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

carved fondant mason jar cake slice

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

How I planned this cake and recipe

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

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

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

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

chocolate raspberry jam filled mason jar cake

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

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

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

Just take me to the Chocolate Raspberry Jam Recipe already!

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

water bath canning chocolate raspberry jam

Helpful tips for water bath canning

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

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

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

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

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

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

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

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

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

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

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

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

ball mason jar cake tutorial with chocolate raspberry jam recipe

How to make this Mason Jar Cake

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

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

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

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

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

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

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

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

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

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

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

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

slice of mason jar cake

Cake Decorating tools for making this carved cake

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

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

inside of carved mason jar cake

To watch me make this Chocolate Raspberry Jam recipe and then make this mason jar cake in detail play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

bite of chocolate cake and chocolate raspberry jam

inside look at carved mason jar cake

Chocolate Raspberry jam

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

Course: Appetizer, Breakfast, Lunch

Cuisine: American

Keyword: canning jam, raspberry jam recipe

Servings: 6 8 oz jars

Calories: 42 kcal

Author: Ashlee Marie

Ingredients

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

Instructions

  1. Prepare the jars – wash with soapy water

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

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

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

  5. In a flat baking dish mash the raspberries.

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

  7. Add the cocoa/pectin mixture and stir.

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

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

  10. Remove from heat.

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

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

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

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

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

  16. Turn of heat and let sit for 5 mins

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

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

  19. Refrigerate after opening.

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

 

ball mason jar cake with chocolate raspberry jam recipe and video

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

lemon raspberry cake recipe and video

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

How I created this Lemon Raspberry Cake recipe

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

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

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

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

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

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

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

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

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

raspberry swiss meringue buttercream with lemon white chocolate ganache

Tips to Make the Perfect Lemon Cake

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

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

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

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

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

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

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

lemon cake with raspberry swiss meringue butterceram

Tips to Make the Perfect, Easiest Raspberry Swiss Meringue Buttercream

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

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

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

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

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

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

lemon curd and shortbread

To make this cake and buttercream you’ll need

Lemon cake with easy Raspberry Swiss Meringue Buttercream and Shortbread

If you love this fresh lemon raspberry cake as much as I do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group

lemon cake with raspberry swiss meringue buttercream and lemon curd

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

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

Lemon Raspberry Cake

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

Course: cake, Dessert

Cuisine: American

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

Servings: 16 slices

Calories: 1735 kcal

Author: Ashlee Marie

Ingredients

Lemon cake

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

Raspberry Swiss meringue buttercream

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

White chocolate lemon ganache

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

Assembly

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

Instructions

Lemon cake

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

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

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

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

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

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

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

Raspberry Swiss meringue buttercream

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

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

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

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

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

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

White chocolate lemon ganache

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

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

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

Assembly

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

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

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

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

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

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

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

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

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

lemon cake with lemon curd and raspberry swiss meringue buttercream

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

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Vanilla Bean Marshmallow Shortbread Cookies recipe and video | Ashlee Marie

vanilla bean marshmallow shortbread cookies

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

How I created this Marshmallow shortbread recipe

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

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

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

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

AND I was right – they are divine!

Just take me to the Marshmallow Shortbread Cookies Recipe already!

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

chocolate marshmallow shortbread cookies

Tips to Make the Perfect Homemade Vanilla Shortbread Marshmallow Cookies

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

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

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

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

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

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

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

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

chocolate marshmallow cookies recipe and video

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

Vanilla Marshmallow Shortbread Cookies

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

chocolate marshmallow shortbread cookie recipe and video

To watch me make these Chocolate covered Marshmallow topped vanilla shortbread cookies play this video (if on desktop, it should be autoplaying for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

chocolate marshmallow cookie recipe video

Vanilla Bean Marshmallow Shortbread Cookies

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

Course: cookies, Desserts

Cuisine: scottish

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

Servings: 24 cookies

Calories: 256 kcal

Author: Ashlee Marie

Ingredients

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

Instructions

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

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

  3. Add the swollen gelatin and dissolve.

  4. Raise the temperature and bring to a boil.

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

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

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

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

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

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

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

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

  13. Enjoy!!!

chocolate vanilla bean marshmallow cookie recipe

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Red and Green Pesto Star Bread Recipe – video tutorial | Ashlee Marie

an easy to make pesto star bread - video tutorial

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This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own

It’s super easy to make this Pesto Star Bread. A simple, soft dough with both red and green pestos and a little cheesy goodness.  You can also swap out the pesto for other savory or sweet fillings.

I love anything Italian, no seriously can’t think of a dish I don’t enjoy or even love! Pastas, fresh sauces, cheese, breads… gelato!!! It’s hard to go wrong with an Italian dish.  But I had no idea there was such a thing as RED pesto! It’s AMAZING!

When I was asked to create a recipe using this HemisFares Pesto I immediately thought of a bread. I was planning on creating a basic braid – but then I recalled this star bread and thought “perfect”.  So I ran to my local Smiths grocery store to pick up the Pesto and low and behold there was the classic green, and right next to it this red pesto! I had to get both and give them a try!

red and green pesto braided bread

So the green pesto is made with classic ingredients like genovese basil, olive oil, pine nuts, salt, cheese and garlic – oh boy is it delicious! I thought I HAVE to make the bread with this one. THEN I tried the red pesto – with ingredients like cherry tomatoes, olive oil, balsamic vinegar, sea salt, basil and herbs and I fell in love.  I decided in the end to use a little of both, two red layers and one green.  But you can personalize this using one or the other or a mix like me.

The bread is of course impressive by itself – but using both colors really makes it pop.  And while it looks tricky it’s actually super easy to make! it’s 4 round layers of dough with the pesto in between – then a few cuts and twists and voila – a beautiful star bread everyone will rave about!

It was also a HUGE hit with my kiddos.  Seriously they finished it off in like 5 mins flat and then asked for another one.  Def going to be one we make over and over again! I probably could have eaten the whole thin myself I enjoyed it that much… But dang it all my kids could smell it coming out of the oven and all came running.

pesto star bread

If you love bread you’ll love these other decadent recipes and tutorials too!

To watch me make this pesto star bread along with a sweet nutella version play the recipe video in the recipe card

Red and green pesto star bread

Red and Green Pesto Star Bread Recipe – video tutorial

It’s super easy to make this Pesto Star Bread. A simple, soft dough with both red and green pestos and a little cheesy goodness.  You can also swap out the pesto for other savory or sweet fillings.

Course: Appetizer, bread

Cuisine: American

Keyword: pesto bread, star bread

Servings: 16 wedges

Calories: 120 kcal

Author: Ashlee Marie

Ingredients

  • 1 C whole milk
  • 2 1/2 teaspoons active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1/4 C butter softened
  • 2 1/4 C all purpose flour
  • 1 teaspoon sea salt
  • 1 jar Hemisfares Pesto or 1 of each to use both red – find 49 – and green – 50
  • 1/2 C italian blend cheese
  • 1 Egg slightly beaten
  • Course salt optional

Instructions

  1. In in your mixing bowl with a dough hook add yeast, sugar and warm milk (about 40 seconds in the microwave to get it to 110 degrees), let sit for 10 mins.

  2. then add the butter, salt and 2 C flour and mix until the dough comes together and starts to clean the sides – add more flour if needed just 2 Tbsp at a time, don’t add too much flour – you’ll end up with tough dough.

  3. Place the dough in a lightly oiled bowl and flip to coat both sides, then cover and let rise until doubled in size, about an hour.

  4. punch down and divide into four equal balls.

  5. Roll each ball out to 10-12 inches and use a plate cut circles.

  6. spread the 1/3rd of the pesto onto a circle then 1/3rd of the cheese, repeat leaving the 4th final circle blank

  7. place a 2 inch cutter or glass in the center of the circle – this is to mark where your NOT going to cut. cut the circle into 16 wedges

  8. twist every two wedges the opposite direction then pinch together – repeat around

  9. let rise 15 mins

  10. preheat oven to 400

  11. brush with the beaten egg, sprinkle on salt if desired

  12. bake 15-18 mins

Recipe Video

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