Costco Copycat Apple Pie

Crust Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled (I used butter flavor Crisco)
3 tablespoons ice water

Crust Preparation

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour.

2. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

3. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

4. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Filling Ingredients
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
Cinnamon (the recipe doesn’t call for it, but I like it in my pies)

Filling Preparation

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Nestle Cookie Tacos

What You'll Need

NESTLÉ® TOLL HOUSE® Chocolate Chip Refrigerated Cookie Dough Roll (16.5oz)

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (12oz)

1 Pint of Your Favorite Ice Cream or 1 Tub (16oz) of Store-Bought Chocolate or Vanilla Icing

Toppings of Your Choice

A taco holder or tin foil and parchment paper to shape the Cookie Taco shells

Making the Cookie Taco Shells

1. Preheat oven to 350°F. Set aside 1-2 cookie sheets.

2. Scoop dough into 10 balls, each with 2 Tbsp of dough. Place three balls of cookie dough at least 3 inches apart on baking tray and press gently to flatten dough balls.

3. Bake cookies in batches (with 3 cookies per batch) for 14-16 minutes each, until lightly golden brown throughout. Remove from oven and let cookie sheets cool on rack for 3-4 minutes.

4. Gently place the warm cookies into the three wells of the taco holders. Lightly press down the edges of the cookies to ensure the bottom of the cookie is filling the entirety of the bottom of the well. This will help to ensure that the cookie will not break at the bottom. Let cookies continue to cool and solidify in taco holders. Repeat for each additional batch.

5. If you don’t have a taco holder at home, take tin foil and roll it into a cylinder shape roughly 1-inch in diameter, then wrap with parchment paper. Gently wrap each cookie around the tin foil to shape into the taco shells. Let the cookies continue to cool. Repeat for each additional batch.

Assembling the Cookie Taco Shells

6. Fill each Cookie Taco shell with ice cream or icing, then top with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, or get creative with toppings of your choice and enjoy.

Starbucks Cinnamon Roll Pull Apart Copycat Recipe

Ingredients:

• 1/2 cup white sugar

• 1 teaspoon ground cinnamon

• 1 (12.4-ounce) package refrigerated cinnamon roll dough with icing

• 1/4 cup unsalted butter, melted

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.

2. Mix sugar and cinnamon together in a bowl.

3. Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.

4. Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.

Starbucks Target Cake Pop Copycat

For Cake Pops:

• 1 cup butter

• 1½ cups granulated sugar

• 1 tbsp vanilla

• 4 eggs

• 2½ cups cake flour, and a little extra for dusting

• ½ cup whole wheat flour

• 1 tbsp baking powder

• ½ tbsp salt

• 1 cup whole milk

For Vanilla Buttercream Frosting:

• ½ cup unsalted butter, softened

• ½ cup whole milk

• 1 tbsp vanilla

• 3¾ cups powdered sugar

For Chocolate Icing:

• 2 cups white or dark chocolate chips, semisweet

• 2 tbsp butter

For Serving:

• candy sprinkles

Instructions

Cake Pops:

1. Preheat the oven to 350 degrees F.

2. Grease and flour a 9 by 13-inch baking, then set aside.

3. Sift together the cup cake flour, whole wheat flour, baking powder, and salt. Set aside.

4. Cream together butter and sugar until pale and evenly incorporated. You can also use an electric mixer for this.

5. Then, add the vanilla, milk, and eggs. Continue creaming.

6. Fold the sifted dry ingredients into the wet ingredients in batches. Mix well after addition.

7. Pour the batter into the greased cake pan.

8. Bake for about 30 to 35 minutes, until a cake tester comes out clean. Set aside and let cool.

Vanilla Buttercream Frosting:

1. Cream butter and powdered sugar until pale and evenly incorporated.

2. Add milk and vanilla. Continue creaming. Then, set aside.

3. Use a food processor to process the cooled cake until it turns into coarse crumbs.

4. In a large bowl, gradually mix the cake crumbs with 1 cup of frosting at a time, until the crumbs are moist enough to remain in rolled balls. You can test this by squeezing the mixture together with your hand.

5. Set aside any excess frosting.

6. Make 2 tablespoon-sized balls out of the cake and set on a cookie sheet lined with parchment paper

7. Freeze the cake balls for 10 minutes.

Chocolate Icing:

1. Melt the butter and chocolate together for 2 minutes using a microwave. Stir the mixture at 20 second intervals.

2. Remove the frozen cake from the freezer and attach with lollipop sticks.

3. Dip the cake pops into your desired icing and cover with your choice of sprinkles.

4. Serve and enjoy!

Costco Copycat Pizza Recipe

Costco pizza is the best! Here is the at home recipe:

Crust 

For one large, 16-inch pizza 

Ingredients 

• 2 ½ cups warm water ($105–

  115°F115 degrees cap F

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  )

• ¼ cup sugar

• 3 teaspoons instant yeast

• ¼ cup vegetable or olive oil

• 6 cups all-purpose flour

• 1 teaspoon salt 

Instructions 

1. In a large bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5 to 7 minutes until it becomes foamy.

2. Add the oil, salt, and flour one cup at a time, mixing until a shaggy dough forms.

3. Knead the dough on a lightly floured surface for about 10 minutes, or until it's smooth and elastic.

4. Lightly grease a large bowl with oil. Place the dough in the bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.

5. Punch the dough down to release the air and let it rest for another 10 minutes before shaping. 

Sauce 

For one large, 16-inch pizza 

Ingredients 

• 1 (15-ounce) can tomato sauce

• 1 (15-ounce) can crushed tomatoes

• ½ teaspoon oregano

• ½ teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ¼ cup Parmesan cheese

• 2 tablespoons olive oil

• 1 teaspoon sugar

• Salt to taste 

Instructions 

1. Combine all ingredients in a bowl and mix well.

2. For a sweeter, more developed flavor, cook the sauce over low heat for 10 to 15 minutes. This will also help it thicken. 

Assembly and Baking 

Ingredients 

• Prepared dough

• Prepared sauce

• 2 pounds low-moisture mozzarella cheese, shredded

• 1 pound provolone cheese, shredded

• Optional toppings like pepperoni, bell peppers, or onions 

Instructions 

1. Preheat your oven to 450°F.

2. Liberally grease a 16-inch pizza pan or two large baking sheets with oil.

3. Press and stretch the dough out to fill the pan or pans completely. To prevent bubbling, use a fork to poke holes across the surface of the dough.

4. Spread the sauce evenly over the dough, leaving a small border for the crust.

5. Mix the shredded mozzarella and provolone cheeses. Sprinkle the cheese mixture evenly over the sauce, followed by your desired toppings.

6. Bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted, bubbly, and slightly browned.

Starbucks Pear Almond Tart Copycat

Prep Time: 40 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 slices

For the tart shell (pâte sucrée)

• 1½ cups (200 g) all-purpose flour

• ⅔ cup (70 g) powdered sugar

• ½ cup (115 g) cold unsalted butter, diced

• 1 egg

• ½ tsp vanilla extract

• ⅛ tsp salt

For the almond cream (frangipane)

• ½ cup (100 g) unsalted butter, room temp

• ½ cup (100 g) sugar

• 1 cup (100 g) blanched almond flour

• 2 large eggs

• 1 tbsp all-purpose flour

• ¼ tsp almond extract

• ½ tsp vanilla extract

• Pinch of salt

For the poached pears

• 3 medium pears (Bosc or Anjou work best)

• 3 cups water

• ¾ cup sugar

• Peel of ½ lemon

• 1 tsp vanilla extract

Other toppings & layers

• ¼ cup apricot jam (for bottom layer and glaze)

• 2 tbsp water (for thinning the glaze)

• ¼ cup sliced almonds (for topping)

Instructions

Step 1: Make and bake the tart shell

1. In a bowl, combine flour, powdered sugar, and salt. Add diced cold butter and rub it into the flour with fingertips (or pulse in a food processor) until it resembles coarse crumbs.

2. Add egg and vanilla. Mix until dough just comes together. Form into a disc, wrap, and chill 30 minutes.

3. Roll out dough to about ⅛ inch thick. Line your tart pan, trim edges, and freeze for 10 minutes.

4. Preheat oven to 350°F (175°C).

5. Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights, bake 5–7 minutes more until dry and pale gold. Let cool.

Step 2: Poach the pears

1. Peel, halve, and core the pears.

2. In a saucepan, bring water, sugar, lemon peel, and vanilla to a gentle simmer.

3. Add pears and simmer 12–18 minutes until tender but not mushy. Let cool in syrup.

4. Once cool, slice each pear half thinly, keeping the slices fanned together.

Step 3: Make the frangipane

1. Cream butter and sugar until light and fluffy.

2. Beat in eggs one at a time.

3. Add almond flour, all-purpose flour, salt, and extracts. Mix until smooth and creamy.

Step 4: Assemble the tart

1. Spread a thin layer of apricot jam on the cooled crust.

2. Spoon frangipane over the jam and smooth into an even layer.

3. Arrange fanned pear halves over the frangipane, pressing gently to adhere.

4. Sprinkle sliced almonds over exposed cream.

Step 5: Bake and glaze

1. Bake the assembled tart at 350°F (175°C) for 35–40 minutes, until golden and set.

2. While still warm, brush pears and almonds with warmed apricot jam mixed with water for shine.

3. Cool in the pan on a rack. Unmold before slicing.

Costco Pumpkin Streusel Muffin Recipe

How to Make Costco Crumb Pumpkin Muffins 

Prepare The Spiced Pumpkin Batter

1. Preheat the oven to 350 degrees.

2. Line the muffin tin with muffin liners. Set aside. I use 6-count jumbo muffin tin and it needs jumbo liners!

3. In a large bowl, add flour, salt, baking soda, pumpkin spice, and cinnamon. Whisk until combined.

4. In a separate bowl, add the pumpkin, eggs, granulated sugar, sour cream, oil, and brown sugar to the flour mixture.  Mix together until just combined. 

5. Divide the batter among the 6 muffin cups filling 2/3 of each cup with batter.

Make The Topping

1. Combine the flour, butter, both types of sugar, and cinnamon in a small bow. Work the ingredients together with your fingers until it forms coarse crumbs.

2. Break up the crumbs and sprinkle all over each muffin.

Bake And Serve

1. Bake for 25-30 minutes or until the toothpick test comes out clean. 

2. Remove and cool to room temperature.

3. Before serving dust the tops with confectioner’s .

4. Serve with whipped cream, vanilla ice cream, or maple icing.

Costco Peppermint Bark Copycat

Ingredients

• 16 oz dark chocolate chips

• 16 oz white chocolate chips

• 45 g bag peppermints or candy canes, crushed (about 2 regular sized candy canes)

• 1/2 tsp peppermint extract

• OR

• 13 drops food grade peppermint essential oil

Instructions

• Prep – Line a baking sheet with parchment paper.

• Melt the dark chocolate in a double boiler (or the microwave) and add half the peppermint (oil or extract). Mix until well combined.

• Pour onto the lined baking tray and spread evenly until about 1/4 inch thick.

• Place the pan into the refrigerator and allow to set until hard (about 15-30 minutes).

• Melt the white chocolate in a double boiler (or the microwave).

• Add the other half of the peppermint (oil or extract) and mix quickly.

• Pour over dark chocolate and spread evenly until dark chocolate is covered.

• Sprinkle crushed peppermints over melted white chocolate. Gently press candy into chocolate to help it stay put when broken later.

• Place the peppermint bark back in the fridge and allow to set completely.

• Once the chocolate is set, break it into bite-size pieces and store it in an air-tight container for up to a month.

Costco Pumpkin Cheesecake Copycat Recipe

For the Crust:

• 12 oz crispy gingersnap cookies, see notes

• ½ cup salted butter, melted

For the Cheesecake:

• 32 oz cream cheese, whole/plain, softened to melted

• 1 ¾ cups white sugar

• 3 whole eggs, large, room temperature

• 15 oz pure pumpkin puree

• 1 cup heavy whipping cream

• 2 teaspoons vanilla extract

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ½ teaspoon ground allspice

• ¼ teaspoon ground cloves

Instructions

• Preheat oven to 350F, with rack in center.

• Using a food processor, heavy duty blender, or freezer bag and rolling pin, crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Should resemble very damp sand.

• Lightly grease the bottom of 10-inch springform pan, or line it with parchment paper cut to fit bottom diameter. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.

• Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.

• Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.

• Place cheesecake pan on a foil-lined baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set.

• Turn oven off. Crack oven open a bit, using a wooden spatula to prop open just a bit. Let cheesecake cool at least 2 hours in the oven – I let it cool in cracked oven even longer, until it is almost room temp. Place on wire rack and let cheesecake cool to room temp – this gradual baking method prevents cracking/sinking on top.

• Cover and let it completely chill in fridge overnight or 24 hours. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.

Costco Cinnamon Bun Copycat

For the Dough:

• 1 cup warm milk (115 degrees F)

• 2 1/2 teaspoons instant dry yeast

• 2 large eggs at room temperature

• 1/3 cup salted butter** (Melted or very softened, but make sure it isn't over 110º Fahrenheit.)

• 1/2 cup granulated sugar

• 1 teaspoon salt

• 4 1/2 cups bread flour (divided)

For the Filling:

• 1/2 cup salted butter (almost melted)

• 1 cup packed brown sugar

• 2 tablespoons cinnamon

• 1/2 cup heavy cream*** (for pouring over the risen rolls)

For the Frosting:

• 6 ounces cream cheese (softened)

• 1/3 cup salted butter (softened)

• 2 cups powdered sugar

• 1/2 tablespoon maple extract (or vanilla)

Instructions 

• Pour the warm milk (115ºF) in the bowl of a stand mixer and sprinkle the yeast overtop. Allow this to sit for 3-4 minutes. The yeast will get a little frothy to show it is activated. 1 cup warm milk, 2 ½ teaspoons instant dry yeast*–

• Add the room temperature eggs, butter and sugar. Mix until combined. 2 large eggs, ⅓ cup salted butter**, ½ cup granulated sugar

• Add in salt and 4 cups (save the other ½ cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 1 teaspoon salt, 4 ½ cups bread flour

• Scrape the dough off the beater blade and remove it. Attach the dough hook.

• To knead, beat the dough on medium speed for 5-7 minutes, adding in up to ½ cup more flour only if needed to form a dough. The dough should be elastic and smooth.

• Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. Cover the bowl with a towel or wax paper.

• Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

• While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. ½ cup salted butter, 1 cup packed brown sugar, 2 tablespoons cinnamon

• Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour. 

• Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)

• Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.

• Starting on the long side, roll the dough up tightly jelly roll style. 

• Cut into 12 slices and place in a greased 9×13 baking pan.**** Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.

• Preheat the oven to 375ºF.

• Warm the heavy cream until the chill is off. Don't make it hot…you just don't want it cold. It should be warm to the touch. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. ½ cup heavy cream***

• Bake in a preheated oven for 25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.

• While the rolls are cooling, prepare the cream cheese frosting.

• In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. 6 ounces cream cheese, ⅓ cup salted butter

• Add in your favorite extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls. ½ tablespoon maple extract, 2 cups powdered sugar

Costco Triple Chocolate Muffins Copycat

Ingredients

• ▢1 3/4 cups all-purpose flour (spooned and leveled )

• ▢2/3 cup unsweetened cocoa powder (sifted if clumpy)

• ▢1 Tbsp. baking powder

• ▢1 tsp. baking soda

• ▢1 tsp. salt

• ▢1 tsp. espresso powder (optional)

• ▢½ cup butter, unsalted (melted and slightly cooled )

• ▢1 ¼ cup granulated sugar

• ▢2 large eggs (room temperature)

• ▢2 tsp. vanilla extract

• ▢3/4 cup buttermilk* (room temperature )

• ▢1/2 cup sour cream (room temperature)

• ▢2 cups semi-sweet chocolate chips (divided)

Preheat and prep: Preheat oven to 425°F and line a 6-count jumbo muffin pan with jumbo muffin liners. Set aside. (Note: you can make smaller muffins in a regular sized muffin tin. See recipe notes).

Whisk dry ingredients: In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Set aside.

• 1 3/4 cups all-purpose flour,2/3 cup unsweetened cocoa powder,1 Tbsp. baking powder,1 tsp. baking soda,1 tsp. salt,1 tsp. espresso powder

Melted butter & sugar: Whisk the slightly cooled melted butter and sugar in a large mixing bowl.

½ cup butter, unsalted,1 ¼ cup granulated sugar

Add wet ingredients: Add eggs in one at a time, followed by the vanilla extract. Then add the sour cream and buttermilk, whisk.

2 large eggs,2 tsp. vanilla extract,1/2 cup sour cream,3/4 cup buttermilk*

Add dry ingredients: Fold in the dry ingredients and 1 ½ cup chocolate chips. (Reserve the other ½ cup for topping on the muffins). Careful not to over mix. The batter will be very thick. Allow the batter to rest for 10-15 minutes at room temperature.

Scoop into muffin pan: Divide the batter into the prepared jumbo muffin pan then top muffins with reserved chocolate chips. You should get 6 jumbo muffins, but if you feel like the batter is getting too close to the tops, make a couple small/regular sized muffins to avoid spilling over the edges.

Bake: Bake for 5 min at 425°F, then reduce oven temperature to 350°F (without opening the oven) and bake again for ~19-25 minutes. Try not to open the oven door too much or too early, as this can cause temperature fluctuations and the centers may sink. (Also, ovens vary. You'll know the muffins are done when they have risen and a toothpick inserted in the center has a few moist crumbs attached, but nothing wet or goopy). Careful not to overbake these beauties!

Cool and enjoy: Cool in the muffin pan for a few minutes, then enjoy!

Starbucks Firecracker Drink

Ingredients

• 1 tbsp Torani Raspberry Syrup

• 1/3 cup Tazo Iced Passion Concentrate

• 1/4 cup DaVindi Mango Dragon Fruit Green Tea Juice Concentrate

Instructions

1. Fill glass with ice.

2. Next, add Tazo Passion and some additional water depending on how strong you want your tea.

3. After that, add a splash of raspberry syrup.

4. Lastly, add a bit of the DaVinci Mano Dragon Fruit drink on top. Add water if you don't want the flavor so concentrated.

5. If desired, garnish with raspberries and fresh mint leaves.

Starbucks Brown Sugar Cold Foam

• 1 tablespoon light brown sugar packed

• 1 tablespoon hot water

• ¼ cup cold heavy cream

• 2 tablespoons 2% milk

Instructions

• In a small cup or bowl, stir together the brown sugar and hot water until fully dissolved. This is your quick syrup base. Allow it to cool slightly.

  1 tablespoon light brown sugar,1 tablespoon hot water

• Pour the heavy cream, and milk, into the syrup.

  ¼ cup cold heavy cream,2 tablespoons 2% milk

• Use a handheld frother, blender, or French press to whip the mixture until it becomes light and creamy. It should still be pourable, don’t overwhip!

• Spoon or pour over iced coffee, cold brew, or iced espresso. Sip it as is or use a straw to mix it together and enjoy!

Starbucks Strawberry Matcha Cold Foam

Ingredients

• ⅓ cup strawberry puree (recipe below or store-bought)

• Ice

• ¾ cup sweetened coconut milk (the kind in the carton)

• ½ cup matcha cold foam (recipe below)

Strawberry Puree

• 4 large strawberries hulled (can use thawed from frozen if you prefer)

• 1 ½ tablespoon granulated sugar

• ¾ tablespoon water

Matcha Cold Foam

• 4 teaspoon matcha powder (I use sweetened like Starbucks does)

• 1 tablespoon warm water

• ¾ cup 2% milk

• ¼ cup heavy cream

• 2 tablespoon vanilla syrup (store-bought or homemade)

Instructions

• Pour the strawberry puree into the bottom of a cup. Top with ice.

• Pour coconut milk over ice.

• Fill the remainder of the cup with matcha cold foam.

Strawberry Puree

• Put strawberries, sugar, and water in a blender.

• Process until smooth puree is formed.

Matcha Cold Foam

• In a small bowl, stir together matcha powder and about 1 tablespoon of warm water until dissolved.

• Add milk, cream, vanilla syrup, and dissolved matcha powder to a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge. You can use this matcha sweet cream as is if you want.

• Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add half the matcha sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.

Starbucks Salted Caramel Frappuccino

Ingredients:

• 2c ice

• 1/4c coffee

• 1/2c milk - or Half & Half or whipping cream

• 1-2 tbsp Chocolate Sauce/ or / Torani's Chocolate Milano Syrup

• 3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup

• 2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)

Topping:

• Whipped topping

• Chocolate sauce

• Caramel sauce

• Sea Salt - if that is something you like - Starbucks states they use "a blend of turbinado sugar and sea salt"

Caffeine-Free

Replace coffee with milk (or whatever you are using).

Utensils:

• Blender

• Ice cube trays - small ice cubes make for even easier blending

• Measuring cups and spoons

• Cups for serving

• Straws

Blend all ingredients and enjoy!

Costco Copycat Lemon Raspberry Muffins

Ingredients  

• 2 cups plus 1 tbsp 295g all purpose flour, divided

• 2 teaspoon baking powder

• ½ teaspoon baking soda

• 1 cup 200g granulated sugar

• 1 tablespoon lemon zest

• ½ teaspoon salt

• 2 large eggs room temperature

• ½ cup 120ml full fat yogurt

• 1 teaspoon 5ml pure vanilla extract

• ¼ cup 60ml sunflower oil

• ¼ cup 56g unsalted butter, melted

• ¾ cup 180ml milk, room temperature

• 2 tablespoon coarse or raw sugar for sprinkling

• 1 ½ cups 200g fresh raspberries

Instructions

• Rub sugar with lemon zest in a large bowl until it is fragrant and takes on a yellow tint. Sift in 2 cups of flour, baking powder, baking soda and salt and whisk until very well evenly blended.

• Combine eggs, melted butter, oil, yogurt, vanilla and milk in a medium bowl and whisk until completely smooth.

• Pour the wet ingredients into the bowl with dry ingredients and gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over-mix. Sprinkle remaining tablespoon of flour over the raspberries and toss to coat them. Fold them into the batter gently.

• Cover the bowl and set aside to stand for 30 minutes while the oven preheats. Preheat the oven to 400°F and line a standard 12-cup muffin pan with paper liners.

• Use an ice cream scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top. Try not to mix it around too much. Top each muffin with a generous sprinkle of coarse sugar.

• Bake at 400°F for 10 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 10-15 minutes until a skewer inserted into the center comes out clean. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack.

Costco Copycat Blueberry Muffins

Ingredients

Muffins

• 3 eggs

• 3/4 cup milk

• 1/2 cup butter, melted

• 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix or 1 box Betty Crocker™ Super Moist™ White Cake Mix

• 1 packet (3.9 oz) vanilla pudding mix

• 3/4 cup sour cream

• 1 cup frozen wild blueberries or chocolate chips

Streusel Topping (optional)

• 2 tablespoons butter

• 1/4 cup sugar

• 1/4 cup flour

Instructions

• Step 

  1 In a large bowl or stand mixer, beat together eggs, milk, butter, cake mix, pudding mix and sour cream. Fold in blueberries.

• Step 

  2 Spoon into a Texas (jumbo) muffin tin, lined with large parchment lotus cups. For best results, fill each cup nearly to the top. To add the optional streusel topping, combine butter, sugar and flour with a fork and sprinkle evenly on top of muffin batter before baking.

• Step 

  3 Bake at 350°F for 45-50 minutes. Allow to cool slightly, if desired.

Costco Shepherd's Pie Copycat

Ingredients:

Mixture:

• 1 lb ground beef

• A chopped onion

• 2-4 garlics

• Half cup cream or milk

• 1/3 cup Italian breadcrumbs

• 1-2 cups chopped mushrooms

• 1 TBSP parsley flakes

• 1/3 cup grated Parmesan

• 1 egg

• Salt to taste

• Pepper to taste

Other stuff:

• 4-5 cups leftover mashed potatoes

• 1 can of corn

• 1-2 cups of peas

Cook all the beef mixture together with some oil or butter. Probably should cook garlic first for a minute until it starts to brown.

Put in the beef mixture, then corn and peas, then mashed potatoes into a 8×12 pan.

Add a bit more parsley and Parmesan.

Bake at 350* F for about 40 minutes, until its 165 F inside.

Costco Chicken Pot Pie Copycat

Ingredients

• 3 cups frozen mixed vegetables

• 1 cup potatoes (peeled and diced)

• 1 cup sliced celery

• ⅔ cup butter

• ⅔ cup chopped onion

• ⅓ cup leeks, thinly sliced (optional)

• ⅔ cup all purpose flour (or gluten free flour blend)

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• ½ teaspoon celery seed

• ½ teaspoon onion powder

• ½ teaspoon Italian seasoning

• 1 ¾ cups chicken broth

• 1 ⅓ cups milk

• 4 cups shredded or cubed cooked chicken or turkey

• 4 9-inch unbaked pie crusts (2 batches double crust pie dough, see note)

• cream or milk (for brushing crust, optional)

Instructions 

• Preheat an oven to 425°F.

Make the Filling

• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery and potatoes are tender, about 10 minutes. Drain the vegetables in a colander set in the sink, and set aside.

• Melt the butter in a saucepan over medium heat, and cook the onion and leeks until translucent, about 5 minutes. Stir in ⅔ cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and chicken or turkey meat into the filling until well combined.

For 2 Pies

• To bake 2 pies, fit 2 pie crusts into the bottom of 2 9-inch pie dishes.

• Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Brush with cream or milk if desired.

For 1 Pie

• Transfer half of the filling to a pie dough lined pie plate. Add the top crust, pinch edges, and cut slits in the top. Brush with cream or milk if desired.

• Let the remaining filling cool, then transfer it to a resealable gallon sized freezer bag, press out the air, seal, and lay flat in freezer to take up minimal space. When ready to use, thaw and warm the filling in a saucepan before pouring into bottom pie crust.

Costco Sprinkle Cookie Copycat

Ingredients

• 1/2 cup salted butter, softened

• 3/4 cup granulated sugar

• 1 egg

• 1/4 cup light corn syrup

• 1/2 tsp vanilla extract

• 1/4 tsp butter extract

• 2 cups all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1 cup white chocolate chips

• 1/3 cup sprinkles

Instructions

• Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.

• Cream together the butter and granulated sugar until light and fluffy.

• Add in the egg, corn syrup, vanilla extract and butter extract. Mix until incorporated.

• Add the flour, salt and baking soda. Mix until a soft dough forms.

• Fold in the white chocolate chips and sprinkles until evenly distributed.

• Scoop and portion out the dough into 1 tbsp portions, roll in a ball and arrange on a cookie sheet.

• Bake at 350° F for 7-9 min or until the cookies spread and flatten slightly. Pull them out before they turn brown.

• Enjoy! Eat warm or cold. They'll be at their chewiest after sitting in an airtight container for 12 hours.