Cherchies

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.

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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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