Easy Baking with Pantry Ingredients

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

New York Style Crumbcake for Easy Baking

Here are nine Easy Baking recipes from past blogs that use pantry ingredients you hopefully have on hand.  I tried to find something for every time of the day, every type of recipe and every taste.

With Easter around the corner, many of these can be made ahead and stored in the freezer to add to an easy brunch, lunch or dinner.

By the way, everyone should make the New York Style Crumb Cake above and stand with New York in its terrible time of need.  I know there are better days ahead – it’s just how long it takes to get there.  I’m thankful for each and every one of you.  Please take care.

And if there is something you particularly want to know about or have a suggestion for the blog, let me know in the comments below.  I’ll be happy to take a look.

Cocoa Brownies

Cocoa Brownies for Easy Baking

These are quintessential easy baking and quick to make.  Even faster to disappear.  These would freeze if they aren’t eaten first.

Lemon Rum Bundt Cake

Lemon Rum Bundt Cake

This beauty was one of my most popular posts.  The combination of lemon and rum is perfect for this moist pound cake.  The cake can be made in its entirety and frozen.

Hermit BarsHermit Bars

Spicy and simple these can be made in minutes – literally.  Freeze without the glaze.  Glaze after thawed and brought to room temperature.

Warm Chocolate Lava cakes with Baileys Sauce

Chocolate Lava Cake for Easy Baking

If you have to forgo the Bailey’s Sauce these are great on their own, with vanilla ice cream or creme anglaise.  These are best eaten the day they are made to keep the interior lava-like.

Deep Butter CakeDeep Butter Cake

Breakfast, brunch, snack, or dessert this is an anytime treat.  Deep butter cake is a St. Louis speciality I’m happy to share.  This freezes perfectly.

Better Than Reese’s Peanut Butter CupsBetter Than Reese's Peanut Butter Cups for Easy Baking

These are unbelievably good and oh so easy to make.  These can be made a week ahead.  Refrigerate.  Bring to room temperature to eat.  They can be held at room temperature of a day or so.

Chocolate Dipped Sweet and Salty Butter Cookiessweet-and-salty-butter-cookies

No sea salt?  These are also good without the salt.  They will last at least 5 days in a covered tin.

Bacon and Cheese PopoversBacon and Cheese Popovers for Easy Baking

Well, I had to get bacon in somehow and these are the perfect venue.  These should be eaten shortly after baking.  You can make the batter and refrigerate it.  When ready to bake, stir the batter, then assemble and bake.

New York Style CrumbcakeNew York Style Crumbcake for Easy Baking

A special tribute to a special city.  If this makes too much, make half of it and put in in an 8×8 inch square pan.  This can be frozen very successully.  Thaw completely and warm in a 350° oven for about 20 minutes to freshen it

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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15 thoughts on “Easy Baking with Pantry Ingredients

  1. Diane Schwartz

    Made the New York Style Crumb cake-ohh, how the look, smell, and taste took my husband and me back to our childhood! Thank you for the recipe! Would you have a recipe for Merbteig pastry? My mother used that as a base of a crumb cake with a bit of jelly on top of pastry then covered with crumble topping-my granddaughter loves this, but I have not found a traditional Merbteig pastry recipe.

  2. Erna

    Thank you for the recipes. I will try something new for a challenge today. the New York crumb cake sounds good.

    1. hfletcher Post author

      Hi Erna – Happy to hear yu chose the NY Crumb cake. Remember if a whole recipe is too much you can cut it in half and put it in an 8 in square pan.

  3. Terry

    Hi Helen,
    This may be off the topic, but can you recommend cake pans? I have some darker ones which continually take their toll on my cakes. I have had better luck with the goldstone pans from Williams Sonoma, but they do not come in all sizes. what would you suggest? Also, can you suggest a solid brand for springform pans?
    Thanks for your expertise!
    Terry

    1. hfletcher Post author

      Hi Terry – Nothing is off-topic here if I can help. If you go to https://pastrieslikeapro.com/2019/01/baking-pans/#.Xod46i2ZORs you will see the pans I most like and use. They were initially for commercial use only but can now be purchased by anyone. They are not the most expensive but are the best. I have used these in the bakery and some I am still using are 30 years old. If you have any other questions, please contact me again.

  4. Monica

    I wish I did have rum or Bailey’s in my pantry right now! But these all look good, especially the peanut butter cups. Thanks for gathering up these recipes!

  5. Elizabeth Stewart

    Great ideas, Helen. One question: when you use the term “powdered sugar”, do you mean superfine sugar OR superfine sugar with cornstarch mixed in, which is known as “icing sugar” or “confectioners’ sugar” outside the U.S.??

    1. hfletcher Post author

      Hi Elizabeth – I think it would be icing sugar. It is also known as confectioners’ sugar if that helps It does have cornstarch in it and it is so fine it looks like snow. hope this helps.

        1. hfletcher Post author

          What recipe are you looking at Elizabeth? The cornstarch is used to keep the sugar, which is literally a powder, from clumping. Powdered sugar can be made at home. Place 1 cup of granulated sugar and 1 teaspoon cornstarch in a blender and blend until it turns into a powder. Also powdered sugar is also called 10X which refers to the fineness. A processor will not make powdered sugar. It can make superfine or baker’s sugar which is especially useful when used with egg whites for meringues, macarons, and angel food cake. For that, just place the granulated sugar in the processor and process until finely ground. It will dissolve faster and easier than regular granulated sugar. Hope this helps.

          1. Elizabeth Anne Stewart

            I know all that. Your cocoa brownies call for powdered sugar and not being American, I wanted to be sure what you meant by that.

  6. Christine Kuret

    Thank you for your wonderful recipes. They are bring much happiness! Your laminated dough recipe is so easy yet delivers amazing results. S
    Ray safe and healthy.

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