Red, White and Blue fireworks cupcakes | Ashlee Marie

red, white and blue cupcakes

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These 4th of July cupcakes are sweetly patriotic! It’s hard to say whether it’s funner to frost or to eat these firework cupcakes!

How I made these patriotic treats

I usually work with fondant, but there are times when frosting is a better fit!  I love my grass tip, so when the kids and I decided to make cupcakes for our treat of the week it seemed the perfect time to try out these cupcakes (I’d seen a picture of something like this YEARS ago and always wanted to try it!)

I baked a batch of red velvet cupcakes (I’m not a fan, but what other color would work so well for these patriotic cupcakes?) and made red white and blue frosting (I made buttercream to get the right shade of white, and because cream cheese frosting is too soft for these strands)

We ended up with a few different combinations, and the kids really went to town for theirs!

So a fun treat that my kids loved! What patriotic items are you making these days?

Just take me to the cupcake Recipe already!

If you’d rather skip my tips and tricks for 4th of July cupcakes, along with links to 4th of July food and other holidays and get straight to these firework cupcakes – simply scroll to the bottom of the page where you can find the printable recipe card.

4th of July cupcakes

TIPS AND TRICKS FOR THE PERFECT CHEESECAKE WITH NO CRACKING

-Frost these cupcakes outside-in. For the first few I started in the center working my way out… it was a total fail!

-Squeeze from the base of your pastry bag, not next to the tip.

-Then keep squeezing while you pull away and then STOP squeezing and pull off.  If you keep squeezing you’ll get even longer strands that are to heavy and fall flat OR you’ll rip the strands off at the base and get short stubby grass!

-Go all the way around once and twice for a full stripe of color… (if you want to do more than one stripe in each color stick with just one row)

-OR do one of each color and fill in more rows, I kind of dig this one even more!

4th of July cupcake recipes

To make these cupcakes you’ll need

  • cupcake pan
  • pastry bags
  • grass frosting tips

Red, White and Blue firework cupcakes

If you love these 4th of July foods as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

firework cupcake recipe

If you love firework cupcakes you’ll love these other cupcake recipes!

Maple Bacon Cupcakes | Edible Bloody Glass Cupcakes | S’more Cupcakes

If you love 4th of July foods you’ll find these recipes perfect for a picnic!

Cheeseball | Spinach Salad | Jalapeno Dip

To watch me make my recipes play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

patriotic cupcake
easy firework cupcakes

4th of July cupcakes

These cupcakes are sweetly patriotic! It’s hard to say whether it’s funner to frost or to eat them!

Course: Dessert

Cuisine: American

Keyword: 4th of july, cupcake recipe, cupcakes

Servings: 24 cupcakes

Calories: 160 kcal

Author: Ashlee Marie

Ingredients

  • 2 1/3 C cake flour
  • 1 ½ C sugar
  • 2 1/3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp butter softened
  • 3 lrg eggs
  • 1/2 C Greek yogurt or sour cream
  • 6 Tbsp mayonnaise
  • 1 Tbsp vanilla
  • 1 C whole milk

Instructions

  1. Preheat the oven to 350

  2. In a large bowl mix the cake flour, sugar, baking powder, baking soda and salt

  3. Add butter and beat to a fine crumb

  4. In a separate bowl whisk the eggs, yogurt, mayo and vanilla until smooth

  5. Add the wet ingredients to the dry ingredients and beat until just combined

  6. Add milk and mix on low speed until just combined

  7. Divide the batter into 3 bowls – dye 1 red, 1 blue and keep 1 white

  8. Spoon into cupcake liners, alternating between colors, swirl with a toothpick if desired

  9. Bake 350 14- 18 mins

firework cupcakes

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Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

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Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding. This berry bread pudding makes you think of summer breezes and warm sunshine at the very first bite. It smells like heaven while its cooking, and only takes about half the time of oven baked bread pudding. It’s really easy to make, so you can have it any old time you please, breakfast, lunch, or dinner, and everyone is sure to love it!

Instant Pot Summer Berry Bread Pudding

Summer is so close!  Only a couple of weeks left of school and everyone will be out waiting for Mom to cook up something delicious.  If you’re like me, you’re also looking to save money.  Summer can be expensive, especially with the kiddos at home all day every day.  This is my favorite time of the year to use my Instant Pot.  Not only are meals super easy and delicious, but they don’t require me heating up the whole house.  It has already started getting warm outside, so I’m looking for ways to keep from heating up the inside. 

Instant Pot Summer Berry Bread Pudding

This Instant Pot Summer Berry Bread Pudding is the perfect way to keep the family happy and cool off!  Just scoop some ice cream on top and you have one of the best summer treats around.  I love bread pudding while it’s warm.  Even if you keep it in the fridge, you can heat it up later and put some ice cream on top.  This recipe can also easily be converted to fresh peaches, which also tastes amazing!  Just substitute 1 1/2 cups of your favorite fresh fruit and let me know how you like it.  Now, get to cooking!

Instant Pot Summer Berry Bread Pudding

Here’s what you’ll need:

  • 1 Loaf of French Bread, cut in bite size pieces, approximately 6 cups
  • 1/2 Cup fresh Blueberries
  • 1/2 Cup fresh Raspberries
  • 1/2 Cup fresh Blackberries
  • 1 package (8 oz.) Cream Cheese – softened
  • 1 Cup Sugar
  • 1 teaspoon of Cinnamon
  • 2 Eggs
  • 2 Teaspoons Vanilla
  • 1 Cup of heavy cream

Instant Pot Summer Berry Bread Pudding

For the crumble

  • 1/4 cup Flour
  • 1/2 cup of Oatmeal
  • 1/4 Cup Brown Sugar
  • 2 Tablespoons of granulated sugar
  • 1/2 Teaspoon Cinnamon
  • 1/8 teaspoon of Salt
  • 1/3 cup of butter – melted

To top it off (optional) – Maple syrup, or berry syrup (store bought) or powdered sugar, or some of both! The syrup drizzled over the pudding crumble with a little powdered sugar dusted on the top makes a pretty presentation for serving.

Instant Pot Summer Berry Bread Pudding

Get to cooking:

  • Spray a 7 inch spring form pan, generously with cooking spray, and set aside. Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot
  • In a large mixing bowl, break or cut the french bread into bite size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. Place a bottom layer of the bread pieces in the spring form pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan.
  • You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks.
  • Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.
  • Crumble – After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
  • To serve: Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. Remove the spring form from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!

Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

Instant Pot Summer Berry Bread Pudding

Ingredients

  • 1
    loaf (approximately 6 cups)
    French bread
    cut into bite size pieces
  • 1/2
    cup
    fresh blueberries
  • 1/2
    cup
    fresh raspberries
  • 1/2
    cup
    fresh blackberries
  • 8
    oz
    cream cheese
    softened
  • 1
    cup
    sugar
  • 1
    tsp
    cinnamon
  • 2
    eggs
  • 2
    tsp
    vanilla extract
  • 1
    cup
    heavy cream

Crumble

  • 1/4
    cup
    flour
  • 1/2
    cup
    oatmeal
  • 1/2
    cup
    brown sugar
  • 2
    Tbsp
    granulated sugar
  • 1/2
    tsp
    Cinnamon
  • 1/8
    tsp
    salt
  • 1/3
    cup
    butter
    melted

Instructions

  1. Spray a 7 inch spring form pan, generously with cooking spray, and set aside. 

  2. Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that’s about 2 feet long, by about 2 – 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it’s still hot.

  3. In a large mixing bowl, break or cut the french bread into bite size pieces, and set aside. Place the cream cheese, sugar, eggs, vanilla, cinnamon, and heavy cream in the blender, and blend until smooth and creamy. Scrape down the sides of the blender, and stir any ingredients not blended. 

  4. Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated. 

  5. Place a bottom layer of the bread pieces in the spring form pan, and layer berries on top, then add another layer of bread pieces, and another layer of berries, until you’ve reached the top of the pan.

  6. You can pile the bread or berries on top of the pan; it doesn’t have to be even with the top. Scrape the mixing bowl, and pour any remaining cream cheese mixture over the top of the bread pudding, in the pan. 

  7. Place the sling in the Instant Pot, so you have the foil across the bottom of the Instant Pot stainless steel pot, and up the sides. Then, pour 1 cup of water in the bottom of the pot, and place the spring form pan over the foil, in the Instant pot, Place the lid on the Instant pot until it beeps and locks.

  8. Make sure the pressure valve is set to “SEALING” and press the ‘Manual’ button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure. 

  9. When the bread pudding is done the Instant Pot will go to OFF, or KEEP WARM (depending on which instant pot you have). When it beeps after it’s done, carefully, and with an oven mitt, turn the pressure valve to ‘VENTING’ to make sure all pressure has been released. 

  10. Lift the lid on the Instant Pot, and with oven mitts, take hold of the foil sling pieces on each side, and gently lift the bread pudding out of the Pot. Set on a wire rack to cool.

  11. After you’ve put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl. 

  12. Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.

  13. Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan. 

  14. Remove the spring form from the pan, and place pieces on a plate or in a bowl. Sprinkle crumble topping over the bread pudding, add a few extra berries, and top with syrup, powdered sugar, or whipped cream, or all three for a dynamic presentation. Enjoy!

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Disclosure: Acadiana’s Thrifty Mom receives free products for review purposes, and may sometimes be compensated for posts. Posts may also contain marketing links . All opinions expressed are solely from Acadiana’s Thrifty Mom and were not influenced by any form of compensation. Please see the Disclosure Policy for complete details.

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Instant Pot Raspberry Cheesecake – Acadiana’s Thrifty Mom

Instant Pot Raspberry Cheesecake

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Instant Pot Raspberry Cheesecake

Instant Pot Raspberry Cheesecake  This cheesecake is so easy and delicious, it will quickly become a staple in your monthly meal planning!  Don’t have a monthly meal plan?  That’s okay, you’ll be making this cheesecake every week or more!  

Cheesecake is a dessert that everyone agrees on in our house.  We may not always agree on the toppings, but we can definitely agree on cheesecake.  This is our go-to for family dinners and when taking a dessert to a friend or family’s house for a gathering.  It’s hard to find anyone who doesn’t love cheesecake and this one is one of our favorites!

Instant Pot Raspberry Cheesecake

Cheesecake will definitely be on the menu for Easter this year and, with all of the ingredients for this recipe on sale, I will be making a few of them to take to family gatherings.  They won’t all be raspberry though.  I will make one blueberry and one strawberry.  You can really use any topping you like.  As a matter of fact, I will be changing up the crust as well.  So, go ahead and make it your own.  Add the ingredients your family loves most.  Let me know how you like it and how you personalize your cheesecake recipe. 

Instant Pot Raspberry Cheesecake

Ingredients

  • 10
    Oreo Cookies
  • 2
    8 oz pkg
    Cream Cheese softened
  • 6
    Tbsp
    Granulated sugar
  • 1/2
    cup
    Sour cream
  • 2
    large
    Eggs
    room temperature
  • 1
    tsp
    Vanilla extract

Topping

  • 1/4
    cup
    Raspberry jam
  • 2
    Tbsp
    water

Instructions

  1. First you want to prepare your crust by placing your oreo cookies in a food processor and process until you have fine crumbs.

  2. prepare a 6″ spring form pan by spraying with nonstick spray. You can even go an extra step and add a piece of parchment paper to the bottom.

  3. Pour your cookie crumbs into the bottom of the pan and press down with spoon. Place your crust in the freezer until you are finished with your filling.

Filling

  1. Place your cream cheese in the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and mix until light and fluffy. Make sure there are no lumps at all left in this part. Mix for around 3-5 minutes.

  2. Next, add in your sugar 1 tbsp at a time and make sure it is all combined.

  3. Add in the vanilla extract and sour cream. Mix well until combined. Scrape down the sides of your bowl before the next step.

  4. Finally, add in your eggs. For this step, it is important that you mix as little as possible. Add in one egg at a time and only mix long enough until the egg is completely combined into the rest of the mix.

  5. Pour cheesecake mix into your spring form pan and tap against the table a few times.

  6. Now it is time to make the topping. Place the water and jam into a microwave safe bowl and microwave on high for 30 seconds. The mixture should be very thin. Place the mixture into a Zip-Lock bag and cut a small hole in one corner.

  7. You can get creative and put dots in a spiral along your cake or you can just make random swirls on top. Get creative!

  8. Cover your spring form with aluminium foil and seal as best as you can to keep water from getting to your cake.

  9. Place 1 cup of water and a trivet into your instant pot.

  10. Place the cheesecake on top of trivet and place your lid on and make sure it is in the sealing position.

  11. Set for high pressure for 35 minutes. Allow for a natural release.

  12. Once you can take the top off, CAREFULLY remove the cheesecake and allow to cool completely on the counter, then place in the refrigerator for at least 5 hours, but best overnight.

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