Dessert for Two takes well-loved desserts and scales them down to make only two servings!
Who doesn''t love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn''t you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now.
Dessert for Two
takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars―brownies, blondies, and marshmallow–rice cereal treats―are baked in a loaf pan, which easily serves two when cut across the middle.
Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
100 color photographs
''Christina creates the most lovely small batch comforts! This book is bound to be bookmarked and butter-stained in my kitchen in no time." -Joy Wilson, author of
Joy the Baker Cookbook
I was born and raised just outside Dallas and I come from a long line of hardworking farmers. My maternal grandparents were cotton farmers in north Texas, and my dad''s family grew tobacco in the Carolinas. Southern food and farming runs through my veins like white whiskey.
When I first had the idea to take regular recipes and scale them down to make fewer servings, I attempted to reduce Texas Chocolate Sheet Cake to two small ramekins and it was disastrous: eggy and sunken in the middle. I learned baking really is a science, and you can''t just switch around ingredients and pan sizes will-nilly. But little by little, I learned and made progress. Plain chocolate chip cookies were mastered (the perfect butter-to-flour ratio took months). I mastered four vanilla cupcakes and then made many variations. Then one day, I came across a 6-inch cake pan at the hobby store, and I knew
Dessert For Two was going to be a big part of my life.
I hope these recipes for small batches of desserts satisfy your cravings just right. I hope married couples put this book to use and grow closer 1/3 cup of chocolate chips at a time. I hope this book is a welcome addition to empty nesters: a way to still have dessert without the leftovers. And most of all, to everyone who lives alone: You should have your own personal-size cake and eat it, too.
Love to bake, but wind up finishing every crumb yourself? Cookies, bars, cakes, and pies smell amazing while cooking, and are
literally too tempting to resist when cooling on the counter.
Do you ever wish you could easily make just two servings of blueberry pie? Or brownies, lemon bars, even chocolate cake for two? You need to be a real expert to cut down recipes, though, and who has time to experiment with measuring spoons and scales?
Enter Christina Lane, a home baker whose passion for baking but not for over-indulging led her to start the blog dessertfortwo.com. Lane confesses that she used to make a full batch of dessert every night: Monday night, it was a Devil''s Food Cake made tender with the addition of mayonnaise; Tuesday night, it was her mom''s Ranger Cookies made with crunchy cornflakes; Wednesday she simply had to have some Key Lime Pie...and so on.
She decided to take her beloved stack of recipes - gathered over the years from friends and family in Texas and the Carolinas - and make them more realistic for her lifestyle (and waistline). Those recipes, many tried-and-tested by fans of her blog, are gathered together here with tips and advice on baking small.
Told with a friendly voice that could only come from a Texan,
Dessert for Two provides you with all the information you need to make wonderful desserts with reasonable serving sizes.
Christina Lane is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular food websites including
Serious Eats, and
The Huffington Post. A Texan by birth, Lane''s desserts are a unique blend of Southern, Californian, and Midwestern influences. She bakes and eats dessert daily.
Christina Lane is the author of the popular food blog DessertForTwo.com, well known for its small-batch recipes, and three books:
Dessert for Two,
Comfort and Joy, and
Sweet & Simple. Her recipes and photographs have been featured by
Parade, Oprah.com, Martha Stewart.com,
Food52, and others, and she has appeared on
The Today Show and QVC. She lives in Dallas, Texas.