Small Sweet Treats: Sassy, Savory, and Sweet

Small Sweet Treats: Sassy, Savory, and Sweet

by Marguerite Henderson, Zac Williams


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Small Sweet Treats: Sassy, Savory, and Sweet by Marguerite Henderson, Zac Williams

Cookie bites for a little bit of sweetness, cool gratification from frozen desserts, a sweet taste in the morning, and cobblers, crisps, and cakes to finish off that perfect meal. Small Sweet Treats offers delicious, delightful desserts and baked goods in perfect proportions to satisfy your cravings. Try Almond Tuiles, Lemon Blueberry Scones, Grilled Peaches with Mascarpone, or Warm Espresso Cakes, all influenced by Marguerite’s Italian heritage and New York upbringing.

Product Details

ISBN-13: 9781423606949
Publisher: Smith, Gibbs Publisher
Publication date: 08/01/2011
Pages: 168
Product dimensions: 4.96(w) x 9.74(h) x 0.57(d)
Age Range: 16 Years

About the Author

Marguerite Marceau Henderson is a food consultant and food writer. She teaches cooking classes, develops recipes for restaurants and caterers, and is the author of Small Plates and Small Parties. A native of New York, she makes her home in Salt Lake City.

Zac Williams is a partner at Williams Visual, a creative communications company. He has been the principal photographer of more than 200 books. He enjoys exploring food and culture through writing and photography. He is also the author of Little Monsters Cookbook and Little Aliens Cookbook. Zac lives with his wife and three children in Pleasant View, Utah.

Read an Excerpt

deconstructed apple tart tatin

2 tablespoons butter

1 cup granulated sugar

4 large Granny Smith apples, peeled, cored, and thinly sliced

1 sheet store-bought frozen puff pastry (17.3-ounce package), thawed and rolled out

2 tablespoons turbinado (raw sugar)

Honey Lavender Cream

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon culinary lavender

2 tablespoons honey

In an ovenproof 8- or 9-inch skillet, heat the butter and add the sugar. Cook over low heat until the sugar starts to melt, and then stir with a wooden spoon or heat-resistant spatula. Cook until the mixture starts to turn light brown and smooth in texture. Do not overcook. The sugar will reach caramel stage in about 3 to 4 minutes; cool slightly and then add the apples. Bake at 375 degrees F for 15 minutes. Toss to coat the apples with caramel after first 7 or 8 minutes of baking. Remove from oven when apples are cooked through; cool slightly.

Roll out the pastry on a work surface and use a 3-inch-round scalloped biscuit cutter or other various shaped 3-inch cookie cutters (leaves, teapots, stars, and so on) and place the cutout pastry on a Silpat or parchment-lined baking sheet. Sprinkle with the turbinado. Bake on the middle rack of a preheated 425-degree-F oven for 15 to 20 minutes until the pastry is puffed and golden brown.

While the pastry is baking, prepare the cream. In a mixer bowl, beat the whipping cream on medium speed for 2 minutes until it starts to thicken. Add the sugar, lavender, and honey. Beat until stiff peaks form. Chill until ready to serve.

To serve, place a spoonful of warm apples in a serving dish. Top with one or two warm puff pastry cutouts. Serve with a dollop of Honey Lavender Cream on the side.

Serves 4 to 6.

Table of Contents




Pistachio-Lemon-Lavender Shortbread Cookies 13

Double Dark Chocolate Cherry Cookies 14

Almond Tuiles 15

Almond Biscotti 17

Cardamom Orange Buttons 18

Anise Biscotti 20

Hazelnut Shortbread Nutella Sandwich Cookies 21

French Vanilla Madeleines 23

Hazelnut Lemon Crescents 24

Italian Sandwich Cookies with Raspberry Jam 25

Mocha Latte Brownie Bites 27

Nanaimo Bars 28

Oatmeal Craisin Spicy Nut Cookies 29

Oregon Hazelnut Chocolate Chip Currant Cookies 30

Peanut Butter Pecan Chocolate Chip Cookies 32

Raspberry Oatmeal Bars 33

Pistachio Honey Rolls 35

Umberto Cookies 36

Sesame Anise Bites 37

Salt and Pepper Chocolate Cookies 38

Thumbprint Cookies 40

Triple Ginger Pecan Cookies 41

Walnut and Raisin Hermits 42


Apricot Fool 45

Affogato 47

Almond Flan with Fresh Fruit 48

Amano Chocolate Profiteroles with Blackberry–Pink Peppercorn Sauce 50

Bananas Foster 52

Chocolate Amaretto Mousse 53

Chilled Cantaloupe-Mango Soup 55

Creamy Limoncello Shooters 56

Cool Cucumber Mint Sorbet 58

Fig, Almond, and Honey Ice Cream 59

Egg Cream Float 61

Lavender-Thyme Infused Panna Cotta with Island Berry Compote 62

Ginger Thins Ice Cream Sandwiches with Caramel Pear Slices 64

Nutella Malt with A Kick 65

Minty Strawberry-Nectarine Gelato 66

Lemon Crème Atop Fruit-Stuffed Crêpes 68

Grilled Peaches with Mascarpone on Grilled Pound Cake 70

Red, White, and Blue Ice Cream Sundaes with Caramel Pecan Sauce 71

Prosecco Zabaglione with Fresh Strawberries 73

Sweet Corn Crème Brûlée with Blueberries 74

Strawberry Panna Cotta with Strawberry-Basil Balsamic Compote 76

Zesty Lemon Mousse with Blueberries 77


Apple Turnovers 81

Aebleskivers 83

Banana Granola Muffins 84

Lemon–Black Currant Oatmeal Muffins 85

Fruit and Cheese Almond Danish 87

Lemon Blueberry Scones 88

Very Marion-Bear-Y Claws 91

Mini Banana Blueberry Streusel Coffee Cakes 94

Sticky Cinnamon-Walnut Spirals 97

The Real Deal New York Crumb Cake 99


Apricot Cherry Tart 101

Ricotta Lemon Torta 103

Cherry Clafouti 104

Chocolate Turtle Pie 105

Chocolate Caramel Macadamia Tart 106

Pumpkin Pecan Tarts 109

Classic All-American Pumpkin Pie with Lemon-Ginger Cream 110

Lemon Pine Nut Tart 111

Fresh Fig Mascarpone Mini Tarts 113

Lime Meringue Tarts 114

Pear Galette with Cinnamon Whipped Cream 117

Pâte Brisée (Flaky Pie Crust) 118

Three-Cheese Lemon Pie 119

Orange-Glazed Apple Tarts 121


Caramel Apple Bread Pudding 123

Handheld Fruit Pies 126

Warm Espresso Cakes 127

Sticky Date Pudding with Warm Pecan-Toffee Sauce 128

Hot Fudge Pudding Cake 131

Warmed Figs with Cambozola and Hazelnuts 132

Cinnamon Caramel Crumble 133

Deconstructed Apple Tart Tatin 134

Summer Peach Cobbler 137

Individual Blackberry-Apricot Cobblers 139

Whidbey Island Berry Buckle 140


Buttercream Frosting 143

Chocolate Brownie Mascarpone Trifle with Berries 144

Chocolate Cupcake Surprise with Lemon Cream Cheese Frosting 145

Chocolate Orange Cake with Chocolate Ganache 146

Chocolate Stout Cake 148

Chocolate Zucchini Cake 149

Strawberry Tiramisu 150

Fresh Peach Brûlée Cheesecake 152

Italian Cassata 153

Italian Plum Almond Cake 156

Mini New York Cheesecakes 157

Lemon Ricotta Cakes with Fruit 158

Momma’s Italian Apple Cake 161

Spiced Mini Carrot Cake Cupcakes 162


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