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No bake peanut butter, maple and pecan cheesecake recipe

No bake peanut butter, maple and pecan cheesecake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Mascarpone cheesecake

A totally indulgent cheesecake, but so worth it. Mascarpone cheese combines with whipped cream and peanut butter, and is then topped with maple syrup and pecans for a cheesecake like no other.

23 people made this

IngredientsMakes: 1 cheesecake

  • 1/2 packet digestive biscuits
  • 2 tablespoons melted butter
  • 300ml double cream
  • 1 tub mascarpone cheese
  • 3 tablespoons caster sugar
  • 2 teaspoons vanilla extract
  • 3 heaping tablespoons unsweetened peanut butter
  • 100g pecan nuts
  • 3 tablespoons maple syrup

MethodPrep:30min ›Extra time:5hr chilling › Ready in:5hr30min

  1. Crush the digestives to even sized crumbs. Combine with the melted butter, then press into the bottom of a 20cm round tin. Place in the fridge for 1 to 2 hours.
  2. In a large bowl, whisk the cream to stiff peaks. Stir in the mascarpone, sugar and vanilla. Finally, add the peanut butter and stir gently till smooth and well incorporated.
  3. Spread the peanut butter mixture over the chilled base, smoothing the top with the back of a spoon. Scatter over the nuts and drizzle with the maple syrup.
  4. Return to the fridge to chill for 2 1/2 to 3 hours before slicing and serving.

Tip

You can add more peanut butter depending on how nutty you like it.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Maple Pecan Cupcakes

As the nights get cooler, and it takes longer to warm up during the day, I am reminded with how much I love fall. I think about turning on my oven, mixing up some cake batter and waiting for my house to fill with smell of toasted nuts, cinnamon and brown butter. These flavors make for the perfect cupcake.

These Maple Pecan Cupcakes are a spiced maple cake with toasted pecans and a brown butter pecan frosting. I think it should be a requirement that all frosting has brown butter in it from now on.

This recipe starts with a cake mix, but it&rsquos what inside that makes it special. I&rsquove added cinnamon & nutmeg, some light brown sugar, Greek yogurt, maple syrup and toasted pecans. I lightly toasted the pecans while the oven was preheating and then chopped them up and threw them in the batter. There&rsquos no shame in using a cake mix, because you can definitely make it your own.

The frosting for this recipe start with a similar frosting I used on my Salted Caramel Butterscotch Cake. Then I saw this maple pecan frosting and I knew a combination of the two would be just perfect. In fact, the same coworker who went gaga for that cake took the last 4 cupcakes back to his desk to enjoy the following day. I can&rsquot argue with that!

For the frosting, you&rsquove got a brown butter base-frosting recipe and it&rsquos loaded with toasted pecans, a hint of bourbon and some maple syrup. The bourbon is optional, and I would suggest substituting with heavy whipping cream instead.

The secret to using the brown butter in the frosting is to brown it first (while your other butter is softening) and then allow it to cool. First you need to build the base of the frosting with the softened butter and powdered sugar and get it nice and thick before you add the liquid browned butter.

Since this is a chunky frosting, I opted to use a cookie scoop to put the frosting on top of the cupcake and garnished it with a pecan. I love the way the scoop of frosting looks on top.

I got a gorgeous bag of pecans from my friends over at nuts.com. I first heard about nuts.com when I was looking for bulk sprinkles. You guys have no idea how many sprinkles I go through in a year! It&rsquos too expensive to buy the smaller jars in the baking aisle, so I sought out somewhere to buy bulk sprinkles.

When nuts.com asked to stock my pantry I was more than excited about it. I got to pick out a few of my favorite things and some fun surprises as well. I go through quite a bit of baking items in my house, especially when I was writing my cookbook.

So I opted for items such as graham cracker crumbs, pecans (duh), walnuts & toasted coconut. I also received some mini nonpareils and salted caramel covered pretzels (cookies coming soon!).

You guys, those pretzels did not last long! Plus I got a large bag of sprinkles and my day was absolutely made.

Coming up in October is our annual cookout at the pumpkin patch. I, of course, always make desserts and usually bring some cupcakes, so these cupcakes might just make it into the line up this year.

Keep up with all the happenings. Follow Beyond Frosting:

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!


Easy Buttter Pecan Cookies Recipes : Best Butter Pecan Cookies How To Make Butter Pecan Cookies

Easy Buttter Pecan Cookies Recipes

These cookies are easy to make with wonderful flavor! This cookie recipe features a homemade recipe version and an easy cake mix recipe. And it should be done in that order. Using a medium cookie scoop, scoop balls of dough onto prepared baking sheets and bake until golden, 10 to 12 minutes. As today's butter pecan the easiest baking substitute is ground flax seed (where it has a fine flour consistency). The good news is each step is quite easy and only takes a few minutes! Found your pecan browned butter cookie recipe yesterday and made them right away. Transfer dough to a bowl, cover with plastic wrap making sure it touches the dough and chill for 1 hour. Add chopped pecans and process until nuts are evenly distributed. Jump to recipe print recipe.

These tasty butter pecan cookies are a delicious treat for tea time. They get even better the second day too, making them a great cookie to make ahead! This is the perfect cookie to gift for the holidays, and as a hostess gift. For these butter pecan toffee cookies use cake mix. Do you follow me on instagram? Great for christmas and thanksgiving! As today's butter pecan the easiest baking substitute is ground flax seed (where it has a fine flour consistency). You don't need a baking sheet to make it.

Butter Pecan Cookies I Am Baker from iambaker.net These pecan cookies are so easy to make. Easy mini butter pecan cookiessmall town woman. These butter pecan cookies are nutty, chewy, flavorful, and a favorite cookie recipe for the holiday season! The past week has felt like a failed attempt at finding balance. This cookie recipe features a homemade recipe version and an easy cake mix recipe. You don't need a baking sheet to make it. Pretty easy to make, and people loved them. Pecan butter is easy to make and tastes absolutely incredible! In this episode i'll show you how to make my friend's butter pecan cookies recipe. They are so easy to make, you can double the recipe, and they are a.

Then, of course, i add pecans my butter pecan shortbread cookie can not only be made ahead, but they should be!

The good news is each step is quite easy and only takes a few minutes! These pecan cookies are so easy to make. Try these super easy butter pecan cookies on. Found your pecan browned butter cookie recipe yesterday and made them right away. (nutrition information is calculated using an ingredient database and should be considered an estimate.) pecans give these delicious little butter cookies extra texture and flavor. Reviews for photos of butter pecan cookies. Then, of course, i add pecans my butter pecan shortbread cookie can not only be made ahead, but they should be! No doubt you will find a cookie or two. These eggless butter pecan cookies are crunch, soft, chewy and buttery! Butter pecan cake mix cookiesbunny's warm oven. Great for christmas and thanksgiving! You don't need a baking sheet to make it. They are so easy to make, you can double the recipe, and they are a. Cookies have come a long way since the original chocolate chip cookie.

Peanut butter pecan cookies, butter pecan cheesecake biscuits, butter pecan chocolate chip cake with nutmeg frosting. Cookies have come a long way since the original chocolate chip cookie. 5 stars from 3 reviews. Reviews for photos of butter pecan cookies. They taste great and can be served for any occasion! My butter pecan shortbread cookies combine both brown and white sugar, making all the difference in the flavor and aroma.

Butter Pecan Cookies Sally S Baking Addiction from cdn.sallysbakingaddiction.com * percent daily values are based on a 2,000 calorie diet. Cookies have come a long way since the original chocolate chip cookie. Pecan butter is easy to make and tastes absolutely incredible! The recipe is quick and easy. In this episode i'll show you how to make my friend's butter pecan cookies recipe. These butter pecan shortbread cookies are loaded up with buttery goodness. These pecan cookies are so easy to make. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. How to make butter pecan cookies recipe from scratch? Do you follow me on instagram?

My concern is that once i made the cookie when it.

Dessert recipes pecan cookies food cookie recipes desserts recipes yummy cookies pralines yummy sweets. These eggless butter pecan cookies are crunch, soft, chewy and buttery! These butter pecan cookies are nutty, chewy, flavorful, and a favorite cookie recipe for the holiday season! For these butter pecan toffee cookies use cake mix. You whisk 1 tbsp flax seed flour with 1/4 cup of. They are so easy to make, you can double the recipe, and they are a. Transfer dough to a bowl, cover with plastic wrap making sure it touches the dough and chill for 1 hour. Easy, soft and chewy butter pecan cookies recipe, homemade with simple ingredients. Plus you can make them ahead of time, keep the dough i based this recipe off of the internet famous salted chocolate chunk shortbread cookies by alison. Reviews for photos of butter pecan cookies. Requires only simply ingredients and are very easy to make. In this episode i'll show you how to make my friend's butter pecan cookies recipe. Do you follow me on instagram? I loved making this recipe and the taste is really great. Place the pecans on the top of the cookies.

The ultimate southern cookie recipe Brush with melted butter, and bake for 10 to 12 minutes, or until slightly brown on the edges. It tastes like butter pecan ice cream.

Butter Pecan Cookies Closet Cooking from www.closetcooking.com 10 min easy butter pecan, toffee cookies recipe for all of you fans of butter pecan or butter brickle ice cream! These eggless butter pecan cookies are crunch, soft, chewy and buttery! Serve with a hot steaming pot of your favorite brew and reward yourself for all that you do! Buttery cookies smothered with a maple frosting = heaven. Jump to recipe print recipe. I spent the week before last on glorious holiday with two guy friends in gorgeous crested butte, colorado. Try these super easy butter pecan cookies on. The good news is each step is quite easy and only takes a few minutes! Pecan butter is easy to make and tastes absolutely incredible! The past week has felt like a failed attempt at finding balance. These pecan cookies are so easy to make. Add the oil and eggs and mix until incorporated.

They taste great and can be served for any occasion!

Peanut butter pecan cookies, butter pecan cheesecake biscuits, butter pecan chocolate chip cake with nutmeg frosting. For these butter pecan toffee cookies use cake mix. Stir the butter pecan cake mix, oats and brown sugar together. The ultimate southern cookie recipe Easy mini butter pecan cookiessmall town woman. 10 min easy butter pecan, toffee cookies recipe for all of you fans of butter pecan or butter brickle ice cream! Don't get me wrong, i love a good chocolate chip cookie in fact, i have made a few varieties myself…be sure to check out all my cookie recipes on my cookies page. These butter pecan shortbread cookies are loaded up with buttery goodness. Cookies have come a long way since the original chocolate chip cookie. Easy, soft and chewy butter pecan cookies recipe, homemade with simple ingredients. I loved making this recipe and the taste is really great. They are so easy to make, you can double the recipe, and they are a. Dessert recipes pecan cookies food cookie recipes desserts recipes yummy cookies pralines yummy sweets. My butter pecan shortbread cookies combine both brown and white sugar, making all the difference in the flavor and aroma. Do you follow me on instagram?

Buttery cookies smothered with a maple frosting = heaven.

The combination of butter and pecan makes these a delicious treat!

Buttery cookies smothered with a maple frosting = heaven.

The past week has felt like a failed attempt at finding balance.

Plus you can make them ahead of time, keep the dough i based this recipe off of the internet famous salted chocolate chunk shortbread cookies by alison.

Don't get me wrong, i love a good chocolate chip cookie in fact, i have made a few varieties myself…be sure to check out all my cookie recipes on my cookies page.

It has several jobs, including keeping the cookies tender and also imparting flavor.

And it should be done in that order.

Transfer dough to a bowl, cover with plastic wrap making sure it touches the dough and chill for 1 hour.

Pecan butter is easy to make and tastes absolutely incredible!

Cook at 375 degrees for 8 minutes.

Requires only simply ingredients and are very easy to make.

Pretty easy to make, and people loved them.

Jump to recipe print recipe.

They taste great and can be served for any occasion!

No doubt you will find a cookie or two.

It has several jobs, including keeping the cookies tender and also imparting flavor.

This is the perfect cookie to gift for the holidays, and as a hostess gift.

1 review 5.0 out of 5 stars.

Because the butter content of the butter pecan shortbread.

Because the butter content of the butter pecan shortbread.

Do you follow me on instagram?

I loved making this recipe and the taste is really great.

Don't get me wrong, i love a good chocolate chip cookie in fact, i have made a few varieties myself…be sure to check out all my cookie recipes on my cookies page.

Don't get me wrong, i love a good chocolate chip cookie in fact, i have made a few varieties myself…be sure to check out all my cookie recipes on my cookies page.

Great for christmas and thanksgiving!

Then, of course, i add pecans my butter pecan shortbread cookie can not only be made ahead, but they should be!


Chocolate chips are a great addition to these! Chopped dark chocolate or sugar-free white chocolate chips are yummy too.

You can sub in almond butter and add unsweetened dried cranberries and cinnamon for a fall treat.

Or, instead of mixing something in drizzle some chocolate on top!

If you are doing Trim Healthy Mama and don't mind a crossover feel free to add some oats!


50 No-Bake Treat Recipes

Whip up a few of these simple sweets from Food Network Magazine for the holidays.

Related To:

1. Rocky Road Bark Chop 1 pound semisweet chocolate melt three-quarters of the chopped chocolate in the microwave, stirring every 30 seconds. Stir in 1 tablespoon shortening and the remaining chocolate until smooth. Spread thinly on a parchment-lined baking sheet sprinkle with 1 cup mini marshmallows and 1/2 cup chopped peanuts. Let set break apart.

2. Butter Pecan Toffee Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat cook, stirring occasionally, until brown (305 degrees F on a candy thermometer). Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet pour the sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm break apart.

3. Chocolate-Almond Toffee Make Butter Pecan Toffee (No. 2). After pouring the sugar mixture over the biscuits, immediately sprinkle with 3 ounces chopped bittersweet chocolate. Let melt, then spread. Top with toasted sliced almonds instead of pecans.

4. Matzo Toffee Make Butter Pecan Toffee (No. 2) using 3 matzo sheets instead of the biscuits. Top with flaky sea salt instead of nuts.

5. Sticky Toffee Chews Pulse 1 cup each pitted dates and broken shortbread cookies, 3/4 cup walnuts and 2 tablespoons each brown sugar and honey in a food processor until smooth. Form into 1-inch balls flatten into rounds and press a walnut half into the centers. Chill until firm.

6. Toffee Marshmallows Melt 8 ounces chopped milk chocolate dip jumbo marshmallows (one 10-ounce bag) partway in the chocolate, then sprinkle with toffee bits and chopped peanuts. Chill until firm.

7. S’mores Squares Melt 4 ounces chopped semisweet chocolate spread on 12 graham cracker squares. Top with mini marshmallows. Chill until firm break apart.

8. Hazelnut Brownies Crush 26 vanilla wafers and 1 sleeve chocolate graham crackers in a food processor. Add 3/4 cup jarred dulce de leche, 8 ounces melted bittersweet chocolate and 1/4 cup chopped toasted hazelnuts pulse until smooth. Press into a buttered, foil-lined 8-inch-square pan. Press 1/4 cup more nuts on top. Chill until firm, then cut into squares.

9. Pecan-Praline Brownies Make Hazelnut Brownies (No. 8), replacing the dulce de leche with butterscotch sauce and the hazelnuts with pecans. Press 1/2 cup toffee bits into the top along with the nuts.

10. Kettle Corn Brownies Make Hazelnut Brownies (No. 8), replacing the hazelnuts with crushed kettle corn. Top with 1/2 cup kettle corn instead of nuts.

11. Salty-Sweet Crispy Treats Melt 1/2 stick butter in a saucepan add one 10-ounce bag mini marshmallows and stir until smooth. Stir in 3 cups each crisp rice cereal and broken thin pretzel sticks. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

12. Magic Bars Melt 1/2 stick butter in a saucepan add 4 cups mini marshmallows and stir until smooth. Roughly chop 1 sleeve graham crackers and add to the pan along with 1 cup each mini marshmallows, chopped pecans, shredded coconut and chocolate chips. Press into a buttered 9-by-13-inch pan. Let set, then cut into bars.

13. Mexican Chocolate Tarts Mix 3/4 cup chocolate-hazelnut spread, 1/4 teaspoon cinnamon and a pinch each of salt and cayenne. Spoon into small cup-shaped tortilla chips top with whipped cream and more cinnamon.

14. English Pudding Petits Fours Mix 1/2 cup each mascarpone and confectioners’ sugar with 1 tablespoon dry sherry. Cut pound cake into 1-inch cubes top each with mascarpone and a raspberry.

15. Brandied Kumquat Cakes Simmer 2 cups kumquats and 1/2 cup each brandy and sugar in a saucepan over medium heat until syrupy, about 15 minutes. Cut pound cake into 1-inch cubes top each with a kumquat and skewer with a toothpick. Let stand 5 minutes so the syrup soaks in.

16. Dulce de Leche Petits Fours Slice a thawed frozen pound cake (crusts removed) lengthwise 1/4 inch thick. Stack 3 slices with dulce de leche in between. Repeat with the remaining pound cake. Cut into triangles dip 1 side of each in melted white chocolate and dust with cocoa powder. Chill until set.

17. Cherry-Pistachio Petits Fours Make Dulce de Leche Petits Fours (No. 16), replacing the dulce de leche with cherry preserves. Sprinkle with chopped pistachios instead of cocoa powder.

18. Chocolate Butter Wafers Melt 4 ounces chopped semisweet chocolate and spread on round butter crackers (such as Ritz) top with chopped pistachios and chopped dried apricots.

19. Chocolate Vanilla Wafers Melt 4 ounces chopped semisweet chocolate and spread on vanilla wafers top with toasted pepitas, sliced almonds and dried cranberries.

20. Chocolate-Raspberry Wreaths Melt 4 ounces chopped white chocolate dip the bottoms of 2 pints raspberries in the chocolate and arrange around the edge of round sugar cookies. Drizzle with more melted white chocolate. Chill until set.

21. Sparkly Buckeyes Beat 1 1/2 cups confectioners’ sugar, 1 cup crunchy peanut butter, 2 tablespoons room-temperature butter and a pinch of salt with a mixer. Form into 1-inch balls. Dip the tops in melted semisweet chocolate and sprinkle with sanding sugar. Chill until firm.

22. Gingerbread Pops Pulse 14 crumbled gingersnaps, 1/2 cup each confectioners’ sugar and cookie butter (speculoos spread), 1/4 cup chopped candied ginger and 1/2 stick room-temperature butter in a food processor. Form into 1 1/2-inch balls. Roll in confectioners’ sugar, insert a lollipop stick into each and chill until firm.

23. Manhattan Bourbon Balls Microwave 1 cup dried sour cherries and 1/4 cup bourbon, 3 minutes. Pulse 52 vanilla wafers in a food processor until ground. Add the cherry-bourbon mixture, 1/2 cup confectioners’ sugar, 1 tablespoon dark corn syrup and a pinch of salt pulse until combined. Form the mixture into 1-inch balls and skewer each with a cocktail pick. Chill until firm.

24. Spiced Orange Truffles Bring 1/2 cup heavy cream and 2 tablespoons butter to a boil in a saucepan pour over 8 ounces finely chopped bittersweet chocolate and stir until melted. Stir in 2 tablespoons orange-flavored liqueur and a pinch each of cardamom and salt. Chill until firm. Scoop and roll into 1-inch balls roll in crushed orange-flavored cookies (such as Anna’s) or vanilla wafers. Chill until set.

25. Mocha Truffles Make Spiced Orange Truffles (No. 24), replacing the orange liqueur with espresso and the crushed cookies with finely chopped chocolate-covered espresso beans.

26. Coconut Truffles Make Spiced Orange Truffles (No. 24), replacing the orange liqueur with coconut rum and the crushed cookies with sweetened shredded coconut.

27. Chocolate-Dipped Clementines Peel and separate 2 clementines into sections. Melt 4 ounces chopped white chocolate dip the clementines halfway in the chocolate and roll in chopped pistachios. Chill until set.

28. Tropical Clementines Make Chocolate-Dipped Clementines (No. 27), rolling them in chopped toasted almonds and toasted shredded coconut instead of pistachios.

29. Apple-Oatmeal Cookies Melt 1/2 stick butter in a medium saucepan over medium heat stir in 1/2 cup each sugar and grated peeled apple, and 1/4 teaspoon each ground cinnamon, nutmeg and vanilla extract. Simmer 1 minute, then stir in 1 1/2 cups rolled oats. Scoop the mixture by heaping tablespoonfuls and sprinkle each with sea salt flatten into rounds and chill until set.

30. Nutty Oatmeal Cookies Pulse 1 1/2 cups each rolled oats and pecans, 1 cup pitted dates, 1/2 cup smooth peanut butter, 1/4 cup pure maple syrup, and 1/4 teaspoon each kosher salt and ground cinnamon in a food processor until combined. Form into 1-inch balls flatten into rounds and chill until set.

31. Oatmeal-Chocolate Chip Cookies Make Nutty Oatmeal Cookies (No. 30), stirring in 1/2 cup mini chocolate chips before forming into balls.

32. Stuffed Apricots Beat 2 ounces almond paste, 2 tablespoons each mascarpone and confectioners’ sugar, 1 tablespoon room-temperature butter and 1/8 teaspoon each almond extract and vanilla extract with a mixer. Use a paring knife to cut a pocket in about 30 dried apricots pipe the almond-mascarpone filling into the pockets. Chill until set.

33. Stuffed Figs Use a paring knife to cut a pocket in the side of about 24 dried figs. Tuck a small thin strip of orange zest, a blanched almond and a small piece of bittersweet chocolate into each pocket. Dip the bottoms of the figs in 4 ounces melted bittersweet chocolate and chill on a parchment-lined baking sheet until set.

34. Anisette-Almond Balls Crush one 6-ounce package anisette biscotti in a food processor. Add 1/3 cup confectioners’ sugar, 1/4 cup chopped toasted almonds and 2 tablespoons each melted butter, corn syrup, milk and chopped candied orange peel, and pulse until smooth. Form into 1-inch balls and roll in confectioners’ sugar.

35. Sesame Balls Make Anisette-Almond Balls (No. 34), replacing the almonds with toasted sesame seeds. Roll in a mixture of toasted sesame seeds and confectioners’ sugar.


Make-Ahead and Storage Tips

This is a really easy recipe that you can make ahead, freeze, and use in your meal-prep. It’s a good idea to prep for your snacks and desserts too, that way you can control how much you eat so you don’t go over your macros.

If you are going to freeze the bars, slice them first, and then freeze them in a freezer-safe container with a lid. You can freeze them in a freezer bag, just make sure they are in a single layer so they don’t freeze in a large pile.

When you are ready to thaw them out, just let them set in the refrigerator overnight.

They will stay fresh in the freezer for up to 6 months.

Another way to store the bars is in the refrigerator. Keep them in a sealed container in the refrigerator for up to a week.

To create the crust layer: mix together the almond flour, cinnamon, powdered sweetener, and dash of salt.

Stir in melted butter. Pour the mixture into a parchment paper lined pan and press down firmly. Set aside for now.

To create the caramel/pecan layer: combine all the ingredients, minus the xantham gum and pecan halves in a pot. Begin to melt over medium heat.

Stir in xantham gum and bring to a slight boil. Continue to simmer until the mixture has thickened. Remove from heat.

Pour the caramel mixture onto the crust layer. Top with pecan halves.

Place the bars in your freezer to set, about 3 hours.

Remove and slice. Store in an airtight container back in the freezer or refrigerator until you are ready to serve.


No bake peanut butter, maple and pecan cheesecake recipe - Recipes

But what if I told you these are ‘no-bake’ and contain no bad fats or refined sugars? You wouldn’t believe me would you? But these really are quite virtuous – made with only natural ingredients, this is another recipe whizzed up in my brilliant Optimum 9400 blender from Froothie.

The recipe is in two parts. First a ‘chocolate’ layer is made from dried fruit, nuts and raw cacao powder. This is pressed down into a pan and chilled.

A peanut butter is made from raw peanuts, a bit of coconut butter and salt.

This is spread on top of the chocolate layer then chilled again, before rolling into a log.

Once chilled for a final time, the log is sliced into little discs which look just like cookies.

Back to the recipe however…You might need to visit a health food store to purchase some of the ingredients such as raw cacao powder or coconut butter, but it is worth it.


Erin&rsquos Easy Entertaining Tips

Scotcheroos have always reminded me of the summertime and holidays and gatherings with friends, so these no bake peanut butter cookies with their decadent chocolate-butterscotch glaze are absolutely perfect for any warm weather gathering.

Be warned, though: These cookies will begin to fall apart if left out in the heat.

Here are some tips and tricks to entertaining with these beauties:

  • Make the no bake peanut butter cookies 1-2 days in advance, and keep them in the freezer. (Yes, in the freezer.) This will keep them cold, cold, cold and will give you a little more lead time so they don&rsquot fall apart on your guests.
  • Double or triple the recipe for a crowd (or for a sweet tooth!)
  • Let the kids help. My daughters (ages 5 and 1 ½) helped me measure and mix these cookies, and they were delighted to lend a hand. I know it&rsquos always messy when kids join us in the kitchen, but I encourage you to let go of keeping things clean and let them assist. This no bake cookie recipe doesn&rsquot require the oven, so it&rsquos extra easy for little hands!

No bake peanut butter, maple and pecan cheesecake recipe - Recipes

Day 2 of Cheesecake Week at Recipe Shoebox brings us this super easy no-bake cheesecake. This old classic has been in our family for years and still it brings rave reviews whenever we serve it. It's especially perfect for these hot summer days of late, since its preparation is completely heat free (if you buy a pre-made crust) and takes a mere 5 minutes of your time. To make it an even quicker process, we have even been known to stick the finished cheesecake into freezer to help it set up even faster, although speaking from personal experience it still tastes pretty darn good if it's not set up yet. :) Enjoy!

Don't forget to come back to the Recipe Shoebox each day this week for a new cheesecake recipe and later this week they'll be a cheesecake link-up party in honor of National Cheesecake Day on July 30.

The ingredients: (I recommend that you double the filling ingredients if you use a larger pie crust like I did or if you want the pan to be heaping with yummy cheesecake goodness)

1 pkg. (8-ounces) cream cheese, softened
1/2 cup sugar (or small package [3.4-ounces] of instant pudding mix)
1 Tbs. lemon juice (omit if using pudding mix instead of sugar)
1 container (8-ounces) Cool Whip
1 (6-ounce) prepared graham cracker crust
Desired toppings: pie filling, additional Cool Whip, cookie or graham cracker crumbs, chocolate syrup for drizzling

Directions:
In a large bowl, cream together cream cheese, sugar (or pudding mix), and lemon juice (if using) until smooth and lump free. Mix in Cool Whip just until thick, creamy, and combined.

Pour immediately into prepared graham cracker crust. Refrigerate at least 4 hours (or if you're in a hurry, stick in the freezer for 1-2 hours) or until set. Serve cold with desired toppings. Blueberry pie filling is our favorite topping.

Makes 6-8 servings. Enjoy!

For chocolate variation: Substitute the sugar with a package (3.4-ounces) of instant chocolate pudding and proceed the same as above. Top with additional Cool Whip, Oreo cookies, and crumbs if desired.


Don't miss a single recipe at Recipe Shoebox--sign up for free email updates on the right.


I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

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Includes eight (8) 79¢ recipes of your choice each month!

The Cheesecake Factory’s latest decadent dessert goes extreme with America’s favorite cookie. You’ll find Oreos in the middle of the cheesecake, in the cookie mousse layer, pressed onto the edge, sprinkled on the whipped cream, and even up on top where an Oreo wafer crowns each slice. In fact, I’ve designed this copycat Cheesecake Factory Oreo cheesecake recipe to use every Oreo in a standard size-package—all 36 of them!

This beautiful cheesecake starts with a chocolate cake layer, topped with a layer of chocolate buttercream icing, followed by a no-bake cheesecake layer, Oreo cookie mousse, and more chocolate icing. It’s a chocolate lover’s—and Oreo lover’s—dream, and not surprisingly, one of Cheesecake Factory’s best sellers.

When creating your own version of this dessert masterpiece at home, be sure to use a 10-inch springform pan. This is a big cheesecake, so you'll get 12 large slices out of it. The restaurant charges around 56 bucks for a whole cheesecake this big, but thankfully, a homemade version will cost you much less than that.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

And browse my other Olive Garden clone recipes here.

Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

This recipe is so easy, even a 2-year old can make it. Check out the video.

More amazing Cheesecake Factory copycat recipes here.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

Menu Description: "Smoked ham, smoked turkey, two cheeses, battered and fried until golden with raspberry preserves and dusted with powdered sugar."

When pondering casual chains with the best Monte Cristo sandwiches, two come to mind: Bennigan's and Cheddar's recipes. At each chain the sandwich is built with turkey, ham, and cheese, then it’s battered and fried, dusted with powdered sugar, and served with raspberry preserves for dipping. It probably sounds strange if you've never had one, but Monte Cristo alums know it all tastes pretty darn great together. I hacked Bennigans' version years ago for my cookbook Top Secret Restaurant Recipes 2, and recently, on a trip to Charlotte, North Carolina, I was able to get my hands on Cheddars' signature version of this famous sandwich.

I planned for the mission by bringing along a cooler of ice so that I could get a fresh sample safely back home. Once I was back in the lab in Vegas, I subjected the sandwich to a series of tasty tests, burned through several versions of batter, and eventually assembled this new Cheddar's Monte Cristo copycat recipe that I think is even better than my previous Bennigan's hack. The better batter is the big secret here—it's light and crispy and perfectly golden brown, and the sandwich features two kinds of cheese, both white and yellow American. Will this be the best Monte Cristo you've ever had? You’re about to find out.

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you.

Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.

Find more of your favorites from Cheesecake Factory here.

“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

Get more of my KFC copycat recipes here.

The Cheesecake Factory’s autumnal dessert offering is a clever mashup of pecan pie and pumpkin cheesecake in a traditional flakey pie crust. At first glance, I thought this would be an easy one to unlock, but I found the recipe to be a surprisingly tricky hack since all the components in the cheesecake follow different baking rules.

The first step was to design a crust that could withstand being cooked three times. After a few tests, I came up with a recipe that produces a hardy dough that can be par-baked, then baked again two more times while maintaining flakiness.

The next step was to thicken the pecan filling before adding it to the cheesecake pan. My first version skipped this step and pecan filling soaked through the crust and through the springform pan onto the bottom of the oven, where a charred, dark stain remains to this day.

Cooking the pecan filling before it goes into the cheesecake will thicken it so it won't soak through the crust and wind up dirtying your oven. After the filling cools for 45 minutes, you can build a cheesecake on top of it.

Add the cheesecake filling right up to the top of the crust. If you do a good job making the top edge of the crust even all the way around, the cheesecake filling will fit perfectly.

I'm sharing two ways to make the delicious finishing caramel sauce that goes over the top. The easy way is to simply combine walnuts with your favorite caramel sauce and pour it over a slice. But the best way is to make the sauce from scratch using the recipe I've included here. It's only a few ingredients, it's not too hard, and you'll love the results.

Pour the sauce over the top, add a dollop of whipped cream, and you'll have produced a finished slice of cheesecake that looks—and tastes—like it was made by a pro.

Menu Description: "Delicate white cake and lemon cream filling with a vanilla crumb topping."

To make this clone easy I've designed the recipe with white cake mix. I picked Betty Crocker brand, but any white cake mix you find will do. Just know that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into 2 greased 9-inch cake pans and bake until done. The filling recipe is a no-brainer and the crumb topping is quick. When your Olive Garden lemon cream cake recipe is assembled, stick it in the fridge for a few hours, and soon you'll be ready to serve 12 slices of the hacked signature dessert.

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

First impressions are important, and after my first bite of Denny's new buttermilk pancakes, I couldn't stop thinking about waffle cones. Back in the lab I mashed together a standard waffle cone recipe with one of mine for buttermilk pancakes and was able to create the perfect hack for Denny’s new, improved flapjacks. And because of their unique waffle cone flavor, these pancakes taste just as great doused with maple syrup as they do topped with a big scoop of ice cream.

The recipe makes eight big 6-inch pancakes, which you will form by measuring 1/2 cup of batter onto your preheated griddle or skillet. If you have a large griddle pan you may be able to make a couple of these at a time. With smaller pans, though, you’ll have to make one at time, which will take a little longer. And that’s why they invented mimosas.

In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off.

My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

It may look like it's all chocolate, but Wendy's founder Dave Thomas thought that a purely chocolate frozen dairy dessert would overpower his burger and fries, so he mixed chocolate with vanilla to create his signature ultra-thick shake, and in 1969, the Frosty was born.

My first crack at this iconic treat was revealed in a copycat recipe I published 25 years ago that called for mixing milk with Nestle Quik and vanilla ice cream in a blender. Tasty? Sure, it was. But the finished product was too runny, and the flavor wasn't perfect. That's why I recently holed myself up in the lab and created a formula that you churn in a home ice cream maker until thick and creamy, and it now tastes just like the real thing.

Unlike my previous recipe, which relied on premade ice cream and a drink mix, the scratch ingredients I used here allowed me to make small adjustments in flavor for a better match, and an ice cream maker is the perfect way to produce a thick, creamy consistency. So far, this is the best hack I've come up with to duplicate the treat that tests have shown is up to twice as thick as other famous desserts in a cup, including Dairy Queen's Blizzard and McDonald's McFlurry.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Menu Description: “Banana Cream Cheesecake Topped with Bavarian Cream and Fresh Sliced Bananas.”

I’ve learned a lot about cheesecakes over the last couple decades in the process of duplicating a variety of popular versions for the Top Secret Recipes cookbooks, and I’ve made a lot of mistakes. But the biggest secret I’ve discovered for baking picture-perfect cheesecakes is using a water bath. By baking the cheesecake in a pan filled with just a little water you add moisture to the oven, thereby allowing the top of the cheesecake to expand as it cooks without developing what will look like an aerial view of the San Andreas Fault. If you don’t over mix your filling and use a water bath, you’ll bake a restaurant-quality cheesecake every time. You also need to have a good recipe of course, and this one here is great if you like banana cream pie. It’s quickly become a top choice at the restaurant chain because of the banana flavor hidden in each layer. And everyone knows that Nilla Wafers go great with bananas, so these ground-up cookies make the perfect crust.

Find more amazing Cheesecake Factory copycat recipes here.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.

The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.

In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.

Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings.

If you love Outback Steakhouse, check out my other clone recipes here.

One of two pasta dishes currently on the pizza giant’s menu, the Meaty Marinara Pasta was first introduced in a 2008 April Fool’s publicity stunt when Pizza Hut claimed it was changing its name to “Pasta Hut.” No one fell for the prank but they did fall for the pasta, and that's why the Tuscani Creamy Chicken Alfredo Pasta and Meaty Marinara Pasta have been on the menu ever since. The sauce is the big secret here it's simple and classic, but customized to produce a marinara with that distinct Pizza Hut taste. And the recipe will make more than enough pasta to go around.

The hack is an easy one. After browning the seasoned beef you add it to the sauce, simmer the sauce until thick, then spread it over one pound of rotini pasta in a baking dish in two layers so that every bite is filled with flavor. Sprinkle shredded mozzarella over the top and melt it until golden brown under your broiler. Boom! No one can resist. You rule.

This simple and inexpensive meal will feed eight, and leftovers keep well in the fridge for a couple of days.

Also check out my clone recipe for Pizza Hut Tuscani Creamy Chicken Alfredo Pasta.

Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.

The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

And now if you're craving French fries, try my Mcdonald's Fries copycat recipe here.

In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.

In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.

At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!

Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

One of the most protected, discussed, and sought-after secret recipes in the food world is KFC's Original Recipe Fried Chicken. Long ago I published my first hack of the famous formula, but the recipe, which was based on research from "Big Secrets" author William Poundstone, includes only salt, pepper, MSG, and flour in the breading, and not the blend of eleven herbs and spices we have all heard about. The fried chicken made with my first recipe is good in a pinch, but it really needs several more ingredients to be a true clone. That is why, over twenty years later, I was happy to get another crack at the secret when we shot the pilot episode for my CMT TV series Top Secret Recipe. In the show, I visited KFC headquarters, talked to friends of Harlan Sanders who had seen the actual recipe, and even checked out the Corbin, Kentucky, kitchen where Harland Sanders first developed his chicken recipe. During that four-day shoot I was able to gather enough clues about the secret eleven herbs and spices to craft this new recipe—one that I believe is the closest match to the Colonel's secret fried chicken that anyone has ever revealed.

Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.

Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

Since McDonald's doesn't sell onion rings, these crunchy, golden hoops from the world's number two restaurant chain are the most popular onion rings in the world. There are more than 12,000 Burger Kings in 61 countries these days, and after French fries, onion rings are the second-most popular companion to the chain's signature Whopper sandwich. Check out how simple it is to clone a whopping four dozen onion rings from one onion, using this triple-breading process. When frying, trans fat-free vegetable shortening makes for the best Burger King Onion Rings recipe, but you can get by fine using vegetable oil if that's the way you want to go.. (For a great dipping sauce—similar to Outback's Bloomin' Onion sauce—check out my clone recipe for Burger King's Zesty Onion Ring Dipping Sauce.)

There’s one copycat recipe for these famous biscuits that’s posted and shared more than any other, and it’s downright awful. The dough is formulated with self-rising flour, baking powder, powdered sugar, shortening, and buttermilk, and many complain that the recipe creates dough that’s much too loose and the resulting biscuits are a complete disaster. Yet there the recipe remains on blogs and boards all over the interweb for unsuspecting home cloners such as yourself to waste time on. But that won’t happen anymore, because I have made a good copycat Bojangles' buttermilk biscuits recipe that works the way it should, guaranteeing you’ll get amazing golden buttermilk biscuits that look and taste just like a trained Bojangles’ pro made them.

In addition to the obvious overuse of buttermilk, the popular recipe I found online has many problems. The author gets it right when calling for self-rising flour, which is flour containing salt and a leavening agent (aka baking powder), but why would the copycat Bojangles biscuit recipe be designed to use self-rising flour and then add additional leaving? Well, it probably wouldn’t. Biscuits are job number 1 for self-rising flour, and the leavening in there is measured for that use, so there’s no need to add more. If you were planning to add your own leavening, you’d probably start with all-purpose flour, which has no leavening in it. And let's just be clear: baking powder tastes gross, so we want to add as little as possible, not more than necessary.

It’s also important to handle the dough the same way that workers at Bojangles’ do. They make biscuits there every 20 minutes and there are plenty of YouTube videos showing the preparation technique. In a nutshell, the dough is mixed by hand (in the restaurant they use their hands because the quantity is so large, but for this recipe use a mixing spoon), then it’s folded over a few times on a floured countertop before it’s rolled out. This gentle handling of the dough prevents the gluten in the flour from toughening and adds layers, so your biscuits come out of the oven tender and flakey.

For the best results, find White Lily flour. This self-rising flour is low in gluten and makes unbelievably fluffy biscuits. If you use another self-rising brand, you’ll still get great biscuits, but the gluten level will likely be higher, the biscuits will be tougher, and you’ll probably need more buttermilk. Head down to the Tidbits below for details on that.

And I noticed another thing most copycat Bojangles biscuit recipes get wrong. For biscuits that are beautifully golden brown on the top and bottom, you’ll want to bake them on a silicone baking mat (or parchment paper) at 500 degrees F. Yes, 500 degrees. That may seem hot, but this high temp works well with self-rising flour, and in 12 to 15 minutes the biscuits will be perfectly browned.

Counterintuitively, it’s the lower temperatures that end up burning the biscuits, while the higher temperature cooks them just right. At lower temps the biscuits must stay in the oven longer to cook through, which exposes the surfaces to more heat, and they end up too dark on the outside, especially the bottom. For even better results, if you have a convection setting on your oven, use that and set the temp to 475 degrees F. Your biscuits will look like they came straight from the drive-thru.



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