Christmas is a time for cheer, and nothing brings joy to adults and children alike than a jiggly gelatin mold. Modeled after the classic candy cane but with a strawberry twist, this dessert is made with layers of sweet, creamy mint and fresh strawberry puree. The delightful flavor combination is sure to put smiles on the faces of your friends and family this holiday season.
According to New York Magazine, pumpkin is the new bacon and the Pumpkin Spiced Latte is really trending this fall. With the return of Starbucks’ seasonal favorite and slew of imitation recipes making the rounds, I decided I best jump on the bandwagon and make my very own pumpkin spice latte jello. More like a custard than a jello, it is made with milk, pumpkin, and coffee. Allspice and cinnamon give it a cozy, warm flavor and whipped cream rounds it out. And best part is that 4 servings of this jello mold will cost you less than a trip to Starbucks. Happy Fall and Happy Halloween!
Tags: Cookbook, Cooking, Dessert, Food, Jello, Jello Molds, Recipe
My jello is the cover story for this week’s Real Eats eMagazine. The spread features some images and recipes from my new book Hello Jell-O!, including recipes for the Chocolate Raspberry Mousse Cups (also below) shown on the cover of the magazine and the Petite Watermelons featured on the cover of the book. Click here to read the article and try the recipes for yourself!