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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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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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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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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Spinach Artichoke Dip Recipe | Ashlee Marie

cheesy spinach and artichoke dip recipe and video

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

How I created this spinach artichoke dip recipe

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

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

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

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

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

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

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

cheesy spinach artichoke dip recipe

Tips to Make the Perfect Spinach Artichoke Dip

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

cheesy spinach artichoke dip recipe and video

Spinach and Artichoke Dip Recipe

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

spinach artichoke dip recipe

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

best spinach artichoke dip recipe

Spinach Artichoke Dip

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

Course: Appetizer

Cuisine: American

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

Servings: 20 servings

Calories: 388 kcal

Author: Ashlee Marie

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees F

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

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

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

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

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

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

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

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

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

Recipe Video

Recipe Notes

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

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Instant Pot Coconut Curry Chicken recipe and video | Ashlee Marie

instant pot coconut curry chicken recipe

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I adore curries – all curries, from all over the world. I love trying and making all kinds of curries. My kids new favorite is this instant pot coconut curry chicken – we’ve made it every week since I got the pressure cooker!

How I created this Instant pot chicken curry recipe

Kay I admit it – I didn’t love the instant pot at first! I like the process of cooking, and honestly it doesn’t seem to really save much time on a lot of recipes (I film recipe videos for other food bloggers so I’ve tried quite a few recipes). But I’m slowly learning what I DO like using it for – I like it for beans, eggs, yogurt, teriyaki chicken and this curry! I have loved instant pot chicken recipes! I love that I can throw it in frozen or thawed and have perfectly cooked chicken so quickly! I’d love to hear what your favorite instant pot recipes are!

Just take me to the Coconut Curry Chicken Recipe already!

If you’d rather skip my tips and tricks for this chicken curry with coconut milk, along with links to other instant pot recipes and get straight to this deliciousness – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot recipes - coconut chicken curry

Tips to Make the Perfect instant pot coconut chicken curry

  • I like to pre-measure all the spices and place them in a bowl ready to add to the recipe later
  • Refrigerate the cans of coconut milk for 24 hours – do NOT shake the can, turn the cans over and open from the other side and drain out the separated liquid – you’ll be adding the thick cream after it cooks
  • You can use just coconut oil if you like but I like the addition of the ghee as well
  • Don’t saute the garlic and ginger for too long because they burn easily and you don’t want them to stick to the bottom
  • Add the coconut water and deglaze the inner pot (I like to use the non stick inner pot to help with this) – deglaze well to try to avoid the burn notification
  • After adding all the liquid you can blend with a hand mixer to keep the sauce smoother – but you do run the risk of the burn notification
  • Add the potatoes first then the chicken to keep the chicken from touching the bottom – you can also use a silicone cooking rack – to avoid the burn notification (I don’t know if it’s my machine or what but I clearly get that notification a lot)
  • You can add fresh chicken thighs (12 mins) or frozen (15 mins), fresh chicken breasts or frozen – just change the pressure cooking time
  • If you DO get the burn notification do a quick release and check the chicken – I’ve found that every time I’ve gotten it it’s been right at the end of the cooking time anyway and the chicken is finished!
  • Don’t skimp on the cilantro! IMO it totally makes the dish! I made it one week without it and we didn’t like it as much!

instant pot chicken recipes - coconut chicken curry recipe

To make this pressure cooker chicken curry with coconut milk you’ll need

Coconut Curry Chicken

If you love this pressure cooker chicken coconut curry chicken 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!

instant pot coconut chicken curry recipe

If you love this Pressure Cooker Chicken recipe you’ll love these other Instant Pot Recipes!

Instant Pot Corned Beef and Cabbage | Instant pot White chicken Chili

To watch me make this Instant Pot Coconut Chicken Curry play the video in the recipe (if on desktop, it should be auto playing for you)

coconut curry chicken instant pot recipe

coconut chicken curry

this coconut chicken curry is easy to make and tastes amazing.  It’s especially easy and flavorful in an electric pressure cooker

Course: dinner

Cuisine: Indian

Keyword: chicken curry with coconut milk, coconut chicken curry, instant pot chicken recipes, pressure cooker chicken recipes

Servings: 8 servings

Calories: 527 kcal

Author: Ashlee Marie

Ingredients

  • 2 tbsp ghee
  • 4 tbsp coconut oil
  • 2 medium onions chopped
  • 6 cloves garlic minced
  • 2 tbsp fresh grated ginger
  • 1 Tbsp ground coriander
  • 2 tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground cardamom
  • 1 ½ tsp turmeric
  • 1 tsp crushed red pepper flakes
  • ¾ tsp cinnamon
  • 2 Tbsp salt
  • ½ tsp black pepper
  • 28 oz can crushed tomatoes
  • 1 C coconut water
  • 27 oz canned coconut milk (2 cans) refrigerate for 24 hours then, without shaking, turn the can over and open, separating the liquid and thick cream
  • 4 large potatoes peeled chopped
  • 6 skinless boneless chicken thighs
  • 1 batch cilantro chopped

Instructions

  1. add the ghee and coconut oil to the inner pot and press the sautee button

  2. add the onions and cook until caramelized

  3. add the garlic and ginger and cook until fragrant.

  4. add all the spices, stir and cook about 2 mins

  5. add the coconut water and deglaze the pot very well – to avoid the burn notification

  6. without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream

  7. add the coconut milk liquid and crushed tomatoes to the pot

  8. at this point you can blend with the hand mixer – but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it

  9. add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don’t stir)

  10. pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins

  11. quick release

  12. pull out the chicken and shred it

  13. add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce

  14. serve over rice

Recipe Video

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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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