Pasta-Free Zucchini Lasagna

Zucchini Lasagna

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Zucchini Lasagna is pasta-free yet tasty and rich. It’s the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in.

Our traditional recipe for The Most Amazing Lasagna is a popular treat with our friends and family any time we serve it. This Zucchini Lasagna rendition is a great low-carb, gluten-free and lighter fare option. Zucchini is a nutrient-dense food and makes it a super healthy alternative to the pasta in traditional lasagna. It’s also a delicious way to work in more vegetables. Make sure to invite friends when you make this dish because this one is a crowd pleaser! 

Zucchini carries a lot of water, so it is important to follow the salting step when you wash it. This helps to pull some of the moisture out.     

 

Will the zucchini make it taste different?

Zucchini has a mild, summer squash flavor that blends perfectly with Italian style dishes. It complements the bold flavors of the spices, sausage and cheese just right, so the zucchini itself is hardly noticeable.

 

Can I make this into vegetarian zucchini lasagna?

Yes. The Italian sausage and ground beef in this recipe can be completely omitted to make the recipe vegetarian. Instead of browning the sausage and beef, simply sauté the onion in 1 tablespoon of olive oil for a few minutes instead. You can even use a meat substitute like tofu or jackfruit.

 

 If you like this recipe, you may be interested in these other lasagna recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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Easy Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

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Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!

Lemon Ricotta pancakes may seem like a fancy recipe, but they are super simple to make. Ricotta adds a light and fluffy texture to the pancakes. The lemon juice and lemon zest give a lovely, but subtle lemon flavor. We recommend serving these with either traditional maple syrup, buttermilk syrup, or blueberry syrup.

 

Can I add blueberries to lemon ricotta pancakes?

Yes, you can easily add blueberries to this recipe! Fresh blueberries can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. You can also use frozen blueberries, but be sure to defrost them completely and remove any excess moisture. Use up to 1 cup of either fresh or frozen blueberries in this recipe.

 

How do I know when to flip my pancakes?

Lemon ricotta pancakes should be cooked on a flat surface over medium high heat. To decide when to flip, look for bubbles in the batter. The edges will start lose their shine and then you’ll know it is time to flip. Your pancake should be golden brown on each side.

 

If you like this recipe, you may also be interested in these other delicious pancake recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Lemon Ricotta Pancakes

Easy Lemon Ricotta Pancakes

Lemon Ricotta Pancakes are light and fluffy and full of lemon flavor. They are easy to make and come together in minutes. You can even add blueberries for a fun twist!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Print Pin Rate

Servings: 12 pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • tablespoons  sugar
  • teaspoons  baking powder
  • teaspoon  baking soda
  • 1/2  teaspoon  salt
  • cup  milk
  • 3/4 cup ricotta cheese
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice

Instructions

  • In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt.

  • Whisk in milk, ricotta, eggs, lemon zest, and lemon juice.

  • Preheat a flat griddle over medium-high heat.

  • Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.

  • Cook other side until golden brown. Serve hot with syrup.

Course: Breakfast

Cuisine: American

Keyword: Lemon Ricotta Pancakes

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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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Creamy Chicken Enchilada Casserole

Creamy Chicken Enchilada Casserole

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This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. Avocado based sauces for enchiladas are all the rage these days because they provide a delicious creamy element that is also good for you. Flavored rice is piled on in there to add texture, filler, and extra flavor. We have used corn tortillas, but you are welcome to substitute flour tortillas.

 

Make Ahead Instructions

This enchilada casserole can easily be made ahead. Assemble and refrigerate before baking, up to 1 day in advance. Be sure to store it covered with plastic wrap or aluminum foil to prevent it from drying out. Remove the covering and bake when ready to eat.

What if I don’t have pre-cooked chicken?

This recipe calls for pre-cooked shredded chicken. You can use leftover chicken, rotisserie chicken, or pre-shredded chicken from the grocery store. If you don’t have any cooked chicken, simply place chicken in a pot of boiling water and boil until cooked, about 15 minutes. You can do this while your rice cooks. You can add some flavor to the chicken by boiling it in chicken broth, adding a couple cloves of garlic, and make sure your water is at least salted. Once it is cooked, remove from the liquid and chop it up.

 

If you like this recipe, you may be interested in some of our other delicious Mexican style recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Creamy Chicken Enchilada Casserole

This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

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Ingredients

  • 1 cup white rice
  • 1 teaspoon ground cumin divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup salsa verde
  • 2 avocados pitted
  • 1/2 cup sour cream
  • 1 jalapeno stem removed (optional)
  • 2 boneless skinless chicken breasts cooked and shredded
  • 28-32 corn tortillas
  • 4 cups shredded mozzarella

Instructions

  • Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 teaspoon cumin, chili powder, and salt. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated. Fluff and stir rice, and set aside.

  • Make the sauce by combining salsa verde, avocados, sour cream, jalapeno (optional), and remaining 1/2 teaspoon of cumin in a blender. Blend until smooth.

  • Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of favor.

  • Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating. Cover the bottom a 9×13 pan with tortillas, cutting them in half as necessary. Cover the base with some of the avocado cream sauce. Sprinkle a light layer of cheese over the tortilla base.

  • Spoon half of the cooked rice over the base, along with half of the chicken. Sprinkle with another layer of cheese. Top with another layer of tortillas and spread sauce on top of tortillas. Sprinkle a light layer of cheese over the sauced tortillas. Repeat with remaining rice and chicken.

  • Top with a final layer of tortillas, smother with remaining sauce, and cover  with remaining cheese.

  • Bake at 375 degrees for about 25-30 minutes until cheese is warm and bubbly. Serve hot.

Notes

This recipe is mild. If you want to create a spicy version, add a whole jalapeno into the sauce.

Chicken Enchilada Casserole

 

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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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Cinnamon Roll Cookies

Cinnamon Roll Sugar Cookies

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Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!

This cookie is a must make. It does take a long time to make as it requires two separate refrigeration times, but the effort is well worth it. This cookie is super soft and has the perfect sugar cookie dough with a delicious cinnamon swirl rolled in. It’s topped off with a cream cheese glaze to complete the cinnamon roll look and feel.

Frequently Asked Questions

Do I have to have a stand mixer to make this recipe?

No, this recipe can be made using a hand mixer as well as the stand mixer. Your dough will get rather thick so a stand mixer is the preferred kitchen tool, but a hand mixer will also work.

 

Do I have to use cream cheese in the glaze? Is the glaze optional?

A cream cheese glaze is our preferred glaze, but you can also use a more traditional butter-based glaze instead. Simple replace the cream cheese with an equal amount of butter, which means you’ll need 4 tablespoons of butter total for the glaze. Some prefer their cinnamon roll cookie to remain un-glazed which is also a delicious option. Use the glaze as a matter of personal preference.

 

If you like this recipe you may be interested in some of our other delicious cookie recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!

Prep Time30 mins

Cook Time14 mins

Refrigeration Time2 hrs

Total Time44 mins

Print Pin Rate

Servings: 24 cookies

Ingredients

Cookie Dough

  • cup  salted butter softened
  • 1 1/4  cups  granulated sugar
  • 1/4  cup  cream cheese
  • tablespoons  corn syrup
  • teaspoon  vanilla extract
  • 1/4  teaspoon  almond extract
  • large egg
  • cups  all-purpose flour
  • teaspoon  baking powder
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  baking soda

Filling

  • 1/2 cup butter  softened
  • 1 cup  brown sugar
  • 2 teaspoons ground cinnamon

Glaze:

  • tablespoons  cream cheese  softened
  • tablespoons  butter  softened
  • cup  powdered sugar
  • 1/2  teaspoon  vanilla
  • 1 1/2  tablespoons  milk

Instructions

  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the paddle attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.

  • Mix in flour, baking powder, salt, and baking soda until everything is mixed in. Divide dough into two equal pieces. Wrap dough balls in plastic wrap and chill in the fridge 1 hour.

  • Make filling: In a small mixing bowl use a hand mixer to beat together butter, brown sugar, and cinnamon until well mixed, about 2 minutes. 

  • Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.

  • On a lightly floured surface, roll each dough ball out into a large 15 inch by 8 inch rectangle. Spread filling out in an even layer. Working from the long end roll the dough up tightly to form a long log. For the best cookie shape, wrap the dough logs in plastic wrap and chill 1 hour. Slice the logs into 1 inch cookies. Place cookies on prepared baking sheet.

  • Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.

  • Make glaze: use a hand mixer to whip cream cheese and butter together until light and fluffy. Slowly beat in powdered sugar, vanilla, and milk. Drizzle over cooled cookies.

Cinnamon Roll Cookies

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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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15 Minute Italian Garden Pasta

Italian Garden Pasta

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This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Sometimes you just need a simple, fresh dinner. This dish is exactly that. You don’t need to be a gardener to enjoy this pasta. It doesn’t even need to be summer! With just 6 ingredients, and only 15 minutes to prep and make, you can have a tasty garden fresh dinner in no time!

 

Can I use a different kind of pasta?

This recipe calls for spaghetti pasta, but you can use any other kind of pasta you’d like. Other pasta options that would work well this recipe include angel hair pasta, shells, penne pasta, and linguine.

 

What type of tomato should I buy?

Any type of garden variety tomato would work in this recipe. You could use 2 large regular tomatoes, 3 medium sized heirloom tomatoes, 3-4 roma tomatoes, or you could even halve 1 pint of either grape or cherry tomatoes. Different varieties of tomatoes may produce a slightly different flavor, but any tomato will work.

 

Looking to use up more of those summer garden tomatoes? You may also be interested in these other delicious tomato recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

15 Minute Italian Garden Pasta

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

  • 1 pound spaghetti pasta
  • 2 large tomatoes diced
  • 1/2 cup fresh basil chiffonade
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper

Instructions

  • In a large saucepan, cook pasta according to package directions.

  • Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.

  • Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold. 

Nutrition

Calories: 361kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.4% | Calcium: 1.8% | Iron: 5.7%

Course: Main Dish

Cuisine: Italian

Keyword: Garden Pasta

15 Minute Tomato Pasta

This recipe first appeared on The Stay At Home Chef on June 17, 2013

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!

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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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