Hello and Welcome to Sugar&Spice Recipes!

I bet you guessed it, my name is Sugar and Spice and I love cooking, baking and food in general. I am currently working as a Candy Maker for Candy Shack. I love this job. So much Candy everywhere!
After work I like to try out new and old recipes on my own. And here is where I want to share everything with you guys! Maybe you need some inspiration in the kitchen? Maybe you want to try something new? Please have fun browsing through my collection.
And always have fun in the kitchen!

Yours,
Sugar and Spice

---

More stuff

Recipe Requests

Do you have any requests or suggestions for recipes you want to see here?
Please send me a letter and I will try something new for you!

Sugar and Spice shop

Please visit my Sugar&Spice Shop on Subeta!
We sell some of our products and everything you need to have fun in the kitchen yourself!

Link us

Thank you for your support. Please feel free to use our free buttons!

---

About the cook

Likes and Dislikes

Likes	Dislikes
Baking Cooking Sweets Breakfast Lunch Dinner Luminaire Vesnali Fireside Chocolate	Zombie Food Alcohol Coffee Scary things Morostide Hot weather

Family

Koreander and Tatreju are my brothers. Well, not my biological brothers. Our mother adopted us when we were still small. We lived together in her house until we were old enough to move out.

Koreander is the oldest of us. He is a very calm and quiet person, loving his books and stories. We always got along pretty well.

Tatreju

Tatreju is the middle child. He is always running around and looking for adventures. We never got along. He used to make fun of me an called me chubby.

Sweet things

I love sweet things. Sweet is my favorite. What about you?
This is where I'll show you everything I know about cake, cookies, pastry, desserts ...

---

Alpenbrot

Alpenbrot is a German buscuit that shares many similarities with gingerbread cookies, but it differs in the used spices and the glazing. It is very popular in winter and for Christmas.
In my family we always called it Alpenbrot (Alpine bread), referring to the Alpine herbs. Another common name is Magenbrot (stomach-bread), but I thik this doesn't sound taht tasty.

For the dough:

• 500g flour
• 250g butter
• 250g sugar
• 2 eggs
• 1 teaspoon baking powder
• 30g cocoa powder
• 1 pinch of cinnamon
• 1 pinch ground cloves
• 1 pinch of cardamom

For the topping:

• 150g icing sugar
• 1 tablespoon lemon juice
• warm water

Instruction:
Mix the ingredients for the dough and knead them.
Divide the dough into 6 parts and form each part into a long role.

Bake for 15 minutes at 200°C.
In the meantime mix the ingredients for the topping. Make sure the glazing isn't too thick. Spread a little bit on top of the warm pastry immediately after baking. Be careful to apply only a thin layer. Cut the pastry into 2cm wide strips while it is still warm and leave them to cool.
Store in a tightly sealed jar. The pastry tastes even better after a few days.

Of course they taste their best with a nice cup of hot chocolate or when shared with family and friends. Wait, what... Oh, Mr. Sprinkles!

---

Top

Kaiserschmarrn

Kaiserschmarrn (Emperor's shredded pancake) is a traditional Austrian meal or dessert. It has it's name rom the Austrian Emperor Franz Joseph I of Austria.

Ingredients:

• 4 eggs
• 30g sugar
• 1 pinch of salt
• 2 teaspoons vanilla sugar
• lemon flavor
• 375ml milk
• 125g flour
• Butter for frying
• Powdered sugar

Instructions:
Separate the eggs and beat the egg whites until they are stiff.
Mix the egg yolks with sugar, salt, vanilla sugar and lemon flavoring until you get a fluffy mixture. Add milk and flour and mix again.
Then gently fold in the beaten egg whites and leave the batter for 30 minutes.

Heat a bit of butter in a pan. Bake the batter in portions on both sides like a thick pancake. Then rip the "pancake" into small peaces. It is HOT! Take care you don't burn your fingers!

Serve sprinkled with icing sugar. I also like to add cinnamon. Traditionally Kaiserschmarrn is served with damson jelly, but you can add any jelly you like or honey. Fruits go very well with this dish.
Please tell me if you have other ideas for toppings.

---

Top

Fresh and fruity

There are days when sugary sweetness is just too much. Yes, even I have them. And then there is nothing better than fruits and berries. I promise!

---

Fruity Refresher

Imagine a hot summer's day. You are really, really thirsty. What is the best drink you can get?
Well, of course it is water. But the recipe for water is too simple. But it in a glass and drink.
Today I have a fun and fruity refreshment for you!

Ingredients for 1 glass:

• 6cl orange juice
• 6cl apple juice
• 4cl lemon juice
• 1 tablespoon honey

Instructions:
Mix everything together in a glass, add some ice cubes and enjoy!
Easy as it is, if you want to prepare more than just a glass, you only have to increase the amount of juice. And if this stuff is too strong for you try to add soda. Delicious!

There's refreshment in the jar. Mush-a-ring dum a do dum a da.

---

Top

Spicy and delicious

I wish I could eat sweets all day. But a healthy body needs a balanced diet. So here are my recipes for spicy cravings.

---

Leftover Tomato Salad Breakfast Scramble

Leftovers. Aren't they the best? You can create wonderful, delicious things and half the work is already done.
Yesterday I prepared a nice tomato salad for dinner. This morning I had leftovers and decided to use them for breakfast. This is a very simple and delicious recipe.

For the salad:

• 8 tomatos
• Green onion
• 3 tbsp. Olive Oil
• Herbs you like

For breakfast:

• 2 eggs
• Salt & Pepper

Instructions:
Slice the tomatos into peaces and cut the onion. Then mix it with the oil and your herbs and you have a nice salad.
For breakfast put the leftover salad into a pan until the bottom is covered. You don't need to add oil, because it is already in the salad.

Fry for 3-5 minutes. Meanwhile put two eggs into a bowl, add salt and pepper and mix it. Then pour the egss into the pan and let everything sit. Then stir until the eggs are completly set and you are done.

I like to put everthing on a slice of bread. But to be honest, I think everything can be good on a slice of bread!
Enjoy your breakfast.

---

Top

Brezen

Hey guys! I am so excited about today's recipe. The German Oktoberfest has already started, Alegarten is around the corner and everybody keeps asking the same question:
Where do I get the perfect Pretzel!?
You can stop searching and prepare your kitchen. We will make our own Brezn today! I have very simple recipe for you.

Ingredients:

• 1 yeast cube
• 1 tsp sugar
• 375 ml of lukewarm water
• 500g type 550 flour*
• 1 lts salt
• 2 tablespoons baking soda
• coarse salt for sprinkling

*Maybe this is the point you're thinking "flour type what?!"
Let me google that for you. According to a table on Wikipedia and This very cool site I have to check out later, you call type 550 flour "all purpose flour".
Please let me know if you have any trouble or more information.

Instructions:
First you have to prepare the yeast. In a bowl mix the crumbled yeast with the sugar and let it dissolve in 375ml lukewarm water. Cover it with a kitchen towel and let it rest at a warm place for 10 minutes.
Now mix the flour and the salt and while stirring slowly add the yeast-mixture. Then knead everything to a smooth dough. Form a ball, put it back into your bowl and cover it again for another 50 minutes.

The bacteria-magic happened and the dough should now be almost double its size. Knead it again and form into a roll to cut you dough into peaces. I cut mine into 8 sections, but this depends on the size and shape you want to form later.
Now form your pretzles. The dough can be a little stubborn, but you can win! I like to form the simplest form of pretzels.

Now you can preheat your oven to 200°C. This is when you can prepare to feel like a chemist. (Yes, after bacteria we put chemistry into play. For the pretzels!) In a pot boil 1,5l of water and add the soda. Let this bubble for 10 minutes.
With a large kitchen tool (I used a spatula. You will find something) dip every single pretzel into the soda lye for 20 seconds. Let the lye drip off, place the pretzels on a baking sheet with baking parchment, and sprinkle them with salt.

I used a salt and rosemary mix. If you like it more traditional, use plain coarse salt.
All you have to do now is to put everything in the oven for 12-15 minutes and you are done!
Let the pretzels cool down or eat them while they're warm.
I also formed little buns. You can get creative!

---

Top