Winter Minestrone & Breadsticks
Tomato Soup, Grilled Cheese, & a very chocolate Brownie
4-week Cake Series
Tiny Pies • Perfect dough used with Apple Hand Pies and Lattice-Topped Berry
Special Day Breakfasts • We put together a festive meal with Mixed Berry Kuchen, Quick Cinnamon Rolls, Scrambled Eggs, and beautiful Fruit Platters!
Favorite Things • A 3-week series with some of The Tiny Kitchen’s favorites: Scones & Chocolate Chip Cookies, Fresh Pasta, and Pizza.
Summer Foods • Campfire Nachos with Cherry Tomato Pico de Gallo, Fresh Fruit Kebabs, and Anywhere S’mores
Berries! Berries! Berries! • Blueberry Cream Puffs, Strawberry Jam, and Raspberry Fool.
Empanadas • The original hand pie! Savory & sweet.
Summer Treats! • Ice Cream in sandwich and milkshake form.
Sweets for the Sweet • Allergen-free desserts: a cheesecake, two cookies, and a fool.
Enchiladas Anytime • Green & Red
Glorious Grains • Emmer, Einkorn and Rye
Doughnuts! • Chocolate, Vanilla & Pumpkin: Baked
The Tiny Kitchen @ 21 Acres Flatbreads for Fall • Red Fife, White Whole Wheat and Emmer; Roasted beets & squash, fennel, caramelized onion and ricotta. Yum!
Apple Everything • Sauce, slaw, dumplings and crisp
Fall Soups • White Bean & Kale, Minestrone and Creamy Pumpkin, all vegan, all delicious.
Fall Pies • Mini Pumpkin, Fall Pear Hand Pies & Chocolate Cream Pie with Cocoa Nib Crust
Everything Except the Turkey • Crinkly Carrot Fries, Savory Squash Soup, Cheesy Layered Potatoes, Cranberry Sauce, Apple-Sage Stuffing and Cranberry Pumpkin Seed Bars. Phew!
Baking Workshop: Holiday Cookies • cookies galore!
Holiday Breakfast • Yogurt Parfait, Cinnamon Rolls, Baked Egg Cup and Oven Hash Browns.
Gifts From the Kitchen • we prepared and packaged: Gorgeous Granola, Buttery Shortbread, Butter-Herb Crackers and Custom Flavored Salt.
Chili Party • A big batch of Party Chili, Cornbread, and a mixed Berry Galette warmed all of us up!
Go Crackers! • Butter Crackers, Whole Grain Crackers, Cheesy Fish to boot.
Chocolate Workshop • We tempered chocolate to mold and cover our chocolate truffles in. We also made Warm Chocolate Pudding Cakes, and my favorite Chocolate Chip Cookie.
The Tiny Kitchen @ 21 Acres Naturally-Yeasted Sourdough Bread. It was beautiful!
Baking Workshop: Bread • We made sandwich loaves, dinner rolls and cinnamon rolls!
Late Winter Doughnuts • More doughnuts, this time including Baked Raised. Yum!
The Tiny Kitchen @ 21 Acres Handmade Einkorn Tagliatelle with Locally-sourced Bolognese! Hands-on yum.
Muffins & Quickbreads • We explored muffins & quickbreads with a muffin mix that we customized for muffins; and loaves of Banana Bread, Apple Currant Bread, and Carrot Bread.
Simple Sushi • We used nori, sushi rice, a mandolin, and optional wasabi to create vegetarian sushi rolls
Layer Cake • Everyone created their own personal-sized layer cake!
Taco Bar • Roasted sweet potatoes, sauteed greens, classic beef filling, along with pintos & red rice from scratch and topping galore.
Breakfast Bake • Puff pastry breakfast hand pies, my favorite carrot ginger muffins and big, fluffy german pancakes-yum!
Bagels and More Bagels • Straight dough and dough from a starter, these were delicious!
Kitchen Independence • They got ingredients & guidance then went to town making salads, entrees and dessert.
Noodles For All • we made pasta, cut it into shapes that we used in soup and with a tomato sauce • then made colorful noodle jewelry!
Explore Flavors 3-Day Mini Camp • we toured Morocco, Italy and France, all from the comfort of The Tiny Kitchen!
The Tiny Kitchen @ 21 Acres:Easy As Pie! • Lavender Laced Apple Pie, Berry Medley Lattice Pie, and Cardamom Pear Hand Pies.
Kitchen Basics: Knife Skills • we chopped, sliced, diced, minced, juilenned & chiffonaded our way to a soup & pasta sauce.
Calzone • we made the dough & filling, we shaped & baked, made a sauce & a salad. Yum!
Kitchen Basics: Eggs • we separated, scrambled, poached & easy-overed. We made omelettes & meringue cookies.
Ravioli • we made it all: the dough, ricotta & butternut squash fillings, Alfredo & simple tomato sauces, rolled, filled, boiled & ate.
Pumpkin Galore • we roasted the pumpkins and used them in Fall Spice Pumpkin Bread, Creamy Pumpkin Soup and Pumpkin Cheesecake.
Holiday Dinner Party • we set the table, prepped & cooked the menu, took off the aprons and ate together.
The Tiny Kitchen @ 21 Acres:Holiday Pies • instead of cookies, give pies for kitchen gifts! We used 3 different doughs and created Apple-Cranberry Hand Pies, Mini Winter Squash Pie with Caramelized Pumpkin Seeds and Chocolate Cream Tart with Cocoa Nib Crust.
Gifts From the Kitchen: Biscotti • Cranberry Orange Spice, Double Chocolate, Cardamom and Chocolate Chunk Pumpkin Seed Biscott, with or without chocolate drizzles, gift bagged to go!
Chocolate Everything: While many of my classes include something chocolate, this class is all about chocolate! We’ll be making Chocolate Sandwich Cookies, Chocolate Cupcakes, with Chocolate Buttercream, Chocolate Bark, and Chocolate Tarts. Lot of chocolate.
Kitchen Basics: Baking Skills In this 3-hour small group class, students created the baking project of their choosing (a cookie or cake) and were responsible for collecting ingredients, measuring, mixing, scooping or panning & baking their item. We had delicious results among snickerdoodles, tiger cake, pumpkin seed cake with Italian buttercream and Dorie Greenspan’s World Peace Cookies. Way to go!
Unique Ingredients: Einkorn Flour & Coconut Palm Sugar In this class we used different gluten Einkorn flour and less processed Coconut Palm Sugar Einkorn Apple Hand Pies and the always amazing, Einkorn Chocolate Chip Cookies. We also threw together some Einkorn pasta for a non-sweet addition.
2-Day Sourdough Bread Workshop: bread with The Tiny Kitchen
Celebration Breakfasts: another menu for celebrating, this time with Savory Spring Tarts, Buttermilk Biscuits, Breakfast Fruit Salad & Sparkling Rhubarb Juice! Go Spring!
Burritos & Bowls: all the elements of a good Burrito: rice, beans, meat and/or veggie filling, cheese & salsa. We practiced wrapping them, as well as preparing them tortilla-free as a bowl.
Layer cake Redux: we mixed, baked, filled & frosted our own 6-inch 2-layer cake chocolate and/or vanilla creations, while Lisa finished a full-size triple layer wonder that we got to eat, leaving our cakes to show off at home!
Pizza Masters: In this class we each made our own Neapolitan-style 3-Day Dough to take home; then we prepped the topping ingredients, stretched and covered the ready-made dough and slid our creations into the oven.
In Charge: What’s For Breakfast? Ingredients were available and we made pancakes, buttermilk biscuits, cooked eggs and made a fruit salad. Breakfast is served!
In Charge: What’s For Lunch? Balance & variety are great things when thinking about lunch. Tomato soup, grilled cheese, turkey & cheddar and a cookie.
In Charge: What’s For Dinner? Veggie burgers, chicken kebabs, pasta with Alfredo or tomato sauces that’s what!
Ice Cream Treats: we made graham crackers for ice cream sandwiches, raspberry swirl ice cream and delicious summer fruit milk shakes with our home made vanilla ice cream!
Vegetarian Thai: Phad Thai, vegetable Thai green curry, refreshing salad rolls; yum!
Anytime Cake: Not just for birthdays, we madeAutumn Pear Torte, Classic Crumb Cake and Sunflower Streusel Coffee Cake. All 3 perfect with a cup of tea!
Ravioli at Della Terra: local flour pasta filled with ricotta or roasted squash, then sauced with tomatoes, Alfredo or sage brown butter.
Baking Workshop: Fall Fruit & Veg Edition : Fall in the Pacific Northwest gives us some of the best foods of the year! In this class we baked pears into Pear-Cardamom Hand Pies, turned pumpkins into Glazed Pumpkin Scones and sliced a lot of apples for fancy French Apple Tarts. Yum!
TexMex in the Northwest @21 Acres: Baked Salsa Verde Chicken Enchiladas with last-of-the-season tomatillos; crunchy Chili-Cumin Kale Slaw; and Mini-Buñuelos, enjoyed with Apple-Berry Sangria Ice Cream. It was a flavor celebration!