Starbucks(™) Brown Sugar Walnut Tart

Today I have a secret recipe for a yummy tart served at Starbucks.  Brown sugar, cinnamon and walnuts are wrapped in a shortbread crust.  This pairs perfectly with a hot cup of coffee or tea.

Drizzle a sugar glaze over each tart by following this recipe on our forum: Go Here

Enjoy!

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Starbucks(™) Brown Sugar Walnut Tart
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Starbucks Shortbread:

1 cup butter (2 sticks), room temperature
3/4 cup sugar
2 teaspoons vanilla
2 cups wheat flour
1/4 teaspoon salt

Use an electric mixer to cream butter, sugar, and vanilla. 

In a medium-sized bowl, combine the flour and salt. 

Gradually incorporate the flour mixture to the butter and sugar; mixing until smooth. 

Divide the dough in half and shape it into two balls. Wrap each ball in plastic and chill in the refrigerator for 30 minutes. 

Starbucks Brown Sugar Filling: 

1/3 cup powdered sugar

1/4 cup brown sugar

1 tablespoon cinnamon
1 teaspoon vanilla
1/4 cup toasted walnuts, finely chopped
1 tablespoon liquid egg white

In a medium-sized bowl, combine the confectioners’ sugar, brown sugar, and cinnamon. 

In a separate bowl, combine the liquid egg white and vanilla; Add the walnuts and toss to coat. 

Combine the sugar mixture with the walnut mixture and stir until smooth. 

To prepare:

Preheat the oven to 350 F. 

Line a cookie sheet with parchment paper. 

Roll out one ball of chilled dough onto a floured surface to 1/8 inch thick. 

Cut the dough into 16 2 x 4 inch rectangles.[6] 

Place 8 rectangles onto a parchment lined cookie sheet and place 1 tablespoon of filling in the center of each rectangle. 

Place a second shortbread rectangle on top of the filling and crimp the edges with the tines of a fork. Poke some holes in the top shortbread crust to allow steam to escape while cooking.[6] 

Repeat this process with the second ball or dough. 

Bake the tarts for 8 – 10 minutes, until the edges are lightly brown. 

Allow the tarts to cool on the cookie sheet for a few minutes before moving them to a cooling rack.

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Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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The Recipe Secrets Newsletter (RSN)  

Starbucks(™) Iced Cinnamon Dolce Latte

Today I have a secret recipe for a delicious iced beverage served at Starbucks.  You’re in for a real treat when you add milk and cinnamon dolce flavored syrup to your favorite strong espresso.  Once you make the syrup you can keep it in your refrigerator and enjoy this drink everyday without breaking the bank.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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Starbucks(™) Iced Cinnamon Dolce Latte
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1 cup brewed espresso
1 Tbsp cinnamon dolce syrup, recipe follows
2 Tbsp heavy cream
ice cubes
whipped cream, for topping
cinnamon, for topping

For the cinnamon dolce syrup:
1 cup cold water
1 cup granulated sugar
1 tsp cinnamon
⅛ tsp sea salt
¼ tsp vanilla extract

First, make the cinnamon dolce syrup. In a small saucepan, bring water, cinnamon, sugar and salt to a boil. Boil while stirring until sugar dissolves completely, about 2-4 minutes.

Adjust to a simmer and let reduce to about half and thickened.

Remove from heat, stir in vanilla. Let cool then transfer to a container.

Brew espresso and let cool.

Add syrup to bottom of cup. Pour coffee over then heavy cream. Stir.

Add ice, stir again. Top off with whip cream and a sprinkle of cinnamon.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Starbucks(™) Unicorn Frappuccino

I’m sure you’ve heard about all the craze with Starbucks new Unicorn Frappuccino.  This drink was offered for a limited time and features magical flavors that start off sweet and fruity then transform to a pleasant sour.  If you missed your change to try this drink at Starbucks, don’t worry, today’s secret recipe will show you how to recreate this treat at home.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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Starbucks(™) Unicorn Frappuccino
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1/2 cup creamed honey, melted
1 box McCormick Color From Nature food coloring
1/4 teaspoon coconut extract
1 (13 oz) bag frozen mango
2-3 cups coconut-almond milk (or almond milk, or milk)
1 1/2 cups fresh whipped cream, sweetened with honey or stevia
1 Tbsp pink sprinkles or sparkling sugar
1 Tbsp blue sprinkles or sparkling sugar
1/2 teaspoon citric acid (or sugar from 1 Pixy Stick)

In a small bowl, stir together 1/4 cup honey, half the “Sky Blue” coloring packet
(or to desired tint) and coconut extract.

Drizzle down the sides of a clear plastic cup.

In a blender, puree together mango, milk, 1/4 cup honey and just enough of the
“Berry” coloring packet to create a pretty pink. Blend until smooth.
Pour into drizzled cups.

Top with whipped cream.

Stir together blue sprinkles, half of citric acid and a small sprinkle of
“Sky Blue” coloring powder.

Stir together pink sprinkles, half of citric acid, and a small sprinkle of “Berry” coloring powder.

Sprinkle sprinkles on whipped cream.  Serve with large straw.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Starbucks(™) Skinny Vanilla Mocha Frappuccino

Today I have a secret recipe for a skinny version of Starbucks Vanilla Mocha Frappuccino.  This chocolatey frozen coffee drink has less than half the calories as the regular version.  Now you can enjoy this delicious Frappuccino without the guilt.  Top your drink with some fat-free whipped cream if you like.

You can always find more secret recipes from Starbucks on our forum: Go Here

Enjoy!

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Starbucks(™) Skinny Vanilla Mocha Frappuccino
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 heaping teaspoon instant coffee
1½ cups water
½ cup skim milk
3 tsp vanilla extract
1 tsp unsweetened cocoa powder
1 packet stevia or 1 tbsp. sugar (to taste)

In a cup mix coffee and water and stir until combined.

Place in a shallow container, cover and freeze for 4 hours or overnight.

Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder.

Blend until combined.

Notes:
You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it’s 1½ cups.

If coffee is too frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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