Trucking up the Newport Coast, leaving the OC behind.
Whew. Well, I apologize for such a long pause on the blogging, but exciting things have been afoot. I also apologize for never revealing the Tiny Kitchen Remodel in its fullest, because now there’s no need.
Yes folks, there’s a new kitchen in town. In fact, it’s a new town and a new home. The Husband and I packed up the furry kids, most of the house and the surprisingly large amount of kitchen equipment I have and put it in a U-Haul. We survived the freeways of Los Angeles (see This Is LALA Land for more info on that—she’s a stronger woman than I) and crossed into our hallowed land of Santa Barbara. Continue reading
There’s been a heck of a lot going on at the Tiny Kitchen household, and I haven’t been experimenting with paleo recipes as much as I’ve wanted to. Until this week. I knew we were going to have lamb burgers, and even though I’d saved a big, beautiful collard green leaf from my bi-weekly basket from Alegría Farms, I was wanting a bun.
Yes, a BUN. You know, to wrap your burger around and soak up all the flavors. Unlike the gluten-free gang, I can’t use rice flour, and definitely not cornmeal. So then I got an idea—I know, it’s shocking, but there you go. I’d seen a recipe for paleo scones and I thought: Hey, maybe a few scones could work like a burger bun! And I’ve got that muffin-top pan…god knows why I bought that thing, but it’s going to come in handy today.
But then I got smart and checked out a great savory muffin recipe at Simply Living Healthy (which has now become my new favorite blogger). EUREKA! Continue reading
I’ve been a fan of Robin Asbell’s cookbooks for years, so when her latest one, Sweet & Easy Vegan, came out, I immediately wanted it. How lucky for me that she sent me one so that I could blog about it! And, in addition to that, I got to be part of my second Virtual Vegan Potluck. My third will be next week, so keep your eyes peeled for that—it will not be just a vegan dish, but a paleo dish as well! Continue reading
I’m posting this because Lucy requested it, and I hope she makes them for her delightful-sounding little ones. They’ve got so many food allergies, and Lucy seems to be a supermom keeping up with it all! Although they can’t have dairy or eggs, luckily they can eat wheat, so these cupcakes should be a perfect treat for them. Continue reading
Do you like the look of my lemons?
It’s been a while since I baked, and The Husband’s office was having a potluck, which is always a great excuse for me to get the Kitchen Aid out. The Husband requested my pudding-filled lemon cupcakes, and I decided to tweak it a little for the barbeque. Mainly because the ones he likes are the vegan ones, and for once I needed to make a huge batch, so off to Martha Stewart‘s cupcake cookbook I went. She doesn’t have a recipe that makes less than two dozen. I guess her usual market is not a married couple without children, and there’s only so many cupcakes that The Husband can eat! Continue reading
Since the Tiny Kitchen is in a state of Big Disarray, and not ready for a full blog, I decided I’d post some pics of back when I was Elevenses Bakery. I was reminded of it by Deb Brunson, who is in culinary school and last week (or this? I can’t remember, and I haven’t had time to keep up with my fellow bloggers) was focusing on cakes and frostings.
When I got my tonsils out a few years ago, they gave me Percocet for the pain, which was lucky for me as they forgot to mention they’d be taking out my adenoids as well. I woke up feeling like I’d gone a few rounds with Mike Tyson (although my ears were fine and unbitten), and although the pain took the focus off my throat, I needed that Percocet.
And in my lovely Percocet haze, I came up with Elevenses Bakery. (Click on the link for more info on Elevenses!) The concept, the branding, everything. Continue reading
Our neighbors, and friends, went away a week or so ago. I call them Pal and Am, fondly, but they are really Al and Pam. We have an arrangement with them where we watch each others’ cats when any of us are out of town, but this time Cookie, their older cat, was a little under the weather. I won’t go into details, but I did suggest trying to give her some puréed pumpkin.
I didn’t promise it would work, which is good, because neither of the cats even tasted it. The potassium I was supposed to give Cookie was nasty—if it tasted anything like it smelled, the poor girl was in trouble. Luckily, the poor kitty’s bad day was someone else’s delicious baked treat… Continue reading
A delectable Valentine dessert.
I have to admit, I’m not entirely sure why people go gaga over red velvet cake or cupcakes. I’m not saying they’re not nice, I just don’t think they are that spectacular. People have asked me what “flavor” red velvets are—and that’s just impossible to describe. I do keep making them because choosy red-velvet eaters choose mine. I’ve heard the following compliments:
“Better than Sprinkles‘ red velvets!” (Take THAT, Candace Nelson!)
“As good as my Southern grandmother’s red velvets!” (I’ll take that compliment all day long, thankyouverymuch.) Continue reading