Marshmallows
Dec 19th, 2011 by Eunice

Here is a yummy twist for homemade marshmallows. A few posts ago I dipped them in chocolate, this time I dipped them in crushed marshmallows.  They are so good in hot cocoa!

Homemade Marshmallows

3 envelopes unflavored gelatin

1/2 C. Cold water

2 C. sugar

2/3 C. light corn syrup

1/4 C. water

1/4 t. salt

1 T. vanilla extract

Candy canes (optional)

powdered sugar for dredging

Line 9×13-inch pan with plastic wrap and lightly spray with non-stick cooking spray.

In a bowl of an electric mixer, sprinkle gelatin over 1/2 C. cold water to soften, about 10 min.

Meanwhile, combine sugar, corn syrup and 1/4 C. water in a small saucepan.  Bring mixture to a rapid boil and boil hard 1 min.  Pour boiling syrup into soaked gelatin and turn on mixer, using the wire attachment.  Mix on high speed.  Add salt and beat 12 min.  After 12 min, add vanilla or mint extract. and beat to incorporate.

Spray a rubber spatula with cooking spray, be careful the mixture might be quite hot.  Scrape the mixture into prepared pan.  Cover the pan with a piece of plastic wrap that has been sprayed with cooking spray and softly press onto the top of the marshmallow mixture, creating a seal.  Let the mixture cool and set for several hours or overnight.

Lightly dust counter with powdered sugar and dump the marshmallows out.  Cut into pieces and dredge in powdered sugar.  I have found that scissors work the best for cutting the marshmallows.  Store in an airtight container.

If you want to coat the marshmallows with candy canes.  Crush candy canes into small bits.  Mix 1/2 C. powdered sugar with enough water to make a glaze.  Dip marshmallows in the glaze and then in the candy and set on wax paper to dry.

Now go have some marshmallow joy!

Sugar-Free Fruit Juice Snacks
Aug 14th, 2011 by Jello Girl

Sugar-Free Gummy WormsHomemade Gummy WormsHomemade Fruit Juice Snacks

Sugar-Free Fruit Juice Snacks

3 packets of unflavored gelatin

1 cup fruit juice- any flavor (We used 1/2 pineapple juice which gave it a nice sweet flavor and 1/2 cup unsweetened grape juice to give the snacks some color!)

1 Tbsp. Lemon Juice

1/4 cup fructose, or to taste (This is optional and amount will depend on tartness of juice that you use)

Molds (We suggest using very small molds.  If they are bigger, it is just too much chewiness in one bite!)

Pour juice and lemon juice into a small pan.  Sprinkle gelatin over juice and let set for a minute.  Add fructose and bring to a boil over medium-high heat, stirring until gelatin is completely dissolved.

Fill molds (I suggest using a small syringe to do this.)  You can also pour gelatin into a pan.  With your fingers pull to break suction against one side of pan.  Pull side up and lift onto cutting board to slice or dice.  (Snakes work best if they are sliced thin.)

Refrigerate about 30 minutes or until well set.

They should easily unmold- just give a little push with your finger.  For variety, you can toss them in citric acid for a sour punch of flavor!

Now Go Do Right Thing and Make These Today!

Chocolate dipped homemade marshmallows
Jul 21st, 2011 by Eunice

Eunice here and I am here to declare that I am becoming a marshmallow snob.  After all, I am known for my scrumptious Jello flavored marshmallows.  Even so, the first time I attempted these vanilla marshmallows I thought it would also be the last.  They were a hot goopy mess; but they were so yummy I haven’t been able to get them off my mind.   So I have decided that they are worth it.  They taste so much better store bought marshmallows.  One day I was thinking how I could make the marshmallows even better and I thought, chocolate makes almost anything better.  (I have eaten chocolate covered bacon and bacon fudge)  So I dipped some marshmallows in chocolate and I was right!

Homemade Marshmallows

3 envelopes unflavored gelatin

1/2 C. Cold water

2 C. sugar

2/3 C. light corn syrup

1/4 C. water

1/4 t. salt

1 T. vanilla extract

powdered sugar for dredging

Line 9×13-inch pan with wax paper and lightly spray with non-stick cooking spray.

In a bowl of an electric mixer, sprinkle gelatin over 1/2 C. cold water to soften, about 10 min.

Meanwhile, combine sugar, corn syrup and 1/4 C. water in a small saucepan.  Bring mixture to a rapid boil and boil hard 1 min or if you have a thermometer boil until it gets to 250 degrees.  Pour boiling syrup into soaked gelatin and turn on mixer, using the wire attachment.  Mix on high speed.  Add salt and beat 12 min.  After 12 min, add vanilla, and beat to incorporate.

*I found that if I boil it until it gets to 250 degrees the mixture is more stable and less sticky when it comes to cutting them.

Spray a rubber spatula with cooking spray, be careful the mixture might be quite hot.  Scrape the mixture into prepared pan.  Cover the pan with a piece of plastic wrap that has been sprayed with cooking spray and softly press onto the top of the marshmallow mixture, creating a seal.  Let the mixture cool on the counter to set for a few hours or over night.

*The sprayed plastic is the easiest way that I have found to spread the mixture evenly into the pan

Lightly dust counter with powdered sugar and dump the marshmallows out.  Cut into pieces and dredge in powdered sugar.  I have found that scissors work the best for cutting the marshmallows.  Store in an airtight container.

At this point if you want to dip them in chocolate.  I have found that the easiest way to do this for me is to melt chocolate in a glass bowl in the microwave.  Then I don’t have to worry about moisture getting in the chocolate from a double boiler.

Now Go Do the Right Thing and Have Some Joy with Gelatin!

Jello Temptations
Apr 22nd, 2011 by Jello Girl

Jello Temptations Review

Jello for Adults- no alcohol involved.   http://www.youtube.com/watch?v=W8-m014al-s&NR=1  The advertisement peaked my curiosity I admit, although there are apparently some outraged viewers- how dare they frighten children?  In the name of Jell-O no less!

Jello Temptations Dessert offers six different flavors.  I purchased French Silk Temptations.  After all, I did just return from a 10 day excusion to France- I had to go with French Silk, right?  Maybe I should also have some “French Fries, French Dressing, French Bread and to drink Perrier.”*  I am eating it right now so I can give my review.  So here goes: 

It’s chocolate- that’s a plus.  Yes, I am a choco-beast.  It has 140 calories that is less than a snickers bar- my personal favorite which packs 237 calories.  Now lets do some math.  I ran two miles this morning and burned off approximately 200 calories.  Hooray, I burned off 60 more calories than I consumed eating this little treat.  I must admit the appearance disappointed me.  They look so “tempting” on the comercial.  A fancy little layered dessert from the grocery store, however; it looks nothing like the commercial.  It comes in a black plastic cup.  What a disappointment!  I couldn’t even see the cute little layers.  I even tried to get it neatly out of the container to no avail.  If I could choose, I would probably go with a snickers as it includes nuts and caramel.  I prefer “stuff” in my chocolate.  It’s probably not a fair comparison and at 237 calories not even a snickers is worth the sweat in the gym to burn it off!  That being said, it is more sophisticated than a pudding cup or coagulated jello in a plastic cup and in a pinch it would definately curb sugar withdrawls.  Although it is not creme brulee it also doesn’t come with the average calorie count of 575 per serving.  Ha!  575 calories- creme brulee doesn’t look quite so innocent now does it!  Sink your fangs into some Jell-O Temptations and let us know what you think.

Be Tempted with a little Jell-O Joy today!      

*Lines from Better Off Dead

April Fool’s Jello Pranks
Mar 31st, 2011 by Jello Girl

Here are last years pranks…

Fun With Jello:  April Fools Jello Pranks

1.  Late the night before, dissolve clear gelatin, cool and pour into toilet.  It will set overnight and if you are lucky the user will be mystified by their suspended stuff.  Here is how to do it:  Estimate the amount of water your toilet holds by pouring a big pan or bucket of water into the bowl- this will cause the water to empty out of the toilet bowl.  Then pour pre-measured water into toilet until it is at about the same level it was before.  (I estimated that my toilet holds 8-9 cups of water.)  For each cup of water your toilet holds, use 1 packet of clear gelatin.  Measure determined amount of water into a pan.  Sprinkle gelatin over water and let sit for 5 minutes.  Heat over medium heat until gelatin is dissolved.  Cool to room temperature- you still want it to be a runny consistency.  Flush water out of toilet bowl with a pan or bucket full of water.  Pour gelatin into toilet bowl and allow to sit overnight.  To flush, break up gelatin with a toilet brush and flush.

Well this didn’t work exactly as planned.  For one, clear gelatin is not exactly clear so it doesn’t look like water- unless you live somewhere with a lot of minerals in the water.  But it did accomplish the goal of confusion, mostly that of why is the toilet not flushing right?  My 7 year old said, “someone put too much toilet paper in the toilet.”  To which I replied, “but there isn’t any toilet paper in the toilet.”  My husband thought he must be dehydrated because his job looked darker than usual.

2.  You could do the above prank using lemon jello in place of clear.

I think this would work well.  The person would try to flush it before using it and then wonder why it was not working right.  It would work well on dinner guests who would have to suffer the embarrassment of telling you that the toilet is having issues.

3.  Remove the shower head, put dry red jello in the shower head and replace for a Psycho-like shower prank.

This had a little hiccup in that the water did not immediately come out- perhaps the jello had solidified in the apparatus and thus it took a moment for the water to break through.  Anyway, that gave my victims time to suspect a prank.  When it did come out it, it did produce the desired effect!  Perhaps the original Kool-Aid in the shower head would work better.

4.  Put a little Methylene Blue in blue jello.  This can be purchased at a pet store in the fish department.  Make sure it is labeled simply Methylene Blue.  The first pet store we tried did not have it, but the next one did.  Just a few drops, should work.  Those who partake of the jello will urinate blue.  (I have always wanted to do this, but have been worried about safety-  I am afraid someone will have an allergic reaction to blue dye or ingest too much.)  I called my brother-in-law who is a Zoologist and works with fish and a friend talked to a pharmacist.  They said that it is generally considered harmless in small amounts.  I am going to give it a try- I’ll let you know how it works out.

I was so excited to try this one, but have to admit failure.  The Methylene Blue is extremely bitter.  I tried 4 times to adjust things to disguise the bitterness, all to no avail.  I added 5 cups of additional sugar, but the bitterness was still evident and my victims would not partake more than a couple spoonfuls.  I guess I will have to work on it a little more- stayed tuned for my attempt next year.  Plan on doing it the night before April Fools.  We tested it and it takes overnight to produce the desired effect.

5.  Of course you could mimic the Office prank, by encasing someone’s stapler in jello or your spouses car keys or your teenager’s cell phone.

I didn’t try this one, but the cell phone thing sounds tempting.

6.  Empty victim’s shampoo or body wash from bottle and rinse.  Make a package of jello- as directed, that corresponds to the color of shampoo or body wash.  Carefully pour jello into the empty bottle and place in fridge to set up.  Early in the morning, place bottle back where it was removed from in the shower or tub.

This one  worked like a charm.  I was lucky in that I was able to perfectly match the body wash.  We also had three bottles that were pretty much empty.  Prepare jello as directed.  Pour into body wash bottle and turn upside-down to set up.

7.  Make one of the more interesting (code word for repulsive) recipes from an old Joys of Jello recipe book and take to a neighbor, family member or you could leave it on someone’s doorstep with a nice note.

Let us hear about your April Fools Jello Joy!

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 12th, 2011 by Jello Girl

This is a re-post from last year:

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!

We have some winners!
Feb 25th, 2011 by Eunice

We picked both winners on random.org,  I still can’t figure out how to post the random number generator thing.  You are just going to have to trust me.

Drum roll please…..

The winner on facebook is Robin Davis

The recipe superstar winner is J.P Baxter

Congratulations Robin and J.P.!

We will feature all of the submitted recipes here and we will contact you when we feature your recipe.

Easy Fruit Tarts
Feb 20th, 2011 by Jello Girl

Yes, our cookbook giveaway is still open!  Go here to find out how to enter.

No, it’s not berry season yet, but I’m longing for it!  My incredible kids can’t wait.  They are ready to get rid of their bulky winter wear and put on a super “swim suit.”  This dessert will give you a little bite of what is to come…

Two-bit dessert

Easy Fruit Tarts

Store purchased mini-tart shells or homemade mini-tart shells:  Here is an easy recipe http://www.joyofjello.com/?p=640

1 (8 oz.) cream cheese, softened (about 20-25 seconds per side in microwave)

1/2 cup granulated sugar

3/4 cup water

1 (3oz.) lemon jello

1 cup ice

Fruit of choice

Beat softened cream cheese and sugar until smooth and creamy.  Spoon or pipe cream into tart shells.  Place fruit on top of cream.  In large glass bowl, heat 3/4 cup water in microwave until boiling- about 1 1/2-2 minutes.  Remove from microwave and slowly pour in jello powder.  Stir until blended and return to microwave for 1 minute.  Remove from microwave and stir well until jello is completely dissolved.  Add 1 cup ice and stir until ice is completely dissolved.  Spoon gelatin over tarts.  (If your cream and fruit are mounded up in tart- as shown in picture- rather than level, the glaze will not adhere to the fruit very well.  That’s ok, it will run down in crevices and on cream and it will look pretty and still have a punch of flavor from the glaze.

Beautiful fruit tart

Now Go Make Some Tarts and Have a Little Jello Joy!

P.S. We linked up on the link party one Little Eme, go check out the other cool links.

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