Chick Fil A Lemon Pie Copycat

Ingredients (Pie Shell):

• 1 ¼ cups Graham cracker crumbs

• ⅓ cup Margarine (Melted)

• Vanilla wafers (16)

Ingredients (Pie Filling):

• 4 pasteurized eggs

• 1 can sweetened condensed milk

• ½ cup fresh squeezed lemon juice

Ingredients (Meringue Mix and Pie Top):

• 6 egg whites

• ½ cup sugar

• 1 teaspoon cream of tartar

• 1 teaspoon vanilla

          Directions:

1. Measure graham cracker crumbs into mixing bowl. Melt margarine Measure melted margarine into bowl with graham cracker crumbs and blend thoroughly using large spatula be sure to use margarine immediately after melting it so that it will blend well). Place graham cracker mixture into aluminum pie plate for base of the pie. Spread and pack mixture evenly over bottom of pie plate, using bottom of metal measuring cup.

2. Stand vanilla wafers around the edge of each pie plate with flat side of wafer facing outside of the pan. Gently press each wafer into pie base. Make sure that edges of wafers are not broken. (Note: Usually 16 wafers will fit evenly around the perimeter of the plate. This allows for pie to be cut into 8 even slices, each with two wafers.) Set aside pie shell until it is time to fill it.

3. Combine condensed milk and eggs in mixing bowl. Mix by hand with whisk until well blended. Slowly pour in strained lemon juice. Once all juice has been added, mix by hand for an additional 30 seconds. (Note: Lemons should be stored in refrigerator and squeezed just prior to use. Do not use lemon juice that has been frozen.) Fill pie shell with 2 cups of filling.

4. Shake pie pan gently to settle filling and distribute evenly in pie shell. (Note: pie shells must be filled immediately after mixing or filling will become too firm to pour from measuring cup. Pies may be topped immediately after filling. It is not necessary to refrigerate or freeze pies before topping them.)

5. Place filled pie shells in freezer until ready to be topped with meringue mix, If not topping right away. (Note: shelf life to pie shells held in freezer is 72 hours.)Combine egg whites, sugar, cream of tartar and vanilla in separate mixing bowl.

6. Set mixer on low speed setting and blend for one minute. Turn mixer off and scrape edges of bowl with large spatula. Set mixer on second speed setting and blend for six minutes or until whip marks form in meringue mix. Turn mixer off and scrape bowl again. Set mixer on medium setting for 1 ½ minutes or until the meringue peaks. (Note: peaking is achieved when mixture remains stiff when pulled into a peak with the spatula.) Turn mixer off and disconnect wire whip attachment from mixer shaft. Lightly tap whip on edge of mixer bowl to remove excess meringue. Scrape meringue from sides of bowl with large spatula. Top pie with meringue mix.

7. Place pie in preheated broiler oven, at 375 degrees, for about 2 ½ minutes, until meringue is lightly browned and then remove pie from oven. Place pie in freezer for a minimum of two hours before slicing. (Note: shelf life for frozen lemon pie is 72 hours.)

8. Remove pie from freezer. Cut pie in half using kitchen knife, then into quarters, and finally into eighths, with two vanilla wafers per slice. (Note: Place knife in hot water to rinse off crumbs and meringue between each cut. This will prevent crumbs from marring appearance of pie.)  Shelf life for thawed pie slice is 48 hours.

Starbucks Gingerbread Loaf Copycat

Ingredients:

• 1 1/2 cups flour

• 2 teaspoons cinnamon

• 1 teaspoon ground ginger

• 3/4 teaspoons ground cloves

• 1/2 teaspoon ground mustard

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 cup sugar

• 1 teaspoon fresh orange zest

• 2 Tablespoons fresh orange juice

• 1 egg

• 1 cup natural applesauce (no added sugar)

Frosting

• 4 oz. cream cheese, room temperature

• 1 Tablespoon butter, room temperature

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon pure orange extract

• 1/2 teaspoon fresh orange zest

• 1 1/2 cups powdered sugar

Directions:

1. Preheat oven to 350°F.  Grease and flour (or line with parchment paper) a 9"x 5" loaf pan.

2. In a medium bowl, add flour, spices, salt and baking soda.  Whisk to combine, then set aside.

3. In the bowl of an electric mixer, beat butter until smooth.  Add sugar and blend until fully combined and fluffy.  Add orange zest and blend.

4. Add fresh orange juice and blend.  Add egg and blend.  Add apple sauce and blend.

5. Add flour mixture while slowly mixing.  Stir just until all ingredients are well combined.

6. Pour/scoop batter into prepared pan and bake 40-50 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).  Cool loaf at least 1 hour before frosting.

7. Prepare frosting by beating the cream cheese with an electric mixer until fully smooth.  Add butter and blend.

8. Add about half of the powdered sugar and blend well.  Add extracts and zest and blend.

9. Add remaining powdered sugar and beat until fully incorporated and frosting is smooth and fluffy.

10. Spread frosting onto cooled cake.

Costco Pumpkin Spice Loaf Copycat

INGREDIENTS

• Flour

• Baking soda

• Baking powder

• Spices: cinnamon, pumpkin pie spice, salt

• Butter

• Sugar

• Eggs

• Canned pumpkin

• Vanilla

• Cream cheese

• White chocolate

INGREDIENTS

FOR THE BREAD

• 2 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 2 teaspoons pumpkin pie spice

• 3/4 cup butter, softened

• 1 1/4 cups sugar

• 2 eggs

• 1 (15 oz.) can pumpkin puree

• 2 teaspoons vanilla

FOR THE CINNAMON SWIRL

• 1 tablespoon cinnamon

• 2/3 cup sugar

FOR THE FROSTING

• 8 ounces cream cheese, softened

• 1/2 cup butter, softened

• 1 teaspoon vanilla

• 2 cups powdered sugar

• 1 bar white chocolate

INSTRUCTIONS

1. Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper and spray with non-stick cooking spray. In a small bowl, combine the cinnamon and the sugar for the swirl; set aside.

2. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Whisk to combine.

3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs, pumpkin puree and vanilla until smooth.

4. Spread 1/4 of the batter into a loaf pan. Top with 1/4 of the cinnamon sugar mixture. Add another 1/4 of the batter and top with another 1/4 of the cinnamon sugar mixture. Gently run a sharp knife through the loaf to swirl the batter. Repeat with the rest of the batter in the second loaf pan.

5. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

6. Meanwhile, make the frosting by beating the cream cheese, butter and vanilla until smooth. Gradually add the powdered sugar until frosting reaches desired consistency.

7. Spread the frosting over the cooled loaves. Grate the white chocolate bar over the loaves to coat with white chocolate shavings.

Starbucks Peppermint Brownie Cake Pop Copycat

INGREDIENTS

• 1 1/2 cups

• 3/4 cup (1 1/2 sticks) butter or margarine

• 3 (1 ounce) squares unsweetened chocolate

• 3 eggs, beaten

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour*

• 1 cup prepared butter cream frosting

• 1/2 cup finely chopped peppermint candy, divided

• 36 lollipop sticks

• 1 package (20 ounces) vanilla or chocolate almond bark, chopped

• *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Preheat oven to 350°F.1

2. Spray an 8 x 8 inch baking pan with cooking spray.2

3. Combine sugar, butter, and chocolate in a heavy saucepan; heat over low heat stirring occasionally until chocolate is melted and mixture is smooth. Cool.3

4. Add eggs one at a time until well combined. Stir in vanilla and flour. Spread into prepared pan.4

5. Bake for 30-35 minutes or until knife inserted in center comes out clean. Cool completely.5

6. Crumble brownies into a large bowl. Add frosting; beat on low speed with an electric mixer until combined.6

7. Stir in 1/4 cup of candy. Using ice cream scoop shape into 1 1/2 inch balls. Place on prepared pans. Freeze for 30 minutes.7

8. Remove from freezer; insert lollipop stick; freeze 60 minutes more or until firm.8

9. Melt almond bark over a double boiler until melted. Dip brownie pops into melted candy; tapping off excess chocolate.9

10. Sprinkle with additional chopped peppermint candy, if desired. Place on prepared tray.  Allow coating to set.10

11. Store in covered containers in refrigerator until ready to serve.  Allow to come to room temperature to serve.

Starbucks Baked Apple Croissant Copycat Recipe

INGREDIENTS:

• Unsalted butter

• Peeled diced apples

• Granulated sugar

• Apple cider or juice

• Ground cinnamon

• Cornstarch

• Water

• Thawed puff pastry

• Powdered sugar

Melt butter in a medium skillet over medium-low heat. Add the apple, sugar, apple cider, and cinnamon. Stir so the apples are coated. Once the mixture bubbles, cook the apple for three minutes. Mix the cornstarch and water in a small bowl. Pour the mixture into the pan and stir until the liquid thickens. Remove the pan from the heat.

• Cut the thawed puff pastry sheet into six rectangles.

• Divide the apple filling equally amount the rectangles and then roll the dough up. Pinch the ends to seal the dough.

• Place the croissants on a prepared baking sheet.

• Bake the apple croissants for 15 to 18 minutes at 375° or until the puff pastry is golden brown. Allow the croissants to cool before glazing them.

• How to make glaze for croissants: Whisk melted butter, powdered sugar, and apple cider until smooth. Drizzle the glaze over the top of the cooled croissants.

Cheesecake Factory Cookie Dough Cheesecake

Ingredients

Crust

• 2/3 package of Oreos, crushed

• 4 Tablespoons butter, melted

Cheesecake

• 2 1/2 pounds cream cheese, softened - cut into 1 inch chunks

• 1 1/2 cups granulated sugar

• 1/8 teaspoon salt

• 1/3 cup sour cream

• 2 teaspoons lemon juice

• 2 teaspoons vanilla extract

• 6 whole large eggs, plus 2 large egg yolks

• 1 Tablespoon butter, melted

Cookie Dough

• 1/2 cup butter, softened

• 3/4 cup light brown sugar

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 (14 oz) can sweetened condensed milk

• 1 cup mini chocolate chips

Instructions

1. Prepare the Cookie Dough :In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour, until completely incorporated. It will be very dry, that is ok. Beat in milk until well combined. Stir in chocolate chips. Roll into small 1 inch balls. Place in freezer for 45 minutes, or until completely frozen.

2. Preheat oven to 325º F.

To Make The Crust

1. Mix together the cookie crumbs and the melted butter.

2. Press into the bottom of a 9 inch springform pan. Use the bottom of a measuring cup to firmly press it into the bottom, keeping it off the sides.

3. Bake for 10 minutes. Let cool completely.

To Make The Cheesecake

1. Increase oven heat to 500º F.

2. Using an electric mixer beat cream cheese on low until broken up, about 1 minute. Scrape the sides as necessary.

3. Add 3/4 cup of sugar, and salt. Mix over low for about a minute, until well combined.

4. Beat in the remaining 3/4 cup of sugar.

5. Scrape the sides, add sour cream, lemon juice, and vanilla. Mix over low for 1 minute.

6. Mix in egg yolks until thoroughly combined. Add the whole eggs, 2 at a time, beating for about 1 minute after each addition.

7. Stir in about 1/2 of the frozen cookie dough balls, until evenly distributed.

8. Gently brush the top of the baked and cooled crust with the 1 Tablespoon of melted butter. Place springform pan on a baking sheet. Pour filling into the crust.

9. Bake for 10 minutes. Without opening the oven door reduce the temperature to 200º F. Bake for about 90 minutes, or until the center of the cheesecake is 150º F,

10. Remove from the oven and let cool on a wire rack for 5 minutes. Then run a knife around the edge to loosen the sides.

11. Let the cheesecake cool until it is just about room temperature - 2 1/2-3 hours.

12. Wrap tightly with plastic wrap and chill in the fridge for at least 3 hours before serving.

13. To remove the mold wrap a warm kitchen towel around the pan, and let set for 1 minute. Gently remove the sides. Cut into 14 slices, and top with whipped cream to serve.

Costco Sour Cream Pound Cake Copycat

Ingredients

• 1 cup butter, softened

• 3 cups sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup sour cream

• 2 teaspoons vanilla extract

• Confectioners' sugar, optional

Directions

1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

2. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Costco Four Berry Pie Copycat

Ingredients

• ▢homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the to

• ▢7 cups fresh or frozen blueberries, raspberries, strawberries and cranberries about 2 ⅓ cups of each type of berry*

• ▢1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)

• ▢1 Tablespoon lemon juice

• ▢4 Tablespoons cornstarch

• ▢2 Tablespoons butter

• ▢1 large egg white beaten with a fork

Instructions

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 

• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)

• Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 

• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.

• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).

• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).

• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 

• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 

• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

For the lattice crust:

• Roll out crust. Roll our your crust on a lightly floured counter or on a piece of parchment paper. (I like to place a piece of parchment paper on top of a damp kitchen towel to keep it from moving around).  Roll the pie crust into a large circle that's about 1-2 inches larger than then top edge of your pie dish. 

• Cut strips. Use a pizza cutter to strips.  cut them as wide as you'd like them to be (there's really no right or wrong way).  

• Lay first layer of strips.  Lay your longest strip across the middle of the pie then lay a few shorter strips on either side, parallel to each other and spaced evenly.  

• Fold pack even numbered strips.  Fold back the second and 4th strip and lay a shorter strip of dough perpendicular to other dough strips. Unfold those dough strips over the new strip.

• Fold back odd numbered strips: Fold back the first, third and fifth strips in the same direction and lay another dough strip across the pie. Unfold the first, third and fifth strips over the new strip.

• Repeat steps 4 and 5 until pie is covered with a lattice crust.

• Trim dough strips.  If you dough strips hang over the edge of the pie, trim them to the edge.

• Pinch crusts together.  Pinch the lattice top with the bottom crust to form one unified outer edge.  Crimp edges.

https://www.tasteofhome.com/article/costcos-giant-four-berry-pie/

Eat N Park Buckeye Copycat Pie

YIELDS:

8

PREP TIME:

20 mins

TOTAL TIME:

1 hr 20 mins

Ingredients

• 20

  Oreos, crushed

• 3 tbsp.

  butter, melted

• 1/2 c.

  (1 stick) butter, softened to room temperature

• 1 2/3 c.

  creamy peanut butter

• 1 1/4 c.

  powdered sugar

• 1 tsp.

  kosher salt

• 1/2 tsp.

  pure vanilla extract

• 1 1/2 c.

  chocolate chips

• 3/4 c.

  heavy cream

Directions

• Step 1In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.

  1. Step 2In a large bowl, combine butter, peanut butter, powdered sugar, salt, and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.

  2. Step 3Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.

  3. Step 4Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

Costco Lemon Meringue Cheesecake Copycat Recipe

Ingredients  

1x2x3x

Cheesecake

• ▢1 ½ cups graham crumbs

• ▢¼ cup melted butter

• ▢3 packages 8oz each cream cheese

• ▢⅔ cup sugar

• ▢3 eggs

Lemon Filling

• ▢1 cup sugar

• ▢⅓ cup corn starch

• ▢6 egg yolks

• ▢1 ½ cups water

• ▢2 lemons zested & juiced

• ▢1 tablespoon butter

Meringue

• ▢4 egg whites

• ▢½ teaspoon cream of tartar

• ▢⅓ cup sugar

Instructions 

Cheesecake

• Preheat oven to 350°F.

• Combine melted butter & graham crumbs. Press into a 9″ springform pan.

• With mixer on medium, beat cream cheese & sugar until blended. Mix in eggs.

• Pour cream cheese mixture over crust and bake for 35-40 minutes or just until center is set.

• Cool 5 minutes, run a butter knife around the edge to loosen. Cool on the counter 1 hour. Refrigerate 4 hours or overnight.

Lemon Filling

• Preheat oven to 350°F.

• Combine sugar, cornstarch, egg yolks and water in a large saucepan. Whisk constantly over medium heat until mixture reaches a boil. Stir in ½ cup lemon juice & zest from 2 lemons. Let boil 1 minute while stirring.

• Remove from heat and stir in butter.

Meringue

• Beat egg whites & cream of tartar on medium-high until soft peaks form. Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form (about 5 minutes).

• Spread lemon filling over cheesecake layer. Immediately spread meringue over hot lemon filling.

• Bake 10-15 minutes or until browned. Cool at room temperature 1 hour. Refrigerate 4 hours or overnight before serving.

Costco Lemon Blueberry Bread

Ingredients

• 1/3 cup butter, melted

• 1 cup sugar

• 3 tablespoons lemon juice

• 2 large eggs, room temperature

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup 2% milk

• 1 cup fresh or frozen blueberries

• 1/2 cup chopped nuts

• 2 tablespoons grated lemon zest

• glaze:

• 2 tablespoons lemon juice

• 1/4 cup sugar

Directions

1. In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.

2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

3. Combine glaze ingredients; drizzle over warm bread. Cool completely.

Cheesecake Factory Pineapple Cheesecake Pops

Ingredients

• 2 Slices Original cheesecake

• 20 oz. can Dole Crushed Pineapple in heavy syrup

• 1 Tbl. Diced Maraschino Cherries

• ½ Fresh Lime

Directions

1. Place 2 Slices Original cheesecake in a mixing bowl. Using a rubber spatula, evenly incorporate all of the cheesecake ingredients and crust together to create a filling with the consistency of a thick pudding.

2. Add Crushed Pineapple with Syrup. Use spatula to evenly incorporate the Pineapple into the cheesecake mixture.

3. Add Diced Maraschino Cherries.

4. Squeeze juice from ½ Lime into the mixture. Use spatula to evenly incorporate the Maraschino Cherries and Lime Juice into the cheesecake mixture.

5. Transfer the mixture into a pitcher with a narrow spout.

6. Pour the mixture into the Popsicle Mold being careful not to fill beyond the fill line.

7. Snap the popsicle sticks into place, and place filled Popsicle Mold Holder into the freezer.

8. Freeze overnight.

9. Remove popsicles from mold holder. Pour hot water over individual molds for approx. 30 seconds to release popsicles.

Costco Peanut Butter Pie Copycat Recipe

GRAHAM CRACKER CRUST

Ingredients:

1 ½ cups graham cracker crumbs (11 graham crackers)

2 Tablespoons sugar

1 Tablespoons brown sugar packed

7 Tablespoons butter melted

• Crush the crackers – Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.

• Add the sugars – Transfer your crumbs to a bowl and stir in the sugars.

• Melted butter – Pour in melted butter and toss everything together with a fork.

• Mix it up – Toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.

• Press into your pan – Transfer your crumbs to your pie plate or springform pan and press them tightly into the bottom of the pan and up the sides.

• Smooth the sides – Use your fingers to press the crumbs firmly all around the sides of the pie pan to make a nice even edge.

PEANUT BUTTER FILLING

• 8 tbsp butter, softened

• 1 1/2 cups peanut butter

• 1 cup powdered sugar

CHOCOLATE PIE FILLING

• 2(3.4 to 3.9-oz.) pkg. instant chocolate pudding and pie filling mix

• 2 3/4cups cold milk

CHOCOLATE GANACHE (OPTIONAL)

• 1 cup semisweet chips

• 1/2 cup heavy cream

Instructions

1. Press the graham cracker mixture into a pie dish. Freeze for at least 10 minutes while preparing the filling and ganache.

2. Use an electric mixer to whisk together the peanut butter, the softened butter, and the powdered sugar until smooth. Pour the filling into the prepared pie crust.

3. Over medium-low heat, mix together the heavy cream and chocolate chips until melted and smooth. Spread the ganache over the peanut butter layer.

4. Chill for at least one hour before serving.

Cheesecake Factory Lemon Raspberry Cream Cheesecake

Ingredients

Crust

• 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)

• 1/3 cup butter, melted (I used a 1/4 cup)

Filling

• 1/2 cup raspberry preserves (I used a raspberry pie filling)

• 1/4 cup water

• 4 (8 ounce) packages cream cheese

• 1 1/4 cups granulated sugar

• 1/2 cup sour cream

• 2 teaspoons vanilla extract

• 5 eggs (I used 4 eggs)

• 4 ounces white chocolate, chopped into chunks

Optional Garnish

• 2 ounces shaved white chocolate (optional)

• Fresh whipped cream

Instructions

1. Preheat oven to 475 degrees.

2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.

3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.

4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.

8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.

10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Starbucks Strawberry Acai Refresher Copycat

Ingredients:

• Water

• Sugar

• White grape juice concentrate

• Natural flavors (I assume that’s the passion fruit)

• Citric Acid (additive/preservative) 

• Natural Green Coffee Flavor (caffeine)

• Freeze Dried Strawberry Pieces

1. First, make sure the powdered products dissolve with a small electric whisk.

2. Add powdered ingredients with two tablespoons of water to a bowl and whisk together.

3. Once the slurry is made, transfer it into your pitcher.

4. Slowly pour in the rest of the liquid ingredients, then add the passion fruit puree, to taste.

5. Pour into a pitcher or bottle to keep in the fridge. Gently stir or shake before serving. Pour over glass and top with fresh, frozen or freeze-dried strawberry slices.

Cheesecake Factory Carrot Cake

Ingredients:

• ⅓ cup sour cream

• ⅓ cup heavy whipping cream

• 7 teaspoons vanilla extract

• ⅔ cup sugar

• 1 cup sugar

• 1 cup light brown sugar

• 4 packages cream cheese

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 6 large eggs

• 1 teaspoon table salt

• 1 Tablespoon ground cinnamon

• 2 cups all-purpose flour

• 1 cup vegetable oil

• 3 cups carrots

• ½ cup canned crushed pineapples

• 2 ¼ cup walnuts

• ½ cup butter

• 2 ½ cups powdered sugar

• 9-inch springform pan

• 9-inch cake pans

• mixing bowls

• stand mixer

• cooling rack

• food coloring 

How to make Carrot Cake Cheesecake: 

STEP ONE: First, fill 9×13-inch pan half full with water, place it on the lowest oven rack, and preheat the oven to 325 degrees F. Spray a 9-inch springform pan with cooking spray and set it aside.

STEP TWO: Next, make the cheesecake layer. Bake for 40-45 minutes and then let it cool completely before freezing for at least 4 hours.

STEP THREE: Now preheat the oven to 325 degrees F in preparation for baking the carrot cake. Spray two 9-inch round cake pans and set them aside while you make the carrot cake.

STEP FOUR: Bake for 40-45 minutes. Let the cake cool before removing it from the pans. 

STEP FIVE: Make the cream cheese icing. Be sure not to overmix.

STEP SIX: Finally, assemble the layers and then ice the cake with the remaining icing and garnish with walnuts before serving.

Chick Fil A Autumn Spice Milkshake Copycat Recipe

Add two pumps of the Autumn Spice Milkshake spice syrup.

1. Add two tablespoons of the speculoos cookie crumble.

2. Add the milk, cream, followed by the vanilla softserve Icedream dessert.

3. Blend, or hand-spin as they do in Chick-fil-A.

4. Top off with whipped cream and a cherry.

5. Enjoy!

Reese's Pieces Chocolate Fudge Brownies

Ingredients

• dash salt

• 3-1/2 cups powdered sugar

• 6 tablespoons hot water

• PEANUT BUTTER DRIZZLE (recipe follows)

• 3 tablespoons REESE'S Peanut Butter Chips

• 1 teaspoon shortening

• BROWNIE FROSTING(recipe follows)

• 1/2 cup butter or margarine

• 2/3 cup HERSHEY'S Cocoa

• 1 teaspoon vanilla extract

• eggs

• 1-1/2 cups REESE'S MINI PIECES Candy, divided

• water

• vegetable oil

• 1 package (19.8 oz.) fudge brownie mix

Directions

1. Heat oven to 350°F. Grease bottom of 13x9x2-inch baking pan.
   

2. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.
   

3. Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy.

4. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.
   

5. Prepare and spread CHOCOLATE FROSTING over brownie.
   

6. Sprinkle and gently press remaining 3/4 cup candies over frosting.
   

7. Prepare and drizzle PEANUT BUTTER DRIZZLE over candy. Cool completely in pan. Makes 12 brownies.

Next, the instructions said to mix up the brownie mix first:

After mixing it up, I put half of the batter in the 13x9 baking dish.

I added a layer of Reese's peanut butter chips:

After 30 min. bake time, the brownies are done!! Yum, look at all those peanut butter chips!

The next part of the recipe is to prepare the chocolate frosting:

CHOCOLATE FROSTING:

Melt 1/2 cup butter or margarine in saucepan over low heat. Remove from heat; add 2/3 cup HERSHEY'S Cocoa stirring until smooth. Add 1 teaspoon vanilla and dash of salt. Gradually add 3-1/2 cups powdered sugar with 6 tablespoons hot water, stirring until smooth. About 2 cups frosting.

I melted a stick of butter, Hershey's cocoa and vanilla. 

Then I gradually added in the powdered sugar:

After the frosting was throughly mixed, I spread it over the cooled brownies. Nothing is better than homemade frosting!

Add the Reese's Pieces and you are all set! Cut into squares, eat and enjoy!

Starbucks Apple Crisp Macchiato

What you need:

• Apple juice

• Brown sugar

• Cinnamon sticks

• Ground nutmeg

• Apple

• Lemon juice

• Salt

• Water

• 2% milk, or other milk of your choice

• Espresso or strong brewed coffee

How to Make Starbucks Apple Crisp Macchiato

You’ll need to make an apple syrup, brown sugar syrup, and then the macchiato.

Apple Cinnamon Syrup

1. In a small saucepan or skillet, combine apple juice, brown sugar, cinnamon sticks, nutmeg, lemon juice, chopped apple, and salt.

1. Bring to a boil, then reduce heat and simmer on low for about 20 minutes.

1. Remove from the heat and allow syrup to cool to room temperature.

2. Strain and pour the syrup into a glass container. Refrigerate.

Brown Sugar Simple Syrup

1. Heat water in the microwave for 30 seconds.

2. Add brown sugar and stir.

3. Pour the brown sugar syrup into a glass container. Refrigerate

Apple Crisp Macchiato Assembly

1. Place brown sugar syrup in a mug.

2. Heat milk and froth it with a milk frother.

3. Pour the frothed milk into the mug.

4. Spoon froth over the milk.

5. Pour espresso over the milk. Do not stir.

6. Drizzle the apple crisp syrup on top.

Cheesecake Factory White Chocolate Raspberry Cheesecake Recipe

Ingredients

Crust

• 1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)

• 1/3 cup butter, melted (I used a 1/4 cup)

Filling

• 1/2 cup raspberry preserves or raspberry pie filling

• 1/4 cup water

• 4 (8 ounce) packages cream cheese

• 1 1/4 cups granulated sugar

• 1/2 cup sour cream

• 2 teaspoons vanilla extract

• 5 eggs (I used 4 eggs)

• 4 ounces white chocolate, chopped into chunks

Optional Garnish

• 2 ounces shaved white chocolate (optional)

• Fresh whipped cream

Instructions

1. Preheat oven to 475 degrees.

2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.

3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.

4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.

5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.

8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.

10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.