You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Slice of Life

  • Tasty figs deserve higher profile
    Pick a fruit that gets almost no publicity, and you’d be hard-pressed to find one less represented than the fig.
  • Blackberries taking center stage
    Every family has a child who, while just as talented, beautiful and beloved as the rest of the brood, is overshadowed by the achievements of siblings. Such is the fate of the blackberry.
  • Know sugars to sweeten choices
    I’m standing in line at the local farmers market and what was obviously a grandparent watching an obviously overtired, overstimulated and downright cranky 2- or 3-year-old while the parents were debating the merits of a green vs. red vs.
Advertisement

1-bowl recipes simplify homemade

Sometimes you’re on a culinary deadline and you feel like you just got to cut a few corners. You try to justify why buying a – gasp – store-bought cake is OK when really what you should be doing is using these one-bowl recipes that make homemade even easier than running to the store.

The following recipes take less than 10 minutes to whip up and clean up. You can make them in an electric mixing bowl or by hand, either way, they are simple enough for a 10-year-old with a desire to help in the kitchen to make without supervision, freeing you up to do what you do best – 27 things at once.

One Bowl Chocolate Cake

3 ounces semisweet chocolate

6 tablespoons butter or margarine

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1 1/4 cups flour, divided

1/2 teaspoon baking soda

3/4 cup water

Chocolate glaze:

2 ounces semisweet chocolate

1 tablespoon butter

1 cup fresh berries (your choice raspberries, strawberries, blueberries or a mix)

Preheat oven to 350 degrees.

For cake: Grease and flour a 9-inch round baking pan. In a microwavable bowl combine the chocolate and butter and microwave on high for 2 minutes or until butter is melted. Mix by hand until chocolate is completely melted. Add the sugar and mix vigorously until combined. Add the eggs and beat vigorously until blended. Add the vanilla and mix to combine. Add 1/4 cup flour and baking soda; mix to combine. Add in the remaining flour alternately with the water, mixing to combine with each addition. Pour into the prepared pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely on wire rack.

For glaze: In a microwave bowl combine the chocolate chips and butter. Microwave for 30 seconds or until the butter is melted. Mix to combine. Place the cake on a serving plate, drizzle the glaze over the top. You can refrigerate the cake at this point and decorate the top with the berries just before you serve it. Serves 6 to 8.

One Bowl Very Very Banana Bread

4 ripe bananas

1/4 cup melted butter

1 egg

3/4 cup sugar

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a loaf pan and set aside. In a large bowl mash the bananas then add the remaining ingredients. Mix to combine. Pour the batter into prepared loaf pan. Bake for 55 to 60 minutes (it will be very golden brown on top) or until a toothpick inserted in the center comes out clean. Cool for 30 minutes and then remove the loaf from the pan. Cool on a cooling rack until room temperature. Serves 6 to 8.

One Bowl White Cake with Cream Cheese Frosting

2 cups flour

1 1/4 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla

2 eggs

Frosting:

8 ounces cream cheese, room temperature

8 tablespoons unsalted butter, cut into pieces, room temperature

1 teaspoon vanilla

1 cup powdered sugar, plus extra if the frosting is too thin

Preheat oven to 350 degrees. Grease and flour two 8-inch cake pans. In a large mixing bowl sift together the flour, sugar, baking powder and salt. Add the butter, milk and vanilla and mix to combine. Add the eggs and mix for 2 to 3 minutes to make sure everything is combined (you can do this in the bowl of an electric mixer if you like).

Pour the batter equally into the greased and floured pans. Bake 30 to 35 minutes or until toothpick comes out clean. Cool the cakes in the pans for 10 minutes before you remove them to cool on cooling racks. Frost when cool.

For frosting: In a bowl (I typically do this with a hand held electric mixer in the bowl I made the cake in) combine the cream cheese and butter and mix on low until light and fluffy, gradually beating in the butter. Add the vanilla and mix to combine. Slowly add the powdered sugar while beating until you have the consistency you like. You may need to add a bit more powdered sugar if the consistency is too thin..

– Modified from a Bakers Chocolate recipe – Submitted by Tanya Montgomery of Indianapolis Slice of Life is a food column that offers recipes, cooking advice and information on new food products. It appears Sundays. If you have a question about cooking or a food item, contact Eileen Goltz at ztlog@verizon.net or write The Journal Gazette, 600 W. Main St., Fort Wayne, IN 46802.

Advertisement