Courtesy of 175 Small-Batch Baking Recipes Treats for 1 or 2 by Jill Snider © 2017 Robert Rose Publishing Photos and recipes reprinted with publisher permission. Available where books are sold.
I was given one copy of 175 Small-Batch Baking Recipes by Jill Snider © 2017 to review and one copy to giveaway. I received no further compensation. Book description courtesy of Robert Rose Publishing.
Nothing beats baked goods, fresh from the oven. Many people don’t have a lot of storage space, so these recipes are perfect for baking
the amount you intend to use and enjoy fresh, with no leftovers to worry about.
The recipes in this book take the guesswork out of trying to downsize traditional recipes (which we all know, can be disastrous).
Other benefits to small-batch baking include smaller quantities of ingredients, cooking time is considerably less and clean up is a breeze!
Most of these recipes can be mixed by hand, using a whisk or wooden spoon rather than an electric mixer.
Perfect for singles, seniors, couples, small families.
Enjoy these two sample recipes courtesy of 175 Small-Batch Baking Recipes Treats for 1 or 2 by Jill Snider © 2017 Robert Rose Publishing.
Courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Image credit: Colin Erricson
Peanut Fudgies, pg 64
Peanut Fudgies
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
Tips
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 30 mL
3 tbsp all-purpose flour 45 mL
1⁄8 tsp baking soda 0.5 mL
1 egg yolk 1
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
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.
Courtesy of 175 Best Small-Batch Baking Recipes by Jill Snider © 2017 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Image credit: Colin Erricson
page 22
Raspberry Coconut Pinwheels
This is a cheat’s way to make pinwheel cookies. There’s no rolling and cutting, unlike traditional refrigerated pinwheel cookies.
Makes 8 medium or 6 large cookies (see Tips)
• Preparation: 20 minutes
• Baking: 14 minutes
• Freezing: excellent
• Preheat oven to 375°F (190°C)
• Baking sheet, greased or lined with parchment paper
3⁄4 cup all-purpose flour 175 mL
2 tbsp quick-cooking rolled oats 30 mL
1⁄4 tsp baking soda 1 mL
Pinch salt Pinch
1⁄4 cup butter, softened (see Tips) 60 mL
1⁄4 cup packed brown sugar 60 mL
3 tbsp granulated sugar 45 mL
1 egg 1
1⁄4 tsp pure almond extract 1 mL
1⁄2 cup flaked coconut (see Tips) 125 mL
11⁄2 tbsp raspberry jam (see Tips) 22 mL
1. In a small bowl, whisk together flour, oats, baking soda and salt. Set aside.
2. In a medium bowl, using a wooden spoon, beat together butter, brown and granulated sugars, egg and almond extract, until creamy. Gradually add flour mixture and coconut, stirring well. Set aside 3 tbsp (45 mL) of the dough for topping.
About the Author:
JILL SNIDER has decades of baking experience, including 25 years as the test kitchen manager for a
major flour maker. She is also the author of Cake Mix Magic and Complete Cake Mix Magic. Jill resides
in Toronto, ON.
Food For Thought…Do you have baking tips and techniques to share for baking in small batches? I’d love to hear your ideas in a comment below!
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