Copycat Recipes Archives

Category: Copycat Recipes

20
May
2014

Copycat Mocha Frappucino

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Make your own version of a famous coffeehouse’s cold, creamy mocha beverage, with this simple and delicious Copycat Mocha Frappucino recipe!

I own five or six books by author Todd Wilbur in his series called “Top Secret Recipes”. They are such fun books in which to find some great “copycat” recipes.

It’s a great way to fix a “very close to the original” (but for a fraction of the price) clone of a favorite food at home. This copycat mocha frappucino is one of those recipes found on his website.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why Not Make A Copycat Mocha Frappucino At Home?

Made popular by the famous coffee chain that seems to be on every corner, these chilled coffee beverages (the bottled version you find in grocery stores) can really add up ($$) if you purchase them often.

Well, now you can make a copycat mocha frappucino at home, so you can grab one on the way out the door without having to make an extra stop on the way to work or a kid’s baseball game (and for a fraction of the cost!)

We don’t buy these very often at all, but when we do, this is my favorite. So naturally, I was curious to try making these at home. This is the copycat recipe for the bottled version you find in the stores.

They are very easy to make (and if helps if you happen to have a few extra bottles left over to package this in…I saved a few for this very purpose!)

Making This Coffee Drink

The copycat recipe calls for Natural Fruit Pectin (don’t let that scare you off), which is a fruit thickener, commonly used when making jam. It actually acts as a thickening agent in this recipe. I used it, but the original author of the recipe states that you don’t have to use it, if you don’t care about duplicating the texture.

The recipe also calls for espresso, but you can “fake it” with the easy to follow tip (found in the notes section of the recipe) and make your own. This is what I did, using the very easy instructions.

The recipe, as written, makes 24 ounces, but can easily be doubled. Hope you enjoy this cold, creamy, mocha coffee beverage (how’s that for a description)!

Thank you for stopping by. I hope you have the opportunity to make a delicious copycat mocha frappucino for yourself or for someone you love. Have a great day, and come back soon.

Looking For More BEVERAGE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of beverage recipes, including:

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Original Recipe Source: http://www.topsecretrecipes.com/Starbucks-Frappuccino-Bottled-Version-Copycat-Recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Copycat Mocha Frappucino

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Make your own copycat version of a famous coffeehouse's cold, creamy mocha beverage, with this simple and delicious recipe!

Category: Beverage

Cuisine: American

Keyword: copycat mocha frappucino

Servings: 3 (makes 24 ounces total)

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup fresh espresso (see Notes below for how to create your own)
2 1/2 cups lo-fat milk (2 percent)
1/4 cup granulated sugar
1 Tablespoon dry pectin
1/4 teaspoon cocoa powder

US Customary - Metric

Instructions

Make the espresso. In a large bowl add the sugar, dry pectin and cocoa powder to the hot espresso and stir or whisk well until completely incorporated. Chill mixture.
When espresso mixture is completely chilled, add the milk; stir until combined.
Pour mixture into a serving pitcher or individual bottles, and refrigerate. Serve cold.

Recipe Notes

**How to make copycat espresso to use in this recipe**
Use 1/3 cup ground coffee and 1 cup of water in your drip coffee maker. Brew this once, then run it through again, using the same grounds. (this will make approx. 1/2 cup espresso needed). **Run a pot of water through coffeemaker when done, to clean machine.

NOTE: Original Recipe Source: http://www.topsecretrecipes.com/Starbucks-Frappuccino-Bottled-Version-Copycat-Recipe.html

Nutrition Facts

Copycat Mocha Frappucino

Amount Per Serving (1 (8 oz. portion))

Calories 163 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 9mg3%

Sodium 97mg4%

Potassium 295mg8%

Carbohydrates 31g10%

Sugar 26g29%

Protein 6g12%

Vitamin A 385IU8%

Calcium 246mg25%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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12
May
2014

Red Lobster Cheddar Biscuits

categories: Breads, Copycat Recipes, Side Dishes

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It’s EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.
I love the warm cheddar biscuits that are served to you before a meal at a famous national restaurant . I seriously think I could eat quite a few of these copycat Red Lobster Cheddar Biscuits, if push came to shove.

Truth: It would NOT take a lot of “shoving” to get me to eat lots of them! They give new meaning to the words “comfort food”… ha ha!

Did you know these cheddar biscuits are TOTALLY EASY to make at home? Yes… from start to finger-licking finish, these warm and buttery biscuit bites of cheddar and garlic goodness can be on your table in about 30 minutes or less.

The cheddar biscuits are as simple to make as mixing up the dough, dropping them onto a baking sheet and baking them! Simple to make, and amazingly GOOD (bet you can’t eat just one)!

This recipe makes 10 of these delicious biscuits, so there will be plenty to go around. Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cheddar Biscuits

Preheat your oven to 450 degrees. In a medium bowl, stir the biscuit mix, garlic powder and cayenne pepper.

Add grated cheese and milk to bowl; stir together until a soft dough forms.

TIP: For a well rounded biscuit, spoon the dough into a measuring cup, THEN transfer it to the baking sheet (see below). Measure about 1/4 cup of batter into measuring cup.

Spoon the dough out onto a greased baking sheet (or a baking sheet covered with parchment paper).

Smooth the tops of the dough down a bit with the back of a spoon. This will help prevent hard points from forming on the top of the biscuits.

Bake The Cheddar Biscuits

Bake at 450 degrees for 8-10 minutes. The tops of the biscuits should be golden brown when done. While the biscuits are cooking in the oven, melt the butter in a small pan; stir in the garlic powder.

Once you remove the biscuits from the oven, brush the garlic butter on top of the biscuits using a pastry brush. Sprinkle the crushed parsley flakes on top to garnish. Serve biscuits hot…and ENJOY!

Hope you like them! They are a great addition to most meals, and guess what? They’re WONDERFUL! Have a fantastic day, friends.

Looking For More BREAD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few bread recipes you’ll enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe Adapted From: Ron Douglas, in the cookbook “America’s Most Wanted Recipes” (published 2009), page 186.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Red Lobster Cheddar Biscuits

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

It's EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.

Category: Bread, Side Dish

Cuisine: American

Keyword: cheddar biscuits

Servings: 10 biscuits

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups biscuit mix (such as Bisquick)
1½ teaspoons garlic powder
¼ cayenne pepper
1/2 cup shredded cheddar cheese
2/3 cup milk

For topping:

4 Tablespoons (1/2 cube) butter
1/4 teaspoon garlic powder
Parsley flakes , for garnishing

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
In a medium bowl, stir the biscuit mix, garlic powder, cayenne pepper, grated cheese and milk together until a soft dough forms.
Spoon the dough into 1/4 cup measuring cup, then onto a greased baking sheet (or parchment paper covered baking sheet). Smooth the tops of the dough down a bit with the back of a spoon. This will help prevent hard points from forming on top of the biscuits.
Bake at 450 degrees for 8-10 minutes. The tops of the biscuits should be golden brown.
While the biscuits are cooking in the oven, melt the butter in a small pan; stir in the garlic powder. Once you remove the biscuits from the oven, brush the butter on top, using a pastry brush. Sprinkle the crushed parsley flakes on top to garnish. Serve biscuits hot...and ENJOY!

Nutrition Facts

Red Lobster Cheddar Biscuits

Amount Per Serving (1 biscuit)

Calories 174 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 19mg6%

Sodium 388mg17%

Potassium 73mg2%

Carbohydrates 16g5%

Sugar 3g3%

Protein 3g6%

Vitamin A 250IU5%

Calcium 105mg11%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Mar
2014

White Chocolate Raspberry Cookies (Disneyland Copycat)

categories: Chocolate, Cookies, Copycat Recipes, Desserts

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White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.
A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments?

Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (a Disneyland copycat) and knew I wanted to try them!

I began searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed!

I checked out the recipe because the picture of the cookies drew me in. I was excited to read through the recipe and realize that I had all the necessary ingredients! So I made them, and the rest is history. Here’s how to make white chocolate raspberry cookies.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

About This Cookie

White chocolate raspberry cookies are available at Disneyland (at Pooh Corner and a few Main Street shops). I’ve never bought this cookie while at Disneyland (despite MANY times there). This original recipe was created by another blogger, and it sounded fabulous to me.

Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout? I knew I HAD to make these white chocolate raspberry cookies right away!

To be truthful, I blame this urgency completely on our Oregon rain. When I am stuck inside and it’s raining, I like to experiment with recipes in our kitchen.

These cookies came together fairly quickly. They’re a bit messy to make, but the results are really delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort.

How To Make White Chocolate Raspberry Cookies

Preheat your oven, and whisk together the dry ingredients in a large bowl. In a separate bowl or stand mixer, cream the butter and sugars with an electric mixer. Now add the egg, egg yolk, vanilla and almond extracts to the dough.

Add the dry ingredients to the wet ingredients, and mix only until the ingredients are combined. Stir in the white and semi-sweet chocolate chips until they’re fully incorporated into the dough.

Now Here’s The Crazy, Messy Part!

Scoop out about ¼ of the cookie dough into a small bowl (it’s easiest to work with a small bit at a time).

Add 1 TBSP of raspberry jam and “cut it” into the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie?

Gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough.

Shape The White Chocolate Raspberry Cookies

Take the jam swirled dough and drop it by large spoonfuls onto a baking sheet, lined with parchment paper. **TIP: You might find it easier (but messier) to scoop out the dough and shape it into a ball using your hands. It’s YOUR choice.

Yes, it was a bit messy, but this tip worked the best for me the next time I made this recipe. Flatten the dough balls slightly with clean hands or use the back of a spoon.

Repeat this step with the rest of the dough and jam until the cookie dough is all used. Now it’s time to bake them!

Time To Bake The Cookies!

Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark.

I wanted larger cookies so I cooked mine a bit longer. Remove the cookies from the oven when the edges of the cookie are set, but the center is is still slightly soft.

Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

These white chocolate raspberry cookies really are delicious! I hope you will give them a try!

Hope you enjoy these delicious white chocolate raspberry cookies! They are really good, and I really believe you are going to like them.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a great day!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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White Chocolate Raspberry Cookies (Disneyland Copycat)

Prep Time

25 mins

Cook Time

12 mins

Total Time

37 mins

White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.

Category: Dessert

Cuisine: American

Keyword: white chocolate raspberry cookies

Servings: 20 large cookies

Calories Per Serving: 228 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup butter (1 cube), room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg , plus 1 egg yolk
1 tsp. vanilla extract
1/4 tsp. almond extract
4 Tablespoons Raspberry Jam , heaping
3/4 cup white chocolate chips
3/4 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
Scoop out about 1/4 of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!
Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

Recipe Notes

If you make the cookies smaller, you will have a much larger quantity of cookies.

Nutrition Facts

White Chocolate Raspberry Cookies (Disneyland Copycat)

Amount Per Serving (1 cookie)

Calories 228 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 94mg4%

Potassium 104mg3%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 18g20%

Protein 2g4%

Vitamin A 155IU3%

Vitamin C 0.3mg0%

Calcium 31mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Mar
2014

Starbucks Lemon Loaf

categories: Breads, Breakfast, Copycat Recipes, Holidays!

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You’re gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It’s EASY to make it yourself (8 slices) and save money!

Here’s another great “Copycat” recipe of a very popular item at the famous coffeehouse. I made this Starbucks Lemon Loaf last week after finding it in one of my cookbooks.

Seriously, folks…this Starbucks lemon loaf is so very easy to make, in the comfort of your own kitchen! Wonderfully delicious and full of bright, lemony goodness, I highly recommend this tasty treat! Grab a cup of coffee from your own coffeemaker and make this Starbucks lemon loaf, with a glazed lemon icing on top…stat!

Why not go crazy? Invite a few hundred friends to come lounge around on your chairs and couches with their laptops and smartphones while you eat this delicious treat! Then you will at least THINK you’re at that coffeehouse, spending a lot more of your hard earned cash for this Starbucks lemon bread than it costs to make!

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Making Starbucks Lemon Loaf At Home Will Save You Money

Just think, if you bought 8 slices of this Starbucks lemon loaf at the local “famous coffee place”, it would cost you around $24 dollars. Let me assure you that you can make 8 slices of this delicious Starbucks Lemon Loaf in a very short amount of time, for a fraction of that price!

This recipe for Starbucks Lemon Loaf freezes well, too. That will also help to save you some of your hard-earned money in the long term!

If you wrap the Starbucks lemon loaf slices very well, place in airtight bags in freezer, you can enjoy a piece whenever you want, by simply thawing it out! *And there you have it- my money-saving tip for the day, folks!

Interested In Other Sweetened Bread Recipes For Breakfast?

If you enjoy loaves of sweet bread similar to this lemon loaf with lemon glaze, I am confident you will enjoy several of my other recipes. These include Starbucks Gingerbread (copycat recipe), Apple Cinnamon Bread, Carrot Zucchini Bread, or Double Chocolate Zucchini Bread, to name a few. YUM!

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and try to make each moment count, in this day you’ve been given!

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from the book “Top Secret Recipes Unlocked”, by Todd Wilbur, pages 211-213, Published in 2009 by The Penguin Group

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Starbucks Lemon Loaf

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

You're gonna LOVE this copycat version of the famous Starbucks lemon loaf, bursting with flavor! It's EASY to make it yourself (8 slices) and save money!

Category: Breakfast

Cuisine: American

Keyword: Starbucks lemon loaf

Servings: 8 slices

Calories Per Serving: 412 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the lemon loaf:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 Tablespoons butter , softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup fresh lemon juice
1/2 cup vegetable oil

For the lemon icing:

1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk
3/4 teaspoon lemon extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Whisk together flour, baking soda, baking powder and salt in a large bowl.
In a separate bowl (or the base of a stand mixer), beat the eggs, sugar, butter, vanilla extract, lemon extract and lemon juice until thoroughly combined.
Add the dry ingredients, a little at a time, to the egg mixture; beat till smooth. Add oil and mix well. Pour batter into a well-greased 8½" x 4½" loaf pan.
Bake at 350 degrees for 45-50 minutes, or until a toothpick (stuck in the middle of the loaf) comes out clean. Remove loaf from oven and cool completely on a wire rack. Remove loaf from pan when cooled.
While loaf is cooling, make the icing: Combine icing ingredients in a small bowl. Mix on low with an electric mixer or whisk till all the lumps have disappeared. When the lemon loaf has cooled, frost the top of the loaf with the icing. Wait for the icing to "set up", then slice into 8 - 1 inch slices. Enjoy!

Recipe Notes

Recipe adapted from the book "Top Secret Recipes Unlocked", by Todd Wilbur, pages 211-213, Published in 2009 by The Penguin Group

Nutrition Facts

Starbucks Lemon Loaf

Amount Per Serving (1 slice)

Calories 412 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 13g81%

Cholesterol 69mg23%

Sodium 265mg12%

Potassium 88mg3%

Carbohydrates 59g20%

Sugar 40g44%

Protein 4g8%

Vitamin A 175IU4%

Vitamin C 4mg5%

Calcium 28mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Mar
2014

P.F. Chang’s Ginger Chicken With Broccoli

categories: Asian, Chicken, Copycat Recipes, Main Dishes

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You’ll love PF Chang’s Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!
Oh my goodness…this copycat recipe for PF Chang’s Ginger Chicken With Broccoli was so good! The Asian inspired ginger sauce tastes amazing with the broccoli and chicken breasts!

I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved PF Chang’s China Bistro entree.

The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run. YES! -this is an amazingly delicious entree! The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too! Here’s some picture to show how to make this great dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make PF Chang’s Ginger Chicken With Broccoli

Slice boneless, skinless chicken breasts into thin strips before being marinated.

Mix up the very simple “marinade” for the chicken. The chicken will need to marinate in the refrigerator for for 3 hours. Plan ahead!

Make The Delicious Asian Sauce

Make the simple Asian stir fry sauce for PF Chang’s ginger chicken, by blending ingredients together in a bowl. It’s so quick and easy! When done combining the ingredients, set the sauce aside until later.

Drain the chicken breast slices after marinating.

Cooking The Chicken And the Broccoli

The chicken pieces are cooked in chicken broth mixture until they are 2/3 of the way done. Remove the chicken from the broth and drain on paper towels. Save the broth in the skillet.

Cook the broccoli florets in the reserved chicken broth.

Preparing the Sauce

Cook minced garlic, green onions, and ginger in oil in a large skillet. Boy does it smell good while they are cooking! Add the Asian stir fry sauce to the skillet.

Place the marinated chicken pieces back into the skillet with the green onions and stir fry sauce. Cook the chicken for several minutes until it is fully cooked through.

Mix up the cornstarch mixture that will help to thicken the stir fry sauce for PF Chang’s ginger chicken and broccoli. Once fully mixed, add it into the skillet with the chicken and sauce. Stir until all the cornstarch slurry is fully blended with the stir fry sauce. The sauce will thicken as it cooks.

To Serve PF Chang’s Ginger Chicken with Broccoli

Once the sauce has thickened and is heated through, PF Chang’s Ginger Chicken and the sauce are ready to be served. Arrange the cooked broccoli in a ring around the outside of a serving dish. The steaming hot ginger chicken and sauce is then piled into the middle. Serve this delicious dish up, and enjoy!

Here is my version of PF Chang’s Ginger Chicken with Broccoli, served steaming hot, on top of a bed of white rice. It is DELICIOUS!

Hope you will give this recipe for PF Chang’s Ginger Chicken with Broccoli a try! It tastes fantastic! Have a great day, and please come back again soon.

Looking For More Asian Inspired Chicken Recipes?

You can find many more chicken recipes in the Recipe Index, located at the top of the page. A few Asian inspired chicken recipes are there, including these favorites:

Easy Cashew Chicken
Asian Lemon Chicken Strips
Teriyaki Chicken Rice Bowl
Kung Pao Chicken
Sweet Fire Chicken (Panda Express Copycat)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted from the book: “More of America’s Most Wanted Recipes”, by Ron Douglas, page 215 (published 2010)

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0 from 0 votes

PF Chang's Ginger Chicken With Broccoli

Prep Time

3 hrs

Cook Time

25 mins

Total Time

3 hrs 25 mins

You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Category: Entree

Cuisine: Asian

Keyword: P.F. Chang's ginger chicken

Servings: 4 servings

Calories Per Serving: 377 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Chicken:

2 large eggs , beaten
2 Tablespoons cornstarch
2 Tablespoons vegetable oil
1/4 teaspoon black pepper
1/4 teaspoon salt
2 large boneless , skinless chicken breasts, thinly sliced

For the Stir-Fry Sauce:

1/2 cup soy sauce
2 Tablespoons rice wine vinegar
2 Tablespoons granulated sugar
1/2 cup chicken broth

For the rest of the recipe:

3 cups chicken broth
8 oz. fresh broccoli florets
3 Tablespoons vegetable oil
2 Tablespoons minced , peeled fresh ginger
2 Tablespoons minced green onion (green and white parts)
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon sesame oil (found in Asian section of most grocery stores)
Steamed rice , for serving

US Customary - Metric

Instructions

At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about 3/4 of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix 1/4 cup cornstarch with 1/2 cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!

Recipe Notes

Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

Nutrition Facts

PF Chang's Ginger Chicken With Broccoli

Amount Per Serving (1 serving (without rice))

Calories 377 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 15g94%

Cholesterol 118mg39%

Sodium 2078mg90%

Potassium 654mg19%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 7g8%

Protein 19g38%

Vitamin A 520IU10%

Vitamin C 66.4mg80%

Calcium 58mg6%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Mar
2014

Copycat Applebee’s Oriental Chicken Salad

categories: Asian, Chicken, Copycat Recipes, Main Dish Salads, Main Dishes, Salads

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Make a copycat version of Applebee’s Oriental Chicken Salad in the comfort of your own home. You’ll love this delicious main course salad!Applebee’s Restaurant describes their signature salad as “Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles, tossed in a light Oriental vinaigrette”.

Over the years I have enjoyed finding “copycat” recipes from restaurants and then challenging myself to see if I can duplicate the same thing at home. I have found that sometimes you can make the recipe for half the price of what a restaurant charges. This copycat recipe for Applebee’s Oriental Chicken Salad is a definite keeper! It’s so good, and I have made it countless times!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Got This Recipe

I love the “Top Secret Recipe” cookbook series, by Todd Wilbur. My sons gave me a couple of his books for Mother’s Day years ago. I’ve bought a couple of others, and they are wonderful. Basically, the author tries to identify what ingredients are in a restaurants food (he orders it, then “dissects” it in his lab to determine the ingredients.

Then he experiments to re-create the recipe until it is as close to the original as he can get. I love this because HE does all the dirty work, and I benefit from his efforts. Awesome! It works for me (heh heh heh)!

Making The Salad Is Fairly Simple

I have never taken a lot of photos of making this salad, unlike my other recipes. But the salad is fairly easy to make. An Asian-inspired salad dressing is whisked together, chicken is breaded, fried and cut into pieces, and the green salad is assembled, then topped with the chicken and the salad dressing..

Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks! — Making the delicious Asian-inspired salad dressing is easy!

I’ve Made This Applebee’s Oriental Chicken Salad SO MANY Times

This is a salad I have made MANY times over the past 15 years. I’ve made it for my husband and I, AND for as many as 25 hungry co-workers at a staff retreat, all with great results and compliments each time. Honestly, this entree salad is fairly easy to make. It just takes a bit of time to do the “prep” work. My tip: Do the prep work early, then after school or work, cook the chicken and throw it all together. Boom!

I hope you like it! If you want to serve 4 with this recipe, just split all the ingredients into 4 smaller sized servings (including the chicken… just cut it into chunks and divide it on 4 salads!) We love this filling salad’s great flavor, and think you will, too! Enjoy!

Looking For More MAIN DISH SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious entree salads you’ll enjoy, including:

Interested In More Recipes?

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Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Copycat Applebee's Oriental Chicken Salad

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Make a copycat version of Applebee's Oriental Chicken Salad in the comfort of your own home. You'll love this delicious main course salad!

Category: Salad or Main Dish

Cuisine: Asian

Keyword: oriental chicken salad

Servings: 2 large servings

Calories Per Serving: 1431 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Oriental Dressing:

6 Tablespoons honey
3 Tablespoons white vinegar
8 teaspoons mayonnaise
2 Tablespoons Grey Poupon Dijon mustard
1/4 teaspoons sesame oil (find this in the Asian food section of the grocery store)

For the Chicken:

1 cup vegetable oil , for frying (you want the skillet to have about 1/2 inch deep of oil)
2 eggs
1 cup milk
1 cup all-purpose flour
1 cup Panko breadcrumbs (or you can substitute crushed cornflake crumbs)
2 teaspoons salt
1/2 teaspoons black pepper
2 (3 oz.) boneless, skinless chicken breasts

For the salad:

6 cups chopped romaine lettuce
2 cups chopped purple cabbage
2 cups chopped napa cabbage
1 carrot , julienned or shredded (I grated mine)
2 green onions , sliced (use entire stalk-green and white parts)
2 TBSP sliced , toasted almonds (saute them on low in dry skillet for 3-4 minutes to toast-stir to prevent burning)
2/3 cup chow mein noodles

US Customary - Metric

Instructions

Prepare the salad dressing and chicken: Using a whisk or an electric mixer, blend together the dressing ingredients in a small bowl. Cover and refrigerate until it is well chilled and you are ready to serve the salad.
Preheat the oil in a skillet over medium heat. The temperature of the oil should be around 350 degrees before cooking the chicken (an electric skillet or a temperature gauge is helpful to get the oil at the right heat). The right amount of heat is necessary for a crispy brown crust!
In a small bowl, mix together the eggs and milk until well combined.
In another bowl, mix the panko crumbs (or cornflake crumbs) with the flour, salt and pepper.
Cut the chicken breasts into 4 or 5 long strips. Dip each chicken strip into the egg mixture first, then into the flour mixture, coating each piece completely. Carefully place chicken pieces into the hot skillet (remember, you preheated it, right?) Fry the chicken fingers for approximately 5 minutes, turning and cooking until the coating on all sides has darkened to a golden brown.
Assemble the salad: Prepare the salad by tossing the romaine lettuce with the purple cabbage, napa cabbage and shredded carrot. Place on individual serving plates.
Sprinkle the green onions on top of the lettuce mixture.
Sprinkle the almonds over the salad, then the chow mein noodles.
Cut the chicken into bite sized chunks (that's the authentic way)...sometimes (like in the picture) I just leave the strips on top and let everybody cut up their own...whatever- I'm usually in a big hurry to eat the salad, and don't want to bother cutting it all up into chunks!) Anyways...back to the recipe: Place even amounts of the chicken on top of each salad, placing the chicken in a pile in the middle. Serve the salad dressing on the side. Enjoy!

Recipe Notes

You can easily make this salad into 4 smaller sized portions. Just cut the chicken into chunks, divide the chicken chunks and salad into 4 portions, and you're good to go!
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32)

Nutrition Facts

Copycat Applebee's Oriental Chicken Salad

Amount Per Serving (1 large salad)

Calories 1431 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 22g138%

Cholesterol 232mg77%

Sodium 3612mg157%

Potassium 1657mg47%

Carbohydrates 204g68%

Fiber 15g63%

Sugar 70g78%

Protein 56g112%

Vitamin A 19190IU384%

Vitamin C 82mg99%

Calcium 423mg42%

Iron 11.4mg63%

* Percent Daily Values are based on a 2000 calorie diet.

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27
Feb
2014

Copycat Cherry Garcia Ice Cream

categories: Chocolate, Copycat Recipes, Desserts, Ice Cream/Frozen Treats

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Dark chocolate and Bing cherries are featured in delicious Cherry Garcia Ice Cream (copycat) recipe, made in an electric ice cream maker! Here’s a great recipe for Copycat Cherry Garcia Ice Cream I discovered two years ago during my Summer Ice Cream Experiment! I spent the summer experimenting with many homemade ice cream recipes in my Cuisinart Ice Cream maker.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

About Cherry Garcia Ice Cream

I only managed to get one picture of this yummy cherry garcia ice cream before we dove in….YUM! I love it when I can experiment and make “copycat” recipes. This is a knockoff recipe for one of the most famous (and wildly popular) of Ben and Jerry’s ice cream flavors. If you love the original, you will love this simple to make version! Cherry Garcia ice cream is filled with juicy Bing cherries, sweet cream, and chocolate.

Summer is just around the corner, and I hope you will give this recipe a try…perfect for a hot summer evening (or let’s get real…ANYTIME you require ice cream…stat!). Have a great day, and hope you enjoy this recipe for Cherry Garcia ice cream!

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of ice cream recipes you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe source: My regular vanilla base (from Cuisinart book) + experimenting

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Copycat Cherry Garcia Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Dark chocolate and Bing cherries are featured in delicious Cherry Garcia Ice Cream (copycat) recipe, made in an electric ice cream maker!

Category: Ice Cream

Cuisine: American

Keyword: cherry garcia ice cream

Servings: 10 (1/2 cup servings) 1.5 qts. total

Calories Per Serving: 299 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup dark chocolate , grated finely, then covered & refrigerated (to keep it cold)
1/2 cup fresh Bing cherries , pitted, halved, & then covered & refrigerated (to keep them cold)
1/2 cup Egg substitute
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup milk

US Customary - Metric

Instructions

Prepare the chocolate and the cherries as indicated in ingredient list. Place them in separate bowls; cover and keep refrigerated until just before ice cream has finished freezing.
In a large bowl, whisk the egg substitute, sugar, and vanilla together until the sugar has dissolved (a couple minutes). Pour in the whipping cream and milk; continue whisking until fully blended.
Transfer the ice cream mixture to your ice cream maker, and freeze according to the manufacturer's instructions. About 5 minutes before the ice cream is done (and has thickened), add the grated chocolate and cherries to the ice cream mixture. Continue churning the ice cream for remainder of time indicated for your machine. When done, transfer mixture to a container suitable for a freezer, and let it continue to "ripen" (i.e. firm up) in the freezer. When ready to serve, grab an ice cream scoop and dig in!

Nutrition Facts

Copycat Cherry Garcia Ice Cream

Amount Per Serving (1 (1/2 cup serving))

Calories 299 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 67mg22%

Sodium 55mg2%

Potassium 170mg5%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 865IU17%

Vitamin C 1.1mg1%

Calcium 75mg8%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Feb
2014

Olive Garden Toscana Soup

categories: Copycat Recipes, Italian, Main Dishes, Soups

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Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!
I’m sitting in my office at home looking out the window at freshly fallen snow in our backyard. We had a crazy snowstorm yesterday (it gets crazy in Portland when we have significant snow). Today another 3-5 inches of snow is expected. Whoa!

This is a great day for Olive Garden Toscana Soup! My husband and I have both been fighting pesky head colds for several days now, and we decided a big pot of soup was what we needed.

This way we can have soup made for 1) the snowstorm, and 2) leftovers (so I don’t have to cook much while sick). It was a really good idea (we occasionally have good ideas!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where I Found The Recipe For Olive Garden Toscana Soup

Once my hubby and I settled on what KIND of soup it was easy: A big pot of Toscana Soup, a copycat version of the popular soup found at Olive Garden restaurants nationwide. It is also known as Zuppa Toscana.

I dug out my trusty cookbook called “Top Secret Restaurant Recipes”, by author Todd Wilbur, and got busy in the kitchen. Honestly, I can’t count how many times I’ve made this recipe over the years.

We find this soup wonderfully tasty, filling, and it’s ridiculously easy to make. The blended flavors of Italian sausage, potatoes and kale are enhanced by a light, creamy broth.

Olive Garden Toscana Soup is a seriously good soup to cozy up with on a cold, snowy day, or any time you want a great bowl of soup!

How To Make Olive Garden Toscana Soup

Place four Italian sausage links into a large skillet. Pan-sear the sausage links on medium heat until they are browned, and cooked through.

Cooking the sausage links will take between 10 and 15 minutes to cook the sausages all the way through.

Once they are finished cooking, transfer the sausages out of the skillet, and let them cool for about 10 minutes before attempting to slice them..

Use a sharp knife to slice the cooked Italian sausage links into thin rounds. Set the sausage slices aside to rest while you add other ingredients to the soup.

Time To Slice Those Potatoes!

Slice the cleaned, unpeeled potatoes into thin slices, and then cut them into quarters. The potato slices will cook more evenly if they are all cut about the same size.

Add Potatoes And Kale To The Toscana Soup

Add the sliced potatoes (make them “walk the plank”) to the Toscana soup base that is simmering in a large soup pot.

Next into the soup pot goes the kale. Yes… this recipe calls for lots of fresh chopped kale (the HEALTHY veggie)! Stir to incorporate the potatoes and kale into the soup.

The kale will wilt and reduce in volume as it heats in the hot broth. Now your big ol’ pot of Olive Garden Toscana Soup is almost ready to eat! Are you getting excited? I know I am!

Final Step, Then It’s Time To EAT!

Add the cooked and sliced Italian sausage to the soup, and stir, to combine. Continue to heat the soup, until it is very hot, and then get ready to serve it!

Ladle the hot Toscana Soup into individual serving bowls. Serve Olive Garden Toscana Soup with some crusty Italian bread on the side, and enjoy!

Hope you will give this Olive Garden Toscana Soup a try and will discover (if you haven’t already), how delicious it really is!

It’s pretty easy to make a big pot of this soup to enjoy! Sure hope you like it! If you enjoy the soups at The Olive Garden, be sure to check out my recipe for Olive Garden Chicken Gnocchi Soup! It is fantastic, and is one of my all-time favorites!

Thanks for stopping by today. Please come back soon for more family-friendly recipes. Take care, and have a great day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soups for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from the cookbook: “Top Secret Restaurant Recipes”, by Todd Wilbur, (published 1977).

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Olive Garden Toscana Soup

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

Category: Soup

Cuisine: Italian

Keyword: Toscana soup

Servings: 6 servings

Calories Per Serving: 396 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Italian sausage links (mild or hot flavors are okay-I typically use mild)
6 cups chicken stock
3/4 cup milk (for an even creamier version, use heavy whipping cream, then omit the butter)
2 Tablespoons butter
3 cups chopped kale
3 small russet potatoes- unpeeled (or 1 1/2 large potatoes-unpeeled)
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon red pepper flakes

US Customary - Metric

Instructions

Grill or sauté the sausages till done (approx. 15 minutes). Remove from heat and let cool. Once sausage has cooled, slice the sausages at an angle into slices about 1/2 inch thick.
In a large saucepan, combine the chicken stock and the milk/butter (or heavy cream) over medium heat. Add the grilled Italian sausage slices and kale to the soup. Slice the unpeeled potatoes into 1/4 inch slices, and then quarter each slice. Add the quartered potato slices to the soup.
Add the spices (salt, pepper, garlic powder, and red pepper flakes) to taste. Let the soup simmer on low, uncovered for about 1 hour, stirring occasionally. Serve, and enjoy!

Recipe Notes

Recipe adapted from the cookbook: "Top Secret Restaurant Recipes", by Todd Wilbur, (published 1977).

Nutrition Facts

Olive Garden Toscana Soup

Amount Per Serving (1 (1/6 of total))

Calories 396 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Cholesterol 77mg26%

Sodium 1245mg54%

Potassium 1000mg29%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 5g6%

Protein 20g40%

Vitamin A 3560IU71%

Vitamin C 47mg57%

Calcium 116mg12%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Jan
2014

Double Glazed Pumpkin Scones

categories: Breads, Breakfast, Copycat Recipes, Holidays!, Scones

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Fall is here, and it’s time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!

I think you’re going to love these Double Glazed Pumpkin Scones! Our family sure loves them! The recipe (which I found online) is a copycat recipe of the classic Starbucks glazed pumpkin scones.

Easy and delicious, they are perfect for breakfast (or a quick afternoon treat with coffee or tea) any time of the year. HOWEVER… there’s something about Fall that screams “Bake these glazed PUMPKIN scones…now!”

The scones are glazed with a powdered sugar glaze once done, THEN they are glazed again with a spiced glaze. This spiced glaze, with cinnamon, ginger, nutmeg and cloves has all the warm flavors associated with Fall.

Here’s how to make these double glazed pumpkin scones.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Double Glazed Pumpkin Scones Are Perfect To Serve This Time Of Year

There’s just something about cool weather, warm jackets, fires in the fireplace, pumpkin, cinnamon, cloves and nutmeg that just “goes” together, right?

The traditional flavors of Fall are definitely present in these delicious scones! That’s why these double glazed PUMPKIN scones are perfect for this time of year!

Double Glazed Pumpkin Scones Are Delicious!

These scones are ridiculously delicious! They are NOT crumbly and dry, and that’s a good thing because there’s nothing worse than that in a scone.

The pumpkin scones are flavored with cinnamon, nutmeg, ginger and cloves. These traditional spices combine to create the unique “Fall” pumpkin spice flavor featured in these scones.

Get comfy on your couch or in front of a nice fire in the fireplace and enjoy every bite of these Fall inspired glazed pumpkin scones!

If you’ve never made scones before, no worries. They are very easy to make, and you will love the yummy results!

Scones, Scones… And More Scones!

I didn’t take a bunch of photos to document the process this time. If you’d like to see photos of the “basics” for making scones, you can see them in my recipe for Chocolate Chip Orange Scones.

I also have a LOTS of scone recipes listed in the Recipe Index, found at the top of each blog post. I’m confident there will be a scone recipe there you will enjoy! Here is a photo collage of several of them!

Hope you enjoy making these glazed pumpkin scones, and trust that you will enjoy them as much as we do. They’re so good!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a fantastic day!

Looking For More SCONE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great selection of scone recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://www.gonnawantseconds.com/2011/10/double-glazed-pumpkin-scones/

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0 from 0 votes

Double-Glazed Pumpkin Scones

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Fall is here, and it's time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!

Category: Breakfast

Cuisine: American

Keyword: glazed pumpkin scones

Servings: 6 scones

Calories Per Serving: 503 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

2 cups flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
6 Tablespoons cold , unsalted butter
1/2 cup canned pumpkin
3 Tablespoons half and half
1 large egg

For powdered sugar glaze #1:

1 cup + 1 TBSP powdered sugar
2 Tablespoons milk

For spiced glaze #2:

1 cup + 3 TBSP powdered sugar
2 Tablespoons milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch ground ginger
1 pinch ground cloves

US Customary - Metric

Instructions

Preheat oven to 425 degrees. Lightly oil (or spray) a baking sheet with parchment paper. Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry blender, or fork, (or just slightly pulse these ingredients in a food processor), cut the butter into the dry ingredients until mixture is crumbly and there are no obvious big chunks of butter. Set the bowl aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold the wet ingredients into the dry ingredients. Mix together, and then form the dough into a ball.
Pat out the dough onto a lightly floured surface and form into a circle, rolling or shaping it out to about 1 inch high and approx. 8 inches wide. Using a pizza cutter or a long, sharp knife (I'm a knife girl, myself), slice dough circle in half, width-wise, then equally cut each half into 3 pieces (just like cutting a pie, right?). You should end up with 6 scones. (*If you want some really small, light-bite scones: divide the dough ball in half and form two wedges, then cut as usual.)
Bake scones at 425 degrees for 14-16 minutes on prepared baking sheet (*slightly less time if making the much smaller scones). Scones should begin to turn light brown. Remove from oven and place on a wire rack to cool. Add glaze after scones have cooled completely. Serves 6. Enjoy!
To make Glaze #1 (plain glaze): Mix the powdered sugar and 2 TBSP milk till smooth. When scones have cooled, use a pastry brush to "paint" the glaze over the top of each scone. Let dry (harden) slightly.
To make Glaze #2 (spiced glaze): Mix the ingredients for the spiced glaze together. Drizzle this thicker glaze over the plain glaze and allow the glaze to dry (harden) before serving (approx. 1 hour). It is easy to drizzle this glaze with a whisk (or a squirt bottle works fantastic!).

Recipe Notes

If you want smaller scones, there are 2 options. 1) Slice dough wedge into 8 wedges before baking, OR 2) Divide dough into 2 rounds, then cut each one into 6 small scones. If cooking the much smaller portions (option 2), remember to adjust baking time... they will take less time to bake.

Nutrition Facts

Double-Glazed Pumpkin Scones

Amount Per Serving (1 scone (1/6th of total))

Calories 503 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 61mg20%

Sodium 283mg12%

Potassium 321mg9%

Carbohydrates 89g30%

Fiber 2g8%

Sugar 54g60%

Protein 6g12%

Vitamin A 3600IU72%

Vitamin C 0.8mg1%

Calcium 127mg13%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Copycat Recipes

Why Not Make A Copycat Mocha Frappucino At Home?

Making This Coffee Drink

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How To Make Cheddar Biscuits

Bake The Cheddar Biscuits

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About This Cookie

How To Make White Chocolate Raspberry Cookies

Now Here’s The Crazy, Messy Part!

Shape The White Chocolate Raspberry Cookies

Time To Bake The Cookies!

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Making Starbucks Lemon Loaf At Home Will Save You Money

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How To Make PF Chang’s Ginger Chicken With Broccoli

Make The Delicious Asian Sauce

Cooking The Chicken And the Broccoli

Preparing the Sauce

To Serve PF Chang’s Ginger Chicken with Broccoli

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How I Got This Recipe

Making The Salad Is Fairly Simple

I’ve Made This Applebee’s Oriental Chicken Salad SO MANY Times

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About Cherry Garcia Ice Cream

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Where I Found The Recipe For Olive Garden Toscana Soup

How To Make Olive Garden Toscana Soup

Time To Slice Those Potatoes!

Add Potatoes And Kale To The Toscana Soup

Final Step, Then It’s Time To EAT!

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Double Glazed Pumpkin Scones Are Perfect To Serve This Time Of Year

Double Glazed Pumpkin Scones Are Delicious!

Scones, Scones… And More Scones!

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks