Matt Duzik, director of Purdue Northwest Intramural Baking on the Hammond campus, will use both “old” and “new” ingredients as key “ingredients” for the annual spring intramural baking contest in 2024. I decided to blend the.
For 17 years, I served as a judge, tasting and scoring baked goods, crowning annual winners, and recognizing the best homemade cookies, brownies, pies, and cakes.
“This year’s contest focused on memories,” Dudzik said.
“Studies have shown that of the six senses, the sense of smell is most associated with memory. The smell of freshly baked goods transports your mind back to your childhood, bringing back memories and loved ones in your life. Reconnect with.”
Dudzik and PNW Intramurals will be working with Hartsfield Village, an assisted living and care center in Munster, this month to spend an afternoon “uncovering a special memory for one of our residents,” he said.
Dudzik is partnered with executive chef Gabe Rosado, director of hospitality and nutritional services, and nurses.
Nina Marini is the Director of Community Relations for the Rehabilitation Center and Assisted Living Department, both key staff members at the Hartsfield campus.
This month, the trio is inviting residents to submit their favorite recipes, whether they’re reminiscing about baking with their children, fun kitchen memories from the more distant past, or recipes with their parents or grandparents. There is.
“Residents whose recipes have been selected will either bake this dessert or create the recipe with assistance from the 2024 intramural contest winner and Executive Chef Rosado, and will be invited to participate in the Hartsfield Kitchen and Dining Room on a Friday afternoon in April.” “We will be able to prepare and demonstrate it in a step-by-step manner so that Hartsfield residents can experience it step-by-step and enjoy the delicious results,” Dudzik said.
This year’s winners were narrowed down to three finalists after the first round of judging was held on February 28th.
And my final judging took place on Friday, April 5th, where I praised Shalini Katupalli’s “Dark Chocolate Frosted Banana Bread Cupcakes” and declared her the winner, with the secondary prize going to a student. The award was given to Sydney Small and Trinity Belford.
Bananas make the perfect featured ingredient, ranking as a healthy appetite favorite for young and old alike.
My parents, who are 92 and 94 years old, have one banana a day on their daily menu and often enjoy it at breakfast.
Another ingredient that Shalini focuses on is “dark chocolate,” which has long been proven to have greater health benefits compared to the “milk chocolate” varieties that are more popular with consumers.
According to Healthline.com, consuming dark chocolate provides these delicious benefits:
A powerful source of antioxidants.
It may improve blood flow and lower blood pressure.
Increases HDL and protects LDL from oxidation.
May reduce risk of heart disease.
It can protect your skin from the effects of the sun.
Brain function may improve.
As noted in Shalini’s winning recipe, the mashed banana in her cupcake recipe is “heavy” and requires the inclusion of both baking soda and baking powder to ensure the cupcakes rise properly during baking time. there is.
Columnist Philip Potempa has published four cookbooks and is the marketing director for Theater at the Center. Contact him at pmpotempa@comhs.org or email questions to: From the Farm, PO Box 68, San Pierre, IN 46374.
Shalini’s Dark Chocolate Frosted Banana Bread Cupcakes
Makes 1 1/2 dozen cupcakes
Cupcake batter:
1/3 cup butter
2 beaten eggs
1 teaspoon vanilla essence
1 cup sugar
3 bananas (mashed)
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
Matte:
2/3 cup cocoa powder
2 3/4 cups sugar
1/2 cup softened butter
1 teaspoon vanilla
Add milk if necessary
direction:
- Heat oven to 350 degrees.
- Make the dough by creaming the butter, eggs, sugar, vanilla, and banana in a large bowl until smooth.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Mix dry mixture and banana mixture until all combined.
- Mix the chocolate chips with the batter and pour into cupcake liners lined in the mold.
- Bake cupcakes for 20 to 25 minutes or until a knife inserted comes out clean as desired.
- To make the frosting, mix all the ingredients together and adjust the amount of milk as needed to achieve the desired consistency that spreads smoothly.
- Cooled cupcakes with frosting.
