DIY Confectioners’ Sugar

Confectioners' Sugar

Cookie with Confectioners’ Sugar

Recently I made a treat that used confectioners’ sugar in the frosting. Confectioners’ sugar, also called powdered sugar or icing sugar, is granulated sugar that has been ground into a fine powder. It can be sprinkled over a baked good, but it also readily dissolves in liquid making it easy to stir into icings and frostings. Just be sure not to confuse it with superfine sugar or bakers’ sugar; they are ground finer than granulated sugar but not as fine as confectioners’ sugar.

So, I have taught you exactly what confectioners’ sugar is. Now I am here to offer you a method for making your own, in case you are preparing frosting while a cake cools and find that you have run out of powdered sugar. (No, of course, this has never happened to me. Or, at least, not this week.)

The Spruce Eats gives us their advice: “All you will need is a blender, measuring cup, a clean dish towel, (and) sugar. … For each cup of confectioner’s (sic) sugar needed use one cup of regular granulated sugar. … Put the granulated sugar into the blender and secure the lid. Place the dishtowel over the top of the blender to catch any powder “smoke.” Blend using the pulse method until the sugar turns to powder. This method works best in small quantities, 1 to 2 cups at a time.

If you are making even a smaller amount, alternatively you can use a coffee grinder, spice grinder, or mini-food processor. Just be mindful that the sugar crystals can scratch plastic, so consider carefully before making the powdered sugar in a plastic blender or processor.” I have a dry cup for my Vitamix which works beautifully for making powdered sugar.

Store bought confectioners’ sugar will have additives, such as cornstarch. You can opt to make your own confectioners’ sugar just in emergency situations, or you can prepare it yourself to ensure that your sugar has no additives.

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Cardamom Peach Morning Muffins

cardamom peach morning muffins

cardamom peach morning muffins

It’s peach season, and I got so excited I got twenty pounds of peaches. Now I am (desperately) trying to find a zillion ways to use them up. After grilled peaches, bellinis, and eaten raw, peach muffins came to mind. I thought that the peach flavor would be the star in a muffin that was not too sweet, so I looked up my Hearty Raspberry Muffins. Also, I consulted a peach recipe in my archives to help get a good balance. A tweak here, an addition there, and I had a tasty muffin. If you like a sweeter treat, then drizzle them with a simple sugar glaze made of one part non-dairy milk to three parts organic powdered sugar. Add a pinch or two of cinnamon and cardamom powders to your glaze to spice things up.

To make the recipe vegan, I merely removed the eggs. Muffins can generally get by with enough baking powder. To help combat the dryness at altitude, I added more liquid to my batter. To bump up the peach flavor, some of that liquid was the juice that ran off when I diced my peaches. If you don’t get enough peach juice, then add more milk. The last adjustment was to use up my cardamom simple syrup I had made for another recipe. You can substitute another liquid sweetener, but be sure to add cardamom to your batter.

Cardamom Peach Morning Muffins adapted loosely from Spiced Peach Muffins

1.75 cups all purpose flour
1/4 cup whole bran
1/4 tsp fine sea salt
1.25 tsp baking powder
1/4 tsp ground cinnamon
1/3 cup cardamom simple syrup, or other liquid sweetener
2.5 TBS canola oil
1/4 cup peach juice
1/2 cup non-dairy milk
1 cup peaches, diced but not peeled

Preheat oven to 375F and grease 10 sections of a muffin tin. Whisk together the flour, bran, salt, baking powder, and cinnamon in a large bowl. In a medium bowl, whisk together the simple syrup, oil, peach juice, and milk. Stir the wet ingredients into the dry ingredients. Gently fold in the peaches.

Heap the batter into the muffin tin; the cups will be 3/4 full. Bake the muffins for 18 to 20 minutes, or until they’re golden and risen high. Cool muffins on a wire rack. Store, well-wrapped, on the counter for 3 days; or freeze for up to 3 months.

Until next time, happy baking!

Spiced Zucchini Layer Cake with Cream Cheese Frosting

spiced zucchini layer cake

spiced zucchini layer cake

When zucchini is in abundance, you make cake. Armed with several zucchini, I scoured recipes for breads, muffins, and cakes to make use of my squash. After discovering this spice cake recipe, I decided I needed to go bigger because I had quite a few of the vegetable. This then prodded me to make a layer cake, although I had not made one in a while. Of course, I could have been easier on myself and made two simple cake pan cakes slathered in frosting, but I do like a challenge. My apologies for the messy cake as my layering skills are rusty.

I found a vegan recipe, so the next step was to do the math to make it fit two 8” round pans. Thankfully, I discovered a chart of pan volumes at Joy Of Baking. After that I made some high altitude adjustments, such as reducing baking soda and adding more liquid. I also made a few changes to the instructions by thoroughly squeezing the zucchini (to avoid a soggy cake), sifting the dry ingredients separately (to blend the spices in), and modifying the frosting (for a less sweet vanilla-infused boost). It ended up being a serious baking production, but the resulting cake had a wonderful texture and even better flavor. I’m glad I wasn’t feeling lazy.

Spiced Zucchini Layer Cake with Cream Cheese Frosting adapted from the pretty bee and Handle the Heat

for the cake
1.5 cups grated zucchini
1/2 cup canola oil
4.5 TBS unsweetened applesauce
1.25 tsp apple cider vinegar
1/2 cup + 2 TBS unsweetened non-dairy milk
1.5 tsp vanilla extract
3 cups all purpose flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
pinch ground nutmeg
2 tsp cinnamon powder
1/2 tsp powdered ginger
1 cup organic sugar
1/2 cup coconut sugar

for the frosting
8 ounces vegan cream cheese, at room temperature
1 stick vegan margarine, at room temperature
2 tsp vanilla paste
3 cups organic powdered sugar, sifted

The cake: Preheat oven to 350F. Prepare two 8” round pans by greasing the pans, then lining the pans with parchment circles, and then greasing the parchment circles. Flour both greased pans. (The effort is worth it — see picture below.)

Lay zucchini on paper towels to absorb some of the moisture, then wring it out in a clean tea towel. Set aside. In a large bowl, combine oil, applesauce, vinegar, milk, and vanilla. Stir well and set aside. In a medium bowl, sift together flour, baking soda, baking powder, salt, nutmeg, cinnamon, and ginger. Add both sugars and stir to combine. Add dry ingredients to the wet and mix well. Fold in zucchini.

gorgeous spiced zucchini cake layer

gorgeous spiced zucchini cake layer

Pour batter into prepared pans and bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Let cake cool completely, then level the layers. Set aside.

The frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, margarine, and vanilla on medium-high speed until creamy, and smooth. On low speed, gradually add in sugar and beat until fluffy. Apply between cake layers and around the outside. Leftover cake can be stored in the refrigerator for 4-5 days.

Until next time, happy baking!

Cookies and Cream Vegan Ice Cream

Cookies and Cream Ice Cream

Cookies and Cream Vegan Ice Cream

Many of the recipes attempted for this week’s inspiration came out disastrous. My goal was to prepare an ice cream base for a myriad of creations during the hot summertime. The flavor needed to be tasty enough on its own, with a texture that mimicked a quality dairy ice cream. I wanted creamy, not too sweet, and not icy, and I was willing to do anything to achieve vegan perfection. Some frozen treats that I made started out in a dairy version that I then tweaked, while some were complicated vegan recipes. None of them turned out great. That was until I watched a video on ice cream making and adapted the techniques I learned to enhance my vegan recipe.

The base I chose consisted of nuts, so I didn’t need to make it vegan. The changes I made were influenced by a mashup of many ice cream recipes that I looked at for reference. I used cashew milk for the liquid to add creaminess. To further encourage a smooth texture, I stuck with a liquid sweetener instead of a granulated one. The final tweak was to add sandwich cookies to the base to create the specific flavor profile.

Cookies and Cream Vegan Ice Cream

1 cup raw, unsalted cashews
1.5 cups cashew milk (or use coconut milk)
1 TBS vanilla extract
1/4 cup agave syrup
pinch of sea salt
12 vegan chocolate sandwich cream cookies, crushed

Put the cashews in a bowl and cover with water. Soak at least 4 hours, or overnight in the fridge. Drain the soaked cashews. Put drained cashews, cashew milk, vanilla, agave, and salt in a blender. Blend ingredients until mixture is smooth and thick. Prepare in an ice cream maker according to manufacturer’s directions. Add the cookies in at the end, according to your machine. Makes 1.5 pints.

Until next time, happy non-baking!