Keep cookie dough in the freezer and just bake a couple at a time!

I sometimes bake a cake, then stick half in the freezer, very well-wrapped. Or give away slices to my neighbors--who are also just couples and repay us by bringing over their spare cake slices later in the week! It's a good set-up.

Cupcakes (unfrosted) and cookies keep very well in the freezer for MONTHS. Bake a batch, let them cool completely, then wrap them in small portions and freeze. You can defrost them by letting them sit on the counter for a few hours, or in the microwave in less than a minute.

Here's a recipe for molten lava cakes that makes two. It's one of our favorite weeknight desserts! http://www.womansday.com/recipefinder/molten-chocolate-cakes-recipe-122841?click=rec_sr

Did you actually just point out that ice cream lasts well in the freezer?

Anyway, most cookie dough freezes well. Make a batch, portion out in balls, slices, or drops (whatever is appropriate for said cookie), freeze, and write baking instructions on container.

I've seen a lot of recipes lately on Pinterest and elsewhere for mug cakes, small individual serving cakes in a mug that you just microwave to bake. I haven't actually tried it, but it sounds perfect for making small portions.

Or you can just do what I do, bake something and then have you and your significant other/roommate take the rest into work the next day. My coworkers love it when I send out a baked good alert email.

There are cake in a mug recipes, but I don't really recommend those. Fruit crisps are easy to scale down to one or two. You can pre-mix the crumble topping and keep it in the freezer too.

Solo chocolate chip cookie in a mug! Its AMAZING I make it all the time!

http://number-2-pencil.blogspot.com/2012/03/chocolate-chip-cookie-in-cup.html

allrecipes.com has a calculator where you can reduce the number of servings in a recipe and it will tell you the new amount of ingredients. I've only tried it a couple times on things that seemed somewhat easy and straightforward. Of course then you have to deal with things like only needing a third of an egg...

Mini clafoutis. Individual chocolate lava cakes (I use a David Leite recipe that I sized down - delish). Individual free form fruit tarts (keep extra dough in the freezer and just pull out and unthaw as needed). Individual fruit crisps, cobblers, etc. (I also make a full batch of crisp topping, then just keep it in the freezer and use with whatever fruit is on hand). In the summer, one of my favorite things is to mix whatever fruit is in season (berries, peaches, etc.) with some full-fat plain greek yogurt, toss it in a small ramekin, and top with some brown sugar. Then stick it under the broiler until the sugar has melted. You'll have a crackly creme brulee like topping that is great with the fruit and yogurt, and it takes less than 5 mins.

Also, cookie dough can be scooped and kept in the freezer for baking off a couple at a time - no need to bake the whole batch at once.

How about individual portions of fruit crumble, baked in ramekins? Yes, it takes a little longer to bake, but if you put it in the oven while you're prepping everything else, it'll be ready by the time you want dessert.

There's a good recipe by Alton Brown here: http://www.foodnetwork.com/recipes/alton-brown/individual-berry-crisps-recipe/index.html

I solve this problem by bringing in my leftovers to work. One or two servings of a cake is usually enough for our family so I bring in the rest to my coworkers. It is usually gone well before noon.

Keep tart shells in the freezer. Toss fresh fruit with a bit of sugar and cornstarch, fill a few shells and bake them up.

Find a good custard powder to have on hand, Make up a small batch and flavour it with jam, fruit, chocolate or liquor. Eat it hot from the pan or chill it for later.

A half recipe of tiramisu would work for 2 and I also like making small crisps or crumbles like this raspberry and peach one, but you can use whatever fruit is in season.

Check out the book Small Batch Baking by Debby Nakos. It has everything from cookies to cakes and pie, all one to three serving recipes.

I actually found a book called Small-Batch Baking that is PERFECT for this. Here's the Amazon link. It's my go-to for when I need dessert for just me.

Make chocolate truffles, leave them in the fridge to enjoy. No baking required and making them is a fun activity for 2.

Aside from what people already mentioned, I make a habit of making 6" cakes. Most recipes for a 9" cake (or even an 8") can be halved (or quartered, if they initally made two cakes) for a single 6" cake. It makes 4-8 servings, depending on portion size, which keeps long enough for two people to have a slice after dinner a few nights in a row.

(Note: I divide eggs by whisking them until smooth-ish, and then splitting the result between two cups. It may not be perfect, but it works out fine).

Also check out: http://www.dessertfortwo.com/

Clearly the ice cream comment was a joke.

I second the 6" cake idea. Sure, you have to buy different pans, but they're actually useful for lots of different things (roasting small portions of vegetables, individual pizzas, quiche, and on and on). The individual mug cakes are OK in a pinch, but it doesn't take much more time and effort to mix up a "real" cake to stick in the oven with a better texture and flavor.

Also, consider pies in jars! http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/

I really like this recipe: http://www.seriouseats.com/recipes/2010/05/lemon-greek-yogurt-mousse-dessert-recipe.html (there are only two people in my household, too, and this stuff definitely doesn't last long).

I love the idea of freezing cupcakes.

There is a great blog called Dessert For Two that I have really enjoyed checking out. I don't run that or anything so I won't link to it but if you Google the name, there you go. She has some really good recipes and they are all scaled for small quantity.

I like to bake a sliced apple or pear and add some maple syrup, cinnamon, maybe some orange juice, dried fruit (raisins, sliced figs, apricots) then serving with a little cream and granola? You can make a larger dish of course so you can enjoy some with breakfast. Muffins are great as others suggested. If I make a cake to freeze, I tend to make one that is more of a pound cake or coffee cake. Coffee cake with lots of dried fruit and nuts is also wonderful when used for french toast.

In a pinch, I'll make cinnamon toast or a pj and j - quick, easy and satisfying.

i like the mini-pies in ramekins, which i discovered when my CSA last summer gave me my third straight week of copious blueberries. i keep frozen, pre-made, rolled-up dough (from Trader Joes or elsewhere--rolled up because they don't take up precious space) in the freezer, and tear out what i need to fit the ramekin, with enough extra to fold loosely over. dump in some mixed berries, sprinkle a little sugar and cinnamon, fold over the dough, and pop in the oven for a short wait. yummm. dollop of vanilla bean ice cream is essential, of course.

I love making fruit crumbles in individual serving-sized ramekins (example: easy berry crumble for two). Also, something I've come to call apple nachos, which is just a thinly sliced apple or 2, depending on the size and how much dessert you want, topped with small amounts of various sweet treats, depending what I have on hand (example: a light sprinkling of chocolate chips, peanuts or a few dabs of peanut butter, coconut flakes, a little caramel, and/or mini marshmallows), and placed under the broiler for a couple minutes until the chocolate melts or the marshmallows are toasted. A light dusting of cinnamon and sugar on raw or slightly baked apple slices is another favorite; also halved/baked apples or peaches, and roasted strawberries w/chocolate on a graham cracker (especially if the raw strawberries are subpar).

Chocolate covered banana pops or chocolate covered strawberries.

Check out http://www.dessertfortwo.com/ for a host of ideas!