Tag Archives: Copykat

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.

Sauce

1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

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Instant Pot Noosa Yogurt Copycat

1/2 gal milk
1 pt heavy cream
4 T Noosa Plain/Honey Yogurt as starter or Plain Fage
1 – 1 1/2 T gelatin
1/2 c sugar
4 – 5 T clover honey

Sterilize Instant Pot. Add 3 c water to the Instant Pot cooking pot, lock on lid and close pressure valve. Push Steam button and adjust to 5 min. When beep is heard, open pressure valve (quick release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.

Make Noosa Yogurt (not under pressure)

Pour milk and cream into cold Instant Pot cooking pot. Cover with lid. Close pressure valve, if desired. Push Yogurt button and then the Adjust button, until it says “boil.” After 10 min remove lid, remove milk skin and whisk milk. Mix together sugar and gelatin, and set aside. When beep is heard open lid. Remove milk film. Whisk and take temp. If the temp is not 180 F, repeat last step. When 180 F is reached, add 1 c of the 180 – 183 F milk to the bowl of sugar and gelatine. Whisk until completely dissolved. Pour mix into the pot of hot milk and whisk, until fully incorporated. Remove cooking pot and place in kitchen sink full of cold water. Cool down to 105 F, whisking often. Remove any milk skin.  Cool down should take about 5 min. In a measuring cup, mix together starter and honey. Temper starter by adding 6 T warm milk to starter mix and whisk until smooth.  Pour starter mix into cooking pot and whisk to combine. Place cooking pot back into the Instant Pot and cover with lid. Press Yogurt button. The display screen should say 8:00 (hit again or Adjust until it says 8:00). Adjust time down to 6:00. Make sure display says “Normal,” not “Less.” The program will end after 6 hours. When cycle ends, open the lid and give it a quick whisk. Add more sugar depending on taste. Divide yogurt into 8 half pint mason jars.  Place in the refrigerator for at least 8 – 10 hours to let yogurt set.

Copycat Outback Bloomin’ Onion Petals (domesticsuperhero)

Wet Batter

1 medium egg
1/2 c milk

Mix all ingredients in a medium bowl.

Dry Batter

1 c flour
1 1/2 t paprika
1 t salt
1 t cayenne pepper
1/2 t black pepper
1/2 t garlic powder
1 1/2 t oregano
1 1/2 t cumin
3 – 4 small onions
4 – 6 c  vegetable oil , or other frying oil

Mix all ingredients in a small shallow bowl. Slice the ends off your onions, then cut them in half. Slice the onions into 1″ petals and set aside. In a large frying pot, add oil and heat over medium heat for about 5 min or until hot and lightly rippling. To coat your onions, dip into the wet batter, then the dry batter, then back into the wet and dry again. Set aside and repeat for all petals. Drop them into the hot oil and let them fry for 3 – 4 min, then carefully turn them over if needed. Remove from oil and place onto a paper towel lined plate. Repeat for all the onions. Serve immediately with Copycat Outback Bloom Sauce.

 

Copycat Outback Bloom Sauce (domesticsuperhero)

1/2 c mayonnaise
2 T creamy horseradish
1 T ketchup
1/3 t paprika
1/3 t cayenne pepper
1/8 t dried oregano
1/4 t salt
1 pinch ground black pepper

In a bowl, combine all ingredients and mix well. Cover and put in the fridge for at least 3 hours to let flavors meld.

KFC Potato Wedges (Copycat) (dinnerthendessert)

1 c milk
1 egg
1 c flour
2 T seasoned salt
1 t ground black pepper
1/4 t Paprika
1/2 t garlic powder
5 large russet potatoes
shortening for frying (or canola oil)

Set up a two large bowls and in the first one whisk the milk and egg together. In the second bowl combine the flour, seasoned salt, black pepper, paprika and garlic powder. Scrub clean the potatoes and slice into 1/4 – 1/2″ thick wedges. Once cut let the potatoes sit in the milk mix. In a large heavy bottomed pot, heat 3″ of shortening in to 375° F. Take a handful of the potatoes out of the milk mix  with a slotted skimmer or tongs. Toss in the flour mix. Fry in the hot oil for 3 – 4 min. Once all the batches are done with the first round of frying, fry them a second time for 4 – 6 min until golden brown and crispy.

Buttermilk Kitchen Biscuits (copykat) (foodnetwork)

1/2 c  & 1 T unsalted butter, cold
1 1/2 c cake flour
3/4 c flour, divided
3 t baking powder
1/2 t baking soda
1 1/4 t sea salt, divided
2 T shortening, cold
1 cup buttermilk

Cut 1/2 c  butter into 1/2″ pieces and refrigerate it along with the shortening. In the bowl of a food processor, fitted with the steel blade, pulse together the cake flour,  flour, baking powder, baking soda and 1 t salt. Add butter and shortening and pulse to combine, until small crumbles are present. 6 – 8 times, or add buttermilk and pulse until a dough ball forms, about 5 -o 6 times. Dust a dry work surface with flour and have the remaining 1 c flour ready for kneading. Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 x 8″ rectangle, about 1/4 – 1/2″ thick, dust lightly with flour and gently fold it over in thirds, like a letter. Roll or press out to a 6 x 6″ rectangle again about 2″ thick. Cut the dough into 9 squares (2 x 2″ each) with a pizza cutter. Transfer the biscuits to a silicone mat or parchment paper lined baking sheet about 1/2″ apart. Cover loosely with plastic wrap and let rest at room temp for 15 min. Preheat oven to 500 F. Melt remaining 1 T butter and brush tops with melted butter, sprinkle with remaining 1/4 t sea salt. Place baking sheet in the middle of the oven and immediately turn oven down to 450  F. Bake for 12 – 16 min until they are golden brown. Remove biscuits to a wire rack to cool for a few min.

Sally Lunn Buns (notquitenigella)

1 c milk
3/4 c butter
4 – 4 1/2 c flour
1/3 c caster or superfine sugar
1 T instant dried yeast
4 eggs
2 t salt
1 egg mixed with 2 T milk for egg wash

In a small saucepan, heat milk and melt butter on low heat until butter melts but do not boil the milk. Cool for about 15 min. Beat eggs in a bowl with a whisk until light and fluffy. Mix flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. While mixing on the lowest speed add the butter mix and then the eggs and mix for 6 min until it becomes elastic. In the last minute or so add the salt. It will be a wet and sticky mix but don’t fret, it is meant to be like that! Grease a very large bowl with butter and place the now very sticky dough in the bowl and cover with cling film. Allow to rise for 60 – 90 min in a warm space in a draught free room. It will really rise up high! Punch it down and knead the dough for 2 min.  Can make these using greased 12 cm baking tins as they looked neater that way, or you can make these free form and they will spread out more but won’t quite get the hamburger bun shape. Divide the dough into about 10 – 12 buns and allow to rise for another 30 min. Preheat oven to 380 F. Just before they are ready, brush buns with the egg glaze and bake in oven for 15 – 20 min. Serve warm or toasted with just about anything!

Woolworth’s Famous Icebox Cheesecake (keyingredient)

1 12 oz can Carnation evaporated milk, well chilled
1 2/3 c graham cracker crumbs
1/2 c confectioners sugar
6 T butter, melted
1 3 oz box lemon Jell-O
1 c boiling water
1 8 oz pkg cream cheese
1 c sugar
4 T fresh lemon juice OR 2 t vanilla

Shake the can of evaporated milk and refrigerate until well chilled, at least an hour. In a small mixing bowl and using a wire whisk, dissolve the Jell-O in the boiling water, 1 – 2 min. Set aside to cool to lukewarm. Combine graham cracker crumbs, confectioners sugar and melted butter. Reserve 1/3 c mix for the topping. Press the remainder firmly into the bottom of an 11.5 x 7.5″ (or similar) dish. Refrigerate or put in the freezer until needed. In another large mixing bowl and using a mixer beat together the cream cheese, sugar and lemon juice (or vanilla) until smooth and creamy. Beat in the cooled Jell-O until well blended. Refrigerate mix for now. Shake the can of chilled evaporated milk again and pour into another large mixing bowl. Beat on high speed of mixer until light and fluffy, 3 – 4 min. (It should have the consistency of beaten egg whites.) Beat in the cream cheese/Jell-O mix. Pour mix over the chilled crust. Sprinkle top with the remaining crumb mix. Refrigerate for several hours before cutting into squares. Note: You can use a larger pan, like 9 x 12 and the dessert will be thinner. If you have too much filling for the smaller pan, pour it into small bowls and refrigerate for a quick and creamy snack.

Pollo Tropical Copycat Cilantro Garlic Sauce

12 oz sour cream (can sub Greek yogurt)
2 cloves garlic minced
1 bunch cilantro stems removed, rinsed and chopped
3 T olive oil
1 lime squeezed
salt to taste

Add all ingredients except salt to food processor and mix until smooth. Add salt, be careful not to add too much salt in the beginning. Add a pinch and taste it. If you think it needs more, add more. Makes 1 cup.

Copycat Papa Murphy’s Pizza Dough (keyingredient)

1 1/4 c warm water
1 pkg active dry yeast
1 1/4 T sugar
3 1/4 c bread flour
1/2 t salt

Mix together the first 3 ingredients in a glass container with a 2 c or large capacity. Allow to sit for 8 – 19 min. The mix will froth somewhat. Place flour and salt in a large bowl or in the mixing bowl of a mixer with a dough hook. A bread machine set to manual will also work. Add liquid to flour and mix thoroughly for 4 – 6 min adding flour or water if dough is too dry or wet. The end result should be slightly sticky and firm. Remove from bowl and place in an airtight bag, draping the bag nearly but not completely closed to allow gases to escape. Leave in a warm place for a 1 1/2 hour rising. Do not allow to rise more than 2 hours. Bread machine users may allow dough to rise inside the bread machine. Place on a 14″ pizza sheet for thick crust and a 16″ sheet for thin crust. Roll out and prick with fork. Cover with plastic wrap and allow to rise 15 – 20 min more. Prick with fork again. Top pizza as desired. Preheat oven to 475 – 525° F (thicker toppings will require a higher temp) and bake until crust is golden on the edges and cheese has browned and is bubbly. Note: Do not be tempted to substitute the high gluten flour in this recipe for all purpose. All purpose flour may make an edible pizza crust, but it is never going to make a great one. The spring in bread flour is needed to duplicate the chewy texture of real Papa Murphy’s pizza. This recipe may seem complex, but the crust it creates just cannot be beat. Make many small pizzas, as described in the recipe or fewer large ones if you are comfortable with shaping big pizzas.

Copycat Dad’s Oatmeal Cookies (food)

1 c butter
1 c sugar
1 c packed brown sugar
2 eggs
1 t vanilla
1 1/2 c flour
2 t ground cinnamon
2 t ground allspice
2 t ground cloves
1/2 t salt
1/2 t baking soda
3 c quick-cooking oats

Cream first 3 ingredients until fluffy, add eggs and vanilla. Mix all dry ingredients into butter mix. Stir in oats. Let dough stand at room temp for 2 hours. Preheat oven to 375 F. Drop dough by T onto lightly greased cookie sheets. Flatten cookies slightly and bake for 10 min. Do not over bake. Take cookies from the oven when still puffy and edges are just beginning to brown. Let cookies cool a min or two on cookie sheets before removing. Cool completely on racks. They are fragile and difficult to remove from the cookie sheets when they are still warm, so WORK GENTLY. Makes about 30 cookies.

Magnolia’s Lemon Pie (thegirlwhoateeverything)

Crust

1 1/2 c crushed graham crackers
6 T butter, melted
1/3 c sugar

Preheat oven to 350 F. Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter and sugar. Press into prepared pie plate. Bake for 8 min.

Pie Filling

2 14 oz cans Eagle Brand sweetened condensed milk (about 2¾ cup)
3 egg yolks
2/3 c lemon juice
dash salt

Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4 – 5 mins. Pour into pie crust and bake for 10 min. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end. Chill in the refrigerator for at least an hour before serving.

Whipped Cream

1 c heavy cream
1/3 c powdered sugar
1 t vanilla

Mix cream, sugar and vanilla. Whip until fluffy and add to cooled lemon pie.

Great Harvest Cinnaburst Copycat Bread (raegunramblings)

1 c warm water
1 c warm milk
1/3 c sugar
2 1/4 t yeast (1 packet)
1/3 c oil
1/2 T salt
1 egg
4 1/2 – 5 1/2 c flour
1 c cinnamon chips

In mixer combine yeast, sugar and warm water and milk; let bubble for about 5 min. Add in oil and egg. Slowly add 2 c flour, mix and then add salt.Add 1/2 c flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle. Let rise in mixing bowl for about 30 min. Form into loaf (or whatever shape you want). Let rise an additional 30 min. Bake at 350 F for 30 – 45 min. Makes 2 loaves.

Starbucks Copycat Marble Pound Cake (mysuburbankitchen)

Regular Batter

3 c flour
1 t salt
4 sticks butter, softened
2 c sugar
1 t vanilla
9 eggs

Preheat oven to 325 F. Lightly grease 2 loaf pans with shortening or nonstick cooking spray. In a medium bowl, combine flour and salt for regular cake batter. Stir to mix. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour mix and mix until just combined. Alternating between the regular and chocolate batters, pour batters into prepared loaf pans. Using a knife, swirl to randomly mix the batters together. Bake in preheated oven for 1 hour. Remove from oven and cool completely. Pour frosting over cooled cakes and let sit for 5 min or until set.

Chocolate Batter

2 1/4 c flour
1 c dark cocoa powder
1 3/4 c sugar
2 t salt
4 sticks butter, softened
1 t vanilla
9 eggs

In a medium bowl, combine flour, cocoa and salt. Stir to mix well. In the bowl of a stand mixer, ream together and sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour mix and mix until just combined.

Frosting

3/4 c dark chocolate chips
3 T butter
1 T light corn syrup

Combine chocolate chips, butter and oil in a double boiler. Heat over medium-low heat and stirring constantly, heat until melted and smooth.

Walt Disney World’s Main Street Bakery Cinnamon Rolls (disneyfoodblog)

Cinnamon Rolls

1/2 c warm water
2 pkgs yeast
2 T sugar
1 3 1/2 oz pkg instant vanilla pudding
2 c milk
1 1/2 c unsalted butter, melted, divided
2 large eggs, beaten
1 t salt
8 c flour
2 c brown sugar
2 T cinnamon

In small bowl, combine water, yeast and sugar. Stir until dissolved and set aside.up  In large bowl, mix pudding according to package instructions with milk. Add 1/2 c melted butter, egg and salt. Mix well, then add yeast mix and blend well. Gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise in a warm place until double in size. Punch down and let rise again for second time. Roll dough on a very large floured surface. Dough should roll out to a long rectangle, about 34 x 21″ in size. Take the 1 c melted butter and use a pastry brush to spread over entire dough surface. In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top of buttered dough. Roll dough up like a jelly roll. Measure dough every 2″ and cut with a knife. Take each roll into the palm of your hand and gently pack the roll (this keeps it from coming apart during baking). Place each roll in a buttered baking pan and allow to rise in a warm place for about 20 min. Bake in a preheated 350 F oven until golden brown in color, about 15 – 20 min. Frost rolls while still warm. Yield: 16 – 18 rolls. Note: If you want to have these ready even faster on a given morning, simply start a day ahead of time. Make the dough the morning before, refrigerate it for 8 – 10 hours, take out and follow the directions to shape and place on the baking sheet. Cover the shaped rolls with greased plastic wrap and refrigerate until the next morning. Take out in time to come to room temp and rise and then bake as directed. For the jam, use jam that has strawberries as the first ingredient (instead of sugar or corn syrup) so that delicious fruit taste will really shine through.

Cream Cheese Frosting

1 8 oz pkg cream cheese, softened
1/2 c unsalted butter, softened
1 t vanilla
3 c powdered sugar
2 T milk

In mixing bowl, combine all ingredients and mix until smooth.

Harry and Davids Sweet Pepper Relish (jamiecooksitup)

8 c fresh tomatoes, chopped
4 c red peppers, chopped
3 c onions, chopped
4 – 5 fresh jalapeno pepper, chopped
1 1/2 c pickled jalapeno peppers, chopped (a 24 oz jar works best)
1 1/2 c vinegar (from the can of pickled jalapeno)
1/4 c dried onion
1 T garlic powder
3 T salt
4 c sugar
2 6 oz cans tomato paste

Slice tomatoes in half and chop into small chunks and toss into a large pot. Chop red peppers and onions. Add them to the pot. Wearing rubber gloves, slice the top from the jalapeno then take your knife and scoop out the seeded portion from the middle. If you like a lot of heat you can add some of the seeds. Chop the jalapeno and add them to the pot. Open pickled jalapeno and pour the vinegar/liquid into a measuring cup. You will need 1 1/2 c total, which is just about the amount of liquid in the can. If you don’t have quite enough you can add a bit of regular vinegar to be sure you have the full 1 1/2 c needed. Pour into the pot. Carefully take the pickled jalapeno out of the can (remember your gloves). Slice the tops off and scoop out the seeds. Again, you can leave some of the seeds in if you like a lot of heat. Chop the pickled jalapeno and add them to the pot. Add dried onion, garlic powder and salt. Place pot on the stove top. Give everything a nice stir and bring it to a simmer over medium high heat.  Let it cook for 20 min, stirring occasionally. Add sugar and tomato paste. Stir until the paste has had a chance to become incorporated. Let cook and simmer for about 1 hour or until it has cooked down and become thick like salsa, stirring occasionally. Pour relish into pint jars. Clean the top rim of each jar so you can get a nice seal. Screw on lids and rings. Pour warm water into your water bath canner. Place the jars full of Sweet Pepper Relish into the canner. Bring the water to a boil and place the lid on. Let the jars process (with the water boiling) for 25 min. Carefully remove jars from the canner and sit them out on your counter. Wait til the lids pop. Store in a cool, dry place. Once a jar has been opened keep it in the refrigerator. Mix 1 c Sweet Pepper Relish with 1 8 oz pkg cream cheese and serve with crackers or tortilla chips. Yield: 8 – 9 pints.

Magnolia Bakery Banana Pudding (nobiggie)

1 14 oz can sweetened condensed milk
1 1/2 c cold filtered water
1 3.4 oz box instant vanilla pudding mix
3 c heavy whipping cream
4 medium bananas
1 box of Nilla Wafers (cookies)

Blend together the sweetened condensed milk, pudding mix and cold water until combined. Transfer to a small bowl, cover with plastic wrap and refrigerate overnight, or for at least 4 hours. When the pudding mix has chilled overnight and is set. Start to beat the cold whipping cream using a whisk attachment in an electric mixer until the cream is fluffy and holds a stiff peak. With a big spatula gently fold the pudding mix into the whipped cream. Continue to fold and stir just until the pudding is combined. Slice up the bananas, reserving 1/2 of a banana (in the peel) to add just before serving. Begin assembly by adding a layer of the pudding whipped cream mix to the bottom followed by a layer of Nilla wafer cookies, a few slices of banana, and another layer of the pudding. Repeat with cookies, banana and pudding. Continue until you fill the serving dish or you run out of the ingredients for each layer. Chill the desserts at least 30 min or up to 6 hours. Shortly before serving, add a garnish of more banana slices and a few more cookies to finish it off.

Bulk KFC Original Recipe Seasoning (food)

Base Mixture

2⁄3 c nonfat dry milk powder
9 T fine sea salt
4 T Accent seasoning (opt)
4 T egg white powder (can sub cornstarch)

11 Secret Herbs and Spices

6 T fresh ground tellicherry black pepper
4 1/2 T Barbecue Seasoning (use the recipe provided below)
3 T ground sage
2 T ground coriander
2 T ground ginger
1 T ground savory
1 1/2 t crushed basil
1 1/2 t ground cloves
1 1/2 t ground nutmeg
1 1/2 t ground vanilla beans
3/4 t ground cardamom

Mix together well.

Barbecue Seasoning

2 T smoked paprika
1 T celery salt
1 1/2 t garlic salt
1 1/2 t onion salt
1 1/2 t ground cumin
1 1/2 t sweet paprika
1 1/2 t crushed parsley
1 1/2 t ground turmeric
3/4 t cayenne pepper

Measure the Base Mixture and 11 Secret Herbs and Spices into a large re-sealable container (this includes the prepared Barbecue Seasoning recipe). Break up any clumps (and dry milk powder) using the back of a spoon. Seal the container. Shake container to mix well. Store container sealed and store in a cool dry place. When ready to use, measure 1/2 level c of this mix plus 2 c unbleached breading flour into a large re-sealable container. Seal the container with flour and seasoning; Shake well until thoroughly combined.

Note: For authentic results, prepare recipe exactly as directed. MSG (Accent) is in the actual original recipe, but may be omitted if necessary. Egg white powder is sold in health food stores. You may substitute egg white powder with cornstarch. Finely grind required herbs and spices separately in a clean spice mill or coffee grinder. Use a pepper mill to medium-grind tellicherry peppercorns. The Spice Guru (recipe founder) recommends McCormick Brand Tellicherry Black Pepper and Smoked Paprika, Spice Islands Brand Ground Sage and Cardamom, Spice Appeal Brand Ground Savory and Williams-Sonoma Brand Ground Tahitian Vanilla Bean.

 

Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes (sugarspunrun)

Cupcakes

2 c sugar
2 c flour
3/4 c natural unsweetened cocoa powder
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2/3 c canola oil (can sub vegetable oil)
1 c milk
2 eggs lightly beaten, room temperature)
2 t vanilla
1 c very hot water
2 T instant coffee
6 oz premium dark chocolate chopped into very small pieces

Preheat oven to 350 F and line muffin tin with cupcake liners or lightly grease and flour. In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir in canola oil and milk, stirring until combined. Add eggs one at a time, stirring after each addition. Stir in vanilla. Measure hot water and stir instant coffee into the hot water. Add the water to the batter and stir until mix is evenly combined (it will be a thin batter. When you first add the water/coffee to the batter will separate a bit, so stir until it is even in texture and smooth. Be careful the hot water doesn’t splatter as it is stirred. Fold in finely chopped chocolate pieces. Fill prepared muffin tin cavities just over 2/3 full. Occasionally scrape the bottom of the bowl and stir to evenly redistribute any chocolate pieces that may have settled on the bottom of the bowl. Bake for 18 – 22 min (use the toothpick test to check). Allow cupcakes to cool completely before frosting.

Frosting

8 oz cream cheese, softened to room temp
1 1/2 c powdered sugar, divided
1 t vanilla
3 c heavy cream
chocolate syrup for drizzling
2 oz dark chocolate finely chopped or mini chocolate chips (opt)

Stir together cream cheese, 1 c powdered sugar and vanilla until well combined. Set aside. In a clean, dry, separate bowl combine your heavy cream and the remaining 1/2 c powdered sugar. Using a mixer with a whisk attachment, beat on high speed just until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mix and the peaks that form when you remove the utensil hold their shape without the point of the peak significantly folding or receding back into the mix — a small amount of folding or receding is OK, don’t over beat the cream!) Fold cream cheese mix into the whipping cream mix. With the mixer on low-speed, stir until well-combined (again, try not to over-whisk). Pipe frosting generously onto cooled cupcakes. Drizzle with chocolate syrup and garnish with chopped chocolate or mini chips, if desired. Serve and enjoy! Note: Chop chocolate into pieces smaller than mini chocolate chips, like mincing. If you do not make the chocolate small enough, it will sink to the bottom of the cupcakes, you want it to be dispersed throughout the cupcake. The heat from the added coffee will also help shrink the pieces a bit. Makes just over 24 cupcakes.

Pioneer Fried Chicken (dinnerthendessert)

1 chicken, cut into 8 pieces
1 c cornstarch, 1/4 c reserved for coating
1/4 c flour
1 T paprika
1 1/2 T onion powder
1 3/4 t salt
3/4 t celery salt
1/2 t black pepper
1 t baking soda
1/2 t baking powder add 3/4 c water
3 c peanut or canola oil

Mix dry ingredients except for the reserved 1/4 c cornstarch. Add water and whisk. Put 1/4 c cornstarch in shallow pan and coat chicken with it. Dip the chicken that has been coated in cornstarch into the wet batter until completely coated. Let drip for a couple of seconds and gently lower into pot of oil. Fry in 350 F peanut or canola oil for 8 – 10 min until cooked through in small batches. Drain on metal rack, not paper towels (that would make it soggy.)