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?!

Made by Kid: 2-Ingredient Watermelon Popsicles

We’re on a easy summer treats kick lately, apparently. You get a few disgustingly hot days, and even if the temperature drops 20 degrees, it’s time to walk around in your bathing suit and carry a portable water fan, right?! No? Just me? Whatever.

Last year for her birthday, My Tiny Sous Chef got a cool gift from her uncle and aunt – a popsicle mold set with a book of paletas recipe. She loves it. She wanted to make fancy icy treats all winter long. And then, our hot days appear, and she tossed the book out and made her own recipe! And it’s perfect. No knocking the fancy pops — we’ll be making at least ALL of them this summer — but my kiddo nailed it with her simple two-ingredient watermelon pops and you’re going to love them, too. Here you go.

* 1/4 of an average-sized watermelon
* honey or agave syrup


Cut your watermelon up into chunks and blend into juice in a blender. Add honey or agave syrup, just about a teaspoon at a time, tasting after blending each through, until the balance is where you like it (if your watermelon is sweet enough on its own, you won’t even need the additional sweetness, but early in the season you can’t guarantee it’s quite there yet).

Pour into popsicle molds (or small paper cups work just as well), add popsicle sticks, and freeze.



Matzah Crunch

In honor of the first night of Passover, I’m skipping my usual Meatless Monday post in favor of this delicious treat that I weirdly only ever remember to make at Passover every year, even though it’s super easy and not holiday specific. You make it Passover-friendly by using a matzah base, but if you don’t celebrate Passover or don’t have a handy box of matzah around (what?? you don’t have a box of matzah in your pantry?? HA!), saltines are the other option and they are totally equivalent. Making this always reminds me of big family holiday gatherings. This was my cousin’s and my sweet contribution and I loved making it with her, and now I love passing that onto my kiddo.

My Tiny Sous Chef and I made this over the weekend to have ready to enjoy this week as a treat. Very few easy ingredients, and endless options as far as toppings. And it’s basically candy, so, yeah. Here you go.

WHAT YOU NEEDmatzahcrunch9
* matzah (or saltine) crackers
* 1C brown sugar
* 1/2C butter
* 1C semisweet chocolate chips
* toppings of your choice (For this recipe, we used: rainbow sprinkles; blue crystal sprinkles; walnut pieces; and yellow raisins. Other good ideas: sea salt (!); candied ginger; nothing (because, chocolate and caramel, hello); other nuts; dried cranberries; etc.; etc.; etc.)

Preheat the oven to 375F. Line a baking sheet with tin foil, and then spray lightly with a nonstick spray. Then build a single layer of the matzah. You will need to break the matzah up to fit, which is fine. Set aside.


In a small saucepan over medium heat, melt together the sugar and butter, stirring constantly, until it comes to a boil or just about – about 3 minutes or so. Keep stirring for another 3 minutes or so, again, stirring constantly, until the mixture thickens and bubbles — but be careful that it doesn’t burn! — and turns a beautiful caramel color.


Remove from heat and immediately pour the caramel over the matzah, using a spatula to spread it over the pan into a single layer. Bake 10 minutes (checking occasionally to make sure it’s not burning).


Remove from the oven and immediately spread the chocolate chips over the hot pan and spread over the caramel. Let it stand a few minutes, allowing the heat to begin melting the chocolate chips, then spread the melty chocolate into a single layer over the caramel.

Sprinkle immediately with toppings and refrigerate to allow to set, at least 30 minutes.

Break into pieces and store in an air-tight container at room temperature or in the refrigerator for 3-4 days, if you can make it last that long!


Made by Kid: White Chocolate Oreo Truffles

I was going to make these last night so they’d be ready for Valentine’s Day treats today, but when I mentioned it to My Tiny Sous Chef she was very unhappy that I would even consider making something like this after she went to bed, so we saved them for a day-of project for a day-of special dessert. There are approximately 1.73 million different oreo truffle recipes online. truffles5Totally modifiable – switch out the type of Oreo you use and the chocolate you melt and the sprinkles you use almost infinity different ways. Precisely. These are pretty basic, and totally decadent and delicious. Happy Valentine’s Day! Here you go.


* 1 14-15oz package traditional chocolate/cream Oreos (or any similar sandwich cookies)
* 1 8oz package cream cheese, softened
* 1 package white chocolate chips
* sprinkles or leftover cookie crumbles for decorating

Place all of the cookies in a large Ziploc bag and seal completely. Using a kitchen hammer or rolling pin, crush the cookies completely. You don’t want any large pieces at all. You can also dump them into your food processor and pulse until pulverized, but I’m still afraid of my recalled food processor blade that I haven’t replaced, and smashing cookies in a bag is way more fun!truffles1

Dump your crumbs into a large bowl, and add the cream cheese. Carefully mix the two together until completely combined. Line a baking sheet with foil or parchment paper. Make small balls with the cookie/cream cheese mixture – about walnut-sized or so – and place them onto the lined baking sheet until you run out of mixture or space on your baking sheet. Place the baking sheet into the freezer for about 20 minutes.

Melt the chocolate chips in the microwave, going for 30 seconds at a time and stirring until fully melted and smooth. Now you’ll have to work quickly. Drop the cookie balls into the melted chocolate, and using two forks to help you, coat them completely in white chocolate and place them back onto the baking sheet, one at a time. Immediately sprinkle with a bit of decoration – either sprinkles or some leftover cookie crumbles – or none at all. When you’ve coated all of your cookie balls, put the whole tray in the refrigerator to set for at least 10 minutes.truffles4

Then get ready to test your self control. A-D-D-I-C-T-I-V-E.