Comments on: Sugar High Friday #26: Sugar Art

By: Sugar High Friday #26 Sugar Art: Almond and orange cake | kuechenlatein.com

Sugar High Friday #26 Sugar Art: Almond and orange cake | kuechenlatein.com — Wed, 22 Jan 2014 07:11:53 +0000

[…] Danielle at Habeas Brulee is hosting this month’s Sugar High Friday, the traveling event that was originally created by Jennifer of The Domestic Goddess. We should just make a dessert and decorate it nicely. Yesterday we had a little snow in the north of Germany, but now it’s already gone. So I used a lot of icing sugar to decorate my […]

By: Mom's Peanut Brittle Recipe — Andrea Meyers

Mom's Peanut Brittle Recipe — Andrea Meyers — Sun, 04 Dec 2011 16:33:58 +0000

[...] I can’t resist. As soon as I saw the theme for this month’s Sugar High Friday (SHF), Sugar Art, I knew that I would make Mom’s Peanut Brittle. This is the sugar art that I grew up with—a [...]

By: Sugar High Friday #26 : Sugar Art | Kitchen Musings

Sugar High Friday #26 : Sugar Art | Kitchen Musings — Wed, 08 Jun 2011 00:08:33 +0000

[...] the art of caramel making so I was resigned to the fact that I was not going to have an entry for Sugar High Friday #26 hosted by Habeas Brulee. But as luck would have it, one of my Christmas purchases was "The [...]

By: Habeas Brulee » Blog Archive » Roundup: Sugar High Friday #26: Sugar Art

Thu, 04 Jan 2007 14:47:06 +0000

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By: TriniGourmet.com » Blog Archive » Ole Year Offerings (2006): Trinidad Goolab Jamoon and Sarina’s Passionate Mint Tea

Sun, 31 Dec 2006 05:54:10 +0000

[...] So far I have only shared savory dishes for New Year’s so I thought it was time to mix it up with something sweet! Especially since the theme of this month’s Sugar High Friday was Sugar Art! Goolab jamoon is a sweet finger food that is commonly served at Indian weddings, pujas and other celebrations here in Trinidad. It is made from a creamy fragrant dough that is deep fried and then drizzled with a reduced sugar syrup that quickly crystallizes on the doughy puffs providing both sweetness and sparkle. The syrup is usually made with white sugar which makes the puffs look like they have been covered in snow. I only had brown sugar on hand so the effect is not quite the same but it’s still pretty no? [...]

By: For The Love Of Baking :: House Sweet House, Literally :: December :: 2006

For The Love Of Baking :: House Sweet House, Literally :: December :: 2006 — Sat, 30 Dec 2006 10:54:17 +0000

[...] I made these Gingerbread Houses because Dewi Anwar encouraged me to. If not by her persistence, I would have not made them at all. Thanks, un Coincidently, Sugar High Friday #26’s theme is Sugar Art. I’m not sure if this post is qualified, knowing that gingerbread house is very common in western countries. But I sent my entry anyway (hi, Danielle ). At first, I almost cracked from the pressure and intimidating thoughts of how hard it could be. Silly, huh? I mean, even kids can do it! Maybe it’s because I tried making it last year and it was a total failure due to wrong cookie recipe. It crumbled to dust, it didn’t even make it to a wall. So it’s very important to use a good recipe that is not only tasted delicious, but also firm enough to make a sturdy house. Dewi suggested a recipe from Wilton, and I was soooo satisfied with the result. It’s firm, delicious, and smelled wonderful! The corn syrup’s sugary smell enhanced and locked the aroma of the spices, giving it a long lasting smell that would still be intact days after baking. It’s also important to use good quality spices as they distinguish your gingerbread house from the store-bought mass-products. Enough for the rambling, now let’s build a house. What you need: [...]

By: ostwestwind.twoday.net

ostwestwind.twoday.net — Fri, 29 Dec 2006 15:04:00 +0000

Sugar High Friday #26 Sugar Art: Almond and orange cake…

Danielle at Habeas Brulee is hosting this month’s Sugar High Friday, the traveling event that was originally created by Jennifer of The Domestic Goddess. We should just make a dessert and decorate it nicely. Yesterday we had a little snow in the nort…

By: Habeas Brulee » Blog Archive » Cardamom Meyer Lemon Créme Brûlée Bubbles

Fri, 29 Dec 2006 12:46:33 +0000

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By: blog.lemonpi.net » Tri Sugar Tryst

blog.lemonpi.net » Tri Sugar Tryst — Fri, 22 Dec 2006 12:42:01 +0000

[...] Instead, for Habeas Brulee’s theme for SHF #26, I’ve raided my cupboard for some long-unused items. Along with a bag of coloured sugar and some maple sugar chips, I’ve used ye olde faithful icing sugar to decorate a batch of beautifully buttery shortbread biscuits. The biscuit is quite delicate with a nice snap to it, and an enhanced crunch and presentation factor thanks to the colourful sugar crystals. And might I add, a light dusting of icing sugar has managed to cure many a baking mistake of mine in the past. So here’s to the art of sugar therapy.. [...]

By: Nog ‘N Log Blog at

Nog ‘N Log Blog at — Fri, 22 Dec 2006 07:42:31 +0000

[...] Here, Adam and I keep our tradition of spending these most special times with our families. Tradition is one of the things he and I hold dear. This year, we had our holiday gift exchange with my sisters a week before we travel to the northeast. So, I wrapped the presents early and put them under the tree, cleaned our place and made our dessert to be eaten after the exchange and also submitted as my entry for SHF (Sugar High Fridays founded by The Domestic Goddess) #26 hosted by Danielle. I made a more elaborate and traditional dessert this time than last year’s – Bûche de Noël (boosh duh noh-ehl). Also known as the yule log, this traditional French dessert cake is shaped and decorated to resemble a log and served during Christmastime. This delicious log cake was derived from the pagan tradition of the Celts who would burn logs as a symbol of the rebirth of the sun celebrating the winter solstice. It is made of génoise or sponge cake filled with chocolate buttercream, rolled to form a log and covered with more chocolate buttercream. The frosting is normally ridged to resemble the bark (but I sprinkled mine with chocolate shavings instead) and garnished with meringue mushrooms. I finished my dessert with a dusting of confectioner sugar. Paired with a good cup of eggnog, we ended our gift exchange with smiles on our faces and holiday spirit in our hearts. [...]