In a time when most of us probably don’t like the idea of going to the grocery store, or even out of the house for that matter, but still need variety in our foods, I have you covered. Whether you feel like Gordon Ramsay in the kitchen or you exclusively eat microwavable dishes, these recipes are so easy you’ll actually want to cook!
Chocolate swirl banana bread
This recipe is perfect if you have browning bananas you aren’t going to eat but feel bad about throwing them away. It also combines banana and chocolate flavors in a beautiful marbled pattern that will make you feel like a professional chef! Prep work takes about 15 minutes, cooking time takes 55 minutes and it makes 8 servings!
Preheat your oven to 350℉, and let’s get started!
- ½ cup semisweet chocolate chips
- 2 cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe bananas, mashed
- 2 large eggs, lightly beaten
- 6 tablespoons butter, melted and cooled
- 1 ½ teaspoons vanilla extract
- Preheat the oven to 350℉. Line a 9-inch pan with parchment paper, then grease the paper with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
- Melt the chocolate chips in a medium microwave-safe bowl for two 30-second increments. Stir until smooth. Set aside to cool.
- In a medium bowl, whisk together the mashed bananas, eggs, melted butter and vanilla.
- Using a rubber spatula, fold the banana mixture into the dry ingredients until just combined. The batter should be thick and chunky. Remove one cup of the batter and put in a separate bowl. Then mix melted chocolate with the one cup of batter, stirring to combine.
- Fill the loaf pan with enough of the non-chocolate batter to cover the bottom of the pan. Then, alternate scooping the chocolate and non-chocolate batters into the pan.
- Take a clean knife and swirl the two batters together, making a marbled pattern.
- Bake the bread for 55 minutes or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for five minutes, then slice and serve.
No more plain spaghetti!
While this isn’t technically a recipe, spice up your boring spaghetti meal with new additions. Adding in protein like chickpeas, tofu, shrimp (if you have them) or vegetables like sauteed onions, spinach, mushrooms, cubed tomatoes and green peppers can bring a whole new tasty life to your meal and actually make you excited about eating!
Brownie in a mug
This is the easiest, quickest way to have a delicious treat. All it takes is one minute of prep and one minute of cooking. Anyone can do it!
- 3 tablespoons all purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons cocoa powder
- 3 tablespoons flavorless oil (vegetable oil, canola oil, coconut oil, etc.)
- 3 tablespoons water
- Pinch of salt
- ½ teaspoon vanilla extract
- 2 teaspoons (or however much you want) chocolate chips
- In a microwavable mug, mix together the brown sugar, water, oil, salt and vanilla.
- Add in the cocoa powder and flour and mix until combined.
- Mix in chocolate chips.
- Microwave for 60 seconds.
You can top with whipped cream, ice cream or even peanut butter! Drink with a cool glass of (hopefully non-dairy) milk!
Bread may seem like a daunting thing to make, but this recipe makes it super simple to have amazing homemade bread. This does require you to let the dough sit for around 18 hours, but the end result (and the fact that you don’t have to knead it) is definitely worth the wait.
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast (check your freezer if you can’t find any)
- 1 ¼ teaspoons salt
- Cornmeal or wheat bran as needed
- In a large bowl, combine flour, yeast and salt. Add 1 ⅝ cups of water and stir until blended. The dough will be shaggy and sticky.
- Cover the bowl with plastic wrap, and let it rest for at least 12 hours, preferably 18, at warm room temperature (around 70°).
- The dough will be ready when the surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it. Sprinkle the dough with a little more flour and fold it over on itself once or twice.
- Cover loosely with plastic wrap, and let it rest for 15 minutes.
- Using just enough flour to keep the dough from sticking to your work surface or your fingers, gently shape the dough into a ball.
- Generously coat a cotton towel with flour, wheat bran or cornmeal. Put the dough seam side down on the towel, and dust with more flour.
- Cover with another cotton towel, and let it rise for about two hours.
- When it is ready, the dough will be more than double in size and will not readily spring back when poked.
- At least half an hour before the dough will be ready, preheat the oven to 450℉. Put a six to eight quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and turn dough over into the pot, seam side up.
- Shake the pan once or twice if dough is unevenly distributed.
- Cover with a lid and bake for 30 minutes, then remove the lid and bake for another 15 to 30 minutes until loaf is browned.
- Cool on a rack, then slice and serve with butter!
SUPPORT STUDENT MEDIA
Hi, I’m Sara Crawford, a senior journalism student from Cleveland. I’m also the editor in chief of The Burr and the opinions editor for KentWired this semester. My staff and I are committed to bringing you interesting, humorous and hard-hitting stories that tap into current events, trends and the lives of those who have made a home in Kent, Ohio. We are full-time students and hard-working journalists. While we get support from the student media fee and earned revenue such as advertising, both of those continue to decline. Your generous gift of any amount will help enhance our student experience as we grow into working professionals. Please go here to donate.
Augusta Battoclette is a senior journalism major and business management minor with a passion for music journalism. This is her third semester working for The Burr, and she is excited to work with an amazing staff. She has been writing since before she knew how to read and has been a journalist since seventh grade. You can find more of her work here.