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These cookies are beautiful. They take some work, but are worth it. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen 

I like basic deviled eggs, but if you’d like to mix it up a bit here are some unique deviled egg options for you and your family. Basic Deviled Eggs

INGREDIENTS

6 Hard Boiled Eggs
1/4 Cup Mayonnaise
1 Teaspoon Mustard (I Like To Use Yellow Mustard)
1 Teaspoon Vinegar
Paprika (Optional)
Parsley Sprigs (Optional)

Boil eggs and remove shells. Halve eggs lengthwise and gently remove yolks. Set Whites aside. Place yolks in small bowl and mash with a fork. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen 
Spring is about bright and vibrant colors and flavors. This dish is as pretty as it is tasty. Peas are considered by most people to be a vegetable, but because they grow in a pod, botanically they are a fruit. Ingredients

1/4 Cup Olive Oil
2 Minced Garlic Cloves
3 Minced Shallots
4 Ounces Chopped Prosciutto
1 Pound Fresh or Frozen Peas
1/4 Cup Diced Red Bell Pepper
1/4 Cup Low-Sodium Chicken Broth
Kosher Salt & Freshly Ground Pepper To Taste

In a large-size skillet, combine olive oil, garlic and shallots. Cook on a medium heat for 4 minutes. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen 

These slightly sweet buns are often served during the Easter season. INGREDIENTS

4 to 4 1/2 Cups Unbleached Flour
1 Package Active Dry Yeast
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
3/4 Cup Whole Milk
1/2 Cup Butter
1/3 Cup Sugar
1/2 Teaspoon Kosher Salt
3 Room Temperature Large Eggs
2/3 Cup Raisins or Currants
1/4 Cup Diced Candied Orange Peel (Optional)
1 Beaten Egg White
1 Tablespoon Water
Powdered Sugar Icing (See Below For Recipe)

In a large-size bowl combine 2 cups flour, yeast, cinnamon, nutmeg, and cloves. In a medium-size saucepan add milk, butter, sugar, and kosher salt. Heat over a medium-low heat and stir until butter almost melts. The temperature should reach between 120 to 130 degrees. Add milk mixture to flour mixture along with eggs. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen 

Made with matzo meal these Potato Latkes are perfect for Passover or anytime. Serve with applesauce and sour cream. INGREDIENTS

4 Medium Potatoes
1 Peeled & Quartered Yellow Onion
2 Tablespoons Matzo Meal
2 Large Eggs
1/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Apple Sauce
Sour Cream

Peel and cut potatoes into chunks. In a food processor place 1/4 of potatoes. Add onions, eggs, matzo meal, kosher salt and pepper. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen 

Great for Passover or anytime especially if you are not into gluten. INGREDIENTS

1 Cup Organic Natural Chunky Peanut Butter
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Large Egg (Lightly Beaten)

Preheat your oven to 350 degrees. In a medium-size bowl mix together peanut butter, sugar, vanilla, and lightly beaten egg until well combined. Line baking sheets with parchment paper. Spoon 1 tablespoon of mixture onto baking sheets about 1 inch apart. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen 

I love any type of cream pie, but I love Coconut Cream Pie best! INGREDIENTS

1 Baked Pastry Shell
4 Eggs
3/4 Cup Sugar
1/4 Cup Cornstarch
2 1/2 Cups Light Cream or Half-and-Half
1 Tablespoon Butter
1 1/2 Teaspoons Vanilla Extract
1 Cup Flaked Coconut
1/3 Cup Flaked Coconut For Garnish

Meringue (Recipe Below)

Preheat your oven to 325 degrees. Prepare Baked Pastry Shell. Separate egg yolks from whites. Set aside yolks for filling and whites for meringue. Continue Reading →

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