▢3 cups apple cider, (non alcoholic)
▢1 cup pomegranate juice, (I used POM)
▢2 tbsp lime juice
▢ice to fill 2 tall glasses
Combine apple cider, pomegranate juice and lime juice and pour into prepared glasses.
Garnish with pomegranate seeds and lime wedges.
Ingredients:
1 espresso (25–30 ml)
170 ml fresh milk
12 g tiramisu-flavored syrup
25 g mascarpone cream (recipe below)
Unsweetened cocoa powder to taste
(Optional) a drizzle of mocha sauce
Preparation:
Pour the syrup into the cup and brew the espresso directly on top.
Steam the milk to 60–65 °C.
Add the mascarpone cream and pour the milk slowly to create a velvet texture.
Dust with cocoa powder and garnish with half a ladyfinger on the side.
Tip: serve in a wide cup or thermal glass to showcase the layers.
3 tbsps unsalted butter
4 Granny Smith apples, peeled cored and chopped into small pieces
2-1/2 tbsps granulated sugar
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
3 refrigerated, prepared pie dough crusts
1 cup all purpose flour
3/4 cup light brown sugar
1 tsp ground cinnamon
1/3 cup unsalted butter, melted
1 Granny Smith apple, peeled, cored and sliced
1-1/2 tbsps unsalted butter
1 tbsp sugar
1/2 tsp ground cinnamon
Preheat oven to 425 degrees F. Spray Whoopie Pie pan well with cooking spray.
In a large, nonstick skillet, over medium heat, melt butter. Stir in chopped apples, sugar, cinnamon and nutmeg. Saute until apples are softened, about 10 minutes. Set aside.
In a small bowl, mix together all ingredients for the crumble and set aside.
Unroll pie crusts on a cutting board. Using a 4-inch round cookie cutter (not smaller), cut out 12 circles from the dough.
Bake in oven for 10 minutes at 425 degrees F, then turn down temperature to 350 degrees for F and bake for 7 minutes more. Remove pies from the Whoopie Pie pan (they will release easily) immediately and place on a wire cooling rack.
Serve with ice cream or whipped cream.
▢2 9-inch refrigerated rolled pie crusts, (homemade or store-bought)
▢1/4 cup brown sugar
▢2 tablespoons granulated sugar
▢1 tablespoon unsalted butter, melted
▢1 large egg, beaten
▢1/3 cup light corn syrup
▢1 teaspoon vanilla extract
▢pinch of salt
▢1/2 cup finely chopped pecans
Preheat oven to 350 degrees F. Generously coat a standard size 12-cup muffin pan with nonstick cooking spray.
Gently roll out the pie crusts. Cut circles with a cookie cutter or glass with a 3.5-inch diameter.
Carefully press the dough rounds into each muffin slot.
In a medium mixing bowl, whisk together the brown sugar, granulated sugar, melted butter, egg, corn syrup, vanilla extract, a pinch of salt, and chopped pecans. Mix until thoroughly combined.
Fill each pie crust with 1 & 1/2 tablespoons of the filling (it won’t look like a lot, but the filling expands while baking.)
Bake for about 25 minutes
Cool completely in pan.
Gently run a dull knife around the outer crusts to loosen any parts that might be stuck, and using the same knife remove the pies from the pan.
Serve and enjoy!
▢1 pie crust recipe, from scratch or from a package of 2
▢1 cup ( 244g) pumpkin puree
▢5 ounces sweetened condensed milk, (about ½ of a 14 ounce can or 180g)
▢1 large egg
▢½ teaspoon salt
▢1 teaspoon pumpkin pie spice
Preheat oven to 350°F.
Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You’ll get about 8-9 circles.
Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.
Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.
Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.
Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
Add one line of oat milk to a cup, pour it into the blender, and mixes it with strawberry puree. Then add one pump of mocha, three pumps of raspberry, four scoops of java chips, and a cream base before blending it with a scoop of ice. While it's blending, line the Starbucks cup with more strawberry puree, then pour the blended Frappuccino into. To complete the drink, top with whipped cream and a mocha drizzle.
What you need:
Chai tea latte mix – You can use a concentrate or powdered chai tea latte mix. Starbucks uses the Tazo brand chai tea latte mix.
Espresso or Coffee
Directions:
If you are making a fresh hot pot of coffee, simply add the hot coffee instead of the hot water the mix often calls for. I think the Tazo brand calls for milk, so instead of milk, add coffee!
The hot coffee is great for dissolving the powdered mix instantly. Then dilute with water or milk (milk substitute), or both! Add ice to make it an iced latte!
Pecan Syrup - Use your favorite bottled version if you prefer
Espresso - The heart and soul of any latte is freshly brewed, deliciously bold espresso!
Maple Sugar Chunks - If you like maple syrup, you’re going to flip for these toffee-like bits. They’re all-natural and solely made with maple sugar!
Step 1: Sweeten & Steam Milk. Whisk together the milk and pecan syrup in a small saucepan and heat over medium-low heat until starting to steam and foam.
Step 2: Froth Milk. Remove the warmed milk from heat and froth with a milk frother or whisk. Set aside.
Step 3: Assemble & Enjoy! Brew your coffee into a mug, then top it with the pecan milk, foam and all. Sprinkle with maple sugar if desired, then drink up!
Espresso: 3 shots of Starbucks Blonde Espresso (often pulled ristretto)
Flavor: Notes of toasted pecan, rich brown butter, and holiday baking spices
Milk: Steamed barista-style oatmilk for an equal coffee-to-milk balance
Topping: Pecan crunch sugar topping
Tall Vanilla Bean Crème Frappuccino in a larger cup, filled to the third line with orange juice, and topped with vanilla sweet cream cold foam and whipped cream
To make a viral Starbucks-style Iced Orange Matcha (or Orange Creamsicle Matcha) at home, layer 1/4 cup of fresh orange juice, ice, 1/2 cup of milk mixed with 1 tbsp vanilla syrup, and top with 1 tsp of whisked matcha powder.
nonstick cooking spray
2(7 ounce) packages martha white strawberry muffin mix (can use Strawberry Cheesecake Muffin mix too)
6tablespoons butter, cold
2(8 ounce) packages cream cheese, softened
1⁄2 cup sugar
2 tablespoons flour
1 egg
1 teaspoon vanilla
1(21 ounce) can strawberry pie filling
Heat oven to 350°F; spray bottom and sides of 10 to 11 inch springform pan with no stick cooking spray.
Combine muffin mix and butter in medium bowl. Cut in butter with pastry blender or fork until mixture is crumbly. Reserve 1-1/3 cup of crumb mixture. Place in refrigerator.
Press remaining crumbs in bottom and partially up sides of prepared pan. Place on cookie sheet and bake for 10 minutes.
Combine cream cheese, sugar, flour, egg and vanilla in large bowl. Beat with electric mixer on medium high for 1-1/2 to 2 minutes or until creamy and smooth.
Spoon cream cheese mixture evenly over partially baked crust. Spread gently.
Spoon pie filling evenly over cream cheese mixture.
Sprinkle reserved crumb mixture and walnuts on top of pie filling.
Bake 40 to 45 minutes longer, or until golden brown on cookie sheet.
Cool about 30 minutes.
Chill 2 hours or overnight
Remove sides of pan and place on serving plate to serve!
To make a Starbucks-style Blue Coconut Refresher at home, shake equal parts white grape juice, strawberry juice, and lemonade with a teaspoon of Blue Spirulina and ice. For a creamy coconut twist, mix açaí powder, coconut extract, and a drop of blue spirulina into coconut milk.
Base: An Iced Vanilla Bean Latte.
Layering: Request for the drink to be built in three distinct layers, with espresso poured on top of the blue coloring.
Blue tint: The distinct blue hue is achieved by adding a blue-colored base or syrup
Ingredients for a Single Serving
1/2 cup Pineapple juice
1/2 cup Passionfruit juice
2 tbsp Canned crushed pineapple (or finely chopped fresh pineapple)
2 tbsp Canned unsweetened coconut milk (or coconut milk beverage for a lighter sip)
1 cup Ice
Quick Instructions
Combine: In a pitcher or large measuring cup, stir together the pineapple juice, passionfruit juice, crushed pineapple, coconut milk, and green coffee extract (if using).
Pour: Fill a tall glass completely with ice.
Serve: Pour the mixed tropical blend over your ice, stir thoroughly, and enjoy immediately
Ask your barista to build the drink with these exact modifications:
Base: Order a Venti Dragon Drink (a Mango Dragonfruit Refresher made with coconut milk).
Additions: Request a scoop of mango pineapple popping boba added to the bottom of the cup.
Topping: Ask for a layer of butterfly pea flower tea (or the ingredients for the blue color-changing layer) gently poured on top to create the signature purple ombre effect.
