Starbucks Matcha Loaf Copycat

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Cake Ingredients-

  1. 1/2 cup (1 stick) unsalted butter, softened

  2. 5 oz  cream cheese, softened (room temp)

  3. 3 Tablespoons coconut oil (melted)

  4. 3/4 cup sugar

  5. 1 Tablespoon of Matcha Powder

  6. 2 large eggs

  7. 1 teaspoon vanilla extract

  8. 1/2 teaspoon pure almond extract

  9. 4 drops of green food coloring (optional) (only if you want the green color brighter)

  10. 1 1/4 cups All-purpose flour

  11. 1 & 1/2 teaspoons baking powder

  12. 1/2 teaspoon fine table salt

Glaze-

  1. 1 Cup powdered sugar

  2. 2 teaspoons vegetable or canola oil

  3. 1 tablespoon freeze dried strawberry powder (i get this on Amazon or you can grind up freeze dried strawberries in a food processor)

  4. a few drops of Fresh Lemon Juice

  5. 1/8 teaspoon vanilla extract

  6. Water as needed

  7. Garnish-freeze dried strawberry slices (optional)

Steps-

  1. Preheat oven to 325 F . Grease (with butter) and flour a loaf pan or spray with nonstick spray and line with a strip of parchment paper.

  2. Stir together the flour, baking powder, and salt; set aside.

  3. In a large bowl, cream together the butter, cream cheese, coconut oil, vanilla extract, almond extract and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time until combined, and then add in the Matcha Powder. Option to add a few drops of green food coloring if you want a brighter green color.

  4. Mix in the flour mixture just until incorporated. DO not over mix! Do it by hand if you want to prevent over beating.

  5. Spread into prepared pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake is just set and comes out clean. Don’t over bake! Let cool in pan for 5-10 minutes, then remove the cake from the pan and let it cool on a wire rack. Quickly put together the glaze while the cake is cooling.

  6. For the glaze, whisk together the powdered sugar, oil a few drops of fresh lemon juice, 1/8 teaspoon vanilla extract and a couple tablespoons of water , just until it is a very thick but spreadable consistency. Once the cake is almost fully cooled, use a spoon to pour/spread the glaze all of the top of the cake. Tap the wire rack the cake is on on the counter a few times helping the glaze to drip over the sides ever so slightly. and sprinkle some freeze dried strawberry slices on top if you prefer. Allow the glaze to set and then enjoy!

Costco Peanut Butter Monster Cookies Copycat

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Costco’s newest cookie is super popular! Here is how to make it!

Ingredients

  • ½ cup (1 stick or 113g) unsalted butter, at room temperature

  • ¾ cup creamy peanut butter

  • ½ cup (100g) granulated sugar

  • ½ cup (100g) brown sugar

  • 1 large egg + 1 large egg yolk

  • 1 teaspoon vanilla

  • 2 cups (200g) old fashioned oats

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup (100g) dark or semi-sweet chocolate chips

  • ⅔ cup (145g) M&Ms

Instructions

 

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.

  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, peanut butter, sugar, and brown sugar until fluffy and light in color, about 1-2 minutes.

  • Scrape the bowl then add the eggs and vanilla. Mix until well combined. Scrape the bowl again.

  • Add the oats, baking soda, and salt and mix until combined.

  • Using a rubber spatula, fold in the chocolate chips and M&Ms, reserving some of each for the tops of the cookies.

  • With a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop, portion the cookies onto the prepared baking sheets, spacing them about 2 inches apart. Add a few pieces of the reserved chocolate chips and M&Ms on top of each scoop.

  • Bake the cookies for about 12 minutes, until the edges start to turn golden brown.

  • Allow the cookies to cool and enjoy!