Dessert For Two: Small Batch Cookies, Brownies, Pies, and by Christina Lane

By Christina Lane

Dessert for 2 takes well-loved cakes and scales them right down to make in basic terms servings!

Who doesn't love towering three-layer tarts with mounds of fluffy buttercream? Who can face up to 4 dozen cookies clean from the oven? Wouldn't you're keen on to stay your spoon right into a sizeable bowl of banana pudding? yet what concerning the leftovers? Dessert recipes normally serve 8 to 10 humans. discovering the dedication to withstand additional slices of cake might be tough; the conflict among leftover cookies and a fit breakfast is over ahead of it starts off. before.

Dessert for 2 takes well-loved cakes and scales them all the way down to make merely servings. brownies are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled all the way down to make 1 dozen or fewer. Your favourite bars—brownies, blondies, and marshmallow–rice cereal treats—are baked in a loaf pan, which simply serves while lower around the heart.

Newly married and empty-nesters might be really enthralled with this miniature dessert consultant. To each person who lives by myself: you can now have your personal personal-sized cake and devour it, too.
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Extra resources for Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes

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Place 1 baking sheet at a time under the broiler for 1 minute or until the cheese melts. Serve at once. Serves 6 (see Box) SPEEDY BEAN BLACK SOUP Every trendy restaurant seems to have black bean soup on the menu these days, and we've sam­ pled every one we've come across. Most o f these soups 1 teaspoon olive oil seem packed with ingredi­ 3/4 cup frozen chopped onions ents, yet we like this simple, 2 cans (15 ounces each) black beans straightforward recipe better 1 can (14'12 ounces) fat-free chicken broth than any we've tasted to 1 can(151/4ounces) corn kernels, drained 1 can(141/2ounces) Mexican-style stewed tomatoes 3 bay leaves 1 teaspoon bottled minced garlic date.

2. Add the garlic and broth, and raise the heat to high. Add the bouillon cube, cover the pot, and bring the broth to a boil. Uncover to add the Worcestershire, basil, and black pepper, and immediately re-cover after each addition. 3. While the broth is coming to a boil, drain and rinse the peas. Set aside. Uncover the pot, add the rice, and stir. Cover again, reduce the heat to medium, and let the rice cook until the broth is just absorbed, about 8 minutes. Add the tomatoes and drained peas and stir to mix.

Cut the sausage into 4 pieces, and cut the cabbage into 4 wedges. Remove the outer leaves and core from each quarter. 3. When the water is boiling, place the potatoes, cut side down, in a single layer in the pot. Lay the sausage pieces on top of the potatoes and place the cabbage wedges on the very top. Cover the pot and cook at a rolling boil for 15 minutes, or until the pota­ toes are tender. 4. Meanwhile, make the Mustard Butter Sauce (if using). 5. Remove the pot from the heat. Using a slotted spoon, divide the cabbage wedges, sausage pieces, and potatoes among four serving bowls.

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