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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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    Score: 5.00. Votes: 2

    Menu Description: “Sliced bananas, vanilla ice cream, on warm banana nut bread, with hot butterscotch brandy sauce.”

    This dish is a perfect example of why we must leave room for dessert. Warm banana nut bread is doused with homemade butterscotch brandy sauce and topped with sliced bananas, almonds, whipped cream, and a scoop of vanilla ice cream. What's not to like?

    The easy-to-make banana nut bread recipe is made with brown sugar and cinnamon for an island taste you’ll love. And the fresh sauce formula is so good you’ll never again want to get your butterscotch topping out of a bottle.

    Find more Bahama Breeze copycat recipes here

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    Score: 5.00. Votes: 2

    My previously published recipe hack of America's most popular rice pudding was not clear about which kind of rice to use. That's a problem because not all rice is created equal. The recipe calls for medium-grain rice but is not any more specific than that, which could lead to varying results in the consistency of the pudding since every rice has a different thickening ability.

    I recently reworked this recipe using many different types of rice, including instant rice, converted rice, basmati rice, jasmine rice, calrose rice, arborio rice, and even sushi rice. Most didn't contain the starch needed to properly thicken the pudding, especially the par-cooked rice such as instant rice and converted rice. On the other end of the spectrum, sushi rice contained too much starch and was much too small.

    The best of the bunch was jasmine rice, a long-grain rice, which thickened the pudding nicely after 45 minutes or so of simmering and appeared to be comparable in size to what is in the real thing. Jasmine rice plus five more ingredients are all it takes to make this new, improved clone.

    And now there's no need for a cooking thermometer as required in my previous recipe, since you can just add the rice when you see the milk beginning to steam and keep the pudding at a low simmer until it's done. After about an hour, you'll have a Kozy Shack rice pudding copycat recipe that's ready to pop into the fridge until it’s cool, creamy, and ready to eat.

    Also, check out my copycat recipe for Kozy Shack Tapioca Pudding.

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    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 the 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...right here with a hack.   

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    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 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 ones.

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    While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet.

    The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake.

    To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio.

    The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original.

    Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

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    Former U.S. President James Madison's wife did not create this baking company, despite the fact that her name is on every carrot cake, crumb cake, and Zinger that comes off the production line. It was instead company founder Roy Nafziger's brainstorm to use the former first lady's name since she was notorious for throwing huge shindigs featuring a fine selection of desserts and baked goods. Nafziger said his company would create cakes "fine enough to serve at the White House." While I don't expect anyone is served Zingers during their stay in the Lincoln Bedroom, I will agree that these little snack cakes are a tasty way to appease a sweet tooth.

    The cake batter is easy since you just use any instant devil's food cake mix. I like Duncan Hines. As for the frosting, it may not come out as dark brown as the original since the recipe here doesn't include brown food coloring (caramel coloring). But the taste will be right on.

    The fun doesn't stop here! Learn how to make more of your favorite snacks like Hostess Twinkie, Drakes Devil Dogs, and Hostess Mint Chocolate Cupcakes.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 5

    In 1995 pediatric nurse Lindsay Frucci discovered a way to make chewy, fudgy brownies without any of fat. Today you can find her brownie mix boxes in thousands of grocery stores and specialty markets throughout the country. All you have to do is add some nonfat vanilla yogurt to the dry mix and bake. The brownies that emerge from your oven are good, but the mix can be pricey. One box of No Pudge! Fat Free Fudge Brownie Mix will set you back around four bucks, which seems like a lot when you consider that boxes of regular brownie mix from larger brands such as Pillsbury or Duncan Hines contain similar ingredients but sell for roughly half that. So I spent a week burning through gobs of cocoa, sugar, and flour in hopes of discovering an easy way to re-create that tasty mix at a fraction of the cost of even the cheapest brownie mix on the market. After much trial and error I finally nailed it.

    I tried many batches with Hershey's and Nestle's cocoa, but eventually decided the best widely available unsweetened cocoa powder for the task is the stuff made by Ghirardelli. Before you assemble this clone recipe, you'll also want to track down baker's sugar, which is a superfine sugar, and some powdered egg whites (health foods stores or cake decorating suppliers carry this). Combine all the dry ingredients in a bowl, and when you're ready to make the brownies, simply mix in 2/3 cup of nonfat vanilla yogurt, just like with the real thing. In 34 baking minutes (same as regular minutes, but they seem much longer) you'll have one plate of amazing fat-free chocolate brownies ready to eat.

    Click here for more famous cookie and brownie copycat recipes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.50. Votes: 2

    Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."

    To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.

    Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: “Rich layers of chocolate cake, dark chocolate cheesecake and creamy custard mousse.”

    There are four delicious layers in this amazing cake that has been a signature dessert at the Italian chain for years, and assembling your own home clone is not difficult. For the two cheesecake layers in the middle I created a custom “no-bake” recipe since the chocolate cake on the bottom is already baked and we don’t want to keep baking it. The top layer is made by slowly cooking egg, cream, and sugar until thick, then stirring in chocolate chips. White chocolate drizzle is swirled into this fudgy topping, dark chocolate buttercream frosting is added, then mini chocolate chips are pressed all around the side of the cake for a beautiful finishing touch. The cake take a bit of time since each layer needs to set up in the chill box before the next one is added. When it’s all done you’ll have 12 servings of a really great looking dessert that will bring you loads of thanks from every chocoholic in the room.

    Click here for more of my copycat Olive Garden recipes. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.33. Votes: 3

    Here's a clone recipe for a favorite East Coast treat that could even fool Rosie O'Donnell. The snack food-loving talk show hostess professed her love for these tasty Drake's goodies on her daytime show. And who could blame her? It's hard not to relish the smooth, fluffy filling between two tender devil's food cake fingers. I'll take a Devil Dog over a Twinkie any day of the week. For this clone recipe, we'll make the cakes from scratch. This will create a cake similar to the original. You may also use a devil's food cake mix rather than the scratch recipe here. Just make the filling with the recipe below and assemble your cakes the same way.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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I'm Todd Wilbur,
Chronic Food Hacker

For 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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