Cinnamon Chip Bread

CINNAMON CHIP BREAD
Starbucks Copycat Recipe

Makes 1 Loaf

Chocolate Batter
3/4 cup greek yogurt
2 tablespoons coconut oil
1 cup granulated sugar
3/4 cup egg substitute
1 cups whole wheat pastry flour
3/4 cup dutch processed cocoa
1/2 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup nonfat milk, with 1 teaspoon lemon juice
2 tablespoons water
1/2 teaspoon vanilla

Cocoa Spice Topping
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon dutch processed cocoa
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon Turbinado sugar or sugar in the raw

Preheat oven to 350 degrees. Spray 1 large bread pan or 3 mini bread pans with cooking spray; set a side. In a pyrex measuring cup or glass, add milk and lemon juice, set a side for 5 minutes.
In a bowl add yogurt, coconut oil and sugar; mix until combined. Stir in egg substitute and mix until combined. In a separate bowl; sift together flour, cocoa powder, cinnamon, salt, baking powder and baking soda.

In the glass with the milk, add water and vanilla extract. Mix well. In the bowl with the yogurt; mix in flour mixture and milk mixture, alternating between the two until your mixture is fully blended. Place batter in prepared loaf pans.

To make topping: Combine sugar, cinnamon, cocoa, ginger and cloves and sprinkle over batter (Sifting it over the top worked best). Top with Turbinado Sugar. Bake in oven for 45-50 minutes for large loaf or 25-30 minutes for mini loafs. Insert a toothpick in the middle, if it comes out clean the bread is done.

Raspberry Swirl Pound Cake

RASPBERRY SWIRL POUND CAKE
Starbucks Copycat Recipe

Makes 8 Slices

Raspberry Pound Cake
15 tablespoons butter, softened
1/4 cup milk
3 eggs
1/4 teaspoon raspberry extract (optional)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cup cake flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 cup raspberries

Cream Cheese Frosting
1/4 cup butter, softened
1/4 cream cheese, softened
1 cup powdered sugar

For Cake:  Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan with non-stick spray. In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside.

With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds. Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn't have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed.

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice. Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling.

For Frosting: With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.

Coffee Meringue Cookies

COFFEE MERINGUE COOKIES
Starbucks Copycat Recipe

3 egg whites, warm
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar
1 packet Starbucks VIA Ready Brew

Preheat oven to 275. Line cookie sheets with parchment paper
In a stand mixer bowl combine egg whites, cream of tartar, salt and vanilla. Beat until they stand in soft peaks. Stir sugar and Starbucks Via Ready Brew together in a clean dry bowl. Slowly add the sugar/Starbucks mixture to the egg mixture 1 spoonful at a time while continuing to beat the mixture.

Once everything is fully incorporated and the mixture forms stiff peaks shape the meringue on the parchment paper. You can pipe the mixture or use a spoon to drop it on the parchment. Bake for 30 minutes then turn the oven off. Leave meringue cookies in the oven overnight or for a few hours to make sure they are fully dry. Cool completely before storing

Yogurt Parfaits Coming Soon

Starbucks announced on Tuesday an agreement with Danone to produce a new line of Greek yogurt products under the Evolution Fresh brand.

To be developed as “Evolution Fresh, Inspired by Dannon,” the new line of yogurts will include ready-to-eat parfaits that will be distributed in Starbucks coffeehouse locations across the U.S., starting in the spring of 2014, and in grocery stores by 2015. The yogurt brand will also expand to targeted markets outside the U.S. in a later phase, the company said.

Cinnamon Sugar Toast Latte

CINNAMON SUGAR TOAST LATTE
Starbucks Copycat Recipe

Makes 2 small or 1 Large Drink

1 cup whole or low fat milk
2 teaspoons packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 cup strong coffee (you can adjust this to taste)
1 teaspoon cinnamon
2 teaspoons sugar
1/2 cup crushed cinnamon sugar pita chips (such as Stacy's)
 whipped cream

Pour milk into a jar. Add brown sugar, vanilla and 1 teaspoon cinnamon. Cover and shake for 45 seconds (milk should start bubbling and double in size). Take off cover and microwave for 1 minute. Pour hot milk into a mug or glass and then slowly pour in the coffee. Combine the next teaspoon of cinnamon with granulated sugar. Top latte with whipped cream, cinnamon sugar and crushed pita chips.

Caramel Apple Bars

CARAMEL APPLE BARS
Starbucks Copycat Recipe

Makes 9 Bars


Filling:
2 granny smith apples (large, cored, peeled, and cut in 1 cm cubes)
1/4 cup water
2-3 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch

Crust:
1/2 cup butter, softened (no substitutes)
3/4 cup all purpose flour
1/4 cup icing sugar

Topping:
1/2 cup icing sugar
1/2 cup sugar
3/4 cup flour
1/2 cup butter, softened
3-4 tablespoons caramel topping

Core and peel apples, cut into 1 cm cubes.

For the filling, combine apples in a small pot with water, sugar, cinnamon and cornstarch. Set on medium-low heat to soften while you prepare the crust and topping.

For the shortbread crust, mix the icing sugar into the butter. Add the flour and stir until smooth and whipped-looking. Spread crust mixture evenly into the bottom on a 9"x9" pan. Once the apples are softened but not mushy, spread on top of the crust. Mix the icing sugar, sugar, and flour of the topping ingredients; stir in the butter until it is crumbly like moist bread crumbs. Take handfuls of the topping and sprinkle over the apples, breaking up big clumps until you can't see apples anymore. You may not use all of the topping.

Bake at 375 degrees for 20 to 30 minutes or until lightly browned on top; cool completely.
Drizzle with caramel ice cream topping in a nice diagonal grid. Cut into 9 pieces. If you want to be really decadent, you could serve it with ice cream.

Pumpkin Pound Cake

PUMPKIN POUND CAKE
Starbucks Copycat Recipe

Serves 8


1 1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cup sugar
1/2 cup fat free vanilla yogurt
3 egg whites
1 cup canned pumpkin


Preheat oven to 350 degrees. Grease a loaf pan, set aside.

Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean Let cool on a wire rack.
Add a powdered sugar glaze or cream cheese frosting if desired.