Dessert for Two

In Dessert for Two, author Christina Lane pares down the beloved dessert recipes she grew up baking to suit her single-person household.

When self-described home baker Christina Lane launched dessertfortwo.com, her mission was simple: pare down the beloved dessert recipes she grew up baking to suit her single-person household.

A born-and-raised Texan with family roots in the Carolinas, many of her recipes pull from Southern traditions, such as adding mayonnaise to devil’s food cake to make it more tender. Lane now resides in St. Louis, and in February, the sum of her work was published in Dessert for Two.

Many of the two-serving recipes call for specific bakeware such as ramekins (to make treats like personal pineapple upside-down cakes and Texas peach cobbler), small baking dishes (for biscuit whiskey bread pudding and blackberry cobbler) and muffin pans (think mini sour cream pound cakes and hot fudge sundae cupcakes).

Lane’s creativity especially shines through in desserts made with familiar flavors in less-than-familiar applications such as salted butterscotch pudding pops and chocolate-caramel Mason jar lid tarts.

"Dessert for Two" by Christina Lane, dessertfortwo.com

Liz Miller is the senior editor of Feast Magazine.