Starbucks Hot Chocolate

SERVES 2 (change servings and units)

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Ingredients

• 1/4 cup water
• 2 tablespoons cocoa
• 2 tablespoons sugar
• 1 1/2 cups milk (I like whole or 2%)
• 1 teaspoon vanilla extract
• whipped cream
• chocolate shavings (optional)

Directions

1. 1

   Measure water, cocoa, and sugar in glass measuring cup or large mug. Stir well.

2. 2

   Microwave on high for 1-2 minutes to make chocolate syrup.

3. 3

   Stir in milk and vanilla and microwave until warm.

4. 4

   Top with whipped cream and chocolate shavings.

5. 5

   Variation: Snickers hot chocolate - stir in 2 tsp caramel syrup and 2 tsp hazelnut syrup to the hot chocolate before topping with whipped cream. Caramel and Hazelnut syrups can usually be found in the coffee section of the grocery store.

Starbucks Marble Mocha Macchiato

Note: the white chocolate syrup in this recipe is the kind of syrup used to flavor coffee, while the regular chocolate is the same thing one would use for topping ice cream.

SERVES 1 (change servings and units)

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Ingredients

• 8 ounces milk
• 2 tablespoons white chocolate syrup
• 1 fluid ounce brewed espresso
• 1 tablespoon chocolate syrup (Hersheys)

Directions

1. 1

   Steam milk until it reaches 145 degrees F.

2. 2

   Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.

3. 3

   Pour in steamed milk.

4. 4

   Top with Hershey's syrup.

5. 5

   Stir.

Starbucks Blueberry Muffins

12 muffins (change servings and units)

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Ingredients

• 1/4 cup soft butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 1/2 cups pastry flour
• 1 grated lemon, rind of
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 1 cup wild blueberries

Directions

1. 1

   Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.

2. 2

   Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.

3. 3

   Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.

Starbucks Coffee Frappe

Starbucks Coffee Frappe

I N G R E D I E N T S
18 -22 Ice cubes, crushed
7 ounces Double-strength coffee, chilled
2 tablespoons granulated sugar
2 tablespoons flavored syrup of choice (vanilla, hazelnut, -raspberry or other)

Whipped cream, garnish

I N S T R U C T I O N S
Place the ice, coffee, sugar and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream.

Starbucks Lemon-Tipped Biscotti

Starbucks Lemon-Tipped Biscotti
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks.

Biscotti
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon. baking powder
1/4 tsp. salt
1 cup shelled pistachios, roasted and coarsely chopped For the

Lemon Icing
2 cups sifted confectioners' sugar
1 teaspoon grated lemon zest
1/4 cup lemon juice

Preheat an oven to 375 F. In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.

Icing
In a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. Makes about 2 1/2 dozen Biscotti.

Black and White Toffee Bars

Black and White Toffee Bars
Insirpred by Starbuck's Toffee Bars.

I N G R E D I E N T S
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup (1 stick) butter, softened (or use 1/4 cup butter and 1/4 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1cup (6-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup (6-ounce package) White chocolate chips
1/2 cup chopped toffee candy such as Almond Rocca


I N S T R U C T I O N S
PREHEAT oven to 375° F. Grease 9-inch-square baking pan.

COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.

BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.

Starbucks Mocha Frappuccino®

Starbucks Mocha Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. The are approximations. For the real thing, visit your local Starbucks..



I N G R E D I E N T S
6 cups double-strength freshly brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional cocoa powder for garnish
2 cups nonfat milk

I N S T R U C T I O N S
Fill ice-cube trays with half of the brewed coffee and place in the freezer. In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.

When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes. Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top with cocoa powder and serve.

Serves 4.

Starbucks Java Chip Frappuccino®

Starbucks Java Chip Frappuccino®
These are copycat recipes and not the actual propriety recipe that is property of Starbucks. They are approximations. For the real thing, visit your local Starbucks.


image: starbucks® java chip frappuccino

I N G R E D I E N T S
4 tablespoon chocolate syrup
4 tablespoon chocolate chips
4 cups double-strength freshly brewed dark roast coffee
Chopped or crushed ice
Whipped cream (optional)
Chocolate syrup (for drizzle, optional)

I N S T R U C T I O N S
Fill blender half full with chopped or crushed ice. Add all ingredients (except whipped cream) and blend until thick and still icy. Pour into 4 tall glasses, top with whipping cream and drizzle chocolate over the whipped cream.

Serves: 4

Cranberry Bliss Bars (Starbucks Copy-Cat )

SERVES 40 (change servings and units)

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Ingredients

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BARS

• 1 cup butter (2 sticks, very soft)
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 3 large eggs
• 2 teaspoons orange extract (or vanilla)
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3/4 cup craisin (dried cranberries)
• 3/4 cup white chocolate chips

FROSTING

• 3 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 3 cups confectioners' sugar
• 2 teaspoons orange extract (or vanilla)

TOPPING

• 1/3 cup craisin, chopped
• 1-2 tablespoon grated orange rind
• 1/3 cup white chocolate chips
• 1/2 teaspoon canola oil

Directions

1. 1

   Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (or 10x15 pan) by lining it with parchment paper or use a non-stick spray.

2. 2

   Bars: With an electric mixer, beat together butter and sugars until fluffy; add eggs and orange extract and beat until combined.

3. 3

   Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just to blend and being careful not to overmix.

4. 4

   Note - my Lightened version: OMIT half the butter (1/2 cup), OMIT 1/2 cup Brown sugar. ADD 1/2 cup applesauce and 1/2 cup Brown Sugar Splenda mix.

5. 5

   Spread thick batter in prepared pan and bake 350 (23-24 minutes for 10x15, 27 minutes for 9x13), until the edges are light brown and a skewer inserted into the center comes out mostly clean. Let it cool completely.

6. 6

   Frosting: Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over cooled bars.

7. 7

   Garnish: Use a zester to remove rind from an orange. Chop 1/3 cup Craisins coarsely. Sprinkle this garnish of orange zest and Craisins over frosted bars.

8. 8

   For the final topping, mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.

9. 9

   Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally (see additional photos which show this step).

Pumpkin Cream Cheese Muffins (Like Starbucks)

SERVES 24 , 24 muffins (change servings and units)

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoons pumpkin pie spice
• 1 pinch cardamom (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese
• chopped pumpkin seeds (optional) or walnut (optional) or pecan (optional)

Directions

1. 1

   Preheat oven to 350.

2. 2

   Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.

3. 3

   Put it in the freezer while you mix and fill the pans, up to an hour.

4. 4

   Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

5. 5

   Mix all ingredients together (except cream cheese and nuts).

6. 6

   Fill muffin tins (greased or paper cups) half full.

7. 7

   Put cream cheese disc in the middle, pressing down.

8. 8

   Sprinkle with 1 tsp chopped nuts.

9. 9

   Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

10. 10

    Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Starbucks Gingerbread

1 loaf (change servings and units)

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 cup butter, softened
• 1 teaspoon ground cloves
• 1 cup white sugar
• 2 1/4 teaspoons ginger
• 1 teaspoon baking soda
• 1 teaspoon orange extract (optional)
• 1 cup applesauce

frosting

• 8 ounces cream cheese, room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners' sugar
• 1/2 teaspoon orange extract

Directions

1. 1

   Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or even a square baking pan.

2. 2

   In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.

3. 3

   In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter. Add flour mixture. Mix until smooth.

4. 4

   Pour the batter into a loaf pan.

5. 5

   Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky. (Be careful not to over bake, for this cake can dry out easily. Just remember that the toothpick shouldn't come out clean, but a little sticky).

6. 6

   For the frosting, beat the cream cheese until light and fluffy. Beat in the vanilla. Gradually beat in the powdered sugar. Frost the cake when it is completely cooled. Decorate with chopped candied orange peel or candied ginger.

Starbucks Date Scones

12 scones (change servings and units)

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup natural bran
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, chilled
• 1 egg
• 2/3 cup buttermilk
• 2/3 cup chopped dates

Directions

1. 1

   Combine the all-purpose and whole wheat flours, the bran, baking powder, soda, salt, cinnamon and brown sugar. Cut in the butter. (Or combine in a food processor, just until crumbly.) Add the egg, buttermilk, and dates; do not overmix. (If the dough seems too sticky to work with add a couple more tablespoons flour.) Shape the dough into a rectangle about 1 inch thick on a floured surface. Cut into 12 triangles.

2. 2

   Bake on an ungreased baking sheet in a preheated 350 degree F oven about 25 minutes. Cool on a rack.