Cherchies

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

CREAM CHEESE ICING

  • 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

Preparation
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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Cooking Tip- How To Make Powdered Sugar

cooking tipsSheri SpalloneComment
 Cooking Tip:  How To Make Powdered Sugar

Cooking Tip:  How To Make Powdered Sugar

Have you ever started a recipe, only to learn an ingredient was missing?  I know friend, I feel your pain!  I did this recently (an hour before company was to arrive) with powdered sugar (also know as confectioner's or icing sugar). Yikes!  I needed the powdered sugar to make icing for a cake I had prepared earlier in the day, and I was completely out of it.  I was about to have my sweet hubby go back to the grocery store for a second time, when I googled "how to make powdered sugar?"  What I found was mind-blowing!

It had never occurred to me to make powdered sugar from scratch, as I always had this quintessential, processed pantry staple on hand.  That's right, with a blender or food processor, any granulated sugar you have on hand (white, raw, coconut, etc. ), and cornstarch (or arrowroot, etc.), you can turn granulated sugar into a silky, powdered confection in minutes.  I prefer to add cornstarch to keep the powdered sugar from caking or clumping together, but you can omit altogether, as long as you sift before using.  

So, here is how it is done!

  • 1 cup granulated sugar or half the amount of granulated sugar you need for your recipe.
  • For each 1 cup of sugar, add 1 teaspoon (tsp) of cornstarch (to prevent caking or clumping... but this can be omitted)
  • Add the sugar and cornstarch to a blender or food processor, cover the lid with a towel (to contain the fine dust) and pulse until the sugar has obtained a powdery texture.
  • Allow the powdered sugar to settle a bit before removing the lid.
  • Use powdered sugar immediately for your favorite sweet indulgence, or store in an air-tight container for later use.  
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Comment below if you have any questions or tips of your own to share.

Thank you for stopping by!  Come back and visit us again:)

Happy Baking!

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Lemon Tomato Basil Cod Recipe

entrees, lunchSheri SpalloneComment
 Lemon Tomato Basil Cod Recipe

Lemon Tomato Basil Cod Recipe

Cooking Time:  25 Minutes
Difficulty:  Easy

Happy Summer everyone!  For those who grow vegetables in the Summer, your tomatoes may be about ready for harvest!  If so, why not make the best of Summer's bounty with this easy, flavorful cod recipe, bursting with juicy, ripe tomatoes, fresh basil, and smothered in a delicate, lemony basil sauce.  Delicious!

Summer calls for lazier days and easier menus with fresh, flavorful ingredients.  This recipe (adapted from bakerbynature.com) featuring Cherchies® Garlic Seasoning and Cherchies® Basil Pizzazz, is a recipe we're sure your entire family will love.  It is also perfect for summer entertaining!

Share a photo of your finished product on Instagram or Facebook, and let us know your thoughts below!   Thank you for stopping by!

Ingredients  
Adapted from Baker by Nature

For the White Wine Sauce

  • 2 Tablespoons (Tbsp) olive oil
  • 1/2 teaspoon (tsp) crushed red pepper flakes
  • 2 large cloves garlic, finely minced
  • 1 pint multi-colored (red, yellow, orange) cherry tomatoes (red cherry tomatoes perfectly fine if can't find), sliced in half
  • 2 Tablespoons (Tbsp) fresh lemon juice
  • 1/2 teaspoon (tsp) fresh lemon zest
  • 1/4 teaspoon (tsp) Cherchies Basil Pizzazz
  • 1/4 cup white wine
  • 2 Tablespoons (tbsp) butter

For the fish

  • 2 Tablespoons (Tbsp) olive oil
  • 1 and a 1/2 pounds fresh cod, cut into 4 fillets
  • Cherchies Garlic Seasoning and pepper to taste
  • 1/4 cup fresh basil, finely chopped (for garnish)

Preparation

For the Sauce:

In a large pan, heat oil over medium heat. Add the crushed red pepper flakes and garlic and saute for 1 minute.  Add the halved cherry tomatoes and cook, stirring occasionally, for about 9 to 12 minutes.  Tomatoes should be soft, but still should retain their shape.  Add in the white wine, stir, and allow the mixture to come to a simmer. Stir in Cherchies® Basil Pizzazz, lemon juice, lemon zest, and butter, and cook for 2 minutes. Transfer the sauce and tomatoes into a bowl and set aside temporarily.

For the Fish:

Using the same pan, heat the oil over medium heat. Season both sides of cod with Cherchies® Garlic Seasoning and pepper. Place cod in the oil and cook until golden brown, about 5 minutes. Carefully turn the cod over and continue cooking for another 5 minutes, or until it's cooked through.  Add in the tomatoes and the sauce to the pan and heat for a minute with the cod.

Serve the cod immediately and pour the sauce over the fish.  Garnish with chopped basil and lemon wedges for a beautiful presentation.  Serve this recipe with our Strawberry Spinach Salad and sop up the sauce with The Best Darn Garlic Bread Recipe.

Enjoy!

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Recipe Roundup- National Mustard Day- 21 Delicious Mustard Recipes- Plus a bonus

parties, recipe round upSheri SpalloneComment
 Recipe Roundup- National Mustard Day- 21 Delicious Mustard Recipes

Recipe Roundup- National Mustard Day- 21 Delicious Mustard Recipes

National Mustard Day is today (The first Saturday in August)!  Every year, the National Mustard Museum in Middleton, Wisconsin celebrates National Mustard Day with a huge festival celebrating you guessed it our favorite and original condiment...MUSTARD!  In fact, among the mustards featured will be our award-winning gourmet mustards!  It's only fitting that we celebrate too, right?  Stay tuned...

Did you know?  Our award-winning mustards, Cherchies® Champagne Mustard,  Cherchies® Hot Banana Pepper Mustard, and Cherchies® Cranberry Mustard have been spicing up kitchens around the world since 1978.  So, in honor of National Mustard Day and because we love mustard and we love YOU, we've included our favorite mustard recipes AND as a bonus, all our mustards are on sale this weekend!.  USE CODE MUSTARD FOR A SPECIAL DISCOUNT AT CHECKOUT.  Check out www.cherchies.com and sign up for our newsletter for this week's and future sales.

Celebrate National Mustard Day with Cherchies® Specialty Foods.  Thanks for stopping by.  Enjoy!

Our Favorite Mustard Recipes.  

Appetizers

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