Posts filed under ‘Desserts’

Homemade Butterfingers – A small batch


Every once and awhile I’ll attempt replicating a favorite candy. More often than not, it ends in disappointment. Like the time I tried making tootsie rolls… let’s not discuss it. But I’m happy to say emphatically ‘not this time.’

2 tablespoons corn syrup
2 tablespoons sugar
2 teaspoons molasses
1/2 cup peanut butter
3/4 cup corn flakes or crispy rice cereal

Combine corn syrup, sugar, and molasses in a small saucepan over medium heat
bring to a boil for one minute, stirring continuously
remove from heat
add the peanut butter
stir to combine and becomes a paste
stir in cereal, coating and crushing the cereal
press into a foil line loaf pan
chill until firm

Melt 1/3 cup chocolate chips with 1 teaspoon oil
spread over the top and chill completely before cutting into bars


May 15, 2018 at 10:08 pm Leave a comment

Rice Krispy Treat for One or Two


1/2 tablespoon butter
1 scant cup miniature marshmallows or 6 large marshmallows
1 cup crispy rice cereal

Melt butter and marshmallows in a microwave safe bowl for 30 seconds
stir in rice cereal
press down gently to compact slightly
cool before eating

Or, if you don’t have a microwave
Melt butter and marshmallows on the stove top
stir in rice cereal
press down gently to compact slightly
cool before eating

March 18, 2018 at 8:32 pm Leave a comment

Ice Cream Without a Machine

ice cream

I’ve seen more than a few of these recipes on the internet and have been wanting to test them for some time. I made both chocolate and vanilla, and while the texture is best described as frozen mousse, I found them both overly sweet. With condensed milk it’s hard to control that. So, my review is that these recipes are good in a pinch, not bad as a garnish on pie or a crisp. But, I’ll be buying my ice cream premade from the grocery store in the future.

1/2 cup sweetened condensed milk
1 ounce good quality white chocolate chips
2 teaspoons vanilla extract
pinch salt
1/4 cup sour cream or full-fat plain yogurt
1 cup cold heavy cream

4 ounces bittersweet chocolate, chopped fine
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
pinch salt
1 cup cold heavy cream

The base
Microwave sweetened condensed milk and chocolate in large bowl until it begins to melt
stirring halfway at about 30 seconds
let cool
stir in vanilla and salt (and sour cream for vanilla)

With electric mixer whip heavy cream to soft peaks
whisk one-third of whipped cream into chocolate mixture
fold remaining whipped cream into chocolate/milk mixture until incorporated

Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks

November 27, 2017 at 9:00 pm Leave a comment

Texas Chocolate Sheet Cake – A small batch


Well, actually a quarter-sheet cake for a small batch. Most pans measure 12”x 10”, while some others are 13”x 9”. It’s not a fussy recipe, so I don’t think it matters much. 

I was pleasantly surprised to find out how moist the  cake actually was.

First the cake…
1 cup AP flour
3/4 cup sugar
pinch of salt
1 stick (4 ounces) unsalted butter, melted
3 tablespoons unsweetened cocoa powder
1/2 cup boiling water
1/4 cup full-fat plain yogurt
1 egg, lightly beaten
1/2 teaspoon baking soda
1/2 teaspoon vanilla

…then the frosting
1 stick (4 ounces) unsalted butter, room temperature
3 tablespoons cocoa powder
3 tablespoons full-fat plain yogurt or sour cream
1 teaspoon vanilla
pinch of salt
2 cups powdered sugar

Preheat the oven to 350°F

Lightly spray a quarter-sheet pan with cooking spray, line it with parchment paper and spray again, then set aside

Mix boiling water and cocoa in a small bowl and set aside
combine the rest of the cake ingredients before adding the boiling water and cocoa mixture
mix very well and pour into the prepared pan

Bake cake for 15-18 minutes, or until a toothpick inserted comes out clean

While the cake bakes, make the frosting
mix all the ingredients together until well-combined and smooth

When the cake comes out of the oven, test with a toothpick that is inserted and comes out clean
immediately pour the frosting over the cake, spreading it evenly with a spatula

Cool for at least 30 minutes before serving

August 27, 2017 at 4:13 pm Leave a comment

French Toast – A small batch


Just in case there’s someone out there that needs a refresher.

1 or 2 slices of bread
1 egg
2 tablespoons milk
splash of vanilla
pinch of cinnamon

Mix the egg, milk, vanilla, and cinnamon in a shallow container
dip the bread into the custard, allowing it to absorb most of it
pan fry in a little bit of butter or oil, until well browned

Serve with sugar, syrup, and or fruit


July 7, 2017 at 9:32 pm 2 comments

Thai Style Sticky Rice with Mango – A small batch


1/2 cup glutinous (sweet) rice
1 mango, peeled and cubed (I prefer the golden Asian variety)
1/2 cup coconut milk
pinch of salt
1 tablespoon sugar
sprinkling of sesame seeds, optional
parchment paper

Soak the rice overnight

Prepare a steamer over boiling water lined with parchment paper

Drain the rice and spread it out in the lined steamer
steam the rice, covered for 20 minutes

In a microwave-safe bowl, heat up the coconut milk for a minute
add the salt and sugar
heat again for another minute
stir to make sure sugar and salt are dissolved
set aside

When the rice is cooked, transfer it in to a bowl
pour the hot coconut milk over the rice (reserve a tablespoon or so for garnish)
mix well with the rice
keep stirring until it becomes a thick consistency
the rice will slowly absorb all the coconut milk

Allow to cool to room temperature
serve with a garnish of the reserved coconut milk syrup and sesame seeds

July 4, 2017 at 2:27 pm 2 comments

Citrus Soufflé for One


FYI, soufflés are not hard to make and are very forgiving!

1 egg, separated into different bowls (the yolk needs to go into a heat-proof bowl)
2 tablespoons sugar, divided
2 teaspoons flour
1 tablespoon citrus juice of choice
1/2 teaspoon zest
pinch of salt
1 four-ounce ramekins

Preheat oven to 400°F
prepare ramekin by greasing and sprinkling with sugar to coat the inside completely
bring approximately 1 inch of water to a slow boil in a sauce pan, or use a double boiler

Whisk together the egg yolk, 1 tablespoon of sugar, flour, salt, zest, and juice
place over the boiling water
whisking continuously, warm until thickened
once it begins to thicken, remove from heat and set aside

Now beat egg white and remaining sugar to stiff peaks

Fold beaten egg white into yolk mixture
fill the ramekin
run your thumb along the ramekin edge to create an indent and clean up any drops

Lower oven temperature to 350°F
place filled ramekin on cookie sheet
bake for 15-20 minutes

For Two
2 eggs, separated
3 tablespoons sugar, divided
1 tablespoon flour
2 tablespoons juice
1 teaspoon zest
pinch of salt
2 four-ounce ramekins

The perfect rule to follow: 1 egg per person/serving. If you’re cooking for 3 people, make a 3-egg soufflé, increasing ingredients incrementally.

June 7, 2017 at 4:38 pm Leave a comment

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