We don’t know about you, but we personally can’t resist a little treat when we pull up to Starbucks. We’re there anyway, right? Here are some of our favorite copycat Starbucks recipes for the days you don’t feel like getting out, or maybe you’ve got a crowd to feed.
Copycat Sugar Plum Cheese Danish
(image via: starbucks)
If you’re bummed this little dollop of deliciousness is seasonal, turn that frown upside-down because these can be made at home. Check out this recipe from The House on Silverado.
- 1 package of frozen puff pastry sheets thawed according to package instructions
- 1 8-oz package of cream cheese softened
- ½ cup sugar
- 1 tsp vanilla
- ½ cup plum jam or jelly
- ¼ tsp cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- Preheat oven to 400°F.
- Unroll the thawed, but still cold, puff pastry. Cut each sheet into 9 even squares. A pizza cutter works well for this. Place one square in each well of a muffin pan, and press gently into wells, leaving the corners out.
- Mix together cream cheese, sugar and vanilla. Divide evenly among puff pastry squares, spreading slightly with a spoon and pressing down with back of spoon to make a small pocket in the cream cheese for the jam to sit.
- Mix together jam, cinnamon, nutmeg, and cloves, and top each pastry square with a dollop in the cavity of the cream cheese.
- Bake for about 15 minutes, until puffed and golden. Watch them carefully so that the filing does not leak out too much. You may need to adjust your baking time.
- Serve immediately. Leftovers are best when warmed just slightly in the microwave.
Spinach Feta Wrap
If you’re always on the lookout for a quick, easy, and delicious breakfast, then we encourage you to give this spinach feta wrap a chance, and at a whopping 19 grams of protein, this should absolutely keep you full until lunch. Check out this recipe from Cheese Knees.
- 1 tablespoon olive oil from sun-dried tomatoes
- 1 cup chopped spinach packed
- 1 tablespoon minced garlic
- 2 large egg whites
- ⅓ cup sun-dried tomatoes soaked in oil chopped
- ¼ cup feta cheese
- 1 teaspoon italian seasoning
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 10-inch whole wheat flour tortilla
- optional: 1 egg yolk
- Place the egg whites* into a bowl and whisk until combined. Set aside.
- Heat a large skillet pan over medium heat. Add the olive oil from the sun-dried tomatoes to the skillet.
- When the olive oil is fragrant, add the spinach to the skillet and sauté until it is wilted (about 2-3 minutes).
- Add garlic, sun-dried tomatoes, salt, and pepper to the spinach and toss. Sauté for an additional minute.
- Form a circle with all of the ingredients that is about 10-inches in diameter.
- Pour the whisked egg whites carefully over the spinach mixture and use a spatula to maintain a circular shape with the eggs and ingredients.
- Sprinkle the italian seasoning over the eggs.
- Let the eggs cook for 3-4 minutes and use a spatula to pull the edges up along the edge of the circle to make sure the egg and other ingredients don’t stick to the pan. You will be flipping the egg circle in one piece.
- Sprinkle the feta over the eggs and then place the tortilla on top of the eggs.
- Using a plate or a large spatula, carefully flip the eggs and tortilla over so the tortilla is down in the pan.
- Let the tortilla heat for 30 seconds and then carefully fold the tortilla by folding the bottom third of the tortilla away from you over the eggs and then the two sides inward creating an open envelope shape.
- Press on the folded edges of the tortilla for 10-15 seconds while the bottom of the wrap browns.
- Finally, carefully flip the wrap over so the folded edges brown (about 1-2 minutes).
- Remove the wrap from the pan and enjoy.
We couldn’t leave cake pops out of the round-up, because no one was happier than us when we found out that we can easily make these at home. And the best part? No one is at home to watch and/or judge how much we may or may not eat in one sitting. If you love cake pops like we love cake pops, you’ll need this recipe from Eating on a Dime.
- 1 box classic cake mix (ingredients called for on box to make the cake)
- 3 Tbsp Vanilla Frosting I used pre-made
- 24-36 Cake Pop Sticks or Lollipop Sticks
- 12 oz Pink Candy Melts
- White Sprinkles
- Make cake and bake according to box instructions. Then let the cake cool at room temperature.
- Remove the cake from the pan. Remove the brown outside layer from the cake and throw away. Crumble up the remaining cake into a large bowl.
- Add the frosting to your crumbled cake and stir everything together until well combined.
- Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the pink candy melts in a small microwave-safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30-second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the pink melted candy and then place them into the cake balls about halfway threw the balls. Then place in freezer for 10-15 minutes.
- After the cake pops have been in the freezer. Dip each cake pop into the melted candy melts (you may need to remelt if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.
- Continue until all the cake pops have been covered. Once all the cake pops are dry, they are ready to serve and enjoy!