Is it ever okay to use a box mix for baking?

That’s a really good question. If you asked my mother, her answer would be absolutely, positively not! Of course she love to bake and was an excellent baker. When I was growing up I don’t even remember her using brownie mix. To be fair, we also lived near good bakeries so if she didn’t bake it herself, there was always a good back up plan. However, it is from her I learned it doesn’t take much more effort to make good fresh food from scratch. While I do agree with that, there are times when the ease of opening a box and adding an egg and oil to dry ingredients is quite appealing, quicker and often cheaper.

When I first moved to Ohio, I was invited to a cookie swap. I had never been to one before so I asked my friends what type of cookies I should bring. The instructions were easy, bake the kind of cookies you would like to receive. When I arrived, it was amazing to see the variety of cookies everyone baked. I made my best decorated sugar cookies and they were a huge hit! Another friend of mine baked fancy biscotti that were so yummy. All the women really outdid themselves except for one. She walked in, placed her plate on the table and said “I hate to bake – I’m not a baker!” Her first mistake was telling everyone she’s not a baker and hates it, then admitting she used a box mix. Her second mistake was that she burnt them and still brought them anyway! Clearly, using a box mix doesn’t mean you’re going home with a first place ribbon or in this case new friends!

So is there ever a time a box mix is okay to use? Yes, I think there is. I have used boxed brownie mixes on occasion, usually when I have to make 50 or 100 of them for school events. There are a couple brands that are very good but even then I add extra cocoa powder to the base, candy, extra chocolate chips, and top them with something special to dress them up for a night out on the town. One of the best ways I have found to dress them up is with homemade frosting. Please note: there is never an excuse to use canned frosting! Come on people, butter and sugar whipped till creamy! I dare you to read the label on the can and tell me why all 19 ingredients are needed for something that should be sugar and butter. I’m gasping for breath here! Rule number one, if you are going to use a box mix, everyone else doesn’t have to know! Let it be your secret! Rule number two, make them look good enough and taste good enough so people don’t know it came from a box. You can always add extra chips, vanilla extract, dried fruit, nuts or something else that you like. Rule number three, read the instructions carefully and follow them, they are written for a reason. Finally, not really a rule – just obvious, if you burn them, throw them out!

What about cupcakes and cakes? A friend suggested I used a box of cake mix to make cupcakes. I had never done that before and was leary about it. She shouted their praises of ease and deliciousness and said they’re foolproof, just try it.

Out I went to the grocery where I returned with a box of devil’s food cake. I dumped the package into a bowl, added the wet ingredients, blended 2 minutes and voila – cupcakes! However, what they didn’t tell me on the box was that the recipe really only makes 20 cupcakes, 21 at best. Now I was 4 cupcakes short for the class! I had to go back to the store, buy another box, clean all of my baking utensils, and start allover again. Then I ended up with 40 cupcakes! What in the world was I going to do with so many cupcakes? The whole ordeal took me most of the day. Plus there are those little lumps they say will disappear but don’t. However, if you are going to use a box, here is the exception to the rule… read the book Hello Cupcake written by Karen Tack, she gives plenty of support and tricks on how to use a box cake mix so that it comes out great. I have tried her tricks and agree. So if you are decorating cupcakes to the nines, go for the box. If you are making cake-pops, go for the box. For any other reason… only from scratch!

Here is what I look for in any prepared food. The ingredients have to be recognizable, no artificial ingredients, no hydrogenated oils, fat and sodium amounts have to be in a what I consider a healthy range and a good brand is important. I like specialty brands like Stonewall Kitchen, Barefoot Contessa, and Ghiradelli. Trader Joe’s also makes some very good box mixes. In every case, you just have to read labels very carefully and the amount of ingredients should be minimal. If you can’t pronounce a word, you shouldn’t be eating it. Several years ago, my brother-in-law Ben read ingredients on a candy wrapper at Halloween and said “carnuba wax, I think I use that on my car”! There is a lesson to be learned there!

Okay, so tell me… Are my corn muffins made from a box or from scratch?