Chocolate Covered Caramel Marshmallow recipe – copycat Scotchmallows | Ashlee Marie

easy to make and delicious this caramel marshmallow recipe has a video tutorial too

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Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial

How I created this Chocolate Caramel covered marshmallow recipe

I’m obsessed with a few flavors – chocolate, peanut butter, coconut, lemon… and of course caramel.  I’ve actually had a version of this recipe on the blog for YEARS – but it was UGLY (see the first note in the “tips” below) so it never really got made or seen by anyone.  We eat with our eyes first after all.

So it’s been on my “to remake” list for YEARS.  Last Christmas I made another big attempt (see tip 2) but that was an epic fail as well.. finally this last Christmas  a brain storm helped me figure out how to better build these…. but it was still a huge mess… thus tips 5, 6 and 7 below…

I’m finally happy with them AND I promise – you will LOVE them – my kids are obsessed too – I had to make 3 batches this weekend since they kept eating them before I could finish the video or get pictures (darn)! I finally have it just right and I’m sharing all the tips I’ve learned along the way with you!

Just take me to the caramel marshmallow Recipe already!

If you’d rather skip my tips and tricks for how to make caramel marshmallows dipped in chocolate, along with links to other homemade caramel recipes and get straight to this delicious copycat scotchmallow recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

this recipe has all the tips and tricks you'll need for the perfect caramel marshmallows - video tutorial

Tips and Tricks for making Caramel Marshmallows

How to layer the caramel and marshmallows

  • the first time I made a version of these I actually poured the warm marshmallow into the pan then added the warm sauce and swirled it – it was DELICIOUS – but a MESS
  • The SECOND time I decided to layer the marshmallow and caramel for a cleaner look – welllll you can imagine what happens to set marshmallows when you pour warm caramel on top – the marshmallows grew, bubbled, melted, and it again was a HUGE mess – def not layers – clearly I didn’t think that one through…
  • so finally I realized I had to build it upside down – caramel first – let it mostly cool add the marshmallows – yes the caramel and marshmallow tends to separate this way BUT it works and you have lovely layers

How to cut the caramel marshmallows

  • this is a little tricky – I spray my SHARP knife with a non stick spray and keep the knife clean EVERY CUT
  • keep the caramel on the bottom – otherwise it will squish the marshmallow or even slide around while your trying ot cut it
  • I ALSO separate each row as I cut it – otherwise the caramel resticks together
  • refrigerating for 30 mins to firm up the caramel helps SO MUCH

this is the perfect soft caramel recipe and homemade marshmallow recipe together - with video tutorialHow to keep your soft caramel from dripping

  • THIS is why I dip them in chocolate – first of all refrigerate before cutting – then dip them right away – and if you can’t do the whole pan at once, or if they start getting soft put what you can’t dip back in the fridge – the chilled caramel will help the chocolate set faster and it will help hold the caramel into place – then when left at room temperature you’ll still have ooey soft caramels that are held into place
  • If you don’t want to dip them in chocolate I recommend keeping them in the fridge – taking them out about 15 mins before serving so they don’t get too drippy before eating
  • OR you can cook the caramel longer – turning it into a harder caramel – another 5 degrees, depending on how you like your caramels – personally my LEAST favorite option.

Copycat Scotchmallow recipe – Chocolate Caramel Marshmallows

If you love these chocolate covered caramel marshmallow recipe as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

this reicipe and video tutorial for caramel marshmallows is so EASY and so delicious - dip them in chocolate for an extra treat

chocolate dipped homemade caramel marshmallows

Chocolate Covered Caramel Marshmallow recipe

Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial

Course: Dessert

Cuisine: American

Keyword: caramel marshmallows, homemade caramel, homemade marshmallows, scotchmallow recipe

Servings: 48 marshmallows

Calories: 126 kcal

Author: Ashlee Marie

Ingredients

Caramel

  • 1/2 C butter
  • 1/2 lbs packed light brown sugar
  • 1/8 tsp salt
  • 1/2 C light corn syrup
  • 5 oz sweetened condensed milk
  • 1/2 tsp vanilla

Outer shell

  • 12 oz Chocolate
  • 1-2 Tbsp shortening

Instructions

Caramel

  1. in a saucepan dissolve the brown sugar, salt and butter over medium heat

  2. add the corn syrup and mix

  3. pour in the sweetened condensed milk and stir

  4. bring the mixture to a low boil over medium heat until it hits 240 degrees on a candy thermometer (remember to adjust for your elevation) – this makes super soft caramels – you can cook to 245 if you want stiffer caramels

  5. pour into a 9×13 pan coated with butter (OR I found it better to coat some parchment paper with butter and place that in the pan easier to pull out later for cutting)

  6. let start to cool

Marshmallows

  1. stir the gelatin and cold water together and let it bloom for about 10 mins

  2. in a saucepan over low heat dissolve the sugar in the second water measurement

  3. add the gelatin and stir until dissolved

  4. bringthe mixture to a low boil and boil steadily (but not vigorously) for about 15 mins without stirring

  5. remove from heat and let cool to lukewarm

  6. pour into another bowl and add the vanilla – beat until it is very thick and white

  7. pour over the caramels and let set

  8. Once set chill in the fridge for 30 mins or so

  9. pull out of the pan and with the caramels still on the bottom cut into small squares

  10. melt the chocolate and stir in the shortening

  11. dip each caramel marshmallow square into the chocolate – shake off and place on parchment paper to let set.

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Spinach Artichoke Dip Recipe | Ashlee Marie

cheesy spinach and artichoke dip recipe and video

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Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, cheese, sour cream, cream cheese, and mayo!

How I created this spinach artichoke dip recipe

I LOVE spinach artichoke dip. If I see it on a menu I ALWAYS order it – but not all spinach and artichoke dip recipes are created equal. So it’s one of those recipes that I HAD to figure out how to recreate – the way I like it, cheesy and full of flavor.

When we were living in Japan this was one of the foods I missed the most! They don’t have a ton of cheese over there so it wasn’t something I could make very often – but when I could find cheese this was a recipe I was constantly tweaking and playing with.

I will say it didn’t always turn out very good – anytime I start a new recipe I usually start by searching cookbooks and online recipes. I start by comparing what they have in common – that creates a great base recipe – then I start comparing how they are different to figure out what I’d want to keep and what I wouldn’t like! Then comes the trial and error. Like learning that if I didn’t rinse and squeeze the fresh spinach I wasn’t happy with the green soupy results!

I serve it with homemade salsa and sour cream, but it’s also amazing on it’s own! It’s even good cold. I will warn you not to overcook it. It does something to the spinach, and it’s really unappetizing and ruins the whole dip for me – ugh.

If you have lived in a foreign land – or simply away from where you grew up – what would be the food you’d miss the most?

Just take me to this cheesy spinach and artichoke dip recipe already!

If you’d rather skip my tips and tricks for making this spinach artichoke dip, along with links to other cheesy appetizer recipes and get straight to this delicious spinach and artichoke dip – simply scroll to the bottom of the page where you can find the printable recipe card.

cheesy spinach artichoke dip recipe

Tips to Make the Perfect Spinach Artichoke Dip

  • Fresh spinach – you want to rinse it really good then squeeze the heck out of it and drain all the spinach “juice” you can – otherwise you’ll have a green soupy dip that honestly doesn’t taste great.  
  • Frozen spinach – you can use frozen spinach instead – it makes it easier and faster to make for sure – I like to thaw the spinach on a few paper towels so it can soak up the extra moisture – again you don’t want soupy dip.
  • Artichoke hearts – I like packed in oil vs water – I think the flavor is much better – as I go through the heart I pull of any leaves that are stiff, no one wants to bite into a stiff artichoke leaf
  • Cheeses – Cream cheese is the base but you’ll want to add a bunch more cheeses – I use all freshly grated cheese – Parmesan, Mozzarella and White cheddar are my go to cheese but you can substitute out any white cheeses that you like and melt well
  • Green onions – you can just add the green onions raw but I like to saute them in butter for the flavor – but this is personal preference – my sister and mom like the raw onion flavor better! 
  • Chili pepper oil – I love the Chinese chili oil that I keep on hand but Tabasco works too and of course you don’t have to use anything if you don’t want to.

cheesy spinach artichoke dip recipe and video

Spinach and Artichoke Dip Recipe

If you love this Spinach Artichoke Dip appetizer as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

spinach artichoke dip recipe

To watch me make this Cheesy Spinach Artichoke Dip play this video

best spinach artichoke dip recipe

Spinach Artichoke Dip

Ultimate Spinach Artichoke Dip recipe! It’s rich and creamy, perfectly cheesy, loaded with spinach and artichokes and always a favorite. This is the BEST Spinach and Artichoke Dip, and the ultimate dip for any get together. Filled with spinach, artichoke hearts, four cheese, sour cream, cream cheese, and mayo!

Course: Appetizer

Cuisine: American

Keyword: spinach and artichoke dip, spinach artichoke dip, spinach artichoke dip recipe

Servings: 20 servings

Calories: 388 kcal

Author: Ashlee Marie

Ingredients

  • 1/2 C butter
  • 3-4 bunches green onion chopped (about 2/3 C)
  • 18-20 oz fresh spinach washed and squeezed dry
  • 34 oz canned artichoke hearts chopped marinated in oil not water
  • 1 Tbsp garlic minced
  • 16 oz full fat cream cheese softened
  • 2 C full fat sour cream
  • 1 C Mayonnaise
  • 2 C freshly grated Parmesan cheese
  • 1 C shredded mozzarella
  • 1 C shredded White Cheddar
  • 1/2 tsp Tabasco sauce or chili pepper oil
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 350 degrees F

  2. Saute the butter and green onions, add the garlic near the end and cook until fragrant.

  3. Rinse your spinach then SQUEEZE it, drain everything you can out of it. – This part is key otherwise your dip will be runny and the dip will taste wrong.

  4. After you SQUEEZE the life out of the spinach chop it up really good.

  5. Drain your artichoke hearts, but don’t rinse them.

  6. Now chop them up, getting rid of any outside leafs/petals(?) that are still hard.

  7. In a mixer add all the ingredients and mix well

  8. spread the dip into a 9×13 glass casserole pan and cover with foil

  9. Cook it in the oven for 25-35 mins until bubbly! The outside cooks faster than the center, so I like to stir it at about 15 mins, re-cover and place it back in oven for the rest of the time!

  10. I serve mine with homemade salsa, chips, tortillas

Recipe Video

Recipe Notes

you can substitute frozen spinach instead – I thaw it over paper towels to soak up the extra moisture.

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Man Catching New Orleans Beignets – Disney Princess Tiana | Ashlee Marie

cafe du monde beignet new orleans

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It’s easy to make these Authentic New Orleans Beignets! Fluffy, light and delicious these homemade fried beignets taste amazing.


How to make Beignets!

When it came time to pick a recipe to represent Tiana for our disney princess spa party there was NO question I was making Beignet’s! This goes right along with my other Disney Copycat recipes. Ever since I first watched Princess and the frog I was dying to try authentic New Orleans Beignets. So when I went to Disneyland this year my daughter and I hit up the Jazz Kitchen in Downtown Kitchen and shared a bag… EVERY SINGLE DAY. Seriously these are SO good.

I’ve tried a few different recipes trying to really get these right, and on man was it worth it! You want the dough to be soft, slightly sticky and have a nice stretch.  You want to be careful not to add too much flour and to knead it long enough to get the dough the stretch and strength you need. 

Just take me to the Perfect Beignet Recipe!

If you’d rather skip my tips and tricks for making the dough and get straight to this delicious fried dough recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

What Equipment I use to make the perfect Beignet recipe

  • Good Mixer – I like my Bosch Universal Mixer for breads and doughs (well for everything)
  • Rolling pin – I like a french rolling pin!
  • Pizza cutter – seriously the best way to cut the dough, knifes tend to stick and pull
  • Electric skillet – you can of course use a sauce pan, or deep fryer – but I like the shallow electric skillet best
  • Oil – you want an oil that can handle the heat of frying – use anything you like I tend to stick with vegetable oil or canola oil
  • Paper Towels and/or newspapers – great for soaking up the oil after frying the dough
  • Sugar Shaker – I like this oxo dusting wand

Copycat Cafe Du Monde Beignet Recipe

If you love fried, soft beignets as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

If you love Beignets you’ll love these other decadent fried recipes too!

To watch a video of me making my classic cheesecake check the video under the recipe card.

easy homemade beignets

Tradition New Orleans Style Beignets Recipe

these beignets are super simple to make and oh so delicious – a fluffy light dough square fried and covered in powdered sugar! 

Course: bread, Desserts

Cuisine: American, new orleans

Keyword: beignets, fried beignets, new orleans beignets

Servings: 50 beignets

Calories: 248 kcal

Author: Ashlee Marie

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1 1/2 C warm water
  • 1/2 C granulated sugar
  • 1 tsp salt
  • 2 eggs
  • 1 C evaporated milk
  • 6 1/2 C bread flour
  • 1/4 C shortening
  • 1 quart vegetable oil for frying
  • Powdered sugar

Instructions

  1. In a small bowl or measuring cup combine the warm water, sugar and yeast and stir. Let it proof for 5 minutes.

  2. In your mixer (using your whisks) combine the eggs, evaporated milk and salt, beat until combined.
  3. With the mixer on low, add in the yeast mixture to the egg mixture.

  4. Still mixing on low add in 2 C of the bread flour..

  5. Add the shortening in and continue to mix

  6. Switch to your dough hook then add the remaining 3 1/2 cups bread flour.

  7. If you have a bosch keem mixing the dough on med until smooth (if you don’t then you can hand knead).

  8. Grease a bowl and place the dough inside, cover with a damp towel, set the bowl in a warm area and let it rise for 2 hours, it should double in size.

  9. Sprinkle your counter with a ton of flour, the dough wil be crazy sticky. Place the dough on top , sprinkle more flour on top and roll out the dough to 1/4? thick. (don’t knead in the flour, just use it to keep the dough from sticking to the counter or rolling pin)

  10. Slice into 2 inch squares with a pizza cutter.

  11. Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees.

  12. Then place a few dough squares at a time in the hot oil and watch the magic happen! It’s AWESOME

  13. Turn them at least once so they don’t burn on one side. Cook about 1 1/2-2 mins on each side

  14. When you remove them, place them on a cooling rack over a papper towel/newspaper

  15. Dust with a light layer (or heavy layer) of powdered sugar
  16. Serve warm!

Recipe Video

Princess Spa Party Posts

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Red and Green Pesto Star Bread Recipe – video tutorial | Ashlee Marie

an easy to make pesto star bread - video tutorial

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This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own

It’s super easy to make this Pesto Star Bread. A simple, soft dough with both red and green pestos and a little cheesy goodness.  You can also swap out the pesto for other savory or sweet fillings.

I love anything Italian, no seriously can’t think of a dish I don’t enjoy or even love! Pastas, fresh sauces, cheese, breads… gelato!!! It’s hard to go wrong with an Italian dish.  But I had no idea there was such a thing as RED pesto! It’s AMAZING!

When I was asked to create a recipe using this HemisFares Pesto I immediately thought of a bread. I was planning on creating a basic braid – but then I recalled this star bread and thought “perfect”.  So I ran to my local Smiths grocery store to pick up the Pesto and low and behold there was the classic green, and right next to it this red pesto! I had to get both and give them a try!

red and green pesto braided bread

So the green pesto is made with classic ingredients like genovese basil, olive oil, pine nuts, salt, cheese and garlic – oh boy is it delicious! I thought I HAVE to make the bread with this one. THEN I tried the red pesto – with ingredients like cherry tomatoes, olive oil, balsamic vinegar, sea salt, basil and herbs and I fell in love.  I decided in the end to use a little of both, two red layers and one green.  But you can personalize this using one or the other or a mix like me.

The bread is of course impressive by itself – but using both colors really makes it pop.  And while it looks tricky it’s actually super easy to make! it’s 4 round layers of dough with the pesto in between – then a few cuts and twists and voila – a beautiful star bread everyone will rave about!

It was also a HUGE hit with my kiddos.  Seriously they finished it off in like 5 mins flat and then asked for another one.  Def going to be one we make over and over again! I probably could have eaten the whole thin myself I enjoyed it that much… But dang it all my kids could smell it coming out of the oven and all came running.

pesto star bread

If you love bread you’ll love these other decadent recipes and tutorials too!

To watch me make this pesto star bread along with a sweet nutella version play the recipe video in the recipe card

Red and green pesto star bread

Red and Green Pesto Star Bread Recipe – video tutorial

It’s super easy to make this Pesto Star Bread. A simple, soft dough with both red and green pestos and a little cheesy goodness.  You can also swap out the pesto for other savory or sweet fillings.

Course: Appetizer, bread

Cuisine: American

Keyword: pesto bread, star bread

Servings: 16 wedges

Calories: 120 kcal

Author: Ashlee Marie

Ingredients

  • 1 C whole milk
  • 2 1/2 teaspoons active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1/4 C butter softened
  • 2 1/4 C all purpose flour
  • 1 teaspoon sea salt
  • 1 jar Hemisfares Pesto or 1 of each to use both red – find 49 – and green – 50
  • 1/2 C italian blend cheese
  • 1 Egg slightly beaten
  • Course salt optional

Instructions

  1. In in your mixing bowl with a dough hook add yeast, sugar and warm milk (about 40 seconds in the microwave to get it to 110 degrees), let sit for 10 mins.

  2. then add the butter, salt and 2 C flour and mix until the dough comes together and starts to clean the sides – add more flour if needed just 2 Tbsp at a time, don’t add too much flour – you’ll end up with tough dough.

  3. Place the dough in a lightly oiled bowl and flip to coat both sides, then cover and let rise until doubled in size, about an hour.

  4. punch down and divide into four equal balls.

  5. Roll each ball out to 10-12 inches and use a plate cut circles.

  6. spread the 1/3rd of the pesto onto a circle then 1/3rd of the cheese, repeat leaving the 4th final circle blank

  7. place a 2 inch cutter or glass in the center of the circle – this is to mark where your NOT going to cut. cut the circle into 16 wedges

  8. twist every two wedges the opposite direction then pinch together – repeat around

  9. let rise 15 mins

  10. preheat oven to 400

  11. brush with the beaten egg, sprinkle on salt if desired

  12. bake 15-18 mins

Recipe Video

For more information on HemisFares you can check out the website HemisFaresFinds.com or facebook.com/Hemisfares. The

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