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Mini Treats & Hand-Held Sweets

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Mini Treats & Hand-Held Sweets
by Abigail Johnson Dodge
Paperback

Click here to download your sample recipes

Forgo the fork—and spoon! These delectable desserts are fun to make and easy to pick up and devour: the 100 recipes in Mini Treats & Hand-Held Sweets will have sweet lovers sneaking seconds . . . and thirds. In these pages, expert baker Abby Dodge whisks together step-by-step baking instructions, for a sweet-shop sampler of treats—from cookies, mini tarts, and hand pies, to ice cream sandwiches and candy. No-fail recipes for sugary delights (along with delicious drizzles and favorite toppings ) abound in this collection of perfectly sized, perfectly portable desserts.

About the Author
Abby Dodge is a widely respected baker as well as a popular food writer and instructor. She studied in Paris at La Varenne and is the author of eight cookbooks, including Desserts 4 Today and The Weekend Baker. Her recipes and articles have appeared in dozens of cookbooks, publications, blogs, and Web sites. A contributing editor to Fine Cooking magazine, Dodge’s recipes have also graced the covers of Bon Appétit magazine. She’s a regular guest on TV and radio and teaches cooking around the country. Dodge lives in Connecticut.

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Click here to download your sample recipes

Forgo the fork—and spoon! These delectable desserts are fun to make and easy to pick up and devour: the 100 recipes in Mini Treats & Hand-Held Sweets will have sweet lovers sneaking seconds . . . and thirds. In these pages, expert baker Abby Dodge whisks together step-by-step baking instructions, for a sweet-shop sampler of treats—from cookies, mini tarts, and hand pies, to ice cream sandwiches and candy. No-fail recipes for sugary delights (along with delicious drizzles and favorite toppings ) abound in this collection of perfectly sized, perfectly portable desserts.

About the Author
Abby Dodge is a widely respected baker as well as a popular food writer and instructor. She studied in Paris at La Varenne and is the author of eight cookbooks, including Desserts 4 Today and The Weekend Baker. Her recipes and articles have appeared in dozens of cookbooks, publications, blogs, and Web sites. A contributing editor to Fine Cooking magazine, Dodge’s recipes have also graced the covers of Bon Appétit magazine. She’s a regular guest on TV and radio and teaches cooking around the country. Dodge lives in Connecticut.

Additional Information
Table Of Contents

Cookies
Sensational Squares, Cutouts, Sandwiches & More

Mini Pies & Slab PiesÎ_
Tarts, Turnovers & Pies Perfect for Eating Out of Hand

Whoopie Pies, Cake Bites & Mini Cakes
Moist and Flavorful Cakes of All Shapes & Sizes

Bite-Sized TreatsÎ_
One- and Two-Bite Mini Sweets

Frozen TreatsÎ_
Sparkling Pops & Ice Creams for Kids of All Ages

Candies
Gooey, Crispy & Creamy Confections

Intro

Serving up a dessert from this book means no plates, no forks, no spoons_—”no kidding. I designed these easy-to-make and even-easier-to-serve desserts that will dazzle guests, spark every palate, and, as an added benefit, leave you with less cleanup. Plus, they’re fun and flavorful in a small package, making them perfect for an after-dinner sweet, desserts-only party, or on-the-go treat.

The recipes range from last-minute wonders and make-ahead marvels to show-stopping projects. You’ll find classic, homespun treats as well as innovative, playful sweets; many have intriguing, contemporary flavor combinations with unique variations. Within this broad range of recipes, you’ll find gluten-free, non-dairy, vegan, egg-less, and low-fat desserts. They speak to home bakers of all experience levels who are seeking sweets that offer flavor, variety, and depth, and, most important, that are finger-licking good.

Like all of my books, each recipe includes simply worded, easy-to-follow directions that are conversational in tone and include many sensory clues for doneness, along with tips and shortcuts, when appropriate. Step-by-step directions are numbered to keep things crystal clear and bakers on track.

For bakers who like to plan ahead, recipes will include, when appropriate, Do Ahead suggestions for when and how recipes can be broken down into manageable steps, along with storage information to help keep the desserts at their best.

While many of these recipes are stand-alone stylish, Finishing Touches options are perfect for those times when you want to dress up a dessert with a sauce, a drizzle, or a dollop.

In all of my recipes, inspiration and experimentation are encouraged! I want home bakers of all skill levels to think beyond the flavors I have given in the recipe and try something new. In the Twists sections, you’ll find flavor variations (including seasonal fruit swap-outs) for key ingredients as well as baking variations, allowing you some flexibility to experiment and make the recipes your own. It’s part of what makes baking fun.

I’ve also included some of my personal Kitchen Wisdom throughout the book. Here, I’ll lend a hand with a technique or offer an explanation of an ingredient. A little insider knowledge makes everyone a better, more successful baker.

And, remember, if you have questions or need some recipe advice, please visit me at www.abbydodge.com and “Ask Abby."

ISBN 978-1-60085-467-5
Video
Author Abigail Johnson Dodge
Publication Year 2012
Dimensions 8 x 10
Pages 224
Photo 60
Drawings No
Other Formats 77608
Cover Paperback
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