Copycat Dessert Cookbook

Replicating the Best Secret Desserts

Made Famous
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 Table of Contents
HOSTESS® TWINKIES
HOSTESS® SNO BALLS®
HOSTESS® CUPCAKES
STARBUCKS® ICED LEMON POUND CAKE
STARBUCKS® BANANA BREAD
STARBUCKS® VANILLA BEAN SCONE
STARBUCKS® ICED CHAI LATTE
STARBUCKS® PUMPKIN SCONE
STARBUCKS® COFFEE CAKE
STARBUCKS® PUMPKIN SPICE LATTE
STARBUCKS® CRANBERRY BLISS BARS
STARBUCKS® PASSION ICE TEA LEMONADE
STARBUCKS® STRAWBERRIES & CRÈME FRAPPUCCINO
STARBUCKS® FROZEN CARAMEL MACCHIATO
STARBUCKS® MOCHA FRAPPUCCINO
NEW YORK’S SERENDIPITY® FROZEN HOT CHOCOLATE
AUNT ANNIE'S PRETZELS
PANERA BREAD® BUTTERSCOTCH BREAD PUDDING WITH
BOURBON & PECANS
PANERA BREAD® PUDDING WITH APPLES, PECANS & RAISINS
PANERA BREAD® BROWN BETTY
TGI FRIDAYS® MUD PIE
TGI FRIDAYS® TENNESSEE WHISKEY CAKE
KRISPY KREME® DOUGHNUTS
RED LOBSTER® LAVA CAKE
FAMOUS AMOS ® CHOCOLATE CHIP COOKIES
MRS. FIELDS® CHOCOLATE CHIP COOKIES
DAVID’S CHOCOLATE CHIP COOKIES
THIN MINTS GIRL SCOUT COOKIES
GIRL SCOUT® SAMOA COOKIES
GIRL SCOUT® TAGALONG COOKIES
OREO® COOKIES
ORANGE CREAMSICLES®
FUDGESICLE® ICE CREAM BAR
JAMBA JUICE® STRAWBERRIES WILD
ORANGE JULIUS
THE OLIVE GARDEN® PINEAPPLE TIRAMISU
THE OLIVE GARDEN® CHOCOLATE RICOTTA PIE
THE OLIVE GARDEN® STRAWBERRIES ROMANOFF
SHAKE SHACK® TOASTED MARSHMALLOW & MALT MILKSHAKES
CRACKER BARREL® CHOCOLATE CHERRY COBBLER
DAIRY QUEEN® BLIZZARD
MCDONALD’S® SHAMROCK SHAKE
MCDONALD’S®’ APPLE PIE
MCDONALD’S® MCFLURRY®
P.F. CHANG’S® THE GREAT WALL OF CHOCOLATE®
MARIE CALENDER’S® BANANA CREAM PIE
CHILI’S® TRIPLE BERRY CRUMBLE CAKE
PEPPERMINT PATTIES
ANDES MINTS
PEANUT BUTTER CUPS
MARS BARS
 Hostess® Twinkies
Prep Time: 15 minutes
Cooking Time: 55 minutes

Ingredients
For Cake:
7 egg whites
½ teaspoon tartar cream
2 cups flour
1 ½ cups sugar
1 tablespoon baking powder
7 egg yolks
½ cup vegetable oil
¾ cup cold water
2 teaspoons vanilla
½ teaspoon salt
For Filling:
6 tablespoons flour (rounded)
1 ½ cups Butter Flavor Crisco
1 ½ cups sugar
1 cup cold milk (scant)
2 teaspoons vanilla
Directions
1. Preheat your oven to 350 F.
2. Mix flour with baking powder, sugar & salt in a large sized bowl;
mix well. Make a well in the middle & add in the oil, vanilla,
cold water & egg yolks. Using a large spoon, beat well until
smooth; set aside.
3. Beat whites with cream of tartar until stiff peaks appear. Transfer
on top of the egg yolk batter & fold in until combined.
4. Transfer to a 10x14” pan, ungreased & bake for 45 to 50 minutes.
Let cool for couple of minutes and then turn upside down into
 another pan. Let cool, then run a knife around the edges. Remove
& cut in half.
5. Now, for the filling, mix flour together with Butter Flavor Crisco
& sugar; beat for 4 to 5 minutes on high & then gradually add in
vanilla & milk. Beat on high again for 3 to 5 more minutes.
Spread the mixture between 2 even layers & cut it into 3x1” size
& wrap them individually
 Hostess® Sno Balls®
Prep Time: 15 minutes
Cooking Time: 1 hour & 10 minutes
Servings: 10

Ingredients
For the Cake:
3 eggs
1 stick butter, unsalted, softened
2 teaspoons baking soda
1 teaspoon of vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
2 cups sugar
1 ½ cups milk
½ teaspoon salt

For the Frosting:

3 drops of red food coloring
1 ½ cups sugar
6 egg whites
1 teaspoon cream of tarter
2 cups coconut, shredded
1 teaspoon coconut extract
2 teaspoons vanilla extract
1/3 cup water

Directions
For the Cake:
1. Cream butter with the sugar & then gradually add in vanilla &
eggs. Whisk flour together with the cocoa, baking soda & salt in
 a separate large sized bowl.
2. Add half of the dry mixture to sugar/butter mixture & then add in
the milk and the remaining dry mixture.
3. Scoop everything into a lightly greased muffin tin & bake for 15
minutes at 350 F. Allow it to cool for some time at room
temperature.
4. Cut a cone from the bottom of every cake & trim the tip off.

For the Filling:

1. Beat the egg whites well until soft peaks form, for couple of
minutes.
2. Combine sugar together with cream of tartar & water in a small
sized saucepan; bring everything to a boil, over moderate heat
settings. Remove the pan from heat & let cool a bit at room
temperature.
3. Gradually pour the syrup into the egg whites and then add in
vanilla & coconut extract.
4. Whip until the mixture is thickened, for 10 more minutes.
Process the coconut in a food processor. If desired, feel free to
add food coloring during this process.
5. Replace the cap of the cake; leaving it upside down for the
frosting.
6. Generously coat the bottom & sides with a layer of frosting and
then add in the coconut sprinkles.
 Hostess® Cupcakes
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Servings: 10

Ingredients
For Cupcakes:
1 ½ cups sugar
2 cups flour
¾ cup Dutch process cocoa
1 teaspoon of baking powder
1 ½ teaspoons of baking soda
½ teaspoon salt
2 eggs
1 cup oil
¾ cup buttermilk
1 teaspoon vanilla
¾ cup hot coffee

For Ganache:
¾ cup cream
7 ounces chocolate

For Filling:
4 tablespoons butter
1 cup powdered sugar
2 teaspoons vanilla
1 cup marshmallow crème

For Icing:
½ stick butter
1 cup powdered sugar
 ½ teaspoon vanilla
½ -1 tablespoon milk

Directions
1. Preheat your oven to 350 F. Sift flour together with Dutch
process cocoa, sugar, baking soda, baking powder & salt in a
large sized bowl. Beat eggs together with oil, vanilla &
buttermilk in a separate bowl, and then add the mixture into the
dry ingredients. Beat in the warm coffee.
2. Pour the mixture into the lined muffin cups & fill them
approximately 2/3 full; bake for 18 to 20 minutes at 350 F.
Remove from oven & let cool a bit at room temperature. Beat all
the filling ingredients together in a medium sized bowl. Fill a
large sized piping bag. When you can easily handle the cupcakes,
press their tip into the middle & squeeze one or two tablespoons
of cream filling into the middle. Repeat the process for all the
cupcakes.
3. Over medium heat settings in a large saucepan; heat the cream
until the cream is hot & just begins to boil, stirring frequently.
Transfer the cream immediately on top of the chocolate; whisk
until smooth. Spread the slightly cooled but warm ganache on top
of the filled cupcakes.
4. Whip all the icing ingredients together until smooth; if required,
feel free to add more of milk. Fill a piping bag & pipe on the
curls.
 Starbucks® Iced Lemon Pound Cake
Prep Time: 15 minutes
Cooking Time: 1 hour
Servings: 12

Ingredients
For Cake:
6 tablespoons lemon juice, freshly squeezed
1 package lemon pudding mix, non-instant (4.3 ounce)
8 ounces sour cream
1 package yellow cake mix (18.25 ounce)
½ cup milk
4 eggs, large
½ cup vegetable oil

For Icing:
3 tablespoons lemon juice, freshly squeezed or more to taste
2 ½ cups confectioners' sugar

Directions
1. Lightly grease two loaf pans & preheat your oven to 350 F in
advance.
2. Now, mix cake mix together with eggs, oil, pudding mix, sour
cream, 6 tablespoons of the lemon juice, and milk in a stand
mixer; beat for couple of minutes & then transfer the mixture into
already prepared greased loaf pans.
3. Bake for 45 to 50 minutes, until a toothpick should come out
clean. Before removing the cake from pans, let cool in the pans
for couple of minutes & then transfer on a wire rack to
completely cool.
4. Now, whisk the icing ingredients together in a medium sized
bowl until smooth, for couple of minutes; evenly spoon the
mixture over the loaves & let set for half an hour, before you
slice them into pieces.
 Starbucks® Banana Bread
Prep Time: 15 minutes
Cooking Time: 50 minutes
Servings: 8

Ingredients
3 ripe bananas, medium-large, mashed
1/3 cup chopped walnuts (in addition to 1/2 cup)
1 egg, large
2 cups flour
½ cup plus 1/3 cup walnuts, chopped
1 teaspoon baking soda
½ teaspoon vanilla extract
2 tablespoons buttermilk
½ cup vegetable oil
1 1/8 cups sugar
¼ teaspoon salt

Directions
1. Lightly grease a 9x5x3” loaf pan with the oil, dust with the flour
& then preheat your oven to 325 F.
2. Blend baking soda together with flour & salt; set aside. Now, mix
egg with vegetable oil & sugar until combined well.
3. Gradually add flour mixture to the egg mixture; blend well &
then, add in the mashed bananas, vanilla & buttermilk; mix well.
Fold approximately ½ cup of the chopped walnuts & transfer the
batter into already prepared loaf pan.
4. Top the batter with the leftover walnuts. Bake until a toothpick
comes out clean, for 50 to 60 minutes.
 Starbucks® Vanilla Bean Scone
Prep Time: 25 minutes
Cooking Time: 15 minutes
Servings: 16

Ingredients
For Scones:
½ cup sugar
2 teaspoon vanilla extract
½ cup butter, cold, cubed
2 ½ cup all-purpose flour
½ cup heavy cream
1 tablespoon baking powder
½ vanilla bean, scraped
1 egg, large
¼ teaspoon salt

For Glaze:
6-7 tablespoon Heavy Cream
½ Vanilla Bean, scraped
1 teaspoon Vanilla Extract
3 cups powdered sugar

Directions
1. Line a large baking sheet either with a silicone mat or parchment
paper & preheat your oven to 400 F in advance.
2. Combine flour together with baking powder, salt & sugar. Pulse
in a food processor or whisk until evenly mixed.
3. Add butter & pulse in a food processor or cut in using a pastry
cutter until the mixture looks like a cornmeal texture.
4. Whisk cream together with egg, vanilla extract & scraping in a
 separate bowl.
5. Add liquid to the flour mixture & stir well using your hands until
the dough forms a ball or pulse in a food processor until just
combined.
6. Place the dough onto a lightly floured surface & then briefly
knead until the dough comes together; roll the dough out to
approximately ½ inch thickness.

7. Make 8 squares or rectangles from the dough & then cut each one
diagonally & then create 32 small scones on the other.
8. Place them onto already prepared large sized baking sheet &
bake or until the edges start to get golden brown, for 10 to 12
minutes.
9. Transfer the cooked scones to a cooling rack & let completely
cool.
10. In the meantime; whisk the glaze ingredients together in a large
sized bowl, keep adding one tablespoon of the cream until you
get your desired thickness. Dip the cooled scones in the glaze &
then place them onto cooling rack again until harden.
 Starbucks® Iced Chai Latte
Prep Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4

Ingredients
8 Chai tea bags
Milk (to taste)
8 cups water

Directions
1. Over moderate heat settings in a large pot, boil the water & then
add in the tea bags. Let seep for half an hour.
2. Remove the tea bags & before you add it to a pitcher; let it cool.
3. Let chill in a refrigerator or fridge for overnight.
4. Transfer half glass of the chai mix & top it with the milk.
5. Add in the ice cubes; stir several times. Serve & enjoy.
 Starbucks® Pumpkin Scone
Prep Time: 20 minutes
Cooking Time: 30 minutes
Servings: 6

Ingredients
For Scones:
2 cups all-purpose flour
½ teaspoon each ground cinnamon & ground nutmeg
3 tablespoons half & half
1 tablespoon baking powder
¼ teaspoon each ground cloves & ground ginger
1 egg, large
6 tablespoons butter, cold
½ cup pumpkin, canned
7 tablespoons sugar
½ teaspoon salt

For Powdered Sugar Glaze

2 tablespoons whole milk
1 cup plus 1 tablespoon powdered sugar

For Spiced Glaze

1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch of each ginger & ground cloves
Directions
To Prepare the Scones:
 1. Lightly oil a large sized baking sheet lined with a parchment
paper & preheat your oven to 425 F.
2. Now, in a large sized bowl; combine flour together with baking
powder, spices, salt & sugar; mix well. Cut the butter into the dry
ingredients using a fork, pastry knife, or a food processor, until
no obvious chunks of the butter & the mixture is crumbly; set
aside.
3. Whisk pumpkin together with egg & half and half in a separate
medium sized bowl. Mix wet ingredients with the dry
ingredients; fold well & shape the dough into a ball.
4. Pat the dough out onto a lightly floured surface & make a 1”
thick rectangle (approximately 3 inches wide & 9 inches long).
Make three equal portions from the dough by slicing it twice
through the width, using a pizza cutter or a large knife. Cut the
slices diagonally until you get 6 triangular slices of the dough.
Place them onto already prepared baking sheet & bake until turn
lightly brown, for 12 to 15 minutes. Place them on a wire rack
and let completely cool.

For the Plain Glaze:

1. Mix 2 tablespoon of milk together with the powdered sugar; mix

well until completely smooth.
2. When you can handle the scones easily, paint the plain glaze on
top of each scone using a brush.

For the Spiced Icing:

1. Combine the entire spicing ingredient together & drizzle this
thicker icing on top of each scone; leave the icing for an hour and
let dry, before serving. Drizzle with a whisk using a squirt bottle.
 Starbucks® Coffee Cake
Prep Time: 15 minutes
Cooking Time: 1 hour & 15 minutes
Servings: 8

Ingredients
For the Batter
2 cups all-purpose flour
½ cup granulated sugar
2 eggs, large
1 cup softened butter
¾ cup packed sugar, light brown
1 ½ teaspoons vanilla
1/3 cup half & half
1 teaspoon of baking powder
¼ teaspoon salt
For Topping:
1 cup packed sugar, light brown
½ cup chopped pecans
1 cup all-purpose flour
½ cup softened butter
1 teaspoon cinnamon
Directions
1. Preheat your oven to 325 F.
2. In a medium sized bowl; combine a cup of the flour with a stick
of softened butter, brown sugar & 1 teaspoon of the cinnamon;
mix well the mixture looks like moist sand. Add in half cup of
pecans.
3. Now, using an electric mixer; cream 1 cup of butter together with
½ cup of granulated sugar & ¾ cup of light brown sugar until
smooth & fluffy, in a large sized bowl. Add vanilla & eggs; mix
 well.
4. Combine flour together with baking powder & salt in a separate
bowl. Combine the dry mixture with moist ingredients a small
quantity at a time & then add in half & half; mix well.
5. Spoon the batter into a baking pan (9x13”) lightly buttered &
dusted with coating of flour.
6. Sprinkle the crumb topping on top of the batter. Ensure that the
topping covers the batter completely.
7. Bake until the edges start to turn light brown, for 50 minutes. Let
cool at room temperature & then slice into pieces.
 Starbucks® Pumpkin Spice Latte
Prep Time: 15 minutes
Cooking Time: 10 minutes
Servings: 1

Ingredients
1 teaspoon vanilla simple syrup
1 cup coffee or 2 espresso shots
1 tablespoon pumpkin spice syrup
1 cup milk

For Garnish:
Whipped cream
Equal parts of pumpkin spice (ginger, cinnamon, ground clove,
and nutmeg)

Directions
1. Add milk together with vanilla syrup & pumpkin spice syrup into
a microwave safe jar attached with a lid or a mason jar. Seal &
shake until the milk is double in volume & frothy. Remove the
lid & microwave until the milk is steamed, for a minute or two.
Transfer the hot milk either into coffee or espresso & top it first with
the whipped cream & then a pinch of pumpkin spice.
 Starbucks® Cranberry Bliss Bars
Prep Time: 10 minutes
Cooking Time: 2 hours & 35 minutes
Servings: 40

Ingredients
For Bars:
¾ cup white chocolate chips
2 sticks very soft butter (1 cup)
¾ cup dried cranberries (craisins)
3 eggs, large
2/3 cup to 1 cup brown sugar
2 cups all-purpose flour
1⁄3 cup granulated sugar
2 teaspoons vanilla or orange extract
1 ½ teaspoons baking powder
1 teaspoon ground ginger

For Topping:
½ teaspoon canola oil
1/3 cup white chocolate chips
1 -2 tablespoon orange rind, grated
1/3 cup chopped Craisins

For Frosting:
3 cups confectioners' sugar
1 teaspoon vanilla or orange extract
3 ounces softened cream cheese
2 tablespoons softened butter
Directions
1. Line in a 10x15” pan with the parchment paper & preheat your
 oven to 350 F.
2. Beat softened butter together with sugars using an electric mixer,
until light, for 3 to 5 minutes; gently blend in the orange extract
and eggs (don't overbeat the eggs). Add in the flour, ginger &
baking powder; beat for a short time. Add in the chips &
cranberries, keep stirring until just incorporated.
3. Spread the batter into the already prepared pan & bake until the
edges turn light brown, for 20 to 22 minutes. Don't over bake the
bars or else they would become dry. Let them completely cool.
4. Now, blend butter & cream cheese until fluffy. Add
confectioners’ sugar & orange extract; beat until frosting is fluffy
& spreadable (if required, feel free to add 1 teaspoon of milk).
Spread it evenly over the cooled bars.
5. Remove the rind from an orange using a zester; sprinkle the zest
on top of the frosted bars. Coarsely chop approximately 1/3 cup
of the Craisins & then sprinkle on top of the frosted bars.
6. Now, in a glass measuring cup; mix oil & white chocolate.
Microwave for a minute until melted; stirring after every 15
seconds. Whisk or use a fork to drizzle the melted white
chocolate across the bars.
7. Before slicing into pieces, let it rest for an hour and let the white
chocolate to completely set.
 Starbucks® Passion Ice Tea Lemonade
Prep Time: 10 minutes
Cooking Time: 10 minutes
Servings: 1

Ingredients
2 tablespoons granulated sugar
1 cup prepared lemonade
1 Tazo Passion teabag
Water
Ice

Directions
1. Over moderate heat settings in a large pot, heat one cup of water
until starts boiling.
2. Now, combine 2 tablespoons sugar with 1 tablespoon of water in
a small sized microwave safe bowl & prepare the sugar syrup.
Microwave the bowl on high for half a minute, uncovered. Stir
well until the sugar dissolves completely; set aside.
3. Place the teabag in a large sized heat-proof glass & measure a
cup of hot boiling water & then steep tea. Once the tea has
steeped for 4 to 5 minutes, remove & discard the tea bag; set
aside & let cool for 10 to 15 minutes at room temperature.
Transfer lemonade and tea in a medium sized serving glass & top
it with ice cubes. Add some teaspoons of sugar syrup; combine
well with lemonade & iced brewed tea. Serve immediately.
 Starbucks® Strawberries & Crème
Frappuccino
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 1

Ingredients
2 tablespoon strawberry syrup
¼ cup vanilla ice cream
2 Strawberries, fresh
1/8 teaspoon Xanthan Gum
½ cup milk
1 cup ice
Whipped cream

Directions
1. Combine everything together (don’t add the whipped cream this
time) in a blender. Blend on high settings until smooth, for a
minute or two.
2. Transfer the mixture to a serving glass & top the glass with
whipped cream.
 Starbucks® Frozen Caramel Macchiato
Prep Time: 15 minutes
Cooking Time: 5 minutes
Servings: 1

Ingredients
4 tablespoons whipped topping
1 cup whole milk, ice cold
2 fluid ounces original Starbucks whole bean espresso coffee or
brewed Starbucks espresso
2 -3 tablespoons buttery rich caramel syrup, thick
2 tablespoons vanilla syrup
8 ice cubes
2 tablespoons half & half

Directions
1. First brew the Starbucks espresso shot.
2. Now, fill a large glass with ice; leaving approximately 2 inches
from the top; add in the whole milk and then pour 2 tablespoons
of heavy cream or half & half.
3. Now add vanilla syrup & brewed Starbucks whole bean espresso
on top of the milk.
4. Drizzle the indoor of your glass with thick caramel syrup & top
with whipped cream; lastly drizzle a small amount of caramel
syrup more over the top.
 Starbucks® Mocha Frappuccino
Prep Time: 10 minutes
Cooking Time: 10 minutes
Servings: 8

Ingredients
¾ cup chocolate syrup
4 cups milk
¾ cup sugar
3 cups espresso coffee

For Topping:
Chocolate syrup
Whipped cream

Directions
1. Prepare the coffee as per the directions provided by the
manufacturer.
2. Mix hot coffee & sugar in a mixer until the sugar is completely
dissolved, for a minute or two, on high settings.
3. Add chocolate syrup & milk; continue to mix for a minute more.
4. For easy storage, pour the mixture into a sealable container. Store
in a refrigerator until ready to use.
5. Now, combine mix & ice (in equal proportion) in a blender &
blend until smooth, on high settings & prepare the drink.
6. Pour the drink into separate glasses & top each glass first with
the whipped cream & then drizzle chocolate syrup on the top.
7. Serve & enjoy!
 New York’s Serendipity® Frozen Hot
Chocolate
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 2

Ingredients
1 tablespoon cocoa powder
2 tablespoons cocoa powder
1/3 cup milk powder, dry, nonfat
1 tablespoon cocoa powder, Hershey's
1/3 cup granulated sugar
1 cup milk
3 cups ice
Pinch of salt

Toppings:
Semisweet chocolate bar shavings (Shave the semisweet
chocolate using a carrot peeler)
Whipped cream

Directions
1. Combine milk powder together with cocoas, salt & sugar in a
medium sized bowl; mix well. Add milk in a blender & then add
dry mix & ice. Blend on high settings for a minute or two, until
the drink is smooth & the ice is entirely crushed.
2. Pour everything into large glasses & top it with whipped cream &
semisweet chocolate shavings.
3. Serve & enjoy.
 Aunt Annie's Pretzels
Prep Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

Ingredients
2 -4 tablespoons melted butter
3 cups all-purpose flour
1 cup bread flour
2 tablespoons baking soda
1 ¼ teaspoons salt
2 tablespoons brown sugar
1 package active dry yeast (1 ¼ teaspoons)
2 cups water
1 ½ cups water
Coarse salt

Directions
1. Pour lukewarm water in a large sized mixing bowl & then
sprinkle the yeast on top of it; stir several times until completely
dissolved.
2. Add sugar and salt; stir several times until dissolved and then add
in the flour; knead dough for couple of minutes, until smooth &
elastic. Leave everything for a minimum period of half an hour
and let it rise.
3. While the dough is rising, mix 2 tablespoon of baking soda with
2 cups of warm water; stir often. After half an hour, pinch the
dough bits off & roll into a ½” thick long rope & shape.
4. Dip the pretzel into the soda solution; placing it on a baking
sheet, lightly greased. Let the pretzels to rise for a second time.
Bake in the oven until turns golden, for 10 minutes, at 450 F.
 Brush the baked pretzel with the melted butter. After brushing;
sprinkle with the coarse salt.
5. For Auntie Anne's famous Cinnamon Sugar: make a mixture of
cinnamon and sugar in a large sized shallow bowl and melt a
butter stick in a separate shallow bowl.
6. First dip the pretzel in butter, make sure both sides of the pretzel
are generously coated with the melted butter & then dip once
again into the cinnamon mixture.
Panera Bread® Butterscotch Bread Pudding
with Bourbon & Pecans
Prep Time: 15 minutes
Cooking Time: 55 minutes
Servings: 10 persons

Ingredients
For Pudding:
5 eggs, large
1 pound rustic white bread, day-old
1 ½ cups plus 2 tablespoons sugar
2 cups pecan pieces
½ vanilla bean, split lengthwise
1 ½ tablespoons poppy seeds
3 tablespoons bourbon
½ cup melted butter, unsalted (1 stick)
4 cups heavy cream
Pinch of kosher salt

For Butterscotch sauce:

3 tablespoons butter, unsalted
1 tablespoon bourbon
½ cup light corn syrup
1 cup light brown sugar (packed)
½ cup heavy cream
1 ½ teaspoons kosher salt

Directions
For butterscotch sauce:
1. Over medium-high heat settings in a medium sized saucepan;
 bring butter, brown sugar, corn syrup & salt to a boil, whisk well
until the sugar is completely dissolved. Boil for couple of
minutes, until the mixture is syrupy & measures approximately 1
and 1/3 cups. Remove the saucepan from heat & add in the
bourbon and cream; stir until smooth, for couple of minutes. Let
completely cool at room temperature. Cover & let chill but when
ready to use, re-warm it again.

For pudding:
1. Remove the crusts from the white bread & then cut it into ½”
cubes. In a large sized bowl; toss bread together with 2
tablespoons of sugar & melted butter; set aside. Beat eggs & the
leftover 1 and 1/2 cups of sugar in a separate large sized bowl
using an electric mixer for couple of minutes, until turn pale
yellow & fluffy. Add in the poppy seeds, cream & salt; beat
several times to blend.
2. Place the bourbon in a small sized bowl; scrape in the seeds from
vanilla bean. Whisk well & then add it to the egg mixture; whisk
well to blend. Pour the egg mixture on top of the bread mixture in
the bowl. Add in the pecans & toss several times until evenly
coated. Transfer everything to a 13x9x2" ceramic or glass baking
dish & spread it out in an even layer. Using a plastic wrap cover
& let chill for overnight.
3. Remove the plastic wrap, preheat your oven to 325 F & bake for
1 & ¼ hours to 1 & 1/2 hours, until top is browned in spots.
Serve the bread pudding with the butterscotch sauce.
 Panera Bread® Pudding with Apples,
Pecans & Raisins
Prep Time: 15 minutes
Cooking Time: 1 hour
Servings: 6 persons

Ingredients
½ cup pecan halves
8 baking apples, small, peeled, cored & sliced thinly
½ loaf raisin, cinnamon white bread & torn into bite-sized pieces
1 tablespoon rum or vanilla extract
¼ cup apple cider
Zest & juice of 1 large orange
½ cup brown sugar, packed
4 tablespoons butter, unsalted
½ cup blackberry jam or apples, quince or jelly

Directions
1. Preheat your oven to 400 F in advance.
2. Over medium heat settings in a medium sized saucepan; heat the
butter until completely melted. Once melted, cook the bread until
coated well, for 2 to 3 minutes.
3. Add sugar together with orange juice & zest, pecans, vanilla
extract & cider. Cook until a sauce begins to form, for 2 to 3
more minutes.
4. Layer the bread mixture in a 9x13” baking dish, with the apples
& top with the jelly or jam. Bake until bubbly, for half an hour or
little more.
 Panera Bread® Brown Betty
Prep Time: 10 minutes
Cooking Time: 60 minutes
Servings: 8 persons

Ingredients
6 peaches or apples or pears, peeled, cored & chopped
½ teaspoon cinnamon
8 tablespoons butter
1 cup bread crumbs
2 large eggs, beaten
½ teaspoon nutmeg
1 cup white sugar
½ cup brown sugar
1 teaspoon vanilla extract

Directions
1. Generously butter a large sized baking dish & combine the spices
with brown sugar & fruit. Place the mixture into the buttered
baking dish.
2. Whip eggs with vanilla in a small sized bowl. Mix the
breadcrumbs with white sugar using a large fork in a separate
small sized bowl.
3. Top the fruit with crumb mixture & transfer the melted butter on
top of the breadcrumbs; covering it thoroughly & bake for 35 to
40 minutes at 350 F.
 TGI Fridays® Mud Pie
Prep Time: 10 minutes
Cooking Time: 1 hour & 30 minutes
Servings: 12 persons

Ingredients
2 pints coffee ice cream, slightly softened, divided
1 cup chocolate morsels, semi-sweet
¼ cup heavy whipping cream
1 teaspoon vanilla extract
¼ cup margarine or butter, cut up (½ stick)
1 prepared 6-ounce chocolate crumb crust (9”)
2 tablespoons light corn syrup
¾ cup nuts, chopped, divided
1 cup powdered sugar
Whipped cream

Directions
1. Over low heat settings in a small & heavy-duty saucepan; heat
butter together with sugar, morsels, corn syrup & cream, stirring
every now and then, until the mixture is completely smooth &
butter is completely melted. Remove the pan from heat & add in
vanilla extract; stir well. Let cool at room temperature until you
can handle it easily.
2. Drizzle approximately 1/3 cup of the chocolate mixture into the
bottom of crust & then sprinkle with ¼ cup of the nuts. Layer one
pint of ice cream, using a large spoon; scoop thin slices & freeze
for a minimum period of an hour. Repeat the process with the
leftover 1/3 cup of the chocolate mixture, ice cream & ¼ cup of
nuts. Drizzle with the leftover chocolate mixture & top with
leftover nuts. Freeze until firm, for couple of hours. Just before
serving, top with the whipped cream.
 TGI Fridays® Tennessee Whiskey Cake
Prep Time: 30 minutes
Cooking Time: 35 minutes
Servings: 8 persons

Ingredients
¼ cup milk
½ cup granulated sugar
½ cup molasses
3 eggs, large
½ teaspoon ground cinnamon
1 butter stick, unsalted, softened (4 ounces)
¼ teaspoon baking soda
½ cup brown sugar
¼ cup Jack Daniel's Tennessee whiskey
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt

For Serving:
Candied Pecans
Chocolate sauce
Vanilla ice cream
Directions
1. Preheat your oven to 350 F in advance. Whisk the flour together
with cinnamon, baking powder, baking soda & salt in a large
sized bowl.
2. Beat butter using a mixer at medium-high speed until creamy;
slowly add in the sugars; mix well. Add eggs one at a time. Beat
well scraping down the sides after every addition. Add in the
flour mixture (1/3 at time) alternating with the milk; beat on low
 speed & end with dry ingredients. Add in the molasses; mix well
on medium-low speed. Add in the whiskey; mix for half a
minute, until smooth.
3. Transfer batter onto a lightly greased 10” cake pan lined with the
parchment paper. Bake for half an hour. Let cool at room
temperature.
4. Serve the cooled cake with some chocolate sauce, vanilla ice
cream & candied pecans on top.
 Krispy Kreme® Doughnuts
Prep Time: 15 minutes
Cooking Time: 2 hours & 15 minutes
Servings: 24 persons

Ingredients
For Doughnuts
½ cup shortening
2 eggs, large
1 ½ cups lukewarm milk, overcooked, then cooled
2 packages yeast (¼ ounce)
½ cup sugar
5 cups all-purpose flour
Canola oil
¼ cup water
1 teaspoon salt

For Chocolate frosting

2 cups powdered sugar
1/3 cup butter
4 ounces semi-sweet chocolate chips or milk chocolate chips
1 ½ teaspoons vanilla
4 -6 tablespoons hot water

For Creamy Glaze

1 ½ teaspoons vanilla
2 cups powdered sugar
1/3 cup butter
4 -6 tablespoons hot water
Directions
1. Fill a 2 ½ quart bowl with warm water & dissolve the yeast in it.
2. Add eggs, 2 cups flour, milk, sugar, salt & shortening. Beat on
 low speed for half a minute using a hand mixer, scraping the
sides of the bowl regularly.
3. Now, increase the speed to medium & beat for couple of minutes,
scraping the sides of the bowl from time to time. Add in the
leftover flour until; stir until smooth. Cover & let rise for an hour,
until almost double in size.
4. Turn the dough onto lightly floured surface; lightly roll around to
coat the dough with flour. Roll the dough gently with floured
rolling pin (½” thick).
5. Using floured doughnut cutter; cut the dough. Cover & let rise
for half an hour, until almost double in size. Now, in a deep fryer;
heat the vegetable oil to 350 F. Using a large spatula; slide the
doughnuts into hot oil.
6. As the doughnuts rise; turn them to the surface & fry for a minute
on each side, until turns golden brown. Carefully remove from oil
(don’t pierce the surface) & drain.
7. Now, dip them into the creamy glaze & then when they
doughnuts are a little cooled spread chocolate frosting over the
top. After spreading the chocolate, dip in the sprinkles or your
favorite toppings.
8. For creamy glaze: melt the butter over moderate heat settings.
Remove from heat & add in vanilla & powdered sugar; stir until
smooth. Stir in 1 tablespoon of water at a time until you get your
desired consistency.
9. For chocolate frosting; heat chocolate & butter over low heat
settings for couple of minutes, until chocolate is completely
melted. Remove from heat & add in vanilla & powdered sugar;
stir until smooth. Stir in 1 tablespoon of water at a time, until you
get your desired consistency.
 Red Lobster® Lava Cake
Prep Time: 15 minutes
Cooking Time: 35 minutes
Servings: 6 persons

Ingredients
3 eggs, large
½ cup sugar
6 ounces chocolate chips
½ cup all-purpose flour
3 tablespoon cocoa powder
¾ teaspoon baking powder
10 tablespoon butter, cut into pats

Directions
1. Lightly coat six custard cups with the cooking spray & set them
aside. Over medium-low heat settings in a small sized saucepan,
heat the chocolate chips until completely melted & smooth.
2. Add butter (small quantity at a time) stir until well incorporated.
Add in the sugar; stir well & heat until completely melted &
smooth.
3. Transfer the chocolate mixture to a large sized bowl; set aside.
Combine flour together with baking powder & cocoa powder in a
small sized bowl. Mix flour mixture with the chocolate mixture
using a hand mixer. Add eggs (single egg at a time); mix well for
5 to 6 minutes on medium setting.
4. Transfer the cake batter evenly into already prepared custard
cups. Using plastic wrap; cover & freeze for overnight. Heat your
oven to 375 F. Get rid of the wrap & bake until the center of the
cake is moist & the edges are firm, for 15 to 18 minutes. Remove
from oven & let cool for 3 to 5 minutes. Transfer it on a large
sized serving plate. Serve warm & enjoy.
 Famous Amos® Chocolate Chip Cookies
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 72 persons

Ingredients
4 cups all-purpose flour
1 egg, large sized
1 cup packed light brown sugar
1 cup vegetable oil
2 cups chocolate chips, semisweet
1 cup white sugar
1 teaspoon cream of tartar
1 tablespoon milk
½ cup walnuts, chopped
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup butter
1 teaspoon salt

Directions
1. Thoroughly cream egg together with margarine, sugars, oil,
vanilla & milk. Add in the chocolate chips, dry ingredients &
nuts; mix well.
2. Using teaspoon; drop the batter onto cookie sheets, ungreased &
bake until turns light in color, for 10 to 12 minutes at 350 F.
 Mrs. Fields® Chocolate Chip Cookies
Prep Time: 10 minutes
Cooking Time: 1 hour & 10 minutes
Servings: 30 persons

Ingredients
2 cups chocolate chips, semisweet (12 ounces)
½ teaspoon baking soda
2 eggs, large
1 cup firmly packed dark brown sugar
2 ½ cups all-purpose flour
½ cup white sugar
2 teaspoons pure vanilla extract
1 cup cold butter, salted, cut into cubes
¼ teaspoon salt

Directions
1. Preheat your oven to 300 F in advance.
2. Combine flour together with baking soda & salt in a medium
sized bowl; mix well using a wire whisk. Blend sugars with an
electric mixer at medium speed in a large sized bowl.
3. Add in the cold butter; mix well to make a grainy paste, don’t
forget to scrape down the sides. Add vanilla extract & eggs; mix
until just blended, at low to medium speed. Don’t over mix the
ingredients.
4. Add chocolate chips & flour mix; blend until just mixed at a low
speed. Don’t over mix. Drop the batter onto an ungreased cookie
sheet using rounded tablespoons, 2” apart. Bake until golden, for
20 to 22 minutes. Using a large sized spatula, immediately
transfer the cookies to a cool surface.
 David’s Chocolate Chip Cookies
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 40 persons

Ingredients
1 teaspoon vanilla extract
2 eggs, large
1 ¾ cups all-purpose flour
4 ½ cups rice cereal, crispy
1 cup butter, softened
¾ cup light brown sugar
1 teaspoon baking soda
¾ cup white sugar
2 cups chocolate chips, semisweet
½ teaspoon salt

Directions
1. Preheat your oven to 350 F. add cereal in a blender or food
processor & process on high settings until you get fine powder.
Measure out a cup of powder & mix it with baking soda, flour &
salt; set aside.
2. Cream the butter together with brown & white sugar until smooth
in a large sized bowl. Beat in the eggs (single egg at a time) &
then add in vanilla; stir well. Slowly blend in the dry ingredients
& then add in the chocolate chips; stir well. Using rounded
spoonfuls; drop the batter onto already prepared cookie sheet.
3. Bake in the preheated oven for 8 to 10 minutes. Let the cookies
to cool for 5 minutes on baking sheet & then remove to a wire
rack to completely cool.
 Thin Mints Girl Scout Cookies
Prep Time: 20 minutes
Cooking Time: 55 minutes
Servings: 32 persons

Ingredients
For Chocolate Wafers:
1 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
1 ½ cups all-purpose or cake flour
1 cup powdered sugar
1 cup butter at room temperature
¾ teaspoon salt

For Chocolate Peppermint Coating:

1 package dark chocolate mint candy melts or 1 pound good
quality chocolate, semi-sweet, chopped & 1 teaspoon peppermint
extract

Directions
1. For cookie dough: Cream the butter until light & fluffy in a
mixer. Add powdered sugar & go on with creaming, don’t forget
to scrape down the sides few times, if required. Stir in the cocoa
powder, vanilla extract & salt; mix until the batter resemble a
thick frosting & is smooth & creamy and the cocoa powder is
well incorporated. Add in the flour; mix until the batter is just no
longer looking dusty but still crumbly. Place out the dough onto a
clean surface, shape it into a ball; kneading it together into a
smooth, nice mass. Evenly divide the dough into 2 flattens disks
& then wrap them in a plastic wrap. Let chill in a refrigerator for
12 to 15 minutes.
2. Preheat your oven to 350 F. Rollout the dough between two
plastic sheets approximately 1/8” thin; cut out the cookies & bake
in the preheated oven for 10 minutes. Remove from oven & let
the cookies to cool completely on wire racks.
3. In the meantime, make your chocolate peppermint coating.
Gradually melt the chocolate using a double boiler until glossy &
smooth, stirring occasionally. If the chocolate appears too thick,
feel free to add 1 tablespoon of the shortening. Otherwise, melt
the chocolate in a microwave. If you don’t have the mint candy
melts handy with you; don’t worry, stir in the peppermint extract.
4. Gently drop the cookies (single cookie at a time) into the
chocolate coating using a fork. Flip several times until all sides of
the cookies are coated with the chocolate. Using a fork, lift out
the cookie from the chocolate & drain any extra chocolate off the
cookie by banging the fork on the side of the pan. Line a large
baking sheet with the parchment pepper & place the cookies on
them; repeat the process for the remaining cookies. Freezer the
cookies or place them in a refrigerator until set.
 Girl Scout® Samoa Cookies
Prep Time: 25 minutes
Cooking Time: 35 minutes
Servings: 20 persons

Ingredients
22 ounces caramels
1 lightly beaten egg, large
2 tablespoons vanilla extract
1 cup white sugar
4 cups all-purpose flour, divided
1 pound chocolate
2 cups butter, softened
1 teaspoon milk
4 cups coconut flakes, sweetened
1 teaspoon salt

Directions
1. In a large bowl; beat butter together with white sugar & salt; stir
in 2 cups of flour. Beat a cup of the flour into the butter mixture;
mix well until it has a sticky dough consistency.
2. Whisk vanilla extract together with milk & egg in a medium
sized bowl. Beat the leftover egg mixture & flour into the dough.
Using plastic wraps; cover the bowl & refrigerate for half an
hour.
3. Line a large sized baking sheet with the parchment paper.
4. Preheat your oven to 350 F.
5. Break a small amount of the dough & roll it out on a work
surface, lightly floured into a ¼” thick round. Put the round onto
already prepared baking sheet. Repeat the process with the
leftover dough.
6. Bake the cookies into the preheated oven for 8 to 10 minutes,
until soft & slightly golden. Transfer the baked cookies to
completely cool on a wire rack.
7. Over medium heat settings in a large skillet; cook & stir in the
coconut for couple of minutes, until toasted & golden brown.
8. In a microwave-safe bowl; melt the caramel bits for couple of
minutes, until melted & smooth, don’t forget to stir after every 30
seconds. Add coconut into the caramel; stir well. Press a portion
of the coconut-caramel mixture over each cookie.
9. In a microwave-safe bowl; melt the chocolate for a minute, until
melted & smooth; stir after every 30 seconds. Dip the bottom of
every cookie into the melted chocolate & then place the dipped
cookies on the parchment paper for couple of minutes, until the
chocolate sets. Drizzle chocolate on each cookie.
 Girl Scout® Tagalong Cookies
Prep Time: 35 minutes
Cooking Time: 45 minutes
Servings: 24 persons

Ingredients
For Peanut Butter Filling:
1 cup sifted powder sugar
1 ¼ cup all natural peanut butter

For Shortbread Cookie:

3 ½ cups all-purpose flour
1 tablespoon pure vanilla extract
¾ pound salted butter, at room temperature
1 cup sugar
Salt to taste, if desired

For Chocolate Coat:

1 pound milk chocolate candy dipping

Directions
For the Peanut Butter Filling:
1. Combine peanut butter together with powder sugar in a small
sized mixing bowl, until you can’t see the sugar & it’s completely
blended.
2. On a cooking sheet, lightly grease a pan with the cooking spray
or lay wax paper. Place ½ tablespoon or ½ cookie dough scooper
of peanut butter mixture onto the pan. Place it in a refrigerator till
the time you prepare the cookies.

For Shortbread Cookie:

 1. Preheat your oven to 350 F in advance.
2. Mix butter together with 1 cup of sugar in the bowl of a mixer
fitted with a paddle attachment, until just combined. Add in
vanilla. Sift the flour together with salt in a medium sized bowl &
then add the mixture to the sugar/butter mixture. Mix until the
dough begins to come together, on low speed. Put the batter onto
a lightly dusted with flour surface & shape into an even disk.
Using plastic wrap; cover & let chill for half an hour.
3. Roll the dough ½” thick & then cut with a 3x1” finger-shaped
cutter. Arrange the cookies onto a baking sheet, ungreased.
4. Bake until the edges start to brown, for 14 to 16 minutes. Let cool
at room temperature for couple of minutes.
5. Once you can handle it easily, remove the peanut butter balls
from the fridge. Remove the peanut butter from the pan using a
large sized spatula. Place one ball of the peanut butter in the
center of the shortbread cookie & spread the peanut butter just in
the region of the cookie using a butter knife. Repeat the process
with the leftover cookies & peanut butter balls; then dip those
cookies in the remaining chocolate.

For Chocolate Coat:

1. Melt the chocolate as per directions provided by the
manufacturer. Once the chocolate has melted completely, arrange
the cookie on a fork & dip each cookie into the melted chocolate.
Make sure that the cookie is entirely coated with the chocolate;
don’t remove the fork, let the surplus chocolate drip off & then
transfer them on to greased cooling rack until harden or wax
paper to cool.
 Oreo® Cookies
Prep Time: 40 minutes
Cooking Time: 50 minutes
Servings: 32

Ingredients
For the Dough:
2 cups sugar, granulated
1 ½ cups plus more all-purpose flour
2 eggs, large
1 1/3 cups cocoa powder, Dutch-process
2 sticks unsalted butter, softened
1 teaspoon of vanilla extract
¼ teaspoon salt

For the Filling:

1 teaspoon of vanilla extract
3 cups sifted confectioners' sugar
½ cup vegetable shortening
1 butter stick, unsalted, softened

Directions
1. For the dough: In a large sized bowl; sift flour together with
cocoa powder & salt.
2. Cream butter with sugar using an electric mixer. Add in the eggs
(single at a time) & then vanilla; mix well and then add in the dry
ingredients; mix well until just incorporated. Don’t forget to
scrap down the bottom using a rubber spatula.
3. Evenly divide the dough into 2 parts; place the first part between
2 parchment paper sheets, lightly floured & roll into rectangle,
¼” thick. Repeat the process with the other part as well. Cover
 both the rectangles with the parchment sheets & refrigerate for a
minimum period of an hour, until firm.
4. Cut the dough and make 64 circles using a 2” round cutter.
Arrange the cookies on ungreased baking sheets approximately
2” apart & let chill for 15 to 20 minutes. Now, preheat your oven
to 325 F.
5. Remove the cookies from refrigerator & bake for 20 minutes,
until set & the edges turn slightly darker. Transfer the baked
cookies on wire racks and let cool completely.
6. In the meantime, make the filling: Cream butter and shortening
using an electric mixer, until light & fluffy. Beat in the vanilla &
confectioners' sugar.
7. Flip half of the cookies upside down & top each cookie with
some of the filling. Now, make sandwiches by lightly pressing
the leftover cookies over the top.
 Orange Creamsicles®
Prep Time: 15 minutes
Cooking Time: 4 hours
Servings: 10 persons

Ingredients
1 tablespoon pure vanilla extract
1/3 cup pure maple syrup
1 cup freshly squeezed orange juice
2 cups yogurt, plain

Directions
1. Whisk all the ingredients together in a medium sized bowl.
Transfer the mixture into the ice pop molds & then place a
Popsicle stick into the middle of each ice pop molds. Freeze for
couple of hours or for overnight.
 Fudgesicle® Ice Cream Bar
Prep Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4 persons

Ingredients
1 tablespoon cornstarch
½ teaspoon vanilla extract
1 ounce chocolate, semisweet, chopped
2 tablespoons cocoa powder
1/3 cup granulated sugar
1 cup milk
½ tablespoon butter, unsalted
Pinch of salt

Directions
1. Melt the chocolate over moderate heat settings in a medium sized
saucepan. Whisk in the cornstarch together with sugar, milk,
cocoa, & salt for couple of minutes, until smooth.
2. Continue to cook for 5 to 10 minutes, until the mixture thickens.
Remove the pan from heat & stir in the butter & vanilla until
entirely smooth. Transfer the mixture into the Popsicle molds &
add in the sticks.
3. Place them in a refrigerator & freeze for a minimum period of 4
hours or for overnight, until firm.
 Jamba Juice® Strawberries Wild
Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: 3 persons

Ingredients
1 cup vanilla yogurt, non-fat, frozen or soy vanilla yogurt
½ cup banana, frozen
1 cup apple juice
½ cup ice
1 cup strawberry, frozen

Directions
1. Transfer the apple juice in a blender and then add in the bananas,
strawberries, frozen yogurt & ice cubes.
2. Blend on high settings for couple of minutes, until smooth &
thick.
 Orange Julius
Prep Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4 persons

Ingredients
6 ounces orange juice concentrate, frozen
1 teaspoon vanilla
¼ cup sugar
1 cup low-fat milk
8 ice cubes
1 cup water

Directions
1. Put everything together (except the ice cubes) in a blender.
2. Blend on high settings for couple of minutes until smooth; add in
the ice cubes (one at a time).
 The Olive Garden® Pineapple Tiramisu
Prep Time: 15 minutes
Cooking Time: 1 hour & 20 minutes
Servings: 4 persons

Ingredients
4 fresh strawberries, cut in half
1 pineapple, skin removed, cut in half & remove the core and
then cut 1” slice from the bottom
6 tablespoons sugar
1 pound mascarpone cheese
½ cup pasteurized egg yolk
1 container ladyfingers
¼ pint of wild berries

Directions
1. In a mixing bowl; whisk egg yolks together with 4 tablespoons of
sugar; whisk well & then add in the mascarpone cheese; stir
several times until you get a smooth consistency.
2. Place the pineapple slice with 2 tablespoons of sugar in a food
processor. Pulse on high settings until the fruit releases its juice
& finely chopped. Preserve the juice & drain the contents into a
strainer; discarding the chopped pineapple in the strainer. Cut the
leftover pineapple into 1” slices.
3. Roll approximately ten ladyfingers in the pineapple juice. Don’t
let them sit in the pineapple liquid. Place the lady fingers in a
round mold, in a layer. Cover the lady fingers with pineapple
slices. Spoon a teaspoon of the juice on top of the pineapple layer
& then add a wide layer of mascarpone cream; repeat the process
with the leftover ingredients.
4. Garnish your dish by alternating the ladyfingers, leftover
pineapple slices, wild berries & sliced strawberries crossways
over the tiramisu. Refrigerate for an hour before serving.
 The Olive Garden® Chocolate Ricotta Pie
Prep Time: 10 minutes
Cooking Time: 2 hours & 15 minutes
Servings: 8 persons

Ingredients
For the Crust:
2 tablespoons granulated sugar
½ cup butter, melted
1 ¼ cups graham cracker crumbs

For the Filling:

½ cup chocolate chips, semi-sweet
1 pound ricotta cheese
1 teaspoon almond extract
1 ¼ cups heavy cream
1 cup almond, toasted
¾ cup confectioners' sugar

Directions
1. Combine graham cracker crumbs together with sugar & butter in
a medium sized bowl. Shape inside a 9-inch pie plate. Ensure that
the crumbs hold together; feel free to add a small quantity of
butter, if crust appears to be too crumbly. Bake until lightly
browned, for 8 to 9 minutes at 375 F. let cool at room
temperature.
2. Now, mix ricotta together with almond extract & confectioner’s
sugar in a medium sized bowl; set aside. Mix chocolate and
almonds; chop them together in a food processor; at high speed.
Fold cheese mix together with chocolate & chopped almond; let
chill.
3. Whip heavy cream for couple of minutes, until stiff and then fold
into the chocolate & ricotta mix, half mixture at a time.
4. Spoon the batter into chilled crust & let sit for overnight before
serving. If desired, serve with some chocolate sauce on side.
The Olive Garden® Strawberries Romanoff
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 persons

Ingredients
2 quarts fresh strawberries, washed & quartered
¼ cup orange juice
1 tablespoon triple sec
1/3 cup brown sugar
2 cups low-fat sour cream
Whipped cream

Directions
1. Thoroughly mix the brown sugar together with sour cream, triple
sec & orange juice in a large sized mixing bowl; mix well.
2. Fold in the strawberries; until coated evenly with the mixture.
3. Arrange the coated strawberries in separate serving dishes & top
with the whipped cream.
4. Place in a refrigerator and let chill until ready to serve.
 Shake Shack® Toasted Marshmallow &
Malt Milkshakes
Prep Time: 5 minutes
Cooking Time: 5 minutes
Servings: 4 persons

Ingredients
2 tablespoon marshmallow crème
4 tablespoon milk
2 tablespoon malted milk powder
½ cup mini marshmallows
2 cups vanilla ice cream

Directions
1. Put the mini marshmallows on a large sheet pan & stick just
underneath the broiler for half a minute, until lightly toasted and
turn golden brown.
2. Place the marshmallow crème, 2 tablespoons of the milk and the
malted milk powder in a blender. Blend on high settings until
everything has mixed together & completely dissolved, for half a
minute.
3. Add in the half of the marshmallows and ice cream; blend on
high settings until mixed, for a minute or two. Serve with the
leftover toasted marshmallows over the top.
Cracker Barrel® Chocolate Cherry Cobbler
Prep Time: 15 minutes
Cooking Time: 3 hours
Servings: 6 persons

Ingredients
2 cans of cherry pie filling (21-ounce)
1 ½ cup all-purpose flour
½ cup sugar
1 cup dark chocolate chips
¼ cup softened butter
1 egg, large
¼ cup milk
2 teaspoons baking powder
½ teaspoon salt

Directions
1. Preheat your oven to 350 F & generously grease a 9x13” baking
dish; set aside.
2. Place chocolate chips & then add butter in a metal or glass bowl.
Place the bowl in a microwave & heat until completely melted,
stirring after every half a minute, until smooth. Let the chocolate
mixture to cool down a bit at room temperature, for a minimum
period of 5 minutes.
3. In the meantime, combine flour together with baking powder,
sugar, butter & salt. Stir egg & milk into the cooled chocolate &
then add in the dry ingredients into chocolate, work in batches;
stir well until combined completely.
4. Spread the pie filling into the bottom of your prepared bake dish
& then top it with the chocolate mixture; bake for 40 to 45
minutes.
5. Cool & serve with maraschino cherry garnish & whipped cream.
 Dairy Queen® Blizzard
Prep Time: 15 minutes
Cooking Time: 5 minutes
Servings: 1

Ingredients
3 cups vanilla ice cream
1 -2 teaspoons fudge sauce
2-4 tablespoons sugar
1/3 cup whipping cream
Candy bars or cookie, frozen chopped

Directions
1. Combine everything together in a blender & blend on medium
speed for half a minute. Stop & using a long spoon; give
everything a good stir.
2. Repeat the process until smooth & blended well. Transfer the
mixture into a tall plastic glass. Place the glass in a freezer &
freeze until you get your desired consistency or freeze until
frozen completely.
 McDonald’s® Shamrock Shake
Prep Time: 5 minutes
Cooking Time: 5 minutes
Servings: 1

Ingredients
5 drops of peppermint extract
2 cups vanilla bean ice cream
5-6 drops of green food coloring
¼ cup half & half
1 maraschino cherry
Whipped cream, for topping

Directions
1. Combine ice cream together with peppermint extract, half & half
& food coloring in a blender & blend on high settings for half a
minute.
2. Transfer the mixture into a large glass, top the glass with
whipped cream & finally garnish it with a cherry.
 McDonald’s®’ Apple Pie
Prep Time: 15 minutes
Cooking Time: 25 minutes
Servings: 9

Ingredients
For McDonald’s Apple Pie Filling:
2 tablespoons white sugar
¼ teaspoon nutmeg
3 granny smith apples, peeled, cored & diced
1 teaspoon cinnamon
2 tablespoons butter
1 tablespoon flour
2 tablespoons water

For McDonalds Apple Pie Dough:

1 egg white
1 package Pepperidge Farm pastry dough, thawed
¼ teaspoon white sugar
1 teaspoon cinnamon
Directions
1. Roll one sheets of pastry dough into 1/8” thick & the one more
sheet to 1/4” thick; cutting each sheet into 9 equal pieces, set
aside. Over medium heat settings in a large saucepan; heat butter
together with cinnamon, sugar & nutmeg for couple of minutes,
until sugar is completely dissolved. Add flour & apples; cook
until apples are tender, for 8 to 10 minutes. Let cool a bit at room
temperature.
2. Preheat your oven to 375 F. Divide the apples evenly onto the
thinner pieces of the pastry dough. Top with the leftover dough
pieces. Using your fingers; crimp the edges & brush with the egg
white. Sprinkle cinnamon sugar mixture on top & bake until
golden brown, for 20 to 25 minutes.
 McDonald’s® McFlurry®
Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients
Vanilla Ice Cream,
Skim Milk
Butterfingers, M&M's, Oreos, Reese's, fudge brownies
Ice Cubes

Directions
1. Mix 2 cups vanilla ice cream with ¼ cup of skim milk; mix well
but ensure you don’t over mix
2. Now, get a cup & put 2 cups of vanilla ice cream, add
Butterfingers, M&M's, Oreos, Reese's, fudge brownies & ¼ cup
of milk; mix well. Add couple of ice cubes. Serve & enjoy!
P.F. Chang’s® The Great Wall of Chocolate®
Prep Time: 10 minutes
Cooking Time: 2 hours & 30 minutes
Servings: 12

Ingredients
For Cake:
5 ounces chocolate, unsweetened, coarsely chopped
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup butter, unsalted, softened
1 ½ cups sugar
2 teaspoons vanilla extract
3 eggs, large, at room temperature
1 ¼ cups milk, at room temperature

For Chocolate Ganache Frosting:

18 ounces chocolate, bittersweet, finely chopped
1 ½ cups heavy cream
1/3 cup raspberry jam, seedless
¼ cup butter, unsalted, cut into ½” cubes
1 pinch of salt
1 ½ teaspoons vanilla extract

Directions
1. Lightly grease two 9 inches round cake pans with the butter &
then line the bottoms with circles of wax paper or baking
parchment. Dust flour onto the sides of the pans & tap the
additional out. Heat your oven to 350 F in advance.
2. Melt chocolate in a microwaveable bowl, until completely
 melted, for couple of minutes, stirring halfway, on High settings.
Set aside & let cool for 10 minutes at room temperature.
3. Now, stir the flour together with baking powder & salt with a
whisk in a large sized bowl.
4. Beat butter & sugar together using a handheld electric mixer in a
separate large sized bowl, until combined well. Beat in the
vanilla extract & melted chocolate. Add in the eggs (single egg at
a time); don’t forget to beat well as you add them. Add flour
mixture & milk in 1/3, beating just until combined. Now, scrape
the batter into already prepared pans & spread it evenly. Bake
until a wooden pick comes out clean, for 25 to 30 minutes.
Transfer the pans on wire rack & let cool for couple of minutes.
Carefully turn the cake layers upside down onto the rack & let
completely cool.

For Frosting:
1. Place the chocolate into a large sized bowl.
2. Add raspberry jam, cream, butter & salt in a saucepan, and bring
everything together to a boil, over moderate heat settings.
Transfer on top of the chocolate & let stand for a minute. Whisk
until completely smooth & then add in the vanilla extract; mix
well.
3. Using plastic wrap; cover and refrigerate for a maximum period
of 1 and ½ hour, until thicken or let stand for overnight at room
temperature.

To assemble Cake:
1. Place a layer on a large sized serving plate, spread frosting on top
of the cake & top it with one more cake layer. First, frost the
outer surface of the cake & then the top.
2. Place it in a refrigerator until ready to serve.
 Marie Calender’s® Banana Cream Pie
Prep Time: 15 minutes
Cooking Time: 2 hours
Servings: 6

Ingredients
For Crust:
1 egg yolk
½ cup butter
1 ½ cups flour
½ cup shortening
2 teaspoons ice water
½ teaspoon vinegar
1 teaspoon sugar
½ teaspoon salt

For Filling:
4 beaten egg yolks
2/3 cup sugar
1 cup whole milk
2 teaspoons vanilla
1 teaspoon butter
½ cup cornstarch
2 bananas, ripe, sliced
½ teaspoon salt

For Topping:
½ cup slivered almonds
1 pint heavy cream
Directions
1. Beat butter & shortening together until smooth & creamy; let
 chill in a refrigerator until firm. In a medium sized bowl; sift
flour together with sugar & salt. Cut the butter & shortening
using a large fork into the dry ingredients, until the mixture
reflects a consistent texture.
2. Combine egg yolk together with vinegar & ice water into the
dough and then form it into a ball; refrigerate for a minimum
period of an hour. When chilled, roll the dough out & press it
into a 9” pie plate.
3. Preheat your oven to 450 F in advance.
4. Press aluminum foil or parchment paper into the crust & weight
down the crust with a pie pan filled with the dried beans or
ceramic pie weight. Bake in the preheated oven for 12 to 15
minutes & then remove the pan or weigh & let the steam to
escape, just prick the crust with a large sized fork. Bake until the
crust turns golden brown, for 5 to 10 additional minutes. Let cool
for couple of minutes, until ready to handle.
5. Sift sugar together with cornstarch & salt in a medium sized
saucepan and prepare the filling.
6. Blend the eggs and milk in a separate medium sized bowl & then
add to the mixture of dry ingredients; cook until the mixture
thickens & starts boiling, for 6 to 8 minutes, stirring constantly,
over medium heat settings; give everything a good stir & then
cook for an additional minute.
7. Remove from heat & add 1 teaspoon of butter and vanilla; mix
well. Using plastic wrap; cover the surface & let cool at room
temperature, until easy to handle.
8. Once cooled; remove the plastic wrap and add in the sliced
bananas; give everything a good stir.
9. Transfer the filing into the pie shell & let chill for few hours.
Make 6 large slices from the pie. Top each slice with fresh
whipped cream & slivered almonds. Serve & enjoy.
 Chili’s® Triple Berry Crumble Cake
Prep Time: 15 minutes
Cooking Time: 40 minutes
Servings: 8

Ingredients
1 package of Cinnamon Swirl Crumb Cake
Blueberries
⅔ cup water
Blackberries
1 egg, large
Strawberry glaze

Directions
1. Preheat your oven to 350 F in advance.
2. Combine the mix with egg & water for couple of minutes, until
lumpy slightly.
3. Lightly grease a large sized cast iron skillet & spoon half of the
mixture in it. Sprinkle with ½ of the cinnamon sugar on the top.
4. Now, on top of the cinnamon sugar; drop the remaining mixture
using spoonful & then sprinkle the leftover cinnamon sugar on
the top again.
5. Bake until it’s not doughy at all, for half an hour or little longer.
6. Top with fresh blackberries & blueberries. Put a scoop of ice
cream in the middle & drizzle the strawberry glaze on the top.
 Peppermint Patties
Prep Time: 15 minutes
Cooking Time: 2 hours & 55 minutes
Servings: 28

Ingredients
3 cups chocolate chips, semisweet
1 ½ teaspoons peppermint extract
4 cups confectioners' sugar
¾ cup condensed milk, sweetened
2 teaspoons shortening

Directions
1. Combine peppermint extract with condensed milk in a large sized
mixing bowl. Beat in an adequate amount of confectioners' sugar
(a small amount at a time) to make a stiff dough; ensure it’s not
sticky. Prepare 1” balls from the dough & then place them on a
waxed paper; using your fingers, flatten the balls to make the
patties. Let the patties to dry for couple of hours, at room
temperature; turning once or twice.
2. Over low heat settings in a medium sized saucepan; melt the
chocolate with shortening, stir every now and then. Remove the
pan from heat & dip the patties (single patty at a time) into the
chocolate. Let cool for couple of minutes on waxed paper until
set.
 Andes Mints
Prep Time: 25 minutes
Cooking Time: 45 minutes
Servings: 24

Ingredients
1 cup Andes Chocolate Mints, chopped or mint chips
1 cup granulated sugar
2 ½ cups all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
¾ cup natural cocoa powder
1 teaspoon baking soda
1 cup light brown sugar, lightly packed
2 eggs, extra-large
1 cup (2 sticks) plus 2 tablespoons butter, softened
1 cup chocolate chips
½ teaspoon kosher salt

Directions
1. Lightly coat a large sized baking sheet with the cooking spray &
preheat your oven to 350 F. Sift flour together with baking soda,
cocoa powder & salt in a medium sized bowl; set aside.
2. Cream the butter & both sugars using your stand mixer or hands,
until light & fluffy. Add in the eggs, peppermint extracts &
vanilla; mix well. Now, mix dry mixture with the butter mixture.
Add in the mint chips & chocolate chips; give everything a good
stir.
3. Prepare 1 ½” balls from the dough & then place them onto
already prepared baking sheet, lightly coated with the cooking
spray. Press the cookies down with two fingers to approximately
 1” thick, 2” apart.
4. Bake in the preheated oven until no longer glossy, for 15 to 18
minutes. Let completely cool on wire rack.
 Peanut Butter Cups
Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: 12

Ingredients
4 milk chocolate candy bars, chopped coarsely
½ cup confectioners' sugar
1 cup peanut butter, creamy, divided
4 ½ teaspoons softened butter
2 cups chocolate chips, semisweet (12 ounces)
½ teaspoon salt
Colored sprinkles

Directions
1. Mix ½ cup of the peanut butter together with butter,
confectioners' sugar & salt until smooth, for couple of minutes.
2. Melt the chocolate chips, leftover peanut butter & candy bars in a
microwave; stir well until smooth.
3. Line miniature muffin cups with the paper & drop teaspoonfuls
of the chocolate mixture into it. Drop a little teaspoonful of the
peanut butter mixture into every cup & top it with a teaspoonful
of chocolate mixture. Decorate the cups with sprinkles, if desired.
Refrigerate until all set. Serve & enjoy!
 Mars Bars
Prep Time: 15 minutes
Cooking Time: 20 minutes
Servings: 16

Ingredients
2 cups Rice Kris pies
½ cup butter
4 Mars bars, regular sized
1 cup milk chocolate chips
Nuts, chopped

Directions
1. Over medium-low heat settings in a large saucepan; melt bars &
butter until smooth.
2. Remove the pan from heat & stir in the nuts & rice Kris pies.
3. Press into a lightly greased pan, 8x8”.
4. Top it with chocolate chips & then place just below the broiler
for half a minute. Remove from oven & evenly spread the
chocolate on top of the squares. Let chill in a refrigerator or
fridge and then cut into squares. Serve & enjoy.
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