We here at Tiny New York Kitchen are getting ready for a delicious Thanksgiving. While we all focus on preparing the turkey dinner we often are left in a quandary about what to make for Thanksgiving breakfast. These Maple Biscuits are the perfect holiday breakfast. Serve them all by themselves or serve them with scrambled eggs and a side of bacon.
Dunking pretzels in a baking soda solution before baking is what gives them a chewy shell, and keeps them from bulking up like bread.
I confess that I’m partial to Dr. Pepper soda and when I heard about using it in baking it made perfect sense to me. This cake is a tasty morning cake snake cake, or after dinner dessert cake.
Turn a favorite breakfast cereal into hearty, spiced muffins. Grated pear and tangy buttermilk keep these treats moist and flavorful. Make sure to use an organic Raisin Bran cereal.
This cake is delicious and can be made with any type of honey you like. You can make this cake ahead of time. Just make sure that you wrap it well in plastic wrap to keep it from drying out.
This Corn Bread is perfect with just enough chile zing and just the right amount of bacon. The cheddar cheese gives it a bit of a boost as well. I served this Corn Bread with my Weekend Chili, but you can serve it with nearly anything that you’re making for lunch or dinner.
I came up with the idea for these cookies because each time I go to my favorite ice cream shop I order the Peanut Butter Cup ice cream. I love making peanut butter cookies, but sometimes they can be a bit boring. I used name brand Peanut Butter Cups, but I do know that there are some organic ones out there.
This is an excellent muffin recipe and the muffins are very filling. Pack them in your child’s lunchbox, serve for breakfast, or have them on hand for an afternoon snack.
Super Easy Coconut Cupcakes
These cupcakes are so easy to make. They get their coconut flavor from coconut milk.
INGREDIENTS
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
2/3 Cup Plus 2 Tablespoons Coconut Milk (Divided)
1/2 Teaspoon Coconut Extract
1 Cup Shredded Sweetened Coconut
1 1/4 Cups Cake Flour
1 1/2 Teaspoons Baking Powder
1 1/4 Cups Powdered Sugar
Preheat your oven to 350 degrees. Line 12 cup muffin pan with cupcake liners. In large-size bowl whisk butter, sugar, and kosher salt until light and creamy. Whisk in eggs, one at a time, until combined. Whisk in 2/3 cup coconut milk, coconut extract, and 1/2 cup coconut. Add flour and baking powder to bowl and whisk until combined. Spoon batter into liner cups. Place in oven and bake for 20 minutes. Remember that each oven heats differently. Remove from oven and let cool in pan for 5 minutes. Remove and transfer to wire rack to cool completely before icing.
To make icing: Stir powdered sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or coconut milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut extract if desired.
Spoon glaze over cupcakes and sprinkle with remaining shredded coconut. Transfer to serving platter. Serves 12
© Victoria Hart Glavin
Chocolate Checkerboard Cookies
These cookies are beautiful. They take some work, but are worth it.
INGREDIENTS
3/4 Cup Softened Butter
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
2 Eggs
4 1/2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Milk
2 Tablespoons Unsweetened Cocoa Powder
Grease several baking sheets. Divide butter and sugar equally between two medium-size bowls. To make vanilla dough: In a bowl, beat half of butter and sugar until light and fluffy. Beat in vanilla and 1 egg. In another bowl, sift half of the flour and 1 teaspoon baking powder. Blend in with spoon, then work by hand to form a smooth dough. To make chocolate dough: Make chocolate dough in same way with remaining butter, sugar and egg, adding milk and sifting in cocoa powder with remaining flour and baking powder. Divide each portion of dough into 4 equal pieces. On a floured surface, roll each piece of dough into a rope 12 inches long. Place 1 chocolate rope next to a vanilla one. Place a chocolate one on top of a vanilla one and a vanilla one on top of the chocolate. Press firmly together to form a square. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 1 hour. Preheat oven to 350 degrees. Cut dough into 48 slices and place on baking sheets. Bake 20 minutes until lightly browned. Remove from oven and cool on wire racks. Makes 48 cookies.
© Victoria Hart Glavin
