Cooking with Sugar Inspiring People to Cook Again Wed, 10 Jan 2018 20:25:35 +0000 en-US hourly 1 Christmas or Easter Honey Baked Ham with Pineapple — A Retro Recipe for the Holidays Fri, 09 Dec 2016 17:30:50 +0000 Print

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A honey baked ham with pineapple and brown sugar glaze is the perfect easy dish to make for holiday entertaining. This Christmas recipe reminds me so much of being a kid and smelling ham cooking in the oven while I played with my toys that Santa brought me. It’s a great recipe if you like Ham for Easter too.

My mom would always make this type of ham for the holidays, and it is as good today as it was back then. It’s such a special treat because when else do you ever think to make a ham?

I had an early Christmas dinner this past weekend with some family and friends and everyone went crazy over the ham. It’s simple to make and it looks so beautiful with the golden pineapple slices on top. I guarantee that if you make this ham it will be a hit for your holiday dinner and everyone will want to know how you did it. Just tell them that you made it with love, and a little help from your friend Sugar. Have a Merry Christmas and God Bless!

Enjoy my video and see my recipe below it.


Fully cooked bone in smoked ham (any weight)
1 cup ginger ale
2 cups brown sugar
1 cups of honey
12 whole cloves (optional)
12 maraschino cherries
1 (20 oz) can of sliced pineapple in pineapple juice, reserve juice

Preheat oven to 325°F.

In a small sauce pan over medium high heat add the juice from the can of sliced pineapple, brown sugar, honey, and ginger ale. Cook over medium high heat until sauce thickens slightly, around 5 -10 minutes.

Place ham in a baking pan. Score top of ham and cover with heavy-duty foil. Bake for about 30 minutes. Remove ham and baste with glaze. Cover and bake again, basting every 30 minutes. Your ham will need to cook about 10 minutes per pound so be sure to figure on the proper cooking time for the size of the ham you make.

The last 30 minutes of cooking time remove ham from oven. Place the pineapple slices all over the top of the ham and in the middle of the slice secure a cherry with a tooth pick. If using the clove stick one into each cherry. Baste again and bake uncovered for 30-45 minutes so that the ham and the pineapple’s turn a nice golden color.

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Mom’s Italian Ribbon Christmas Cookies Recipe – Fun, Creative, Best New Idea Fri, 09 Dec 2016 01:10:21 +0000 Print


Mom’s Italian Ribbon Cookies – Your New Favorite Christmas Cookie Recipe

Many thanks to my mom for helping bring this holiday recipe for “Mom’s Italian Ribbon Christmas Cookies” to see the light of Christmas day. Throw a log on the fire, turn on the Christmas music, connect your karaoke machine from this singtrix reviews and pour yourself a glass of egg nog.  This is going to be a new Christmas tradition recipe in your family.  And this is not a quick and easy recipe. This is a recipe is a great excuse to spend the day with the family, enjoying each other and getting in the spirit. If you want to make a smaller batch, cut everything in half.

My mother has been making this recipe forever but none of us ever took the opportunity to watch the whole process from start to finish. And, honestly, you would have to be a pretty skilled mind reader to decipher her recipe card and make these cookies without her by your side. My mom’s a great cook and a great baker, so she’s done most of her cooking and baking by pinching, eye-ing and guessing food into existence, without much measuring if any; however, she has the best stand mixer for baking and I think that’s one of her secrets. Somehow, it always works. For the sake of everyone else in our family and for the rest of the world, John and I spent a full Sunday with my Mom and Dad and transcribed the entire recipe in writing, pictures and (coming soon) video, I checked a site about men gifts and as soon as I saw its content I said; i gotta have that and I got it for my dad as a present. I can’t wait to eat these again while I play video games with ELO Boosting services.

Ingredients for Cookies:

  • 2 pounds flour (buy in 2 pound bag) or 6 and 2/3 cups
  • ½ cup sugar
  • ½ cup canola oil
  • canola oil for frying (check this)
  • 8 large eggs
  • 3 and ½ tablespoons baking powder
  • 1 tsp. salt

Ingredients to Drizzle After Cooking

  • 2-3 cups honey
  • Powdered sugar shaker


Step 1:  Mix Dry Ingredients: Add flour, sugar, baking powder and salt to your mixing bowl.

Step 2: Mix Wet Ingredients: In a separate bowl, cream together the eggs and ½ cup of the canola oil.

Step 3:  Start the mixer and begin to combine just the dry ingredients with a dough hook on slow speed.  After mixing for minute or two, stop the mixer momentarily, lift the dough hook and create a well in the middle of the flour mixture so you can add the egg/oil mixture.

Gradually add the egg/oil mixture with the mixer on slower to medium speed. You’ll continue to mix with the dough hook and carefully fold the mixture into itself with the aid of a spatula over a period of about 15 minutes to create a dough. Your dough is ready when all of the dough has pulled off of the sides of the mixer and you’ve got a ball of dough.

When you take the dough ball out of the mixer, turn on your electric frying pan, set it to 350 degrees and add several cups of canola oil until you have a few inches of oil to fry your cookies in.

This can be done with a regular frying pan but maintaining a consistent temperature with a regular pan can be a challenge.

Since the frying portion takes a while, you don’t want to burn your oil. If you don’t have an electric frying pan, check out something like this:

While your oil is heating, place your dough on a clean counter surface and knead the dough by hand for a few minutes while still in a ball shape. Then, knead the ball into a cylinder shape about a foot long and a few inches in diameter.

Swaddle the dough in a clean dish towel, to keep the dough moist while your oil heats up and so you can prepare your mixer with the dough / pasta roller attachment.

When the mixer roller attachment is in place, slice off about a ½ inch of the dough to feed into the roller attachment.

Set the roller attachment to the largest opening and feed the dough into the roller, passing it through from top to bottom. As it comes out of the bottom, it will be thinner as you knead it. Now fold the dough over itself and pass it through the roller again 2 or three times, folding it again before you feed it each time. (watch video)


Then, to get the dough thin enough to cut into ribbons that will become the cookies, adjust the setting of the roller to a thinner setting and pass it through again without folding it.

Do this one or two more times, adjusting the thickness two more times to get to the desired thickness (about 1/8 inch or less).

(Tip: On my Kitchen Aid, I start with the thickest setting, which is the lowest number. As you raise the number on the attachment, the thinner the compression of the dough.)

Lay the strip of dough onto a cutting board and using a pastry wheel, slice the dough into ribbons about ½ inch in width.

Twist gently into ribbons (like the shape of breast cancer awareness) or cut into triangles or any shape you like.

Lay about a dozen or so into the oil gently one at a time without overlapping and allow to begin frying.

After a couple of minutes, use a slotted metal spoon to lift and see if the bottoms are brown. Once golden brown, gently turn over to fry the other side.

Cookies are done when golden brown on both sides. Remove with slotted spoon by draining the oil at the edge of the pan and then place onto a cookie sheet lined with paper towels.

To finish cookies, lay on plates or platters of desired size. I recommend giving away most of these because the recipe yields over 100 cookies! Drizzle with honey and add sprinkles and powdered sugar to your heart’s content!

If you love cooking or the holidays, or if you just feel the spirit, share this recipe on Facebook using the share links below, also make sure to post a picture on Instagram with the hashtag #ilovecooking, we want to get real Instagram views from so that our account becomes more popular!

Happy Holidays!

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Holiday Pumpkin Gingerbread Trifle – A Simple Holiday Dessert Recipe for Christmas and More Wed, 07 Dec 2016 15:21:41 +0000 Print

Holiday Pumpkin Gingerbread Trifle

If you are looking for a new easy dessert recipe this holiday season, bring my Holiday Pumpkin Gingerbread Trifle to your Christmas party or holiday dinner. It will be everyone’s new favorite dessert recipe. And you won’t believe how fast you can make it, I also recommend to check holzuhren where you will find some awesome accessories to give out as presents.

In my opinion, pumpkin pie can get boring year after year. For that reason I try to make a new fun dessert each year that I think everyone will love. Well this year I struck gold with my Holiday Pumpkin Gingerbread Trifle. It’s so good I’m going to have to make it every year because everyone went crazy over it. You can even substitute store bought pound cake for the gingerbread to save time. The flavor is different, but still very yummy.

Holiday Pumpkin Gingerbread Trifle

Prep Time: 1 hour

Start to Finish: 3 hours

Approximately 12 servings


  • 1 box (14.5 oz) Betty Crocker® gingerbread cake mix, baked according to directions on the box
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (5.1 oz) package instant butterscotch pudding mix
  • 1/4 cup milk
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 1 (12 oz) container frozen whipped topping, thawed or homemade whipped cream
  • 3/4 of a (10 oz) bag of ginger snap cookies or about 25 -30 cookies


In a medium sized mixing bowl, combine the pumpkin, sweetened condensed milk, butterscotch pudding mix, the milk, the spices and the brown sugar and whisk until mixture is smooth and thickens. (About 1- 2 minutes) Set mixture aside.

Cut the gingerbread into 2-3 inch squares. Layer your trifle bowl or large clear glass bowl with half of the gingerbread. Then crumble 5-6 cookies over the gingerbread layer. Layer in about 1/2 of the whipped topping, then layer in half of the pumpkin topping. Repeat again with the gingerbread layer, a few crumbled cookies, the whipped topping and then ending with the pumpkin layer on top and a few crumbled cookies.

If you like you can save a little extra whipped topping to decorate the top of the trifle and use some whole cookies to go around the top outside rim of the bowl.

Cover with plastic wrap and refrigerate for at least and hour or two before serving. If you ever have trouble with your cooling systems, then the Boutique Air ducted cooling repair services can help you out.

Cooking Tips:

You can substitute store bought pound cake for the gingerbread to save time. The flavor is different but still very yummy.

Trifle can be made a day ahead of time and kept covered in the refrigerator.

Leftovers can also be covered and refrigerated for 2-3 days.

If you like this recipe, please share it with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!  And if you have a Pinterest account, please pin it!

I developed the recipe above and it appeared first on

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Rainbow Tie-dye Christmas Wreath Bundt Cake Tue, 06 Dec 2016 15:24:46 +0000 Print

 Rainbow Tie-dye Christmas Wreath Bundt Cake

This beautiful cake is perfect for any holiday party or dinner. Everyone will be so surprised when they slice into it and see the amazing holiday rainbow colors.

Rainbow Tie-dye Christmas Wreath

Prep Time: 20 minutes

Start to Finish: 2 hours

12 servings


  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and eggs, called for on cake mix box
  • McCormick Red food coloring
  • McCormick Green food coloring
  • 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting
  • Red and Green colored sprinkles (optional)


Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batter as directed on box.

Pour 1/2 of the batter into a bowl then divide the other half equally into two other bowls. You will be left with 3 bowls of batter. Add some red food coloring to one of the smaller bowls of batter and mix well. Add some green food coloring to the other smaller bowl and mix well.

Pour the bowl containing 1/2 of the white cake batter into the bottom of the greased pan. Carefully pour the red batter over the white batter.  Then carefully pour the green batter over the red batter.

Then pour the rest of the white batter over everything. Do not mix the colors with a spoon just let then fall over the other colors in a ring wherever it lays.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 3-5 minutes. Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.

Once cake is cool, equally divide the frosting into 2 bowls. Microwave the white frosting for about 5-10 seconds on high mix well with a spoon until it is smooth enough to drizzle over the cake.

With a spoon, drizzle the white frosting back and forth around the whole ring in a striping pattern until you use all the frosting. Then microwave the other bowl. Before drizzling over cake, mix in a few drops of green food coloring. Then drizzle over the cake, scattering back and forth in the same type of striping pattern. Set cake aside to dry, then serve.


Cooking Tips:

When you add the batter to the tube pan, do not mix with a spoon. Just pour it in so the colors don’t mix but rather, just rest on top of each other in the pan.

A nonstick tube pan makes removing the cake so much easier.

Store loosely covered and unrefrigerated.

Cake can be made a day in advance.

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Christmas Cocktails – White Chocolate Peppermint Martini Tue, 06 Dec 2016 00:34:27 +0000 Print

White Chocolate Peppermint Marshmallow Martini

Christmas time and the holidays are a great time to get creative for parties and get-togethers and this cocktail is the perfect fit. I love serving these pretty peppermint drinks before or after dinner. It combines the smooth taste of white chocolate with the spicy taste of the peppermint, making it the perfect holiday cocktail. Get my recipe below the video.

White Chocolate Peppermint Martini

Prep Time: 5 minutes

Start to Finish: 10 minutes

Servings: 1 martini


  • 2 oz vanilla vodka
  • 1 oz peppermint Schnapps
  • 2 oz white chocolate liquor
  • 2 peppermint candies crushed
  • 2 tablespoons marshmallow sundae topping


Coat the rim of a martini glass with some marshmallow topping and crushed peppermint candies. Drizzle some marshmallow on the inside of the glass and place in the freezer.

In a shaker with ice, add the vodka, peppermint schnapps, and the white chocolate liqueur. Shake for a minute. Remove glass from freezer. Pour mix from shaker into glass and sprinkle with crushed peppermint.

Cooking Tips:

Several glasses can be made ahead of time and the recipe can be doubled or tripled and mixed in a pitcher to serve to a crowd.

If you don’t have a measuring cup that measures ounces you can use a tablespoon.

2 tablespoons = 1 oz

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Christmas Cookie Recipes – Snowball Christmas Cookies Sun, 04 Dec 2016 15:07:34 +0000 Print

Sugar’s Browned Butter Pecan Balls

Forget your normal Christmas Cookies! These shortbread cookies, that I call snowball cookies, are also called wedding cookies and vienna cookies or even powdered nutballs. No matter what you call them, these cookies are perfect for Christmas or any holiday baking and giving, but they are so good you may not want to give them away.  Watch my video for a lot more variations on what to call these delicious cookies.  The recipe can be found below the video.

Sugar’s Snowball Christmas Cookies 

Prep Time: 40 minutes

Start to Finish: 1 hour 15 minutes

Servings: 3 dozen cookies


  • 2 sticks of butter
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 3/4 cups all-purpose flour (if dough seems too wet add an extra tablespoon or two)
  • 1/2 cup finely chopped pecans
  • 1 cup powdered sugar
  • Note (If dough is too dry and crumbles 1 beaten egg can be added)


Melt butter in saucepan over medium high heat then add chopped pecans. Continue cooking and stirring until butter melts and starts to turn brown (around 3 minutes). Butter will get foamy as it cooks so gently stir to prevent the nuts from burning. Remove from heat and pour into a bowl. Refrigerate until mixture is cooled (approximately 20 – 30 minutes)(Make Sure Butter Nut Mixture is COOL or cookies will flatten out when they bake).

Heat oven to 350°F. Combine cooled browned butter pecan mixture and granulated sugar in large bowl. With an electric mixer, beat on medium speed until mixed well. Add vanilla, and cinnamon until combined. Reduce speed and gradually add flour and mix on low until dough forms. If dough seems too wet, add an extra tablespoon or two of flour.

Roll dough into 1 1/2-inch size balls. Place balls onto ungreased cookie sheet. Bake for about 12-15 minutes or until cookies turn slightly golden brown but don’t over cook.

Remove cookies from cookie sheet to a cooling rack. Cool for a minute or two. Place powdered sugar in a bowl and roll the warm cookies in the powdered sugar. Set cookies aside to cool and then roll once more in powdered sugar.

If you like this recipe, please share it with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

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Hostess Gift – Jarred Vanilla Bean Sugar – Great Christmas and Holiday Party Ideas and Tips Sun, 04 Dec 2016 14:44:33 +0000 Print

Hostess Gift - Jarred Vanilla Bean Sugar

During the holidays, whether its for Christmas, Hannukah or really any holiday party, it’s nice to be invited to someone’s home for dinner or drinks. It’s also the perfect time to bring a thoughtful Hostess Gift. We all like to show up with something that is a little unique instead of the boring bottle of wine or flowers.

If you are looking for a thoughtful Hostess Gift to bring to the next dinner party you attend make my Vanilla Bean Sugar. It’s also a great Christmas gift idea! This is what I will be making next weekend, so excited since I got a big sofa where I know my guests will feel comfortable, thanks to the Shiply services I was able to get it sooner than I expected.

Vanilla Bean Sugar

Prep Time: 10 minutes

Start to Finish: 15 minutes


  • 2 whole vanilla beans
  • 4 cups granulated sugar
  • 1 (1 quart) jelly jar or glass jar with tight fitting lid


Slice one of the beans open down the side with a small knife and scrape all the seeds into the glass container. Add about a quarter of the sugar.

Then slice the other bean open but leave seeds intact. Place both beans in the jar and fill with remainder of sugar covering the beans. Cover with a tight fitting lid and let sit for at least a week before using.

Cooking Tips:

A cinnamon stick or two can also be added to this for a variation.

Use as you would any sugar.

Goes great in coffee or over oatmeal.

If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

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Cream Cheese Cookies – Mom’s Favorite Christmas Cookies Fri, 02 Dec 2016 20:46:50 +0000 Print

Cream Cheese Cookies – Mom’s Favorite Christmas Cookies

My mom Gloria has been making these cream cheese and jam Christmas cookies since I was a little girl.

I think the Polish name for them is Kolaczkis. We would wait all year for the Holidays to roll around so we could enjoy these little treats. I had the pleasure of making them this year with my mom. We enjoyed a lovely morning of cookie baking and coffee.

Makes about 5 dozen cookies

2 sticks of salted butter, softened
2 ½ cups flour
8 oz cream cheese, softened
1 (15-18 oz jar) of Jam or Preserve of your choice (do not use jelly)
You will also need:
Wax paper
Rolling pin
Optional-Silicone Cookie Sheet liner (Makes for easy cleanup)


Preheat oven to 375 degrees

In a bowl with electric mixer cream together cream cheese and butter until fluffy then with a wooden spoon add flour slowly to incorporate. Add about a half of a cup at a time. This will form a dough. Once dough is formed remove with hands and form into a small log. Wrap in plastic wrap and refrigerate for about 15-20 minutes. If you have a Kitchen Aid mixer you can use it with the paddle blade to create the dough.

Once dough has chilled cut about a 2-inch slice away and roll out in between two sheets of wax paper that have been lightly dusted with flour. You may need to turn the wax paper over as you work and peel it away from the dough making sure it isn’t sticking. Roll out dough so it is slightly thinner than a pie-crust. Peel away the top layer of wax paper and using a regular wine glass or drinking glass cut out circles in the dough. Remove one circle at a time and fill with about ¼ teaspoon of jam. Fold two ends of the dough over, pinch the dough closed and fold down. You can see this in the photo below. Place on cookie sheet and back for about 20 minutes until lightly golden, not brown. Jam may run out of cookies a little. Remove and allow cookies to cool on a wire rack. Once cookies are cool sprinkle with powdered sugar.

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