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

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Downsized Desserts
Popular dessert blogger shares classic desserts scaled down to serve two in new cookbook.

When it comes to cooking for just two people, scaling down recipes is often a challenge, and finding dessert recipes that serve just two people is nearly impossible. Christina Lane, blogger behind the popular site Dessert for Two, uses this challenge as inspiration in her new, aptly-named cookbook, Dessert for Two: Small Batch Cookies, Brownies, Pies and Cakes.

From classics such as Bakery-Style Chocolate Chip Cookies and Red Velvet Cupcakes to new takes on old favorites such as Buttered Grits Cookies with Lime Glaze and Buttered Pecan

Cream Puffs, each recipe is scaled down to serve just two people. Dessert for Two is the perfect cookbook for newlyweds, empty nesters, or anyone looking for a bit of portion control in their lives.

“Making just a small batch of cookies or cupcakes is the perfect way to indulge in a high-quality dessert without over-eating,” said Craig Nielsen, CEO of Nielsen-Massey Vanillas. “ Dessert for Two offers the perfect solution with delicious recipes made with high-quality ingredients in the perfect size.”

Lane encourages buying high-quality ingredients with which to bake and uses only name-brand ingredients when recipe testing. “When I use quality ingredients, I know I can trust the outcome of my recipes. Nielsen-Massey Vanillas makes my favorite vanilla extract – I can trust that the sweet, creamy vanilla flavor will shine through and enhance each of my recipes.”

In her Mini Sour Cream Pound Cakes recipe below, Lane recommends using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Pure Almond Extract to give the cakes a rich flavor. Making just four mini cakes, this southern favorite is perfect for sharing with someone special.

Mini Sour Cream Pound Cakes
Courtesy of  Dessert for Two
Yield: 4 individual cakes


¼ cup (50 grams) granulated sugar
4 tablespoons (60 grams) unsalted butter, at room temperature
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Almond Extract
1 large egg + 1 large egg yolk
3 tablespoons (45 mL) full-fat sour cream
½ cup (60 grams) all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt

Preheat oven to 375°F. Place cupcake liners in four cups along the edge of a muffin pan.

In a medium-size bowl, using an electric mixer on medium speed, cream together the sugar and butter for 1 minute. Add the vanilla and almond extract and beat until combined. Next, add the whole egg, egg yolk, and sour cream and beat until combined.

Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not overmix.

Divide the batter equally among the prepared muffin cups. Bake for 16 to 18 minutes. It’s okay to remove the pound cakes when moist crumbs cling to a toothpick inserted into the center of a cake, and the tops appear slightly damp. Let cool in the pan for 5 minutes, and then allow to cool completely on a cooling rack.

I received the Dessert for Two Cookbook and simply love the recipes, beautiful photos and recommend this as a wedding gift! Actually it is a Must-Have for anyone who likes to bake! I also received samples from Nielsen-Massey Vanillas and used them to make the above recipe. Too delicious for word! It really is a recipe to try and would be perfect for an upcoming Spring or Easter brunch.

About Dessert for Two
Dessert for Two takes well-loved desserts and scales them down to make only two servings. Author and blogger Christina Lane took her beloved stack of recipes and made them more realistic for her lifestyle (and waistline). Those recipes, many tried-and-tested by fans of her blog, are gathered together with tips and advice on baking small.

Told with a friendly voice that could only come from a Texan, Dessert for Two provides readers with all the information they could need to make wonderful desserts with reasonable serving sizes.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.

Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

Self Disclosure: I received free samples to facilitate this feature. Photo Credit: Dessert for Two and Nielsen-Massey.


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