Purdue Northwest Intramurals Director Matt Dudzik at the Hammond campus decided to blend both “old and new” as key “ingredients” for his 2024 annual Spring Intramural Baking Contest.
For 17 years I’ve served as a judge, sampling and scoring baked goods to crown each year’s winning contestants and honor the best of homemade cookies, brownies, pies and cakes.
“For this year’s contest, we focused on memories,” Dudzik said.
“Research indicates that of the six senses, the sense of smell is the one most connected to memories. The scent from fresh baked goods takes your mind on a journey back to your childhood and reconnects you with those memories and the loved ones in your life.”
Dudzik and PNW Intramurals have teamed with Hartsfield Village, the assisted living and care center in Munster this month for what he says will be an afternoon “to unlock a special memory for one of the residents.”
Dudzik has partnered with working with Executive Chef Gabe Rosado, hospitality and nutrition Services director, and nurse
Nina Marini, director of community relations for the Rehabilitation Center and Assisted Living division, both key staff of the Hartsfield Campus.
The trio are asking residents this month to submit a favorite recipe that reminds them of a time they baked either with their children or even are farther recollections in the past for a fond kitchen memory or recipe with one of their parents or grandparents.
“The resident whose recipe is selected will get to bake this dessert or make the recipe as assisted by the winner of the 2024 intramural contest and along with Executive Chef Rosado prepared and demonstrated in the Hartsfield kitchens and dining room on the afternoon of Friday, April 26 for the residents of Hartsfield to experience step-by-step, and enjoy the delicious results,” Dudzik said.
As for this year’s winners, the first round of judging was Feb. 28 and narrowed to three finalists.
My final round of judging was then held on Friday, April 5 and I declared Shalini Kattupalli the winner, showering praise for her “Dark Chocolate Frosted Banana Bread Cupcakes,” with secondary honors bestowed to students Sydney Small and Trinity Belford.
Bananas make a perfect highlighted ingredient and they rank as a favorite of healthy appetites both young and old.
My own parents, at ages 92 and 94, include a banana per day in their everyday menus, most often enjoyed at breakfast time.
Shalini’s other focused ingredient “dark chocolate,” has long been proven to have greater health benefits in contrast to the more consumer-popular “milk chocolate” varieties.
According to Healthline.com, consuming dark chocolate offers the tasty advantage of :
Powerful source of antioxidants.
May improve blood flow and lower blood pressure.
Raises HDL and protects LDL from oxidation.
May reduce heart disease risk.
Could protect skin from the effects of sun.
Possibly improves brain function.
As noted in Shalini’s winning recipe, the “heaviness” of mashed bananas in her cupcake recipe requires the inclusion of both baking soda and baking powder to ensure the cupcake rises properly during the baking time.
Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at pmpotempa@comhs.org or mail your questions: From the Farm, P.O. 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 eggs, beaten
1 teaspoon vanilla extract
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 semi-sweet chocolate chips
Frosting:
2/3 cup cocoa powder
2 3/4 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
Splash of milk, as needed
Directions:
- Heat oven to 350 degrees.
- To make batter, in large bowl, cream butter, eggs, sugar, vanilla and bananas together, until smooth.
- In separate bowl, combine, flour, baking soda, baking powder and salt.
- Fold in the dry mixture with the banana mixture until all is incorporated.
- Mix in chocolate chips into the batter and pour into cupcake liners placed in baking tins.
- Bake cupcakes for 20-25 minutes or as needed until center tests done when a knife is inserted.
- To make frosting, combine all ingredients, adjusting milk measurement as needed to achieve smooth spreading desired consistency.
- Frost cooled cupcakes.
