Past Classes


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.