Nowadays, it feels as though remote learning has dominated all aspects of our lives. The monotony, the stress, the isolation... all feelings of which we attribute to this unideal experience. Yet recently, I found myself picking up the spatula and whisk for the first time in my life. Baking has brought me a sense of escape from these much-needed times - physically and mentally! As students and faculty continue to navigate through this confusing situation, I figured anyone could use a few small treats right about now. Here are some quick and simple treats that could be made from the comforts of your own home -- no pesky trips to the grocery store needed!
2-Ingredient Bagels
It's no wonder that bagels are a favorite among the St. Mark's community - they make a perfect grab-and-go breakfast or a fantastic source of energy before a workout. For those of us in need of bagels, look no further -- you can make your own at home using just 2 ingredients! They won't be nearly as fluffy and decadent as those found in the dining hall, but they’ll be just enough to take you back to the simpler times back on campus. (Recipe from Better Homes & Gardens)
Ingredients:
1 cup self-rising flour (Make your own self-rising flour blend by mixing 1 cup flour plus 1½ tsp. baking powder and ½ tsp. salt)
1 cup Greek yogurt
Optional flavor variations:
Cinnamon raisin bagels (mix in cinnamon + raisins)
Sesame bagels (wash with 1 lightly-beaten egg + top with sesame seeds)
Recipe:
Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, stir together the flour and yogurt until combined. It will be sticky and crumbly.
On a lightly floured surface, form the dough into a ball and knead for 3 to 5 minutes until it is no longer sticky, but rather smooth and elastic.
Shape the dough into an even circle, then divide into four equal balls using a sharp knife or a dough scraper.
Roll each ball into a rope that's about 6 inches long, then pinch the ends together to make a bagel shape. Place each bagel on the prepared baking sheet, brushing with the egg and desired toppings.
Bake approximately 25 minutes until golden brown. Cool on a wire rack.
Banana Bread
Banana bread completely dominated social media platforms near the beginning of 2020 quarantine days. Why not revisit this quarantine-classic once again? This time, the recipe is slightly-tweaked for a healthier version of this delicious treat. (Recipe from Cookie and Kate)
Ingredients:
⅓ cup melted coconut oil/extra-virgin olive oil/ high-quality vegetable oil
½ cup honey/maple syrup
2 eggs
1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
¼ cup milk of choice/water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon (plus more to swirl on top)
1 ¾ cups whole wheat/white whole wheat/all-purpose flour
Optional mix-ins:
½ cup chopped walnuts or pecans
½ cup chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Recipe:
Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.
Cinnamon Roll Microwave Mug Cake
If you're looking for a quick, single-serve recipe, then try out this cinnamon roll mug cake which could be made in the microwave in just over a minute! This recipe is totally dorm-friendly as well! (Recipe from Kim’s Cravings)
Ingredients:
¼ cup all purpose flour or Kodiak Cakes pancake mix
¼ teaspoon baking powder
2 tablespoons milk of choice (1-2 tablespoons more, as needed)
1 tablespoon maple syrup
¼ teaspoon vanilla extract
1 teaspoon coconut oil or melted butter
1 tablespoon brown sugar or coconut sugar
¼ teaspoon ground cinnamon
Recipe:
Spray a microwavable mug with cooking spray
Mix together the flour (or pancake mix), baking powder, milk, maple syrup, vanilla and oil (or melted butter) inside the mug. Add 1-2 tablespoons more of milk, if needed for desired consistency. You want the batter to stay thick, but not dry.
In a small bowl, whisk together brown sugar and cinnamon and sprinkle over the top of the mug mixture. Use the tip of a knife to swirl cinnamon mix into the top of the batter.
Microwave on high for about 1 minute and 25 seconds. Take out of the microwave and if desired transfer muffin to a plate. Enjoy!
Scones
Scones are another St. Mark's classic, and they may remind some St. Markers of those weekend brunches in the dining hall. This recipe requires a bit more work to get around, but it’ll all be worth it to get the scones as close to the real thing! (Recipe from Sally's Baking Addiction)
Ingredients:
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
½ cup (100g) granulated sugar
½ teaspoon salt
2 ½ teaspoons baking powder
½ cup (1 stick; 115g) unsalted butter, frozen
½ cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1½ teaspoons pure vanilla extract
Optional:
Add-ins: 1–1½ cups chocolate chips, berries, nuts, fruit,...
Toppings: ½ – 1 teaspoon ground cinnamon, coarse sugar, vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, confectioners’ sugar
Recipe:
Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more tablespoons of heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat(s). After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients.
Cream Cheese Cookies
Alternatively, if you find yourself tired of your cream cheese spread on bagels, make another use for them instead! Cream cheese cookies were a TikTok phenomenon during the early days of quarantine, and they make for a perfect, pantry-staple treat. (Recipe from Preppy Kitchen)
Ingredients:
½ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup granulated sugar
1 egg, room temperature
2 teaspoon vanilla extract
1¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
Recipe:
Whisk together the flour, salt and baking powder in a medium bowl and set aside.
Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and miix one more time to combine.
Add the dry mixture into the wet and mix on low until just combined. Use a spatula to scrape the bottom and give the mixture one last mix then cover and chill for at least an hour.
Heat oven to 375F then portion out roughly two tablespoon-sized pieces and roll into a ball. The dough will be sticky so It's best to dampen your hands a bit and just wash them when they get a bit covered. Place about two inches apart on a baking sheet lined with parchment paper or a silpat and bake for 10 minutes or until the edges are set and just turning golden.
Peanut Butter Protein Bars
For St. Marker’s looking to aid their workouts, these peanut butter protein bars made with oats are a perfect pre-exercise snack. They require minimal ingredients and are no-bake! (Recipe from Well Plated)
Ingredients:
¾ cup creamy peanut butter
⅓ cup honey
2 tablespoons coconut oil
2 cups Rolled Oats
½ cup vanilla protein powder about 2 scoops, depending upon your brand
3 tablespoons flaxseed meal
¼teaspoon ground cinnamon
¼ teaspoon kosher salt
⅓ cup mini chocolate chips
Recipe:
Line an 8x8- or 9x9-inch baking pan with parchment paper, leaving overhang on two sides like handles.
Place the peanut butter, honey, and coconut oil in a medium heatproof bowl. Set the bowl over a saucepan of water and bring the water to a simmer over medium to medium-high heat. (Do not let the water boil, and make sure the water does not touch the bottom of the mixing bowl.) Stir and heat until the mixture is smoothly combined. Remove the bowl from the saucepan and turn off the heat.
To the bowl with the peanut butter mixture, add the oats, protein powder, flaxseed, cinnamon, and salt. Stir to combine. The mixture will seem very dry at first but will come together as you stir. It won’t be sticky but should hold together when pressed (see recipe notes for more details). If the mixture is still fairly warm, pop the bowl into the refrigerator for a few minutes to let it cool, then stir in the chocolate chips. (Cooling the mixture will prevent the chocolate from melting. Don’t worry if they do melt a little—the bars will still be delicious!) Press evenly into the prepared pan and refrigerate for 1 hour or until firm.
Lift the bars from the pan using the parchment handles and transfer to a cutting board. Slice into bars of desired size and enjoy.
Hopefully, these recipes can bring a little joy to your days being stuck in remote learning. Leaving the screen and baking has proved to be a wonderful way for me to cope with the stressful and repetitive nature of quarantine, and I hope that it will do the same for the rest of the St. Mark's community as we navigate these challenging times!