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! It happened to me the other day when our kiddos and I made a cake, only to realize late in the process we were out of powdered sugar (the quintessential pantry staple necessary for icing cakes). What?? Have no fear, perhaps you will be comforted to know that you can make homemade powdered sugar in a pinch.

With being confined to home, we as a family are doing more baking together, and not having all the ingredients when I needed them is a significant buzz-kill, especially during this pandemic, and especially when you have bored teens at home looking to make things.

The thought of going to the grocery store during these uncertain times for one ingredient, in my opinion, is an unnecessary risk I was not willing to take.

Luckily there is the internet;) You can pretty much find the answer to most questions, and it blew me away when I researched "how to make powdered sugar." It had never occurred to me to make powdered sugar from scratch, as I always had this pantry staple on hand. But, 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 pantry staple 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, let's get started!

• 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, or omit altogether).

• 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.

That's it!

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

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Happy Baking!

Buttery Soft Philly Pretzels Recipe

Buttery Soft Philly Pretzels Recipe

This recipe was originally posted in 2015, but is updated with new pictures and procedures. Enjoy!

These delicious Philadelphia style soft pretzels are a buttery delight - and a hometown favorite! The yeast dough is easy to make and the pretzels are fun to roll and twist with the members of your family. The perfect boredom buster project.

Serve theses warm buttery pretzels with Cherchies® sweet and spicy Champagne Mustard, Cherchies® Hot Banana Pepper Mustard, or fruity and spicy Cherchies® Cranberry Mustard and you've got a real winner!

So what are you waiting for?

Comment below if you made these and let us know your thoughts. Thank you for visiting. Please stop by and visit again!

Ingredients:

• 1½ cups cool water

• 1 tbsp. sugar

• 2 tsp. kosher salt

• 2¼ tsp. instant yeast

• 22 oz. all-purpose flour (about 4½ cups)

• 4 tbsp. unsalted butter melted, cooled to about room temperature

• Olive oil, for greasing the bowl

For Finishing:

• Cooking spray

• 10 cups water

• 2/3 cup baking soda

• 1 egg yolk, beaten with 1 tbsp. water

• Pretzel (or kosher) salt

• Cherchies® Hot Banana Pepper Mustard, Cherchies® Champagne Mustard, or Cherchies® Cranberry Mustard

Directions: 

For the dough, in a small bowl combine the water and yeast and let rest for about a minute. Add sugar and salt to the yeast mix.

In a large bowl combine flour, melted butter and yeast mixture. Knead mixture for about 5 minutes. You could also do this in a stand mixer fitted first with a paddle attachment to combine and then secondly with a dough hook on medium speed. Transfer the dough to a large bowl lightly greased with olive oil, turning the dough once to coat. Cover with plastic wrap and let rise in a warm place, about 90 minutes or until doubled in bulk.

Preheat the oven to 450° F.

Line two baking sheets with parchment paper or silicone mats. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 12 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope.

Make a u-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the u-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt.

Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for about 5 minutes before serving, if you can keep people away for that long! Serve with Cherchies® Mustards.

Enjoy!

Pretty Glazed Carrots Recipe

This recipe was originally posted in 2015, but we have made a few adjustments.

This recipe is light and flavorful and would be the perfect side dish for brunch, Easter, pretty much any occasion.

Try this recipe and comment below to let us know how you liked it!

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Ingredients

• 1 1/2 lb. carrots, peeled and cut into 2 inch pieces (or substitute baby carrots)

• 6 Tbsp. butter

• 6 Tbsp. sugar

• 2 Tbsp. flour

• 1/2 cup brandy

• 1 cup orange juice

• 1/2 cup Cherchies® Pretty Peppers

Preparation

Cook carrots in boiling water about 10 minutes or until tender. Drain and place in a 9 inch baking dish.

Melt butter in a saucepan. Add sugar, flour and orange juice. Blend and bring to a boil. Lower heat and cook until sauce thicken, stirring constantly. Add Pretty Peppers and simmer one minute more. Remove from heat and add brandy.

Pour sauce over carrots and bake for 15 minutes in a 350 degree oven.

Serves 6

Enjoy!

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Chicken Marsala Recipe

Chicken Marsala Recipe

Chicken Marsala Recipe

Originally posted in 2015, this recipe has been updated with new images and other enhancements.

Thank goodness my tastes have changed over the years, because I would have missed out on this delicious classic dish: Chicken Marsala, chicken braised in Marsala wine and smothered in savory mushrooms.  

Mushrooms were a no-no for me (by choice) when I was growing up, but now, they're a staple on my weekly grocery list. Luckily, our children are not as picky as I once was.  They actually like mushrooms.  Our children have grown up with the "One Bite Rule" (they have to try it, but they don't have to like it). Over the years, they have tried a variety of meals and textures, and I am happy to report that most of my creations have been hugely successful. 

Enjoy our version of Chicken Marsala, featuring tender chicken, savory mushrooms, Marsala wine, and Cherchies® Garlic Seasoning.  This delicious recipe has become a family favorite in our home, and we hope it will become one in yours, too. 

Please comment below and let us know if you've made this recipe.

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Ingredients

• 3 Tablespoons butter, reserving 1 Tablespoon (Tbsp.)

• 1 Tablespoon Olive oil

• 1 Lb. Boneless chicken, flattened to 1/2" thick

• 2 Tablespoons (Tbps.) Cherchies Garlic Seasoning (Cherchies Garlic and Herbs Seasoning could also be used)

• Pepper to taste

• 1 teaspoon (tsp) dried thyme

• 1 teaspoon (tsp) rosemary

• 1 Tablespoon (Tbps.) Worcestershire Sauce

• 1 Lb. Baby Bella Mushrooms, washed, sliced, stems removed

• 1 lemon

• 1 cup Marsala Wine

• Chopped fresh parsley to garnish

Preparation

**Most Marsala recipes I researched, dredged the chicken in flour before frying in a pan. I have removed that step for this recipe to make a lighter version of this classic dish.

Are you ready to begin? Probably the most gratifying part is flattening the chicken. Talk about an aggression reliever.  

Put the chicken in a large plastic resealable bag, or place chicken between two sheets of plastic wrap. Now my secret weapon, a rolling pin! Pound away, my friend until the chicken is about 1/2" thick.

Ahhh, much better. Now sprinkle both sides with Cherchies Garlic Seasoning and pepper.

Turn the skillet onto medium/low heat and add 2 Tbsp. butter and olive oil (This keeps the butter from browning).  

Add chicken to skillet, and cook for five minutes, then turn onto the other side and continue cooking.  Once, chicken is lightly browned on both sides (chicken will finish cooking later), remove from pan and set aside on a plate.

 Add mushrooms, and allow to cook until tender (few minutes).  After a few minutes, add Rosemary, Thyme, and Worcestershire Sauce.

After mushrooms have cooked,  Add the Marsala wine to deglaze the pan.  Using a wooden spoon, scrape the pan to loosen up all that yummy goodness.

Almost done...Now cut the lemon in half, slicing one half of the lemon into slices.  These will be used to garnish your dish at the end.  Squeeze one half lemon into pan with mushrooms and stir.  The lemon juice adds a nice freshness to the dish.  Add the remaining butter and return the chicken to the pan, to continue cooking.  With a knife, cut a small slit into the chicken to make sure the chicken is no longer pink.  

Chop parsely.

Remove chicken from pan and place on a nice platter.  Spoon mushroom sauce over chicken, and garnish with remaining sliced lemons and parsley.  Dinner is Served!  Enjoy.

Chicken Marsala Recipe