Scented sugars

I have gone rather overboard with scented sugar making as of late. I made vanilla sugar for the first time last year and exhausted my supply within months. I used it in crumbles, pies....you name it. Since then, I have kept vanilla sugar (that is, caster sugar in a jar with vanilla pods) in the house regularly and belive me; there is nothing nicer than a mug of warm milk in the evening with a teaspoon of vanilla sugar stirred in.

Since then, I have started making cinnamon sugar (caster sugar with cinnamon stick or two). According to Chris it is wonderful in a crumble topping or used in home-made ice-cream.

Reading How to be a Domestic Goddess at the weekend I realised that I haven't even scratched the surface of scented sugars and so now I have 4 gorgeous big jars of scented sugars;

Vanilla sugar,
Cinnamon sugar,
Rosemary sugar, (perfect for sprinkling on rosemary cakes, or even - just a pinch - in casseroles),
Lemon sugar, (with dried lemon peel and dried lemon grass; ideal for sprinkling on a lemon drizzle cake).

Just seeing them makes me feel happy in a warm domestic kinda way!


I have recently been financially endowed enough to purchase Twelve by Tessa Kiros and am thinking about cooking as much from that gorgeous book as possible before before I finish my weightloss and reach my target weight. So, expect to see a *lot* from that book before August!