Robert Rose Inc. was super generous and sent me 175 Best Small Batch Baking Recipes, Treats for 1 or 2 to review. This post contains affiliate links and as always, all thoughts my own.
My all-time favorite cookbook is based around the concept of “cooking for two” but what it lacks are SWEETS! The baking section in that book is beyond minuscule! As a matter of fact, I don’t even use cookbooks for my meals (because I cook like my grandmother did – meat, veggies, cornbread and sometimes biscuits!) so that book pretty much gathers dust. What I DO use my cookbooks for are baking recipes. This is exactly why I couldn’t wait to get my hands on 175 Best Small Batch Baking Recipes Treats for 1 or 2.
We ALWAYS have dessert after dinner but since there are only two of us, there really isn’t a need to bake 24 cupcakes or a full-sized pound cake. With Small Batch Baking, all of the recipes are scaled down and is perfect for our size family! You also don’t need a mixer for most of the recipes – if you have a wooden spoon and a whisk, you’re ready to go. Shoot, I literally just purchased a mini KitchenAid because my professional series is just TOO big for most applications! I’ve also found these recipes to be perfect for when I’m short on ingredients, like if I only have one egg or a cup of flour.
175 Best Small Batch Baking Recipes | First Impressions:
I had mixed feelings when I first cracked open the book. Small Batch Baking was released in 2017, but to me, feels a little bit dated. The photos and overall appearance don’t come across as very modern but that is also what makes it comforting (as in comfort food!).
Small Batch Baking is a sweet-tooth lovers dream (even those who are gluten free!) and there’s something for every taste. Packed inside the 256-page book you’ll find:
- Bars and squares
- Mini pies and tarts
- Quick breads and biscuits
- Cobblers, crisps and crumbles
- Gluten-free desserts!
Jill Snider is the author of Small Batch Baking and has decades of baking experience including 25 years as the test kitchen manager for a major flour maker. This really piqued my interests as I knew immediately the recipes would be phenomenal and I didn’t have to worry that my ingredients would be wasted on untested recipes. Jill is also the author of Duncan Hines’ Cake Mix Magic and Complete Cake Mix Magic (both are available on Amazon).
The first recipe that I made from Jill’s Small Batch Baking book were the vanilla cupcakes. I used a wooden spoon to cream the butter with sugar, poured in a splash of buttermilk, added the sifted dry ingredients and baked the batter in 6 muffin cups until done. Easy peasy! All of the recipes in Small Batch Baking are quite simple – yet delicious – and now that I think about it, would be perfect for young people who are just learning to cook as well!
Here’s a recipe for Peanut Fudgies that I thought you might like to try.
Yield 8 medium or 6 large cookies
These cookies are like chewy brownie that's loaded with chocolate chips and peanuts!
- 9 tbsp semisweet chocolate chips, divided (135 mL)
- 2 tbsp butter (30 mL)
- 3 tbsp all-purpose flour (45 mL)
- 1⁄8 tsp baking soda (0.5 mL)
- 1 egg yolk
- 3 tbsp packed brown sugar (45 mL)
- 1⁄3 cup chopped honey-roasted peanuts (75 mL) (see Tips)
- 1⁄4 cup peanut butter chips (60 mL)
You will need a baking sheet, greased or lined with parchment paper.
Preheat oven to 350°F (180°C)
1. 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.
2. In a small bowl, whisk together flour and baking soda. Set aside.
3. 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.
4. Drop dough by heaping tablespoonfuls (22 mL), spacing about 2 inches (5 cm) apart, on prepared baking sheet.
5. 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.
- 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.
Excerpt from the 2017 release by Jill Snider, 175 Small-Batch Baking Recipes Treats for 1 or 2. Recipe reprinted with permission.
At the end of the day, I’m glad I had the opportunity to add this book to my collection. Whether you’re trying to reduce the amount of tempting sweets you have on hand , short on ingredients or time, or are looking for the perfect ending to a romantic dinner, Small Batch Baking is definitely worth checking out.
Disclosure: This is a sponsored post thanks to the generosity of www.robertrose.ca. However, all opinions expressed are my own, including thoughts in tweets. I received compensation, either monetarily, with a free product or both in exchange for this post. This disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the use of Endorsements and Testimonials in Advertising.