Red, White and Blue fireworks cupcakes | Ashlee Marie

red, white and blue cupcakes

[ad_1]

These 4th of July cupcakes are sweetly patriotic! It’s hard to say whether it’s funner to frost or to eat these firework cupcakes!

How I made these patriotic treats

I usually work with fondant, but there are times when frosting is a better fit!  I love my grass tip, so when the kids and I decided to make cupcakes for our treat of the week it seemed the perfect time to try out these cupcakes (I’d seen a picture of something like this YEARS ago and always wanted to try it!)

I baked a batch of red velvet cupcakes (I’m not a fan, but what other color would work so well for these patriotic cupcakes?) and made red white and blue frosting (I made buttercream to get the right shade of white, and because cream cheese frosting is too soft for these strands)

We ended up with a few different combinations, and the kids really went to town for theirs!

So a fun treat that my kids loved! What patriotic items are you making these days?

Just take me to the cupcake Recipe already!

If you’d rather skip my tips and tricks for 4th of July cupcakes, along with links to 4th of July food and other holidays and get straight to these firework cupcakes – simply scroll to the bottom of the page where you can find the printable recipe card.

4th of July cupcakes

TIPS AND TRICKS FOR THE PERFECT CHEESECAKE WITH NO CRACKING

-Frost these cupcakes outside-in. For the first few I started in the center working my way out… it was a total fail!

-Squeeze from the base of your pastry bag, not next to the tip.

-Then keep squeezing while you pull away and then STOP squeezing and pull off.  If you keep squeezing you’ll get even longer strands that are to heavy and fall flat OR you’ll rip the strands off at the base and get short stubby grass!

-Go all the way around once and twice for a full stripe of color… (if you want to do more than one stripe in each color stick with just one row)

-OR do one of each color and fill in more rows, I kind of dig this one even more!

4th of July cupcake recipes

To make these cupcakes you’ll need

  • cupcake pan
  • pastry bags
  • grass frosting tips

Red, White and Blue firework cupcakes

If you love these 4th of July foods as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

firework cupcake recipe

If you love firework cupcakes you’ll love these other cupcake recipes!

Maple Bacon Cupcakes | Edible Bloody Glass Cupcakes | S’more Cupcakes

If you love 4th of July foods you’ll find these recipes perfect for a picnic!

Cheeseball | Spinach Salad | Jalapeno Dip

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

patriotic cupcake
easy firework cupcakes

4th of July cupcakes

These cupcakes are sweetly patriotic! It’s hard to say whether it’s funner to frost or to eat them!

Course: Dessert

Cuisine: American

Keyword: 4th of july, cupcake recipe, cupcakes

Servings: 24 cupcakes

Calories: 160 kcal

Author: Ashlee Marie

Ingredients

  • 2 1/3 C cake flour
  • 1 ½ C sugar
  • 2 1/3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp butter softened
  • 3 lrg eggs
  • 1/2 C Greek yogurt or sour cream
  • 6 Tbsp mayonnaise
  • 1 Tbsp vanilla
  • 1 C whole milk

Instructions

  1. Preheat the oven to 350

  2. In a large bowl mix the cake flour, sugar, baking powder, baking soda and salt

  3. Add butter and beat to a fine crumb

  4. In a separate bowl whisk the eggs, yogurt, mayo and vanilla until smooth

  5. Add the wet ingredients to the dry ingredients and beat until just combined

  6. Add milk and mix on low speed until just combined

  7. Divide the batter into 3 bowls – dye 1 red, 1 blue and keep 1 white

  8. Spoon into cupcake liners, alternating between colors, swirl with a toothpick if desired

  9. Bake 350 14- 18 mins

firework cupcakes

Do not miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email

[ad_2]

Source link

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

homemade tomato basil soup recipe

[ad_1]

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

Do not miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email



[ad_2]

Source link

Chocolate Covered Caramel Marshmallow recipe – copycat Scotchmallows | Ashlee Marie

easy to make and delicious this caramel marshmallow recipe has a video tutorial too

[ad_1]

Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial

How I created this Chocolate Caramel covered marshmallow recipe

I’m obsessed with a few flavors – chocolate, peanut butter, coconut, lemon… and of course caramel.  I’ve actually had a version of this recipe on the blog for YEARS – but it was UGLY (see the first note in the “tips” below) so it never really got made or seen by anyone.  We eat with our eyes first after all.

So it’s been on my “to remake” list for YEARS.  Last Christmas I made another big attempt (see tip 2) but that was an epic fail as well.. finally this last Christmas  a brain storm helped me figure out how to better build these…. but it was still a huge mess… thus tips 5, 6 and 7 below…

I’m finally happy with them AND I promise – you will LOVE them – my kids are obsessed too – I had to make 3 batches this weekend since they kept eating them before I could finish the video or get pictures (darn)! I finally have it just right and I’m sharing all the tips I’ve learned along the way with you!

Just take me to the caramel marshmallow Recipe already!

If you’d rather skip my tips and tricks for how to make caramel marshmallows dipped in chocolate, along with links to other homemade caramel recipes and get straight to this delicious copycat scotchmallow recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

this recipe has all the tips and tricks you'll need for the perfect caramel marshmallows - video tutorial

Tips and Tricks for making Caramel Marshmallows

How to layer the caramel and marshmallows

  • the first time I made a version of these I actually poured the warm marshmallow into the pan then added the warm sauce and swirled it – it was DELICIOUS – but a MESS
  • The SECOND time I decided to layer the marshmallow and caramel for a cleaner look – welllll you can imagine what happens to set marshmallows when you pour warm caramel on top – the marshmallows grew, bubbled, melted, and it again was a HUGE mess – def not layers – clearly I didn’t think that one through…
  • so finally I realized I had to build it upside down – caramel first – let it mostly cool add the marshmallows – yes the caramel and marshmallow tends to separate this way BUT it works and you have lovely layers

How to cut the caramel marshmallows

  • this is a little tricky – I spray my SHARP knife with a non stick spray and keep the knife clean EVERY CUT
  • keep the caramel on the bottom – otherwise it will squish the marshmallow or even slide around while your trying ot cut it
  • I ALSO separate each row as I cut it – otherwise the caramel resticks together
  • refrigerating for 30 mins to firm up the caramel helps SO MUCH

this is the perfect soft caramel recipe and homemade marshmallow recipe together - with video tutorialHow to keep your soft caramel from dripping

  • THIS is why I dip them in chocolate – first of all refrigerate before cutting – then dip them right away – and if you can’t do the whole pan at once, or if they start getting soft put what you can’t dip back in the fridge – the chilled caramel will help the chocolate set faster and it will help hold the caramel into place – then when left at room temperature you’ll still have ooey soft caramels that are held into place
  • If you don’t want to dip them in chocolate I recommend keeping them in the fridge – taking them out about 15 mins before serving so they don’t get too drippy before eating
  • OR you can cook the caramel longer – turning it into a harder caramel – another 5 degrees, depending on how you like your caramels – personally my LEAST favorite option.

Copycat Scotchmallow recipe – Chocolate Caramel Marshmallows

If you love these chocolate covered caramel marshmallow recipe 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!

this reicipe and video tutorial for caramel marshmallows is so EASY and so delicious - dip them in chocolate for an extra treat

chocolate dipped homemade caramel marshmallows

Chocolate Covered Caramel Marshmallow recipe

Caramel Marshmallow recipe. A soft, buttery caramel layer, topped with fluffy homemade marshmallows then cut and dipped in a sweet chocolate coating – an easy recipe with tips and tricks and video tutorial

Course: Dessert

Cuisine: American

Keyword: caramel marshmallows, homemade caramel, homemade marshmallows, scotchmallow recipe

Servings: 48 marshmallows

Calories: 126 kcal

Author: Ashlee Marie

Ingredients

Caramel

  • 1/2 C butter
  • 1/2 lbs packed light brown sugar
  • 1/8 tsp salt
  • 1/2 C light corn syrup
  • 5 oz sweetened condensed milk
  • 1/2 tsp vanilla

Outer shell

  • 12 oz Chocolate
  • 1-2 Tbsp shortening

Instructions

Caramel

  1. in a saucepan dissolve the brown sugar, salt and butter over medium heat

  2. add the corn syrup and mix

  3. pour in the sweetened condensed milk and stir

  4. bring the mixture to a low boil over medium heat until it hits 240 degrees on a candy thermometer (remember to adjust for your elevation) – this makes super soft caramels – you can cook to 245 if you want stiffer caramels

  5. pour into a 9×13 pan coated with butter (OR I found it better to coat some parchment paper with butter and place that in the pan easier to pull out later for cutting)

  6. let start to cool

Marshmallows

  1. stir the gelatin and cold water together and let it bloom for about 10 mins

  2. in a saucepan over low heat dissolve the sugar in the second water measurement

  3. add the gelatin and stir until dissolved

  4. bringthe mixture to a low boil and boil steadily (but not vigorously) for about 15 mins without stirring

  5. remove from heat and let cool to lukewarm

  6. pour into another bowl and add the vanilla – beat until it is very thick and white

  7. pour over the caramels and let set

  8. Once set chill in the fridge for 30 mins or so

  9. pull out of the pan and with the caramels still on the bottom cut into small squares

  10. melt the chocolate and stir in the shortening

  11. dip each caramel marshmallow square into the chocolate – shake off and place on parchment paper to let set.

Do not miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email



[ad_2]

Source link

Spinach Artichoke Dip Recipe | Ashlee Marie

cheesy spinach and artichoke dip recipe and video

[ad_1]

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

How I created this spinach artichoke dip recipe

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

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

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

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

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

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

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

cheesy spinach artichoke dip recipe

Tips to Make the Perfect Spinach Artichoke Dip

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

cheesy spinach artichoke dip recipe and video

Spinach and Artichoke Dip Recipe

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

spinach artichoke dip recipe

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

best spinach artichoke dip recipe

Spinach Artichoke Dip

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

Course: Appetizer

Cuisine: American

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

Servings: 20 servings

Calories: 388 kcal

Author: Ashlee Marie

Ingredients

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

Instructions

  1. Preheat oven to 350 degrees F

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

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

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

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

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

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

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

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

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

Recipe Video

Recipe Notes

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

Do not miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email



[ad_2]

Source link

St. Patrick’s day Pizza | Ashlee Marie

st patricks day green shamrock pizza

[ad_1]

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

How I created this St Patrick’s day Pizza recipe

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

Just take me to the Shamrock Pizza already!

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

chicken alfredo st patricks day pizza

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

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

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

st patricks day dinner - green shamrock pizza - video tutorial

Tips to Make the Perfect Chicken Alfredo Pizza

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

green shamrock pizza st patricks day dinner

To make this Shamrock Pizza I use these tools:

Green Shamrock St Patricks day Pizza

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

green shamrock st patricks day pizza

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

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

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

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

green st patricks day pizza

Chicken Alfredo Pizza Recipe

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

Course: dinner

Cuisine: Irish

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

Servings: 32 slices

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

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

Alfredo sauce

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

toppings

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

Instructions

Pizza Dough

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

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

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

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

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

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

  7. knock down and divide into two dough ball

Alfredo Sauce

  1. in a medium saucepan melt the butter

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

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

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

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

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

Baking and Assembly

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

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

  3. place a Pizza Stone to the oven for baking

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

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

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

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

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

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

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

Recipe Video

Recipe Notes

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

Do not miss a single post. Subscribe to weekly recaps for Ashlee Marie by Email

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.



[ad_2]

Source link