January 12, 2015

Buttermilk Lemon Cranberry Scones

Happy new year everyone! With the new year, comes new Downton Abbey episodes! My mom and I are dedicated fans, watching every episode while texting each other notes, predictions and exclamations concerning character development. 

Beyond the characters themselves, we love discussing the clothing, jewelry, traditions and manners -- and the food! What lovely meals!

For the Season 5 premiere I made these scones and they were delicious teamed with a hot cuppa tea and the drama of Downton. 

Buttermilk Lemon Cranberry Scones
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, cold
1/3 cup sour cream
1/3 cup buttermilk
1 egg
2 tsp vanilla
zest of 1 lemon, plus juice
1 cup dried cranberries

1) Preheat oven to 400 degrees. In a large bowl, combine all dry ingredients.

2) Cut butter into pats -- using a fork, pastry blender, or my favorite-my hands, cut butter into flour until it is pea sized chunks. Add cranberries.

3) In a separate bowl, combine wet ingredients (sour cream, buttermilk, egg, vanilla and lemon) until well blended. Pour into dry ingredients. Using a spatula, or again your hands, stir until it begins to clump together. 

4) Gently knead dough on a floured surface until fully combined and smooth in texture. Shape in a circle, 8-10" across. Cut into 8 wedges. Place wedges on a baking sheet lined with parchment paper. 

5) Brush wedges with a couple tablespoons buttermilk and sprinkle with a little sugar. Bake 15-18 minutes until golden brown. 

6) Cool on a wire rack, and glaze if desired. I made a simple lemon & powdered sugar as seen in the picture, but only drizzled a couple scones. Truly, the scones don't need the glaze! As long as you don't over-bake, they are moist and tender.

October 14, 2014

From My Tiny Kitchen food truck & Kickstarter

Good afternoon blog friends!

My Kickstarter has reached 25% - Yay! There is still a long way to go in the next 6 days, but it is wonderful to see that percentage on my project page. Thank you all for the support so far - and I ask that you continue to help me spread the word. The next few days are crucial for marketing and outreach, so please facebook, twitter, blog, email friends and family, help me spread the word!

Thank you all!

Kickstarter page LINK

October 6, 2014

Long time...

Hello everyone!

I have been away from the blog for quite some time now... I took a break after having my second kid, and just never really got back into the swing of blogging. Then I decided to change careers and open a food truck!

Several months were spent researching ideas, business plans, marketing, finances, designs, colors and of course - eating at food trucks! I have recently launched a Kickstarter campaign to help with start up costs.

Using Kickstarter will allow me to open a business without any potential financial strain on my family - I can start the business debt free, and if the truck isn't successful I can close shop without worrying about the commitment of a large loan.

Please help me spread the word and share my Kickstarter campaign!

 From My Tiny Kitchen (LLC) Kickstarter


June 29, 2012

Scotch Eggs

I know we are several months away from St. Patty's Day - but these are just too tasty to only eat once a year.

When you look at the picture, it's a little deceiving... is it a meatball? Is that coated in breadcrumbs? Or just really crisp? My goodness, what's inside?!?

Prepare for a simplistic, culinary delight...

Scotch Eggs

Boiled eggs - cool & peeled
Bread crumbs, optional

Coat and pat the boiled egg with sausage - sealing in all the edges. Completely cover the egg.

If desired, roll in bread crumbs.

Deep or pan fry until crispy and sausage was cooked throughout. I pan fried in a few tablespoons of olive oil.

Serve with spicy mustard.

This recipe is easy to make gluten free and paleo/primal friendly but simply omitting the bread crumbs. The sausage will get nice and crispy enough that you won't miss out on the textures -- crunchy outside, with a soft middle. Yummmmmm...... 

Also, they can be prepared a day in advance and kept refrigerated until you're ready to fry.
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June 26, 2012


This was a fun and tasty - fast fast fast dip I threw together one day. It ended up being a big hit, so we will make it again. Plus it can be served hot, cold, add some spice, make it a true meat-lovers.... should I go on? Or just get to the recipe? :)


16 oz. sour cream
1/2 pkg bacon - cooked till crisp & crumbled
1 cup shredded cheese
1 medium tomato, chopped small
2 green onions, chopped
Pinch pepper

Mix. It. Together.

The End.

(PS: Yes, true, there is not lettuce. But the green onions are green and ruffage, so they count.}

See - told you it was easy!

Fun variations:
Few splashes hot sauce
The whole package bacon
Heat it up into a bowl of bubbly, creamy, salty cheesy amazing-ness
Instead of green onions for your 'lettuce,' use 1/4 frozen spinach (thawed & drained)
No fresh tomato? Drain a can of Rotel really well and use it instead. (Would add some heat too!)
Serve with carrots slices and celery sticks.

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May 17, 2012

Buffalo Chicken Pockets

These are very fast and tasty - perfect for a quick lunch or dinner. Also, you can make the filling a day or two in advance, then fill the pockets as needed.

Buffalo Chicken Pockets

8 oz canned chicken breast - or 1 cooked & shredded chicken breast
8 oz cream cheese, softened
1/2 cup chopped celery
1 cup shredded cheese (I used cheddar, but any combo would be good)
Buffalo sauce - to taste
1 can crescent rolls

Combine the first 5 ingredients.

Unroll crescent rolls and separate into squares. 'Smoosh' two triangles to seal together into a square. Scoop approx. 1/4 cup filling onto the dough square - kinda off to one side. Fold over the empty side and press to seal edges.

Place pockets on a greased, baking sheet. Bake at 350 degrees for 10-15 minutes, or until golden brown.

*Next time, I plan to try a combo of mozzarella and blue cheese.

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May 16, 2012

Hello again!


There have been many changes here in My Tiny Kitchen... you may have noticed the site looks a little different...? No? Well believe me things are changing - it's progressive, but we're going somewhere :)

First, I want to talk about my absence. I have missed everyone!

Last November, we found out we were blessed with baby #2! Thrilled, happy, excited.... nauseated. I was sick and dry-heaving the entire. first. trimester. Blah.

I had a week of reprieve and then I started bleeding. This lasted 8 weeks - that time was filled with bed rest, trips to a specialist, trips to the ER, ultrasounds, tears, praying and hope.

We are now happy to say that I - and our baby girl - have safely entered the third trimester. She is growing on track and moving strong.

And I'm no longer sick.

And I'm cooking again.

And I'm posting again.

And I'm hoping you'll visit my site...

...I'll be making a few more fun & exciting announcements!

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