Raspberry Marshmallow-tini Jelly Shots

I mentioned to a dear friend that I was working on a new jelly shot for Valentines Day. She indicated that she would rather eat glass than be subjected to another syrupy pink sentiment of a disingenuous holiday, from JSTK or otherwise. Or words to that effect (your dear M. has scrubbed them up a touch for publication on the interwebs).

So, the Raspberry Marshmallow-tini Jelly Shot, with its mended-heart motif is dedicated to those who may be hosting Anti-Valentines Day celebrations, or perhaps are just feeling a little shat upon in the romance department. It's cute, without being cloying - and tasty to boot.

We were after a sweet-tart effect, and as such chose Hangar One Raspberry vodka for the clear gelatin portion. This is just a beautiful vodka - tart, and flecked with little bits of berry. Hangar One makes one batch a year each June, when the berries are ripe. What better story is there than that? Genius. If you can find it, buy it. Otherwise, there are many other lovely raspberry vodkas out there. You may even have one in your cupboard already.

Regarding color, there are but a few times a year when we like to use food coloring at JSTK, and Valentines is one of them. We used McCormick's Neon shades, in pink for both layers.

If you don't feel like an art project, this jelly shot can be made in two layers, in two 1 lb loaf pans. Just chill the raspberry layer in the fridge until mostly set, but slightly sticky when touched, then add the slightly cooled marshmallow layer, and refrigerate for several hours or overnight and slice up for serving. You know the drill by now, dears ...

Full recipe and step-by-steps follow.

Happy Valentines Day and a big smooshy kiss from your Valentine,

Michelle

 Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton silicon mold)

Prepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots.  Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.

Next, prepare the raspberry layer.  Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the sweet and sour mix (or lemonade) and vodka.

Assess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did - we used 3 drops of pink.)

Fill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.

Remove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold. It’s a delicate procedure! Return the mold to the refrigerator.

Prepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two.

Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the marshmallow vodka, white chocolate liqueur.

Assess your need for food coloring, and add if desired. (We used 1 drop of pink.) Allow the mixture to cool to room temperature, 15 to 20 minutes. 

Remove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. Unmold just before serving. 

Raspberry Marshmallow-tini Jelly Shots

Raspberry Layer

• 2/3 cup lemon-lime soda (flat is best – avoids bubbles)
• 2 envelopes plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – each envelope contains enough to gel 1 cup of jelly shot liquid)
• 2/3 cup sweet and sour mix (or lemonade)
• 2/3 cup raspberry flavored vodka (we used Hangar One Raspberry Vodka) 
• Pink or red liquid food coloring

Marshmallow Layer

• 1 cup water
• 2 tbsp sweetened condensed milk
• 1 envelope plain gelatin (we use Knox brand, each envelope contains about 2 tsp gelatin powder – which is enough to gel 1 cup of jelly shot liquid)
• 2/3 cup vanilla flavored vodka
• 1/3 cup Godiva White Chocolate Liqueur
• Pink or red liquid food coloring

Pan: Heart-shaped silicon mold (we used a 24-cavity Wilton brand silicon mold)

Prepare your mold by spraying lightly with cooking spray, and then wiping each cavity clean. The idea is to leave only the slightest residue of spray to assist in unmolding your jelly shots.  Place the mold on a sturdy, portable flat surface, such as a cookie sheet or cutting board.

Next, prepare the raspberry layer.  Pour the soda into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes). Stir in the sweet and sour mix (or lemonade) and vodka.

Assess your need for food coloring, and if needed stir in a few drops of the pink or red food coloring. (Some vodka brands already have coloring in them and your mixture will not need any more – ours did.)

Fill the mold cavities. Refrigerate the mold until the gelatin is set, and firm to the touch, about 2 to 3 hours.

Remove the mold from the refrigerator. With a small, sharp knife, cut jagged zig-zag breaks in each heart cavity, carefully removing one half. Try not to separate the other half from the edges of the mold when removing. It’s a delicate procedure!  (If desired, set the gelatin remnants aside in covered bowl in the refrigerator - you can make a mosaic jelly shot later.)

Return the mold to the refrigerator.

Prepare the marshmallow layer. Pour water into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Add the sweetened condensed milk. Heat over low heat, stirring occasionally, until gelatin is fully dissolved (just a few minutes).

Stir in the marshmallow vodka, white chocolate liqueur. Assess your need for food coloring, and add if desired. (We used 1 drop of pink.)

Allow the mixture to cool to room temperature, 15 to 20 minutes.

Remove the mold from the refrigerator. Fill the empty parts of each heart cavity. Return the mold to the refrigerator and chill until fully set, several hours or overnight. If refrigerating overnight, be sure to tent the mold with aluminum foil. Otherwise, the hearts will shrink and dry up. (Goodness, it seems like there is a metaphor in there somewhere, doesn’t it?)

(If making mosaic gelatin from the remnants, retrieve the raspberry remnants from the refrigerator. Dice up a bit and place them in small container, evenly dispersed. Pour the marshmallow mixture over the top, refrigerate until set, and cut into cubes for serving)

Unmold just before serving. To unmold, simply loosen the edges by gently pulling away from the side of the mold with your fingers. Then pop each jelly shot out onto your serving platter.

Yield: 18 to 24 jelly shots

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Jello Shot Cupcakes

Hello. Remember me? It’s been a while, but the Super Bowl is coming up. While I am not really a sporty sort, I always enjoy getting together with friends. And never is one more warmly welcomed than when one arrives with a plate of cupcakes.

Jello Poke Cake is a pretty staple Midwestern dessert. It's pretty, easy and tastes great. It's also a vehicle for team spirit. 

I like to make this recipe over two days – preparing the cupcakes the evening before the event, and allowing them, and the layered jello shot mixtures to chill overnight. A few hours before the event, I frost the cupcakes, cut the jello shots into cubes and pop one on top of each cupcake.

Any white cupcake will work for this recipe – so make from a mix, or buy from the store. I like to use Duncan Hines white cake mix, and I add one extra egg white, which makes it somehow more dense AND more fluffy. It is a great mix for this recipe because it is a very basic cake – and it will be loaded up with lots of flavorful gelatin goodness!

Regarding saturation with the jello mixture, I like a consistent batch of cupcakes - so I have a bit of a method. For the first color of gelatin mix, I poke a 4-cornered square with one in the center. And with the second color, I poke 4 holes, kind of in-between each of the corners. Yeah, I know - pretty kooky - however, this way everything has a pretty consistent look, and is generally evenly saturated. 

The stabilized whipped frosting is an old farm recipe I found in an old cookbook. I use it for everything. It is easier to prepare than the traditional gelatin version, holds for days in the fridge, won’t budge on a serving tray, and is sturdy enough to be fluffy base for a gelatin cube. 

Jello Shot Cupcakes are a great opportunity to use up flavored rums and vodkas that could potentially be bursting out of the cupboard. Or maybe that is just me. Goes without saying that these can be made non-alcoholic by subbing more water for the booze. Hope you enjoy! More soon!

XO Michelle

Jello Shot Cupcakes

Serves 24, serving size 1 Cupcake

Implements

BBQ skewer or chopstick for poking the cupcakes

Squeeze bottle

1 lb loaf pan (for setting up the jello shots)

Saucepan, and spatula or spoon for stirring

Sharp knife to cut jello shots

Electric mixer

Optional: frosting bag and tips (for icing), sprinkles for top

Cupcakes

24 plain white cupcakes, unfrosted, baked in paper cupcake wrappers

Jello Shot Mixture - Color #1

1 cup water

1 envelope Knox gelatin (or other, 2.5 tsp of gelatin powder)

1 box blue powdered gelatin mix (or color of your choice)

1 cup flavored vodka

Jello Shot Mixture - Color #2

1 cup water

1 envelope Knox gelatin (or other, 2.5 tsp of gelatin powder)

1 box red powdered gelatin mix (or color of your choice)

1 cup flavored vodka

Whipped Cream Icing

1 pint whipping cream

2 tbsp dry vanilla instant pudding mix

2 tbsp sugar

1. Prepare your cupcakes. If baking your own cupcakes, just make sure to use a cupcake liner (helps contain the jello mixture) and cool the cupcakes completely before proceeding. To begin, poke 5 holes on top of the cupcake with skewer. Each hole should permeate the cupcake, i.e. poke until the top of the skewer touches, but does not puncture, the paper wrapper. Set cupcakes aside.

2. Prepare Jello Shot Mixture #1. Pour one cup of water into saucepan, and sprinkle with one envelope of plain gelatin.  Allow gelatin to soak for a minute or two, until softened. Heat over medium low heat for a couple minutes, stirring constantly, until the gelatin dissolved. Add the flavored gelatin, stirring until it is fully combined. When the mixture is perfectly smooth, with no grains of gelatin or sugar, remove from heat, and stir in 1 cup of cold vodka. Allow mixture to cool to room temperature. (approximately 10 to 20 minutes)

3. Pour 1 cup of Jello Shot Mixture #1 into loaf pan, and place in refrigerator to set. 

4. Add Jello Shot Mixture #1 to cupcakes. The remaining Jello Shot Mixture #1 into squeeze bottle. Invert cupcake and place one of the holes over the bottle nozzle. Flip cupcake, and give the bottle a very tiny squeeze. Repeat with other 4 holes. Continue process with remaining cupcakes. Place cupcakes into refrigerator.  Refrigerate for an hour or until jello inside the cupcake firms up. 

5. Prepare Jello Shot Mixture #2. Repeat steps in #2, using the second gelatin color. Allow mixture to cool to room temperature (approximately 10 to 20 minutes).

6. Check chilled jelly shot mixture. Is it set? It should be firm, but slightly tacky to the touch.  If set, carefully pour 1 cup of Jello Shot Mixture #2 on top of the set layer, and return the pan to the refrigerator. 

7. Prepare cupcakes. This time, poke 4 holes into each cupcake, sort of ‘in between’ the previously used holes. 

8. Add Jello Shot Mixture #2 to cupcakes, using procedure outlined in step 4 with each of the new holes. Continue process with remaining cupcakes. Place cupcakes into refrigerator. 

NEXT DAY .... OR SOME TIME LATER

9. Cut the set jelly shots into squares with a sharp knife. On the corners in particular, you might see a bit of separation in the layers when you remove them from the pan. Just proceed carefully - this won't affect the finished jelly shots. (And besides, they are going on a mound of whipped cream and will be gobbled in seconds.)

10.  Prepare whipped cream icing. 

11. Frost each cupcake, making sure to use enough to provide a sturdy home for a jello shot topper. 

12. Add a jello shot to each cupcake and top. 

13. Refrigerate until serving. 

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Rumchata Jelly Shot Skulls

RumChata Jelly Shot Skulls: so delicious ... so BLOODTHIRSTY!!

Hi! Yes, yes, long time no jelly shot. Please don't be cross. I return with a tiny, yummy present for you - RumChata Jelly Shot Skulls!

What's RumChata, you ask?

It's a creamy, delicious rum-based liqueur modeled after horchata. We didn't know about it either, until about a week ago. JSTK Annie's gal pal Daneel is a huge supporter and brought it to her attention. Was rather insistent, in fact. And we now understand why! RumChata makes for a very silky, delicately cinnamon-y creamy dreamy bit of boozy jelly ...

More later. Hope you are all well! Happy Halloween, and as always, Happy Jelly Shot-ing!

XO, Michelle

P.S. These little guys are very delicate - if your jelly shots are going to be sitting out for a while, add an extra envelope of gelatin to make them a bit more hardy!

P.P.S. We purchased RumChata at our regular everyday liquor store, not the fancy one downtown. So am assuming its easy to get. If you can't find it, Baileys, or one of the divine Baileys flavors, would make a lovely jelly shot skull ....

RumChata Jelly Shot Skulls

• 1 cup water
• 2 tbsp sweetened condensed milk
• 2 envelopes plain gelatin (about 4 tsp gelatin powder - enough to gel 2 cups liquid)
• 2/3 cup RumChata
• 1/3 cup cake flavored vodka (or vanilla vodka with just a smidge of amaretto added)
• rel gel icing for garnish, if desired (from the supermarket - its in a tiny tube...)
• silicone molds or a standard non-reactive loaf pan (about 8" x 4")

Prepare molds by spraying lightly with cooking spray, then wiping clean with a paper towel. This will leave a very thin layer of lubrication which will ease unmolding without affecting the taste or appearance of your jellly shots! (If you're using a pan, you don't need to do this step - but you can if you're worried about unmolding.)

Pour water and sweetened condensed milk into a saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is fully dissolved (about 5 minutes).

Remove from heat. Stir in the liquors.

Pour into pan or molds. Refrigerate until fully set, 3 to 4 hours. To serve, unmold (or cut into cube if you're using a pan). Place a drop of red gel icing at the corner of each skull's mouth to enhance their bloodthirsty nature.

Yield: about 32 jelly shots (volume about 1 tbsp each)

Here's the mold I used ... was purchased at a craft store last year, and per the link they still appear to be available on interwebs. So prob also at a store near you.

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Sugar Cookie Pudding Shots

Sugar Cookie Pudding Shots deserve a 21 Roman Candle salute! Mmm pudding....

Hi all, are you ready for Independence Day? It's soon upon us. I am not even the slightest bit prepared. But I do have a fun recipe for the holiday! These Sugar Cookie Pudding Shots are not only patriotic - they are also creamy, and tiny and just darn good - the amaretto gives them just the right cookie-ish flavor.

And yes, I'm a sucker for a pudding shot - with the tiniest edge of alcohol-taste (otherwise I would just eat a pudding cup). If you prefer lower octane, swap out 1/4 cup of the vodka for more milk.

And yes, its been several million years since my last post. Count your lucky stars (pun intended) that this is a blog about jellies and alcohol-infused shenanigans, rather than my life, which these days is prime fodder for a B-movie, cautionary after-school special or a Lifetime network miniseries, but little else. It's been just about everything,FEMA-style. I'm just waiting for the locusts to show up.

I should mention also that this post is sponsored by our lovely new friends at Sobieski Vodka. We used their vanilla vodka in the following recipe. Sobieski sent two giant boxes of booze  to try out (as well as groovy swag) so you'll be seeing their name. I'm quite impressed with Sobieski's flavored vodkas overall - the price point is ridiculous (in a good, low, highly affordable way), and it's good vodka.

Meeting adjourned. Happy Fourth. And talk soon.

XO, Michelle

Sugar Cookie Pudding Shots

Implements: shot glasses or other small recepticals

Yield: about 8 pudding shots, about 3 tbsp each

• 1 box (1.4 oz) white chocolate flavor instant pudding
• 1 cup cold milk (2%, 1%, skim – doesn’t matter)
• 3/4 cup vanilla vodka
• 2 tbsp amaretto liqueur
• 1/2 cup whipped topping (or whipped cream)
• Red and blue liquid food coloring
• Cookies or cute sprinkles for garnish, if desired

Pour the pudding mix in a medium bowl. Add the cold milk and beat for 2 minutes. (Don’t scrimp on the beating, or your pudding shots won’t set up and you’ll be emailing me 20 minutes before your party about what an evil, wicked completely unreliable person I am.)

Add the vodka, a 1/4 cup at a time, combining completely before each new addition. Stir in the amaretto and the whip.

Divide the pudding mixture equally into 3 bowls. Tint two of the bowls with the red and blue food coloring, until the pudding reaches the desired vibrancy. For me, it only took 4 drops of neon blue, but about 20 red.

Layer the colored puddings in tiny shot glasses or other recepticals, as desired. I used these shot glasses from Libby.

Click here for the recipe for the cute little patriotic star cookies. I couldn’t resist using them. They are so cute. The recipe will make several million tiny stars – so you’ll probably want to use only one tube of cookie dough and a wee little pan!

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Jelly Shot 1-2-3

Hello, jelly people. I've done additional testing on this recipe, as well as updated the photos for Super Bowl 2015. Basically, this recipe reliably produces two consistent layers in each, if you are consistent about processes and amounts with each batch.

However, I made 6 or so batches last week, and wasn't able to get a third layer in either alcoholic or booze-free versions, even after consulting the Jell-O brand website for the mothership's instructions for their non-alcoholic version of the dessert (I'm curious if their third layer was achieved via the magic of the Adobe Creative Suite.) My third layer is achieved via the magic of whipped topping. 

Basically, one must be consistent, blend a bit less than I originally posted, and be fast fast fast with completion of the steps. Updated technique follows below, and below that, step-by-step photos. Additionally, please note that this recipe is not suitable for large vessels, such a big bowl or gelatin mold, as it becomes unstable (i.e. slush).

Jelly Shot 1-2-3 (UPDATED TECHNIQUE 1/30/2015)

Ingredients:

• 1/2 cup boiling water
• 1 package flavored gelatin dessert (3oz/85g size, any flavor)
• 1/2 cup thawed Cool Whip (plus additional for topping if desired)
• 1/2 cup ice cold vodka, bourbon or other liquor (I’ve used flavored vodka, Red Stag bourbon and rum, all with great results. But it must be COLD. Ideally from freezer.)
• approximately 3/4 cup ice cubes, enough make to a scant 1 1/4 cup cold liquid when combined with the cold liquor. (I used 9-10 of the standard in-freezer ice maker variety of ice cubes, if that helps. But do measure.)

Instructions:

Prepare your shot glasses. Have them at the ready before starting out. 

Pour boiling water into blender. Add gelatin dessert mix. Cover and blend at low speed until the gelatin mix completely dissolved, 15-20 seconds.  

Add the cold liquor, ice cubes and  Cool Whip. Blend at high speed for 10 second. You will hear a couple big chunks of ice in there. Give it another 10 second pulse.

QUICKLY pour into shot glasses. QUICKLY get them into the fridge. QUICK QUICK QUICK. Your layers depend upon it.

Chill until set (several hours). Dessert will form layers as it chills. 

Immediately before serving add additional Cool Whip and sprinkles, if desired.

Yield: Recipe makes about 25 oz liquid, approximately 12 servings.

Prepare your shot glasses. I like to put mine in a sturdy pan, and reinforce them with kitchen towels for stability while pouring.

 Add gelatin mixture to the blender.

 Pour in boiling water.

 Blend until dissolved.

 Add the ice cold liquor, ice cubes, and whipped topping to the blender. QUICK QUICK QUICK.

 Blend on high for 10 seconds. Then give it another 10 second pulse.

Pour into the prepared shot glasses and get them into the refrigerator. QUICK QUICK QUICK. Your layers depend upon it!

Top with more whipped topping, if desired. Enjoy the sweet, fluffy texture of this revamped childhood treat!

HISTORICAL VERSION OF THE ORIGINAL 2011 POST (retained for posterity, etc.)

Certainly you knew that it would come to this, eventually - the day when JSTK put a spin on the childhood treat that most likely fueled my unhealthy obsession fascination with gelatin as a whole. That's right, Jello 1-2-3! Unfortunately, that magical three layered delight is no longer available as a ready made mix, but there are recipes a-plenty out there on the interweb.

Before I get to the recipe, a few notes:

• The Layered Look. While each and every iteration was absolutely delicious, the visuals for each batch varied quite a bit (as you can see from the photos). And, although layering occurred, the sum total was more like a Jelly Shot 1-2 than a 1-2-3. (I made the recipes multiple times, thinking it was user error, but each time it was a bit different, even with fully consistent technique.) So, I popped a tiny layer of whip on the top so you wouldn't feel cheated out of a third layer. Plus, whip is needed to hold the sprinkles.
• Alcohol choices. JSTK's adorable and brilliant attorney, Helene Freeman of Phillips Nizer, was quite firm that the Louisville Kentucky version (lower left hand corner) contain bourbon. As such, that Jelly Shot is made with cherry gelatin and Jim Beam Red Stag black cherry bourbon. The end result is nothing short of awesome*, and I'm not usually a bourbon fan - even the tiniest quantity seems to give me the hiccups. But I would endure them in this case.  
• School Colors. I hope they're all correct enough, and that I haven't caused offense with my sports decoration idiocy. (If so, please be kind in your floggings, and put the oranges in a sock first.) I'm not very sporty, but big games like this are fun, even for non-fans. So. I wavered adding yellow sprinkles to the Louisville shots, but wanted something to differentiate from Ohio which already had the black and red. And that cute bird on the Louisville logo has that nice yellow beak. The whole sprinkle situation was a comedy of errors from the get-go. A large sprinkle wheel was purchased for the purposes of this post, as naturally it held every rainbow color, but lo and behold, where the blue ought to be ... PURPLE. Which even I know would be a faux pas. So I hand selected the blue sprinkles for the tops of the Kentucky shots from my mixed rainbow sprinkles. (Yes. with my actual hands. They are so tiny. I have a headache.) And that's why poor Kansas didn't get any blue - sorry guys, but at least I got the "maize" in there. Wicked, dreadful sprinkle wheel. 

Caveats aside, I loved this recipe - hope it add's some fun and frivolity to your Final Four Festivities. I'm going to keep working to see if I can come up with a method to get around the variations in layering. I also hear tell of another 1-2-3 recipe out there that calls for a bunch of dry ingredients, such as coffee creamer and meringue powder. At any rate, enjoy! 

XO, Michelle

* P.S. In addition to her considerable charm and delightful-ness, Helene is typically 100% right. About everything.  But I made an error in recalling her actual pick ... it was Kentucky. I'm too addled now to figure out which is which and what team colors were off. Sorry Helene!!

Jelly Shot 1-2-3

Ingredients:

• 1/2 cup boiling water
• 1 package flavored gelatin dessert (3oz/85g size, any flavor)
• 1/2 cup thawed Cool Whip (plus additional for topping if desired)
• 1/2 cup ice cold vodka, bourbon or other liquor (I’ve used both flavored vodka and Red Stag bourbon – both were yum!)
• 3/4 cup ice
• Sprinkles

Instructions:

Pour boiling water into blender. Add gelatin dessert mix. Cover and blend at low speed until completely dissolved, about 30 seconds.

Combine cold liquor and ice cubes to make 1 1/4 cups, and add to blender with the Cool Whip. Stir until ice is partially melted. Blend at high speed for 30 seconds.

Pour into shot glasses. Chill until set (several hours). Dessert layers as it chills.

Immediately before serving add additional Cool Whip and sprinkles, if desired.

Yield: Recipe makes about 25 oz liquid, approximately 12 servings. 

Which Final Four Jelly Shot 1-2-3 will be Numero Uno? (Helene's money is on Louisville ...)

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Waffle Jelly Shots

A well-balanced HH begins with waffles - and that goes double on Intl. Waffle Day! 

foreground, Blueberry Waffle Jelly Shots, back, Classic Waffle Jelly Shots

Well, I promised you dimples, and dimples you shall have. Plates and plates of waffle-ly dimples! International Waffle Day is March 25th ... what are you doing to celebrate?

Some of you may comment that Waffle Day is actually in August, and that is partially correct. The August date is NATIONAL Waffle Day, which commemorates the first U.S. patent for a waffle machine - a day also worth celebrating. Still, as the waffle, despite its homey reputation, is actually an International Breakfast Food of Mystery & Delight, we are officially recognizing the international holiday.

Anyway, we prepared two versions of our jelly waffles, one blueberry, and one classic (i.e., no blueberry). Both are based on the lovely cocktail from LA's Harvard & Stone. Here's a link to their fun video which showcases three fab cocktails. (I'm pitching the video because I'm really hoping that H&S' Raul will let me borrow his rad pink and white striped tank top. Check it out. It's awfully cute and I have just the outfit for it. BTW, I tested their cocktail out at home, and declare it delicious enough for any hour of the day ...)

And with that, as the post began with a waffle-y salutation, I will leave you with a waffle-ly complementary close: may your waffles always be crisp, golden brown and drenched in the finest maple that money can buy!

And, lest you wonder about my true and undying L-O-V-E luv for you ... XOXOX!

M.d

Here's the pan I used: Wilton Ice Cream Sandwich pan

Classic Waffle Jelly Shots

• 1 cup fresh squeezed orange juice, strained to remove solids
• 2 tsp lemon juice 
• 1/4 cup Grade B maple syrup (just because its more flavorful - use what you have on hand!)
• 2 envelopes plain Knox gelatin
• 1 cup cake flavored vodka (or vanilla vodka with 2 tsp amaretto)

Prepare molds with a quick spray of cooking oil, and then wipe clean with a paper towel. This leaves a slight film to aid in removal without affecting the appearance or taste of your jelly shots.

Pour juices and syrup into a medium saucepan and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat, and stir in the vodka.

Fill molds with the mixture, and refrigerate for until firm, several hours or overnight.

To serve, remove from molds.

Yield 12 jelly shots



Blueberry Waffle Jelly Shots

• 1 cup fresh squeezed orange juice, strained to remove solids
• 2 tsp lemon juice 
• 2 tsp blueberry preserves, strained to remove solids (or more to taste)
• 1/4 cup Grade B maple syrup  (just because its more flavorful - use what you have on hand!)
• 2 envelopes plain Knox gelatin
• 1 cup cake flavored vodka (or vanilla vodka with 2 tsp amaretto)

Prepare molds with a quick spray of cooking oil, and then wipe clean with a paper towel. This leaves a slight film to aid in removal without affecting the appearance or taste of your jelly shots.

Pour juices, preserves and syrup into a medium saucepan and sprinkle with gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat, and stir in the vodka.

Fill molds with the mixture, and refrigerate for until firm, several hours or overnight.

To serve, remove from molds.

Yield 12 jelly shots

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Shamrock Jelly Treats

Shamrock Jelly Treats - is being cute the same as being lucky? 

Shamrock Jelly Treats. They're mean (well, not really but I need that for rhyming purposes), they're green, they're tiny little St. Patty's Day treats. Non-alcoholic, or shall I say POTENTIALLY non-alcoholic. I did post boozified directions under the recipe.  These little guys were created for Women's World (as were the Pistachio Pudding Shots I posted earlier today ...)

Now, what do you think: is the name too schmaltzy? I get a bit hung up on the whole St. Patty's Day thing. Here in the States, the holiday is merely an excuse to drink, have parades, and pinch or kiss strangers. However, my Irish-from-Ireland friends always shake their heads when they see posts like this. (Lucky-tini of the Irish from a couple years ago fared no better with that crowd.) So, Mr. F., I post this with apologies to your good-natured and adorable Irish self.

With that said, when in Rome (or in this case Chicago, Boston or Minneapolis, or really anywhere in the lower 48 states) well ... you know what to do. That's right! Dye something green, put on your shamrock print bloomers, violate the personal space of attractive strangers, shake your shamrock, dance a jig and make night of it!

XOXOX

M.

P.S. Back soon with something F-U-N FUN fun, which is still in testing stages.

P.P.S. Mr. F., please do let me know if you need a care package of green food coloring sent to Singapore. I'll pop a passel in the FedEx right away.

St. Patty’s Day Jelly Treats

Ingredients:

Green Layer

• 1/2 cup boiling water
• 1 package lime flavored gelatin dessert (3 oz package, and note that sugar-free dissolves very easily)
• 1/2 cup cold water

Light Green Layer

• 1/2 cup cold water
• 1 1/2 envelopes Knox gelatin (each envelope contains 2 tsp gelatin powder)
• 1 6 oz key lime flavor yogurt

Chartreuse Layer

• 1/3 cup cold water
• 1 envelope less 1/2 tsp Knox gelatin
• 1/3 cup sweetened condensed milk
• 2 drops yellow food color
• 1 drop green food coloring

Directions

A flexible silicone mold works great for this recipe (I used a mini-brioche mold similar to this one - don't fill it all the way up) but they are just as cute set in a 1 lb 8"x4" non-reactive baking pan (or similar) and cut into little squares.  To prepare the mold, spray lightly with cooking spray, then wipe each mold cavity clean with a paper towel. This leaves a slight residue to aid in un-molding the gelatin, without affecting the taste or appearance of the jellies. If setting in a glass or non-reactive metal baking pan, no prep is needed.

Green Layer. Dissolve lime gelatin in boiling water. Add cold water. Pour into each mold cavity (to about one third full). Refrigerate until firm but not fully set - gelatin should be set, but slightly sticky when touched - about 20 to 30 minutes. Prepare Light Green Layer.

Light Green Layer. Pour water into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from heat and stir in yogurt. Allow to cool to room temperature. Fill each mold cavity to about 2/3 capacity. Refrigerate until firm but not fully set (gelatin should be set, but slightly sticky when touched - about 20 to 30 minutes). Prepare Chartreuse Layer.

Chartreuse Layer. Pour water into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Stir in the sweetened condensed milk. Allow to cool to room temperature. Fill to top of each mold cavity..

Refrigerate several hours (ideally overnight to allow the layers to bond), until fully set.  To unmold, loosen around the edges and then pop each gelatin out onto a serving plate or a non-stick cookie sheet. 



NOTE: For a higher octane (i.e. alcoholic) St. Patty's Day treat, make these changes to the recipe: 

Green Layer

• INSTEAD of 1/2 cup cold water, sub 1/2 cup vodka or rum (try coconut rum ... yum!)

Chartreuse Layer

• ADD 1/3 cup vodka or rum (whatever you put in in the Green layer step)
• REDUCE the sweetened condensed milk down to a tablespoon or two.

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Pistachio Pudding Shots

Happy St. Pattys! Top of the Pistachio Pudding Shot to Ye! 

Sigh. I missed you! I'll save the excuse-making for later. I know you're busy, and this way you can head straight into the kitchen to whip up a batch of these adorable little green Pistachio Pudding Shots. (So many of you have been asking for pudding shots, and, although apparently some procrastimication was involved, I do listen!)
I recently made the recipe for Women's World magazine - think the issue hit newstands a couple weeks ago, but here it is now for your ease of reference and viewing pleasure.

I'll post a super cute non-alcoholic St. Patty's day recipe later today (with of course instructions to booze it up - 'cuz I know how you all are. And I love it.) 

Finally, thanks for continuing to stop by JSTK. I so love it that you visit! Even though my posting has been - ahem -  intermittent, traffic on the site has been most robust than ever. That this silly little blog is able to bring a tiny bit of fun/joy/amusement into the world makes me happier than you will ever know. You all rock my casbah...

SO, here's a big squooshy XOXOX to you ... Happy St. Patrick's Day! Get out there, dye something green, put on your cloverleaf bloomers, and have a cocktail, for goodness sake!

M.

Pistachio Pudding Shots

• 1 3.2 oz box instant pistachio pudding
• 1/2 cup milk
• 1 cup vodka (plain or a flavored vodka is nice – I like chocolate!)
• 1 cup whipped topping or whipped cream, plus additional for on top if desired
• Rainbow sprinkles or shelled pistachio nuts for garnish, if desired

Pour the pudding into mixing bowl.  Add the milk and the vodka and stir until the mixture is completely combined and begins to thicken.  Stir in the whipped topping.  Pour into individual serving containers and refrigerate for an hour or so to allow the pudding to set up a bit more.  Top with additional whip and rainbow sprinkles or shelled pistachio nuts, if desired.  

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"Fruitcake" Jelly Shots

Where do you stand?  JSTK says "yes" to fruitcake (in jelly form anyhows!)

Today Jelly Shot Test Kitchen conquers another love-it-or-leave-it holiday fixture.  Fixture is probably an appropriate word, as the inspiration for this jelly shot can (and often does) multitask as a doorstop!
Yup, it's fruitcake!

UV Cake vodka lent a "pastry flair" to the base, with pineapple juice for fruitiness, and a bit of molasses and rum extract for old school festive flavor.  Why not use actual rum you ask?  I suppose one could, but I was after that ultra-concentrated rummy flavor only immersion in spirits provides to the cake.  And in jelly shot form, extract is the best way to get there.

Also, I went with the fruit and nuts on top, rather than inside the jellies.  This was for cosmetic effect more than anything.  With the fruit inside, these aren't the prettiest.  But on top, well, much cuter!

Anyway, hope you enjoy!  Back with more holiday fun soon!

XOXOX

Michelle

Fruitcake Jelly Shots

Pan: I used this mold (which was beautiful, but definitely a 2-biter though, so you may want something smaller!).  A standard 1 lb loaf pan will work great too.  If using molds, be sure to prepare them per the Tips page for easy removal!

• 1 cup pineapple juice
• 2 envelopes Knox gelatin (or increase to 2 1/2 envelopes if using molds)
• 1 cup UV Cake flavored vodka
• 1 tbsp molasses
• 1 tsp rum extract (or to taste)
• chopped fruit and nuts for garnish, as desired (I used about half a cup total - you don't need much on each.  I buy pre-chopped cuz I am busy.  And lazy.)

Pour pineapple juice into saucepan, sprinkle with the gelatin.  Let soak for a minute or two.  Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes).  Remove from heat.  Stir in vodka, molasses and extract.

Pour into pan or molds.  Chill until set (at least 4 hours, preferably overnight).

To serve, cut into squares, or unmold.  Garnish with fruit and nut mixture.  Plunk the jelly shots on your fanciest doily and enjoy!

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Boozy Boston Cream Pies

new from the Jelly Shot Test Kitchen Team . . .

Boston Cream Pie Jelly Shot - it's a cake, it's a jelly shot,

it's a boozy little bite of dessert-y deliciousness, that's what!!!

Liquor . . . it's not just for gelatin anymore!  With Eat Your Drink™, the Jelly Shot Test Kitchen team is poised to take aim at all the major dessert categories - cake, ice cream, mousse - infusing them with "spirited" fun and frolic! The possibilities are endless!  (You can click on the Eat Your Drink™ section on the right for ready access to these posts.) 

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