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Homemade Sugar Lace Recipe from Scratch

CookingAddic Sugar lace dominated the edible lace market for nearly the past decade!  It was an instant success as it allowed people to decorate cakes with very fine sugar that resembled delicate lace often seen on beautiful wedding dresses. Cake design entered a new realm! Sugar lace has the look of a flexible royal icing. It can be spread and then peeled from the silicone mold and draped around the contours of a cake. These pieces may be made in advance, stored air-tight to retain their flexibility, and used when desired. I tried a few recipes and this one was the winner.

You will need a Lace Mat

1/2 cup boiled water
1 Tbsp Tylose powder 
1 Tbsp powder sugar
2 Tbsp corn starch
1/2 tsp meringue powder/egg white powder
1/2 tsp liquid glucose 
1 tsp glycerin 
1/2 tsp white gel color or one of your choice color

*The water you use can affect the outcome. Your best chance is using distilled water. Avoid mineral, fluoride, or tap water.

Here is a Video I found on youtube. Its missing glycerin and that's really important for flexibility. 

1. Add tylose powder to boiling water and mix until clear.
 Use a hand mixer, it might take a bit of effort. Mix until its clear for the most part.
2. Mix in the confectioner sugar well.
3. Next, add cornstarch and combine. 
4. Mix in the meringue powder/egg white powder.
5. Add liquid glucose and glycerin. 

6. Add white gel color to the mixture.  
You can keep this mix in the refrigerator for a week. 
When you want to use it, let it come to room temperature and give a little mix.

 Here is a Video on how to spread it.
Spread the lace into silicone lace mold. 
I used a dehydrator set on 125 F. Dry for 25 min. For directions drying  with regular oven watch this Video.

Then do a second coat. And dry it again about 30 min. Drying times will be different with various temps and humidity and different sized molds. You can air dry em too at room temp, but it will take hours.

To peel take out the end first.

Then use the spatula to help it come out, while bending the mold. 
When its out you can store it wrapped in to the parchment paper. Then place it in a ziplock bag. I had it stored for a few months.  And its comes out perfect. I paint it with silver airbrush color, used a regular brush. 
Enjoy decorating beautiful cakes! 
 If your sugar lace is too hard: To restore the elasticity, place a slightly damp paper towel on top. You don't want to do this for too long or you will destroy it. 

Apple Filled Buns "Bulochki" (Russian Yeast Rolls)

CookingAddic These are all time favorite yeast bulochki. You can fill em with any sweet fillings you like. Most common filling  is Poppy Seeds. I made em with Apple filling this time. This is a small portion it make 15-17 small sized buns. It's my favorite dough recipe now always turns out great and so simple to make. My Instagram friend Vera shared this recipe with me. Thank you Vera :) 


  • 1 cup warm water
  • 1 egg
  • 3 tbsp oil
  • 1 1/2 tsp dry yeast
  • 1 tsp salt
  • 4 tbsp sugar
  • 3 3/4 cup flour (I use Canadian flour)


  • 3-4 large apples (I used Fuji)
  • 1/2 cup brown sugar (or less to your taste)
  • 2 tbs butter
  • 1 tsp cinnamon 

Oil for dipping

1 egg or 1 yolk for brushing 

 Peel apples and grate em.
Melt butter add apples. Saute for few min.
Add brown sugar and cinnamon.

Let it cool to a room  temp. 


Mix egg and water together in the bread maker. 
Add dry ingredients. Sift flour.  Set on dough setting for 1 1/2 hrs.

Get all ingredients together on the table. Take a small amount of dough and make a circle, add about 1-2 tsp of apple filling. 
Pinch ends together to make a circle shape.
Dip sides into oil and place into oiled baking pan.
Prepare egg by whisking it with the fork for brushing. 
Set you oven on bread proof setting. Let it rise for 30 min.
Then brush egg on top. 
Bake on 350F for 20 min. 

Chicken, Bean, and Spinach Soup

CookingAddic If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food.

chicken carrots green bell peppers tomatoes spinach bean soup

  1. 2 tablespoons olive oil (divided)
  2. 1 small onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 pound chicken breast or tenders
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon dried basil
  7. 1/2 teaspoon paprika
  8. 1 large carrot, peeled and cubed into very small cubes
  9. 5 medium tomatoes, chopped
  10. 1 can (15 oz) red kidney beans, drained
  11. 3 cups fresh spinach
  12. 4 garlic cloves, minced
  13. 4 cups (32 oz) chicken broth
  14. 2 cups water
  15. 1/2 teaspoon dried oregano
  16. 1/2 teaspoon dried basil
  17. salt
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.

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Sausage and Pepper Stuffed Spaghetti Squash

CookingAddic This recipe could not be easier, you simply roast some spaghetti squash stuff them with a mixture of Italian sausage and diced red peppers in a tomato sauce and cover it all in melted cheese!

Sausage and Pepper Stuffed Spaghetti Squash

A lot of the flavour in this dish comes from the sausage so choose some that you like and you can use your favourite tomato based sauce. This recipe is a great way to enjoy some fall spaghetti squash and it a great way to cut down on the carbs since the spaghetti squash replaces the pasta!

Sausage and Pepper Stuffed Spaghetti Squash

A quick, simple and tasty sausage and pepper stuffed spaghetti squash!


  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 pound Italian sausage, casings removed
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 red peppers, diced
  • 3 cloves garlic, chopped
  • 2 cups marinara sauce (or others sauce)
  • salt and pepper to taste
  • 1 cup partially skim mozzarella, shredded


  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
  2. Meanwhile, cook the sausage, about 8-10 minutes, crumbling it as you go and set aside.
  3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  4. Add the red peppers and cook until just tender, about 2-3 minutes
  5. Add the garlic and cook until fragrant, about a minute.
  6. Add the sausage and marinara sauce, cook to heat and remove from heat.
  7. Fluff up some of the inside of each spaghetti squash half, divide the sauce and the cheese between them and broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Option: Use your favourite tomato sauce.

Sausage and Pepper Stuffed Spaghetti Squash

E n j o y . . .

"Orange Lemon Cupcakes"

CookingAddic Orange and cream is such a blissfully fresh and excitingly delicious flavor combination. It's one of my favorite combinations.  Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again! A definite crowd-pleasing recipe. I made these for a baby shower. 


  • 3/4 cup (1 1/2 sticks) butter, softened 
  • 1 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons of Vanilla extract
  • 1/2 cup of Kefir (Its different than buttermilk, but buttermilk works too)
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest from 1 orange

     Frosting Cream:

  • 1 stick (110 gr) unsalted butter (room temp)
  • 1/2 can sweetened condensed milk 
  • 8 oz cool whip (slivki) at room temp
  • 1 med-small orange, juiced
  • 1/2 small lemon, juiced 

                         Preheat oven to 350 F.
I made a double portion of cupcakes.  Add softened butter to the mixing bowl.
 In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed. 
Mix in eggs and egg yolk one at a time. 
Add vanilla. 
 Zest the orange.
Put all the dry ingredients together. 
Add some flour to the batter then add half of the kefir, mix. 
Then add the rest. Mix well. 
Add orange zest. 
Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway. 
Bake for about 15-20 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs.  Don’t over bake! It makes 12-18 cupcakes 

It' best to refrigerate cream for a few hrs. I made it the night before and it was perfect.
Whip butter using a paddle attachment, then add sweetened condensed milk, while mixing.   
Add cool whip; mix. 
While mixing add juiced orange and lemon.  

           The cake was made by the hostess, Natasha.