Categories
Entertaining at home

Tiny Fun Games for Small Spaces

If you live in a small apartment or dorm room you may be in need of a small game. Maybe you need a small game for your home away from home: a camper, tent or cottage. Small games are also great for travel, and school. Don’t turn to your phone for entertainment in a waiting room or between classes. Do something interactive! Here are some tiny fun games for small spaces, listed by number of players.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you. All measurements are approximate.

Small games for 2 players

  • Hive Pocket – Ages 9 and up, 2 players, duration 20-30 minutes. A fun strategy game. The object is to surround your opponent’s queen bee tile, before they surround yours. Each insect tile has a different power to move, similar to chess pieces. 6x6x2 inches, with a smaller travel bag.
  • Splendor Duel -Ages 10 and up, 2 players, duration 30 minutes. A challenging gem collecting game of strategy for 2 players. Players must gain the most points by collecting gems and pearls to buy cards. 7x5x2 inches
  • Jaipur – Ages 10 and up, 2 players, duration 20 minutes. A competitive trading game. It is a mix of strategy and luck. To win you must out trade your opponent during two rounds. 7x5x2 inches

Tiny games for 2-4 players

  • Chomp – Ages 8 and up, 1-4 players, duration 20 minutes. A game that is easy to teach. Each player builds their own dinosaur land. They must fed their dinosaurs, or their carnivores will eat “chomp” their herbivores. 6x6x1 inches
  • The Mind – Ages 8 and up, 2-4 players, duration 20 minutes. In this game you must work as a team with the other players to beat the game. The rules are simple, you must read the minds of the other players by reading their expressions. You must collectively play your numbered cards in ascending order without a mistake. You are allowed a few mistakes, but too many and the game wins! 5x4x1 inch
  • Tiny Epic Crimes – Ages 14 and up, 1-4 players. Take on the role of detective an attempt to solve the murder, independently or with the other players. 7x5x1.5 inches

Small games for up to 5 players

  • Sushi-Go – Ages 8 and up, 2-5 players, duration 20 minutes. Players a delt a hand of different types of sushi cards. They must choose one to keep then pass their hand to the left. Hopefully you chose the correct sushi to collect! Now you have a new hand. Play continues this way until all cards have been collected. Total all of the points. 6x4x2 inches
  • Sequoia -Ages 8 and up, 2-5 players, 10 minutes. An easy to learn, quick to play dice game. The object is to build the tallest tree in each forest. Score points for every forest you have the tallest tree in. 5x5x2 inches
  • Exploding Kittens – Ages 8 and up, 2-5 players, duration 15 minutes. Play is simple, yet explosive. Players simply draw cards until they draw and exploding kitten, if they do, they die and they are out of the game. Unless they have a defuse card, then they can bury the exploding kitten back into the deck, or on top. You can use all of the other cards in the deck to avoid the exploding kittens. 6.5×4.5×1.5 inches
  • The Crew – Ages 10 and up, 3-5 players, duration 20 minutes. This is a cooperative game where you must work together to complete each mission. Basic play is a trick taking card game, but how the trick is won is what matters most. 7x5x2 inches

Small games for up to 6 players

  • Ravensburger Push – Ages 8 and up, 2-6 players, duration 20 minutes. A fast paced easy to learn game. Try to push your luck by takings risks to attempt to gain the most points. More risk equals more possible gains or losses. 5.5×4.5×1 inch
  • Love Letter – Ages 10 and up, duration 20 minutes. A renaissance themed strategy and deduction game. You must use your players special skills to be the first to deliver your letter of intent to the princess. 7×4.5×1 inch package with a smaller travel bag.
  • Coup – Ages 13 and up, 2-6 players, duration 15 minutes. Only one player can survive. Last one standing is the winner. Use your special powers or bluff and use any power you desire, but don’t get caught. 6×4.5×1.25 inches

Tiny games for up to 8 players

  • Skyjo – Ages 8 and up, 2-8 players, duration 30 minutes. A fun family game, easy to learn. The goal is to gain the most points before any player uncovers all of their cards. You achieve this by uncovering, trading and collecting cards. 7x4x2 inches
  • Unstable Unicorns – Ages 8 and up, 2-8 players, duration 30-60 minutes. A strategy game where players must build a unicorn army. There will will be some magic, some betrayal and lots of fun! 6x4x2 inches

Small games for up to 10 players

  • Tiger Banana Pancake – Ages 7 and up, 2-10 players, duration 1-5 minutes. This is a super fast paced active game that makes you do silly things. It is simple to learn. For example when you flip a cat card you claw the table, last one to claw gains the card. If an imposter shows up you have to slap them. As you can probably imagine, this game gets very chaotic. 5.5×3.5×1
  • One night ultimate werewolf – Ages 14 and up, 3-10 players, duration 10 minutes. This is a role playing game that uses an app. Each player will need a phone to play. The goal is to determine who is a werewolf. Some players have special powers to assist other players, or throw them off. Lie or tell the truth, it’s all part of the fun. 6.8×5.2×1.6 inches.

Tiny games for many players

  • Spicy UNO – Ages 8 and up, 4 players/deck of UNO cards, duration variable. This game is played with a regular deck of UNO cards with a spin on the regular rules. For example players must be silent when a 7 is played until another 7 is played. If they speak between sevens, they must draw a card. 7x5x1 inch
  • Mao – Ages 14 and up, 3 players/deck of cards, duration variable. This game is part game, part prank. The rules must never be taught or discussed. Basic play is similar to UNO, but it is played with a regular deck of cards. Therefore, new players must learn the game by playing, they will be given another card every time they break a rule they didn’t know existed. In other words, eventually they will catch on, just in time for a new rule to be added by the winner of each round. 4.5×3.5×1 inch

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Categories
Recipes sourdough recipes

Sourdough Discard Cinnamon Raisin Bread

Sourdough discard bread is so easy! This sourdough discard cinnamon raisin bread is perfect for the busy sourdough baker. It still has the benefits of sourdough, but with the added yeast, it is so quick and easy. You could make it every weekend.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make Sourdough Discard Cinnamon Raisin Bread?

Ingredients:

Dough:

  • 300 grams water (105-110 degrees F)
  • 7 grams active dry yeast
  • 28 grams honey
  • 115 grams sourdough discard, fresh or from the refrigerator
  • 240 grams all-purpose flour
  • 120 grams bread flour
  • 150 grams whole wheat flour
  • 9 grams kosher or sea salt
  • 28 grams canola oil

Filling:

  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons cinnamon
  • 2 teaspoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2/3 cup raisins

How to make Sourdough Discard Cinnamon Raisin Bread

Prepare the dough

Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients.

Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky.

Dough

Turn the dough out onto a floured surface, knead the dough for a few minutes sprinkling flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.

Add the filling

While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well.

egg mixture, cinnamon sugar, and raisins

Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20×6 inch rectangle.

Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.)

brush on the egg mixture

Sprinkle on the cinnamon sugar mixture, then the raisins.

Prepare for baking

Roll your dough toward the clean edge.

roll the dough

Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan.

dough roll in greased pan

Allow it to rise until it is approximately 1 inch above the top of the pan.

dough risen in pan

Score the top in four diagonal slits 1/2 inch deep.

dough with slits

Baking

Preheat oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F.

Sourdough cinnamon raisin bread baked
Sourdough cinnamon raisin bread cooling

Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.

Printable Recipe

Recipe By Kristin
Course: Bread Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

15 minutes

Cooking Time

45 minutes

Calories

kcal

INGREDIENTS

  1. 300 grams water (105-110 degrees F)

  2. 7 grams active dry yeast

  3. 28 grams honey

  4. 115 grams sourdough discard, fresh or from the refrigerator

  5. 240 grams all-purpose flour

  6. 120 grams bread flour

  7. 150 grams whole wheat flour

  8. 9 grams kosher or sea salt

  9. 28 grams canola oil

  10. 1 egg

  11. 1 tablespoon water

  12. 2 teaspoons cinnamon

  13. 2 teaspoons all-purpose flour

  14. 1/4 cup granulated sugar

  15. 2/3 cup raisins

DIRECTION

  1. Prepare the dough

    Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients.
    Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky.
    Turn the dough out onto a floured surface, knead the dough for a few minutes, sprinkle flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.

  2. Add the filling

    While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well.
    Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20 x 6 inch rectangle.
    Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.)
    Sprinkle on the cinnamon sugar mixture, then the raisins.

  3. Prepare for baking

    Roll your dough toward the clean edge. Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan. Allow it to rise until it is approximately 1 inch above the top of the pan. Score the top in four diagonal slits 1/2 inch deep.

  4. Baking

    Preheat the oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F.
    Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.

NOTES

More Sourdough Discard Recipes

As an Amazon associate, I earn on qualified purchases.

Categories
Uncategorized

Low Carb Mashed Potato Squash Recipe

Mashed potato squash is a low carb alternative to regular mashed potatoes. Perfect for diabetics and others trying to reduce carbohydrates. This white squash tastes very similar to potatoes, making it a perfect substitute. It can be served with many of the same toppings you would put on mashed potatoes. Top with sour cream, gravy, or load it with cheese and broccoli or bacon.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Where can you find mashed potato squash?

Honestly, your best bet is a Fall farmers market. Look for a white squash about the same size and shape as an acorn squash. You probably will not find this one at your local supermarket, but maybe a small farm store or roadside produce stand. If you are not able to find one, you can always grow your own. Find the seeds here.

What tools do you need?

Ingredients

  • 1 mashed potato squash
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 tablespoon butter

How to make Mashed Potato Squash

Roasting the squash

Preheat the oven to 375 degrees F.

Slice the squash in half, scoop out the seeds with a spoon.

Coat the cut edge with olive oil, and sprinkle it with salt and pepper.

Line a sheet pan with parchment paper. Place the squash cut side down on the pan.

roast cut side down

Bake the squash for 40-45 minutes or until softened.

roasted mashed potato squash

Mashing the squash

Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.

Add the butter and use a potato masher or hand mixer to mash the squash.

Add your desired potato toppings or mix-ins.

Mashed potato squash mix-in and topping suggestions

  • Garlic butter or roasted garlic
  • Sauteed onions
  • Cheese and broccoli
  • Cheese and bacon
  • Sour cream and chives
  • Gravy

More Great Squash Recipes:

Printable Recipe

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

4 minutes

Preparing Time

5 minutes

Cooking Time

40 minutes

Calories

kcal

INGREDIENTS

  1. 1 Mashed Potato Squash

  2. 1 Tablespoon Olive oil

  3. 1 Tablespoon butter

  4. Salt and pepper to taste

DIRECTION

  1. Preheat the oven to 375 degrees F.<br>Slice the squash in half, scoop out the seeds with a spoon. Coat the cut edge with olive oil, and sprinkle it with salt and pepper.<br>Line a sheet pan with parchment paper. Place the squash cut side down on the pan.<br>Bake the squash for 40-45 minutes or until softened.<br>Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.<br>Add the butter and use a potato masher or hand mixer to mash the squash.<br>Add your desired potato toppings or mix-ins.<br>

NOTES

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Categories
Recipes Sides

Best Butternut Squash Risotto Recipe

This butternut squash risotto makes a great side dish or a tasty vegetarian main dish. A perfect option for meatless Monday or Fridays during Lent. It also makes great leftovers for packed lunches. Squash is traditionally a Fall food, but it is available and delicious any time of year.

This post may contain affiliate links. I earn commission from purchases at no additional cost to you.

Tools needed to make Risotto

Squash Risotto Ingredients

  • 2 pounds of Butternut squash (average size is 2-3 pounds)
  • 3-4 cloves of garlic
  • 4 cups vegetable broth
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1.5 cup arborio rice
  • 4-6 fresh sage leaves, sliced finely
  • 1.5 cups white wine
  • 1 teaspoon freshly ground black pepper
  • 1 cup shredded parmesan cheese

Squash Risotto Directions

Prepare the ingredients:

Grate the garlic, add a pinch of salt and set aside. For best results use a ceramic grater plate.

grated garlic

Peel the squash with a vegetable peeler. Once the outer skin is gone, peel another layer. This seems wasteful, but a second layer is important because the skin is deeper than the outer layer. If you don’t peel a second layer, you will end up with a tough skin on the edge of all of your squash pieces.

Slice the squash in half. Scoop out the seeds with a spoon. Dice one half into 1/4 inch cubes, grate the other half in a food processor. Weigh out 1 pound of each and freeze the rest. Include the weight on the freezer bag.

Pour the stock into a saucepan and bring to a simmer. Continue to simmer to keep warm.

Rinse the risotto.

rinse risotto

How to cook the butternut squash risotto

In a large Wok or Pot melt the butter with the olive oil over medium heat. Add the cubed squash and onion, sauté until softened, about 5 min.

Sauté squash and onions

Add the risotto, and continue mixing until risotto is opaque, about 5 min.

add risotto

Pour in half of the wine, and continue to stir until the wine is absorbed. Mix in the other half of the wine, and stir until absorbed. Next, add 1/2 cup of stock and continue stirring, when it is nearly absorbed, add the sage and grated squash and another half cup of stock.

Continue adding the stock 1/2 cup at a time, add another 1/2 cup when the last one is almost fully absorbed. Continue stirring and adding stock until the risotto is fully cooked, approximately 20 minutes. When the risotto is ready it will be firm but tender and no longer appear white.

Add the grated garlic, salt and pepper, and parmesan.

add parmesan cheese

Add additional stock if needed. Heat and stir until the cheese is melted, and all ingredients are well mixed.

butternut squash risotto

Printable Recipe

Recipe By Kristin
Course: Side Cusine:American Difficulty:Medium

Servings

6 minutes

Preparing Time

30 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 2 pounds of Butternut squash (average size is 2-3 pounds)

  2. 3-4 cloves of garlic

  3. 4 cups vegetable broth

  4. 1/4 cup butter

  5. 2 tablespoons olive oil

  6. 1 medium onion, chopped

  7. 1.5 cup arborio rice

  8. 4-6 fresh sage leaves, sliced finely

  9. 1.5 cups white wine

  10. 1 teaspoon freshly ground black pepper

  11. 1 cup shredded parmesan cheese

DIRECTION

  1. Grate the garlic, add a pinch of salt and set aside.<br>Peel the squash with a vegetable peeler. Once the outer skin is gone, peel another layer. This seems wasteful, but a second layer is important because the skin is deeper than the outer layer. If you don't peel a second layer, you will end up with a tough skin on the edge of all of your squash pieces.<br>Slice the squash in half. Scoop out the seeds with a spoon. Dice one half into 1/4 inch cubes, grate the other half in a food processor. Weigh out 1 pound of each and freeze the rest. Include the weight on the freezer bag.<br>Pour the stock into a saucepan and bring to a simmer. Continue to simmer to keep warm.<br>Rinse the risotto.<br>In a large Wok or Pot melt the butter with the olive oil over medium heat. Add the cubed squash and onion, sauté until softened, about 5 min. Add the risotto, and continue mixing until risotto is opaque, about 5 min.<br>Pour in half of the wine, and continue to stir until the wine is absorbed. Add the other half of the wine, and stir until absorbed. Add 1/2 cup of stock and continue stirring, when it is nearly absorbed, add the sage and grated squash and another half cup of stock. Continue adding the stock 1/2 cup at a time, add another 1/2 cup when the last one is almost fully absorbed. Continue stirring and adding stock until the risotto is fully cooked, approximately 20 minutes. When the risotto is ready it will be firm but tender and no longer appear white.<br>Add the grated garlic, salt and pepper, and parmesan. Add additional stock if needed. Heat and stir until the cheese is melted, and all ingredients are well mixed. <br>

NOTES

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Categories
Appetizers Recipes

How to make Tomatillo Salsa

Tomatillo salsa or Salsa Verde is a green salsa made with fresh tomatillos. It is a tangy sauce that can be used as a dip for chips, a taco topping or a sauce for fish or chicken. This is my favorite tomatillo salsa recipe. It’s so simple! Here’s how to make tomatillo salsa.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make tomatillo salsa?

  • A food processor, A mini processor will work for this recipe.
  • A saucepan
  • A chef’s knife
  • cutting board

Tomatillo Salsa Ingredients:

  • 1/2 pound tomatillos
  • 1-2 jalapeños
  • 1/2 onion, quartered
  • 1/4 teaspoon cumin
  • 2 tablespoons chopped fresh cilantro
  • salt to taste

Tomatillo Salsa Instructions:

First remove the husks from the tomatillos, it is easier to remove them if you soak them in water first.

Remove the stems and seeds from the Jalapeños. Peel and quarter the onion. Rinse the cilantro and remove the stems.

Place the whole tomatillos, jalapeños, and onions in a saucepan. Cover with water and boil for 5 minutes.

Boil the tomatillos

Drain off the water and transfer the vegetables to the food processor. Add the remaining ingredients and process until smooth.

Tomatillo salsa in the food processor
Salsa ready to serve

Printable Recipe:

Where can you find Tomatillos?

You can find them at most grocery stores, farmer’s markets, or you can grow your own. They can even grow in a pot! Fresh tomatillos are firm with tight fitting husks.

If you like green dips, try this easy guacamole recipe.

As an Amazon associate, I earn from qualified purchases.

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