Dairy Mini Brownie Cakes

Dairy mini brownie cakes

Here’s another delicious recipe for Shavuos! Dairy mini brownie cakes filled with white chocolate cream. It’s a quick and easy recipe that you guys are gonna love!

Cake :

1 1/2 cup flour
1 cup sugar
1/4 cup Bakers Choice dutch cocoa
1 tsp. baking powder
1 cup milk
3/4 cup oil
1 tsp. vanilla sugar
4 heaping Tbsp. Bakers Choice white chocolate cream

Garnish:

Bakers Choice Dairy white chocolate cream
Bakers Choice Dairy caramel cream
Dairy White chocolate

Directions :

Preheat oven to 350°
Mix all ingredients until smooth. Pour batter into silicone mold or in cupcake holders to 1/4  full. Then put a heaping spoon of white chocolate cream in the center and fill rest of molds or cupcakes holders to 3/4 full with the mixture.
Bake for 15-20 minutes or until done
Melt white chocolate and drizzle over cooled cakes. Pipe caramel and cut small pieces of chocolate for garnish.

Cheese Pops

cheese pops

These cheese pops are so creamy and deliciously flavored with our white chocolate cream and lotus crunchies! It’s a great dessert to add to you Shavuos menu!

Ingredients :

2 8oz. whipped cream cheese
2 eggs
¾ c sugar
¼ cup Bakers Choice Dairy White Chocolate Cream
4 Tbsp Bakers Choice Flavored Lotus Crunchies or
Bakers Choice Chocolate Crunchies
Dairy milk chocolate bars for dipping
Dairy white chocolate bar for drizzling

Directions :

· Preheat oven to 350°
· Mix the first 3 ingredients until smooth.
· Bake for 45 minutes and mix it every 15 minutes.
· Remove from oven, add white chocolate cream
and lotus crunchies, and mix until combined.
· Refrigerate mixture for 3 hours.
· Scoop 1” balls.
· Stick 3 balls into a skewer, repeat with others.
· Freeze for 1-2 hour.
· Dip the cheese balls in melted dark chocolate and
drizzle with melted white chocolate.
Refrigerate until ready to serve.

Chocolate Nougat Mousse

Chocolate Nougat Mousse

Chocolate crunch:

2 cups Bakers Choice chocolate crunch

6 Tbsp. Bakers Choice nougat powder

1 stick butter melted

Nougat mousse:

2- 8 oz. cream cheese

2 Normans plain Greek yogurt

1 Tbsp. Bakers Choice nougat powder

2 cups confection sugar

3 Tbsp. instant vanilla pudding

Klick chocolate balls or Bakers Choice nougat chips

1 pkg mousse cups

1 pkg small forks

Directions :

Crunch

Combine chocolate crunch and nougat powder. Stir in melted butter.

nougat mousse

Combine and blend well cream cheese, Greek yogurt and confectioners sugar.

Divide mixture in half. Add instant vanilla pudding to one half and the other instant chocolate pudding.mix well until smooth.

To assemble

Chocolate crunch, Nougat mousse, Klick balls or nougat chips, Repeat.

Tip: use decorating bag to fill nougat mousse.

yields approx. 12-15 mousse cups

Dairy Nougat Trougat

Dairy Nougat Trougat

I love treating my child’s teachers. Comes Rosh Chodesh and I’m always on the lookout for something special and different for the teachers, and of course dairy! Dairy just speaks to me. Whenever we come across a recipe my family specializes in converting it to milchig. Margarine to butter, whip to heavy cream, chocolate to milchig chocolate, and… you get the picture! Delicious dairy delights that’s us! So enjoy another one of our yummy milchig creations. Try it. It pays!

Cake:

1 1/3 cup Baker’s Choice nougat chips
1 stick butter
4 eggs
1/8 tsp. salt
1 tsp. vanilla extract
1 1/3 cup flour
2 T. cocoa
2 c. sugar
½ tsp. baking powder

Cream:

2 yolks
1 stick butter
¼ c. sugar
½ T. vanilla sugar
¼ cup water
8 oz. white dairy chocolate
2.5 oz. whip or heavy cream

Directions:

Cake:
Melt nougat chips and butter. In separate bowl beat eggs and sugar until light and foamy. Add melted
ingredients. Mix. Add rest and combine. Put onto cookie sheet and bake on 350 degrees for 25-30 minutes.

Cream:
Beat first two ingredients. Melt the next four ingredients. Then combine everything in the mixer.

Assembly:
Pour the cream onto the cake. Freeze for 1 hour. Cut 2-inch strips. Then layer one on top of the other
(two layers as shown). Cut into two by two inch squares. Cut every square in half to create a triangle.
Stand it up sideways and spritz with Baker’s Choice Dairy Caramel Cream.

Chocolate Ball Cheese Cake

Chocolate Ball Cheese Cake

Crumbs:

22 chocolate sandwich cookies-crushed
6 Tbsp. melted butter
¾ bottle Bakers Choice dairy vanilla chocolate balls

Cheese mixture:

4- 8 oz. cream cheese
4 eggs
3.5 oz. Bakers Choice nougat powder
¾ cup sugar
¼ cup brown sugar
4 Tbsp. flours
¼ cup heavy cream
1 tsp. Bakers Choice vanilla extract

Topping:

1 cup heavy cream
½ cup confection sugar
Remaining nougat powder – for sprinkling

Garnish:

3 oz. dairy chocolate bar- melted
Bakers Choice dairy chocolate and vanilla balls
Nougat chips (option 2)

Directions :

Crumb
Mix together all ingredients and press into a 9×13 baking pan

Cheese mixture
Blend together all ingredients until smooth (with food processor or immersion blender). Pour over
crumbs. Place in preheated oven over a pan of water and bake for 1 hour and 15 minutes on 300, or
until firm when you shake the pan slightly. Keep the cheese cake in a closed oven for 2 hours, then
refrigerate overnight or until cool.

Topping
Beat heavy cream until stiff, slowly add confectioners sugar. Spread evenly over cheese cake,
Sprinkles nougat powder over topping. Refrigerate for approx. 2 hours
Cut into 1 ½ inch squares.
Yields approx. 20 squares

Garnish:
Place melted chocolate into bag. Cut of the tip of the bag and pipe one inch squares of chocolate on
parchment paper. add chocolate and vanilla chocolate balls over the chocolate squares. Place a
toothpick in the corner of each chocolate square and freezer for 5 minutes. Then place chocolate into
the center of the cheese square.
Option 2
Freeze nougat chips. Crush nougat chips in food processor with an “s” blade. sprinkles crushed nougat
chips and decorate with chocolate and vanilla balls.

Caramel and White Chocolate Roll

Caramel and White Chocolate Roll

How beautiful is this roll cake using our NEW whites chocolate cream?!? It’s the perfect addition for your Shavuos menu!

Cake:

6 eggs separated
1 cup sugar
⅓ cup oil
⅓ cup Bakers Choice Dutch Cocoa
⅓ cup orange juice
1 cup flour (great with vita white spelt flour, if using, add additional ¼ cup)
¾ tsp. Bakers Choice Baking Powder

Vanilla Chocolate Cream:

2-8oz. Normans dairy original cream cheese (room temperature)
1-12 oz. Bakers Choice white chocolate cream
½ cup confection sugaring
1 tsp. vanilla sugar

Caramel Glaze:

Bakers Choice caramel cream dairy
Bakers Choice Vanilla and chocolate balls
¼ cup Bakers Choice white chocolate cream

Directions :

CAKE
Beat egg white until stiff. Gradually add sugar and
rest of the ingredients, alternating dry and liquid.
Pour into lines cookie sheet and bake for 25 minutes
or until done.
VANILLA CREAM
Combine all ingredients and mix well until smooth.
(set aside 1/4 cup cream for decoration)
Spread cream over cooled cake. Roll cake tightly in
jelly roll style. Decorate with caramel and / or vanilla
cream as desired. Refrigerate overnight.

Caramel Chocolate Mousse Cups

Caramel Chocolate Cups

Don’t you want to eat this mousse right off the screen? This three layers of decadent and rich mousse will be a winner!

Cookie Crust:
1 pkg. Ostreichers chocolate chip cookies
1 stick butter (melted)
5 oz. Bakers Choice caramel chips

Vanilla Chocolate Cream:
½ cup confection sugar
12 oz. Bakers Choice dairy white chocolate cream
8 oz. whipped cream cheese (room temperature)

Mini Cupcakes:
½ cup sugar
½ cup milk
1 tsp. Bakers Choice vanilla sugar
5 tsp. oil
2 Tbsp. Bakers Choice cocoa
⅛ tsp. baking powder
½ tsp. baking soda
¾ cup flour

Glaze and Garnish:
1 Bakers Choice dairy caramel cream
Bakers Choice vanilla balls
Bakers Choice chocolate balls 

Directions

Cookie Crust:
Crush caramel chips and chocolate chip cookies. Add to melted butter (Set aside). White Chocolate Cream:
Combine confection sugar, cream cheese, white chocolate cream and mix together until smooth.

Mini Cupcakes:
Spray mini (disposable) muffin pans with baking spray. Use an immersion blender to blend all ingredients until smooth. Fill muffin pans to ¾ full. Bake at 350 degrees for 15 to 20 minutes or until done.

Assemble:
Fill your desired cup with 2 Tbsp. cookie crust. Fill a pastry bag with white chocolate cream and pipe into cup. Put one cupcake over cream and glaze with caramel cream.

Prepare Glaze:
Warm the caramel cream in a small saucepan over a low flame. (Or microwave for 15 seconds) Remove from heat and pour over mini cupcakes.

Garnish with chocolate and white chocolate balls.

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