Kid's Corner

Mother’s Day Macadamia Nut Brownies

May 11, 2013

Macadamia Nut BrowniesMother’s Day Macadamia Nut Brownies

Make your mother the ultimate brownie.  Trust me she deserves it!


1/2 Cup Butter

3 Ounces Coarsely Chopped Unsweetened Chocolate

1 Cup Sugar

2 Room Temperature Eggs

1 Tablespoon Vanilla Extract

2/3 Cup Unbleached Flour

1/4 Teaspoon Baking Soda

8 Ounces Chopped Macadamia Nuts

In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth.  Remove from the heat and set aside to cool.  Preheat your oven to 350º F.  Line an 8x8x2 inch baking pan with parchment paper.  Leave extra extending over the edges of the pan so you can remove the brownies easily.  Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon.  In a small size bowl combine the flour and baking soda.  Add the flour mixture to the chocolate mixture.  Stir until combined.  Add the chopped macadamia nuts and give a good stir.  Pour the batter into the parchment paper lined baking pan.  Place into the oven and bake for 30 minutes.  Remove from the oven and cool in the pan.  Cool completely.  Remove from the pan by lifting with the parchment paper.   Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.

**If you don't have macadamia nuts then used chopped walnuts.


Cherry Almond Quick Bread

May 9, 2013

CherriesCherry Almond Quick Bread

If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.


2 Cups Unbleached Flour

1 Cup Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1/2 Cup Chopped Dried Tart Cherries

3/4 Cup Milk

3 Eggs

8 Tablespoons Softened Butter

1 Teaspoon Almond Extract

Preheat your oven to 350º F.  Either grease or line with parchment paper an 8×4 inch loaf pan.  In a large size bowl whisk together the flour, sugar, baking powder and salt.  Add the cherries and toss to distribute evenly.  In a separate medium size bowl whisk together the milk, butter, eggs and almond extract.  Add to the flour mixture.  Stir until combined, but make sure not to overmix.  Pour the batter into the prepared loaf pan.  Bake for 1 hour or until done.  Remember that every oven heats differently so check at 50 minutes.  Remove from the oven when done and transfer to a wire rack.  Cool for 15 minutes and then turn the loaf out onto a rack.  Let cool completely.  Makes 1 loaf


May Day

May 1, 2013

May Day BasketMay Day

For me, growing up in the Midwest, May Day was a big deal.  It meant that it was the first day that I was allowed to go barefoot.  The ground was still chilly, but it didn’t matter to me because it meant that summer was right around the corner.  It was also a day that I was able to make homemade May baskets, filled with candies and popcorn, and taken to the doors of special friends.  The trick was to set the May basket at the front door, ring the bell and run away as fast as my little legs could carry me in order not to get caught.  I would be surprised if this tradition is still carried on today, but at least I have these special childhood memories to hold on to.

In other parts of America there are other May Day traditions.  In Maryland it is the custom to serve hot rolls for breakfast on the first day of May. In New England, Baptist Cakes are served which are made of bread that has been pulled from the loaf dough and patted into balls or squares.  Then they are fried in a pan and served with maple syrup.  These tasty treats can either be eaten for breakfast or dessert.

Baptist Cakes


2 Tablespoons Butter

2 Tablespoons Sugar

1 Teaspoon Kosher Salt

1/2 Cup Scalded Milk

1/4 Cup Boiling Water

1 1/4 Teaspoons Dry Active Yeast (Softened in 1/4 Cup Lukewarm Water)

3 Cups Unbleached Flour

Vegetable Oil for Frying

Maple Syrup

In a large size bowl combine the butter, sugar and kosher salt.  Add the milk and water and let cool to a lukewarm temperature.  Add the softened yeast and half of the flour.  Mix well and then slowly add the rest of the flour.  Turn the dough out onto a floured surface and knead the dough until nice and smooth.  Place back into the bowl and cover with plastic wrap.  Let the dough rise until it has doubled in size.  It is important to let the dough rise in a draft-free place. Turn the dough out onto the floured surface again and roll to a 1/8th thickness.  Cut into 2 1/2 inch strips and then cross cut to make squares.  Cover with a tea towel or plastic wrap and let sit for 15 to 20 minutes.  Heat the oil in a skillet (or deep fryer) to 365º F.  Place the dough pieces into the hot oil and let cook for 4 to 5 minutes.  You will want the dough to be a nice golden brown.  Remove from the oil and place on paper towels to drain.  Serve immediately with maple syrup.  Makes about 20 Baptist Cakes.

Demerara Sugar Cookies

April 22, 2013

Sugar Cookies 3Demerara Sugar Cookies

I like using demerara sugar for theses sugar cookies.  Demerara sugar comes from the island of Mauritius and is a large grained cane sugar that is low in molasses which gives it a more pale color and mild flavor.


1/2 Cup Softened Unsalted Butter

1/2 Cup Shortening

1 Cup Demerara Sugar

1 Large Room Temperature Egg

1 Tablespoon Vanilla Extract

2 1/4 Cups Unbleached Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

Extra Demerara Sugar

In a large size bowl beat the butter and shortening together.  Add the demerara sugar and beat until fluffy.  Add the egg and vanilla and beat until well mixed.  In a medium size bowl combine the flour, baking powder, baking soda and kosher salt.  Gradually add the flour mixture to the butter mixture.  Combine but don’t over mix.  Place, covered with plastic wrap, in the fridge for 1 to 2 hours.  When ready to bake the cookies preheat your oven to 350ºF.  Remove the cookie dough from the fridge and shape the dough into one inch balls.  Roll the balls in the extra demerara sugar.  Place the balls onto a parchment paper lined baking sheet.  Flatten with a glass.  Place into the oven and bake for 10 to 12 minutes.  Remember each oven is different so check at 10 minutes.  You will want the cookies to be set, but not crispy.  Remove from the oven and let sit for 5 minutes before removing the cookies.  Remove the cookies and transfer to wire racks to let cool completely.  Makes about 5 dozen cookies.

Amazing All-In-One Cake & Frosting

April 15, 2013

Amazing All-In-One Cake & FrostingAmazing All-In-One Cake & Frosting

All you need is one large bowl and you are on your way to the easiest homemade dessert there is.  Perfect for holidays or every day baking.


8 Ounces Softened Cream Cheese

1 Cup Softened Butter

2 Tablespoons Vanilla Extract

4 Cups Powdered Sugar

2/3 Cup Milk

4 Lightly Beaten Large Eggs

2 1/2 Cups Unbleached Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Kosher Salt

2/3 Cup Room Temperature Water

Preheat your oven to 350ºF.  Grease and flour a Bundt pan.  In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined.  Alternate adding the powdered sugar and milk.  Beat until fluffy.  Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside.  Add the eggs to the remaining frosting in the bowl.  Beat until well blended.  Add the flour, baking soda and salt and beat for 1 minute.  Add the water and beat another 30 seconds.  Pour the batter into the Bundt pan and place into the oven for 1 hour.  Remember that all ovens are not created equal so your cake may need more or less baking time.  Insert a toothpick in the center and if it comes out clean then take your cake out of the oven.  Cool for 1/2 hour and then remove from the pan and put onto a serving plate.  Cool completely before frosting.  Frost and serve.  Serves 8


Easter Hot Cross Buns

March 29, 2013

Hot Cross BunsEaster Hot Cross Buns

As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block.  “Hot cross buns!  Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns!  If you have no daughters, give them to your sons.  One ha’ penny, two ha’ penny, hot cross buns.”

Today is Good Friday and on this day the bells are silenced.  In France the children are told that the bells have flown to Rome to return only on Holy Saturday.  In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day.  In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown.  However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.

Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them.  Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.


1 Package Active Dry Yeast

1 Cup Warm Milk

5 Tablespoons Softened Butter

1/2 Cup Brown Sugar

2 Large Beaten Eggs

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

3 1/2 Cups Unbleached Flour

3/4 Cup Dried Currants

3 Tablespoons Milk Mixed With 3 Tablespoons Sugar

1 Tablespoon Cold Milk

1 Cup Sifted Powdered Sugar

1/2 Teaspoon Lemon Juice

In a small size bowl mix the yeast with 4 tablespoons of the warm milk.  Set aside for 5 minutes.  In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar.  When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs.  Add the nutmeg, cloves, cinnamon and salt.  Add the remaining warm milk and mix well.  Beat in the flour one cup at a time until a soft ball of dough can be gathered together.  Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking.  Kneading should take no more than a few minutes.  Grease a large size bowl with the remaining butter.  Place the dough in the bowl and turn the dough to butter all sides.  Cover and let sit in a warm place for 1 1/2 hours.  The dough should be doubled.  Line two baking sheets with parchment paper.  Punch the dough down and then divide it in half.  Next divide each piece in half again.  Divide each portion of the dough into six equal pieces and shape each into a ball.  Place the balls of dough onto the parchment lined baking sheets leaving 2 inches between them.  Set aside and cover lightly with tea towels or waxed paper for 1 hour.  The dough should double in size.  Preheat your oven to 400º F.  Carefully slash a cross into the top of each bun using a sharp knife.  Cut through the skin of the dough at least 1/4 inch deep.  Try not to compress the bun as you cut.  Place into the oven and bake for 20 minutes until they are lightly browned.  Just before they come out of the oven bring the milk and sugar mixture to a boil in a small saucepan.  As soon as the buns are done brush them with the milk and sugar glaze.  Allow the buns to cool for 30 minutes and then serve them while they are still warm.  If you have not cut the cross into the tops of the buns the cross can be applied with the icing.  The buns must be completely cooled before the icing is applied.  To make the icing: mix the powdered sugar with the cold milk and lemon juice.  Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut.  Makes 24

Victoria’s Classic Haroset

March 23, 2013

Victoria’s Classic Haroset (Charoset)

My Classic Haroset is sweet with raisins and cinnamon.  You can vary the nuts by using pecans, hazelnuts or a combination.  Make sure to use Gala, Braeburn or Jonagold apples.  Don’t use Red Delicious because they are too bland. 


3 Large Peeled, Cored  & Sliced Apples

3/4 Cups Toasted Walnuts

1/2 Cup Golden Raisins

1 1/2 Teaspoons Ground Cinnamon

1/4 Cup Kosher Sweet Concord Grape Wine

Preheat your oven to 350º F.  Place the walnuts on a parchment paper lined baking sheet and put into the oven for 8 minutes.  Remove the toasted nuts and let cool for 5 minutes.  Combine the apples, walnuts, raisins and ground cinnamon in a food processor.  Pulse until coarsely chopped.  Transfer to a bowl and stir in the wine.  Cover and put into the fridge for 4 hours or overnight.  When you are ready to serve remove from the fridge and bring to room temperature.  Taste and add more cinnamon or wine if you like.  Makes about 2 1/2 cups. 


Honey Madeleines

March 13, 2013

Honey Madeleines

It’s still tea time here at Tiny New York Kitchen.  On Monday a wonderful old friend came to visit me and brought me the most delicious black and rose tea. It was absolutely delicious and I think Honey Madeleines make the perfect tasty tea time treat.  If you don’t have a madeleine pan you can use tartlet pans. 


1/4 Cup Softened Butter

2 Eggs

1/4 Cup Sugar

2 Tablespoons Honey

1/2 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

Preheat your oven to 375º F.  Lightly grease a madeleine pan that holds 12 madeleines.  In a large size bowl beat the butter and sugar together.  Beat in the eggs one at a time.  Stir in the honey.  Sift the flour and baking powder onto the egg mixture and fold in.  Spoon the batter into the prepared molds.  Bake for 10 minutes.  You will want them to be a light golden brown color.  Remove from the oven and leave them sit in the molds for 2 minutes.  Turn the madeleines out and transfer to a wire rack to cool.  Serve dusted with powdered sugar or serve them plain.  Makes 1 dozen.


Spicy Chicken Sandwiches

March 9, 2013

Spicy Chicken Sandwiches

The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford.  Lunch was eaten earlier then and dinner was not served until later in the evening.  The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room.  This quickly became a habit and she began asking friends to join her. 


1/4 Pound Boneless Cooked Chicken

2 Teaspoons Mango Chutney

2 1/2 Tablespoons Mayonnaise

1/2 Teaspoon Curry Powder

1 Teaspoon Lemon Juice

1/2 Teaspoon Kosher Salt

3 Tablespoons Softened Butter

4 Slices Either Whole Wheat or White Bread

Chop the chicken into small pieces and place into a small size bowl.  If the chutney has any large pieces of fruit make sure to chop them into smaller pieces.  In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt.  Mix well and then add the chopped chicken.  Butter the bread slices.  Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together.  Cut off the crusts from the bread and cut each sandwich into four horizontal pieces.  Arrange on a serving plate and serve with tea.  Makes 8



Super Chunk Chocolate Chip Cookies

March 7, 2013

Super Chunk Chocolate Chip Cookies

Unless you are allergic or hate chocolate then you will fall in love with these cookies.  Try to eat just one!  For the broken pieces of dark chocolate take a large dark  chocolate bar and break into pieces. 


2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Packed Dark Brown Sugar

1 Tablespoon Vanilla Extract

2 Large Eggs

2 Cups Chocolate Chips

1 Cup Broken Pieces Dark Chocolate

Preheat your oven to 375º F.  In a medium size bowl combine the flour, baking soda and kosher salt.  In a large size bowl beat the butter, with an electric mixer, until nice and creamy. Add the sugar, dark brown sugar and vanilla.  Beat for 1 minute.  Add the eggs one at a time.  Beat well after each addition.  Slowly beat in the flour mixture and mix for 1 minute.  Stir in the chocolate chips and broken dark chocolate pieces,  Drop by rounded tablespoon onto parchment paper lined baking sheets.  Bake for 11 minutes or until golden brown.  Remove from the oven and cool on the baking sheets for 2 minutes.  Remove to wire racks to cool completely.  Makes approximately 4 dozen cookies

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