I love copycat recipes and have my share on Mandy's Recipe Box. So today, I am rounding up 15 mouthwatering Copycat Recipes from blogland. Check them out! Just click on the photos to get the recipe.
Showing posts with label Copycat. Show all posts
Showing posts with label Copycat. Show all posts
Copycat Cosmic Brownies
My kids love Little Debbie Cosmic Brownies. The ones with the little colorful candies on top. They always request them when we go grocery shopping. These copycat brownies are pretty spot on. I used Ghiradelli Natural Unsweetened cocoa powder. They had a darker chocolate flavor which was delicious, but next time I will try using regular cocoa powder and see how they turn out.
The ganache on top was so good. I recommend refrigerating these brownies and eating them cold. Plus it helps the ganache stay firm.
Try them and see what you think!
Ingredients
For the Brownies
3/4 cup unsalted butter (1 1/2 sticks), melted
2 large eggs
1 cup granulated sugar
2/3 cup light brown sugar, packed
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup unsweetened natural cocoa powder or dark cocoa powder (I used Ghiradelli)
3/4 cup all-purpose flour
3/4 cup unsalted butter (1 1/2 sticks), melted
2 large eggs
1 cup granulated sugar
2/3 cup light brown sugar, packed
2 tablespoons water
2 teaspoons vanilla extract
3/4 cup unsweetened natural cocoa powder or dark cocoa powder (I used Ghiradelli)
3/4 cup all-purpose flour
For the Ganache
1 1/2 cups semi-sweet chocolate chips
1/2 cup half-and-half or cream
1 cup M&M minis (they're sold in small tubes and I used 1 1/2 tubes; regular size M&Ms may be substituted)
1 1/2 cups semi-sweet chocolate chips
1/2 cup half-and-half or cream
1 cup M&M minis (they're sold in small tubes and I used 1 1/2 tubes; regular size M&Ms may be substituted)
Directions
- For the Brownies - Preaheat oven to 350F. Line a 9x13-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
- Add the eggs, sugars and vanilla; whisk to combine.
- Add the cocoa powder and whisk until incorporated, free from lumps, and smooth.
- Add the flour and stir until it's just incorporated; don't overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 25 to 29 minutes, or until top has just set, isn't jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter. Allow brownies to cool completely in pan. While brownies cool, make the ganache.
- For the Ganache - Add chocolate chips and cream to a medium, microwave-safe bowl and heat on high power for 1 minute; whisk until smooth.
- Pour ganache over mostly cooled brownies (after about 30 minutes is fine; they don't have to be completely cooled). Smooth ganache lightly with a spatula or offset knife.
- Refrigerate until ganache is mostly set.
- Evenly sprinkle with M&Ms. Cover pan with a sheet of foil to prevent fridge smells, and place pan in refrigerator until ganache sets up before slicing and serving, at least 2 hours. Do not slice into them until the ganache has set; You can make these in advance and store them in the fridge; they get better with time. Brownies will keep airtight for 1 week at room temperature, for 2 weeks in the refrigerator, and for up to 6 months in the freezer.
Copycat Taco Maker Crustos
Growing up, we ate at Taco Maker quite a bit. I always ordered one soft burrito and one crispy burrito. And some Crustos. Those babies were and are my favorite thing on the menu. And guess what? I have a delicious copycat recipe for you.
These taste just like them and I am in huge trouble. I can't stop making them and eating them. I hope you like them and I dare you to eat just 3 pieces. Just three.
Want the recipe? Then head over to Made From Pinterest to get it.
You should also check out these other delicious cinnamon and sugar treats...
