175 Best Small Batch Baking Recipes
I am one of those people that really wants a piece of cake sometimes. The trouble with this is I only want one piece of cake. I bake a cake and only eat one piece. Then Hubby eats his pieces and we have the rest of the cake sitting there. Now we have a choice, eat the entire cake, give the rest to a friend, or throw it out. I hate wasting food. So, what do we do? 175 Best Small Batch Baking Recipes to the rescue. This is an empty nester, college student, anyone living on their own, sweet lovers must have cookbook. Each recipe is for 1 or two servings. This is perfect for Hubby and I. Now we can snack on fresh baked treats without the worry or fuss of making a big batch. There is even a section with Gluten Free options. Yay!
Check Out This Great Recipe From the Book:
These cookies are like a chewy brownie that’s loaded with chocolate chips and peanuts.
Makes 8 medium or 6 large cookies (see Tips, below)
- Preparation: 15 minutes
- Baking: 13 minutes
- Freezing: excellent
I like to chop nuts on a cutting board, using a sharp chef’s knife. You can do it in a food processor as well.
Store nuts in the freezer. They can go rancid quite quickly.
To make large cookies, drop dough by large spoonfuls (2 tbsp/30 mL). Bake for 10 to 14 minutes, as directed.
Cooled cookies will keep in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months. Thaw and bring to room temperature before serving.
- Preheat oven to 350°F (180°C)
- Baking sheet, greased or lined with parchment paper
- 9 tbsp semisweet chocolate chips, divided 135 mL
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 1⁄8 tsp baking soda
- 1 egg yolk
- 3 tbsp packed brown sugar
- 1⁄3 cup chopped honey-roasted peanuts
- 1⁄4 cup peanut butter chips
- In a small microwave-safe bowl, combine 6 tbsp (90 mL) chocolate chips and butter. Microwave on Medium for 1 minute, stirring halfway through, until melted. Stir until smooth. Set aside to cool.
- In a small bowl, whisk together flour and baking soda. Set aside.
- In a medium bowl, using a wooden spoon, beat together egg yolk and brown sugar until smooth. Stir in cooled melted chocolate. Gradually add flour mixture, stirring well. Stir in peanuts, peanut butter chips and remaining 3 tbsp (45 mL) chocolate chips, until well combined.
- Drop dough by heaping tablespoonfuls (22 mL), spacing about 2 inches (5 cm) apart, on prepared baking sheet.
- Bake in preheated oven for 9 to 13 minutes or until set around the edges but slightly soft in the center. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
Bars and Squares
Mini Pies and Tarts
Gluten Free Deserts
Delicious and decadent small-yield baking recipes
This fantastic collection of small-batch baking recipes offers sweet satisfaction with simple preparation. The treats are perfect whenever you need a sweet indulgence but don’t want to commit to the time and hassle of preparing a full batch that you probably won’t finish anyway. Perhaps you’re trying to limit your consumption of sweets and don’t want extras on hand to tempt you, or you need just need a pick-me-up after a tough day. Or maybe you’re looking for the perfect finish to a romantic dinner for two. Or perhaps you want to surprise your child with a special after-school treat. Whatever your reasons for making a small batch, this book has you covered.
Brownies, cookies, muffins, cakes and pies fresh from the oven are the ultimate comfort food. Whether you’re a novice or long-time baker, these mouth-watering recipes will help you appreciate just how easy baking can be.
You’ll find many familiar standbys here, along with creative recipes that are sure to become new favorites. With 175 options to choose from, you’re guaranteed to find a recipe that will inspire you to bake.
Ready to Buy? Head over to Robert Rose and get a copy.
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