Copycat Recipes – Famous Desserts!

So another week done, another theme done! I hope that that you got a kick out of some of the recipes this week, I admit tracking them down and having to put my thinking cap on to try and substitute ingredients without sacrificing flavour was a real challenge. One that I admit that I quite enjoyed. Today’s recipes didn’t have any kosher conflicts, though they are all dairy. The only one that I think you could easy convert to non-dairy, without sacrificing anything would be the lava cake. You could try and make the cream cheese icing for the cinnamon rolls with non-dairy cream cheese, but I’m not 100% how it would taste. Any brave cooks out there that try it, drop me a note and let me know how it goes!


Cheesecake Factory Vanilla Bean Cheesecake“Cheesecake Factory” Vanilla Bean Cheesecake

Ingredients:
For the crust:
1 ⅔ cup crushed graham cracker crumbs (about 13 full sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake:
3 (250g) packages cream cheese, softened
1 cup granulated sugar
seeds of 2 vanilla bean pods
3 large eggs
¾ cup sour cream
⅓ cup heavy cream

For the mousse:
1 cup white chocolate, roughly chopped
1 ½ cups heavy cream
¾ (250g) package cream cheese, nearly at room temperature
1 ½ tablespoons granulated sugar
seeds of 1 vanilla bean pod

For the whipped cream topping:
¾ cup heavy cream
1 ½ tablespoons granulated sugar
seeds of ½ a vanilla bean pod (optional)
berries and mint, for serving*

* Click here to learn how to clean these ingredients.

Directions:
For the crust:
Preheat the oven to 350°F. Line the outside of a 9 inch springform pan with a sheet of 18 x 18 inch heavy duty aluminium foil (make sure the foil has no holes, you don’t want any water to leak in).

In a bowl, mix together the graham crackers crumbs and sugar, stirring to combine. Pour in the melted butter, and mix with a fork until evenly moistened. Pour the mixture into the prepared springform pan and press it evenly into the bottom. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and cool on a wire rack.

For the filling:
Reduce oven temperature to 325°F. Have a large roasting pan ready and boil about 4 litres of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together the cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in the eggs one at a time, mixing just until combined after each addition. Add the sour cream and heavy cream and again, mix just until combined. Tap bowl forcefully against counter top about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer.

Place the cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in the preheated oven until the cheesecake is set but still jiggly in the centre, about 65 minutes, then leave it in the oven and leave the door closed, letting it rest for 10 minutes. Then remove the cheesecake from the oven and cool on a wire rack for 30 minutes. Tent the cheesecake with foil and chill in refrigerator 8 hours or overnight.

For the mousse:
Melt the white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set the chocolate aside and let it cool until it’s just lukewarm.

In a mixing bowl using an electric hand mixer whip the heavy cream until soft peaks form, and then add the sugar and whip it again until stiff peaks form (the cream should get to the point where it’s starting to lose that wet sheen and it should become quite thick. Tap any excess cream of beater blades), set the whipped cream aside.

In a separate mixing bowl whip the cream cheese with the seeds of the vanilla bean until smooth. Mix in the white chocolate (it may appear slightly gritty, that’s fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add the remaining half of the whipped cream mixture and fold until combined and no streaks remain. Pour the mousse over the cold cheesecake and spread into an even layer. Tent the pan with foil then return to the refrigerator and chill for at least 1 ½ hours.

For the whipped topping:
In a mixing bowl whip the heavy cream with the seeds of ½ of a vanilla bean until soft peaks form. Add the sugar and whip again until stiff peaks form. Run a knife around edges of cheesecake then spread the whipped cream over mousse layer within 2 hours of serving. To serve remove foil from the pan, pull the latch and remove the springform pan ring. Garnish with raspberries and mint if desired, and cut into slices.


“Cinnabons” Cinnamon RollsCinnabon Cinnamon Rolls

Ingredients:
For the dough:
2 ¼ teaspoons active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup margarine
1 teaspoon salt
2 eggs
4 cups all-purpose flour

For the filling:
1 cup packed brown sugar
3 tablespoons cinnamon
⅓ cup margarine, softened

For the cream cheese icing:
6 tablespoons margarine
1 ½ cups powdered sugar
¼ cup cream cheese
½ teaspoon vanilla
⅛ teaspoon salt

Directions:
For the rolls, dissolve the yeast in the warm milk in a large bowl.  Add the sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated. Place the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch thick. Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan.

To make the filling, combine the margarine, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the margarine first on the dough and then the brown sugar and cinnamon mixture. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss instead of a knife. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Bake the rolls for 20 minutes or until light golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all ingredients together in a bowl, and beating together well with an electric mixer until fluffy. When the rolls are done, remove them from the oven and let them cool slightly before, spreading generously with icing.


Chili's Molten Lava Chocolate Cake“Chili’s” Molten Lava Cake

Ingredients:
4 cups semisweet chocolate chips, divided
1 cup butter
2 cups powdered sugar
6 eggs
2 egg yolks
1 teaspoon vanilla extract
¾ cup flour
½ cup coconut oil
caramel sauce, for drizzling (optional)
vanilla ice cream

Directions:
Preheat the oven to 400°F. In a microwave-safe bowl combine 2 cups of the chocolate chips and butter. Microwave for 2-3 minutes, in 45 second intervals, whisking between each interval until smooth. Whisk in the powdered sugar until completely combined. Add the eggs and egg yolks, and whisking again to combine. Add the vanilla and flour, whisking one last time.

Generously spray eight 1-cup oven-safe cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the centre is still soft. Remove the cakes from the oven and let them cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce (if using).

While the cakes are baking, in a microwave-safe bowl, combine the remaining chocolate chips with the coconut oil and microwave in intervals of 30 seconds, stirring in between until smooth (should take about 2 minutes total). This will make “magic shell chocolate sauce”. Once you are plating your cakes, top each cake with a scoop of vanilla ice cream, and drizzle a little “magic shell sauce” and let it sit for 30-45 seconds to harden.


“Momofuku” Crack PieMomofuku Crack Pie

Ingredients:
For the oat cookie crust:
non-stick vegetable oil spray
9 tablespoons unsalted butter, room temperature, divided
5 ½ tablespoons (packed) brown sugar, divided
2 tablespoons sugar
1 large egg
¾ cup plus 2 tablespoons old-fashioned oats
½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon (generous) salt

For the filling:
¾ cup sugar
½ cup (packed) brown sugar
1 tablespoon dry milk powder
¼ teaspoon salt
½ cup unsalted butter, melted
6 ½ tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Directions:
To make the oat cookie crust:
Preheat the oven to 350°F. Line a 13 x 9 x 2 inch metal baking pan with parchment paper and coat it with non-stick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat the mixture until it is light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add the egg, and continue to beat until pale and fluffy. Add the oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

Turn the oat mixture out onto the prepared baking pan, and press it out evenly to edges of pan. Bake until it is light golden on top, about 17 to 18 minutes. Transfer the baking pan to rack and cool cookie completely. Using your hands, crumble the oat cookie into a large bowl and add 3 tablespoons butter, and 1 ½ tablespoons brown sugar. Rub the mixture with your fingertips until it is moist enough to stick together. Transfer the cookie crust mixture to a 9-inch-diameter glass pie dish. Using your fingers, press the mixture evenly onto bottom and up the sides of the pie dish. Place the pie dish with crust on rimmed baking sheet.

To make the filling:
Position the rack in the centre of the oven and preheat it to 350°F. Whisk both sugars, milk powder, and salt in a medium bowl to blend. Add the melted butter and whisk again until blended. Add the cream, then egg yolks and vanilla and whisk until well blended. Pour the filling into the crust. Bake the pie for 30 minutes (filling may begin to bubble). Reduce the oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but centre still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool the pie for 2 hours in the pie dish on a rack. Chill uncovered overnight. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Tea Sandwiches

Tea SandwichesThese three recipes will make the most adorable, and yummy, sandwiches for your tea service. They are just as good if you “up-size” them to a regular sandwich for lunch in stead. If you’re expecting a large crowd, you can easily double the recipes.

Curried Egg Salad in Mini Pitas
Servings: Makes 16

Ingredients:
¼ cup mayonnaise
2 tablespoons scallion/green onion, thinly sliced*
1 tablespoon shallot, minced
1 ½ tablespoons apple cider vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon (heaping) curry powder
¼ teaspoon ground cumin
4 large hard-boiled eggs, chopped**
1 medium Granny Smith apple, peeled and cut into ⅛ inch cubes
Kosher salt and freshly ground pepper
8 mini pita pockets, halved
Arugula leaves*

* Click here to learn how to clean these ingredients.
** Click here to learn how to make the perfect hard boiled egg.

Directions:

Whisk mayonnaise, scallion, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper.

Fill pita pockets with about 1 tablespoon egg salad each. Top pita sandwiches with arugula leaves.


Sesame-Crusted Crab and Mango Tea Sandwiches
Servings: Makes 16

Ingredients:

¼ cup plain yogourt
2 tablespoons vegetable oil
¼ cup fresh cilantro/parsley, chopped*
¼ cup fresh mint, chopped*
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
⅛ teaspoon freshly ground black pepper
½ pound lump-style artificial crab meat
½ cup mango, finely diced
16 slices Pullman or white sandwich bread, cut ¼ inch-thick, toasted
2 tablespoons sesame seeds, toasted (optional)

Directions:

Whisk yogourt and vegetable oil in a medium bowl. Stir in cilantro/parsley and mint, kosher salt, red pepper flakes, and black pepper. Fold in crab meat and mango.

Thinly spread yogourt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogourt side down. Trim crusts. Cut each sandwich in half on a diagonal.

Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.

* Click here to learn how to clean these ingredients.


Shaved-Radish Sandwiches with Herb Butter
Servings: Makes 16

Ingredients:

½ cup (1 stick) room-temperature salted butter
5 anchovy fillets, mashed and drained
1 small garlic clove, grated
3 tablespoons fresh chives, finely chopped*
3 tablespoons fresh basil, finely chopped*
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest**
Coarse sea salt
Freshly ground black pepper
32 slices of baguette, diagonally cut ⅛ inch thick
12 radishes, very thinly sliced
16 green radish leaves*

* Click here to learn how to clean these ingredients.
** Click here for tips on zesting.

Directions:

Mix first seven ingredients in a small bowl. Season with sea salt and pepper.

Spread herb butter on one side of each slice of baguette. Toss radishes with salt and pepper in a medium bowl.

Top half of bread slices with radish leaves and radish slices. Top with remaining bread slices, butter side down.

Mango Dessert Risotto

Mango RisottoThis rice dessert is great served warm or cooled, and can be made with flavours other than mango. Just swap out the diced mango and juice and substitute with peaches, or cherries or raspberries. The possibilities are endless and will most definitely impress! If you find that your fruit is not sweet enough, you can always add a bit a sugar. If it’s too sweet, you can cut it with a dash of lemon juice. This recipe will serve 6 for dessert.

Ingredients:

1 cup Arborio rice
3 cups water
3 cups mango nectar or juice
¼ teaspoon nutmeg
1 teaspoon cinnamon
2 cups of fresh mango, diced
optional garnishes: toasted coconut, dried fruit, nuts or mint

Directions:

Heat water, mango nectar, nutmeg and cinnamon in a sauce pan to simmer. In another large saucepan, set on medium/high heat, measure out 1 cup Arborio rice and add one cup of the hot water/mango mixture, stirring constantly until all the liquid is absorbed. Continue adding the water/mango mixture one cup at a time until all the liquid is used and rice is tender. (If texture is too firm, add ½ cup additional water.) The rice should take about 25 minutes to cook, and still have some sauce left. Fold in the diced mango. Garnish with toasted coconut, nuts, dried fruit or mint.

Ginger, Herb, Lime & Sweet Onion Rub

Ginger, Cilantro, Lime and Sweet Onion RubThis rub/marinade is full of light, crisp flavours and would work really well on fish, chicken or tofu. If using on fish, beware that the acid in the limes actually starts to “cook” the fish, so do not let the fish marinate over night, but rather for just a few hours. FYI, for those of you that hate cilantro (like I do), I find that when combined with other herbs, like here with mint, the cilantro flavour is not that strong. Alternatively, you can substitute with an equal amount of parsley. This recipe will make about 2 cups of rub/marinade.

Ingredients:

1 ounce fresh ginger, finely diced (about ¼ cup)
¼ cup cilantro, chopped (about ¼ of a bunch)*
¼ cup mint, chopped (about ¼ of a bunch)*
4 limes, juiced and zested**
¼ sweet onion, finely diced
2 cloves garlic, finely diced
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here to learn how to properly clean these herbs.
** Click here for tips on zesting.

Directions:

If you want to save time and not have to dice everything by hand, you can use a food processor, but just make sure to use the pulse control feature, as this is supposed to be chunky and not a puree.

Combine all the ingredients together in a medium sized bowl and mix to incorporate. If using as a rub, coat the fish/chicken/tofu (or other protein) about one hour before grilling, using only enough to coat the protein. If using as a marinade, on chicken or tofu, marinate for 4 hours or more, even up to overnight. If using on fish, marinate for 1-3 hours. This recipe should be enough for about 4 large pieces of protein.

Moroccan Mains: Chicken & Couscous

tumeric chicken

Moroccan Chicken

Serves 8
Ingredients:

2 pounds skinless, boneless chicken breast meat – cubed
1 tablespoon and 1 teaspoon salt
olive oil
2 onions, diced
4-5 cloves garlic, diced
4 carrots, sliced ¼” rounds
4 stalks celery, sliced ¼” rounds
2 tablespoons grated fresh ginger root
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
3 cups chicken broth
2 cups crushed tomatoes
2 cups canned chickpeas, drained
2 zucchini, sliced ½” rounds
2 tablespoons lemon juice
Pepper, to taste

Directions:

Heat a large saucepan over medium heat adding a little olive oil. Season chicken with salt and pepper, and brown in the saucepan until almost cooked through. Remove chicken from pan and set aside. Sauté the onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve over the rice, plain couscous or the delicious couscous recipe below.

CouscousMoroccan Couscous

Ingredients:

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1″ pieces
2 zucchinis, halved lengthwise and cut into ¾” pieces
½ cup golden raisins (optional)
1 teaspoon kosher salt
grated zest of one orange
1 540ml can chickpeas, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint*

Directions:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

*To learn how to inspect fresh mint, click here.

Ram’s Head – ראש כבש

The following is said while eating a piece of the meat from a ram’s head (or the head of another kosher animal or fish).

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה לְרֹאשׁ וְלֹא לְזָנָב

May it be Your will, Lord our G‑d and the G‑d of our fathers, that we be a head and not a tail.

(The following is added only over the head of a ram:

וְתִזְכֹּר לָנוּ עֲקֵדָתוֹ וְאֵילוֹ שֶׁל יִצְחָק אָבִינוּ בֶּן אַבְרָהָם אָבִינוּ עַלֵיהֶם הַשָּׁלוֹם

…And You shall remember for us the binding and the ram of our forefather Isaac, the son of our forefather Abraham, peace be onto them.)

Spanish Morrocan Fish

Spanish Moroccan Fish

Ingredients:

1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, diced
4 green olives, sliced (optional)
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken soup powder
Salt to taste
5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and chickpeas and continue to cook until the peppers are slightly tender, about 5 minutes more. Sprinkle the parsley, paprika, cumin, cayenne, and chicken soup powder over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 30-40 minutes. Serve over rice, couscous or with crusty bread. Can be served hot or cold. This dish serves 6 as an entrée, 12 as an appetizer.

Kebabs

Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Ingredients:

1 ¼ pounds ground lamb
¾ cup finely chopped onion
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
4 garlic cloves, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
12 bamboo skewers
Olive oil
Warm pita bread
Fresh Hot-Pepper Paste

Directions:

Combine lamb, onion, parsley, mint, garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour. Prepare barbecue (medium-high heat). Drain skewers. Form generous ¼ cup lamb mixture into 3-inch-long sausage around centre of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste. Makes 12 skewers.

hot pepper sauce

Fresh Hot-Pepper Paste

Ingredients:

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
¼ cup chopped seeded fresh red serrano or red jalapeño chilies
¼ cup water
¼ cup olive oil
1 ½ tablespoons garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Directions:

Combine all ingredients in processor and blend until very finely chopped. Can be prepared up to 1 week ahead. Store in an air-tight container in the fridge.