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


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.

Dairy Praline Cups

Dairy Praline Cups

A delicacy no one can resist! Looks fabulous, tastes even better and is super easy to make!


4 oz. Cream cheese (unwiped)
5 oz. whip topping unwiped
¼ Tbsp. Bakers Choice Vanilla sugar
½  cup Confectioners’ sugar
7 Tbsp. Bakers Choice praline powder
3 oz. two tone chocolate bar (for curls)


Combine all ingredients(except chocolate curls) and blend well until smooth (do not over blend).
Fill cup and top with chocolate curls.

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!


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


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


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.

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

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.

Dairy Custard Doughnut

Dairy Chocolate Donuts

DAIRY DONUT ALERT! For all of you that are dreaming about yummy donuts filled with dairy awesomeness, then this is for you!!

Doughnut Filling

1 Bakers Choice vanilla custard
1 Bakers Choice dairy white chocolate cream


mix together 12 oz vanilla custard with 6 oz white chocolate cream , fill and top your doughnuts.

Crunchy Lotus Bars

Crunchy Lotus Bars

Ingredients :

¾ cup margarine
3 eggs
1 ½ cups sugar
1 tsp vanilla extract
1 ⅓ cups flour
½ tsp baking powder
½ tsp salt
3 Tbsp. cocoa
4 cups marshmallow


3 tsp butter
2 cups crisp rice cereal
1 Bakers Choice lotus cream
¼ cup light corn syrup

Directions :

Preheat oven to 350.
In a mixing bowl, cream ¾ cup margarine. Add eggs sugar and vanilla extract; beat until fluffy.
Combine flour, baking powder, salt and cocoa; add to creamy mixture. Spread in a greased cookie sheet
bake for 18-20 minute or until done.
Sprinkle marshmallow evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water
spread the melted marshmallow evenly over cake. Cool.
For topping: Place margarine and light corn syrup in a small saucepan. Cook over low heat stirring
constantly, until melted and well combined. Remove from heat add lotus cream mix well. Stir in cereal.
Spread over marshmallow. Chill
Cut into desired size bars.

White Chocolate Surprise Crinkle Cookies

White chocolate surprise crinkle cookies

It’s always fun to add a twist on a classic! These white chocolate crinkle cookies are irresistible!!

Cookie :

1/2 cup oil
2 cups sugar
2 cups flour
1 cup bakers choice cocoa
4 eggs
1 Bakers choice vanilla sugar
2 tsps. Bakers Choice Baking powder

Filling :

bakers choice White chocolate cream

Directions :

Beat eggs with sugar in a bowl (can be done by hand). Add all wet ingredients then the dry ingredients.
Refrigerate dough overnight.
Preheat oven to 350 degrees.
Roll out dough to form balls and flatten a little. Take one cookie and drop a heaping spoon of the
chocolate cream and cover with another cookie to form a sandwich and pinch them together. Repeat
with the rest of dough.
Bake for 15-20 minutes.
Dust with confection sugar or drizzle melted milchig white chocolate.