Starbucks S'more Frap Copycat

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Ingredients

  • 4 cups ice.

  • 1/2 cup black coffee, cooled.

  • 1/4 cup whole milk.

  • 1 teaspoon vanilla.

  • 3 tablespoons marshmallow topping.

  • 2 tablespoons chocolate sauce or syrup.

  • Garnish: whipped cream, graham cracker crumbs and chocolate syrup.

Instructions

  • Add Iced Coffee, cocoa powder and ice to the blender.

  • In a small bowl, heat marshmallows in microwave for 30 seconds.

  • Add marshmallows to blender.

  • Blend until smooth.

  • Pour into glass.

  • Garnish with whip cream, crushed graham crackers and chocolate bars.

Starbucks Tropical Butterfly Refresher Copycat

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A Starbucks copycat Strawberry Butterfly Refresher typically combines a sweet strawberry base (white grape juice, strawberry syrup, and acai powder) with butterfly pea flower tea for a vibrant blue-to-purple color change. Mix 1/2 cup strawberry base, 1/2 cup water (or sparkling water), and 1/4 cup brewed butterfly pea tea over ice, finishing with freeze-dried strawberries.

Ingredients

  • Strawberry Base: 2 cups white grape juice mixed with 1 cup blended/strained fresh strawberries and 1 tsp acai powder.

  • Butterfly Tea: 1-2 tsp butterfly pea flower powder or tea bags brewed in 2 oz hot water (creates blue color).

  • Liquid: 1/2 cup water, lemonade, or sparkling water.

  • Garnish: Freeze-dried strawberries or strawberry popping boba.

Instructions

  1. Prepare the Base: Blend strawberries and white grape juice, strain through a mesh sieve, and stir in acai powder.

  2. Brew the Blue: Steep butterfly pea flowers in hot water to create a concentrated blue tea.

  3. Assemble: In a glass filled with ice, pour the strawberry base and water/lemonade.

  4. Butterfly Effect: Slowly pour the butterfly pea tea on top to create a color-changing effect, stirring just before drinking

Costco Tiramisu Cheesecake Copycat

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Ingredients

FOR THE CRUST

2 ½ cups crushed butter cookies or graham crackers

1 tablespoon unsweetened cocoa powder (plus more for garnishing)

6 tablespoons melted unsalted butter

FOR THE CHEESECAKE LAYER

3 packages (24 ounces total) cream cheese, softened

1 cup granulated sugar

⅓ cup brewed espresso, chilled

1 teaspoon vanilla extract

3 whole eggs

FOR THE TOPPING

1 (8-ounce) tub mascarpone cheese, softened

½ cup powdered sugar

1 ½ tubs (12-ounces total) whipped topping

Directions

Preheat the oven to 350 F.

Wrap the bottom and sides of a springform pan with aluminum foil.

Lightly spritz the pan with pan release spray.

Place the crushed cookies, cocoa powder, and melted butter in a medium bowl, stir to combine.

Press the cookie crumbs into the bottom and sides of the springform pan.

Place the pan in the oven and parbake for 15 minutes.

Remove the crust from the oven and set aside to cool on a wire rack at room temperature.

To make the cheesecake filling, place the softened cream cheese in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until smooth and fluffy.

Add the sugar, espresso, and vanilla to the bowl and whisk to combine.

Add the eggs to the bowl at a time, and mix on low until blended before adding another.

Place the cooled crust into a large roasting pan.

Pour the cheesecake batter into the springform pan, spreading out in an even layer.

Fill the roasting pan with hot water, filling just enough to come halfway up the sides of the springform pan.

Carefully place the roasting pan in the oven and bake for 1 hour and 30 minutes (until the cheesecake is firm around the edges and a little jiggly in the center).

Turn the oven off, leaving the cheesecake inside to gradually cool for 1 hour.

Remove the roasting pan from the oven and remove the springform pan from the roasting pan and set aside to cool at room temperature on a wire rack.

Once the cheesecake has cooled to room temperature, cover the springform pan with plastic, and place in the refrigerator to chill overnight.

Once the cheesecake has chilled, make the topping by placing the softened mascarpone cheese in the large bowl. Whisk until fluffy and smooth.

Add the powdered sugar to the bowl and whisk to combine with the mascarpone.

Working in batches, add the whipped topping to the bowl and, using a rubber spatula, gently fold until combined.

Dollop ⅔ of the topping onto the cheesecake (still in the pan) and spread out evenly. Return the cheesecake to the refrigerator and chill for 30 minutes or until the topping has firmed slightly and set.

Place the remaining topping into a piping bag fitted with a large fluted tip.

Once the topping has set, carefully remove the cheesecake from the springform pan and place on a serving platter.

Decoratively pipe the reserved topping around the edges of the cheesecake.

Dust the cheesecake with some reserved cocoa powder before slicing and serving.

Costco Raspberry Cookie Copycat

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  • butter – Unsalted and softened to room temperature for easier mixing.

  • sugar – You’ll need both powdered and granulated sugar for this sweet treat.

  • vanilla and almond extract – For flavor and warmth.

  • flour – All purpose.

  • kosher salt – Just a pinch.

  • seedless raspberry jam or preserves – You can use a different flavor if you prefer. Or try a new flavor for every season or occasion! 

How To Make Raspberry Crumble Cookies

  1. Preheat the oven to 350°F. Spray a jumbo muffin pan with baking spray (or grease and flour each well).

  2. Mix together the softened butter, powdered sugar, granulated sugar and extracts. Beat for 2 to 3 minutes until light and creamy.

  3. Add in the flour to the butter mixture and mix until mostly combined. You can use your hands at this point to continue mixing (or a very stiff spoon). The mixture will be crumbly. If you can squeeze the dough in your hand and it holds together, it’s ready. Be careful not to over mix.

  4. Scoop and press into the bottom and up the sides of each well in the muffin pan.

  5. Leave about 1 ½ cups of dough to use for the crumble topping.

  6. Spoon about a tablespoon of raspberry jam into the center well of each cookie.

  7. Sprinkle the tops of each cookie with the remaining crumble topping.

  8. Bake for 18 to 22 minutes. The tops should be just beginning to turn a light golden brown when done.

  9. Cool the cookies completely before removing them from the muffin pan. Running a knife or spatula around the edges can help release the cookies. Serve and enjoy! 

Costco Lemon Custard Pie Copycat

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Ingredients

For the crust

  • Cooking spray

  • 6 tablespoons

    (3/4 stick) unsalted butter, melted

  • 12

    full sheets graham crackers (6 1/2 to 7 ounces)

  • 2 tablespoons

    granulated sugar

  • 1/4 teaspoon

    kosher salt

For the filling and topping

  • 8 ounces

    cream cheese, at room temperature

  • 1 tablespoon

    finely grated lemon zest (from 1 medium lemon)

  • 1/2 cup

    freshly squeezed lemon juice (from 3 medium lemons)

  • 1 can

    (14-ounce) sweetened condensed milk

  • 2 cups

    (9 ounces) Cool Whip

Make the crust:

  1. Coat a standard 9 or 9 1/2-inch pie pan (not deep dish) with cooking spray.

  2. Break 12 full sheets graham crackers in half and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).

  3. Add 6 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses.

  4. Transfer the mixture to the pan. Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.

Make the filling:

  1. Wash and dry the food processor. Add 8 ounces cream cheese, 1 tablespoon finely grated lemon zest, 1/2 cup lemon juice, and 1 (14-ounce) can sweetened condensed milk to the food processor. Process until smooth, about 30 seconds.

  2. Pour evenly into the crust and smooth the top. Spoon 2 cups Cool Whip or whipped cream evenly onto the pie and smooth the top with an offset spatula or spoon. Refrigerate uncovered until filling is set, at least 4 hours or up to overnight.

Costco Chocolate Chip Bar Cake Copycat

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Ingredients: 1 box yellow cake mix, 1 stick (5 tablespoons) melted salted butter, 2 large eggs (beaten), and a 12-ounce bag of semi-sweet chocolate chips.

  • Instructions:

    1. Preheat oven to 350°F (175°C) and grease a 9x13 inch pan.

    2. Combine the dry cake mix, melted butter, and eggs until a thick batter forms.

    3. Stir in the chocolate chips.

    4. Press the batter into the pan (tip: spray your hands with cooking spray to make this easier).

    5. Bake for 20-25 minutes until the edges are golden brown.

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For a closer approximation of the official 4-layer cake, some creators recommend layering brownie batter, cookie dough, and frosting.

Costco Carrot Cake Copycat

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Ingredients:

For the Carrot Cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

4 large eggs

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

1 1/2 cups vegetable oil

1 teaspoon vanilla extract

3 cups finely grated carrots (about 4-5 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

16 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar, sifted

1 teaspoon vanilla extract

Pinch of salt

For Garnish (Optional):

Chopped walnuts or pecans

Shredded coconut

Carrot shreds for decoration

Instructions:

1. Prepare the Carrot Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and fluffy.

Gradually add the vegetable oil and vanilla extract, continuing to beat until well incorporated.

Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the grated carrots, pineapple, and any optional ingredients like walnuts and coconut.

Divide the batter evenly between the two prepared cake pans.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Cream Cheese Frosting:

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the sifted powdered sugar, 1/2 cup at a time, beating until smooth and fluffy.

Add the vanilla extract and a pinch of salt, and continue to beat until fully combined.

3. Assemble the Cake:

Once the cakes are completely cool, place one layer on a serving platter.

Spread a generous amount of cream cheese frosting on top of the first layer.

Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.

4. Garnish and Serve:

Optionally, garnish the cake with chopped walnuts or pecans, shredded coconut, and carrot shreds for decoration.

Slice and serve the cake chilled or at room temperature.

Starbucks Pistachio Loaf Copycat

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Ingredients
Cake Batter:
100g butter, softened
300g sugar
220g eggs (around 3 large eggs) 
130g heavy whipping cream
240g flour, sifted
8g baking powder
4g salt

Pistachio Batter:
90g pure pistachio paste or 70g pistachio praliné

Cocoa Batter:
15g cocoa powder, sifted

Chocolate Glaçage:
150g dark chocolate 70%, chopped
120g milk chocolate, chopped
75g canola oil

For decoration (possible):
Roasted pistachio, chopped
Pistachio praliné

Preparation
1. Preheat the oven to 170 degrees Celsius. line a 22cm loaf pan with parchment paper.
2. Using an electric mixer, beat butter and sugar until obtain a light and fluffy preparation.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add cream, flour, baking powder and salt over butter mixture, stir to combine. Don’t over-mix so that the cake does not come out too dense.
5. Divide the mixture into two equal parts, each part in a separate bowl.
6. Pistachio Batter: Add pistachio paste to one bowl, mix lightly until a natural pistachio color is obtained.
7. Cocoa Batter:  Add cocoa to the second mixture, mix lightly until a brown mixture is obtained.
8. Put each mixture in a separate pastry bag.
9. Pipe alternately from both mixtures stripes or dots along and across the mold. Yes, it requires a replacement of the pastry bag each time but it’s worth it 🙂 
10. Bake for about 40-45 minutes, until the cake is firm but not too dry. Remove from the oven, let cool in the pan, remove from the pan and freeze.

Assembling
11. Chocolate Glaçage: Melt the chocolate in a double boiler or the microwave, remove from heat and add the oil, stir until smooth. 
12. Remove the cake from the freezer, place it on a wire rack over a rimmed baking sheet. Pour the glaçage evenly over the top of your cake until desired coverage is reached. You can re-use the chocolate glaçage that drips onto the baking sheet.
13. Garnish with chopped pistachio and pistachio praliné.
14. Keep the cake in an airtight container and when it reaches room temperature enjoy!

Starbucks Cannon Ball Drink Copycat

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To DIY the Starbucks Cannon Ball Drink, you'll recreate the limited-time Beast Games special by mixing Starbucks Strawberry Acai and Mango Dragonfruit Refreshers with lemonade, adding ice, and topping with fresh strawberry and dragonfruit inclusions for that signature magenta look and fruity flavor. You'll need a base of Strawberry Acai base, Mango Dragonfruit base, lemonade, and ice, plus fresh fruit. 

Costco Copycat Apple Pie

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

Crust Preparation

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

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

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

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

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

Filling Preparation

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

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

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

Nestle Cookie Tacos

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What You'll Need

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

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

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

Toppings of Your Choice

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



Making the Cookie Taco Shells

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

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

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

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

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



Assembling the Cookie Taco Shells

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