Happy Friday! Thanks for checking in again today for the conclusion of my series on cooking for one. Today, I’m featuring desserts!
Two of the desserts I made for week of being single while Mr. Stone Soup was playing with trains came out great!
The third dessert, for strawberry short cake, tasted good, but wasn’t a rousing success. I have to admit…the recipe for the cake was kind of hard to adapt for just one. I’ve had this recipe for a while and it’s a really good basic cake recipe, especially after I tweaked it to include Grand Marnier and pecan oil in place of plain vegetable oil–but trying to cut this recipe into eighths (the original recipe was for two layers and I was trying to do only a quarter of one layer) was…hard to do. I ended up using gram measurements for some of the ingredients and teaspoons and tablespoons for other measurements because my scale wouldn’t measure 1 gram of dry ingredients.
Anyway, I plan to try again at some point. The cake actually tasted really good, but it didn’t rise much, so I need to adjust the leavening ingredients the next time I make it. Hence, I’ll wait to share the recipe for when I actually get it right.
The recipes I will share this week are for the pan cookie for one and peach cobbler for one.
So let’s get cooking!
And peach cobbler:
I cooked both of these in my adorably tiny Smithey 6″ cast iron skillet and they both came out just great. I really love baking in cast iron–the crusts come out beautifully crisp and chewy and really, never overdone. I mean, there’s pilot error that could occur, but cast iron heats so evenly, that you don’t have to worry about burnt spots.
That’s it for this week’s cooking for one series. I hope you’ve enjoyed it as much as I have!
Tune in next week for a comparison of different types of cast iron skillets as I put them through their paces cooking proteins, sides and desserts–I might even try to get that white cake recipe just right!
Until then,
Peace, love and good food!
Keri
