Starbucks Copycat Recipes: Make Your Favorite Restaurant Items at Home by Mike CincyShopper

Author:Mike CincyShopper
Language: eng
Format: mobi, epub
Published: 2015-02-28T05:00:00+00:00

Copycat Starbucks Passion Tea Lemonade Drink INGREDIENTS

2 Tazo Passion Tea Bags

16 oz Water

4 oz Lemonade

2 tsp sugar

1/8 tsp Vanilla

DIRECTIONS

Boil water.

Remove from heat add tea bags, sugar and vanilla.

Allow to sit for 15 minutes.

Remove tea bags and refrigerate for at least 1 hour.

Add ice to a tall closable container. Add 8 oz tea and 2 oz of lemonade per serving. Shake well to mix.

Copycat Pumpkin Cream Cheese Muffins

INGREDIENTS

Cream Cheese Filling:

8 oz softened Cream Cheese

1/2 cup Sugar

1 tsp Vanilla

Candied Pumpkin Seeds:

1/2 cup Pumpkin Seeds

3 tbsp Sugar

1/4 tsp Cinnamon

Muffin:

2 cup Flour

1 tsp Baking Soda

1/4 tsp Salt

1/2 cup Sugar

1/2 cup Brown Sugar

1/3 cup vegetable oil

1 cup Pumpkin Puree

2 Eggs

1/4 cup Milk

1 1/2 tsp Cinnamon

1 tsp Ground Ginger

1/2 tsp Ground Cloves

1/2 tsp Ground Allspice

DIRECTIONS

Combine cream cheese, sugar and vanilla extract until smooth. Cover and chill until firm.

Line cookie sheet with parchment paper.

Put seeds, sugar and cinnamon in a medium saucepan over medium heat, stirring constantly until sugar begins to caramelize.

Spread seeds on prepared sheet and allow to cool.Break apart the seeds that are stuck together.

Preheat oven to 350.

Place paper liners in muffin tin(s).

Stir pumpkin, oil, brown sugar and sugar together in a large bowl just until mixed.

Add in eggs, spices, salt, baking soda and half of the flour. Mix until combined.

Add milk and remaining flour. Mix until combined.

Fill each liner about 2/3 full.

Spoon one tablespoon of cream cheese mixture into the middle of each muffin.

Sprinkle with 4-5 pumpkin seeds.

Bake for about 15 minutes, until a toothpick inserted in the muffin portion comes out mostly clean.

Cool before serving.

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