Cheesecake Factory's Oreo Cheesecake

This copycat cheesecake takes inspiration from the childhood favorite ice cream flavor. I love how it looks decorated with Oreos on top. It's fun, festive and delicious. My family loves cheesecake, so I'm always experimenting with different kinds. This one was not too sweet or rich, but delicious all the same. As with all cheesecake recipes, it is best to start with all ingredients at room temperature.

I have nothing but good memories at the Cheesecake Factory. One of my favorites is when my husband and I went there on one of our first few dates. The server was really friendly and chatty. He told my husband (then-boyfriend) what a great couple we were and how comfortable we seemed with each other. He thought we had been together much longer than just a few months. Well, not long after that, my husband proposed to me and we are now married! I guess the server had good intuition.

I hope you enjoy this cheesecake as much as we did!



Cheesecake Factory Oreo Cheesecake
Makes one 9" cake

1 1/2 cups Oreo cookie crumbs
2 tablespoons melted butter
3 - 8oz blocks cream cheese (1 1/2 lbs)
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup flour
1 cup sour cream
5 Oreo cookies (coarsely chopped)

Oreo cookies
Chocolate shavings
Whipped cream

1. Preheat oven to 325 degrees F.

2. Mix melted butter with Oreo crumbs and press in the bottom of a greased 9 inch springform pan. Cover bottom and 1/2 inch up the sides with crumbs. Refrigerate while you prepare the filling.

3. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Stir vanilla, salt and flour into cream cheese and egg mixture. Add the sour cream.

4. Fold in the 5 coarsely chopped Oreo cookies with a rubber spatula. Pour mixture into springform pan.

5. Bake for 1 hr 15 minutes. Turn off the oven, prop the door open several inches and let the cheese cake stay in the oven for one hour.

6. Decorate with whipped cream, chocolate shavings and Oreos.

Starbucks Copycat Vanilla Scones

You might be able to see from the photo that these scones were very flaky with many many layers. They seemed like a cross between a scone and a croissant. I skipped the glaze on these and they were still fantastic. However, for the real Starbucks experience, go for the glaze.

Starbucks also sells a mini version of these. If you want to make those, divide the dough into thirds before rolling out and cutting, then cut each round into smaller triangles and bake, keeping an eye on baking time. They will probably require a few minutes less than the full-sized scones.



Starbucks Copycat Vanilla Scones
Makes 8

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tbsp very cold butter (frozen is best)

1 cup regular sour cream
1 large egg yolk
2 teaspoons vanilla extract

1 1/2 cups powdered sugar
water as needed to achieve desired consistency

1. Preheat oven to 400 degrees F. Whisk together dry ingredients in a medium bowl. Use the “Grating Method” to add the butter: Grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.

2. In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. It may not seem to have enough liquid at first, but the dough will eventually come together.

3. Place the sticky dough onto an ungreased baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges and place on the baking sheet.

4. Bake for 15 minutes or until golden brown on top.

5. Prepare glaze while scones are baking. Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny. Use a pastry brush to apply a thin layer of glaze over the hot scones. Tip: Brushing rather than drizzling gives a smoother appearance and requires less glaze. Store cooled scones in an airtight container.

Hazelnut Cream Cheese Brownies - Fat Witch Bakery

Fat Witch Bakery is in the lovely Chelsea Market in New York City. I have previously mentioned how wonderful that trip was with my then boyfriend, now fiance. It was on that vacation that we knew we were meant to be. Through the overwhelming humidity and frustration of navigating the subway system, we grew closer and learned to laugh at ourselves and enjoy the time together even when we got lost for 3 hours trying to get back to our accommodation.

When we finally found our way to Chelsea Market, my face lit up. I'd heard so much about it before. To be there in person was unreal! So many delicious treats, I didn't know where to turn my attention. These brownies feature Chocolate, Hazelnuts and Cream Cheese. They are not overly rich nor sweet. I like the simplicity of this amazing combination. If you like Nutella and cheesecake you will definitely enjoy these brownies.



Fat Witch Bakery Hazelnut Cream Cheese Brownies
Makes 9" square | Fat Witch Bakery Cookbook

Filling:
3 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup finely chopped hazelnuts

Brownies:
1/2 cup bittersweet chocolate chips
5 tablespoons unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup coarsely chopped hazelnuts

1. Filling: In a medium bowl, beat cream cheese and sugar until smooth. Add egg, lemon juice, and vanilla extract, beating until well-blended. Stir in hazelnuts. Cover bowl and refrigerate.

2. Grease and flour a 9-inch square baking pan. Melt chocolate and butter in a small saucepan over low heat, stirring frequently. Remove from heat to cool.

3. Beat sugar, eggs, and vanilla until smooth. Add cooled chocolate mixture. Beat until well-combined. Gradually add flour and salt, mixing just until combined. Stir in hazelnuts. Spread half of the brownie batter into prepared pan, just covering the bottom. Spread chilled filling over brownie batter. Refrigerate for 10 minutes.

4. Preheat oven to 350 degrees F. Spread remaining brownie batter on top of the filling. (This is far easier said than done.) Swirl the layers with a butter knife.

5. Bake 30-33 minutes, or until a wooden pick inserted in the center comes out clean or with dry crumbs. Cool in pan on wire rack for 1 hour. Brownies should be covered and stored in the refrigerator.

Copycat California Pizza Kitchen Kung Pao Spaghetti

One of my New Year’s resolutions this year is to do more cooking. I usually do a lot of baking and desserts and not a whole lot of cooking (thank God for fast food and pizza!). Here is my first step towards my resolution!

On our first visit to California Pizza Kitchen (CPK) the first weekend of December, we ordered this delicious pasta dish and I have been meaning to try replicating it ever since. I finally found a copycat recipe on Food.com and it was amazing. Tastes just like the original if not better. It looks like a long ingredient list but it is really easy to make. All you do is throw all the sauce ingredients into a pot and simmer, cook the chicken and pasta then toss it all together. I did omit coating the chicken with the egg white-cornstarch mixture and deep frying it and it tasted great.



CPK’s Kung Pao Spaghetti
Serves 4 | adapted from food.com

Kung Pao Sauce
1/2 cup chicken stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar or white vinegar
2 tablespoons toasted sesame oil

Egg White-Cornstarch Mixture (optional)
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt

Pasta
1 lb spaghetti
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cubed
10 -15 whole Chinese dried red chili peppers (optional)
1 cup dry roasted peanuts
1/4 cup minced garlic
3 cups green onions, chopped
1. Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.

2. Egg White-Cornstarch Mixture: In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.

3. Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.

4. Meanwhile, in a large nonstick frying pan over high heat, heat enough olive oil for deep-frying for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces. [NOTE: I didn’t do this step. I just pan-fried the chicken without the egg white/cornstarch mixture].

5. Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.

6. When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce.

Copycat Almond Roca

It was Christmas Eve and my boyfriend and I we were in Fred Meyer picking up some stuff to make dinner when we decided to make some Almond Roca. He usually makes it with his mom, so he called her up and got the super easy recipe, picked up the ingredients and off we went. Note: This is his first time cooking for me and it was delicious!

I have made toffee before and have vivid memories of it sticking to the pan. I was very skeptical when he said we don't have to grease the pan, but he was right! The almonds are used to line the pan and the toffee gets poured over top of the almonds. When it comes time to break into pieces and serve, it peels right off the pan.



Copycat Almond Roca
Makes 24 - 1" Pieces

1 cup butter
1 cups sugar
3 tablespoons water
1 cup sliced almonds
1 – 1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees F. Spread almonds out in an even layer in a rimmed baking sheet. You do not need to grease the pan. The almonds should cover the pan fully. Toast in preheated oven until golden brown. Watch carefully as they can burn quickly.

2. Over Medium heat, melt butter in a large pot. Add water and sugar to pot and cook until the mixture becomes the color of a brown paper bag (approximately 290 degrees). Stir constantly with a wooden spoon (mixture will rise and bubble). Remove from heat and pour evenly over toasted almonds. You will not be able to cover all the almonds but that’s OK as the uncovered almonds will be crumbled on top of the chocolate layer later.

3. Let the toffee set for just a few minutes, then sprinkle the chocolate chips on top and let them melt from the heat of the toffee. Once softened, use a rubber spatula to spread out the melted chocolate chips to form an even layer on top of the toffee.

4. Around the edges of the toffee there will be almonds that are not covered in toffee. Take these and crumble them on top of the chocolate while it is still warm. Set aside and allow candy to cool completely and chocolate to harden before breaking apart and serving.

Copycat Blueberry Nutrigrain Bars

I am a lover of blueberries when when they are sandwiched between delicious buttery base and sweet crumbly topping like in this bar. Funny how I prefer banana bread to fresh bananas and that I love blueberries in pies and pastries but not so much when they are freshly picked.

These bars taste like the Nutrigrain Bars you can get from the grocery store. They freeze well and are perfect for breakfasts, afternoon snacks or even dessert when served with ice cream! I imagine you could use jam or other fruits for fillings and make your own clone of a Nutrigrain Bar in your favorite flavor.

Copycat Blueberry Nutrigrain Bars
9 x 13" pan

1 cup white sugar 1 teaspoon baking powder
3 cups all-purpose flour
1 cup butter
1 egg
1/4 teaspoon salt
1 pinch ground cinnamon
4 cups blueberries
1/2 cup white sugar
3 teaspoons cornstarch
zest of 1 lemon (optional)

1. Preheat the oven to 375 degrees F. Grease a 9x13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries and zest (if using). Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Copycat Junior's Blueberry Muffins

The best part of my New York trip was going on a sort of bakery scavenger hunt. I looked up a list of bakeries and we hunted them down. My dear boyfriend is so patient with me. We went to Amy's Bread, Sarabeth's Bakery, Magnolia, and Junior's Cheesecake among others. It was a foodie's dream come true. These muffins I baked for breakfast also serve as a souvenir of our trip. berries didn't end up all at the bottom like with so many other recipes. These were light and fluffy with moist insides and a crunchy top. Perfect.

Simply amazing when eaten warm (with butter if you are feeling decadent). Just like Junior's awesome cheesecakes, these blueberry muffins are definitely memorable. Hot OR cold. With mashed berries in the batter, strewn through the muffin AND sprinkled on top, these are definitely meant for blueberry lovers. What I loved best is that the

Note: The recipe calls for fresh, not frozen, blueberries, but I made this with thawed blueberries successfully. I also added a tablespoon of lemon zest and it really added to the flavor. Definitely use muffin liners to get them out easily. Greasing the pan just won't cut it for these moist muffins.

Junior's Cheesecake Copycat Blueberry Muffins
6 jumbo or 12 regular | adapted from Junior's Cookbook

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, room temperature
1 1/4 cups sugar
1 tbsp lemon zest (optional, my addition)
2 extra large eggs
1 tablespoon vanilla extract
3 cups fresh blueberries (not frozen)
1/2 cup milk

1. Divide berries into three different batches: 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.

2. Preheat oven to 400 degrees F. Grease 6 jumbo muffins tins or 12 regular size muffin tins well.

3. Combine flour, baking powder, salt, and cinnamon. In another bowl, cream the butter and sugar until light and fluffy.

4. Add the eggs, one at a time, mixing well. Continue to beat until creamy and light yellow. Mix in vanilla and mashed berries until well combined. Lower speed to medium. Alternate adding flour mixture and milk in three portions each. Beat batter until just combined, about 1 more minute.

5. Gently fold in one of the portions of whole berries. Fill muffing tins almost all the way full. Drop the remaining portion of whole berries individually atop the muffin batter.

6. Bake about 10 minutes, then reduce oven temp to 375 degrees F and continue baking until golden brown and set in the center, about 15 minutes.

Mini White Chocolate Macadamia Cheesecakes

These adorable mini cheesecakes are a twist on my favorite cookie: white chocolate chunk with macadamia nuts. Instead of a graham cracker crust, these are made with a vanilla wafer crust. Creamy white chocolate chunks and richly flavored macadamias are suspended in the cheesecake batter. Because the white chocolate camouflages itself amid the filling, it is a sweet and unexpected surprise when one takes a fork-ful and finds delicious chunks, like hidden treasures, inside the cake.

For me, it's all about the cuteness factor for these cheesecakes. However, you could make one large (8" round) cake from this recipe. To make them even prettier, you could use chocolate curls instead of chunks for decoration. I got lazy and opted for the chunks. For tips on making chocolate curls and other decorations, check out Chocolate Garnish Basics from Better Homes and Gardens.

Mini White Chocolate Macadamia Cheesecakes
approx 6 minis | inspired by The Cheesecake Factory

1 1/2 cup vanilla wafer crumbs
1/4 cup melted butter

2 pkg (8oz each) cream cheese
3/4 cups sugar
3 large eggs
8 ounces sour cream
1 tbsp flour
1 teaspoon vanilla extract
1 cup white chocolate chunks
1/2 cup chopped macadamia nuts

2 tbsp chopped macadamia nuts
White chocolate chunks

1. Crust: Mix vanilla wafer crumbs with melted butter and press into six 3" mini springform pans or lined large muffin tins. Set aside. You may end up with more or less cheesecakes depending on the size of your tins.

2. Filling: Note that all ingredients should be at room temperature before you begin. Remember to scrape down bowl occasionally. Beat cream cheese until light and fluffy. Add the sugar gradually and continue beating until creamy. Add one egg at a time and beat after each egg.

3. When eggs have been mixed into the cream cheese add flour and vanilla. Add the sour cream last and beat well, then fold in white chocolate and macadamia nuts. Pour filling over the crust in the prepared mini pans. Bake until almost set. Approx 35-50 minutes. Cool fully to room temperature then refrigerate overnight before garnishing and serving.

4. Serving: Unmold each cheesecake then arrange chopped macadamia nuts and white chocolate chunks on top. Drizzle with caramel sauce if desired.

Orange Pecan Sour Cream Pound Cake

This is one flavorful pound cake. The edges are brown and crisp and melt in your mouth while the rest of the loaf is moist and tender. This recipe (adapted from the Sweet Melissa Baking Book) produces a tall loaf with bold orange flavor studded with plump, toasted pecans. It holds its shape so well that it can easily be cut into thin slices. Weird fact: I like to cut my food into tiny pieces before eating it, so this made me happy.

The original recipe was for a lemon walnut sour cream pound cake, but I subbed in orange zest and juice for the lemon and pecans for the walnuts. I'm sure the original is equally yummy!

Orange Pecan Sour Cream Pound Cake
adapted from Sweet Melissa Baking Book | 1 loaf

1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups sugar
2 tsp orange zest
2 tbsp orange juice
1/4 tsp almond extract
1 tsp vanilla extract
3 eggs
1 1/2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
1 cup pecans, toasted and chopped

Glaze:
1/4 cup sugar
1/4 cup lemon juice

1. Preheat oven to 350 degrees F. Grease a 9x5" loaf pan. Combine dry ingredients and set aside.

2. Cream butter, shortening, sugar and zest until well combined and fluffy. Add juice and extracts to combine. Then add the eggs, one at a time, scraping down the sides of the bowl.

3. Mix in the dry ingredients alternating with the sour cream. Fold in walnuts, reserving some to sprinkle on top.

4. Bake for 75-90 minutes or until wooden skewer comes out clean. Cool in pan for 20 minutes before unmolding onto a wire rack.

5. Make glaze: Combine sugar and lemon juice in a saucepan. Bring to a boil then reduce heat and summer for 2-3 minutes or until reduced by half. Brush hot glaze on warm, unmolded cake. Brush again 10 minutes later. Cool fully before slicing.

Bagel Chips

What a great way to use up bagels! These were inspired by Stacey's Bagel Chips or NY Deli Bagel Chips. I like the fact that they can be made with any kind of bagel and seasoning mixture. The ones here are blueberry bagels and cinnamon/sugar. They are shatteringly crisp and will satisfy a any cravings for crunch that you may have.

Try serving them with this super addictive Caramel Cheesecake Dip (this dip is also amazing with apples).



Bagel Chips

Bagels
Butter, softened
Cinnamon & Sugar (for sweet)
OR Garlic Powder & Herbs (for savory)

1. Preheat oven to 350 degrees F.

2. Slice bagels thinly. Melt butter and combine with either cinnamon sugar or garlic and herb. Brush bagels lightly with butter and place on large rimmed baking sheet.

3. Bake, rotating and turning bagel chips with tongs every 5 minutes until golden brown and crispy. Store airtight.

Red Lobster Cheddar Bay Biscuits

Light and flaky and so good with soup or made into elegant little tea sandwiches or even just plain. Red Lobster's popular little biscuits have inspired many variations of this copycat recipe floating around the internet. I have tried a couple of them but this version is my favorite. I am not usually one to use pre-made mixes, but I really like the results you get from the Bisquick. I have heard that Red Lobster uses butter flavored shortening. I have also heard of other people using Mrs. Dash in these biscuits instead of the garlic powder/parsley. Try them once then make them your own.

Red Lobster Cheddar Bay Biscuits
Makes 12 | adapted from Food.com

2 1/2 cups bisquick baking mix
1 cup cheddar cheese; finely grated
3/4 cup milk
2 tablespoons butter
1/8 teaspoon garlic powder
1/4 cup butter
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/4 tsp salt

1. Preheat oven to 400 degrees F.

2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.

4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown.

Wonderbread White Bread Copycat

Fluffy, super-soft and slightly sweet. This Wonderbread clone is perfect for grilled cheese sandwiches or toasted with butter and jam.



It must be a nostalgia thing, but every now and I again I love a slice of white Wonderbread despite all the wonderful artisnal breads I have been exposed to and the fancy breads I have baked in my own kitchen.

Wonderbread White Bread Clone
Makes 1 loaf

2 1/2 teaspoons active dry yeast
1 1/4 cup warm water (110 degrees F)
1 tablespoon white sugar
3 tbsp melted cooled butter
4 cups all-purpose flour
1/4 cup instant potato flakes
1/4 cup powdered milk
2 teaspoons salt
1/4 cup white sugar
2 tablespoons butter for brushing the top

1. Whisk together the yeast, 1/4 cup warm water and sugar in the bowl of a stand mixer with the dough hook attachment. Allow to sit for 15 mins. Stir in melted butter.

2. In a separate bowl combine the flour, potato flakes, powdered milk, salt and 1/4 cup sugar. Add this mixture to the yeast mixture using dough hook. Add more flour if needed. Dough should clear the sides of the bowl but stick to the bottom. Try not to add too much flour.

3. Knead dough by hand a few times and place in greased bowl, covered, to rise for 1 hour or until doubled in size. After rising, gently deflate and turn out onto a floured surface to knead and shape into a loaf (roll it out into a rectangle and roll it up starting at the short end). Place the roll in a buttered 9x5 inch loaf pan. Cover loosely with a tea towel and let rise until approximately 1-2" above the rim of the pan, 30-40 mins. Brush top with melted butter.

4. Preheat oven to 350 degrees F. 15 mins before rising is complete. Bake for 30-45 minutes or until thermometer reads 190.

Veselka Cafe's Banana Crunch Muffins

If you like muffins with a crunchy, crispy top then these muffins from Veselka of East Village, New York, fit the bill! The recipes includes a streusel for the topping but I baked them up without and loved them all the same. I find streusels a little messy and they also decrease the portability of a muffin.

New York Magazine describes Veselka Restaurant as, "Blessed with 24-hour service and a perfect location for feeding the East Village's après-club crowds, Veselka has become the stop for late-night diners." New York is such a foodie's dream. If I visited, I wouldn't even know where to begin my taste tour. Maybe one day I will get a chance to visit. In the meantime, cookbooks like this one are a good start.

Banana Crunch Muffins
Makes 12 large | Veselka Cookbook

Topping:
1/2 cup brown sugar
1 1/4 cups flour
2 tbsp rolled oats
1/4 tsp cinnamon
3/4 tsp baking powder
1/2 cup (1 stick) butter

Batter:
1 cup (2 sticks) butter
2 1/2 cups sugar
2 tsp vanilla
4 large eggs
4 cups flour
4 tsp baking powder
1 tsp salt
1 cup buttermilk
2 large bananas, sliced
3/4 cup chopped walnuts

1. Topping: Place all ingredients in a small bowl and cut in butter until resembles small pebbles. Chill while preparing batter or make ahead, cover and refrigerate for future use.

2. Preheat oven to 350 degrees F. Grease and flour or line a 12 cup large muffin pan. Cream together butter and sugar until light and fluffy then add vanilla and eggs. In a separate bowl combine flour, powder and salt.

3. Add 1/3 flour mixture to butter and eggs and beat until smooth then add 1/3 buttermilk and mix. Continue to alternate until all flour and buttermilk have been incorporated. Gently fold in bananas and walnuts. Spoon into prepared muffin cups, filling to 3/4 full. You may need a few extra muffin cups for extra batter.

4. Bake approximately 35 minutes or until toothpick comes out clean. Remove from oven and cool for 5 minutes before unmolding and cooling completely. Store airtight.

Olive Garden's Alfredo Sauce

The focus of my blog is sweets, baking and desserts. I don't often include "real food", but I just had to share this recipe with you. This is a simple recipe with outstanding results. This creamy, rich, flavorful sauce is definitely not diet food, but it's worth the splurge once in a while. I made it a little healthier by adding some fresh steamed broccoli and grilled chicken strips.

I am also including this recipe in my Copycat Club round-up on April 7th. Please check out my link under my banner for Copycat Club info - all blog links welcome!

Olive Garden's Alfredo Sauce
adapted from Food.com

5 tablespoons butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

1. Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stirring frequently.

2. Serve over pasta. [I added cooked broccoli florets and grilled chicken].

Copycat Club: Duncan Hines Yellow Cake Mix Clone

Happy 4th birthday Zachary! I made this construction-site cake for his birthday party. We had so much fun decorating it together. I let him pick out which construction vehicle toys he wanted to put on top and he helped crush up the oreo cookies for the "dirt" on top.



Instead of buying a cake mix, I decided to give this copycat recipe from Todd Wilbur's Top Secret Recipes a shot. The texture was spot on. and everyone raved about the taste. I doubled the recipe to make a 2-layer cake and filled the cake with raspberry jam.

The beautiful part of this recipe is that you can make this mix ahead of time and store in a zip-lock bag. When you are ready to make the cake, just add the same amount of water, oil and eggs just as you would with a storebought mix.





Duncan Hines Yellow Cake Mix Clone
Makes equivalent of 1 box of mix

3 cups cake flour
2 cups superfine sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup shortening
2 teaspoons vanilla
2 teaspoons imitation butter flavoring
10 drops yellow food coloring
1 1/3 cups water
1/3 cup vegetable oil
3 large eggs

To make the mix: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir to combine. Combine shortening, vanilla, and food coloring with an electric mixer in a small bowl.

Spoon shortening mixture into dry ingredients and beat well with mixer on medium speed. Mix until no chunks of shortening are visible. The mix should resemble cornmeal. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

To make the cake: Preheat oven to 350 degrees F. Grease the sides and bottom of two 9 inch baking pans or one 13x9 inch pan. Lightly flour pans.

Blend dry cake mix with the water, oil, and eggs in a large bowl on low speed until moistened. Increase to medium speed and beat for two minutes. Pour batter into pans and bake for 30-33 minutes for 9 inch pan, 35-38 minutes for 13x9 pan. Cupcakes take 19-22 minutes.

Junior's Famous Cheesecake

This has got to be THE BEST New York Cheesecake that I have ever tasted. It is a clone of the famous Junior's Cheesecake from New York of course! The most important part when making any cheesecake is to make sure the cream cheese, eggs, heavy cream are all at room temperature so they combine smoothly and homogonously. The more subtle the changes in temperature, the less likely your cake is to crack. That's why a water bath helps - because it stabilizes the temperature of the cheesecake.



This is the ultimate pure cheesecake. I'm not exaggerating. Cheesecake lovers, you MUST try this. There's no chocolate marble or strawberry swirl to take the glory away from the ultra-dreamy filling. The top is slightly sweeter from the beautiful caramellization while the inside is smooth and creamy. The only change I made to the original recipe is that I used a graham cracker crust instead of a sponge cake crust.

I will also be including this in my Copycat Club Feb/11 round-up. Please join me - see link above :)

Junior's Original New York Cheesecake
10" Cake | Junior's Cheesecake Cookbook

Sponge Cake Layer
1/2 cup sifted cake flour
1 teaspoon baking powder
1 pinch salt
3 large eggs, seperated
1/3 cup sugar
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

Cheesecake Filling
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

SPONGE CAKE BASE:
Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together ina medium sized bowl and set aside.

Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.

Sift the flour mixture over the batter and stir it in by hand until mo more white flecks appear then blend in the butter. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain). Gently spoon the batter into the pan.

Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!) Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.

FILLING:
Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's) Be careful not to overmix the batter.

Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.

Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the springform pan. Slide the cake off of the bottom of the pan onto a serving plate. Or, if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate.

Store any leftover cheesecake in the refrigerator.

Starbucks Maple Oat Nut Scone

Here is another copycat recipe that I will be also including in the Copycat Club for January 2011! Starbucks Maple Oat Nut Scones! These were surprisingly similar to the real thing and a definite recipe I will be making again. They're also good without the maple icing and I think I might even prefer them that way, so you really get to taste the nutty undertones of the oats and nuts.



Starbucks Maple Oat Nut Scone
Makes 8 | adapted from Food.com and Top Secret Recipes

1 cup rolled oats
1 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 1/2 tablespoons cold butter, cubed
1 large egg
1/2 cup half-and-half or heavy cream
3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans

Maple Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water

1. Preheat oven to 425 degrees F.

2. Finely grind oats in a food processor.

3. In a mixer, mix flour, ground oats, sugar, salt and baking powder. Add maple syrup and butter and mix well. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and mix well. Add pecans and mix just to incorporate.

4. Place dough on a floured surface. Knead and pat dough into a 8-10" circle and cut into 8 wedges. Place on a baking sheet and bake for 13 to 15 minutes, or until light brown. Cool on wire rack.

5. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. Spread over each scone and let set for about 15 minutes before serving.

Starbucks Classic Coffee Cake

Happy New Year!!! 2011 is here! I was so exhausted on New Year's eve that I slept right through midnight and woke up at 2AM, after all the festivities were over. I guess that's a sign that I'm getting old, eh? lol



This cake is a clone of the Starbucks' Classic Coffee Cake. It has a crunchy, buttery topping and a ribbon of cinnamon-brown sugar sandwiched between tender, fluffy cake. I think that what makes this cake stand out from other coffee cakes is the higher ratio of topping to cake. When I first made it I thought I must have measured incorectly because the batter was so thin in the pan, I was struggling to spread it out over the filling. However, the result is delicious!

I have seen baked items come and go... the trends have brought us everything from low-fat vegan brownies to gourmet doughnuts to mini-scones and breakfast sandwiches, but this coffee cake always seems to find its place in Starbucks' pastry cases everywhere. Sometimes it has a sprinkling of pecans on top, sometimes a drizzle of simple glaze, or a dusting of powdered sugar. I guess they call it a classic for a reason!

This year I hope to see lots more people joining in Copycat Club where we bake and cook clones of our favorite famous eats. Click the link above and email me your copycat post or feel free to add it on the 7th of every month when I post the round-up.

Starbucks Classic Coffee Cake
9 x 13" cake | adapted from Top Secret Recipes

TOPPING
1 cup all purpose flour
1 cup packed light brown sugar
1 1/4 teaspoon ground cinnamon
1/2 (1 stick) of butter, softened

FILLING
1/3 cup light brown sugar
3/4 teaspoon ground cinnamon

CAKE
3/4 cup butter, softened
1/3 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon vegetable oil
1 1/2 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup buttermilk
1/3 cup whole milk

DIRECTIONS
1. Preheat oven to 350 degrees F. Combine topping ingredients, cutting in the butter to form a crumbly texture. 2. In a separate small bowl combine the filling ingredients.
3. Using an electric mixer cream the butter and sugars together then add the eggs, oil and vanilla. Combine well. Sift together flour, soda, salt and powder. Add the flour mixture alternating with the milk and buttermilk. Do not overmix. Spread 1/2 the batter in a greased 9x13 inch pan. Sprinkle filling evenly over the batter then top with remaining batter and finally, spread the topping evenly over the top. Note: The batter will be thin in the pan - it might be challenging to spread it out to cover the filling, but that's OK!
4. Bake for 30-40 minutes or until toothpick comes out with just a few crumbs clinging to it.

Buttercake Bakery's Chocolate Vanilla Swirl Bundt Cake

This chocolate & vanilla swirl bundt cake recipe is a clone of a cake you can find at a bakery in L.A. called Buttercake Bakery. I stumbled up on it while visiting that area last year. The chocolate chips burst like bubbles of flavor in your mouth and the cake is amazing. It's probably one of those things that's worth the calorie splurge and the extra effort required to make your own chocolate syrup. However, I bet you could use storebought chocolate syrup to save some time. The L.A. Times published this copycat recipe June 11, 2008 and I'm so glad I stumbled upon it! They call it "comfort food in cake form" and I couldn't agree more.

I will also be linking this to my Copycat Club for the December 7th round-up. (See link above for details and to join/submit any recipes).

Buttercake Bakery's Chocolate Marbled Cake
Makes 1 - 12" Bundt

2 1/2 cups sugar, divided
1/2 cup unsweetened cocoa powder
1/4 cup light corn syrup
2 1/2 teaspoons vanilla extract, divided
2 2/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
4 eggs
1 cup milk
1 cup chocolate chips
Powdered sugar for dusting

1. In a small saucepan, whisk together one-half cup of the sugar, the cocoa powder and corn syrup with one-half cup hot water. Bring just to a simmer, stirring occasionally. Add a half-teaspoon of vanilla off the heat and set aside.
2. Heat the oven to 350 degrees. Butter and lightly flour a 12-cup bundt pan.
3. In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), cream the butter with the remaining sugar until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.
3. Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.
4. Gently fold in the chocolate chips, then divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.
5. Whisk the chocolate syrup with another third of batter, then pour this into the prepared bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a "marble" effect and place the pan in the oven.
6. Bake the cake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 1 hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar.

Hostess Little Debbie Snack Cake Clones

These were super cute and super tasty too. I love how they look like plain old chocolate cupcakes until you bite into them and get a surprise: A delicious mouthful of chocolate filling. These are just like the snack cakes you buy individually cellophane-wrapped at the grocery store, except they I filled them with chocolate marshmallow creme instead of the plain white stuff. I loved how fluffy and foolproof the filling turned out because of the use of marshmallow creme. Don't overfill your muffin cups or else the cupcakes will rise and bleed into each other and your final product won't be perfectly round.



Reminder: Email me or leave a comment with your copycat posts - past or present - to be linked and included in the upcoming December Copycat Club round-up, posted the 7th of every month. See the round-ups in November and October for inspiration.

Hostess Snack Cake Clone
Makes 18 | Martha Stewart's Cupcakes

CUPCAKES 1 cup (2 sticks) butter, room temperature, plus more for muffin tins
3/4 cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature

FILLING
1 1/2 cups marshmallow creme (7.5-ounce jar)
1/2 cup (1 stick) butter, room temperature
[I added 1-2 tbsp cocoa powder to make a chocolate-creme filling]

1. Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).

2. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

3. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter [and cocoa powder, if using] until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.

4. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.