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Small Batch Recipes for Muffins, Bread & Biscuits, Cake & Cupcakes, Cookies, Cobblers, Cheesecakes, Pies
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Baking for two can be difficult. Most recipes are geared toward six to eight servings, but there are options. Excellent options in fact, some of which are dead simple, while others require more planning and effort. The Book “Baking for Two” is such a great option for two person.
It is also not possible to convert large recipes in to 2 servings. You may reduce the amount of ingredients but what about the temperature and other factors. If you reduce or increase these factors then you may face the disaster. Followings are some of the items you should try or avoid if you are baking for two.
It is better to avoid pies because either you need to make your own pastry to create a small pie or make a full-size pie. Instead go towards crisps, betties, buckles, and slumps. For example, Apple Crisp only takes 15 minutes to make and 40 minutes to bake. These approaches offer the same satisfaction as a pie but are easier to resize and to make.
For fancier occasions, half a sheet of puff pastry, lined with sliced pears, and baked can be quite elegant and reasonably sized for two people. Just refreeze the unused portion of pastry. Another elegant trick is to macerate fruit as above and serve it in puff pastry shells.
Cakes are a more difficult proposition. Some cakes, such as pound and bundt cakes, freeze well (so do sweet quick breads and muffins).
In this case it's reasonable to make a full size-version and freeze a half or two-thirds. Just wrap whatever you're freezing in a couple of layers of plastic wrap and place in a zippered freezer bag. Be sure to label it with the date.
Traditional layer cakes don't freeze as well. If you're making the cake from scratch you can down-size the recipe and make a single layer cake. This is more difficult if you're using a mix, but it's still doable.
Most cheesecake recipes are easy to reduce and cheesecake also freezes well.
Most cookie dough freezes well for four to six weeks (the exception being soft, meringue-style cookies). Rolls of dough can be double-wrapped in plastic, chilled in the refrigerator, and then frozen in a zippered bag. Divide the rolls into batches suitable for six to eight cookies before packaging. These will need to be defrosted in the refrigerator before being cut into cookies and baked, so plan ahead.
Drop cookies such as oatmeal, chocolate chip, and molasses can be frozen on a baking sheet, then transferred to a sealed container. Simply remove the number of cookies you want to cook, let them warm up at room temperature for 30 minutes, and bake.
Baked bread freezes beautifully and if I'm going to the trouble of baking bread I really don't see any good reason for downsizing a recipe. But you do have few options that might make baking bread easier or more convenient.
For example, you can make use a full recipe but make smaller loaves, whether free-form or in small loaf pans and freeze what you don't need immediately. Another option is to make rolls, most recipes will adapt well to this form. It's also possible with smaller breads such as rolls and baguettes to par-bake them until they just begin to brown, then cool and freeze them. You can then defrost them in the refrigerator and finish baking them when needed.
In the Book “Baking for Two” we have tried to include as many categories as possible. Most recipes are for two people or two servings and require small equipments compare to full fledge baking. All recipes ingredients lists are formatted in Table for easy viewing and easy creating shopping list. All recipes also has step by step directions and shown on the separate page.
white whole wheat flour (or all-purpose flour)
dash of salt
1 and 1/2 Tablespoons
semi-sweet chocolate chips (or milk chocolate)
butter or coconut oil, melted
1 Tablespoon + 1 teaspoon
milk (almond milk, soy milk, or cow's milk will work)
Preheat oven to 350 degrees.
Line muffin tray with 1 liner.
Mix flour, baking powder, salt, and chocolate chips together in a small bowl.
Add vanilla, melted butter, milk, and sugar.
Mix everything together until just combined.
DO NOT overmix.
Pour batter into prepared muffin liner.
Bake for 17 minutes or until a toothpick inserted in the center comes out clean.
drained canned artichoke heart, finely chopped (optional)
sliced green onion
cayenne pepper (or to taste)
1 (6 ounce)
can albacore tuna in water, lightly drained and flaked
English muffins, split and toasted
grated shredded provolone cheese or 6 tablespoons grated shredded sharp cheddar cheese
Combine first 7 ingredients in a medium bowl.
Divide evenly among muffin halves, sprinkle with cheese.
Place on a baking sheet, broil 4 minutes or until golden.