Comments for The Jello Mold Mistress of Brooklyn

Comment on Orange Gin Jello by Victoria Belanger

Victoria Belanger — Fri, 24 Feb 2012 01:22:57 +0000

Orange Gin Jello

3 tablespoons (3 envelopes) of unflavored gelatin powder
3/4 cup cold water
3/4 cup boiling water
1/4 cup sugar
1/2 cup cold gin
1 cup triple sec
2 cups ginger ale
1 cup mandarin orange slices

In a bowl, sprinkle gelatin evenly over cold water and allow the gelatin to absorb the water for two minutes. Stir in boiling water until gelatin is fully dissolved. Stir in the sugar until dissolved. Stir in triple sec, gin, and ginger ale. Refrigerate until thickened. Fold in mandarin oranges. Spoon into a 5 cup mold. Refrigerate until firm. Unmold and serve.

Comment on Petite Watermelons by Rikki

Rikki — Thu, 23 Feb 2012 16:50:59 +0000

Oh my gosh, those are so adorable! What a great idea.

Comment on The Book by Victoria Belanger

Victoria Belanger — Thu, 23 Feb 2012 16:48:31 +0000

Hi Rebecca! I would love to speak at your library. Not sure when I’ll be back to Richmond but I’ll keep you posted. Hope you and Mark are well!
Victoria

Comment on The Book by Rebecca D

Rebecca D — Wed, 22 Feb 2012 23:12:38 +0000

Victoria!
Mark and I are enjoying the news of your success, and the fact that as a true Southern female from Southwest Virginia-Jello was frequently on the table at least one meal a day and is therfore in my genes.
Love the blog, great about the book- I want a pre-order!
Also, let me know if you are going to be back in Richmond-would you do a book talk at my library????
Rebecca

Comment on Petite Watermelons by Katie

Katie — Wed, 22 Feb 2012 21:42:25 +0000

these are the cutest things i’ve ever seen! they’d be perfect for a summer party!

Comment on The Jello Molder by jentu96

jentu96 — Wed, 22 Feb 2012 19:16:48 +0000

Thanks for the advice and the quick response. I will let you know how the sugar-free experiment works out. Probably will be at least a week or more before I have a chance to try it.

Comment on The Book by Hot Chile Chocolate « The Jello Mold Mistress of Brooklyn

Hot Chile Chocolate « The Jello Mold Mistress of Brooklyn — Tue, 21 Feb 2012 21:52:23 +0000

[...] with coco powder. This is the first of many jello recipes to come that will appear in my new book I have recently begun work on. Stay warm! Share this:FacebookTwitterTumblrLike this:LikeBe the [...]

Comment on The Jello Molder by Victoria Belanger

Victoria Belanger — Tue, 21 Feb 2012 15:20:42 +0000

You can use the boxed sugar free jello the same way you’d use regular jello and follow the recipe as written. Also Splenda makes a granulated product meant for cooking. Its puffier than regular Splenda so it measures the same as sugar. http://www.splenda.com/products/granulated You can swap it out for sugar in any recipe. I have not used it in jello so I can not vouch for the taste (although I do use it in my tea and I think its fine).

Thanks and good luck!

Comment on Peaches & Cream (with Schnapps) by sharonblance

sharonblance — Tue, 21 Feb 2012 04:24:47 +0000

Oh phooey – I didn’t realise the photos wouldn’t be visible. Stupid facebook. I’m on a roll now, and made a pumpkin pie jello for tonight!

Comment on The Jello Molder by jentu96

jentu96 — Tue, 21 Feb 2012 04:16:32 +0000

Hello, Victoria!
My first attempt at trying one of your recipes (strawberries & champagne jello) a couple of weeks ago was very successful! The next one I’m excited to try will be Peaches & Cream. The boozy version, of course.

Quick question. Have you experimented with sugar-free jello? Or swapping out regular sugar for Splenda or another substitute? If so, did you learn any tips/tricks you could share? Or point me to a post you’ve written before on the topic, if I missed it.

I have diabetics in my family. To me sugar free flavored jello tastes like the regular jello. So I thought about experimenting in the future with sugar free jello and the non-alcoholic version of one of your recipes. If it’s a success, it might make an appearance at a family gathering someday!

Thanks in advance!