Cheesecake Factory Cookie Dough Cheesecake
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INGREDIENTS:
Cheesecake Factory Red Velvet Copycat Recipe
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Cake Ingredients
15.25 ounces Duncan Hines Red Velvet Cake Mix
3/4 cup water
1/4 cup sour cream
1/2 cup mayonnaise
3 eggs
1 egg yolk
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
Cheesecake Ingredients
24 ounes cream cheese softened
3/4 cup granulated sugar
1 1/2 teaspoons teaspoons vanilla paste or extract
1/4 teaspoon kosher salt
3 eggs, at room temperature large
1/4 cup heavy cream at room temperature
1 tablespoon flour or cornstarch
For Cream Cheese Frosting
12 ounces cream cheese softened
4 ounces unsalted butter softened
Heavy pinch kosher salt
1 teaspoon vanilla paste or extract
20 oz powdered sugar 5 cups
3-4 Tablespoons heavy cream
1 to 1 1/2 4 oz bars of real white chocolate (not candy coating)
INSTRUCTIONS
Cake Instructions
To Make the CakePreheat oven to 350F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Set aside.In a large bowl, combine the cake mix, water, sour cream, mayonnaise, eggs, and yolk, salt, and vanilla. Using a handmixer, mix on low speed for about 30 seconds. Scrape the bowl. Increase speed to medium and beat for 2 minutes. Divide the batter evenly between the two pans and bake in the center of the oven for 22-25 minutes, or until the tops spring back when lightly pressed, and the cakes are just starting to pull away from the sides of the pan. Allow to cool in pans for 15 minutes and then invert onto cooling racks. Invert again, so cakes cool right-side up. Note, the cakes will dome quite a bit. Once cool, use a large serrated knife to slice off the entire cake dome as evenly as you can. You should have two even discs of cake approximately 3⁄4” thick. Wrap well and refrigerate.
Cheesecake Instructions
For the Cheesecake Place racks in the upper and lower thirds of the oven. Put a rimmed baking sheet on each rack. Preheat the oven to 300F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Don’t skip the parchment, because you’ll be turning these out once chilled.
Set aside. Bring 2 quarts of water to a boil. Put the cream cheese in a large bowl. Using a hand mixer, beat on medium-low speed until smooth. Add sugar, vanilla, and salt, and continue to beat until well combined and smooth. Scrape the bowl as necessary. Add the eggs, one at a time, beating well after each addition and scraping the bowl as needed. Whisk the cream and flour together, so there are no lumps. Beat this mixture evenly into the rest. Pour half of the batter into each prepared pan and smooth the tops. Pull out the top rack, place one of the cheesecakes into the rimmed baking sheet and then pour in boiling water to come up to the level of the batter, about 3⁄4”. Carefully slide the rack back in. Repeat with the other pan on the lower rack. Bake 20 minutes. Carefully rotate each pan and then continue to bake an additional 10 minutes.
Turn the heat off, open the oven door for a few seconds to let some heat escape, and then close the oven door. Allow cakes to remain in the cooling oven an additional 30 minutes. Crack oven door open and let sit for 30 more minutes. Remove to racks and run a thin spatula around the inside of each pan to make sure the cakes have released from the sides. Cool completely, and then chill in the refrigerator for at least 4 hours or overnight. When cooled, turn cheesecakes out onto parchment-lined lined racks. Place lined rack on top of the pan, invert both and give a firm rap on the counter. The cheesecake should release from the pan with no problem. If you do have issues, set the bottom of the pan in warm water for 15 seconds and try again. Freeze the cheesecakes and then wrap well. Leave in the freezer until ready to assemble.
Cream Cheese Frosting
For the Cream Cheese Frosting In a large bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Add the salt and vanilla and continue to beat until smooth and creamy. Slowly beat in the powdered sugar, scraping the bowl as necessary. Beat in the cream, a bit at a time, until you have a nice spreading consistency.
To assemble
To Assemble and Decorate It is easiest to assemble the cake on the stand or platter you’ll be serving it on, so make sure it is a good 12” in diameter and is nice and flat. Using a vegetable peeler, shave the sides of the bars of white chocolate to make curls. Catch them on a piece of parchment or a plate and refrigerate until needed. Place a tablespoon of frosting in the center of your platter and then press one of the cake rounds down into it, making sure to center the cake. Spread 3⁄4 cup of frosting evenly over the cake layer. Place one of the frozen cheesecake rounds onto the frosting and press down lightly. Frost with an additional 3⁄4 cup of frosting. Place the other cake round on top of the frosting and press down gently. Top with another 3⁄4 cup of frosting and then finish with the last frozen round of cheesecake. Scrape the rest of the frosting out onto the top of the cake. Spread it out into an even layer and then spread the excess that extends over the edge of the cake thinly around the sides. Use an offset spatula to make a simple zigzag design in the frosting on the top of the cake. Press the white chocolate curls liberally around the sides of the cake. Leave in the refrigerator for at least 4 hours before slicing and serving with a signature tall swirl of whipped cream.
Red Robin Gingerbread Milkshake Recipe
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Ingredients
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 ounces milk
14 ounces vanilla ice cream
1 tablespoon Graham Cracker crumbs, for garnish
Prepare the Gingerbread Syrup: In a medium saucepan, mix the water, sugar, ginger, vanilla extract and cinnamon. The pan's size is crucial, because if it is too small the concoction may bubble over. Bring the mixture to a boil, reduce heat and allow it to simmer for 15 minutes. Do not cover the pan. Place the syrup in a container with a lid covering it. Blend the Milkshake: Blend 1 1/2 ounces of the gingerbread syrup, the milk and ice cream. Place graham cracker crumbs, whipped cream and gingersnap on top of the drink as desired.
Cheesecake Factory Cinnamon Swirl Cheesecake Recipe
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Ingredients :
1-1/2 c finely crushed oatmeal raisn cookies (remove raisins if possible)
1/4 c butter
2 Tbsp brown sugar, packed
CINNAMON SWIRL FILLING
3/4 c light brown sugar
3 tsp ground cinnamon
1/2 c unsalted butter, melted and cooled
CHEESECAKE FILLING
4 pkg (8 ounces) cream cheese at room temperature
3/4 c sugar
3/4 c whole milk
4 large eggs, at room temperature
1 c sour cream
1 Tbsp vanilla
1/4 c flour
Directions:
1Crust: Combine cookie crumbs, brown sugar and butter together and mix well.
Press the crust mixture into bottom of 9 inch spring form pan.
Bake at 350 degrees for 10 minutes.
Cool.2Cinnamon Swirl Filling: In a small bowl, combine the brown sugar, cinnamon and melted butter. This will be chunky, don't worry about it, we'll fix that later.
Set it off to the side.3Cheesecake Filling: In a large mixing bowl, cream together the cream cheese and the 3/4 cup of sugar, until smooth. Add milk and stir until combined. Mix in the eggs, one at a time, making sure to blend completely after each addition.
Add the sour cream, vanilla and flour and mix once again. Scrape down the bottom and sides of the bowl and stir until the filling is completely smooth and lump free.4Spoon about 1/4 cup of the batter into the cinnamon swirl filling, and stir until smooth.
5Pour the remainder of the cheesecake filling into the spring form pan over the cooled crust. Dollop the cinnamon swirl filling on top and swirl with a butter knife.
6Place the cheesecake on a baking sheet and bake in a 350 degree oven for 1 hour.
Turn off oven and allow the cheesecake to sit until it's completely cooled down, about 4 hours.
It’s important not to open the oven door. This will prevent the cheesecake from cracking on top. Do not even peek inside. Keep the door closed.7Once the cheesecake has cooled down, cover it with plastic wrap and place in refrigerator to chill overnight or at least 3 hours.
Run a knife along the edge of the pan and remove sides of the pan.
Serve with whipped cream and a sprinkling of cinnamon.
Chocolate Chunk Cookies
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1 1/2 cups all-purpose flour, spooned and leveled
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
24 ounces semisweet chocolate, chopped
1 cup sugar
1 teaspoon pure vanilla extract
Directions
Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set aside.
In a large microwave-safe bowl, combine the butter and 12 ounces (2 cups) of the chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the remaining 12 ounces (2 cups) of chocolate. Let cool for 15 minutes.
Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.
Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.
First, mix up everything up. Doesn't even the dough look delicious?? And of course I used my trusty Kitchen-Aid mixer-
Next, drop onto cookie sheets.
Here is the delicious finished product!!
I packaged the cookies in these cute containers that I found @ Target-
Oreo No Bake Truffles
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Ingredients
36 Oreo cookies
8 oz cream cheese softened
1 cup milk chocolate melting wafers (We used Ghirardelli melting chocolate)
1 cup white chocolate melting wafers (I used holiday sprinkles instead of drizzling with white chocolate)
Instructions
Place Oreo cookies in a food processor. Pulse until they have been pulverized into fine crumbs. Set aside.
In a stand mixer (or in a large bowl using an electric mixer), beat cream cheese until it is smooth.
Reserve 2 Tablespoons of your cookie crumbs and add the remaining crumbs in with the cream cheese.
Scoop Oreo mixture by 1 1/2 Tablespoon and drop onto wax paper-lined cookie sheet.
Place in freezer and chill for 15 minutes.
Place your dark chocolate melting wafers in one small bowl and your white chocolate in another. Prepare according to instructions on packaging, heating until melted.
Dip truffles in chocolate, dipping half of the truffles in dark chocolate and half in the white chocolate.* Immediately after dipping each truffle, sprinkle with reserved cookie crumbs.
Allow chocolate to harden before serving truffles. Keep stored in an airtight container in the refrigerator. Lasts apx. 5 days in the fridge.
Starbucks Sugar Cookie Latte Copycat Recipe
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WHAT YOU'LL NEED
4
cuphot brewed Starbucks® Holiday Blend
1/2
cupboiling water
1/2
cupgranulated sugar
1
tspvanilla extract
1/2
tspalmond extract
2
cup3.25% whole milk
1/2
cupwhite chocolate chips
2
Servings
STEP 01
In heatproof bowl, stir together boiling water and sugar until sugar dissolves. Stir in vanilla and almond extract.
STEP 02
Heat milk in saucepan set over medium-low heat; cook, stirring often, for 3 to 5 minutes or until steaming. Whisk with frother or hand blender until frothy.
STEP 03
Divide white chocolate chips and flavoured simple syrup between 2 large mugs; stir in coffee. Pour frothed milk over coffee.
TIPS
1. Substitute Starbucks® Pike Place® Roast for Holiday Blend if desired.
2. Garnish each serving with a sprinkle of holiday-coloured sugar, or rim the mug with coloured sugar. Serve with a sugar cookie if desired.
Cheesecake Factory Chicken and Broccoli Recipe
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INGREDIENTS
2 Tbls. Canola Oil
1-1/2 cup Chicken Tenders, cut into 3/4" pieces
1/4 tsp. Coarse Salt
1/8 tsp. Black Pepper, ground
1 Tbl. All Purpose Flour
4 cloves Garlic, minced
1/4 tsp. Coarse Salt
1/8 tsp. Black Pepper, ground
1/8 tsp. Crushed Red Chili Flakes
1 cup Broccoli, chopped 1/2"
1 cup Broccoli Florets, 1" pieces
4 oz. Rigatoni Pasta, dry
1/2 cup Chicken Broth
2 Tbls. Garlic Butter*
1/4 cup Parmesan Cheese, grated
¼ cup Roma Tomatoes, oven roasted, cut into 1/2" pieces*
1 wedge Lemon, wedge
1 Tbl. Chopped Croutons*
INSTRUCTIONS
Drop the rigatoni pasta into boiling, salted water and cook until al dente. Drain well.
Heat the canola oil to a light sizzle in a large non-stick sauté pan set over medium-high heat.
Season the chicken pieces with salt and pepper, tossing to incorporate.
Sprinkle the flour evenly over the chicken pieces and toss to coat.
Place the chicken into the pan and cook until half done (1 min.). Discard the excess flour.
Flip, add the garlic, salt, pepper and crushed red chili flakes into the pan and cook until the chicken is 3/4 done, breaking it in half with a rubber spatula.
Add the chopped broccoli and broccoli florets into the pan and toss to incorporate, cooking until hot throughout.
Add the chicken broth and garlic butter into the pan and stirring to incorporate. Remove from the heat.
Add the pasta and parmesan cheese into the pan and toss to incorporate. Ensure that the cheese is completely incorporated.
Add the roasted tomatoes into the pan and gently toss to incorporate.
Place the pasta into the bowl.
Squeeze the lemon evenly over the pasta.
Sprinkle the chopped croutons evenly over the pasta.
Cheesecake Factory Cinnamon Roll Pancakes
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INGREDIENTS
1-3/4 cups All-Purpose Flour
1 Tbl Baking Powder
1 tsp Kosher Salt
2 cups Buttermilk
2 ea. Eggs
1 tsp. Vanilla
2 Tbls. Vegetable Oil
2 tsps. Vegetable Oil
1 cup Cinnamon Swirl
½ cup Vanilla Icing
Powdered Sugar (optional)
INSTRUCTIONS
Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.
Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
Heat 1/4 tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.
Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.
*Vanilla Icing is available at most major grocery stores.
CINNAMON SWIRL
Yield: 1 cup
INGREDIENTS
3 Tbls. Butter
5 oz. Brown Sugar
¾ tsp. Cinnamon
1 Tbl. Cream
INSTRUCTIONS
Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.
Add the cream into the pot and whisk to incorporate.
Cheesecake Factory Baked Rigatoni Recipe
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INGREDIENTS
- 12 oz. Rigatoni Pasta
- 2-1/2 Cups Alfredo Sauce*
- 1/4 Cup Cream Cheese
- 1-1/2 Cups Mozzarella Cheese, shredded
- 3/4 Cup Parmesan Cheese, grated
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 2 tbls. Vegetable Oil
- 1 lb. Ground Chicken
- 2. tbls Tomato Paste
- 4 ea. Garlic Cloves, minced
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- Pinch of Basil, dry
- Pinch of Crushed Red Chile Flakes (optional)
- 1/4 Cup White Wine
- 2 Cups Marinara Sauce
For Garnish:
- 2 tbls. Parmesan Cheese, grated
- 6 ea. Fresh Basil Leaves, chopped (optional)
INSTRUCTIONS
- Preheat the oven to 375℉. Coat the inside of a 9” x 13” baking dish with non-stick cooking spray and set aside.
- Cook the pasta al dente in a large stockpot of boiling water.
- While the pasta is cooking, place the alfredo sauce and cream cheese into a saucepot set over medium heat. Stir the ingredients together and cook until smooth and warm throughout. Remove from the heat and aside until needed.
- When the pasta is done remove it from the heat and drain well. Place the pasta into a large mixing bowl. Add the alfredo sauce, 1 cup of the mozzarella cheese, 1/2 cup of the parmesan cheese, the salt and pepper into the bowl with the pasta and gently fold the ingredients together. Transfer the pasta and sauce into the baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese evenly over the pasta and bake until the cheese melts and turns golden brown (approximately 20 to 25 minutes).
- While the rigatoni is baking, heat the vegetable oil in a large saucepan set over medium heat. Add the ground chicken into the pan and cook until most of the liquid from the chicken has evaporated about 5 minutes. Use a rubber spatula or wooden spoon to break up the chicken into small pieces while it’s cooking.
- Add the tomato paste, garlic, salt, pepper, oregano, basil and chile flakes (optional) into the pan with the chicken. Gently stir the ingredients together and cook for about a minute. Add the white wine into the pan and cook about two minutes. Add the marinara sauce and stir to combine. Cook the sauce until hot throughout.
- Remove the rigatoni from the oven and let stand for five minutes. Divide the rigatoni into six portions. Place each portion onto a serving plate. Top the rigatoni with some of the chicken meat sauce and sprinkle with grated parmesan cheese and chopped fresh basil (optional) over each portion.
Cheesecake Factory S'more Copycat Recipe
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Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
- ¾ cup mini chocolate morsels
- 1 cup marshmallows
Cheesecake:
- 32 oz cream cheese softened
- ½ cup sour cream
- 2 eggs
- ¾ cup heavy cream
- ¾ cup white granulated sugar
- 2 Tbsp corn starch
- 2 tsp vanilla extract
Topping:
- 10 oz hot fudge topping warmed
- 2 cups marshmallows
Instructions
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Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan.
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In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
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Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
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Spread mini chocolate morsels and marshmallows over the bottom, evenly.
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In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
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Add corn starch and sugar and mix until combined.
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Beat in eggs until well incorporated.
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Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
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Transfer batter into the spring form and spread in evenly.
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Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Add water to the roasting pan, about half way up the side of the spring form.
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Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
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Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it.
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Cool cheesecake for an hour.
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Turn on the broiler in the oven.
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Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
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Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
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Add graham cracker on the top
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Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.
Peanut Butter Kiss Cookies
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Ingredient List
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1/2 cup butter or margarine, softened
- 1 egg
- 1 1/2 cups Gold Medal™ all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- Additional granulated sugar
- About 36 Hershey's® Kisses® Brand milk chocolates, unwrapped
Preparation
- Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
- Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
- Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Chick Fil A Brownie Copycat Recipe
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INGREDIENTS
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1cup butter, melted
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1cup flour
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1⁄2teaspoon baking powder
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1⁄2cup milk
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1cup chopped walnuts
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1(14 ounce) can sweetened condensed milk
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2cups sugar
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2⁄3cup cocoa
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2eggs
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3teaspoons vanilla
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1(12 ounce) package chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees.
- Combine butter, sugar, flour, cocoa, baking powder, eggs, milk, and 1 1/2 teaspoon of vanilla; beat well. Stir in nuts. Spread into a greased and floured 13 x 9 inch pan. Bake 40 minutes.
- Just before brownies are done, melt chips in a saucepan with 1 1/2 teaspoon vanilla and condensed milk. Spread fudge mixture over hot brownies. Cool. Chill and cut into bars.
Starbucks Caramel Apple Spice
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INGREDIENTS
CARAMEL APPLE SPICE
- 2 cups apple juice or apple cider
- 2 tablespoon cinnamon dolce syrup
- 2 tablespoons caramel sauce
- Whipped cream
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
INSTRUCTIONS
- To make the cinnamon dolce syrup, bring the water and sugars to a soft boil until the sugar melts, continuously stirring. Add in cinnamon and vanilla and let cook for about 3-5 more minutes. It should be about a syrupy consistency. Once cool, refridgerate until ready to use.
- In a medium saucepan, combine apple juice, cinnamon dolce syrup, and caramel sauce over medium heat. Cook for about 3-5 minutes or until everything has combined well and warmed up.
- Divide into two cups and top with whipped cream and additional caramel.
Cheesecake Factory Coconut Cream Cheesecake Copycat
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Ingredients
- 2 1/2 c. grated fresh coconut
- 1 c. whipping cream (scalded)
- 1 1/2 cup sugar
- 20 ounce cream cheese
- 4 large eggs – 2 egg yolks
- 2 1/2 T coconut liqueur
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 c. lowfat sour cream
- 1/4 c. cream of coconut
- 1/2 teaspoon coconut liqueur
- Coconut flakes, lightly toasted
- Chocolate shavings for top
Chocolate Macaroon Crust
- 2 ounces semisweet chocolate, melted
- 2 tablespoons unsalted butter, room temperature
- 6 tablespoons sugar
- 1 1/2 cups shredded unsweetened coconut
- Pinch of coarse salt
- Nonstick cooking spray
Instructions
- Puree coconut with hot cream in blender till finely shredded; about 4 min. Cool while preparing crust.
Chocolate Macaroon Crust:
- Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.
Filling:
- Using electric mixer on low speed, beat cream cheese with sugar till blended. Fold in cooled coconut mix. Blend in large eggs and yolks 1 at a time.
- Fold in 2 1/2 tbsp liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake till sides of cake are dry and center no longer moves when shaken, about 1 hour.
- Let cool on rack till depression forms in center (about 35 min).3. Mix lowfat sour cream, cream of coconut and remaining 1/2 tsp coconut liqueur. Spread atop cake. Bake 10 min to set topping. Cool completely on rack. Chill till cake is well chilled, about 4 hrs. Cover tightly and chill. Sprinkle coconut flakes, chocolate shavings and whipped cream on top.
Classic No Bake Cookies
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INGREDIENTS
- 1/2 cup (115 grams) butter (sliced into pieces)
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) quick-cooking oats
INSTRUCTIONS
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Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
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Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds stirring occasionally.
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Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
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Drop spoonfuls of the mixture onto the prepared baking sheets
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Allow to cool for 20 to 30 minutes, serve, and enjoy!
Easy Homemade Cherry Cobbler
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Ingredients
1/4 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk
1 can cherry pie filling
Instructions
Preheat oven to 350 degrees. Place butter in a 9×9 inch baking dish and set on oven rack to melt. Remove the baking dish from the oven as soon as butter has melted.
In a medium bowl, mix together the flour, sugar, and baking powder. Stir in milk and then pour the flour mixture into the baking dish with melted butter. DO NOT STIR.
Next, pour cherry pie filling evenly into pan. DO NOT STIR.
Bake cherry cobbler for 50 to 60 minutes, until the sides pull away from the edges of the pan and the cake is golden brown.
Serve warm with a scoop of vanilla ice cream
Chick Fil A Mac and Cheese Copycat Recipe
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Ingredients:
1 pound elbow macaroni
¼ cup butter
¼ cup all-purpose flour
2 cups water
½ cup nonfat dry milk powder
1 egg yolk
8 slices American cheese, torn or cut into small pieces
1-½ cups grated cheddar cheese, plus additional for topping
½ cup grated BellaVitano Gold cheese
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese
1 teaspoon salt
⅛ teaspoon ground paprika
Pinch ground turmeric
Pinch ground annatto
Directions:
- Bring a large pot of salted water to a boil. Add the macaroni and cook for 20 minutes, until the macaroni is very soft and plump. Drain the macaroni in a colander and set aside. Do not rinse it with water. If the pasta is cooked before the cheese sauce is finished, toss it with a little cooking oil to keep the noodles from sticking together.
- Meanwhile, make the cheese sauce by melting the butter in a large pot over medium heat. When the butter is bubbly and melted, about 2 minutes, add the flour. Cook, stirring constantly, until the roux is frothy and smells nutty, about 3 to 5 minutes.
- In a small bowl, combine the water and nonfat dry milk powder and whisk until the powder is incorporated. Slowly whisk the milk mixture into the roux and bring the mixture to a simmer over medium heat. Cook for 10 minutes, until the liquid has thickened.
- Place the egg yolk in a small bowl. Add ½ cup of the hot milk to the egg yolk, whisking as you add to keep the yolk from scrambling. Add a second ½ cup of hot milk, whisking until it's incorporated, before adding the warm egg-milk mixture back to the pot.
- Remove the pot from the heat. Working quickly to keep the milk from cooling down too much, add the cheese one handful at a time, starting with the torn American cheese and moving on to the grated cheeses after the American is fully incorporated. Stir constantly until the cheese is melted before adding the next handful of cheese.
- When all the cheese is added and incorporated, stir in the salt, paprika, turmeric, and annatto.
- Pour the cheese sauce over the cooked macaroni and stir gently to combine. Portion the mac and cheese into individual bowls. Top with additional grated cheddar cheese and melt the cheese under the broiler, if desired.
Chick Fil A Peach Milkshake Copycat Recipe
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INGREDIENTS
- 2 ½ cups frozen peaches cut up
- 1 fresh peach peeled, pitted and sliced
- 2 ½ cups vanilla ice cream
- 2 ½ cups whole milk
INSTRUCTIONS
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Add the frozen peaches, the fresh peach, the ice cream and milk to a blender, and pulse until just blended.
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Pour into tall glasses, and top with whipped cream and additional peach slices, if desired.
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Enjoy!
Starbucks Caramel Ribbon Crunch Frappuccino Copycat
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INGREDIENTS
- ½ cup brewed coffee, regular or decaf, add more if you like a stronger coffee flavor
- 1 cup milk of choice, dairy or non dairy
- 1 cup ice, regular or decaf, add more if you like a stronger coffee flavor make sure the ice is fresh, this makes a big difference
- 3 Tbsp caramel, regular or decaf, add more if you like a stronger coffee flavor make sure the ice is fresh, this makes a big difference I used store bought, you can use sugar free also
- 1 Tbsp dry instant vanilla or butterscotch pudding, regular or sugar free
- 2 Tbsp whipped cream, I used aerosol
- 2 Tbsp Health Toffee Bits, found with the chocolate chips
DIRECTIONS
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Pour ice, coffee and milk into blender, whirl just until the ice breaks up.
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Add in caramel sauce and dry pudding mix. Whirl again until creamy. If needed add more coffee or milk and you may have to stop and scrape down sides.
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When thick and creamy, add in 2 tablespoon of the toffee bits and whirl again to break the bits up a little.
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Pour into a tall glass and top with whipped cream a drizzle of caramel and the last tablespoon of toffee bits.
