18 Delicious Small Batch Recipes Perfect for Two

Are you tired of recipes that leave you with endless leftovers? Whether you’re cooking for a cozy date night or simply scaling down for two, our roundup of 18 Delicious Small Batch Recipes is here to save the day. From quick weeknight dinners to comforting seasonal favorites, these dishes are perfectly portioned to delight without the waste. Dive in and discover your next favorite meal for two!

Small Batch Chocolate Chip Cookies

Who says you can’t enjoy freshly baked chocolate chip cookies without making a huge batch? These small batch chocolate chip cookies are perfect for satisfying your sweet tooth without the leftovers.

Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg yolk
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, cream together 1/4 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 cup packed brown sugar until light and fluffy.
3. Beat in 1/2 teaspoon vanilla extract and 1 large egg yolk until well combined.
4. In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing just until incorporated.
5. Fold in 1/2 cup semi-sweet chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a perfect balance of crispy edges and chewy centers, with just the right amount of chocolate in every bite. Tip: For an extra gooey texture, slightly underbake the cookies and let them rest on the baking sheet for a few extra minutes.

Mini Lemon Blueberry Cheesecakes

These Mini Lemon Blueberry Cheesecakes are the perfect bite-sized treat, combining the tangy zest of lemon with the sweet burst of blueberries in a creamy, no-bake filling.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup heavy cream

Instructions

1. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of 12 lined muffin tins.
2. In a large bowl, beat 16 oz softened cream cheese, 1/2 cup granulated sugar, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract until smooth.
3. In another bowl, whip 1/2 cup heavy cream to stiff peaks, then fold into the cream cheese mixture gently.
4. Fold in 1 cup fresh blueberries, then divide the mixture evenly over the crusts in the muffin tins.
5. Chill in the refrigerator for at least 4 hours, or until set.

The contrast between the creamy cheesecake and the juicy blueberries, with a hint of lemon, makes these minis irresistibly refreshing.

Tip: For an extra zing, drizzle a little lemon curd on top before serving.

Small Batch Banana Bread

Who says you need a bunch of bananas to make banana bread? This small batch recipe is perfect for when you have just a couple of ripe bananas begging to be baked into something delicious.

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 6-inch loaf pan.
2. In a medium bowl, mix the mashed bananas, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup melted butter, 1 large egg, and 1/2 tsp vanilla extract until well combined.
3. In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1/4 tsp ground cinnamon.
4. Gently fold the dry ingredients into the banana mixture until just combined. Pour the batter into the prepared loaf pan.
5. Bake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this banana bread lies in its perfect balance of sweetness and spice, with a moist crumb that’s irresistible straight from the oven.

Tip: For an extra treat, sprinkle the top with a little sugar before baking for a crispy, sweet crust.

Petite Vanilla Bean Scones

These Petite Vanilla Bean Scones are the perfect bite-sized treat, offering a delicate vanilla flavor that pairs wonderfully with your morning coffee or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 vanilla bean, seeds scraped
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. Add 1/2 cup cold, cubed unsalted butter and the seeds from 1 vanilla bean to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour this into the flour mixture and stir just until the dough comes together.
5. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into small triangles or use a biscuit cutter for rounds.
6. Place the scones on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden.

The real vanilla bean seeds speckled throughout these scones create a visually stunning and aromatic treat that’s as pleasing to the eye as it is to the palate.

Tip: For an extra touch of sweetness, brush the tops of the scones with a little heavy cream and sprinkle with sugar before baking.

Small Batch Cinnamon Rolls

There’s nothing quite like the aroma of cinnamon rolls baking in the oven, and this small batch recipe is perfect for when you’re craving that cozy comfort without the leftovers.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk
• 2 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 375°F and grease a small baking dish.
2. In a bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. Stir in 1/4 cup milk, 2 tbsp melted unsalted butter, and 1/2 tsp vanilla extract until a soft dough forms.
4. On a floured surface, roll the dough into a rectangle about 1/4 inch thick.
5. Spread 1 tbsp softened unsalted butter over the dough, then sprinkle evenly with 2 tbsp brown sugar and 1 tsp ground cinnamon.
6. Roll the dough tightly from the long side, then cut into 4 equal pieces and place in the prepared baking dish.
7. Bake for 20-25 minutes until golden and bubbly.

These cinnamon rolls are all about the perfect balance of fluffy dough and a gooey, cinnamon-packed center, making them irresistible straight from the oven.

Tip: For an extra glossy finish, brush the tops with a little melted butter right after baking.

Mini Apple Pies

These Mini Apple Pies are the perfect bite-sized treat, combining the cozy flavors of cinnamon and apple in a flaky, buttery crust.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup cold butter, cubed
• 4-5 tablespoons ice water
• 2 medium apples, peeled and finely diced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and lightly grease a mini muffin tin.
2. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup cold butter until the mixture resembles coarse crumbs. Gradually add 4-5 tablespoons ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
3. In another bowl, toss the diced apples with 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice until well coated.
4. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into small circles to fit your muffin tin. Press each circle into the tin, then fill with the apple mixture.
5. Cut smaller dough circles or strips to cover the pies, sealing the edges. Brush the tops with beaten egg for a golden finish.
6. Bake for 20-25 minutes, until the crust is golden and the filling is bubbly. Let cool slightly before serving.

The secret to these mini pies is the balance of tart apples and sweet cinnamon, all wrapped in a crust that’s irresistibly flaky. They’re just the right size for a sweet snack or a dessert platter centerpiece.

Tip: For an extra touch, sprinkle the tops with a little sugar before baking for a sparkling finish.

Small Batch Brownies

Who says you need a crowd to enjoy freshly baked brownies? This small batch recipe is perfect for satisfying your chocolate cravings without the leftovers.

Ingredients

• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a small baking dish (about 6×6 inches) with parchment paper.
2. In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
3. Stir in 1/4 cup melted unsalted butter, 1 large egg, and 1/2 teaspoon vanilla extract until just combined. Fold in 1/4 cup chocolate chips.
4. Pour the batter into the prepared baking dish and smooth the top with a spatula.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Let cool in the pan for 10 minutes before slicing. The edges are delightfully crisp, while the center stays fudgy—a perfect contrast in every bite.

Tip: For an extra gooey center, slightly underbake by checking a minute or two early.

Tiny Pumpkin Spice Muffins

These Tiny Pumpkin Spice Muffins are the perfect bite-sized treat, packed with warm spices and a moist, tender crumb that’ll have everyone reaching for more.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a mini muffin tin or line with mini muffin papers.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
3. In another bowl, mix 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

The secret to their irresistible texture? A perfect balance of pumpkin puree and spices, ensuring each muffin is moist and flavorful without being overly dense.

Tip: For an extra special touch, drizzle the cooled muffins with a simple glaze made from powdered sugar and a splash of milk.

Small Batch Red Velvet Cupcakes

These Small Batch Red Velvet Cupcakes are the perfect treat when you’re craving something sweet but don’t want a dozen leftovers. Moist, tender, and topped with a creamy frosting, they’re as delightful to look at as they are to eat.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 cup buttermilk
• 2 tbsp vegetable oil
• 1/2 tbsp red food coloring
• 1/4 tsp vanilla extract
• 1/4 tsp white vinegar
• 1/4 cup cream cheese, softened
• 1 tbsp unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with 4 cupcake liners.
2. In a bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 tsp baking soda, and 1/4 tsp salt.
3. Add 1/4 cup buttermilk, 2 tbsp vegetable oil, 1/2 tbsp red food coloring, 1/4 tsp vanilla extract, and 1/4 tsp white vinegar to the dry ingredients. Stir until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. For the frosting, beat together 1/4 cup cream cheese, 1 tbsp unsalted butter, 1/2 cup powdered sugar, and 1/4 tsp vanilla extract until smooth and fluffy.
7. Frost the cooled cupcakes and serve. The contrast between the vibrant red cake and the snowy white frosting makes these cupcakes a showstopper.

Tip: For an extra velvety texture, sift the powdered sugar before adding it to the frosting.

Miniature Key Lime Pies

These Miniature Key Lime Pies are the perfect bite-sized treat, combining tangy lime flavor with a sweet, buttery crust for a dessert that’s irresistibly refreshing.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 2 (14 oz) cans sweetened condensed milk
• 3/4 cup key lime juice
• 2 large egg yolks
• 1 tbsp key lime zest
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press the mixture into the bottoms of 24 miniature muffin cups to form the crusts.
2. Bake the crusts for 5 minutes, then let them cool slightly.
3. In another bowl, whisk together the sweetened condensed milk, 3/4 cup key lime juice, 2 large egg yolks, and 1 tbsp key lime zest until smooth. Pour the filling over the crusts, filling each nearly to the top.
4. Bake for 7 minutes, or until the filling is set. Allow the pies to cool completely, then refrigerate for at least 1 hour.
5. Before serving, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar until stiff peaks form. Pipe or spoon the whipped cream onto each pie.

The zest in the filling gives these mini pies a bright, citrusy punch that’s perfectly balanced by the creamy whipped topping.

Tip: For an extra zing, garnish each pie with a tiny slice of lime or a sprinkle of additional zest right before serving.

Small Batch Peanut Butter Cookies

Who says you need a crowd to enjoy homemade peanut butter cookies? This small batch recipe is perfect for when you’re craving just a few sweet, nutty treats.

Ingredients

• 1/4 cup creamy peanut butter
• 2 tablespoons unsalted butter, softened
• 1/4 cup granulated sugar
• 2 tablespoons packed brown sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together 1/4 cup creamy peanut butter, 2 tablespoons unsalted butter, 1/4 cup granulated sugar, and 2 tablespoons packed brown sugar until smooth.
3. Stir in 1/4 teaspoon vanilla extract, 1/4 teaspoon baking soda, and 1/8 teaspoon salt until well combined.
4. Gradually add 1/4 cup all-purpose flour to the mixture, stirring until a soft dough forms.
5. Roll the dough into 6 small balls and place them on the prepared baking sheet. Flatten each ball with a fork, making a crisscross pattern.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies stand out with their perfect balance of chewiness and crisp edges, thanks to the careful mix of sugars and peanut butter. Ideal for a quick dessert fix or a thoughtful little gift.

Tip: For an extra touch, press a few chocolate chips into the tops of the cookies right after baking.

Little Carrot Cake Loaves

These Little Carrot Cake Loaves are the perfect bite-sized treat, packed with warm spices and topped with a creamy glaze that makes them irresistible.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. Preheat your oven to 350°F and grease a mini loaf pan.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger.
3. In another bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, 2/3 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet, then fold in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts.
5. Divide the batter evenly among the loaf pan sections and bake for 25 minutes, or until a toothpick comes out clean.
6. Whisk together 1/2 cup powdered sugar and 1 tbsp milk to make the glaze, then drizzle over the cooled loaves.

The combination of moist carrot cake with the crunch of walnuts and a sweet glaze creates a delightful contrast in every bite.

Tip: For an extra touch, toast the walnuts before adding them to the batter to enhance their flavor.

Small Batch Chocolate Mousse

Indulge in the rich, velvety texture of this Small Batch Chocolate Mousse, perfect for when you’re craving something decadent but don’t want leftovers tempting you for days.

Ingredients

• 4 oz high-quality dark chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1 large egg white
• Pinch of salt

Instructions

1. Melt the 4 oz of dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whip the 1/2 cup of heavy cream with 1 tbsp of the granulated sugar until soft peaks form. Gently fold in the 1/2 tsp of vanilla extract.
3. In another clean bowl, beat the egg white with a pinch of salt until frothy. Gradually add the remaining 1 tbsp of sugar, continuing to beat until stiff peaks form.
4. Fold the melted chocolate into the whipped cream until fully incorporated, then gently fold in the beaten egg white until no streaks remain.
5. Divide the mousse into two serving glasses and chill in the refrigerator for at least 2 hours, or until set.

This mousse stands out with its airy texture and deep chocolate flavor, achieved by the careful folding of whipped cream and egg whites into melted chocolate.

Tip: For an extra touch of elegance, garnish with a few chocolate shavings or a dollop of whipped cream before serving.

Mini Cherry Almond Scones

These Mini Cherry Almond Scones are the perfect bite-sized treat, combining the sweet tartness of cherries with the nutty flavor of almonds for a delightful breakfast or snack.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried cherries, chopped
• 1/4 cup sliced almonds
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp almond extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup dried cherries and 1/4 cup sliced almonds.
5. In a small bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 tsp almond extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle.
8. Cut into small wedges or use a biscuit cutter for mini scones, then place on the prepared baking sheet.
9. Bake for 12-15 minutes, or until golden brown.

The almond extract not only enhances the flavor but also gives these scones a wonderfully fragrant aroma that fills your kitchen as they bake.

Tip: For an extra glossy finish, brush the tops of the scones with a little heavy cream before baking.

Small Batch Blueberry Muffins

These Small Batch Blueberry Muffins are the perfect way to enjoy a fresh, homemade treat without ending up with a dozen leftovers. Moist, fluffy, and bursting with juicy blueberries, they’re ideal for a cozy breakfast or afternoon snack.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp vanilla extract
• 3/4 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a muffin tin with 6 paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/3 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1/2 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 3/4 cup fresh blueberries.
5. Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these muffins’ irresistible texture? The perfect balance of baking powder and soda for a light, airy crumb that’s just sturdy enough to hold all those blueberries.

Tip: For an extra burst of flavor, toss the blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.

Tiny Chocolate Éclairs

These Tiny Chocolate Éclairs are the perfect bite-sized treat, combining light choux pastry with rich chocolate ganache for a dessert that’s as fun to make as it is to eat.

Ingredients

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, chopped
• 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan, bring 1/2 cup water and 1/4 cup unsalted butter to a boil. Add 1/2 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
3. Beat in 2 large eggs, one at a time, until the dough is smooth and glossy.
4. Pipe or spoon small mounds of dough onto the prepared baking sheet. Bake for 25 minutes until golden and puffed. Let cool on a wire rack.
5. For the ganache, heat 1/2 cup heavy cream until just boiling. Pour over 4 oz semisweet chocolate, let sit for 2 minutes, then stir until smooth.
6. Once éclairs are cool, slice them open and fill with ganache. Dust with 1 tbsp powdered sugar before serving.

The magic of these éclairs lies in their contrast: the crisp shell giving way to a creamy, chocolate-filled center. They’re a showstopper at any gathering.

Tip: For extra shine, add a teaspoon of corn syrup to the ganache.

Small Batch Strawberry Shortcakes

Nothing says summer quite like a fresh strawberry shortcake, and this small batch version is perfect for when you’re craving just a little sweetness.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cubed
• 1/3 cup heavy cream, plus extra for brushing
• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar (for strawberries)
• 1/2 cup whipped cream

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Stir in the 1/3 cup heavy cream until just combined. Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle. Cut into 4 wedges.
4. Place the wedges on the prepared baking sheet, brush with heavy cream, and bake for 12-15 minutes until golden. Let cool slightly.
5. Meanwhile, toss the strawberries with 1 tablespoon sugar and let sit for 10 minutes to macerate.
6. Split the shortcakes in half, layer with strawberries and whipped cream, then replace the tops. Serve immediately.

The beauty of these shortcakes lies in their tender, buttery layers that perfectly soak up the strawberry juices without getting soggy.

Tip: For an extra touch of luxury, sprinkle the shortcakes with a little turbinado sugar before baking for a sparkling, crunchy top.

Miniature Peach Cobblers

These Miniature Peach Cobblers are the perfect way to enjoy the sweet, juicy flavors of summer peaches in a personal-sized dessert that’s as adorable as it is delicious.

Ingredients

• 2 cups fresh peaches, peeled and diced
• 1/2 cup granulated sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/4 cup boiling water

Instructions

1. Preheat your oven to 375°F and grease 4 ramekins.
2. In a bowl, mix the diced peaches, granulated sugar, lemon juice, and vanilla extract. Divide evenly among the ramekins.
3. In another bowl, combine the flour, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.
4. Sprinkle the crumb mixture over the peaches in the ramekins. Pour 1 tablespoon of boiling water over each cobbler.
5. Bake for 25 minutes, or until the topping is golden and the peaches are bubbly.

The magic of these cobblers lies in the contrast between the crisp, buttery topping and the soft, syrupy peaches beneath—a textural delight in every bite.

Tip: For an extra touch of indulgence, serve warm with a scoop of vanilla ice cream melting over the top.

Conclusion

We hope these 18 small batch recipes inspire your next meal for two! Perfectly portioned and packed with flavor, they’re ideal for cozy dinners or special occasions. Try them out, share your favorites in the comments, and don’t forget to pin this roundup on Pinterest for your next cooking adventure. Happy cooking!