Festive Favorites

Seasonal Sensations from Domino Sugar


November 2022 Issue
by Lindsay Gifford
Recipes, Information and Photography Courtesy
of Domino Sugar

The holiday season is upon us. (Are you asking, “How did that happen?”) It’s the busiest time of year, jam-packed with family get togethers, holiday parties, cozy fires with friends, and best of all, BAKING. There’s something about the spirit of the season that begs us to preheat the oven, jump into the kitchen, get creative and fill our homes with the most delectable aromas of the year. While we enjoy many of the seasonal classics, it’s a great time to look for inspiration and try out new recipes.

You’re in luck! We’ve done some of the work for you and teamed up with Domino® Sugar to bring you festive favorites that will tantalize everyone’s taste buds. An essential when it comes to the baking world, Domino® Sugar has been dedicated to sweetening the lives of countless bakers (and their families) since 1901—that’s 121 years! Quality is the name of the game when it comes to Domino® products. With a commitment to high-quality ingredients and passion for craftsmanship, their products are trusted by everyone—from grandma’s kitchen to gourmet chefs—to perform flawlessly when it matters most. That’s why, when the time comes for baking scrumptious recipes that are hard to forget, those who understand the importance of using the best ingredients turn to the experts at Domino® Sugar.

Domino® Sugar’s dedication to bringing you terrific treats—from sweet to savory—is evident, as our team explored the extensive collection of recipes at www.dominosugar.com. Your friends and family will delight in these delectable new delicacies. Happy Baking!

S’mores LatteDominoSugar1122 Latte
Prep Time: 15 mins  |  Cook Time: 10 mins  |  Servings: 1 latte

For the Chocolate Syrup:
½ cup Heavy cream      
1/3 cup Domino® Golden Sugar
3 Tbsps unsalted Butter      
Pinch of Salt
1/3 cup Domino® Dark Brown Sugar
2 oz Unsweetened chocolate, chopped in small pieces

For the S’mores Latte:

1 Tbsp Chocolate syrup      
2 shots Espresso
2/3 cup Milk, hot          
Graham cracker crumbs, for garnish

Prepare the chocolate syrup. In a small saucepan, over medium heat, combine heavy cream and butter. Bring the mixture to a simmer. Stir occasionally. Add both sugars and stir until dissolved. Add chocolate pieces and salt to the mixture and cook at low heat until well combined. Remove from heat and allow to cool down for about 10 minutes.

Dip the rim of one mug in chocolate syrup and then dip it in graham cracker crumbs. Add to the mug the 1 tablespoon of chocolate syrup and 2 shots of espresso, stir. Froth the milk using a handheld frother. Carefully add the milk into the coffee mixture. Top with marshmallows and torch them until toasted. Tip: Store the leftover chocolate syrup in an airtight container in the refrigerator. The syrup can be stored up to 1 week. Reheat before using.

Southern Pecan PieDominoSugar1122 PecanPie
Prep Time: 25 mins  |  Bake Time: 50 mins  |  Servings: 8 to 10

4 Eggs            
1 prepared Pastry for one-crust 9-inch pie
3/4 cup Water        
1/4 cup (1/2 stick) Butter or margarine, softened
2 cups Pecan halves    
1 tsp Vanilla extract
1 (1 lb.) pkg (2 1/4 cups) Domino® Light Brown Sugar

Preheat oven to 350°F. Line 9-inch pie pan with pastry; trim and flute edges. Beat eggs in a small bowl until frothy; set aside. Combine sugar and water in 2-quart heavy saucepan. Place over medium heat, stirring until sugar dissolves. Bring to a full rolling boil; cook for 3 minutes. Slowly pour small amount into eggs, whisking constantly. Then continue to pour syrup and whisk until all syrup is added. Add pecans, butter and vanilla to mixture. Pour filling into prepared pie pan. Bake 45 to 50 minutes, or until set. Cool.

Chef's Tips:
1) For a bottom crust that's nicely browned, use a glass or dull metal pie plate. The shinier the pie plate, the longer the crust takes to bake and the more likely the bottom pastry crust will be soggy.
2)To make Walnut Pie or Almond Pie, substitute walnut halves or whole toasted almonds for pecans.

Ornament Cookies
Prep Time: 25 mins, plus time to decorate, about 1 hr
Bake/Chill Time: 20/30 mins  |  Yields: 24 cookies

For the cookies:DominoSugar1122 Cookies
1½ cups (3 sticks) Unsalted butter, at room temp
1 cup Domino Golden Sugar
1 large Egg
1 tsp Pure vanilla extract
3½ cups All-purpose flour
For the royal icing:
4 cups Domino Powdered Sugar
3 Tbsps Meringue powder
1/3 cup Warm water

Prepare the cookies. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg and beat until well combined. Scrape the sides of the bowl as needed. Add flour and salt and beat until just combined. Dump the mixture onto a lightly floured surface and divide in half. Shape each half into disks and wrap with plastic wrap. Refrigerate for 30 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment paper. Working on a lightly floured surface, roll the dough to ½-inch thick. Cut the cookies using and ornament shaped cookie cutter. Place the cookies on the prepared pans and bake for 18-20 minutes or until golden brown. Remove from oven and allow to cool at room temperature. While the cookies are cooling down, prepare the royal icing. Combine all ingredients together in a large mixing bowl. Beat on low speed until combined. Increase speed to medium high and beat for 8-10 minutes, adding 2-3 tablespoons more warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Use this thick icing to outline cookies. Carefully add additional water to the royal icing to adjust to desired consistency. Color royal icing with desired food coloring and decorate cookies.

Tips: If you do not have an ornament shaped cookie cutter, use a round cookie cutter and cut a small hole at the top using a straw.


Cranberry Orange Cake

Prep Time: 4 hrs  |  Bake Time: 30 mins
Yields: one 8-inch cake

For the cake:DominoSugar1122 CranberryOrangeCake

1 tsp Salt         
2½ cups Cake flour
1 cup whole Milk        
1½ tsps Baking powder
4 large Eggs        
1 1/3 cups Vegetable oil
½ cup Orange juice, freshly squeezed
2 cups Domino® Golden Sugar
1 Tbsp Orange zest, freshly grated

For the cranberry curd:

Pinch of Salt        
3 cups fresh Cranberries
2 large Eggs        
1 cup Domino® Golden Sugar
3 large Egg yolks    
¼ cup Orange juice
¼ tsp Nutmeg, freshly grated
6 Tbsps unsalted Butter, at room temperature

For the whipped cream:

½ cup Water              
1 tsp Pure vanilla extract
2 cups Heavy whipping cream
3 Tbsps Crème fraiche or sour cream
¼ cup Domino® Powdered Sugar

For the sugared cranberries and decorations:
Orange slices        
½ cup fresh Cranberries
¾ cup + ¼ cup Domino® Golden Sugar
Fresh rosemary sprigs

Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt. In a large measuring cup, mix together the vegetable oil, milk and orange juice. In a large bowl, at medium speed, beat together the eggs, sugar and orange zest. Beat until light and fluffy, about 3-4 minutes, scraping the sides of the bowl as needed. Add flour mixture and oil mixture alternating the mixtures in each addition. Beat until just combined starting and finishing with the flour mixture. Scrape the sides of the bowl as needed. Pour the batter into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and cool in the pans for 10 minutes. Carefully, remove from pans and cool completely.

Prepare the cranberry curd:
While the cake is baking cook the cranberries, sugar, orange juice, nutmeg and salt in a saucepan over medium heat for about 15-18 minutes. Stir occasionally breaking down the cranberries as you stir. Strain cranberry mixture into a bowl. In a large bowl, whisk together the eggs and egg yolks. Add about one third of the cranberry mixture to the egg mixture whisking constantly to temper the eggs. Add the rest of the mixture and combine. Return the mixture to the saucepan and cook over low heat until it thickens and covers the back of a spoon. Remove curd from the heat and transfer to a bowl. Add the butter and mix until well combined. Cover the curd with plastic wrap touching the surface of the curd so it does not form a skin. Refrigerate for 2 hours.

Assemble the cake:
Place one layer of cake on a serving platter. Evenly spread half of the cranberry curd. Top with another layer of cake. Spread the rest of the curd on top. Top with remaining layer of cake. Refrigerate while you prepare the whipping cream.In a large mixing bowl, beat together both creams, powdered sugar and vanilla until stiff peaks form. Do not over beat. Remove cake from the refrigerator and frost the top and sides of the cake with whipped cream. Place in the refrigerator as you prepare the sugared cranberries. In a small saucepan, combine ¾ cup of sugar and water. Bring the mixture to a boil, stirring occasionally, until all the sugar dissolves. Add the fresh cranberries and return mixture to a boil. Remove the cranberries from the syrup using a slotted spoon and roll them in ¼ cup of sugar until coated. Place on a cooling rack to dry. Once the cranberries are dry, decorate the cake with the sugared cranberries, fresh orange slices, and fresh rosemary sprigs.

Peppermint Bark Brownies
Prep Time: 25 mins  |  Cook Time: 20-22 mins | Rest time: 2 hrs 15 mins  |  Servings: 16 brownies

For the brownies:DominoSugar1122 Bark
1½ sticks Unsalted butter    
1¼ cups Bittersweet chocolate chips (60% cacao)    
3 large Eggs
3/4 cup Domino Light Brown Sugar
½ tsp Pure vanilla extract    
¼ tsp Salt
1/2 cup All-purpose flour, sifted

For the peppermint frosting:

1 stick Unsalted butter, at room temp
2 cups Domino® Powdered Sugar
¼ tsp Peppermint extract
2 Tbsps Whole milk        

For the bark:

1½ cups Bittersweet chocolate chips (60% cacao)
2 Tbsps Unsalted butter
Peppermint candy canes, crushed, for topping

Prepare the batter: Preheat oven to 350°F. Butter and flour an 8x8x2-inch baking pan. In a small saucepan, melt butter over low heat. Remove from heat and add chocolate. Stir until all chocolate is melted and well combined. Set aside to cool down. In the bowl of a stand mixer using the whisk attachment, beat at high-speed the eggs, brown sugar, vanilla, and salt. Beat for 5 to 6 minutes until mixture thickens and becomes pale in color. Remove bowl from mixer. Add chocolate mixture in 3 stages and fold into the egg mixture. Fold flour gently into egg-chocolate mixture until well incorporated. Pour batter into prepared pan. Place in oven and bake for 20 minutes. Do not overbake. Remove from oven and cool completely. About 1 hour.

Prepare the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until fluffy, about 2 minutes. Add the powdered sugar, peppermint extract, and milk and beat at low speed until all ingredients are combined. Increase speed to medium-high and beat for 2 additional minutes. Once the brownies are completely cooled down, evenly spread the frosting over the brownies. Place in the refrigerator for 15 minutes.

Prepare the bark: In a small saucepan, at low heat melt chocolate chips and butter. Stir until the mixture is well combined. Remove brownie from the refrigerator, and spread the chocolate over the frosting. Sprinkle crushed peppermint candy on top. Let chocolate harden before cutting into pieces. Serve.

Spiked Hot Chocolate
Prep Time: 15 mins  |  Servings: 4

1 tsp Pure vanilla extract        DominoSugar1122 HotChocolate4 cups Whole milk (or milk of choice)
¼ cup Cocoa powder        
¾ cup Domino Golden Sugar
4 oz Irish cream liqueur         
4 oz Irish whiskey
2 oz Bittersweet chocolate, finely chopped
For the whipped cream:
1 cup Heavy whipping cream    
1½ Tbsps Domino Golden Sugar
1 tsp Pure vanilla extract
Bittersweet chocolate shavings, for garnish

In a medium saucepan, combine milk, sugar, cocoa powder, and chocolate. Heat over medium heat and cook, stirring occasionally, until all the sugar dissolves and the chocolate is melted. Remove from heat. Add vanilla, Irish cream liqueur, and Irish whisky. Stir.

Prepare the whip cream: In a large bowl, beat the cream until it starts to form soft peaks, slowly add sugar and vanilla, and continue beating until medium peaks. Do not over beat. Pour hot chocolate mixture into cups and top with whipped cream. Garnish with chocolate shavings. Serve immediately.

Angel Food Cake
Prep Time: 20 mins  |  Bake Time: 40 mins

1½ cups, sifted Domino® Powdered SugarDominoSugar1122 AngelFoodCake1 cup Cake Flour
1 ½ cups (10-12 large) Egg whites, at room temperature
1 ½ tsps Cream of tartar
1 tsp Pure vanilla extract
1 cup Domino® Granulated Sugar

Preheat oven to 350°F. Prepare an ungreased 10-inch tube pan. In a small bowl, stir together powdered' sugar and flour; set aside. In a large bowl, add egg whites, cream of tartar and vanilla. With mixer at high speed, beat until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form. With rubber spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears. Pour mixture into prepared pan, and with spatula, cut through batter to break any large air bubbles.

Bake 40 to 45 minutes, or until top of cake springs back when lightly touched with finger. Invert cake in pan on funnel; cool completely. Using a narrow spatula, loosen sides of cake from pan; remove cake to a serving platter.

Chef's Tip: Prepare a glaze using 2 cups of Domino Powdered Sugar and 3-4 tablespoons of milk. Glaze cake and decorate with your preferred garnish.

Pumpkin Pie

Prep Time: 20 mins  |  Cook Time: 45 mins  |  Servings: 8

For the Crust:DominoSugar1122 PumpkinPie
¼ tsp Salt         
1¼ cups All-purpose flour
4-5 Tbsps Ice water    
¼ cup Shortening, cold

For the Filling:
½ tsp Salt         
1 can (15 oz) Pumpkin puree
½ tsp ground Ginger     
2 large Eggs, at room temp
¼ tsp ground Cloves     
Pinch freshly grated Nutmeg
1 tsp ground Cinnamon    
½ tsp Pure vanilla extract
¾ cup Domino Light Brown Sugar
3 Tbsps Unsalted butter, melted and cooled
1 can (12 oz) Evaporated milk

In a medium mixing bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until mixture resembles fine crumbs. Sprinkle 1 tablespoon of the water over part of the mixture; gently push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the remaining water at a time, until dough is moistened. Form dough into a ball. Wrap with plastic paper and refrigerate for 30 minutes.

Preheat oven to 425°F. Remove the dough from the refrigerator. On a lightly floured surface, flatten the ball of dough with your hands. Roll the dough from center to the edges, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold the extra pastry under the edge. Place in the refrigerator to rest while preparing the filling. In a large bowl, mix all the ingredients for the filling until well combined. Pour the filling into the crust.

Bake for 10 minutes and then reduce the temperature to 325°F and continue to bake for 30-40 minutes or until the pie filling is set. Remove from the oven and place over a cooling rack. Serve the pie cold or at room temperature. Prepare freshly whipped cream to serve. Sprinkle some ground cinnamon or freshly grated nutmeg over the cream as garnish.

Yule Log

Prep Time: 2 hrs  |  Bake Time: 1 hr 20 mins  |  Servings: 8 to 10

For the chocolate ganache:DominoSugar1122 YuleLog
2 cups Heavy whipping cream    
16 oz Semisweet chocolate, finely chopped

For the chocolate sponge cake:    
¼ cup Vegetable oil
¾ cup Cake flour        
1/3 cup + 1 Tbsp Dutch-process cocoa
1 tsp Baking powder         
5 large Eggs, at room temperature
¼ tsp Salt            
½ cup Domino® Golden Sugar
1½ tsps Pure vanilla extract    
¼ cup Buttermilk, at room temperature

For the espresso filling:        
1 (8 oz) pkg Mascarpone cheese, at room temp
3 tsps Hot water         
1 (8 oz) pkg Cream cheese, at room temp
3 tsps Espresso powder         
½ cup Domino® Powdered Sugar
1 tsp Pure vanilla extract        
½ cup Heavy cream

For the meringue mushrooms:    
4 oz Semisweet chocolate, melted
¼ tsp Cream of tartar         
½ cup (about 4) Egg whites, at room temp
¼ tsp Salt             
1 Tbsp Unsweetened cocoa powder
1 tsp Pure vanilla extract        
1 cup Domino® Golden Sugar

Prepare the chocolate ganache: In a small saucepan, heat the cream until simmering. Remove from heat. Add the chocolate to a medium heatproof bowl. Pour the hot cream over the chocolate and let sit for 3 minutes. Gently stir with a spatula until the chocolate is completely melted and smooth. Let the ganache stand at room temperature until it becomes firm, with a spreadable texture.

While the ganache is cooling down, prepare the cake: Preheat the oven to 350°F. Line a rimmed half-sheet pan with parchment paper. Grease parchment paper and the sides of the pan. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside. In a large bowl, beat together eggs and sugar until thick and pale. About 4 minutes. Add vanilla and mix until incorporated. Sift one third of the flour mixture into the egg mixture. Gently fold. Repeat the process until all the flour mixture is incorporated. In a small bowl, mix buttermilk and oil. Fold into the egg mixture until well incorporated. Pour the batter into the prepared pan; gently smooth the top with an offset spatula. Bake 8-9 minutes, until the cake springs back when touched. Be careful of not over baking the cake. Cool the cake in the pan for 3 minutes. Run a knife around the edge of the pan. Lay a clean kitchen towel over the counter and sift 1 tablespoon of cocoa powder over it. Invert the cake onto the towel. Remove parchment paper. Roll the cake and the towel together up from the long side. Cool the cake completely, rolled up.

Prepare the espresso filling: In a medium bowl, beat together both cheeses until smooth. Dissolve the espresso powder in water. Add to the cheese mixture and mix until well incorporated. Add sugar and vanilla and mix until smooth. Slowly add cream and beat until smooth. Unroll the cake and evenly spread the espresso filling over the cake, almost to the edge. Gently re-roll the cake around the filling. Place the cake, seam-side down, on a serving platter. Refrigerate for 30 minutes. Remove from the refrigerator. Cut a piece of cake, about 5-inches, diagonally. Attach to the bigger piece of cake, simulating a tree branch. Spread the chocolate ganache all around the cake. Using a fork, create lines over the cake, resembling bark. Refrigerate.

Prepare the meringue mushrooms: Preheat oven to 225°F. Line 2 baking sheets with parchment paper. In a large bowl, beat the egg whites, at medium speed, until foamy. Add cream of tartar, salt, and vanilla. Beat the egg whites until they reach soft peaks. Gradually add the sugar and beat until the meringue holds stiff peaks. Place half of the meringue in a pastry bag fitted with a round tip. Squeeze the meringue firmly into a disk like shape, mounding the meringue to resemble a mushroom cap. Mold the “caps” with a wet fingertip to create an even finish. Fill the pastry bag with the rest of the meringue and pipe the stems of the mushrooms on the second pan. Squeeze out meringue and pull the pastry bag up, perpendicular to the baking sheet. Bake for 1 hour or until dry to the touch. Turn off the oven and leave the mushrooms inside for one more hour. Remove from oven and lightly sift cocoa on top.

To assemble the mushrooms: Poke a small hole at the bottom of the cap. Add a little of the melted chocolate inside. Insert the stem to the cap and press lightly. Repeat the process with the rest of the mushrooms.  Remove the yule log from the refrigerator and decorate with mushrooms and powdered sugar. Serve.

Additional Tips: Meringue mushrooms can be prepared in advance. Store in an airtight container at room temperature. To enhance the decoration, add cranberries and sprigs of rosemary to the cake.

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