Category: Copycat

Cranberry Bliss Fudge

Serves: 18-24
Author: Erin Indahl-Fink
Cook Time: 30 min

Ingredients:

8 oz. cream cheese, room temperature
2 tsp. milk
1 tsp. vanilla
1 tsp. lemon juice
2 tsp. lemon zest (zest of 1/2 lemon)
1/4 tsp. salt
4 c. powdered sugar
1 1/2 c. white chocolate chips, melted
1/2 c. dried cranberries
For topping:
1/2 c. white chocolate chips
1/2 c. dried cranberries
2 tsp. lemon zest (zest of 1/2 lemon)

Instructions:

Line an 8x8 pan with waxed or parchment paper, folding the excess paper over the sides of the pan. Spray lightly with non-stick cooking spray. Set aside.
With a stand or hand mixer, beat the cream cheese, milk, vanilla, lemon juice, zest, and salt. Beat until smooth. Gradually beat in the powdered sugar, one cup at a time, stopping to scrape down the sides. Mixture will begin to get thicker.
Melt the white chocolate chips in the microwave (follow package directions for melting). Once the chocolate is fully melted, let cool for 5 minutes. After 5 minutes, add the melted chocolate to the sugar mixture and hand-stir until completely combined. Mixture will begin to get stiff. Lastly, stir in the dried cranberries. Add the fudge mixture to the prepared 8x8 pan, and spread evenly. Top with the remaining white chocolate chips, cranberries and lemon zest. Refrigerate or freeze for at least 4 hours, before cutting

Yes you read that right. Today I'm posting about gourmet Twinkies. Say what you want, but Twinkies have always been one of my fav snacks. I have had every flavor offered, I've had them deep fried, dipped in chocolate, roasted over a camp fire *this is one of my favorite ways.* Twinkies ice cream, dipped in marshmallow whip. You name it *something that is actually real and Twinkies related.* and chances are I've had it. This recipe is next on my list.

Actual Gourmet Twinkies recipe starts at 8:59.

0 Comments

Raspberry Swirl Pound Cake

7/11/2016

0 Comments

INGREDIENTS
POUND CAKE:
1 box Pound Cake mix
1/4 cup softened Butter
2 eggs
2/3 cup Milk
1 tsp Lemon Juice
1/3 cup seedless Raspberry Fruit Spread
6 drops Red Food Coloring (optional)
ICING:
8 oz softened Cream Cheese
1 cup Powdered Sugar
1 tsp Lemon Juice

DIRECTIONS
Preheat oven to 350.
Grease and flour 9×5 loaf pan.
Combine cake mix, milk, butter, eggs and slowly beat until incorporated (30 seconds).
Beat at medium an additional 2 minutes.
Transfer about 1/3 of batter to another bowl.
Add raspberry spread and food coloring to new bowl and stir to mix well.
All lemon juice to first bowl and mix well.
Add a layer of white batter to pan.
Add alternating layers of red and white.
Bake 55-60 minutes.
Allow to cool.
Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
Add powdered sugar and mix until combined
Add lemon juice mixing on low until smooth.

0 Comments

Banana Nut Bread

7/9/2016

0 Comments

INGREDIENTS
2 cup Flour
1 1/2 tsp baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 tsp Vanilla
1 1/2 cup mashed ripe Bananas (3-4 small bananas)
1 cup Sugar
1/2 cup Vegetable Oil
2 tbsp Milk
1 Egg
1/2 cup chopped Walnuts
1/3 cup chopped Pecans

DIRECTIONS
Preheat oven to 325.
Grease a loaf pan and dust with flour.
Whisk the flour, baking soda, cinnamon and salt until combined.
In another bowl, mix the egg, sugar, and vegetable oil until combined.
Add the dry mixture to the egg mixture and stir until blended.
Add the milk, vanilla, and mashed bananas and mix well.
Fold in chopped walnuts and pour batter into prepared loaf pan.
Top with remaining pecans.
Bake for 60-80 minutes or until a toothpick inserted in center comes out clean.

0 Comments

Lemon Loaf

1/29/2016

0 Comments

First in the copycat series

Ingredients

1½ c. flour
1 (3.4 oz.) package, instant Lemon pudding mix
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 eggs
1 c. sugar
2 Tbsp. butter, softened
1 tsp. vanilla
2 tsp. lemon extract
⅓ c. fresh lemon juice
½ c. oil
¾ c. plain Greek yogurt
zest of one lemon
Frosting:
3 Tbsp. Butter, soft but not melted
1½ c. powdered sugar
3 Tbsp. lemon juice
1 tsp. lemon extract

Instructions

Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.

0 Comments

The 12 Days Of Christmas Cookies Day 10

12/21/2015

0 Comments

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins

Ingredients

Makes: One 12x16 baking sheet

For the Base

1½ sticks butter (softened, not melted)
½ tsp salt
1¼ cup packed brown sugar
1½ cup flour
3 eggs
½ tsp baking powder
2 tblsp minced crystallized ginger or 1 teaspoon finely grated fresh ginger
1½ tsp vanilla extract
¾ –1½ cups Craisins (dry cranberries)
4 oz. white chocolate chips

For decoration

½ cup Craisins (dry cranberries)
2 oz white chocolate chips

Frosting

4 oz cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar (put only 1½ - 2 cups if you do not like them very sweet)
4 tsp lemon juice (about 1 lemon)

Instructions

Preheat oven to 350F with the rack in the middle. Line a 12x16 inch baking sheet with foil or parchment paper. Set aside.

Make the Base:

Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, flour & baking powder and stir everything together. Add Craisins & white chocolate and fold them in. Using wet hands or wet spatula spread the batter evenly in a 12x16 inch baking pan. Bake for about 10 minutes until the middle is baked through. Do not overbake or the bars will be very dry. Allow to cool.

How to make the frosting:

Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater or a whip attachment beat/whip everything together until creamy, about 4-5 minutes.
Place the white chocolate in a cup and microwave for about 40-50 seconds in 7-8 increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a ziplock bag and twist the end around the chocolate. When ready to drizzle, snip the end with scissors.

Assemble:

Spread the frosting over the cooled down crust. Sprinkle the craisins on top. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch, about 2 hours. This will make it easier to cut the bars
Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles.

0 Comments

Starbucks with a twist

Cranberry Bliss Fudge

Ingredients:

Instructions:

Gourmet Twinkies

Actual Gourmet Twinkies recipe starts at 8:59.

Raspberry Swirl Pound Cake

Banana Nut Bread

Lemon Loaf

The 12 Days Of Christmas Cookies Day 10

Categories

Archives

Starbucks with a twist

Cranberry Bliss Fudge

​Ingredients:

​Instructions:

Gourmet Twinkies

*Actual Gourmet Twinkies recipe starts at 8:59.*

Raspberry Swirl Pound Cake

Banana Nut Bread

Lemon Loaf

The 12 Days Of Christmas Cookies *Day 10*

Categories

Archives

Ingredients:

Instructions:

Actual Gourmet Twinkies recipe starts at 8:59.

The 12 Days Of Christmas Cookies Day 10