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Sassy Sugar Recipes

Flavored Sugars are a way to add a bit of elegance and beauty to your baked dishes and beverages. Everyone needs to feel elegant, and if you cannot indulge in expensive resturuants and Breakfast at Tiffany’s you can enjoy it with adding it to your baking and morning tea or coffee.

As soon as I add that vanilla sugar to my morning coffee I feel my pinky begin to rise, and the sudden urge to start talking with an accent. It just makes you feel rich, even while wearing mismatched socks and a holy metal t-shirt I stole from the top of Geoff’s laundry basket. Here are just a handful of sugars I make and kept on hand throughout the year.

Simple Elegance

ANISE SUGAR

This is another simple trick to make an ingredient POP in recipes and beverages. Anise sugar is brilliant in many rich black teas. It is also a great additive to a lot of cookies and spice cakes! Recipe? See the photo, it is pretty easy! Add a small handful of Anise per 2 cups of sugar, place in a glass jar, seal and let it sit for a week at room temp before using.

 

Vanilla doesn’t always mean dull…

VANILLA SUGAR

Vanilla sugar is easy to make, it is the waiting two weeks that kills me! This can be used in any recipe to give it that extra POP, that I so enjoy! Plus it is fantastic in your Chai, coffee and even your basic English Breakfast tea!

Again it is 2 cups of sugar and 1-3 vanilla beans. If vanilla bean is whole, slice down side of bean with back of knife carefully scraping seeds into airtight glass jar with the sugar. Store this one at room temperature for two weeks and you will be set to go for an incredible additive to all your cookies, cakes, coffee. This is also great for sprinkling on top of a cappuccino, YUMMY!

“Womanist is to feminist as purple is to lavender.” ~Alice Walker

 LAVENDER SUGAR

I love lavender. I love the scent, the properties that are yielded from the scent. I have a bottle of essential oil in my shower kit that I use to put on my stress points after taking a shower. It allows me to remain calm and plus I smell fantastic! It also is making a huge comeback in cooking.

Lavender has been used in culinary dishes, especially French ones, for the last forty years. The oil and the scent has been used to purify and wash ailments away for centuries. Research has confirmed that lavender produces slight calming, soothing, and sedative effects when its scent is inhaled. I also use it to make my carpet freshener and laundry soap, not just for the scent. It is safe for cats and tend to deter not only fleas but moths also.

But I digress, as usual! (perhaps if I started huffing the lavender I could focus and not go all ADD on you with this post). Lavender sugar has such a nice aroma. It is a great substitute for the store bought sprinkles for the tops of shortbread cookies and various cakes. Try it on top of raspberries or even added to your whipping cream. (add at the end, why? Just trust me I am the Cabin Goddess after all!)

  • 1 cup organic big crystal sugar (you can also add it to finer turbinado sugar.) 
  • 2-3 tsp fresh lavender buds, dried (don’t use the stuff made for potpourri…not for food!)
  • small jelly jar with lid and seal

Mix together, screw on the lid, and let sit at room temperature for a week or two before using for maximum flavor. You can add the lavender to a small muslin bag, such as a cloth tea bag, if you do not want the presence of the buds of lavender in the sugar. (Frankly I love it in my tea, floating around.. it is one of lifes purest of pleasures!)

GO visit Joy the Baker, this is her lovely photo and her mint julep recipe is to die for!

MINT SUGAR

When you can get the mint fresh, this is a fantastic thing to make for your pitcher of Mint Julep’s or in my house for my ice tea or sprinkled or used when making a nice fruit salad! This recipe can be prepared in 45 minutes or less.

  • 1/4 cup packed fresh mint leaves
  • 1/2 cup sugar

In an electric coffee/spice grinder finely grind mint with sugar. Mint sugar may be made 1 hour ahead and kept in an airtight container.

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2 Comments

  1. Did you try my anise sugar? Sometimes I put whipped cream on top of my coffee and then sprinkle some on top, and yes it is lovely stirred into some tea.

    • I had been whipping up some lavender sugar since you brought all that sugar over and I had not unpacked the spice bag yet. Later that day I found the anise sugar and realized I had not made that in a while. I put it in coffee today, I had only tried it in tea before and some of my spice cake recipes! LOVE IT and so pretty!

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