Maple Bacon Cinnamon Rolls | Ashlee Marie

maple bacon cinnamon rolls

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It doesn’t get much better than breads! And cinnamon rolls are pretty much a perfect food. By adding bacon into these cinnamon rolls and maple into the cream cheese frosting you’re adding a little savory to the sweet and making something already delicious even better!

What I think about Maple Bacon Cinnamon Rolls

I think I’ve established over the years that I love maple bacon recipes. These cinnamon rolls are just the latest and honestly probably my favorite ever!

I’m one of those people who likes adding syrup to my sausage so it’s really no surprise that these maple bacon cinnamon rolls are my all time favorite breakfast foods!

Soft, sweet cinnamon rolls with diced crispy, salty bacon and topped with a maple cream cheese frosting – I’m drooling just thinking about them!

Just take me to the cinnamon roll recipe already!

If you’d rather skip my tips and tricks for the perfect cinnamon roll, and get straight to baking this maple bacon cinnamon goodness — scroll to the bottom of the page where you’ll find the printable recipe card.

maple bacon cinnamon roll recipe

Tips for the perfect maple bacon cinnamon roll

-My first tip for all yeast breads – add half the flour first, mix until the dough is smooth and slowly add more flour 1/2 C at a time until the dough starts to pull away and clean the sides. This will keep your dough fluffy vs dense and tough.

-the larger you roll out the dough the more swirls you’ll have, they will also be thinner swirls so it’s up to you – thicker and less swirls or more, thinner swirls. Personally I like more swirls for more cinnamon and bacon.

-Don’t skimp on the cinnamon sugar filling, I like mine fairly thick, it means more of a mess when cutting the rolls and placing them but it also means a more gooey filling – which is a win for me.

-Don’t skimp on the rise time – when the recipe says let rise until double I mean it – even if it takes longer than the estimated time – the temperature, altitude and weather will all effect the rise time.

-Finally – do you use a glaze or frosting for cinnamon rolls? Personally I like cream cheese frosting. I like the thick creamy frosting spread all over the cinnamon rolls and melting into all the swirls. The glaze is just not enough for me – sweetness without flavor.

maple bacon cinnamon rolls process

To make these cinnamon rolls you’ll need

Maple Bacon Cinnamon Rolls

If you love these fair 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!

maple bacon homemade cinnamon rolls process

If you loved these maple bacon cinnamon rolls, you’ll love these other Maple Bacon recipes!

Maple Bacon Cheesecake | Maple Bacon Cupcakes | Maple Bacon Fudge

More amazing Breakfast recipes!

German Pancakes | Traditional Liege Waffles | French Toast

maple bacon homemade cinnamon rolls

To watch me make 5 different cinnamon rolls and talk about how to tweak the base recipe to create any flavor play the video in the recipe card. 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.

maple bacon cinnamon roll

Maple Bacon Cinnamon Rolls

Course: Breakfast

Cuisine: American

Keyword: cinnamon roll recipe, cinnamon rolls, homemade cinnamon rolls, maple bacon, maple bacon cinnamon roll

Servings: 12 cinnamon rolls

Calories: 808 kcal

Author: Ashlee Marie

Ingredients

dough

  • 1 1/2 Tbsp Active Dry Yeast
  • 1 1/2 Tbsp granulated sugar
  • 1/2 C water warmed, between 100 and 120.
  • 8 Tbsp butter melted
  • 3/4 cup whole milk warmed
  • 3/4 C granulated sugar
  • 1 lrg egg
  • 1 tsp salt
  • 5 C all purpose flour plus more for dusting counters

Cinnamon/Sugar Layer

  • 8 Tbsp butter softened
  • 3/4 C packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp ground cinnamon
  • 12 slices thick center cut bacon

Frosting

  • 8 ounces full fat cream cheese softened
  • 4 Tbsp butter softened
  • 2-3 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp maple

Instructions

  1. bake the bacon 375 degrees 15 mins, stop before it gets crisp then chop

  2. lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl

  3. let sit 5-10 mins (until double is size) to activate the yeast

  4. With the mixer on low add the milk, butter, sugar, egg and salt – mix until smooth.

  5. Add the flour 1/2 C at a time (you might not need the full 5th C) until the dough starts to pull away from the sides and clean the bowl – do not over add flour – it will end up too dense.

  6. now beat/knead until the dough stretches without tearing.

  7. Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.

  8. flour your counter top and pour the dough on to it, knead it LIGHTLY and roll it out into a long rectangle, about 15×26 inches. You want it thin, that will give you more twists, about 1/4 inch thick

  9. cover the dough from edge to edge with the soft butter. Use it all, don’t be stingy.

  10. mix the sugars and cinnamon and cover the dough entirely, again use it all, it will be thick.

  11. sprinkle the chopped bacon over the top, spread evenly

  12. Starting at one of the 15 inch sides roll it up.

  13. slice into 12 rolls, 1 1/4 inch thick

  14. place the rolls in a 9×13 pan let and rise slightly, until poofy, about 30-45 mins.

  15. Preheat the oven to 350

  16. bake 18-23 mins

  17. When it’s golden brown and doesn’t feel squishy anymore it’s done!

  18. Beat the frosting ingredients together until smooth and spread across the top

Recipe Video

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Caramel Popcorn Balls | Ashlee Marie

caramel popcorn balls make great gifts for your family, friends and neighbors, printables included

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Perfect for party favors, friends, and family; these ooey-gooey caramel popcorn balls are just DELICIOUS.

Making caramel popcorn balls.

As I’ve mentioned before we love family movie night! AND we love popcorn! We tend to trade off between flavors (candied, kettle, butter) but the one we make the MOST often is Caramel Popcorn!

We make it TWO ways, either cooled off and in a bowl, more on the crunchy side… OR more caramelly (what? caramelly is a word, right?) and soft and in BALL form!

The great thing about caramel popcorn balls is everyone get’s the same amount, no fighting… The BAD thing about it is they tend to be more messy… BUT hello… more CARAMEL!

I made a video showing how I create the caramel popcorn balls, they are actually super easy and a ton of fun, and something even the kiddo’s can help with.

And if your kids are anything like mine they LOVE to help in the kitchen. Sometimes the struggle is just finding something safe for them to help with!

So which way do you serve caramel popcorn? Gooey, caramelly, crunchy? There is NO WRONG ANSWER! The good news is you can have it both ways!

Go here to get the caramel popcorn ball labels (for neighbor gifts)!

Just take me to the popcorn ball recipe already!

If you’d rather skip my tips and tricks for getting perfect caramel popcorn balls, along with links to other caramel recipes and get straight to this delicious caramel treat – simply scroll to the bottom of the page where you can find the printable recipe card.

making soft gooey caramel popcorn balls are easy and a delicious treat and gift during the holidays

How to make gooey caramel popcorn

If you just want gooey popcorn, serve right after you add the caramel sauce to the popcorn. No need to let it get cold!

How to make caramel popcorn balls

For the popcorn balls, spread out the popcorn and wait for it to cool before touching. Caramel will stick and therefore burn you longer if you touch it too early.

Speaking of sticking, you’ll want to spray your hands with cooking spray when you start forming the balls.

Some of the balls might need to be stuck back together, so keep checking on your cooling caramel popcorn.

How to make crunchy caramel popcorn

If you want crunchy popcorn preheat your oven to 250. Spread the caramel popcorn out on a jelly roll pan and bake for 20-30 mins, stirring occasionally.

We love caramel popcorn at our house, this recipe is easy to make, has a great buttery flavor and tastes divine. Let it cool and form into balls if you want to give some awa

To make these popcorn balls you’ll need

Gooey caramel popcorn balls

If you love these caramel popcorn balls 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!

If you love caramel popcorn balls you’ll love these other gooey caramel recipes!

Salted Caramel Cheesecake | Caramel Brownies | Cheeescake Nachos with Caramel Sauce

Chocolate Caramel Tart | Buttery Homemade Caramel | Caramel Marshmallow

To watch me make these caramel balls with shortbread 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.

We love caramel popcorn at our house, this recipe is easy to make, has a great buttery flavor and tastes divine. Let it cool and form into balls if you want to give some awa

Caramel Popcorn Balls

this ooey gooey caramel popcorn recipe is seriously the best! great flavor and easy to make

Course: Dessert

Cuisine: American

Keyword: caramel corn, caramel popcorn, caramel popcorn balls

Servings: 8 large balls

Calories: 1360 kcal

Author: Ashlee Marie

Ingredients

  • 1 C butter
  • 1 C light corn syrup
  • 2 C packed light brown sugar
  • ½ C granulated sugar
  • 14 oz sweetened condensed milk
  • 1 Tbsp vanilla
  • 8-12 C popped popcorn less will be messier, and gooier, but I like it, more for a looser caramel popcorn

Instructions

  1. Bring the butter, syrup, and sugars to a boil, keep bubbling over med heat until it hits the softball stage (240 degrees – use a candy thermometer)

  2. Add the sweetened condensed milk, and vanilla and boil 1 more min – let it cool a few mins so it doesn’t shrink the popcorn.

  3. pour over the popcorn and stir

popcorn balls

  1. spread the popcorn out and let it start too cool

  2. spray your hands with cooking spray and portion it out into 8 sections and ball up.

  3. Continue to check back and ball and turn until they cool enough that they stay in their ball forms

crunchy caramel popcorn

  1. IF you want crunchy popcorn preheat your oven to 250 – spread it out in a pan and place in the oven and bake for like 20-30 mins, stirring occasionally, until it crisps up

Recipe Video

caramel popcorn balls

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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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Vanilla Bean Marshmallow Shortbread Cookies recipe and video | Ashlee Marie

vanilla bean marshmallow shortbread cookies

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These Chocolate covered Shortbread Marshmallow Cookies are fun, easy, and taste amazing. Walkers Vanilla shortbread is the perfect sweet crunchy base for these cookies. This is a sponsored post but all opinions are 100% my own.

How I created this Marshmallow shortbread recipe

I grew up on Walkers Shortbread! All Walkers Shortbread cookies are made in Scotland using the original recipe created over 120 years ago. It’s a family owned business dedicated to baking the World’s Finest Shortbread and other delicious treats as well.

They were and are my mom’s favorite and so when they approached me about creating recipes using these sweet treats I jumped at the chance. The day I got a box full of their Vanilla Shortbread in the mail was seriously the best day ever!

They also sent me this adorable 3D Mini Lemon Shortbread Bunny Carton filled with Easter egg-shaped lemon shortbread – perfect for my kids Easter baskets this year! Honestly I plan on making lemon marshmallow to top these lemon shortbread’s with and dip in lemon white chocolate!!!

Anyway back to the recipe – I thought these oval shaped Vanilla Shortbreads, which are flecked with real vanilla and smell as good as they taste, would be the perfect base for a vanilla bean marshmallow and then covered in chocolate.

AND I was right – they are divine!

Just take me to the Marshmallow Shortbread Cookies Recipe already!

If you’d rather skip my tips and tricks for Homemade Marshmallow cookies, along with links to other Marshmallow recipes and get straight to this delicious Marshmallow Shortbread – simply scroll to the bottom of the page where you can find the printable recipe card.

chocolate marshmallow shortbread cookies

Tips to Make the Perfect Homemade Vanilla Shortbread Marshmallow Cookies

– Test your candy thermometer – water boils at sea level at 212 degrees – and candy thermometers and recipes are written for sea level – so using your candy thermometer boil water and take note of what temperature it boils at – for me it was 193 degrees, so a 19 degree difference.

– Adjust the temperature goal for the recipe – this calls for softball stage, 240 – so I adjust by 19 degrees so my goal is to hit 221 degrees.

– Flavoring – you can add any flavor you want, to compliment the vanilla shortbread I use vanilla bean paste, but any extract will work.

– When the marshmallow mixture is cooked and then beaten it’s still quite soft – and will be too soft to pipe – so you have a few options

– The first option is to use a 9×13 pan of cornstarch and press the shortbread into the cornstarch to make a mold – pour the marshmallow into the mold then place the cookie on top – let set and cover with chocolate

– the second is to pipe the marshmallow onto the shortbread. I use an open star tip to create a similar shape to the cookies. for this you need to let the marshmallow cool a little and start to set. I let the mixture sit about 5 mins, and beat again then test if it holds it’s shape – if it doesn’t repeat the 5 min/beat wait

– You can melt the chocolate in a double broiler or microwave.  I found that the chocolate wasn’t thin enough at this point so I add shortening to thin the chocolate down enough to pour easily and create a thin coating vs a thick coating

– Let the chocolate cool slightly, so it’s warm to the touch but not hot, so it’s not too hot to melt the marshmallow as you coat the cookies.

chocolate marshmallow cookies recipe and video

To make these homemade Marshmallow topped Shortbread cookies you’ll need

Vanilla Marshmallow Shortbread Cookies

If you love these Marshmallow topped Vanilla Shortbread Cookies as much as we do, let me know with a 5-star review and be sure to share on Facebook, Instagram or Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

chocolate marshmallow shortbread cookie recipe and video

To watch me make these Chocolate covered Marshmallow topped vanilla shortbread cookies play this video (if on desktop, it should be autoplaying 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.

chocolate marshmallow cookie recipe video

Vanilla Bean Marshmallow Shortbread Cookies

These Chocolate covered Shortbread Marshmallow Cookies are fun, easy, and taste amazing. The Walkers Vanilla shortbread is the perfect sweet crunchy base for these cookies.

Course: cookies, Desserts

Cuisine: scottish

Keyword: chocolate marshmallow cookies, marshmallow cookies, shortbread cookies, vanilla shortbread

Servings: 24 cookies

Calories: 256 kcal

Author: Ashlee Marie

Ingredients

  • 3 Tbsp unflavored gelatin powder
  • 1/3 C cold water
  • 3 C granulated sugar
  • 1 1/2 C water
  • 1 1/2 tsp vanilla bean paste
  • 24 Walkers Vanilla Shortbread’s 2 packages
  • 16 oz Chocolate – dark or white
  • 2 Tbsp Shortening or other oil

Instructions

  1. Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

  2. In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.

  3. Add the swollen gelatin and dissolve.

  4. Raise the temperature and bring to a boil.

  5. Boil steadily until it hits the softball stage, 240 degrees (adjust for your altitude), about 15 minutes without stirring.

  6. Remove from the heat and pour into a bowl, or mixer and add the vanilla bean paste and beat the mixture until very thick and white.

  7. lay out the shortbread and pipe the marshmallows onto the shortbread

  8. let set – this doesn’t take long – and you don’t want them to dry out.  When they are tacky but not moving when you touch them you’ll want to cover them 

  9. melt the chocolate and add the shortening to thin the chocolate (this will also cool them down a little so the chocolate doesn’t melt the marshmallow)

  10. place the shortbread on a cooling rack over a baking pan

  11. pour the chocolate over the marshmallow and shortbread cookies until completely coated

  12. take the cookies off the cooling rack and let set on parchment paper

  13. Enjoy!!!

chocolate vanilla bean marshmallow cookie recipe

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St. Patrick’s day Pizza | Ashlee Marie

st patricks day green shamrock pizza

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I love making themed foods for holiday dinners! For St. Patricks day we love to make this Shamrock shaped green pizza! I’ve been making it for years and my kids look forward to it every year – what do you make for Holiday dinners?

How I created this St Patrick’s day Pizza recipe

The first time I made this pizza was 16 years ago when my oldest was a year old.  I also do the same thing for St Valentines day too! I like to use Alfredo pizza for these because it’s white and a great base for adding food dye vs a tomato sauce based pizza – but honestly you could just use the green dough and create the shamrock shape and add any toppings you like! I also use a lot of green toppings – spinach, green onions, artichoke hearts… Now if only I could get green cheese (Actually I could make my own mozzarella and dye it green… Maybe next year) 

Just take me to the Shamrock Pizza already!

If you’d rather skip the step by step images and recipe tips along with links to other Holiday themed recipes and get straight to this delicious Alfredo Pizza– simply scroll to the bottom of the page where you can find the printable recipe card.

chicken alfredo st patricks day pizza

So the color you obviously get from a food dye.  I prefer the gel food dyes for a stronger color.  I like to add the dye before I’ve added all the flour – to get the color evenly added.  So the flour – don’t add it all at once – you add half the flour and mix until it’s smooth.  Then add the flour little by little until the dough starts to clean the sides of the bowl while mixing.  After kneading a few mins text the dough – pull out a small amount of dough out and stretch it out – if it rips quickly knead longer.  It should get thin and stretch nicely

Once it’s ready let it rise until double in size – usually between 1 and 1 1/2 hours – this depends on weather and altitude.  After rising knock the dough back  down and divide in half.  Roll out a circle to about 10-11 inches then make 4 cuts, two close together for the stem and the other two around the 1/3rd marks to create the three shamrock leaves.  Then press the corners back into the dough as best you can and roll out the dough the rest of the way.  Now prick the dough all over with a fork. 

I like to prebake my pizza crust half way – this keeps the toppings from drying out when you bake the crust. If you prefer you can add the sauce and toppings to the totally raw crust and bake it completely in one shot.  Totally about your preference.  It’s another step to half way bake then take out and top, but I think the end result is worth it.  

st patricks day dinner - green shamrock pizza - video tutorial

Tips to Make the Perfect Chicken Alfredo Pizza

  • Dough – don’t add too much flour – while kneading stop adding flour once the dough starts to clean the bowl
  • Dough – you want the dough to have enough stretch – keep kneading until when you stretch a small amt of dough it gets thin but doesn’t break
  • Dye – add the dye before all the flour is added – it will be easier to spread the color evenly
  • Alfredo – this recipe isn’t an authentic alfredo recipe – it’s a white sauce with parmesan to have the flavor of alfredo but easy to make and doesn’t separate
  • Alfredo – don’t over sauce the dough – it keeps the crust from baking enough and isn’t necessary – enough for flavor and holding the toppings in place
  • Toppings – the more ingredients you add the less of each one you need – you don’t want to over top any pizza
  • Cheese – you can add any cheese you want but cheese that melts well does better – so mozzarella is always a great one, I like to add a little parmesan to keep the alfredo flavor going
  • Baking – I half bake the crust so that the chicken and other toppings don’t dry out while baking 

green shamrock pizza st patricks day dinner

To make this Shamrock Pizza I use these tools:

Green Shamrock St Patricks day Pizza

If you love themed holiday dinners like this shamrock St Patrick’s day pizza as much as we do, consider leaving a 5 star review and be sure to tag me on social media when you share it! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

green shamrock st patricks day pizza

If you love Holiday Food you’ll love these other holiday themed recipes!

Mickey Mouse Jack O Lantern Cake | Homemade Peeps | Santa Cake

Thanksgiving Oreo Ball Pops | Pot O Gold Cake Tutorial | Edible Worms

To watch me make this St Patricks day Shamrock pizza play the live cooking video in the recipe card

green st patricks day pizza

Chicken Alfredo Pizza Recipe

This green shamrock shape pizza is perfect for a st patricks day dinner

Course: dinner

Cuisine: Irish

Keyword: alfredo sauce, chicken alfredo pizza, homemade pizza, pizza, pizza dough, st patricks day

Servings: 32 slices

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

  • 2 C Warm water
  • 1 tsp granulated sugar
  • 1 1/2 tsp active dry yeast
  • 3 Tbsp olive oil
  • 4+ C bread flour
  • 2 tsp salt

Alfredo sauce

  • 2 Tbsp butter
  • 1 1/2 Tbsp flour
  • 1/2 Tbsp cornstarch
  • 1 C milk
  • 1/3 C heavy cream
  • 1/2 C fresh grated parmesan
  • 1/2 tsp salt
  • pinch white pepper
  • green food dye makes 2

toppings

  • 1 1/2 chicken breasts cubed
  • 2 bunches Green onions sliced
  • 4 tsp garlic
  • 3 slices Thick cut Bacon cooked and chopped
  • 2 oz mushroom chopped
  • 2 oz Spinach – sliced
  • 4 oz Artichoke hearts chopped
  • 1 1/2 C Mozzarella shredded
  • 3/4 C fresh grated parmesan

Instructions

Pizza Dough

  1. Add the yeast, sugar and warm water to a mixing bowl and let bloom for 5-10 mins

  2. add 3 C of bread flour and salt and mix with a dough hook

  3. add the green dye and knead until an even color

  4. add 1/4 C flour at a time and mix until the dough starts to clean the sides of the bowl – it will be different depending on your a altitude and humidity level

  5. knead for 5 more mins in the mixer or by hand until the dough isn’t too sticky and can stretch without breaking

  6. place in an oiled bowl and cover – let rise until doubled in size (1 – 1 1/2 hours) 

  7. knock down and divide into two dough ball

Alfredo Sauce

  1. in a medium saucepan melt the butter

  2. whisk in the flour and cornstarch until smooth and cook for a few moments – let the roux become a little tan.

  3. while whisking slowly add the milk and cream – whisk until smooth

  4. bring the mixture to a simmer and take off the heat

  5. add the parmesan, salt and white pepper and stir until the cheese is melted

  6. add the green dye and stir until the color is even

Baking and Assembly

  1. Sautee the chicken breasts in olive oil with salt and pepper. (tip- Start with a HOT pan and don’t mix it too often to get a nice golden color)

  2. Add the green onions and garlic to the pan the last few minutes to slightly sautee

  3. place a Pizza Stone to the oven for baking

  4. Preheat oven to 425 (or preheat grill to medium heat)

  5. Roll out the pizza dough into a circle – when the pizza is almost 12 inches make  four 1/2 in cuts around the outer edge to create the 3 leaves and step of the clover.  Press the points of the cut back into the dough and roll out a little more to get the right shape. 

  6. prick with a fork all over and prebake 5-6 mins

  7. spread the sauce onto the dough, it should cover it completely but be thin.

  8. Now spread the toppings over the top – I start with the chicken, onion and garlic mixture, then add the mushrooms, spinach,artichoke hearts and bacon bits

  9. Top with a thin layer of the cheese (you don’t need to use it all)

  10. Put it back in the oven and bake another 5-6 mins, until the edges and cheese are golden 

Recipe Video

Recipe Notes

I actually like to pre-bake the pizza dough circles for 6 mins – THEN add the toppings and bake another 6 mins.  The reason I do this is I don’t want to dry out the already baked chicken or other ingredients or over bake the cheese.  Or of course under bake the crust while trying not to over bake the toppings.  Just a personal preference! 

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Salted Caramel Cheesecake Recipe | Ashlee Marie

this salted caramel cheesecake with a shortbread macadamia nut crust is beautiful and delicious. A huge favorite at our house

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This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

How I created this Salted Caramel Cheesecake recipe

There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet.  I settled on Salted Caramel Cheesecake, and I’m SO glad I did.

Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this.  I decided to stick with the salty side.  THEN for the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this.  You could always use crushed shortbread cookies in a traditional crust for a similar flavor.

Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.

Just take me to the Caramel Cheesecake Recipe already!

If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

a caramel flavored cheesecake with a shortbread macadamia nut crust topped with caramel sauce and fleur de sel

Tips and tricks for creating your own Cheesecake flavor

  • Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
  • Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
  • Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
  • Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
  • Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…

Tips and Tricks for baking the Perfect Cheesecake with no cracking

  • Room temperate ingredients are key for a smooth texture.
  • Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
  • Make sure your oven is the correct temperature (I love my oven thermometer)
  • TRY not to open the oven door, like ever, if you can help it.
  • I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone waterbath pan!!!
  • If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
  • Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
  • Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
  • Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours

everyone loves salted caramel, and this cheesecake is no exception, it's delicious and a huge hit

What equipment I use to make the perfect cheesecake recipe:

If you love Cheesecake 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!

salted caramel cheesecake tastes amazing and everyone loves it

If you love cheesecakes you’ll love these other decadent recipes too!

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

this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust

Salted Caramel Cheesecake Recipe

This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

Course: Dessert

Cuisine: American

Keyword: caramel recipe, cheesecake recipe, salted caramel cheesecake

Servings: 24 servings

Calories: 335 kcal

Author: Ashlee Marie

Ingredients

Crust

  • 1/2 C butter
  • 1/3 C packed light brown sugar
  • 1 1/4 C all-purpose flour
  • 3/4 C finely chopped macadamia nuts

Filling

  • 2 lbs full fat cream cheese softened
  • 1/2 C granulated sugar
  • 1 tsp vanilla
  • 1 C caramel sauce
  • 2 lrg eggs room temp
  • 1 lrg egg yolk room temp

Instructions

Crust

  1. preheat the oven to 350F,

  2. In your mixer beat the butter until fluffy

  3. Add brown sugar and mix well,

  4. Add flour and mix until a dough forms

  5. Mix in the nuts

  6. Spread into 10 inch cheesecake pan, poke holes

  7. Bake 18 mins

  8. Let cool.

  9. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling

  1. Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.

  2. While beating on low add the caramel sauce

  3. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.

  4. Lightly whisk the eggs and yolks together and add to cream cheese mixture

  5. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.

  6. Pour the filling over crust, bake on the center rack about 1 hour +.

  7. how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.

  8. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.

  9. The next day pour the rest of the caramel over the top of the cake

  10. Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

Recipe Notes

Cook the sauce while the crust is baking, then let it cool.
When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”. It will be slightly warm when you add it to the filling.
You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.

More Cheesecake Recipes

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