Sous Vide Egg Bites Instant Pot Recipe and Video | Ashlee Marie

bacon and cheese instant pot egg bites

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These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

How I created this Bacon Gruyere Egg Bites recipe

I don’t drink coffee so I’m not much of a starbucks shopper.  But a friend told me I had to try their sous vide bites… and oh my gosh – melt in your mouth perfection! Now I love sous vide and I like to use mine a lot but most of the sous vide egg bite recipes use small glass mason jars and that’s a lot of dishes…

That’s when I started hearing about “cheaters” sous vide egg bites in the instant pot – you can use easy to find molds, don’t have to worry about water getting in and ruining the bites and it only takes 7 mins (of steam time, obviously you still have pressure up and down time) vs the hour they take in the sous vide bath.

So I figured I’d give it a try.  I didn’t love the results the first time – I used a blender and did “pressure cook” and the texture was just off.  The next time I used a food processor and just barely pulsed everything together and then used the “steam” function on my instant pot and it was SO much better!!!

The best part is you can change up the bacon for ham, the Gruyere for any other cheese and add any other spices to really have fun with these egg bites. I make 18 at a time and enjoy them for a quick, easy and filling breakfast all week!

Just take me to the Egg Bites Instant Pot Recipe already!

If you’d rather skip my tips and tricks for making these egg bites in the instant pot, along with links to other instant pot recipes and get straight to these delicious bacon Gruyere egg bites – simply scroll to the bottom of the page where you can find the printable recipe card.

easy instant pot egg bites

Tips to Make the Perfect Sous Vide Egg Bites in the Instant Pot

– I like to cut my bacon into strips before I fry it – I feel I get a faster, even, fry compared to frying whole slices of bacon – and I get nice even cuts that way vs the crumbs I get when I cut the bacon after cooking.

– The first time I made these I used my blender and while the bites were okay I wasn’t in love with the texture and there were no little pockets of cheese.  The next time I used the food processor and just pulsed the batter together and the results were much better

– Also when I used the blender the eggs were over beaten and the bites rose too much and were miss shaped, so don’t over beat the eggs – if you do let them settle before cooking

– Don’t use the “pressure cooker” setting, make sure you use the “steam” setting.  I used “pressure cooker” the first time and the egg bite texture was not as velvety as a sous vide bite would be, but the steam setting is much much closer to the perfection of sous vide!

instant pot bacon and cheees egg bites

To make these Sous Vide Egg Bites you’ll need

Copycat Starbucks Sous Vide Egg Bites Recipe

If you love these Bacon Gruyere Egg Bites 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!

instant pot egg bites

If you love Instant Pot Recipes you’ll love these other Delicious Instant Pot meals as well!

Instant Pot Coconut Curry | Instant Pot White Chicken Chili | Instant Pot Chicken Sausage Jamabalya with Shrimp

If you love Egg Heavy Recipes you’ll love these other Egg Based Dishes too!

German Pancakes (aka Dutch Babies or Hootenannies) | Bacon Spinach Artichoke Quiche | Bacon Carbonara

steamed instant pot egg bites

To watch me make these Sous Vide Egg Bites in the Instant Pot 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.

instant pot bacon and cheese egg bite recipe

Bacon Gruyere egg bites instant pot

These easy Egg Bites are an instant pot copycat version of my favorite Bacon Gruyere Starbucks sous vide egg bites.  Quick, easy and totally delicious.

Course: Breakfast

Cuisine: American

Keyword: bacon gruyere egg bites, egg bites instant pot, instant pot recipes, sous vide egg bites, starbucks sous vide egg bites

Servings: 18 bites

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

  • 9 slices bacon
  • 10 eggs
  • 1 C cottage cheese
  • ½ C half n half/whipping cream
  • 1 ½ C gruyere cheese
  • 1 tsp salt
  • ¼ tsp pepper

Instructions

  1. Chop bacon and fry until crispy (keep the grease)

  2. Divide into the silicone egg bite molds (I use two 9 capacity molds)

  3. Pour the Bacon grease into your Food processor or blender (I prefer the food processor)

  4. Add the rest of the ingredients and pulse until combined (you want chunks of cheese so don’t over process)

  5. Divide the batter into the egg bites mold

  6. Add 1 cup of water to the instant pot (I use an 8 quart)

  7. Place foil then the lid over the top of the Silicone egg bites and stack on top of the instant pot rack

  8. Lower into the instant pot and close

  9. Steam for 7 mins

  10. Natural release for 10 mins then quick release

  11. Place a plat on top of the mold and flip over, they should release easily!

  12. Enjoy right away or refrigerate and enjoy later.

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Homemade Choco Taco Tutorial | Ashlee Marie

everyone love a choco taco and it is easy to create and make your own in any flavor with this homemade chocolate waffle cone recipe and video tutorial

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These homemade choco tacos are a great treat, and can be personalized with any ice cream flavor. Fun to make and delicious the perfect Taco Tuesday treat!

Why make homemade choco tacos?

For fun! As you know I love making homemade versions of fun treats.  I make homemade peeps, and homemade hostess sno balls! I make homemade eggnog and butterbeer… all things you can get someplace else but fun to make at home.  

At home you can personalize it by using your favorite ice creams! Any brand, any flavor or of course any homemade Ice creams! I’ve used my Toasted Marshmallow ice cream and my Strawberry Ice cream (with the traditional waffle cone instead of chocolate) and my Peanut Butter Ice cream and loved each one! 

You can change up the shell flavoring as well! And of course the topping/coating too! No reason it has to be a chocolate taco (other than the name) or chopped peanuts!

Just take me to the ice cream tacos already!

If you’d rather skip my tips and tricks for homemade choco tacos, along with links to other ice cream recipes and get straight to this delicious choco taco – simply scroll to the bottom of the page where you can find the printable recipe card.

homemade choco tacos are a perfect summer treat, easy to make in any flavor and delicious

Tips to Make the Perfect choco taco

There are two ways you can make these choco tacos

– the first time I made them I sliced through the ice cream container and cut slivers of the half circle ice cream and refroze.  Then once the waffle cone was cooked I quickly wrapped it around the ice cream half moons. I will say I was able to get a narrower choco taco this way, but it added additional freezing times. and was quite messy

– The second way was to make and shape the taco shells first, then scoop in softened ice cream.  I felt it was easier to do it this way, just don’t let the ice cream get TOO soft and runny.  I used two different ice creams and I alternated between being out and filling the shells and being in the freezer to stay cold.  Rotating about every 2-3 tacos.

– Freezing – if you find the ice cream is getting too soft, either in the bowl or in the tacos just toss in the freezer.  Don’t let them start to melt (vs being soft) as it creates problems down the road in terms of shape (you don’t want the ice cream running out of the taco shells on one side). Plus refrozen soft ice cream is totally okay, refrozen MELTED ice cream is nasty. 

– The taco shell recipe – you can use this chocolate waffle cone recipe or a more traditional waffle cone recipe if you prefer.  I like this traditional recipe for some flavors. Like when I used my strawberry ice cream recipe! Either way you need a good waffle cone maker!

– The Chocolate – I like to use Chocolate wafers or bars – they are made for melting and they  coat beautifully.  I like to mix different brands so the chocolate doesn’t taste like just one thing.  The brands I like are Merkens, Trader Joes, Peters Chocolates, Ghiradelli, Guittard or Callebaut!

– The nuts – you can use any nut you like, the classic choco tacos have chopped peanuts, but you can use anything really, I like candied pecans chopped up, or even toffee bits, or candied bacon chopped up… It all depends on the flavor you are going for! 

– Keeping the shell crunchy.  After a while the shells will become soft from the ice cream.  If you want to try to avoid this you can paint the inside of the shells with a thin layer of chocolate.  It adds another step and isn’t traditional, but it will keep the ice cream from soaking into the shell.  But be careful not to get it too thick or it get really hard to bite through!

 

it-is-easy-to-make-your-own-homemade-choco-tacos.-slices-of-ice-cream-wrapped-in-homemade-chocolate-waffle-cones-then-dipped-in-chocolate-and-chopped-peanuts

To make these ice cream tacos you’ll need

Homemade Choco Taco

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

a video tutorial for how to make your own homemade choco tacos. slices of ice cream, wrapped in homemade chocolate waffle cones then dipped in chocolate and chopped peanuts

If you love ice cream tacos you’ll love these other ice cream recipes!

Cheesecake Ice Cream | Peanut Butter Ice Cream | Strawberry Ice Cream

Almond Cherry Ice Cream | Chocolate Ganache Ice Cream | Pina Colada Ice Cream

To watch me make these choco tacos play the video in the recipe card for my YT cooking show recipe video. 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.

homemade choco taco

Homemade Choco Taco Tutorial

it’s easy to make these homemade choco tacos – homemade chocolate waffle cone with creamy ice cream dipped in chocolate and peanuts for a sweet fun summer treat

Course: Dessert

Cuisine: American

Keyword: choco taco, homemade choco taco

Servings: 14 tacos

Calories: 901 kcal

Author: Ashlee Marie

Ingredients

Chocolate Waffle Cone

  • 1 C granulated sugar
  • 4 lrg egg whites
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 4 Tbsp butter melted
  • 6 Tbsp unsweetened cocoa powder
  • 11 Tbsp all-purpose flour

Choco Taco

  • 1 gallons Ice cream – any flavor softened
  • 16 oz Chocolate wafers
  • 1 1/2 C Chopped peanuts

Instructions

  1. Mix all the chocolate waffle ingredients together, until smooth

  2. In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)

  3. Cook for about 40-45 seconds on medium

  4. Hang on rack so it will cool in taco shell form.

  5. soften the ice cream – stir to make sure it’s consistent (not half runny and half hard)

  6. Take shell and scoop the ice cream ice cream into it, place back in the freezer

  7. work with 2-3 tacos at a time, you don’t want the ice cream to melt; it will make the waffles too soggy.

  8. Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.

  9. Then immediately dip into the chopped peanuts

  10. Keep frozen until you are ready to serve

Recipe Video

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Chocolate Ganache Ice Cream | Ashlee Marie

Rich Ganache chocolate ice cream

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Rich, creamy and decadent – The ultimate homemade chocolate ice cream recipe. This custard ice cream goes beyond a classic chocolate ice cream and literally is my favorite bite of ice cream ever.

How I created this decadent ganache chocolate ice cream recipe

I remember the best bite of ice cream I ever ate at a chocolate shop, it was amazing and I’ve been trying to recreate it ever since. I’ve tried a ton of different ice cream recipes throughout the years. THIS recipe is perfection! This is seriously AMAZING ice cream. Creamy, rich, indulgent, delicious… oh and did I say RICH?

I love Chocolate. In fact I believe chocolate is its own food group! Probably my main food group honestly… And within that food group my main consumption is Cake, Ganache and Ice Cream. I already have a basic chocolate ice cream recipe, and while it’s a great base for my S’mores ice cream, or rocky road ice cream, chocolate peanut butter ice cream and chocolate brownie ice cream – by itself it is kinda plain. THIS creamy chocolate ice cream is made with ganache for a rich stand alone flavor that I seriously couldn’t love more. It doesn’t need ANYthing else… this is Perfection.

This recipe might sound complicated with the egg based custard ice cream as well as the ganache section of the recipe. BUT I promise it’s SUPER easy, I’ve tried so many Ice cream recipes over the years I have some Custard ice cream tips for you!

Just take me to the Best Chocolate Ice Cream Recipe already!

If you’d rather skip my (very helpful, I think) tips and tricks to make custard based homemade chocolate ice cream, and similar Ice Cream recipe ideas – and get straight to this delicious Chocolate Ganache Ice Cream Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

rich chocolate ice cream recipe

Tips for how to make Chocolate ice cream

I’m all about custard bases for ice creams – it’s a creamer texture vs a more icy texture (time and place for that too, but creamy is my go to.

  • If using a freezable ice cream bowl (vs ice) Make sure the ice cream bowl is completely frozen – at LEAST 20 hours before making your ice cream – I have a double bowl ice cream maker and keep both in the freezer at all times so I’m ALWAYS ready to make ice cream!
  • when separating egg yolks crack your egg on a flat surface vs an edge – you decrease the risk of a shell puncturing the yolk
  • keep the egg whites and make homemade marshmallow fluff or Macarons! I keep my egg whites in tupperware and mark how many egg whites are in the container with a dry erase marker
  • hand whisk the egg yolks/eggs and sugar (and in this recipe cocoa) until it’s nice and smooth and ribbony. This recipe will start out chunky because of the cocoa but keep beating and it will be perfect
  • Bring the cream/milk JUST to a simmer, watch the edges for little bubbles
  • When you simmer the milk keep a close eye on it – don’t get distracted by texting… it’s a MESS to clean up AND you’ll have to remeasure the milk!
  • Place a damp paper towel below the egg/sugar mixture to hold it in place so you can whisk and pour the milk in a steady stream and beat without a third arm holding the bowls
  • When heating full mixture to thicken stir with a spoon or spatula rather than a whisk to keep it from getting to foamy. Stir constantly so it doesn’t burn to the bottom but you can keep a slow and steady stirring vs going crazy and burning out your arm.
  • Always strain the warm mixture when adding it to the cream to get rid of any small cooked egg pieces.
  • Make sure to chill the mixture ALL the way before running it through your ice cream maker
  • for a soft serve texture you can eat it as soon as it’s done – if you want a harder ice cream freeze for 4-6 hours.

rich chocolate ice cream made with ganache

To make this Rich Ganache Chocolate Ice Cream you’ll need/want:

If you love this Homemade Chocolate Ice Cream 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

chocolate truffle ice cream

this dark chocolate ganache ice cream is rich, smooth and the best bite of ice cream you will ever have

Rich Ganache Chocolate Ice Cream

Rich, creamy and decadent – The ultimate homemade chocolate ice cream recipe. This custard ice cream goes beyond a classic chocolate ice cream and literally is my favorite bite of ice cream ever.

Course: Dessert

Cuisine: American

Keyword: chocolate ice cream

Servings: 12 servings

Calories: 365 kcal

Author: Ashlee Marie

Instructions

  1. Bring the cream to a simmer in a small sauce pan.

  2. Place the baking chocolate in a metal bowl.

  3. Pour the cream over the chocolate and let it sit for 5 mins – tip – cover with plastic wrap to help keep the heat in

  4. Stir it smooth. Set it aside.

  5. In another bowl whip the sugar, eggs and cocoa with a whisk. It will start crumbly and get smoother as you go.

  6. Bring the milk to a simmer in a medium saucepan.

  7. Slowly pour the milk into the chocolate mixture while beating the mixture.

  8. Pour the whole thing back into the saucepan and cook over low heat.

  9. It will start out very foamy, but as you stir the foam will go away and it will thicken slightly.

  10. Pour through a strainer into the ganache and stir together

  11. Cool in the refrigerator 4 hours or overnight

  12. Run through your ice cream maker according to the directions (it took mine 35 mins).

  13. Pour into a container and freeze 2 -4 hours before serving

Recipe Notes

adapted from the chocolate truffle ice cream by Bruce Weinstein

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Homemade Tomato Soup with Grilled Cheese Croutons – recipe video | Ashlee Marie

homemade tomato basil soup recipe

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Nothing is better during any season than homemade tomato soup; it’s fast, easy, creamy, and delicious warm or cold. Packed with flavor, this how-to tomato basil soup recipe is made even better with the addition of grilled cheese croutons. 

How I created this homemade Tomato Soup recipe with Grilled Cheese Croutons.

Kay I am obsessed with Tomato soup and grilled cheese – it was a favorite meal growing up.  My dad made us grilled cheese and tomato soup ever week – but of course his version was with a canned soup.  As I’ve gotten older I’ve of course elevated the meal a bit with this thick and creamy tomato soup!

Every time I go to a restaurant with soup as an option I always check for tomato basil soup – if they have it I always try it.  I’d say 90% of the time I’m disappointed.  One of the exceptions was this amazing tomato soup at this place in Dallas – I used to go all the time and they even sold jars in the grocery store.  But when I left Texas I left my favorite soup.

So the answer was I needed to create a soup that was similar I could easily make at home.  And that’s when this soup was born!  But while I loved it my kids still seemed to prefer the thin canned tomato soup so I put this recipe aside and kinda forgot about it!

Then last year when we were at Disneyland we spend the week trying all the food (and going on all the rides too) and at the end of the week I asked my kids what their favorite Disney treat had been.  4 of the kids picked some kind of dessert/treat of course, but my 2nd child said “the tomato soup”… Then he asked if we could make tomato soup from scratch instead of from the can… 

Boy after my own heart! I told him I had a from scratch tomato soup I just hadn’t made it in like 10 years! The very first meal we made when we came home from our trip was this soup! I will admit he was a little dissapointed that I still used canned tomatoes instead of straight from the vine but he got over it when he tasted it! In fact it’s become the new meal he makes every week (love having older kids to help). 

This is a quick and easy last min dinner because I always have the ingredients around, so great for those busy week night meals.  And easy enough that a 16 yo can make it too! You can serve it with these easy grilled cheese croutons or of course with full grilled cheese sandwiches.

Just take me to the Tomato Soup Recipe already!

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

homemade tomato soup

How long does tomato soup last in the fridge?

Officially the answer is 3-4 days.  But Personally since it doesn’t contain any meat I reheat and enjoy this soup for a full week.  I’m not sure why all soups have a 3-4 day rule – I use that when I chicken or beef in the soup but not for meatless dishes. 

How to make tomato soup creamy?

I tried a few different ingredients when playing around with soup recipes and both cream and milk actually didn’t do much IMO, I felt they actually “watered” this soup down a bit so when my sister suggested cream cheese I was wary but it was the perfect addition IMO! But feel free to play around and find that ingredient you want, some people think this soup is too thick!

Can this tomato soup be frozen?

So because of the cream cheese in the soup it will be trickier to freeze, mostly because freezing anything with dairy causes some issues when reheating.  If you want to make a large batch of this soup and reheat smaller portions of later I’d divide the soup into the size you want for reheating BEFORE adding that cream cheese at the end.- then when you reheat the soup blend in the cream cheese fresh.  

 

grilled cheese croutons

To make this easy Tomato Basil Soup with Grilled Cheese Croutons you’ll need

  • pot with lid
  • wooden spatula
  • hand blender
  • pan for the grilled cheese croutons
  • serrated knife

Homemade Tomato Soup with Grilled Cheese Croutons Recipe and Video Tutorial

If you love this tomato soup 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!

tomato soup with grilled cheese croutons

If you love this thick and creamy tomato soup you’ll love these other creamy soups recipes too!

Creamy Mushroom Soup | Coconut Pumpkin Soup | Creamy Turkey and Wild Rice Soup

 

If you are after more great sides for this tomato basil soup, try these!

Mediterranean Grilled cheese | Monte Cristo Sandwiches | Homemade Cornbread

To watch me make this homemade tomato basil soup with grilled cheese croutons 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.

Creamy Tomato Soup with Grilled Cheese Croutons

Nothing is better during any season than homemade tomato soup; it’s fast, easy, creamy, and delicious warm or cold. Packed with flavor, this how-to tomato basil soup recipe is made even better with the addition of grilled cheese croutons. 

Course: dinner, Lunch, Soup

Cuisine: america, American

Keyword: creamy tomato soup, grilled cheese croutons, homemade tomato soup, tomato basil soup, tomato soup

Servings: 14 servings

Calories: 146 kcal

Author: Ashlee Marie

Ingredients

Tomato Soup

  • 1 Tbsp reserved oil from sun-dried tomatoes or olive oil
  • 1 chopped onion
  • 4 cloves garlic minced
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1 Tbsp dried basil
  • 1/2 tsp dried oregano
  • 2/3 C sliced sun-dried tomatoes packed in oil
  • 28 oz cans crushed tomatoes
  • 14 oz chicken broth
  • 4 oz reduced fat cream cheese
  • 1/4 tsp red pepper flakes

Grilled Cheese Croutons

  • 4 slices bread
  • 4 Tbsp Butter softened
  • 4 slices cheddar cheese

Instructions

Tomato Soup

  1. Place oil in a large saucepan over medium heat.

  2. Cook for 3-4 minutes or until vegetables are tender, stirring often.

  3. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes.

  4. Bring soup to a boil and then reduce heat to simmer.

  5. Cover pan and simmer for 30 minutes.

  6. Use a hand blender and blend smooth

  7. Add cream cheese and stir until melted

  8. Add additional salt and pepper to taste and serve

Grilled Cheese Croutons

  1. place the cheese between the bread and butter the outsides

  2. Put the bread butter-side down on pre-heated pan

  3. Grill until golden, flip and grill the other side

  4. let cool slightly then cut into cubes with a serrated knife

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Best Smoked Pork Tenderloin Recipe with Raspberry Chipotle Sauce | Ashlee Marie

raspberry-chipotle-sauce-and-smoked-pork-tenderloin

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This delicious rosemary and thyme pork tenderloin is one of my favorite smoker recipes. The homemade raspberry chipotle sauce has the perfect amount of kick and sweetness to really balance out the flavors!

How I created this smoked Rosemary and Thyme Pork Tenderloin with Raspberry Chipotle sauce recipe

I actually have a baked version of this rosemary and thyme pork tenderloin on my site from years ago and I decided with grilling season here I needed to try it in the smoker.  OH MY GOSH! seriously it took a meal I already loved and made it even better!

I’m obsessed with fresh rosemary and thyme and I use them both in a ton of recipes.  I’ve thought about adding some garlic to this as well, but I haven’t done it yet. Hard to mess with perfection

We originally used a store bought sauce BUT one month I went to get it and I couldn’t find it anymore.  So it was time to figure out how to make it myself! I did a google search and found a few versions online and I started playing around.  

To personalize the sauce you can give it more of a kick by adding more chipotle or less.  This recipe is the balance we liked best, and taste the most like the sauce we used to buy. 

The other thing I like to do is to pure half of the sauce and strain it so the final sauce isn’t so “seedy”. But at the same time I didn’t want to get rid of ALL the berry chunks and seeds because then the sauce is too smooth!

Just take me to the pork tenderloin smoker recipe already!

If you’d rather skip my tips and tricks for smoked pork tenderloin and raspberry chipotle sauce, along with links to other pork recipes and get straight to this delicious pork tenderloin recipe– simply scroll to the bottom of the page where you can find the printable recipe card.

smoked-pork-tenderloin

Can you smoke pork?

Funny enough this is a crazy common question on google! The answer of course is YES! It’s AMAZING. I smoke these tenderloins, but I also love Ribs and Pulled Pork! I’ll have recipes up for them all soon! Let me know what other meats you’d like to see in the smoker!

What is smoked pork tenderloin good with?

The answer is pretty much anything – but here are the sides we usually make!

What Temperature do you smoke pork tenderloin at

– You want the smoker between 225 and 240 degrees

– The Cook time is about 2 hours

– You want the meat get to 145 degrees.  I recommend using a meat thermometer the whole time, but checking it when it’s close with the thermapen 

smoked-pork-tenderloin-and-raspberry-chipotle-sauce

To make this smoker recipe you’ll need this smoking equipment

  • Smoker – I am in love with this camp chef smoker!
  • Thermometer – my smoker has a thermometer but I like this instant read to double check as it gets close.
  • Grilling Gloves – I can’t tell you how much I use these silicone gloves to help pick up the hot meat off the smoker
  • Smoking Pellets – you can use any pellet you like but I really like the apple with the pork
  • Herb Mincer – okay not for smoking recipes but I adore this mincer for the rosemary and thyme 

Best Smoked Rosemary and Thyme Pork Tenderloin Recipe with Raspberry Chipotle Sauce

If you love these pork tenderloins 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!

smoked-pork-tenderloin-recipe

If you love this tenderloin recipe you’ll love these other pork recipes too!

Pork Gyoza | Tonkatsu Pork Cutlet | Pork Katsudon

Here are some sides that go great with smoker recipes!

Hawaiian Rolls | Parmesan Rice | Mushroom Soup

To watch me make this Smoked Pork Tenderloin Recipe with Raspberry Chipotle Sauce 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.

smoked pork tenderloin with raspberry chipotle sauce

a delicious recipe for a baked pork loin perfectly cooked with an easy homemade raspberry chipotle sauce for just the right touch of spicy sweetness

Course: Main dish

Cuisine: American

Keyword: pork, pork loin, raspberry chipotle sauce, smoked pork loin

Servings: 16 servings

Calories: 358 kcal

Author: Ashlee Marie

Ingredients

Pork Tenderloin

  • 2 pork tenderloins
  • 2 tsp fresh rosemary
  • 1 1/2 tsp fresh thyme
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1 Tbsp oil

Raspberry chipotle sauce

  • 2 Tbsp olive oil
  • 1 Tbsp garlic minced
  • 2 serrano peppers minced
  • 2 tsp adobo sauce
  • 2 pints raspberries
  • 1/2 cup apple cider vinegar
  • 1/2 tsp salt
  • 2/3 cup light brown sugar packed

Instructions

Pork Tenderloin

  1. set the temperature of smoker to 225℉ and preheat, lid closed for at least 15 minutes.

  2. Wash pork in cool water and pat dry.

  3. Cut off excess fat and silverback.

  4. Mince rosemary and thyme and combine with the salt and pepper

  5. rub over pork and let stand 10 mins.

  6. Place the pork loin directly on the grill grate and smoke until the internal temperature registers an internal temperature of 145℉, about 2 1/2 to 3 hours.

  7. Let rest 5 minutes before slicing.

Raspberry chipotle sauce

  1. while the meat is cooking heat the oil in a medium sauce pan and add garlic and pepper and sautee for a about 2 mins

  2. add the adobo sauce and stir 

  3. bring to a simmer and add the raspberries

  4. stir until the raspberries break down and turn into a sauce

  5. add the apple cider vinegar, salt and sugar and bring back to a boil

  6. optional – puree some or all of the sauce and strain out the raspberry seeds (I like to do half so there is still some texture but not too much)

smoked-pork-tenderloin-recipe

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Ball Canning Chocolate Raspberry Jam filled Carved Mason Jar Cake recipe and video tutorial | Ashlee Marie

carved fondant mason jar cake slice

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It couldn’t be easier to make homemade chocolate raspberry jam recipe with the Ball® Home Canning water bath method, tips and tricks. And this jam makes the perfect filling for this carved Ball® Mason Jar shaped fondant cake. This is a sponsored post but all opinions are 100% my own.

How I planned this cake and recipe

I actually made a carved mason jar cake years ago for a client and it turned out so good I’ve always wanted to remake it and film it. So when Ball® Home Canning reached out to work together I knew exactly what I wanted to make. And it turned out even better this time around!

To make the mason jar cake even more authentic I canned my own Jam to fill it with! How many of you grew up canning? Honestly I never canned growing up but as an adult a friend invited me over and we spent a day canning salsa and it was SO much fun (and seriously delicious)!

This was the first time I canned without another friend around so I needed to get some supplies. I ran to Target and got the Preserving starter kit – it has all the supplies I needed to get started. It has a the rack, jar lifter, funnel, headspace/bubble remover tool and even pectin and jars! literally everything you need!! It even has a coupon! There are always great deals in-store at target and on Ibotta.

And my kids were so excited to learn to can! They love cooking with me so they had so much fun trying out a ton of jam recipes. After we finished they all picked some local friends to take jars of jam to. They were seriously so proud to go deliver all their homemade jam! After testing a few recipes we decided to go with this Raspberry Chocolate Jam for the filling of this Chocolate cake.

chocolate raspberry jam filled mason jar cake

I like water bath canning because it is SO dang easy and you don’t need to mess with a pressure cooker to have amazing food. Esp with trying it out for the first time or letting kids help. But I’ve done both successfully with the help of the Ball® website and all their tips. My kids were surprised at just how easy it was and I think we have a new favorite tradition!

Before I start working with a brand I love learning all I fan about them. Did you know that there were Five Ball Brothers that started manufacturing the glass jars back in 1884! I grew up working in a family business so I loved this! This year Ball® Home Canning is celebrating 135 years of preserving and have brought back the vintage aqua jars, and they are seriously so pretty!

Even cooler – the Ball Brothers donated the land and buildings from their first plant to a local struggling university in 1918 and that university became Ball State university! Gotta love companies that give back like that.

Just take me to the Chocolate Raspberry Jam Recipe already!

If you’d rather skip my tips and tricks for canning jam, or my instructions for making this cake or links to other raspberry recipes and cake decorating tutorials and get straight to this delicious chocolate raspberry jam recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

water bath canning chocolate raspberry jam

Helpful tips for water bath canning

– Prewash the mason jars and check rims to make sure they are smooth so the lids seal properly.

– Preheat the jars in boiling water to before adding the jam, make sure the water is 1-2 inches over the lid of the jar.

– Use a rack on the bottom of the pot so the glass jars won’t break with the direct heat contact.

– Follow the recipe exactly – the sugar, berry and pectin ratio is important as is the boiling time.

– Use plump ripe berries with no bruises, mold spots or leaking.

– Use a ladle to add the jam to the jars so you don’t get any crystallization in the jars by pouring the jam straight from the saucepan.

– If you live at high altitude check this chart to see how much time to add to the canning boiling time.

– Take out the jars and fill them one at a time, to keep the jars in the water nice and warm.

– You can reuse the jars and bands but make sure you get new lids every time you can a new recipe.

– Start the processing time when the water boils, not when you finish adding the jars to the water.

– After boiling the jars let them rest in the warm water for about 5 mins before pulling them out, and placing them on a towel or cutting board as a buffer between the temperate difference between the jars and the counter.

– Let the jars rest for 12-24 hours – then test to see if they sealed. If they didn’t seal put them into the fridge and use them right away. If they did seal they’ll be good in a cool, dark, dry place for 18 months.

ball mason jar cake tutorial with chocolate raspberry jam recipe

How to make this Mason Jar Cake

– Start by measuring the original jar, width, height and all unique measurements as the original. Decide what cake size you want to start with (I used 7 inch cakes) then divide 7 inches by the jar base size. Then use that number to times all the other jar measurements you took and this will give you the guide to the larger cake.

– I needed the cake to be 7×12 inches, so I used six 7×2 inch round cakes (I used my dense chocolate cake, 1 1/2 times this recipe) – stack the cakes for the pre carving.

– I used a 5 inch cookie cutter as the guide and cut straight down for the whole 2 inches of the top layer. This is the neck of the jar.

– Use the second cake layer for the rounded top of the jar.

– Use a 2 x 1 (chocolate to cream) ratio for ganache, this is a great frosting recipe. Pipe a dam of the ganache around the inner edge of the cake layer and fill with the premade jam. Stack and repeat.

– Compare the jar to the cake and do any more carving that needs to be done then cover the whole cake with ganache, and smooth.

– Mix the blue and yellow fondant together to get aqua, roll out and wrap around the cake. Use a knife to cut the fondant clean and smooth in the back and press the edges together and smooth.

– Roll out a 9 inch circle of grey fondant. Paint some clear alcohol onto the top 1 inch of the neck of the jar and add the fondant circle to the top. Smooth the top and side of the lid and cut it evenly around the edge. Use a fondant tool to add the screw top markings, use a fork to make the teeth marks and finally use an extruder to create the thin grey rope along the bottom of the band.

– Use the extruder to twist out a larger aqua rope and attach it to the center of the neck of the jar.

– Roll out a thin layer of the aqua fondant on a fondant mat or piece of paper. Print off a backwards logo and place it on the fondant. Use the back of a knife or something semi sharp to mark around the lettering, pressing hard enough through the paper to leave a mark.

– Cut along the lines, being careful around the corners and thin lines of the lettering. Paint with some clear fondant then press against the cake, rubbing lightly to get the letters to stick. Straighten any messed up lettering and allow to dry

– Using an airbrush gun spray the lid with silver airbrush paint and the rest of the jar with a pearl spray.

slice of mason jar cake

Cake Decorating tools for making this carved cake

Carved Mason Jar cake filled with Chocolate Raspberry Jam recipe and video tutorial

If you love this Jam recipe and cake tutorial 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 up to date on new recipes sign up for my newsletter and join my Facebook Group!

inside of carved mason jar cake

To watch me make this Chocolate Raspberry Jam recipe and then make this mason jar cake in detail 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.

bite of chocolate cake and chocolate raspberry jam

inside look at carved mason jar cake

Chocolate Raspberry jam

It couldn’t be easier to make homemade chocolate raspberry jam recipe with the Ball® canning water bath method, tips and tricks.

Course: Appetizer, Breakfast, Lunch

Cuisine: American

Keyword: canning jam, raspberry jam recipe

Servings: 6 8 oz jars

Calories: 42 kcal

Author: Ashlee Marie

Ingredients

  • 2/3 cups cocoa powder
  • 6 Tbsp Ball® Classic Pectin
  • 8 cups fresh or frozen raspberries
  • 1/4 cup lemon juice
  • 4 cups sugar

Instructions

  1. Prepare the jars – wash with soapy water

  2. Place the glass jars in a large pot of water with a rack on the bottom – make sure the water is 1-2 inches above the top of the jar

  3. Bring to a simmer and bring to 180 degrees, keep simmering until ready to use

  4. Mix the coco powder and Ball® classic pectin together.

  5. In a flat baking dish mash the raspberries.

  6. In a stainless steel medium saucepan add the mashed raspberries and lemon juice.

  7. Add the cocoa/pectin mixture and stir.

  8. Bring to a boil and add the sugar and stir

  9. Over high heat bring to a rolling boil that can’t be stirred down and boil hard for 1 min

  10. Remove from heat.

  11. One at a time bring out a jar, pouring out the water, and place on a towel.

  12. Using the funnel fill the jar leaving ¼ inch headspace

  13. Wipe the jam jar rim and place the lid on top, add the band and adjust to finger tightness.

  14. Place the jar back into the pot of water and repeat until all the jars are filled

  15. Bring the water back up to a boil and boil rapidly for 10 mins (remembering to adjust for altitude)

  16. Turn of heat and let sit for 5 mins

  17. Remove jars and let sit for 12-24 hours.

  18. Check lid for seal (if one didn’t seal just place it in the fridge and use it first), and store in a cool dry place for 18 months

  19. Refrigerate after opening.

Ball® Home Canning has a ton of amazing canning recipes, tips and tricks on their website so check it out! They have everything from canned jams, dressings, pie fillings, meats, veggies, pickles and so much more! You can find them on social media here:

 

ball mason jar cake with chocolate raspberry jam recipe and video

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Lemon Cake with Raspberry Swiss Meringue Buttercream and shortbread | Ashlee Marie

lemon raspberry cake recipe and video

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A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream. Decorated with pure butter Walkers Shortbread it’s the perfect spring cake. This is a sponsored post but all opinions are 100% my own.

How I created this Lemon Raspberry Cake recipe

It’s SPRING! The trees are in bloom, the grass is green, tis the season for lemons! As you know, I adore any recipe with the bright tart flavor of a lemon. My sour cream lemon pie gets made monthly at my house, and we love oatmeal lemon bars and of course my lemon meringue cheesecake is always a huge hit!

When Walkers Shortbread asked me to make a cake using their delicious shortbread to celebrate all the moms out there in honor of Mother’s Day, I immediately wanted to bring in fresh flavors to go with the classic buttery shortbread. A fluffy lemon cake with a Raspberry Buttercream filled with Bonne Maman Lemon Curd fits the bill.  It screams spring and is perfect for Mother’s Day!!!

Did you know that all Walkers Shortbread cookies are made in Scotland and that they are still using the original recipe created over 120 years ago? As someone who loves sharing my family recipes with all of you, it makes me love this shortbread even more (if that’s possible).

Walkers is a family owned business dedicated to baking the World’s Finest Shortbread and other delicious treats as well.  I grew up working for my dad in our family-owned business, and my kids are starting to help me out as well so I love the fact that after all this time there is still a family legacy as part of this company.

So I started with my basic vanilla cake and added both lemon zest and fresh lemon juice for the flavor.  You can use extracts and emulsions but I feel that often those fruity extracts have fake aftertastes I don’t like so I am a huge fan of fresh in this case.

For the lemon curd filling you can make your own or try out this Bonne Mama Lemon Curd.  It’s bright and delicious! 

If you have a favorite buttercream recipe you can add the raspberry puree and ground freeze dried raspberries to that or try out this easy Swiss Meringue Buttercream I’m sharing today!

Just take me to the Lemon Cake with Raspberry Buttercream Recipe already!

If you’d rather skip my tips and tricks for making this cake or super easy (cheaters) Swiss meringue buttercream, along with links to other cake recipes and get straight to this delicious lemon raspberry cake and buttercream recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

raspberry swiss meringue buttercream with lemon white chocolate ganache

Tips to Make the Perfect Lemon Cake

– Use fresh ingredients and have all your ingredients at room temperature.  The eggs and butter in particular.

– Use real lemon zest and freshly squeezed lemon juice.  If you want a stronger flavor, you can add some lemon emulsion or extract but too much gives the cake a fake taste. 

– Make sure the oven is totally preheated and at the right temperature.  I use an oven thermometer as most ovens are slightly off – know your own oven.

– High altitude your recipe if you live over 4000 ft.  I have notes in the recipe for that.  Add a little extra flour, a little less sugar, less rising agent and more liquid.  Also bake hotter and shorter.

– I like to use baking strips to keep the outside of the pan cooler so the inside of the cake and outside of the cake can bake more evenly. 

– If you’re still getting a large dome consider using a cake heating core  as it will help bring the temperature of the middle of the cake up (while the baking strips are bringing the outside of the cake temp down) for more even baking, resulting in flatter cakes.

– If you have hot spots in your oven consider rotating your pans halfway through baking (you don’t want to open the oven if you don’t have to but having one cake over bake while the others aren’t baking as much is worse).

lemon cake with raspberry swiss meringue butterceram

Tips to Make the Perfect, Easiest Raspberry Swiss Meringue Buttercream

– The trick to this easy Swiss meringue buttercream is the pasteurized egg whites!!! Instead of dealing with heating the egg whites and sugar just buy egg whites that have already been heated to the safe temperature and are ready to go!

– Use powdered sugar.  I know it looks like a lot, but powdered sugar is lighter and fluffier and you have to use more to get the same amount as less granulated sugar. When you’re doing a classic Swiss Meringue buttercream you use granulated sugar as the heat will dissolve the sugar, but since we aren’t using heat the use of powdered sugar will make it so it easily dissolves and doesn’t leave a grainy texture to the buttercream

– Don’t skimp on the beating times.  This needs to beat for quite a while to get the correct texture and fluffiness and strength.  When you first start adding the butter it will look a little curdled for a little bit – keep beating and it will smooth out.

– If your kitchen is too warm and it’s not getting stiff enough put the whole bowl in the fridge for 15 mins then beat some more. Add more fridge time as needed.

– If you want to make the frosting ahead of time you can simply refrigerate it, just let it warm up a little bit before you re-beat it (it gets fairly stiff in the fridge).  Also, after sitting in the fridge, then warming up as you beat it again, it will look a little broken for a little bit, just keep beating on high and it will come back together again.

– When adding the raspberries you can use fresh puree, or ground freeze dried raspberries or both.  I recommend adding a little at a time and tasting it to get the desired flavor and color. 

lemon curd and shortbread

To make this cake and buttercream you’ll need

Lemon cake with easy Raspberry Swiss Meringue Buttercream and Shortbread

If you love this fresh lemon raspberry cake as much as I 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

lemon cake with raspberry swiss meringue buttercream and lemon curd

To watch me make this Lemon Raspberry cake 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.

lemon cake with raspberry buttercream, lemon curd and lemon white chocolate ganache

Lemon Raspberry Cake

A soft lemon cake with lemon curd filling and an easy raspberry Swiss meringue buttercream.  Decorated with pure butter Walkers Shortbread, it’s the perfect spring cake.

Course: cake, Dessert

Cuisine: American

Keyword: lemon cake, lemon ganache, lemon raspberry cake, raspberry buttercream, raspberry swiss meringue buttercream

Servings: 16 slices

Calories: 1735 kcal

Author: Ashlee Marie

Ingredients

Lemon cake

  • 5 1/4 C cake flour add 5 Tbsp for high altitude
  • 1 ½ Tbsp baking powder minus ½ tsp for high altitude
  • 1 ½ tsp baking soda minus ¼ tsp for high altitude
  • 1 ½ teaspoon salt
  • 3 C sugar minus 3 Tbsp for high altitude
  • 4 tbsp Lemon zest
  • 3/4 C butter softened
  • 6 large eggs room temperature
  • 1 C greek yogurt
  • 3/4 C mayo
  • ¼ C lemon juice
  • 3 Tbsp vanilla
  • 2 C whole milk add 2 Tbsp for high altitude

Raspberry Swiss meringue buttercream

  • 1 C pasteurized liquid egg whites
  • 8 C powdered sugar
  • 1 tsp salt
  • 4 C butter room temperature
  • 2 Tbsp vanilla
  • 6 oz Fresh raspberries
  • 1 Tbsp lemon juice
  • 1 oz Freeze dried raspberries

White chocolate lemon ganache

  • 4 oz white chocolate chopped
  • ½ C heavy whipping cream
  • 3-5 Tbsp lemon curd

Assembly

  • 12 oz lemon curd
  • 2 box Walkers Shortbread fingers
  • 1 box Walkers Shortbread rounds

Instructions

Lemon cake

  1. Preheat oven to 350 F (385 for high altitude)

  2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt, sugar and lemon zest and mix until well combined.

  3. Add butter and beat on medium-low speed until you end up with a fine crumb

  4. In a small mixing bowl, whisk together eggs, yogurt, mayo, lemon juice and vanilla until smooth.

  5. Add the wet mixture to the dry mixture and beat on medium speed until smooth.

  6. Slowly add milk and mix on low speed until just combined. The batter will be wet

  7. Bake for 35-40 mins until the cake springs back when touched or a cake tester comes out with just a few crumbs (30-35 mins for high altitude)

Raspberry Swiss meringue buttercream

  1. In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins until you get a thick white meringue

  2. while beating on medium add the butter 1-2 Tbsp at a time

  3. once all the butter is mixed in add the vanilla and beat on medium high another 10 mins

  4. Puree the raspberries and lemon juice together in a food processor or blender

  5. Then add to the frosting, I added ½ then tasted then added the other half

  6. Grind up the freeze dried raspberries in a food processor

White chocolate lemon ganache

  1. Boil the cream (this can be done on the stove or in the microwave) and pour over the white chocolate

  2. Let sit for 5 mins to soften the chocolate then stir until smooth

  3. Add the lemon curd, start with 3 Tbsp and taste and go from there

Assembly

  1. Level the cakes top and bottom. Leveling the top gives you nice even layers and trimming the bottom makes it so you don’t have brown cake crust in your cake slices

  2. Add a thin layer of buttercream to the cake then pipe a cake “dam” around the outside of the cake with a large round tip.

  3. Fill that area with a thin layer of lemon curd (don’t add too much, it will squish out as you stack the cake if you do.

  4. Then repeat with the next 2 cake layers and top off with the final cake layer.

  5. Frost the top and sides of the cake and smooth

  6. Add the Walkers Shortbread all along the bottom of the cake

  7. Drizzle the white chocolate cake all around the top edge, I like to use a squeeze bottle but you can always just use a spoon too

  8. Fill in the rest of the top of the cake with more ganache.

  9. Use a large star tip (I used ateco 842) top pipe large swirls across the top of the cake then add the Walkers Shortbread rounds between the frosting swirls and you’re done!

lemon cake with lemon curd and raspberry swiss meringue buttercream

Walkers Shortbread has a range of other sweet treats I promise you’ll love AND they have fun seasonal boxes and containers!  You can find them on social media here:

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Galaxy Crepes with Glitter Buttermilk Syrup Recipe and Video | Ashlee Marie

Galaxy crepes with gold glitter buttermilk syrup

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Love Galaxy everything? These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.

How I created these Galaxy themed crepes and the Glitter syrup

Two years ago was my oldest 16th birthday.  I let my kids decide each year if they want presents or a party, and my oldest usually pick presents – books, books and art supplies. BUT for her Sweet 16 I decided for her – she needed a party. 

So together we decided on the theme, galaxy unicorn, once you pick a theme everything else falls into place.  As usual we started with the plan for the cake, click here to see the Galaxy Unicorn Cake and the video cake decorating tutorial!

Then comes planning the food.  She wanted something that was more meal, vs just treats and her favorite food is crepes so when she requested that I started brainstorming what I could do.  At first I started with a plan of making all the components a different color.  One color for crepes, filling (fruit is red), whipped cream, syrup, etc..  and it just felt a little clownish.  

And all the other food in the party was going to be more swirled vs blocked so I decided that wasn’t the best way to go so I kept thinking about it.  Then I got inspired by looking at some of the Galaxy mirror cake tutorials and thought… I could do that with the crepes!!! AND IT WORKED!!!! 

Seriously they turned out just so pretty… but I wasn’t done yet! Do any of you get sucked into Facebook videos? I was going down the rabbit hole of crazy food videos and I came across GLITTER BEER!!! WHAAAAAA I mean I don’t drink but how GORGEOUS.  So I googled how they make it… 

They use edible luster dust just like I do with cake decorating! I have a ton of that stuff! So I took my crazy delicious buttermilk syrup recipe and added some gold luster dust and BAM! I wish the pictures and video did this glitter syrup justice… It is seriously gorgeous in person! 

Just take me to the Galaxy Crepe Recipe already!

If you’d rather skip my tips and tricks for these homemade crepes and buttermilk syrup, along with links to other galaxy themed recipes and or breakfast recipes and get straight to this delicious Galaxy themed crepes – simply scroll to the bottom of the page where you can find the printable recipe card.

galaxy crepe recipe with golden glitter buttermilk syrup

Tips to Make the Perfect homemade crepes and buttermilk syrup

– Let the batter settle, after you mix them in the blender the batter is liquidy but it’s also full of bubbles. I refrigerate mine for about an hour.

– work with a hot pan, but not too hot – you want the crepe to start to cook right away but you don’t want it to cook faster than you can work with it.  If your waiting too long to flip then turn the heat up a little – if you keep falling behind and feel frazzled then turn the heat down.

– swirl or spread the batter right away.  Because the pan is hot it starts to cook right away and you want the crepe to be thin so get that spread out fast

– make sure the batter is thin enough.  If my crepe isn’t swirling and spreading enough I add some milk (a little at a time) and try again.

– crepes can actually keep for quite awhile so you can pre-make all of these components and just set them out before the party.  You want to let the crepes cool COMPLETELY before stacking so they don’t stick together.  Then I put the stack into a gallon size bag (to keep them flat) and keep them in the fridge until I’m ready.

– when your making the syrup be sure to use a larger pan because once you add the baking soda the syrup reacts and grows (then shrinks again) and you do NOT want to deal with cleaning up sticky syrup from the stove or counter

– the syrup is a little foamy at first so let it settle (with a spoon not a whisk) before adding the glitter or serving.

galaxy crepe recipe and video tutorial

To make these galaxy themed crepes and glitter syrup you’ll need

Galaxy Crepes with Glitter Buttermilk Syrup Recipe

If you love these crepes and buttermilk syrup 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!

Buttermilk Gold Glitter Syrup recipe

galaxy crepes recipe and video

To watch me make these Galaxy crepes with glitter buttermilk syrup play the full video in the recipe card

glitter syrup with galaxy crepes

Galaxy crepes with golden glittery buttermilk syrup recipe and video

Love Galaxy everything? These Galaxy crepes are super easy to make with an easy crepe recipe and the galaxy colors are so visually pretty! Then top it all off with this delicious Golden Glitter Buttermilk syrup.

Course: Breakfast, brunch, Party Food

Cuisine: American

Keyword: buttermilk syrup, crepe filling, crepe recipe, galaxy themed food, glitter food

Servings: 30 crepes

Calories: 284 kcal

Author: Ashlee Marie

Ingredients

Galaxy Crepes

  • 3 C whole milk
  • 6 eggs
  • 4 Tbsp butter melted
  • 1 tsp vanilla
  • 2 1/2 C all-purpose flour
  • 4 Tbsp granulated sugar
  • pinch of salt
  • 4 gel food colors fuchsia, navy, violet and turquoise

Tart cream cheese filling

  • 16 oz full fat cream cheese softened
  • 1 1/2 C powdered sugar
  • 2/3 C full fat sour cream
  • 1 tsp vanilla

golden glitter buttermilk syrup

  • 1 C buttermilk
  • 1 C butter
  • 2 C granulated sugar
  • 1 Tbsp light corn syrup
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2-3 grams super gold luster dust

Instructions

Galaxy crepes

  1. Put everything into a blender and mix until smooth.

  2. Refrigerate the batter for an hour to let the bubbles settle and the batter with thicken a bit.

  3. Divide the batter into 4 bowls and dye each bowl a different color

  4. Add even amounts of each color to a ¼ cup measuring cup (about 1 Tbsp each)

  5. heat a large flat skillet on med high and once it’s hot pour the batter into the center of the pan then QUICKLY tilt the pan in a circle so the batter spreads to cover the bottom.

  6. I cook it for about 40 seconds on each side, the batter will go from shiny to dull and you’ll see small bubbles develop. Use a spatula to loosen the edge and flip the crepe. The time will depends on how hot your pan is.

  7. Turn the lower to slow it down a little, or higher to cook a little faster

  8. serve right away, or let the crepes cool, stack, refrigerate and serve the next day!

Tart cream cheese filling

  1. Beat the cream cheese until smooth

  2. add everything else and beat smooth again!

  3. Keep extra refrigerated and it will last a few more days!

Golden glitter Buttermilk syrup

  1. Combine the buttermilk, butter, sugar and syrup in a LARGE sauce pan.

  2. Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.

  3. Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).

  4. Add the gold luster dust and stir together

  5. serve warm, keep refrigerated.

Recipe Video

 

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Bacon Spinach Artichoke Quiche Recipe with Video | Ashlee Marie

bacon spinach artichoke quiche recipe and video

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It doesn’t get much easier or tastier than making a quiche! Starting with a simple pastry crust then filling it with bacon, cheese, spinach and artichoke and all held together with eggs.  Perfect for Breakfast, Brunch or Breakfast for Dinner!

How I created this bacon spinach artichoke quiche recipe

A few years ago I decided to conquer crusts.  I had been at a blog conference that Martha Stewart spoke at and when someone asked her what her favorite crust recipe was she answered “it depends on the filling”.  I had never considered having more than an american flaky pie crust in my arsenal and all of a sudden I realized there was more than one crust out there!

Crusts are something that not everyone feels comfortable and I decided to change that for myself.  SO I went about learning everything I could about crusts.  And I created this post with my 4 favorite crusts.  The Pate Brisee crust doesn’t have any sugar so it’s perfect for savory dishes.  I use it here in this quiche but also for my turkey and chicken pot pie recipes and anything else savory I make with a crust.

For the filling that was easy, bacon and cheese – check, then and some (lots of) garlic – then I decided to add spinach and artichoke (just like in my spinach artichoke dip I love these two together) .  BUT the best part is its easy to change any of these ingredients up and create any quiche you’d like.

Just take me to the Quiche Recipe already!

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

bacon, cheese and artichoke hearts bring out an amazing flavor to this spinach quiche recipe

How to make the Perfect Quiche recipe

  • Crust – you can use any crust you feel comfortable with – I like the pate brisee because it doesn’t have any sugar so it’s perfect for savory dishes.  But you can also leave out the sugar in a crust recipe you love and use that
  • Eggs – this party is simple – just use a whisk to beat them really good before you add the rest of the ingredients so you don’t get egg white chunk throughout the quiche – BUT don’t use a beater – you’ll over beat the eggs and they’ll have too much air and then volume
  • Flavor – I stick with salt, pepper and garlic.  I also like to use onion in my quiche – but you could easily use shallots, or green onions in place.  You cold also sautee the onions first or even caramelize them for a different flavor
  • Cheeses – you don’t have to add cheese – but why wouldn’t you!!! I use parmesan and Mozzarella but a good pepper jack would be good too! or an sharp white cheddar… Maybe I’ll make a simple cheese quiche one of these days! Mmmmm
  • Fillers – Again I used bacon, spinach and artichoke hearts but you could do sauteed mushrooms too or instead of… seriously there are so many options here! just don’t over fill as you want there to be enough filling to egg ration to bind the quiche together! I’d love to hear what your favorite quiche ingredients are!

This quiche is easy to make and the taste is incredible, spinach, artichoke hearts, bacon and cheese

To make this Bacon, spinach artichoke quiche recipe you’ll need (or like having):

Fast Easy Bacon Artichoke Quiche Recipe

If you try this easy Quiche Recipe and love it as much as we do, please leave a 5 star review.  Be sure to share on Instagram, Facebook and Pinterest and tag me @ashleemariecakes so I can see it and share! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

quiche is an easy breakfast and it tastes amazing, especially with spinach, artichoke hearts, cheese and bacon

If you love this Bacon Spinach Artichoke Quiche you’ll love these other Breakfast recipes!

Chocolate Chip Coffee Cake | Classic Cinnamon rolls | The BEST French Toast

Liege Waffles | Easy Chocolate Chip Scones | Homemade Cronut

To watch just how easy it is to make this quiche recipe play the video in the recipe card

bacon, cheese and artichoke hearts bring out an amazing flavor to this spinach quiche recipe

Spinach Artichoke Quiche

Course: Breakfast

Cuisine: French

Servings: 10 inch quiche

Author: Ashlee Marie

Ingredients

Pate Brisee

  • 1 C all-purpose flour
  • 5 Tbsp cold butter cubed
  • 1 Tbsp shortening
  • 1/2 tsp salt
  • 1 1/2 tsp white vinegar
  • 6 Tbsp ice water

Quiche

  • 6 lrg eggs
  • 1/2 C whole milk
  • 7 oz artichoke hearts chopped
  • 8 oz fresh spinach chopped
  • 1/4 C onion chopped
  • 2 cloves garlic pressed/chopped finely
  • 2/3 C grated mozzarella
  • 1/3 C grated parmesean
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 C bacon bits

Instructions

Pate Brisee

  1. In a food processor combine the flour, butter shortening and salt and process to a coarse meal texture.

  2. Add the vinegar and water and process again, the dough will moisten and pull together

  3. Pat into a disk and wrap in plastic wrap, refrigerate for 15-30 mins

  4. Roll out the pastry dough and place/pat into a 10 inch tart pan, prick the bottom, cover with plastic wrap and refrigerate another 15-30 mins

Quiche

  1. Preheat the oven to 350° F

  2. Beat the eggs and milk together

  3. Add everything else and stir until the mixture is evenly mixed

  4. Pour into the pastry crust

  5. Bake for 35-40 mins until the crust is golden and the quiche is set

Recipe Video

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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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