I love to bake. Or at least, I love to eat things that have been baked. But a lot of times I want a couple of cupcakes, not a whole batch. Or a piece of pie, but not the entire thing. So the baked goods wither in the kitchen, losing flavor and texture as the days go by. I hate to waste food, especially delicious food, so this is a problem. So I just don’t bake the treats in the first place. But if there were a way to bake smaller portions, that might be just what I need.
Small Batch Baking is the answer. Written by an experienced pastry chef, these recipes offer sweet and savory options for smaller amount of baked goods. Most of the recipes are created with 6 servings in mind (batches of cookies are in 12, because who eats only 1 cookie?), so the cupcakes or pies or brownies or tiramisu won’t lose their best qualities before you get a chance to eat them.
Author Saura Kline offers up recipes for Peach Streusel Muffins and Buttery Shortbread, Brioche Hamburger Buns and Cinnamon Rolls, Mini Pumpkin Pies and Chocolate Lava Cakes. There is a sweet S’Mores Layer Cake or savory Mini Bacon and Cheese Quiches.
The recipes can all be baked in pans you probably already have, either muffin tins or cake pans or sheet pans, like you would use for a normal-sized batch. But if you’re just getting started with baking, Kline offers tips for the different pans you’ll want and even how to stock your pantry with baking staples. She even gives tips for using up leftover ingredients, like buttermilk or sour cream or sweetened condensed milk.
These recipes have been created especially for these smaller batches, so you’re not trying to figure out how to use 1/3 of an egg as you try to cut down a larger recipe. These recipes are perfect as is, but they can even be doubled if you want more of halved if you want to make a micro-batch. She did all the math already and tested these recipes so they are ready for beginner or intermediate bakers.
With recipes for cakes and muffins, quiches and breads, cookies, brownies, bars, tarts, pies, biscuits, cupcakes, puddings, and pastries give you lots of options for all-day baking and eating. Each recipe includes the time needed for prep and mixing, rising, and baking, so you can plan your time accordingly; and many of the recipes also offer variations for even more flavors to try (use Earl Grey tea in a Tiramisu instead of coffee? That’s one I’ll definitely have to try out!).
With tips for getting started with baking, even beginners can learn to make the Strawberry Shortcakes with Lemon Whipped Cream, Blueberry-Thyme Turnovers, Peanut Butter Blondies, Hawaiian Potato Dinner Rolls, or Classic Yellow Cupcakes with Chocolate Fudge Frosting. Small Batch Baking may be a small cookbook, but it’s packed with 60 recipes to help you make just the amount of baked treats you want, with flavor options that ensure you’re losing nothing in flavor or enjoyment. Perfect for beginners, singles, couples, or anyone who wants to experiment with small batches of desserts to find the types of recipes you’ll like best.
Egalleys for the Small Batch Baking were provided by Rockridge Press through the Callisto Media Publisher’s Club, with many thanks.
