The Sugar Cube

Time 2020-11-05 01:05:22

Web Name: The Sugar Cube

WebSite: http://thesugarcube.typepad.com

ID:105221

Keywords:

The,Sugar,Cube,

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The Sugar Cube A modern chocolate and candy boutique located in Alexandria, VA just minutes from Washington, D.C. If you haven t had a chance to check out our new website (check it out! check it out! www.sugarcubesweets.com), here are all the details on the spring/summer schedule for our children s classes AND the return of Candy Camp.To reserve a space in any of our classes, please call 703-548-2868 or email info@sugarcubesweets.com CLASSESCandy SushiDate: June 2, 2012Ages: 6-8 yrsTime:10:30am-12:00pmDescription: Turn familiar candies like rice krispie treats, Swedish fish fruit roll-ups into artful sushi rolls.Cost: $40 (includes all materials and take home treats)Chocolate DippersDate: June 2, 2012Ages: 4-6 yrsTime: 4:00pm-5:30pmDescription: Melt chocolate, dip treats, and add fun toppings for the finishing touch.Cost: $35 (includes all mateirals and take home treats)Super Snack Mix for DadDate: June 16, 2012Ages: 4+Time: 10:00am-12:00pmDescription: Moms join their children for this class to make a tasty gift for Father s Day: homemade caramel corn with your choice of delicious mix-ins. Dad will love his treat (and free time!). Cost: $40 (includes all materials and take home treats)Truffles 1.0Date: June 30, 2012Ages: 8-12 yrsTime: 10:00am-12:00pm Description: Learn how to make ganache, dip centers, and decorate the classic, rolled chocolate truffle.Cost: $55 (includes all materials and take home treats) Fudge KitchenDate: July 7, 2012Ages: 6-8 yrsDescription: Make miniature pans of classic fudge experiment with mix-ins and toppings.Cost: $40 (includes all materials and take home treats) Truffles 2.0Date: July 14, 2012Ages: 8+ Time: 4:00-6:00pm Description: Take basic truffle-making skills to the next level by learning how to add flavors via purees, mix-ins, and immersions in recipes for truffles. Experience with truffles 1.0 desired but not required. Cost: $60 (includes all materials and take home treats)CANDY CAMPCandy Camp has gone crazy! We have a new format!Children join their Sugar Cube Candy Counselor for a supervised morning/afternoon of activity. Join us for one day or all eight. Each session includes a snack and is filled with activities such as candy-themed crafts, games movies. Ages 4-8yrsCost: $35 per day. Dates:Wednesday, July 18: 1-3pmThursday, July 19: 10am-12pmFriday, July 20: 1-3pmSaturday, July 21: 10am-12pm Wednesday, July 25: 10am-12pmThursday, July 26: 1-3pmFriday, July 27: 10am-12pmSaturday, July 28: 1pm-3pm NEED TO KNOW* You MUST pre-register to attend any class or candy camp session* Payment is required to register*Please do not arrive more than 15 minutes before scheduled start time.*In the event of cancellation, payment will be refunded in full and you will be notified in advance of your activity.*Our working area does not allow us to have parents stay during children s classes. Enjoy the free time! To reserve a space in any of our classes, please call 703-548-2868 or email info@sugarcubesweets.com As owners of The Sugar Cube, we get absolutely giddy over Easter candy each year - but we also plan a delicious brunch for our families. The menu and host rotates but cinnamon rolls are a staple dish. Various versions have been tried over the years some winners, some not so much. A couple years back we came across a great recipe on one of our (and soon to be your) favorite blogs, Pioneer Woman. We d had great success with her other recipes and were quite pleased with how these turned out. Below you ll find the recipe from her site. If you ve never made cinnamon rolls before you should take a look at all the great pictures on Ree s (Pioneer Woman s) site of the process. It s a great way to get familiar with the recipe. And her commentary is great. So, don t be intimidated by using yeast and give it a try! Also, we ve successfully halved the recipe if you don t feel up to a full batch, easy enough to make the adjustments. A note on the icing, we re classic icing gals so we tweak the maple frosting recipe. We use 2 tsps. vanilla extract instead of maple flavoring and increase the milk to more or less 3/4 c. and omit the coffee. Ingredients1 quart Whole Milk1 cup Vegetable Oil1 cup Sugar2 packages Active Dry Yeast, 0.25 Ounce Packets8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour1 teaspoon (heaping) Baking Powder1 teaspoon (scant) Baking Soda1 Tablespoon (heaping) SaltPlenty Of Melted Butter2 cups SugarGenerous Sprinkling Of Cinnamon_____MAPLE FROSTING:1 bag Powdered Sugar2 teaspoons Maple Flavoring½ cups Milk¼ cups Melted Butter¼ cups Brewed Coffee⅛ teaspoons SaltPreparation InstructionsFor the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)Preheat the oven to 375°F.To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. This year we test the Easter egg hunt waters with an in-store hunt for children ages 3-12 yrs. Details below!The Easter Egg Bunny is making an early stop at The Sugar Cube s new location at 1218 King St! Bring your kids to our store during business hours March 31 - April 4 for a playful Easter egg hunt. Pick up an entry card at the front counter and let the fun begin. Six paper eggs will be located throughout the store. Find all six paper Easter eggs and mark their locations on the entry card. Turn in your completed card to receive a bag of 6 miniature milk chocolate foiled eggs. You ll also be entered in the drawing for the Grand Prize: a gourmet Easter basket and a $25.00 gift certificate to The Sugar Cube. Happy Hunting! *One entry per child. Chocolate prizes available while supplies last. Cards must be completed to be entered in the drawing for the grand prize. Grand prize winner will be announced on Thursday, April 5.

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A chocolate and sweets boutique in Alexandria, VA specializing in gourmet confections, fine treats, candy, and kitchen accessories and gifts.

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