Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth Hardcover – September 21, 2009
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
Comments: As suckers for hors d'oeuvres, how are we not going to be smitten with dessert recipes that essentially produce sweet hors d'oeuuvres? This book of tiny treats can go in several directions. You can make several dishes and provide all the desserts for a pot-luck or a fancy party. You can just participate in the trend of making and serving bite-size desserts. Or, perhaps you're the kind of person who only wants a bite anyway. (Our leaning is to think up reasons to make several desserts at once and find a way to share them with lots of friends.) Beatrice Ojakangas, who has written about half the cookbooks that are currently on the market, has turned her attention to more than 50 desserts that can be produced in one-, two-, or three-bite servings. The recipes are clustered in several categories little cakes; little pies and tarts (we're going to dispense with the word little now you get it, they're all small); fruit and berry desserts; mousses and chilled desserts; creams, custards, and frozen desserts; and pastries and sweets. The recipes are mostly simple, many are very simple, and most of the ingredients are also easy to find. Some desserts are not especially fancy (to us, blueberry pancakes barely fit into the dessert category), but overall, there's a good mix of fancy and humble. Ojakangas says downsizing desserts is a simple matter, just a function of using smaller dishes, cutting down the cooking time, and often, she says, also cutting the original recipe in half. She has done all the calculations for you in this case. She says her favorite approach to planning a multi-dish dessert party is serving something chocolate, something pale or white, and something with fruit. By far the greatest challenge in using this book and pursuing this approach on your own is finding enough small baking dishes. Ojakangas says she has been collecting small cups, ramekins, muffin tins, and even shot glasses for years. Fortunately, there is a boatload of miniature muffin pans on the market these days to get you headed in the right direction. The index is fine, but the type is very small (too small). --O'Chef.com
About the Author
Beatrice Ojakangas is a cookbook writer, recipe and food product developer in Duluth, Minnesota. She began her food writing career as a food editor for Sunset Magazine. In 2005, she was inducted into the James Beard Cookbook hall of fame, and in 2007, received an honorary doctorate of humane letters from the University of Minnesota. She starred in a five-part series on holiday baking for the TV Food Network called The Bakers Dozen. She was a featured guest on Julia Child's series Baking with Julia. She also appeared on Martha Stewart Living Television. She has written numerous articles for many of the nation's leading magazines including Bon Appetit, Gourmet, Womans Day, Family Circle, Cooking Light and others. Petite Sweets is her 27th cookbook.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
So, basically, this is book full of recipes of adorable, miniature desserts. The idea behind mini-desserts is that you can eat a smaller portion because it's healthier, because you don't want any more than just a little somethin', or because you want to sample lots of mini-desserts. These are all good thoughts in my book! And on top of that, the presentations of these charming sweets, thanks to lots of wonderful photos, is inspiring enough to make me want to whip up a few of everything in the book.
Petite Sweets contains chapters on Basics; Little Cakes; Petite Pies and Tarts; Fruit and Berry Desserts; Mousses and Chilled Desserts; Creams, Custards, and Frozen Desserts; and Pastries and Sweets. I think you'll agree that that pretty much covers the sugary territory. Most of the recipes are fairly simple--in some cases a little more basic than I might have chosen, but the author, Beatrice Ojakangas, offers useful advice on how to adapt other favorite recipes for miniature versions. And some of her shortcuts are just plain clever, such as using a whole vanilla wafer as the base of a miniature cheesecake.
A lot of the recipes call for specialized mini baking dishes, but there are helpful substitutions like to use mini muffin tins with foil cupcake liners for those of us who don't yet own 24 miniature baking ramekins. And who are you kidding? You know you'll be prowling Williams-Sonoma waiting for a variety of mini pans and dishes to go on sale. How can you resist, when the results are so darn cute and scrumptious? Soon you too will be turning Coconut Rum Butter Cakes out of the mini Bundt cake pans. And you'll be filling up that old shot glass collection with Chocolate Espresso Mousse. And you'll be collecting vintage parfait glasses to hold your Vanilla Banana Cream Pies.
Have I not tempted you yet? Can you resist the Miniature Bread Puddings, the Whoopie Pies, the Angel Cakes with Lemon Sauce, the Mini Chocolate Soufflés, the Strawberry Bruschetta, the Fresh Ginger Carrot Cakelets, the Greek-Style Honey-Nut Pastries, the Blueberry Cobblerettes, the Crispy Cream Puffs, the Mango Mousse, the Chocolate Truffle Tarts...? As you can see, the list goes on and on. Resistance is futile. Get to baking!
I really liked her chapter called Basics where she described various types of cooking equipment and ingredients used in her cookbook.
Some of the recipes you will find in her cookbook include:
Chocolate Velvet Cakes
Dulce de Leche Cream Puffs
Creamy Pumpkin Mini Mousses
Maple Pecan Pies
You will find color images illustrating recipes found in her cookbook. There is an interactive table of contents making navigation easy.
The desserts are tiny and adorable, and the recipes are simple, but the book conveys a wintry sparsity at odds with its subject matter. Furthermore, the author has sacrificed quality and flavor to simplicity: anyone who has ever had real dulce de leche can tell you that it cannot be imitated by melting Brach's milk caramels with heavy cream.
If what you are looking for is a resource to help you create the perfect bite, this is not the book for you.