Starbucks Snowman Cookie

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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:


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)

Chick Fil A Peppermint Chocolate Chip Milkshake

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  • 1 cup vanilla ice cream
  • 1 cup peppermint ice cream
  • ¼ cup half and half
  • ½ cup whole milk
  • ⅛ tsp. peppermint extract
  • peppermint candy canes-crushed
  • milk chocolate chips-crushed
Directions:
1. Put the first 5 ingredients into a blender and blend on high for 1 minute. 
2. Pour into a glass and top with Reddi Whip whipped topping and a cherry. 
3. Once it is topped with the whipped topping, add some crushed peppermint candy canes and some milk chocolate chips. Mix in gently. Might want to only add to the top, as they are very sharp.
4. Serve immediately. 

Starbucks Gingerbread Loaf

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Ingredients:

  • 1 1/2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoons ground cloves
  • 1/2 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon fresh orange zest
  • 2 Tablespoons fresh orange juice
  • 1 egg
  • 1 cup natural applesauce (no added sugar)

Frosting

  • 4 oz. cream cheese, room temperature
  • 1 Tablespoon butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pure orange extract
  • 1/2 teaspoon fresh orange zest
  • 1 1/2 cups powdered sugar

Directions:

  1. Preheat oven to 350°F.  Grease and flour (or line with parchment paper) a 9"x 5" loaf pan.
  2. In a medium bowl, add flour, spices, salt and baking soda.  Whisk to combine, then set aside.
  3. In the bowl of an electric mixer, beat butter until smooth.  Add sugar and blend until fully combined and fluffy.  Add orange zest and blend.
  4. Add fresh orange juice and blend.  Add egg and blend.  Add apple sauce and blend.
  5. Add flour mixture while slowly mixing.  Stir just until all ingredients are well combined.
  6. Pour/scoop batter into prepared pan and bake 40-50 minutes, or until a toothpick inserted in the center comes out clean, or with a few moist crumbs (but no wet batter).  Cool loaf at least 1 hour before frosting.
  7. Prepare frosting by beating the cream cheese with an electric mixer until fully smooth.  Add butter and blend.
  8. Add about half of the powdered sugar and blend well.  Add extracts and zest and blend.
  9. Add remaining powdered sugar and beat until fully incorporated and frosting is smooth and fluffy.
  10. Spread frosting onto cooled cake.

Starbucks Cranberry Bliss Bar

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Ingredients

Bars:

  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup Craisins

Frosting and Topping:

  • 8 oz. cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Craisins, roughly chopped
  • 2 squares baking chocolate or almond bark, melted

Instructions

  1. Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
  2. Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.
  3. Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
  4. To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. 

Starbucks Peppermint Mocha

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Ingredients for Peppermint Mocha Recipe

  • 1⁄4 C. granulated sugar
  • 1⁄4 C. water
  • 1⁄4 tsp. peppermint extract
  • 3 tbs. cocoa powder
  • 3 tbs. warm water
  • 1⁄2 C. strong coffee
  • 1 1⁄2 C. steamed milk (you can microwave if easier)

 

Directions ­for Peppermint Mocha Recipe 

  1.  Add water and sugar to a small saucepan and bring to a boil. Add the peppermint extract and simmer for 20 minutes. This will become your peppermint syrup.
  2.  Next, add the three tablespoons of cocoa powder to a mug and then add the three tbs. of water and mix.
  3.  Add in the strong coffee and 1 1⁄2 tsp. of peppermint syrup. Add in the milk and serve immediately with whipped cream and some peppermint pieces on top (optional).

Starbucks Gingerbread Latte

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GINGERBREAD SYRUP

  • 1/4 cup lightly packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup water
  • 3 tablespoons molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

COPYCAT STARBUCKS GINGERBREAD LATTE

  • 3 tablespoons Gingerbread Syrup
  • 2 shots espresso
  • 3/4 cup 2% milk
  • fresh grated nutmeg
  • whipped cream optional

INSTRUCTIONS

GINGERBREAD SYRUP

  1. In a medium size saucepan, combine the ingredients.  Heat over medium heat, stirring until combined.
  2. Bring to a slow boil, reduce the heat and simmer for 5 minutes – stirring occasionally.
  3. Transfer to a heat proof storage container.  Shake well before each use to redistribute the spices.

COPYCAT STARBUCKS GINGERBREAD LATTE

  1. In a large coffee cup, add two shots of espresso.  Stir in 3 tablespoons of Gingerbread Syrup and top with frothed milk.
  2. Scoop the foam of the frothed milk onto the top of the latte.  Freshly grate nutmeg over the foam.

Cheesecake Factory Red Velvet Cheesecake Recipe

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Cake Ingredients

  •  15.25 ounces Duncan Hines Red Velvet Cake Mix
  •  3/4 cup water
  •  1/4 cup sour cream
  •  1/2 cup mayonnaise
  •  3 eggs
  •  1 egg yolk
  •  1/4 teaspoon kosher salt
  •  1/4 teaspoon vanilla extract

Cheesecake Ingredients

  • 24 ounes cream cheese softened
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons teaspoons vanilla paste or extract
  • 1/4 teaspoon kosher salt
  • 3 eggs, at room temperature large
  • 1/4 cup heavy cream at room temperature
  • 1 tablespoon flour or cornstarch

For Cream Cheese Frosting

  • 12 ounces cream cheese softened
  • 4 ounces unsalted butter softened
  • Heavy pinch kosher salt
  • 1 teaspoon vanilla paste or extract
  • 20 oz powdered sugar 5 cups
  • 3-4 Tablespoons heavy cream
  • 1 to 1 1/2 4 oz bars of real white chocolate (not candy coating)

INSTRUCTIONS

Cake Instructions

  • To Make the CakePreheat oven to 350F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Set aside.In a large bowl, combine the cake mix, water, sour cream, mayonnaise, eggs, and yolk, salt, and vanilla. Using a handmixer, mix on low speed for about 30 seconds. Scrape the bowl. Increase speed to medium and beat for 2 minutes. Divide the batter evenly between the two pans and bake in the center of the oven for 22-25 minutes, or until the tops spring back when lightly pressed, and the cakes are just starting to pull away from the sides of the pan. Allow to cool in pans for 15 minutes and then invert onto cooling racks. Invert again, so cakes cool right-side up. Note, the cakes will dome quite a bit. Once cool, use a large serrated knife to slice off the entire cake dome as evenly as you can. You should have two even discs of cake approximately 3⁄4” thick. Wrap well and refrigerate. 

Cheesecake Instructions

  • For the Cheesecake Place racks in the upper and lower thirds of the oven. Put a rimmed baking sheet on each rack. Preheat the oven to 300F. Spray 2 9” cake pans with pan spray. Line the bottoms with rounds of parchment and spray again. Don’t skip the parchment, because you’ll be turning these out once chilled. 
  • Set aside. Bring 2 quarts of water to a boil. Put the cream cheese in a large bowl. Using a hand mixer, beat on medium-low speed until smooth. Add sugar, vanilla, and salt, and continue to beat until well combined and smooth. Scrape the bowl as necessary. Add the eggs, one at a time, beating well after each addition and scraping the bowl as needed. Whisk the cream and flour together, so there are no lumps. Beat this mixture evenly into the rest. Pour half of the batter into each prepared pan and smooth the tops. Pull out the top rack, place one of the cheesecakes into the rimmed baking sheet and then pour in boiling water to come up to the level of the batter, about 3⁄4”. Carefully slide the rack back in. Repeat with the other pan on the lower rack. Bake 20 minutes. Carefully rotate each pan and then continue to bake an additional 10 minutes. 
  • Turn the heat off, open the oven door for a few seconds to let some heat escape, and then close the oven door. Allow cakes to remain in the cooling oven an additional 30 minutes. Crack oven door open and let sit for 30 more minutes. Remove to racks and run a thin spatula around the inside of each pan to make sure the cakes have released from the sides. Cool completely, and then chill in the refrigerator for at least 4 hours or overnight. When cooled, turn cheesecakes out onto parchment-lined lined racks. Place lined rack on top of the pan, invert both and give a firm rap on the counter. The cheesecake should release from the pan with no problem. If you do have issues, set the bottom of the pan in warm water for 15 seconds and try again. Freeze the cheesecakes and then wrap well. Leave in the freezer until ready to assemble. 

Cream Cheese Frosting

  • For the Cream Cheese Frosting In a large bowl, use a hand mixer to beat the cream cheese and butter together until smooth. Add the salt and vanilla and continue to beat until smooth and creamy. Slowly beat in the powdered sugar, scraping the bowl as necessary. Beat in the cream, a bit at a time, until you have a nice spreading consistency. 

To assemble

  • To Assemble and Decorate It is easiest to assemble the cake on the stand or platter you’ll be serving it on, so make sure it is a good 12” in diameter and is nice and flat. Using a vegetable peeler, shave the sides of the bars of white chocolate to make curls. Catch them on a piece of parchment or a plate and refrigerate until needed. Place a tablespoon of frosting in the center of your platter and then press one of the cake rounds down into it, making sure to center the cake. Spread 3⁄4 cup of frosting evenly over the cake layer. Place one of the frozen cheesecake rounds onto the frosting and press down lightly. Frost with an additional 3⁄4 cup of frosting. Place the other cake round on top of the frosting and press down gently. Top with another 3⁄4 cup of frosting and then finish with the last frozen round of cheesecake. Scrape the rest of the frosting out onto the top of the cake. Spread it out into an even layer and then spread the excess that extends over the edge of the cake thinly around the sides. Use an offset spatula to make a simple zigzag design in the frosting on the top of the cake. Press the white chocolate curls liberally around the sides of the cake. Leave in the refrigerator for at least 4 hours before slicing and serving with a signature tall swirl of whipped cream.

Cheesecake Factory Peppermint Bark Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Referigerate 4 hours
Total Time 2 hours 10 minutes

Ingredients

Peppermint Bark

  • 4 oz white chocolate high quality, broken into pieces
  • 4 oz semisweet chocolate high quality, broken into pieces
  • 1 tsp vegetable oil or coconut or canola oil, divided
  • 1/4 tsp peppermint extract divided
  • 1/3 cup candy cane crushed

Oreo crust

  • 24 Oreos with the filling, finely crushed
  • 5 tbsp unsalted butter melted

Cheesecake Filling

  • 32 oz cream cheese softened
  • 1 1/4 cups sugar
  • 3/4 cup sour cream
  • 3 tbsp flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp peppermint extract
  • 3 eggs
  • peppermint bark chopped into small pieces

White Chocolate Ganache

  • 5 1/2 oz white chocolate high quality, finely chopped
  • 1/2 cup heavy cream

Garnish

  • 3/4 cup whipped cream
  • crushed candy cane or hard peppermint candies crushed
  • dark chocolate pieces

Instructions

Peppermint Bark

  1. Melt 4 oz. high quality white chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.

  2. Melt 4 oz. high quality semi-sweet chocolate broken into pieces with ½ vegetable oil, stir in ⅛ teaspoon peppermint extract and spread onto white chocolate layer, sprinkle with crushed candy cane and place in the freezer .
  3. It’s better do this step a day or at least a few hours ahead!!!
  4. When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

Crust

  1. Line the bottom of 9 inch springform pan with parchment paper and grease the sides of the pan, then place springform pan on a double thickness of heavy-duty foil and securely wrap foil around pan to make sure no water gets in during the baking.

  2. Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into bottom of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

  1. Preheat oven to 350 degrees.

  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, salt and extracts. Add eggs one at a time and beat on low speed just until combined.

  3. Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place springform pan in a large roasting pan and add 1 inch of hot water to larger pan.

  4. Reduce temperature to 325 degrees and bake the cake for 70-90 minutes (until center is just set and top appears dull).Turn off the oven and leave the cheesecake in the oven for additional 30 minutes.

  5. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache

  1. Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth. Cool and pour over the cheesecake. When the ganache is set run a thin knife around the edge of the cake and remove sides of pan.
  2. Garnish with whipped cream, crushed candy cane and chopped chocolate.
  3. Store in the fridge.

Cheesecake Factory Oreo Cheesecake

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Ingredients

Oreo Crust Ingredients

  •  1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
  •  2 tablespoons butter melted, plus more for the pan

Oreo Cheesecake Ingredients

  •  24 ounces cream cheese 3 (8 ounce) packages
  •  1 cup sugar
  •  5 large eggs, at room temperature
  •  2 teaspoons vanilla extract
  •  1/4 teaspoon salt
  •  1/4 cup all-purpose flour
  • 1 (8-ounce) container sour cream, at room temperature
  • 6 Oreo cookies for the batter
  • 9 Oreo cookies for the top of the cheesecake
  • 1 cup of butter
  • Pan Needed 
  • 9 inch Spring Form Pan

Instructions

Oreo Crust Instructions

  • Crust Mix melted butter with Oreo crumbs and press in a 9-inch spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside. Note, you do not remove the filling of the cookies when you make crumbs out of them. Leave the filling in the cookies when you crush them. 

Oreo Cheesecake Instructions

  • All Ingredients need to be at room temperature before beginning. Beat cream cheese until light and fluffy (You can add the 1 cup of butter as listed as an optional ingredient). 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. Measure the vanilla, salt, and flour, pour into the cream cheese and egg mixture and beat until smooth. 
  • Add the sour cream and beat well. Turn off the mixer and stir in the six coarsely chopped Oreo cookies with a spoon. Pour cream cheese into the spring form pan and place the 8 coarsely chopped Oreo Cookies on top of the cream mixture. 
  • Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The Cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggly, then cook for an additional 15 minutes. 
  • Turn the oven off.
  • When time is up prop the oven door open and let the cheesecake stay in the oven for one hour.   The oven should be turned off at this point. 
  • Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheesecake should season. The flavor ripens and becomes enriched. Yield: 16 servings

Cheesecake Factory Reese's Cheesecake

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Ingredients

CHOCOLATE CAKE

  • 1 3/4 cup all-purpose flour
  • 2 cup sugar
  • Heaping 3/4 cup cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs room temp
  • 1 cup buttermilk
  • 1/2 cup butter melted
  • 1 Tbs vanilla extract
  • 1 cup black coffee hot

CHEESECAKE

  • 4 8oz packages full fat cream cheese, softened
  • 1 1/4 cup sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 5 eggs
  • 12 fun sized Reese's Peanut Butter cups chopped
  • 1 14oz can of dulce de leche

PEANUT BUTTER BUTTERCREAM

  • 3/4 cup butter
  • 3/4 cup shortening
  • 3/4 cup peanut butter
  • 1 1/2 tsp vanilla
  • 4-5 cups powdered sugar

GANACHE

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1 tsp vanilla

Instructions

  • To make chocolate cake, preheat oven to 350.
  • Line bottoms of 2 9" round baking pans with parchment paper and spray with cooking spray, set aside.
  • In large bowl mix together your flour, sugar, cocoa, baking soda and salt.
  • Add your eggs, buttermilk, butter and vanilla and mix until smooth.
  • Fold in your hot coffee until a runny batter forms.
  • Pour into your prepared baking pans and bake for about 30-35 minutes.
  • Remove from oven and let cool in pans for about 10 minutes before inverting on cooling racks.
  • Once fully cool, wrap in saran wrap and refrigerate.
  • To make your Cheesecake preheat your oven to 475.
  • Fill large pan with about 1/2" of water and spray a 9" springform pan with non-stick cooking spray and wrap bottom in tinfoil.
  • In large bowl with electric mixer mix your cream cheese until fluffy. Mix in your sugar, sour cream and vanilla until combined.
  • Mix in 1 egg at a time, making sure to blend after each addition. Fold in your chopped Reese's Peanut Butter Cups.
  • Pour into your prepared pan and place pan in water dish.
  • Place in oven and bake for 10 minutes and reduce heat to 350 and continue to bake another 50-60 minutes or until cheesecake is just set.
  • Remove from oven and let cool, once cool cover and refrigerate at least 4-6 hours if not overnight.
  • Once cooled trim off about 1/2-1" of the top of the cheesecake to make level and then using a cake leveler or serrated knife split cake in half, chill until ready for use.
  • Before you begin to construct your cake make your peanut butter butter cream by creaming together your butter and shortening, once fluffy add your peanut butter and vanilla.
  • Adding one cup at a time add in your powdered sugar until desired consistency is reached, set aside.
  • Add your dulce de leche to a bowl and add a few tsp of milk to thin out.

TO ASSEMBLE

  • On a turntable or cake stand add 1 of your layers of chocolate cake and top with half of your dulce de leche.
  • Top your dulce de leche with 1 layer of your cheesecake.
  • Spread with about 1 cup of your peanut butter buttercream and top with 2nd layer of cheesecake.
  • Spread the rest of your dulce de leche and top with other layer of cake.
  • Trip outside of cake if need be to make even and spread a thin layer of your peanut butter buttercream to do a crumb coating and seal any gaps or spaces in the cake.
  • Place in the freezer for about 30 minutes to harden up slightly.
  • Meanwhile to make your ganache add your chocolate chips to heat proof bowl and add your heavy cream to sauce pan and heat until it just starts to boil.
  • Pour your cream over chocolate chips and cover for about 5-7 minutes.
  • Remove cover and stir until chocolate melts into cream.
  • Let sit until it starts to thicken slightly but not too thick.
  • Remove cake from freeze and pour some of your ganache over the top and spread down the sides of your cake (ganache should slightly harden once it hits the cool cake).
  • Repeat until top and sides of cake are covered.
  • Place your 1/4 cup peanut butter in small bowl and heat until liquid and drizzle over top of your cake.
  • Decorate top and bottom of cake with remaining buttercream.

Notes

Keep cake refrigerated.

Cheesecake Factory Pumpkin Cheesecake Copycat Recipe

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One bite of this cheesecake and you'll swear it's from Cheesecake Factory!

 

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.
Serve with a generous portion of whipped cream on top.
Serves 8.

DIY Traditional New England Clam Bake

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Today, typical clambake fare includes lobster, clams, potatoes, and corn, wrapped and steamed in seaweed (a menu and preparation similar to that of ancestors). Spending a day on the beach recreating this American pastime makes the perfect top off to your beach vacation. 

Digging the Pit

Before hosting a clambake, make sure it's legal to cook on your preferred beach. Then, invite tons of friends and family and start digging. The ideal pit size for accommodating your various crustaceans and veggies should measure approximately 3-feet deep and 4 to 5 feet in diameter. Once the pit is dug, line the bottom of your pit with large stones that are 6 to 8 inches around. Tackle this preparation in the early morning, before the sun is high and the sand is hot. 

Building the Fire

Next, build a fire on top of the rocks using hardwood you brought from home, bought from a general store, or collected on the beach. Driftwood also works well in a pinch. Allow your fire to burn for several hours (and most of the afternoon), re-stoking it, as needed. In the final hour before cooking, as a hack, add charcoal to your bed of embers to ensure ample heat for cooking your food. If you choose to omit the charcoal, test your heat source by splashing water on the rocks—the water should sizzle and evaporate upon contact. When your fire dies down to just embers and charcoal, it's ready to cook on. Rake out any extra wood and ash, and then cover the hot rocks and charcoal with a 3-inch layer of wet seaweed.

Preparing the Food

The quantity of food you cook depends on the crowd size. An intimate feed for 6 to 8 people calls for at least one 1 1/4-pound lobster per person, 2 pounds new potatoes, 6 pounds littleneck or cherrystone clams, and 1 ear of corn per person (husk on). If you're expecting more, bump up the quantities to the sufficient amount of food needed—your fire pit can handle it. Purchase your lobster and clams live, and on the day of cooking, and keep them chilled until you're ready to steam them. Rinse and scrub the clams in a sink, prior to cooking, and wash and pierce the potatoes with a knife. Then, wrap the corn and potatoes individually in foil and load all the food items into a cheesecloth sack, placing it on top of the embers. Cover the food with another 2 inches of wet seaweed and watch it steam.

(Note: Have a few buckets of seawater on hand to drizzle over the pit for a good steam. Having water available also serves as a safety precaution, in the event of a fire gone out of control.) 

Steaming and Serving the Meal

Cover the entire pit with a burlap sack or large piece of canvas that has been soaked in seawater. Secure the sides of the sack with heavy rocks or sand to seal in the steam. Let the entire ensemble cook for about 1 1/2 to 2 hours. And don't forget to melt 1 pound of butter for dipping. This can be done in a pot at the edge of your pit or at home on the stove, prior to serving. 

When done, lobsters will turn red, clamshells will open, and potatoes should be easily pierced with a fork. Use oven mitts or leather fire gloves to remove the food from the pit. Place the food sack on a tarp in the sand or on a picnic table and serve it buffet style, with individual cups of melted butter. Accompany your meal with cold beer, white wine, or Prosecco.

DIY Hot Dog Bar

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What a fun idea! Set up a DIY hot dog bar for your next bbq or party! 
This theme is super easy to pull together. 
Target and Walmart are great sources for BBQ supplies. Be sure to check the dollar section first.
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FOOD NEEDED:
  • hot dogs (we like Ballpark and Sugardale)
  • buns
  • chili
  • corn chips 
  • shredded cheddar cheese
  • guacamole
  • diced onions
  • pickle spears
  • tomato slices
  • mustard
  • hot peppers
  • sweet peppers
  • coleslaw
  • deli mustard
  • ketchup

This was more than enough and offered guests a range of combinations to choose from.

FREE BBQ THEMED PRINTABLES – Download Links:

(click on a link to download the high-res pdfs. ENJOY!)

– Blank Food Labels (can also be used as Place Cards)
– Water Bottle Labels
– “Drink Up” Sign
– Hot Dog Recipe Signs
– “Make Your Own Hot Dog” Sign

DIY Burger Bar

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HOW TO MAKE A BUILD-YOUR-OWN-BURGER BAR

The possibilities for toppings are almost endless! How big or small you want your options to be is totally up to you. Have your buns, hamburger patties, and toppings spread out on a big buffet table so your guests can choose what they like. Have the table placed next to the grill if you’d like to serve the patties as they’re done cooking. 

Here are some topping ideas!

CHEESES:

  • Cheddar
  • Swiss
  • Pepper Jack
  • Blue

TOPPINGS:

  • Lettuce
  • Tomatoes
  • Avocado
  • Red onions
  • Caramelized onions
  • Sauteed mushrooms
  • Bacon
  • Pickles
  • Jalapeño peppers

CONDIMENTS:

  • Mayonnaise
  • Yellow mustard
  • Dijon mustard
  • Ketchup
  • Ranch
  • BBQ sauce

SIDE DISHES:

  • veggie tray
  • fruit tray

 

DIY Southern Fish Fry

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For a southern fish fry, traditionally, catfish is the ideal choice for a fish fry. Other great choices are flounder, bass or bream. A good rule of thumb is 1/2 to one pound of fish per person.  

 

Invest in a deep fryer

 


With a large amount of fish to fry, you'll want to invest in a quality deep fryer. Since half the fun is enjoying the warm weather, opt for an outdoor fryer. At the end of the day, you'll be glad your house doesn't smell like deep-fried fish.

 

Sides, Sauces and Sips For Your Fry

 

  • French fries
  • onion rings
  • hush puppies
  • cole slaw
  • tartar sauce
  • vinegar
  • ketchup
  • lemon wedges
  • pickles
  • cocktail sauce
  • beer
  • sweet tea
  • lemonade

 

Stock Up On Picnic Supplies

Part of the beauty of a fish fry is the limited cleanup. Ditch the fancy tableware and break out the paper plates, napkins, and plastic utensils. While you're at it, lay some old newspapers or brown paper bags out on top of some picnic tables.

 

RECIPES:

Ingredients

  • TARTAR SAUCE

    • 3/4 cup mayonnaise
    • 2 tablespoons chopped sweet gherkin pickles
    • 2 tablespoons minced fresh dill
    • 1 tablespoon thinly sliced scallions (white and light green parts only)
    • 2 teaspoons chopped capers (rinsed and drained)
    • 2 teaspoons freshly squeezed lemon juice
    • 2 teaspoons Dijon mustard
    • Salt and pepper to taste

  • FISH AND FRIES

    • Vegetable oil, for frying
    • 3 russet potatoes, cut into 1/4-inch sticks
    • 3/4 cup fine cornmeal
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup milk
    • 2 pounds firm white fish fillets (such as hake, haddock, pollock or cod), cut into 3-inch chunks
    • Tartar sauce (recipe above)
    • Lemon wedges, for serving
 

Preparation

For the tartar sauce:

In a medium bowl, mix together mayonnaise, gherkins, dill, scallions, capers, lemon juice, mustard, salt and pepper. Set aside in the fridge until ready to use.

For the fish and fries:

1. Fill a Dutch oven or heavy deep saucepan with 3 inches of oil and heat the oil to 350°F over medium-high heat. Preheat oven to 250°F.

2. Place a cooling rack onto a rimmed baking sheet. Lower the potatoes into the oil (don't overcrowd; you may need to cook in batches). Fry for 3 minutes. Remove to prepared baking sheet.

3. Increase the heat of the fryer to 375°F.

4. Place fries in the hot oil for a second fry and cook until golden brown and tender, about 6 minutes. Remove to prepared baking sheet and sprinkle with salt. Keep warm in oven while the fish fries.

5. In a shallow dish, combine the cornmeal, flour, baking powder, salt, paprika, garlic powder and pepper. Pour the milk into another shallow dish. Dip the fish in the milk, then dredge it in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping the seafood in the milk and cornmeal mixture again.

6. Working in batches, lower the seafood into the hot oil and fry, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

MORE IDEAS HERE!

Starbucks Unicorn Frappuccino Copycat Recipe

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INGREDIENTS

  1. For the blue syrup:
  2. 1/2 teaspoon blue raspberry Kool-Aid powder
  3. 1/2 teaspoon hot water
  4. 1/4 cup white chocolate candy melts, melted
  1. For the Frappuccino:
  2. 1/2 cup ice
  3. 3/4 cup milk
  4. 1-2 scoops vanilla ice cream
  5. 1/2 tablespoon mango syrup
  6. 1 tablespoon pink lemonade Kool-Aid powder
  7. 1/4 teaspoon citric acid
  8. 1/2 tablespoon grenadine syrup
  1. For the topping:
  2. Whipped cream
  3. Pink pearl dust
  4. Blue pearl dust

DIRECTIONS

  1. To make blue syrup: Into a bowl, add Kool-Aid powder and water, and mix to combine. Whisk in the melted white chocolate until completely incorporated. If it sets or is a little too thick, you can add 1 drop of water at a time until you have a pourable consistency.
  2. To make Frappuccino: Into a blender, add your ice, milk, vanilla ice cream, mango syrup, pink lemonade Kool-Aid powder, citric acid, and grenadine. Blend until smooth. If the color isn't vibrant enough, you can add more grenadine 1/4 teaspoon at a time.
  3. To assemble: Pour the pink mango Frappuccino into the cup, filling it a third of the way full. Then drizzle the blue syrup around the inside of the cup, letting it drip down slightly. Top with remaining Frappuccino and whipped cream, and then sprinkle with pearl dust. Serve immediately.

INFORMATION

Category
 
Drinks, Shakes
Yield
 
1 Frappuccino
Total Time
 
15 minutes

Starbucks Mango Dragonfruit Refresher Copycat

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Ingredients

  • 2 cups water
  • 1/2 Packet of Crystal Light Peach Mango (single serving) or Mango Juice 4 oz
  • 1 Packet of Great Value Dragonfruit Drink Mix (single serving)
  • 1 teaspoon of your favorite sweetener
  • 1 cup of Ice
  • ¼ cup Mango fruit or Dragon Fruit, chopped finely for Garnish (optional)

Takes 5 min.

serves: 20 oz.

Instructions

  1. Pour Water into a Shaker Cup
  2. Add 1/2 packet of Crystal Light Peach Mango (single serving) or Mango Juice 4 oz.
  3. Add 1 packet of Great Value Dragonfruit Drink Mix (single serving)
  4. Add 1 teaspoon of your favorite sweetener
  5. Add 1 cup of Ice
  6. Optional: Add the 1/4 cup of Mango Fruit or Dragonfruit, finely chopped
  7. Shake all ingredients in a shaker cup
  8. Pour into a 20 oz. serving cup with ice
  9. Alternative: You can replace 1 cup of water with lemonade for your preference, they offer this at Starbucks as well

Starbucks S'mores Frappuccino Copycat Recipe

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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.