Delicious Fudgy Cupcakes by the Single Serving

So the title of this post is slightly misleading. We made three cupcakes–because there are three of us–but this recipe allows you to make just one (or two, or three, or four, etc.) rather than *having* to make a full batch. Which, let’s admit it, challenges the self control just a wee bit, right?

Tonight, My Tiny Sous Chef wanted to do something special to celebrate her dad’s first day at a new job. She asked this morning if we could make him cupcakes, and after school we decided we were going to figure out how to make just what we needed. The result was fudgy, and still somehow not too sweet, single serving perfection. Here you go.

Recipe makes one cupcake
* 1/8C flour
* 1 1/4T sugar
* 1/2T cocoa
* pinch of salt
* 1T milk
* 2T canola oil
* 1/8t vanilla
* homemade or store bought ftosting/decorations of your choosing

Preheat the oven to 325F. Spray a cupcake pan with nonstick spray or line with as many cupcake liners as the number if cupcakes your making, and set aside.

Mix together the flour, sugar, cocoa, and salt in a bowl until combined.

Then add the milk, canola oil, and vanilla and whisk carefully until fully combined.

Pour the batter into the prepared cupcake tin or liner(s).

Bake at 325F for 20-24 minutes.

Allow your cupcake(s) to cool completely before frosting and decorating to your own individual delight–and enjoy! There’s always a reason to celebrate something, right?!

Easiest Turkey Meatloaf

It’s not an unusual or unique tradition, but we like to honor, celebrate, and acknowledge someone’s special day in our family (whatever that day might be) with a favorite meal or one of their choosing. Because food is a party, right?! Today was our girl’s first day of Kindergarten, so in preparation I asked her during our weekend meal planning what she’d like for dinner tonight. And she didn’t miss a beat at all: meatloaf and salad but not fancy meatloaf. So that’s what we had.

This is a simple, healthy, extremely basic and easy, and guaranteed pleaser of a meatloaf. No frills. No unusual ingredients you need to go out of the way to find. Just straight up good meatloaf (which, for the record, cannot be photographed well). And here you go.


* 1lb lean ground turkey breast
* 1/8C, plus 1T ketchup (divided)
* 1/8C, plus 1T barbecue sauce(divided)
* 1t Worcestershire sauce
* 1T minced garlic
* 1 egg
* 1/3C Italian seasoned breadcrumbs
* 2T grated Parmesan cheese
* 1t dried thyme
* 1t dried oregano
* 1/2t salt
* 1/4t ground black pepper

Preheat the oven to 350 F. Spray a glass baking dish with nonstick spray and set aside.

Add all of the ingredients except for a tablespoon each of ketchup and barbecue sauce, to a large bowl. Mix well by hand. Place the mixture into the prepared baking dish and shape it into a loaf.

Top the loaf with a tablespoon each of ketchup and barbecue sauce. Spread those out over the top and sides of the meatloaf evenly, mixing them together as you do.

Bake at 350 F for 45 minutes. Turn the oven off and let the meatloaf sit in the warm oven for 5 minutes and serve.

Be sure to make a salad to serve with it.

Homemade Chicken Nuggets

Today was My Tiny Sous Chef’s fifth birthday! I was prepared to make her whatever she wanted – when your tiny kid loves trying grown-up food and knows unusual ingredients, you may think they sky’s the limit, right? But when I asked what she wanted for her birthday dinner, her response was perfectly 5 years old: chicken nuggets and mac and cheese. I was, admittedly, a little disappointed. But then I decided to *make* her requested meal from scratch to help “special” it up. I made a version of this mac (the basic recipe with spinach), and then I made homemade chicken nuggets. You can bake or fry these up, but we decided to fry them tonight because, BIRTHDAY. Here you go.

* 1lb boneless, skinless chicken tenderloins, cut into chunks
* 1C flour
* 2t paprika
* 2t salt
* 1/2t black pepper
* 2 large eggs
* 3/4C Panko breadcrumbs + 1/4C Italian seasoned regular breadcrumbs, plus extra just in case
* oil for frying or nonstick spray for baking (we like to use vegetable oil, sunflower oil, or grapeseed oil)

If baking, preheat the oven to 400F and spray a baking sheet with nonstick spray and set aside.

Prepare three bowls or shallow dishes. Mix together flour, paprika, salt, and pepper in one; beat the eggs in a second; combine the breadcrumbs in the third.

Coat your chicken chunks first in the flour mixture, then the eggs, then the breadcrumbs.

If baking, place the coated chicken pieces onto your prepared baking sheet, spray the tops with the nonstick spray, and bake 20 minutes, flipping them over after 10 minutes.

If frying, heat about an inch-and-a-half to two inches depth of oil in a deep pot until glistening. Carefully place your coated breaded chicken pieces into the hot oil in batches, and fry 3-4 minutes per batch.

Serve with ketchup, barbecue sauce, honey, or honey mustard for dipping. Bon apetit!