Recipes for Sweet Valentine’s Day Treats From America’s Test Kitchen’s Cookbook ‘Baking for Two’

Unless you’re ordering dessert at a restaurant, it’s rare to enjoy a baked treat if it’s only you and a loved one. It’s a conundrum the editors at America’s Test Kitchen know well.

“When there are only two people indulging, baking a batch of cookies, or anything else, is more likely to fall off the schedule,” they write in the new cookbook Baking for Two. “But you shouldn’t have to live with days of leftovers to bake some brownies … or throw a big birthday party to celebrate with a festive cake.” Instead, bake one of these small-batch delights to celebrate this Valentine’s Day or just next time you have a craving. Enjoy!

Coconut Snack Cake

(Serves 4)

¾ cup flour
¾ tsp. baking powder
¼ tsp. table salt
½ cup cream of coconut
¼ cup milk
1 large egg
2 tbsp. unsalted butter, melted and cooled
¾ tsp. vanilla
¼ tsp. coconut extract
¼ cup sweetened shredded coconut, toasted

1. Heat oven to 325°F. Grease a 6″ cake pan. Whisk flour, baking powder and salt in a bowl. Whisk next 6 ingredients in a second bowl. Mix together with 2 tbsp. coconut.

2. Transfer to pan. Bake 40 to 45 min.

3. Cool in pan on wire rack for 15 min. Remove from pan; cool on rack 1 hr. Spread with cream cheese frosting* and sprinkle with remaining coconut. Serve.

*For frosting: Using stand mixer with whisk attachment, beat 4 oz. softened cream cheese, 2 tbsp. softened unsalted butter, ½ tsp. vanilla and pinch of salt on medium-high. Reduce to medium-low; beat in ½ cup powdered sugar. Turn to medium-high; beat until fluffy.

PER SERVING: 525 cal, 8g protein, 45g carbs, 2g fiber, 20g sugar, 36g fat

Cranberry Upside-Down Cake

(Serves 4)

½ cup flour
½ tsp. baking powder
⅛ tsp. table salt
¼ cup whole milk
½ tsp. vanilla
3 tbsp. unsalted butter, softened
⅓ cup sugar
1 egg plus 1 yolk pinch cream of tartar

1. Heat oven to 350°F. Grease 6″ cake pan, line bottom with parchment and grease. Whisk dry ingredients in 1 bowl, milk and vanilla in another bowl.

2. Using stand mixer, beat butter and sugar on medium-high until fluffy. Beat in the 2 egg yolks. Reduce to low; add flour in 3 additions, alternating with milk. Transfer to a bowl.

3. With whisk attachment, whip egg white and cream of tartar on low until foamy. Turn to medium-high; whip until soft peaks form. Fold into batter.

4. Pour over cranberry mixture*. Bake 35 to 40 min. Cool in pan on wire rack 10 min. Invert onto platter. Serve.

*For cranberry: Melt 2 tbsp. butter in a skillet on medium-low. Add 1 ¼ cups cranberries, ⅓ cup sugar, 1 tbsp. raspberry jam; cook 3 min. Add ⅛ tsp. vanilla. Pour into pan; chill 30 min.

PER SERVING: 319 cal, 5g protein, 36g carbs, 2g fiber, 21g sugar, 17g fat

Blueberry Buckle

(Serves 4)

¾ cup flour
¾ tsp. baking powder
4 tbsp. unsalted butter, melted and cooled slightly
⅓ cup sugar
1 large egg
¾ tsp. vanilla extract
¼ tsp. table salt
¼ tsp. lemon zest
2 cups blueberries

1. Heat oven to 350°F. Grease 81 ⁄2 by 41 ⁄2″ loaf pan, line with parchment sling, and grease parchment. Whisk flour and baking powder in small bowl. Whisk next 6 ingredients in medium bowl. Stir in flour mixture. Fold in blueberries.

2. Transfer batter to pan. Sprinkle streusel* over batter. Bake until deep golden brown, about 50 min.

3. Cool in pan on wire rack 20 min. Using parchment, remove cake from pan. Cool 30 min. Serve warm or at room temperature.

*For streusel: Combine ¼ cup flour, ¼ cup brown sugar, 1 tbsp. sugar, ⅛ tsp. cinnamon, and a pinch of salt in a bowl, stirring with a fork until no lumps remain. Stir in 2 tbsp. melted unsalted butter until mixture resembles wet sand.

PER SERVING: 412 cal, 5g protein, 57g carbs, 2g fiber, 30g sugar, 19g fat