A few weeks ago, the fine folks at C&H/Domino Sugar asked if I would be interested in participating in a holiday baking promotion in exchange for a $20 gift card to offset some of the costs and blog about my Christmas goodies baked with their sugar.
I accepted not only becauseI use their confectioners sugar. dark brown sugar, and super fine sugar when I bake but also because I find the quality to be superior to the store brands. However I admit, I buy store brand light brown sugar and granulated sugar as often as I buy Domino and figured this would be a good time to put the store bought light brown and granulated sugar head to head with the Domino.
I started my baking a few weeks ago before my month long business trips to LA, Las Vegas, Houston, and Charlotte and with yesterday's blizzard here in Connecticut, I hunkered down and baked late into last night finishing up today.
My final package going into the office tomorrow includes Chocolate English Walnut and Chocolate Amaretto fudge, Gingersnap cookies (made with candied ginger), No Bake Cookies, Spritz Cookies, Orange Spiced Shortbread, Mini Chocolate Chip Tea Balls, Chocolate Hazelnut Toffee Bars, White Chocolate Covered Pretzels,
Gluten Free Peanut Butter Cup Bars, Cranberry Orange Bread, and a loaf of my Grandmother's Rum Soaked Fruitcake.
All the goodies mentioned above with the exception of the covered pretzels were made with sugar from Domino and I have to say I did find that the granulated sugar from Domino's was better than the store brand I usually use. I didn't have to break up clumps of sugar with a fork before adding it to my sweets like I normally do. The Domino sugar also caramelized more evenly than the store brand when I made the base for the toffee bars.
Thanks Domino for asking me to participate and you know, it isn't too late for you to put together an incredible tray of goodies for friends and neighbors. You can visit the C&H/Domino website here and get some fantastic ideas for Holiday gifts and goodies.
Also, don't forget that Menu for Hope VI is in full swing! This year we are supporting the World Food Program's Purchase for Progress. I'm offering two bid items this year: a choice of a small box of LA Burdick's mice or penguins (UE08) or a Day of Breadmaking with me (UE09). You can go to the Menu for Hope VI bidding page at Firstgiving to show your support for this worthy cause.
Mini Chocolate Chip Tea Balls
Makes 5 dozen
1 1/2 cups butter, room temperature
3/4 cup confectioners sugar, sifted
1 Tbsp vanilla
1/2 tsp salt
3 cups AP flour
1/2 cup finely chopped nuts (I use pecans but walnuts and hazelnuts work really well too)
2 cups mini chocolate chips
Preheat oven to 375 degrees. Beat butter until fluffy (about 2 - 3 minutes in a stand mixer). Stir in sugar, salt, and vanilla until combined. Gradually add in flour, nuts and chocolate chips.
Shape dough into 1 1/2 tsp balls and place on ungreased baking sheets.
Bake for 10 - 12 minutes until cookies just start to turn golden brown. Cool on racks.
Store for up to one week in sealed container or freeze.