Disclosure / Disclaimer: I received this book, free of charge,from Robert Rose Co, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own.
7. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
Synopsis:
This fantastic collection of small-batch baking recipes offers sweet satisfaction with simple preparation. The treats are perfect whenever you need a sweet indulgence but don’t want to commit to the time and hassle of preparing a full batch that you probably won’t finish anyway. Perhaps you’re trying to limit your consumption of sweets and don’t want extras on hand to tempt you, but you just need a pick-me-up after a tough day. Or maybe you’re looking for the perfect finish to a romantic dinner for two. Or perhaps you want to surprise your child with a decadent after-school treat. Whatever your reasons for making a small batch, this book has you covered.
Brownies, cookies, muffins, cakes and pies fresh from the oven are the ultimate comfort food. Whether you’re a novice or long‑time baker, these mouth-watering recipes will help you appreciate just how easy baking can be.
You’ll find many familiar standbys here, along with creative recipes that are sure to become new favorites. With 175 options to choose from, you’re guaranteed to find a recipe that will inspire you to bake.
Review:
Not everyone wants to cook a cake for 12, but rather just for TONIGHT for 2 people. And that is the theme of this new cookbook- how to DOWNSIZE your favorite recipes, with all the work done FOR you! It's perfect for last minute dessert needs too! I gotta admit, the Peanut Fudgies Cookies are on my MUST make list, along with the Blueberry Cheesecake Bars, Frosted Carrot Nut Bars and the Mini Peach Pies!
I have just about worn out my Cake Mix Magic book, that Jill also wrote, so I KNOW what every one of these recipes IS a knockout! And why the recipes aren't 2 steps, they are quick enough to make, and I like the idea of NOT having to make 3 dozen cookies, or freezing cookie dough for later, ever ytime I, or Miss Grace, wants to make some! She's already picked out a few favorites to make, and I know your family will enjoy this book too, so check it our for some FUN Spring and Summer easy baking!
Note: if you are looking for Gluten-Free recipes, be warned, there are only 8 in the book. It's better than none, but don't expected a full array of recipes.
I have just about worn out my Cake Mix Magic book, that Jill also wrote, so I KNOW what every one of these recipes IS a knockout! And why the recipes aren't 2 steps, they are quick enough to make, and I like the idea of NOT having to make 3 dozen cookies, or freezing cookie dough for later, ever ytime I, or Miss Grace, wants to make some! She's already picked out a few favorites to make, and I know your family will enjoy this book too, so check it our for some FUN Spring and Summer easy baking!
Note: if you are looking for Gluten-Free recipes, be warned, there are only 8 in the book. It's better than none, but don't expected a full array of recipes.
Recipe:
This is a great recipe for making some last minute cookies for Easter guests, especially kids, who may not like your coconut covered cake or berry pie!
Raspberry Coconut Pinwheels
This is a
cheater’s way to make pinwheel cookies. There’s no rolling and cutting, unlike
traditional refrigerated pinwheel cookies.
Makes 8 medium or 6 large
cookies (see Tips)
• Preparation: 20 minutes, • Baking: 14 minutes, • Freezing: excellent
Ingredients:
2 tbsp quick-cooking rolled oats
1⁄4 tsp baking soda
1⁄4 tsp baking soda
Pinch salt
1⁄4 cup butter,
softened (see Tips)
1⁄4 cup packed
brown sugar
3 tbsp granulated sugar
1 egg
1⁄4 tsp pure
almond extract
1⁄2 cup flaked
coconut (see Tips)
1 1 2 tbsp raspberry jam (see Tips)
Directions:
1. Preheat oven to 375°F (190°C)
2. Baking sheet, greased or lined with parchment paper 3⁄4 cup all-purpose flour
3. In a small bowl, whisk together flour, oats, baking soda and salt. Set aside.
2. Baking sheet, greased or lined with parchment paper 3⁄4 cup all-purpose flour
3. In a small bowl, whisk together flour, oats, baking soda and salt. Set aside.
4. In
a medium bowl, using a wooden spoon, beat together butter, brown
and granulated sugars, egg and almond extract, until creamy.
Gradually add flour mixture and coconut, stirring well. Set aside 3 tbsp of the dough for topping.
5. Drop dough by tablespoonfuls about 2 inches apart on prepared baking sheet. Using a floured
finger, make a small indentation in each cookie. Fill indentation with 1 4 tsp jam. Top jam with 1⁄2 tsp reserved dough, not quite covering it.
7. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
Tips
- To make large cookies: drop dough by large
spoonfuls (2 tbsp), and bake for 10 to 14 minutes, as
directed.
-Cooled cookies will keep in an airtight container
at room temperature for up to 1 week or can be frozen for up to
3 months. Thaw and bring to room temperature before serving.
- Bring butter to room temperature before using,
for easy blending.
- Use sweetened or unsweetened coconut—the choice
is yours.
- Seedless jam has a more intense flavor than jam
with seeds.
- Use quick-cooking rolled oats (not large-flake rolled oats)
for the nicest texture.
About the Author:
Jill Snider has decades of baking experience, including 25 years as the test kitchen manager for a major flour maker. She is also the author of Cake Mix Magic and Complete Cake Mix Magic. Jill resides in the Greater Toronto Area.
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