sieve.

Pour one ice-cream scoop of cake batter in bottom of prepared individual bundt pan and continue until each is filled.  Slowly pour flan mixture over each cake batter and then set in oven on middle rack over the lower rack that has the hot water pan.  Bake for 25 to 30 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and cool on cooling rack for about one (1) hour.  Carefully remove each cake from pan and serve with whip cream, fruit or frost with your favorite frosting mixture or better yet, warm caramel drizzled over the top.

Date-Oatmeal Cookies

Date-Oatmeal Cookies

Preheat Oven to 365 degrees

Cream together:

1 cup room temperature butter

3/4 cup sour cream

3/4 cup packed brown sugar

1/2 cup white sugar

Add and mix:

2 large eggs (slightly beaten before adding)

1 teaspoon vanilla

Sift together:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4  teaspoon baking soda

Add slowly and mix just until combined – do not over mix

Stir in:

1 1/2 cups dates finely chopped

1 cup quick cooking oats

1 1/2 cups chopped pecans or nut of choice

After ingredients are well incorporated, drop by teaspoon or ice cream scoop onto parchment lined cookie sheet and bake for 13 to 15 minutes or until light golden brown.  Transfer cookies to wire racks to cool.  A glass of milk or cup of coffee or tea go great with one of these cookies.  Enjoy!

Chocolate Hint of Orange Cookies

Chocolate Hint of Orange Cookies

Preheat Oven to: 365 degrees
Makes approximately 2 dozen

Cream together:
1/4 plus 4 tablespoons lb. butter (softened)
1 1/3 cups sugar

1 ex-large egg
1 1/2 teaspoon vanilla

Mix together until fluffy.

Sift together:
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon sea salt
1/2 cup unsweetened cocoa powder

Zest two oranges and squeeze juice of both into a cup. Alternate flour mixture and orange juice/zest in thirds until blended. (do not over mix)

With a ice cream scoop, drop cookie dough onto parchment lined cookie sheet and bake 13 to 14 minutes. Cool on wire rack and enjoy with a cup of tea, coffee or milk.

The Tiny Kitchen Pecan Pie

The Tiny Kitchen Pecan Pie

Pre-heat oven to 350 degrees

1/2 cup sugar
3 Tablespoons all-purpose flour
1 1/2 cup light corn syrup
3/4 cup molasses
3 eggs large
3 Tablespoons Bourbon
1 Tablespoon orange zest
1/2 teaspoon vanilla
1 1/2 cups pecans
1 single-crust pie shell pastry (9 inches)

In a large mixing bowl, whisk together eggs, sugar, light corn syrup and molasses. Then add bourbon, orange zest, vanilla and pecans and mix until blended then pour into a pastry shell and place on a baking sheet.(this keeps pie from bubbling over in the oven). Bake for 30 to 35 minutes or until crust is golden brown and middle is set. Remove from oven and cool on rack. Serve with scoop of whipped cream, ice cream or alone — it is great either way.

The Tiny Kitchen Apple Pastry

The Tiny Kitchen Apple Pastry

In a 2 cup measuring cup that is microwave safe, measure

1 1/2 cups of whole milk

Heat in microwave 30 seconds at a time until heated to 110 – 112 degrees F.

Measure into the warm milk:

1 teaspoon honey

7 teaspoons active dry yeast

Stir then let set in draft-free area until it begins to bubble and foam — about 5 minutes

In the meantime, measure into a small pot and heat slowly just until melted:

12 Tablespoons butter — unsalted

1/4 cup honey

Cool to about 110 – 112 degrees before adding to flour mixture.

Into a large bowl or mixer bowl mix:

5 cups all-purpose flour

1 1/2 teaspoons salt

1/2 teaspoon ground coriander

When yeast mixture is ready, pour into flour mixture, slowly stirring along with the melted butter mixture.  Mix all together until all flour in incorporated and dough forms a soft ball.  Pour out onto a lightly floured surface and knead until you have a nice soft dough ball.  Spray a large bowl and place dough into it and then spray the top of the dough and place a piece of plastic wrap over the top and let dough rise for 1 hour or until doubled in size in a draft-free warm area.

While you are waiting, peel and cut granny smith apples into small (about 1/2 inch) cubes and place into a large bowl in cold water with about 2 Tablespoons of kosher salt dissolved. (this keeps the apples from turning dark in color)

4 large granny smith apples

Zest one (1) large orange

Drain apples and add orange zest

1/2 cup sugar

1/2 cup all-purpose flour

2 Tablespoons corn starch

2 teaspoons cinnamon

1/2 teaspoon nutmeg

Mix all together and allow to sit until dough is ready.

When dough is doubled in size, punch down and knead into a large ball then cut into about 12 equal pieces.  Take each piece and flatten and roll out into a circle.  Place about 1/2 cup of apple mixture onto one side and then fold over the dough and crimp edges together to seal.  Place each onto a parchment lined baking sheet allowing a little room in-between each one.  Cover with plastic wrap and allow to rise again for about 1 hour in draft-free area.

Pre-heat oven to 375 degrees.  Remove plastic wrap and coat each pastry with cream or milk and bake for 30 minutes or until golden brown.

While the pastry is baking, mix together:

1 cup cream cheese

1/2 cup orange juice

1 teaspoon vanilla

1 cup powdered sugar

Mix until creamy and smooth.  It needs to be rather stiff but not too stiff.  When pastry is golden brown, remove from oven and place on cooling rack and coat each one with frosting and allow to cool.  Now try one, they are wonderful and will almost melt in your mouth.

Orange & Molasses Cookies

Orange & Molasses Cookies

Pre- heat oven to 375 degrees. Line cookie sheet/sheets with parchment or silicone baking pad.

1 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs large — room temperature
1/4 cup molesses
1 tablespoon grated orange peal
2 cups all- purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

Cream softened butter and sugar together until light and fluffy. Added eggs one at a time mixing well after each one. Added molasses and orange peal and mix. Sift together in separate bowl flour, cinnamon, soda, baking powder, salt, nutmeg and cloves then slowly add one third mixture at a time mixing after each addition until all is just incorporated. Do not over mix or your cookies will become tough.

Mix together:

1 cup of Turbinado sugar (you can use regular sugar) and 2 teaspoons cinnamon and mix together.

Using small ice cream or mellon scoop, form balls and roll each one in sugar/cinnamon mixture and place 1 inch to 2 inches apart on cookie sheet. Bake for 10 to 12 minutes or until golden brown.


Chocolate Chip-Craisian Cookies

Chocolate Chip-Craisian Cookies

Pre-heat oven to 365 degrees
Line 2 cookie sheets with parchment paper or silicone mat

1 cup butter (2 sticks) unsalted
1 1/2 cups light brown sugar

Cream together until light and fluffy

2 Tablespoons orange zest
1/2 cup orange juice
2 teaspoons vanilla

Mix into creamed mixture

2 large eggs (room temperature) into separate bowl then add one at a time while mixer is running into creamed mixture
Until well blended

Sift together:
1 cup unbleached white whole wheat flour
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Slowly add to creamed mixture.

Stir in:
1 cup chocolate chips ( semisweet)
1 cup craisins
1 cup raisins
1 cup slivered almonds or walnuts, pecans

Using a medium sized ice cream scoop or table spoon, drop dough at least 1 inch apart on cookie sheets (I usually only put six cookies per sheet pan)

Bake 15 to 18 minutes or until golden brown