Cherchies Blog

Cooking Tip: How To Make Cake Flour

cooking tipsSheri SpalloneComment
Cooking Tip: How to Make Cake Flour*

Cooking Tip: How to Make Cake Flour*

Over the years, I have learned the value of "mise en place" (A French culinary phrase which means "putting in place" or "everything in its place"), but to be honest, cake flour is an ingredient I do not often have on hand...or do I? 

I am always amazed at the resources available online these days for everything, including how to make cake flour!  (Am I the only one who remembers encyclopedias and going to the library to research something?  I guess I am dating myself;)  Ok, I digress;)

Making cake flour (a necessary ingredient, in my opinion, for making light, tender cakes and other baked goods) is super simple and uses only two ingredients: all-purpose flour, and cornstarch. 

So, here is how it is done:  For every cup of flour required for a recipe, remove 2 Tablespoons (Tbsp.) of flour and add back in the same amount of cornstarch.  Here's a post by http://www.thegraciouswife.com/cake-flour-substitute/, which gives a nice breakdown of the conversions.

  • 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch.
  • 1 1/2 cups of cake flour, remove 3 tablespoons all-purpose flour and add 3 tablespoons of cornstarch.
  • 2 cups of cake flour, remove 4 tablespoons (1/4 cup) of all-purpose flour and add 4 tablespoons of cornstarch.
  • 2 1/2 cups of cake flour, remove 5 tablespoons of all-purpose flour and add 5 tablespoons of cornstarch.
  • 3 cups of cake flour, remove 6 tablespoons of all-purpose flour and add 6 tablespoons of cornstarch.

There you go friends - a clever substitution with ingredients you probably already have on hand, and you will forever have your "mise en place"!

Comment below if you have any questions or tips of your own to share.

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

Happy Baking!

*A huge shout out and thank you to my dear friend Elliot from Bakin' Whoopie in Maryland for sharing this fabulous picture (I am pretty sure she knows how to make cake flour;), and to her Photographer, Mary Gardella (www.marygardella.com), also in Maryland, for capturing this playful side of Elliot.  Thank you ladies!

 

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Recipe Roundup- 30 Quick & Easy Labor Day Recipes

recipe round up, partiesSheri SpalloneComment
Recipe Roundup- 30 Quick & Easy Labor Day Recipes

Recipe Roundup- 30 Quick & Easy Labor Day Recipes

What are your plans for the Labor Day weekend?  Whether you are making that last trip to the beach, hanging by the pool, or barbequing, celebrate your day off and end of summer with 30 of our favorite easy recipes.

Labor Day, the first Monday of September means that white clothes are out, sales are in, summer holidays are over, and football season and classes begin. For many of us (but far from all of us), it’s a welcome day off from work or school, ahead of what is likely to be a busier month than the last.-Time Magazine.

Labor Day started as a part of the labor union movement, to recognize the contributions of men and women in the US workforce, but modernly is seen as a chance to celebrate the last weekend of summer. -www.dosomething.org.  

Thanks for stopping by:)  Comment below and let us know what recipes you will be making this weekend.

Have a safe and happy Labor Day Weekend!

Breakfast

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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.

Thank you for visiting our blog!  Please visit us again!

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.

mustard spice cake 3493.jpg


 

 

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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!

basil cod (1 of 1).jpg
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