1. How to Bake in Cans

2. Chocolate Birthday Cake with Double Chocolate Sour Cream Frosting
My quest for a chocolate layer cake recipe that would yield moist, soft cake with a lingering buttery, chocolate flavor ended when I found this one. It isn’t fancy - it’s just the best in its class. The frosting is made from a blend of milk and bittersweet chocolates; the better quality the chocolate, the richer the frosting will taste. These are just right for an intimate celebration of a loved one’s birthday.

3. Spiced Sweet Potato Bundt Cake
I grew up in a household where sweet potatoes routinely found their way into breads and desserts - they weren’t reserved just for Thanksgiving dinner. Here they make a very moist and flavorful cake with a beautiful color. The brown-sugar icing adds the perfect finish. Baked in miniature Bundt pans, they look, as a friend suggested, like doll’s cakes. I sometimes garnish them with organically grown pansies, which are abundant in pots on my front porch during the fall. They are just beautiful.

4. Mint Chocolate Wafer Cookies
While working on this book, our order of Girl Scout Thin Mints arrived. I decided it would be nice to be able to bake a small batch of them myself, any time I wanted, thereby keeping me from gobbling the major portion of a box the day it arrived. Although it’s hard to duplicate a mass-produced cookie, these are very close. Now you won’t have to wait another year for your Girl Scout cookies to be delivered!

Recipes from: Small-Batch Baking: When Just Enough for 1 or 2 is Just Enough by Debby Maugans Nakos

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