Cookbook review: One Bowl Baking
'One Bowl Baking' by Yvonne Ruperti can help you can make a variety of delicious desserts without using every baking implement in your kitchen.
Are you one of those bakers who inadvertently uses an inordinate amount of mixing bowls, baking implements, the odd saucepan or double boiler and too many baking pans just to make one cake? Or are you space constrained and have to alternate precious counter space with a mixer, a food processor, a mise en place of ingredients and a baking pan? Or somewhere in between and you end up defaulting to that refrigerated roll of ready-made cookie dough because you don’t want all the fuss and bother of too much prep and cleanup but still crave warm, freshly baked cookies?Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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Well, you may want to put that store-bought cookie dough back in the refrigerator and reach for One Bowl Baking by Yvonne Ruperti instead. Whether you’re a novice baker just looking to make a pan of brownies or an experienced one intending to bake multiple, crowd-pleasing treats, "One Bowl Baking" rises to the occasion.
As the title suggests, the premise is you can make a variety of desserts without using every baking implement in your kitchen and without needing massive amounts of space. Simple is best but simple doesn’t mean you have to sacrifice flavor. The recipes are straightforward and very easy to follow, regardless of your baking level. All the recipes contain weight measurements as well as volume measurements. As a graduate of the Culinary Institute of America, Ruperti knows that weight measurements are more accurate than volume measurements. One cup of brown sugar does not always equal 1 cup of brown sugar, depending on how firmly you packed it in the measuring cup each time. But 4 ounces of brown sugar is always 4 ounces of brown sugar when using a food scale. Still, many baking books only use volume measurements and their recipes come out just fine.
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But what sets "One Bowl Baking" apart from the crowd isn’t just having weight measurements and, oddly enough, it isn’t just that it keeps its promise of offering a variety of recipes that can be made using one bowl. For me, it’s the recipes themselves that make this book a gem.
Just reading through the book shows the variety of desserts that can be made, from Strawberry Cheesecake Muffins and Toasted Coconut Lime Bars to Warm Apple Pudding Cake and Satiny Chocolate Tart with Sea Salt. I’ve personally tested several recipes and they’ve all turned out well. I did one find weight/volume measurement error in the Lunchbox Chewy Peanut Butter Cookies (the volume measurement is the right one) but even done correctly and incorrectly, both versions of the cookie were delicious. If you’ve been searching for the ultimate chocolate chip cookie that doesn’t spread, has crisp edges and a chewy middle, then the Classic Chocolate Chip Cookies aren’t to be missed. The Fluffy Yellow Sheet Cake is for the vanilla lovers in your life who want something delicious while you want little cleanup and fast prep time. The Fudgy Walnut Brownies are just that: fudgy. Bonus is they’re easy to make and definitely only in one bowl.