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.

New York Style Cheesecake

CheesecakeSo the last stop that Phileas Fogg and Passepartout made before returning to London, and completing their circumnavigation of the globe was in New York, New York, in the good ol’ US of A. So what could be a sweeter way to finish than with dessert? New York? Dessert? Hello cheesecake! New York–style cheesecake relies upon heavy cream or sour cream in addition to the cream cheese, and has a dense, smooth, and creamy consistency. Interesting note, the sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. Today’s recipe will give you a very basic cake, but I’ve added two sauces to choose from for toppings! Not in the mood to make a topping from scratch? You can always use your favourite flavour of pie filling! A dollop of any flavour will do ya! Enjoy!

Ingredients:

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
¾ cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
¼ cup all-purpose flour

Directions:

Preheat oven to 350 degrees F. Grease a 9-inch springform pan, particularly up the sides of the pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, using an electric beater, mix the cream cheese with the sugar until smooth. By hand, blend in the milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Overmixing can affect the texture of the cake, so just mix by hand until combined. Pour filling into prepared crust.

You will be baking the cake in a water bath, to ensure even cooking. Take a large baking dish that will fit your springform pan inside of it, and is at least an inch and a half deep. Place the filled springform pan in your baking dish, and then fill the dish with hot water, so that the water comes up about 1 inch from the base of the springform pan. Bake in preheated oven for 1 hour. After 1 hour, turn the oven off, and let the cake cool in the oven with the door closed for at least 3 hours, but more like 5-6. This will prevent cracking along the surface of the cake. Once the cake has sat, chill it in the refrigerator until ready to serve. You can enjoy this as is or with one of the toppings below.

Strawberry SauceStrawberry Sauce

Ingredients:

2 pints fresh strawberries*
½ cup sugar
1 cup water
1 teaspoon finely grated lemon zest**

* Click here to learn how to clean strawberries.
** Click here for my tips on zesting lemons.

Directions:

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry SauceBlueberry Sauce

Ingredients:

1 ½ cups sugar
3 tablespoons cornstarch
1 ½ cups water
½ cup fresh-squeezed orange juice
1 ½ teaspoons orange zest**
1 ½ cups blueberries, picked over and rinsed*
1 ½ tablespoons unsalted butter

* Click here to learn how to clean blueberries.
** Click here for my tips on zesting oranges.

Directions:

In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.

Savoury Spring Vegetable and Goat Cheese Tart

Spring Vegetable & Goat Cheese TartThis savoury tart is filled with wonderful bits of green from the asparagus and onions, contrasting with the bright yellow from the eggs. The cheese adds a creamy tart note that definitely satisfies, even those of you who might not normally go for a tart. If you don’t have a tart pan (kinda like a shallow spring form pan) then you can always just use a regular pie dish or even the disposable tin ones that the pie crusts come in (that’s what I do). With regards to asparagus, please follow the link below to learn how to clean them properly. Alternatively though, you could use frozen pre-checked asparagus, from a brand such as Bodek. If you can’t find crème fraiche, you can substitute with sour cream or Greek yogourt. If you’re not crazy about tarragon (like me), you can omit this herb or use basil in its place. This tart will serve 8.

Ingredients:

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 ¼ pounds total), trimmed, peeled if thick*
5 spring onions or 12 scallions/green onions*
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
8 ounces soft fresh goat cheese
¼ cup crème fraiche
¼ cup heavy cream
1 tablespoon minced flat-leaf parsley*
1 tablespoon minced fresh chives*
2 teaspoons minced fresh tarragon*
3 large eggs

* Click here to learn how to properly clean these ingredients.

Directions:

Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.

Preheat oven to 425 degrees. Line a baking sheet with foil. Cut off top 1½” of asparagus tips; reserve. Slice stalks into ¼” rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions/green onions). Slice pale-green parts into ¼” pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat the remaining oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.

Matzo Brei

Matzah BreiMatzo Brei is a long standing Passover tradition in my house, and we tend to be purists, using only the basic recipe below and topped with a little ketchup (’cause despite what you may think, ketchup pretty much goes with everything). My co-worker’s husband goes sweet, adding pancake syrup to his freshly cooked dish, while my boyfriend goes savoury, adding sauteed veggies and cheese to the dish while it cooks. To each his own I guess! No matter how you make it, I hope you like it! This recipe will serve 2-4 people.

Ingredients:

4 Matzos
4 large eggs
1 teaspoon salt, or to taste
3/4 stick (6 tablespoons) unsalted butter/margarine

Optional Ingredients:
For a savoury dish try adding any or all of the following: sliced mushrooms, sliced peppers, sliced onions, cheese
For a sweet dish try adding any or all of the following: canned fruit, applesauce, sour cream or syrup.

Directions:

Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.

Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

Tzvoorach (Farmer’s Salad)

Farmer's SaladI personally LOVE this dish and make it quite often for myself. It keeps well in the fridge (as any dairy would), but tends to separate a bit the next day, so make sure you re-mix it before serving. The vegetables listed below are the “classics” but you can definitely switch them up, adding bell peppers or celery. I’ve even seen broccoli and cauliflower thrown in. I suggest keeping the onions though, and they really add a kick to the mix. This recipe will serve 5-6 as a main.

Ingredients:

1 bunch radishes, sliced
1 long English cucumber, diced
1 pint cherry tomatoes, halved
1 bunch green onions, thinly sliced*
½-1 tsp. salt (to taste)
LOTS of freshly ground pepper
8 oz dry pressed or creamed cottage cheese
½ cup sour cream

* Click here to learn how to properly check green onions.

Directions:

In a large bowl, mix together first the cottage cheese and sour cream, with the salt and pepper, so that it has a chance to blend and have the salt and pepper flavour the cheese. Then add each of the chopped vegetables, tossing between each batch to fully incorporate. I suggest adding the tomatoes last so that they don’t bruise and break up too much with repeated mixing. Taste for salt and pepper, and adjust as needed. Serve cold/room temperature.

Original Style Green Goddess Dressing

Green Goddess DressingGreen goddess dressing was created in the early 1920s at the Palace Hotel in San Francisco for an event honouring actor George Arliss, who starred in the hit play The Green Goddess. With loads of grassy fresh herbs and a tang from the sour cream and lemon juice, this creamy dressing is delicious over butter lettuces, served as a dip, or drizzled on fish. Unlike modern versions, the traditional dressing does not contain avocado. This recipe makes 3 cups.

Ingredients:

4 anchovy fillets, rinsed, patted dry, and coarsely chopped
2 medium garlic cloves, smashed and peeled
2 cups mayonnaise
1 cup sour cream
1 cup loosely packed fresh Italian parsley leaves*
½ cup loosely packed fresh tarragon leaves*
4 tablespoons finely chopped fresh chives*
4 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, to taste

Directions:

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight fitting lid for up to 1 week.

* Click here to learn how to properly clean fresh parsley, tarragon and chives.

Blintz Soufflé

Blintz SouffleIngredients:

1 dozen frozen blintzes, any flavour (cheese, blueberry, cherry, etc.)
1 ½ cups sour cream or yogurt (light or regular)
1 teaspoon vanilla extract
½ cup sugar
4 eggs (or 1 cup egg substitute)
½ cup orange juice
cinnamon, as garnish

Directions:

Place blintzes in a single layer in a sprayed 9” x 13” glass baking dish. Using a steel blade, process sour cream or yogurt, with vanilla extract and sugar for a few seconds. Add eggs and orange juice through feed tube while machine is running. Process until smooth. Immediately remove bowl from the base of machine to prevent leakage. Pour topping over blintzes(can be prepared in advance and refrigerated.) Sprinkle the top with some cinnamon (it looks good AND it tastes good!). Bake in a preheated 350 degree oven for 1 hour, until puffed and golden. Serve with sour cream or a sauce that matches the blintz filling; e.g.: cherry, blueberry, etc.

Salmon en Croute

Salmon en CrouteIngredients:

1 salmon fillet (about 1 ½ pounds), skin removed
½ cup sour cream
3-4 tablespoons chopped fresh dill*
16 oz. fresh baby spinach or 10 oz. frozen spinach, defrosted and drained*
2 cloves garlic, minced
Zest and juice of 1 lemon
¾ cup dry bread crumbs (plain or seasoned)
½ cup parmesan cheese (grated or shredded)
1 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
2 hard boiled eggs, chopped
1 (17.3 oz) package frozen puff pastry, thawed
1 large egg, lightly beaten

Directions:

Preheat oven to 350 degrees. In a skillet on medium-high heat, sauté the spinach, onion, garlic and lemon juice until the onion has become translucent, about 5-6 minutes. Add about half of the salt and pepper to the spinach mixture and stir well to combine. Set aside, and allow the mixture to cool. In a small bowl mix together the fresh dill, the lemon zest, parmesan cheese, bread crumbs and remaining salt and pepper. Set this aside as well.

You are going to want to completely encapsulate the fish, so it is easiest working with two pieces of pastry dough, rather than one large one. Roll out the dough on a lightly floured surface and divide in half. Lay one sheet out on a greased 13 x 9 inch baking dish or cookie sheet. Spread about a tablespoon or so of the sour cream on the dough. Then lay the salmon on the dough. Next, spread the remaining sour cream on top of the salmon. Then sprinkle on the bread crumb mixture over the sour cream. Then gently spread out the spinach mixture on top. Finally, finish with a layer of the chopped up hard boiled eggs.

Pull the edges of the dough up around the sides of your salmon pile. Then top with your remaining piece of dough, using your beaten egg to help seal the two pieces together. Use the remaining beaten egg as a wash over the top of the pastry. Cut a few slits to allow steam to escape, and take the opportunity to decorate the top of the pastry with slits or designs to your liking. Bake for 45 minutes or until golden brown. Serve with a cucumber dill or tartar sauce.

* click here to see how to properly clean fresh dill and baby spinach.

Curry-Scented Butternut Squash Soup

Butternut Squash Soup

Ingredients:

1 butternut squash, 2 ½ lbs or about 6 cups, peeled and cubed in 1” pieces
2 large sweet apples such as Fuji or Honeycrisp, peeled and cubed in 1” pieces
3 medium onions, diced
2 tablespoons butter
¼ cup plus 2 tablespoons packed dark brown sugar
1 ½ tablespoons curry powder
6 cups vegetable stock
1 container (8 oz/250 g) mascarpone cheese
2 teaspoons salt
Sour cream and snipped fresh chives (optional)

Directions:

In a large stock pot or Dutch oven, melt butter in over medium-low heat. Add onions and cook for 5-6 minutes or until tender, stirring occasionally. Add squash, apples, brown sugar and curry powder. Cook and stir for 1 minute or until curry powder is fragrant. Add stock and bring to a simmer over medium heat. Cook 25-30 minutes or until squash is very soft. Remove from heat. Carefully ladle about one-third of the squash mixture into blender container. Cover and blend until smooth. Pour blended soup into a stand-by bowl for holding while you blend the rest of the soup. Repeat two times with remaining squash mixture. Alternatively, if you have an immersion blender, you can use this rather than transferring the soup. Return soup to stock pot and whisk in mascarpone and salt until mascarpone is completely incorporated. If the soup is too thick for your liking, you can thin it out with additional stock. Bring to a simmer over medium heat and remove from heat. Garnish each serving with sour cream and chives, if desired. Makes 8 servings.

Bonus – When scooping out the seeds from your squash, do NOT throw them away! Clean them under running water to remove any residue, and then toss them with a little oil and spices of your liking. With this soup, since it has a curry flavour, you can toss a little curry powder or even cinnamon or nutmeg on the seeds, along with some salt and pepper. Then spread the seeds out on a baking sheet and roast at 400 degrees for anywhere between 5 to 20 minutes, depending on the size of the seeds. You should just keep an eye on them, as seeds tend to burn quickly! Once done, remove from them oven and toss a few on top of each soup serving as a nice crunchy garnish.