Cocoa powder is mostly used for pudding and cakes. 100% cocao powder also adds rich earthiness to rubs for roasted or grilled meat. “Work With What You Got!” ©Tiny New York Kitchen © 2019 All Rights Reserve
Tag Archives | Cakes
Gluten-Free Baking
Tips & Tricks While many foods are naturally gluten-free, gluten can be especially difficult to avoid in baked goods. Gluten is a complex protein found in wheat (and other grains) that functions like glue in baked goods and pastas. Gluten’s elastic structure helps baked goods rise and become light and fluffy by trapping gas produced […]
Strawberry Peaches & Cream Cake
We love autumn, but we’re giving it one last-ditch effort to savor the remaining glimmers of summer. You may frost this cake or leave it plain.
Choosing The Right Flour
Have you ever wondered what the difference between cake flour, bread flour, and pastry flour is? Is it ok to substitute all-purpose flour that call for a specific flour type? These are questions that I get asked often. Choosing the correct flour is about controlling the amount of gluten in your dough. Gluten is a […]
Date Night At Home
Going out for dinner on Valentine’s Day is a risky affair. Even the best restaurants can have “overload difficulties” on such a busy night where couples have expectations of restaurant perfection. A better way to manage expectations is to take control of them yourself. Food is a language of love. You know what you like […]
Pumpkins
Pumpkins range in size from small, creamy white specimens to giant orange globes. Ever so useful as autumnal décor, pumpkins are a versatile and vital source of healthy nutrition. This festive fall fruit offers a rich source of vitamin C and potassium, both of which may be effective at lowering the risk of heart disease, […]
Cooking With Coffee
There’s nothing like the smell of freshly brewed morning coffee whether it’s perked, dripped or pressed, it’s the most favorite part of my day. Coffee is my morning ritual, but coffee is not just for mornings. If you have a bit of extra brewed coffee or grounds lying around then you can “perk” up the […]
High Altitude Cooking
Most recipes have been perfected for use at seal level. At higher altitudes, adjustments in the cooking time, temperature, and ingredients could be necessary. At sea level, water boils at 212 degrees. With each additional 500 feet of altitude, the boiling point drops 1 degree. Even though the boiling point is lower, it takes longer […]
Holiday Menu Ideas
Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule. Hors D’oeuvres Mini Crab Cakes With Remoulade Sauce Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat) Stuffed Mushrooms (Crab, Sausage, […]
Tips from Victoria
Simmering Apples Into Sauce
To make a refreshing, savory applesauce, I recommend using Fuji apples. There is no need to add sugar because they are extra sweet on their own. If you prefer your applesauce a bit more tart, McIntosh apples will do nicely as their tangy flavor balances with a tender texture. Read More
