Comfort on a Plate
After making French Onion Soup for the first time a few weeks ago, Rich told me that I HAD to make it more often. I wanted to make a nice comforting soup for dinner the other night but knew that a hardy bowl of soup …
Recent Posts
Venison Meatballs
When I found out that my custodian (who is wonderful and amazing) got a deer last month I so graciously offered to take some meat off of his hands if he ran out of room in his freezer. A few weeks later he walked into …
Jello shots – grown up
I found the Jelly Shot Kitchen & Food Librarian weeks ago and vowed that I wanted to figure out some fun ways to make “grown-up jello”. Now, we have all had Jell-o shots (unless you are one of my students OR friends under 21 who are reading my blog – then I know hope that you have just had regular jello!) I decided that instead of making those gooey pieces of Jello that are so hard to get out of their cup, that I had to figure out how to make JIGGLER versions of Jello!
After much (much, much, much) discussion I decided I was going to make “Chocolate Covered Strawberry Grown Up Jello” and then really go out on a whim & try to make “Beer Jigglers” for New Years! I was quite concerned about how well these were going to set up, so I did them in containers so that in case of failure, we would still be ok š
Beer Jigglers – consistency was awesome, but the flavor was a bit off. I think next time I will use a bit of honey to bring out more of the beer flavor since these almost tasted watered down a bit and could have been mistaken at times for a strange iced tea! SO, to make BEER JIGGLERS: combine 1 bottle beer and 2 packets of Knox gelatin. Then slowly heat this in a pot to fully activate the gelatin. Fill the mini-muffin liners (in your mini-muffin pan) with the beer jello. Once its solid (at LEAST 5 hours please – play it safe with this Jello, don’t rush it), peel them & turn upside down for your own version of Beer Jiggler Body Caps!
Chocolate Covered Strawberry Jello – the taste of these were awesome. When I un-molded in, I think that I let it in the warm water for a bit too long since it ‘melted’ a bit on the outside. Overall, this was a success. To make your CHOCOLATE STRAWBERRY JELLO take a package of Strawberry Jello & combine it with 3/4 cup boiling water. Once that is dissolved, pour in about a cup of Creme de Coco (chocolate liquor). Place into your desired serving vessel (I used a plastic bundt pan) and chill overnight. Turn out of your pan & slice (you can make this is chocolate molds or in a pan and slice or whatever you’d like to try).
EXPERIMENT & remember there is always room for Jello. Leave me some feedback here on my blog and let me know what you think, other good recipes I should try, or anything else!
![[Christmas] Stained-Glass Jello](https://www.teacher-chef.com/wp-content/themes/kale/sample/images/thumb3.jpg)
[Christmas] Stained-Glass Jello
Cookies and Cakes and Pies and Mousse and JELLO… yes, especially during the holidays when we just eat and eat and eat Jello is the perfect addition, remember “There’s always room for Jello”! Also Jello won’t fill you up too much (or fill you out) …
New Years Black-Eyed-Peas
Traditions mean a LOT to me – I think they help us hold on to our past and always remember where we came from and who helped shape us. There are some traditions that are family related, some that are regionally related, and some that …
Cookie Dough Truffles
Rich LOVES Cookie Dough (reminder here) so when I saw this recipe I knew that I needed to make it for his family’s Christmas Celebration! The best part about these truffles is that they are egg-free so you CAN eat your raw cookie dough (although I do not think they would bake well, but if anyone tries: let me know).
Although time consuming – this recipe was super easy (I need to work on the whole truffle thing, I think using higher quality chocolate might make it easier – not sure, but I got TONS of chocolate from Rich & his family for the holidays, so I can experiment and try to not gain weight in the coming months!) It went over really well and made plenty to go around.
RECIPE (as adapted fromĀ What Megan is Making)
- 1 stick (8 T) softened (room temp) unsalted butter
- Ā¾ cup packed brown sugar
- 2Ā¼ cup flour
- 1 (14 oz.) can sweetened condensed milk
- 1 t vanilla extract
- 1Ā½ lb. semisweet chocolate, coarsely chopped
- optional Mini chocolate chips
Cream butter and sugarĀ on medium-high until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.
Cover with plastic wrap and refrigerate until the mixture isĀ firm enough to form balls.Ā Shape the chilled cookie dough mixture into approx. 1Ā inch balls (use a mellon baller!). Place on a wax paper-linedĀ baking sheet and freeze for at least an hour.
When ready to dip the truffles, melt the chopped chocolate in a double boiler (or in the microwave at 50% power, stirring frequently).Ā Using a toothpick, dip each chilled truffle, one at a time, coating in chocolate andĀ letting the excess drip off. Now my chocolate never gets smooth enough to “drip” – so I can use some help with that OR I also add about a tablespoon of Crisco to the mix! Place truffles on waxpaper lined cookie sheet again and top if you choose quickly before the chocolate sets.
Store in the refrigerator and serve cold. These can also be frozen for longer storage. Makes about 5 dozen.
HAPPY NEW YEAR & HAPPY NEW COOKING!