When the kids were young I had to double recipes and make two of everything. Two pies, two cakes, two pans of brownies, two batches of cookies, you get the idea. Having four growing kids in the house required a lot of food. Now that three of the kids are grown and gone, I find that I do not bake nearly as often as I used to, mostly because I know we will not be able to finish the whole thing before it goes bad. This book is going to be a boon to the household.
Dessert For Two; Small Batch Cookies, Brownies, Pies, and Cakes by Christina Laine understands the strugle. The recipes vary in size, sometimes making enough for two, sometimes four, but all of the classic desserts you can think of,
Key Lime Pie,
brownies, snickerdoodles, peach cobbler...they are all here, in miniature.
As I expected, small pans are used, some of them I already have on hand, a few I will need to purchase, but a quick google search tells me that the pans are easy to find and inexpensive. The book begins with a list of equipment and includes, muffin pans, mini gratins, 6 and 10 cup ramekins, standard bread loaf, 6 inch cast iron skillet, 4 1/2 inch springform pan, 6 inch cake pan, and a 6 inch pie pan. An added bonus to using these small pans is that gluten free doughs do not bake well in large portions, so adapting these recipes should be easy.
The recipe on the cover is for Chocolate Caramel Mason jar Lid Tarts and can be found here. I made the tarts and they were delicious. The recipe includes directions to make your own caramel, but I cheated with a good quality local caramel sauce.
It has been a long time since I have added desserts to our weekly menu plan, but they will be there now.
**This book was provided to me by the publisher. No money changed hands and my opinions are my own.**