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.

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