Monthly Archives: December 2015

National Brownie Day

8 December, 2015

Today marks possibly the most indulgent day in the baking calendar, National Brownie Day, and we’re sure your customers will be just as excited as we were to hear it!

With lots of different variations on this rich, gooey treat, we’re sure there’ll be one to suit all your customers’ taste buds! With this in mind the team at BAKO NW have been left with our mouths watering putting together our favourite brownie flavours that you could add to your menu.

Cheesecake Brownie

Cheesecake brownies have proved an extremely popular trend during 2015 and we don’t expect they’ll be going anywhere fast. This decadent chocolate brownie recipe works well as an afternoon treat but can also be served up as a luxurious pudding. Simply add an indulgent swirl of cream cheese, sugar and egg yolks into your brownies to give a delicious tangy contrast against the rich chocolate flavour. The addition of raspberries will also help to add a fresh contrast to this rich bake, adding bursts of juice where the fruit has been cooked. Your customers are sure to be tempted to try one!

Cheesecake brownies with raspberry stacked on a plate

Another twist on the cheesecake brownie is to swirl chunks of it into your cheesecake mix or swap the biscuit base in your recipes with a brownie base for a sumptuous finish.

Marshmallow crunch brownie

Think rocky road meets s’mores but with an even gooier twist. This marshmallow crunch brownie is set to be a real crowd pleaser! Top your chocolate brownies with marshmallows, a variety of chopped nuts and chocolate chunks and then pop under the grill until the chocolate melts and the marshmallows and nuts start to toast. This is definitely one enjoyed hot!

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Blondie

Who said brownies had to be brown? This white chocolate brownie recipe is the perfect treat! Simply swapping the milk or dark chocolate in your recipe for white chocolate provides a much sweeter and creamier alternative. Paired with chopped macadamia nuts, this really is a bake that your customers will find hard to resist.

Blondies

Although great served both hot and cold, try serving warm with a scoop of vanilla ice-cream for the ultimate treat!

Marbled peanut butter brownie

Peanut butter is becoming more and more popular adding a rich nutty taste to bakes. Just before popping your brownie mix into the oven, scoop a few blobs of your favourite peanut butter randomly into the mix. Once in the oven the peanut butter will spread, marbling itself into the brownie mix offering up a molten peanut butter taste when bitten in to.

Perfect for those customers with a seriously sweet tooth.

peanut butter

BAKO NW also stock a variety of handy ready-made brownie mixes to create rich and moist yet chewy brownies, requiring only the addition of water and oil.

If you’ve got any moreish brownie recipes you make for your menu, we’d love to hear all about them on our Twitter!

Egg-citing Eggnog recipes!

8 December, 2015

Traditionally made with milk or cream, sugar and eggs, eggnog is a unique classic at this time of year.

Typically served warm, it’s topped with festive spices such as cinnamon or nutmeg; but if you’re not wanting to serve it as it comes, it can be used as a flavouring for other food and drinks. An eggnog hot chocolate is sure to warm up all your customers over Christmas, and for your more grown up audience spirits such as brandy or rum can be added.

With so many different variations on the classic, the team at BAKO NW thought we would offer some inspiration on how you can include this festive drink on your menus.

Eggnog Pancakes

Buttermilk pancakes are renowned for their fluffy yet indulgent texture, and what better way to add a touch of Christmas to your brunch menu than to create a festive twist on this classic? Simply substitute a third of your required buttermilk for eggnog to add an even creamier taste to your recipe. Your customers won’t be able to resist the subtle taste of cinnamon and nutmeg that these pancakes create.

Go one step further and instead of drizzling with syrups, offer your customers a cup of warm eggnog and butterscotch sauce to pour on top before sprinkling with toasted chestnuts.

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Baked Eggnog Vanilla Doughnuts

These sweet treats prove popular among all ages, and we couldn’t think of a better way of filling your doughnuts than with a vanilla and eggnog infused custard centre. Try mixing some cinnamon into your sugar before coating your doughnuts to add that extra festive spice.

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Eggnog Marshmallows

Over the past year marshmallows have undergone a sophisticated makeover as they are no longer seen as a simple treat to drop into hot chocolate, they’ve gone gourmet. This light fluffy confection is now being flavoured with luxurious, grown-up inspired ingredients which your customers will find hard to resist. Try adding eggnog and some stem ginger to your marshmallow mix for a seasonal twist on the classic.

Not only would handmade marshmallows make a beautiful addition to your cake counter, they would also make a lovely stocking filler!

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Eggnog bread and butter pudding

Bread and butter pudding is a favourite amongst many, and only getting better at Christmas when you bake it with the delicious addition of panettone. Soaked in a warm eggnog infused custard and then baked, panettone makes the perfect base for this buttery and creamy pudding. Add some chunks of chocolate and when baked they will ooze into the sweet custard dessert.

Gourmet Bread Pudding

If you’re planning on adding any eggnog inspired recipes to your menu, we’d love to hear about them on our Twitter!

Substitute ingredients not taste!

3 December, 2015

Every year the catering world is hit by new baking trends, and baking with substitute or alternative ingredients is a trend that isn’t going away fast. If you’re looking for a healthier alternative for your customers, or you’re just looking to create delicious twists on some of your menu classics, there’s no need to substitute taste.

The BAKO NW team have found some delicious recipes with added ingredients that we believe will prove popular on your menus.

Courgette

Commonly used in savoury dishes, the courgette definitely isn’t the boring vegetable that some may think, plus it’s a great source for making your bakes extra moist.

Courgette loaf cake

Try an alternative to your banana and walnut loaf and substitute the fruit with a courgette to create this sweet, spiced loaf cake. The addition of courgette and sultanas helps keep this loaf cake extra moist and can be frozen for up to one month. Served hot or cold, it is perfectly accompanied by a generous spreading of salted butter.

Zucchini Bread

Beetroot

Beetroot isn’t just popular in a traditional salad anymore as many bakers now regularly add them to their bakes and dessert menus. They’re perfect for adding moisture to baked goods and make a great alternative to extra butter or oil needed in your recipe, whilst adding extra natural sweetness. Beetroot is a great alternative when you don’t want to sacrifice taste or texture.

Dark Chocolate Beetroot Brownies

Most commonly paired with chocolate flavours, beetroot works well at masking any possible earthy flavour as they both combine to create a moreish treat that your customers will find hard to resist.

Why not try adding beetroot to your dark chocolate brownie mix for added depth and moisture, not forgetting the tempting red hue which beets add to the finished bake. Try adding in chocolate chips or chopped nuts for an even more indulgent treat.

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Coconut

We’re sure many of you will have customers that are looking for something a little healthier, but that needn’t mean they should miss out on your delicious breads, cakes, cookies and other baked goods. Coconut flour is a delicious and healthy alternative to wheat that can be used to make a variety of delicious baked goods, snacks and desserts.

The delicious hint of sweetness and vanilla that coconut brings to your baking is also becoming popular by using coconut oil. Why not try replacing some of the butter in your recipe with this healthy alternative?

Orange poppy seed muffins

Served as a delicious continental breakfast option or simply as an afternoon snack, these sweet orange and poppy seed muffins made with coconut flour are sure to fly off your counters. Simply replace your wheat based flour with coconut in your recipe for a light and sweet muffin.

Mixing arrowroot starch with coconut flour helps ingredients bind together and prevents a dense bake which coconut flour can produce.

Why not serve warm with a drizzle of honey on your brunch menu?

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Bakers, if you substitute any ingredients in your bakes we’d love to hear about them on our Twitter.