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Small-Batch Baking for Chocolate Lovers Paperback – February 15, 2011

4.2 out of 5 stars 29 customer reviews

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  • Small-Batch Baking for Chocolate Lovers
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  • Small-Batch Baking: When Just Enough for 1 or 2. . . Is Just Enough!
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  • Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes
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Editorial Reviews

From Publishers Weekly

Scones for two? A batch of eight cookies? Three brownies hot out of the oven? These tiny yields are the norm for recipes in Maugans's second Small-Batch Baking title. "Scaled back to manageable proportions," recipes produce handfuls of baked goods, ideal for the single person, those counting calories, or must-eat-fresh-out-of-the-oven die-hard bakers. The self-proclaimed "chocoholic" uses the cacao bean in various forms including unsweetened cocoa powder, milk chocolate bars, bittersweet chocolate chips, and even chocolate milk in her recipes for cakes, pies and tarts, and more. Clever ideas include baking "baby-layer" cakes in cans and making soufflés in eight-inch ramekins. Classic desserts such as red velvet cake and chocolate chip cookies are alongside less-than-traditional combinations including chocolate lime bread and java choco-banana muffins. A lack of photography may prevent gift buyers scanning the shelves from noticing, but chocolate lovers and those who want small yields will appreciate this straightforward title. (Feb.)
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From Booklist

With more and more American households consisting of just one or two people, it�s often difficult to find recipes that don�t end up wasting food with quantities that are meant to fill four, six, or more mouths. Maugans comes to the rescue of such challenged bakers with a collection of chocolate desserts that serve just two. Pastry dough can be cut back to yield bases for just a couple of tarts. She suggests a number of cookie recipes, such as a dark chocolate pistachio shortbread or oatmeal chocolate raisin cookies. Desserts can be simple or as elaborate as layered turtle cheesecake. Even bread pudding can be reduced to a pair of small portions. In some cases, special small pans are required, but often it�s a matter of using just a couple of the holes in a standard muffin tin or improvising with some recycled tin cans. --Mark Knoblauch
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Product Details

  • Paperback: 352 pages
  • Publisher: St. Martin's Griffin (February 15, 2011)
  • Language: English
  • ISBN-10: 0312612249
  • ISBN-13: 978-0312612245
  • Product Dimensions: 6.1 x 0.8 x 9.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #865,527 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A. Chow on March 15, 2011
Format: Paperback
I have the original Small-Batch Baking by this author, and I must admit the original was a little more complex and laid out in a slightly more confusing way. This time around, the pages are single-column, not double-column, and the "makes X cookies" or "makes X cakes" is easy to see at one glance.

The original Small-Batch Baking also had a lot of recipes I wasn't particularly fond of for various reasons having to do with me being a picky eater. A chocolate-focused small-batch baking book? Absolutely perfect. It's just me eating them, after all; my husband doesn't like cakes and isn't all that particularly fond of most cookies either, and we don't have any children (yet). Small batches of chocolate treats for me to eat over a weekend make this book absolutely perfect.
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Format: Paperback
The best things come in small packages. In the case of "Small-Batch Baking for Chocolate Lovers," the best chocolate things come in small packages. Author Debby Maugans perfected the art of baking for one or two people in her first book, "Small Batch Baking." Realizing that the average recipe produced a larger quantity of the end product than a single person, or couple may want to eat, or be able to finish she revised recipes so that the serving sizes were more appropriate for one or two people. A pretty smart idea in and of itself.

Being the professed chocoholic she is, Maugans saw a need for a small-batch cookbook for chocolate lovers. And thank goodness she did! In the introduction to the book she explains that her go-to dessert choice is always something with chocolate. I couldn't agree more. Out at a restaurant I always go for chocolate desserts over any others. Often I won't have a dessert if there is nothing with chocolate in it. I, too, love chocolate and I know that I'm not alone. This is a book I'll use often.

Smartly so, Maugans begins the book with a chapter called "Small-Batch Chocolate Baking Know-How" which explains everything you need to know to start small-batch baking. From the equipment needed, to ingredients and measuring techniques, to storage of ingredients, it's all spelled out. Then the fun really begins. The chapters unfold from cakes and cupcakes; to pies, tarts, and cheesecakes; to puddings and soufflés; to muffins, scones, shortcakes, and loaves; to desserts that are "better with chocolate"; to holiday desserts, and finally liquid pleasures. I'd say the gamut of possibilities is well-covered.
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Format: Paperback Verified Purchase
I love this book!!! It manages to help you create amazing yummy desserts but not in huge quantities. Sometimes I only want a baby chocolate cake or a few cookies...not an enormous quantity. The chocolate cake on the cover can be made in washed out clean as a whistle tuna cans...or soup cans!!! The best thing about this book for me is that my mom saved all of my toy bakeware and I am using them for some of these recipes. It is a wonderful book for a small family or when you just want a teeny little taste of something!!!
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Format: Paperback
The title of this book hooked me. I love to bake, we enjoy eating the results and my small family does not need the results of most full-size recipes in the house. Making a number of the recipes turned out to be an interesting adventure that I recommend. I also have a few cautions to include while approaching the instructions in the book.

The book begins with well-written instructions on the equipment you need to succeed with this cookbook. Ms. Maugans points out full-sized implements, such a stand-mixer, are just overkill for these smaller recipes. Now that I've had the experience of working through a variety of the recipes, trust me, this is very true.

An enjoyable benefit to the recipes is simplified clean-up. On one day I completed five test recipes. I simply washed the small mixing bowl, beaters for my electric hand mixer and a couple measuring cups between each batch. Great results with less clean up? Now that's a real pleasure in the kitchen.

I do quibble with one of her equipment points however. The larger-size can recommended for some of the recipes is definitely the right size except for one problem: if you only need two servings of any recipe, you certainly don't need twenty servings of hominy or tomato sauce just so you can have the correct size baking tin. Fortunately, you have other options.

I found the sizes I needed in two different places. First, a local craft store had the smaller tart and spring-form pans in stock. They averaged about $7.00 each in Northern California where I live. If you are the kind of person who enjoys the hunt, however, I'd suggest visiting a couple thrift stores. I understand not everyone enjoys this kind of shopping--no worries, that craft store has just what you need.
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Format: Paperback
I love making small desserts for several reasons. One, they're delicious; two, they're cute; and three, I can't eat too much! I've only made the brownie recipe out of this book so far, but it was quite lovely. Very moist and chewy, just like I like them. I also have the author's other small batch baking book and love it just as much. I know some people say that it takes just as much time and effort as making a whole batch of something, but I sort of disagree with that. I can whip these up pretty quick, and it's worth it to not have a whole pan of trouble laying around.
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