Rainbow Jello

March 18, 2008 at 8:20 pm | Posted in Dessert | 199 Comments
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I was one of the last parents to arrive at school the day the sign-up sheet went up for the Easter Party. Never be the last mom to sign up..the only thing left…jello.

I brought jello last time and really wanted to do cupcakes or cookies or something fun. Reluctantly I signed up for jello, again.

But I didn’t make just jello. Oh no, not me. I made JELLO!

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I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these fabulous layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator.

Repeat with the yellow jello and pour it over the set blue. Repeat with the red jello and pour it over the yellow. And there you have it, Rainbow Jello.

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I won’t go into the whole primary and secondary color thing, but these colors, when stacked upon each other, create other colors. There is not an orange or green layer. It just looks like it when the red and yellow layers touch and then yellow and blue layers touch. Pretty cool.

Oh, and these can be made and cut a day ahead.

This was a surprise!  Thanks for the tip Gretchen!

Flag Jello

July 4, 2008 at 2:39 pm | Posted in Dessert | 9 Comments
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Happy 4th of July! We are celebrating with our neighbors later today. There will be a BBQ, desserts, fireworks, and jello. Yes, that’s right, surprise surprise, I’m bringing jello.

I made these the same as my rainbow jello and heart jello, only with blue and red jello. Last year I did a white center with condensed milk, but I just couldn’t get over the milk gelatin, so gross sounding! So I just stuck with red and blue on my white plate, still effective, and much better tasting.

Of course, with all of the leftovers, I had do add something white. So I dropped the scraps into a glass jar with some whipped cream.

i heart jello

February 13, 2008 at 11:51 pm | Posted in Dessert | 7 Comments
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Growing up, my family called these, “knox blox”. Today, my kids love these fun jello shapes. I like them because they are easy, the possibilities are limitless, and can be made the day ahead.

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Knox Blox

  • 2 packages of Knox Gelatin
  • 1 box of grape flavored jello gelatin- 6 oz size
  • 1 box of strawberry flavored jello gelatin- 6 oz size
  • water and ice

Pour grape flavored jello and one package of knox gelatin in 9×13 pan. Stir. Heat 2 cups of water to boiling. Pour the water on the jello and mix until dissolved. Add 1/2 cup of ice and stir until thick. Remove any remaining ice and put the jello in the refrigerator until set. About 45 minutes.

Pour strawberry flavored jello and one package of knox gelatin in a separate bowl. Stir. Heat 2 cups of water to boiling. Pour the water on the jello and mix until dissolved. Add1/2 cup of ice and stir until thick. Remove any remaining ice and pour over the grape jello. Allow to set.

With your favorite metal cookie cutter, cut out heart shapes. This can be done a day ahead. Store in the refrigerator.

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This was my first time making heart shaped knox blox and I think they turned out super cute. Typically I do rainbow Knox Blox. The directions are the same, just start with blue jello, then a layer of yellow and finally a layer of red jello.

Hope to see you soon!

January 9, 2011 at 11:51 am | Posted in event | Comments Off on Hope to see you soon!
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I begin 2011 as a full time working mother.  As this may be my last post, I wanted to end on a high note…my Rainbow Jello!

Thanks for all of the kind comments and shout-outs!

It was a fun ride!

Classic Cupcakes

July 5, 2008 at 8:32 am | Posted in Cupcakes | 8 Comments
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I know, with me it’s either jello jello jello or cupcakes cupcakes cupcakes. Not a lot of variety. But I’m a traditionalist, and when I know something works I stick to it. Like these cupcakes for example.

Chocolate Cupcakes with Cream Cheese Frosting

beatty’s chocolate cake
from barefoot contessa at home, by ina garten

  • 1 3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 1 cup nonfat milk*
  • 1 T vinegar*
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 t vanilla
  • 1 cup hot coffee

Preheat the oven to 350 degrees. Line cupcake pan with paper liners. I get 36 cupcakes from this recipe.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into standing mixer’s bowl. In another bowl, combine the milk, vinegar, oil, eggs and vanilla. Turn mixer on low and slowly add the wet ingredients to the dry. Keep the mixer on low and slowly pour in the hot coffee. Be sure to scrape down the sides and mix again.

Because this is a wet batter, I pour it into a 4-cup measuring bowl and then pour it into my cupcake liners. Fill 1/2 way to 2/3 full.

Bake at 350 degrees for 15 minutes. Allow to cool completely on wire racks before frosting.

Cream Cheese Frosting

  • 1 stick of unsalted butter softened to room temp
  • 1 block of cream cheese softened to room temp
  • 1 box of confectioners sugar
  • 1 tsp of vanilla

Cream the butter and cream cheese. With the mixer on low, add the sugar slowly. Then the vanilla.  The frosting made enough for 24 cupcakes.  I would make 50% more to frost all 36.

I put the frosting in a piping bag with a big star tip. Start by going around the outside of the cupcake and then work your way up to the center. Store covered in the refrigerator.

When you are ready, bring the cupcakes to room temperature and decorate with sprinkles and fruit.

I brought these to our neighbor’s Fourth of July party and they were a hit. The first dessert gone and finished (the jello was second, of course!)


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