Do you have that box of cake flour in your pantry?

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Or is it a product that you hardly ever use, yet you come across a recipe every now and again that calls for it?

At any given time, I’ll have one here in the 365 pantry, but on the occasion that there isn’t a back-up box I have to figure out a solution, especially when I’m right in the middle of a recipe.
Did you hear me grumble right there?

SAVE THIS CAKE FLOUR PIN TO YOUR FAVORITE PINTEREST BOARD!

I know that’s never happened to you – you’re in the middle of making something, thinking you have enough of whatever-it-is you need, only to discover that your son has raided your chocolate chip stash or that when holding the box of cake flour that it certainly “felt” like two cups, but really just contained one.

Cake Flour Substitute

Well, I’ve got the solution.
You make it yourself with just two ingredients you most likely already have in your pantry:

• all-purpose flour

• and cornstarch

See, you can use all-purpose flour explicitly in cakes, but they’ll be a bit more dense.
Like some people I know. haha
Ok, I’ll stop. I didn’t mention any names! 😉
The flour that you want to use for cakes on the other hand, has less gluten and will give your cake layers great structure and texture.
And I don’t know about you, but I’m into structure and texture when it comes to my cakes!

How to store cake flour

In regards to storing it, I want to let you know the best way to do that, and if it needs to be refrigerated or frozen since it’s a product you may not use too often.
There are many kinds of cake flour out there and King Arthur Flour (KAF) has a great Unbleached Cake Flour that I’ve used.
So, I went directly to the source (KAF) today and talked to Jonathan. He said (and he gave me permission to quote him. Thanks, Jonathan!

There really isn’t one correct answer to this, Lynne. Cake flour is quite shelf stable, so you don’t have to worry about rancidity. Instead, your biggest issue is bugs. That’s why we suggest storing flour in airtight containers in your pantry. Only whole grains such as rye or whole wheat need to be frozen. However, if your home is relatively pest free, you can store them right in the container they come in.
…Freezing really only helps keep whole grains from going rancid. We never suggest to use products beyond their best by dates, but you have some wiggle room for processed flours.

Recipes that use DIY Cake Flour

• Banana Cake with Cream Cheese Frosting
• Citrus Layer Cake
• Oreo Cake
• Orange Spice Cake with Cran-Raspberry Filling and Vanilla Bean Frosting
• 7Up Pound Cake
• Mississippi Mud Cake
• Lemon Ricotta Pound Cake

So, there you have it.
I also found the post Joy the Baker did on The Best Cake Flour Substitute very informative about why cake flour is so special in baking.
This post I’m sharing with you today is thanks to Miss Amanda’s over at I Am Baker.

Print

How to Make Cake Flour

Out of Cake Flour? Make it at home! With just two simple ingredients, there's no more running to the store when you find you're out of it!

Course Dessert

Cuisine American

Keyword Cake flour, DIY Cake Flour, Homemade Cake Flour

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 443kcal

Author Lynne Feifer

Equipment

• medium bowl
• sifter or fine mesh sieve

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons corn starch

Instructions

• Place the one cup of flour into a sifter.
• Remove two tablespoons of the flour, placing it back into the flour container.
• Add the two tablespoons of cornstarch to the sifter and sift together.
• Sift together a second time before using.
• You will do this for each cup of cake flour needed in your recipe.

Nutrition

Serving: 1g | Calories: 443kcal | Carbohydrates: 95g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Calcium: 16mg | Iron: 5mg

*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

This post was originally published in May, 2014. As of May 2021, it has been updated in format and with pictures.

The post How to Make Cake Flour appeared first on 365 Days of Baking.

Is soup the ultimate comfort food or what?

I like to eat soup all year round, but especially when Fall rolls around and it becomes sweater weather. Give me a bowl of Creamy Autumn Squash Soup and I’m a happy girl!
Soups are easy to make, can be a hearty meal and they all just taste so doggone good!

This is a soup recipe that can be made with items you already have in your pantry.
You can use canned or rotisserie chicken, fresh or frozen carrots, as well as frozen peas.

You can even make soup in the slow cooker, like this Crockpot Chicken Pastina Soup! It’s the perfect meal for a busy and chilly weekday.

You can serve it with some slices of my Grandma’s Italian Bread. They’ll be perfect for dipping.
This soup may not be Italian, but that bread is the best and will make it even more delicious! Trust me.
These Texas Roadhouse Rolls, and Copycat Olive Garden Breadsticks will be a great accompaniment as well.

SAVE THIS CREAMY CHICKEN NOODLE SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you’re more of a biscuit person then give these Asiago Herb Biscuits, Easy 7-Up Biscuits, or Cheddar Bay Biscuits a try.

What ingredients do I need to make this chicken soup?

• salted butter
• all-purpose flour
• low-sodium chicken broth or stock
• heavy cream
• milk
• cooked shredded or diced chicken  – use rotisserie chicken, chicken breasts, even drained canned chicken!
• fresh or frozen carrots
• fresh or frozen peas
• noodles
• seasonings – poultry seasoning, nutmeg and Montreal Chicken seasoning – I use this seasoning A LOT in recipes where I need cooked chicken. Like in this Chicken Noodle Casserole and this Greek Quinoa Chicken Salad. It seasons the chicken well and gives the final dish some great flavor.
• salt and pepper
• fresh parsley

Do I use chicken broth or chicken stock?

You can use either!
I used broth in this recipe, but you can most definitely use stock if you’d like.

Chicken broth is made by simmering both chicken meat and the bones along with herbs and seasonings, and a mirepoix or other vegetables for a few hours.
Mirepoix. Every time I hear that word all I can think about is Julia Child. haha
Mirepoix is a French term which is a mixture of onion, carrots and celery.
Broth is a wonderful ingredient to add to soups as well as side dishes, like stuffing or pastas like this One Pot Sausage Linguine.

Chicken stock is made by simmering roast chicken bones and vegetables together typically twice as long as a broth. While simmering, collagen is extracted from the bones making the liquid a thicken consistency and providing more flavor and depth.
Chicken Stock is used largely in sauces and gravies, and when you want to build a flavor profile in your dish.

Both can be interchanged in recipes, but just a note – watch that salt content. I typically go for the low-sodium because I like the flavor and the regular is just a bit too salty for my taste and can make my final recipe taste saltier than I’d like if I’m adding more salt/seasonings to it.

Does it have to be creamy?

No!
By all means, if you’d like to skip the milk and heavy cream then just substitute those for the same amount of chicken broth.
I love a clear chicken noodle soup, too, but my tummy was telling me to go the creamy route with this one and we ended up really loving it.

I’m also a lover of soup and salad! I served this Chicken Noodle Soup with this Strawberry Spinach Salad, and the family loved the combination.
I also think it would go well with these Avocado Tuna Salad Lettuce Wraps, and an Egg Salad Sandwich.
Even though you might not want to serve soup during the summer, you’ll find a great assortment of salads in this collection of Summer Salad Recipes.

Looking for some more soup ideas?
I’ve got this delicious and easy One Pot Bacon and Tortellini Zuppa Toscana, my previous favorite before I made this chicken soup – this Creamy Tomato Basil Soup,

What if I don’t have the ingredients to make this soup?

First and foremost, DON’T panic. You can always make substitutions and it will still be delicious.

• Chicken –
  You can easily make this with rotisserie chicken, leftover chicken, and canned chicken.
  What if I don’t have any chicken? You can easily substitute some turkey.
• Heavy cream and/or milk –
  You can substitute the heavy cream with a cup of milk.
  OR you can omit both of them and use more chicken broth in place of them.
  If you do chose to leave them out, then omit the butter and flour since you won’t need to thicken the soup.
• Peas and carrots –
  Substitute one for the other! I’d hate to see you omit these altogether as it’s a great way to get some of your daily veggies, so if you can, please add them.
• Noodles –
  well, then it wouldn’t be Chicken NOODLE Soup, but you can still leave them out.
  In that case, reduce the chicken broth by two cups.
• Poultry seasoning –
  Use ½ teaspoon each of thyme, sage, and rosemary. Also marjoram if you have it.
• Montreal Chicken Seasoning –
  Use ½ teaspoon each of garlic powder, onion salt, and paprika

Print

Homemade Chicken Noodle Soup

This creamy Chicken Noodle Soup recipe of chicken, noodles, peas and carrots is so easy, and delicious that you'll be smilling with every spoonful!

Course Dinners

Cuisine American

Keyword Chicken Noodle Soup, Homemade Chicken Noodle Soup, Homemade Chicken Soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 414kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons butter
• ½ cup all-purpose flour
• 10 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 2 cups cooked chicken, shredded
• 1 cup thinly sliced carrots about 3 medium
• 9 ounces frozen peas thawed
• 8 ounces noodles
• 1 ½ teaspoons poultry seasoning
• 1 ½ teaspoons Montreal Chicken Seasoning
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• ¼ teaspoon nutmeg
• ¼ cup chopped fresh parsley

Instructions

• In a large pot, melt butter over medium heat. Add the flour and cook for about a minute, whisking constantly.
• Gently pour in about half of the chicken broth, and continue to stir removing any lumps. Pour in the remaining chicken broth, cream, milk and mix well. Bring to a boil.
• Reduce heat and add the chicken, carrots, peas, noodles, poultry seasoning, Montreal Chicken seasoning, salt, pepper, and nutmeg.
• Simmer for 25 minutes.
• Add chopped parsley, and simmer for an additional 5 minutes before serving.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 38g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 1337mg | Potassium: 589mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3771IU | Vitamin C: 37mg | Calcium: 107mg | Iron: 3mg

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When I was young, my mother would make me coffee milkshakes.

All. The. Time.

SAVE THIS BAILEY’S RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Some milk, coffee ice cream, a bit of coffee syrup (because it’s a staple in any home in Rhode Island – after all, coffee milk IS the official state drink) and…an egg.

A raw egg.

There were occasions when I’d say I’d want a shake and she’d offer to make it for me or sometimes she’d just bring it up out of the blue. I certainly wasn’t going to pass one up!

If you like this Homemade Bailey’s Irish Cream, take a look at these other recipes your favorite bloggers have made using Davidson’s Safest Choice™ Pasteurized Eggs:

Homemade Avocado Mayonnaise from Mimi Avocado
Lemon Curd Ice Cream  (low carb and gluten-free) from All Day I Dream About Food
Eggnog Smoothies from Recipe Renovator
No-Bake Lemon Cream Graham Cracker Icebox Sheet Cake from The Naptime Chef
Frozen Strawberry Lemonade Pie from NeighborFood

Try making these Bruléed Eggs for breakfast!

Now, I love and I mean LOVE my coffee shakes and in hindsight, I now realize it was a bit odd that she always said, “go sit in the living room and I’ll make it for you”. There was a method to her madness.

As a loving mother, you always want the best for your children, and providing them with good nutrition is part of it. I understand that and there’s no doubt that she loved me. But did she realize that with the consumption of raw eggs meant she could have been doing more harm than good?

Maybe she thought the good far outweighed the bad. After all, it was the late 70’s / early 80’s and I don’t think people paid too much attention to salmonella. However, I do know she wouldn’t have intentionally done anything to jeopardize my health. She was probably only trying to put a little meat on my bones since I was a bit on the thin side.

She was busted one day when I walked in on her just as she was cracking the egg into the blender.
Boy, but those coffee shakes sure were delicious.

Now, with Davidson’s Safest Choice Pasteurized Eggs I can crack an egg into my own coffee shake. With these eggs, we don’t have to worry about salmonella health risks, and that really excites me!

Even though they’re older, my kids (or even ME! OOh, and future grandchildren should I ever be graced with any) can lick the beaters when I’m making some sweet treats, too and not have to worry about becoming sick.
You’ll be able to tell that your eggs have been safely pasteurized before you take them home by opening up the carton at the store and seeing their mark on each egg.

Aren’t they gorgeous?

Please take a look at the Davidson’s Safest Choice™ Pasteurized Eggs website to learn more if you’re not yet familiar with them. You can follow them on Facebook, Instagram, Pinterest, Twitter, and YouTube.

You can also use their store locator to find out where you can find them in your area and search for more great recipes using eggs you can feel great about serving your family!

The possibilities with these eggs are endless! I’m excited to make recipes I’ve been hesitant to because they called for eggs that hadn’t been cooked. Case in point, the recipe card pictured above is this Bailey’s recipe from my Grandmother, circa 1960.

Needless to say that it’s been sitting in my recipe book for years.
Enjoy your Homemade Bailey’s Irish Cream this St. Patrick’s Day or on any holiday thanks to Davidson’s.

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Homemade Bailey’s Irish Cream

Author Lynne Feifer

Ingredients

• 3 Davidson's Safest Choice™ Pasteurized Eggs
• 1 cup heavy cream
• 1 can sweetened condensed milk
• 2 ½ teaspoons honey
• 1 tablespoon chocolate syrup
• 1 cup honey whiskey plain whiskey can be used as well

Instructions

• Blend the eggs in the blender.
• Add the other ingredients and blend until well mixed.
• Serve alone over ice or with other beverages.
• Store in an air-tight container and keep refrigerated for up to one week.
• Mix or shake well before serving.

Don’t forget to try out these other alcoholic drinks…

Pina Colada Milkshakes

Strawberry Mojitos

Blue Ocean

I am proud to be partnering with Davidson’s Safest Choice™ Pasteurized Eggs to bring you this post. I have been compensated, but as always, all opinions are 100% my own.

Thank you for reading and supporting those brands that I believe in so that I can continue to bring you great content and delicious recipes here at 365 Days of Baking and More! 

The post Homemade Bailey’s Irish Cream appeared first on 365 Days of Baking.

I hope you all had a fabulous 4th of July!

You all rock!!

Ok, so what if I did?

Yes, I’ll tell you before I give you the recipe, it was THAT good. I like Blue Cheese dressing, but I haven’t been a HUGE fan of it, and I especially don’t like if it has huge chunks of cheese in it.

So I made mine more creamy. When we go out I won’t order it at a restaurant on my salad, but I prefer it when I’m eating wings with my celery and carrots over Ranch dressing. Oh, and I thought I picked up blue cheese at the store, but it was right next to the Gorgonzola.

And apparently, someone had placed a tub of the Gorg. on top of the Blue, and I of course just grabbed the top container. Grrrr…I wasn’t happy when I got home because I truly had no idea what Gorgonzola was.

BBUUUTTTT…turns out (just in case you didn’t know this like I didn’t know this, so I’ll fill you in) that Gorgonzola IS a blue cheese native to Italy, so I was fortunate in my purchase.

Good thing it wasn’t a Cheddar. See, there are different types of blue cheese and they can range from mild to pungent and are made from the milk of different animals.

Roquefort is from France and made from sheep’s milk. It is considered to be one of the best. Montbriac is also from France and made from cow’s milk. It has a soft and creamy texture similar to brie.

And Stilton is from England and has milk, uh, that would be mild, not milk, taste with a firm texture. There are many other kinds of Blue cheese, but instead of me listing them because there are so many more than I ever thought there was, you can go HERE to the Cook’s Thesaurus to see the different types and their origins.

For a blue cheese salad dressing, Cook’s says the best blues to go with would be Stilton, Roquefort, Bavarian Blue, Gorgonzola, or Cabrales. Even though Gorgonzola isn’t at the top of the list, I liked it just fine in this dressing.

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Are you ready for it? Here she is!

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Homemade Gorgonzola

Course Side Dish

Cuisine Italian

Keyword Gorgonzola

Servings 1 cups

Calories 652kcal

Author Lynne Feifer

Ingredients

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt
• 1 tablespoon milk
• 2 tablespoons white vinegar
• ¼ teaspoon Worcestershire sauce
• ½ teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ⅛ teaspoon garlic powder
• ½ cup crumbled Gorgonzola cheese

Instructions

• In a medium bowl, whisk together the mayonnaise, Greek yogurt, milk, vinegar, Worcestershire sauce, sugar, salt, black pepper, and garlic powder.
• Fold in Gorgonzola. (I mashed a lot of the chunks with my whisk so that it was a creamier dressing as opposed to chunky.)
• Transfer mixture to a container with a tight-fitting lid. Refrigerate until serving. Mix well before using.

Nutrition

Calories: 652kcal | Carbohydrates: 4g | Protein: 5g | Fat: 67g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1531mg | Potassium: 56mg | Sugar: 5g | Vitamin A: 60IU | Calcium: 58mg | Iron: 0.2mg

I rate everything I make on a scale of 1-4 with 4 being the best and this Homemade Gorgonzola (Blue Cheese) Dressing earned 4 rolling pins.

Need a great recipe to add to that dinner? Here are a few that you’ll love!

Jalapeno Ranch Dip

Cinnamon Blueberry Applesauce

3-ingredient Strawberry Sauce

It is by far the best blue cheese dressing I have ever had. I won’t be buying the bottled stuff at the store again.
And now I’m also scared to have any at a restaurant with my wings, celery, and carrots. I’ve been spoiled. I’m not a Ranch person, but I may have to make that recipe somewhere down the road.

We didn’t use it over the salad which is why I don’t have a picture of it. Instead, I put it over something else which I’ll tell you about tomorrow and it complimented it quite nicely.

The post Homemade Gorgonzola (Blue Cheese) Dressing appeared first on 365 Days of Baking.

Baked Banana Chips don’t get the glory they deserve. Is that a bold statement? After making them myself I’m convinced that these snacks are seriously underrated . . . as long as they’re homemade!

After claiming that banana chips are underrated I’m going to take a full 180.

I HATE the banana chips that come in trail mixes and are in those bulk bins at the stores. Ick! Ooh, I don’t want to make those!

These easy homemade baked banana chips, though? THESE are worth writing home about.

As it is, I’m picky about the way I eat bananas. I will eat a banana plain or in banana bread. Alright, I’ll eat it in just about any kind of good baked good, too. Give me ALL the Banana Tres Leches Cake and Chocolate Banana Muffins, please.

But put it into (most) smoothies, or on a banana split and I don’t want any part of it. My only exceptions are this Banana Mocha Smoothie Bowl and this Blueberry Banana Smoothie Bowl. Weird, I know.

So when I decided to make this banana chip recipe, I wasn’t sure what to expect.

Banana Chips Recipe

The 365 family (or at least the 4 who reside here now) were going on a hike up north on Saturday. I had a hair appointment at 9 am which was going to last about 2 hours and we were planning on leaving about 1/2 hour after I returned home.

After our planned hike, we were driving to meet our eldest daughter to take her out to dinner since we would be somewhat in her proximity. That meant we probably wouldn’t be getting back home until about 9 pm or so.

Needless to say, at that time of night, I was NOT going to be baking something. Just even forget about the fact that I wasn’t going to have any natural light with which to take my pictures.

SAVE THIS BANANA CHIPS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

So, I got myself out of bed around 6 am to finish baking the meatballs I had stuck in the fridge from the night before, and perused the internet for something that I could both bake and take on the hike with us.
Two browning bananas on the counter were my focus.

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I decided on banana chips, thinking, “This is going to be like Fear Factor for me. I’m going to have to gag it down just to give it a rolling pin rating.

Don’t worry, being dishonest is NOT something I want to be here on 365. I am tasting EACH and EVERY thing that I make so that you can have an honest review to base your opinion on, even if it’s no good at all.

So, I made them anyway. The recipe is adapted from Home Made Simple and couldn’t have been any easier.

How are banana chips made?

These banana chips are made in the oven. You slice a ripe banana thinly and bake it at low heat.

Banana Chip Ingredients

Banana chips are an ideal homemade snack to make when you’re low on groceries because they only *require* two ingredients:

Bananas and lemon juice! 

In this version, you also sprinkle them with a little bit of cinnamon which was a delightful addition. I suppose it’s not strictly necessary if you want a more plain Jane banana chip, but if you have the cinnamon around I recommend adding it.

You dip the banana slices in lemon juice and bake them for three hours. Other than flipping them half way through cooking, you don’t have to fuss over these puppies while they bake. Throw them in the oven in the morning and get other projects started while the banana chips bake!

Banana Chips

Print

Banana Chips

Course Snack

Cuisine American

Keyword Banana Chips

Servings 33 Chips

Calories 6kcal

Author Lynne Feifer

Ingredients

• 2 Medium Bananas
• Cinnamon for sprinkling
• ½ cup freshly squeezed lemon juice

Instructions

• Preheat oven to 200 degrees. Prepare a baking sheet with parchment and spray it with cooking spray. 
• Peel the bananas and slice them 1/4-inch thick. Dip them into the lemon juice to coat both sides. 
• Place onto the prepared baking sheet and sprinkle slices with cinnamon. 
• Bake for 3 hours total. Flip slices over after 1 1/2 hours and then bake for the remainder until golden and crispy. 

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Potassium: 25mg | Vitamin A: 5IU | Vitamin C: 0.7mg

Easy Homemade Banana Chips

These may not be the most attractive thing I’ve ever baked, but…

I have to say that these Banana Chips didn’t taste ANYTHING like those hard (and what I call blechy)chips in the grocery stores.

THESE WERE DELICIOUS!! EVEN I LIKED THEM!!

I rate everything I bake and it was unanimous that these Banana Chips should earn 3 1/2 rolling pins. They were not as crisp as they probably should have been, but that was part of their greatness, too.

The moment I started to chew one of them, it took me right back to when the kids were babies and I fed them their jarred bananas. I loved those baby food bananas! Oh, my goodness, and these chips were so incredibly sweet and yummy!! They tasted just like that baby food.

They were even a little chewy. They were getting stuck to my teeth, but I liked that. I think you’ll like this healthy snack

The cinnamon adds the perfect amount of spice and makes your kitchen smell heavenly.

I ate a few fresh from the oven, then packed the rest in a container to take on our hike. They were so easy to transport and all four of us loved noshing on them to keep energy levels up throughout the day!

I can totally see myself making these again for road trips, air travel or any other time when I know I’ll need a light snack on the go. When my kids were little, these would have been the perfect food to stash in my purse to keep hangry toddler meltdowns at bay!

I know I’m not the only one when I have the sudden urge to snack the day away. Why not make those snacking hours productive with some really tasty ones.

Baked Cinnamon Apple Slices

Smashed Roasted Cheesy Potatoes

More Banana Recipes. . . 

If you like banana treats, you’re going to love these other recipes!

• Banana Bread French Toast is a surefire hit for breakfast, brunch or “breakfast for dinner”!
• Peanut Butter Chocolate Chip Banana Bread brings three of my favorite ingredients together in one tasty loaf.
• Banana Peanut Butter Chip Pancakes also need to be on your breakfast menu!
• Banana Pudding Dream Bars are a kid-friendly dessert for all occasions.
• Banana Oat Bran Peanut Butter Chip Muffins pack good-for-you ingredients into every muffin.
• Quinoa Banana Bread gets its surprising flavor from quinoa!
• Double Chocolate Banana Bread is a must-try recipe for chocolate lovers.

Banana chips may not be the quickest thing to make for the family, but bake these up for the kids while they’re in school and see their reaction when they come home and take a bite!

The post Banana Chips appeared first on 365 Days of Baking.