Apple Crostata for Two
We went apple picking and we have A LOT of apples around here so I’ve been thinking of ways to use them up but keep it simple at the same time. I just don’t want to go to the trouble of baking a whole pie for two people. These mini apple crostatas are easy and quick to throw together with their fold-over crust. The apples are spiced with a little cinnamon and cardamom, one spice that is comfortingly familiar and the other is appealingly different. These crostatas are rustic and elegant and just the thing to treat yourself without over-doing it as you only get one. You have to share the other! 
Using a mix of sweet and tart apples offers a perfect balance of flavors. I used Stayman Winesap and Red Delicious as that is what we picked on our apple picking trip to Terhune Orchards.
You don’t want the filling to be dry so to remedy this, sprinkle a teaspoon of sugar and dotted butter over the crostatas.
Allowing the tarts to cool on a wire rack is the last small but significant step toward a crisp crust. This keeps the crust from steaming itself as it cools.
For the effort used to throw together these crostatas, the reward was amazing!
We saw this cute dog on our way out of Terhune Orchards and I had to get a pic of him. <3
Easy Sour Cream Biscuits for Two
I love biscuits for breakfast but most of the time I don’t feel like going to the trouble of cutting in butter, and rolling out and cutting the dough, especially before coffee! I just want a hassle free breakfast. These biscuits are light, tender and buttery with a nice tang from the sour cream and a golden-brown exterior. I like that they make such a small batch and that’s another reason I want a simple recipe. It just doesn’t seem worth it to go to a lot of trouble for 4 biscuits. I need a recipe that’s quick and easy and this one is just that! Just stir, scoop, and bake!
Go ahead and adjust your oven rack to the middle position and preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Whisk all dry ingredients together in a medium bowl.
Add the sour cream and 2 tablespoons of the melted butter into the dry ingredients.
Stir everything until just combined.
Using a quarter cup spring-loaded ice cream scoop, or a greased 1/4 cup measuring cup, scoop out and drop the dough onto the parchment paper lined baking sheet spacing them out about 2 inches apart. Brush them with the remaining 1 1/2 teaspoons melted butter and bake until golden brown, 20-25 minutes. Rotate the baking sheet halfway through baking. Let the biscuits cool for 10 minutes.
I ate mine with butter and mango-peach preserves!
Key Lime Pie for Two
Key lime pie always reminds me of my wedding in Key West so Key lime pie always makes me happy! Key limes were actually the jumping off point for our theme. We had a Key lime cake and the florist used Key limes in some of the arrangements. We also sampled LOTS of Key lime pie while on our honeymoon. I can’t wait to go back! In the mean time I will console myself with these cute little individual sized Key lime pies. I wanted something that tasted like those pies in Key West but we also don’t need to eat a whole pie so these perfect little portion control pies for two really have that authentic taste I was looking for!
Happy Day!
You can use regular grocery store limes in this recipe. I’m in New York so Key limes aren’t readily available. You won’t be able to taste the difference, I promise! IF you do have Key limes available to you, you will need 10 of them to get 1/4 cup juice. You will also need two mini pie plates, like these: Corningware French White III Mini Pie Plate
The filling is really simple. Just whisk the egg yolks and lime zest until the mixture has a light green tint, about one minute.
Next you’ll whisk in the condensed milk and then the lime juice of two limes to total 1/4 cup. Don’t be tempted to use bottled lime juice, it’s just so tart tasting and you won’t get a great tasting pie. Cover the mixture and let it rest for 30 minutes. This will thicken it.
While the filling is thickening make sure your oven rack is in the middle position and heat it to 325°. Process the graham crackers in the food processor, mix in the butter and sugar. Sprinkle crumb mixture between the two pie plates and using the bottom of a measuring cup press the crumbs into and even layer on bottom and sides of the pie plate. Bake the crust until it’s fragrant and beginning to brown, about 13-18 minutes. Transfer the pie plates to a wire rack but don’t turn off the oven yet. Add the filling to the warm crust.
Bake pies until the center is firm but jiggles slightly, 15 to 20 minutes. Let the pies cool on a wire rack for about an hour and then wrap them loosely and refrigerate for 3 hours.
Now we didn’t come all this way to put imitation topping on our cute little pies. This topping is super simple and quick. It’s lightly sweetened and perfectly balances the tartness of these pies so don’t skip it! Using your handheld mixer beat the cream, sugar and vanilla in a medium bowl on medium low speed until foamy. Increase the speed and beat until soft peaks form, about another minute longer. Spread over the top of the chilled pies and have a taste of Key West!
Fresh Strawberry Mousse for Two
It’s finally strawberry season here! I usually make jam or strawberry shortcake but I wanted to elevate them somehow and this recipe feels very summery and elegant! I love that you can make it up to 48 hours in advance too.
This make-ahead strawberry mousse is rich, creamy and full of intense berry flavor! Processing the strawberries into small pieces and letting them sit with sugar and a little salt causes them to release liquid. Reducing that into a syrup before adding it to the mousse reduces the amount of moisture in the dessert and concentrates the berry flavor. Pureeing the juiced berries results in bright, fresh berry flavor. Gelatin adds structure and cream cheese gives the mousse the perfect rich and creamy texture!
Blueberry Muffins for Two
When I wake up on a Saturday morning and I want just want something quick and easy these blueberry muffins are great! They are loaded with sweet juicy blueberries and the hint of lemon zest adds just the right amount of tartness. This recipe only makes 4 muffins, two for each of you and you’ll want two; one just won’t cut it! I could have had all four but we’re supposed to be practicing a little restraint here. I mean that’s what this site is all about! Portion control for two! Plus, it’s not nice to not share.
Blueberries are one of those fruits you can get at the grocery store when they aren’t in season and they still taste really good.
Blend the dry ingredients together in a bowl and whisk the wet ingredients, (yogurt, egg, and lemon zest) until smooth in another bowl. After mixing both together gently fold in the blueberries and coconut oil, or butter if you prefer.
Sprinkle the lemon zest-sugar mixture before baking.
Bake in a 325 degree oven until golden and a toothpick inserted in the middle comes out clean, about 20-25 minutes, rotating halfway through baking.
…and you’re done! See how easy that was? Remember to share and if you don’t feel like you’ve had enough bake them again on Sunday morning!
Apple Upside-Down Cake
Growing up in Florida I never saw an apple tree, I saw plenty of orange trees but always wished I could go apple picking. I would see images of people on fun apple picking outings and feel instantly envious! I wanted fall leaves and crisp cool autumn days! While everyone up north was wearing cozy fall sweaters I was still wearing my shorts and flip flops and blasting the air-conditioner! (I have to admit though that when there’s so much ice on the ground in the winter that I can’t walk my chihuahua I wish for Florida weather! ) Ack! We wish for what we don’t have sometimes! 
I didn’t get to see a real live apple tree until I moved to New York six years ago. Since picking my own apples was something I always wanted to do, when I got the chance I picked way too many for two people to ever eat! We gave some away but still had too many so I started making spiced apples in the crockpot for spooning over vanilla ice cream and stirring into oatmeal but I wanted to try a recipe that just lets the flavor of the apples shine through. I think this upside-down cake recipe really showcases my gorgeous apples without hiding behind a lot of spices although if you really wanted to you could certainly throw in some apple pie spice if you like.
The cake part of the recipe is really just a quick bread so it comes together easily plus the addition of cornmeal in the batter helps the cake hold up to the weight of the apples. Pre-cooking some of the apples before putting them in the bottom of the pan infuses the apples with caramel-like buttery goodness!
I definitely recommend using firm apples like Granny Smith so that your apples hold their shape during the cooking process. I did mix it up with what I used but all the apples I had were pretty firm.
You will need a 9-inch cake pan with 2-inch sides for this cake. If you don’t have one you could use an 8-inch square pan. Give this easy cake a try and let me know what you think!
Orange and Rosemary Roasted Turkey Breast
This roasted turkey breast is super easy and tastes amazing with the orange and rosemary mixture roasted under the skin. Starting the turkey off at a higher temperature ensures that the skin is crisp and then lowering the temperature to keep the meat moist results in the perfect main course for your Thanksgiving.
Sometimes you just don’t want or need a whole turkey so roasting a turkey breast is the perfect option. A turkey breast is perfect for a small gathering or just for the two of you. You’ll have left-overs but who doesn’t want that? I know I love the left-overs! It seems I enjoy it more the next day anyway. Maybe because all of the frenzy of cooking a big meal is over and you can just relax!
The first thing you’ll do is mix together the butter, garlic, rosemary, orange zest, red pepper flakes, salt, and pepper in a bowl.
Next you’ll carefully separate the skin from the turkey meat by sliding your hand in between the skin and breast and working your way up to the breast bone. It seems weird at first if you’ve never done it but hang in there…it’s easy! Once you’ve done that you will work half of the softened butter-herb mixture under one half of the turkey breast, repeating the process on the other side of the turkey breast.
Using your hands again, gently rub the turkey skin to evenly distribute butter over the entire breast. Basically you’re smoothing out all that butter and herb mixture so it’s evenly distributed under the skin.
Place the turkey in a V-rack sprayed with cooking spray and set it inside a large roasting pan. Pour one cup of water into the roasting pan.
Roast the turkey for 30 minutes. Reduce the oven temperature to 325 degrees. Continue roasting turkey until the thickest part of breast registers 160 degrees on instant-read thermometer, about 1 hour longer. Transfer turkey to carving board and let rest for 20 minutes before carving.
Fresh Succotash
If the only succotash you’ve ever had was corn and lima beans, frozen in a bag and drowned in a heavy cream sauce then you have to try this recipe! It’s so easy and quick to put together using fresh corn off the cob. You absolutely don’t want to substitute the fresh corn in this recipe for frozen or canned. The crisp kernels really make this a stand out dish that everyone will love.
I know, I know…nobody loves to take the corn off of the cob. It can be a messy job! I have a trick that makes removing the corn from the cob super simple and neat. Just place the stem of your corn cob into the hole of a bundt pan and then remove the kernels with a sharp knife. The bundt pan catches the kernels with no mess!
To keep this recipe quick and easy I’m using canned butter beans for a creamy consistency and mild flavor, reserving some of the liquid to make a light sauce. Fresh red peppers add gorgeous color along with onion and garlic sauteed in a little butter because well…corn and butter just go together! Adding a little lemon juice to the reserved butter bean liquid really brightens everything up, don’t skip it. Parsley adds more freshness to the flavors and the little kick of cayenne makes this dish perfect! It tastes like summer on a plate!
Avocado Brownies with Peanut Butter Swirl
I’ve been using avocado lately in salads and other savory dishes where you would expect it but I decided to try out avocado in something sweet and I was really happy with the results! I replaced all the butter in these brownies with avocado and it turned out really delicious! I’m a big fan of peanut butter with chocolate so I decided to swirl some on top. The result is brownies that are fudgy and deeply chocolaty with just the right amount of peanut butter.
There are many reasons to love avocados: their creamy taste, their impressive fiber content, about 2 grams per ounce, and the many vitamins (B6, C, K, folate…) they contain. Plus, the potassium helps to regulate blood pressure and the healthy fats are very beneficial.
I found this side by side comparison of avocado vs. butter:
Wow! Quite the difference! Even though you should still eat these brownies in moderation I feel A LOT better about them!
Rustic Free-Form Tartlets for Two
I love summer fruit pies but making a whole pie for just two people is just too much not to mention the pie crust takes time. This simple free-form tartlet is a great alternative to pie.
I wanted a flaky crust so I learned a new technique called fraisage, in which the dough is smeared with the heel of your hand, spreading the butter pieces into long, thin streaks between layers of flour and water. This technique is perfect for free-form tarts where leaking might be a concern. Because you are creating alternating layers of butter and dough, you are less likely to get a clump of butter that will melt during baking and form a hole in your crust as it bakes.
Fraisage Technique
The dough is then lifted up and back over the fruit leaving the center exposed, and loosely pleated. The fruit needs only the simple addition of sugar, 3 to 5 tablespoons depending on the type of fruit.
Some of the best mix of fruits are stone fruits and berries (I’m using peaches and blueberries but plum and raspberries or apricots and blackberries would be delicious too), you can use only one type of fruit if you prefer. Peeling the stone fruit, even the peaches, is not necessary.
Taste the fruit before adding sugar to it; use the lesser amount if the fruit is very sweet, more if it is tart. Be sure not to add the sugar to the fruit until you are ready to fill and form the tart, the sugar releases the juice in the fruit and you’ll end up with a soggy crust if done too soon.
Once baked, the tartlets are best eaten warm, or within 3 or 4 hours, although you can reheat them in a 350-degree oven. Don’t forget to add a scoop of vanilla ice cream…heaven!
