Costco Key Lime Pie

Ingredients 

Graham Cracker Crust

• 2 cups graham cracker crumbs crushed with a food processor, about 1 ½ packages

• 1/3 cup butter melted

• 1/4 cup granulated sugar

• 1 teaspoon cinnamon

Key Lime Filling

• 3 large eggs separated, room temperature is bes

• 1 14 ounce can sweetened condensed milk

• ½ cup key lime juice

• 1 tablespoon lemon juice

• 2 teaspoons grated lime peel

• 2 tablespoons sugar

Whipped Topping

• 1-2 cups whipping cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla

Instructions

Graham Cracker Crust

• Mix together crushed graham crackers, butter, sugar and cinnamon in a large bowl, or the bowl of a food processor.

• Press onto bottom and 1” up the sides a 9” lightly greased Springform pan or a 9-10 inch pie plate.

• Bake at 350 for 10 minutes. Cool while making filling.

Key Lime Pie Filling

• Whisk egg yolks in a large bowl. Add sweetened condensed milk, key lime juice, lemon juice and zest. Mix until smooth.

• In a separate clean bowl, beat egg whites until foamy with mixer. Gradually add 2 tablespoons sugar, beating until soft peaks form.

• Gently fold into yolk mixture, then spoon into prepared crust.

• Bake at 325 degrees for 15 to 20 minutes, until set. Cover and chill for 4- 8 hours.

Whipped Topping

• Beat whipping cream until stiff. Add sugar and vanilla. Store in refrigerator until ready to serve.

Costco Pumpkin Pie Copycat

Crust

• ▢1 recipe single pie crust, or use a store-bought crust

Filling

• ▢1 large large egg, 50 grams

• ▢3 egg yolks, 50 grams

• ▢1 cup heavy cream, 227 grams

• ▢½ cup whole milk, 113 grams

• ▢1 (15 ounce) can pumpkin puree, (not pumpkin pie filling)

• ▢¾ cup granulated sugar, 150 grams

• ▢2 teaspoons vanilla extract

• ▢2 teaspoons ground cinnamon

• ▢¾ teaspoon ground ginger

• ▢½ teaspoon ground nutmeg

• ▢⅛ teaspoon ground cloves

• ▢½ teaspoon salt

Instructions 

Prepare the Pie Crust

• Pre-heat the oven to 375°F

• Roll the chilled pie dough out on a floured board then position the pie crust in a standard size 9-inch pie plate. Fold the edges of the pie dough under and crimp or press down with a fork. Freeze for 15 minutes. (See note 1)

• Line the pie crust with parchment paper and fill it with pie weights. (See note 2.)

• Bake for 15 to 20 minutes then remove the pie weights and bake for another 5 minutes. Remove the pie crust and set aside while you prepare the filling.

• **Reduce the oven temperature to 325°F

Prepare the Filling

• Whisk the egg and egg yolks in a large bowl. Add the rest of the ingredients and whisk until well blended.

• Pour the filling into the pre-baked pie shell and bake for 45 to 60 minutes (time may vary based on your oven). The edges will look slightly puffy. The center may jiggle like jello when you shake the pie plate… that's fine, it will firm up when it is cool. (See note 3) If you have an instant-read thermometer, the center of the pie should measure 175°F.

• Cool on a wire rack for 2 hours, then cover with plastic wrap and store in the refrigerator until ready to serve. 

Costco Pecan Pie Copycat

Ingredients

• 1 9- inch unbaked pie crust thawed as per instructions or our homemade pie crust

• ¾ cup golden corn syrup

• 100 grams granulated sugar approx. ½ cup

• ½ stick butter, unsalted melted

• 25 grams dark brown sugar approx. 2 tablespoons

• 1 teaspoon sea salt

• 1 teaspoon pure vanilla extract

• 3 eggs, large lightly beaten

• ½ cup pecans chopped

• ½ cup pecan halves for topping

Instructions

• Preheat oven to 425F. If using our homemade pie crust, lightly flour a surface and roll dough out ⅛” thick, and lay the dough into a 9-inch pie dish leaving about ¾” overhang, fold the overhang so the pie edge stands up, then crimp the edges. Add parchment paper, pie weights and pre-bake for 5-10 minutes. If using store-bought, thaw pie crusts based on package instructions, and pre-bake the same way. Reduce heat to 350F and bake for 40-50 minutes.

• In a medium-large mixing bowl add corn syrup, granulated sugar, melted butter (slightly cooled), dark brown sugar, salt and vanilla, and mix well with a spatula until all the butter is absorbed.

• Add eggs and mix until fully combined, then add chopped pecans.

• Pour into pie crust and top with pecans (alternatively, you can mix them into the filling).

• Bake for 10 minutes and then reduce the heat to 350F. Bake for another 40-50 minutes (the center should be slightly jiggly and will set as it cools) and allow it to cool on a wire rack.

Costco Corn Muffins Recipe

Ingredients

• 2/3 cup stone ground corn meal

• 1 2/3 cups all-purpose flour

• 1 1/2 tbsps. baking powder

• 1/4 tsp. kosher salt

• 1/2 cup granulated sugar

• 1/4 cup butter softened

• 1/4 cup honey

• 2 large eggs

• 1 cup whole milk

• 2 tbsps. vegetable oil

Instructions

• Preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is in the center position.

• Prepare your jumbo muffin tin with 6 jumbo liners. I always prefer to use jumbo cupcake liners with my muffins to prevent sticking.

• Whisk together the flour, corn meal, baking powder, and salt.

• In your medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium power) and sugar. Add in the milk, oil, honey, and one egg at a time. You can use a hand mixer, or wooden spoon to combine.

• Spoon in the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin tin 3/4 way with batter.

• Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

Costco Banana Nut Muffins

Ingredients

• ▢2 & 1/2 cups (315g) all-purpose flour

• ▢1 Tbsp baking powder

• ▢1 tsp baking soda

• ▢1 tsp ground cinnamon

• ▢1/2 tsp salt

• ▢1/3 cup (80ml) vegetable oil

• ▢1/2 cup (100g) white sugar

• ▢1/2 cup (110g) packed brown sugar

• ▢2 large eggs

• ▢3/4 cup (180ml) milk

• ▢2 tsp vanilla extract

• ▢1 cup overripe mashed banana, (about 3 medium)

• ▢2/3 cup chopped walnuts

• ▢1/3 cup chopped walnuts, for topping

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Instructions

• Preheat oven to 425F and line 12 muffin cups with paper liners.

• In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

  2 & 1/2 cups (315g) all-purpose flour,1 Tbsp baking powder,1 tsp baking soda,1 tsp ground cinnamon,1/2 tsp salt

• In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.

  1/3 cup (80ml) vegetable oil,1/2 cup (100g) white sugar,1/2 cup (110g) packed brown sugar,2 large eggs,3/4 cup (180ml) milk,2 tsp vanilla extract,1 cup overripe mashed banana

• Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir everything together and just as the batter starts to come together, fold in 2/3 cup of chopped walnuts.

  2/3 cup chopped walnuts

• Divide the batter amongst the 12 paper liners and top with the remaining chopped walnuts.

  1/3 cup chopped walnuts

• Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the heat to 375F, bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.

Costco Strawberry Cake

Ingredients

• For the cake layers:

• 6 egg whites

• 1/2 teaspoon cream of tartar

• 125g granulated sugar

• 6 egg yolks

• 125g granulated sugar

• 80ml vegetable oil

• 100ml water, cold

• 1 tablespoon vanilla extract

• 200g plain flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• For the sweet milk:

• 400ml whole milk

• 2 tablespoons granulated sugar

• 2 teaspoons vanilla extract

• For the whipped cream:

• 600ml double cream

• 150g icing sugar

• 2 teaspoons vanilla extract

• Extras:

• Around 400g strawberries, washed and cut into slices (there's no exact measurement for this, you can fill the cake with as many or as little strawberries you want)

• Plus some extra strawberries, to decorate

• Chocolate sprinkles, also to decorate (optional)

Directions

• Making the cake layers:

• Start by pre-heating your oven to 180c/350f. Also line the bottom of two 8 inch cake tins with some baking paper. DON'T grease these tins, just add a circle of baking paper to the bottom of them.

• In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites start becoming foamy, slowly pour in the first 125g sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.

• In a separate large bowl, add the egg yolks and the second 125g of sugar. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take around 2-3 minutes.

• Add the oil, water and vanilla into this, whisk until combined. Now add the flour, baking powder and salt, whisk just until you get a smooth batter.

• Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the whipped egg whites and fold until you can no longer see any lumps or streaks of egg whites.

• Pour this into your cake tins then bake at 180c/350f for around 45-50 minutes, a toothpick inserted into the centre should come out clean.

• As soon as these come out of the oven, flip them upside down onto a wire rack. Don't take them out of the tin, just leave them in the tin, upside down. Leave them like this for 20 minutes.

• Making the sweet milk:

• In a pot, add the milk, sugar and vanilla. Heat this until the milk is warm, we don't need this to come to a boil, we're just heating it so that the sugar can dissolve. You can also just do this in your microwave. Leave this aside until you're ready to use it.

• Once your cakes have cooled upside down for 20 minutes, turn them over and poke a few holes into them using a knife or skewer. Pour the sweet milk over them, now leave them to soak the milk and to cool completely. The don't need to be upside down now, just leave them to cool in the tin, but not upside down.

• Making the whipped cream:

• In a large bowl, add the double cream, icing sugar and vanilla. Whip these together until the mixture thickens and you get firm peaks.

• Leave this in the fridge until you're ready to use it.

• Putting the cake together:

• Once you cake layers have cooled completely and the whipped cream has been made, you can assemble your cake.

• Place one of the cake layers down onto a cake board or plate, spread a layer of the whipped cream onto this.

• Arrange your strawberry slices on top of this, then spread a thin layer of whipped cream over the strawberries. Now add the second layer of cake.

• Cover the cake with the rest of the whipped cream, covered the sides with chocolate sprinkles, then piped whipped cream on top and added some whole strawberries.

• Leave the cake in your fridge for about 20 minutes so that the whipped cream can set up a little, then cut into it and enjoy!

Starbucks Strawberry and Cream Cakepop Copycat

Ingredients

1x2x3x

• ▢1 box Strawberry Cake Mix 15 oz *Plus ingredients to prepare the cake on the back of the box

• ▢½ cup unsalted butter softened

• ▢4 oz Cream Cheese softened at room temperature

• ▢1 tsp Vanilla Extract

• ▢1 ½ cup Powdered Sugar

• ▢16 oz. White Candy Melts

• ▢.25 cup Pink Sprinkles optional

• ▢2 Lollipop Sticks

Instructions

• Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.

• Beat the butter and cream cheese together in a large bowl until smooth and fluffy.  Then add in the vanilla extract. Then slowly add in the powdered sugar until it’s all combined and smooth.

• Remove the cake from the pan.  Remove the outside layer from the cake and throw it away.  Crumble up the remaining cake into a large bowl.

• Add approximately 1-1 ½ cup of the frosting to your crumbled cake and stir everything together until well combined. You want the mixture to be moist but still be able to form it into balls.  Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.

• Put the white candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.

• Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls.  Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).

• After the cake pops have been chilled, dip each cake pop into the melted candy melts (you may need to re-melt it if it has solidified some).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.

• Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.

• Continue until all the cake pops have been covered.  Once all the cake pops are dry, they are ready to serve and enjoy!

Starbucks Summer Skies Drink Copycat

Ingredients

• ½ cup Summer-Berry Refresher Base (recipe below)

• ½ cup sweetened coconut milk (the kind in the carton)

• ¼ cup raspberry pearls or boba (with liquid)

Summer-Berry Refresher Base

• ½ cup + 2 Tbsp berry syrup (recipe below)

• 1 ⅓ cups water

• ½ teaspoon citric acid

• ½ teaspoon green coffee extract powder optional (omit if you don't want any caffeine in your Refresher)

• ¼ teaspoon blue spirulina powder

Berry Syrup

• 1 cup water

• 1 cup granulated sugar

• ½ teaspoon blueberry extract

• ½ teaspoon raspberry extract

• ½ teaspoon blackberry extract

Instructions

• Add about ½ cup summer-berry base and ½ cup sweetened coconut milk to an ice-filled shaker. Shake well to combine.

• Put raspberry pearls and their liquid in the bottom of a cup.

• Pour entire mixture (ice included) into the glass.

Summer-Berry Refresher Base

• Add berry syrup, water, citric acid, green coffee bean powder (if using), and blue spirulina to a large jar or container. Shake well to combine and refrigerate until ready to use.

Berry Syrup

• Put water and sugar in medium-size saucepan and bring mixture to a boil.

• Once boiling, lower heat and let simmer for about 10 minutes.

• Remove from heat and stir in blueberry, raspberry, and blackberry extracts.

• Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools.

Cheesecake Factory Fried and Cheese Balls Copycat

Ingredients:

• 8 oz. elbow macaroni noodles- cooked

• 1 Tablespoon butter

• 1 Tablespoon flour

• ¼ cup heavy cream

• ½ cup milk

• Salt and pepper to taste

• ½ teaspoon garlic powder

• ½ cup cheddar cheese- shredded

• ½ cup Monterey Jack cheese- shredded

• ½ cup mozzarella cheese- shredded

• 2 eggs

• 2 cups Italian breadcrumbs

Instructions

• Prepare your macaroni noodles according to package instructions and set aside.

• In a medium saucepan melt the butter and add in the flour and whisk well. Add in the cream and milk

• and whisk until smooth.

• Add salt, pepper, and garlic powder and whisk to combine.

• Remove from heat and add all three cheeses and fold until completely melted and smooth.

• Pour over macaroni noodles and stir until the noodles are evenly coated.

• Place the noodles in a thin layer on a baking sheet lined with parchment paper and place in the

• refrigerator for at least 2 hours to overnight.

• Once the noodles are nice and chilled, crack two eggs into a small bowl and lightly whisk. Add the

• breadcrumbs into another bowl.

• In a large pot, heat about 3 inches of oil to 350 degrees.

• Using a 3 Tablespoon cookie scoop, scoop out macaroni noodles and use your hands to form into a ball.

• Dip in the eggs and shake off any extra. Roll in the breadcrumbs and repeat one more time.

• Place the balls about 3 at a time in the oil and fry 1-2 minutes per side or until golden brown.

• Remove from the oil and place on a paper towel lined plate to absorb some of the oil.

• Serve warm with your favorite dipping sauce

Starbucks Iced Cherry Chai Copycat

Ingredients

Cherry Cream Cold Foam:

• 2 tablespoon heavy cream

• 1 ½ tablespoon cherry syrup

• 1 tbsp whole milk

Iced Cherry Chai:

• ½ cup chai tea concentrate

• ½ cup milk of choice (I used 2%)

• ½ teaspoon freeze-dried cherries crushed

• ice

Instructions

• Make the Cherry Cream Cold Foam: Add the 2 tablespoon heavy cream, 1 ½ tablespoon cherry syrup, and 1 tablespoon of whole milk to a small glass or container and froth for 20-30 seconds until fully whipped. Set aside.

• Make the Iced Cherry Chai: Add ice to a glass, then top with the chai concentrate and milk of choice.

• Top the iced chai latte with the cherry cream cold foam and a sprinkle of crushed freeze-dried cherries.

Starbucks Iced Lavender Cream Oatmilk Matcha

Ingredients

• 1 tablespoon sweetened matcha powder

• ¼ cup water

• 10 oz oat milk (I recommend barista-style or extra creamy)

• ⅓ cup lavender cream cold foam (recipe below, but you can substitute with lavender syrup if preferred)

Lavender Cream Cold Foam

• ¾ cup 2% milk

• ¼ cup heavy cream

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

• 1 tablespoon lavender powder (recipe below)

Lavender Powder

• ¼ cup culinary-grade dried lavender

• ¾ cup granulated sugar

• 2 ½ teaspoon black currant powder (for color)

• ½ teaspoon salt

• ¼ teaspoon soy lecithin powder (optional for easier blending in drinks)

Instructions

• In a small bowl, whisk together matcha powder and water.

• Pour matcha mixture into glass and add ice. Pour in oat milk.

• Top drink with lavender cold foam.

Lavender Cold Foam

• Add milk, cream, vanilla syrup, and lavender powder to a large jar and shake well to combine (if you don't have a jar, you can stir together in a bowl). You can make this mixture ahead of time and store it in the fridge.

• When ready to enjoy, add the sweet cream to an electric frother, blender, or bowl with hand mixer and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture vigorously in a mason jar until it's frothy.

Lavender Powder

• Put dried lavender in a spice or coffee grinder and grind flowers into a fine powder. Transfer to small bowl.

• Whisk sugar, black currant powder, salt, and soy lecithin (if using) into ground lavender.

• Transfer mixture back to grinder (you may have to work in batches) and process until entire mixture is a fine powder.

• Store lavender powder in an airtight container at room temperature until ready to use.

Starbucks Iced Lavender Oatmilk Latte

Ingredients

• 4 oz. espresso (or strongly brewed coffee)

• 1 oz. lavender simple syrup (Homemade or store-bought)

• 6 oz. whole milk (or dairy or nondairy alternative of your choice)

Instructions

• Fill a tall glass with ice.

• Pour espresso, simple syrup, and milk into glass.

• Stir, top with additional dried lavender if desired, and enjoy!

Starbucks Valentine Cakepop Copycat Recipe

This Starbucks Cake Pop Recipe is such an easy recipe made with simple ingredients.

Prep Time1 hour

Cook Time40 minutes

Total Time1 hour 40 minutes

Ingredients

• 1 box vanilla cake mix

• 1/3 cup french vanilla frosting

• 1 bag red candy candy melts, 12oz

• white sprinkles

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Instructions

1. Start by preparing your cake by packaged directions. Beat cake mix, water, oil, and eggs in a bowl. Pour the batter into a greased 9x13-inch baking dish or two 8x8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.

2. Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Stir the frosting into the crumbled cake, cover, and freeze until chilled.

3. Use your hands to roll the mixture into evenly sized heart shape. Freeze again until balls are hard. It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.

4. Melt candy melts in the microwave or in a double boiler. Dip each lollipop stick into the chocolate, then stick it into one of the cake pop balls. Do this with all of them, and put them back in the freezer until they are solidified.

5. Gently dip the balls into the melted candy melts or spoon the mixture onto the balls and twirl to coat. Decorate with sprinkles if desired. Place them upright in a Styrofoam block or a box to harden.

Starbucks Vanilla Bean Custard Danish Copycat

• 1 sheet puff pastry

• 4 oz cream cheese

• 2 tablespoon granulated sugar

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

Egg wash

• 1 egg

• 1 tablespoon water

Instructions

• Preheat the oven to 400F, then line a large baking sheet with parchment paper.

• On a flat surface spread the puff pastry and cut it into 6 equally sized squares or rectangles depending on the shape of your puff pastry. Place on the baking sheet.

  1 sheet puff pastry

• In a medium bowl, cream the cream cheese, sugar, salt, and vanilla extract until smooth and creamy. Fill a piping bag with the cream cheese and cut the tip off about 2 centimeters in. Pipe a line in the center of each puff pastry rectangle making sure to leave about half an inch on each side.

  4 oz cream cheese,2 tablespoon granulated sugar,1 teaspoon vanilla extract,¼ teaspoon salt

• In a small bowl, whisk the egg and water to make the egg wash. Dip a pastry brush in the egg wash, and brush the edges of the puff pastry.

  1 egg,1 tablespoon water

• Bake in the preheated oven for 15-16 minutes before pulling them out and letting them cool down on a cooling rack

Jell-O Cookies

Ingredients:

• 4 cups sifted all-purpose flour

• 1 teaspoon double-acting baking powder

• 1-1/2 cups butter

• 1 cup sugar

• 1 package (3 ounces) jello gelatin, any flavor

• 1 egg

• 1 teaspoon vanilla

Instructions:

1. Pre-heat oven to 400°F.

2. Sift flour with baking powder. Cream butter. Gradually add sugar and gelatin, cream well after each addition. Add egg and vanilla; beat well. Gradually add flour mixture, mixing after each addition until smooth.

3. Force dough through a cookie press onto two ungreased baking sheets. Decorate as desired.

4. Bake for about 13-14 minutes, or until golden brown at the edges. Store in a loosely covered container. Makes about 5 dozen cookies.

Starbucks Iced Gingerbread Oatmilk Chai Latte Copycat

Ingredients

• 3 oz. chai tea concentrate

• Ice

• 6 oz. oat milk, divided

• 1 oz. gingerbread syrup, store-bought or homemade with recipe below

• Pumpkin pie spice, for topping

Gingerbread Syrup

• 1 cup water

• 1 cup granulated sugar

• 2 tablespoon molasses

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground allspice

• ⅛ teaspoon ground nutmeg

Instructions

• Add chai concentrate to an ice-filled glass. Pour 3 oz. oat milk over the concentrate.

• You can either use an electric frother, hand mixer, blender, or jar to turn the rest of the oat milk into froth. Just add the remaining 3 oz. oat milk and gingerbread syrup together and froth, mix, blend, or shake until the mixture froths up a bit. Note that oat milk doesn't froth that well and the froth doesn't last long. See notes for alternative if you don't want oat milk froth.

• Pour oat milk froth over drink. Top with pumpkin pie spice.

Gingerbread Syrup

• Put all the ingredients in a medium saucepan and bring mixture to a boil.

• Once boiling, lower heat and let simmer for about 10 minutes, until sugar is completely dissolved and mixture has thickened a bit.

• Pour syrup into a mason jar or bowl and place in fridge to cool completely before using. Syrup will continue to thicken as it cools. It should keep fresh in your fridge for about a month.

Starbucks Snowman Cakepop 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!

Starbucks Penguin Cookies Copycat

INGREDIENTS: (makes 24-30 cookies)

• 1 cup unsalted butter (at room temperature)

• 3/4 cup powdered sugar

• 1 tablespoon vanilla

• 2 cups flour

• 1 teaspoons baking powder

• About 16 oz of dark chocolate wafers. Wilton or Ghirardelli

• Edible gold dusting powder 

DIRECTIONS:

• Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy 

• Add vanilla and mix until well combined.

• Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).

• Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

While dough is chilling, make chocolate toppers and royal icing.

• Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.

• Spoon into a large zip-top bag and seal it well.

• Place mold on a cookie sheet to keep it flat and easy to move.

• Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.

• Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.

• Squeeze extra chocolate back into a small bowl and set aside.

Set toppers aside, and cut/bake cookies.

• Preheat oven to 350 F degrees.

• Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles.  Place on a cookie sheet that has parchment paper laid on top. 

• Bake at 350F degrees for 10-12 minutes.

• Slide parchment paper (with cookies on top) off baking sheet and cool completely.

ROYAL ICING INGREDIENTS:

3 ounces pasteurized egg whites

 1 teaspoon vanilla extract

 4 cups confectioners' sugar

Directions

1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Assemble cookies.

• Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.

• Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie. 

• Allow topper to harden- sticking it firmly to the top of the cookie.

• Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. (optional)

Starbucks Peppermint Chocolate Cold Foam Copycat

Milk Frother – a hand frother works great for this recipe!

• Heavy Cream – you can use half and half

• Skim Milk

• Torani Vanilla Syrup

• Torani Peppermint Syrup 

• Chocolate Syrup – just a tablespoon

• Candy Canes – crushed

• Chocolate Sprinkles

• Cold Brew Coffee

Use a frother to combine heavy cream, milk, vanilla syrup, peppermint syrup, and chocolate syrup. Froth until mixture is thick and creamy but still pourable.

1. Fill cup with ice and add one pump of vanilla syrup and one pump of peppermint syrup. Pour cold brew coffee of choice over ice and stir.

2. Top with chocolate cream and sprinkle with crushed candy canes and chocolate sprinkles.

Starbucks Cran-Merry Orange Refresher Copycat

1/2 oz of orange soda
32 oz of Cranberry Juice
3/4 cup of Lemon Juice
1/3 cup of sugar

In pitcher, combine cranberry juice, lemon juice, and sugar; stir until sugar dissolves. Chill. Just before serving add orange soda. Serve over ice.

*If you buy in store: the chilled beverage uses green coffee extract to add caffeine. It’s sweetened with Christmassy flavors of cranberry and orange, plus it’s topped with real cranberries. You can request two modifications for different flavor profiles, too. Make it a Cran-Merry Orange Lemonade or add coconut milk for a Cran-Merry Drink.

The lemonade version was sweet and tart, but it was too summery for me. I’d much rather order this version during warmer months. The Cran-Merry Drink, which uses coconut milk to turn it cotton candy pink, reminded me of a festive option right out of Who-ville. Though pretty, it’s not something I’d order over more classic holiday drinks. Overall, I’d stick with the basic Cran-Merry Orange because I felt like that one offered the most seasonal flavor.