Mike Johnson Author of Even Better Brownies simple SMALL--BATCH baking 6060 Recipes for Perfectly Portioned Cookies, Cakes, Bars, and More Your Go-To Guide for Scaled-Down Baked Goods That Are Downright Delicious From dainty cakes to small-scale batches of cookies to the per- fect pies and tarts for two, Mike Johnson’s incredible collection of small-batch recipes is sure to be a staple in your household. Whether you’re baking for a small household, trying to limit left- overs or are looking to spend less time in the kitchen and more time enjoying your baked confections, Mike has got a recipe for you with options like: 9 781645 676447 52299> ISBN 978-1-64567-644-7 $22.99 COOKING / Courses & Dishes / Desserts US $22.99 / CAN $29.99 MIKE JOHNSONMIKE JOHNSON is the author of Even Better Brownies and the baker, blogger, and photographer behind Mike Bakes NYC, a popular baking blog and Instagram account. His work has appeared on- and offline in the New York Times, Bake from Scratch magazine, Bake from Scratch: Volume Four, BuzzFeed, feedfeed and Food52. He lives in New York City. “ From unexpected combinations to everyday classics, you’ll find tons of inspiration and foolproof recipes in this scrumptious, highly giftable cookbook!” —CANDACE NELSON, founder of Sprinkles Cupcakes, NYT bestselling author of The Sprinkles Baking Book “ Mike is back with a book we all need when a craving hits or a small gathering is being planned! Small-batch, BIG FLAVOR, and endless ideas for the way we bake today!” —BRIAN HART HOFFMAN, editor-in-chief of Bake from Scratch magazine “ This book is filled with addictive yet foolproof recipes that will satisfy your sweet tooth.” —JOCELYN DELK ADAMS, author of Grandbaby Cakes • Loaf Pan Funfetti® Sheet Cake • Fluffernutter Blondies • Chocolate Pecan Skillet Cookie for Two • Pumpkin Crumb Cake Muffins •Maple Bacon Scones • No-Bake Vanilla Bean Cheesecake Bars • Mini Mixed Berry Hand Pies • Carrot Cake Cupcakes •Garlic Knots for Two • Small-Batch Fudge Brownies When you need a treat for an intimate gathering, have a last- minute craving for sweets or are just looking for the perfect bite (or two), this book is your one-stop shop for delicious baked goods that will satisfy any craving without leaving you with a surplus of snacks! MIKE J O HNSO N MIKE J O HNSO N SIMP LE SMAL L SIMP LE SMAL L --B A TCH B AKIN G B A TCH B AKIN GCRAZY FOR COOKIES 65 PAN-BANGING CHOCOLATE CHUNK COOKIES FOR TWO If you follow me on social media, then chances are you’ve seen or heard me rave about my friend Sarah Kieffer’s pan-banging cookies. Thanks to a somewhat unusual technique, these thin cookies have buttery, crispy edges with picture-perfect ridges and a soft, gooey center. The trick that gives them their unique texture? Banging the sheet pan every few minutes as the cookies bake—so that the cookies deflate and give way to their distinctive crinkled texture. The recipe you see before you is basically a scaled-down version of Sarah’s already perfect recipe; it yields just two large cookies, perfect for a little celebratory indulgence without going completely overboard. (I’ll let you decide whether or not you want to share!) So, find something to celebrate today: a major milestone, something crossed off your to-do list, or simply the fact that it’s a Friday. TOTAL TIME: 45 minutes MAKES: 2 cookies 3 tbsp (42 g) unsalted butter, softened ¼ cup + 1 tbsp (60 g) granulated sugar 2 tsp (10 g) light brown sugar 1 tbsp (15 g) applesauce 1 tsp water ½ tsp vanilla extract ½ cup (60 g) all-purpose flour ⅛ tsp fine sea salt ⅛ tsp baking soda 1½ oz (42 g) 70% cacao dark chocolate, chopped Flaky sea salt, optional Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil, dull-side up, and set it aside. In a medium bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the applesauce, water, and vanilla, and mix on low to combine. Add the flour, salt, and baking soda and, again, mix on low until the ingredients are combined. Add the chocolate and fold it into the batter, using a silicone spatula. Form the dough into two 4-ounce (115-g) balls. Place them an equal distance apart on the prepared pan and transfer them to the freezer for 15 minutes. Place the chilled baking sheet in the oven, and bake the cookies for 10 minutes, until they are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches (10 cm) and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake the cookies for 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Transfer the baking sheet to a wire rack, and sprinkle the cookies with the flaky salt, if using. Let the cookies cool completely before removing them from the pan.CRAZY FOR COOKIES 65 PAN-BANGING CHOCOLATE CHUNK COOKIES FOR TWO If you follow me on social media, then chances are you’ve seen or heard me rave about my friend Sarah Kieffer’s pan-banging cookies. Thanks to a somewhat unusual technique, these thin cookies have buttery, crispy edges with picture-perfect ridges and a soft, gooey center. The trick that gives them their unique texture? Banging the sheet pan every few minutes as the cookies bake—so that the cookies deflate and give way to their distinctive crinkled texture. The recipe you see before you is basically a scaled-down version of Sarah’s already perfect recipe; it yields just two large cookies, perfect for a little celebratory indulgence without going completely overboard. (I’ll let you decide whether or not you want to share!) So, find something to celebrate today: a major milestone, something crossed off your to-do list, or simply the fact that it’s a Friday. TOTAL TIME: 45 minutes MAKES: 2 cookies 3 tbsp (42 g) unsalted butter, softened ¼ cup + 1 tbsp (60 g) granulated sugar 2 tsp (10 g) light brown sugar 1 tbsp (15 g) applesauce 1 tsp water ½ tsp vanilla extract ½ cup (60 g) all-purpose flour ⅛ tsp fine sea salt ⅛ tsp baking soda 1½ oz (42 g) 70% cacao dark chocolate, chopped Flaky sea salt, optional Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil, dull-side up, and set it aside. In a medium bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the applesauce, water, and vanilla, and mix on low to combine. Add the flour, salt, and baking soda and, again, mix on low until the ingredients are combined. Add the chocolate and fold it into the batter, using a silicone spatula. Form the dough into two 4-ounce (115-g) balls. Place them an equal distance apart on the prepared pan and transfer them to the freezer for 15 minutes. Place the chilled baking sheet in the oven, and bake the cookies for 10 minutes, until they are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches (10 cm) and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake the cookies for 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Transfer the baking sheet to a wire rack, and sprinkle the cookies with the flaky salt, if using. Let the cookies cool completely before removing them from the pan.BROWNIES, BARS & SQUARES, OH MY! 81 SMALL-BATCH LEMON BARS Lemon bars are one of the EASIEST desserts to make and they’re guaranteed to bring a smile to your face. I love the soft lemon filling paired with the buttery, crisp shortbread crust. The flavor is beyond delicious: It’s so bright and zingy, with all the lemon from the juice and zest. They’re simply irresistible! I think my favorite part of these Small- Batch Lemon Bars is how easy they are to make. Instead of making a proper curd, these bars have a simple filling mix that gets poured over the base and bakes up like curd. The hardest part of this recipe is waiting for the bars to cool and finish setting, but I have faith in you! TOTAL TIME: 3 hours MAKES: 8 bars FOR THE SHORTBREAD CRUST 6 tbsp (85 g) unsalted butter, melted 3 tbsp (36 g) granulated sugar ½ tsp vanilla extract ⅛ tsp fine sea salt ¾ cup + 1 tbsp (101 g) all-purpose flour FOR THE LEMON FILLING ¾ cup (150 g) granulated sugar 2 tbsp (15 g) all-purpose flour 2 large eggs, room temperature ⅓ cup + 2 tsp (90 ml) freshly squeezed lemon juice, about 2 whole lemons, see Ingredient Tip Powdered sugar, for dusting, optional Preheat the oven to 325°F (165°C). Lightly grease a 9 x 5–inch (23 x 13–cm) loaf pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the two long sides. Lightly grease the parchment with butter or nonstick cooking spray, then set aside the pan. For the crust, in a medium bowl, mix together the butter, sugar, vanilla, and salt. Add the flour and stir until it’s completely combined. The dough will be thick. Press the dough firmly into the prepared pan, making sure the layer of crust is nice and even. Bake the crust for 20 minutes, or until the edges are lightly browned. Remove the pan from the oven and, using a fork, gently poke holes all over the top of the warm crust, but not all the way through the crust. Set it aside. For the filling, in a medium bowl, sift together the sugar and flour. Whisk in the eggs, then the lemon juice until the ingredients are completely combined. Pour the filling over the warm crust. Bake the bars for 20 to 22 minutes, or until the center is relatively set and no longer jiggles. Give the pan a light tap to test. Remove the bars from the oven and cool them completely at room temperature, about 2 hours. I like to then stick them in the refrigerator for 1 to 2 hours until they are chilled, to make slicing them easier, but this is optional. Once the bars are cool, lift the parchment paper out of the pan using the overhang on the sides. Dust the top of the bars with the powdered sugar, if using, and cut them into squares before serving. For neat squares, wipe the knife clean between each cut. Leftover lemon bars can be stored in an airtight container in the refrigerator for up to 5 days. MAKE-AHEAD INSTRUCTIONS: Lemon bars can be frozen for up to 3 months. Cut the cooled bars (without the powdered sugar topping) into squares, then place them onto a baking sheet. Freeze the bars for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap, then place them into a large bag or freezer container. Thaw the bars in the re- frigerator, then dust them with the powdered sugar before serving. INGREDIENT TIP: For these lemon bars to have a nice citrus flavor, you need to use fresh lemons; avoid the imitation lemon juice that comes in a bottle. When choosing lemons, make sure to look for ones that are fragrant and have bright yellow skins. They should be firm, plump, and heavy for their size. Avoid lemons that have blemishes, soft spots, or green spots, or any that are hard and wrinkled.BROWNIES, BARS & SQUARES, OH MY! 81 SMALL-BATCH LEMON BARS Lemon bars are one of the EASIEST desserts to make and they’re guaranteed to bring a smile to your face. I love the soft lemon filling paired with the buttery, crisp shortbread crust. The flavor is beyond delicious: It’s so bright and zingy, with all the lemon from the juice and zest. They’re simply irresistible! I think my favorite part of these Small- Batch Lemon Bars is how easy they are to make. Instead of making a proper curd, these bars have a simple filling mix that gets poured over the base and bakes up like curd. The hardest part of this recipe is waiting for the bars to cool and finish setting, but I have faith in you! TOTAL TIME: 3 hours MAKES: 8 bars FOR THE SHORTBREAD CRUST 6 tbsp (85 g) unsalted butter, melted 3 tbsp (36 g) granulated sugar ½ tsp vanilla extract ⅛ tsp fine sea salt ¾ cup + 1 tbsp (101 g) all-purpose flour FOR THE LEMON FILLING ¾ cup (150 g) granulated sugar 2 tbsp (15 g) all-purpose flour 2 large eggs, room temperature ⅓ cup + 2 tsp (90 ml) freshly squeezed lemon juice, about 2 whole lemons, see Ingredient Tip Powdered sugar, for dusting, optional Preheat the oven to 325°F (165°C). Lightly grease a 9 x 5–inch (23 x 13–cm) loaf pan with butter or cooking spray, then line it with parchment paper, leaving an overhang on the two long sides. Lightly grease the parchment with butter or nonstick cooking spray, then set aside the pan. For the crust, in a medium bowl, mix together the butter, sugar, vanilla, and salt. Add the flour and stir until it’s completely combined. The dough will be thick. Press the dough firmly into the prepared pan, making sure the layer of crust is nice and even. Bake the crust for 20 minutes, or until the edges are lightly browned. Remove the pan from the oven and, using a fork, gently poke holes all over the top of the warm crust, but not all the way through the crust. Set it aside. For the filling, in a medium bowl, sift together the sugar and flour. Whisk in the eggs, then the lemon juice until the ingredients are completely combined. Pour the filling over the warm crust. Bake the bars for 20 to 22 minutes, or until the center is relatively set and no longer jiggles. Give the pan a light tap to test. Remove the bars from the oven and cool them completely at room temperature, about 2 hours. I like to then stick them in the refrigerator for 1 to 2 hours until they are chilled, to make slicing them easier, but this is optional. Once the bars are cool, lift the parchment paper out of the pan using the overhang on the sides. Dust the top of the bars with the powdered sugar, if using, and cut them into squares before serving. For neat squares, wipe the knife clean between each cut. Leftover lemon bars can be stored in an airtight container in the refrigerator for up to 5 days. MAKE-AHEAD INSTRUCTIONS: Lemon bars can be frozen for up to 3 months. Cut the cooled bars (without the powdered sugar topping) into squares, then place them onto a baking sheet. Freeze the bars for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap, then place them into a large bag or freezer container. Thaw the bars in the re- frigerator, then dust them with the powdered sugar before serving. INGREDIENT TIP: For these lemon bars to have a nice citrus flavor, you need to use fresh lemons; avoid the imitation lemon juice that comes in a bottle. When choosing lemons, make sure to look for ones that are fragrant and have bright yellow skins. They should be firm, plump, and heavy for their size. Avoid lemons that have blemishes, soft spots, or green spots, or any that are hard and wrinkled.SAVORY TREATS 157 GARLIC KNOTS FOR TWO I’m trying to think of something more delicious than warm garlic knots fresh out of the oven. . . . And, I’m giving up. It’s just not possible. Garlic knots deliver everything you love about dinner rolls—soft! fluffy!—plus an extra kick of rich, savory garlic flavor. Because they can pass as an appetizer, snack, or even a side dish with the right meal, there’s never an occasion where they’re out of place. TOTAL TIME: 3 hours MAKES: 8 knots FOR THE BRIOCHE DOUGH 1¾ cups (220 g) all-purpose flour 2¼ tsp (7 g) instant dry yeast 1 tsp granulated sugar ¼ tsp garlic powder ¼ tsp fine sea salt ⅔ cup (160 ml) water, warm (115°F [45°C]) 1 tbsp (15 ml) olive oil FOR THE GARLIC BUTTER TOPPING ¼ cup (57 g) unsalted butter, melted 4 garlic cloves, minced ½ tsp Italian seasoning ⅛ tsp fine sea salt 2 tbsp (10 g) grated Parmesan 1 tbsp (2 g) chopped fresh parsley FOR SERVING Marinara sauce, optional For the dough, in the bowl of a stand mixer or in a large mixing bowl, whisk together the flour, yeast, sugar, garlic powder, and salt. Add the water and olive oil, and mix until the ingredients are just barely combined. Let the mixture stand for 5 minutes so the flour has time to hydrate. Using the hook attachment, knead the dough on medium speed for about 5 minutes until a soft dough forms. Increase the speed to medium-high, and beat until the dough is soft and supple and pulls away from the sides of the bowl, about 5 minutes. The dough will be very soft, but not overly sticky. Beat in 1 to 2 more tablespoons (8 to 15 g) of flour if the dough seems very sticky; avoid adding more flour than you need. If you do not have a stand mixer with a hook attachment, knead the dough by hand in this step. Transfer the dough to a lightly floured surface, and knead it with your hands for 1 minute. Form the dough into a ball, and transfer it back to the mixing bowl. Cover the dough loosely with plastic wrap, and let it sit in a warm place until it’s doubled in size, 45 to 60 minutes. While the dough is rising, prepare the topping. In a small bowl, whisk together the butter, garlic, Italian seasoning, and salt, then set aside the mixture. Line a baking sheet with parchment paper; set it aside. When the dough is ready, punch it down to release the air. Weigh the dough. Using a sharp knife or bench scraper, divide it into 8 even portions. Roll each strip into 8-inch (20-cm) ropes, and then tie each one into knots. You can tuck the two ends of the knots underneath the knot or leave them out; that’s up to you. Arrange the knots on the prepared baking sheet. Lightly cover the knots with plastic wrap and let them proof for 30 to 45 minutes, or until they are risen and puffed. While the knots are proofing, preheat the oven to 400°F (200°C). Brush some of the garlic butter topping on the knots; reserve some of the topping for when the knots come out of the oven. Bake the knots for 20 to 22 minutes, or until they are golden brown on top. Remove the knots from the oven, and brush them with the remaining garlic butter. Sprinkle the Parmesan cheese and parsley on top. Serve the knots plain or with the marinara sauce, for dipping. Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week.SAVORY TREATS 157 GARLIC KNOTS FOR TWO I’m trying to think of something more delicious than warm garlic knots fresh out of the oven. . . . And, I’m giving up. It’s just not possible. Garlic knots deliver everything you love about dinner rolls—soft! fluffy!—plus an extra kick of rich, savory garlic flavor. Because they can pass as an appetizer, snack, or even a side dish with the right meal, there’s never an occasion where they’re out of place. TOTAL TIME: 3 hours MAKES: 8 knots FOR THE BRIOCHE DOUGH 1¾ cups (220 g) all-purpose flour 2¼ tsp (7 g) instant dry yeast 1 tsp granulated sugar ¼ tsp garlic powder ¼ tsp fine sea salt ⅔ cup (160 ml) water, warm (115°F [45°C]) 1 tbsp (15 ml) olive oil FOR THE GARLIC BUTTER TOPPING ¼ cup (57 g) unsalted butter, melted 4 garlic cloves, minced ½ tsp Italian seasoning ⅛ tsp fine sea salt 2 tbsp (10 g) grated Parmesan 1 tbsp (2 g) chopped fresh parsley FOR SERVING Marinara sauce, optional For the dough, in the bowl of a stand mixer or in a large mixing bowl, whisk together the flour, yeast, sugar, garlic powder, and salt. Add the water and olive oil, and mix until the ingredients are just barely combined. Let the mixture stand for 5 minutes so the flour has time to hydrate. Using the hook attachment, knead the dough on medium speed for about 5 minutes until a soft dough forms. Increase the speed to medium-high, and beat until the dough is soft and supple and pulls away from the sides of the bowl, about 5 minutes. The dough will be very soft, but not overly sticky. Beat in 1 to 2 more tablespoons (8 to 15 g) of flour if the dough seems very sticky; avoid adding more flour than you need. If you do not have a stand mixer with a hook attachment, knead the dough by hand in this step. Transfer the dough to a lightly floured surface, and knead it with your hands for 1 minute. Form the dough into a ball, and transfer it back to the mixing bowl. Cover the dough loosely with plastic wrap, and let it sit in a warm place until it’s doubled in size, 45 to 60 minutes. While the dough is rising, prepare the topping. In a small bowl, whisk together the butter, garlic, Italian seasoning, and salt, then set aside the mixture. Line a baking sheet with parchment paper; set it aside. When the dough is ready, punch it down to release the air. Weigh the dough. Using a sharp knife or bench scraper, divide it into 8 even portions. Roll each strip into 8-inch (20-cm) ropes, and then tie each one into knots. You can tuck the two ends of the knots underneath the knot or leave them out; that’s up to you. Arrange the knots on the prepared baking sheet. Lightly cover the knots with plastic wrap and let them proof for 30 to 45 minutes, or until they are risen and puffed. While the knots are proofing, preheat the oven to 400°F (200°C). Brush some of the garlic butter topping on the knots; reserve some of the topping for when the knots come out of the oven. Bake the knots for 20 to 22 minutes, or until they are golden brown on top. Remove the knots from the oven, and brush them with the remaining garlic butter. Sprinkle the Parmesan cheese and parsley on top. Serve the knots plain or with the marinara sauce, for dipping. Cover and store leftover knots at room temperature for up to 2 days or in the refrigerator for up to 1 week.Next >