SugarDaze

SugarDaze 🍰 Welcome to SUGARDAZE

Join Maggie on a delightful journey filled with sweet treats crafted with love!

With a fun and adventurous spirit, we bring joy to every bite, whether you're indulging in scrumptious cakes or guilt-free goodies.

🌱 Did you know eggplant seeds have tiny amounts of ni****ne? But chill, you won't get hooked on cigs just from munching ...
10/19/2024

🌱 Did you know eggplant seeds have tiny amounts of ni****ne? But chill, you won't get hooked on cigs just from munching on eggplant caponata! 🍆

🔍 According to a study, you'd have to eat over 20 pounds of eggplant to feel the ni****ne buzz from just one cig. So go ahead and enjoy your eggplant, it's also a fab source of fiber! 💪✨

This post is a must-have in every home ❤️❤️🔥Recipe under each pic
10/16/2024

This post is a must-have in every home ❤️❤️🔥
Recipe under each pic

Ultimate dessert file 😋💪Recipe under each pic 🌷
10/16/2024

Ultimate dessert file 😋💪
Recipe under each pic 🌷

Gluten-Free Peach Cobbler 🍑✨Enjoy a classic peach cobbler made gluten-free! Perfectly juicy peaches topped with a golden...
10/10/2024

Gluten-Free Peach Cobbler 🍑✨

Enjoy a classic peach cobbler made gluten-free! Perfectly juicy peaches topped with a golden, flaky biscuit crust. This dessert is a summer dream!

Peach Filling:

9-10 medium peaches, sliced

50g caster sugar & 50g light brown sugar

1 tbsp cornstarch (US) / cornflour (UK)

½ tsp cinnamon, ¼ tsp ginger

1 tbsp lemon juice

1 tsp vanilla bean paste

Biscuit Topping:

240g gluten-free flour blend

100g light brown sugar

2 tsp baking powder

115g cold butter, cubed

100g cold milk, ½ tsp vanilla

Instructions:

1. Peel and slice peaches, then toss with sugars, spices, cornstarch, and lemon juice.

2. Make biscuit dough: mix flour, sugar, baking powder, butter, and cold milk.

3. Scoop biscuit topping over peaches, sprinkle with sugar.

4. Bake at 350ºF (180ºC) for 50-60 mins, until golden brown. Serve warm with vanilla ice cream!

Author : Maggie | SUGARDAZE

Gluten-Free Vegan Gingerbread Brioche Dough 🌱🍞Make soft, fluffy gingerbread brioche rolls with this gluten-free and vega...
10/10/2024

Gluten-Free Vegan Gingerbread Brioche Dough 🌱🍞

Make soft, fluffy gingerbread brioche rolls with this gluten-free and vegan recipe. Perfect for the holidays!

Ingredients:

Psyllium husk gel (5 tbsp)

270g tapioca starch

225g millet flour

40g sorghum flour

50g sugar

10g instant yeast

10g baking powder

8g xanthan gum

225g non-dairy milk

65g molasses

70g vegan butter, melted

Filling:

55g vegan butter, soft

55g molasses

100g light brown sugar

Ground cinnamon, ginger, nutmeg, allspice, and cloves

Instructions:

1. Make psyllium gel with water, mix with dry ingredients, then knead in milk, molasses, and vegan butter.

2. Roll out dough, spread with filling, and cut into strips. Roll into cinnamon rolls.

3. Proof rolls for 1 hour.

4. Bake at 350ºF (180ºC) for 15 mins covered, then 20 mins uncovered until golden brown.

Gingerbread Frosting: Cream vegan cream cheese, butter, sugar, molasses, and spices together, then spread on warm rolls.

Storage: Best served warm, but keeps for 2-3 days.

Gluten-Free Chocolate Chip Cookies 🍪💛Soft, chewy, and packed with dark chocolate! Here's how to make them:Ingredients:10...
10/10/2024

Gluten-Free Chocolate Chip Cookies 🍪💛

Soft, chewy, and packed with dark chocolate! Here's how to make them:

Ingredients:

100g butter (melted)

120g light brown sugar

70g granulated sugar

1 egg + 1 egg yolk

½ tsp vanilla

220g gluten-free flour blend

½ tsp xanthan gum

1 tsp baking powder

½ tsp baking soda

½ tsp salt

50g chocolate chips

50g dark chocolate (chopped)

Flaky sea salt (optional)

Instructions:

1. Cream butter and sugars until fluffy.

2. Add egg, yolk, and vanilla, mixing well.

3. Sift in flour, xanthan gum, baking powder, soda, and salt. Mix.

4. Stir in chocolate chips and chopped chocolate.

5. Chill dough for 1 hour.

6. Scoop into 16 cookie balls, chill for 30 mins.

7. Bake at 350ºF (180ºC) for 12-15 mins, banging the tray halfway for ripples.

8. Add extra chocolate on top, and sprinkle with sea salt (optional).

Storage: Keeps for 1 week in a container or freeze dough balls for future baking!

Gluten-Free Caramel Shortbread Cookies 🍫✨Crispy shortbread topped with homemade caramel and dipped in dark chocolate! He...
10/09/2024

Gluten-Free Caramel Shortbread Cookies 🍫✨

Crispy shortbread topped with homemade caramel and dipped in dark chocolate! Here’s the recipe:

Ingredients:

Shortbread: 65g butter, 30g sugar, ½ tsp vanilla, 130g gluten-free flour, 30g corn starch, ¼ tsp xanthan gum, ¼ tsp salt, 20g milk

Caramel: 180g cream, 30g butter, 100g sugar, 80g golden syrup, ¼-½ tsp salt (optional)

Chocolate: 400g melted dark chocolate, flaky sea salt (optional)

Steps:

1. Shortbread: Mix butter, sugar, and vanilla. Add flour, cornstarch, xanthan gum, and salt. Knead with milk, roll out, and cut cookies. Bake at 320ºF for 20-24 mins.

2. Caramel: Heat cream and butter. Cook sugar and golden syrup until 295ºF. Add cream, cook until 235-240ºF, and mix in butter.

3. Assemble: Pipe caramel on cookies and chill for 30 mins.

4. Chocolate: Dip cookies in melted chocolate and let set.

Store in a cool place and enjoy! 🍪

AUTHOR : MAGGIE

🍋✨Gluten-Free Lemon Crinkle Cookies 🍋✨These soft, tangy lemon cookies with a cracked sugar coating are the perfect treat...
10/09/2024

🍋✨Gluten-Free Lemon Crinkle Cookies 🍋✨

These soft, tangy lemon cookies with a cracked sugar coating are the perfect treat! They’re gluten-free and easy to make. Here's how:

Ingredients:

150g sugar

Zest of 2 lemons

70g unsalted butter (melted & cooled)

½ tsp vanilla bean paste

2 large eggs (room temp)

2 tbsp lemon juice

240g gluten-free flour blend

½ tsp xanthan gum (omit if your flour blend has it)

1 tsp baking powder

¼ tsp salt

100g sugar (for rolling)

90g powdered sugar (for rolling)

Steps:

1. Mix lemon zest with sugar, then add butter, vanilla, eggs, and lemon juice.

2. Combine flour, xanthan gum, baking powder, and salt. Add to wet mixture.

3. Chill the dough for 2 hours.

4. Preheat the oven to 350ºF (180ºC). Shape dough into 1 tbsp balls, roll in sugar, then powdered sugar.

5. Bake for 8-10 mins until cracks form. Cool & enjoy! 🍪

Store in an airtight container for up to a week.

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🌟 Indulge in a slice of heaven with this Gluten-Free Boston Cream Pie! A delightful combination of fluffy vanilla sponge...
10/08/2024

🌟 Indulge in a slice of heaven with this Gluten-Free Boston Cream Pie! A delightful combination of fluffy vanilla sponges, rich pastry cream, and luscious chocolate ganache makes this dessert a must-try! 🍰✨

**Ingredients:**

*For Vanilla Pastry Cream:*
- 180g whole milk
- 1 tsp vanilla bean paste
- 2 large egg yolks
- 50g caster sugar
- 20g cornstarch
- 20g unsalted butter

*For Gluten-Free Vanilla Sponges:*
- 150g gluten-free flour blend
- 20g almond flour
- 150g caster sugar
- 1 ¼ tsp baking powder
- ¼ tsp xanthan gum (optional)
- ¼ tsp salt
- 85g unsalted butter
- 1 large egg
- 135g whole milk
- ½ tsp vanilla bean paste

*For Chocolate Ganache:*
- 60g dark chocolate, chopped
- 90g double cream

**Instructions:**

1. **Vanilla Pastry Cream:** Heat milk and vanilla until boiling. Whisk egg yolks, sugar, and cornstarch until smooth. Gradually add hot milk, then return to heat, whisking until thick. Stir in butter, cover, and cool.

2. **Vanilla Sponges:** Preheat oven to 350°F (180°C). Prepare cake tins. Sift flour, almond flour, sugar, baking powder, xanthan gum, and salt. Work in butter until crumbly. Mix egg, milk, and vanilla, then combine with dry ingredients. Divide batter into tins and bake for 22-24 minutes. Cool.

3. **Assemble the Cake:** Level sponges, layer with pastry cream, and top with the second sponge.

4. **Chocolate Ganache:** Heat cream, pour over chocolate, and stir until smooth. Cool slightly, then pour over the cake.

5. **Serve:** Allow to set before slicing. Enjoy your delicious creation for 3-4 days!

Treat yourself and your loved ones to this gorgeous dessert that’s sure to impress! 🎉💖

🎂 Craving a Decadent Chocolate Cake? This Recipe is Both Gluten-Free & Vegan! 🍫Looking for a cake that’s rich, moist, an...
10/08/2024

🎂 Craving a Decadent Chocolate Cake? This Recipe is Both Gluten-Free & Vegan! 🍫

Looking for a cake that’s rich, moist, and full of chocolatey goodness? Look no further! This small-batch gluten-free vegan chocolate cake is everything you want in a dessert – luscious, soft, and perfect for any chocoholic. Plus, it’s sturdy enough for stacking without any crumbles. Made with both cocoa powder and melted dark chocolate, it melts in your mouth with every bite!

Quick Recipe Overview:

Ingredients for the Sponges:

70g dark chocolate (60-70% cocoa solids)

45g sunflower oil

110g hot water

110g non-dairy milk (almond, soy, etc.)

30g plain vegan yogurt

½ tsp vanilla bean paste

130g gluten-free flour blend

150g granulated sugar

25g Dutch processed cocoa powder

1 tsp xanthan gum

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Buttercream Frosting:

250g vegan butter block

180g powdered sugar

65g Dutch processed cocoa powder

120g dark chocolate, melted

Instructions:

1. Preheat oven to 320ºF (160ºC). Grease two 6-inch round cake pans.

2. Melt chocolate and oil, then whisk in hot water, non-dairy milk, yogurt, and vanilla.

3. Combine dry ingredients and mix with the wet ingredients to form a smooth batter.

4. Divide the batter between the pans and bake for 30 minutes or until a toothpick comes out clean.

5. Let the sponges cool, then assemble with your rich buttercream frosting.

🎉 Tip: Want a bigger cake? Double the recipe for an 8-inch version!

Coffee Ice Cream Sandwiches Recipe ☕🍦🍫Ready to combine coffee and ice cream into one delicious treat? These vegan and gl...
10/07/2024

Coffee Ice Cream Sandwiches Recipe ☕🍦🍫

Ready to combine coffee and ice cream into one delicious treat? These vegan and gluten-free Coffee Ice Cream Sandwiches will satisfy your cravings!

Ingredients:

For the Coffee Sponge:

1-2 tbsp sunflower oil (for greasing)

10 g instant coffee

25 g non-dairy milk (almond, soy, oat – avoid coconut)

4 large eggs (room temp)

150 g sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

35 g vegan butter (melted)

110 g gluten-free flour blend

½ tsp xanthan gum

½ tsp baking powder, baking soda, and ¼ tsp salt

For the No-Churn Coffee Ice Cream:

5 g instant coffee

250 g cold vegan heavy cream

200 g vegan sweetened condensed milk

1 tsp vanilla bean paste

Optional: 5 g crushed instant coffee

For the Chocolate Almond Shell:

300 g dark chocolate (60-70%)

40 g coconut oil

80 g chopped almonds

Instructions:

1. Preheat oven to 350ºF (180ºC), grease, and line a 10x15-inch baking sheet.

2. Dissolve coffee in non-dairy milk, cool it. Whisk eggs and sugar until tripled, add vanilla, butter, and coffee.

3. Mix dry ingredients, combine with egg mixture. Bake for 10-12 mins, cool.

4. Whip cream until peaks form, mix with condensed milk and coffee. Spread ice cream on sponge and freeze overnight.

5. Melt chocolate with coconut oil, add almonds, and dip frozen sandwiches. Freeze and enjoy!

Tip: Store in an airtight container for up to 1 month!

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