The #1 Copycat Recipes Website

Desserts

You lucky devil. You just found copycat 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. See if Todd has hacked your favorite desserts here. New recipes added every week.

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    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: 4.67 (votes: 3)
    California Pizza Kitchen Butter Cake

    Imagine a giant soft sugar cookie with sweetened cream cheese on top and served warm as if it just came out of the oven and you have California Pizza Kitchen's Butter Cake, a delectable dessert described on the menu with five simple words: “Trust us…just try it.” 

    This dessert is an easy one to prep in the restaurant since the cakes are made ahead of time and chilled until ordered. Once an order comes in the cake is zapped for a minute in the microwave, then topped with a scoop of vanilla ice cream and surrounded by dollops of whipped cream. You can prepare your CPK Butter Cake this way at home as well—make your cakes in advance, then chill them until dessert time. Or, you can serve the cakes right after they come out of the oven. Either way works.

    The construction is an easy one—you’ll need four 4-inch cake pans, or ramekins, or anything you can bake in that is 4-inches across. To make the batter I used a stand mixer with the paddle attachment and it worked great, but a hand-held granny mixer also works.

    I think you're gonna love this one. Trust me.

    Find more amazing CPK copycat recipes here.

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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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    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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    Cracker Barrel Baked Apple Dumplin

    One of the best choices you will make in life is having this dish for dessert when you’re at Cracker Barrel. They call it a “dumplin” but it’s just a little streusel-covered apple pie, served up hot in its own small baking dish with two scoops of vanilla bean ice cream on top, and drizzled with warm apple/caramel sauce—it's good stuff. Take a bite and you may notice the apples inside taste like Cracker Barrel’s Fried Apples side dish, so we'll use my previous hack for that part to bring it all together.

    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 Chocolate Lava Crunch Cakes

    A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

    Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

    Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

    After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

    My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

    Find more of your favorite Domino's copycat recipes here.

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    Cracker Barrel Biscuit Beignets

    The delicious beignets Cracker Barrel creates with the chain's famous buttermilk biscuit formula are unlike traditional beignets in that they start with such a tangy dough. But once you add all the sweet stuff—cinnamon-sugar, powdered sugar, and butter-nut sauce—the saltiness is offset, resulting in a perfect harmony of great flavor.

    The dough here is a tweaked version of my hack for Cracker Barrel's Buttermilk Biscuits, but unlike that dough where we strive for flakiness in the finished product, this dough won't call for a light stirring hand. Instead, you should give this dough a decent beating in the mixing bowl to tighten it up so that it resists oil absorption when deep-fried.

    Along with all the steps and step photos for a great copycat of Cracker Barrel biscuit beignets, I’m also including my new hack for a delicious butter-nut dipping sauce that tastes just like what the chain serves, except this one is made with real butter. 

    Find more of your favorite Cracker Barrel dishes here

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    Carrabba's Traditional Cannoli

    Menu Description: “Two crisp pastry shells stuffed with sweet ricotta and chocolate chip filling, topped with pistachios and powdered sugar.”           

    For great traditional cannoli, one need not look any further than a nearby Carrabba’s Italian Grill. The cannoli there are exactly what you want cannoli to be: a crunchy shell that isn’t soggy or too thick, packed with sweetened ricotta cheese filling that’s smooth and not grainy. And with that classic crunchy/creamy combination comes a hint of cinnamon lingering in the background to complete the traditional taste of a legit cannoli.

    To make Carrabba's cannoli at home, you’ll need 8 cannoli tubes to form the shells. After wrapping circles of dough around these 5-inch long metal tubes, they get deep-fried for a few minutes resulting in shells that are perfectly golden brown.

    As for the filling, it needs to be smooth if you want a good clone, so try to find ricotta cheese that isn’t too grainy. We’ll first strain the cheese overnight so that most of the liquid runs off for a thicker filling, but if your cheese is still grainy run the filling through a food processor until the cheese is smooth before folding in the whipped cream. Now that’s good cannoli.

    Click here for more of your favorite dishes from Carrabba's.

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  • Score: 5.00 (votes: 10)
    Marie Callender's Pumpkin Pie

    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.

    If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory

    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.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Patti LaBelle Sweet Potato Pie

    When YouTuber James Wright sang and swooned over Patti Labelle's Sweet Potato Pie in an exuberant November 2015 video, it went viral, racking up a quick 5 million views. The sudden popularity of the video led to a mad run on the pies, and stores around the country were sold out for weeks.

    Now, no one who craves the rich goodness of a delicious sweet potato pie will be forced to go Patti-less for long, with my recipe that re-creates everything good about her pie. And the one bad thing about the real Patti LaBelle Sweet Potato Pie—it's too small—that problem is fixed here with a finished pie that is about twice as big as the store version. You won't find this recipe anywhere else, including Patti's cookbook, which makes a sweet potato pie very different from the bestselling pie that was sold out in stores.

    What other incredible, famous desserts can you whip up at home? Check out my other clone recipes here.

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    Cheesecake Factory Pumpkin Pecan Cheesecake

    The Cheesecake Factory’s autumnal dessert offering is a clever mashup of pecan pie and pumpkin cheesecake in a traditional flakey pie crust. At first glance, I thought this would be an easy one to unlock, but I found the recipe to be a surprisingly tricky hack since all the components in the cheesecake follow different baking rules.

    The first step was to design a crust that could withstand being cooked three times. After a few tests, I came up with a recipe that produces a hardy dough that can be par-baked, then baked again two more times while maintaining flakiness.

    The next step was to thicken the pecan filling before adding it to the cheesecake pan. My first version skipped this step and pecan filling soaked through the crust and through the springform pan onto the bottom of the oven, where a charred, dark stain remains to this day.

    Cooking the pecan filling before it goes into the cheesecake will thicken it so it won't soak through the crust and wind up dirtying your oven. After the filling cools for 45 minutes, you can build a cheesecake on top of it.

    Add the cheesecake filling right up to the top of the crust. If you do a good job making the top edge of the crust even all the way around, the cheesecake filling will fit perfectly.

    I'm sharing two ways to make the delicious finishing caramel sauce that goes over the top. The easy way is to simply combine walnuts with your favorite caramel sauce and pour it over a slice. But the best way is to make the sauce from scratch using the recipe I've included here. It's only a few ingredients, it's not too hard, and you'll love the results.

    Pour the sauce over the top, add a dollop of whipped cream, and you'll have produced a finished slice of Cheesecake Factory Pumpkin Pecan cheesecake that looks—and tastes—like it was made by a pro.

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  • Score: 5.00 (votes: 7)
    Sara Lee Original Cream Cheesecake

    In 1949 a bakery owner named Charles Lubin pioneered the frozen-foods business when he invented a top-quality cream-cheese cake for sale in supermarkets and restaurants. He named the cheesecake after his daughter, Sara Lee. Though skeptics believed that a frozen baked item could not be sold in large grocery stores, Lubin's cheesecake was such a success that only two years later, in 1951, he opened the Kitchens of Sara Lee and began to add other items to his line. In the early 1950s Lubin introduced the aluminum foil pan, which allowed his products to be baked, quickly frozen, and sold in the same container. Today the Kitchens of Sara Lee produce more than 200 varieties of baked goods. And few people know that this diverse company has also been successful in manufacturing and marketing coffee, meats, and even pantyhose under the Hanes and Liz Claiborne labels.

    Try out more of my famous and fun desserts.

    Source: Top Secret Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 1)
    Chili's White Chocolate Molten Cake

    Menu Description: "Topped with vanilla ice cream under a hard chocolate shell."

    After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original.

    For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert, each serving only takes a minute or two to set up.

    Chocolate lovers can find my Chili's Chocolate Molten Cake recipe here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Outback Steakhouse Cinnamon Apple Oblivion

    Roll a scoop of creamy vanilla ice cream in homemade candied pecans. Surround the ice cream with warm cinnamon apples and drizzle caramel over the top. Sprinkle fresh cinnamon-butter croutons on the dessert and you've got an irresistible copy of Outback Steakhouse Cinnamon Apple Oblivion that will make your diet cry "uncle!"

    For the croutons, the restaurant uses leftover Honey Wheat Bushman Bread (the clone is here). If you don't have plans to make the bread from scratch, you can use any sweet bread from the store, such as Hawaiian Sweet Bread or Pillsbury Honey White Bread.

    Find more of my Outback Steakhouse copycat recipes here.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 3.50 (votes: 2)
    Duncan Hines Moist Deluxe Yellow Cake Mix

    So, you need to make some buttery yellow cake, but you don't have any mix in the pantry. Or perhaps you love the moist and delicious cake made from a box, but aren't a big fan of all the polysyllabic preservatives and thickeners that come along for the ride. Here is the TSR way to make homemade yellow cake mix from scratch using basic baking ingredients. You can store the dry cloned Duncan Hines Deluxe yellow cake mix in a sealed container for several weeks in a cabinet until you need it. Then, when you're ready to make the cake, simply add water, oil, and eggs to the mix in the exact measurements required by the original, then pour the batter into a pan and pop it in the oven. Done. 

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Cheesecake Factory Pumpkin Cheesecake

    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 my Cheesecake Factory Pumpkin Cheesecake 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. 

    Find more of your favorites from Cheesecake Factory here.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Carnegie Deli Classic New York Cheesecake

    Carnegie Deli's huge pastrami sandwiches were selected as the best in New York by New York Magazine in 1975, but it's the cheesecakes, which can be shipped anywhere in the country, that really put this famous deli on the map. 

    The secret to accurately cloning Carnegie Deli traditional New York cheesecake is in creating the perfect not-too-sweet sugar cookie crust and varying the baking temperature so that you get a nicely browned top before cooking the cheesecake through. Get ready for the best deli-style cheesecake to ever come out of your oven.

    Find more famous dessert recipes here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.83 (votes: 6)
    Applebee's White Chocolate and Walnut Blondie

    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 Applebee's blondie copycat 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. 

    Try my improved version in Top Secret Recipes Step-by-Step.

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  • Score: 5.00 (votes: 17)
    Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

    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: 3)
    P.F. Chang's Chocolate Torte

    Menu Description: "Served with vanilla bean and raspberry sauce."

    To produce these delicious flourless chocolate cakes, P. F. Chang's contracts with local bakeries in each city where the Chinese bistros are located. The restaurants aren't built for baking, and this way the chain can ensure a fresh product every day. If you're a chocolate lover, or you know one, this is the recipe to make. The torte is only 5 ingredients, and the versatile sauces create the perfect gourmet touch. Any leftover torte and sauce can be frozen, and thawed when a quick dessert is required.

    Complete the P.F. Chang's experience with more of your favorite dishes here

     Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • Score: 5.00 (votes: 3)
    Mastro's Steakhouse Warm Butter Cake

    Mastro’s signature dessert is sinfully good. How can it not be? It’s buttery pound cake with a warm cream cheese filling, crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. This formula makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it just as the chefs at the restaurant do. When each butter cake order comes into the Mastro’s kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef’s torch (the kind used for crème brulee), then the cake is topped with ice cream and raspberry sauce. If you don’t have a torch to melt the sugar crystals, you can just skip that step and serve the cake with the raw sugar un-torched. It still tastes great.

    Learn how to make steak like Mastro's with my recipe here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Roy's Melting Hot Chocolate Souffle

    Roy’s chefs bake this signature “lava cake” dessert in parchment paper-lined metal cylindrical molds that are slipped off the soufflé when plating the dish. Fortunately we don’t have to locate a restaurant supply outlet to obtain similar molds when the tool we need is easily found in every supermarket. Save the 4-ounce cans that hold diced peppers or whatever you may find that comes in small cans with a 2 ½-inch diameter. Cut off the top and bottom, remove the labels, wash the cans, and you have the exact same size molds as those used at Roy’s. The recipe for the batter is simple with only 4 ingredients, but plan ahead for this dessert because the batter needs to chill in the molds before baking so that the centers stay gooey and uncooked like the original.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • Score: 5.00 (votes: 6)
    Starbucks Carrot Cake

    There's nothing like a slice of fresh carrot cake with cream cheese frosting and a tall hot latte. Carrot cake and coffee go well together. I suppose that's why you'll find one of the best carrot cakes around at Starbucks. It's moist and flavorful, packed with nuts and golden raisins. Starbucks makes sure its tasty baked goods are fresh by contracting with local bakeries to produce cakes and scones and muffins from the coffee chain's top secret specs. Now you've got your own secret specs with this formula for a carrot cake clone that tastes like it came straight from the coffee house.

    Pair this with your favorite drink from Starbucks. Find more recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

     

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  • Score: 4.88 (votes: 16)
    Cheesecake Factory Original Cheesecake

    Menu Description: "Our famous Original cheesecake recipe! Creamy and light, baked in a graham cracker crust. Our most popular cheesecake!"

    Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 87 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.

    Baking your cheesecakes in a water bath is part of the secret to producing beautiful cheesecakes at home with a texture similar to those sold in the restaurant. The water surrounds your cheesecake to keep it moist as it cooks, and the moisture helps prevent ugly cracking. You'll start the oven very hot for just a short time, then crank it down to finish. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without a hassle.

    This recipe is so easy, even a 2-year old can make it. Check out the video

    More amazing Cheesecake Factory copycat recipes here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Carrabba's Traditional Cannoli

    Menu Description: “Two crisp pastry shells stuffed with sweet ricotta and chocolate chip filling, topped with pistachios and powdered sugar.”           

    For great traditional cannoli, one need not look any further than a nearby Carrabba’s Italian Grill. The cannoli there are exactly what you want cannoli to be: a crunchy shell that isn’t soggy or too thick, packed with sweetened ricotta cheese filling that’s smooth and not grainy. And with that classic crunchy/creamy combination comes a hint of cinnamon lingering in the background to complete the traditional taste of a legit cannoli.

    To make Carrabba's cannoli at home, you’ll need 8 cannoli tubes to form the shells. After wrapping circles of dough around these 5-inch long metal tubes, they get deep-fried for a few minutes resulting in shells that are perfectly golden brown.

    As for the filling, it needs to be smooth if you want a good clone, so try to find ricotta cheese that isn’t too grainy. We’ll first strain the cheese overnight so that most of the liquid runs off for a thicker filling, but if your cheese is still grainy run the filling through a food processor until the cheese is smooth before folding in the whipped cream. Now that’s good cannoli.

    Click here for more of your favorite dishes from Carrabba's.

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  • Not rated yet
    Cracker Barrel Biscuit Beignets

    The delicious beignets Cracker Barrel creates with the chain's famous buttermilk biscuit formula are unlike traditional beignets in that they start with such a tangy dough. But once you add all the sweet stuff—cinnamon-sugar, powdered sugar, and butter-nut sauce—the saltiness is offset, resulting in a perfect harmony of great flavor.

    The dough here is a tweaked version of my hack for Cracker Barrel's Buttermilk Biscuits, but unlike that dough where we strive for flakiness in the finished product, this dough won't call for a light stirring hand. Instead, you should give this dough a decent beating in the mixing bowl to tighten it up so that it resists oil absorption when deep-fried.

    Along with all the steps and step photos for a great copycat of Cracker Barrel biscuit beignets, I’m also including my new hack for a delicious butter-nut dipping sauce that tastes just like what the chain serves, except this one is made with real butter. 

    Find more of your favorite Cracker Barrel dishes here

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  • Score: 5.00 (votes: 1)
    Domino's Chocolate Lava Crunch Cakes

    A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

    Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

    Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

    After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

    My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

    Find more of your favorite Domino's copycat recipes here.

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  • Not rated yet
    Cracker Barrel Baked Apple Dumplin

    One of the best choices you will make in life is having this dish for dessert when you’re at Cracker Barrel. They call it a “dumplin” but it’s just a little streusel-covered apple pie, served up hot in its own small baking dish with two scoops of vanilla bean ice cream on top, and drizzled with warm apple/caramel sauce—it's good stuff. Take a bite and you may notice the apples inside taste like Cracker Barrel’s Fried Apples side dish, so we'll use my previous hack for that part to bring it all together.

    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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  • 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: 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: 4.67 (votes: 3)
    California Pizza Kitchen Butter Cake

    Imagine a giant soft sugar cookie with sweetened cream cheese on top and served warm as if it just came out of the oven and you have California Pizza Kitchen's Butter Cake, a delectable dessert described on the menu with five simple words: “Trust us…just try it.” 

    This dessert is an easy one to prep in the restaurant since the cakes are made ahead of time and chilled until ordered. Once an order comes in the cake is zapped for a minute in the microwave, then topped with a scoop of vanilla ice cream and surrounded by dollops of whipped cream. You can prepare your CPK Butter Cake this way at home as well—make your cakes in advance, then chill them until dessert time. Or, you can serve the cakes right after they come out of the oven. Either way works.

    The construction is an easy one—you’ll need four 4-inch cake pans, or ramekins, or anything you can bake in that is 4-inches across. To make the batter I used a stand mixer with the paddle attachment and it worked great, but a hand-held granny mixer also works.

    I think you're gonna love this one. Trust me.

    Find more amazing CPK copycat recipes 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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  • 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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  • Not rated yet
    Bojangles' Bo-Berry Biscuits

    If you like Bojangles’ famous flakey buttermilk biscuits, then you’ve got to be a fan of the chain’s popular Bo-Berry Biscuits. Bojangles’ transforms their great top-secret buttermilk biscuit recipe into a popular dessert item by adding blueberry bits and a drizzle of sweet glaze over the top. Really good just got better.

    The basic recipe here for the biscuits is the same as my clone for Bojangles’ Buttermilk Biscuits, because I wouldn’t want to change a thing. The new secrets you’ll get here are for the glaze and a handy trick for getting the dried blueberries chopped into little bits without making a sticky mess.

    I suggest margarine for a fluffier final product, but you can replace the margarine with butter if you want more butter flavor in the biscuits. Just as with the plain buttermilk biscuits recipe, make sure all of your ingredients are cold and your oven is very hot. And don’t overmix or overwork the dough if you want flakey, fluffy biscuits that look and taste just like the real Bojangles' Bo-Berry Biscuits.

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  • Not rated yet
    Hostess Mint Chocolate CupCakes

    Recently, Hostess released a new “limited-edition” mint chocolate version of the brand’s famous CupCakes, with mint creamy filling and mint frosting on top. I had already hacked the well-known chocolate CupCakes from Hostess for my Step-by-Step book, so the cake recipe and the white icing on top was already done. I reworked the filling and the frosting with delicious mint flavor and proper green hue, and put it all together in this new hack that’s a twist on an old favorite.

    As with the chocolate CupCakes clone, the frosting is designed to be runny so that you can dip the cupcakes in it. This will produce a smooth frosting that, when dry, looks just like the real thing. Most likely you’ll need a couple coats of frosting. The first coat is a crumb layer that locks in the chocolate cake crumbs so that the second layer finishes clean and smooth. If you find that you’re losing too many crumbs in the frosting bowl when dipping the cupcakes, you may want to spread on your first layer with a butter knife.   

    Before baking be sure to grease your muffin cups well so that cupcakes come out clean. And you'll need a piping bag or pastry gun with a medium tip to fill the cupcakes and a small tip to add the seven loops of white icing on top. No proper recipe of Hostess Chocolate Cupcakes would be right without that final step.

    Check out my clone recipes for Hostess Twiinkies and Powdered Donettes

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  • Not rated yet
    Swiss Miss Fat-Free Chocolate Fudge Pudding

    Hunt-Wesson first introduced a light variety of Swiss Miss Puddings in 1990, but three years later changed the formula to fat-free. This chocolaty clone of the rich pudding you find in the refrigerated section of the supermarket will satisfy your chocolate craving without any fat. The sweetened condensed milk helps to replace fat, and the cornstarch jumps in to keep the pudding thick and creamy. The two types of chocolate used here gives you an irresistible snack that tastes just like the original product. 

    Nutrition Facts 
    Serving size–3/4 cups 
    Total servings–4 
    Calories per serving–170 
    Fat per serving–0g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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  • Score: 5.00 (votes: 2)
    Swiss Miss Fat-Free Tapioca Pudding

    When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they too would become a popular favorite.

    No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fat-free pudding on the market. The condensed milk is enough to sweeten the pudding, plus it provides a creamy consistency to help replace fat found in the full-fat version of this tasty tapioca treat. 

    Nutrition Facts
    Serving size–3/4 cup
    Total servings–4
    Fat per serving–0g
    Calories per serving–140

    Source: Top Secret Recipes Lite by Todd Wilbur. 

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  • Score: 5.00 (votes: 1)
    Shake Shack Frozen Vanilla Custard

    What started as a single food cart in Madison Square Park in New York City in 2000 has become one of America's fastest-growing food chains. In 2014, Shake Shack filed for its initial public offering of stock, and shares rose by 147 percent on the first day of trading. The chain’s success can be attributed to a simple menu of great food that makes any bad day better, including juicy flat-grilled burgers, thick shakes, and creamy frozen custard.

    Custard is made just like ice cream with many of the same ingredients, except custard has egg yolks in it for extra richness. Also, custards are made in ice cream machines with paddles that move slowly so minimal air is mixed in. Home ice cream makers work great for custard, and will churn out a thick, creamy finished product. Using the right ratio of cream to milk and just enough egg yolks, sugar, and vanilla, you can now make an identical hack of Shake Shack frozen vanilla custard, which is great on its own or topped with syrups, fruit, and candy bits. 

    And don’t forget that custards taste best when they’re fresh. Shake Shack serves the custard within a couple of hours of making it, so consume your homemade Shake Shack vanilla custard as quickly as you can after it’s churned. 

    If you're a fan of Shake Shack Vanilla Milkshake, you can duplicate it at home using this custard recipe as a base. Use my recipe here, and re-create the juicy Shake Shake Burger with my hack here.

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  • Not rated yet
    Starbucks Iced Lemon Loaf Cake (Improved)

    Several years ago, when this moist, lemony frosted pound cake used to be called "Lemon Loaf," it was discontinued from the coffee house chain along with the banana and pumpkin flavors, and customers were outraged. The "Loafies" (my word for them) protested and demanded that the beloved sweet loaves be returned to their rightful pastry display case, and in early 2014, the treat was brought back.

    Today, Starbucks Iced Lemon Loaf Cake (its new name), is made by the bakery chain La Boulange that Starbucks acquired in 2012, and it is a little different than the one I cloned years ago. So, I headed back down into the underground lab for a re-hack of this loaf cake, which will now produce a better lemon loaf that is bigger, moister, less oily, more buttery, and tastier than the previous version. If Starbucks ever ditches your Lemon Loaf again Loafies, I've got your back.

    Get the full recipe in Todd Wilbur's "Top Secret Recipes Unleashed"  cookbook.  

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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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