Small Batch Meals

Great as a snack or a side! I'm currently working on a micro lasagna recipe which this would go great with!  I really enjoyed making this recipe. I LOVE stuffed mushrooms. Will fine tune this recipe in the future but this still tastes AMAZING as is. Scale however you'd like.  (went a tad overboard on the cheese topping so scale back of you'd like!) Stuffed Mushrooms 4 mushrooms 2  oz cream cheese (guesstimate about 2 TBSP) 1 tbsp breadcrumbs 1 tbsp parmesan cheese 1 tsp parsley  1/8 tsp garlic powder 1/8 tsp onion powder 1/8 tsp smoked paprika 1. Preheat oven to 350 degrees F 2. Remove mushrooms stems and finely mince. 3. Combine room temp cream cheese and the rest of the dry ingredients together including stems. 4. Spoon evenly into 4 mushrooms 5. Lightly top each mushroom with shredded cheese. 6. Line baking pan with aluminum foil. Bake for 15 minutes. 7. Let cool 5 minutes and serve!  INSPO:  A Couple Cooks

Super yummy as a side or even as a quick snack! Roasted Honey Garlic Carrots for 1 5 baby carrots sliced lengthwise in half 2 TBSP butter 1/2 TBSP honey 1 garlic minced 1/8 tsp salt 1 tsp dried parsley Preheat oven to 350 degrees F In medium heat melt butter Saute butter and garlic Add honey  Add carrots with salt and parsely Toss in skillet for about 5 minutes Aluminum lined dish (I used a small cake pan) bake for 5 minutes if you want a soft crunch but a few more minutes for softer bite. (I guess you COULD continue tossing in skillet but you risk burning the honey. Next time I test this recipe, I'll check if I could do a lower oven temp.) Top with a pinch of kosher salt Remove and enjoy!

Ya crazy if you think there's a recipe for a single tortilla! It's preferable to use lard or shortening rather than butter. It's not the end of the world if you don't have it. Butter will suffice. Don't let the food snobs get your goat. This recipe makes 6 tortillas which is half of a dozen. Perfect for making some quesadillas, tacos or just snacking just by itself!  1 cup flour 1/4 tsp kosher salt 1/8 tsp baking powder 2 tbsp butter room temp 6 TBSP HOT water (as much as you can stand) Add flour, salt and baking powder in bowl and mix. Add room temperature butter and crush with your fingers until pea sized Little at a time add water to incorporate it until it forms a ball. Kneed on flat surface about 5 minutes. Place dough in bowl with a hot towel covered not touching dough. Rest 30 minutes. Form 6 balls. Preheat pan. Roll tortillas with a rolling pin with small amounts of flour if needed. Cook tortillas (1st tortilla is usually shit so don't stress

Perfect for a lunch for 1 hungry individual. Don't remember where I got this recipe but it's a simple generic one anyway so enjoy! 2 TBSP butter 1 1/2 TBSP flour 1/4 tsp pepper 1/4 tsp salt 1 cup half and half 1/2 cup parmesan (see note) 8 oz fettucine noodles (see note) Cook noodles give yourself a 10 minute head start and start sauce when you put in noodles. Melt butter in pan. Whisk in flour til golden and nutty scented and no lumps. Add salt and pepper (half pepper if you don't fancy it) Whisk in slowly half and half in portions. Add more once lumps dissipate. Add parmesan.  Remove from heat when you get to desired thickness. Will thicken more after done cooking. NOTES: I cut corners and don't always have access to prestigious parmesan so many times I use the canned parmesan and it's just fine for me. Maybe add more half and half to make it better at dissolving if you care so much about it. NOTES: Any noodle will suffice. I personally prefer angel hair or any ot

Source:  Reddit

Source:  Reddit

Source:  Reddit

 Inspired from  this post , I decided to try to write my own. NONE of my links are affiliates I just like suggesting stuff. Check the link if you don't believe me. All are regular Amazon links. I have recently started to delve into the world of small batch cooking which can be useful when you are either limited in ingredients for full batch versions or you just don't want the fuss of leftovers especially when you live alone.  DRY MIXING I personally like Dollar Tree utensils for dry mixing only  like this  or  this . Or just search "mini utensils" anywhere.  Here is a list of the rest: Mini grater 3 piece Mini utensil set w/ rolling pin Full size mini set Mini knives Mini cheese cut set Mini metal whisks An even smaller whisk Mini metal serving spatulas Wide brownie spatula stainless steel mini bowls for sauces cute mini tongs with hands mini rolling pin GIFT SETS FOR MINI BAKING (or use yourself!) Interesting gag gift for mini baking .  MasterChef Junior - Baking Set

2-1/2 teaspoons butter 2-1/2 teaspoons vegetable oil 4 teaspoons confectioners’ sugar 2-1/2 teaspoons white sugar 1/4 egg or 3 teaspoons egg substitute 1/8 teaspoon vanilla extract 1/8 teaspoon almond extract 4 tablespoons all-purpose flour 1 pinch of baking soda (you just need a trace) 1 pinch of cream of tartar (you just need a trace) 3/4 teaspoon white sugar for decoration 1 pinch of salt 1. Preheat oven 350 degrees F.  Cream together the butter, oil, confectioners’ sugar, and 2-1/2 teaspoons white sugar until light and fluffy. Beat in egg or egg substitute and stir in the vanilla. Mix together the flour, salt, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into two balls, and then roll the balls in remaining white sugar. Place onto an ungreased cookie sheet, and flatten with a fork. 2. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown.   Source:  Baking for One

1/4 cup and 2 tablespoons all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1/8 teaspoon nutmeg 2 tablespoons butter or margarine 1/4 cup white sugar 4-1/2 teaspoons egg or egg substitute 1 tablespoon sour cream 1/8 teaspoon vanilla extract 1/8 teaspoon lemon extract 2 tablespoons milk Preheat oven to 350 degrees F. Mix together the flour, baking powder, salt and nutmeg. Set aside. In a separate bowl, cream together the butter or margarine and sugar. Beat in the egg or egg substitute.  Add the vanilla, sour cream and lemon extract. Stir in the flour mixture and milk, mixing just until moistened. Pour batter into a mini loaf pan or large muffin cup. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for about 5 minutes before removing from pan.   Source:  Baking for One

2 tablespoons and 2 teaspoons all-purpose flour 1/8 teaspoon baking soda 1/4 teaspoon baking powder 1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder 1/8 teaspoon salt 1 teaspoon butter, softened 3 tablespoons white sugar 1/4 egg or 3 teaspoons egg substitute 1/4 teaspoon vanilla extract 2 tablespoons milk Preheat the oven to 350 degrees F. Mix together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a separate bowl, cream together the butter and sugar with a fork. Add the egg or egg substitute and vanilla. Add the flour mixture and milk; beat well. Pour the batter into two greased or lined muffin cups. Bake for 15 to 17 minutes, or until a toothpick inserted into the cake comes out clean. Allow cupcakes to cool thoroughly.  Frost with the frosting of your choice.   Source:  Baking for One

1/4 cup milk 2 tablespoons flaked coconut 1/2 egg or 2 tablespoons egg substitute 1/8 teaspoon vanilla extract 1 tablespoon all-purpose flour 2-1/4 teaspoons margarine 1 tablespoon and 1-1/2 teaspoons white sugar 1/8 teaspoon ground nutmeg Preheat oven to 350 degrees F.  Mix milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Pour into a greased, single-serving custard dish. Sprinkle nutmeg on top. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.  Allow to cool before eating.   Source:  Baking for One

1/8 of a 3 ounce package of cream cheese, softened 1/8 teaspoon butter, softened 3 tablespoons powdered sugar 1/8 drop peppermint or other flavoring (take a fork tine or toothpick and just add a little drip of your flavoring) any color food coloring paste (optional) (again, use a fork tine or toothpick to add just a little tiny drop) Using a fork, mix the cream cheese, butter, and powdered sugar. Mix in falvoring of your choice. Color as desired with food coloring, or leave white. Roll mixture into small balls, and place on waxed paper. Mold with mint molds or just flatten with a fork dipped in white sugar. Let dry on waxed paper.   Source:  Baking for One

1-1/2 teaspoons butter, softened 2 tablespoons sugar 2 tablespoons mashed ripe bananas 2 tablespoons sour cream 1/4 egg or 3 tsp. egg substitute 1/4 cup and 1 teaspoon flour 1/8 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1/8 teaspoon vanilla 1/8 teaspoon cinnamon 2 tablespoons chopped walnuts Oven: 350 degrees F Cream butter and sugar in bowl with a fork. Mix in sour cream, egg or egg substitute and banana. Stir in dry ingredients just until moistened. Stir in walnuts. Pour batter into greased or lined muffin cup or mini loaf pan. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.   Source:  Baking for One

1 tablespoon and 2 teaspoons flour 1/8 teaspoon baking soda 1/8 teaspoon baking powder 1/8 teaspoon salt 2-1/2 teaspoons brown sugar 1 teaspoon vegetable oil 1/8 egg or 1-1/2 teaspoons egg substitute (like Egg Beaters) 1/8 teaspoon vanilla extract 2 teaspoons buttermilk 2 tablespoons diced rhubarb 1-1/2 teaspoons chopped walnuts 1/8 teaspoon melted butter 3/4 teaspoon white sugar 1/8 teaspoon ground cinnamon Oven: 350 degrees F (175 degrees C) Mix together the flour, baking soda, baking powder and salt. In a separate bowl, mix the brown sugar, oil, egg, vanilla and buttermilk until smooth. Add the dry ingredients and mix just until moistened. Stir in the rhubarb and walnuts. Spoon the batter into a greased or lined muffin cup. In a pinch bowl or small ramekin, stir together the melted butter, white sugar and cinnamon; sprinkle on top of the muffin batter.   Bake about 25 minutes, or until an inserted toothpick comes out clean. Cool in the pan for 5 minutes before removing.   Source:  B

1 tablespoon all-purpose flour 2 teaspoons oat bran 1 teaspoon whole wheat flour 1/8 teaspoon ground cinnamon 1/8 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon ground nutmeg 1/8 teaspoon allspice 1/8 egg or 1 teaspoon egg substitute (like Egg Beaters) 2 teaspoons apple cider or apple juice 1 teaspoon sugar 1 teaspoon packed brown sugar 1/2 teaspoons applesauce 1/2 teaspoon vegetable oil 2 teaspoons mashed ripe bananas 1-1/2 teaspoons chopped walnuts Mix together the first eight ingredients. In another bowl, beat the egg (or egg substitute), apple juice, sugars, apple sauce and oil. Stir this mixture into the dry ingredients just until moistened. Fold in bananas and nuts. Pour into a greased or lined muffin cup. Bake at 400 degrees F for 15-18 minutes. Cool for 5 minutes before removing from pan.   Source:  Baking for One

1 tablespoon and 2 teaspoons all-purpose flour 2-1/2 teaspoons sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon baking soda 1/8 teaspoon salt 1-1/2 teaspoons egg beaters 1-1/2 teaspoons applesauce 1 teaspoon vegetable oil 1/8 teaspoon vanilla extract 1 tablespoon and 1 teaspoon grated carrots 1/8 cup medium tart apple, peeled and grated 1 ounce of canned crushed pineapple 1 teaspoon flaked coconut 1 teaspoon raisins 1 teaspoon chopped walnuts In a small bowl, combine the first five ingredients. In another small bowl, combine the eggs, applesauce, oil and vanilla. Stir in the carrots, apple, pineapple, coconut, raisins and nuts. Fill a greased or lined muffin cup two-thirds full. Bake at 350 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Source:  Baking for One

Chocolate Chip Cookies for One (makes two cookies) 2 tablespoons and 2 teaspoons butter or margarine 1 tablespoon and 1 teaspoon white sugar 2 tablespoons and 2 teaspoons packed brown sugar 1 tablespoon and 1 teaspoon egg beaters 1/4 teaspoon vanilla extract 1/4 cup and 2 tablespoons all-purpose flour 1/8 teaspoon baking soda 1/8 teaspoon salt 1/3 cup semisweet chocolate chips Preheat oven to 350 degrees F (175 degrees C). Mix ingredients together using a fork.  In a small bowl, cream together butter or margarine, brown sugar and white sugar. Mix in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in the chocolate chips. Divide dough into two balls and place on an ungreased cookie sheet. Bake for 8 minutes in the preheated oven, until the edges are light brown.  Source:  Baking for One

  1 tablespoon and 2 teaspoons sifted all-purpose flour 1/8 teaspoon baking soda 1/8 teaspoon salt 2 teaspoons butter 2 teaspoons peanut butter 2 teaspoons white sugar 2 teaspoons packed brown sugar 1-1/2 teaspoons of egg or egg substitute 1/8 teaspoon vanilla extract 2 teaspoons white sugar for decoration Preheat the oven to 375 degrees F(190 degrees C). Sift together theflour, baking soda and salt.  Set aside.   To mix, I recommend using a fork or a small whisk.  In a small bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Blend in the sifted ingredients. Shape dough into two balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines. Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan. Source:  Baking for One

  2 tablespoons and 2 teaspoons butter 1/4 cup white sugar 1-1/4 egg yolks (use a spoon and try to estimate about 1/4 of one yolk, plus another yolk) 2 tablespoons milk 1/4 teaspoon vanilla extract 1/3 cup cake flour 1/4 teaspoon baking powder 1/8 teaspoon salt Preheat oven to 350 degrees F. Grease and flour a mini bar pan or muffin cup. Sift together the flour, baking powder and salt by using a small whisk or food processor. Set aside. In a small bowl, cream together the butter and sugar with a fork until light and fluffy. Beat in the egg yolks, then stir in the vanilla. Using a fork, beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan of your choice. Bake in the preheated oven for 18 to 20 minutes, or until the top springs back when touched. Cool 15 minutes before turning out of pan. Source:  Baking for One

1/4 cup milk chocolate chips 2 tablespoons semisweet chocolate chips 1 3/4 ounces sweetened condensed milk 1-1/2 teaspoons butter 2 tablespoons and 2-3/4 teaspoons chopped walnuts (optional Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, stirring about every 30 seconds. Stir in nuts, if desired. Pour into a small, greased glass bowl or cup. Refrigerate until firm. Source:  Baking for One

This is a simple, easy recipe for pecan pralines that is made in the microwave.  You can alter this recipe to your own liking by subsituting your favorite nuts instead of pralines.  Be careful and make sure you pay close attention when you're using the microwave as times can vary. 2 tablespoons and 2 teaspoons brown sugar 1 tablespoon and 1/2 teaspoon heavy cream 3/4 teaspoon margarine 2 tablespoons and 2 teaspoons pecan halves 1/8 teaspoon vanilla extract In a small, microwave safe bowl, combine sugar, cream, margarine and pecans. Microwave 2 minutes on high, stirring once. Let rest 1 minute. Stir in vanilla and continue to stir 2 minutes more. Drop by teaspoonfuls onto buttered waxed paper. (If mixture is runny, allow to cool 30 seconds more and try again.) Source:  Baking for One

4 maraschino cherries with stems 1/2 teaspoon butter, softened 1/2 teaspoon corn syrup 2 tablespoons and 1/2 teaspoon sifted confectioners' sugar 1/4 cup chocolate chips Drain cherries and set on paper towels to dry. In a small bowl, combine the butter and corn syrup until smooth. Stir in confectioners' sugar and mix until it forms a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm. In a small bowl or coffee mug, melt the chocolate chips in the microwave until melted. Dip each cherry in by its stem, and place on cold waxed paper. Chill until completely set. Store in an airtight container in a cool place.  Alterations: If you prefer a lighter chocolate flavor, you can subsitute milk chocolate. Source:  Baking for One

1 tablespoon and 1 teaspoon butter 1/3 cup all-purpose flour 3 tablespoons and 1 teaspoon white sugar 3/8 egg or 4 1/2 teaspoons egg substitute 1 tablespoon and 1 teaspoon milk 1/4 teaspoon baking powder 1/8 teaspoon vanilla 1/8 teaspoon salt 1/4 cup fresh blueberries * Note: this recipe makes one, large muffin.  You can divide also make two smaller muffins, or divide the ingredients in half and make one, small muffin. Preheat oven to 350 degrees. Grease and flour muffin pan or use a paper liner. Using a fork, whisk together the flour, baking powder and salt.  Set aside. Cream butter and sugar with a fork until light and fluffy. Add egg (or egg substitute) and vanilla and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries. Pour batter into a greased and floured muffin cup. Bake in preheated oven for 25 to 30 minutes  Source:  Baking for One