Copycat Homemade McDonald's McGriddles

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Total Time: 45 minutes
Yield: 6

INGREDIENTS:

  • ½ cup maple syrup

  • 1 cup Bisquick mix

  • ½ cup milk

  • 1 large egg

  • 1 tablespoon vegetable oil

  • 1 tablespoon sugar

  • 1 teaspoon baking powder


  • 6 eggs, scrambled

  • 6 cooked pork sausage patties

  • 6 slices American cheese

DIRECTIONS:

  • Line a small baking pan with parchment paper and stick it in the freezer.

  • Pour syrup into a small pot and put over medium heat. Bring to a simmer, stirring constantly. Cook it until it gets dark, thick, and almost looks “whipped,” about 10 minutes. Once it emits a caramel-y smell, remove it from heat. Pour the syrup into the chilled pan and let it cool and harden completely.

  • Using a rolling pin or the handle of a large spoon, smash the cooled syrup into small shards; set aside.

  • In a large bowl, whisk together Bisquick, milk, egg, oil, sugar, and baking powder.

  • Preheat a griddle or large nonstick skillet over medium heat. If using pancake molds (I used 3-inch molds), grease the insides with cooking spray and place on the griddle. Pour 1 tablespoon of batter into each mold, sprinkle 1 teaspoon of maple crystals evenly over the pancakes, and pour 1 tablespoon of batter on top. Cook until the edges look dry and bubbles burst on top, leaving tiny craters. Remove the rings with tongs and flip the cakes. Cook for another 1 to 2 minutes until done. Repeat until you have 12 pancakes.

  • Top half of the pancakes with cheese, sausage, and scrambled eggs. Finish them off with the remaining pancakes.

Golden Graham S'more Bar

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Ingredients:

- 7 cups Golden Graham’s cereal

- 16 oz mini marshmallows

- 1/2 cup butter

- 6 Hershey bars

Directions:

- Unwrap Hershey bars. Break 4 of them into individual pieces and set aside. Break the other 2 bars into individual pieces, and then break those in half like squares. Set aside.

- In a large pot, melt the butter with 6 cups of mini marshmallows over medium heat, stirring constantly.

- When marshmallows and butter are completely melted, remove from heat and stir in Golden Grahams cereal. Allow to cool for 1 minute.

- Stir in 3 more cups of mini marshmallows (there should be a few marshmallows left over). These marshmallows should not melt completely. Also stir in the 4 Hershey bars that were broken into squares.

- Pour mixture into a greased 9x13 pan. Gently press the mixture into the pan. Sprinkle mixture with remaining mini marshmallows and pieces of Hershey Bar.

- Allow bars to cool and set up before cutting and serving.

McDonald's Copycat Fry Recipe

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2 Idaho russet potatoes

  1. 1/4 cup corn syrup

  2. 1 1/2 cups water

  3. 6 cups peanut oil

  4. 1/4 cup beef lard

  5. 2 teaspoons salt, to taste

  6. 1/4 teaspoon beef bouillon granules (optional)

DIRECTIONS

  1. Peel potatoes and julienne the peeled potatoes into shoestring french fries. They should be 1/4-inch by 1/4-inch thick and about 4 inches to 6 inches long.

  2. In a large bowl combine corn syrup and water, being sure to mix throughly until the corn syrup is evenly distributed. Add the french fries to the sugar water solution. Refrigerate for about 30 minutes.

  3. While the french fries are soaking, in a heavy bottomed stock pot or deep fryer, heat peanut oil in a deep fryer until it reaches 375ºF.

  4. Remove french fries from sugar water and pat dry. Carefully add them to the oil and partially fry them for 1 to 1 1/2 minutes. They should just start to turn a light golden brown. Remove them from the fryer and place on a paper towel-lined plate. Place them in the refrigerator for 10 to 15 minutes.

  5. While they're cooling, add the beef fat to the peanut oil. Heat the oil to 400ºF. Remove the french fries from the freezer and carefully add them back to the beef fat oil. Fry for 5 to 7 minutes or until they are golden brown. Drain the french fries and place in a large bowl.

  6. Sprinkle generously with salt and toss the fries until they are coated. Serve immediately.

Smashburger Copycat Recipe

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Here is a new perfect Smashburger copycat!

Ingredients (Serves 4):
2 pounds fresh, never frozen, 100% Certified Angus beef
4 slices of pepper jack cheese
2 avocados
2 sliced tomatoes
2 finely chopped onions
8 large lettuce leafs
4 torta rolls
4 wedges of lime
Sour Cream
Chipotle Mayonnaise
Chopped cilantro

Instructions:

1. Set grill to 400 degrees
2. Place a flat metal surface over the grill (this allows you to caramelize the outside while sealing in the juices)
3. Form loosely-packed third, or half, pound balls of fresh, never frozen 100% Certified Angus Beef
4. Paint the grill with real, unsalted butter
5. Use a cast-iron grill press to sear patty and lock in juices
6. Smash the meatball on the grill for the first 10 seconds to ensure meat is seared on the outside
7. Once the juices start to percolate, flip the burger to keep the juices in
8. Grill the beef patties until they are cooked thoroughly and then remove them from the grill
9. Melt spicy pepper jack cheese on top of each patty
10. Add half of a hand-sliced avocado
11. Add tomato slices
12. Sprinkle a blend of freshly chopped cilantro and onions
13. Add lettuce leaves
14. Top with a scoop of fresh sour cream and chipotle mayo
15. Serve the burger on a fresh torta roll with a wedge of lime

Krispy Kreme Copycat Recipe

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Here's how to make your own Krispy Kreme donuts at home!

This yields 10-12 regular-sized doughnuts.

Doughnut Ingredients:

  • 1 cup whole milk

  • 2 teaspoons active dry yeast

  • 2 1/4 cups bread flour, divided

  • 3 egg yolks

  • 2 tablespoons superfine sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon vanilla extract

  • 1/4 cup unsalted butter, melted

  • vegetable oil for frying

Glaze Ingredients:

  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons milk

Doughnut Directions:

  1. Heat the milk to 100 degrees.  You can do this in the microwave or on the stove top.

  2. Stir in the yeast until it is dissolved or close to dissolved.

  3. Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.

  4. Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.

  5. When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.

  6. Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.

  7. Mix in vanilla extract and butter until smooth.  

  8. With the mixer running, slowly add the rest of the flour (1 1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one tablespoon at a time.

  9. Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.  

  10. Cover the bowl again and place in a warm spot to rise.

  11. Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.

  12. On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.

  13. Use cookie cutters to stamp out whatever shapes you like.  I used a 3 1/2" circle for the large doughnuts with a 1 1/4" hole.  For the minis, I used a 1 1/2" circle with a 15/16" hole (all of these cutters come in the same set).  Save the holes to fry up as well, or roll the batter out again to make more doughnuts.

  14. Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.

  15. Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360 F.  I strongly prefer to fry in a deep fryer.  It keeps everything so much cleaner and perfectly regulates the temperature.

  16. Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.

  17. Set hot doughnuts on paper towels to absorb extra oil.

Glaze Directions:

  1. Mix all ingredients in a small bowl until smooth. 

  2. Drizzle over piping hot doughnuts.

Costco Morning Bun Copycat Recipe

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For the Dough:

  • 3 cups (361 g) all-purpose flour

  • 1 tablespoons granulated sugar

  • 2¼ teaspoons (2.25 teaspoons) instant, rapid-rise yeast

  • ¾ teaspoon (0.75 teaspoon) salt

  • 1½ cups (340 g) unsalted butter, cut into ¼-inch-thick slices and chilled

  • 1 cup (227 ml) sour cream, chilled

  • ¼ cup (57 ml) orange juice, chilled

  • 3 tablespoons ice water

  • 1 egg yolk

For the Filling:

  • ½ cup (99 g) granulated sugar

  • ½ cup (106 g) light brown sugar

  • 1 tablespoon grated orange zest

  • 2 teaspoons ground cinnamon

  • 1 teaspoon vanilla extract

Instructions 

  • 1. Prepare the Dough: Combine the flour, sugar, yeast and salt in a large zipper-lock bag. Add the butter, seal and shake to evenly coat the butter. Press the air out of the bag and reseal. Roll over the bag several times with a rolling pin, shaking the bag after each roll, until the butter is pressed into large flakes. Transfer the mixture to a large bowl and stir in the sour cream, orange juice, water and egg yolk until combined.

  • 2. Turn the dough onto a floured surface and knead briefly to form a smooth, cohesive ball. Roll the dough into a 20×12-inch rectangle. Starting at the short end, roll the dough into a tight cylinder. Pat the cylinder flat into a 12×4-inch rectangle and transfer to a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and freeze for 15 minutes.

  • 3. Prepare the Filling: Line a 12-cup muffin tin with liners and grease with non-stick cooking spray. In a medium bowl, stir together the sugars, orange zest, cinnamon and vanilla.

  • 4. Remove the dough from the freezer and place on a lightly floured surface. Roll the dough into a 20×12-inch rectangle and sprinkle evenly with the filling, leaving ½-inch border around the edges. Lightly press the filling into the dough. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal the seam. Trim ½-inch of dough from each end and discard. Cut the cylinder into 12 equal pieces and transfer cut-side-up to the prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.

  • 5. Preheat oven to 200 degrees F. Once the oven reaches temperature, turn it off. Remove the muffin tin from the refrigerator and discard the plastic wrap. Place the buns in the turned-off oven until puffed and doubled in size, 20 to 30 minutes.

  • Remove the buns from the oven and heat the oven to 425 degrees F. Bake for 5 minutes, then reduce the oven temperature to 325 degrees F. Bake until the buns are deep golden brown, 40 to 50 additional minutes. Allow the buns to cool in the muffin tin for 5 minutes, then transfer to a wire rack and remove the liners. The buns are best served warm, but can be stored in an airtight container at room temperature for up to 2 days.

  • Make Ahead: After placing the buns in the muffin tin, place the tin in the freezer until the buns are firm, about 30 minutes. Transfer the buns (with the liners) to a zipper-lock bag and freeze for up to 1 month. To finish, return the buns to a muffin tin and refrigerate for at least 8 hours or up to 24 hours, then proceed with step #5.

Ghirardelli Chocolate Pancakes

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Ingredients:

1.5 c  all purpose flour
3.5 tsp baking powder
1 tsp salt
1 tbl white sugar
1.25 c of low fat or non fat milk
1 egg, room temperature
3 tbl I Can’t Believe It’s Not butter or regular butter, melted
1 tsp of vanilla extract

In a large bowl, sift together all of the dry ingredients and set aside.

In another bowl, mix milk, 1 egg, melted butter and vanilla.  Add to the dry ingredients and whisk until blended.  It will be lumpy.

OPTIONAL:  You can add 1 c of fresh fruit like blueberries, strawberries, chopped bananas etc.  I used one large baking bar of Ghirardelli 4 oz baking bar 60% cacao chocolate chopped.  Add to the finished batter an whisk till combined.

In a skillet, heat over low -medium flame a pat of I Can’t Believe It’s Not butter or regular butter.  Once melted.  Add a ladle full of batter.  Cook 2-3 mins or until the batter is getting bubbles throughout.  Flip for another minute or so and serve.

Costco Copycat Chocolate Muffins

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Ingredients

¼ cup white sugar

½ cup brown sugar

¾ cup flour

⅓ cup cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 egg

½ cup milk

¼ cup oil

½ cup hot water

¾ cup chocolate chips

Directions

Preheat your oven to 350 degrees. Prepare a jumbo muffin pan with liners or spray with cooking spray to prevent muffins from sticking.

In the bowl of a stand mixer fitted with the paddle attachment, mix the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Turn the mixer on medium speed to mix well.

Gradually add in the egg, milk, and oil, and mix until incorporated.

Remove the bowl from the mixer and stir in the hot water. This will make the mixture thin, which is the goal. Once the water is incorporated, stir in the chocolate chips.

Using a measuring cup or scoop, fill each muffin well just above half-full with batter. Sprinkle additional chocolate chips on top.

Bake muffins for 23 to 25 minutes. Remove from the oven and allow to cool before eating.

Costco Copycat Chicken Alfredo

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Ingredients

For the chicken

  • 2 boneless, skinless chicken breasts

  • Salt and pepper to taste

  • Olive oil for cooking

For the Alfredo sauce

  • 4 tablespoons unsalted butter

  • 2 cloves of garlic, minced

  • 2 cups heavy cream

  • 1 cup grated Parmesan cheese

  • Salt and pepper to taste

For the Pasta

  • 1 pound fettuccine or any pasta of your choice

  • Salt for boiling water

Instructions

Follow these step-by-step instructions to prepare your Costco Chicken Alfredo:

  1. Begin by cooking the chicken. Both sides of chicken breasts should be seasoned with salt and pepper. In a skillet over medium-high heat add a drizzle of olive oil to heat. Cook the chicken breasts for about 6-7 minutes per side or until cooked through. Remove from heat and set aside to cool. Once cooled, slice the chicken into thin strips.

  2. Use a large pot add up water and boil it. Add salt to the boiling water and cook the pasta according to the package instructions until al dente. Drain the cooked pasta using a strainer or colander, and set aside.

  3. While the pasta is cooking, prepare the Alfredo sauce. In the same skillet used to cook the chicken, melt the butter over medium heat. Sauté by adding minced garlic for about a minute until fragrant.

  4. Pour the heavy cream into the skillet with the melted butter and garlic. By stirring properly bring the mixture to a simmer. Allow it to simmer for about 2-3 minutes, until it slightly thickens.

  5. Reduce the heat to low and gradually whisk in the grated Parmesan cheese. Continue whisking until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

  6. Add the cooked pasta and sliced chicken to the skillet with the Alfredo sauce. Toss everything together gently until the pasta and chicken are coated evenly with the sauce.

  7. Remove the skillet from heat and let the flavors meld for a couple of minutes.

Costco Copycat Chocolate Cake Recipe

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Ingredients

For Cake:

  • 2 cups all purpose flour, spooned and leveled, not packed

  • 2 cups sugar

  • ¾ cup dutch processed cocoa

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp sea salt

  • ½ cup sour cream, or greek yogurt

  • ½ cup vegetable oil

  • 4 oz dark chocolate, high quality

  • 3 eggs, large

  • 2 tsp vanilla extract

  • 1 cup buttermilk

  • 1 cup hot water, or brewed coffee for more enhanced chocolate flavor

For Frosting:

  • 1½ cups unsalted butter

  • 8 oz cream cheese, room temp

  • 1 tbsp vanilla extract

  • 6 oz powdered sugar, sifted

  • 1½ cup dutch processed cocoa, sifted

  • ¼ cup heavy whipping cream

  • ½ tsp salt

For Ganache (optional):

  • 1 cup dark chocolate chips

  • ¾ cup heavy whipping cream

Instructions

Cake:

  1. Preheat oven to 350 degrees F.

  2. In a large bowl or stand mixer, whisk together the dry ingredients - flour, sugar, cocoa, baking soda, baking powder, salt, and powdered buttermilk if using the powdered form.

  3. Melt the chocolate in 20 to 30 second bursts in the microwave. It's done when the chocolate is almost completely melted, but not all the way. Stir together until all of it is melted and smooth. Set aside to cool down.

  4. Whisk together the wet ingredients (sour cream, oil, eggs, vanilla, buttermilk, hot water, and melted chocolate) in a separate bowl. Then combine with the dry ingredients.

  5. Mix together well until combined. Just don't over mix as that can lead to a crumbly cake.

  6. Pour into 3 8-inch greased cake pans, 2 9-inch pans, or 24 cupcake liners.

  7. Bake for 22 to 26 minutes. The cake is done when the toothpick comes out with moist crumbs on it. Transfer to cooling racks when done.

Frosting:

  1. Beat the butter and cream cheese for about 2 minutes.

  2. Slowly add the sifted powdered sugar and cocoa powder intermittently with the heavy whipping cream. Add the vanilla and salt. Add more cream as needed to get a soft consistency.

  3. Beat the frosting for about 2 to 3 minutes.

Ganache (optional):

  1. Heat up the heavy whipping cream in the microwave for about 30 to 45 seconds till hot. Pour over the chocolate chips. Cover and rest for a couple minutes to let it begin to melt the chocolate.

  2. Whisk together the chips and ganache until smooth. Pour it into a drip bottle or use a spoon to add a drip to the cake.

  3. If the ganache is too runny, let it cool longer. If it's still runnier than desired, add additional melted chocolate. If it's thicker than desired, add a little more warm heavy cream and whisk together.

To Assemble:

  1. Trim cake layers if needed to help achieve nice even layers.

  2. Spread a small amount of frosting on a cake board, then place the first cake layer down.

  3. Add an even layer of frosting, top with a cake, layer, add the layer of frosting, then add the last cake layer.

  4. Apply an even, thin layer of frosting around the entire cake. Leave as is if frosting a semi-naked cake. Otherwise, place the cake in the freezer for about 15 minutes to create the "crumb coat".

  5. Spread remaining frosting around the cake and garnish, drizzle ganache if desired, and pipe as desired.

Costco Copycat Sheet Cake Recipe

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Ingredients

3 cups white sugar

3 cups flour

3 teaspoons baking powder

3 teaspoons baking soda

1 teaspoon salt

3 cups milk, divided

4 eggs

8 teaspoons vanilla extract, divided

1 cup vegetable oil

2 cups heavy whipping cream

1 package instant vanilla pudding mix

2 sticks (1 cup) butter, softened

10 to 12 cups powdered sugar

Directions

Preheat your oven to 350 degrees. In the bowl of a stand mixer fitted with the paddle attachment, mix white sugar, flour, baking powder, baking soda, and salt.

Add in the eggs one at a time and continue mixing.

With the mixer running, add in two cups milk, four teaspoons vanilla extract, and vegetable oil. Mix until just combined.

Generously spray two 9" x 13" cake pans with cooking spray. Add a piece of parchment on the bottom of the pan to be sure your cake won't stick to the pan. Divide the batter between the two cake pans and place in the oven. Bake cakes for 20 minutes until light golden brown. A toothpick inserted into the cake will tell you if the cake is completely baked.

Remove cakes from the oven and allow to cool while you prepare the filling and frosting.

In the bowl of a stand mixer fitted with the whisk attachment, add the two cups heavy whipping cream and half a cup of milk. Begin whipping your cream, and then add in the powdered pudding mix. Whip the mixture until the ingredients are combined, and then increase the speed to whip the mixture into a thick mousse.

For the buttercream frosting, add the softened sticks of butter to the mixer fitted with the paddle attachment. Whip the butter until smooth and gradually add in two cups of powdered sugar while the mixer is running. Gradually add in half a cup of milk. Add in four teaspoons vanilla extract. Continue to gradually add in the rest of the powdered sugar while the mixer is running, scraping down the sides of the bowl with a spatula as needed. Once all ingredients are incorporated and your frosting begins to form, increase the speed of the mixer to whip the frosting.

Fill the cake by placing one cake layer on a cardboard cake board or platter. Cover the first layer with the mousse filling, and then top it with the second cake layer. Frost the top and sides of your cake, and decorate as desired.

Costco Copycat Mac and Cheese

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Macaroni and Cheese:

  • 1 pound cavatappi pasta

  • 1/2 cup butter

  • 1/2 cup all-purpose flour

  • 1 cup cream (*I didn’t use)

  • 3 cups milk

  • 3 1/2 cups shredded white Cheddar cheese

  • 2 cups shredded Gruyère cheese

  • 3/4 cup grated Romano cheese

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup shredded medium Cheddar cheese

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon sweet paprika

  • 1/4 teaspoon garlic powder

Topping:

  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup panko bread crumbs

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon dried thyme

Directions

  1. Cook pasta until tender yet firm to the bite according to package directions. Drain and set aside.

  2. Make a roux with the butter and flour, then add in milk and cream. Stir in the cheeses until melted. Add the seasonings to the cheese sauce.

  3. Combine macaroni with sauce until all the pasta is gooey and coated.

  4. Meanwhile, make the bread crumb topping if using.

  5. Either enjoy the mac and cheese straight away or pour into a greased baking dish and cook in a 350-degree F oven for about 30 minutes, until golden brown and bubbling.

Olive Garden Copycat Chocolate Lasagna

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BROWNIE LAYERS

  • ▢1 Brownie Box Mix plus ingredients listed on box – typically 2 eggs, 3 tbsp water & 1/2 cup oil

  • ▢2 eggs

CREAM CHEESE FROSTING

  • ▢8 ounces cream cheese

  • ▢¾ cup unsalted butter

  • ▢4 cups powdered sugar

  • ▢1 ½ tsp vanilla extract

  • ▢1 tablespoon heavy cream

GANACHE

  • ▢⅓ cup heavy cream

  • ▢2 ounces semisweet chocolate

  • ▢Chocolate shavings for garnish

INSTRUCTIONS

FOR THE BROWNIE LAYERS

  • Heat oven to 350 degrees Fahrenheit or whatever temperature your brownie box mix says. Spray a 9×11 baking pan with nonstick cooking spray.

  • Mix together the brownie mix with the ingredients listed on box and add the extra 2 eggs.

    1 Brownie Box Mix,2 eggs

  • Pour the brownie batter into the prepared pan, then spread the mixture evenly with a rubber spatula.

  • Bake the brownies about 10-15 minutes or until a toothpick stuck into the brownie comes out clean.

FOR THE CREAM CHEESE FROSTING

  • While the brownies are baking, combine soft butter and cream cheese in a large bowl. Cream together with an electric mixer on high speed until smooth.

    8 ounces cream cheese,¾ cup unsalted butter

  • Add one cup of the powdered sugar and beat on low speed until incorporated into the butter and cream cheese. Beat until fluffy.

    4 cups powdered sugar

  • Pour in the vanilla extract and heavy cream, mixing together completely.

    1 ½ tsp vanilla extract,1 tablespoon heavy cream

  • Slowly continue to add the remaining cups of the powdered sugar, beating the mixture well in between intervals.

    4 cups powdered sugar

ASSEMBLING THE CHOCOLATE LASAGNA

  • Once the brownies are out of the oven, let cool completely.

  • Cut the large slab of brownies vertically into three even pieces.

  • Place the bottom slice on a sheet of parchment paper.

  • Smear with a thick layer of cream cheese frosting.

  • Place the next layer on top and add another layer of cream cheese filling.

  • Finally add the top brownie layer and the remaining frosting, then place in the refrigerator to set up.

FOR THE GANACHE

  • In a small pot, heat the heavy cream for the ganache.

    ⅓ cup heavy cream

  • Add the semisweet chocolate in a heat safe bowl. As soon as the cream begins to boil, pour the hot cream over the chocolate.

    2 ounces semisweet chocolate

  • Whisk together until all the chocolate is completely melted.

TO GARNISH

  • Take the layered chocolate lasagna and drizzle the chocolate ganache over the top

  • Garnish the top of the cake with chocolate shavings for an added bonus.

    Chocolate shavings

Raspberry Meltaway Cookies

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Ingredients

  • 1 cup butter softened

  • ¾ cup cornstarch

  • ¾ cup powdered sugar

  • 1 ½ tsp almond extract

  • 1- 1 ½ cups all-purpose flour**

  • 2-3 TBSP seedless red raspberry jam

Vanilla Glaze

  • 3 TBSP butter

  • ½ tsp vanilla

  • 3 TBSP milk

  • 1 ½ cups powdered sugar

Instructions

  • Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.

  • Preheat oven to 350 degrees F.

  • Scoop out about 1/2 a tablespoonful of dough. Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.

Glaze

  • Melt butter. Stir in vanilla and milk. Whisk in powdered sugar. Stir until smooth and desired consistency is achieved. Let cool slightly before spooning onto cookies.

  • Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.

  • Let cool to set. Store in an airtight container.

Eggnog Snickerdoodle Cookies

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FOR THE COOKIES:

  • ▢¾ cup (170g) unsalted butter softened

  • ▢1 cup (200g) granulated sugar

  • ▢1 large egg

  • ▢1 teaspoon vanilla extract

  • ▢1 teaspoon baking soda

  • ▢2 teaspoons cream of tartar

  • ▢½ teaspoon salt

  • ▢½ teaspoon cinnamon

  • ▢¼ teaspoon ground nutmeg

  • ▢2 cups (248g) all-purpose flour

FOR COATING

  • ▢¼ cup granulated sugar

  • ▢2 teaspoons ground cinnamon

  • ▢¼ teaspoon nutmeg

FOR THE FROSTING:

  • ▢4 tablespoons (57g) unsalted butter softened

  • ▢1 cup (113g) powdered sugar

  • ▢¼ teaspoon salt

  • ▢1 tablespoon (15ml) eggnog (more if needed for consistency)

  • ▢Cinnamon or nutmeg for garnish

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.

  • Cream butter and 1 cup granulated sugar using a stand or a hand mixer until fluffy. Mix in egg and vanilla, then mix in baking soda, cream of tartar, 1/2 teaspoon cinnamon, nutmeg and salt. Slowly mix in flour until dough is combined.

  • Place remaining 1/4 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. Scoop 2 tablespoon sized cookie balls and roll them in the cinnamon sugar mixture and place on cookie sheet.

  • Bake 2 tablespoon sized balls of cookie dough for 10-13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of under baked for best results. Let cookies cool completely before frosting.

  • To make frosting: beat butter until smooth with a hand mixer in a large bowl. Slowly beat in powdered sugar until mixture is crumbly. Add salt and 1 tablespoon eggnog. Mix, adding more eggnog as desired for spreading consistency (up to 1 additional tablespoon). Frost cookies, sprinkle with cinnamon.

  • Store loosely covered in an airtight container for up to 3 days or freeze for up to one month.