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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Costco Recipes by Marcy Goldman

 These very special recipes were commissioned for Costco for their 2011 Cooking the Costco Way Cookbook. The cookbook was free but disappeared like hotcakes. Some recipes of mine, and other chefs such as Jamie Oliver were posted online at Costco. And Ebay copies of this fabulous cookbook did a fast trade - who doesn't like Costco? Enjoy!

 Behold, my three very special recipes using Puratos brand ingredient (which begets Kirkland label products) for Costco. 


Product: Kirkland Chocolate Chunk Cookies
by Marcy Goldman, (c)

Chocolate Chunk Cookies ‘n Cream Cheesecake
What could be easier or more decadent than this cheesecake, that offers a chocolate chunk cookie crust and is filled with a creamy cheesecake, featuring nice hunks of chocolate chunk cookies, a marbleizing swirl of chocolate syrup and a scattering of chocolate chunks that melt into the cheesecake. Sublime! A celebration cheesecake that can also be frozen if you need to make it ahead. The crust bakes into a candy-like cookie brittle that is good enough to be eaten on its own.

8 Kirkland chocolate chunk cookies, finely ground
1/3 cup unsalted butter melted

Cheesecake Filling
2 ½ pounds, cream cheese, softened
¾ cup sugar
1 10 ounce or 300 mL can sweetened condensed milk
2 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
5 eggs
1/3 cup chocolate chips
10 Kirkland chocolate chunk cookies, coarsely broken
1/3 cup chocolate syrup

Finishing Touches
Melted chocolate, for drizzling

Preheat oven to 350 F. Line a baking sheet with parchment paper. Lightly spray a 9 or 10 inch cheesecake or springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper (this makes it easier later to remove cake for serving). Place pan on baking sheet.

For the crust, place the cookies in a food processor and pulse to grind into fine crumbs (but not too much, too long and crumbs still stick together in a clump). Turn out into the spring-form pan and drizzle on the melted butter to mix. Pat crumbs evenly and firmly into pan bottom.

For the cheesecake filling, in a large mixer bowl, (or food processor), blend the cream cheese and sugar until smooth. Add in the condensed milk, flour and vanilla, and then eggs, one at a time to make a smooth batter. Scrape bottom of mixer bowl often to ensure no unblended cream cheese remains or is stuck.

Pour half the batter into the pan. Top with half the chocolate chips, half the cookie chunks, and swirl on half the syrup.

Top with remaining batter and chocolate chips, cookie chunks and chocolate syrup and swirl lightly to immerse cookie pieces and chocolate chips.

Bake until cake is slightly firm to touch, about 55 minutes. Cake is ready when it is just firm to touch but not cracked or browning. If it seems wet in the center or too jiggly, lower oven temperature to 325 F and allow cake to bake an additional it 10-15 minutes. Turn off oven; keep oven door ajar and let cake cool in oven one hour before refrigerating overnight.

Drizzle on melted chocolate if desired, before serving.

Serves 14-16


Product: Kirkland Croissants

Quiche Muffins
Leftover, buttery croissants in a quiche batter makes for an ingenuous ‘drive-thru’ breakfast muffin. You could also add crumbled bacon to the mix. This is a zesty, cheddary delight that is great warm from the oven or even chilled. Mini versions make a great party appetizer.

6 -8 cups chopped leftover croissants (about 5-6 croissants)
1/4 cup finely minced scallions or onion
1/2 cup minced sundried tomatoes
3/4 cup all-purpose flour
1 tablespoon baking powder
3 tablespoons white wine
1 cup milk
1/2 cup half-and-half
¼ cup olive oil
8 eggs 
1 1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon fresh parsley - minced
2 cups shredded sharp white or orange cheddar (used Baldersons/Costco)
1 cup crumbled chevre cheese  (used Costco goat cheese)

Finishing Touches
Shredded cheddar cheese
Minced fresh parsley
Drizzle of olive oil or melted butter

Spray 12 large muffin cups with non-stick cooking spray and then line with paper muffin liners. Place on a large baking sheet lined with parchment paper.  

Preheat oven to 350 F.

Prepare croissants, scallions and sundried tomatoes, set aside.

In a large bowl, whisk together flour, baking powder, wine, milk, half-and-half, olive oil, eggs, salt, pepper, garlic powder, onion powder and parsley. Then fold in the cheddar and chevre cheeses, scallions and sundried tomatoes. Fold in chopped croissants and stir and let stand 30 minutes. Mix again briefly.

Using an ice-cream scoop, deposit batter into prepared muffin cups. Garnish top with shredded cheddar cheese, minced parsley, paprika and a small drizzle of olive oil. 

Bake until firm to touch, 30-35 minutes.
Makes 12 large or 14-16 medium muffins

Product: Kirkland Croissants                  

Overnight Maple Croissant Puff-Up Casserole
Leftover  croissants (even slightly stale ones will work beautifully), split in half is the magic behind this crowd-pleasing recipe.You can make this dish when you like but it profits from an overnight rest in the fridge, allowing the vanilla custard to soak into the croissants. Next day, just bake and watch it puff up in the oven. Serve hot with warmed maple syrup nearby. Crumbled maple sugar would be nice to finish this off, but a dusting of cinnamon and icing sugar is fine.  A lovely spring brunch dish for Mother's Day or almost any weekend at all. Even cold, cut in squares - it is fabulous!

8  Kirkland croissants, split horizontally in half

Egg Bath
4 ounces cream cheese, softened
1 cup sugar
8 eggs
1 cup milk
1 cup whipping cream
1/2 cup unsalted butter, melted
1 tablespoon pure vanilla extract
4 tablespoons all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon 
½ cup slivered almonds, optional

Finishing Touches
Melted butter
Warmed,  maple syrup for drizzling
Confectioners' sugar
Cinnamon, for dusting

Spray a 9-by-13 inch Pyrex pan or 5-quart oven-proof ceramic baking dish or casserole with non-stick cooking spray.

Horizontally split the croissants in half.

For the Egg Bath, in a large bowl or food processor, cream the cream cheese with the sugar until smooth. Then blend in the eggs, milk, whipping cream, butter, vanilla, flour, baking powder, salt, cinnamon and melted butter. Turn the mixture out into a large bowl.  Add the croissants to the Egg Bath and let soak for 20-30 minutes. Then remove the croissants gently and arrange in pan in two rows, slightly overlapping.

Pour any remaining Egg Bath over croissants and sprinkle on almonds, if using. Cover lightly and let stand 30 minutes or refrigerate a few hours or overnight.

Preheat oven to 400 F. Place casserole in oven, drizzle with some additional melted butter, and then  immediately reduce temperature to 350 F.  Bake for 30-35 or until custard seems set and croissants (that peak out) are medium brown. If custard doesn’t seem set, allow it additional baking time as needed, 5-15 minutes.

As the dish comes out of the oven, drizzle with a little melted butter and warmed maple syrup.

(When it is cooler, you can dust with confectioners’ sugar and a touch of cinnamon. You can also garnish with fresh, sliced strawberries.)

Serves 6-8

Apple Spice Bread Pudding
Use fragrant Kirkland apple spice muffins as the basis of this ambrosial, decadent, different dessert. Make it thick and bake it slow and then serve in huge, warm (or even) chilled squares. Offer a side of vanilla custard or vanilla ice-cream, drizzle with caramel sauce. The flavours in the recipe sweetly echo the flavours in the apple muffin for a total dessert triumph.

4-6 cups leftover Apple Spice Crumb muffins (approximately 6 muffins)
6 eggs
1 1/2 cups evaporated milk or whipping cream
2 teaspoons pure vanilla extract
Pinch salt
1 cup sugar
1/2 cup unsalted butter, melted
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 ½ cups small dice apples
1 large red apple, in thin slices

Finishing Touches
Warm caramel sundae topping

Preheat the oven to 350 F. Generously spray a 3-4 quart oven-proof casserole/serving dish with non-stick cooking spray.

Prepare the muffins by cutting into coarse pieces, about 1 inch square and set aside.

In a large bowl, whisk all the eggs, milk, vanilla, milk, salt, sugar, butter, flour and baking powder.  Add in the muffin chunks and the diced apples and blend well but gently, taking care to not break apart the muffin chunks. Let stand 10 minutes.

Spoon into casserole.  Place apple slices decoratively on top.

Bake 45-55 minutes until the muffin-filling (which becomes a custard) just begins to brown and appears lightly set. Remove from oven and drizzle on warm caramel sauce.

Serve warm, chilled or room temperature with cream or crème anglaise.

Cut in squares to serve.  You can also prepare this ahead 1-2 days, refrigerate it and bake it before serving or a few hours before serving.

Serves 6-8

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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