Whoooopieeeeeeeeeee Happy Birthday Eunice!
Feb 13th, 2011 by Jello Girl

I don’t think I’ve seen more whoopie pies in my life.  It seems every magazine, cooking blog, recipe book etc. is featuring whoopie pies.  So I figured, why not?  We should join the crowd!  When I saw this recipe for jello frosting on http://coleensrecipes.blogspot.com/2010/11/kid-friendly-jello-frosting.html I knew it would be a perfect fit for Valentines Day.  In addition, today is Eunice’s birthday:  WHOOPIE!!!  Happy Birthday girl.  Hope you have a fabulous day filled with lots of jello joy!

Valentines Whoopie Pies

For the whoopie pies, I used a recipe from Family Fun.   http://familyfun.go.com/recipes/whoopie-pies-975408/

Whoopie Pies

2 cups flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup softened butter- not melted, just soft

1 cup sugar

1 egg

1 tsp. vanilla

1 cup buttermilk

1.  Heat oven to 350.  In a bowl or zip-lock bag mix:  flour, cocoa, baking soda, and salt.  Mix and set aside.

2.  Cream butter, sugar, egg and vanilla.

3.  Add half the flour mixture to creamed butter mixture and mix.  Then add half buttermilk and mix.  Add remaining flour mixture, mixing well and remaining buttermilk and mix well.

4.  With a spoon (I like to use a small cookie/ice cream scoop to get a uniform shape and size)  scoop out batter onto a prepared cookie sheet.  (I like to use parchment paper.)

5.  Bake for 8 minutes at 350.  Remove from oven and cool on cookie sheet.

Whoopie Pie review: These cookies are perfect for whoopie pies-  just be careful, if you overcook or if the butter is melted rather than just softened they will go flat and thin.  Then they are too thin and delicate.  They would make a yummy cookie for an ice cream sandwich.

Jello Frosting/Filling

3 ounce pkg. of raspberry or strawberry jello

2/3 cup granulated sugar

1 egg white

1 tsp. vanilla

Place the above ingredients in a large mixing bowl.  Turn mixer on high and then slowly stream 1/2 cup boiling water over ingredients.  Whip on high for five minutes- occasionally scraping down the bowl.

Pink Frosting

Spoon filling onto cookie- again a little cookie scoop works great.  Top with another cookie and press lightly.

*Frosting Review: This is truly a unique frosting.  It has a bit of a marshmallowy texture.  It is very light and fluffy.  It is best to decorate right away as it sets up a bit.  I think that I would prefer a more traditional filling on whoopie pies, but it would be great on cupcakes.   The best part is, you can use any flavor you want ie:  blueberry for 4th of July, orange for Halloween etc.

Now Go Make Some Whoopie Pies and Have Some Jello Joy Today!

Jello Cream
Apr 12th, 2010 by Jello Girl

Awhile ago we received a question from Rose who asked if you could stabilize whipped cream with jello.  The answer is yes and as a bonus, it gives it a yummy flavor and pretty color.  Rose asked if you would add jello before the cold water, so I assume that she is using something like Dream Whip.  I have never tried it with Dream Whip, but I think it would work just fine.  I would mix 2-4 tbsp. of jello with the powder and then mix as usual.  If anyone tries it with Dream Whip, let us know.

We usually use real cream, so here are the directions for flavoring cream:

Flavored Whipped Cream

1 cup whipping cream

2-4 tbsp. any flavor jello (start with 2 tbsp. and add to desired sweetness)

These are flavored with lemon and raspberry jello

Combine whipping cream and jello.  Beat as usual.  Serve or store in the fridge.

If you have trouble with some grainy-ness from the jello, combine jello and cream and let sit for a few minutes in the fridge.  Then beat as usual.

Now Go Have Some Jello Joy!

Piping Gel
Mar 27th, 2010 by Jello Girl

Why do I have the Hawaii Five-O theme song running through my head?  Maybe it is the chilly day.  When I thought of making piping gel I started dreaming of Hawaii and the Pipeline.  Since I can’t be there, I guess I will make some “pipe lines” of my own.   Piping gel is so easy to make- no need to run to the store.  You most likely have everything you need in your pantry.  And there is a lot more you can do with piping gel than just piping Happy Birthday on a cake, such as:

1.  You can color the piping gel blue for a water effect.

Isn't this cake from cakestuff.bpweb.net adorable? The water is made with piping gel.

2.  Stabilize whipped cream for use as icing or filling:  add 2 tbsp. to 1 cup liquid whipping cream.

3.  Stabilize meringue:  add 1 tbsp. per 3-4 egg whites.

4.  Use as a glue to attach edible decorations.

5.  Use as a glaze for tarts or other desserts:  2 parts gel to 1 part water.  You can heat mixture to make it easier to use.

This cake from cakecentral.com uses colored piping gel to fill in flower design.

6.  You can use the gel for a stained glass effect in your cake decorating.

7.  You can use it to transfer a design pattern to a cake.

8.  You can put drops of clear gel onto flowers for a dew-like effect.

9.  Heat and brush onto a cake.  Let dry and then frost.  This is called a crumb coating and helps to keep crumbs from making their way into frosting as you decorate a cake.

10.  You can give your decorations dimension or shine by placing a “stripe” of colored or clear piping gel on the side of your cake decorating bag.  Then place icing in bag and decorate as usual.  For example, you could do a stripe of red, a stripe of blue and then white frosting for the 4th of July.

11.  You can add 1/2 tsp. to 1 cup of icing to make it smoother for decorating and making delicate patterns and designs.

Piping Gel

2 envelopes or 2 tbsp. unflavored gelatin

2 tbsp. cold water

2 cups light corn syrup

Sprinkle gelatin over cold water in small pan and let set for 5 minutes.

Heat on medium/low until gelatin has dissolved.  Add syrup and heat through.  Cool and store in refrigerator.

To color add color paste or food coloring.  Food coloring will give it a more runny consistency than coloring paste.

To flavor use concentrated flavoring oils.

Now Go Have Some Jello Joy Today!

Whip It, Whip It Good
Mar 3rd, 2010 by Jello Girl

Before the cream sits out too long, you must whip it.  When something’s going wrong, you must whip it.  Now whip it, into shape… it’s not too late to whip it, whip it good…

Ok, if the tune from Devo’s song is now running through your head, I am truly sorry.  I couldn’t help myself.  It really does say, before the cream sits out too long, you must whip it.  I didn’t make that part up, but our post today happens to be on just that:  whipped cream.

Have you ever topped a dessert with a dollup of whipped cream that eventually oozes down and forms an unappetizing puddle on the plate.  We (Jello Girl and Eunice) are here to your rescue with directions for stabilized whipped cream.  It will hold it’s form longer and better and it’s a perfect light frosting for a cake.

Stabilized Whipped Cream

1/2 tsp. unflavored gelatin

1 tbsp. cold water

1 cup whipping cream

3 tbsp. powdered sugar

1/2 to 1 tsp. vanilla

Sprinkle gelatin evenly over cold water in a microwavable dish.  (A one cup Pyrex measuring cup works well because it is deep enough that the mixture will not boil over.)  Let set for 2 minutes, or until gelatin has been absorbed and mixture is spongy.  Microwave mixture for 20 seconds.  Stir to make sure gelatin is dissolved and cool for about 3 minutes- more or less depending on temperature of kitchen.  While gelatin is cooling, beat cream until thick, but not to soft peak stage.  Add liquid gelatin all at once and beat.  (If gelatin has set up at all, it will not incorporate into cream and you will have gelatin chunks in whipped cream.  You may reheat gelatin mixture and cool again if this happens.)  Add powdered sugar and vanilla and continue to beat to desired consistency.

Now Go Have Some Jello Joy Today!

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