Happy Maewyn Succat’s Day!
Mar 17th, 2011 by Jello Girl

Here is some important information you might need today; well, who knows you just might…
#1  Did you know that St. Patrick wasn’t named Patrick at all, his real name was Maewyn Succat.
#2  In St. Patrick’s time green wasn’t the national color.  Green didn’t become popular until the 19th century.
#3  St. Patrick wasn’t even Irish.  He was born in Scotland to an Italian father and Scottish Mother.
#4  Muckanaghederdauhaulia, Ci, Gakwaty, is the longest town name in Ireland.
#5  In early Irish days, the clergy condemned fiddling and bag piping, reducing the players to become beggars.
#6  Why shouldn’t you iron a four leaf clover?  You don’t want to press your luck!
#7  St. Patrick’s Day is just not the same with out some green jello!

Creamy Green Jello Salad

1 cup water

1 small pkg. green jello

1 cup canned pineapple, drained

1 (8oz.) pkg cream cheese

Dissolve jello in boiling water.  Combine jello, pineapple and cream cheese in blender and blend until smooth.  Pour into 9×13 pan.  Refrigerate until firm.

We Always Eat Lucky Charms For Breakfast On St. Patrick's Day: My Kids Think They Are Magically Delicious, But I Am With the Chicken.

Now Go Make Some Green Jello and Have a Happy Maewyn Succat’s Day!

St. Patty’s Poke Cakes
Mar 12th, 2011 by Jello Girl

Here is another re-post from last year:

Why is it that we celebrate St. Patrick’s Day in the United States of America?  What is the ratio of Irish immigrants to immigrants from other lands?  I don’t really know, but I think it’s the pinching thing don’t you?

What other holiday do you get to go around pinching people?  

And the color green, don’t you just love it?  There is a different shade of green for each decade, such as Hunter Green during the 80’s; totally out now.  I use to have a Granny Smith Apple colored kitchen.  I loved it- so cheery.  I miss that kitchen.

Back to St. Patrick’s Day.  We have a few ideas to celebrate the season.  This blog is about our St. Patty’s Poke Cake.  I wish I could call them St. Patty’s Pinch Cakes, but I’m not sure how pinching a cake would work out, so I will stick with poke.  Jello Poke cakes use to be the rage.  Everyone was baking cakes, poking them and pouring jello over the top.

We are going to bring the Jello Poke Cake up to date in cupcake form.  You could use a cake mix, but we recommend homemade.  It is so much tastier.  We are using a Lemon-Honey Cupcake recipe from the March 2010 issue of Woman’s Day and changing it up just a bit.  If you like to bake cupcakes from scratch check out the cupcake feature article at http://www.womansday.com/Articles/Food/Recipes/6-One-of-a-Kind-Cupcakes.html  Here is our spin:

Lemon-Lime Jello Poke Cakes

Cupcakes

2 3/4 cups all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

1/4 cup milk

1 1/2 tbsp lemon zest

4 tbsp lemon juice

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup honey

1/4 cup sugar

3 large eggs

1.  Heat oven to 350.  Line muffin cups with paper liners.

2.  Mix flour, baking powder, baking soda and salt in a medium bowl.

3.  Whisk sour cream, milk, lemon zest and juice in a medium-small bow.

4.  Beat butter, honey and sugar in a large bowl until light and fluffy- about 2 minutes.  Beat in eggs one at a time.

5.  With mixer on low speed, beat in half flour mixture, then the sour cream mixture.  Beat in remaining flour mixture until just combined.

6.  Spoon about 1/4 cup batter into each muffin cup.  Bake 16-20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes and remove to cool completely.

7.  When cupcakes are cool, poke holes in cake with a wooden pick or meat fork.

Jello Glaze

Mix a 3 ounce package of lime jello with 1 cup boiling water.  Stir until sugar crystals are completely dissolved.  Carefully pour over each cupcake.

We suggest topping with lightly sweetened whipped cream to balance the sweetness of the cupcake.  See our post on stabilized whipped cream.  You can then sprinkle with jello crystals for a little extra color and flavor.

For some free cupcake wrapper templates, check out http://www.skiptomylou.org/2009/10/22/make-your-own-cupcake-wrappers/

Now go have some Jello

The Color Green
Mar 16th, 2010 by Jello Girl

I know, it is hard to resist the urge to over-do it with green food coloring on St. Patrick’s Day.  You probably put it in the milk, pancakes etc.  Here is a better way to use it:

Jello Key Lime Tarts

1 (3 oz) pkg. lime flavored jello

3/4 cup boiling water

1 tsp grated lime zest

1/2 cup fresh key lime juice, or lime juice

1 (14 oz) can sweetened condensed milk

1 cup sour cream

4 drops green food coloring

Dissolve jello  in boiling water.  Cool jello to room temperature- about 35 minutes.  (You can speed this up by placing container in a larger container filled with ice water or in fridge; however, watch carefully so that jello does not become firm.  If it does, it will not incorporate into the other mixture and you will have Key Lime Pie with lumps of green jello.)

While jello is cooling, whisk together sweetened condensed milk, lime juice, food coloring and grated lime zest in a separate large bowl.

Whisk in sour cream and cooled jello.  Pour into small pre-cooked and cooled tart shells or one 9 inch pie crust.  Chill until firm.  (If you would like filling to be higher than tart shell, wait until it is set and then spoon or pipe into shells.)

Tart Shells

6 oz. cream cheese, softened

1 cup butter, softened

4 tbsp. sugar

2 cup flour

Blend cream cheese, butter and sugar.  Stir in flour just until blended.  Chill about 1 hour to make dough easier to handle.

Preheat oven to 325 degrees.

Shape dough into 48 one-inch balls and press into mini muffin cups.  Bake for 13-15 minutes, or until very light brown on edges.  Remove from oven and let set in pan to finish cooking.  When cool, remove from pan.  This recipe makes a lot of tarts, but they are easy to make, and they disappear fast!

*Today’s post is based on two recipes from one of our favorite websites, http://allrecipes.com/ The recipes were both submitted by Glenda under the names of Key Lime Pie II and Cream Cheese Tart Shells.

Now Go Have Some Green Jello Joy!

Lovely Day For a Guinness
Mar 10th, 2010 by Jello Girl

The Real McCoy

The Irish love Guinness Beer.  In fact, it is the best selling alcoholic drink of all time in Ireland.  What better way to celebrate St. Patrick’s Day than with something truly Irish.

However, for those who do not imbibe, which includes Eunice and Jello Girl- after all super heroines must be in peak performance form at all times- we have developed an alcohol substitute you can indulge in.  Here goes:  Guinness Root Beer Jello.  Don’t laugh until you give it a try.  Ok, you can laugh, but try it anyway.

Our Version

You have to admit that it is unique.  The slightly green hue gives it an unmistakably St. Patrick’s Day appeal.  Guinness is known for it’s thick head (froth), but the froth on top of our jello will last much longer than Guinness Beer froth!  Be brave, give it a try.  Here is the recipe:

Guinness Root Beer Jello

2 cups favorite root beer, divided

1 small package lime jello

Boil one cup of the root beer.  Add lime jello and stir until dissolved.  Remove from heat and add 1 cup cold Root Beer.  Reserve some jello/root beer mixture in a mixing bowl for the froth and leave it at room temperature.  Pour the rest into a glass or serving dish and chill.

When the chilled Jello is slightly thickened (about 15 minutes) beat the reserved jello with an electric hand mixer until it is frothy, spoon on top of the thickened jello and chill until set.  Makes four 1/2 cup servings.

I know, it really does sound weird to combine lime jello with root beer, but the kids loved it and surprisingly it wasn’t too bad for the more discerning adult palate.  Aside from that, you have to admit that the jello froth on top is pretty cool.  I guess we could call it stabilized froth.

Now go have some Irish Jello Joy!


St. Patty’s Poke Cakes
Mar 7th, 2010 by Jello Girl

Why is it that we celebrate St. Patrick’s Day in the United States of America?  What is the ratio of Irish immigrants to immigrants from other lands?  I don’t really know, but I think it’s the pinching thing don’t you?  What other holiday do you get to go around pinching people?  

And the color green, don’t you just love it?  There is a different shade of green for each decade, such as Hunter Green during the 80’s; totally out now.  I use to have a Granny Smith Apple colored kitchen.  I loved it- so cheery.  I miss that kitchen.

Back to St. Patrick’s Day.  We have a few ideas to celebrate the season.  This blog is about our St. Patty’s Poke Cake.  I wish I could call them St. Patty’s Pinch Cakes, but I’m not sure how pinching a cake would work out, so I will stick with poke.  Jello Poke cakes use to be the rage.  Everyone was baking cakes, poking them and pouring jello over the top.  I haven’t seen anyone make one of them for awhile.

We are going to bring the Jello Poke Cake up to date in cupcake form.  You could use a cake mix, but we recommend homemade.  It is so much tastier.  We are using a Lemon-Honey Cupcake recipe from the March 2010 issue of Woman’s Day and changing it up just a bit.  If you like to bake cupcakes from scratch check out the cupcake feature article at http://www.womansday.com/Articles/Food/Recipes/6-One-of-a-Kind-Cupcakes.html  Here is our spin:

Lemon-Lime Jello Poke Cakes

Cupcakes

2 3/4 cups all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

1/4 cup milk

1 1/2 tbsp lemon zest

4 tbsp lemon juice

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup honey

1/4 cup sugar

3 large eggs

1.  Heat oven to 350.  Line muffin cups with paper liners.

2.  Mix flour, baking powder, baking soda and salt in a medium bowl.

3.  Whisk sour cream, milk, lemon zest and juice in a medium-small bow.

4.  Beat butter, honey and sugar in a large bowl until light and fluffy- about 2 minutes.  Beat in eggs one at a time.

5.  With mixer on low speed, beat in half flour mixture, then the sour cream mixture.  Beat in remaining flour mixture until just combined.

6.  Spoon about 1/4 cup batter into each muffin cup.  Bake 16-20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes and remove to cool completely.

7.  When cupcakes are cool, poke holes in cake with a wooden pick or meat fork.

Jello Glaze

Mix a 3 ounce package of lime jello with 1 cup boiling water.  Stir until sugar crystals are completely dissolved.  Carefully pour over each cupcake.

We suggest topping with lightly sweetened whipped cream to balance the sweetness of the cupcake.  See our post on stabilized whipped cream.  You can then sprinkle with jello crystals for a little extra color and flavor.

For some free cupcake wrapper templates, check out http://www.skiptomylou.org/2009/10/22/make-your-own-cupcake-wrappers/

Now go have some Jello Joy!

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