Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.

The post Snickerdoodles for Two appeared first on Budget Bytes.

Do you ever have that moment where you want something sweet, but you don’t want to make a whole batch of cookies because you only want one or two and if a whole batch of cookies gets made then a whole batch of cookies is definitely going to be eaten. Enter Snickerdoodles for Two. This small-batch recipe makes two deliciously large cookies (or four regular-sized cookies) with really basic pantry staples, so you don’t ever have to plan ahead. …Or deal with the leftovers. 😂 

Originally posted 1-27-2015, updated 12-8-2021.

Two snickerdoodles on a plate with a cup of coffee in back

What Are Snickerdoodles?

If you haven’t experienced the heaven that is a snickerdoodle cookie, allow me to attempt to translate their deliciousness into words. They’re soft, slightly chewy, rich, not too-too sweet, and they have a warm and cozy cinnamon-sugar coating. They’re simple, delicious, and perfect for dunking in a cold glass of milk or a hot cup of coffee. They’re also incredibly easy to make, especially when you’re preparing a super small batch, like this. You can have these cookies made and ready to enjoy in about a half-hour! 

Make Two or Four Cookies

As mentioned in the introduction, this recipe makes two LARGE cookies. Like the type of big gourmet cookies that you’d get at your local cafe or cookie shop. If you want to make regular-sized cookies, just divide the dough into four portions instead of two and bake for a few minutes less. But personally, I think the big cookies are kind of fun. :)

Where’s the Cream of Tartar?

Snickerdoodles traditionally use a combination of baking soda and cream of tartar as a leavening agent. The cream of tartar, or tartaric acid, gives the cookie a subtle tart flavor that snickerdoodles are known for. For our small batch recipe, we used baking powder for leavening, which is actually just a premixed combination of baking soda and tartaric acid. A traditional snickerdoodle recipe might have slightly more cream of tartar than what is contained in the baking powder here, but when the recipe is scaled down this far the difference isn’t noticeable. Shortcuts for the win! 

a large snickerdoodle cookie broken in half

close up of two snickerdoodles on a plate, one broken in half

Snickerdoodles for Two

This Snickerdoodles for two recipe makes two large cafe-style cookies, perfect for when you want just a little bit of dessert and no more.
Total Cost $0.71 recipe / $0.36 each
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 334kcal
Author Beth - Budget Bytes

Ingredients

  • 3 Tbsp room temperature butter $0.30
  • 3 Tbsp sugar $0.03
  • 1 large egg yolk $0.21
  • 1/4 tsp vanilla extract $0.07
  • 1/8 tsp salt $0.01
  • 1/2 tsp baking powder $0.01
  • 1/3 cup all-purpose flour $0.05

Cinnamon Sugar Topping

  • 1 tsp sugar $0.01
  • 1/4 tsp cinnamon $0.02

Instructions

  • Preheat the oven to 350ºF. In a small bowl, whip together the room temperature butter and sugar with a fork.
  • Add the egg yolk, vanilla extract, and salt to the bowl with the butter and sugar. Whip with the fork again until the mixture is light and creamy.
  • Add the flour and baking powder to the bowl and stir together with a fork until everything is evenly combined. Divide the cookie dough into two equal-sized pieces, then roll each one into a ball.
  • In a separate small bowl, stir together the cinnamon and sugar for the topping. Roll each ball of dough in the cinnamon sugar until completely coated.
  • Place the cinnamon sugar coated cookie dough balls on a parchment-lined baking sheet. Bake the cookies for about 15 minutes or until they're mostly flattened, golden brown on the outer edges, and a little cracked on top.
  • Allow the cookies to cool slightly before enjoying.

Nutrition

Serving: 1cookie | Calories: 334kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Sodium: 406mg | Fiber: 1g

A hand holding a snickerdoodle cookie broken in half

How to Make Small Batch Snickerdoodles – Step by Step Photos

Butter and sugar in a bowl

Preheat the oven to 350ºF. Whip together 3 Tbsp room temperature butter and 3 Tbsp sugar. The butter must be room temperature or else you won’t be able to effectively combine it with the sugar. Since this is such a small amount, I just used a fork to “whip” it together the best I could.

Egg yolk and vanilla added to the bowl

Once the butter and sugar are well combined, add one large egg yolk, ¼ tsp vanilla extract, and ⅛ tsp salt. “Whip” these together with the fork again, this time continuing to whip until the mixture is light and creamy (it will be much easier to whip once the yolk and extract are added).

Flour added to the bowl

Finally, add ½ tsp baking powder and ⅓ cup all-purpose flour to the bowl. Use the fork to mix the ingredients together until they form a soft cookie dough.

finished cookie dough in the bowl

This is what the cookie dough should look like. It’s very soft. Use your hands to divide the dough into two (or four, if you prefer) and roll each portion into a ball.

Cookie dough being rolled in cinnamon and sugar

In a separate small bowl, combine 1 tsp sugar and ¼ tsp cinnamon. Roll each cookie dough ball in the cinnamon-sugar mixture until it is fully coated.

unbaked cookies on the cookie sheet

Place the cinnamon-sugar-coated cookie dough balls on a parchment-lined baking sheet.

baked snickerdoodles on the cookie sheet

Bake the snickerdoodles in the preheated 350ºF oven for 15 minutes, or until they’re mostly flattened, the edges are golden brown, and the tops might appear slightly cracked. 

Two snickerdoodle cookies on a plate next to a mug of coffee

Allow the cookies to cool slightly before enjoying.

close up of two snickerdoodles on a plate, one broken in half

They’re just so soft, cinnamon-y, and delicious!! 

The post Snickerdoodles for Two appeared first on Budget Bytes.

Brown Butter Oatmeal Chocolate Chip Cookies

I make A LOT of cookies. I am kind of cookie crazy! I love creating new cookie recipes but I have a few favorite recipes that I make over and over again. These Brown Butter Oatmeal Chocolate Chip Cookies fit in the all-time favorite category. I make th…

I make A LOT of cookies. I am kind of cookie crazy! I love creating new cookie recipes but I have a few favorite recipes that I make over and over again. These Brown Butter Oatmeal Chocolate Chip Cookies fit in the all-time favorite category. I make them all of the time because they are…

The post Brown Butter Oatmeal Chocolate Chip Cookies appeared first on Two Peas & Their Pod.

3-Ingredient Instant Hot Chocolate (Dairy-Free!)

Did anyone else love instant hot chocolate as a kid!? We’re talking the packets you dump in a mug, add hot water, and stir for instant, chocolaty comfort. When we saw coconut milk powder in the store, inspiration struck for a dairy-free, naturally swee…

3-Ingredient Instant Hot Chocolate (Dairy-Free!)

Did anyone else love instant hot chocolate as a kid!? We’re talking the packets you dump in a mug, add hot water, and stir for instant, chocolaty comfort. When we saw coconut milk powder in the store, inspiration struck for a dairy-free, naturally sweetened version that’s just as easy and delicious!

Just 3 ingredients required for the mix, then simply add it to a mug with hot water whenever the cocoa craving strikes!

3-Ingredient Instant Hot Chocolate (Dairy-Free!) from Minimalist Baker →

Graham Cracker Cake

I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years. This usual-sounding cake was…

I am a bad blogger. While others are posting recipes for green bean casseroles, newfangled stuffing, and yet another way to improve turkey (it’s amazing how many ways there seem to be, and they just keep coming…) this year, I’m back to digging into my recipe files, finally getting around to making some of the recipes I’ve clipped over the years.

This usual-sounding cake was one of the clipped recipes that have been patiently waiting for almost a few decades (as was the case for this chocolate hazelnut tart and these butterscotch bars), and I’m just now tackling. If a cake made with crushed Graham crackers and spicy speculoos cookies, along with butter, whole wheat flour, and flaky sea salt, sounds good to you, you’re not alone. I traveled across the Atlantic with it!

Continue Reading Graham Cracker Cake...

Pumpkin Oatmeal Cookies

Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie. I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the …

The post Pumpkin Oatmeal Cookies appeared first on My Baking Addiction.

Add some fall flair to your oatmeal cookies! These Pumpkin Oatmeal Cookies are filled with dried cranberries and white chocolate chips for a twist on your favorite oatmeal cookie.

Four pumpkin oatmeal cookies stacked next to a glass of milk

I’m starting to get into cookie mode over here. While in the school pickup line the other day, I made a list of all of the cookie recipes that I want to bake over the holidays.

I must say that I have a pretty good list going with everything from Peanut Butter Blossoms and Crispy Ginger Cookies to these pretty Snowflake Sugar Cookies and classic Gingerbread Cookies.

But before I head into full-on Christmas cookie mode, I decided to whip up a couple of batches of cookies that are full of festive fall flavors.

Pumpkin cookies are a go-to every fall. I’ve made them even better with my favorite cookie add-ins!

(more…)

The post Pumpkin Oatmeal Cookies appeared first on My Baking Addiction.

Apple Galette

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It&#821…

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It’s basically a rustic,…

The post Apple Galette appeared first on Two Peas & Their Pod.

Roasted Butternut Squash Orzo Salad

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I …

I love roasted butternut squash, it is one of my favorite fall vegetables. I could eat it plain all day long, but I also love it in this Roasted Butternut Squash Orzo Salad. My easy orzo salad is one of the most popular salad recipes on our blog and I think you will love the…

The post Roasted Butternut Squash Orzo Salad appeared first on Two Peas & Their Pod.

Gingerbread Coffee Creamer

This gingerbread coffee creamer will make your morning cup of joe a little extra cozy. It’s creamy, lightly sweet, and full of warm spices!

The post Gingerbread Coffee Creamer appeared first on Budget Bytes.

‘Tis the season for all things cozy and this gingerbread coffee creamer will turn your morning cup of joe into one big warm hug! It’s creamy, lightly sweet, and full of rich warm spices. I’m not going to lie, this creamer is so delicious that I’m tempted to just warm it up in a mug by itself and sip on it as an alternative to hot cocoa! Why not, right??

Overhead view of two cups of coffee with creamer being poured into one

Why I Love This Creamer

Aside from its incredibly warm and cozy flavor, I love this gingerbread coffee creamer because it only takes a few minutes to make and it’s totally customizable. Want it sweeter? Just add some brown sugar. Want it creamier? Substitute cream for the half and half. Need a smaller (or larger) batch? No problem. The recipe scales up or down without issue.

What is Half and Half?

I used “half and half” as the base for my creamer. For those outside the U.S., half and half is a 50/50 mix of whole milk and heavy cream. It’s a common add-in for coffee and can be purchased in pretty much every grocery store in the U.S.

You can make this gingerbread coffee creamer using just cream, or make your own “half and half” by combining equal parts whole milk and cream. Sure, you could probably do it with just whole milk too, but it just wouldn’t be nearly as cozy and creamy. :)

How Long Does it Last?

There isn’t an exact expiration date for homemade creamers like this, so I’d just stick to five days in the refrigerator just to be on the safe side. Luckily, you can make this creamer in very small batches if needed and it only takes minutes to make more when you run out, so there’s no need to risk leftovers going to waste.

How to Use Gingerbread Coffee Creamer

I set the serving size for this creamer at ¼ cup, but it’s totally up to you how much creamer you put in a cup of coffee. I can’t lie, while I was going through testing for this recipe I even drank it like a café au lait (half coffee, half milk) and it was incredible.

Serve your gingerbread coffee alongside a Cinnamon Nut Swirl Mug Cake or a Mini Chocolate Pecan Pie.

I also have plans to try using this gingerbread creamer in an ice cream maker. I’ll keep you posted.

gingerbread coffee creamer in a glass milk bottle with coffee cups and cookies in the background
Two mugs of coffee from above, a bottle of creamer on the side

Gingerbread Coffee Creamer

This gingerbread coffee creamer will make your morning cup of joe little extra cozy. It's creamy, sweet, and full of warm spices!
Total Cost $0.73 recipe / $0.18 serving
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 ¼ cup each
Calories 95kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup half and half $0.45
  • 1 Tbsp molasses $0.15
  • 1/4 tsp vanilla extract $0.07
  • 1/4 tsp ground ginger $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp cinnamon $0.02

Instructions

  • Add all of the ingredients to a small saucepot. Heat over medium, stirring often, until the half and half is hot and steaming, but not simmering (about five minutes).
  • Serve hot or refrigerate until ready to serve.

Nutrition

Serving: 0.25cup | Calories: 95kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Sodium: 27mg | Fiber: 1g
creamer being poured into a cup of coffee

How to Make Gingerbread Coffee Creamer – Step by Step Photos

half and half being poured into a small saucepot

Start by adding one cup of half and half to a small saucepot (or one cup of cream, or any mix of cream and milk that you prefer).

spices being added to half and half in the saucepot

Add 1 Tbsp molasses, ¼ tsp vanilla extract, ¼ tsp ground ginger, ⅛ tsp ground cloves, and ⅛ tsp cinnamon to the half and half.

heated gingerbread creamer in the saucepot

Heat the creamer over medium, stirring often, until the creamer is hot and steaming, but not yet simmering. The spices will clump up while the half and half is still cold, but they’ll begin to mix in as it heats up. Heating the spices in the liquid also helps the flavors bloom and permeate throughout the creamer.

Two mugs of coffee from above, a bottle of creamer on the side

Serve your creamer hot, or refrigerate until ready to use (up to about five days). Enjoy!

The post Gingerbread Coffee Creamer appeared first on Budget Bytes.

Smashed Sweet Potatoes

Sweet potatoes are in my top 5 foods of all-time! I love them so much! Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes, sweet potato salad, tacos, and more! Bring them on! Today, I am sharing a FUN sweet potato recipe! If you like tra…

Sweet potatoes are in my top 5 foods of all-time! I love them so much! Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes, sweet potato salad, tacos, and more! Bring them on! Today, I am sharing a FUN sweet potato recipe! If you like traditional sweet potato casserole, you are going to love these…

The post Smashed Sweet Potatoes appeared first on Two Peas & Their Pod.

How to Make Thanksgiving Dinner for Two

Make these easy scaled-down recipes for turkey and stuffing, mashed potatoes, gravy, and more to make a classic Thanksgiving dinner for two.

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.

Huge Thanksgiving dinners with tons of family and loved ones are awesome, but not everyone has the option to travel or the family to get together with. If for one reason or another you find yourself alone or celebrating Thanksgiving with just one other person, you can still enjoy a classic Thanksgiving dinner on a smaller scale. I’ve crafted this smaller-sized meal that can be prepared in about two hours, so you can enjoy all those delicious thanksgiving recipes without a huge production. :)

Thanksgiving for two spread as seen from above

What’s Included in This Thanksgiving Dinner for Two

This smaller Thanksgiving dinner menu includes the following scaled-down classic Thanksgiving recipes:

  • Roasted Turkey Breast and Stuffing
  • Candied Sweet Potatoes
  • Roasted Brussels Sprouts
  • Mashed Potatoes
  • Green Bean “Casserole” (stove top version)
  • Mushroom Herb Gravy

Each recipe makes about 2-4 servings, so you’ll still have a few leftovers, but not as much as if you had cooked regular-sized Thanksgiving dinner (we’re all about reducing food waste here at Budget Bytes).

Three recipes will be prepared in the oven (at the same time and same temperature) and three will be prepared on the stove top while the other recipes are doing their thing in the oven.

In addition to the recipes listed above, here are a couple optional extras you can add, either homemade or store-bought. You can make homemade cranberry sauce or mini pumpkin pies the day before. You might want to prepare a quick Thanksgiving grazing board to snack on earlier in the day, or maybe some cranberry cream cheese dip with crackers. And don’t forget to make a couple of Apple Cider Mimosas!

How Long Does it Take to Prepare?

I was able to make this meal in about two hours. The turkey and stuffing takes approximately 1.5 hours to roast, and I was able to prepare the rest of the sides while they were in the oven. I’m probably a bit faster than the average home cook and very well accustomed to multi-tasking in the kitchen, but I also paused to take all of my photographs in that time, so I think 2-3 hours is reasonable for most people. Beginners may wan to allow for extra time.

NOTE: The most important part of being able to prepare this meal in a decent amount of time is to read through the plan thoroughly before beginning. You need to understand how to execute each recipe and in which order before you begin so you don’t get lost. Making a Thanksgiving dinner, any Thanksgiving dinner, takes coordination and multi-tasking skills.

What You Need

For this entire meal you’ll need the following equipment:

  • 8×8″ casserole dish
  • Large baking sheet (about 16″x13″)
  • Medium saucepot (2.5 qt.)
  • 3 qt. covered sauté pan or pot
  • 10″ skillet
  • Chef’s knife
  • Cutting board
  • Colander
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Parchment paper

In addition to the equipment listed above, you’ll need the following ingredients:

  • 2.5 lbs. bone-in, skin-on turkey breast
  • ½ lb. Brussels sprouts
  • ¾ lb. sweet potato
  • 1 lb. russet potato
  • 8 oz. mushrooms
  • 12 oz. frozen cut green beans
  • 2 cloves garlic
  • 1 6oz. box stuffing mix
  • 1 Tbsp brown sugar
  • 3 ½ Tbsps all-purpose flour
  • ½ cup French fried onions (packaged)
  • 2 cups vegetable broth
  • 1 ¼ cup milk
  • 11 Tbsp butter
  • 1 ¼ tsp rubbed sage
  • 1 tsp dried rosemary
  • 1 ⅛ tsp dried thyme
  • ¼ tsp garlic powder
  • ¼ tsp cinnamon
  • ⅛ tsp ground cloves
  • Salt, pepper, and olive oil
Thanksgiving dinner for two on a plate with a fork

How to Make Thanksgiving for Two – Step by Step Instructions

Okay, let’s get into it! I have the process divided into steps below. Each recipe is its own step so you can skip recipes you don’t like or even scale up recipes that you may want more of. You’ll be cooking most of these simultaneously, but they are listed in order of execution. Keep in mind that the cooking times will overlap. Make sure to read through the instructions thoroughly before beginning. Understanding the process for each recipe and the sequence is critical to executing a Thanksgiving dinner!

NOTE: Before beginning, adjust the racks in your oven so the top rack is slightly above the middle position and the lower rack is just below the middle position (not on the lowest position). The bottom rack only needs enough vertical room for a sheet pan, while the top rack needs enough height for the casserole dish and turkey breast.

1. Turkey and Stuffing

Sliced roasted turkey and stuffing on a plate

This turkey turns out so incredibly juicy and so so much easier than roasting a whole bird. The stuffing absorbs the juices and fat from the turkey as it roasts, making it even more flavorful!

The turkey and stuffing take the longest to cook (about 1.5 hours), so you’ll want to begin this first. The rest of the sides can be prepared while the turkey and stuffing are in the oven.

Sliced roasted turkey and stuffing on a plate

Roasted Turkey Breast with Stuffing

Herb roasted turkey breast and stuffing cook together for one easy and flavorful main dish in this Thanksgiving for two.
Total Cost $13.85 recipe / $4.62 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 3 to 4
Calories 552kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 6oz. box stuffing mix $0.89
  • 1.5 cups water $0.00
  • 4 Tbsp butter, room temperature $0.40
  • 1 tsp dried sage $0.10
  • 1 tsp dried rosemary $0.10
  • 1 tsp dried thyme $0.10
  • 3/4 tsp salt $0.05
  • 2.5 lb. bone-in, skin on turkey breast $12.21

Instructions

  • Preheat the oven to 350ºF. Add the box of stuffing mix to a bowl, then pour in 1.5 cups warm water. Stir and let the stuffing sit to absorb the water as you prepare the turkey.
  • Combine the room temperature butter, sage, rosemary, thyme, and salt in a small bowl.
  • Pat the turkey breast dry, then spread the herb butter mixture all over the surface.
  • Transfer the stuffing to the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover nearly all of the stuffing. If there is a lot of stuffing exposed, use foil to cover the stuffing mix to prevent it from browning too much during the hour and a half in the oven.
  • Transfer the turkey and stuffing to the oven (upper rack) and roast for about 1.5 hours, or until the internal temperature of the turkey breast reaches 165ºF.
  • After roasting, let the turkey and stuffing rest for 10-15 minutes before slicing and serving. The stuffing under the turkey will have absorbed quite a bit of moisture from the turkey, while the stuffing on the edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes to rehydrate the drier pieces before serving.

Nutrition

Serving: 1serving | Calories: 552kcal | Carbohydrates: 33g | Protein: 66g | Fat: 18g | Sodium: 1722mg | Fiber: 1g

Turkey and Stuffing Step by Step Photos

  1. Preheat the oven to 350ºF. Place the contents of one 6oz. box of stuffing mix in a bowl and add 1.5 cups of warm water. Stir to combine, then set it aside to soak as you prepare the turkey.
  2. Combine 4 Tbsp room temperature butter with 1 tsp dried sage, 1 tsp dried rosemary, 1 tsp dried thyme, and ¾ tsp salt. Pat a 2.5 lb. bone-in, skin-on turkey breast dry, then smear the herb butter over the surface (if the turkey breast is wet, the butter won’t stick, so dry it well).
  3. Place the hydrated stuffing mix in the bottom of an 8×8-inch casserole dish and place the turkey breast on top. The turkey should cover most of the stuffing. If there are any large portions of stuffing exposed, you may want to cover the exposed portions with foil to prevent them from browning too much as the dish is in the oven. Do not cover the turkey with foil.
  4. Roast the turkey and stuffing in the preheated 350ºF oven for about 1.5 hours, or until the internal temperature of the turkey reaches 165ºF. Let the turkey rest for about 10-15 minutes before slicing and serving.
  5. The stuffing under the turkey will have absorbed a lot of moisture from the turkey as it roasts while the stuffing on the outer edges will be quite crunchy. Simply stir the stuffing together and let it sit for about five minutes for the moisture levels to equalize.

Once the turkey and stuffing are in the oven, move on to recipe #2, Candied Sweet Potatoes and Roasted Brussels Sprouts.

2. Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

While the turkey and stuffing are roasting, begin the candied sweet potatoes and roasted Brussels sprouts. These will cook together on one sheet pan in the oven at the same time as the turkey and stuffing. The sweet potatoes and Brussels sprouts take about 40 minutes to cook, so you can prepare them on the sheet pan and then wait to put them into the oven until the turkey has about 40 minutes to go.

These candied sweet potatoes were so delicious it was all I could do to keep from eating them ALL myself. :o

Candied Sweet Potatoes and Roasted Brussels Sprouts on a plate

Candied Sweet Potatoes and Roasted Brussels Sprouts

Candied sweet potatoes and roasted Brussels sprouts cook together on one sheet pan for a 2-in-1 easy Thanksgiving side dish.
Total Cost $3.19 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 356kcal
Author Beth – Budget Bytes

Ingredients

Candied Sweet Potatoes

  • 3/4 lb. sweet potato $0.75
  • 1.5 Tbsp butter $0.15
  • 1 Tbsp brown sugar $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp ground cloves $0.02
  • 1/8 tsp salt $0.02

Roasted Brussels Sprouts

  • 1/2 lb. Brussels sprouts $2.00
  • 1 Tbsp olive oil $0.16
  • 1/8 tsp each salt and pepper $0.03

Instructions

  • Peel and slice the sweet potatoes into ½-inch thick rounds. Place the sliced sweet potatoes in a bowl.
  • Melt the butter and then stir in the cinnamon, cloves, and salt. Pour the sweet butter over the sliced sweet potatoes and stir to combine.
  • Cut off any dry ends from the Brussels sprouts, then slice them in half. Drizzle with olive oil, salt, and pepper, then toss to coat.
  • Line a baking sheet with parchment paper then lay the butter-coated sweet potatoes out over half of the baking sheet. Try to get as much of the butter mixture out of the bowl onto the sweet potatoes as possible. Spread the Brussels sprouts over the other half of the baking sheet.
  • Transfer the baking sheet to the oven, placing it on the rack below the turkey. Roast the sweet potatoes and Brussels sprouts in the oven for about 40 minutes, or until browned and tender, flipping once halfway through.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Sodium: 490mg | Fiber: 10g

Candied Sweet Potatoes and Roasted Brussels Sprouts Step by Step Photos

  1. Peel and slice one ¾ lb. sweet potato into ½-inch thick rounds. Melt 1.5 Tbsp butter, then stir in 1 Tbsp brown sugar, ¼ tsp cinnamon, ⅛ tsp ground cloves, and ⅛ tsp salt. Pour the butter mixture over the sweet potatoes and stir until they’re coated.
  2. Cut off the dry stem end of ½ lb. Brussels sprouts, then slice them in half. Add 1 Tbsp olive oil and ⅛ tsp each of salt and pepper, then toss to coat. Place the Brussels sprouts and sweet potatoes on a parchment-lined sweet pan. Make sure to get as much of that butter mixture from the bowl onto the sweet potatoes.
  3. The vegetables only take about 40 minutes to roast, so you may want to leave them prepped on the sheet pan until the last 40 minutes or so of the turkey’s baking time so they’re not done too early. Transfer the baking sheet to the oven (lower rack) and roast the vegetables for about 40 minutes, or until browned and tender, flipping them once halfway through.

Once the sweet potatoes and Brussels sprouts are on the sheet pan and prepared to go into the oven, you can move on to preparing the next recipe, mashed potatoes. When the sweet potatoes and Brussels sprouts are in the oven you can prepare the last two recipes, green bean “casserole” and mushroom herb gravy.

3. Mashed Potatoes

mashed potatoes in a bowl with melted butter on top

You can prepare the mashed potatoes while you’re waiting to put the sweet potatoes and Brussels sprouts in the oven. They’re pretty quick to prepare, then they can sit on the stovetop with a lid on to stay warm while you finish the rest of the side dishes.

This recipe is also pretty flexible, so if there are other ingredients that you like to add to your mashed potatoes, like sour cream, cheese, or herbs, feel free to stir them in at the end!

Small-Batch Mashed Potatoes

This smaller batch of mashed potatoes is perfect for a Thanksgiving for Two or any quick weeknight dinner when you don't want leftovers.
Total Cost $1.25 recipe / $0.42 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 133kcal
Author Beth – Budget Bytes

Equipment

  • Medium Saucepot

Ingredients

  • 1 lb. russet potato $0.99
  • 3/4 tsp salt, divided $0.02
  • 1/4 cup milk $0.11
  • 2 Tbsp butter $0.20
  • 1/4 tsp garlic powder $0.02
  • 1/8 tsp pepper $0.01

Instructions

  • Peel the potato then dice into ½-inch cubes. Rinse the diced potatoes with cool water in a colander to remove excess starch.
  • Place the cubed potatoes in a medium pot and cover with one inch of water. Add ½ tsp salt. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender.
  • Drain the potatoes in a colander and then give them another brief rinse.
  • Add the butter, milk, garlic powder, and pepper to the pot used to boil the potatoes. Heat over low until the milk is hot and the butter is melted. Return the drained potatoes to the pot and mash. Taste the mashed potatoes and add salt, if needed (I added ¼ tsp).
  • Place a lid on the pot then move it to a back burner (not turned on) to stay warm while you prepare the rest of the sides.

Nutrition

Serving: 0.75cup | Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Sodium: 598mg | Fiber: 2g

Small Batch Mashed Potatoes Step by Step Photos

  1. Peel and dice a one pound russet potato into ½-inch pieces. Rinse the pieces briefly in a colander to remove excess starch. Place the cubed potato in a medium pot and cover with water. Add 1/2 tsp salt to the water. Place a lid on top and bring the water up to a boil over high heat. Boil the potatoes for 8-10 minutes, or until very tender. Drain the potatoes in a colander and give them another brief rinse.
  2. Add 2 Tbsp butter, ¼ cup milk, and ¼ tsp garlic powder, and ⅛ tsp pepper to the pot used to boil the potatoes. Heat the milk and butter mixture over low until the milk is hot and butter is mostly melted. Add the drained potatoes back to the pot.
  3. Mash the potatoes until mostly smooth. Taste and add salt if needed (I added ¼ tsp). Place a lid on the pot and move the pot full of potatoes to an unused burner (heat turned off) to stay warm until the rest of the meal is finished.

4. Green Bean “Casserole”

A bowl of creamy green beans with fried onion topping

Once your potatoes are mashed and are resting on the back of the stove, begin the green bean “casserole”. This is essentially a quick stovetop version of the classic baked casserole. Tender green beans coated in a creamy mushroom sauce and topped with French fried onions. You can bake this in the oven after assembly if you prefer, but I was aiming for speed and simplicity with this recipe, so I skipped the baking step.

A bowl of creamy green beans with fried onion topping

Stove Top Green Bean “Casserole”

A quick stove top version of the classic baked green bean casserole. Tender green beans with a creamy mushroom sauce and French fried onions.
Total Cost $2.99 recipe / $1.00 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 ¾ cup each
Calories 242kcal
Author Beth – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 12 oz. frozen cut green beans $1.00
  • 2 Tbsp butter $0.20
  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 cup milk $0.44
  • 1 cup vegetable broth $0.13
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1/2 cup Fried Onions* $0.32

Instructions

  • Add the frozen green beans to a pot and cover with water. Place a lid on the pot, then bring the water up to a boil over high heat. Boil the green beans for about 5 minutes, or until tender, then drain in a colander.
  • While the green beans are boiling, slice the mushrooms and mince the garlic.
  • Add the mushrooms, garlic, and butter to the pot used to boil the green beans. Sauté over medium heat. Once the mushrooms have released all their water and all of it has evaporated off the bottom of the pot, add the flour and continue to stir and cook for about one minute more.
  • Whisk in the milk, vegetable broth, salt, and pepper. Make sure to whisk until all of the flour has dissolved off the bottom of the pot. Allow the milk mixture to return to a boil, stirring occasionally. Once it reaches a boil, it will thicken into a sauce.
  • Return the drained green beans to the pot with the sauce and stir to combine. Turn the heat down to its lowest setting and allow the green beans to remain heating over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). The sauce will continue to thicken as it heats over low.
  • When you're ready to serve the green beans, transfer them to a bowl and top with the fried onions.

Notes

*This is a store bought product, like French’s Crispy Fried Onions

Nutrition

Serving: 0.75cup | Calories: 242kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Sodium: 695mg | Fiber: 4g

Stove Top Green Bean Casserole Step by Step Photos

  1. Add 12oz. frozen green beans to a pot and cover with water. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. Boil the green beans until tender (about 5 minutes). Drain the green beans in a colander.
  2. While the beans are boiling, slice 4oz. mushrooms and mince one clove of garlic. Add the mushrooms, garlic, and 2 Tbsp butter to the pot that was used to boil the beans (after draining them). Sauté over medium heat until the mushrooms have released all of their water and it has completely evaporated off the bottom of the pot.
  3. Once there is no more water pooling on the bottom of the pot, add 2 Tbsp all-purpose flour and continue to stir and cook over medium heat for about a minute more.
  4. Whisk in one cup milk, one cup vegetable broth, ¼ tsp salt, and ¼ tsp pepper. Make sure to keep whisking until all of the flour has dissolved off the bottom of the pot.
  5. Allow the liquid to return to a boil, stirring occasionally, at which point it will thicken to a sauce.
  6. Stir the drained green beans back into the sauce. Turn the heat down to low and let the green beans heat over low, stirring occasionally, as you make the final recipe (mushroom herb gravy). When ready to serve, top with ½ cup fried onions.

5. Mushroom Herb Gravy

mushroom herb gravy in a bowl with a spoon

This mushroom herb gravy only takes a few minutes to make, so it’s best to make it last just before you serve your Thanksgiving dinner. Gravies tend to gel up even more as they cool, so if you find your gravy becoming too thick after it begins to cool, simply stir in a tablespoon or two of warm water to loosen it back up.

mushroom herb gravy in a bowl with a spoon

Mushroom Herb Gravy

This small batch of mushroom herb gravy takes minutes to prepare and is full of delicious savory flavor!
Total Cost $1.23 recipe / $0.41 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 ½ cup each
Calories 78kcal
Author Beth – Budget Bytes

Equipment

  • 10" skillet

Ingredients

  • 4 oz. mushrooms $0.75
  • 1 clove garlic $0.08
  • 1.5 Tbsp butter $0.15
  • 1.5 Tbsp all-purpose flour $0.02
  • 1 cup vegetable broth $0.13
  • 1/4 tsp rubbed sage $0.03
  • 1/8 tsp dried thyme (or one sprig fresh) $0.03
  • 1/8 tsp pepper $0.02

Instructions

  • Slice the mushrooms and mince the garlic. Add the mushrooms, garlic, and butter to a small skillet and sauté over medium heat until the mushrooms have released all of their water and the water has completely evaporated off the bottom of the skillet.
  • When there is no more water pooling on the bottom of the skillet, add the flour and continue to stir and cook for about one minute more.
  • Add the vegetable broth and whisk well until all of the flour has dissolved off the bottom of the skillet. Also add the sage, thyme, and pepper. Allow the broth to come up to a simmer, stirring occasionally, at which point it will thicken to a gravy.
  • Taste the gravy and add salt if needed. Serve immediately.

Notes

If the gravy becomes too thick as it cools down, simply whisk a tablespoon of water into the gravy until smooth to loosen it up.

Nutrition

Serving: 0.5cup | Calories: 78kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Sodium: 365mg | Fiber: 1g

Mushroom Herb Gravy Step by Step Photos

  1. The gravy starts out the same as the green bean casserole. Slice 4oz. mushrooms and mince one clove of garlic. Sauté the mushrooms and garlic in 1.5 Tbsp butter over medium heat until the mushrooms have released all their moisture and it has evaporated off the bottom of the skillet. Once no more water is left on the bottom of the skillet, add 1.5 Tbsp flour and continue to stir and cook for about a minute more.
  2. Whisk in 1 cup vegetable broth. Make sure to keep whisking until all of the flour has dissolved off the bottom of the skillet. Also add ¼ tsp rubbed sage, ⅛ tsp dried thyme, and ⅛ tsp pepper.
  3. Allow the broth to come up to a simmer, stirring occasionally. Once it begins to simmer it will thicken into a gravy. Taste and add salt if needed. Serve immediately.
Thanksgiving dinner for two all the dishes spread out in display

And there you have it! By the time you’re finished making the gravy, the rest of the dishes should be done and waiting to be served. This meal should provide two people with generous helpings, plus a little leftover for the next day. ;) If you make this meal make sure to take a photo and tag us on social media! I want to see your masterpiece!

Thanksgiving for two plated with a fork and bowl of gravy on the side

The post How to Make Thanksgiving Dinner for Two appeared first on Budget Bytes.