I love Starbucks and most likely you love Starbucks too so I decided to go online and look up some recipes, try them out and then post them on here:)
Now before I get some hate or questions, the recipies won't taste EXACTLY like Starbucks.
STARBUCKS CARAMEL MACCHIATO BLENDED
2 fluid ounces brewed starbucks espresso, use Starbucks Original whole bean Espresso coffee
8 ice cubes
1 cup whole milk
2 tablespoons torani vanilla syrup
2 -3 tablespoons of a thick buttery rich caramel syrup
4 tablespoons Reddi-wip topping, heavy cream version
O1. Brew your Starbucks double espresso shot first.
O2. Fill a tall glass with ice - leave about 2" from the top of the glass.
O3. Now fill the glass with 1 cup of ice cold whole milk.
O4. Then pour in your 2 tablespoons of half & half or heavy cream.
O5. Now ad the 2 tablespoons of Torani Vanilla syrup into the glass.
O6. Now ad your 2 fluid ounces of Starbucks brewed espresso shot over the milk.
O7. Now drizzle the 2 tablespoons of thick caramel syrup inside the glass.
O8. Now top with Redi-whip heavy whipped cream & drizzle a little more caramel syrup on the top
1 tablespoonbaking powder
1/2 teaspoonground cinnamon
1/2 teaspoonground nutmeg
1/4 teaspoonground cloves
1/4 teaspoonground ginger
6 tablespoons cold butter
1/2 cupcanned pumpkin
1 large egg
*Ingredients: Powdered Sugar Glaze:
1 cuppowdered sugar
1 tablespoonpowdered sugar
2 tablespoons whole milk
O1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
O2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
O3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
O4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet
O5. Bake for 14ï¿½16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
Directions: Powdered Sigar Glaze:
O1. Mix the powdered sugar and 2 tbsp milk together until smooth
O2. When scones are cool, use a brush to paint plain glaze over the top of each scone.
1 teaspooninstant coffee granules
3 teaspoons hot cocoa mix (add more if you wish)
2 tablespoonshot water
2 teaspoons caramel sauce (Good Eats Dulce De Leche) or 2 teaspoons dulce de leche (Good Eats Dulce De Leche)
3/4 cupskim milk (cold)
O1. combine the coffee granules and hot cocoa mix in a mug.
O2. Add the hot water and stir to dissolve.
O3. Stir in the Dulce De Leche or Caramel Sauce. Make sure it fully dissolves into the coffee!
O4. Top with skim milk, stir once again, and drink.
O5. You can chill it I guess, but I never do, it just goes straight down.
O6. For aesthetics sake I guess you can strain out any undissolved bits
BANANA WALNUT BREAD
1 teaspoonbaking soda
1 1/8 cupssugar
1/2 cup vegetable oil
1/2 teaspoonvanilla extract
3 ripe medium-large bananas, mashed
1/2 cup chopped walnuts
1/3 cup chopped walnuts (in addition to 1/2 cup)
O1. Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour
O2. Blend the flour, baking soda, and salt; set aside.
O3. Mix the egg, sugar, and vegetable oil until combined.
O4. Add the flour mixture to the egg mixture and when blended, add the buttermilk, vanilla, and mashed bananas; mix well
O5. Fold 1/2 cup of chopped walnuts and pour batter into prepared loaf pan
O6. Top the batter with remaining 1/3 cup of walnuts.
O7. Bake for 45-60 minutes until a toothpick comes out clean