Homemade Small Batch Pretzels

For me, soft pretzels conjure up happy memories of snack stations in the local mall of my childhood and sunny days at the State Fair.

While they are mostly a nostalgic food for me, soft pretzels are one of my mom’s favorite salty treats. A few days ago, my mom came over to my house to spend an afternoon together. When the time came to consider a snack, the subject of soft pretzels came up. Since we live several hours from the nearest mall that sells soft pretzels, we decided to make our own.

These soft pretzels are easy to make and delicious! They have a rich, chewy texture, with a pleasant, golden crust. A brush of butter and dash of kosher salt adds some wonderful, salty flavor to this decadent treat.

A few notes on the recipe:

Shaping the Pretzels:

Forming a pretzel is EASY! This recipe should result in four pretzels. Cut the dough in four relatively equal pieces. Starting with one piece, roll it until it is about 18 to 20 inches long (step 1). Then, form a circle with the two ends overlapping (step 2). Next, overlap the ends (twist them) one more time (step 3). Finally, fold the ends toward the circle and press the ends down to form the traditional pretzel shape (step 4). Repeat the process to form the remaining three pretzels.

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  Step 1

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  Step 2

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  Step 3

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  Step 4

Baking Soda Bath:

Soft pretzels should be given a baking soda bath prior to baking. This should result in a chewier pretzel. To complete the baking soda bath, combine three cups of water and 2.5 tablespoons of baking soda in a saucepan. Bring the mixture to a boil, dip the pretzels in the mixture for 20-30 seconds, and remove with a slotted spoon or spatula.

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Cost Analysis:

I was, frankly, shocked when I did the price analysis for this recipe. Pretzels are a great inexpensive snack at $0.09 a piece!

Please note – the cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

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Recipe:

Homemade Soft Pretzels (Small Batch)

• Prep Time: 20 mins
• Cook Time: 10 to 15 mins for the cakes
• Difficulty: Easy
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This small batch pretzel recipe results in four delicious, buttery soft pretzels in about half an hour.

Ingredients

• 3 ounces (6 tablespoons) warm water
• 1/2 teaspoon (heaping) active dry yeast
• 3/4 teaspoon granulated sugar
• 1/4 teaspoon table salt
• 1 cup all-purpose flour
• 1 tablespoon melted butter
• kosher salt or sea salt, to taste
• cooking spray
• For the baking soda bath you will also need:
• 3 cups water
• 2.5 tablespoons baking soda

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Combine warm water and yeast in a mixing bowl. Allow the yeast to dissolve for about one minute. Then, add sugar and table salt to the yeast mixture and stir until dissolved.
3. Gradually add flour into the yeast mixture. You can use a dough hook on a stand mixer, or mix with a wooden spoon. Continue adding flour until the dough is no longer sticky, form the dough into a ball, and cover it with a thin towel or cloth. Allow the dough to rest for about 10 minutes.
4. While the dough is resting, combine water and baking soda in a saucepan to create the baking soda bath. Heat the baking soda mixture on medium heat. It will need to reach a boil before you can “bathe” the pretzels. Also, line a baking sheet with parchment paper and spray the parchment paper with cooking spray. (Alternatively, you can use a baking mat.)
5. After the dough has rested, cut the dough ball into four relatively equal pieces. Starting with one piece, roll it until it is about 18 to 20 inches long. Then, form a circle with the two ends overlapping. Next, overlap the ends (twist them) one more time. Finally, fold the ends toward the circle and press the ends down to form the traditional pretzel shape. (There is a tutorial with pictures available on the website post). Repeat the process to form the remaining three pretzels.
6. After the pretzels are formed, they will need a quick (20-30 second) baking soda bath. Carefully drop a pretzel into the boiling baking soda mixture, allow it to soak for 20-30 seconds, and remove it with a slotted spoon or slotted spatula. Allow the excess water to drip off, and place it on the lined baking sheet. Complete the same process for the remaining three pretzels.
7. Top the pretzels with kosher salt and bake in the oven for 10 – 15 minutes, or until golden brown.
8. Once the pretzels are baked, melt a tablespoon (or two!) of butter and brush butter on top of the hot pretzels.
9. Top with additional kosher salt, if desired, and serve warm! These pretzels are great plain, but can be served with nacho cheese dipping sauce. Enjoy!

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Basil Pesto Pasta for One (Nut-Free)

We have been having unseasonably hot and humid weather in our part of the world. Considering the heat, I haven’t wanted to cook or bake heavy dishes. This easy-to-make pesto pasta has been a meal that I’ve been eating frequently. It is relatively light, can be ready in a few minutes, and the pasta is the only thing you need to cook!

I have a few basil plants in my kitchen (thanks to my mom!), and they are full of leaves. The abundance of basil, along with the heat, inspired this dish. This recipe is specifically adapted to serve one person. I am more of a pasta fan than my husband, so I make this for myself when we are eating separate meals. However, you can easily multiply the quantities to serve multiple people.

I chose to make it nut-free because my mother doesn’t care for nuts, and there are some nut-based allergies in our family. I don’t miss the pine nuts, but the pesto itself is a bit thinner than traditional pesto. I have also added lemon juice to this recipe. You may choose to omit the lemon juice if you would like the pesto a bit thicker.

A few notes on the recipe:

Fresh Garlic: The garlic in this recipe is raw (not cooked), and raw garlic can have a bit of a bite to it. If you do not like the taste of raw garlic, you can roast it in the oven, prior to making the pasta dish (click here for a roasting guide). You can also substitute the minced garlic with a 1/8 teaspoon of dried garlic powder.

Parmesan Cheese: Shredded Parmesan cheese is blended into the pesto mixture. You can use Pecorino Romano instead of Parmesan cheese, but it is saltier. Keep this in mind when you are adding salt to the pesto mixture.

Fresh Mozzarella: I add fresh mozzarella to the pasta dish. You an either add an ounce of the mozzarella “pearls” or cube fresh mozzarella. If you do not have fresh mozzarella, you can add a couple tablespoons of shredded mozzarella cheese.

Tomatoes: This recipe benefits from the addition of cherry or grape tomatoes. If you would like to add tomatoes to the recipe, simply halve the tomatoes prior to making the dish. If you do not have cherry tomatoes, you can add half of a diced Roma tomato. If you choose to add a Roma tomato, remove the seeds before dicing it.

Cost Analysis:

Please note – the cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

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  Tomatoes are a good optional add-in

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Recipe:

• Cook Time: 10 mins
• Time: 5 mins
• Difficulty: easy
• Print

An easy homemade pesto pasta recipe that is nut-free and results in one serving.

Ingredients

• 1/4 cup (packed) fresh basil
• 1/4 teaspoon of minced garlic
• 2 tablespoons shredded Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 4 ounces pasta (I used fettuccine, but any shape will do)
• pinch of salt, to taste
• 1 ounce of fresh mozzarella cheese
• suggested add-in: 1/2 cup of cherry tomatoes (cut in half)

Directions

1. Boil salted water in a saucepan and prepare pasta noodles per box instructions.
2. Combine basil, garlic, lemon juice, olive oil, Parmesan cheese, and a pinch or two of salt in a small blender or food processor. Blend until well combined.
3. Drain pasta and remove it from heat. Add pesto to the pasta noodles and mix until combined. Add fresh mozzarella and uncooked tomatoes (if using) to the pasta.
4. Top dish with additional Parmesan cheese and basil.
5. Enjoy!
   

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Eggless Devil’s Food Cupcakes (Small Batch)

You need at least a few good eggless baking recipes in your repertoire. You may be short on eggs, or you may need to consider a friend or loved one with an egg allergy.

The lack of eggs won’t be what you are thinking about when you bite into these luscious treats. These cupcakes are rich and dense, with a pleasant and unusual texture that falls somewhere between a dense cake and a fluffy brownie. In fact, they may remind you of a grown-up version of some of your favorite childhood packaged snack cakes, but without all of the artificial flavors and preservatives…

Notes on the Recipe:

Soured milk: Combining vinegar and milk is a quick way to create “sour milk”. If you have sour milk that you would like to use up, you can use it in lieu of the vinegar and milk mixture.

Batter: This cupcake batter is very thick. The batter will not pour easily, and you will need to spoon it carefully into the muffin tins.

Cupcake Texture: These eggless cupcakes are drier than traditional cupcakes and have a texture similar to a cake brownie. They are very good, but taste differently than a traditional cupcake.

Cost Analysis:

Please note – the cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

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Recipe:

Eggless Devil's Food Cupcakes (Small Batch)

• Prep Time: 10 mins
• Cook Time: 15 to 20 mins for the cakes + 10 minutes for the frosting
• Difficulty: easy
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These eggless cupcakes are rich and dense, with a pleasant and unusual texture that falls somewhere between a dense cake and a fluffy brownie.

Ingredients

For the cake:
– 1/2 cup brown sugar
– 1 tablespoon softened butter
– 1 tablespoon canola or vegetable oil
– 2 tablespoons milk
– 3/8 teaspoon white vinegar
– 5/8 cup (or 10 tablespoons) flour
– 2 tablespoons cocoa powder
– 2 tablespoons boiling water
– 1/4 teaspoon baking soda
– 1/8 teaspoon table salt

For the frosting:
– 4 tablespoons softened butter
– 7/8 cup (or 14 tablespoons) powdered sugar
– 2 tablespoon cocoa powder
– 1 tablespoon milk
– 1/2 teaspoon vanilla extract

Directions

For the cake:

1. Preheat oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease.
2. In a small bowl, combine milk and white vinegar. Set this aside for 5 minutes to “sour” the milk.
3. Sift together flour, cocoa powder, and water in a separate small bowl and set aside.
4. Add butter to a medium-sized mixing bowl and cream it with a mixer on medium-low speed.
5. Add brown sugar and oil to the butter. Mix on medium-low until the mixture is combined.
6. Combine boiling water and baking soda. Add this to the brown sugar mixture and mix until well combined.
7. Gradually stir flour mixture and “sour” milk into the brown sugar mixture. Alternate between adding the flour and milk, starting and ending with the flour mixture.
8. Stir until well combined, but don’t over-mix the batter!
9. Fill 6 cupcake liners about 1/2 of the way full.
10. Bake for 15 – 20 minutes. Check with a toothpick. It should come out relatively clean when the cupcakes are done.
11. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove from muffin tin and allow to cool completely prior to frosting.

For the frosting:

12. Mix softened butter, powdered sugar, cocoa powder, milk and vanilla with a mixer on medium speed. It should form a thick buttercream. If it is too thick, add a little bit of extra milk.
13. Frost cooled cupcakes.
14. Enjoy!

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Easy Fettuccine Alfredo for One

Everyone needs a few good single-serving recipes. Whether you need dinner-for-one, or a quick homemade lunch, this recipe is a good addition to that list.

Fettuccine Alfredo has been one of my favorite indulgent meals since I was a child. Unfortunately, my husband James is not a fan of Alfredo sauce. So, I make this single-serving recipe for myself when I am craving a creamy pasta lunch.

This recipe is creamy and flavorful with the addition of garlic and parsley. You may, however, also consider adding steamed or sauted vegetables. Alfredo pairs especially well with broccoli, peppers, and tomatoes. Simply saute the vegetables in a separate frying pan with olive oil until softened, or steam the vegetables while you prepare the Alfredo sauce. Then, stir the vegetables into the completed sauce prior to adding the pasta.

Notes on the Recipe:

Garlic: This recipe calls for one clove of minced garlic. You can also use about 1/2 teaspoon of already minced garlic or 1/8 teaspoon of dried garlic powder. If you are a garlic-lover, add two cloves of garlic. I frequently do this, but the garlic flavor is very strong.

Half-and-half creamer: I use half-and-half for this recipe because it is something I usually have on hand for my coffee. It has more fat than milk, and this makes the Alfredo creamy. You can also use whipping cream, which will result in an even creamier sauce. If you don’t have either on hand, you can use milk. If you use milk, the sauce will remain relatively thin.

Cost Analysis:

Fettuccine Alfredo is known as a rich and indulgent meal, so the cost and time requirement to make this dish may surprise you. This single serving recipe takes just 15 minutes to make and costs about $0.76 for the serving.

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Recipe:

Easy Fettuccine Alfredo for One

• Prep Time: 5 mins
• Cook Time: 10 mins
• Difficulty: easy
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This easy homemade Fettuccine Alfredo recipe is made with common household ingredients, costs less than a dollar to make, and results in one delicious serving.

Ingredients

• 1 tablespoon salted butter
• 1 clove garlic, minced
• 2 tablespoons shredded Parmesan cheese
• 3 tablespoons half-and-half creamer
• 4 ounces pasta (I used fettuccine, but any shape will do)
• 1/4 teaspoon dried parsley
• salt and pepper, to taste

Directions

1. Melt butter on low heat in a small saucepan. Separately, boil water in a saucepan and prepare pasta noodles per box instructions.
2. Add minced garlic to the melted butter. Increase the heat to medium-low and allow the garlic to cook for about one minute. Stir carefully and do not allow the garlic to burn.
3. Add half-and-half creamer to the butter mixture one tablespoon at a time. Wisk or stir after each addition. Allow the butter and creamer mixture to cook for 2-3 minutes, until it has thickened slightly.
4. Add shredded Parmesan cheese and wisk or stir until well combined. This should take about a minute.
5. Add dried parsley to the sauce and stir.
6. After the pasta is cooked and drained, add it to the sauce mixture. Stir until well combined.
7. Top the pasta dish with additional Parmesan cheese, parsley, and pepper, to taste.
8. Enjoy!

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Grandma’s Vienna Sugar Cookies (small batch)

While flipping through a very old community cookbook that I inherited from my grandmother, I noticed a recipe for a cookie that was unfamiliar to me. I had never put yeast in a cookie, so I was interested to try them.

Not wanting to commit to a large batch of unfamiliar cookies, I reduced the recipe to yield a dozen. The resulting cookies were thin, crispy, and buttery with a sweet sugary coating.

Vienna Sugar Cookies

I served the cookies to a few friends who noted they tasted a lot like “elephant ears”. If you are unfamiliar with elephant ears, they are a form a sweet, fried flat bread usually topped with sugar and cinnamon sold at every fair or carnival in the United States.

These cookies are also great for a tight budget. As the cost analysis shows, the cookies cost approximately $0.05 a piece. I used a name brand butter, so you could further reduce the cost with a generic butter.

Cost Analysis:

The cost is based on what I paid for ingredients in the year 2020. Your actual costs may differ.

Notes about the recipe:

The dough is very soft and sticky. I originally tried rolling the cookies with a rolling pin, but found pressing the dough with a flat-bottomed cup or mug resulted in more uniform cookies.

Next time I make these cookies, I may experiment with adding some cinnamon to the sugar coating.

The cookies bake quickly and brown around the edges. Watch carefully after the 10 minute mark.

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Recipe:

Vienna Sugar Cookies (Small Batch)

• Prep Time: 10 mins
• Cook Time: 10 to 15 mins
• Difficulty: easy
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Thin, crisp, and buttery with a sweet sugary coating, these cookies are an indulgent compliment to a good cup of coffee or tea.

Ingredients

• 3/4 teaspoon active dry yeast
• 2 tablespoons lukewarm water
• 4 tablespoons softened butter
• 1/2 cup all purpose flour
• 1/4 cup sugar

Directions

1. Preheat oven to 375 degrees Fahrenheit. Spread granulated sugar on a smooth surface (like wax paper) and set aside.
2. Combine yeast and warm water in a small bowl. Set aside for 5 minutes.
3. Cream butter and granulated sugar together in a separate medium mixing bowl.
4. Beat flour into the butter mixture.
5. Add yeast and water mixture to the sugar and flour mixture, and beat until combined.
6. Form dough into walnut sized balls (the dough should make about a dozen balls).
7. Press dough ball down in the sugar mixture until flat. Flip and coat the other side. Continue flipping until you have a very thin cookie. Continue this process with the remaining dough balls.
8. Place cookies on an ungreased baking sheet and bake for 10-15 minutes. Remove from the oven when the cookies are lightly browned and crispy.
9. Allow to cool for a minute on the baking sheet and move to cooling racks.
10. Enjoy!

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Easy Overnight Oats with Raspberries

For many years, I commuted an hour each way to work, and left very early in the morning. In an effort to maximize my sleep, I started making overnight oats every evening so I had access to a convenient breakfast the next day.

The base recipe of oats, milk, and peanut butter has remained the same, although I have used both powdered and regular peanut butter. Powdered peanut butter mixes well, but is more expensive than regular peanut butter. The base recipe has a cost of approximately $0.52, but the toppings can add up quickly.

The recipe I enjoy the most includes whole flax seed, almonds, and raspberries. I found that this keeps me full until lunch, and adds some much needed fiber to my diet. However, cheaper combinations I have used include using dried fruit (like cherries, cranberries, raisins, etc.), nearly any sliced or chopped nut is pleasant, and other fresh berries (such as strawberries and blueberries).

I used to add all of the toppings prior to refrigeration, but the meal ended up too soggy for me. I also used to make multiple servings ahead of time, but the quality becomes marginal by the third day. So, I would recommend making it nightly and adding the toppings just before eating.

The cost of the raspberry overnight oats is a pricey $1.39. Consider alternate toppings to significantly reduce your daily cost. See below for the cost breakdown.

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

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Recipe:

Easy Raspberry Overnight Oats

• Prep Time: 5 mins
• Cook Time: You need to refrigerate the mixture for at least 6 hours to form the oatmeal
• Difficulty: easy
• Print

An easy and tasty breakfast with a nutty flavor and a mixture of texture.

Ingredients

• 1/2 cup old fashioned oats (uncooked)
• 1/2 cup milk
• 2 tablespoons peanut butter or peanut butter powder
• 1 tablespoon flax seeds
• 2 tablespoons sliced almonds
• 1/4 cup raspberries

Directions

1. Combine oats, milk, and peanut butter in a bowl with a tight fitting lid (or use a mason jar).
2. Seal bowl and refrigerate mixture for at least 6 hours, or overnight.
3. Before consuming, mix in toppings of your choice. This recipe includes flax seed, almonds, and raspberries, which results in a pleasant nutty taste and a mix of textures.
4. Enjoy!
   

-James

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Fast, Easy, & Delicious Pasta

My college cafeteria served made-to-order pasta. It was great. Perhaps it was a little too great, as I gained 10 pounds during my first year of college…

In the cafeteria, a cook would allow you to select your garlic, oil, sauce, vegetables, meat, and pasta noodle shape. As a frequenter of the pasta station, I sampled a variety of made-to-order dishes. Now, easy pasta dishes are my go-to lazy meal. You can use up the produce you have in your home, and make the pasta dish to your taste.

For me, a great lazy pasta dish only requires:

• Olive oil
• Garlic
• Onion
• Some form of tomato (grape, diced, or even canned)
• Pasta

Other add-ins I like include:

• Mozzarella cheese
• Parmesan Cheese
• Fresh herbs
• Other vegetables such as broccoli, cauliflower, zucchini, asparagus, peppers, etc.

The olive oil and tomatoes form a light sauce. The addition of garlic, cheese and fresh herbs makes it a great light dish for summer. If you want something heavier, consider adding butter, additional cheese, and meat.

The pasta we had last night incorporated fresh tomatoes, garlic, olive oil, fresh basil, and two types of cheese. The cost was $1.71 per person (see below for cost analysis).

Cost Analysis:

Note: The costs are based on what I paid for ingredients in 2020. Your total cost may differ.

Recipe:

Quick & Easy Pasta Dish

• Cook Time: 10-15 mins
• Time: 5 mins
• Difficulty: easy
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An easy and versatile pasta dish.

Ingredients

• 1.5 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, finely chopped or minced
• 1 1/4 cups grape tomatoes (cut in half)
• 4 ounces pasta (I used fettuccine, but any shape will do)
• salt and pepper, to taste
• 1/2 teaspoon lemon juice (or balsamic vinegar)
• Additional add-ins: mozzarella cheese, Parmesan cheese, fresh basil or other herbs, other vegetables!

Directions

1. Heat olive oil on medium heat. Separately, boil water in a saucepan and prepare pasta noodles per box instructions.
2. Add finely chopped onion and a pinch of salt to the olive oil and allow the onion to cook for a few minutes, stirring occasionally. Add garlic and 1 cup of grape tomatoes, and any additional vegetables. Allow mixture to cook for a few minutes in the oil. Add lemon juice.
3. Allow this mixture to cook for an additional 5-10 minutes, until onion and tomato are softened.
4. Mix pasta noodles into the tomato sauce.
5. Top with 1/4 cup of uncooked tomatoes (if desired). I like this for the texture, but you could choose to cook all of the tomatoes.
6. Top with cheese, fresh herbs, salt and pepper, if desired.
7. Enjoy!

What are your go-to lazy meals?

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Small Batch Peanut Butter Oat Breakfast Bites

James’ previous job required an hour long commute. He often left early in the morning, and he did not have time to sit down for a lengthy breakfast. During this time period, I started making these breakfast muffins on a weekly.

The muffins have just about everything. You get a little maple syrup, oats, cinnamon, peanut butter, and chocolate in every bite. They are quick to make and easy to transport. Win win!

I prefer to make a small batch (about 6 muffins) because they are really only good for a few days. However, this batch can easily be doubled or tripled.

Despite the amount of flavor in these bites, they are relatively inexpensive. My cost analysis (see below) comes out to about $0.28 per muffin. You could always ditch the chocolate chips to save a few cents, but where is the fun in that?

Frugal Cost Analysis:

Note: This cost analysis is based on what I paid for my own ingredients in the year 2020. Actual prices may vary.

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Recipe:

Small Batch Peanut Butter Oat Bites

• Prep Time: 5 mins
• Cook Time: 15 to 20 mins
• Difficulty: easy
• Print

These delicious breakfast muffins pack a lot of flavor into every bite. Peanut butter, oats, cinnamon, chocolate...need I say more?

Ingredients

• 1/2 cup old fashioned oats (uncooked)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon table salt
• 1 tablespoon canola oil (or other neutral oil)
• 1 egg
• 2 tablespoon maple syrup
• 2 tablespoons peanut butter
• 1/4 teaspoon vanilla
• 1/4 cup chocolate chips or chopped chocolate

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix all dry ingredients in a medium mixing bowl.
3. Add egg and oil to the dry ingredients and mix.
4. Mix peanut butter, maple syrup, and vanilla into the mixture.
5. Stir in chocolate chips.
6. Line a muffin/cupcake tin with liners or light grease.
7. Fill muffin tin cups about 3/4 of the way full.
8. Bake for 14-18 minutes. The muffins should be lightly browned.
9. Allow to cool and enjoy!

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15 Minute Dangerously Delicious Lava Cakes

Before making these lava cakes, ask yourself the following questions:

1. Do I like chocolate?
2. Do I have 15 minutes?
3. Do I have $2?

If you answered yes to all of the above, you should proceed!

These lava cakes are one of my default recipes for entertaining. They are delicious and can be ready in just 15 minutes! My recipe is a modified version of a recipe I saw on Kraft’s website a few years ago (click here for original recipe).

The cost computation revealed that the lava cakes cost about $0.50 per person (without any whipped cream). See below for details:

Cost Analysis:

Please note, costs are based on what I paid for my ingredients. You costs may vary.

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Recipe:

15 Minute Dangerously Delicious Lava Cakes

• Prep Time: 5 mins
• Cook Time: 8 to 9 mins
• Difficulty: easy
• Print

Gooey and delicious lava cakes that are easy, quick, and relatively frugal at $0.50 a piece!

Ingredients

• 2 ounces of baker’s chocolate (I use semi-sweet)
• 1/4 cup butter
• 1/2 cup powdered sugar (icing sugar)
• 1 egg
• 1 egg yolk
• 3 tablespoons of flour
• a few sprays of cooking spray
• chocolate syrup and whipped cream, if desired

Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. Cut butter and chocolate into pieces, place in a large microwave-save bowl (I use a large glass measuring cup), and microwave until the butter is melted. It usually take about a minute in my microwave on HIGH.
3. Stir the butter and chocolate mixture until the chocolate is fully melted.
4. Add powdered sugar and stir. Add egg and egg yolk and stir. Add flour and stir.
5. Spray a cupcake tin (or small ramekins) lightly with cooking spray.
6. Pour batter (about 3/4 of the way full) into cupcake tins.
7. Bake 8 to 9 min. Remove from oven and allow to cool for a few minutes.
8. Use a butter knife to gently remove lava cakes from cupcake tin.
9. Garnish with chocolate syrup and whipped cream!

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The Humble Egg Sandwich: Fast, Cheap, & Hearty

The humble egg sandwich is a fast, convenient, and relatively nutritious meal. Although this is usually something that I would consume for breakfast, I have eaten a lot of egg sandwiches for quick lunches or lazy dinners. At only 250 calories, with 11 grams of protein, the egg sandwich is also pretty nutritious and very cheap!

For many years, I had an hour-long commute to and from work every day. I often made one of these sandwiches, wrapped it in waxed paper, and ate it on the way to work.

If you want to make your egg sandwich even cheaper, use a slice of bread (or two) instead of an English muffin. (If you opt for 2 slices of bread, use a slightly larger bowl – at least 4 inches in diameter.) Although I usually top my egg sandwiches with nothing more than salt and pepper, feel free to experiment. Cheddar or pepper jack cheese, hot sauce, bacon, ham, fresh tomato, or even ketchup or mustard can liven up your sandwich.

Cost Analysis:

Note: This cost analysis is based on what I paid for my own ingredients in the year 2020. Actual prices may vary.

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Recipe:

The Humble Egg Sandwich: Fast, Cheap, & Hearty

• Prep Time: 5 mins
• Cook Time: 0 minutes
• Difficulty: easy
• Print

Kick start your day with this hearty and convenient sandwich (or eat it for lunch, or dinner, or whenever…)

Ingredients

• 1 egg
• 1/2 tablespoon butter
• 1 spray of cooking spray, or any oil to prevent sticking
• 1 English muffin, bagel, or sliced bread
• salt and pepper, to taste

Directions

1. Slice English muffin in half and place in toaster (or toaster oven).
2. Spray a small bowl (about 3″ in diameter) with cooking spray or wipe with oil.
3. Crack egg into bowl and scramble with a fork.
4. Microwave egg on high for 1 minute, stopping every 15 seconds to allow the egg to “rest” for 10 second intervals. This will prevent the egg from exploding.
5. Butter insides of toasted English muffin.
6. Place egg “disc” inside the English muffin. Top with salt and pepper, to taste.
7. Enjoy!

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