THE ORIGINAL COPYCAT RECIPES WEBSITE

Desserts

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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.

    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.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    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.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 5.00. Votes: 1

    Menu Description: “An extra generous pecan brownie is crowned with rich vanilla ice cream, drizzled with our classic warm chocolate sauce and finished with chocolate shavings and whipped cream. A chocolate lover’s dream.”

    The gluten-free brownie under the ice cream and homemade whipped cream is a flourless chocolate pecan cake cut into squares. Once the brownie is baked, it is chilled and sliced, then each serving is nuked for about 45 seconds until gooey hot. The fun really starts when you load a huge scoop of vanilla ice cream on top of the hot brownie and then drizzle some warm fudge sauce over the top. Outback cooks make the sauce from scratch each day, but it tastes similar to Hershey’s Hot Fudge Topping that you can get in just about any market. The homemade whipped cream formula here is easy and better than anything that comes out of a can. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    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: 1

    Oprah named this blended concoction from the New York City-based Serendipity 3 one of her “Favorite Things” in 2006 saying that it makes her want to “dance on the chandeliers.”  Started in a basement on East 58th Street in 1954, Serendipity 3 has been a top stop for many celebrities though the years. Tennessee Williams and Jackie Kennedy were regulars. Andy Warhol used to pay for his meals with original drawings. With locations now open in Boca Raton and Las Vegas, Serendipity 3 is more than just a sweet shop, and also serves omelettes, salads, pizza and ribs. But the joint is best known for its Frrrozen Hot Chocolate, which is ordered by around 10,000 customers each month. In the restaurant each frosty creation is made by combining a secret dry mix with milk and ice in a blender on high speed until smooth. The dessert is poured into a huge goblet, topped with whipped cream and chocolate shavings, and served with spoons and straws. The chain claims the secret mix is a blend of many different chocolates, and then released a recipe to the Oprah Winfrey Show a while back (posted on the show’s website) which supposedly revealed the secret formula. But it appears to be way off. The recipe given to Oprah says to use 6 half-ounce pieces “of your favorite chocolate,” but the chocolate in the restaurant’s secret dry mix comes only from cocoa powders. Also the recipe doesn’t mention anything about nonfat dry milk which is a big part of the dry mix. All you have to do is look at the ingredient list on the package of mix to see “sugar, nonfat dry milk, dextrose, and cocoas.” That’s it. But you don’t need to order a 5-dollar package of mix to enjoy this dessert. I’ll save you a little time and money with this original Top Secret Recipe I’ve worked up which uses three popular brands of cocoa, plus dry milk and sugar. Blend this mix with whole milk and ice and you’ll have a delicious (and cheap!) clone of Oprah’s favorite drink that tastes better than any recipe out there.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

    Watch Todd make Serendipity 3 Frrrozen Hot Chocolate in this video.

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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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    Score: 5.00. Votes: 6

    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.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.88. Votes: 16

    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

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.50. Votes: 4

    Menu Description: "We start with a warm, chewy bar layered with chocolate chips, walnuts and coconut. Topped with vanilla ice cream and drizzled with hot fudge and caramel."

    One thing that makes this dessert special is the way it comes to your table sizzling in a cast iron skillet—just like fajitas. The chocolate chip cookie and graham cracker crust "pie" sits in a hot skillet on top of bubbling cinnamon butter. It's topped with a scoop of vanilla ice cream, and then finished with walnuts, chocolate and caramel syrup. If you're a cloning perfectionist and want to present this dessert exactly like they do at the restaurant, you'll need a small skillet for each serving. Small cast iron skillets are the best, but any 6- or 8-inch saute pan will do fine. Just be sure your pan is real hot to get that same Chili's "sizzle" when you lay in the goodies. If you've got a big crew to feed and don't have enough skillets for each serving, you can add the cinnamon butter to individual serving plates, microwave the plates until the butter melts, then build each serving on the warm plates. It may not have the sizzle of the real thing, but it'll still taste like paradise.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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