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Now, you can reproduce those giant, moist, and flavorful chocolate muffins in your own kitchen with this recipe. With just a handful of ingredients, a few minutes of your time, and a whole lot of chocolate chips, you'll have freshly baked Costco copycat chocolate muffins ready at home in no time.

These Costco Copycat Chocolate Muffins Are Better Than The Real Thing

white sugar

brown sugar

flour

cocoa powder

baking powder

baking soda

salt

cinnamon

milk

water

chocolate chips

Preheat your oven to 350 degrees. Prepare a jumbo muffin pan with liners or spray with cooking spray to prevent muffins from sticking.

In the bowl of a stand mixer fitted with the paddle attachment, mix the white sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Turn the mixer on medium speed to mix well.

Gradually add in the egg, milk, and oil, and mix until incorporated.

Remove the bowl from the mixer and stir in the hot water. This will make the mixture thin, which is the goal. Once the water is incorporated, stir in the chocolate chips.

Using a measuring cup or scoop, fill each muffin well just above half-full with batter. Sprinkle additional chocolate chips on top.

Bake muffins for 23 to 25 minutes. Remove from the oven and allow to cool before eating.

It's hard to beat Costco's $5 rotisserie chicken. This rotisserie chicken is juicy, flavorful, and perfect for a family meal when you don't have time to cook. But is it possible to recreate this rotisserie chicken with just five ingredients? You bet! And here's how you can do it at home. 

The Best 5-Ingredient Copycat Costco Rotisserie Chicken You Can Make At Home

garlic powder

paprika

black pepper

(3 chicken

In a small bowl, combine the salt, garlic powder, paprika, and ground black pepper. Set aside.

Remove the chicken from the packaging and pat it dry with paper towels. Remove the giblets from the chicken's cavity, if present.

Tuck the wings behind the chicken and truss the chicken by placing the bird breast-side up on a cutting board. Place a long piece of string underneath the legs, pulling it so it's equal length on each side. Form a loose figure 8 around the legs and pull the string tight to squeeze the legs together. Loop the string back to the top of the ankles and crisscross the string near the chicken's cavity. Pull the string up towards the wings, hooking it on either side of the breast. Flip the chicken over and tie the string around the back, near the wings.

Rub the spice mixture all over the trussed chicken, inside and out, until it's well coated. If you're having trouble getting the spices to stick to the skin, rub a small amount of olive oil over the skin. Be sure to use all the spice mixture.

Place the chicken on the rack of a roasting pan or an oven-safe wire rack placed inside a baking sheet. Let the bird sit at room temperature for 30 minutes to let the skin dry out. Alternatively, you can place it in the refrigerator and let it sit, uncovered, for up to 12 hours. If you're marinating the chicken in the refrigerator, bring it up to room temperature for 30 minutes while the oven preheats.

When you're ready to cook, preheat the oven to 325 degrees Fahrenheit.

Cook the chicken for 2 to 2-1/2 hours, until the thickest part of the breast reads 165 degrees and the thigh registers 175 degrees.

Remove the chicken from the oven and tent it with a piece of aluminum foil. Let the chicken rest for at least 15 minutes before carving it.

Costco&#039;s miso glazed cod is seriously flawed but the meal can be saved with one simple trick! Make sure to wrap your miso cod in a little foil boat to ensure that the miso glaze stays contained so it can be reapplied after the cooking process.

Costco Miso Glazed Cod + Pro Tip

Filet Miso Glazed Cod

Salt

PRO TIP: Build a foil boat to contain the miso glaze sauce

Conventional Oven

Bake at 400°F for 18-22 minutes.Let stand for 2 minutes before serving.

Convection Oven

Bake at 375°F for 17-19 minutes. Let stand for 2 minutes before enjoying.

BBQ/Grill

Preheat to medium-high heat. Place frozen fillets on a piece of aluminum foil and crimp foil edges together to form a pouch.Grill for 16-19 minutes.When ready to serve, drizzle the remaining sauce from the pouch over the fish.

Air Fryer

Preheat Air Fryer to 380°FPlace Miso Glazed Cod in a foil pouchPlace cod and foil in the air fryer and cook for 13-15 minutes.

Learn How To Cook Frozen Cauliflower Rice as a perfect low carb side dish for your dinners. Turn a bag of frozen riced cauliflower into a delicious quick, and easy meal with our soon to be your favorite recipe.

How To Cook Frozen Cauliflower Rice

Oil to spray

Garlic Cloves

Salt and pepper

Cups Cauliflower Rice (1 medium head)

Prepare Ingredients

First, preheat your oven to 200 Celsius or 400 Fahrenheit. Prepare all of the ingredients. Frozen rice does not need to be thawed, as the fully heated oven helps against it being mushy, and water evaporates quickly. 

Frozen rice

Take out your package of frozen cauliflower rice and try to break the big frozen clumps still in the bag. Using the back of the spatula, ensure all the rice is separated. Place onto the baking sheet. 

Season

Add the garlic cloves pressed onto the rice and add salt and pepper. Mix and spray a bit with olive oil. This will help to get a bit more crunch to the rice. Mix all thoughtfully. 

Bake

Place into the fully preheated oven and bake for 20 minutes.

Scrape and Serve

Once baked, using a spatula, scrape all of the cauliflower rice from the sides of the baking sheet and mix it. The dark pieces are the crunchiest and most delicious. 

https://content.jwplatform.com/videos/zVWNq2zh.mp4

This delicious cilantro lime sauce will take your mexican dish to a whole new level.

The Best Cilantro Lime Crema Sauce For Tacos

Cup Mayo

Cup Sour Cream ((plain greek yogurt

Limes Juice from limes (or 3 tablespoons lime juice)

Cilantro ((use the leaves, not the stems))

Jalapeno (deseeded, (Adjust to taste))

tbsp Garlic (minced fresh)

tsp Cumin

salt and pepper

Add all ingredients to food proccessor

Process till large chunks are cut up and the consitency is smooth

Store in a quart size mason jar

wow, this sauce really is so good! Thanks for the recipe

Lunch couldn&#039;t be easier with Costco&#039;s AmyLu chicken burger patties. Grill these up for a super quick and healthy lunch.

Easy and Health Costco Chicken Burger

AmyLu Chicken Patty

Lettuce

Tomato

Mayo

Preheat a non-stick skillet.

Warm chicken burgers over medium heat.

Spread mayo on buns and toast.

Turn chicken burgers frequently until warmed through

Assemble chicken burger sandwich

Costco&#039;s beef pot roast is the perfect cozy weeknight dinner. Prepare the pot roast with some mashed potatoes for the ultimate comfort food.

Costco Beef Pot Roast and Mashed Potatoes

Tray Costco Pot Roast

Pre-Packaged Mashed Potatoes

Microwave:Remove Outer Sleeve.Leave the reheat pouch with the meal in the tray. Cut 4 small holes in the top of the reheat pouch for ventilation. Microwave on high for 8-10 minutes. Cut end of pouch with scissors and empty tray for serving.

Boil in the Pouch:Remove outer sleeve.Remove the reheat pouch from the tray and place into a 4 quart saucepan.Cover the pouch with 2.5 quarts of water.Bring the water to a boil and boil for 20-25 minutes.Carefully remove the pouch from boiling water.

Serve over a bed of mashed potatoes and enjoy!

This Exceptional Tuxedo Cake is based on the Tuxedo Cake at Costco.  An easily made decadent chocolate cake it&#39;s layered with both a chocolate and Bailey&#39;s white chocolate mousse. This is the perfect celebration cake for any occasion.

Exceptional Tuxedo Cake

instant coffee

dark brown sugar (200 grams)

sugar (200 grams)

all-purpose flour (245 grams)

Dutch cocoa (90 grams)

vegetable oil

sour cream (225 grams)

eggs

vanilla

heavy cream

semisweet chocolate, coarsely chopped (85 grams)

Bailey's liqueur

white chocolate,

corn syrup

unsalted butter (70 grams)

semisweet chocolate, coarsely chopped (280 grams)

white chocolate bar (114 grams)

milk chocolate bar (114 grams)

dark chocolate bar (114 grams)

It is most important to mix this recipe at low speed to ensure the cake comes out flat.

Preheat the oven to 350°F.  Line a half sheet pan with parchment.  Spray the parchment only with a non-stick baking release.  Set aside.

Whisk together the flour, cocoa, baking soda, baking powder and salt.  Set aside.

In the bowl of a mixer, place the very hot water and the coffee; whisk to mix and dissolve the coffee.  Whisk in the brown and granulated sugars.  The mixture will be rather syrupy.

Add the flour mixture and mix on low to incorporate - aobut 2 minutes.  It will be very thick, Scape the sides and bottom as necessary.

Add the oil, mixing on low, next add the sour cream and then the eggs and vanilla, each time mixing completely, about 30 seconds each time.

Pour the batter into the prepared pan and spread it out evenly.

Bake for 17 to 20 minutes, until a tester comes out clean and it springs back when the middle is touched lightly.  Do not over bake.

Cool completely on a rack. Freezing the cake after cooling makes it easier to make clean cuts for the layers.  For extended freezing,  freeze the cake in the pan, well covered in aluminum foil for up to 2 months.

Very Chocolate Cake

Coarsely chop the semisweet chocolate.

Heat 1/2 cup cream and coffee until steamy but not boiling.  Off heat, submerge the chocolate and let it sit for 3  or 4 minutes.  Stir until smooth, making sure to get into the corners of the pan.

Stir in the vanilla.  Cool completely.

Whip the remaining 1/2 cup of cream to the medium stiff stage and fold into the chocolate.  This is most easily done  with a whisk using the folding motion.  Refrigerate until cold or up to 2 days before using.

Chocolate Mousse

Cut the white chocolate up coarsely.  Combine the chocolate and Bailey&#39;s in the top of a double boiler.  Make sure the bottom of the bowl does not touch the water and keep the water at a bare simmer.

As soon as the chocolate begins to melt, stir it until it is smooth.  Remove from the heat and cool completely.

Beat the remaining cream until medium stiff  Stir about 1/4 of the cream into the chocolate to lighten it.  Fold the remainder into the white chocolate.  Refrigerate until cold or up to 2 days before using.

White Chocolate Mousse

Any good quality semisweet chocolate is fine. My preference is Callebaut Semisweet callets #811. Although they look like chocolate chips they are pure chocolate.Instant coffee of your choice can be used. Espresso should be cut in half. The coffee is used to enhance the chocolate and not as a discernible flavor.Heavy cream is necessary for not only the taste but for the thickness to which it can be whipped. The Bailey&#39;s Liqueur is used as a flavoring with the white chocolate. Small 1/4 cup bottles can be found at liqueur and grocery stores. It is just enough for this recipe. If omitting, use 1/4 cup cream with the white chocolate.Real white chocolate, not compounds, should be used. If the ingredients on the label list cocoa butter it is real white chocolate. If there isn&#39;t it won&#39;t taste or act as will white chocolate. of each bar is enough to decorate the cake.

Wrap the bottom of the chocolate bar where you hold it with a double thickness of paper towels so the chocolate doesn&#39;t melt from the heat of your hand.

Place a piece of wax paper in front of you.  Using a vegetable peeler, peel the short end of the chocolate bar to make curls over the paper.  The amount of  pressure with which you peel will determine the size of the curls.

Mix them together.

The white chocolate will make the best curls and the milk chocolate after that.  The dark chocolate is more difficult due to the rigidity of the chocolate.  They may end up in shards but that is fine,

Chocolate Curls

Freeze the cake for 30 to 40 minutes to make it easier to cut. Place a piece of parchment over the top of the cake and turn it out onto a cake board.

Turn the cake with the long side facing you.  Cut 3 - 5&quot; wide rectangles from top to bottom.  There will be a small piece left over.  That&#39;s the bakers reward.

Place one layer on a cake board.  Spread the cold chocolate mousse evenly over the layer.  Top with a second layer of cake.

Spread the white chocolate mousse over this layer.  Place the top layer over the mousse.  Wrap well in plastic wrap and chill overnight or freeze.  If the cake has been frozen, thaw it overnight in the refrigerator to finish it.

Assembly

Combine the cream, corn syrup and butter in a small saucepan.  Heat until the butter melts and the mixture is steamy but do not let it come to a boil.

Submerge the chocolate under the hot cream and let it sit for 3 or 4 minutes.  Stir until it is smooth, making sure to get into the corners.  It should be thick enough to use immediately.  If it is hot cool it to lukewarm.  Do not let it get completely cold or it will be too set.

Pour about 2/3 to 3/4 of the ganache over the cake.  Using a large offset spatula, smooth the top and let the remainder go over the sides and top and bottom of the cake.  Smooth them out.  If they aren&#39;t covered right away, the extra ganache can be used when it is cold and set up to finish them.

Immediately, after covering the top of the cake, use a spoon to distribute the chocolate curls down the center of the cake.  Press them in lightly.  Collect the ganache that has dripped off the cake and return it to the unused portion.  Refrigerate the cake to set the ganache.

Use the remainder of the ganache to finish the sides if necessary.

Transfer the cake to a serving dish or a cake board if freezing.  The easiest way to do this is to go under the cake with a metal spatula so make sure it is free.  Use two pancake turners, on on each short end to lift it up.  If you are unsure, freeze the cake first and then release it.

At this point the cake can be frozen. Freeze it all the way through.  Carefully cover it in foil and freeze up to a month.  To thaw, leave the wrapping in place and thaw in the refrigerator overnight or the day before.  Carefully remove the wrapping before cutting and serving.

By leaving the cake  wrapped, any condensation that normally happens when thawing will go to the top of the foil and not the top of the cake.

Store the cake in the refrigerator.

Dark Satin Ganache

Will be making for niece’s rehearsal dinner

It’s a gorgeous celebration cake with delicious complementary layers of flavors and textures.

It’s perfect. Love the use of Bailey’s in the recipe.

Top 8 costco recipes from across the web

The most viewed costco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

These Costco Copycat Chocolate Muff...

The Best 5-Ingredient Copycat Costc...

Costco Miso Glazed Cod + Pro Tip

How To Cook Frozen Cauliflower Rice

The Best Cilantro Lime Crema Sauce ...

Easy and Health Costco Chicken Burg...

Costco Beef Pot Roast and Mashed Po...

Exceptional Tuxedo Cake

Top 8 costco recipes from across the web

The most viewed costco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

These Costco Copycat Chocolate Muff...

The Best 5-Ingredient Copycat Costc...

Costco Miso Glazed Cod + Pro Tip

How To Cook Frozen Cauliflower Rice

The Best Cilantro Lime Crema Sauce ...

Easy and Health Costco Chicken Burg...

Costco Beef Pot Roast and Mashed Po...

Exceptional Tuxedo Cake

The most viewed costco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine