Two Tiny Kitchens

salted caramel butter bars

Two Tiny Kitchens — Wed, 16 May 2012 12:54:43 +0000

I’m a total sucker for anything “salted caramel”–gelato, macarons, chocolates–you get it. So when Anna showed me this recipe, I immediately rearranged my schedule so I could make (and eat) these bars ASAP. Please note that when I say “rearranged my schedule,” I mean “took this opportunity to justify skipping out on the gym.” Bad, I know. But eating butter and sugar while watching the predictably melodramatic series finale of Desperate Housewives is basically equal to working out, right? (Yes, I said Desperate Housewives. I’m also a sucker for crappy TV, but no need to discuss that now.)

Anyway, my laziness was rewarded because these bars were delicious . . . one coworker may have used the term “phenomenal.” (Hey I’m not trying to brag, just trying to convince you that you need these bars in your life.) So I guess what I’m saying is this: stay home from the gym, or toss out your to-do list, or procrastinate those errands, or just do whatever you need to do to make these salted caramel bars your highest priority. I promise they’re worth it!

Salted Caramel Butter Bars

from Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Ingredients

2 c salted butter (room temp)
1 c sugar
1 1/2 c powdered sugar
2 T vanilla
4 c flour
1 bag (14 oz) caramel candies (about 50)
1/3 c cream or milk
1/2 t vanilla
1 1/2 t coarse sea salt

Directions

Crust:
Spray a 9×13 baking pan with non-stick cooking spray and preheat your oven to 325 F.

In a large bowl, combine butter and sugars. Beat together on medium speed until creamy. Add vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth, soft dough forms. Press on-third of the dough evenly into the pan to form a bottom crust. Bake until firm and the edges are a pale golden brown, approximately 20 minutes. Transfer to a wire rack and cool for about 15 minutes.

Caramel filling:
While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place unwrapped caramels in a microwave-safe bowl. Add the cream and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels aren’t completely melted, microwave on high for 30-second intervals until smooth, stirring after each interval.

Pour the caramel filling over the crust. Sprinkle salt over caramel layer.

Remove remaining chilled dough and crumble it evenly over the caramel. Then return the pan to the oven and bake for about 25-30 minutes, or until the topping is firm and lightly golden. Let cool before cutting into squares.

german chocolate cake cookies

Two Tiny Kitchens — Wed, 09 May 2012 15:29:11 +0000

Have you ever noticed how how polarizing nuts can be!? Seriously, I feel as though everyone I ask either LOVES the nuts in baked goods, or HATES the nuts. A personal example – my 8-year-old Sam is the LEAST picky eater I’ve ever met. Seriously, when he was home last week with pneumonia I wanted to baby him and asked what he’d like to eat – ice cream, chicken soup, anything his heart desired. What does he request? Brussel sprouts! Honestly, when we lived in Japan he’d try every strange smelling/looking food that the rest of us backed away from. We’d all watch in awe while he sampled raw octopus, fermented soybean, and pickled plums, just to name a few. The one thing Sam absolutely refuses to eat? Baked goods with nuts! Is there anyone who is feels lukewarm on this issue?

Well, I love the nuts, but luckily, this cookie (and the dough!) is just so rich and delicious that it doesn’t matter what the heck you mix-in or leave out, they’re gonna be good! At first glance, they seemed to me to be missing a key ingredient – that great caramel frosting that defines the German Chocolate Cake. But everything else about them sounded so appealing and we decided to go ahead and give them a try. Ashley added white chocolate chips and dropped the pecans. I made the recipe as-is and loved it, but next time (and there WILL be a next time), I’m gonna give it a try with some caramel candy. Also, be sure not to overcook these cookies, they were so rich and gooey after just 8-10 minutes in the oven and a minute or two cooling on the pan.

German Chocolate Cake Cookies

slightly adapted from Food Network

Ingredients

2 sticks butter, softened

1 cup light brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs, beaten

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa, such as Hershey’s

1 teaspoon baking soda

Pinch salt

1 cup milk chocolate chips

1 cup shredded sweetened coconut, such as Baker’s Angel Flake Coconut

1 cup chopped pecans

Directions

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined. Stir in the chocolate chips, coconut and pecans. Drop the dough by tablespoonfuls onto the prepared baking sheets and bake 8 to 10 minutes. Cool on a baking rack.

chocolate peanut butter pie with cookie crust

Two Tiny Kitchens — Tue, 01 May 2012 16:53:37 +0000

Baked was one of the first bakeries I tried when we moved to Brooklyn, and it remains a favorite, from their Deep Dark Brownie to their Sweet & Salty Cake. They come up with the best flavor combos, so it’s no surprise that this peanut butter & cream cheese & hot fudge pie was thought up by Baked. For me, making this pie was a no-brainer: Whenever peanut butter and cream cheese come together, it’s a winning combo (like these peanut butter banana cupcakes).

Be forewarned, this pie is pretty decadent. Personally, that’s what drew me in, but if you tend to be easily overwhelmed by rich desserts, you may want to try skipping the chocolate layer between the crust and the peanut butter, or halving the recipe and making it in a tart pan.

One more thing: I’d recommend sharing this pie with a large group–a little bit goes a long way, so there’s plenty to be shared. Plus, this pie = instant popularity. Like I said, it’s a no-brainer.

Ingredients

Crust
30 chocolate wafer cookies (about 6 ounces)
1 tbsp granulated sugar
6 tbsp unsalted butter, melted

Filling
1/2 cup semisweet chocolate chips
1/2 tsp light corn syrup
8 oz cream cheese, at room temperature
1 cup creamy peanut butter
2 tbsp vanilla extract
3/4 cup firmly packed dark brown sugar
1 1/2 cups heavy cream

Hot Fudge Sauce
6 oz milk chocolate, finely chopped
6 oz dark chocolate, finely chopped
1 cup heavy cream
1/4 cup light corn syrup

Directions

Using a food processor, grind cookies to a fine powder. Transfer to a bowl and stir in sugar. Pour the butter over the mixture and mix until well combined.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Put the crust in the refrigerator.

Melt chocolate chips in microwave or double boiler. Stir in corn syrup. Spread the chocolate in a thin layer on the bottom of the chilled pie crust. Return the crust to the refrigerator.

Using an electric mixer, combine cream cheese, peanut butter, vanilla, and brown sugar on medium speed until well combined and smooth. Set aside.

In another bowl, use the mixer to whisk the cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until uniform in color.

Pour the mixture into the prepared crust and freeze for at least 4 hours. Once frozen, the pie can be covered with aluminum foil and kept in the freezer for up to 3 days.

Place both chocolates in a heat-proof bowl. Set aside.

In a small saucepan, bring the cream to a simmer over medium heat. Stir in corn syrup. Remove from heat and pour over chocolate. Allow to sit for 2 minutes. Starting in the center and working out to the edges, whisk the chocolate mixture in a circle until smooth.

Spoon onto pieces of pie before serving.

After sauce is cooled to room temperature, it can be covered tightly and kept in the refrigerator for 3 days. Rewarm sauce in microwave on medium heat for 30 seconds. Stir and repeat until warm.

gooey s’mores cookies

Two Tiny Kitchens — Tue, 24 Apr 2012 14:30:34 +0000

Who doesn’t love a fun new twist on the s’more? I’ve got so many bookmarked, it’s hard to decide which one to try. This version includes a good amount of graham cracker crumb in the dough, along with Jet Puffed Mallow Bits, which remind me a lot of the Lucky Charms marshmallows. The Mallow Bits are absolutely genius in this case, because they don’t disintegrate when they’re baked, like the real marshmallows tend to do. Complete the s’more trifecta with mini Hershey Kisses, chunks of a giant Hershey’s bar, or, my favorite, Ghiradelli’s large milk chocolate chips. WOW! Portable s’mores, campfire not necessary.

Gooey S’mores Cookies

courtesy KevinandAmanda.com

Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
1 cup Jet Puffed Mallow Bits

Directions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place 1 1/2 tablespoon-sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.

Makes 2 dozen cookies.

coconut-key lime bars

Two Tiny Kitchens — Fri, 13 Apr 2012 17:22:07 +0000

OK, Ashley and I have noticed a trend in our post write-ups: easy and delicious. Although we do love a challenge when we have some extra time (and I swear it’s not due to an uncreative or unimaginative vocabulary!), easy and delicious just seem to be our style. So here’s another amazingly easy and delicious recipe that we highly recommend. Seriously, even if you’re not a big coconut or lime fan, you could really enjoy these treats. And by the way, we tried a few other disappointing coconut and lime recipes (love you Martha, but this pie was deceptively beautiful) before striking gold with this one. So when we say delicious, we MEAN delicious! Promise.

Coconut Key Lime Bars

Yield: 16 bars

Ingredients:

Graham-Coconut Crust (from Baked: New Frontiers in Baking)
1/2 cup sweetened shredded coconut
1 cup graham cracker crumbs (about 15-17 crackers)
1 tablespoons firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling (from The Cook’s Country Cookbook)
2 ounces cream cheese, softened to room temperature
1 tbsp grated fresh lime zest (from about 2 limes)
1 can (14-ounce) sweetened condensed milk
Pinch salt
1 large egg yolk
1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)

Garnish (optional)
3/4 cup shredded coconut, toasted

Directions:

Make the Graham-Coconut Crust:
Preheat the oven to 300 degrees F , adjusting an oven rack to the middle position. Butter the sides and bottom of a 9 x 9″ baking pan or spray it with nonstick spray.

On a parchment-lined baking sheet, spread out the coconut. Put the baking sheet in the oven and toast the coconut until it starts to turn golden brown, 7-10 minutes. Remove from the oven, toss the coconut, and return it to the oven for 3 more minutes.

Put the graham cracker crumbs in a large bowl, add the toasted coconut and the brown sugar, and toss with your hands until combined. Add the melted butter. Use your hands to combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom and up the sides of the pan. Use the bottom of a measuring cup to create a perfectly even crust.

Put the crust in the refrigerator for 15 minutes, then bake for 10 minutes, or until golden brown. Let the crust cool before adding the filling.

Up the oven to 325 degrees F. For the filling, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.

Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.

Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Sprinkle with toasted coconut if desired.

magnolia bakery’s banana pudding

Two Tiny Kitchens — Fri, 06 Apr 2012 15:33:57 +0000

I often dream of giving “Treat Tours” of New York City–I would show visitors around town and take them to all my favorite treat stops . . . the Toasted Marshmallow Gelato Shake at Stand, the Sweet & Salty Brownie at Baked, the enormous cookies from Levain, and the grand finale: Magnolia Bakery’s Famous Banana Pudding. But it turns out you don’t have to come on my treat tour to try Magnolia’s pudding. You can make it yourself!

This banana pudding is divine. Anna may or may not have said, “This stuff is so good I want to swim in it!” Not totally sure what that means? Trust me, it’s a good thing. The best part about this recipe: It couldn’t be easier to make. It’s so much simpler than a lot of complicated pudding recipes out there. The hardest part: Waiting for it to set . . . and then resisting the temptation to eat the entire bowl in one sitting. Good luck with that!

Magnolia Bakery’s Banana Pudding

from The Magnolia Bakery Cookbook

Ingredients:

1 (14 oz) can sweetened condensed milk
1½ cups ice cold water
1 (3.4 oz) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12 oz) box Nabisco Nilla Wafers
4 cups sliced ripe bananas

Directions:

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3 to 4 hours or overnight, before continuing.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain. To assemble the dessert, select a large, wide bowl (preferably glass) with a 4- to 5-quart capacity. Arrange 1/3 of the wafers to cover the bottom of the bowl, overlapping if necessary, then 1/3 of the bananas, and 1/3 of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 to 8 hours before serving.

snickers cake

Two Tiny Kitchens — Wed, 28 Mar 2012 13:42:54 +0000

So, let me just tell you right up front, there are no snickers in this cake. BUT, there are are nuts, chocolate, and ooey, gooey caramel. All the good stuff, so… close enough!? The kids love this cake with the surprise inside. No frosting necessary, so it would make a good birthday cake. (I think that sometimes the ice cream and the frosting fight each other, am I alone?) But whether it’s for a birthday, or just for satisfying your sweet tooth, I do recommend serving with a healthy dollop of ice cream or whipping cream. Quick, easy, delicious!

Snickers Cake

Recipe slightly adapted from Six Sisters Stuff

Ingredients:
1 German Chocolate Cake Mix
Ingredients called for on cake mix (oil, eggs, water)
1 (14 oz) bag of Kraft Caramels (or any other caramels you like)
1/4 cup milk
1/3 cup butter (which is about 3/4 of a cube)
1-2 cups chocolate chips (however many you like)
1 cup chopped pecans

Directions:
Mix together cake mix as directed on the box. Pour half of the batter into a greased 9×13 baking dish and bake at 350 degrees for 15 minutes.
While it bakes, unwrap all the caramels (don’t have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 15 – 20 more minutes at 350 degrees.

orange roll pull-apart bread

Two Tiny Kitchens — Fri, 23 Mar 2012 12:51:51 +0000

I booked-marked a recipe for lemon pull-apart bread over two years ago, and I’ve been dreaming of it ever since. Why didn’t I make it sooner? One word: yeast . . . and another word: laziness. Yeah, yeast intimidates me (which I’m finding out isn’t so uncommon). But then last week, fate struck: Anna sent me the exact same recipe for pull-apart bread, saying she couldn’t wait to try it! Choosing to see this as a sign, I decided it was time to man up.

We decided to make orange pull-apart bread, rather than lemon, as our take on orange rolls. (Possibly our best idea ever!?) This bread was every bit as delicious as I dreamed it would be. The best part? It’s not nearly as difficult to make as I anticipated. The dough comes together easily, so if you’re looking to conquer your yeast phobia too, this orange roll pull-apart bread is the perfect place to start!

Sweet Dough

2 1/2 c flour, divided, plus additional for kneading
1/4 c sugar
2 1/4 tsp (1 envelope) instant yeast
1/2 tsp salt
5 Tbls milk
4 Tlbs butter
1/4 c water
1 1/2 tsp vanilla
2 eggs, room temp

Orange Paste Filling

1/2 c sugar
4 Tbls orange zest, from 2-3 oranges
4 Tbls margarine, softened

Orange Frosting

2 oz cream cheese, softened
2 Tbls butter, softened
1/2 cups confectioners’ sugar
1/2 Tbls orange juice
1 tsp milk, or more as needed

In a large bowl, combine 2 cups of the flour, the sugar, the yeast and the salt. Set aside.

Put 4 tablespoons of the butter and all of the milk in a small bowl. Microwave, stirring occasionally, just until the butter melts. Allow to cool about 1 minute, then add the water and vanilla.

Pour the butter mixture into the dry ingredients and, using a spatula or a stand mixer fitted with the paddle attachment, stir until evenly combined. Add the eggs, one at a time, stirring until fully incorporated before continuing. If using a stand mixer, replace the paddle attachment with the dough hook. Add the remaining 1/2 cup of flour and mix until smooth. If the dough seems to sticky, add 2-3 more tablespoons of flour. Knead until smooth, about 5-10 minutes in a mixer or by hand on a well-floured surface.

Place the kneaded dough in a well-oiled bowl and cover with plastic wrap. Set aside until doubled in bulk, about 1 hour. In the meantime, grease a standard-size bread pan and prepare the orange paste filling by mixing the sugar and orange zest until damp.

After the dough has risen, roll it out on a well-floured surface into a 20 x 12 inch rectangle. Spread the remaining 4 tablespoons of butter over the entire surface, then evenly sprinkle over the orange paste filling, pressing gently to adhere. Cut the dough into five 4 x 12 inch strips, then stack them all on top of each other so that you have alternating layers of dough and filling. Cut the stack into six smaller 2 X 4 inch pieces. Take the cut stacks and place them in the prepared bread pan with the just-cut 4-inch sides facing up. Use your fingers or a butter knife to fan out the layers a little, if necessary.

Cover the loaf pan with plastic wrap and set aside to double in bulk, about one hour. While you are waiting, preheat the oven to 350F.

Bake the loaf for 25-33 minutes until the top is golden brown. (If top browns too quickly, cover it loosely with foil while it finishes baking.) While the bread is baking, prepare the frosting by creaming the cream cheese and butter together, then slowly adding in the powdered sugar, and finally adding the juice and milk.

Allow to cool in the pan on a wire rack for 10 minutes, then remove the loaf from the pan and allow to cool completely. Drizzle with frosting and devour!

st. patty’s recipe review

Two Tiny Kitchens — Sat, 17 Mar 2012 00:40:45 +0000

OK, it’s time to go green! I think the Irish are onto something when they say, “A good laugh and a long sleep are the two best cures.” But personally, I’ve found that cupcakes and brownies can be a pretty good (if not better!) cure too. So, if you love treats like I do, and you’re looking for a St. Patrick’s day recipe, look no further! Here are our top picks for the holiday:

Let’s start with an obvious choice, we’ve got the absolute best brownies of all time, you’ll never be able to eat a boxed brownie again…

Or, if you want to keep things simple, but festive, give these sugar cookie bars a try! None of the rolling or the cutting, all of the flavor.

Finally, Ashley’s speciality – pistachio cupcakes!! I really think these are as lovely as you can get when it comes to green desserts.

Hope you found something you’d enjoy!

choco chunk minis

Two Tiny Kitchens — Thu, 15 Mar 2012 11:49:17 +0000

First things first: We just have to share how extremely excited we are about Two Tiny Kitchens’ brand and site makeover, designed by Linsey Laidlaw, freelance art director and graphic designer. (Visit Linsey’s blog and website to see more of her work and the things that inspire her!) She’s got mad skills (abnormally adorable babies as well), and we’re just so happy that she decided to share them with us. We love, love, LOVE it!

So, it’s been an extremely busy week/month, but these bite-sized cookies are the best when you’re pressed for time! Honestly, these are as close to instant gratification as you can get when baking from scratch. Warm, delicious chocolate chip cookies in your mouth in under 20 minutes. And I know it’s wrong, I know we’re supposed to shun the shortening, but I really love it in these cookies–the texture is the best. Oh, and these also include almond extract, which is optional, but a nice, subtle twist. Good flavor, good texture, good eats!

Ingredients

1 C sugar
½ C brown sugar
2 eggs
1 tsp vanilla
¼-½ tsp almond extract (depending on tastes–I used 1/2 tsp of course)
6 T shortening

6 T butter

3 C flour

1/2 tsp salt
1 tsp baking soda
1 1/2 cups of chocolate chips or chunks (I use a mixture of dark, milk and white chopped chocolate)

Preparation

Preheat oven to 350°.
Cream sugars, eggs, vanilla, almond and shortening. Add flour, salt and soda. Mix in chocolate chips/chunks.
Form the dough into teaspoon size cookies (they will look tiny, but will puff up into the perfect bite size cookie). Bake for 6-8 minutes, until they just barely start to brown. Cool on a wire rack.