Okay, I know that I’ve mentioned before my obsession with recreating delicious things I’ve tasted in a restaurant. Usually this is some sort of specific meal. Or a cake or cookies. And I will often try to get the recipes to the degree that I will pester the restaurant, scour the internet, do whatever it is that I have to. When the time comes that I realize it’s over? I still refuse to admit defeat.

Ultimately, I will invent. On my own.

Now that you have this background, let me tell you about a meal I had recently in Atlanta. Or, more specifically, a DESSERT I had. You see, I adore cooking shows. Love ’em. And my favorite is Top Chef. If you’re a fan, you will be familiar with The Professor – aka Richard Blais – and his molecular gastronomy (which, I promise you dear readers, I will one day be brave enough to try on my own. And then I shall blog about my miserable failure for your amusement…). The Professor is my favorite Top Chef contestant ever, and everything he makes looks insanely good (er. with the exception of the foie gras milkshake that helped to win him the competition. Too out there even for me).

The tiniest child stealing a piece of cereal off the Cap’n Crunch shake at Flip Burger Boutique in Atlanta.

So when I was in Atlanta recently for my cousin’s graduation, I dragged the family to Flip Burger Boutique – Blais’s Atlanta place. The burgers were crazy good. I mean CRAZY good. But the real winner of the night? Liquid Nitrogen milkshakes. At the table, we had one that was Krispy Kreme flavored (complete with bits of donut), one that was nutella with toasted marshmallow (yes, it was exactly what it sounds like. And it was crazy rich and yummy), and our unanimous favorite: a Cap’n Crunch milkshake. When I tell you it tastes just like Cap’n Crunch, please know that I am not exaggerating in any way, shape or form.

It was insanely delicious. Like beyond what you could expect or imagine. And I vowed that I would one day make something similar because it had to be recreated. It could not be just a one time thing!

And so? I did. Maybe not quite as good as the one from Flip but still a VERY respectable substitute. The recipe is in approximates and will change based on preferred thickness/concentration of cereal, but if you like the cereal you will love the shake!

Cap’n Crunch!

Cap’n Crunch Milkshake

  • 1 c. Cap’n Crunch cereal plus some to garnish
  • ~1/3 carton of vanilla ice cream (I used Breyers, but any of the no-longer-quite-a-half-gallon cartons will do)
  • 3/4 c milk

Pour cereal into blender and pulse until mostly pulverized. Add ice cream and milk, pushing down toward blade. Blend until well-mixed. If you find that it is too thick, add a bit more milk and blend again. If it’s too thin, add a bit more ice cream. When it’s at your preferred consistency, divide between two glasses. Sprinkle with a handful of cereal, and enjoy!


So what’s your dream restaurant dish that you want to make but haven’t? Or what about anything that you have tried to recreate? How did it work out? Or… am I just insane to want to duplicate every yummy dish I try?

9 thoughts on “Copycats!

  1. I don’t think you’re insane – I think you’re AWESOME!!! *laugh* And that nutella milkshake sounds DIVINE. But tell me – that’s a lot of ice cream. Any guesses on how to make it with less sugar and fat? 🙂

    As for dishes… I remember the first time I had eggplant rollitini – at least, I think that’s what it’s called – eggplant rolled with ricotta, and I can’t remember if there’s pasta involved. Anyway, I know I could find it, but I’m the only one in my family who likes eggplant and I doing all that work just for me. But one day… 🙂

    • My son’s school sells Market Day products as a fundraiser, and they have stuffed eggplant that sounds the same, AG. It’s really good but nothing I’d want to cook when it’s hot; I think it’s in the oven for half an hour. Really tasty, though!

  2. Yes, it is a TON of ice cream. We shared it between all 5 of us, and it was honestly plenty. But if you want a full glass… well, use low fat frozen yogurt for one. And it can be made with less ice cream and a bit more (skim) milk if you prefer. We enjoy our shakes super thick, though this one came out a little TOO thick for the straws!

    Oooo eggplant rollatini is yummy. And I don’t think it’s too challenging. I know it’s a lot of work for just you, but you’re a person! GO FOR IT!

  3. Lizzie, you’re not insane. My dad is known for his frugality (I’m being nice about it but others in my family choose a different word) so when he has something in a restaurant, he considers it a challenge to go home and replicate it. One year we were on vacation in Tampa when we ate out at Parker’s Lighthouse, and Dad had some seafood/pasta dish he loved. He came home and tried out his own version of it; took a few attempts ’til he was happy with the results, but it was delicious!

    I often do the same thing (see Tuesday’s post) but more recently I’ve been challenged to figure out how to make Chickie’s & Pete’s crab fries at home. My youngest is nuts for them and will tolerate a 3 hour baseball game if it means we can get C’s & P’s at the ballpark. Unfortunately, I saw how many calories are in one tub of crab fries, and I’d like to find a lower calorie alternative. The trick for me will be in getting the seasoning just right because it’s more than just Old Bay that makes it so good. I’ll let you know how it turns out.

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