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How to Use Branded Ingredients for Dessert Menu

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How to Use Branded Ingredients for Dessert Menu HOW TO USE BRANDED INGREDIENTS FOR DESSERT MENU Foodservice HOW TO USE BRANDED INGREDIENTS FOR DESSERT MENU Help sell more desserts using the premium brands that customers know and love. OREO Cookies, HONEY MAID Grahams and more are available in convenient ingredient formats including pieces, creme variegate and pie crusts. Start freshening up your menu with these delicious dessert recipes, developed in the Mondelez International Foodservice test kitchen! AN APPLICATION FOR EVERY PIECES Sprinkle or blend cookie and candy pieces onto sundaes, parfaits and shakes. Also try topping them on donuts or stirring them into cupcake, brownie and cake mixes to make baked goods extra special. VARIEGATE COOKIE WAFERS Creamy variegates make it easy to Cookie wafers make a great base bring the flavor of top branded snacks for handheld desserts like ice cream to all kinds of treats. Stir into cupcakes, sandwiches and s’mores. Try them pies and cakes, and blend into in crusts for frozen pies, personal milkshakes and top sundaes. cheesecakes and other treats. BASE CAKE PIE CRUST Create a delicious OREO Cookie It’s easy to make delicious desserts, flavored cheesecake base, layer into from cheesecakes to pies, with crusts parfaits, and add extra dimensions to made from preferred cookie brands. cake and brownie batters. Cater to the 25% of consumers ICED CINNAMON ROLLS who order dessert MADE WITH only if others in their party do as well1 with this shareable dessert, perfect Rise and Shine with OREO Cookie–Topped Treats before or after Made-from-scratch cinnamon rolls are sure to entice guests, especially when they’re brunch entrées. topped with crunchy OREO Cookie Pieces! Try serving them in a cast-iron pan for a memorable presentation! 24 Servings INGREDIENTS DIRECTIONS Dough Dough 28½ oz. all-purpose flour 1. Combine ingredients with electric mixer fitted with paddle on low speed; 13½ oz. warm whole milk (120-130°F) stop and scrape bowl. Mix on medium speed 5 min. Transfer dough to 3 large eggs lightly oiled bowl; turn to coat. Cover and let rise in warm place 5¼ oz. granulated sugar 1½ hours or until doubled in size. 4 oz. unsalted butter, softened 1¾ oz. potato flour Filling ½ oz. instant yeast 2. Meanwhile, add all Filling ingredients, except OREO Pieces, to bowl of ½ oz. salt mixer fitted with paddle. Blend on low speed until creamy, scraping bowl occasionally. Set aside until ready to use. Filling 3. Roll out proofed dough on lightly floured surface to 24x14-inch rectangle, 6 oz. unsalted butter, softened keeping long edge parallel with surface. Spread Filling onto dough to 5¾ oz. brown sugar within ½ inch of the top edge. Moisten top edge with water. Sprinkle 2 large eggs OREO Pieces over Filling. Roll up, starting at bottom edge, pressing seam 1¼ oz. OREO Base Cake to seal. Cut crosswise into 24 slices, each about 1-inch thick. ¾ oz. unsweetened cocoa powder ½ oz. cake flour 4. Arrange, cut sides up, in 3x4 pattern on each of 2 parchment ½ oz. honey paper–lined full sheet pans. Cover with towels and let rise 1 hour or 1 tsp. ground cinnamon until doubled in size. ¾ tsp. vanilla extract 5. Bake in 375°F standard oven 20 to 23 min. or until light golden brown. 1½ oz. OREO Pieces-Medium Cool in pans on wire racks 5 min. or until cool enough to handle. Icing Icing 9¾ oz. powdered sugar 6. Mix all ingredients, except OREO Pieces, until smooth. 2½ oz. whole milk 7. Dip top of each roll halfway into Icing, allowing excess to drip off. 1 tsp. vanilla extract 9¾ oz. OREO Pieces-Medium Place on clean parchment paper–lined pans. Sprinkle with OREO Pieces. Let Icing set before serving. Chef’s Tip OREO Cookie Pieces make this topping extra easy to make. Make sure you include this #1 dessert ingredient1 on your menu. For your other sweet creations, OREO is available in Cookie Pieces, Creme Variegate, Pie Crust and Base Cake. Seventy-five percent of consumers are BLUEBERRY-LEMON more likely to purchase items CRUNCH MUFFINS made from scratch, and 48% are MADE WITH willing to pay more for them.1 Elevate Blueberry Muffins with NILLA Wafer Crunch Offer customers the home-baked goodness they love! These made-from-scratch muffins are a great breakfast or brunch item, or an anytime snack to be enjoyed with a cup of coffee! 13 Servings INGREDIENTS DIRECTIONS Crumb Topping Crumb Topping 1¾ oz. granulated sugar 1. Combine ingredients until mixture resembles coarse crumbs; set aside. 1½ oz. unsalted butter Muffins 1½ oz. all-purpose flour 2. Line 13 cavities of standard muffin pan with paper liners. Combine 1 oz. NILLA Wafers, finely ground 10 oz. berries and 1 Tbsp. flour in bowl; set aside. 3. Sift remaining flour, baking powder and salt into medium bowl. Whisk Muffins buttermilk, butter, oil, corn syrup and vanilla in separate large bowl. 12 oz. blueberries, divided Whisk sugar and eggs in third bowl until light and fluffy; stir into buttermilk mixture. 12½ oz. all-purpose flour, divided 4. Add liquid mixture to dry ingredients, mixing with spoon or paddle just 2½ tsp. baking powder until combined. Gently fold in blueberry/flour mixture, chopped cookies ½ tsp. salt and zest just until combined. 5. Use #8 scoop to portion batter into prepared pan. Top each muffin with 9 oz. buttermilk 5 blueberries. 2 oz. unsalted butter, melted 6. Bake in 375°F standard oven 28 to 33 min. or until centers spring back 2 oz. vegetable oil when lightly touched. Cool in pan on wire rack 5 min. Carefully remove muffins from pan; cool completely. 1 oz. light corn syrup 1½ tsp. vanilla extract 8 oz. granulated sugar 3¾ oz. eggs 4¼ oz. NILLA Wafers, chopped 1 Tbsp. lemon zest Chef’s Tip Want more from the #1 brand of vanilla wafer?2 NILLA is also available in a ready-made pie crust! Please the 46% of consumers S'MORES POTS DE CRÈME who say they enjoy the same MADE WITH GRAHAM CRUMBLE desserts they ate as children.1 S’mores- themed desserts are especially popular, Gather Around Nostalgic Desserts experiencing +41.6% menu with HONEY MAID Grahams growth in the past 3 These dark chocolate S’mores Pots de Crème are a treat to look at as well four years! as to eat, offering an elevated spin on the campfire classic. 6 Servings INGREDIENTS DIRECTIONS Graham Cracker Mixture Graham Cracker Mixture 1¾ oz. HONEY MAID Squares 1. Combine ingredients. Press firmly and evenly onto bottom of parchment Graham Crackers, coarsely paper–lined half-sheet pan. crushed, or HONEY MAID 2. Bake in 350°F standard oven (or 325°F convection oven) 8 to 10 min. Graham Cracker Crumbs or until firm to the touch and golden brown. Cool pan completely on wire 1¼ oz. unsalted butter, melted rack. Crumble into pieces. 2 /3 oz. granulated sugar Chocolate Custard 3. Bring cream, sugar and salt to boil in heavy saucepan on medium-low heat. Place melted chocolate in medium bowl; add cream mixture. Chocolate Custard Blend with immersion blender until smooth. 1 lb. heavy cream 4. Add egg yolks, one at a time, blending well after each addition. Stir in 3 oz. granulated sugar vanilla. Strain mixture, then let stand at least 10 min. to allow bubbles 1 /16 tsp. salt to rise to the surface. Pour 4 oz. custard into each of 6 (5- to 7-oz.) clear ovenproof jars. 4¼ oz. bittersweet chocolate, 5. Place jars into deep steam table pan. Place pan on center rack of 350°F melted, cooled to 100°F standard oven. Pour hot water around jars to 1-inch depth. Bake 20 to 6 large egg yolks 22 min. or until all but the center third is firm. The center will still jiggle 1 tsp. vanilla extract slightly, but will become firm as the mixture cools. Remove from pan and 6 jumbo marshmallows, cool completely on wire rack. Refrigerate at least 1 hour before serving. each cut into 4 pieces 6. Divide Graham Cracker Mixture evenly over custards. Top each with 2 marshmallow pieces; brown using kitchen torch. Add 2 additional marshmallow pieces. Brown with torch on all sides. Serve immediately. Chef’s Tip Looking for a more convenient way to serve America’s #1 graham cracker?4 HONEY MAID is also available in a pie crust! FROZEN HOT CHOCOLATE Alcohol-infused frozen drinks were MADE WITH COOKIE PIECES named a top foodservice trend this year.5 Serve NUTTER BUTTER Hot Chocolate You Can Drink with a Straw This delicious dessert can be transformed into an indulgent frozen cocktail with a shot of your favorite flavored liqueur, such as a coffee, hazelnut or chocolate. You might reach customers who wouldn’t ordinarily order dessert! 3 Servings INGREDIENTS DIRECTIONS 2¼ oz. superfine sugar 1. Mix sugar, dry milk and cocoa in bowl. 2. Add milk, combined dry ingredients and ice to blender container. 1¾ oz. nonfat dry milk Blend until smooth. Add 3½ oz. NUTTER BUTTER Cookie Pieces; ¾ oz. unsweetened cocoa powder blend until very smooth. 8 oz. milk 3. Divide mixture among 3 serving glasses. Top each with 1 oz. whipped cream. Sprinkle with remaining cookie pieces. 15 oz. ice cubes 4 oz. NUTTER BUTTER Medium Cookie Pieces, divided 3 oz. whipped cream Chef’s Tip There are more ways to incorporate the #1-selling cookie in the peanut butter sandwich category with a 83% share6: NUTTER BUTTER is also available in Creme Variegate for infusing ice cream with peanut butter flavor! LOADED MONSTER COOKIE Over one-third of consumers say they’d consider ICE CREAM SANDWICHES ordering an ice MADE WITH cream sandwich as a dessert.1 Sandwich Frozen Fun Between Fresh-Baked Cookies Made with OREO and CHIPS AHOY! Grab on to the popularity of portable desserts with this homemade ice cream sandwich loaded with crunchy cookie pieces! 12 Servings INGREDIENTS DIRECTIONS 8 oz.
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