Posts Tagged ‘chocolate’

german chocolate cake cookies

Posted on: May 9th, 2012 by Two Tiny Kitchens No Comments

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?  (more…)

chocolate peanut butter pie with cookie crust

Posted on: May 1st, 2012 by Two Tiny Kitchens 7 Comments

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.   (more…)

snickers cake

Posted on: March 28th, 2012 by Two Tiny Kitchens 7 Comments

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!   (more…)

choco chunk minis

Posted on: March 15th, 2012 by Two Tiny Kitchens 3 Comments

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!  (more…)

chocolate strawberry celebration cake

Posted on: December 29th, 2011 by Two Tiny Kitchens 4 Comments

First, this picture was taken with an iPhone.  Usually I wouldn’t share it, but the cake was too amazing to keep quiet.  Ashley and I had so much fun making this together for Christmas Eve dinner.  Mom made a fabulous prime rib and the whole family feasted like we’ve never feasted before!  Our favorite part was most definitely Ashley’s chocolate buttercream – OUT OF THIS WORLD!  Absolutely amazing.

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chocolate covered cherry cookies

Posted on: December 8th, 2011 by Two Tiny Kitchens 4 Comments

The moment I saw these I knew I had to make them.  Chocolate covered cherries in cookie form?  YES!  They were festive, different, easy, and delish.  Fun new twist for a cookie exchange this season.  Here’s the only thing, personally I would much prefer a fudgier (that does not look right, is that a word?) cookie, so next time I’m going to try these cookie/brownie recipe from my Marshmallow Brownie Bites.  That’s just me, but I still found every bite of these very tasty and really enjoyed sharing them! (more…)

peanut butter pretzel bites

Posted on: February 23rd, 2011 by Two Tiny Kitchens 214 Comments

Salty and sweet.  Crunchy and melt-in-your-mouth.   Peanut butter and chocolate.  Dangerous and delicious (you know what I mean).  One little bite, so much to experience.  Why did I wait so long to give these a try??  A perfect treat to share with a large group of people that you love a whole lot, or to share with yourself on a self-indulgent sweats and sofa  sorta day.  Yum and yum.  (more…)

bon appetit’s chocolate (mayonnaise) cake

Posted on: October 29th, 2010 by Two Tiny Kitchens 4 Comments

My pumpkin supply is running short here in Asia, but that’s OK because I was forced to try something different this fall.  I’d completely forgotten how amazing the perfect chocolate cake can be!  I’ve never had a go-to recipe, but when I saw this in Bon Appetit it looked like I had met my match.  I don’t go for light and fluffy when it comes to my cakes, particularly the chocolate variety.  I like dense (check), rich (check) and moist (check).  The cake was fab. And the frosting?  Beyond.  Dangerous.  Anytime I need a chocolate cake, this will be on the menu.  Seriously, didn’t even miss my pumpkin in the middle of October, that’s how good it was!  (more…)

chocolate mint brownies

Posted on: September 13th, 2010 by Two Tiny Kitchens 25 Comments

Smooth.  If I had one word to describe these brownies that’s what it would be.  Followed closely by best, as in BEST BROWNIES EVER!!  Some of us (who shall remain nameless) are not even brownie fans, but these are the absolute exception.  (more…)

s’mores cookie bars

Posted on: August 3rd, 2010 by Two Tiny Kitchens 6 Comments

I hate the words, “cool completely before cutting.”  I’m sure most people have the necessary restraint, but I invariably cut (and eat) far before my desserts have cooled.  The result?  Slightly burned mouth and not so pretty presentation.  But I never learn my lesson, nope, doesn’t stop me from doing it again the next time.

I’ve wanted to make these bars since I saw them over at Lovin’ From the Oven around Christmas time.  It took me seven months to assemble all the ingredients here in Japan.  (more…)