Caramel Popcorn Balls | Ashlee Marie

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

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

Making caramel popcorn balls.

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

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

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

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

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

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

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

Just take me to the popcorn ball recipe already!

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

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

How to make gooey caramel popcorn

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

How to make caramel popcorn balls

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

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

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

How to make crunchy caramel popcorn

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

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

To make these popcorn balls you’ll need

Gooey caramel popcorn balls

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

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

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

Chocolate Caramel Tart | Buttery Homemade Caramel | Caramel Marshmallow

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

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

Caramel Popcorn Balls

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

Course: Dessert

Cuisine: American

Keyword: caramel corn, caramel popcorn, caramel popcorn balls

Servings: 8 large balls

Calories: 1360 kcal

Author: Ashlee Marie

Ingredients

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

Instructions

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

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

  3. pour over the popcorn and stir

popcorn balls

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

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

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

crunchy caramel popcorn

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

Recipe Video

caramel popcorn balls

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Homemade Choco Taco Tutorial | Ashlee Marie

everyone love a choco taco and it is easy to create and make your own in any flavor with this homemade chocolate waffle cone recipe and video tutorial

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These homemade choco tacos are a great treat, and can be personalized with any ice cream flavor. Fun to make and delicious the perfect Taco Tuesday treat!

Why make homemade choco tacos?

For fun! As you know I love making homemade versions of fun treats.  I make homemade peeps, and homemade hostess sno balls! I make homemade eggnog and butterbeer… all things you can get someplace else but fun to make at home.  

At home you can personalize it by using your favorite ice creams! Any brand, any flavor or of course any homemade Ice creams! I’ve used my Toasted Marshmallow ice cream and my Strawberry Ice cream (with the traditional waffle cone instead of chocolate) and my Peanut Butter Ice cream and loved each one! 

You can change up the shell flavoring as well! And of course the topping/coating too! No reason it has to be a chocolate taco (other than the name) or chopped peanuts!

Just take me to the ice cream tacos already!

If you’d rather skip my tips and tricks for homemade choco tacos, along with links to other ice cream recipes and get straight to this delicious choco taco – simply scroll to the bottom of the page where you can find the printable recipe card.

homemade choco tacos are a perfect summer treat, easy to make in any flavor and delicious

Tips to Make the Perfect choco taco

There are two ways you can make these choco tacos

– the first time I made them I sliced through the ice cream container and cut slivers of the half circle ice cream and refroze.  Then once the waffle cone was cooked I quickly wrapped it around the ice cream half moons. I will say I was able to get a narrower choco taco this way, but it added additional freezing times. and was quite messy

– The second way was to make and shape the taco shells first, then scoop in softened ice cream.  I felt it was easier to do it this way, just don’t let the ice cream get TOO soft and runny.  I used two different ice creams and I alternated between being out and filling the shells and being in the freezer to stay cold.  Rotating about every 2-3 tacos.

– Freezing – if you find the ice cream is getting too soft, either in the bowl or in the tacos just toss in the freezer.  Don’t let them start to melt (vs being soft) as it creates problems down the road in terms of shape (you don’t want the ice cream running out of the taco shells on one side). Plus refrozen soft ice cream is totally okay, refrozen MELTED ice cream is nasty. 

– The taco shell recipe – you can use this chocolate waffle cone recipe or a more traditional waffle cone recipe if you prefer.  I like this traditional recipe for some flavors. Like when I used my strawberry ice cream recipe! Either way you need a good waffle cone maker!

– The Chocolate – I like to use Chocolate wafers or bars – they are made for melting and they  coat beautifully.  I like to mix different brands so the chocolate doesn’t taste like just one thing.  The brands I like are Merkens, Trader Joes, Peters Chocolates, Ghiradelli, Guittard or Callebaut!

– The nuts – you can use any nut you like, the classic choco tacos have chopped peanuts, but you can use anything really, I like candied pecans chopped up, or even toffee bits, or candied bacon chopped up… It all depends on the flavor you are going for! 

– Keeping the shell crunchy.  After a while the shells will become soft from the ice cream.  If you want to try to avoid this you can paint the inside of the shells with a thin layer of chocolate.  It adds another step and isn’t traditional, but it will keep the ice cream from soaking into the shell.  But be careful not to get it too thick or it get really hard to bite through!

 

it-is-easy-to-make-your-own-homemade-choco-tacos.-slices-of-ice-cream-wrapped-in-homemade-chocolate-waffle-cones-then-dipped-in-chocolate-and-chopped-peanuts

To make these ice cream tacos you’ll need

Homemade Choco Taco

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

a video tutorial for how to make your own homemade choco tacos. slices of ice cream, wrapped in homemade chocolate waffle cones then dipped in chocolate and chopped peanuts

If you love ice cream tacos you’ll love these other ice cream recipes!

Cheesecake Ice Cream | Peanut Butter Ice Cream | Strawberry Ice Cream

Almond Cherry Ice Cream | Chocolate Ganache Ice Cream | Pina Colada Ice Cream

To watch me make these choco tacos play the video in the recipe card for my YT cooking show recipe video. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

homemade choco taco

Homemade Choco Taco Tutorial

it’s easy to make these homemade choco tacos – homemade chocolate waffle cone with creamy ice cream dipped in chocolate and peanuts for a sweet fun summer treat

Course: Dessert

Cuisine: American

Keyword: choco taco, homemade choco taco

Servings: 14 tacos

Calories: 901 kcal

Author: Ashlee Marie

Ingredients

Chocolate Waffle Cone

  • 1 C granulated sugar
  • 4 lrg egg whites
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 4 Tbsp butter melted
  • 6 Tbsp unsweetened cocoa powder
  • 11 Tbsp all-purpose flour

Choco Taco

  • 1 gallons Ice cream – any flavor softened
  • 16 oz Chocolate wafers
  • 1 1/2 C Chopped peanuts

Instructions

  1. Mix all the chocolate waffle ingredients together, until smooth

  2. In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)

  3. Cook for about 40-45 seconds on medium

  4. Hang on rack so it will cool in taco shell form.

  5. soften the ice cream – stir to make sure it’s consistent (not half runny and half hard)

  6. Take shell and scoop the ice cream ice cream into it, place back in the freezer

  7. work with 2-3 tacos at a time, you don’t want the ice cream to melt; it will make the waffles too soggy.

  8. Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.

  9. Then immediately dip into the chopped peanuts

  10. Keep frozen until you are ready to serve

Recipe Video

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

carved fondant mason jar cake slice

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

How I planned this cake and recipe

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

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

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

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

chocolate raspberry jam filled mason jar cake

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

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

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

Just take me to the Chocolate Raspberry Jam Recipe already!

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

water bath canning chocolate raspberry jam

Helpful tips for water bath canning

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

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

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

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

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

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

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

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

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

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

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

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

ball mason jar cake tutorial with chocolate raspberry jam recipe

How to make this Mason Jar Cake

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

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

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

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

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

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

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

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

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

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

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

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

slice of mason jar cake

Cake Decorating tools for making this carved cake

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

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

inside of carved mason jar cake

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

bite of chocolate cake and chocolate raspberry jam

inside look at carved mason jar cake

Chocolate Raspberry jam

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

Course: Appetizer, Breakfast, Lunch

Cuisine: American

Keyword: canning jam, raspberry jam recipe

Servings: 6 8 oz jars

Calories: 42 kcal

Author: Ashlee Marie

Ingredients

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

Instructions

  1. Prepare the jars – wash with soapy water

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

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

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

  5. In a flat baking dish mash the raspberries.

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

  7. Add the cocoa/pectin mixture and stir.

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

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

  10. Remove from heat.

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

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

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

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

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

  16. Turn of heat and let sit for 5 mins

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

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

  19. Refrigerate after opening.

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

 

ball mason jar cake with chocolate raspberry jam recipe and video

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Salted Caramel Cheesecake Recipe | Ashlee Marie

this salted caramel cheesecake with a shortbread macadamia nut crust is beautiful and delicious. A huge favorite at our house

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This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

How I created this Salted Caramel Cheesecake recipe

There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet.  I settled on Salted Caramel Cheesecake, and I’m SO glad I did.

Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this.  I decided to stick with the salty side.  THEN for the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this.  You could always use crushed shortbread cookies in a traditional crust for a similar flavor.

Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.

Just take me to the Caramel Cheesecake Recipe already!

If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

a caramel flavored cheesecake with a shortbread macadamia nut crust topped with caramel sauce and fleur de sel

Tips and tricks for creating your own Cheesecake flavor

  • Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
  • Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
  • Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
  • Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
  • Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…

Tips and Tricks for baking the Perfect Cheesecake with no cracking

  • Room temperate ingredients are key for a smooth texture.
  • Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
  • Make sure your oven is the correct temperature (I love my oven thermometer)
  • TRY not to open the oven door, like ever, if you can help it.
  • I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone waterbath pan!!!
  • If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
  • Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
  • Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
  • Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours

everyone loves salted caramel, and this cheesecake is no exception, it's delicious and a huge hit

What equipment I use to make the perfect cheesecake recipe:

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

salted caramel cheesecake tastes amazing and everyone loves it

If you love cheesecakes you’ll love these other decadent recipes too!

To watch a video of me making my classic cheesecake check the video under the recipe card.

this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust

Salted Caramel Cheesecake Recipe

This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

Course: Dessert

Cuisine: American

Keyword: caramel recipe, cheesecake recipe, salted caramel cheesecake

Servings: 24 servings

Calories: 335 kcal

Author: Ashlee Marie

Ingredients

Crust

  • 1/2 C butter
  • 1/3 C packed light brown sugar
  • 1 1/4 C all-purpose flour
  • 3/4 C finely chopped macadamia nuts

Filling

  • 2 lbs full fat cream cheese softened
  • 1/2 C granulated sugar
  • 1 tsp vanilla
  • 1 C caramel sauce
  • 2 lrg eggs room temp
  • 1 lrg egg yolk room temp

Instructions

Crust

  1. preheat the oven to 350F,

  2. In your mixer beat the butter until fluffy

  3. Add brown sugar and mix well,

  4. Add flour and mix until a dough forms

  5. Mix in the nuts

  6. Spread into 10 inch cheesecake pan, poke holes

  7. Bake 18 mins

  8. Let cool.

  9. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling

  1. Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.

  2. While beating on low add the caramel sauce

  3. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.

  4. Lightly whisk the eggs and yolks together and add to cream cheese mixture

  5. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.

  6. Pour the filling over crust, bake on the center rack about 1 hour +.

  7. how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.

  8. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.

  9. The next day pour the rest of the caramel over the top of the cake

  10. Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

Recipe Notes

Cook the sauce while the crust is baking, then let it cool.
When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”. It will be slightly warm when you add it to the filling.
You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.

More Cheesecake Recipes

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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

For more information on HemisFares you can check out the website HemisFaresFinds.com or facebook.com/Hemisfares. The

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