When Yvonne Ruperti the author of ‘One Bowl Baking ‘(Running Press 2013) contacted me to ask if I would review her cook book I gave it all of about 2 seconds thought and said Yes! I mean, a whole book about baking delicious desserts, from scratch, all in one bowl. Yes!
If you know me by now you will know I adore baking, always from scratch and despite the fact that I love my stand mixer the notion of mixing everything by hand in a bowl does intrigue me. Much less fuss and mess all round.
This is what Ynonne says about One Bowl baking: ‘Great baked goods don’t necessarily require multiple pots and pans. These easy recipes require just one bowl, which means less time, less clean up, and more eating.’ This is a true story.
The book is divided up by type of baked good: muffins and scones, cookies, bar cookies, cupcakes, snack cakes, quick breads (pound, bundt and tube cakes) party cakes, tarts and cheesecakes, puddings (upside down cakes and more). Filled with lovely sounding recipes which I want to try, it was quite a challenge deciding what recipe to pick for this post.
Yvonne is formally trained pastry chef that headed up pastry kitchens and ran then her own baking business for years. She landed up working as a test cook and writer for a magazine, mastering recipe development and working in very restricted spaces. One Bowl Baking is the culmination of Yvonne’s 15 odd years of experience in baking and a collection of some of her favourite recipes.
Yvonne is now based in Singapore and writes regularly for Serious Eats.
The 3 things I love the most about this book are:
1. The collection of recipes that are tried and tested – excellent as a base to work off
2. The simplification of technique and methods – I love it when unnecessary steps are eliminated
3. The attention to detail and measurements in Metric, Imperial and cups – all bases are covered here.
- 4 tablespoons (2 ounces or 55g) unsalted butter, cut into cubes
- 4 ounces (115g) unsweetened chocolate, finely chopped
- 1 cup (7 ounces or 200g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup (5 ounces or 140g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup walnuts (3 ounces or 85g) chopped, divided
- Pre heat he oven top 180C / 350 F (middle rack) and line a baking sheet with paper.
- In a large heatproof bowl heat he butter and chocolate until just melted, stirring constantly (you can do this either over a double boiler or in the microwave - I did it in the microwave) - be careful not to over heat the chocolate.
- Stir in the sugar, salt and vanilla. Mix.Add the eggs, one at a time, until completely mixed in.
- Add the flour and baking powered to the bowl and stir to combine. Stir in half to 3/4 of the chopped nuts (better to add 3/4)
- Scoop the batter using a small ice cream scoop into 12 balls spacing them evenly on the pan. Sprinkle the remaining nuts over the top of each cookie.
- Bake until the cookies are puffed, cracked and barely set, about 8 minutes. Do not over bake.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire cooling rack
These cookies are soft and decadent and teeter somewhere between a brownie and a cookie. I baked them for exactly 8 minutes which yields a very gooey chocolatey middle. The win here is they bake in a fraction of the time of a brownie and deliver hugely on taste.
If this one recipe is anything to go by, I’m looking forward to trying out a few more. I loved the use of one bowl and mixing everything by hand.
Yvonne is offering to send a copy of this fabulous and unique book to one lucky Drizzle and Dip reader anywhere in the world. All you need to do to enter is share this post on Pinterest, Twitter or FB with the hashtag #OneBowl and leave a comment here as to why you think this book will rock your world. Entries close on 23 January (this also happens to be my birthday).
Yvonne can be found: Twitter: @YvonneRuperti on Serious Eats.
I look forward to connecting with you again in the future.
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