Here’s a little food for thought: When was the last time you baked something sweet just for you and your significant other? It’s not always easy to whip up a treat when it's just the two of you. Let’s face it, most recipes are designed for a crowd, and the thought of ending up with days’ worth of leftovers can feel overwhelming. The team at America’s Test Kitchen gets it. They’ve crafted a cookbook specifically for couples called Baking for Two. It’s filled with small-batch recipes that are perfect for celebrating special occasions like Valentine’s Day—or just satisfying a sweet tooth on a random Tuesday night. So, why not bake something delightful and share it with the person who matters most? Let’s dive in!

Whether you're looking for a cozy cake, a fruity buckle, or a tangy upside-down masterpiece, these recipes are here to inspire. No need to wait for a big birthday bash or a holiday to enjoy something sweet. These treats are designed to bring joy to the moment without the guilt of excess. Let’s get baking!

Coconut Snack Cake: A Tropical Delight for Two

(Serves 4)

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Here’s what you’ll need:

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

Let’s break it down step by step:

1. Preheat your oven to 325°F. Grab a 6-inch cake pan and give it a good greasing. In a medium-sized bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the cream of coconut, milk, egg, melted butter, vanilla, and coconut extract until they’re all cozy together. Add the dry ingredients to the wet ones, mixing until just combined. Fold in 2 tablespoons of the toasted coconut for that extra tropical flair.

2. Pour the batter into your prepared pan and pop it into the oven. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

3. Once it’s done, let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully transfer it to the rack to cool completely for about an hour. Spread on some cream cheese frosting (we’ll get to that in a sec) and sprinkle the remaining toasted coconut on top. Slice it up and enjoy!

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For the frosting:

Using a stand mixer with the whisk attachment, beat 4 ounces of softened cream cheese, 2 tablespoons of softened unsalted butter, ½ teaspoon of vanilla, and a pinch of salt on medium-high speed until it’s light and fluffy. Reduce the speed to medium-low and gradually beat in ½ cup of powdered sugar. Crank the speed back up to medium-high and whip it until it’s perfectly fluffy. Frost your cake and get ready to taste paradise!

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

Recipes for Sweet Valentines Day Treats From Americas Test Kitchens Cookbook Baking for Two — Daniel J. van Ackere

Cranberry Upside-Down Cake: A Burst of Berry Goodness

(Serves 4)

For this one, gather:

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

Now, let’s get baking:

1. Preheat your oven to 350°F. Grease a 6-inch cake pan, line the bottom with parchment paper, and grease the parchment too. In one bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the milk and vanilla.

2. Using a stand mixer, beat the butter and sugar on medium-high speed until it’s light and fluffy. Add the egg yolks one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in three parts, alternating with the milk. Transfer the batter to a bowl and set it aside.

3. With the whisk attachment, whip the egg white and cream of tartar on low speed until it becomes foamy. Increase the speed to medium-high and whip until soft peaks form. Gently fold the egg white mixture into the batter until it’s fully incorporated.

4. Pour the batter over the cranberry mixture (we’ll cover that next). Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let it cool in the pan on a wire rack for 10 minutes, then invert it onto a platter. Serve and savor!

For the cranberry layer:

In a skillet over medium-low heat, melt 2 tablespoons of butter. Add 1 ¼ cups of cranberries, ⅓ cup of sugar, and 1 tablespoon of raspberry jam. Cook for about 3 minutes, stirring occasionally. Stir in ⅛ teaspoon of vanilla. Pour the mixture into the prepared pan, spreading it evenly. Chill for 30 minutes before adding the batter.

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