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.

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.

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.

Picture Tutorial:

Recipe:

Homemade Soft Pretzels (Small Batch)

  • 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.

Picture Tutorial:

Recipe:

  • Difficulty: easy
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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.

Picture Tutorial:

Recipe:

Eggless Devil's Food Cupcakes (Small Batch)

  • 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.
  12. For the frosting:

  13. 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.
  14. Frost cooled cupcakes.
  15. 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.

Picture Tutorial:

Recipe:

Easy Fettuccine Alfredo for One

  • 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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Oven Baked Black Bean Quesadillas

Black bean quesadillas are a staple in our household. They are easy-to-make, cheap, quick, and tasty. Plus, you only need four ingredients to make this recipe! Well – perhaps five ingredients because I rarely eat a quesadilla without good salsa!

Why make quesadillas in the oven?

I frequently make quesadillas in a frying pan (click here for that recipe). A frying pan does get a quesadilla nice and crispy, but there are two major reasons to bake your quesadillas.

  1. It is easier to make a batch of quesadillas. If you want to make multiple quesadillas at once, you can prepare all of your quesadillas and bake them in one or two batches. If you use a frying pan, you will need to prepare and bake each quesadilla separately.
  2. All the quesadillas will be ready at the same time. Unlike preparing quesadillas in a frying pan, all of your quesadillas will be hot and ready to eat at the same time.

The only noticeable difference between oven baking and pan frying is the texture of the tortilla. The oven baked tortilla is much crispier, while the pan fried tortilla has a crunchy yet chewy exterior. Both are good.

Cost Analysis:

Black bean quesadillas are a nice and cheap meal or appetizer. A basic black bean quesadilla will cost about $0.88 to make. This doesn’t include the cost of salsa.

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

Picture Tutorial:

Recipe:

Oven Baked Black Bean Quesadillas

  • Servings: 2 quesadillas
  • Difficulty: easy
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This quick and easy vegetarian quesadilla recipe is the perfect no hassle lunch or party appetizer!


Ingredients

  • 1/2 cup black beans (drained and rinsed)
  • 2 flour tortillas (preferably taco size)
  • 6 tablespoons of shredded Mexican cheese
  • a few drops of olive oil (or other oil neutral oil if preferred)

Directions

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Lay your tortillas on a baking sheet. Place a few drops of oil on one side of the tortillas. Lightly rub the oil into one side of each tortilla.
  3. Flip the tortilla on the baking sheet so that the oil side is DOWN.
  4. Add three tablespoons of shredded cheese to one half of the tortilla (non-oil side)
  5. Add a quarter cup of black beans to the same half of the tortilla (non-oil side)
  6. Fold the tortillas in half
  7. Place into the oven and bake for 10 minutes, and flip halfway through the baking process.
  8. Slice tortilla into four pieces (I use a pizza cutter)
  9. Serve with salsa, preferably pico de gallo!

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Oatmeal Granola (small batch)

James is the granola-maker in our house. He used to make it frequently, and we would eat it by the handfuls. It is salty, crunchy, and naturally sweetened with honey. Plus, the baking process makes your house smell great!

This is James’ go-to granola recipe. It is simple, but absolutely delicious. It is so good that I usually eat it plain, but it is also a great topping for yogurt.

It is also relatively cheap to make, especially compared to specialty pre-made granola that you find at the grocery store. This granola costs about $0.21 for a quarter cup serving.

Cost Analysis:

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

A few notes:

Granola (especially in a small batch) can burn easily! You need to check and stir it frequently. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes.

Allow the granola to cool completely before eating. It is worth the wait.

We prefer small batch baking because we are a family of two. However, this recipe can easily be multiplied if you need more granola!

Picture Tutorial:

Recipe:

Small Batch Oatmeal Granola

  • Difficulty: easy
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This small batch granola recipe is easy-to-make and sweetened naturally with honey.

Ingredients

  • 1 tablespoon honey
  • 1/2 tablespoon melted butter
  • 1/8 teaspoon vanilla extract
  • 6 tablespoons uncooked oats (we use old fashioned)
  • 2 tablespoons whole wheat flour
  • 1 1/2 tablespoons sliced almonds
  • a pinch of salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Combine oats, flour, almonds, and salt in a medium sized bowl.
  3. Melt butter in a small container and stir vanilla and honey into the butter mixture.
  4. Add wet ingredients to dry ingredients. Mix with a spoon or rubber spatula until it looks evenly combined. Try not to over-mix.
  5. Pour granola onto the baking sheet lined with parchment paper. Push the granola together into a lump and gently push the granola down until it is 1/2 to 1/3 deep.
  6. Bake granola, stirring often, for about 15 minutes. The granola will brown around the edges of the lump, so you need to mix it often so that new pieces will brown. For this batch, we stirred it at the 3-minute mark, 6-minute mark, 8-minute mark, 10-minute mark, 12-minute mark, and then every minute for the final three minutes. It can burn quickly, so it is best to check and stir it often.
  7. Remove from the oven and let the granola cool completely before enjoying!

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Banana Muffins (small batch)

A lonely brown banana seems to be a staple in most kitchens. I often throw my brown bananas into quick fruit smoothies (click here for an easy recipe), which is an easy way to get them off of the counter. But, sometimes you have to cave and make banana bread.

I enjoy a good slice of banana bread. There is something almost comforting about it. However, it is hard for James and I to finish a full loaf by ourselves. So, I prefer to make a small batch of banana muffins.

This recipe is quick, easy, and only makes four muffins. It also uses up one brown banana, and costs about $0.22 per muffin (see below for full cost analysis).

Cost Analysis:

Note – costs are what I paid for ingredients in the year 2020. Your actual costs may differ.

Picture Tutorial:

Recipe:

Small Batch Banana Muffins

  • Difficulty: easy
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This small batch recipe results in four fluffy banana muffins

Ingredients

  • 1 overripe banana
  • 2 tablespoons softened butter
  • 1 egg white
  • 1/4 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line a muffin pan with liners (or grease).
  2. Cream butter and granulated sugar together in a medium mixing bowl.
  3. Mash the banana in a small bowl.
  4. Add the mashed banana and egg white to the sugar mixture and mix until combined.
  5. Sift remaining dry ingredients together and mix into the sugar mixture.
  6. Add vanilla and mix until combined.
  7. Fill muffin cups about 3/4 of the way full (about 2 to 2.5 tablespoons each).
  8. Bake for 18-25 minutes, until muffins are lightly browned and an inserted toothpick comes out clean.
  9. Allow to cool and enjoy!

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Vanilla Cupcakes (small batch)

Sometimes you just need something sweet! I have a sweet tooth, so my sometimes may be more often than yours. However, I think you will want to save this recipe as it is quick, inexpensive, and only make half a dozen cupcakes!

James and I live in a divided household regarding cupcake flavors. He is a chocolate fan and I am a vanilla fan. If you are like James, you may prefer our recipe for small batch chocolate cupcakes (click here for recipe). If you are like me, or don’t have cocoa powder on hand, continue on with this recipe!

A few notes on this recipe:

You can use oil or butter for the batter. I find that oil mixes in a little bit better, and results in a slightly more moist cupcake. It is also usually less expensive.

Only use 1/2 of an egg for this recipe. If you use the full egg, the cupcakes will taste like eggs! I tried and was not a fan… A simple way to split the egg is to lightly mix it in a bowl and use half of it.

For six cupcakes, only fill the cups 1/2 way full. This will result in regular-sized cupcakes. If you fill beyond 1/2 of the way full, you will need to cook them a bit longer and the recipe will only make 4-5 cupcakes.

Add the milk slowly when making the frosting. If you add too much milk, the frosting will be a bit runny. If it is too runny, add more powdered sugar.

Cost Analysis:

These cupcakes are pretty inexpensive to make at about $0.20 a piece.

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

Picture Tutorial:

Recipe:

Small Batch Vanilla Cupcakes

  • Difficulty: easy
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These vanilla cupcakes with a vanilla buttercream frosting are easy-to-make and delicious. The cupcakes cost about $0.20 a piece, and the recipe only makes six cupcakes!

Ingredients

    For the cake:
  • 2 tablespoons canola oil (or softened butter)
  • 1/4 cup + 1/2 tablespoon granulated sugar
  • 1/2 large egg (gently mix egg and use half of it – or about two tablespoons)
  • 6 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • For the frosting:
  • 2 tablespoons softened butter
  • 8 tablespoons powdered sugar
  • 1/3 to 1/2 tablespoon milk
  • 1/4 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat oven to 350 degrees Farenheit. Mix granulated sugar and oil together. Add 1/2 of the egg to the mixture and stir until combined.
  2. Sift together flour, baking powder, and salt. Slowly stir into the oil mixture, and beat until combined.
  3. Stir in milk and vanilla extract. Gently beat batter until it is smooth. Be careful not to over-mix the batter.
  4. Line a muffin tin with paper liners (or grease) and pour batter into cups. Fill 1/2 of the way full. If you would like over-sized cupcakes, fill 2/3 of the way full and the batter should make 4 cupcakes. Otherwise, it should make 6 regular-sized cupcakes.
  5. Bake for 14-18 minutes. Check with a toothpick. It should come out clean when the cupcakes are done.
  6. 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:

    1. Mix softened butter, powdered sugar, milk, and vanilla with a mixer on low speed. It should form a thick buttercream. Make sure you add the milk slowly, starting with 1/3 tablespoon. If you add too much milk, the frosting will be runny.
    2. Frost cooled cupcakes.
    3. Enjoy!

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Roasted Breakfast Potatoes with Easy Homemade Seasoning

Crispy, salty breakfast potatoes are a key component of a lazy morning breakfast. This recipe combines a few basic spices and seasonings with some oil and a potato. The result is our favorite roasted potatoes.

A few notes:

This recipe is for one generous portion of breakfast potatoes, but can easily be multiplied to create more servings.

I used a yellow potato for this recipe, but I sometimes use russet potatoes. Either is fine. If you use russet potatoes, make sure to peel them first. I do, however, leave the skin on my yellow potatoes.

I use Kosher salt for my roasted potatoes, but you can substitute table salt. Sometimes the Kosher salt will give the potatoes a bit of a gritty texture (which I like), but you may not.

If you don’t have Italian seasoning, you can substitute a different dried herb of your choice. Perhaps parsley or rosemary.

Cost Analysis:

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

Picture Tutorial:

Recipe:

Roasted breakfast potatoes with easy homemade seasoning

  • Difficulty: easy
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These crispy, roasted potatoes are the perfect side dish for a great breakfast. This recipe makes one generous serving, but can easily be multiplied.

Ingredients

  • 1 medium yellow potato with the skin (or a medium peeled russet potato)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika powder (sweet)
  • 1/4 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1/4 teaspoon Kosher salt (or table salt)
  • Pepper, to taste

Directions

  1. Preheat oven to 425 degrees Fahrenheit
  2. Dice potatoes into quarter cubes.
  3. Combine garlic powder, onion powder, paprika, italian seasoning, salt and pepper in a medium sized bowl. Add olive oil to the bowl and mix until a runny paste forms.
  4. Add diced potatoes to spice mix and toss until combined.
  5. Line a baking sheet with parchment paper and spread potatoes on baking sheet.
  6. Bake potatoes for 25-30 minutes in oven. Check halfway through and flip.
  7. Enjoy! (I eat mine with tomato ketchup)

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Chocolate Cupcakes (small batch)

My sweet tooth has been a little out of control lately. Since James is a chocolate fan, I decided to make chocolate cupcakes with a chocolate buttercream frosting. If you prefer vanilla, you may like our small batch vanilla cupcake recipe.

As a family of two, large batches of baked goods can be problematic. We either eat all of the treats (bad for the waistline) or don’t eat all of the treats (waste of food and money). So, this recipe is perfect for us. It makes four cupcakes that cost about $0.37 a piece (see below for a cost analysis).

Cost Analysis:

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

Picture Tutorial:

For the cake:

For the frosting:

Recipe:

Small batch chocolate cupcakes

  • Difficulty: easy
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These dark chocolate cupcakes with thick chocolate buttercream frosting are rich and delicious. The recipe only makes four, so you could eat the whole batch…

Ingredients

    For the cake:
  • 6 tablespoons flour
  • 1/3 cup granulated sugar
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons softened butter
  • 3 tablespoons water
  • 1/4 teaspoon vanilla extract
  • 1 large egg (at room temperature)
  • For the frosting:
  • 2 tablespoons softened butter
  • 7 tablespoons powdered sugar
  • 1 tablespoon cocoa powder
  • 1/2 tablespoon milk
  • 1/4 teaspoon vanilla extract

Directions

For the cake:

  1. Preheat the oven to 350 degrees Fahrenheit. Sift together flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder
  2. Beat softened butter into the mixture of dry ingredients.
  3. Beat in water and vanilla for 2 minutes. If using a hand mixer, set it to medium speed.
  4. Beat in egg for an additional 2 minutes.
  5. Line a muffin tin with paper liners (or grease) and pour batter into cups. Fill the cups 1/2 to 2/3 of the way full. If you would like over-sized cupcakes, the batter should make 4 cupcakes. Otherwise, it will make 5-6 regular-sized cupcakes. Note: filling beyond 1/2 of the way full may cause your cupcakes to form a muffin-like top. If you prefer cupcakes without this, only fill 1/2 of the way full!
  6. Bake for 15-18 minutes. Check with a toothpick. It should come out relatively clean when the cupcakes are done.
  7. Remove from oven and allow to cool in the muffin tin for 1 minute. Remove cakes from muffin tin and allow them to cool completely before frosting.
    1. For the frosting:

      1. Combine softened butter, powdered sugar, cocoa powder, milk and vanilla in a medium-sized bowl and mix with a mixer. After a minute or two, it should form a thick buttercream. If it is too thick, add a little bit of extra milk and mix until smooth.
      2. Frost cooled cupcakes.
      3. Enjoy!

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