Double Chocolate Brownies

This  brownie recipe, designed for the smaller household, are incredible.  This recipe is a keeper.  Adapted from Taste of Home’s Cooking for One or Two

Double Chocolate Brownies

  • 1 square or 1 ounce packet of unsweetened chocolate
  • 2 TB butter (do not substitute)
  • 1 large egg
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup AP flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup chopped pecans
  • 1/4 cup semisweet chocolate chips.

Preheat oven to 350º. Grease a loaf pan (8″x4″).

Melt butter and unsweetened chocolate in small saucepan or in the microwave. Stir until smooth (don’t overcook!).  In a mixing bowl, combine the egg and sugar, stir in the chocolate mixture and the vanilla. Combine the dry ingredients (flour, baking powder and salt) and gradually add to the chocolate mixture. Stir in the nuts once the mixture is fully combined.  Spread in a loaf pan and sprinkle with the chocolate chips. . Bake for 350º F for about 17 minutes or until the toothpick comes out clean. Cool. Makes about 8 wonderful brownies.

Note: As I think about it, you could also bake these in a mini muffin tin but it won’t take nearly as long to bake! I might try that soon.  I am ready to make another batch! ☺


Apple Crisp for Two

This tasty treat will make two large servings.

1/3 cup of brown sugar
1/3 cup rolled oats
1/3 cup of flour
1/3 cup of butter melted
1 cup of apple, cored/chopped
1 tbs white sugar
1/4 tsp cinnamon

Preheat oven to 350º F. Lightly grease a baking dish large enough to hold a couple of cups. In a bowl mix the brown sugar, oats, flour and melted butter until crumbly. Place 1/2 of the mixture in the bottom of the baking dish. Add the apples on top and sprinkle with sugar and cinnamon then top with the remaining crumb mixture.  Bake for 40-50 minutes or until golden brown.

Homemade Ice Cream in a Bag

2 Tb sugarice cream
1 cup half & half (or light cream)
1/2 tsp vanilla extract
freezer style gallon-sized ziplock bag
freezer style quart-sized ziplock bag
1/2 cup coarse salt or table salt


Put the milk, vanilla and sugar into a quart-sized freezer bag. Squeeze out the majority of the air and seal well. Fill a large, gallon-sized freezer bag with ice. Add the salt. Put the smaller bag into the larger bag and seal. Now shake and mix until the ice cream thickens, about 10 minutes.  Fun for parties, or kids.  You should use gloves or a towel as the bag gets pretty cold.

You can also do this with a large coffee can. Put the quart sized bag inside of the can and surround it with the ice and salt. Great for kids to roll around and shake.

Makes 1 serving

Baked Custard

Creamy, delicate, comfort food! I made this last night and my hubby didn’t eat his… but I am surely tempted to finish his custard still waiting in the frig… nom, nom!


Baked custard for two
One large egg
1 cup of milk
1 1/2 TB white sugar
1 1/2 TB brown sugar (dark preferred)
1/8 tsp salt
dash of ground nutmeg (optional)

In a mixing bowl, beat the egg. Add the rest of the ingredients and mix well (I prefer an egg beater but don’t whip as you don’t want it to foam). Pour into two ungreased 6-oz custard cups. Sprinkle with nutmeg. Place cups in a baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350ºF for approx. 50 minutes or until a knife inserted near the center comes out clean.

Four Ingredient Peanut Butter Cookies

Ok, this is an incredibly simple recipe where you can whip up cookies in a snap for a last minute gathering or gift!  Most of the ingredients come from the pantry and are nonperishable.. add an egg and you have a cheap quick dessert.  Please note, there is no flour in this recipe and it isn’t a typo or error. This recipe is perfect for singles, couples or small families.

Four Ingredient Peanut Butter Cookies

1 cup of peanut butter (your choice creamy or crunchy)
1 cup of sugar
1 egg
1 tsp of vanilla

Mix all the ingredients until completely mixed.  Drop spoonfuls on cookie sheet (not too large!). Flatten with a fork in both directions making a criss-cross pattern.  Bake in 350º oven for 10 minutes on the center shelf.  Allow them to cool slightly before moving onto a rack.