Copycat Chick-fil-A Cookies

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I am an addict.

I love Chick-Fil-A chocolate chunk cookies. I can attribute at least 5 pounds on my hips totally to these circles of deliciousness.

That being said, I am a frugal gal who hates to throw down just over a dollar every time my craving wins out. So what did I do? I scoured the web along with the Chick-Fil-A ingredient list and tried to come up with an equally delicious cookie.

I think my experiment was a S.U.C.C.E.S.S! (The house full of teenagers that come to bible study at my house on Wednesday nights agreed. Three of them actually work at Chick-Fil-A!!)

When digging around online I came across two blogs that have also attempted a copy cat. Check them out here and here. I tried both and they were pretty good! The recipe I landed on is a little different than theirs. After WAY too many batches, I think it is as close as I am going to get without hacking into someone’s computer system! (No…of course that thought never entered my mind…..)

Stop by and let me know what you think!

Here is the Recipe: (Step by Step Pictures are below)

2 1/2 Cups All-Purpose Flour
1/2 Cup Quick Oats
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/3 C Dark brown sugar
1/3 C Sugar
1/2 C Crisco or Lard
8 TBS Butter at room temperature (NOT Margarine
3 TBS Honey or Corn Syrup
2 tsp. Vanilla
2 eggs (at room temperature
1 1/2 cups semi-sweet Chocolate Chunks
1/2 cup milk chocolate chips

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Mix the flour, oats, baking powder and baking soda

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In a different bowl combine the dark brown sugar, sugar, crisco, butter, honey (or corn syrup) and vanilla

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Add room temperature eggs.  This helps the cookies to rise better than using cold eggs.   You also want to wait to add the eggs after your have beat your other wet ingredients so the eggs don’t get over beaten.  This keeps the cookies from getting too dense or tough.  (I know…seems tedious but amazing cookies are in the details!)

Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in.

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Use a BIG FAT Ice Cream scoop and dish out on your cookie sheet.

Bake at 350 for 8-11 minutes.  You want to pull them out when you just start to see browning on the edges.

Let cool…….If you can wait 🙂

 

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Copycat Starbucks Iced Lemon Pound Cake

Thought for the day…very little is needed to make life happy:)

Starbucks Lemon Loaf 5

1 box yellow cake mix
3.4 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through
Remove and let cool for 15 minutes before removing loaves from pans.

To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired. Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly. removing loaves from pans and Enjoy!

DIY Bisquick Pancake Mix

I used to buy Bisquick all the time so I could make a quick batch of pancakes for breakfast.  I was almost out one morning, and instead of buying another box I decided to make my own (with the help of Google).  I make up this mix and keep it in an airtight container.  Remember not to over mix the batter, if there are a few lumps, and there will be, don’t try to work them out. Over mixing will make your pancakes tough, not tender.  You want tender pancakes right?  I promise, you’ll be glad you did, maynard:) Enjoy!

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Ingredients
4 C All Purpose Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 T Sugar

When you’re ready to use it, just beat up one egg in bowl…add one cup of the dry mixture and one cup milk.  You can also add 1 Tablespoon of melted butter or oil.

Two Frugal Gals Top 10

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It’s always fun to look back to see which recipes and Money Saving post on Two Frugal Gals were most popular in terms of traffic in 2013.  Here is this year’s top 10 most read posts in 2013.  If you haven’t read them, be sure to check them out.  And while you are at it, feel free to save them to Pinterest!

Dessert in Crockpot
Copycat Chick-Fil-A Cookies
Home Made Body Wash
Easy, Cheesy Spaghetti Casserole
Copycat Starbucks Iced Lemon Pound Cake
Chicken and Noodles over Mashed Potatoes
Homemade Pasta Sauce
Chicken Spaghetti Casserole
Grocery Price List
How to Save Money

Copycat Rice A Roni

Rice-A-Roni is one of those things I always buy that just seems natural.  I quit buying most things from a  box a couple of years ago, but just never could bring myself to give this one up.  Until last week.  I took the plunge and nobody in my family even noticed that it was homemade….it was THAT close to the original.  YUM!

Here is what you need

Spaghetti noodles

1 Cup rice

3 tsp chicken bullion

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Italian Seasoning

2 TBS butter

2 Cups water.

20130929-192232.jpgBreak up your spaghetti noodles until you have 1/2 cup of pieces.

20130929-192246.jpgPut your rice, salt, pepper, Italian seasoning and spaghetti noodles in your pan.

20130929-192300.jpgMelt your butter in the microwave and then pour over your ingredients.  Cook until the rice and spaghetti begin to brown.  Don’t burn it!  Stir constantly. Set aside.

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Pour your water into a saucepan and boil.  Add your rice mixture to the boiling water.  Cover and let simmer for 15-20 minutes. (Until all the water has been absorbed.)

 

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Stir and fluff.

Enjoy!!!! 🙂

Copycat Starbucks Raspberry Swirl Bread

We all love Starbucks, right?  But let’s be honest, those $5 price tags can sure add up quickly.  I recently posted  a wonderful recipe for    Copycat Starbucks Iced Lemon Pound Cake  and after trying their fabulous Raspberry Swirl Bread the other day, of course I wanted to try my hand at making my own.  I’ll will say, it took more time to prepare this delicious bread than I thought but it was totally worth it.  When I thought about all that money I saved  (I even had enough to freeze for later) It made for a sweet and frugalistic deal.
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What you will need for the Raspberry pound cake:
¼ cups Milk
3 whole Eggs
¼ teaspoons Raspberry Extract
1 teaspoon Vanilla
¼ teaspoons Almond Extract
½ cups Raspberries
1-½ cup Cake Flour
¾ cups Sugar
¾ teaspoons Baking Powder
15 Tablespoons Butter, Softened
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Preheat oven to 350 F. Lightly grease a 9×5 loaf pan with non-stick spray.  In a medium sized bowl, whisk together milk, eggs, and raspberry, vanilla and almond extracts. (Raspberry extract is optional but is a great addition if raspberries are not available or are very ripe—it just adds touch of flavor). Set aside.20130717-125620.jpg

Set 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 and pith.

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Sift flour, sugar and baking soda 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 the eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed.20130717-124011.jpg

Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the smaller bowl of batter, stir in the raspberry juice.  Alternate pouring the two 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. Remove pan from oven and set it on a wire rack. Let bread rest in the loaf pan for 10-15 minutes, then turn it out of the pan and allow bread to complete cooling.

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Super Moist…

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For the Cream Cheese Frosting:

¼ cups Butter, Softened

¼ cups Cream Cheese, Softened

1 cup Powdered Sugar

In a bowl using a stand or hand mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth.  Spread frosting over the top of the cooled pound cake. Let it rest, then slice and serve.  Enjoy!

Copycat Pillsbury Crescent Rolls

Crescent rolls are delicious!  I have used them to make so many different things that they have become a staple around here.  But, I just can’t bring myself to purchase the cans despite the efforts of the adorable dough boy.

Here is a frugaltastic copycat: (This recipe is equal to 2 cans of Pillsbury crescent rolls)

1/3 Cup lukewarm Water

2/3 cup lukewarm milk

1/3 cup softened butter

1/3 cup sugar

1/2 tsp salt

2 tsp active dry yeast

3 1/3 cup flour

2-3 Tablespoons of butter to rub on top when they are done (optional…but yummy!)

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Dump all your dry ingredients into the bread machine first.  Then pour in your water, milk and butter.

 20130625-080915.jpg Beat your eggs well and then pour on top.  Set the bread machine on the dough cycle and let it do its magic!  (If you don’t have a bread machine, just knead the dough for about 10 minutes and let rise in a draft free, warm place for about 45 minutes.)

20130625-080024.jpgWhen your dough is ready, split it in two balls and lay it on a floured surface.

20130625-080041.jpgRoll each half out into a large circle.

20130625-080107.jpgUse a pizza cutter to make triangles.

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Roll them up and put them on a baking sheet.  Let rise in a draft free place for about 30 minutes.

20130625-081214.jpgBake at 350 for 10-12 minutes.  Use your butter to rub across the top of each roll for an extra buttery taste!

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