A sweet, sticky granulated sugar glaze is that extra little element that can take a dish from a 9.5 to a perfect 10. On its own, a sugar glaze can be used to add sweetness and moisture to things like lemon bread, fruit muffins and coffee cake. Infusing the glaze with additional flavors adds even more depth of flavor to your favorite baked goods. There are a few ways to create this topper, and they're all super simple.

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A Basic Granulated Sugar Glaze

There are a few ways to make granulated sugar glaze. Heating granulated sugar with any kind of liquid will create a basic glaze. It's necessary to heat the glaze because this is what causes the sugar crystals to dissolve, creating a smooth texture. A warm sugar glaze will start to harden pretty quickly, so if you're going to drizzle it over baked goods, take them out of the oven before starting your glaze.

One of the easiest ways to create a flavor-packed glaze is to combine one part lemon juice and two to three parts granulated sugar in a small saucepan over low heat. (About 6 tablespoons of lemon juice and 12 tablespoons of sugar should yield enough glaze to drizzle over a loaf of bread or a small cake.) Heat and stir the mixture just until it's warm but don't let it boil. Add lemon zest to intensify the citrus flavor.

If you don't want lemon flavor, make a basic granulated sugar glaze with two parts sugar and one part water or milk. Again, heat the mixture over low heat just until the sugar dissolves. If you're striving for true decadence, make a glaze of sugar and heavy cream. (If you do use milk or cream, your baked goods should be stored in the refrigerator.)

Granulated Sugar Glaze Variations

Just a splash of an extract can add a ton of flavor to a sugar glaze. Vanilla extract is the obvious choice, but you may want to experiment with others too. For example, add banana and coconut extracts to a glaze made for pineapple cake or drizzle a glaze flavored with rum and coconut extracts over a homemade rum cake. Start by adding just a drop of an extract to your glaze and add more according to your tastes.

Some glaze recipes also call for the addition of melted butter. While it's not strictly necessary, adding a tablespoon of butter to your glaze will certainly make it richer. The glaze may start to crack or congeal a bit as it cools.

Adapting a Powdered Sugar Recipe

Many sweet and sticky glaze recipes call for powdered sugar instead of granulated. A glaze made with powdered sugar will taste like one made with granulated sugar but will have more of an opaque white sheen and a thicker texture because this sugar is made with cornstarch.

If you're following a recipe that calls for a powdered sugar glaze but you only have granulated sugar, there's a quick and easy way to make a decent substitution. To replace 1 cup of powdered sugar, combine 1 cup of granulated sugar with 1 teaspoon of cornstarch in a blender. Blend the mixture until it's a fine powder.

Because of its fine texture, powdered sugar tends to dissolve when it's combined with liquid; no heat is necessary. So, if you do make a substitute with granulated sugar, simply stir together the glaze ingredients in a bowl. There's no need to warm the mixture unless it tastes grainy.

If you only make one homemade ice cream recipe, this should be the one. Sure, there are a few steps involved, but it's easy. It's also a total home run. Unlike other flavors, that can be a bit divisive, this is one that will have a loyal following from all the ice cream lovers. The rich vanilla base, with the swirls of chipped chocolate, make for a dessert that you just can't stop eating. It also makes for the absolute best ice cream sandwiches. You should probably make a double batch.

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Things You\’ll Need

• 1 cup whole milk

• ½ teaspoon salt

• ¾ cup sugar

• 1 vanilla bean, split lengthwise

• 2 cups heavy cream

• 4 large egg yolks

• 1 teaspoon real vanilla extract

• 5 ounces bittersweet chocolate chips

Step 1: Combine the Milk and Vanilla

Add the milk, salt, and sugar to a sauce pan. Cut the vanilla bean down the center, lengthwise, scrape out the center and add the pod and scrapings to the pot.

Step 2: Steep

Heat over medium high heat until it bubbles around the edges. Remove from heat and allow to infuse at room temperate for one hour.

Step 3: Combine the Yolks and Milk

Rewarm the milk over medium heat. Whisk the egg yolks in a large bowl and slowly whisk the cream into the yolks.

Step 4: Thicken

Return to heat, stirring constantly, until the custard has thickened, about 5 minutes.

Step 5: Strain and Store

Add the cold cream and vanilla to a storage container. Strain the custard into the cream, stir until well combined. Place in the fridge until chilled, about 3 hours and up to overnight.

Step 6: Churn

Churn in an ice cream maker according to the manufacturer's specifications.

Step 7: Melt the Chocolate

Melt the chocolate in the top of a double boiler over gently simmering water.

Step 8: Drizzle

Add a small layer of ice cream to a storage container. Drizzle with melted chocolate, and then stir to break up. Add a small amount more ice cream, drizzle and stir. Repeat until all the ice cream and chocolate has been used.

Step 9: Cover and Freeze

Cover and add to the freezer until the ice cream is solid, about 3 hours. This ice cream will keep for up to a week in the freezer.

Love whipped cream, but can't do dairy? Not a problem! Coconut whipped cream is a wonderful alternative that's fully dairy-free without sacrificing any of the wonderful taste and texture.

Final Image Credit: Kristan Raines

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Things You\’ll Need

• 1, 13.5 oz can (emulsifier-free) full-fat coconut milk, refrigerated overnight

• 1 – 1 1/2 tbs maple syrup

• 1/2 tsp vanilla extract

• 1 pinch sea salt

• 1 medium bowl, chilled

• Handheld mixer

Step 1

Without shaking or tipping, open the can and carefully scoop out the coconut cream that has separated from the top. Save the remaining coconut water for another use.

step 1 Image Credit: Kristan Raines

Step 2

Place the coconut cream in a chilled medium-sized bowl along with 1 tbs of maple syrup, vanilla and salt. Beat until thick and fluffy, about 1-2 minutes. Taste and mix in additional 1/2 tbs of maple syrup if needed.

Step 2 Image Credit: Kristan Raines

Step 3

Serve coconut whipped cream over fresh fruit or as desired. Yields about 1 cup.

Step 3 Image Credit: Kristan Raines

Tip

If not using the coconut cream immediately, store in the refrigerator for up to three days. If it hardens while in the fridge, simply let it sit a room temperature for a bit, then re-whip until light and fluffy.

Crisp fall mornings call for special breakfasts, but who has time for a big production? It only takes about 30 minutes to make these pumpkin spice latte muffins, start to delicious finish.

Pumpkin spice latte muffins Image Credit: Trisha Sprouse for Demand Media

Things You\’ll Need

• 1/2 cup rolled oats (not instant)

• 1/2 cup flour

• 1/2 cup brown sugar, packed

• 1/2 cup roasted pumpkin seeds

• 1/4 cup butter, softened

• 2 2/3 cup all-purpose flour

• 3 tablespoons espresso powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 1 can of pumpkin pie filling, 15 oz.

• 1/4 cup sugar

• 1 cup brown sugar, packed

• 1 cup vegetable oil

• 4 large eggs

• 1 cup white chocolate chips

• Cupcake liners

• Muffin pan

Preheat the oven to 350 degrees F. Place paper liners in muffin pan. Set aside.

In a small bowl, combine the rolled oats, 1/2 cup of flour, 1/2 cup of brown sugar, roasted pumpkin seeds, and softened butter. Combine thoroughly and set aside (to use as the streusel topping later).

Prepared muffin pan. Image Credit: Trisha Sprouse for Demand Media

Sift together 2 2/3 cups of flour, 3 tablespoons of espresso powder, 2 teaspoons of baking soda and 1 teaspoon of salt.

Combine dry ingredients. Image Credit: Trisha Sprouse for Demand Media

Combine pumpkin pie filling, 1/4 cup of sugar, 1 cup of brown sugar, and 1 cup of vegetable oil. Lightly beat 4 large eggs. Add to mixture and mix well.

Combine wet ingredients and mix well. Image Credit: Trisha Sprouse for Demand Media

Make a small well in the dry ingredients. Add the wet ingredients and stir to moisten.

Combine wet and dry ingredients. Image Credit: Trisha Sprouse for Demand Media

Add 1 cup of white chocolate chips and stir until thoroughly combined.

Add white chocolate chips. Image Credit: Trisha Sprouse for Demand Media

Spoon batter into prepared muffin tin, filling each liner about 2/3 full. Top each muffin with streusel.

Top each muffin with streusel mixture. Image Credit: Trisha Sprouse for Demand Media

Bake for 18 to 20 minutes. Serve warm.

Pumpkin spice latte muffins, ready to serve. Image Credit: Trisha Sprouse for Demand Media