By Lori Mork
Do you ever just NEED something sweet but don’t want to end up with an entire dessert in your home? Here are a few single-serve desserts for those times you wish to indulge.
Single Serving Deep Dish
Chocolate Chip Cookie
2 Tbsp. unsalted butter
1 Tbsp. granulated sugar
1 Tbsp. brown sugar
Drop or two of vanilla extract
Pinch of salt
1/2 tsp. baking soda
1/4 cup flour
2 Tbsp. semisweet chocolate chips
Vanilla ice cream, for serving
Preheat oven to 375 degrees. Have one 6-ounce ceramic ramekin ready. If you use a different size or different type of ramekin, it could affect the texture of the cookie.
In a medium microwavable bowl, melt the butter. Whisk in both sugars and vanilla for at least 1 minute (whisk together thoroughly or the cookie will be grainy when it finishes baking). Whisk in salt, baking soda, and flour. Whisk in the chocolate chips.
Pour the batter into the ramekin. Bake 15-18 minutes or until the top is firm and brown.
Let cool for a few minutes before serving with ice cream.
Single Serving Apple Crisp
1 small apple, peeled and cored
2 Tbsp. brown sugar
2 Tbsp. oats
1 1/2 Tbsp. flour
1/4 tsp. cinnamon
1 Tbsp. butter
Thinly slice the apple and place in a mixing bowl. Add 1 Tbsp. brown sugar, 1/2 Tbsp. flour and 1/8 tsp. cinnamon. Coat the apples with the dry ingredients and place in a small baking dish.
Mix together the rest of the dry ingredients and the butter; put on top of the apples.
Microwave for 60-90 seconds.
This recipe is called 3-2-1 Cake because all you need to remember is 3 Tbsp. mix, 2 Tbsp. water and 1 minute in the microwave.
1 box Angel Food cake mix
1 box any flavor cake mix
2 Tbsp. water
Mix the 2 cake mixes together in a gallon zip-lock bag.
To make the cake:
Take 3 Tbsp. of the cake mix; mix with 2 Tbsp. of water. Mix together and microwave for 1 minute. Let rest for 15 minutes and serve with toppings, such as fruit, whipped cream, chocolate.
You can use any flavor of boxed cake mix – Red Velvet, Chocolate, Spice, Banana, Strawberry, etc.
Store the remaining dry mix in a tightly sealed airtight container.
Nutella Mug Cake
4 Tbsp. self-rising flour
4 Tbsp. sugar
3 Tbsp. cocoa powder
3 Tbsp. Nutella
3 Tbsp. milk
3 Tbsp. vegetable oil
Whipped cream for topping, if desired.
Combine all ingredients in a large coffee mug and whisk well with a fork until smooth.
Microwave on high for 1 1/2 to 3 minutes. (Time depends on microwave.)
Top mug cake with whipped cream and a little chocolate sauce, if desired.
XXL dark chocolate
AND sea salt brownie cookie
1 1/2 Tbsp. coconut oil
1 Tbsp. nut butter – peanut or almond
Dash of vanilla
2 Tbsp. pure maple syrup
1/4 cup flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking powder
Pinch of sea salt
1 square 70 percent cocoa dark chocolate, roughly chopped
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, combine egg, coconut oil, nut butter, vanilla and maple syrup. Add flour, cocoa powder, baking powder and sea salt.
Transfer to prepared baking sheet and form into a disk. Press dark chocolate chunks onto the top of the cookie and sprinkle with sea salt.
Bake for 10-15 minutes.
2 Tbsp. butter, melted
1/2 cup graham cracker crumbs
1 tsp. cinnamon
3/4 cup cream cheese
1 Tbsp. lemon juice
1 tsp. vanilla
Yellow food coloring (optional)
1/4 cup powdered sugar
2 Tbsp. white sugar
First, prepare the crust by combining the graham cracker crumbs, butter and cinnamon with a fork. Press into two small ramekins and set aside.
Make the cheesecake filling by whipping the cream cheese, lemon juice, sugars and vanilla. Add in the yellow food coloring drop by drop until you get the desired color.
Pour filling into ramekins. Wrap in plastic wrap and refrigerate for at least an hour.
Strawberry Apple Almond Crisp
1/2 large apple, chopped into chunks
3/4 cup strawberries, fresh or frozen
4 1/2 Tbsp. almond flour
Small handful of almonds, roughly chopped
2 Tbsp. quick cooking oats
1/2 tsp. ground cinnamon
1 Tbsp. dark brown sugar
1/2 Tbsp. milk
1/2 Tbsp. honey
In a small bowl, combine the oats, almond flour, almonds, cinnamon, and dark brown sugar. Add milk and honey and mix with a fork until a crumble forms.
Place apples and strawberries in a microwave-safe bowl and top with crumble mixture. Microwave on high heat for 2-3 minutes – time will vary for each microwave.
Red Velvet Mug Cake
For the cake:
4 Tbsp. flour
4 1/2 Tbsp. sugar
1/8 tsp. baking powder
1 1/2 Tbsp. unsweetened cocoa powder
3 Tbsp. oil
3 Tbsp. buttermilk
1/2 tsp. red food coloring
For the frosting:
2 Tbsp. cream cheese
2 Tbsp. butter
1/2 cup sugar
Mix all the ingredients together into an oversized mug using a fork or small whisk until batter is smooth. Cook in microwave for about 1-1/2 minutes. It might need an additional 30 seconds. Be careful not to overcook as batter will become dense and rubbery.
Let cake cool slightly before piping frosting. For frosting, combine all ingredients into a mixing bowl and mix on high speed until light and fluffy. Pipe onto cake.
1 Tbsp. butter
1 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. vanilla
1/2 cup frozen bread dough (briefly thawed at room temperature) or pizza dough
Preheat oven or toaster oven to 350 degrees.
In a small ovenproof dish (ramekin or custard cup), melt the butter in the microwave for 30 seconds. Stir in the sugar, cinnamon and vanilla.
Divide the dough into eight pieces (easiest if done with a knife). Roll into small balls and toss with the butter-sugar mixture until coated.
Bake in ovenproof dish 10-12 minutes, until puffed and golden. Eat warm.