ElsieD

Tonight we had Chocolate. Peanut Butter Cake with a Peanut Butter Glaze. I didn't have any peanuts so used chopped cashews on the topping instead. This is from Snacking Cakes by Yossy Arefi and is a half recipe. I'm getting better at figuring out how long to bake these smaller cakes but I'm not quite there yet. Please excuse the paper plate.

I'm just wondering - is that a particular cookbook you are referring to or recipes for small batches in general.

I put sliced jalapeños in John's grilled cheese sandwiches and chopped ones on his hot dogs.

I'll have to try this when the asparagus arrives. As I was reading your initial post I thought 'this sounds like it would be great with green beans'.

@SmithyButter/mustard/lemon sauce sounds good. Can you give us the particulars?

I still haven't used the oven for too much yet, other than baking. But I took your diary page, made a couple of amendments so it would suit me better and have jotted down on it what other people have done so I have a guide. I have also recorded my sous vide cooking but there are only two items on it, a roast beef for us and a chicken breast for the cat. In both cases I used the Anova Culinary guidelines.

I don't go to Dollarama all that often, but I'll keep the book section in mind. Funny thing is, I read your post then went to physio. On the way out I spied the Dollarama in the same complex so of course I had to go in......

@chromedome See what you made me do? Until your post, I never knew Dollarama sold cookbooks. I figured I should look to see what else they had, and two more fell into my cart.

I did not change the temperature. I did not write down the time but I think it was 30 minutes. Might want to check it at the 25 minute mark.

This is the first recipe I made from this book, back when @blue_dolphinposted the link. It's what got me all gung ho on making small batches of stuff. It is a Swirled Jam Cake and I cut the recipe in half. We liked it a lot and have made it since.

Today I made Caramel Apple Cheesecake Pie from Dessert for Two by Christina Lane. I used a Graham Wafer crust from one of her other recipes rather pie crust as that is what I prefer for cheesecake. It is a 6" pie. We liked this, but didn't love it. Link:https://www.dessertfortwo.com/apple-cheesecake-crumb-pie/ Same recipe, different title.

After it reached temperature, we took it out of the oven and preheated it to 475F, no steam, no probe. When it was at temperature we stood the roast up and left it in the oven for 7 minutes. It was brown but not as brown as it would have been seared in a hot pan on the stove. Re-heating it did not change the colour. I do like the sear the stove gives you and would brown it that way next time. I got the instructions from the Anova site. As an aside, the roast would not stand up for the browning part. The solution was to put it in a taco holder.

I cooked a small prime rib roast (just over 3 pounds). The settings were oven 152F, probe 133F, steam 100% and rear. It took a little,e over 2 hours and was perfect. We had some left over so it was reheated using the same settings. That worked perfectly.

I actually have her two dessert books and I'm embarrassed to say I have only ever made one recipe out of one her books and that was for One Bowl Chocolate Cake from Dessert for Two. I can't remember when I made it but I did write on the page that it needed 35 minutes to bake. I used to like her blog a lot but I don't find it as interesting as I used to. How about you?

@rotuts. I have a few small pans, and they all fit in the CSO. I have a couple of square pans, one 5" and one slightly larger, maybe 7". I also have a couple of round ones, I believe a 6" and a slightly bigger one. I also have a 6" pie plate and a couple of 1/8 sheet pans. I'd be happy to give you accurate measurements, if you are interested.

We are a two-person household and often tire of what I've baked before we can finish it. As there has been a lot of recent chatter on the airwaves about small batch baking, and since there are other small households on this forum, I thought it might be interesting to see what small batches people are making and from what sources. Since my interest was piqued, I purchased Small Batch Bakes by Edd Kimber. I have made several recipes from this book, one of which was a Sweet and Salty Chocolate Cake. The icing had a dulce de leche base. This was a hit and rather than being bored by having to eat it seemingly forever, we enjoyed it as a dessert over 2 days. I'm keen to make it again. Last night I made a Mostly Apples Cake from the book Snacking Cakes by Yoosy Arefi. This recipe I scaled down and topped it with Fudgy Caramil Icing from the same book. I did make the mistake of forgetting to decrease the baking time so it was a bit try but it was tasty nonetheless. I should note that there was a previous topic in 2005 called "Small Batch Baking (the cookbook by that name)" but that topic was specific to that book. What do you bake in small batches?

I was paying $6 a dozen for organic pasteurized eggs. These are delivered to me. They come in all sizes and colors and are delicious. I am on a temporary break from them as the chickens aren't laying much. It will be interesting to see what the price is when delivery resumes.

Yup, same here. 2 eggs per cake, unless there are only 2 of you then you only need 1 egg per half batch.

The pot cleaned up fine. The bottom was a seething black mass, but John cleaned it up just fine.. Still pretty stinky in the place though.

I will never again, when reducing apple cider, forget to check on it until the smoke alarm goes off. No reduced apple cider for me.

The purchase of the book below is @blue_dolphin's fault. She cannot, however, be blamed for my purchase of Simple Small-Batch Baking, Kindle edition, by Mike Johnson. That one's on me. I'm done buying cookbooks for the year. (Yeah, right!)

This purchase is @blue_dolphin's fault

You got that right! Whenever I have a fried egg, I always have it on a bacon-fat-fried piece of bread (no crusts please). The egg, of course, is also fried in bacon fat. Delicious!

Picked these up yesterday:

Sure wished they shipped to Canada.