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.

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.

Craisins Oatmeal Cookies

Craisins Oatmeal Cookies

Pre-heat oven to 365 degrees

Line two cookie sheets with parchment paper and set aside.

Yields about 4 dozen cookies depending on the size you make them.

2 cups shortening

3 cups brown sugar – lightly packed

4 eggs

2 teaspoon vanilla

4 cups old-fashioned oats

3 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon sea salt

1 1/2 cups pecans chopped

2 cups craisins

In a large bowl cream together shortening and brown sugar.  Add in and mix well one egg at a time until all is mixed in.  Add vanilla and mix.  Sift together flour, baking soda and sea salt.  Add and mix but do not beat, making sure to mix up from the bottom.  Add in old-fashioned oats, pecans and craisins and mix until just blended — do not beat.


With a scoop about 2 inches, drop onto the lined parchment cookie sheets and bake for 13 to 14 minutes or until golden brown.   Cool on racks.  Now all that is left to do is enjoy!!

Ginger Cream Cake

Ginger Cream Cake

1 cup softened butter (unsalted)

1 cup sugar

2 cups all purpose flour

1 teaspoon sea salt

2 teaspoon baking soda

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1 Tablespoon ground cloves

2 large eggs

1/2 cup molasses

1 cup hot coffee

Pre-heat oven to 350 degrees and spray 13 x 9 x 2 inch pan

In a large bowl, cream together butter and sugar until light and fluffy.  Sift together flour, salt, baking soda and all spices and add to creamed mixture.  Add one egg at a time and beat very well after each one.  Beat in molasses and blend in the coffee.

Spread evenly into pan and bake for 30 to 40 minutes or until toothpick comes out clean.  Cool on wire rack in the pan.


1/2 cup softened butter

3 ounces cream cheese or one package softened

2 cups confectioners’ sugar

pinch of salt

2 teaspoon vanilla

1 cup chopped pecans

While cake is cooling cream together butter and cream cheese.  Add pinch of salt and mix then slowly add confectioners’ sugar using slow speed until blended and then increase speed and mix well until light and fluffy.  Add vanilla and mix well again, scraping down sides of bowl.  Set aside and when cake is completely cooled, frost and then add chopped pecans to top and enjoy!

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Mixed Fruit Cobbler

Mixed Fruit Cobbler

This recipe is very versatile and you can add any fruit you want. I am going to write it using mixed, frozen fruits that I had on-hand.


Put into a sauce pan:

4 cups mixed, fresh or frozen fruit

1/2 cups of sugar or to taste

1 1/2 teaspoons of cinnamon

On medium, cook together until sugar is dissolved.

2 teaspoons orange zest

Stir together

Mix together in separate small bowl:

1 Tablespoon Corn Starch with enough cold water to make a slurry for thickening

Pour into the fruit mixture and continue cooking until thickened, stirring occasionally to keep from burning. (If your fruit is still too watery after this, go ahead and make another slurry and add; repeating the same procedure until it is a slightly thickened consistency)

Set aside and let cool while you go ahead and make the crust.

1/2 cup very cold butter cut up into small cubes

1/2 cup cold shortening or lard

1/2 teaspoon sea salt

1/4 cup sugar

2 1/2 to 3 cups all-purpose flour

With a fork or pastry cutter, cut butter and flour together until butter and flour mixture is size of peas.

Add ice water until mixture becomes slightly sticky and pulls together when mixed.

On floured surface, pat dough together into a ball. Cut into two pieces (one slightly larger that the other) and wrap each piece in plastic wrap and refrigerate 30 minutes to 1 hour.

Pre-heat oven to 365 degrees and you will need a 8 x 8 square baking dish.

HINT: take a large piece of plastic wrap or parchment paper and lay on counter and dust lightly with flour. Place dough ball in middle of this and take another piece of plastic wrap and place on top. Then roll out the dough inbetween. This keeps everything neat and clean and makes it much easier to remove and place in baking dish.

Take out larger piece of dough and roll out on floured surface into a square of about 14 inches. Pick up and line the bottom of the square baking dish, making sure to let the dough come up the sides all around. Now pour the cooled fruit mixture into the prepared dough and roll out the second piece of dough so that you will have a little over each side of dish. Place on top of fruit mixture and with you fingers crimp around the edges or with a fork, mash around the edges sealing it.


1 egg and 1 Tablespoon of cold water — mix together and apply all over to top of crust with a brush. Sprinkle with Turbinado Sugar and bake in 365 degrees oven for 45 minutes or until golden brown. Cool and serve. UMMMM! So good.


The Tiny Kitchen Chicken Kolaches

The Tiny Kitchen Chicken Kolaches

These Chicken Kolaches are mouthwatering and are the perfect treat for dinner, lunch or snack. They can be made ahead and refrigerated until ready to finish for your meal.


5 teaspoons of active dry yeast
1/2 cup of warm 110 to 112 degrees water
1 teaspoon of sugar
1/2 cup of room temperature shortening
2 Tablespoons sugar
2 egg yokes at room temperature
2/3 cup whole milk warmed to 110 to 112 degrees in microwave (about 1 minute on high)
2/3 cup whipping cream warmed to 110 to 112 degrees in microwave (about 1 minute on high)
1 teaspoon sea salt
4 cups all-purpose flour
1/4 cup butter melted for tops when ready to bake

In a small measuring cup, combine warm water, sugar and yeast. Let set for 5 minutes or until formy and activated.

In a large bowl, cream together shortening and 2 Tablespoons of sugar until light and fluffy.

Mix in egg yokes, milk, cream, and salt. Mix together until well combined.

Stir in flour, yeast mixture until it forms a soft dough. Pour out onto a floured surface and kneed until it comes together into a soft ball.
Spray unside of large bowl and place ball into it and then spray top well. Cover in plastic wrap and place to where it is draft free and the dough has doubled in size, about 1 and 1/2 hours.

Turn out onto floured surface and punch down. Cut into small sized balls, about the size of a golf ball. Roll out and place a tablespoon of the chicken mixture into the center (Recipe below) and after brushing edges with reserved egg white, seal and place on baking sheet. Brush with melted butter and cover with plastic wrap and let rise in draft free area until doubled in size, about 45 minutes to 1 hour.



Preheat oven to 400 degrees and bake for 10 to 12 minutes or until golden brown. Serve while hot with a green salad and you have a wonderful, full meal. I hope you enjoy The Tiny Kitchen Chicken Kolaches.


2 Tablepoons Olive Oil in skillet or sauce pan and cook two chicken breast that has no skin or bone until just done. Remove from skillet and place on a plate to cool while you saute the veggies.

Hint: While chicken is cooking, cut up your veggies.




Use same skillet or sauce pan and measure out 2 more Tablespoons Olive Oil
3/4 cup onion
3/4 cup celery
3/4 cup carrot
1 teaspoon sea salt
1/2 teaspoon black pepper

Saute until tender together, stirring occasionally until done.
Then measure:
1 teaspoon parsley
1/2 teaspoon Thyme
1/2 teaspoon Dill
1/2 teaspoon granulated garlic
1 Tablespoon butter
1 Tablespoon flour

Mix together and cook for 1 minute. Put

Cut up the cooled chicken into small cubes and put back into the skillet mixture and mix together. Turn off burner and remove from stove and let cool completely.





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Everything But The Kitchen Sink Cookies

Everything But The Kitchen Sink Cookies

These cookies can be made with the bits and pieces of ingredients that you may have lying about, so some of what I have put in this recipe is only a suggestion or option.  I will note what the basic recipe is and you can put in the optional ingredients or those ingredients in italics or feel free to add your own to make the cookies into your own special recipe.

1 cup of butter or ½ cup of lard and ½ cup of butter all room temperature

1 cup of white sugar

1 ½ cups brown sugar

2 teaspoon vanilla

1 cup milled flax seed or ½ cup flax seed and ½ cup Chia seed

2 ¾ cup all-purpose flour or 1 cup whole wheat flour and the rest all-purpose flour

2 eggs room temperature

½ cup coconut (I prefer unsweetened)

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 cups granola

1 cup semisweet chocolate chips or optional any portion of butterscotch, peanut butter or cinnamon

Dash of sea salt

Pre-heat oven to 365 degrees.  Line cookie sheets with parchment paper or use silicone pad that fits cookie sheet.

In a large bowl, cream together fat (butter or lard), sugar (both white and brown) along with vanilla until light and fluffy.  Break eggs into a separate bowl and then add one at a time into creamed mixture, beating well after each addition.

Sift together flour, salt, soda, cinnamon in separate bowl.  Mix together then add granola, chocolate chips or optional ingredients along with any dried fruit you may want to add like dried cranberries, raisins.  The add coconut and flax seed and or Chia seed.  Mix everything together in flour mixture.  Now spoon gradually into egg and butter mixture a little at a time while mixing on low speed.  Periodically, scrape the bowl and make sure you get to the bottom so that there won’t be any unmixed portions.

With a med-sized scoop, place each cookie onto a prepared cookie sheet pan and bake 13 to 15 minutes or until golden brown. Remove from oven and wait 5 minutes before placing each cookie onto a cooling rack.  UMMMM!! They are soooo… good.