Copycat Recipes

Name: Copycat Nothing Bundt Cakes Carrot Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 8 ounces of cream cheese, softened; 4 tablespoons of butter, softened; 2 cups of powdered sugar; 1 teaspoon of vanilla extract; chopped pecans (optional); 1 stick of butter, softened; 1½ cups of granulated sugar; 4 large eggs; 1 cup of whole milk; 3 cups of all-purpose flour; 1 teaspoon of ground cinnamon; ¾ teaspoon of baking powder; ¾ teaspoon of baking soda; 2¼ cups of finely shredded carrots

Copycat Nothing Bundt Cakes Carrot Cake

February 7, 2024 by Rachel Leave a Comment

I have a confession to make. I’ve made several of these weird foodie confessions before, but the two that remain the most shocking for folks are: 1. I don’t like chocolate. And 2. I am not a fan of cake. Sure, I absolutely love to bake cakes. I’ll bake them, taste them, and then I’ll give away the cake as treats to friends, coworkers… basically anyone who has a sweet tooth. There is one exception — Nothing Bundt Cakes. Unlike other types of cakes, their cakes are so incredibly moist. And the frosting? Don’t even get me started on the cream cheese frosting! It’s the only time I’ll take globs of frosting. This Copycat Nothing Bundt Cakes Carrot Cake recipe will blow your mind just as much.

What you’ll need

First and foremost, you’re going to need a bundt cake pan. This is the one I use, but there are plenty of other options. This pan is a traditional bundt shape. If a different bundt shape is your jam, check out this one. Another tool that you’ll need (but likely not think about until it’s time to ice the cake), is having the right size piping bag tip. For those signature Nothing Bundt Cakes thick frosting lines, you’ll want to use an extra large tip. It’s a 1A tip size if you’re looking for specifics.

Here are the other ingredients you’ll need:

butter
eggs
sugar
milk
all-purpose flour
baking soda
baking powder
cinnamon
nutmeg
carrots
cream cheese
powdered sugar
vanilla extract
and chopped pecans!

With all of that, you’ll get the exact replica of a Nothing Bundt Cakes Carrot Cake!

Copycat Nothing Bundt Cakes Carrot Cake

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

Cake

1 stick of butter, softened
1½ cups of granulated sugar
4 large eggs
1 cup of whole milk
3 cups of all-purpose flour
1 teaspoon of ground cinnamon
¾ teaspoon of baking powder
¾ teaspoon of baking soda
2¼ cups of finely shredded carrots

Frosting

8 ounces of cream cheese, softened
4 tablespoons of butter, softened
2 cups of powdered sugar
1 teaspoon of vanilla extract
chopped pecans (optional)

Instructions

INGREDIENTS -

Add the butter and sugar to an electric mixing bowl and whip until a creamy gritty mixture forms.
Add the eggs and milk, then mix until fully incorporated.
Add flour, cinnamon, nutmeg, baking powder, and baking soda, then start on mixing on low speed, increasing speed as needed until no flour pockets remain.
Gently fold in the shredded carrots by hand, using a wooden spoon or spatula, until evenly distributed throughout the batter.
Prepare the bundt pan by greasing it liberally. You can use cooking spray or shortening.
Pour the batter into the prepared bundt pan and smooth out the top. Drop the pan from 2” on a flat surface to shake any bubbles out.
Bake for 45-55 minutes or until the cake is done and a toothpick inserted into the middle comes out clean.
Let cool for 10-15 minutes in the bundt pan before flipping onto a plate, cooling rack, or serving platter to cool completely.
To make the frosting, beat together the cream cheese, vanilla and butter until creamy and combined well. Gradually add in the powdered sugar and whisk until combined and creamy.
Add the frosting to a piping bag to frost the bundt cake. Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side.

Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake.
Top with chopped pecans (optional!).
ENJOY!

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Sourdough Copycat Goldfish Crackers

February 5, 2024 by Rachel Leave a Comment

Raise your hand if you’ve been personally victimized by the cost of Goldfish Crackers! *Raises both hands* What is it about those delicious little fish crackers that collectively make all kids go nuts? Regardless of the reason, it’s easy to break the bank with near daily Target runs for endless bags of goldfish. I have a solution — why not make your own? These sourdough copycat goldfish crackers save time, money, and are, undoubtedly, a better-for-you choice. Bonus? You can use some of that sourdough discard you’ve been holding on to.

What you’ll need for this recipe

For this recipe you’ll need a healthy sourdough starter. When you’re feeding your starter, hang on to just two tablespoons of discard. That’s all you’ll need to make a puffy, crunchy, little cracker. To give them the authentic shape, you can use these cookie cutters or something similar.

Other than that, the recipe calls for a few simple ingredients:

shredded cheddar
unsalted butter
all-purpose flour
kosher salt
garlic powder
onion powder
and your sourdough discard!

Pretty straightforward, right? It is!

The only other thing you’ll need (besides your oven) is a food processor. If you have a Vitamix, that will work just as well; just be sure to use your dry blade for this particular recipe.

How to make Sourdough Copycat Goldfish Crackers

Yield: 8 cups

Sourdough Copycat Goldfish Crackers

Prep Time 15 minutes

Cook Time 12 minutes

Chill Time 20 minutes

Total Time 47 minutes

Ingredients

8 ounces of cheddar cheese, shredded
1/2 stick of cold unsalted butter, cut into 1/2-inch cubes
3/4 cup of all-purpose flour
3/4 teaspoon of kosher salt
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
2 tablespoons of sourdough discard
Coarse kosher salt for topping, optional

Instructions

INGREDIENTS -

In a food processor, blend cheese, butter, flour, salt, garlic powder and onion powder. Continue this process until the mixture takes on the consistency of rough sand.
Continue to blend while gradually adding the sourdough discard to form a dough.
Remove the dough from the food processor and shape it into a disk, then cover it tightly in plastic wrap and chill it for at least 20 minutes or if time allows, you can leave it for up to one day.
While dough chills, preheat the oven to 350°F and prepare a baking sheet with parchment paper.
Next, on a surface lightly dusted with flour, roll the dough until it's 1/4-inch thick.
Using a small goldfish shaped cookie cutter, cut out your crackers from the dough.
In each cracker, poke a "eye" hole using a toothpick, repeat this If there are any remaining scraps, re-roll once to get more crackers.
Arrange the crackers on the previously prepared baking sheet leaving 1/4-1/2 inch between each. If you wish, you can sprinkle kosher salt over the crackers prior to baking.
Bake the crackers for 11 to 13 minutes until they become golden and puff up. Allow the crackers to cool completely on the baking sheet.
Enjoy! They can be stored in an airtight container for up to a week.

If you’re looking for more copycat recipes, check out these McD’s Nuggets and this Starbucks Pink Drink recipe.

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Unicorn Pop Tart Recipe

March 27, 2023 by Rachel 6 Comments

As we get further into this school year, our mornings have become increasingly chaotic. Between bathing, clothing, and feeding all three kids, we are often barely to school on time. I try to get my kids to eat something — anything! — before school starts. Some days are easier than others. One of the problems we have run into is that my kids just don’t really like traditional Pop Tarts. Enter the Unicorn Pop Tart Recipe. My kids are obsessed! And I think your kids will be, too!

What You’ll Need

In my opinion, traditional pop tarts really lack because of the dry pastry crust. Thankfully these unicorn pop tarts do not have that problem. I make these using refrigerated pie crusts, like these Pillsbury crusts. The other trick to creating these delicious, flaky pop tarts, is to use your air fryer. YES! Pop tarts in the air fryer will cook these to perfection.

Here’s what else you’ll need:

15 ounces of pie crusts (equivalent to 2 crusts), store bought or homemade
blue food coloring
pink food coloring
any flavor of jelly preserves
powdered sugar
milk
an egg
a heart cookie cutter
and sprinkles!

Be sure to play around with different jelly preserves, food coloring, and sprinkles!

Unicorn Pop Tart Recipe

Unicorn Pop Tarts

Prep Time 15 minutes

Cook Time 11 minutes

Total Time 26 minutes

Ingredients

15 oz of pie crusts (equivalent to 2 crusts), store bought or homemade
3 drops blue food coloring
5 ounces jelly preserves total, any flavor (I used strawberry)
1 cup powdered sugar
2 TBSP milk (you may add more if you like your icing to be a thinner consistency)
2 drops pink food coloring
1 egg, whisked
4 tablespoons mixture of pink and purple sprinkles
1 heart cookie cutter

Instructions

INGREDIENTS -

On one of the heart-shaped crust, take 1 tablespoon of your jelly preserves, and place it in the middle. Spread it out evenly on the heart shape. Make sure to leave room around the edges.

Taking your finger, dip it in the egg wash, and evenly spread the egg wash around the edges surrounding the jelly.

Place another heart shaped pie crust on top of the other heart with the jelly on it. Using a fork press down the edges creating a seal.

Using a kitchen brush, dip it in the egg wash and top the rest of your heart shape with the egg wash.

Using a fork, or toothpick, poke about 6 to 8 holes in the top of your top layer pastry.

Depending on the size of your air fryer, place as many pastry hearts in your air fryer that will fit without interfering with the shape of the pastry.

Cook your pop tart at 370° for 7 minutes. Once the timer is done, open your air fryer, and flip your pop tarts. Continue to cook at 370° for an additional 3 to 4 minutes, or until it is reached a soft brown color.

Remove from the air fryer, and transfer to a cooling rack.

While your pastries are cooling, mix together your powdered sugar, milk, and pink food coloring (you can add more or less depending on the color of food coloring you prefer). You can choose to add more powdered sugar if you like your icing thicker, or more milk if you like your icing thinner.

Drizzle your icing over your pop tart and add your sprinkles while your frosting is still wet.

Allow them to cool and the frosting to harden, and then enjoy!

© Rachel

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Copycat Taco Bell Cheesy Gordita Crunch

November 22, 2022 by Rachel 4 Comments

I grew up in a household were 99.9% of my meals were homemade. We had pizza on Friday nights and frequently went out for ice cream. But we rarely, if ever, ate takeout or fast food. The only ‘fast food’ we ever ate was a once in a blue moon Happy Meal. This is going to sound weird, but in high school I had a Taco Bell bean burrito for the first time and it was magical. Okay, so magical may be an exaggeration, but I just couldn’t believe that something so simple existed. And while some people have ‘drunk college Taco Bell’ stories, I didn’t really have that. I came to my Taco Bell love in a wholesome way. Ha! As wholesome as it can be. As my love for Tex Mex fast food developed, I became obsessed with one thing. This Copycat Taco Bell Cheesy Gordita Crunch is now the reason I no longer have to ever visit a Taco Bell ever again.

What you’ll need for this recipe

This recipe is certainly easy peasy. It’s not necessary, but I prefer to melt the cheese (as seen in step number 10) in our air fryer. It’s super easy. Of course, it’s not required to use an air fryer. You can just as easily melt on a skillet.

Here’s what else you’ll need:

5 pita bread, trimmed to taco shell size

2 cups shredded cheese

5 crunchy taco shells, pre-warmed

1 1/2 cups taco meat

2 cups shredded lettuce, iceberg

Diced Roma tomato, optional/recommended

Taco sauce, optional/recommended

Sour cream, optional/recommended

And that’s it! That’s all you need to make my absolute favorite fast food copycat recipe. If you try this, I promise that you’ll love it as much as I do.

Copycat Taco Bell Cheesy Gordita Crunch Recipe

Yield: 5
Copycat Taco Bell Cheesy Gordita Crunch

Prep Time 10 minutes

Cook Time 4 minutes

Total Time 14 minutes

Ingredients

5 pita bread, trimmed to taco shell size

2 cups of shredded cheese

5 crunchy taco shells, pre-warmed

1 1/2 cups of taco meat, cooked

2 cups of shredded lettuce, iceberg

Diced Roma tomato, optional

Taco sauce, optional

Sour cream, optional

Instructions

INGREDIENTS -
Place the trimmed pita bread in an air fryer basket and top with shredded cheese to completely cover.

ALTERNATE: Preheat pan on stovetop at medium heat. Spray with oil. When hot, place pita bread topped with cheese in pan. Cover with lid.2.
Cook at 350°f for 4-6 minutes in air fryer until cheese is completely melted and gooey.

ALTERNATE: Melt cheese on pita on stovetop for 3-ish minutes.
Remove and place the crunch shell on the cheesy pita closing the shell inside the pita taco.
Add your meat, and lettuce and sprinkle with cheese.

To make it an exact copycat, add sour cream, taco sauce, and tomatoes to top it off.
ENJOY!

© Rachel

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