small batch baking

Recipe yields (2) 6-inch round olive oil cakes

Olive Oil Cake With Fresh Whipped Cream and Peaches

eggs

sugar

olive oil

unsalted butter (melted)

+ juice from ½ lemon

all-purpose flour

baking powder

salt

heavy cream cream

confectioners’ sugar

vanilla extract

peaches (sliced)

honey

Preheat your oven to 350 F. Lightly spray and line the bottom of your 6-inch round cake pans. Set aside.

Using a large mixing bowl, whisk together the eggs and the sugar until combined, for a minute or two. Pour in the olive oil and the melted butter and whisk together again. Fold in the lemon zest and juice. Add the flour, baking powder and salt and whisk together until everything is combined and the cake batter is smooth.

Pour the cake batter evenly between both round cake pans and bake for about 20 to 25 minutes, or until a tester inserted comes out clean.Cool the cakes completely on a wire rack.

For the cakes:

Using an electric hand mixer, whip the heavy cream, sugar and vanilla on medium-high speed for about 3 to 4 minutes, or until medium peaks form. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

For the whipped cream:

Top your cooled olive oil cakes with some fresh whipped cream and arrange some peach slices on top. Lightly drizzle with some honey and serve.

To serve:

These small batch chocolate chip cookies are chewy in the center, crispy in their edges, and filled with lots of chocolate puddles! The best part? You can customize this small batch recipe to make either 4 large cookies or 6 medium ones!

Small Batch Chocolate Chip Cookie Recipe

Tablespoons (1.65 ounces or 47 grams) all-purpose flour

baking soda

Tablespoons (1 ounce

Tablespoons sugar

egg yolk,

chocolate

flaky salt,

Prep the oven and baking pan. Position a rack in the center of the oven and preheat the oven to 350°F. Line a quarter or a half sheet pan with parchment paper.

Mix the dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt.

Mix the butter, sugars, egg, and extract. In a medium bowl, use a rubber spatula to mix together the butter and sugars until moistened, about 1 minute. Add the egg yolk and vanilla extract and mix until combined.

Add the dry ingredients and chocolate. Gradually mix in the dry ingredients until just combined. Add the chocolate all at once and mix until the chocolate is evenly distributed throughout, about 1 minute.

Assemble the cookies. Use a 1 ½-Tablespoon cookie dough scoop to portion the cookie dough into 6 cookie dough balls OR a 3-Tablespoon cookie dough scoop to portion the cookie dough into 4 cookie dough balls. Place them at least 3 inches apart on the prepared sheet pan.

Bake the cookies. Bake for 9 minutes if making 6 cookies OR 10 minutes if making 4 cookies, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies feel firm to the touch. Repeat with remaining cookie dough balls.

Serve and store. Serve warm or at room temperature. The cookies can be stored, in an airtight container at room temperature, for up to 3 days.

For the Small Batch Chocolate Chip Cookies

This small batch pumpkin muffin recipe makes super light, moist, and fluffy pumpkin muffins! The recipe makes only 4 muffins with tall domed sugar tops.

Small Batch Pumpkin Muffins Recipe

(3 ounces or 85 grams) all-purpose flour

cinnamon

nutmeg

cloves

pumpkin puree

(2.65 ounces or 75 grams) canola oil

egg,

Prep the oven and pans. Position a rack in the center of the oven and preheat the oven to 400°F. Line four cavities of a muffin pan with paper liners.

Whisk the dry ingredients. In a medium bowl, whisk together the flour, cinnamon, cloves, baking powder, baking soda, and salt.

Whisk the wet ingredients. In another medium bowl, whisk together the sugar, pumpkin, oil, egg, egg yolk, and vanilla.

Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined.

Assemble the muffins. Use a cookie dough scoop to fill each cavity with 6 Tablespoons of the batter. Sprinkle the top of each muffin, aiming for the batter and avoiding the pan, with 1 teaspoon of granulated sugar. Pour warm water into the empty cavities of the muffin pan, filling them at least ⅔-rds of the way up.

Bake the muffins. Bake for 22 to 24 minutes, or until the muffins are domed and a skewer inserted into the center of a muffin comes out with a few crumbs attached. Cool in the muffin pan on a wire rack for 5 minutes, then turn the muffins out onto the rack to cool slightly.

Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.

For the Small Batch Pumpkin Muffins

Small Batch No Bake Cheesecake Bars Recipe

graham cracker crumbs

Tablespoons tightly packed light OR dark brown sugar

heavy cream

(8-ounce) box cream cheese,

sour cream

confectioners' sugar,

fruit,

Prep the pan. Spray the bottom of a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides.

Make the graham cracker crust. In the bowl of a food processor, pulse together the crumbs and sugar. Add the unsalted butter and pulse until the mixture looks like wet sand.Pour the mixture into the prepared pan and use your hands to press it evenly over the bottom of the pan, all the way to the edges. (You can use the bottom of a coffee mug or heavy glass to pound the crumbs in place—you want to apply some pressure here so the crust holds its shape.)Freeze for at least 10 minutes while you make the cheesecake filling.

Whip the cream for the cheesecake filling. In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high until firm peaks form, about 3 minutes. Use a rubber spatula to scoop the whipped cream into a small bowl.

Make the cheesecake filling. In the same stand mixer bowl (there’s no need to clean it!), combine the cream cheese, granulated sugar, sour cream, confectioners’ sugar, and vanilla. Replace the whisk attachment with the paddle attachment and beat the ingredients on medium until light and creamy, 2 to 3 minutes, scraping the bottom and sides of the bowl as necessary with a rubber spatula.Scrape down the sides of the bowl once more. Scoop the whipped cream back into the mixer bowl with the cream cheese mixture, placing it on top of the cream cheese. Fold together by using the spatula to gently scoop up the cream cheese mixture from the bottom of the bowl and “folding” it on top of the whipped cream, rotating the bowl as you go. Be careful not to deflate the whipped cream.

Assemble the cheesecake. Scoop the filling into the prepared pan and use an offset spatula to smooth the top. Cover the loaf pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set the bars.

Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the bars out of the pan and onto a cutting board. Use a hot knife to slice into squares. Garnish with fresh fruit and serve immediately. The cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days.

A rich and creamy Basque-style cheesecake baked in a loaf pan with a caramelized top and custard-like center, perfect for small-batch indulgence.

Burnt Basque Cheesecake in a Loaf Pan

cream cheese, softened (full-fat)

eggs, room temperature

Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.

In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.

Add the eggs one at a time, mixing well after each addition.

Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.

Sift in the flour and fold gently until just combined.

Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.

Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.

These one bowl small batch chocolate chip cookies makes 3 large chewy cookies! It&#39;s the perfect recipe to bake when you only need a few cookies and not an entire dozen. No chilling required!

Small Batch Chocolate Chip Cookies

butter (melted)

brown sugar

tbsp white sugar

egg yolk (room temperature)

vanilla

tsp baking soda

tsp salt

chocolate chips

Preheat oven to 325°F. Line a cookie sheet with parchment paper.

Melt the butter in the microwave and let cool for 15 minutes.

In a large bowl, whisk melted butter, brown sugar, and sugar. Add in vanilla and egg. Whisk until smooth.

Add in flour, baking soda, and salt. Use a rubber spatula and fold the dough until just combined. Do not over mix! Add in dark and semi-sweet chocolate chips and fold into dough.

Scoop 3 cookie dough balls and place on the prepared cookie sheet.

Bake for 13-16 minutes. Mine took 16 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven and sprinkle a dash of sea salt if desired. Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!

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Baking Small Batch Chocolate Chip Cookies #Shorts #Baking

These soft and chewy brown butter vegan blondies are loaded with chocolate chunks and make just 8 perfect blondies- all ready in under 30 minutes! No hand mixer required!

Small Batch Brown Butter Vegan Blondies

(80 g) salted vegan butter

(110 g) light brown sugar

(50 g) granulated sugar

tbsp dairy free yogurt

tsp vanilla extract

tsp sea salt

(125 g) all purpose flour

vegan chocolate chips chocolate bar

Prep

Preheat the oven to 350F, and line a 9&#215;4 loaf pan with parchment paper. You can also use an 8&#215;5 pan, but your blondies may need longer to bake.

Brown the butter: 

In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.

Make the blondie batter: 

In a large bowl, pour in the vegan brown butter, brown sugar, sugar, dairy free yogurt, vanilla extract, and sea salt. Whisk just until combined. Then add in the flour, and use a silicone spatula to fold the flour into the wet ingredients, being careful not to over mix.

Fold in the chocolate chips: 

Pour in the chopped chocolate and chocolate chips, and fold to evenly distribute throughout the dough.

Bake: 

Press the dough into the prepared pan, and bake in the oven for 25-28 minutes, or until the edges are lightly golden.

Cool: 

Allow your blondies to cool for 5-10 minutes before slicing.

Slice and enjoy! 

Slice into 8 squares and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days.

Delicious and easy! Even my husband loved them and ate half a batch before they cooled! Used less sugar as I just don’t like overly sweet things. Highly recommend making these!

Ok I just had to tell you my story about these blondies - First time I made them was for my parents, and my dad who is not GF or vegan was VERY skeptical...and then he ended up eating seconds and thirds! This has now become the go to dessert my mom bakes because it's finally something they both can enjoy! Also - I just made a batch for myself (yes it's a Thursday morning, but why not!) and I subbed vanilla extract for maple syrup and put them in a cupcake tin!

I tested some blondie recipes today to see which was best and these were the clear winner. Highly recommend these!

These taste so good but mine crumbled it was impossible to cut. I used gf flour and maybe my applesauce was still cold or I didn’t let the coconut oil cool enough before mixing?

These were fantastic! Good texture and taste without being too heavy. My first gluten-free baking success!

Super easy to make and I had everything on hand. I used bobs 1:1, which always has a grainy texture, so maybe I need to try a different route, but these are gf and vegan and tasted great, so I was happy! I used a 9x9, baked a little longer to try and get crispy edges, served with some ice cream. Pazookie status 👌 thank you!

Made these yesterday and they were a huge hit with everyone, not just GF crowd.  I used Bob's 1-1 and  6 TBSP Miyoko's European-Style Cultured Vegan Butter for vegan and GF version. I added a drizzle of maple syrup and a splash of molasses to the batter and used allergy free white chocolate chips.  Wonderful.  Will keep this recipe on hand for my GF friends in the future.  Perfect last minute take along for any gathering since all the ingredients are available in my kitchen at any time.  Love it!

These blondies were amazing! I love finding vegan and gluten free recipes that work and taste amazing. I used coconut oil and apple sauce and they worked a treat. My housemate, who isn't vegan or gluten free, also loved them! Took them to the office and they were gone in seconds. Will definitely be trying other recipes out :) 
Thanks so much x

I used earth balance organic whipped vegan butter. I used coconut sugar and in my high speed blender I ground up very fine my oats into oat flour and then sifted.
They taste amazing but are the exact consistency of a cake that falls apart so not great for finger food. I followed the recipe instructions exactly so not sure why the texture was not right. was going to bring for a pot luck but will give it to my neighbors for the holidays instead.

it was my 1st time trying blondies &amp; gotta say they're so good! i found it too buttery for my liking however so the times after my 1st bake i've decreased the butter to 90-100~ grams &amp; 70g unsweetened apple sauce. for sugars i tend to use 70g brown sugar &amp; 35g stevia. it's the perfect sweetness! they've come out moist each time i made them this way!

the last time i baked these i used 120g brown sugar &amp; same butter / apple sauce amount as mentioned but they weren't as moist. i will increase the butter next time i use real sugar ^^ all in all , another adored recipe!! &lt;3

These were such a surprising hit on a snow day in Georgia!

Omg. Wow. So i did the king arthur gf flour and did coconut sugar instead of brown sugar and maple instead of the granulated……. TO DIE FOR!!!! This wont last long in my house. Going to triple the batch to make for a bday dessert for someone. Ugh, just wow

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