Two-Tone Lotus Cheesecake

Two-Tone Lotus Cheesecake

 

Crumb mixture:

½ cup Bakers Choice lotus crunchies
1 Tbsp. butter
1 tsp. brown sugar

Cream cheese layer:

8 oz. whipped cream cheese
1 egg
1 Tbsp. flour
1 tsp Bakers Choice vanilla extract
1/2 cup sugar

Lotus cheese layer:

8 oz. whipped cream cheese
1 egg
½ cup Bakers Choice lotus cream
⅓ cup +1 Tbsp sugar
1 tsp. Bakers Choice vanilla extract
1½ tsp flour

Lotus glaze:

1 1/4 cup Bakers Choice lotus chips
4 Tbsp. milk
2 Tbsp. corn syrup

Garnish:

8 oz. whipped cream cheese
1 1/2 cups confection sugar
1 tsp. Bakers Choice vanilla extract

Directions:

Crust:
Mix all ingredients in an 8” round tin foil and flatten.

Cream cheese layer:
Blend with a hand blender and pour batter over crust. Sprinkle a handful of lotus chips and freeze for 2 hours.

Lotus cheese layer:
Blend ingredients and pour batter over first layer. Keep at room temp. for 30 minutes before inserting in the oven (to defrost the first layer). Preheat oven 350°. Insert cheesecake in a bath of water and bake for 40 minutes. Reduce heat to 325° and bake for an additional 30-40 minutes. Allow to cool in closed oven. When cooled place in freezer until solid frozen.

Glaze:
In a double boiler mix all ingredients until melted.
Pour over cheese cake and allowing it drip down over the sides.

Garnish:
Mix ingredients by hand. With a piping bag decorate cheese cake with cream cheese mixture, lotus chips and melted white chocolate.

Chocolate Chip Sandwich Cheese Cake

Chocolate Chip Sandwich Cheese Cake

Cookie dough:

3 sticks margarine or butter
1 cup sugar
1 cup brown sugar
1 Tbsp. vanilla sugar
3 eggs
3 ½ cups flour
1 tsp. baking powder
¾ tsp. baking soda
1 ½ cup Bakers Choice dairy chocolate chips

Cheesecake Layer:

1 lb. farmer cheese
12 oz. whipped cream cheese
8 oz. sour cream
1 cup sugar
3 eggs
1 tbsp. vanilla sugar
1 cup milk
2 tbsp. corn starch

Chocolate Cream:

1 Bakers Choice dairy white chocolate cream

Directions:

Cookie Dough layer: Beat margarine with sugar until fluffy. Add eggs one at a time, mix in rest of ingredients.
Press 1-inch layer of cookie dough into a 9-inch pan. (Set aside remaining dough for second layer.)

Cheesecake layer: Combine all ingredients for cheesecake and mix well. Pour over cookie dough and bake at 350° for 1 hour. Allow to cool in the oven.

Cookie: Press the rest of the cookie dough in a 10-inch fluted tart pan or a 10-inch disposable pan. Bake for 20-25 minutes (Until cookie is dry to touch).

Assemble: Cream top of cooled cheesecake with dairy white chocolate cream.
Place 10-inch cookie on top of white chocolate cream.

Cheese Blintzes

Cheese Blintzes

Are you making Cheese Blintzes to break the fast on? Well then, here’s a recipe with a yummy twist. Add our dairy chocolate chips to the crepes and cuz that’s not enough ?, we’ve added white chocolate cream to the cheese filling to give it a smooth chocolatey flavor

Cheese Blintzes Recipe:

Crepes:
4 eggs
1 Tbsp. sugar
1 tsp. Bakers Choice vanilla sugar
1 cup flour
1 cup milk
2 Tbsp. oil
3 Tbsp. water
pinch salt
1/2 cup Bakers Choice Dairy Chocolate Chips

Cheese filling:

1 lb farmer cheese
1/4 cup sugar
4 tsp. Bakers Choice Dairy White Chocolate Cream

Directions:
Crepes:
Beat eggs and sugars. Gradually add rest ingredients (except choc. chips). Mix in the chocolate chips by hand. Heat oil in the frying pan. Pour some batter into hot oil. Fry on each side. Repeat with the rest of batter.

Filling:
Mix all ingredients with a hand blender until smooth. Spread two tablespoons of mixture in center of each crepe and fold up.

Drizzle with our caramel shpritz or chocolate caramel shpritz.

Cheesecake Bars

Cheesecake Bars

Crust:
1 Bakers Choice Chocolate crunchies
2 Tbsps. Butter
1/3 cup Dairy Chocolate chips
1/4 cup sugar

Cheesecake layer:
2 8 oz. whipped cream cheese
2 eggs
1 tbsp vanilla sugar
3/4 cup sugar
1 cup Bakers Choice Dairy Chocolate chip

Instructions:

Crust:
Combine all ingredients in a 9×13 aluminum pan and place in oven at 350 for 5 min to melt, mix it together and let it cool. Press it into the pan.

Cheesecake layer:
Blend all ingredients except for chocolate chips until smooth, then add in the chocolate chips. Pour batter over the crust. Bake at 350 for 20 min. Then lower the oven to 300 and continue baking for 1 hr and 30 min.
Let cool in oven.

Cookies ‘n Cream Bites

Cookies 'n Cream Bites

1 (8 oz) whipped cream cheese (room temp.)
1/2 cup whipped butter (room temp.)
3/4 cup sugar
1/2 tsp vanilla sugar
1 cup flour
1 cup Bakers Choice chocolate crunchies

Instructions:
Mix all ingredients (except for chocolate crunchies) with an immersion blender until smooth. Add chocolate crunchies and mix until incorporated. Cover the dough and chill for 1 hour.

Preheat oven to 350

Form balls with dough and place onto lined parchment paper. Bake for 15-18 minutes or until edges are lightly golden.

Vanilla Chocolate Mousse

Vanilla Chocolate Mousse

Vanilla chocolate mousse! Smooth, creamy and simply delicious!

RECIPE:
1/2 cup whipping cream
1/2 cup Bakers Choice white dairy chocolate cream
4 oz. cream cheese
2 tbsp. confection sugar
1/2 tsp. vanilla extract
Pinch of salt

INSTRUCTIONS:
1) In a medium bowl, beat the whipping cream at a high speed until stiff peaks form. Set aside.
2) In another bowl, beat the cream cheese and and confection sugar until light and fluffy.
3) Beat in the white chocolate cream, vanilla extract and salt on medium speed until combined.
4) Fold in the whipped cream.
5) Serve immediately or refrigerate 1-2 hours for a firmer version.
.
Recipe adapted from mybakeingaddiction

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 Praline Cups

Dairy Praline Cups

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

Ingredients:

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)

Directions:

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!

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.

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

Topping:

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.