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Desserts

You lucky devil. You just found recipes for all of your favorite famous foods! Bestselling author and TV host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite desserts here. New recipes added every week.

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    Score: 4.94. Votes: 16

    A fork is no longer necessary to eat cake with this clone of Starbucks new portable pastry creation on a stick. The emerging trend of cake pops on blogs and at specialty bake shops caught the attention of the world’s largest coffee house chain. Starbucks research and development chefs figured out how to produce three different flavors for the large coffee chain: tiramisu, rocky road and the most popular flavor cloned here, birthday cake, which celebrates Starbucks’ 40th anniversary. The pops are each made by hand for the chain just as you will now create this delicious Starbucks birthday cake pop recipe.

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    Score: 5.00. Votes: 5

    While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you. 

    Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.88. Votes: 8

    Here's a great one for the holidays, or anytime you want, really. It's a mint chocolate brownie with peppermint buttercream frosting on top and creamy chocolate frosting on top of that. And to simplify the cloning process, we start with a common fudge brownie mix. By changing the required ingredients listed on the brownie mix box and modifying some steps, we can improve on the finished product. Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor. And cook the brownies at a slightly lower temperature so that they come out moist and chewy. Since this recipe is for peppermint brownies, add just a bit of peppermint extract to the batter. The peppermint brownies from Starbucks have red and white frosting drizzled lightly across the top. To duplicate this easily you can buy premade red and white colored frostings that come in little cans with tips included.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.83. Votes: 6

    Menu Description: "Dare to indulge with a white chocolate and walnut blondie under a scoop of ice cream and chopped walnuts. Served warm and topped at your table with a rich, sizzling maple butter sauce."

    For Applebee's regulars, this dessert is a hands-down favorite. In a hot skillet comes a delicious slice of white chocolate and walnut cake—it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan. Commence with the salivating. To recreate this pile of pleasure at home you start by making the cake from scratch. For the white chocolate, get a couple of 4-ounce bars or one 8-ounce bar and chop it into chunks. White chocolate chunks work best in this recipe, but you can certainly use white chocolate chips in a pinch. While the blondie cake is baking, whip up the sauce—it will be fluffy at first. When you're ready to serve the dessert, zap the sauce in the microwave until it's hot and creamy. Arrange the decadence in a hot skillet and serve it sizzling to happy, drooling mouths.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 9

    Menu Description: "Our famous pumpkin pie has just the right amount of spice."

    The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

    Update 10/12/17: I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.

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    Score: 5.00. Votes: 5

    Traditional white birthday cakes are pretty boring by themselves. Scoop a little ice cream onto the plate and I'll perk up a bit. But, hey baby, bring a Baskin-Robbins ice cream cake to the party and I'll be the first one in line with my plastic fork. This 5000-unit ice cream chain stacks several varieties of pre-made ice cream cakes in its freezer, but I've discovered the most popular version, over and over again, is the one made from white cake with pralines and cream ice cream on top. So that's got to be the version we clone here. But don't think you're locked into this Baskin Robbins ice cream cake recipe—you can use any flavor of cake and ice cream you fancy for your homemade masterpiece. Just be sure the ice cream you choose comes in a box. It should be a rectangular shape so that the ice cream layer stacks just right on the cake. You'll want a real sharp serrated knife to cut the ice cream in half while it's still in the box. And check this out: that white stuff that coats the cake is actually softened vanilla ice cream that's spread in a thin layer on the cake, and then re-frozen. After it sets up, you can decorate the cake any way you like with pre-made frosting in whatever color suits the festive occasion. So now you can learn how to make Baskin Robbins ice cream cake at home that looks and tastes exactly like those in the stores that cost around 30 bucks each!

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 17

    Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."

    Heres how to recreate a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
     

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    Score: 5.00. Votes: 1

    Menu Description: "Fresh ripe bananas in our rich vanilla cream, topped with fresh whipped cream or fluffy meringue." 

    Bakers get to work by 5 a.m. at Marie Callender's to begin baking over 30 varieties of pies. Huge pies. Pies that weigh nearly three pounds apiece. The fresh, creamy, flaky delicious pies that have made Marie Callender's famous in the food biz. On those mornings about 250 pies will be made at each of the 147 restaurants. Modest, I suppose, when compared with Thanksgiving Day when the stores can make up to 3,500 pies each.

    For now though, we'll start with just one—banana cream pie with flaky crust, whipped cream, and slivered almonds on top. This recipe requires that you bake the crust unfilled, so you will have to use a pie weight or other oven-safe object to keep the crust from puffing up. Large pie weights are sold in many stores, or you can use small metal or ceramic weights (sold in packages). Or place dried beans on the crust which has first been lined with aluminum foil or parchment paper.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.96. Votes: 25

    Menu Description: "Warm chocolate cake w/chocolate fudge filling. Topped w/vanilla ice cream under a crunchy chocolate shell."

    Get out your "easy" button for this one. The clone recipe for this top-requested Chili's dessert is easy to make—and can even be made days ahead of time. A chocolate fudge cake mix is all you need for the cake part of the recipe or you can use the scratch clone recipe here. The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, you make a secret hole where the hot chocolate is loaded. Now you can keep the cakes chilled until dessert time. To serve, heat a cake, plop a scoop of vanilla ice cream on top, and top it off with some Magic Shell (a chocolate topping that hardens on ice cream). When your diners dig into the cake, the delicious hot fudge center oozes out of the warm chocolate cake.

    For a live demonstration of this clone recipe check out this video.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    For years now I've been on the lookout for a great chain restaurant crème brulee to clone for one of my books, but I hadn't located a really fantastic formula to hack until I tried this one. The Capital Grille's Classic Crème Brulee is a perfect blend of sweet and creamy with amazing flavor that comes from real vanilla bean. If you want an easy dessert to impress that you can prepare a day or two in advance of the sit-down, this is your recipe. When it comes time to serve the brulee, sprinkle each serving with a little white sugar and caramelize it with a small chef's torch (if you don't already have one, you can find them online or at kitchen stores for around 15 bucks). Add a garnish of fresh seasonal berries plus a sprig of mint, and serve up the goodness.

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

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