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.

WHAT YOU NEED
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

WHAT TO DO
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?!

2 Ingredients: Sweet Potato Mash

I have always been a big time sweet potato fan. And I don’t understand how anyone could not be. Sweet potatoes are sweet (duh), beautiful, and delicious but still lovely and savory. And they’re so good for you! Among their many heath benefits, they’re packed with nutrients like vitamins A, C, B6, B1, and B2, as well as potassium, dietary fiber, and more. And while there is no shortage of indulgent recipes featuring sweet potatoes, there’s really no need to add much to them. They’re full of flavor on their own. This simple 2-ingredient recipe proves that. Roast and barely season these babies and you have a perfect side or a base layer on your plate to top with fish or sliced steak or almost anything! Here you go.

WHAT YOU NEED
* 2 large sweet potatoes
* garlic salt

WHAT TO DO

Preheat the oven to 425 F.

Place the sweet potatoes as-is on a baking sheet. Roast for 45 minutes to an hour, depending on how big your sweet potatoes are, until they’re cooked through and tender.

Allow the sweet potatoes to cool on the pan just long enough to be able to handle them, 2-3 minutes should be enough.

Slice each in half lengthwise and scoop the flesh into a bowl or other serving dish. The skin she slide easily off. Mash the sweet potatoes in the bowl and season lightly, to taste, with garlic salt.

Serve immediately and enjoy!

4 Ingredients: Strawberry Sauce

Raise your hands if you have watched strawberries go bad in your fridge. <raises hand> This happens in my house way more often than I’d like to admit. And I got tired of it. So now I give a new pint or two no mate than two days in the fridge, and if no one’s touching the berries, they turn into this super easy, super tasty, quick sauce that we then HOUSE in no time at all over yogurt or ice cream! Winner! Here you go.

WHAT YOU NEED
* 1qt fresh strawberries, sliced and cut into small pieces
* 1/3C sugar
* 1/2 a large lemon, juiced
* 1/4C water

WHAT TO DO
Add all ingredients to a large saucepan and stir to combine. Bring to a simmer over medium heat, stirring frequently, until the sauce thickens.

Reduce heat and continue stirring until the strawberries cook down and soften and the sauce reduces.

Remove from heat and allow to cool, then transfer to a glass storage container. Keep refrigerated. Will keep for about a week.


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.

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

watermelonpop1

WHAT TO DO
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.

AAAAAAAH, Summer!

watermelonpop2