Working 9 to 5

Raspberry Vanilla Bean Float // The Sugar Hit


What a way to make a living! Boy, Dolly Parton was right. And I know, because I used to work 9 to 5. But lucky for me, that’s not my life anymore. It’s more like working literally every hour that the universe sends, and then bumming around with nothing to do for a few days.


Yes, the freelance, blog-lady life is a strange one, a true roller coaster. So I thought I’d share some of what I’ve been up to outside of this space!


S'mores Cake // The Sugar Hit


This is a cake that I created for the Australian company Queen Fine Foods – I completely adore their Vanilla Bean Paste, and it was (and is) a total pleasure to work with them.


This gargantuan chocolate giant has layers of dark cocoa buttermilk cake, malted fudge, cookie crumbs and toasted marshmallows. You can get the recipe here!


Raspberry Vanilla Bean Float // The Sugar Hit


This is another lush recipe that I put together for Queen. A Raspberry Vanilla Bean ice cream float. I was so psyched to spread the word on floats – you all know how obsessed I am!


This one has a fresh raspberry syrup, actual raspberries, vanilla bean ice cream and a splash of soda. Solid fun times, you guys. Recipe here!


Whiskey Poached Pear Pavlova // The Sugar Hit


This ridiculously good looking pavlova was something I created for the lovely Kristin over at Dine x Design. We have a ridiculously fun ongoing series called Made by Mail – I get a crazy new curve-ball ingredient every couple of months and come up with something cool!


This one was celebrating whiskey with a Whiskey Poached Pear Pavlova – check it out!


Peppermint Pastels // The Sugar Hit


These Peppermint Pastels were super-fun to make, and the combination of white chocolate and cool peppermint was a total revelation for me. They work so well together! Recipe here.


Tiramisu Cupcakes // The Sugar Hit


Another recipe for Queen Fine Foods – these cupcakes are stuffed with a dark chocolate and coffee ganache, and then slathered with mascarpone cream. So, in essence, these are a portable hand-held tiramisu. I mean, it’s about time we could eat tiramisu with our hands, right? Recipe here!


Shichimi Togarashi Caramel Corn // The Sugar Hit


This Shichimi Togarashi Caramel Corn is from a while ago, but dammit I just love it so much, I had to share it here again. It’s so good! Shichimi Togarashi is a Japanese seven-spice blend with sansho peppers, nori, sesame seeds and orange peel among other things. Combined with the buttery caramel corn, it is BONKERS! A must-try – recipe here!


S'mores Cake // The Sugar Hit


And this is just a gratuitous shot of that cake again, because COME ON, have you seen this thing? It’s a beast. A rich, decadent beast. So that’s what I’ve been up to lately – how about you?


xx Sarah.



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