Maple Bacon Cinnamon Rolls | Ashlee Marie

maple bacon cinnamon rolls

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

What I think about Maple Bacon Cinnamon Rolls

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

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

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

Just take me to the cinnamon roll recipe already!

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

maple bacon cinnamon roll recipe

Tips for the perfect maple bacon cinnamon roll

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

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

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

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

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

maple bacon cinnamon rolls process

To make these cinnamon rolls you’ll need

Maple Bacon Cinnamon Rolls

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

maple bacon homemade cinnamon rolls process

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

Maple Bacon Cheesecake | Maple Bacon Cupcakes | Maple Bacon Fudge

More amazing Breakfast recipes!

German Pancakes | Traditional Liege Waffles | French Toast

maple bacon homemade cinnamon rolls

To watch me make 5 different cinnamon rolls and talk about how to tweak the base recipe to create any flavor play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

maple bacon cinnamon roll

Maple Bacon Cinnamon Rolls

Course: Breakfast

Cuisine: American

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

Servings: 12 cinnamon rolls

Calories: 808 kcal

Author: Ashlee Marie

Ingredients

dough

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

Cinnamon/Sugar Layer

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

Frosting

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  15. Preheat the oven to 350

  16. bake 18-23 mins

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

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

Recipe Video

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Baked Ziti – CincyShopper

Baked Ziti on a plate.

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The perfect pasta dish every time is this Easy Baked Ziti. A great casserole that is made with beef and sausage meat blend, tender pasta, delicious tomato sauce and lots of cheese. It’s ideal for graduation parties, family get-togethers, and Sunday dinners! 

Baked Ziti

Pasta dinners are some of my favorites. I make our American Goulash as well as my Lasagna Roll-Ups quite frequently. I can make these dishes quickly on busy weeknights. Baked Ziti is another one of those dishes that fit in this easy dinner category. It’s an amazing dish, it’s delicious, it’s also really simple! You could plan to make it ahead or it’s a dinner that’s great thrown together at the last minute. You’ll be able to get dinner on the table in no time.

Baked Ziti in a casserole dish.

There is just something about Italian dishes loaded up with baked cheese that I can’t get enough of. I’d have to say that shredded mozzarella is one of my favorite cheeses to use with Italian pasta dishes. If you make this Baked Ziti the way I do, it’s going to be delicious every single time. It’s so good that everyone will love it. I’ve never heard a single complaint about this dish and I’ve made it dozens of times.

Fork with cheesy baked ziti.

I think one of my favorite parts about this meal is that it’s going to feed a lot of people. If you have a big family or you just want to have leftovers, Baked Ziti is a great option. I’ll sometimes even make a double batch and add one to the freezer, to pull out later. I like to use a 60/40 beef and pork blend of meat, to help give this pasta dish even more flavor. This is the ultimate family dinner that your family will ask for again and again.

Easy Baked Ziti on a white plate.

Where Did Baked Ziti Originate From?

Also known as Ziti al Forno, this is a popular dish across many Italian towns. The way Baked Ziti is made in our kitchens is way different than the way it’s made across Italy. Oven baked pasta is truly the winner here. It dates back to the Middle Ages. It’s safe to say that you’re carrying on a very old tradition when you make Baked Ziti right in your own home.

Baked ziti pasta on a plate with text.

Ingredients to Make Baked Ziti

  • Pasta – I use a Penne
  • Ground Beef and Sausage (I used a packaged blend)
  • Diced Tomatoes
  • Marinara Sauce
  • Ricotta Cheese
  • Mozzarella Cheese ( I use fresh, not pre-shredded)
  • Eggs
  • Garlic
  • Italian Seasonings (Oregano and Basil)
  • Parsley

How to Make Baked Ziti

Before you get started with making this delicious dish, you’ll want to preheat the oven to 350 degrees. I like to do this before I start prepping dinner because then the oven is ready to go. On those busy weeknights, this meal will be a true lifesaver. It’s such an easy dinner idea, anyone can do it! You’ll want to start your food prep by dicing the onion. I use a half onion in this recipe. If you would like to keep the dish kid-friendly, go ahead and omit the onion or you can puree it.

Add the beef and pork mixture to a pan to brown. I usually add the garlic and diced onion at this step. After my mixture is brown, I drain most of the grease.

Next, you’ll want to add the diced tomatoes, seasonings and the marinara sauce to the pan. I stir to combine.

I cook my pasta according to package directions. I remove at an almost al dente. Immediately drain and rinse with cold water to keep your pasta from cooking any further. You don’t want to make the pasta super done because it will continue to cook while in the oven baking.

I really enjoy shredding my own mozzarella cheese, not only does it taste better, but it looks best when it’s done. In a pinch, you could use shredded mozzarella from a bag, but I just prefer to use fresh and shred myself. If you have never shredded fresh mozzarella, you can check out this post over on for How to Shred Mozzarella.

In a large bowl, mix the ricotta, mozzarella, two eggs, and parsley together. This is going to be the mixture that makes the whole Baked Ziti recipe come together.

Start by adding a layer of the meat mixture to the bottom of the pan. You’ll want to use a deep baking dish for this meal.

Add a layer of pasta.

Then add a layer of the cheese mixture, on top of the pasta.

And then another layer of the meat mixture.

Another layer of pasta.

Add another layer of the cheese mixture.

Finally, add the last layer of the meat sauce.

Finish prepping the dish by adding a layer of shredded mozzarella.

Cook until done and serve warm. I like to add parmesan cheese to the top of my pasta. Give it a try!

Can You Make Baked Ziti Ahead of Time?

Baked Ziti is one of those dishes that you can prep ahead of time. Since the meat and pasta are cooked before it’s baked, this makes a great prep ahead dish. So, the answer is yes! Go ahead and make the Baked Ziti ahead of time for your graduation parties, large gatherings, and Sunday dinners!

Looking for some great side dishes to serve with your pasta? Be sure to see some of these recipes that I have shared:

RECIPE

Baked Ziti

The perfect pasta dish every time is Baked Ziti. The cheese, pasta, and tomato sauce mix together just right. This dish is ideal for graduation parties, family get-togethers, and Sunday dinners!

Course Main Course

Cuisine Italian

Ingredients

  • 2 tbsp Olive Oil
  • 2 tsp Minced Garlic
  • 1/2 large Onion diced
  • 2 ib Ground Beef and Pork
  • 28 oz Marinara Sauce
  • 28 oz canned Diced Tomatoes
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 lb Penne Pasta
  • 1 lb Mozzarella grated
  • 12 oz Ricotta
  • 2 Eggs
  • 2 tbsp Parsley

Instructions

  • In a large skillet over medium heat, heat the olive oil.

  • Add ground meat, diced onions and garlic.

  • Break up meat as it cooks, and continue until until all meat is browned.

  • Drain off most of the excess fat.

  • Add the marinara sauce, tomatoes, spices, salt and pepper.

  • Stir and simmer for 30 minutes.

  • Bring a large pot of water to a boil and cook the pasta until al dente.

  • Drain the pasta and rinse under cool water.

  • Preheat the oven to 375 degrees F.

  • Reserve 1/2 cup mozzarella for later.

  • In a bowl, mix remaining mozzarella, the ricotta, parsley and eggs.

  • Stir until just combined.

  • Spread 1/3 of tomato sauce mixture on bottom of pan.

  • Spread 1/2 of the pasta over sauce.

  • Spread 1/2 egg and cheese mixture over pasta.

  • Spread 1/3 of tomato sauce mixture over cheese mixture.

  • Spread remaining pasta over sauce.

  • Spread remaining egg and cheese mixture over pasta.

  • Spread remaining tomato sauce mixture over cheese mixture.

  • Sprinkle top with reserved mozzarella cheese.

  • Bake 20 minutes until bubbling.

  • Garnish with parsley.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

 

 



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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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Garlic Brown Sugar Pork Tenderloin

Sliced Garlic Brown Sugar Pork Tenderloin on a sheet pan.

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This Garlic Brown Sugar Pork Tenderloin is full of great flavor and can easily be made into a sheet pan dinner. Since we use just a few ingredients to make the brown sugar rub, dinner can be ready for the oven in no time at all. Perfect for a busy weeknight dinner!

Garlic Brown Sugar Pork Tenderloin

This an easy dinner idea like my Parmesan Crusted Chicken, Salisbury Steak or Chicken Pot Pie Casserole. When you’re making dinner, you don’t want to spend hours in the kitchen. Quick and easy is always best! Sure, pork chops are great but, this pork tenderloin recipe is one of my favorite dinners that I make. All you have to do is slice and serve at the end and that makes me super happy!

Cooked Pork Tenderloin with carrots and onions.

Let’s talk about sheet pan meals for a minute. I have been making these for years! When you have extracurriculars at night, it’s important to get a meal on the table fast. I have found that sheet pan meals are great for busy weeknight dinners. If you aren’t sure of what a one-pan dinner is, it’s simply where you use one pan and put all the ingredients on that pan. Pop it in the oven and then something scrumptious is created.

Pork Tenderloin sliced on a white platter

Can I use a Pork Loin instead?

Are you trying to make a pork loin instead of a tenderloin? You may be surprised that there is a difference between both. A pork loin is often confused with pork tenderloin, but they are actually very different. A pork loin is usually cheaper at $1.99 a pound. You can think of a pork loin as a very thick pork chop. The cut of meat is very different than a tenderloin. Pork tenderloin is the very end of a loin. The loin is located on the pig and runs along the spine. You will also notice that tenderloin meat is darker than pork loin. Tenderloin also runs a little more expensive at $2.99 – $3.99 a pound. I prefer the pork tenderloin because it’s more tender and the meat comes out just a little tastier than a pork loin. However, that’s just my preference.

Pork Tenderloin with carrots and text writing.

Ingredients to make Garlic Brown sugar Pork Tenderloin

  • Pork Tenderloin or Pork Loin
  • Olive oil
  • Brown Sugar
  • Garlic
  • Onion
  • Carrots

Ingredients for making Garlic Brown sugar Pork Tenderloin.

How to Make Garlic Brown Sugar Pork Tenderloin

As you can see, I have made this Garlic Brown Sugar Pork Tenderloin into a one pan dinner. This dinner is easy to make, I promise! It doesn’t require many ingredients and overall, it’s simple. Don’t forget the baking pan and to cover with foil. This will save your baking sheet from getting ruined. You’ll want to start by slicing up the onions. Add the sliced up onions to the pan, along with the carrots. After, you will add the seasoning, which also consists of salt and pepper.

Onions and carrots on a sheet pan with foil.

Next up is coating the pork tenderloin with brown sugar. A little secret that I like to share about brown sugar and pork tenderloins is that it makes it so tender. I like to add the garlic and the brown sugar together in a little bowl, mixing it together nicely. This will make the best meat rub you’ve ever had!

Brown sugar and garlic Pork tenderloin rub in a small bowl.

You’ll want to make sure you rub the garlic and brown sugar mix on the pork tenderloin really good. If you’re feeling it, you can add as much as you want. I think it’s hard to overdo it, when you’re cooking pork tenderloin. Pork is known for being tough, so you want to do what you can to tenderize it.

Garlic Brown Sugar rub on a pork tenderloin.

By adding the tenderloin on top of the carrots and onions, you’re going to add so much flavor to the one pan dinner. Cook for 35-45 minutes or until the internal temperature of 150 degrees has been reached (medium).

If you are curious about how long you should cook a pork tenderloin, this can be a tough question. You should cook the pork tenderloin for 12-14 minutes per pound. Some of those pork tenderloins can be super thick and weight a lot. I like to keep the oven to 350 degrees, while this bakes, but you can always up the heat a bit.

Should I wrap the pork tenderloin in foil for cooking?

You may be wondering if you should wrap the pork tenderloin in foil for cooking? The answer is no. Because the one pan dinner is cooking on top of a sheet of foil that is more than enough. However, it’s not unheard of to wrap a pork tenderloin in foil for cooking, it’s just one more way to cook it.

How do I keep the pork tenderloin from drying out?

The last thing you want to do is create a dry pork tenderloin. The one way to keep the pork tenderloin from drying out is by making sure there is plenty of liquid. The brown sugar and liquid garlic we use helps keep it from drying out. If you’re going to use a different recipe, make sure you’re not using ingredients that will dry it out.

What should I serve with pork tenderloin?

I personally think that pork tenderloin goes with almost anything. While I served it as a one-pan dinner, you can cook it by itself and add different sides. I like choosing a veggie and a carb. For example, I might choose Instant Pot Corn on the Cob or green beans to go with this pork tenderloin. And then I may choose homemade bread or mashed potatoes to go with it.

Sheet pan pork tenderloin dinner.

RECIPE

Garlic Brown Sugar Pork Tenderloin

Garlic Brown Sugar Pork Tenderloin is the real MVP of dinner time. Making this beautiful concoction is sure to please a crowd for graduation parties, BBQs, and family dinners! This tenderloin is sure to change the way you view fine meats.

Course Main Course

Cuisine American

Ingredients

  • 2 lb Pork Tenderloin
  • 1 tbsp Minced Garlic
  • 1/4 cup Brown Sugar
  • 1/3 cup Olive Oil divided
  • 1 1/2 lbs Baby Carrots
  • 1 large Onion sliced
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 375 degrees.

  • Line baking sheet with aluminum foil.

  • In a small bowl, mix 5 tsp olive oil, brown sugar and garlic until blended. set aside.

  • Place carrots and onion lengthwise down middle of prepared pan.

  • Drizzle remaining olive oil over vegetables and sprinkle with salt and pepper.

  • Rub brown sugar mixture over all sides of tenderloin.

  • Place tenderloin on top of vegetables.

  • Roast for 35-45 minutes, until temperature in center reaches 150.

  • Remove from oven and tent with foil. Allow to rest 10 minutes.

  • Slice and serve.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Long collage of sheet pan Garlic Brown Sugar Pork Tenderloin.

Small collage of Pork Tenderloin sheet pan dinner.



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Caramel Popcorn Balls | Ashlee Marie

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

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

Making caramel popcorn balls.

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

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

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

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

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

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

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

Just take me to the popcorn ball recipe already!

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

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

How to make gooey caramel popcorn

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

How to make caramel popcorn balls

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

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

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

How to make crunchy caramel popcorn

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

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

To make these popcorn balls you’ll need

Gooey caramel popcorn balls

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

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

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

Chocolate Caramel Tart | Buttery Homemade Caramel | Caramel Marshmallow

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

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

Caramel Popcorn Balls

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

Course: Dessert

Cuisine: American

Keyword: caramel corn, caramel popcorn, caramel popcorn balls

Servings: 8 large balls

Calories: 1360 kcal

Author: Ashlee Marie

Ingredients

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

Instructions

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

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

  3. pour over the popcorn and stir

popcorn balls

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

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

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

crunchy caramel popcorn

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

Recipe Video

caramel popcorn balls

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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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The Best Rice Krispie Treats

Stack of The Best Krispie Treats.

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The Best Rice Krispie Treats can be made easily with just a few simple ingredients. We find them to be an easy no-bake treat that is great for parties, potlucks, and lunchboxes. With this recipe, you’ll get perfect Rice Krispie treats every time! 

The Best Rice Krispie Treats

If you were to think back to your childhood, Rice Krispie treats were probably an important part of it. I remember being anxious to make the recipe found on the cereal box. After my kids were old enough to help in the kitchen, they too loved making our own homemade thick and chewy version. Each and every single year we make Pumpkin Rice Krispie Treats for Halloween. For Christmas, we make my Krispie Treats Christmas Trees or this Easter Bunny Treats for Easter. Yes, there is a version for every occasion at our house! Sure, you can purchase store bought versions but, they are never fresh and gooey like the ones we make at home.

Thick and Chewy Rice Krispie Treats on a pan.

Rice Krispie treats are popular with the kids because they’re ooey and gooey. Adults, especially my husband can never get enough. This specific recipe is different than most. The addition of extra marshmallows makes them so gooey and so much better than the traditional recipe.

Stack of Homemade Krispie treats

I have another secret to getting the best rice krispie treats out there. You want to use fresh marshmallows! It’s true! The fresher the marshmallows, the better. So use the freshest marshmallows you can.

Pulling apart The Best Krispie Treats.

What’s the Secret to Keep Rice Krispie Treats from Getting Hard?

After you have made these delicious no-bake treats, you want to keep them from going bad. Make sure you eat them quick enough, they aren’t meant to sit out for days. Also, make sure they’re covered with an airtight container.

Text image of the best Krispie Treats.

Ingredients to Make Rice Krispie Treats

The recipe starts with some very basic ingredients.

  • Rice Krispies
  • Marshmallows
  • Butter
  • Vanilla.

Ingredients to make Krispie Treats

How to Make the Best Rice Krispie Treats

I have made several version of rice krispie treats over the years, but this one if my favorite. It’s even a great base for the other types of treats you can make. If you wanted to add chocolate or peanut butter, you could! You could also top them with cheesecake and fruit, I did that in my Cherry Cheesecake Rice Krispie Treats. I prefer this simple version because it is the easiest dessert.

Prepared pan to make the best Krispie Treats

Don’t forget to prep a pan in advance. Add a sheet of parchment paper to keep the treats from sticking.

Melting the butter for Rice Krispie Treats.

Turn the stove onto medium heat and start melting the butter. This is always such a satisfying part for me. Watching butter melt over low heat or medium heat satisfies my soul!

Melted butter in pan for making homemade Krispie Treats

Just look at that butter melting. In a few minutes, this mixture is going to become something that we all enjoy.

Melted marshmallows in a pan.

At this point, you will add marshmallows and stir. The marshmallows will melt into a delicious creamy mixture. Stir until completely melted. Although, you can still see some marshmallows popping up. Also, make sure you’re stirring constantly.

Adding the vanilla when making Krispie treats at home.

Now, you can add the vanilla to the recipe. It’s amazing how a simple teaspoon of vanilla can make a recipe taste so delicious! I use real vanilla, if you only have imitation on hand, it will work too!

With this next step, you’ll want to add the Krispies to the mixture. My kids LOVE helping me with this part. I mean, what’s not fun about mixing cereal and marshmallows together? Let your kids go to town and help! This is a great recipe to get the kids involved with.

Adding Rice Krispie Cereal to pan for treats.

Our final step is adding in the additional marshmallows. Most recipes only require 16 oz of mini marshmallows. To achieve the BEST Rice Krispie Treats, I add in an additional 8 oz of marshmallows. The added marshmallows give the treats the additional gooey texture that makes these treats so good.

When adding the mixture to the prepared pan, be careful not to press them too much. Crushing the treats will make them less tasty and dense. Plus, you will want the treats to come out of the pan nice and easy.

Pressing Rice Krispie mixture into pan.

How to Keep Rice Krispie Treats From Sticking to Your Hand

If you have ever made Rice Krispy treats before, then you know that when it starts sticking to your hands, it can be a nightmare. A simple fix to keeping the ingredients from sticking to your hands is to rub butter on your hands. You can also spray your hands with cooking spray, to keep the ingredients from sticking to you.

Cut in squares Krispie treats.

Will Rice Krispy Treats Stick to Wax Paper?

Instead of using wax paper, use parchment paper. Wax paper will only cause the food to stick to it. Some would also say to just butter the pan and skip the wax paper or parchment paper. However, I have found that parchment paper actually works best!

Rice Krispie Treats on a white surface.

Now that you know how to make these simple, but amazing treats, when do you plan on making them? You may already have the ingredients on hand. Go ahead and whip up a batch!

Looking for some other easy to make treat ideas? Consider making some of these:

RECIPE

The Best Rice Krispie Treats

The Best Rice Krispie Treats can be made easily with just a few simple ingredients. We find them to be an easy no-bake treat that is great for parties, potlucks, and lunchboxes. With this recipe, you’ll get perfect Rice Krispie treats every time!

Course Dessert, Snack

Cuisine American

Ingredients

  • 6 tbsp Butter
  • 24 oz Mini Marshmallows divided
  • 1 tsp Vanilla Extract
  • 6 cup Rice Krispies

Instructions

  • Line a 9″ square baking pan with parchment paper. Set aside.

  • Melt butter over medium heat in a large pan.

  • Add 16 oz of marshmallows.

  • Reduce heat to low and stir until melted.

  • Add vanilla, cereal and remaining marshmallows.

  • Remove from heat and str to combine.

  • Pour into the prepared pan and lightly press into place.

  • Allow to set (about 15 minutes) before cutting.

Have you made this recipe?Snap a pic and show us on Instagram or Facebook.Tag me @Cincyshopper or #cincyshopper.

Long collage of The Best Rice Krispie Treats

Small collage of Homemade Rice Krispie Treats



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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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