Make It With Sugar Contest Winners
November 16, 2022 | View PDF
1st place Cake:/Peoples Choice: Amariah Hier, Lambert
Vanilla Chai Pumpkin Latte Cupcakes
4 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. mace
1/ tsp. ground cloves
1/8 tsp. ground black pepper
1/3 c. granulated sugar
Pumpkin Chai Cupcakes
1/2 c. melted coconut oil
3/4 c. packed dark brown sugar
1 tsp. vanilla extract
2 large eggs
1 1/2 c. pumpkin puree
1 1/2 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
Brown Sugar Frosting
8 tbsp. salted butter, at room temperature
1/4 c. heavy cream
1/2 c. packed dark brown sugar
2 tsp. vanilla extract
1/4 tsp. cinnamon
1 1/2 c. powdered sugar
1. To make the chai spice, in a shallow bowl, combine the cinnamon, ginger, cardamon, nutmeg, all spice, cloves and pepper. Divide the mix in 1/2. Mix 1/2 of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
2. To make the cupcakes. Preheat oven to 500ºF. Line 16 cupcakes molds with paper liners.
3. In a bowl of stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs and pumpkin until combined. Add the flour, baking powder, baking soda, salt and remaining chai spice. Mix until smooth and no lumps remain in the batter.
4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
5. To make the frosting, melt together 2 tbsp. butter, cream and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) or 18-20 minutes or until cool to touch.
6. Grab the cooled butter mixture from the freezer and add the remaining 6 tbsp. of butter, vanilla and powdered sugar to the bowl. Beat together until well combined.
7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.
Carli Karren Savage
4 c. frozen then thawed sour cherries
1 c. cherry juice from thawed cherries
1 c. sugar
1 tsp. almond extract
4 tbsp. flour
12+ hours before making pie, pull out frozen cherries and place in a colander over a large bowl, thaw cherries completely and reserve 1 c. of cherry juice. (You can use the microwave to speed up this process if needed).
Prepare the filling by adding cherries to a large skillet pan with 1 c. sugar and almond extract. Stir and heat through. As those are heating, combine your reserved 1 c. of cherry juice and 4 tbsp. of flour. Mix well to make a "slurry". I like to use a shaker cup. Once cherries/sugar are bubbling and well heated, slowly add your well-combined slurry. Cook over medium heat until thickened (3-5 minutes).
Pour into prepared pie shell.Top pie as desired. I opened for a fall themed top crust this time.
Bake pie in 375º oven for about 35-45 minutes or until filling is bubbling out the top and looks thick.
1st Place-Breads - Anne Babb-Savage
1 c. ice cream
1/2 c. butter
1/2 c. sugar
1/2 .c. brown sugar
3 tubes buttermilk biscuits
1 c. sugar
2 tbsp. cinnamon
Butter a 9x13 pan. Place ice cream, butter and sugars in bowl, microwave, just to boiling point, set side. Put 1 c. sugar and cinnamon in a bag and shake. Place in pan. Pour ice cream mixture over top. Bake 20 minutes at 400º.
1st Place-Other - Carli Karren
Crispy Peanut Butter Truffles
2 c. peanut butter
1 lb. confectioners/powdered sugar
1 stick butter (1/2 c.)
2-3 c. .Rice Krispies cereal
20 oz. chocolate (hard chocolate for dipping)
Melt butter and combine with peanut butter, mix well or with an electric mixer. Add 1/2
1/2 c. powdered sugar at a time and mix well until a stiff dough forms. Pour in 1 c. rice krispies at a time and use up to 3 c. Mix with clean then "butter sprayed" hand or fold gently. At this point you can roll up into small balls and dip in chocolate or turn into Giant Peanut Butter Truffles. Using a silicone dome mold, pour melted chocolate into mold. Scoop up along sides and edges. Freeze until solid. Add peanut truffle mixture to "domes". Gently press down. Cover the bottoms with melted chocolate. Once cooled, flip over and drizzle chocolate in a different color on top. to add a little more "wow" factor. Drizzle the two different colored chocolates on pieces of parchment paper. Break into pieces and "glue with chocolate" onto the truffle.
1st Place, Candy -
2 tbsp. butter
1 c. powdered sugar
1/2 tbsp. milk
1/8 tsp. vanilla extract
1/8 tsp. peppermint extract
A little bit of salt
Food coloring of choice
Add the softened butter to the bowl of a stand mixer and beat with the paddle attachment until smooth and creamy.
Add the powdered sugar, milk, vanilla, peppermint and salt to the bowl. Beat to combine.
If adding food coloring, divide the dough into sections and wrap each section in plastic wrap to keep it from drying out.
Place one portion on a surface dusted with powdered sugar. Add 1 to 2 drops of food coloring and work the coloring into the dough. Make sure to wear plastic gloves to keep the food coloring from staining your hands.
After coloring is fully incorporated, roll out the dough into a long rope and cut one-inch piece with a knife.
Transfer the piece to a parchment paper-lined baking sheet and allow them to sit at room temperature overnight to dry out.
Repeat the process with each color until the dough has been used.
Once mints are dry, store in an airtight container.
Yield: 25 butter mints. Prep time: 15-25 minutes: Dry time: 12-24 hour.
1st Place, Cookies- Edwin Borg
Chocolate Chip Cookies
1 c. margarine
3/4 c. brown sugar
1 1/2 c. sugar
3 tsp. vanilla
3. c. flour
1 1/2 tsp. soda
1 1/2 tsp. salt
1 1/2 c. chocolate chips
Cream the margarine and sugars. Add eggs, one at a time, beating well after each. Add vanilla and dry ingredients, then chocolate chips. Bake 7-8 minutes at 350º.