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4.0 out of 5 starsScaled for 6 Cupcakes, 6 Brownies, or 6 Slices -- No Pictures
Reviewed in the United States on 7 March 2021
This is a book by a chef and blogger who has scaled down her favorite recipes for home cooks who are craving sweets but, in this time of isolation, want to eat them all up while they're still fresh. You'll find 60 sweet and savory, mostly familiar, treats like Cheddar Cornmeal Biscuits, Sour Cream Muffins, Chocolate Cupcakes, Brownies, Blondies, Carrot Cake Bars, Nut Butter Cookies, Lava Cakes, Mini Pies, Mini Quiches, Tiramisu, Turnovers, Puddings, and Cinnamon Rolls -- already sized for you into 6 servings (or sometimes 4). They don't require any new or unusual pans. My favorite small section is "Bakeware Hacks" with ideas like making mini pies in a muffin pan or using a 9x13 pan to bake a cake you cut into 4 squares to layer and frost. The print is easy to read, black ink on a white background except for occasional highlights on a pale green background. Steps in the directions are numbered. If you really hate doing tedious calculations to downsize your own recipes, this is the book for you.
Will try many of these recipes. Baking is a fun hobby but as empty nesters we can only eat so much. This book will help me bake what we can eat soon. I do like to bake and freeze for busy days and these recipes sound very yummy.
As the author rightly points out, just cutting a baking recipe in half won't necessarily give you a good outcome (in my case, I would wind up with lots of half-eggs). Thus this very useful book.
The book starts out with 17 pages of basic kitchen and baking tips - buying, storing, using up, etc. The bulk of the book is the recipes. Those range from the simple (Chocolate Lava Cakes) to the sublime (Millionaire's Shortbread with Caramel and Chocolate Ganache, and I'm not making this unless it's someone's birthday). In general, however, the recipes are just a bit more complicated than those you might find on the back of a package, and clearly written by a pastry chef.
The book isn't totally perfect. Sometimes the advice isn't on the mark - the author suggests using up sweetened condensed milk by making whipped cream, for example, but doesn't explain how. Sometimes (rarely) the instructions are wrong - on page 55 the instructions for Buttery Shortbread say you should make a score down the middle of the pan and then turn it 45 degrees and make a second score down the middle to make four squares (no).
Overall, however, this is a useful (and aspirational) cookbook. 4.5 stars.
I'm not a big sweets person but every once in awhile I want a little something. My kids are still pretty little so if I make a cake or pie or quiche it's usually my husband and I eating the majority and in the case of quiche it's usually me and by the time I'm half way through it, I'M OVER IT. And ugh I absolutely hate to waste food.
So in comes Small Batch Baking. Now, normally I half a recipe but sometimes, for whatever reason it just doesn't come out like it's supposed to. In the case of the quiche you can't really half it with the tart pan, and why I never thought of muffin pans until this book, hello! And honestly sometimes I just don't want to go to the work of halfing or quartering a recipe.
The cinnamon rolls are delicious and the perfect amount for a family breakfast. Cinnamon rolls are the best when they are fresh!
Small Batch Baking is a standard rockridge press cookbook. Unassuming small paperback with very few pictures. This one has nice recipes. it is both savory and sweet recipes. These are fairly standard recipes cut down to serve 2, 6 cupcakes, 6 apple turnovers etc.
I found the recipes to work well, the carrot cake with the cream cheese swirl turned out yummy. The recipes are laid out on one page, ingredients and directions. There isn't anything too fussy or ingredients hard to source. Overall this cookbook will be very handy for our household of 2.