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Recipe

Easy Bake’n Joy Dessert Ideas

Bake’n Joy Foods is your source for easy baking! Their team has perfected the world’s most delicious and high performing batters, doughs, & mixes created to save time and labor in your busy kitchen. Bake’n Joy also offers some great recipe ideas with items we stock. Take a look and try today:

Southern Skillet Cornbread

Ingredients:

  • Ultra Moist® Scoop and Bake Corn Batter #7662140
  • Vegetable Oil

Directions:

  • Preheat oven to 375°F.
  • Gather a cast iron pan (use a No. 8 or No. 10 skillet).
  • Pour 1/4 cup of vegetable oil into pan and place in the oven for 5 minutes.
  • Remove skillet from oven and scoop 1 # 6 scoop ( white handle) into hot skillet and spread evenly.
  • Bake for approximately 12 to 14 minutes or until internal temperature reaches 205°F or is golden brown.
  • Remove skillet from oven. Let cool and serve.
  • Add fresh cut green peppers, whole kernel corn, and chopped onion
  • Corn baked with corned beef hash
  • Add diced peppers, onions, and tomatoes

Petite Dessert Cups

Ingredients:

  • Bake’n Joy 1.25 oz. or 2 oz. Pre-portioned Sugar Cookie Dough #7138217
  • Chocolate coating
  • Fresh fruit
  • Chocolate mousse
  • Ice cream

Directions:

  • Generously spray the reverse side of muffin pan with pan release.
  • Remove cookies from freezer and place a cookie dough portion on each inverted section of the muffin pan.
  • Bake for 8-10 minutes at 325° in convection oven.
  • After cookies have cooled carefully remove from pan.
  • Dip edges in tempered chocolate or melted chocolate coating.
  • Let set for 5-10 minutes.
  • Fill cookie cups with fresh fruit, chocolate mousse, ice cream, etc.

Variations: Bake’n Joy Chocolate Chip pre-portioned cookie dough

Grab’n Go Party Muffin

Ingredients:

  • BNJ Celebration Predeposited 6.25 oz. Muffin #7665923
  • White Whoopie Pie Filling #7778415
  • Confetti candy

Directions:

  • Bake BNJ Celebration muffin according to instructions on case.
  • Remove from oven let cool.
  • Slice top of muffin across.
  • Place large star tip in pastry bag and fill with BNJ White Whoopie Pie Filling.
  • Pipe even swirl of filling and place muffin on top.
  • Garnish with candy confetti and finish top with small rosette.

Variations:

  • Bag in Chocolate Whoopie pie donut filling.
  • String BNJ Strawberry, Chocolate or white donut icing over top of muffin.
  • Pack Celebration muffin in individual grab n go celebrate any event.

Carrot Waffle Cake

Ingredients:

  • Bake’n Joy Sunsational Batter #7660760
  • Cream cheese icing
  • Sliced apples
  • Pecans
  • Carrots
  • White Whoopie Pie Filling #7778415

Directions:

  • Remove and thaw Bake’n Joy batter according to instructions.
  • Preheat waffle iron and spray/grease iron generously top and bottom.
  • Scoop 1 #24 (red handle) scoop of batter into each quadrant of waffle iron.
  • Set recommended time for waffles.
  • Remove and let cool.
  • Scoop 1 #12 (green handle) scoop of white whoopie pie filling onto waffle and spread.
  • Repeat this step for four waffles, stacking as you go.
  • Rim top with icing.
  • Garnish with sliced apples, pecan’s and shredded carrot.

Variations:

  • Cappuccino waffle layered with mascarpone cheese and drizzled with coffee syrup.
  • Pistachio waffle layered with raspberry filling and whipped cream.
  • Double chocolate layered with chocolate whoopie pie filling and drizzled with chocolate syrup.

Lava Cakes

Ingredients:

  • BNJ Red Velvet Chocolate Chunk 6.25 pre deposited muffin
  • 4” Ring Mold.
  • Spray Grease
  • BNJ Chocolate Donut dip icing.
  • Ice cream if desired.

Directions:

  • Pre heat convection oven 325°F.
  • Remove predeposited BNJ muffin from freezer and peel liner off.
  • Place muffin in spray greased 4 “ ring mold on parchment lined tray.
  • Bake approximately 16 to 18 minutes or internal temperature to 180°F to 185°F
  • Remove from oven place ring mold on plate and remove ring.
  • String cake with BNJ Chocolate donut dip icing.
  • Serve with desired flavor Ice cream.
  • Note: should cake bake over Internal suggested temperature.
  • Squeeze chocolate syrup in middle to enhance cake flow when served.

Variations: BNJ Double Chocolate, Pistachio, Butter Rum, French toast, Peach, Raspberry, Chocolate & Yellow pudding cake.

Cookie Sticks

Ingredients:

  • BNJ 3.25 oz. Chip n Chunk Cookie
  • Norpro 3964 Cream Canoe Pan (click link to order pan).
  • Baking spray pan release.
  • Dark coating chocolate or chocolate chips.
  • Non Perils or festive sprinkles

Directions:

  • On parchment paper lined sheet tray, place 8 BNJ 3.25 oz.
  • Chip n Chunk cookie dough from freezer. Thaw 10 minutes.
  • Pre-heat convection oven to 325°F.
  • Spray pan release lightly and mold cookie dough into stick pan.
  • Bake for 12 to 15 minutes. Internal temperature 200°F. (Let cool and remove sticks onto screen).
  • Warm preferred chocolate in microwave to 95°F to 100°F.
  • Dip bottom of cookie in chocolate or drizzle chocolate on top and place on parchment lined tray.
  • Sprinkle decorations lightly or dip & string with remaining warmed chocolate.

Variations:

  • BNJ 3.25 oz. Oatmeal Raisin or Sugar, dipped in Danish donut icing
  • Any BNJ scoop and precut per size of stick trying to create.
  • Place Popsicle stick in cookie and decorative clear wrap, bow for signature look.

 

All recipes found at www.bakenjoy.com/recipes