Anna's Tiny Kitchen

These treats are perfect for a Fall evening!  Loaded with Pumpkin and gooey caramels, these Blondies are insanely delicious and addictive.  Plus, they are super easy to make! 2 1/2 cups all-purpose unbleached flour 2 teaspoons cinnamon 1 heaping teaspoon Pumpkin Pie spice 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, melted 1 cup dark brown sugar 1/2 cup granulated sugar 1 egg, lightly beaten 1 teaspoon pure vanilla extract 1 can (15 oz.) Pumpkin puree 1 bag (11 oz.) caramels, unwrapped 1/2 cup evaporated milk Preheat your oven to 350 degrees.  Line a 9x13 inch baking pan with parchment paper.   In a bowl, combine melted butter, egg, and vanilla.  Mix until smooth.  Add sugars and beat well.  Stir in Pumpkin puree and mix well.  Add in flour, cinnamon, Pumpkin Pie spice, baking soda, and salt.  Mix until just combined and smooth. Pour about 2/3 of the mixture into the prepared pan.  The mixture will...

These are truly the most amazing, scrumptious, melt-in-your-mouth Chocolate Chip Cookies ever!  The secret lies in using Whole Wheat Pastry flour and instant pudding mix.  The Whole Wheat Pastry flour provides a nutty flavor and just the right texture: chewy, yet soft.  The instant pudding mix adds depth of flavor and moistness.  In addition, I use only the best ingredients like real butter and pure vanilla extract.  I've perfected this recipe over many years and it is exceptional! 1 cup pure, unsalted butter, softened 1 1/3 cup granulated sugar 2/3 cup brown sugar 2 eggs 1 1/2 teaspoons pure vanilla extract 2 1/2 cups Whole Wheat Pastry Flour 1/4 cup instant vanilla pudding mix 1 teaspoon salt 1 teaspoon baking soda 2 cups semi-sweet chocolate chips 2 cups toasted, chopped pecans (optional) Preheat oven to 350 degrees and make sure the oven rack is in the upper third section of the oven.   In a large bowl, beat butter, sugars, eggs ...

Torta de Çenoura e Laranja This is my mother's prized Carrot-Citrus Roll.  She adapted the recipe from a tattered Portuguese cookbook she found in an old Lisbon bookstore many years ago.  This roll is vibrant in flavor & color.  The citrus cream cheese filling adds just the right amount of richness.  The moist cake melts in your mouth & pairs perfectly with a nice cup of tea! 9 large carrots, peeled & coarsely chopped 1/2 T. salt 9 T. all purpose, unbleached flour 1 1/2 t. baking soda 1 1/2 cups granulated sugar (plus a little more for dusting) 6 eggs 2 heaping T. fresh orange zest, divided 4 oz. softened cream cheese 2 1/2 cups confectioner's sugar 1 t. lemon extract Preheat oven to 375 degrees.  Prepare a jelly roll pan by spraying it with Pam.  Then line the pan with waxed paper, making sure to cut the wax paper to fit so that the edges don't hang out over the edges.  Generously butter the waxed p...

This is sinfully good and pure ecstasy!  The sweetened condensed milk cooks into a luscious caramel swirled throughout the pie.  The trick is to let it cool and then chill the pie for at least three hours, otherwise you will get a gooey, sticky mess on your plate.  Then again, that doesn't sound bad either!  Pass the ice-cold milk, please! 1/2 cup melted pure butter, no substitutes 1 large egg 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 T. pure vanilla extract 1 3/4 cup all-purpose, unbleached flour 1/2 t. baking soda 1/4 t. salt 2 cups chopped, chilled Reese's peanut butter cups 1/2 cup sweetened condensed milk Preheat the oven to 350 degrees. Grease a 9 inch pie pan and set aside. In a large bowl, beat the butter and egg until smooth (be sure the butter has cooled slightly so you don't end up cooking your egg).  Add both sugars and vanilla and continue to beat well, about one minute.  Add flour, baking soda and salt and mix j...

This amazing recipe is adapted from Fran Warde's beautiful cookbook, Simply Delicious Food Morning Noon and Night.  I've made this recipe many times over the years and it is rich and divine!  I love the combination of bananas, caramel and chocolate.  The secret lies in boiling the sweetened condensed milk can in a large pot of water the day before.  Who knew?  Oh and it's perfect for summer because it requires no baking! 1 can sweetened condensed milk (you might not use the entire can) 1 1/2 cups graham cracker crumbs 1/2 cup pure butter 3 firm bananas 1 cup heavy cream 3 Tablespoons confectioner's sugar 3 oz. high quality dark chocolate Place the unopened can of sweetened condensed milk in a large saucepan.  Cover with water, bring to a rolling boil, then reduce the hear and simmer for 3 hours.  Check the water level from time to time and top up as necessary.  Let cool overnight. Melt the butter in a saucepan.  Add t...

These Chewy Almond Fruit Bars of goodness are so delicious!  Cake-like, yet dense and chewy like a Blondie, they are irresistible.  And they are so easy to make!  Use whatever preserves or fruit spread you have on hand! 4 large eggs 2 cups granulated sugar 1 cup melted butter (no substitutions) 2 cups unbleached, all-purpose flour 2 1/2 teaspoons almond extract 3 heaping Tablespoons all-fruit spread Confectioner's sugar Preheat the oven to 325 degrees. In a mixing bowl, beat the eggs and granulated sugar until the mixture reaches pale lemon-colored.  Beat in the flour and almond extract, scraping the sides the bowl.  Beat until smooth and thick!  Spread into a greased 13 inch x 9 inch baking pan.  Drop the fruit spread all over the dough in the pan and swirl with the tip of a knife.  Bake for 30 - 35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Dust with confectioner's sugar...