The “Pan”-Demic Experiments

“Sometimes you feel like a nut / Sometimes you don’t / Almond Joy’s got nuts / Mounds don’t” was the jingle used during the 1970s to advertise two of my favorite candy bars. 

SONY DSC

By Evan-Amos – Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=11364190

And, likewise, sometimes, I feel like doing culinary research for several hours, shopping at multiple grocery stores and markets, gathering stand mixer, blender, bread machine, and an array of measuring cups and measuring spoons on my countertop, to create a dessert worthy of the final round of Food Network’s Chopped. However, sometimes, I just want to whip up something quickly with what I have on hand, get it in the oven, and have it on a saucer thirty minutes later. 

Yes, these sorts of desserts rely heavily on packaged, processed elements, but while this pandemic has bestowed upon us all ample time for big projects, it hasn’t always given us the energy or enthusiasm for them. I do enough cooking and baking from scratch that it doesn’t bother me one bit to give my family something made from a box once in a while. 

One recent COVID-19 night my older daughter, who lives and works from home, was itching for a brownie. We had no packaged brownie mix, and we had not found a source for all-purpose flour yet, which was nowhere to be seen on the shelves of our local grocery store. We did have a chocolate cake mix, though. So, off to the internet we went where we quickly found a food blog about cake mix brownies. I’ve been making cake mix cookies for years–one cake mix, two eggs, and a half-cup of vegetable oil mixed together by hand with a wooden spoon, portioned out with an ice cream scoop onto a baking sheet, and voila, a batch of cookies before you can bat an eye. But, brownies? 

Our first experiment produced something that totally satisfied her craving for a brownie, moist and slightly gooey, definitely chocolate and cakey. The best part was that it only required four ingredients and one bowl, a wooden spoon, and one pan: chocolate cake mix, two eggs, half-cup of vegetable oil, and a cup of chocolate chips, mixed by hand and spread into a greased 8×8 square cake pan. Baked for 20 minutes at 350°, the results were amazing, and better yet, FAST.

Yesterday, I decided to experiment again, this time with a yellow cake mix, which I mixed with the requisite two eggs and half-cup of vegetable oil, but I also added one teaspoon of cinnamon, one teaspoon of pure vanilla extract, and a cup of cinnamon chips I had stashed away in the freezer. After I spread it out into the greased 8×8 square cake pan, I sprinkled the top with cinnamon sugar and baked it for 20 minutes at 350°. Cinnamon Chip BrownieMy daughter said it tasted like the cinnamon swirl coffee cake at Starbucks, which I haven’t tried but I’ll take her word for it. Suffice it to say, we were all happy to sit on the back patio with a cup of coffee and a quick treat that didn’t leave the kitchen looking like a White House State Dinner had just been prepared. 

Next on the list for experimentation: strawberry brownies! Stay tuned!

Irish Soda Bread in a Hurry

ACBCMy spring break is drawing to a close. For once I made sure I could really relax and not have a ton of school work hanging over my head the whole time. It made a huge difference. I had a great visit with my older daughter, did a bit of spring cleaning, baked an elaborate from-scratch chocolate cake for my husband’s birthday, had long walks with my dog each day, finished a short story I’ve been working on, did some other writing, and read a lot. This morning I slept in and then read for a while, a cozy mystery by an Australian author. It’s my first book of hers and it is enjoyable, light reading. At one point the characters, who have formed an Agatha Christie Book Club of all things,  have afternoon tea together, and being mid-morning, I decided to have a cup of tea and a bit to eat.

BWJMy husband and I have all but eliminated bread in our house but that’s what I really wanted. Tea and toast. Staring into the abyss that is a nearly empty fridge I saw the leftover buttermilk from the chocolate birthday cake recipe. Hmm, buttermilk. That made me think of Irish soda bread. Irish soda bread is a snap to make and goes really great with a steaming cup of tea, Irish or not. So, I grabbed my Baking with Julia cookbook and headed to the kitchen.

irish soda bread muffinsBecause of the low-carb mandate we have been living with, I had almost no all-purpose flour, having used three cups for the birthday cake earlier in the week. So, with a nod to Marion Cunningham’s original recipe, I had to improvise and substitute a bit to produce a half-recipe of her Irish soda bread. And, since I was in a hurry to get back to my book with the tea and toast, I baked it in a muffin tin to speed things up a bit.  I set up a tea tray with good Irish butter and my homemade orange marmalade. The end result? Yummy!tea tray

Irish Soda Bread in a Hurry

Ingredients

  • 1 cup of all-purpose flour
  • 1 cup of self-rising flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 tablespoon caraway seeds
  • ½ cup raisins
  • 1 cup of buttermilk

Directions

  • Preheat oven to 375 degrees.
  • Spray muffin tin with vegetable cooking spray and set aside.
  • Put all ingredients in bowl of stand mixer except for buttermilk. Mix briefly to combine.good butter and jam
  • With mixer on low, slowly drizzle in buttermilk. Mix on low-medium until dough comes together and forms around paddle. If too sticky, add a tablespoon of flour until ball of dough forms. (Likewise, if too dry, add a few drops of buttermilk until ball of dough forms.)
  • Using an ice cream scoop, divide dough evenly between 12 muffin cups.
  • Bake at 375 degrees for 18-20 minutes, until tops are golden and toothpick comes out clean from center of dough.
  • Serve warm with good butter and jam.