Getting Jolly with Jell-O & Kitchen Daily!

I have been baking, baking, baking in preparation for the holidays & several other fun occasions lately and I've come up with SO much good stuff I want to share!

But today, I'm giving my oven a little break and sharing a no-bake dessert that is perfect for last minute get togethers that need festive touch:

Can you believe these cuties are made from Jell-O Pudding? And guess what? You can totally make them boozy for the big kids! ;)

{I knew that would pique your interest!}

Hop on over to Kitchen Daily for the recipe {and a step-by-step slideshow!} and show off your holiday homemaker skills at your next holiday party: http://www.kitchendaily.com/recipe/cocoa-pretzel-pudding-mugs

Looking for more recipe ideas? JELL-O's got you covered! Click here for some fantastic {and easy} crowd pleasers!

What is your favorite quick & easy holiday treat?

Bark-a-Palooza

Ugh, I've missed sitting at the computer and telling you all about my crazy antics lately. I just can't seem to get caught up on everything I need to do AND get in the kitchen AND share it with you AND still have a life. And though I've considered it, I can't call into work and say, "Hey, sorry, but I'm up to my elbows in melted chocolate and I have people counting on me for this recipe."

Is that too much to ask?

This morning I took a little personal time out to go to a yoga class with a friend, and let me just tell you... I loved it. Which is shocking, because I dislike most things that involve any sweating that isn't caused by standing in front of an oven.

But seriously, this was some exercise I can see myself getting into... which is a pretty big deal because you might remember that the last time I mentioned exercise this happened.

I felt strong. I felt zen. I felt brave enough to do a handstand with my feet up on the wall, inverted like an upside down "L".

What I didn't feel was the blood vessel that decided to burst in my eyeball.

Nope, Steve had to inform me about that. He made this strange face while I was talking to him a few hours after the class, and I knew something was up. Then I looked in them mirror and saw it. Like something out of a horror movie.

Oh, well. I'll spare you the picture, but I promise it isn't pretty.

Anyway, enough about fitness, let's talk sugar. {Because I know that's what you come here for.}

You will never guess what I have created for you.

Gifts.

Well, not FOR you but for you to make for other people. Because let's face it, if you weren't the recent winner of that recent ridiculous Powerball drawing, and you're lucky enough to have lots of sweet people in your life that you care about, you probably don't have unlimited funds for holiday shopping.

{But if you do, would you mind sending me some of that? Wire transfer would be great. Thanks.}

Anyway, I know that you probably don't have anymore free time than I do. So I decided to come up with a spin on a popular holiday treat that even busy, broke people can make: Bark.

You know, the stuff that fancy specialty stores like to sell for nearly $30 a tin.

With a handful of ingredients, the help of your microwave and refrigerator, and some inexpensive little gift bags, you can pretty much cross everyone off your list for $30. 

Now comes the exciting part... the flavors that I'm sharing with you today.

Have you ever heard of Banana Pudding Bark? {A white chocolate-vanilla pudding base studded with banana chips and vanilla wafers!}

Or Milk Chocolate-Potato Chip Bark? {Milk chocolate base encrusted with salty potato chips and drizzled with white chocolate!}

Or Pina Colada Bark? {White chocolate base with sweet dried pineapple bits and flaked coconut!}

Yeah, I've never seen those come in a tin, either. But if those stores know what's good for them, they'll start selling these... SOON.

Because they'll have some competition coming from you and me. And if I can make it with a busted eye, I guarantee you'll have no problem making it either.

**These recipes are an approximation. You can use as much or as little of the ingredients as you choose, and mix and match add ons to make your own delicious flavors**

Banana Pudding Bark

1 {11 oz.}bag white chocolate chips {I use Ghiradelli's}
4 tablespoons Jell-O Vanilla Instant Pudding
1/2 cup vanilla wafers, coarsely crumbled
1/3 to 1/2 cup banana chips

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place white chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: White chocolate is VERY easy to scorch, keep an eye on it and try to zap it as little as possible. Residual heat will do most of the melting.}

3. Add 4 tablespoons of pudding mix to melted white chocolate, mixing until incorporated. {It will become quite thick.}

4. Spread white chocolate-pudding mixture onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

5. While still wet, sprinkle with crumbled vanilla wafers and banana chips, pressing down gently to adhere to base.

6. Let set either at room temperature for about an hour or in the refrigerator for about 30 minutes.

7. When hardened, break into irregular pieces and serve or package.

Milk Chocolate-Potato Chip Bark

1 {12 oz.} bag milk chocolate chocolate chips
About 1 to 1/2 cups potato chips, coarsely crumbled
About 1/4 cup white chocolate chips, melted

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: Careful not to scorch.}

3. Pour melted chocolate onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

4. While still wet, sprinkle with crumbled potato chips.

5. Chill in refrigerator about 10 minutes or until hardened.

6. Remove from freezer and drizzle with melted white chocolate. Return to freezer for another 10 minutes or until set.

7. When hardened, break into irregular pieces and serve or package.

Pina Colada Bark




1 {11 oz.} bag white chocolate chips {I use Ghiradelli's}
1/2 cup dried pineapple pieces, roughly chopped
3/4 cup flaked, sweetened coconut

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place white chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: Careful not to scorch.}

3. Pour melted white chocolate onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

4. While still wet, sprinkle with chopped dried pineapple pieces. Sprinkle flaked coconut over top, pressing down gently to adhere to base.

5. Chill in refrigerator about 10 minutes or until set.

6. When hardened, break into irregular pieces and serve or package.

The Ultimate Mix & Match Cookie

Raise your hand if you gobbled 'til you wobbled on Thanksgiving?

Did you go to bed so full that you promised yourself you wouldn't eat another bite of anything rich & indulgent until Christmas?

Did you then wake up the next day and have a slice of leftover pumpkin pie for breakfast?

{It's ok, I won't tell.}

We've been trying to eat healthily in preparation for, well... more eating for the holidays.

Especially because you know that over the next few weeks, there will be plenty of candy, cookies, cakes, cocktails, and Christmas parties to get your belly to jolly old St. Nick status. {Um, why do all the delicious things start with the letter "C" for "chubby"?}

I'm going to try to share some of my healthier recipes with you during the next few weeks so that eating things like this won't make you feel so bad... but for now, we're also going to practice a little will power.

As in, do not allow yourself to run to your kitchen and make these immediately.

 

Do not try out 10 different versions, even though that's part of the magic of these babies.



Do not package these up "as gifts" and then tear into said box with wreckless abandon in need of a chocolate fix.



This is THE ULTIMATE Mix & Match Cookie.

They are perfect for so many reasons: Their soft, chewy texture. Their ease of preparation. Their endless variations. The fact that they're made with Jell-O Pudding mix, which is almost never hard to come by.



In testing out the recipes for this post, I halved the recipe and was still able to make 5 different types of cookies {at least 3 of each for quality control} in under 45 minutes. Think about how many desserts you'll be asked to bring to holiday parties over the next few weeks and how quickly you'll be able to crank out several varieties of these to present to each host or hostess.



You're welcome. I love you, too.

The possibilities for these are endless {did I mention you can use different flavored pudding mix for the base, too? I know. Mind. Blown.}, but since I can't stay home and bake cookies all day {and I have limited counter space}, I'll share the five I made today and maybe share a few each week to add to your collection!

Easy Mix & Match Pudding Cookies
adapted from Kraft

1 {2 sticks} cup butter, softened
1 cup packed brown sugar
1 {3.9 oz} package Jell-O Chocolate Instant Pudding Mix
1 teaspoon baking soda
2 eggs
2 cups all-purpose flour

For Base Recipe:

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Preheat oven to 350 degrees.

2 In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add pudding mix and baking soda and mix until combined.

3. Add eggs, one at a time, until fully incorporated.

4. Slowly add in flour until just incorporated.

**At this point, you can add in any mix-ins {see below} and stir until distributed throughout dough. If plain cookies are desired, continue to step 5.

5. Using a small cookie scoop, scoop dough onto prepared baking sheet, leaving about 2 inches between each.

6. Bake for 10 to 12 minutes until cookies are set. Remove from oven and cool on baking sheet for about 5 minutes {they will be soft and hard to move if they're too hot}. Transfer to cooling racks.

Variations



Chocolate & Sea Salt Cookies

Follow Steps 1-5. After scooping onto baking sheet, sprinkle lightly with coarse sea salt, then bake as directed.





Mexican Chocolate Chili Cookies

Follow Steps 1-3. Sift together flour, 1 to 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon of ground cayenne pepper.  Continue with steps 4 through 6.





Chocolate Toffee Cookies

Follow Steps 1-4. Add 1 cup Heath Bits 'o' Brickle Toffee Chips to dough and mix until just incorporated. Continue with steps 5 through 6.




Chocolate Mocha Glazed Cookies

Follow Steps 1-4. Add 1 1/2 tablespoons of instant espresso powder to dough and mix until just incorporated. Continue with steps 4 through 6.

After cookies are cooled, combine 1/2 cup powdered sugar with 1-2 tablespoons strong brewed coffee and stir until desired consistency is reached. Drizzle over cookies and let set.





"Hot Chocolate" Cookies

Follow Steps 1-4. Add 1 cup Vanilla Mallow Bits {if you can't find these, you can use the mini-marshmallow packets from Marshmallow Lovers hot chocolate} to dough and mix until just incorporated.  Continue with steps 5, then press a few extra marshmallows into tops of each cookie. Bake as directed.

Red, White, & Blue Jell-O Shots

I mentioned my Jell-O shot fiasco briefly yesterday but never explained exactly what happened.

{I needed a break from thinking about it.}

After browsing tons of festive ideas over the last few weeks, I decided on a rummy version of this fun recipe from That's So Michelle for "Bomb Pop Jell-O Shots".  {You know, those rocket shaped popsicles you loved as a kid.} I thought I'd bring the along to the 4th of July cookout along with the healthy Tex-Mex 3 Bean Salad with Grilled Corn & Avocado I put together yesterday. {Balance is key!}

I was so successful in following Michelle's instructions that I didn't even consider that it might be a little difficult to remove these little cuties from their molds.

I started with the ones I made in mini-muffin tins because I figured they'd be easier than the stars. If "easy" means part of the Jell-O stays stuck to the tin, then yeah... real success. It was not looking good for that star mold.

Once I did a little research, I determined that the best chance of sliding the shots out of their cozy little trays would be to soak the bottom of the pans in super hot water to loosen up the gelatin and help them release without sticking. Genius!

As I attempted this strategy for the first batch, I got completely distracted and left them soaking for a few minutes too long. The result was completely liquified Jell-O, and purple shots. Not quite what I was looking for.

Attempt number 2 was much more successful, except I wasn't expecting them to slide out SO quickly. When I flipped the tray, the shots slipped right out... along with a stream of blue liquid gelatin. All over my counters. Yep.

Finally, using all the info I'd gathered from the last 3 disastrous batches, I the final tray was my biggest success. {Took long enough.}

 You're lucky you have someone to get all that "trial & error" stuff out of the way for you. I'm confident yours will be just perfect. ;)

Happy 4th of July, friends!

Red, White, & Blue Layered Jell-O Shots
Adapted from That's So Michelle

Blue Layer
1 {3 oz} box Berry Blue Jell-O
2/3 cup water
2/3 cup Cruzan Vanilla Rum

1. Microwave 2/3 cup water in a large heat proof measuring cup until boiling {about 3 minutes}. Add gelatin packet, and stir until dissolved. Add rum.

2. Pour blue mixture into a lightly greased mini-muffin tin, mold, or small cups. {30-45 mins.} Refrigerate and allow blue layer to solidify slightly before adding white layer. {Should be sticky & jiggly, but not watery.}

White Layer
1/2 cup coconut milk
2 table spoons sugar
1 packet Knox Gelatin
1/2 cup Coconut Rum {I used Commander's Call}

1. Pour milk into a small sauce pan, and sprinkle gelatin packet on top. Let it sit for about 5 minutes. Stir. Turn burner to medium heat and warm until gelatin dissolves. Add sugar and stir until dissolved. Add rum.

2. When white jello mixture has cooled, pour it on top of the solidified blue layer. {Do not pour the red layer until the white layer is solid.} Refrigerate until jiggly and not wet.

Red Layer
1 {3 oz} box Strawberry-Banana {or your favorite red} Jell-O
2/3 cup water
2/3 cup Cruzan Vanilla Rum

1. Microwave 2/3 cup water in a large heat proof measuring cup until boiling {about 3 minutes}. Add gelatin, and stir until dissolved. Add rum.

2. Once white layer is sticky but not wet, pour red mixture on top for the final layer. Refrigerate for 4 hours or overnight.

Unmolding
{Helpful tools: A toothpick, a platter or lined pan, non-stick cooking spray}

1. Lightly spray the surface of a pan or platter with non-stick cooking spray}. Optionally, you can run a toothpick along the outer edge of each mold to ensure that it comes out easily, but this may not be necessary.

Submerge tins or mold in a bit of hot shallow water in the sink or deep roasting pan {should come about half way up the side of mold} for about 20 seconds - if it starts to look liquidy or cloudy, remove immediately!

2. Quickly {and carefully, there will be liquid!}  flip tray or mold over onto platter or pan... preferably over the sink. Shots should slide out easily.

3. Carefully move shots to serving tray sprayed lightly with non-stick cooking spray and arrange. {They were super jiggly & kind of hard to hold, but it's possible.}