Mustard Spice Cake Recipe

dessertsSheri SpalloneComment
Mustard Spice Cake Recipe

Mustard Spice Cake Recipe

Have you ever made a recipe out of pure curiosity?  Well, I have had this spice cake recipe (adapted from The National Mustard Museum) on the back burner of my mind for some time. To be honest, the combination of ingredients sounded extremely unappealing, but it was all the more reason I HAD to try it!  You will never guess it, but the mystery ingredient is... MUSTARD!  You betcha!

My family is used to me tricking them into trying new foods; but this time, I tested my tricks with the unsuspecting ladies in the office.  So how could I pull off this intriguing spice cake tinged with mustard, and not have them run for the hills?  LIE!  Cleverly put, I just left out the mustard and called it my "spice cake" with cream cheese icing.  Like I do with my family, I indicated I would love for them to try it, but they didn't have to eat it.  I did tell both parties (after they gobbled up the cake) that the mystery ingredient was our Champagne Mustard!  They were shocked, and in both cases, no one went running for the hills. The cake was a huge success! 

I would describe this unique dessert as ginger snaps meets spice cake. Ingredients include ginger, molasses, honey, cinnamon, apple butter, etc., and Champagne Mustard!  You must make this recipe, if not for the aromas alone, for the pure curiosity that of all of these ingredients combined create an amazingly delicious "spice cake."  It's a perfect dessert for Fall, or simply as a delicious conversation starter!

We would love for your feedback on this recipe!  Comment below or share your version on Facebook, Pinterest, or Instagram.

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Ingredients- (Recipe adapted from The National Mustard Museum).

  • 2 1/4 cups cake flour* (if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tbsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground mustard
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 3 jumbo eggs, beaten
  • 1/3 cup Cherchies® Champagne Mustard
  • 2/3 cup molasses
  • 2 tbsp. honey
  • 1/4 cup Cherchies® Apple Butter Spread
  • 3/4 cup buttermilk


  • 6 Tablespoons (Tbsp.) butter, softened
  • 1 1/2 cups powdered (aka confectioner's sugar)
  • 1/4 cup cream cheese, room temperature
  • 1/2 teaspoon (tsp) vanilla extract
  • 1/ teaspoon (tsp) salt

Preheat the oven to 350 degrees. Grease a 9×9 or 11×7 glass baking dish or a bundt cake pan and set aside.  Sift together cake flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground cloves, ground mustard and set aside.

Cream together the shortening and sugar.  Add eggs one at a time.  Then add the Cherchies® Champagne Mustard, molasses, Cherchies® Apple Butter Spread, and honey and beat until smooth.

Add the dry ingredients alternately with the buttermilk, about a third at a time, blending just until just combined. 

Pour into the greased baking dish or bundt cake pan and bake about forty-five minutes, or until the sides begin to brown and a knife inserted into the middle comes out clean.  You could also use a toothpick.  Let the cake cool for about 15 minutes in the pan and place a plate over the opening and carefully flip the cake to remove.  Cover the cake and store, well wrapped, in the refrigerator.

The cake improves with age, so make it a day ahead of when you plan to serve it.

Make the cream cheese icing when ready to serve.  Sprinkle cinnamon on the cake for a pretty presentation.

Enjoy your Mustard Spice Cake!  Let us know what you think.  Thank you for visiting.

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PB&J Cupcakes Recipe

desserts, partiesSheri SpalloneComment
pbj cupcake2.jpg

Hello beautiful!  

Do you have a favorite food that rekindles childhood memories?  Is it the peanut butter and jelly sandwich (aka PB&J)?  Perhaps the mention of such a concoction makes you want to run for the hills.  But for me, I still believe the peanut butter and jelly sandwich is one of the best pairings on Earth!  Not only did I have them in my school lunchbox growing up, but it was also the first meal my parents taught me how to make, and the first meal we taught our children how to prepare.  In my opinion, it is the best comfort food out there, and is perfect anytime, anywhere.  So for all my PB&J lovers out there, I present to you a sweet rendition of this beloved classic...PB&J cupcakes! 

The PB&J is our family's go-to sandwich. Our children will often make it when they get home from school because it is quick, easy, and satisfying.  But PB&J cupcakes? Would that push my kiddos over their culinary boundaries?  I had never thought of making them until recently, but I had to give it a try and surprise my children with this delicious treat.  Instead of preparing these cupcakes identical to their nostalgic counterpart (with grape or strawberry jam), I opted for our Cherry Butter Spread and Blackberry Preserves (any of our butter spreads and preserves would be just as delicious).  I used white cupcakes that I adapted from Glorious Treats and added peanut butter to my sister's buttercream icing recipe.  

Friends, let me tell you will be transported back to your childhood with these heavenly cupcakes! They turned out perfectly, as they were fluffy, fruity, and peanutty, just like a PB&J sandwich! My son liked them so much, he insisted on using this recipe for his upcoming Cupcake Wars school fundraiser.  You need to add this tasty recipe to your arsenal today!

Comment below, as we would love to know how they turn out on your end, and which butter spread or preserve you decided to use!   Or, use #cherchies_gourmet on Instagram or Twitter, or upload a photo of your concoction to our Facebook page. Or email it to me!   Have fun and thank you for visiting!

Ingredients- "Perfect Vanilla Cupcakes"- Recipe adapted from Glorious Treats

Yields- 15-16 cupcakes

  • 1 1/4 cups cake flour*
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 egg whites
  • 1 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup oil (vegetable or canola oil)
  • 1/3 cup milk (whole or low fat, but avoid fat free)
  • 1/3 cup sour cream (full fat or light, but avoid fat free)
  • Cherchies® Cherry Butter Spread
  • Cherchies® Blackberry Preserves
  • 15-16 cherries (optional for garnish)

*Note- if do not have cake flour, use this simple substitution, for every cup of flour, remove 2 Tablespoons (Tbsp) of flour and substitute with cornstarch and sift together, several times.

Ingredients for Icing

  • 1/2 cup butter flavored shortening
  • 1/2 cup butter, room temperature
  • 1/4 teaspoon (tsp.) almond extract
  • 1/2 teaspoon (tsp.) vanilla
  • 4 Tablespoons half & half (milk is fine too)
  • 1 lb. powdered sugar
  • 1/4 cup creamy peanut butter


Preheat oven to 325*F.

Prepare the icing.  Cream together shortening, butter, peanut butter, extracts and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation for cupcakes- In a medium bowl, add cake flour, baking powder, baking soda and salt.   Sift the ingredients together and set aside.

In another bowl, mix the egg whites, sugar, vanilla and oil with an electric mixer and mix for about a minute.

Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour and the sour cream.  Beat until just combined.  Scrape down the side of the bowl and make sure no lumps left at the bottom of the bowl.  Do not over mix.

The batter will be slightly thick.   Line muffin tins with cupcake liners. Fill liners about 2/3 full, so as not to spill over the sides.   Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.   Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester come out clean, cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool on a wire rack for about five minutes.  With a paring knife, cut a small "cone" in the middle of the cupcake, cutting off the end of the cone, and discarding the end.  Do this with each cupcake.  Fill each cupcake with about one spoonful (about 1 Tablespoon) of Cherchies® Cherry Butter Spread or Cherchies® Blackberry Preserves.   I added Cherry Butter to half of the batch and Blackberry Preserves to the other half.  If I had our other preserves on hand, I would have made more variations.  I guess I will have to make more cupcakes:).

Replace cupcake "lid" over preserves.   Ice cupcakes with the buttercream icing, using a 1M tip, or your favorite tip.  Garnish with a cherry.

Note: The cupcakes and frosting can be made ahead 1 day in advance.  Make sure to cover tightly and store them in the refrigerator.  Unfrosted cupcakes can be frozen up to 2-3 months, but thaw overnight in the refrigerator when ready to use.- Cooking tip from Sally's Baking addiction.

Serve and enjoy!

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Strawberry Cinnamon Roll Recipe

desserts, breakfastSheri SpalloneComment
Strawberry Cinnamon Roll Recipe

Strawberry Cinnamon Roll Recipe

Prep Time:  20 minutes

Cook Time:  20 minutes

Dough Rise Time:  1 hour and 35 minutes (In addition to prep time)

I usually post recipes that are quick and easy, but these tasty treats were too irresistible not to share... the wait is very much worth the effort.  I have been saving this recipe for a special occasion, and since yesterday was National Strawberry Day, these mouth-watering Strawberry Cinnamon Rolls are the perfect reason to celebrate, even if a day late!  So...Happy Belated Strawberry Day! (  

Cinnamon Rolls are heavenly, but Strawberry Cinnamon Rolls take your taste buds to a whole new level.  I made these delectable pastries for our family, and could not wait to share them with you!  After all, it was a holiday!  As always, I pushed my family to their culinary limits, and tricked out their favorite cinnamon roll recipe (a copycat version of Cinnabon-Jo Cooks) by adding Cherchies® Strawberry Butter Spread.  Then, I waited for their reactions...

Just as I expected, these soft, buttery rolls, perfumed with cinnamon and strawberry, and oozing with gooey cream cheese icing, were a huge hit with our family!  Ooohs and aahs all around!   So if you are looking for a "berry good recipe" to serve your family, then these tricked out cinnamon rolls will not disappoint!  

We wish you a berry nice day, and "strawberry fields forever" -  

Thank you for visiting!  Enjoy!

Ingredients (Copycat Recipe from Cinnabon- adapted from Jo Cooks)


  • 2 1/4 tsp active dry yeast or instant yeast
  • 1 cup lukewarm milk
  • 1/2 cup granulated sugar
  • 1/3 cup butter, softened
  • 1 teaspoon (tsp) salt
  • 2 eggs
  • 4 cups all-purpose flour



  • 6 Tablespoons (Tbsp.) butter, softened
  • 1 1/2 cups powdered (aka confectioner's sugar)
  • 1/4 cup cream cheese, room temperature
  • 1/2 teaspoon (tsp) vanilla extract
  • 1/ teaspoon (tsp) salt

In a large bowl, dissolve the yeast in the warm milk.  Make sure milk is lukewarm to the touch.  Hot milk will kill the yeast.  Let the yeast sit for about 5 minutes.  If the yeast is good, it will start to froth.  If not, discard because the dough will not rise.

Add the sugar, butter, salt, eggs, and flour to your mixing bowl and mix until well combined.  Pour the yeast/milk mixture over the flour mixture and using the dough hook, mix well at low speed until the dough is well incorporated.  Do not over mix.

The dough will be sticky.  Oil hands before removing, place the dough in an oiled bowl, cover with plastic wrap, and let the dough rise in a warm place for about an hour, or until the dough has doubled in size.

While dough is rising, combine the cinnamon and sugar in a small bowl and set aside.

After dough has risen, after about an hour, preheat the oven to 350 degrees.  Grease a 9x13 baking dish with cooking spray or butter. 

On a lightly floured surface, roll out the dough into a large rectangle measuring about 16 long x12 inches wide, and the dough should be about 1/4" thick.  Spread the softened butter over the dough, followed by Cherchies®Strawberry Butter, and sprinkle the cinnamon/sugar mixture over the dough.

Carefully, roll the dough starting with the long side all the way to the end.  Carefully, slice the dough into  1 1/2 inches slices with a sharp knife.   Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.

Place the cut rolls into a greased 9x13 baking pan and cover with plastic wrap or a towel.  *I prefer to use plastic wrap, so the dough does not get all over the towel.  Allow the rolls to rise another 30 minutes, or until the rolls have doubled in size.  Place the baking pan in the oven and bake for 20 minutes, or until golden brown, depending on your oven.

While the rolls are baking, prepare the icing by mixing the softened cream cheese, the powdered sugar, butter, vanilla extract, and salt with an electric mixer until light and fluffy.

Remove the rolls from the oven and allow them to cool for five minutes or so.  
Generously spread the icing over the warm cinnamon rolls and watch all that gooey goodness envelop your cinnamon roll.  Oh, my! 

Strawberry Cinnamon Roll Recipe

Strawberry Cinnamon Roll Recipe


Swirled Cheesecake Brownie Recipe

dessertsSheri SpalloneComment
Swirled Cheesecake Brownie Recipe

Swirled Cheesecake Brownie Recipe

Do you love chocolate?  What about cheese?  Do you love them both?  What if you paired the two in a decadent dessert?  Does the mention of such an indulgence make you weak in the knees?  I have just the thing for you...Swirled Cheesecake Brownies, just in time for Valentine's Day!

Two of my weaknesses are chocolate and cheese- two foods I rarely get to indulge in at the same time...until now.   Alas, these sinfully rich, fudgy brownies, dolloped with clouds of creamy, dreamy cheesecake, and swirled with ribbons of Cherry or Strawberry Butter, will make your head swoon, and your taste buds dance!  

Since Valentine's Day is this week, I give you permission to swoon and satisfy both cravings and do some serious celebrating.  So treat yourself, your valentine(s), and your wobbly knees to this easy, devilishly decadent recipe.   You will not be disappointed.



  • 1 box fudge brownie mix, plus ingredients mentioned on brownie mix box (we used Ghirhadelli Chocolate Brownie Mix)

  • 1/2 teaspoon (tsp.) instant coffee (trick I learned from Ina Garten)

  • 2 8oz. packages cream cheese, softened to room temperature

  • 1/2 c. sugar

  • 2 large eggs

  • pinch of salt

  • 1/2 teaspoons (tsp.) vanilla extract

  • 1/2 jar Cherchies® Butter Spread (Cherry, Strawberry, or Apple would work nicely)


Preheat oven to 350º and spray a 9-x-13" pan with cooking oil.   Prepare the brownie mix according to package directions, add instant coffee, and pour the batter into the greased pan.  Set aside.

For the cheesecake mixture:  In a large bowl, beat cream cheese and sugar until fluffy.  Add eggs, vanilla, and salt and mix until combined.  Pour cheesecake mixture over the brownie batter.

In a small bowl, add the Cherchies® Butter Spread (choose your favorite) and mix until easy to spread.  Dollop the butter spread over the brownie cheesecake mixture and swirl with a toothpick or knife, making sure to just swirl the cheesecake layer.

Bake until the edges are golden brown and the center of cheesecake mixture jiggles slightly, about 35 to 40 minutes.  Let cheesecake brownies cool completely in pan.

Slice this decadent dessert and serve.  Enjoy!

Swirled Cheesecake Brownie Recipe

Swirled Cheesecake Brownie Recipe

Swirled Cheesecake Brownie Recipe

Swirled Cheesecake Brownie Recipe