Tiny Kitchen Feasts, Irving Street, San Francisco, CA (2026)

01/17/2026

good night

11/30/2025

Cranberry Maple Nut Squares
Ingredients:

2 cups rolled oats

1 cup chopped nuts (almonds, walnuts, pecans)

½ cup dried cranberries

¼ cup pumpkin seeds (optional)

½ cup pure maple syrup

¼ cup coconut oil or butter

¼ cup almond butter or peanut butter

1 tsp vanilla extract

Recipe in First C.0.Ⓜ️.Π.e.n.t 👇💬

11/27/2025

🍫🥥 German Chocolate Fudge 🥥🍫
Ingredients:

3 cups semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1/4 cup butter

1 tsp vanilla

1 cup sweetened shredded coconut

1 cup chopped pecans

Directions:

Line an 8×8 pan with parchment.

In a saucepan, melt chocolate chips, condensed milk, and butter over low heat.

Remove from heat; stir in vanilla, coconut, and pecans.

Spread mixture evenly into the pan.

Chill for 2 hours until firm.

Slice into squares and enjoy rich German-chocolate goodness!

11/27/2025

🇺🇸 Patriotic Pumpkin Spice Cupcakes 🧁🇺🇸
Ingredients:

1 1/2 cups flour

1 cup sugar

1 tsp baking powder

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp salt

1 cup pumpkin purée

1/2 cup oil

2 eggs

1 tsp vanilla

Cream Cheese Frosting:

8 oz cream cheese

1/2 cup butter

2 1/2 cups powdered sugar

1 tsp vanilla

Red + blue sprinkles

Directions:

Mix dry ingredients.

Whisk pumpkin, oil, eggs & vanilla.

Combine wet + dry; mix gently.

Fill cupcake liners 2/3 full.

Bake at 350°F (175°C) for 18–20 min.

Beat frosting ingredients until creamy.

Frost cupcakes and add red + blue sprinkles for a patriotic look.

11/27/2025

💜🍰 Ube Swirl Cheesecake Bars 🍰💜

Ingredients:

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tbsp melted butter

Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 tsp vanilla

2 eggs

1/3 cup ube halaya

A few drops ube extract (optional, for color)

Directions:

Mix crust ingredients, press into an 8×8 pan.

Beat cream cheese + sugar until smooth.

Add sour cream, vanilla, and eggs.

Remove 1/2 cup batter; mix with ube halaya (and extract).

Pour plain batter over crust.

Spoon ube mixture on top; swirl with a knife.

Bake at 325°F (160°C) for 30–35 min.

Cool completely, chill 3 hours, slice into bars.

💜

11/27/2025

🍎🧈 Brown Butter Apple Cider Donut Cake 🍰

Ingredients:

1/2 cup brown butter

2 cups flour

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup apple cider (reduced to 1/2 cup)

2 eggs

1/4 cup sour cream

1 tsp vanilla

Cinnamon Sugar Coating:

1/2 cup sugar + 2 tsp cinnamon

4 tbsp melted butter

Directions:

Brown the butter; cool.

Reduce apple cider to 1/2 cup; cool.

Mix dry ingredients.

Whisk wet ingredients: brown butter, reduced cider, eggs, sour cream, vanilla.

Combine wet + dry; don’t overmix.

Pour into greased Bundt pan.

Bake at 350°F (175°C) for 40–45 min.

Brush warm cake with melted butter; coat in cinnamon sugar.

11/27/2025

🧙‍♀️💜 Witch’s Brew Hershey’s Chocolate Truffles 💜🧙‍♀️

Ingredients:

1 1/2 cups Hershey’s chocolate chips (milk or dark)

1/2 cup heavy cream

2 tablespoons butter

1 teaspoon vanilla extract

1/4 teaspoon salt

Halloween sprinkles, crushed Oreos, cocoa powder, or colored sugar for coating

Optional: a few drops purple or green food coloring (for spooky magic!)

Directions:

Heat the Cream:
In a small saucepan, heat heavy cream over medium until just steaming
(Do NOT boil.)

Melt the Chocolate:
Place Hershey’s chocolate chips in a heatproof bowl.
Pour warm cream over them.
Let sit 2 minutes, then stir until the chocolate is smooth and fully melted.

Add Butter & Vanilla:
Stir in butter, vanilla extract, and salt.
For a spooky effect, add 1–2 drops of purple or green food coloring.
Mix until silky.

Chill the Mixture:
Cover and refrigerate for 1–2 hours, until firm enough to scoop.

Shape the Truffles:
Scoop out small portions (about 1 tablespoon each).
Roll gently between your palms to form smooth truffle balls.

Coat the Truffles:
Roll each truffle in your choice of:
🟣 Halloween sprinkles
🟢 Crushed Oreos (for “witch dust”)
⚫ Cocoa powder
💜 Purple colored sugar

Serve:
Place truffles in mini liners or a spooky Halloween tray.
Enjoy the creamy, melt-in-your-mouth magic!

Nutritional Information:
⏰ Prep Time: 10 minutes | Chill Time: 1–2 hours | Total Time: ~1 hour 15 minutes
🔥 Calories: ~90 per truffle | 🍽️ Makes about 18 truffles

11/26/2025

🍒🌾 Cranberry Almond Breakfast Squares 🌾🍒

Ingredients:

Dry Ingredients:

1 1/2 cups rolled oats

1 cup almond flour

1/3 cup brown sugar or coconut sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup dried cranberries (or fresh)

1/3 cup sliced almonds

Wet Ingredients:

2 large eggs

1/3 cup melted coconut oil or butter

1/3 cup honey or maple syrup

1 teaspoon vanilla extract

1/3 cup milk (dairy or non-dairy)

Directions:

Mix the Dry Ingredients:
In a large bowl, combine oats, almond flour, sugar, baking powder, cinnamon, salt, cranberries, and almonds.

Mix the Wet Ingredients:
In another bowl, whisk together eggs, melted coconut oil (or butter), honey, vanilla, and milk.

Combine Everything:
Pour the wet mixture into the dry mixture.
Stir until fully combined — the batter will be thick.

Prepare the Pan:
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper.
Spread the batter evenly into the pan.

Bake:
Bake for 20–25 minutes, until edges are golden and the center is set.

Cool & Slice:
Let cool completely, then slice into squares.
Perfect for breakfast, meal prep, lunchboxes, or a healthy snack!

Nutritional Information:
⏰ Prep Time: 10 minutes | Bake Time: 25 minutes | Total Time: 35 minutes
🔥 Calories: ~180 per square | 🍽️ Servings: 9

11/26/2025

💜🍯 Easy Homemade Lavender Honey Panna Cotta 🍯💜

Ingredients:

For the Panna Cotta:

2 cups heavy cream

1 cup whole milk

1/2 cup honey

1 tablespoon dried culinary lavender

2 teaspoons vanilla extract

1 packet (2 1/4 tsp) unflavored gelatin

3 tablespoons cold water

For Serving (Optional):

Extra honey drizzle

Fresh berries

Edible flowers

Lavender buds (tiny pinch)

Directions:

Bloom the Gelatin:
In a small bowl, sprinkle gelatin over 3 tablespoons cold water.
Let sit 5 minutes until it becomes thick and spongy.

Infuse the Cream:
In a saucepan, combine heavy cream, whole milk, honey, and dried lavender.
Heat over medium until steaming (do not boil).
Remove from heat and let lavender steep for 5–10 minutes depending on strength preference.

Strain the Lavender:
Pour the mixture through a fine strainer to remove lavender buds.
Return liquid to the saucepan.

Dissolve the Gelatin:
Add bloomed gelatin to the warm cream mixture.
Stir until fully dissolved.
Mix in the vanilla extract.

Fill the Molds:
Pour mixture into ramekins, glasses, or small dessert cups.
Let cool to room temperature.

Chill:
Refrigerate for 4–6 hours, or until fully set.
(Overnight gives the best texture.)

Serve:
Unmold by dipping the bottom of each ramekin in warm water for 10 seconds, or serve directly in cups.
Drizzle with honey and garnish with berries or edible flowers for a beautiful finish.

Nutritional Information:
⏰ Prep Time: 10 minutes | Steep Time: 10 minutes | Chill Time: 4–6 hours
🔥 Calories: ~260 per serving | 🍽️ Servings: 6

11/26/2025

🍣🍒 Cranberry Glazed Salmon 🍒🍣

Ingredients:

For the Salmon:

4 salmon fillets

1 tablespoon olive oil

Salt and pepper, to taste

For the Cranberry Glaze:

1 cup fresh or frozen cranberries

1/4 cup orange juice

1/4 cup honey or maple syrup

2 tablespoons soy sauce

1 tablespoon balsamic vinegar

1 teaspoon minced garlic

1/2 teaspoon grated ginger (optional)

For Garnish:

Orange zest

Fresh parsley

Directions:

Prepare the Cranberry Glaze:
In a small saucepan, combine cranberries, orange juice, honey (or maple syrup), soy sauce, balsamic vinegar, garlic, and ginger.
Simmer over medium heat for 8–10 minutes, until cranberries burst and sauce thickens slightly.
Mash lightly or leave chunky based on preference.

Cook the Salmon:
Preheat oven to 400°F (200°C).
Place salmon fillets on a lined baking sheet.
Brush with olive oil and season with salt and pepper.
Bake for 10–12 minutes, depending on thickness.

Glaze & Finish:
Remove salmon from the oven and spoon cranberry glaze generously over each fillet.
Return to oven for 2–3 more minutes to set the glaze.

Serve:
Plate the salmon and drizzle with extra glaze.
Garnish with orange zest and fresh parsley.
Pairs perfectly with rice, roasted veggies, or a winter salad!

Nutritional Information:
⏰ Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
🔥 Calories: ~320 per fillet | 🍽️ Servings: 4

11/26/2025

🍝🧀 Easy Baked Ziti Recipe 🧀🍝

Ingredients:

For the Pasta:

1 pound ziti pasta

Salt for boiling

For the Sauce:

1 tablespoon olive oil

1 pound ground beef or Italian sausage

1 small onion, diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Cheese Mixture:

1 1/2 cups ricotta cheese

1 cup shredded mozzarella

1/2 cup grated Parmesan

1 large egg

1 teaspoon Italian seasoning

For Topping:

1 1/2 cups shredded mozzarella

Extra Parmesan (optional)

Directions:

Cook the Pasta:
Bring a large pot of salted water to a boil.
Add ziti and cook until just al dente.
Drain and set aside.

Make the Meat Sauce:
Heat olive oil in a large skillet.
Add ground beef (or sausage) and cook until browned.
Add onions and garlic; cook until softened.
Stir in marinara sauce, Italian seasoning, salt, and pepper.
Simmer for 5–7 minutes.

Make the Cheese Mixture:
In a bowl, mix ricotta, mozzarella, Parmesan, egg, and Italian seasoning until creamy.

Assemble the Baked Ziti:
Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, layer:

1️⃣ Half the cooked ziti
2️⃣ Half the meat sauce
3️⃣ Dollops of the ricotta mixture

Repeat layers.
Top with shredded mozzarella (and Parmesan if desired).

Bake:
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
Broil for 1–2 minutes for a golden top (optional).

Serve:
Let rest for 10 minutes before serving.
Enjoy cheesy, cozy, comfort-food perfection!

Nutritional Information:
⏰ Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
🔥 Calories: ~420 per serving | 🍽️ Servings: 8

11/26/2025

☕ Pumpkin Spice Tiramisu Cups Recipe ☕🎃

Ingredients:

For the Pumpkin Cream Layer:

1 cup heavy whipping cream

8 oz mascarpone cheese, softened

1/2 cup pumpkin purée

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For the Cookie Layer:

1 package ladyfingers

1 cup brewed coffee or espresso (cooled)

1 tablespoon sugar (optional)

For Topping:

Cocoa powder or cinnamon

Whipped cream (optional)

Crushed cookies or chocolate shavings (optional)

Directions:

Make the Pumpkin Cream:
In a mixing bowl, whip the heavy cream until soft peaks form.
In another bowl, mix mascarpone, pumpkin purée, powdered sugar, vanilla, and pumpkin spice until smooth.
Fold the whipped cream gently into the pumpkin mixture until light and fluffy.

Prepare the Ladyfingers:
Brew coffee or espresso and let cool.
Add sugar if desired.
Quickly dip each ladyfinger into the coffee — do NOT soak them.

Assemble the Tiramisu Cups:
In jars, cups, or small bowls, layer in this order:
1️⃣ Coffee-dipped ladyfingers
2️⃣ Pumpkin mascarpone cream

Repeat layers until cups are filled.
Smooth the tops.

Chill:
Refrigerate for 3–4 hours, or overnight for deeper flavor.

Serve:
Dust with cocoa powder or cinnamon.
Add whipped cream, crushed cookies, or chocolate shavings for the perfect finish.

Nutritional Information:
⏰ Prep Time: 15 minutes | Chill Time: 3 hours | Total Time: ~3 hours 15 minutes
🔥 Calories: ~260 per cup | 🍽️ Servings: 6–8

Tiny Kitchen Feasts

01/17/2026

11/30/2025

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