Starbucks Strawberry Matcha Cold Foam

Ingredients

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

• Ice

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

• ½ cup matcha cold foam (recipe below)

Strawberry Puree

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

• 1 ½ tablespoon granulated sugar

• ¾ tablespoon water

Matcha Cold Foam

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

• 1 tablespoon warm water

• ¾ cup 2% milk

• ¼ cup heavy cream

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

Instructions

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

• Pour coconut milk over ice.

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

Strawberry Puree

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

• Process until smooth puree is formed.

Matcha Cold Foam

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

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

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

Starbucks Salted Caramel Frappuccino

Ingredients:

• 2c ice

• 1/4c coffee

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

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

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

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

Topping:

• Whipped topping

• Chocolate sauce

• Caramel sauce

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

Caffeine-Free

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

Utensils:

• Blender

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

• Measuring cups and spoons

• Cups for serving

• Straws

Blend all ingredients and enjoy!

Costco Copycat Lemon Raspberry Muffins

Ingredients  

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

• 2 teaspoon baking powder

• ½ teaspoon baking soda

• 1 cup 200g granulated sugar

• 1 tablespoon lemon zest

• ½ teaspoon salt

• 2 large eggs room temperature

• ½ cup 120ml full fat yogurt

• 1 teaspoon 5ml pure vanilla extract

• ¼ cup 60ml sunflower oil

• ¼ cup 56g unsalted butter, melted

• ¾ cup 180ml milk, room temperature

• 2 tablespoon coarse or raw sugar for sprinkling

• 1 ½ cups 200g fresh raspberries

Instructions

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

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

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

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

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

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

Costco Copycat Blueberry Muffins

Ingredients

Muffins

• 3 eggs

• 3/4 cup milk

• 1/2 cup butter, melted

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

• 1 packet (3.9 oz) vanilla pudding mix

• 3/4 cup sour cream

• 1 cup frozen wild blueberries or chocolate chips

Streusel Topping (optional)

• 2 tablespoons butter

• 1/4 cup sugar

• 1/4 cup flour

Instructions

• Step 

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

• Step 

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

• Step 

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

Costco Shepherd's Pie Copycat

Ingredients:

Mixture:

• 1 lb ground beef

• A chopped onion

• 2-4 garlics

• Half cup cream or milk

• 1/3 cup Italian breadcrumbs

• 1-2 cups chopped mushrooms

• 1 TBSP parsley flakes

• 1/3 cup grated Parmesan

• 1 egg

• Salt to taste

• Pepper to taste

Other stuff:

• 4-5 cups leftover mashed potatoes

• 1 can of corn

• 1-2 cups of peas

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

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

Add a bit more parsley and Parmesan.

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

Costco Chicken Pot Pie Copycat

Ingredients

• 3 cups frozen mixed vegetables

• 1 cup potatoes (peeled and diced)

• 1 cup sliced celery

• ⅔ cup butter

• ⅔ cup chopped onion

• ⅓ cup leeks, thinly sliced (optional)

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

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• ½ teaspoon celery seed

• ½ teaspoon onion powder

• ½ teaspoon Italian seasoning

• 1 ¾ cups chicken broth

• 1 ⅓ cups milk

• 4 cups shredded or cubed cooked chicken or turkey

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

• cream or milk (for brushing crust, optional)

Instructions 

• Preheat an oven to 425°F.

Make the Filling

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

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

For 2 Pies

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

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

For 1 Pie

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

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

Costco Sprinkle Cookie Copycat

Ingredients

• 1/2 cup salted butter, softened

• 3/4 cup granulated sugar

• 1 egg

• 1/4 cup light corn syrup

• 1/2 tsp vanilla extract

• 1/4 tsp butter extract

• 2 cups all-purpose flour

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1 cup white chocolate chips

• 1/3 cup sprinkles

Instructions

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

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

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

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

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

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

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

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

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.