All Women's Talk

7 One Bite Recipes That Can Satisfy a Sweet Tooth with One Itty Bitty Bite ...

By Heather

With the holidays coming up in no time, I thought it might be fun to showcase a few of my favorite one bite recipes that I like to keep on hand when the season hits. These are not my own recipes, but are from my favorite chef ever: Martha Stewart! Whether you love Martha or not, no one can argue that the woman knows how to make great food! These one bite recipes will satisfy your sweet tooth with just one bite, they’re so incredibly satisfying. These recipes make the perfect party food, or for any event or get together. I even like to make up a few of these and take them to my neighbors as holiday gifts. Oh, and yes, they even make great recipes for when your sweet tooth hits and you need just a bite of some dessert to make for yourself!

1 Lemon Tartlets with Meringue Caps

Lemon Tartlets with Meringue CapsLemon meringue tarts are one of my favorite one bite recipes of all time. First, they’re different than the usual rich, chocolate recipes that most people love, myself included. They offer a refreshing twist to food that I love and that really satisfies your sweet tooth in a different way. These lemon tartlets are perfect to make when you want to make something unique and special. Just try not to eat all the batter by yourself. It smells incredible!

Serves: 20
For the Lemon Curd:
6 large egg yolks
1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
3/4 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces

For the Meringue Caps:
3 large egg whites, room temperature
1/2 cup sugar

For the Filling:
1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners' sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted all-purpose flour
1/2 teaspoon pure vanilla extract

Preheat oven to 325 degrees.

Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.

Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.

Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.

Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.

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2 Mini Chocolate Cupcakes with Multi-Colored Frosting

Mini Chocolate Cupcakes with Multi-Colored FrostingOkay, all you chocolate lovers like myself, this recipe is a must-make! These are great to make anytime of the year, not just for the holidays, and you can customize the frosting color to match the season. I love to use white, golden yellow and cranberry red for a pretty fall presentation, or typical holiday colors during Christmas such as red, white and green. You can also use a refreshing pastel assortment of frosting hues for a unique, special touch!

Serves: 66 mini cupcakes (or 33 large)
For the chocolate cupcakes:
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract

For the Buttercream Frosting:
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

Gel Food Coloring of choice

For the cupcakes:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

For the frosting:
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and food coloring and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

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3 Banana Whoopie Pies

Banana Whoopie PiesIf you love banana pudding, you’ll love these whoopie pies! These are like soft, mini banana sandwich cakes that taste so delicate and so sweet at the same time. Just one bite will take care of those cravings and even give you a teeny tiny serving of fruit too!

Serves: 36
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners' sugar, plus more for dusting

Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

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4 Chocolate Strawberry Thumbprints

Chocolate Strawberry ThumbprintsThumbprint cookies are so festive, so these are a must-make for the holidays. The mixture of strawberries and chocolate is so yummy, plus again, you get a little fruit! It would be pretty easy to make these with any other fruit of your choice too, as long as it goes well with chocolate.

Serves: 3 dozen
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, softened
1/4 cup plus 6 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
4 ounces cream cheese, at room temperature
2 tablespoons confectioners' sugar
4 ounces strawberries (about 6 medium), stemmed and finely diced

Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.

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5 Mini Chocolate Whoopie Pies

Mini Chocolate Whoopie PiesNot into banana whoopies pies? That’s okay- just make chocolate instead! I’m all about chocolate anything really, and usually never find anything with chocolate I don’t like. These whoopie pies are perfect to make anytime of year you feel like making something special. They are also simple treats to make around the holidays instead of heavy cakes and pies. Try them instead of your usual dessert and if you have kids, let them join you! This is one recipe your kids will love to help you with!

Serves: 32
For the pies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
Coarse salt
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 tablespoon unsalted butter, room temperature
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract

For the Whipped Ganache:
8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
1/8 teaspoon coarse salt

Make the ganache first:
Coarsely chop chocolate. A serrated knife is best for the job; its saw like teeth grab the chocolate, breaking it up.

Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).

Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it.

Let it sit in the fridge while you make the pies.

To make the pies:
Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.

Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.

Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.

Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.

Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.

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6 Easy Peanut Butter Cups

Easy Peanut Butter CupsWho doesn’t love a good peanut butter cup? If you don’t happen to like peanut butter or have an allergy, just sub in your favorite nut butter! Sunbutter and almond butter make great substitutes, but you could even use cashew, walnut, coconut, pumpkin seed, hemp seed or pecan butter! If you do love peanut butter, then this recipe is a must-make! It is not only simple, but even better than the original store-bought brand we all grew up loving!

Serves: 24
4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons unsalted roasted peanuts, chopped

Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.

Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

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7 Chocolate Coconut Cheesecake Squares

Chocolate Coconut Cheesecake SquaresYes, you read that right. I’m about to show you a recipe that combines chocolate, coconut AND cheesecake in one little bite, so hold on to your taste buds, girls! These are so good that I never make them if I’m not taking them somewhere, because you can bet your bottom dollar I won’t stop at one. Since I don’t eat sugar ever, I usually make these with stevia instead, so feel free to do that. If you’re not worried about a little sugar here and there, go for the original recipe. If you do want to use stevia, use 1 tsp. of liquid stevia wherever 1/4 cup (4 tbsp) sugar is called for. Either way, the coconut and chocolate flavors are what really set this recipe over the top. It is to die for!

Serves: 7 dozen
2 cups finely ground graham crackers (from 15 rectangles)
3 cups (10 ounces) finely shredded unsweetened coconut
5 ounces semisweet chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1 cup plus 3 tablespoons granulated sugar
1 stick (1/2 cup) unsalted butter, cut into 2-inch pieces, plus more for pan
3 large eggs plus 5 large egg yolks
12 ounces cream cheese, room temperature

Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
Stir together graham cracker crumbs and 2 cups coconut.
Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.

Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.

Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.

Pass mixure through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.

Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.

Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.

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Forego your usual pie and cake recipes this season and make these or other one bite recipes instead! One bite recipes are fun, and make you feel like a kid again when making them and eating them! There are tons of great recipes out there to choose from, and these are only a handful of one bite recipes you can make. Have you ever made a one bite recipe, or do you want to try one of these?

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