The experts here at Domino® Sugar have created this handy menu planner to help you create an Easter feast to remember. Choose from appetizers, sides, entrees and desserts, then enjoy preparing and savoring them with friends and family.
Start things off right this Easter with your choice of appetizers from this list put together by the experts at Domino® Sugar.
To serve sides you’ll be proud of, start with high-quality Domino® sugars. They’ll add the perfect bit of sweetness and pair perfectly with other fresh ingredients.
Let Domino® Sugar be your partner in the kitchen this Easter, helping you serve up a meal that will have you and your guests hopping for joy.
Your Easter dessert table deserves to be adorned with these sweet, sensational and seasonal delights.
Here it is, the perfect Easter menu. You’ve planned it, now just print it, purchase the ingredients you’ll need and let delicious Domino® Sugar help you have a happy, hoppy holiday.
Cheese, nuts, fruits and Domino® Dark Brown Sugar make this a decorative, delicious appetizer. Topped with a fruity glaze, this dish has a citrusy flavor that will leave your taste buds wanting more.
Eating your veggies just got more delicious. Just drizzle this tangy dressing featuring Domino® Light Brown Sugar atop your favorite greens for a salad to remember.
Cubes of ripe Bartlett pear add a light, fruity touch to our savory quiches with bacon, blue cheese and Domino® Light Brown Sugar.
Mash a few ripe sweet potatoes with some seasonal spices and a bit of Domino® Dark Brown Sugar to make this savory, sweet side dish that’s perfect with any meal.
Roasted Brussels sprouts are paired with the rich molasses flavor of Domino® Dark Brown Sugar, then tossed with crispy bacon and the sharp bite of balsamic vinegar to create amazing depth of flavor.
Domino® Golden Sugar adds a touch of delicate sweetness to these light, yeasty rolls.
Pan-fried salmon fillets seasoned with salt, pepper and dark brown sugar.
Give your pre-cooked ham a homemade touch by coating it in this delicious apple glaze seasoned with cloves, cinnamon and Domino® Light Brown Sugar.
Tender lamb chops seasoned with fresh herbs and featuring Domino® Golden Sugar are served with a bright, refreshing mint sauce.
These Roasted Fig Chicken thighs are coated in a sweet and spicy rub, seared on a pan and roasted in the oven with fresh figs. Such a delicious and simple one-pan dish!
This Robin's Egg Macarons recipe gives you the most flavorful vanilla macaron shells sandwiched together with a luscious milk chocolate frosting and toasted coconut flakes. It's a welcoming, delicious treat for Easter and the spring season.
Each time you take a bite of this easy Blueberry Crumble Pie, your taste buds will be saying thank you! It's an easy-to-follow pie recipe that combines a flavor-packed blueberry pie filling and a sweet brown sugar crumble that's baked in a homemade all-butter pie crust. It's absolutely delicious and a welcoming treat for summer!
Soft and chewy drop sugar cookie.
Tucked inside a tasty tart crust you’ll find the tangy kick of lemon topped with a light, fluffy meringue made with Domino® Golden Sugar.
This golden lavender cake by Chelsweets is made with Domino Sugar® Golden Sugar, which perfectly complements the delicate floral notes of lavender in both the cake layers and the buttercream!
A lemony sponge cake is filled with cream and fresh raspberries, and topped with whipped cream, more raspberries, and a dusting of Domino® Powdered Sugar.
Thin, light and featuring a delicate crunch, these Pizzelles are sweetened with Domino® Golden Sugar and get their flavor from crushed anise seeds balanced with pure vanilla extract.
Domino® Golden Sugar adds depth of flavor and King Arthur Flour ensures these new Carrot Cake Cupcakes bake perfectly before being topped with cinnamon & nutmeg spiced buttercream as an Easter treat.
Domino® Golden Sugar helps carrots make the journey from side dish to featured dessert in the form of this delicate cake layered with smooth cream cheese frosting.
Incredible on cupcakes, this fluffy frosting made with Domino® Powdered Sugar can be dyed any color you choose, making it both versatile and delicious.
The warmer weather calls for light and seasonal desserts. These Lemon Cupcakes with Strawberry Frosting check all the boxes for a flavorful Spring and Summer treat everyone will love. And it won’t have you spending hours in the kitchen preparing them either!
Thick and creamy, this elegant frosting made with Domino® Powdered Sugar complements flavors ranging from chocolate to carrot cake beautifully.
A tender and melt-in-your-mouth loaf cake by blogger Moments of Sugar is infused with lemon and specked with poppy seeds, topped with an aromatic and sweet lavender glaze.
The zesty zip of lemon curd brings out the sweetness of whipped cream made with Domino® Golden Sugar, fresh blueberries and cubed pound cake to make this fresh and vibrant, layered dessert.
Get great chocolate flavor with this indulgent, flourless, gluten-free cake. Domino® Golden Sugar complements the chocolate in the cake while Domino® Powdered Sugar does the same in a creamy topping.
Preheat oven to 350°F. Line a baking sheet with parchment paper and place the cheese on top. Bake the cheese for 15 or until softened. Transfer to a serving dish. Allow the cheese to rest for 10 minutes.
While the cheese is baking, prepare the glaze. In a small saucepan, combine sugar, orange juice, salt, and nutmeg. Cook over medium heat, stirring occasionally, for 5-8 minutes to achieve a thick, but still pourable consistency.
Drizzle glaze over the cheese and add the pecan pieces on top. Decorate with figs and marjoram springs. Serve with toasted baguette slices.
In a medium bowl, whisk together all the ingredients except the olive oil. Whisk until well combined. Slowly whisk the olive oil until incorporated.
This is a very versatile vinaigrette. Use it over a fresh salad or to finish grilled vegetables.
In an electric stand mixer, fitted with the paddle attachment, combine 1 ½ cups of flour, sugar, salt, cinnamon, allspice, and yeast.
In a small saucepan, heat milk and butter until warm and all butter melts (about 125°F).
Add milk and butter mixture to the flour mixture. Add eggs and beat at low speed until all ingredients are combined. Switch to the hook attachment of your mixer and add the rest of the flour to the mixture. Add raisins and pineapple. Beat for 5 minutes at medium speed until the dough cleanly pulls apart from the bowl.
Place the dough in a lightly greased bowl and cover with plastic wrap and a kitchen towel. Place in a warm place and allow the dough to rise until doubled in size, about 45 minutes to 1 hour depending on the temperature of your kitchen.
Place the dough in a clean surface and punch down the dough to remove all air bubbles. Evenly divide the dough into 15 pieces. Shape the pieces of dough into balls. Place the dough balls in a baking sheet lined with parchment paper. Cover with plastic wrap and allow the dough to rise until doubled in size. About 30 minutes.
Preheat oven to 375°F. Brush the buns with egg white. Bake for 20 – 25 minutes or until golden brown. Remove from oven and cool slightly.
While the buns are cooling down, prepare the frosting. In a small bowl, combine all the ingredients until smooth. Adjust the consistency of the frosting adding additional milk or powdered sugar if needed.
Using a piping bag, decorate the buns making a cross on each roll.
30 Mini phyllo shells, store bought
4 ounces Bacon
¼ cup Water
2 tablespoons White wine
1 medium Bartlett pear, diced in ¼-inch cubes
1 tablespoon Onions, chopped
2 tablespoons Domino® Light Brown Sugar
¾ cup Heavy cream
3 large Eggs
¼ teaspoon Salt
¼ teaspoon Cracked black pepper
4 ounces Blue cheese crumbles
Fresh parsley leaves, for garnish
Preheat oven to 400°F. Place phyllo shells on a baking sheet lined with parchment paper or aluminum foil.
Cut the bacon into long strips about 1/4 inch wide. Cook the bacon with water in a medium skillet. Water allows for uniform browning. Fry over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
Remove all of the fat rendered by the bacon in the skillet but 1 teaspoon. Do not discard the small pieces of bacon left behind in the skillet after cooking it. Deglaze the skillet with white wine (if you do not have white wine, you can use chicken stock). Add to the skillet the pears, onions and brown sugar. Cook until the onions are translucent and pears are tender. Remove from heat and set aside.
In a large measuring cup, preferably with a pouring spout, whisk together cream, eggs, salt and pepper.
Add pieces of bacon (set aside some pieces for garnish) and pear/onion mixture to each shell. Pour egg mixture over each shell. Add crumbles of blue cheese to each shell. Bake for 8 to 10 minutes until the center is set and the shells are golden brown.
Garnish with pieces of bacon and parsley. Serve.
Preheat oven to 400°F. Cut the prosciutto slices longwise in half and wrap each asparagus. Place the asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake for 20 minutes until the prosciutto is crisp and golden.
While the asparagus are baking, prepare the glaze. In a small saucepan, at medium heat, combine the balsamic vinegar and sugar until reduced to half. Drizzle over asparagus and serve immediately.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine sugar, water, and salt. Add the pecans to the sugar mixture and mix until all the nuts are evenly coated.
Place the nuts in the lined baking sheet and bake for 8-10 minutes until pecans are golden brown and caramelized. Remove from oven and let the nuts cool until they reach room temperature. Chop roughly and set aside.
Bring the water and salt to a boil. Add the green beans and cover the pot.
Cook beans for 5 to 6 minutes until tender but still firm. In a large bowl, have ready about 2 cups of water with ice and transfer the green beans to the ice bath right after cooking. This will stop them from continuing to cook and give a bright green color to the beans.
Heat the butter in a skillet; add the shallot and sauté for about 1 minute, until the shallots are golden brown.
Drain the beans and add to the sauté pan. Add salt and pepper, and sauté briefly. Sprinkle the chopped candied pecans and serve.
Preheat oven to 350°F.
Lightly spray or brush sweet potato skins with vegetable oil. Place in oven on a foil-lined pan or cookie sheet and bake for approximately 50 minutes. Potatoes will be soft to the touch when done. Remove sweet potatoes from the oven and allow cooling to touch, and then peel off skins.
In the meantime, add heavy cream and butter to a small saucepan and reduce by half. Reserve.
In a large bowl, mash sweet potatoes. Add remaining ingredients and the cream mixture. Continue mashing either by hand or with a food processor until all ingredients are combined and purée is smooth.
Transfer purée into a casserole dish and serve.
Preheat the oven to 450º degrees F.
Place the Brussels sprouts on a sheet pan lined with aluminum foil. Add the olive oil, salt and pepper and toss with your hands. Spread out the evenly. Roast the Brussels sprouts for 20 to 30 minutes, until they are tender and browned.
Meanwhile in a medium pan, sauté bacon until golden and crispy. Remove from the pan and set aside. Discard the fat the bacon rendered from the pan but leave the crispy residue of the bacon. In that same pan, at medium heat, add balsamic vinegar and sugar until reduced to about half. Set aside.
When Brussels sprouts are ready, coat with the balsamic vinaigrette and add the crispy bacon on top. Serve warm.
1 cup warm water
¼ cup nonfat dry milk
1 package (2 teaspoons) Active Dry Yeast
1 teaspoon salt
½ cup Domino Golden Sugar, divided
½ cup (1 stick) butter, melted, divided
4 - 4 ½ cups Bread Flour, plus extra for cutting board and rolling pin
In stand mixer bowl, whisk water and nonfat dry milk together; then, whisk in yeast, salt, and 1 tablespoon Domino Golden Sugar.
Let yeast bloom for 5 minutes; then, stir in remaining sugar, egg, 6 tablespoons melted butter, and 3 cups flour until the mixture forms a soft dough.
Place the bowl on the stand mixer and use the dough hook attachment on low speed to knead the dough for 5-7 minutes, adding flour 1/4 cup at a time and scraping down the sides, until the dough pulls away from the sides of the bowl and is no longer sticky.
Transfer dough to a clean, oiled bowl, cover with a clean damp tea towel, and let rise in a warm, draft-free location until doubled in size; about 1 hour.
While dough is proofing, cut parchment to line the bottoms of the pans; then, grease the bottom and sides of the pans.
After proofing, punch dough down and turn dough out onto floured cutting board. Fold the edges toward the middle, two sides at a time, flip the dough over on the board, an pinch the bottom together with both hands, shaping the dough into a ball.
Use a dough cutter or chef knife to cut the dough in half. Use rolling pin or floured hands to roll or pat each half out into an 8-inch square; then, use the dough cutter or knife to cut the dough into 12 pieces. Roll each piece of dough by hand into a ball. Place dough balls 1-inch apart in the baking pans, for a total of 12 per pan. Brush the tops of the rolls with remaining 2 tablespoons melted butter; then loosely cover the rolls with the damp tea towel and proof again 30 minutes.
While dough is proofing a second time, preheat over to 375°F.
Bake rolls 15 minutes or until golden brown and centers reach 185°F for food safety.
The warm water should be 110°F for the yeast to properly activate.
The dough is ready after mixing when a finger pressed in it leaves an indentation.
3 (6-ounce) Salmon filets, center cut
3 tablespoons Domino® Dark Brown Sugar
2 tablespoons Olive oil
To taste Salt and black pepper
1 teaspoon Fresh parsley, chopped
Pat dry the salmon with paper towels. Season with brown sugar, salt, and pepper.
Heat a large nonstick skillet with olive oil over medium-high heat. Place the salmon, in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes. Transfer to a plate, garnish with fresh parsley and serve.
Preheat oven to 325°F.
In a small saucepan, combine apple juice, light brown sugar, orange juice, Dijon mustard, cinnamon, and cloves. Bring mixture to a boil and reduce heat. Simmer for 15 minutes. Remove from heat.
Remove ham from all packaging materials. Place in a shallow roasting pan flat side down. Put the apple glaze on top and cooked uncovered for 25 minutes. Baste the ham with the glaze every 5 minutes. Remove from oven and enjoy.
Preheat oven to 300°F. Sprinkle pork with 1 tablespoon of salt and 1 teaspoon of pepper. Place the pork in a large roasting pan, fat side up.
In a medium saucepan, over medium-low heat, melt the butter. Add garlic, onion, fennel seeds, ½-teaspoon salt, and ¼-teaspoon ground pepper. Stir, until onion is translucent. Add sugar, vinegar, and water. Cook until the sugar dissolves completely.
Add the sugar-vinegar mixture to the bottom of the roasting pan. Cover the roasting pan with aluminum foil and place in the oven. Roast for 5 hours, basting with the sugar-vinegar mixture every 30 minutes. After 5 hours, remove the aluminum foil and increase the oven temperature to 350°F, roast for one more hour. Remove the roasting pan from the oven; baste with sugar-vinegar mixture. Allow the meat to rest for 25 minutes before carving.
Serve with roasted carrots, onions, and fennel. Garnish with fresh tarragon.
Mix all the ingredients of the rub. Cut the lamb racks into 2 half-racks and season the lamb generously with the rub. Set on a plate and let rest for 25 minutes at room temperature.
Heat oil in a large skillet over medium-high heat. Lay the lamb racks in the pan, fat side down. Brown the lamb turning occasionally with thongs until all sides are golden brown. Reduce the heat to medium and add butter, 3 springs of rosemary, and garlic to the skillet. Continue cooking basting the lamb with butter and turning occasionally until lamb internal temperature of the lamb is 130°F for medium. Remove lamb from heat and allow resting for 5 minutes. Cut the lamb chops and serve. Garnish the plate with fresh rosemary springs.
Preheat oil in an oven-safe pan on a medium high heat. Pat the chicken dry using paper towels. In a small bowl, combine three tablespoons of Domino® Dark Brown Sugar, chili powder, paprika, and salt. Rub the seasoning into both sides of chicken thighs. Add seasoned chicken to preheated pan and sear for 5 minutes per side until golden brown. Remove from the pan and set aside.
Preheat oven to 425 degrees Fahrenheit.
Discard excess fat from the pan, leaving around one tablespoon. Add onion and cook for about 5 minutes until softened. Add red wine, chicken stock, remaining teaspoon of Domino® Dark Brown Sugar, thyme and rosemary. Bring to a boil, turn down the heat and add chicken thighs. Cook for couple more minutes, spooning sauce over the meat. Add figs and transfer to the oven. Roast for around 15 minutes until figs soften and meat is cooked through. Garnish with fresh herbs.
• Red wine can be substitute with pomegranate or cranberry juice.
• Avocado oil is great for cooking due to its high smoke point. However, it can be substituted with extra virgin olive oil or vegetable oil.
Line 2 baking sheets with either parchment paper or silicone mats and fit a large piping bag with a round decorating tip (like the Wilton 2A). Set to the side.
Weigh all your ingredients using a food scale.
Sift the almond flour and Domino® Powdered Sugar together twice, removing any bits left behind from the sifter. Whisk together once more to fully blend (or use a food processor).
Using a double boiler, heat the Domino® Golden Sugar and egg whites over 1 - 1.5 inches of simmering water, continually whisking until the sugar has fully dissolved and the mixture is frothy in appearance (about 5-6 minutes). Test by rubbing a little of the mixture between your pointer finger and thumb to make sure all sugar granules have dissolved.
Transfer the hot mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture initially reaches the soft peaks stage, add in the vanilla extract. Continue to mix on high speed right until stiff peaks form (about 10 minutes). The meringue should look glossy and be able to hold its shape when you invert the whisk attachment. Add in the 2-3 drops of blue food coloring and mix until fully blended.
While your meringue is forming, add 1 drop of brown food coloring to a small bowl. If you’re using a thick food coloring or prefer a lighter brown color for your macarons, add ¼ teaspoon of vanilla extract to thin it out a little. Set to the side.
Using a spatula, gently fold in half of the dry ingredients with the stiff meringue. Folding until most of the dry ingredients have mixed in with the meringue. Add in the remaining dry ingredients.
As you continue to fold, press the batter against the side of the bowl. Keep folding until the batter is the consistency of lava. If the batter falls off the spatula in ribbons (or can make a figure 8 pattern) without breaking, it's time to pipe. If not, fold 2-3 more times, then test again.
When ready, carefully scoop the batter into the prepared piping bag. Holding your bag perpendicular to the silicone mat (or parchment paper), pipe out a circles close to 1.5 inches in diameter. When you bang the baking sheets on the counter after piping they should spread out just a little.
Gently bang your baking sheets on the counter 3-4 times to release the air bubbles. Use a toothpick to carefully remove them.
Dip a small brush into the bowl of brown food coloring vanilla extract mixture. Holding your brush roughly 6-8 inches over top of the macarons, gently tap the brush with your pointer finger to release specks of the food coloring over each macaron.
Set the trays of robin’s egg macaron shells to the side, somewhere cool and dry, where they can rest/dry for 40 minutes. The macarons are ready to be baked when the tops are dry to the touch and no longer sticky. Use a ceiling fan to help dry them, if you have one. Drying times will vary based on where you live. The higher the humidity, the longer the rest time.
When you're close to the end of the resting time, preheat your oven to 300ºF and place your oven rack on the 2nd level mark (just above the center).
Bake only 1 tray of the macarons at a time for 14 minutes at 300ºF, rotating the baking sheet at the 7 minute mark. Do not skip this step. And other then opening the oven door to rotate the macarons, do not open it while baking.
When done, remove the macarons from the oven and allow to cool for 10-15 minutes. If your shells are still a little sticky after this time frame, you can either continue to let them cool at room temperature or pop them in the freezer for 15-20 minutes.
If not making/piping the frosting until the next day, keep the macaron shells stored in an airtight container either in the freezer or refrigerator.
Add the coconut flakes to a small skillet and heat over low-medium heat. Continue to stir as it heats up and the flakes begin to turn a golden brown color. About 4-5 minutes. Remove from heat and spread out onto a plate to cool. If making in advance, keep the toasted coconut flakes stored in an airtight container at room temperature until ready to use.
Using your hand mixer or stand mixer fitted with a paddle attachment, mix together the unsalted butter, sifted Domino® powdered sugar, unsweetened cocoa powder, salt, light corn syrup, vanilla extract, and melted milk chocolate over low speed until full blended and smooth. Use a spatula to scrape down the sides of the bowl as needed.
Fit a small- to medium-size piping bag with a coupler and small decorating tip, then fill the bag with ¾ of the frosting.
Pipe a circle of the milk chocolate frosting onto a macaron shell, add a little of the toasted coconut flakes to the center, then gently press another macaron shell on top. Repeat until you have used all the macaron shells. Store any leftover frosting in the refrigerator for up to 1 week.
Keep the robin’s egg macarons stored in an airtight container in the refrigerator. Macarons taste their very best after 2-3 days of sitting in the refrigerator.
Combine the all-purpose flour, Domino® Golden Sugar, and salt in a food processor and pulse to combine. Add in the cold, cubed unsalted butter and pulse until the mixture forms. You should see mostly small pea-sized pieces of butter within the mixture. A few larger-size pieces are okay too. Add in the ice-cold water and pulse a few times to combine.
Place the pie dough onto a lightly floured, clean surface. Pat into a 1″- 1 1/2″ thick disc, then double wrap it tightly in plastic wrap and place in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.
Combine the all-purpose flour, Domino® Light Brown Sugar, ground cinnamon, and salt in a food processor and pulse until combined. Add in the cold, cubed unsalted butter and pulse until the mixture forms a crumble. Add in the rolled oats last and pulse a few times to combine. Set to the side.
In a large mixing bowl, stir together the fresh blueberries, Domino® Golden Sugar, all-purpose flour, arrowroot powder, lemon zest, and lemon juice. Set to the side.
Adjust your oven rack to the middle or center position, placing a jelly roll pan or baking sheet on top of the rack. Preheat the oven to 425ºF.
Roll out the pie crust and place it into a 9-inch pie plate. Trim off any excess pie crust, then fold under, and crimp as desired. Brush the pie crust edge, sides, and bottom with the egg wash. If desired, sprinkle the edges with some Domino® Golden Sugar.
Using a spoon, transfer the chilled blueberry filling into the pie crust. Top with the brown sugar crumble.
Place the pie onto the preheated jelly roll pan or baking sheet and bake for 15 minutes at 425ºF.
Leaving the pie in the oven, reduce the oven temperature to 375ºF and bake for an additional 30-40 minutes. With 15-20 minutes left of baking, you can choose to cover the top of the pie with a sheet of aluminum foil to prevent the crust and crumble from over-browning.
Remove the pie from the oven and allow it to cool on a wire rack completely for 3 hours before serving. To allow the pie filling to set even further, you can place the pie in the fridge after cooling to chill for an additional 1-2 hours or overnight.
Double wrapping the pie dough keeps any air from getting in and drying the dough out. The pie dough will keep in the refrigerator for about 2-3 days. If freezing, double wrap and place in a freezer storage bag where it should keep for up to 3 months.
You can choose to chill the blueberry pie filling in the refrigerator while you roll out the pie crust. If any juices form, use a slotted spoon or mesh strainer to transfer the filling to the pie crust.
Preheat oven to 325°F. Line 2 half sheet pans with parchment paper.
In a large bowl of an electric mixer beat sugar, butter, and shortening at medium speed for 2 minutes. Add baking soda, cream of tartar, and salt. Beat mixture until combined. Beat in egg and vanilla. Add flour and mix until combined.
Using a small ice-cream scoop, drop dough onto lined sheet pans. Flatten slightly with hand. Sprinkle the additional 2 tablespoons of sugar on top of the cookies. Bake for 8 minutes. Let cookies rest for 5 minutes. Remove from cooking sheets to cooling racks.
Prepare the tart shell. Cut the butter into ½-inch cubes and refrigerate. Meanwhile, mix together the flour and salt. In a separate cup, mix the egg yolk and heavy cream. In a food processor, place cold butter cubes and sugar and pulse until sugar coats the butter. Add the flour mixture and pulse until the mixture resembles breadcrumbs. Add egg mixture and pulse until incorporated. The dough will look crumbly. Scrape the dough out onto a sheet of plastic wrap. Using the plastic wrap to knead the dough, form into a disc. Wrap it with more plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 325°F.
Roll the dough about 1/8-inch thick and transfer it to the tart pan; gently press into the bottom and up the sides of the tart pan. Line inside of pastry with heavy duty foil.
Bake for 10 minutes; remove from oven. Remove foil, prick bottom and sides of pastry, and return to oven for an additional 4 minutes or until golden brown. Cool slightly before filling.
In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in water and cook, stirring constantly, 2 to 3 minutes, until mixture is clear and thickened. Remove from heat.
In a separate bowl, combine egg yolks, lemon zest and, juice; stir into hot sugar mixture. Cook, stirring constantly, 3 minutes longer. Remove from heat and stir in butter; cool. Pour into prepared tart shell.
In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites, cream of tartar, and salt and beat on medium speed until foamy. Gradually sprinkle in the sugar, beat at medium/high speed until incorporated, and stiff glossy peaks form.
Spoon the meringue over the tart. Use the back of a spoon or a spatula to make peaks with the meringue. Using a kitchen gas torch, brown the meringue. If you do not have a torch to brown the meringue, turn on the oven to broil and brown the meringue for 30 seconds or until golden brown. Meringue will brown quickly so stay close to the oven until it reaches the desired browning.
Refrigerate for at least 3 hours. Serve.
Pour milk into a large saucepan.
Heat over medium heat, until the milk begins to simmer.
Remove the pan from the stove top and add in the dried lavender.
Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl.
Set aside to cool completely before using in the cake batter and frosting.
Preheat oven to 325°F. Line and grease four, 7-inch cake pans or three, 8-inch cake pans with parchment rounds.
Mix together all dry ingredients (cake flour, Domino Sugar® Golden Sugar, baking powder, and salt) in a stand mixer with a paddle or whisk attachment until fully combined.
Mix in chunks of room-temperature butter slowly into the dry mix, at a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated.
Add the sour cream, lavender milk, vanilla extract, oil and purple gel food coloring. Mix on a low speed until the batter is smooth an evenly colored.
Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).
Divide the remaining buttercream evenly between five small bowls. Use gel food coloring to color the bowls of buttercream deep purple, pink, deep green, bright green and yellow.
Bake for 38-40 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
Place cake layers on a wire rack to finish cooling.
Once fully cooled, use a serrated knife to level the tops, sides, and bottom of the layers, to remove any caramelization.
While the cake layers bake and cool, make the Golden Lavender Buttercream Frosting.
In a medium sized pot, add about 1 inch of water bring to a simmer.
Before making the frosting, be sure to thoroughly clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
Add the egg whites and Domino Sugar® Golden Sugar into your clean mixing bowl.
Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
Whisk the mixture constantly for about 3 minutes, until it reaches 160F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
Lift your bowl away from the pot, and dry the bottom with a towel.
Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
Once bowl is at room temp, swap out your whisk attachment for your paddle attachment.
Mix on a medium speed and add in the unsalted butter, 1 Tbsp at a time.
When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula and continue mixing for about 3 minutes. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
Add in the salt, vanilla extract, lavender milk and a drop of purple gel food coloring and mix on medium-high until fully incorporated. The buttercream should be a very light purple color. Set aside.
Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Add an even layer of buttercream between each cake layer.
Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
Color the remaining buttercream different shades of green, purple, pink, and yellow.
Place into separate piping bags, and pipe a floral design around the sides of the cake.
Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
Make your frosting ahead of time too, or save any leftover frosting! It can be left out at room temperature for 1-2 days, stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Preheat the oven to 400°F. Spray a 10x15-inch jelly roll pan with non-stick baking spray. Line the bottom of the pan with parchment paper. Set aside.
Beat the eggs and Domino® Golden Sugar with an electric mixer on medium speed for 2 minutes. Add salt and lemon zest and increase speed to medium-high. Continue to beat until thick and pale yellow, 8-10 additional minutes.
Sift the flour into the batter. Use a large, rubber spatula and fold the flour into the batter until no streaks remain. Pour the batter into the jelly roll pan and use an angled spatula (or butter knife) to smooth the batter into the cake pan in an even layer. Transfer the pan to the oven and bake until springy to the touch, and golden on top, 8-10 minutes. Remove the pan from the oven.
Dust a kitchen towel with Domino® Powdered Sugar. Flip the cake onto a kitchen towel, with the parchment paper side up. Carefully peel the parchment paper off of the cake. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack. While the cake is cooling, prepare the filling.
Beat the cream cheese, heavy cream, and 2 tablespoons of Domino® Powdered Sugar in a bowl on medium speed until medium peaks form. Roughly chop 1 cup of the fresh raspberries.
Unroll the cooled cake. Spread the cream cheese filling evenly over the cake and sprinkle the chopped raspberries evenly on top of the filling. Carefully reroll the cake, using the towel to help to roll it tightly. Place the cake seam side down on a serving platter. Top with whipped cream, and the remaining one cup of fresh raspberries. Sprinkle a dusting of Domino® Powdered Sugar on top and refrigerate until ready to serve.
This cake is best the day it’s made but can be refrigerated for up to three days.
1 cup Domino® Golden Sugar
2 teaspoons Pure vanilla extract
½ cup (1 stick) Unsalted butter, melted
¼ teaspoon Anise seeds, crushed
1 ¾ cups All-purpose flour
2 teaspoons Baking powder
Place eggs, sugar in a large bowl. Beat for 3 minutes until the mixture becomes lighter. Slowly, add melted butter to the egg mixture. Add vanilla and anise seeds.
Heat pizzelle press.
In a medium bowl, whisk together the flour, baking powder, and salt. Carefully add to the egg-sugar mixture. Beat until all the ingredients are just combined. Do not overbeat.
Add about 2 tablespoons of batter on the center of the pizzelle pattern. Press for 1:30 minutes or until golden brown. Using a spatula, remove from the press and place in a cooling rack. Repeat the process with the rest of the batter.
Add 2 teaspoons of freshly grated lemon zest instead of the anise seeds for a citrusy twist.
For ease of handling the batter, you may use a small ice cream scoop to place the batter in the press.
Preheat the oven to 350°F. Lightly grease two standard muffin pan or cupcake pans; or line the pans with papers and grease the papers. Note: To make a loaf and cupcakes instead of 2 dozen cupcakes, see “tips,” below.
In a large bowl or the bowl of your stand mixer, beat together the oil, sugar, salt, eggs, and spices.
Whisk the flour with the baking powder and baking soda and add to the bowl, stirring to combine.
Add the carrots and nuts and mix until just blended. Scoop the batter into the prepared pans, using about 55g for each cupcake; a muffin scoop works well here.
Bake the cupcakes for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean.
Remove the cupcakes from the oven, and after about 10 minutes transfer them to a rack to cool. Allow them to cool completely before frosting.
In a large bowl, or the bowl of your stand mixer, beat the cream cheese and butter at medium speed until smooth and creamy.
Reduce the speed to low and add the powdered sugar, vanilla, and spices.
Return to medium speed and beat for 1 to 2 minutes, until creamy.
Line a baking sheet with parchment and set aside.
In a small saucepan, combine the sugar and water and cook over medium-high heat until the mixture reaches 320°F. Do not stir.
Remove the syrup from the heat and add the walnuts.
Carefully transfer the mixture to the prepared pan. Cool completely before breaking into small pieces.
Frost the cupcakes and garnish with the walnut brittle topping before serving.
Store, covered, in the refrigerator for up to one week; freeze for longer storage.
Preheat oven to 350 F. Grease and line with parchment 3 – 8” or 9” pans or a 18 X 13 X 1 inch baking sheet pan.
In a large bowl, sift or whisk all dry ingredients together and hold aside.
In a mixer bowl, beat eggs and sugar together on medium-high speed for 3 minutes. Add oil in a slow stream, beating for 1 minute total
Stir in carrots until combined into the batter then stir in sifted dry ingredients, just until blended.
Spread batter into prepared pan(s) and bake:
· 25 minutes for baking sheet pan
· 18-20 minutes for 8” rounds
· 16-18 minutes for 9” rounds
In mixer bowl combine all ingredients together and beat 3-5 minutes or until light and fluffy. Spread over the top of the baking sheet pan or in between the layers and over the top of the cake for the layered cake.
In a large bowl, with an electric mixer at medium speed, beat butter until pale and creamy, about 2 minutes.
Reduce to low speed and add powdered sugar, milk, and vanilla. When all ingredients are combined, increase the speed to medium and beat for 1 to 2 more minutes, until creamy. If desired, add more milk until frosting is spreading consistency.
Place strawberries in a blender and puree until smooth; you should have about 1 cup of puree. Transfer strawberry puree to a small saucepan and place over medium heat; bring to a boil, stirring frequently so strawberries don’t burn or stick to the bottom of the pan. Cook until puree is reduced by at least half, yielding about ½ cup, about 20 minutes. Remove from heat and allow to cool completely while you make the cupcakes
Preheat the oven to 375ºF. Line 2 cupcakes pans with 14 cupcake liners. Set aside
In a medium bowl, add Domino® Golden Sugar and lemon zest. Work the lemon zest into the sugar with your fingers to release the oils.
In the bowl of a stand mixer, beat the butter and lemon sugar on medium speed until light and fluffy, 2-3 minutes. Scrape the bottom and sides of the bowl, then add the eggs and vanilla. Mix on medium speed until evenly incorporated
In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients. Turn the mixer on low and slowly add in sour cream and milk until there are no longer dry spots of flour. Stir in lemon juice just until evenly incorporated.
Fill the cupcake liners ¾ of the way full. Bake for 5 min in the preheated oven then reduce temperature to 350ºF and bake another 10-12 minutes. Allow cupcakes to cool in pans for 15 minutes, then transfer to wire rack to cool completely while you prepare the frosting
In the bowl of a stand mixer, beat the butter until light and smooth, about 2-3 minutes. With the mixer off, add in Domino® Powdered Sugar and salt. Mix on low, gradually increasing speed until just blended. Mixture will look dry. Add 6 tablespoons of the strawberry puree and vanilla extract into the butter sugar mixture and beat on medium speed until well blended and fluffy
When cupcakes are completely cool, frost and serve
Fresh or frozen strawberries can be used for the strawberry puree
Store frosted cupcakes in a covered container in the refrigerator for up to 4 days. If preparing the cupcakes ahead of time, store cupcakes at room temperature for up to 4 days and frosting separately in the fridge. Stir the frosting well before frosting the cupcakes
In large bowl, beat cream cheese, butter and vanilla until creamy. Gradually beat in powdered sugar.
To make a decorator frosting, prepare one-half recipe of the above. Beat in 1/4 to 1/2 cup additional powdered sugar. Color as desired with food color; use in a decorator tube.
Preheat oven to 350 degrees F. Grease and line an 8 inch loaf pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. In a separate bowl, whisk together lemon zest, juice, sour cream, milk, Domino® Golden Sugar, eggs, and oil.
Pour the dry ingredients into the wet mixture and mix until just combined. Do not overmix. Pour into the loaf pan and bake for about 55-65 mins, until a cake tester or skewer inserted comes out clean.
Let cake cool in pan on top of a baking rack before removing.
While the cake is baking prepare the lavender glaze.
Combine milk and lavender buds in a small saucepan. Over medium heat, bring milk to almost a boil, when the tiny bubbles on the sides of the saucepan are just beginning to form. Stir well and remove from heat.
Pour mixture into a heat safe bowl and let cool completely.
Strain the milk through a fine mesh sieve.
*Optional: this glaze will turn out white/clear. There are two ways to make the glaze purple—purple food coloring or naturally dye it with the juice from mashed blueberries. The latter will also give the glaze a hint of beautiful tartness from the blueberries that go perfectly with this loaf!
Once the loaf is completely cooled, you can prepare the glaze:
Prepare the lemon curd. In a medium saucepan, stir together sugar and cornstarch. Stir in the lemon juice, lemon zest, water, and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in half of the egg yolks, mix well until combined. Stir in the rest of the egg yolks. Return to the heat and cook for 2 minutes, stirring constantly. Remove from heat. Stir in the butter, mix until incorporated. Cover with plastic wrap, make sure it touches the surface of the lemon curd; this will prevent the curd forming a skin. Refrigerate until completely cool.
Mix the blueberries with the blueberry jam. Set aside.
Prepare the whipped cream. In a large bowl, beat the cream, sugar, and vanilla. Whip until soft peaks form. Do not over beat.
Assemble the trifle. Place one layer of cubed pound cake at the bottom of a trifle dish. Top with a layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat the process of layering ending with whipped cream.
Decorate the trifle with lemon slices, fresh blueberries, and mint.
Preheat oven to 350°F. Line the bottom of the 9-inch springform pan with parchment paper.
In a large microwave safe mixing bowl, melt the chopped chocolate at 0:30 seconds increments to ensure not to scorch chocolate. Once melted, add in butter and stir to combine and melt butter. Set bowl aside.
In another mixing bowl, with a whisk, add ½ cup of sugar to whole eggs. Whisk until combined and frothy. Add in vanilla and salt. Add eggs to chocolate mixture and mix to combine. Set bowl aside.
In a mixing bowl with an electric mixer with whisk attachment, whisk egg whites until quite foamy. Add slowly the ½ cup of sugar to the egg whites. Beat until the peaks are soft and hold the shape but are not stiff. Fold ¼ of the egg whites into the chocolate mixture, and then fold in the rest of the egg whites carefully. Pour the batter into the pan and smooth the top with spatula.
Bake the cake for approximately 35-40 minutes. The top of the cake will be puffed, and the center will not be wobbly. Do not overbake the cake.
Cool the cake in the pan on a wire rack. The cake will fall as it cools and the top will be cracked.
When ready to serve, take the 2 cups of heavy cream out of the refrigerator pour in a mixing bowl of an electric mixer fitted with a whisk attachment. Beat at medium speed. When the cream becomes thick, add in the ¼ cup of powdered sugar. Whip until soft peaks.
Place the whipped cream in the center of the cake first and using a spatula, spread to the edges.
For the chocolate shavings: Using a vegetable peeler, make shavings of the chocolate bar. Garnish as desired.