Everyone hates when you get that taste for a menu item at a restaurant that just won't go away! Check out these "copycat" recipes what will satisfy your cravings without having to count your cash. (Sorry, we can't do anything about having to count the calories!) Enjoy!
Olive Garden Tiramisu
- 1 sponge cake (10 to 12 inches and about 3 inches tall)
- 3 ounces strong black coffee
- 3 ounces brandy or rum
- 1 1/2 pounds room temperature cream cheese or mascarpone
- 1 1/2 cups superfine or powdered sugar
- unsweetened cocoa
Cut across middle of sponge cake, forming two layers, each about 1 1/2 inches thick. Blend coffee and brandy or rum. Sprinkle enough mixture over the bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed. On the cut surface of bottom layer, spread half of the cheese mixture. Replace second layer, sprinkle with coffee/brandy or rum mixture and top with reaming cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least two hours before cutting and serving.
Chili's Hot Fudge Molton Lava Cake
- 1 Chocolate cake mix
- 1/4 cup vegetable oil
- 1 bag chocolate chips
- 1 3 oz box instant chocolate pudding
- 1 1/4 cup water
Spray a mini-fluted mold pan with non-stick cooking spray, (you will want to use a lot of spray to make sure they do not stick.) Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon sot hat the chocolate chips don't get crushed. Divide the batter into the 12 molds and bake at 350 degrees for 16 - 18 minutes. Do not over bake because you want them to be moist!
Cheesecake Factory Key Lime Cheesecake
- 1 3/4 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1 cup sugar
- 1 tablespoon sugar
- 3 (8 ounce) packages softened cream cheese
- 1 teaspoon vanila
- 1/2 cup lime juice
- 3 eggs
Preheat oven to 350 degrees. Make crust by combining the graham crackers with the butter and 1 tbs sugar. Stir so that everything is coated with butter, but keep it crumbly. Press the crumbs onto the bottom and about half way up the side of an 8 inch spring-form pan. You don't want the crust to form all the way up the back of the cheesecake slices. Bake for 5 minutes and set aside until you are ready to fill. In large mixing bowl, combine sugar, vanilla, and cream cheese and blend with electric mixer until smooth. Add lime juice and eggs and continue to beat until smooth and creamy. Pout the filling into the pan and bake for 60 - 70 minutes. If you notice the top of the cake turning light brown, cheesecake is done. Remove from oven and cool. When cheesecake has cooled to room temperature, put it into the refrigerator. Once cheesecake has chilled (approx.. 45 minutes later), remove the pan sides and cut cake.