Anyone with a sweet tooth can relate: You’ve baked a whole batch of warm, ooey-gooey brownies. And really, you just need one. But you go for two, and then before you know it, the pan is nothing but a dusting of crumbs. You can’t just bake a dozen, eat one and throw the rest away, and it’s not realistic to rid all sweets from your life. What to do? That’s where Christina Lane’s new cookbook, Sweet & Simple: Dessert for Two comes in. Lane, who lives in St. Louis, takes on the delicious challenge of making small-batch recipes for beloved sweets and treats in her third cookbook. It’s is divided into sections by cooking equipment: mini baking sheet, classic loaf pan, muffin pan, ramekins, 6-inch round cake pan and 8-by-8-inch cake pan. Each section offers smaller versions of classics like chocolate chip-peanut butter cookies, lemon bars and banana cake. But Lane also explores the not-so-usual sweet concoctions of berry crostini, vegan chocolate sorbet and homemade Ding Dongs. Almost all of the recipes yield two to eight servings, so there’s really no reason to deprive yourself of sweet cravings – just make two to share (or not).