Small Batch Meals

You could say I am on a strawberry roll lately. Who cares?! Here is a bomb ass small batch recipe for strawberry paletas. It's mexican ice cream. I used to LOVE these in high school where they usually get sold from a variety of flavors for only $1. Times have changed so I imagine it's double the price now lol. Mexican ice cream has cream based and water based varieties (think cucumber and lime).  I used a cheapo ice popsicle mold that holds 1/4 cup per mold. This small recipe ended up yielding me 7 paletas. I got the mold at a yard sale but if I had to guess, these probably came from Dollar Tree due to how small it is BUT who says that's a bad thing? I honestly prefer the smaller size for portion control.  I'll test other flavors so be sure to check the paletas tag at the bottom of this post in the coming months. Ingredients: 4 oz strawberries 3/4 cup milk  1/4 cup sugar 1/4 cup heavy cream Directions: Goes without saying but rinse and core all your strawbe

  Ingredients: Filling: 8oz strawberries (about half a carton) 2 Tbsp + 2 tsp sugar 1 tsp vanilla 3/4 tsp corn starch pinch of ground ginger Topping: 2 tbsp + 2 tsp old fashioned oats 2 1/2 tbsp all purpose flour 2 tbsp brown sugar 1 tbsp butter pinch of kosher salt Directions: 1. Preheat oven to 350 degrees. 2. Rinse and core strawberries. Chop in thirds. 3. Put the rest of the filling ingredients with strawberries. 4. In a small dish dump the filling in it 5. In a separate bowl mix all ingredients for the topping. With hands or fork mix together and make sure butter is in pea sized amounts. 6. Bake in oven for 30-45 minutes.

Healthy as heck and this truly is a recipe for 1 person! Great savory carrot soup that requires minimal ingredients and basically no spices!  Ingredients: 1/2 tbsp butter 1/2 tbsp oil 1 garlic (small-medium) 1/2 onion chopped *see note pinch of thyme or parsley 1 cup of carrots 1 celery chopped 1/2 cup water 1 cup chicken broth 1/4 half and half (optional) pinch of salt and pepper Directions: 1. In a 2 quart pot, add the butter and/or oil and saute onions and celery for a few minutes. 2. Once fragrant, add garlic for 30 seconds. 3. Stir in the chopped carrots along with water and chicken broth. 4. Crank it up so it boils. Once boiling, lower heat to simmer. Cover and let simmer for 25 minutes. 5. Remove from heat for about 10-15 minutes so it can cool down a little bit. 6. Pour contents in a blender and puree for 10-15 seconds. 7. EAT AND ENJOY!! UPDATE! I have made this recipe with 1/4 cup with half and half and it expectantly made the carrot soup more vivid in color, soup tasted just

OMG I am so glad to finally be able to make a post about cortadillo! I loved this mexican dessert as a kid and now I finally make a PROPER recipe! This recipe works with an 8 inch square pan so I cannot say how other pans will turn out. Ingredients: 1 cup flour 1 tsp baking powder 1/8 tsp salt pinch of baking soda 1 cup buttermilk (see note) 2 tbsp + 2 tsp vegetable oil (see note) 1 tsp vanilla 1/3 cup + 2 tbsp + 2 tsp sugar 1 egg Frosting: 1 cup powdered sugar 1 tbsp butter 1/3 tsp vanilla (see note) 1 tbsp + 1 tsp milk 2 drops of red food coloring Preheat oven to 350 degrees F.  Mix first 4 ingredients in one bowl.  In second bowl mix the rest of the ingredients. Pour dry ingredients with wet ingredient mixture in sections.  In 8 inch square pan cut and place parchment paper and pour all ingredients in pan. Once preheated, bake for 27 minutes. (see notes) Ensure cake is done by inserting toothpick or knife to poke center of cake. When it comes out clean, immediately remove cake and