It’s generally hard to make for two or even one. You want it to be incredible, but not overstock the fridge with leftovers or expend so many ingredients. I’ve been there, staring at half-full casserole wondering why I did not double it to begin with. That is where small-batch cooking is a lifesaver a secret gem that has transformed my kitchen and, quite literally, my entire relationship with cooking. With recipes in small portions, enjoying fresh, tasty food is convenient. Explore a set of small-batch recipes that prove less is more, breakfast to lunch and then dinner and dessert. Ready to indulge in a world of bite-sized pleasure?
Why Small-Batch Cooking Works
Small-batch cooking isn’t all about downsizing, it’s about making every meal an affair. Whether it’s for one or special someone, these single-serve recipes bypass cooking time, reduce food wastage, and allow you to savor each bite. My very first exposure to a single-serve recipe was magic a world where you don’t need to eat the same meal for days! If warm breakfast delights, decadent desserts, or something in between is what you’re craving, these recipes seamlessly fit into zany lives. Let’s take a look at some of the popular favorites that’ll brighten up your kitchen.
1. Mini Banana Bread Loaf
Flour’s Famous Banana Bread
This recipe guides you through baking Flour’s famous banana bread, a simple yet delicious treat. It combines ripe bananas with a moist, flavorful batter, enriched with creme fraiche or sour cream and toasted walnuts, resulting in a perfectly tender loaf ideal for any occasion.
Equipment
- 1 Loaf Pan Standard 9×5 inch loaf pan
- 2 Mixing Bowls One for dry ingredients, one for wet
- 1 Whisk For beating eggs and sugar
- 1 Sifter Ensures lump-free dry ingredients
- 1 Spatula For folding ingredients and scraping batter
Ingredients
Main
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas very ripe, mashed
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon vanilla extract
- 2/3 cup walnuts toasted and chopped
Instructions
- Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
- Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Notes
Achieving the perfect banana bread hinges on using very ripe bananas; their natural sugars and moisture are key to flavor and tenderness. Ensure your bananas are almost black for the best results. Be careful not to overmix the batter once the dry ingredients are added; overmixing develops gluten, leading to a tough, dense crumb. Gently fold until just combined. Toasting the walnuts beforehand intensifies their flavor and adds a delightful textural contrast. To check for doneness, a skewer inserted into the center should come out clean. If the top browns too quickly, tent loosely with foil.
I love banana bread as my comfort food, but a full loaf? It’s a sacrifice. This little banana bread loaf is a dream come true one or two, and you’ll never need anything else, all the rich, sweet taste you love. Smash up a browned, speckled, overripe banana (the brown the better), with sugar, melted butter, an egg, and a dash of vanilla. Combine with flour, baking soda, and a pinch of salt and bake in a small mini loaf pan at 350°F for approximately 25 minutes. The result? A golden, puffy loaf perfect for breakfast or snack time. I top a slice with almond butter and morning magic.
2. Single-Serve Mac and Cheese
Cosy Evening Home Alone? This Single-Serving Mac and Cheese Recipe Is Just What You Need! recipes
This recipe delivers a quick, comforting, and creamy single-serving mac and cheese. It combines dried pasta with a rich blend of cream cheese, milk, and grated cheeses, seasoned simply for a satisfying solo meal. Perfect for a cozy evening, it’s an easy-to-prepare dish that caters perfectly to one.
Equipment
- 1 Small Saucepan For cooking pasta and preparing the cheese sauce.
- 1 Whisk or Spatula To ensure a smooth, lump-free cheese sauce.
- 1 Colander For efficiently draining the cooked pasta.
- 1 Measuring Cups/Spoons For accurate ingredient portions.
- 1 Serving Bowl For enjoying your single-serving dish.
Ingredients
Main
- 3 1/2 ounces dried pasta
- 1 Tablespoon cream cheese
- 2-3 Tablespoons milk
- 2/3 cup grated cheese I used cheddar and mozzarella
- salt
- black pepper
- optional: a pinch of smoked paprika garlic powder, etc.
Instructions
- Bring a small saucepan of lightly salted water to a rolling boil.
- Add the dried pasta to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, prepare your grated cheeses if not already done.
- Once cooked, drain the pasta thoroughly using a colander, reserving about 1/4 cup of the pasta cooking water.
- Return the empty saucepan to low heat, add the cream cheese and 2 tablespoons of milk, stirring until melted and smooth.
- Gradually add the grated cheddar and mozzarella cheeses to the saucepan, stirring continuously until they are fully melted and incorporated into a creamy sauce.
- Add the drained pasta to the cheese sauce and stir well to ensure all the pasta is evenly coated.
- Season generously with salt and black pepper to taste. Add a pinch of smoked paprika or garlic powder if desired.
- If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
- Serve immediately in a bowl and enjoy your cozy mac and cheese.
Notes
To elevate this single-serving mac and cheese, always cook your pasta al dente; it will continue to absorb sauce and soften slightly. For a truly rich sauce, consider incorporating a pinch of freshly grated nutmeg or a tiny dash of dry mustard powder, which enhances the cheese’s flavor without being detectable. When melting the cheeses, keep the heat low and stir constantly to prevent scorching and ensure a velvety consistency. Adjust the milk gradually to achieve your preferred creaminess – too much milk can lead to a watery sauce. Don’t be afraid to experiment with cheese blends beyond cheddar and mozzarella for a more complex profile.
The quintessential comfort food, mac and cheese, is presented in all its cheesy, creamy glory single-serve style in a matter of minutes. Boil half a cup of al dente elbow macaroni, and keep a ready-made cheese sauce within reach. Melt butter, whisk in flour for a roux, followed by milk and mozzarella and cheddar blend. Season with garlic powder and smoked paprika to give it a smoky touch. Toss the macaroni with sauce and voila. Made this on a rainy afternoon and it was a hug bowl. Breadcrumbs sprinkled on top for crunch if fancy.
3. Small Batch Blueberry Muffins
Blueberry Muffins
This recipe yields classic blueberry muffins with a tender crumb and a beautiful rise, thanks to specific mixing and baking techniques. It emphasizes careful ingredient incorporation and precise temperature control to achieve a perfect texture. Fresh blueberries are incorporated throughout the batter and sprinkled on top for a burst of fruity flavor, making these ideal for breakfast or a snack.
Equipment
- 1 Muffin Tin
- 2 Large Mixing Bowls
- 1 Whisk
- 1 Sifter
- 1 #20 Ice Cream Scoop
Ingredients
Main
- 12 1/2 ounces cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup yogurt
- 1 1/2 cups fresh blueberries
- Vegetable spray for the muffin tins
Instructions
- Preheat oven to 380 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
Notes
The recipe’s instruction to preheat at 380°F and then increase to 400°F after loading creates a powerful oven spring, resulting in beautifully domed muffins. Crucially, avoid overmixing the batter; the ‘stir for a count of 10’ and then ‘3 more times’ is precise for a reason – it ensures a tender, light crumb. Overmixing develops gluten, leading to tough muffins. Tossing a portion of blueberries with dry ingredients helps suspend them evenly throughout the batter, preventing them from sinking. Reserving some for the top adds a lovely visual and fresh burst of flavor. Cooling upside down on a tea towel prevents moisture buildup, ensuring a perfectly crisp bottom.
Muffins are a breakfast staple, but six is all anyone needs. These blueberry muffins yield only six, and they’re packed with sweet blueberries and tender crumb. Whisk dry stuff flour, sugar, baking powder, and salt then whisk in milk, egg, melted butter, and vanilla. Fold in fresh blueberries lightly, fill muffin cups, and bake in 375°F oven for 20-25 minutes. The first time I made these muffins, my kitchen was filled with the aroma, and the flavor of one had from the oven was dessert. Top with butter or plain good too.
4. Two-Person Pancakes
Light Chocolate Chip Oatmeal Pancakes for Two
This recipe crafts light and wholesome chocolate chip oatmeal pancakes, perfectly portioned for two. Utilizing whole wheat flour, rolled oats, and a sugar substitute, these pancakes offer a healthier take on a classic breakfast, delivering a satisfying and flavorful start to your day in under 25 minutes.
Equipment
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Non-stick Griddle or Frying Pan
- 1 Spatula Heat-resistant for flipping
Ingredients
Main
- 1/2 cup rolled oats
- 1/4 cup nonfat milk
- 1/4 cup water
- 3 tablespoons whole wheat flour
- 1 egg white
- 1 teaspoon baking soda
- 1/2 teaspoon white vinegar
- 1 tablespoon chocolate chips
- 1 tablespoon Splenda granular more or less to own personal preference
Instructions
- In a large mixing bowl, combine the rolled oats, nonfat milk, and water. Let the mixture sit for 5-10 minutes to allow the oats to soften.
- In a separate small mixing bowl, whisk together the whole wheat flour, baking soda, and Splenda granular.
- Add the egg white and white vinegar to the softened oat mixture and whisk gently until combined.
- Pour the wet oat mixture into the dry flour mixture. Stir gently with the whisk or a spoon just until the ingredients are moistened; a few lumps are acceptable and prevent tough pancakes.
- Fold in the chocolate chips evenly throughout the batter.
- Heat a non-stick griddle or frying pan over medium-low heat. Lightly grease the pan if it is not sufficiently non-stick.
- Pour approximately 1/4 cup of batter per pancake onto the hot griddle, ensuring there is enough space between each for easy flipping.
- Cook for 2-3 minutes on the first side, or until small bubbles appear on the surface of the pancakes and the edges look set.
- Carefully flip each pancake with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
- Remove cooked pancakes from the griddle and serve immediately with your preferred toppings.
Notes
To achieve truly light and fluffy pancakes, consider soaking the rolled oats in the milk and water mixture for at least 10-15 minutes prior to mixing with other ingredients; this allows them to soften and integrate better into the batter. The combination of baking soda and vinegar creates a strong leavening reaction; once the wet and dry ingredients are combined, mix gently and quickly to preserve these bubbles – overmixing will result in dense pancakes. Monitor your griddle temperature carefully; too hot will burn the outside before the inside cooks, while too cool will lead to tough pancakes. A perfect temperature yields a golden-brown exterior and a tender, cooked interior. For an enhanced flavor, a pinch of salt can balance the sweetness and deepen the overall profile of the chocolate chips.
Pancakes are weekend pancakes, but excessive mountain-high stack. This two-ingredient pancake recipe gets the right amount for a snuggly breakfast. Whisk the flour, sugar, baking powder, and salt together, then combine milk, egg, melted butter, and vanilla. Spoon batter onto hot skillet and cook until the golden and bubbly. My friend and I made these on lazy Sunday morns and topped with maple syrup and berries. That butter flavor and crunch? Heaven.
Warm-cooked pancakes can be kept warm in a low oven while you finish the batch.
5. Small Batch Brownies
Small Batch Brownies
My all-time favorite best brownie recipe made in a loaf pan has been oh-so-perfected over the years. As if cutting the brownies in half into two giant bakery-sized pieces isn’t fun enough, I then stirred in pretty M&Ms, but other fun things to stir in or press into the surface include mini chocolate chips, your favorite chopped chocolate bar, chopped pieces of crystallized ginger (oh yes), chopped candy bars (especially the ones with caramel!) and even sprinkles!
Equipment
- 1 9-by-5 inch loaf pan
- 1 Parchment Paper sufficient amount to line the pan
- 1 Small saucepan or microwave-safe bowl
- 1 Medium Mixing Bowl
- 1 Spatula or whisk for stirring
Ingredients
Main
- 4 tablespoons unsalted butter diced
- 1/2 cup plus 1 tablespoon sugar
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/4 cup all-purpose flour
- 1/4 cup candy-coated chocolate candies such as M&Ms
Instructions
- Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
- Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
- Spread the batter into the prepared pan and sprinkle the candy-coated chocolate candies on top. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes.
- Let cool completely in the pan, then lift out using the parchment paper. Slice in half or into four pieces and serve.
Notes
For best results, ensure your butter, sugar, and cocoa mixture isn’t too hot before adding the egg, as this can scramble it. The “50 brisk strokes” for flour incorporation is crucial to avoid overmixing, which develops gluten and can lead to tough, cakey brownies rather than fudgy ones. Always allow brownies to cool completely in the pan; this sets their structure, preventing them from falling apart when sliced and enhancing their fudgy texture. Don’t be afraid to experiment with other high-quality mix-ins like dark chocolate chunks or toasted nuts for added depth.
They satisfy chocolate craving in bite-sized portions. Whisk melted butter, white and brown sugars, one egg, and vanilla together, and fold in flour, cocoa powder, and salt lightly. Add dark chocolate chips for a bit of luxury, pour into a 6×6-inch pan, and bake at 350°F for 20-25 minutes. Fudgy with crunchy crust taste of heaven on earth. Made for a movie night, and topped with soft vanilla ice cream, a whole different experience. Bite-sized, simple, indulgent.
6. Mini Apple Crisp
Mini Apple Crisp Recipe 5
This recipe creates a delightful individual mini apple crisp, featuring tender, spiced apples beneath a crispy, buttery oat and brown sugar topping. Perfect for a quick, comforting dessert, it can be enjoyed warm on its own or with a dollop of cream or ice cream.
Equipment
- 1 Small Oven-Safe Ramekin Or individual baking dish for single serving
- 2 Mixing Bowls One small for apples, one for crisp topping
- 1 Vegetable Peeler For peeling the apple efficiently
- 1 Paring Knife For precise slicing of the apple
- 1 Measuring Spoons For accurate ingredient measurements
Ingredients
Main
- 1 medium apple peeled and sliced
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 2 tablespoons quick-cooking oats
- 1/8 teaspoon ground cinnamon
- Cream optional
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the apple, remove the core, and thinly slice it. Place the apple slices evenly into a small oven-safe ramekin or individual baking dish.
- In a small mixing bowl, combine the all-purpose flour, brown sugar, quick-cooking oats, and ground cinnamon.
- Add the cold butter to the dry ingredients. Use your fingertips or a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
- Evenly sprinkle the prepared crumb topping over the apple slices in the ramekin, ensuring full coverage.
- Place the ramekin on a small baking sheet to catch any potential drips and transfer it to the preheated oven.
- Bake for 25-30 minutes, or until the apple filling is bubbly and tender, and the topping is golden brown and crisp.
- Carefully remove the ramekin from the oven and let it cool on a wire rack for a few minutes before serving.
- Optionally, serve warm with a dollop of cream or a scoop of your favorite vanilla ice cream.
Notes
1. Apple Choice: For the best texture and balanced sweetness, opt for a firm, tart apple like Granny Smith or Honeycrisp. Slice them evenly and not too thick to ensure they cook through at the same rate as the crisp topping. 2. Crumb Topping: Ensure your butter is cold and cut into small cubes before incorporating it into the dry ingredients. This helps create a flaky, crumbly topping rather than a dense paste. Avoid overworking the mixture. 3. Flavor Enhancement: A tiny pinch of freshly grated nutmeg can elevate the spice profile of the apple crisp. Consider a squeeze of lemon juice with the apples to brighten their flavor and prevent excessive browning. 4. Serving Suggestion: Serve this mini apple crisp warm, perhaps with a scoop of premium vanilla bean ice cream or a dollop of crème fraîche for a truly luxurious finish.
Yes! These mini apple crisps are too cute and too cute, an one or two must-haves. Slice tart apples like Granny Smith, mix with cinnamon, lemon juice, and brown sugar, and bake in mini muffin tins. Top with crunchy topping of flour, sugar, butter, and oats, and bake at 350 degrees for 20-25 minutes. Crunchy crust and sweet apples are divine topped with a scoop of ice cream. I served these to a friend and we just had to be fawning over the spicy, warm taste.
7. Small Batch Tomato Soup
Homemade Tomato Soup
This recipe crafts a robust homemade tomato soup by first caramelizing canned tomatoes for depth of flavor. Aromatics like celery, carrot, onion, and garlic are gently cooked before simmering with the roasted tomatoes, chicken broth, and a bay leaf. Finished with fresh basil and optional cream, the soup is then pureed to a smooth, comforting consistency.
Equipment
- 1 Baking Sheet For roasting and caramelizing tomatoes
- 1 Saucepan (medium-sized) For simmering the soup base
- 1 Immersion Blender For achieving a smooth consistency
- 1 Strainer To separate tomato juices from solids
- 1 Cutting Board and Chef’s Knife For preparing vegetables
Ingredients
Main
- 1 14-ounce can chopped tomatoes
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery diced
- 1 small carrot diced
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream optional
Instructions
- Preheat oven to 450 degrees F.
- Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
- Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
Notes
The initial roasting of the tomatoes is a critical step, imparting deep, caramelized flavor that elevates this soup beyond a simple canned tomato preparation. Ensure they are spread in a single layer to achieve proper caramelization, not just steaming. Cooking the aromatics (celery, carrot, onion, garlic) slowly over medium-low heat allows them to soften and sweeten without browning, building a foundational flavor base. The long simmer ensures all vegetables are fork-tender before blending, contributing to a silky smooth texture. For optimal richness, do not skip the butter and consider the heavy cream if you desire a truly luxurious finish. Always taste and adjust seasoning (salt and pepper) before serving.
A cold afternoon just isn’t complete without a bowl of tomato soup, and this small-batch is the epitome of comfort food.
Sauté olive oil, onion, and garlic and add in fire-roasted diced tomatoes and vegetable broth. Simmer and cook for 15 minutes. Puree to smooth, then cream it and season with salt and pepper. I enjoy dipping a grilled cheese sandwich into this rich, smoky soup it’s gourmet kid food. It is quicker than 30 minutes to prepare and works as one lunch or two little dinners.
8. Single-Serving Lasagna
Two Mini Lasagnas
This recipe crafts two individual mini lasagnas, perfect for a personalized meal. Layers of al dente lasagna noodles are combined with a savory veggie sausage and marinara sauce, a creamy ricotta and parmesan blend, and melted mozzarella, all baked to golden perfection. It’s a comforting Italian classic scaled down for convenience and portion control.
Equipment
- 2 Oven-safe Baking Dishes (approx. 8×4 inch or similar size for individual portions)
- 1 Large Mixing Bowl
- 1 skillet
- 1 Chef’s Knife and Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
Main
- 4 serving barilla lasagna – 1 noodle by CBWEBER
- 1.5 cup Spaghetti/Marinara Sauce tomato sauce
- 1 large Egg fresh, whole, raw
- 14 oz Light Life – Gimme Lean Ground Sausage – Veggie Protein by PALNDRM12
- 1.5 cup Ricotta Cheese part skim milk
- 0.25 cup Parmesan Cheese grated
- 3 tsp Garlic
- 1 tsp Pepper red or cayenne
- 5 oz Mozzarella Cheese part skim milk
- 2 medium Zucchini baby
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, 2 teaspoons of minced garlic, and red pepper flakes. Stir well until fully combined.
- In a skillet, brown the veggie ground sausage over medium heat, crumbling it thoroughly as it cooks. During the last minute of cooking, add the remaining 1 teaspoon of minced garlic and stir.
- Thinly slice the baby zucchini into uniform rounds or ribbons.
- Cook the lasagna noodles according to package directions until al dente. Drain, then rinse them with cold water to prevent sticking and lay them flat.
- Lightly coat the bottom of two individual oven-safe baking dishes with a thin layer of marinara sauce.
- Begin layering in each dish: Place one lasagna noodle, then spread a layer of the ricotta mixture, followed by some crumbled veggie sausage, sliced zucchini, and a sprinkle of mozzarella cheese.
- Repeat the layering process until all ingredients are used, typically building 2-3 layers depending on your dish size, ensuring each layer ends with a lasagna noodle.
- Top the final noodle layer in each dish with the remaining marinara sauce and a generous covering of mozzarella cheese.
- Cover the dishes loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden. Let the lasagnas rest for 5-10 minutes before serving.
Notes
Ensure zucchini is thinly sliced, ideally with a mandoline, for even cooking and a tender texture that blends well without adding excess moisture. When preparing the ricotta mixture, fully incorporate the egg to act as a binder, preventing the cheese layer from becoming crumbly. Browning the veggie sausage before layering adds depth of flavor; ensure it’s well-crumbled. For optimal presentation and easy serving, allow the mini lasagnas to rest for 5-10 minutes after baking. This allows the layers to set, preventing them from collapsing when cut.
Lasagna pangs don’t demand a monster pan. This single Lasagna is piled high with pre-bake lasagna noodles, ricotta, marinara, mozzarella, Parmesan, garlic powder, and basil in a small baking pan. 375°F for 25 minutes, let stand to serve. Dense rich, tangy layers are sublime I made this one evening and loved being able to feel like I was indulging. It’s quick, yummy, and no leftovers to sort through.
9. Small Batch Cinnamon Rolls
Overnight Cinnamon Rolls
This recipe crafts tender, rich overnight cinnamon rolls with a delightful brown sugar and cinnamon filling. The dough undergoes a slow, cold proof, developing deep flavors. After shaping and a gentle steamed rise, they’re baked to golden perfection and topped with a luscious cream cheese icing, perfect for a special breakfast or brunch.
Equipment
- 1 Stand Mixer with whisk and dough hook attachments
- 1 9×13 inch Glass Baking Dish
- 1 Rolling Pin
- 1 Serrated Knife
- 1 Shallow Pan for steaming
Ingredients
Main
- 4 large egg yolks room temperature
- 1 large whole egg room temperature
- 2 ounces sugar approximately 1/4 cup
- 3 ounces unsalted butter melted, approximately 6 tablespoons
- 6 ounces buttermilk room temperature
- 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
- 2 1/2 ounces cream cheese softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar approximately 1 1/2 cups
Instructions
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
- Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
- While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Notes
Achieving the perfect dough consistency is crucial: it should feel soft and moist but not sticky; adjust flour gradually. The overnight cold proof significantly enhances the flavor depth. For the second proof, the steam from the boiling water creates an ideal humid environment, promoting a light and airy texture. Ensure rolls reach 190°F internal temperature for optimal doneness. For the icing, ensure cream cheese is thoroughly softened to prevent lumps, and sift powdered sugar for a perfectly smooth consistency. Serve warm for the best experience.
Cinnamon rolls without the hassle?
Count me in. This small-batch recipe makes four gooey rolls. Mix flour, sugar, baking powder, and salt, then add warm milk, butter, and vanilla to form a dough. Roll out, spread with butter, brown sugar, and cinnamon, then slice and bake at 375°F for 18-20 minutes. Drizzle with cream cheese frosting, and you’ve got a bakery-worthy treat. I made these specifically for a special breakfast, and the smell alone was worth it.
10. Mini Lemon Pound Cake
Lemon Pound Cake
This recipe outlines the creation of a classic lemon pound cake. It involves creaming butter and sugar, incorporating eggs, and alternating dry ingredients with lemon juice. The cake is baked until golden, then generously brushed with a simple lemon sugar glaze while still warm for maximum absorption, resulting in a moist, flavorful dessert.
Equipment
- 1 6-cup Loaf Pan
- 1 Electric Mixer (stand or hand mixer with whisk attachment)
- 1 Medium Mixing Bowl
- 1 Wire Rack and Sheet Pan Set (to catch glaze)
- 1 Pastry Brush (or turkey baster)
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, softened at room temperature
- 1 cup sugar plus 1/3 cup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup lemon juice plus 1/3 cup
Instructions
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
Notes
For optimal texture, ensure butter is truly at room temperature for proper creaming; this incorporates air, leading to a lighter crumb. When incorporating dry ingredients, mix only until just combined to avoid developing gluten, which can result in a tough cake. The alternating additions of dry ingredients and lemon juice help maintain a smooth emulsion. For a brighter lemon flavor, consider adding 1-2 teaspoons of finely grated lemon zest to the cake batter. Apply the glaze in several stages, allowing each layer to soak in fully for maximum flavor and moisture penetration. A good quality parchment paper lining is crucial for effortless removal from the pan. Test for doneness with a skewer; ‘almost clean’ with a few moist crumbs is ideal for a moist pound cake.
For a warm weather gathering, this small lemon pound cake is buttersweet and citrusy. Whip butter and sugar together, beat lemon juice, lemon zest, and eggs together, and fold in flour, salt, and baking powder together gently. Bake at 350°F in a small loaf pan 25-30 minutes. Rich, chewy texture and zesty flavor both sparkle with whipped cream. I pack one on a picnic and everyone adores it small but powerful.
11. Small Batch Garlic Bread
Garlic Bread
This simple recipe quickly transforms a loaf of crusty bread into delicious garlic bread. Freshly crushed garlic is gently infused into a butter and olive oil mixture. The bread is then lightly toasted under the broiler, brushed generously with the aromatic garlic oil, and finished with optional grated cheese and fresh parsley for a golden, flavorful side dish. Perfect for any meal.
Equipment
- 1 Small Saucepan Alternatively, a microwave-safe dish.
- 1 Baking Sheet For broiling the bread.
- 1 Pastry Brush For even application of garlic oil.
- 1 Chef’s knife For crushing garlic and cutting bread.
- 1 Cutting Board
Ingredients
Main
- 4 cloves garlic crushed
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 loaf crusty bread split
- 3 tablespoons grated cheese Parmigiano or Romano, optional
- Chopped fresh parsley
Instructions
- Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
- Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.
Notes
The key to exceptional garlic bread lies in the quality of your ingredients and careful execution. Ensure your garlic is freshly crushed; avoid pre-minced for superior flavor. When heating the garlic, butter, and olive oil, do so gently. The goal is to infuse the oil with garlic essence, not to fry the garlic, which can lead to bitterness. A moderate-low heat ensures a slow infusion without burning. For an extra layer of garlic punch, rub the toasted bread halves with a raw garlic clove before brushing with the infused oil. Be vigilant while broiling; bread can go from perfectly golden to burnt in seconds. Consider a blend of Parmigiano for sharpness and a touch of finely shredded mozzarella for a gooey texture. A sprinkle of fresh herbs beyond parsley, like chives or oregano, can elevate the aroma and taste. For added depth, a pinch of red pepper flakes in the garlic oil offers a subtle warmth.
You can’t get more garlic bread than this, and this tiny batch is not the exception. Mix softened butter and garlic, parsley, salt, and red pepper flakes, spread on pieces of crusty bread, and bake at 375°F for 10-12 minutes. Crispy butter heaven that’s perfect to serve with pasta or munch on. We served it for a dinner date night, and we just couldn’t munch enough.
12. Two-Person Chicken Pot Pie
Chicken Pot Pie
This recipe creates individual chicken pot pies with a rich, creamy filling made from roasted chicken, vegetables, and a savory sauce, all topped with a homemade, flaky pastry crust. It involves roasting chicken, preparing a roux-based filling, and crafting a delicate pie dough before assembly and baking to golden perfection.
Equipment
- 1 Baking Sheet For roasting chicken
- 1 Large Pot or Dutch Oven For preparing the pie filling
- 1 Food Processor Essential for making the pie pastry
- 1 Rolling Pin For rolling out the pie crust
- 4 Ovenproof Bowls For individual pot pies
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes
1. For superior flavor, always use bone-in, skin-on chicken breasts for roasting; the bones and skin render fat and moisture, contributing to a richer final dish. Ensure the chicken is cooled completely before dicing for clean cuts.
2. When making the roux, cook the flour for at least 2 minutes to eliminate the raw flour taste. Incorporate hot chicken stock gradually while whisking vigorously to prevent lumps and ensure a smooth, velvety filling.
3. For the pastry, keep all ingredients, especially the butter and shortening, as cold as possible. This creates pockets of steam during baking, resulting in a flaky crust. Avoid overworking the dough to prevent toughness. Chilling the dough is crucial for ease of handling and optimal texture.
2. When making the roux, cook the flour for at least 2 minutes to eliminate the raw flour taste. Incorporate hot chicken stock gradually while whisking vigorously to prevent lumps and ensure a smooth, velvety filling.
3. For the pastry, keep all ingredients, especially the butter and shortening, as cold as possible. This creates pockets of steam during baking, resulting in a flaky crust. Avoid overworking the dough to prevent toughness. Chilling the dough is crucial for ease of handling and optimal texture.
This two-bite chicken pot pie is just plain old comfort food. Fill with rich mixture of chicken, peas, carrots, and spices and top with pie crust, 425°F oven for 30 minutes. Crispy crust and toasted filling are heaven I whipped this up on a chilly night, and it was sheer warmth. Try it with cranberry sauce for a burst of tang.
13. Small Batch Chocolate Mug Cake
Chocolate Cake in a Mug
This recipe provides a simple and rapid method for preparing a single-serving chocolate cake directly in a microwave-safe mug. It emphasizes quick preparation and cooking, perfect for a spontaneous dessert. The key is precise microwave timing to ensure a moist, rich cake without over-drying.
Equipment
- 1 Microwave-safe ceramic mug 12-ounce capacity
- 1 Microwave Oven
- 1 Fork For blending ingredients
- 1 Measuring Spoons and Cups For precise ingredient measurement
Ingredients
Main
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt optional
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- Splash vanilla extract optional
- 3 tablespoons chocolate chips
Instructions
- Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
- Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
- Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.
Notes
Achieving the right consistency is crucial; ensure the dry ingredients are thoroughly blended before adding wet ones to prevent lumps. Overcooking is the biggest pitfall for mug cakes, as it leads to a dry, rubbery texture. Stick to the 90-second microwave time, possibly adjusting by 5-10 seconds based on your microwave’s power. Allowing the cake to cool for a few minutes after cooking is essential for it to set properly and improve texture. For an elevated experience, serve with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream, and consider adding a tiny pinch of espresso powder to the dry ingredients to intensify the chocolate flavor.
For the chocolate rush on the go, this mug cake is a champion. Whisk together flour, sugar, cocoa, baking powder, and salt in a mug and add in milk, oil, and vanilla, topping with chocolate chips on the surface. Microwave for 70 seconds, and you have a finished cake that is gooey and moist. I prepared it at midnight and it was doctor’s orders. Serve with whipped cream made from whipping cream for ultimate indulgence.
14. Mini Pumpkin Spice Scones
Pumpkin Scones with Maple-Cinnamon Glaze
Craft delicious pumpkin scones with a delightful maple-cinnamon glaze. This recipe uses whole wheat pastry flour for a tender crumb and offers flexibility with roasted or canned pumpkin. The process ensures a perfectly balanced, flavorful scone, ideal for breakfast or a sweet treat. Finish with a simple yet elegant glaze and a sprinkle of pearled sugar for an inviting presentation.
Equipment
- 2 Medium Bowls For mixing dry and wet ingredients separately, and for the glaze.
- 1 Bowl Scraper or Pastry Blender Essential for cutting cold butter into flour for flaky scones.
- 1 Baking Sheet For baking the scones evenly.
- 1 Parchment Paper To line the baking sheet for easy release and cleanup.
- 1 Cooling Rack For cooling scones and allowing glaze to set properly.
Ingredients
Main
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 to 2 1/2 cups whole wheat pastry flour plus more for dusting
- 6 tablespoons cold unsalted butter cut into 1/2-inch cubes
- 1/2 cup roasted pumpkin recipe follows, or canned pumpkin puree
- 1 large egg
- 1/2 cup milk
- 1 cup confectioners’ sugar
- 3 tablespoons pure maple syrup
- Pinch cinnamon
- Pearled or turbinado sugar for sprinkling
- One 3- to 4-pound sugar pumpkin
- Vegetable oil for drizzling
- Salt
Instructions
- For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
- Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
- For the maple glaze: In a medium bowl, stir together the confectioners’ sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
Notes
For truly tender and flaky scones, ensure your unsalted butter is very cold and cut into small cubes before incorporating. This creates steam pockets during baking, resulting in a light texture. Be mindful not to over-mix the dough; mix only until just combined to avoid developing gluten, which can lead to tough scones. When using roasted pumpkin, the moisture content can vary, so be prepared to adjust flour slightly. For the glaze, adjust maple syrup or confectioners’ sugar to achieve your desired consistency – a thicker glaze adheres better. Don’t overbake; scones are best when golden brown and just cooked through, preventing dryness.
These little pumpkin spice scones are yelling fall. Whisk together sugar, flour, spice, and butter to form crumbly base, and fold in cream, pumpkin puree, egg, and vanilla gently. Bake at 400°F for 12-15 minutes in triangle shape, and indulge in tender, spiced finish. I love eating these with a coffee on chilly mornings total coziness.”.
