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Taco Bell Lava Sauce copycat recipe by Todd Wilbur

Taco Bell Lava Sauce

Score: 4.17 (votes: 6)
Reviews: 6
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Sales erupted at Taco Bell when the chain introduced the new Volcano Taco in September 2008. A red corn tortilla shell filled with standard taco ingredients including spiced ground beef, lettuce, and cheese, is topped with a super-spicy cheese-based secret ingredient called Lava Sauce that makes this product one of the chain's most successful new menu items. When the Volcano Taco was removed from stores three months after its launch, internet groups quickly formed demanding the product's hasty return. Those campaigns worked. The Volcano taco returned to Taco Bell as a permanent menu item, along with a new burrito that also features the Lava Sauce.

But there's no need to go all the way to Taco Bell and beg for extra sauce if you want to spread the same spicy joy on your homemade Mexican-style creations. Get a box of Kraft Macaroni & Cheese and use the powdered cheese inside to whip up your own Lava Sauce clone. Cayenne pepper cranks the sauce up to 800 Scoville units of heat compared to Taco Bell's Fire Sauce at 500 Scoville units, which makes this the hottest stuff you can get at the chain. Now, with this secret formula, you can adjust the heat up or down to your preference just by playing with the amount of cayenne you add. You can also make the sauce lower in fat by using reduced-fat mayo.

Get This

_main
  • 5 teaspoons powdered cheese (from 7.25 oz. Kraft Macaroni & Cheese Dinner)
  • 1 teaspoon water
  • 1 teaspoon white vinegar
  • 1/2 cup mayonnaise
  • 3/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon ground cumin
  • Pinch garlic powder
  • Pinch onion powder
Do This

1. Whisk water and vinegar into the powdered cheese in a medium bowl until a paste is formed.

2. Stir in the remaining ingredients, cover, and chill for several hours.

Makes 1/2 cup.

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Reviews
Sharisse Ponder
Oct 19, 2014, 22:00
We love spicy, and loved the volcano tacos Taco bell used to serve. Now we can have them all the time with this sauce! I have made it for company and they like it better than Taco Bell's!!
Jeremywise1313
Jan 14, 2012, 22:00
This recipe is the closest one I've found for this sauce....my suggestion would be using just a touch LESS than 1/4 tsp of cumin...Otherwise, I'd say it's decent!

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    My Cracker Barrel Baked Apple Dumplin recipe makes two small pies that serve up to four. Check out more of my cool copycat recipes from Cracker Barrel here.

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  • Score: 5.00 (votes: 1)
    Domino's Spicy Jalapeno-Pineapple Specialty Chicken

    My Domino’s new spicy specialty chicken recipe gives you a new way to turn frozen breaded chicken from any supermarket into an impressive appetizer. And this Top Secret Recipe comes with my complete formula for duplicating the chain’s famous sweet mango habanero dipping sauce to give your dish its fiery personality.

    Top your chicken with a blend of Cheddar and mozzarella cheese, jalapeño slices, and pineapple, and bake it on a strip of parchment paper until the cheese is bubbly and browned around the edges.

    Find more of your favorites from Domino's here

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  • Not rated yet
    Chick-fil-A Zesty Apple Cider Vinaigrette

    The country’s largest chicken chain offers some of the best choices for salad dressings you’ll find at any fast food restaurant. But good luck sweet-talking your order-taker into floating you a few extra packets of this great fruity vinaigrette to use on your home salads—they are under strict orders to be stingy. And that could be why you’re here.

    Apple cider vinegar, pineapple juice, honey, lemon juice, and lime juice are just a few of the secret ingredients that make the Chick-fil-A Zesty Apple Cider Vinaigrette so great. Another secret you'll find here is xanthan gum, a natural thickener often used as an emulsifier to hold salad dressing together so that it doesn’t need shaking. You can find xanthan online or at Whole Foods, and you won't need much.

    Now, how about some Chick-Fil-A Mac & Cheese or a chicken sandwich? Check out more Chick-Fil-A copycat recipes here.  

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  • Score: 5.00 (votes: 1)
    Burger King French Toast Sandwich

    The sweet-and-savory breakfast sandwich made with two slices of French toast first appeared on the Burger King menu in 2019, but it was just for a limited time. In 2021, BK brought the breakfast sandwich back, and this time it came with a new ingredient: buttery maple spread. The first version of the Burger King French Toast sandwich was good, but the sequel with the new maple spread is great, so that's what I've copied here.

    The hack here for the buttery maple spread is just three ingredients, and it will chill out in your fridge while you make the easy French toast. Find small, thin slices of white bread for that. Sara Lee makes a loaf of bread called Delightful that works great.

    The real French toast sandwiches come with either sausage, bacon, or ham, so pick your favorite and insert it between the egg and cheese. If your ingredients cool down as you are prepping, just pop each assembled sandwich into your microwave for about 15 seconds prior to serving for perfectly warmed French toast and gooey melted cheese.

    Check out more of my Burger King copycat recipes here.

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  • Not rated yet
    Brach's Candy Corn

    It’s America’s #1 candy corn brand and the clear winner in taste tests, but just what is it that we’re tasting when we munch on this iconic Halloween candy? If you’re thinking about popcorn when you eat it, you’re on the right track. There is a dominating butter flavor and plenty of salt in there, but you’re also getting hit with notes of vanilla, honey, and the subtle nuttiness of sesame oil. Yes, sesame oil; like the stuff that's in Chinese food. Bet you didn’t see that coming.

    Fortunately, this flavor profile means we can use all real ingredients to flavor our candy hack. Real butter and butter extract, real vanilla extract, real honey, and real sesame oil will give us the perfect blend of flavors for our knockoff. I’m also adding the pleasant gumminess of gelatin to soften the final product. But flavor and texture are only part of the secret. Our fake candy corn should also look like real candy corn.

    I was probably tapping into my childhood days of forming and slicing Play-Doh when I shaped my tri-colored ribbons of candy into flat rings and sliced those rings into wedges with a sharp knife. This technique gave me perfect little triangles that looked legit, even when placed right next to the real thing. I kept going, playing with my candy dough, forming it and slicing it, until I had 135 beautiful home-grown corns of candy, along with some highly edible misshapen scraps that somehow ended up in my mouth.

    Now you can re-create your own Brach's Candy Corn with this exclusive recipe, plus I've included a bunch of handy step pics so your homemade candy corn comes out perfect.

    I've hacked a lot of famous candy over the years. See if I copied your favorites here.

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  • Not rated yet
    Starbucks Double Chocolate Brownie

    If you worship chocolate, this simple-to-make recipe of Starbucks' famous fudgy brownie is a blessing. The brownie is made with a double dose of chocolate—unsweetened cocoa and milk chocolate—and the top is sprinkled with chunks of dark chocolate.  The result is a moist, chewy brownie made with a perfect blend of chocolate. And it tastes like heaven.

    Prep your pan with a sling made from parchment paper. Slice the parchment long so that it fits into the bottom of the pan with each of the ends hanging over the top of the pan. I use two small binder clips to hold the paper in place so that it doesn’t fold into the pan during baking. When the brownies have cooled, remove the clips, grab the overhanging paper, and lift the brownies cleanly out of the pan to be sliced.

    Find more of your favorite Starbucks copycat recipes here

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  • Score: 5.00 (votes: 4)
    Applebee's Chicken Wonton Tacos

    Menu Description: “A deliciously different way to taco. Tangy grilled chicken, sweet Asian chile sauce and dumpling sauce stuffed into crispy wonton shells and topped with a crunchy slaw and cilantro mix.”

    Re-creating Applebee's Chicken Wonton Tacos requires cloning four parts; none of which are difficult: Grilled chicken, coleslaw, secret dumpling sauce, and the crispy wonton shell to hold all of it together. For the chicken, we’ll grill a couple of thighs and chop them up. Then we’ll use bottled sweet chili sauce—usually found in your grocery store where Asian foods are parked—to punch up the flavor.

    The coleslaw is easy with a dressing that’s only five ingredients. The slaw is best when it has some time to sit and wilt a bit, so plan ahead for the best flavor. You can slice the cabbage yourself, but a coleslaw kit that’s a combo of sliced cabbage and shredded carrots is a big time-saver. Just measure out 4 cups of the cabbage blend and mix it with the minced cilantro and dressing.  

    Wonton taco shells are not a thing you can usually find in stores, so we’ll make our own using wonton wrappers and a skillet of hot oil. When the oil is hot, add a wonton wrapper and use tongs to fold it over diagonally as it fries until it’s crispy on both sides. It takes less than a minute to fry each wonton taco shell, and you’ll get better at it as you go. Just be sure to leave plenty of room in the taco for the delicious fillings to come.  

    I've cloned a lot of dishes from Applebee's. See if I hacked your favorites here

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  • Not rated yet
    Starbucks Sugar Plum Cheese Danish

    Sweetened cream cheese and spiced plum jam are nestled in the center of this flakey seasonal pastry from the famous coffeehouse chain, and you can make a home copy of Starbucks Sugar Plum Danish using these delicious secrets.   

    As with croissants, the dough is rolled and folded several times with a block of butter in the middle to create dozens of flakey layers. I found that this yeast dough tastes better and is easier to work with if the process is spread out over three days, but you can complete a perfectly fine batch of these in just one day if you want to bang it out.

    The dough made here will fit perfectly into the six cups of a jumbo-size muffin pan to make Danishes that are not as wide and a bit taller than the real ones, but they’ll still taste the same. Get plum jam for the filling, add a few spices to it for seasonal flair, and spoon it over the sweetened cheese. After an hour of proofing, bake your Danishes in a hot oven until they’re golden brown.

    Enjoy the full Starbucks experience with your favorite coffee drink! Find more recipes here

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  • Not rated yet
    Starbucks Almond Croissant

    The plain butter croissant at Starbucks is perfectly golden brown, flakey, buttery, and delicious, and if you add almond filling and top it off with a pile of sliced almonds you have one of the chain’s most popular pastries.

    Making croissants takes time and patience since the dough must be rested, and rolled, and folded a number of times to create dozens of buttery layers that good croissants flaunt. The dough behaves best when the process is stretched out over three days, with two overnight rests in the refrigerator to relax and ferment. Patience will be rewarded since the long rests develop better flavor and the dough becomes easier to work, although it is possible to make a batch of Starbucks Almond Croissants in one day over a stretch of about 7½ hours if you really want to.

    The dough for traditional croissants is made by enclosing a flat block of butter in the dough, then rolling it out and folding it over several times. This laminating process will create paper-thin chewy layers inside and golden brown flakiness on the outside.

    As for the filling and topping, I found that they could be easily hacked with pudding mix and ground almonds. A little cornstarch is used to thicken the filling so that it doesn’t melt into the croissant dough or squirt out as the croissant bakes.

    Doesn't a warm gingerbread latte or macchiato sound awesome right about now? Find all my Starbucks copycat recipes here

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  • Not rated yet
    McDonald's Bacon, Egg & Cheese McGriddles

    It was the creator of Pizza Hut’s Stuffed Crust Pizza who came up with the idea to cook bits of maple syrup into small pancakes for a new sweet-and-savory breakfast sandwich offering from the world’s #1 fast food chain. Tom Ryan’s idea became a reality in 2003 when the McGriddles—with maple-flavored griddle cake buns—debuted on McDonald’s breakfast menu, and the sandwich is still selling like hotcakes today.

    To make four homemade McGriddles, you’ll first need to produce eight perfectly round griddle cakes that are infused with sweet maple bits. Recipes that instruct you to make hard candy from maple syrup for this hack will fail to tell you that the shattered shards of hard candy don't completely melt when the griddle cakes are cooked resulting in a distinct crunch not found in the real McDonald’s product. Also, breaking the hard maple candy into small uniform chunks is both difficult and messy. My solution was to make a flavorful maple gummy puck that could be neatly petite diced and sprinkled into the batter as it cooks.  

    Just be sure to use maple flavoring rather than maple extract for the maple gummy. Maple flavoring has a more intense flavor than the extract, and the dark brown caramel coloring will make your maple bits look like pancake syrup. You’ll also need one or two 3½-inch rings to make griddle cakes that are the perfect size for your clones.

    This recipe duplicates the bacon version of the sandwich, but you can replace the bacon with a patty made from breakfast sausage for the sausage version, or just go with egg and cheese.

    Get more of my McDonald's copycat recipes here.

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  • Not rated yet
    Chipotle Queso Blanco

    Social media shredded Chipotle’s first queso dip which debuted in 2017, calling it “gritty,” “bland,” “watered-down,” and “a crime against cheese.” Chipotle was in desperate need of a re-do.

    In early 2020, after months and months of test-marketing an improved cheesy dip recipe in Dallas, Detroit, and San Diego, the Mexican chain introduced Queso Blanco to the entire U.S., and this time the reviews were much better.

    Chipotle claims their new formula contains exactly 13 ingredients, including 2 kinds of cheese and 3 different chile peppers. With cornstarch as the thickening agent, the preparation starts by making a white sauce with milk and cream. When the cheese is fully melted and smooth, the veggies go in, and in about 10 minutes it’s ready to serve.

    Use Chipotle Queso as a dip with tortilla chips or as a topping on your copycat Chipotle carne asada or carnitas tacos and barbacoa burritos. Find all my Chipotle recipes here

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  • Not rated yet
    Original Pancake House Buttermilk Pancakes

    They may not be as intriguing as the German Pancakes, 49’er Flap Jacks, or the other specialty hotcakes at Original Pancake House, but if pancake skills of any chain are best judged by how they put together a stack of old-fashioned buttermilks, then this chain is at the top of the game.

    The first step to making a perfect clone of The Original Pancake House Buttermilk Pancakes is to use clarified butter on your skillet or flat grill to keep the pancakes from sticking. This method will add better flavor to your pancakes than using a flavorless oil, and it’s how the Original Pancakes House makes their pancakes. So we'll do the same.

    When you’ve got your clarified butter ready, the rest is a cinch. Mix the batter, measure 1/3-cup portions onto a hot pan or griddle greased with the butter, cook the pancakes until golden brown on both sides, then serve up a stack with whipped butter and warm maple syrup on the side.

    Try my Original Pancake House Dutch baby and apple pancake recipes here.

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  • Not rated yet
    Walker's Shortbread

    Joseph Walker used only the best ingredients to make the famous pure butter shortbread recipe he created in 1898 at his Bakery in Aberlour, Scotland. More than a century later Walker's is one of the bestselling shortbreads in the world and it’s still made with the same four quality ingredients: flour, butter, sugar, and salt.

    But just knowing the ingredients still leaves you a long trip away from great shortbread—a fact that’s best confirmed by giving any other copycat recipe a try. If a recipe calls for all-purpose flour and/or standard granulated sugar and salt, you’re destined for disappointment.  

    The secret ingredient in a perfect Walker's Shortbread cookie is pastry flour. It has less gluten than all-purpose flour and will produce a tender bite mirroring the original cookies, but it still provides a stable structure that won’t spread out when baked. My favorite pastry flour is Bob’s Red Mill.

    There is no leavening in these cookies (that’s why they're called shortbread), so the sugar and salt are whipped into the butter until it’s fluffy which works in air bubbles that provide a lift to your shortbread when baked. Standard sugar and salt grains won’t easily dissolve in the butter, so I'm using superfine sugar here (baker’s sugar) and superfine salt (popcorn salt) to produce perfect shortbread with a clean bite that’s free of any detectable sugar or salt granules.

    Click here for more great recipes for your favorite famous treats.

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  • Score: 5.00 (votes: 1)
    Panda Express Fried Rice

    A popular staple of any Chinese chain is fried rice, so it better be good, and the version served at Panda Express most certainly is. Here's my easy Panda Express Fried Rice recipe for when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold. 

    As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked. 

    Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here

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  • Not rated yet
    Original Pancake House 49'er Flap Jacks

    These flat, crepe-like flapjacks are reminiscent of the hotcakes eaten by miners during the California Gold Rush of 1849, and they're also a signature dish at the Original Pancake House chain. These beauties are thin, slightly chewy, somewhat sweet, and so big they cover your entire plate. And a home hack is one of the easiest things you’ll ever cook. Because morning food shouldn’t be complicated.

    Re-creating the Original Pancake House 49'er pancakes is a simple matter of mixing up a thin pancake batter and cooking it in a pan coated with clarified butter. Clarified butter has the milk solids removed so it won’t brown, and I’ll show you how to make it in the first step. The Original Pancake House uses clarified butter, so we should do the same.

    Swirl the batter in the butter to the edges of your pan, cook it for a couple of minutes, then flip it over and cook it for another minute. Stack the warm flapjacks on a plate and serve them with soft butter and maple syrup on the side. 

    Also, check out my version of the Original Pancake House Apple Pancake for a decadent cinnamon apple-filled delight.

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  • Not rated yet
    It's Just Wings Smoked Wings & Sauces

    To help fill the void left by a lack of dine-in customers when the coronavirus pandemic struck the U.S. in early 2020, restaurant operators had to get creative. That spring and summer we saw a surge in ghost kitchens and virtual restaurants where all the food was prepared for delivery only. Ghost kitchens are kitchens without seating and minimal, if any, signage. Virtual restaurants are delivery-only services where food is prepared in established restaurant kitchens.

    It's Just Wings is a concept cooked up by Brinker, the team behind Chili’s and Maggiano’s, with a menu limited to wings in three styles—bone-in, boneless, and smoked—tossed in your choice of eight creative sauces or two dry rubs. Since I've already hacked a variety of traditional wings and boneless wings, I chose to clone It's Just Wings stand-out smoked wings which are prepared in the same pecan wood smoking ovens (called Combitherms) Chili’s uses to make baby back ribs. 

    The secret is to brine the chicken first, then blot it dry and rub the skin with oil to help make it crispy while it smokes. If you don’t have a smoker, you can smoke the wings on your grill by heating one side of the grill and placing the wings on the other side. Set wood chips or pellets in foil over the heated side, then close the lid.   

    Below you'll find my recipe for It's Just Wings Smoked Wings and three of their most notable sauces: Honey Sriracha, Honey Chipotle, and Truffle Hot Sauce. Pick one (or more), toss your wings in it, and dive in. Or maybe you just want to go naked? These wings also taste great without any sauce at all.

    I've hacked a ton of famous fried chicken wings. See if I cloned your favorite here

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  • Not rated yet
    Panera Bread Creamy Tomato Soup

    It’s a good thing that Panera’s delicious tomato soup is made with pear tomatoes so we can use canned San Marzano-style tomatoes for a quick and easy hack, and we’ll pump up the tomato flavor with added tomato paste.

    Other recipes will call for some form of broth here, but the broth is unnecessary, and it's not in the real thing so a good clone recipe wouldn't include it. There is plenty of flavorful liquid in the canned tomatoes, and we’ll sculpt the final flavor with herbs and spices, sugar, and lemon juice.

    You can buy premade croutons to use on top of your soup, but I’ve also included an easy hack to make black pepper croutons from focaccia or ciabatta bread, just like those you get at the restaurant. 

    Check here for more of my Panera Bread copycat recipes. 

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  • Score: 5.00 (votes: 1)
    Cracker Barrel Buttermilk Pie

    Not having ever lived in the southern US my experience with this dessert was about as minimal as it gets. The first buttermilk pie I tasted was at Cracker Barrel and I was immediately hooked on the sweetened vanilla custard with its distinct, but not overwhelming, tang from the buttermilk and lemon juice, balanced with a sweet garnish of strawberries and whipped cream. It’s a versatile dessert that is as well-suited for summertime get-togethers as it is for traditional southern winter holiday meals.

    Now I’ve tasted over a dozen variations of this decades-old favorite—all but one of them coming out of my own oven—on my quest to discover the best way to make Cracker Barrel’s popular dessert. And finally, I hacked it.

    The beauty of my Cracker Barrel Buttermilk Pie recipe is its simplicity: you’ll need just a handful of common ingredients, a whisk, and an unbaked pie shell. You can make your own pie shell using your favorite recipe or buy a frozen unbaked crust at the supermarket to save time. My pie shell was made by Marie Callender’s and it was delicious.

    Whisk together the filling in stages as described here, pour it into your pie shell, and bake it starting on the lowest rack so that the bottom of the pie gets browned. If you have a convection oven, this is a good time to use it so you’re sure to get even browning on top.

    After about an hour your pie will be done, and when it cools, it's slicing time.

    Find more of my Cracker Barrel copycat recipes here

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  • Score: 5.00 (votes: 2)
    Pepperidge Farm Chesapeake Dark Chocolate Pecan Cookies

    The Chesapeake brand of cookies from Pepperidge Farm are crispy cookies with a light crunch and filled with various chunks of chocolate and nutty bits. One of the most popular choices features big chunks of dark chocolate along with pecan bits, and it can be duplicated at home with a few twists to one of my chocolate chip cookie recipes.

    To make a crispy cookie that’s tender and not tough, I’ve replaced some of the butter with shortening, replaced one egg with an egg white, and tweaked the baking powder/baking soda ratio.

    Nestle makes a 10-ounce bag of oversized dark chocolate chips that are delicious and work nicely for this clone. If you can’t find those, you can chop up a couple of your favorite dark chocolate bars into small chunks and add those to the mix.

    When the cookies are cool, they should be lightly crispy and filled with flavor, just like the original Pepperidge Farm Chesapeake cookies. Store them in a covered container in a dry spot.  

    Try more famous copycat cookies and brownie recipes here.  

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  • Score: 5.00 (votes: 1)
    Qdoba 3-Cheese Queso

    There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

    Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way. 

    Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

    When done, your Qdoba 3-cheese queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

    Find my recipes for Qdoba Adobo Chicken and Habanero Salsa here

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  • Score: 5.00 (votes: 1)
    Dole Dole Whip

    The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.  

    Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

    One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

    For my Dole Whip recipe, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

    But the best part of this recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.

    Click here for more of my hacks of delicious desserts and sweet treats. 

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  • Score: 5.00 (votes: 1)
    King's Hawaiian Original Hawaiian Sweet Rolls

    A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

    King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original King's Hawaiian Rolls, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

    Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

    This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

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  • Not rated yet
    BJ's Restaurant and Brewhouse Monkey Bread Pizookie

    Menu Description: “This fresh-baked pull-apart bread is topped with caramelized butter, brown sugar and cinnamon, baked to a golden brown finish and then topped with vanilla bean ice cream.”

    BJ’s signature dessert, and probably its most famous single menu item, is the Pizookie, which is a cookie baked in a small pizza pan, served hot with ice cream on top. But the cookie in the pan isn’t always a cookie. Sometimes it’s a brownie, or in the case of this recent variation on the famous dessert, freshly-baked monkey bread.

    Just as in the restaurant, the monkey bread in this recipe isn’t originally baked in the 6-inch cake pans (or pizza pans) it’s served in. The monkey bread is baked ahead of time in a larger pan, then the sections of bread are placed into the smaller serving pans, with the gooey side up, and they’re warmed up just before serving.  

    Great monkey bread needs to be made from scratch, and it’s not hard. Many of the most popular recipes for monkey bread you’ll see are made with instant biscuits in a tube. This is an easier solution to be sure, but monkey bread made with quick dough—dough that’s chemically leavened with baking powder—rather than with hardier yeast dough just doesn’t match up to the real BJ's Monkey Bread Pizookie.

    Rather than making the monkey bread in a Bundt cake pan as most traditional recipes call for, we’ll make this one in a single layer in an 8-inch cake pan or deep-dish pizza pan. When the bread is cool, it’s broken up and transferred to two smaller cake pans, warmed up, topped with ice cream, and served.      

    Make it a complete meal and try my clone recipes for Bj's Avocado Egg Rolls and famous chili.

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  • Score: 5.00 (votes: 4)
    Rao's Homemade Marinara Sauce

    Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

    If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the Rao's Marinara sauce for yourself using this new and very easy recipe.

    The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

    After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

    This recipe was our #1 most popular in 2020. Check out the other four most unlocked recipes for the year: Olive Garden Lasagna Classico (#2), King's Hawaiian Original Hawaiian Sweet Rolls (#3), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

    You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

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I'm Todd Wilbur, Chronic Food Hacker

For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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