Starbucks Strawberry and Cream Cakepop Copycat

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Ingredients

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  • ▢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

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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

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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

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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

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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 Valentine Cakepop Copycat Recipe

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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

Hands Free Mode:

Prevent screen from sleeping

OnOff

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

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  • 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

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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

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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

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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

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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

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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

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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.

Starbucks Raccoon Cakepop Copycat

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  • 24 cake pop sticks

  • cake pop former 11/4 inch in diameter or small cookie scoop

  • deep narrow cup

  • white sprinkles

  • Styrofoam

  • Cake:

  • 1 box Pillsbury classic white cake mix

  • 2 tbsp Pillsbury creamy supreme vanilla frosting

  • Candy coating:

  • 1 12 oz bag Wilton candy melts light purple or grey

  • 1 1/2 tsp Crisco shortening

Instructions

  • Bake the cake according to the package and leg it cool down to room temperature.

  • Cut the cake into 4 pieces and peel away the browned outside layer of the cake. I peel off the outer layer because it tends to be too dry to form the cake pop.

  • In a large bowl, crumble the cake with your hands. Add 2 tbsp of frosting to the crumbled cake and mix with a spoon or your hands.

  • Shape the cake into balls and place them into the cake pop former. Make sure the cake ball is a little bit bigger than the size of the press. Once the cake ball is pressed tightly, remove extra cake from the sides and roll the ball with your hands to smooth any imperfections.

  • Melt about 1/4 cup of candy melts in a small bowl. Heat in 30 second intervals to avoid overheating the candy.

  • Dip the tip of each cake pop stick into the melted candy and poke it into to ball about half way through. Place each cake pop onto a baking sheet and transfer to the freezer for about 20 minutes.

  • Meanwhile, melt the rest of the candy in a bowl. Make sure you melt them in 30 second intervals with mixing in between. Once it's melted well, add 1 1/2 tsp Crisco shortening and mix well with a whisk or fork. Then pour the melted candy into a tall narrow cup.

  • Once the cake pops have been in the freezer for 20 min, dip each into the cup and tilt to the sides slowly to make sure the entire cake pop is covered. Then slowly pull up the cake pop. (Don't swirl the cake pop) Hold the cake pop in one hand and tap your wrist so that all the extra melted candy drips off.

  • Decorate as shown

  • Place in a Styrofoam block and let it stand for about an hour.

Cheesecake Factory Triple Berry Cheesecake

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Triple Berry Cheesecake Trifles

Ingredients

Triple Berry Cheesecake Trifles
1 Pound Cake (see recipe below or use your favorite)
Macerated Berries (see recipe below) - as needed
Fresh Whipped Cream - as needed
1 Slice The Cheesecake Factory Original Cheesecake, deeply chilled
Mint sprigs - optional

Pound Cake 
3 Tbsp Whole Milk, at room temperature
3 Large Eggs, at room temperature 
1 ½ tsp Vanilla Extract 
1 cup Cake Flour, sifted 
¾ cup Superfine Sugar
¾ tsp Baking Powder
¼ tsp Salt
13 Tbsp Unsalted Butter, softened 

Macerated Berries
1 lb. Fresh Strawberries
3 oz. Fresh Blueberries
3 oz. Fresh Raspberries
2 Tbsp Granulated Sugar

Directions

Triple Berry Cheesecake Trifles  

  1. Allow Pound Cake to completely cool to room temperature

  2. Slice Pound Cake into ¾” to 1” slices.  Cut slices into cubes.

  3. Place a single layer of cubed Pound Cake at the bottom of a clear, footed individual dessert bowl or tall wine glass.

  4. Add a spoonful of juice from the Macerated Berries on top of the layer of cubed Pound Cake to add moisture.

  5. Add a spoonful of Macerated Berries on top of the moistened Pound Cake.

  6. Add a large dollop of Whipped Cream on top of the layer of Berries.  Chef’s Tip: For an enhanced presentation, pipe whipped cream from a piping bag to keep the edges of the glass clean.

  7. Cut Slice of Original Cheesecake into ¾” to 1” cubes.

  8. Place a single layer of cubed Cheesecake on top of the layer of Whipped Cream.

  9. Add a spoonful of Macerated Berries on top of the layer of Cheesecake.

  10. Add a large dollop of Whipped Cream on top of the layer of Berries.  

  11. Crumble a cube of Pound Cake over the top of the layer of Whipped Cream.  Add a couple berries and cube of Cheesecake as garnish.  

  12. Optional: Finish with a sprig of Mint.

  13. Repeat above steps for remaining servings. 

  14. Serve immediately or keep refrigerated until ready to serve.

  15. Enjoy! 

Pound Cake 

  1. Preheat oven to 350°F with the shelf arranged so the loaf pan will sit in the middle of the oven. 

  2. Prepare Pan: Grease a 8.5 x 4” loaf pan with Unsalted Butter, then dust with Cake Flour, knocking out excess (See Note 2).

  3. Whisk Wet Ingredients: In a medium bowl, lightly whisk together the Milk, Eggs and Vanilla. Set aside.

  4. Whisk Dry Ingredients: Place the Flour, Sugar, Baking Powder and Salt in a large bowl or stand mixer. Beat for 30 seconds on Speed 1 using an electric beater or the stand mixer.

  5. Add Butter and Half Egg Mix: Add the softened Butter and 1/2 of the Egg Mixture. Beat on Speed 1 until incorporated (about 30 - 40 secs) - it will become a thick batter. Increase to Speed 7 and continue to beat for 1 minute.

  6. Add half of remaining Egg Mix: Scrape down the bowl. Add half the remaining Egg Mixture (i.e. 1/4 of the original total) and beat 20 seconds on Speed 7.

  7. Add remaining Egg Mix: Scrape down the sides again. Add all the remaining Egg Mixture (i.e.1/4 of the original total) and beat 20 seconds.

  8. Fill pan: Scrape batter into the prepared loaf pan and smooth the top.

  9. First bake (30 min): Bake for 30 minutes until top begins to split slightly.

  10. Cut split (optional): Working quickly, open the oven (do not take pan out) and make a light cut with a small, sharp knife along the split (6") to help the split to open up nicely. Work fast - do not leave oven open for long or the cake will collapse.

  11. Second bake (20 min): Bake another 20-25 minutes until a skewer inserted in the center comes out clean. If the cake is getting dark, you can cover it with a loose sheet of foil towards the end of the bake time.

  12. Cool: Cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.


Macerated Berries

  1. Wash fruit

  2. Hull and thinly slice Strawberries.

  3. Place Blueberries, Raspberries and sliced Strawberries in a bowl and sprinkle with Sugar. Stir to evenly coat Berries with the Sugar. 

  4. Cover bowl with plastic wrap and place in refrigerator for at least an hour or up to overnight.  (The longer the Berries macerate, the more juice will form.)

Pound Cake Recipe Notes

  1. Eggs at room temperature - The eggs need to be at room temperature and not fridge-cold, to ensure they incorporate properly into the batter and aerate properly when beaten.

  2. Cake Flour -This flour works considerably better for pound cake than using plain/all-purpose flour. It rises better and has a more tender crumb.

  3. Measuring Cake Flour: Sift flour into a large bowl first, then scoop out a cup of flour. Level it using the back of a butter knife. This is the most accurate way to measure flour using cups instead of weighing it.

  4. Butter - Don't let the butter get too soft. This is a common error with cakes that call for butter to be creamed. Target 64°F for the butter. This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft. The cake will not be as fluffy as intended, or the batter might split and be greasy.

Costco Cherry Pie Copycat Recipe

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Prep time: 4HOURS HRS 30MINUTES MINS

Cook time: 1HOUR HR 5MINUTES MINS

Total time: 5HOURS HRS 35MINUTES MINS

4.50 stars (195 ratings)

INGREDIENTS

  • Double crust 9-inch pie dough (see note for recipes)

For the cherry pie filing:

  • 5 cups (794 to 850) pitted sweet, dark cherries – you'll start with around 2 pounds whole fruit (see note for sour pie cherries)

  • 2 tablespoons fresh lemon juice, from 1-2 medium lemons

  • ¼ teaspoon almond extract

  • ¾ cup (163 g) granulated sugar

  • ½ teaspoon coarse, kosher salt (use 1/4 teaspoon for table salt)

  • ⅓ cup (43 g) tapioca starch/flour (see note)

  • 1 tablespoon cornstarch

  • 1 tablespoon butter

Egg wash:

  • 1 egg yolk

  • 2 teaspoons water

  • 2 teaspoons cream or milk

INSTRUCTIONS 

  • Roll out bottom pie crust according to pie dough recipe instructions and place in the bottom of a 9-inch pie plate (I use a glass pie plate). Trim edges leaving 1/4-inch excess from outer rim of pie plate. Refrigerate until filling is ready.

  • For the filling, in a large bowl, combine the pitted cherries, lemon juice, almond extract, sugar, salt, tapioca starch and cornstarch. Mix until well combined. Set aside.

  • Roll out top crust to 10-inch diameter and cut into 10-12 strips (I like to cut thicker 3/4- to 1-inch strips).

  • Scoop cherry pie filling evenly into refrigerated bottom crust, scraping out all the sugar and liquid. Dot the top with 1 tablespoon butter (pinched or cut into small pieces).

  • Weave strips on top of the filling for a lattice crust (see above pictures in post for how-to). Trim lattice strips evenly with bottom crust. Fold bottom crust up and over evenly with edge of pie plate and press/pinch to seal. Flute the edges of the pie crust.

  • Refrigerate the pie for at least 30 minutes or up to 1 hour to make sure the top crust is completely chilled.

  • Preheat oven to 400 degrees F. For the egg wash, whisk together the egg yolk, water and cream/milk. Brush the mixture over the top pie crust.

  • Place the pie on a parchment or foil-lined baking pan. Bake for 50-60 minutes until the crust is golden and the filling is bubbly and thickened (will thicken more as it cools). The exact time will depend on type of pie plate, thickness of crust, if pie was refrigerated, etc. {The pie will be soupy even after cooling if it doesn’t bake long enough, so err on the side of adding extra time – even up to 75 minutes total. Tent the top and sides of the pie loosely with foil to prevent the crust from over browning or burning.}

  • Let the pie cool for 2-3 hours before serving (if it’s too warm, the filling will be soupy). The pie can be covered and kept at room temperature for 2-3 days.

Garrett's Popcorn Copycat Recipe

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Skip a trip to Chicago and make this delicious popcorn at home!

prep time: 5MINUTES MINUTES

cook time: 15MINUTES MINUTES

total time: 20MINUTES MINUTES

servings: 6 quarts

Ingredients

FOR THE CARAMEL CORN:

  • 3 quarts popped popcorn from about 1/2 cup kernels

  • 3/4 cup brown sugar

  • 6 tablespoons butter

  • 3 tablespoons corn syrup

  • 1 – 1 1/2 teaspoons sea salt

  • 3/4 teaspoon vanilla extract

  • 1 teaspoon baking soda

FOR THE CHEESE CORN:

  • 3 quarts popped popcorn from about 1/2 cup kernels

  • 4 tablespoons melted butter

  • 3/4 cup cheddar cheese powder

  • 2 teaspoons ground mustard powder

  • 2 large paper grocery bags

Instructions

  • Pop 6 quarts of popcorn according to package instructions and separate into 2 large clean paper grocery bags. (Based on the size of my largest pot, I do this in two batches.) Be sure to pick out any un-popped kernels.

FOR THE CARAMEL POPCORN:

  • Place the brown sugar, butter, corn syrup, salt and vanilla in a large microwave safe bowl. Microwave on high for 2 minutes. Stir, then microwave another 2 minutes, until boiling. Immediately stir in the baking soda and pour over the popcorn in one bag.

  • Fold the top of the paper bag over a couple times and shake well. Place the bag in the microwave and cook for 1 minute. Shake the bag vigorously again and microwave for 45-60 more seconds. Check at 45 seconds to make sure it’s not burning. Open the bag and pour the caramel corn out on waxed paper. Break up clumps if needed. Cool completely to harden. 

FOR THE CHEESE CORN:

  • Open the top of the second bag and shake vigorously as you slowly pour the butter over the popcorn. Then mix the cheese powder and mustard.  Shake vigorously again, as you sprinkle the cheese mixture over the popcorn. Close the bag and fold the top down. Give the popcorn one last hard shake to thoroughly coat. Place the bag in the microwave and microwave for 30-45 seconds to dry out the popcorn. Then allow it to cool before mixing.

  • Once both popcorns are ready, mix by hand and store in an air-tight container until ready to serve.