THE ORIGINAL 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.

Items: 4150 of 84, per page
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 4.83. Votes: 6

    Menu Description: "Classic cheesecake, graham cracker crumbs, strawberry sauce and whipped cream make this one to savor."

    Making cheesecake like this means you don't need to crank up your oven and run it for the hour or more that traditional cheesecake recipes require. Since the cheesecake filling is layered into a small glass, you make it ahead of time on your stovetop, which substantially shortens cooking and cooling times. When the filling is chilled, it's spooned into 6-ounce glasses on top of graham cracker crumbs, then thawed sliced strawberries in syrup are spooned on top. After finishing off each dessert shooter with a pile of whipped cream, you get to pass out some spoons, sit back, and enjoy a roomful of "mmmm."

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    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.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    Menu Description: "Three layers of light and airy sponge cake and strawberry mousse, drenched in strawberry sauce, topped with vanilla ice cream, fresh strawberries and whipped cream"

    The Strawberry Tallcake is a signature, trademarked item for Ruby Tuesday. It's pretty big, so plan on sharing it. This recipe calls for baking the sponge cake in a large, shallow pan—I use a baking sheet that has a turned up edges to hold in the batter. The strawberry mousse made here to frost the cake is a great, simple-to-make dessert on its own.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    When Ben Cohen and Jerry Greenfield first met in their seventh-grade gym class, they quickly became good friends. After college the two decided they wanted to try their hand at selling ice cream. With $12,000 to invest, they moved from New York to Burlington, Vermont, where they purchased an abandoned gas station as the first location for their ice cream store.

    After passing a five-dollar correspondence course on ice cream making from Pennsylvania State University and spending their life savings on renovating the gas station, the two were officially in the ice cream business. Ben and Jerry opened the doors to their first ice cream parlor in 1978. The pair's ice cream was such a big hit that they soon moved to a much larger facility. Today, just fifteen years after opening day, they produce more that 500,000 gallons of ice cream each month.

    Heath Bar Crunch was one of the earliest flavors on the menu and is still the most popular of the thirty original chunky ice cream creations that made them famous. Try making this Ben and Jerry's favorite yourself with our Heath Bar ice cream recipe below!

    Source: Top Secret Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Not rated yet

    In 1914 Pittsburgh baker Philip J. Baur and Boston egg salesman Herbert T. Morris decided there was a need for prewrapped, fresh cakes in local grocery stores. The two men coined the name Tastykake for their new treats and used only the finest ingredients, delivered fresh daily to their bakery.

    The founders standards of freshness are maintained to this day. Tastykakes baked tonight are on the shelves tomorrow. That philosophy has contributed to substantial growth for the Tasty Baking Company. On its first day the firm's sales receipts totaled $28.32, and today the company boasts yearly sales of more that $200 million.

    Among the top-selling Tastykake treats are the Butterscotch Krimpets, first created in 1927. Today, approximately 6 million Butterscotch Krimpets are baked every week.

    Source: Top Secret Recipes by Todd Wilbur

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 1

    Menu Description: "Four scoops of vanilla ice cream between two giant chocolate chip cookies. Drizzled with hot fudge and sprinkled with powdered sugar."

    Bennigan's puts a twist on the traditional sundae with this sweet treat. Although this dessert was created for the Bennigan's menu, the original sundae has been with us since the turn of the century. Here's some cool history for you: this was a time when alternatives to alcohol were in high demand, so soda fountain proprietors began inventing new drinks. Ice cream sodas—scoops of ice cream combined with soda water and a squirt of flavored syrup—became so popular that Americans were enjoying them to the point of gluttony, especially on the Sabbath day. The treat was soon referred to as the "Sunday Soda Menace," and after Evanstron, Illinois, became the first city to enact laws against selling ice cream sodas (shame!), the new prohibition was spreading nationwide. First alcohol, then sodas....you can bet a substitution was in order.

    One day soda fountain clerk, prohibited from selling sodas, served up a bowl of ice cream to a customer who requested a dribbling of chocolate syrup on the top. The fountain clerk, upon tasting the dish himself, found that he had discovered a new taste sensation, and soon the dessert was offered to everyone on Sundays only. Eventually that day of the week would be adopted as the name of the delicious ice-cream dish, with a bit of a spelling change to satisfy the scrutinizing clergy. The "soda-less soda" that we now call a sundae was born.

    This recipe makes enough giant chocolate chip cookies for six or seven sundaes, but you don't have to serve them all at once. Store the cookies in an airtight container and assemble the sundaes as you need them...on any day of the week.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 7

    This charismatic cheesecake is a specialty at the world's largest Benihana restaurant located in the Hilton hotel and casino in Las Vegas. Check it out: The lightly orange-flavored, fluffed-up cream cheese sits on layer of soft white cake, the edge is frosted and coated with crunchy hazelnut crumbs, and the top is covered with wedges of mandarin oranges in an orange-flavored gelatin. Every element of this top secret kitchen clone is made from scratch, and the finished product is well worth the work you put in. For the cake layer, we whip up just enough of a simple white cake batter to fit into the bottom of a 9-inch springform pan. The cheese layer in our clone is created with a special custom combination of gelatin, Dream Whip and cream cheese so that no baking is required to firm it up. You could, of course, use a store-bought white frosting for the edge of the cake, but since you only need a small amount of frosting, the clone recipe here makes it cheaper. The hazelnuts are candied with sugar and reduced to crumbs in a food processor. You can find a 1/2-cup bag of chopped hazelnuts in most supermarkets that are perfect for this. And two 15-ounce cans of mandarin orange wedges is just the right amount for garnishing the top. Just be sure to save 1/2-cup of the liquid from the cans of orange wedges to create the gel that holds the topping in place.

    Complete the Benihana experience with my copycat recipes for their Japanese onion soupginger salad dressingfried rice, and hibachi chicken and steak with dipping sauces

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 4

    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 a 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.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 2

    Abiding by this large Mexican food chain's "no cans in the kitchen" edict, we'll craft our clone of the delicious flan dessert with fresh whole milk, rather than canned sweetened condensed milk required by most flan recipes out there. The canned stuff has a bit of a funky taste to it anyway, plus it's much too sweet to be an accurate Chevys knockoff. When you're ready to clone this one, be sure to get some parchment paper. When laid over the top of the baking pan, the parchment paper helps the flan cook faster and more evenly than if left uncovered. Aluminum foil doesn't seem to work as well since it tends to reflect the heat away from the ramekins of sweet, creamy goodness.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...

    Score: 5.00. Votes: 7

    Menu Description: "The classic Italian dessert. A layer of creamy custard set atop espresso-soaked ladyfingers."

    In Italian, tiramisu means "pick me up" or "cheer me up." And when you taste the delicious combination of mascarpone cheese (sometimes referred to as Italian cream cheese), cream cheese, ladyfingers, espresso and Kahlua it will be hard not to smile. So get out your double boiler for the egg yolks (a metal bowl over a saucepan of simmering water will also do) and get some ladyfingers (ladyfingers are miniature cakes about the size of two fingers side-by-side). You can either make your own espresso, use extra strong coffee as a substitute, or, next time you're at Starbucks, order up a quadruple shot of espresso to go.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Items: 4150 of 84, per page
What's Hot
Drop items here to shop
Product has been added to <a href="?target=cart">your cart</a>
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $5.95
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $1.99
    • 33% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $2.99
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $5.95
    • 25% off
  • Drag and drop me to the cart Product is out of stock Choose the product options first
    Coming soon...
    • $5.95
    • 25% off