Bourbon Butter Pecan

November 20, 2016 at 1:28 pm | Posted in Alcohol, Amaretto, Booze, Bourbon, Butter, Butterscotch, IceCream, Jello Shots, Pecan, Recipe | 1 Comment

bourbon-butter-pecan

Forgo the pecan pie this Thanksgiving and try a jello instead! The delicate flavors of warm butter, cool ice cream and crunchy pecans are not overshadowed by the bite of bourbon. It’s like have pie with ice cream all rolled into a tidy little mold, with a little side of booze. The perfect end to your Thanksgiving feast! 

Click here for the recipe…

Carrot Cake Jello

November 21, 2015 at 3:58 pm | Posted in Carrot, Cinnamon, CreamCheese, JelloBook, Orange, Pecan, Recipe, Vanilla, Walnut | 10 Comments

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You might be surprised to learn that The Jello Mold Mistress has a day-job. As much as I wish I could make jello full time, it doesn’t fully support my fancy lifestyle the high cost-of-living in Brooklyn. That said, I just landed a new day-job that I am very exciting about which means that jello has take a backseat for the past couple of weeks. But, with the holidays coming up, I wanted to take the time to post more stuff! This recipe can be found in my book Hello Jell-O!. It’s an autumn inspired jello that mixes carrots and cream cheese with the warm flavors of vanilla and cinnamon and would make a great addition to the Thanksgiving dessert table. Have a safe and happy Thanksgiving!

Click here for the recipe…

Raspberry Chocolate Pudding Pie

November 24, 2014 at 12:19 pm | Posted in Chocolate, Cookie, Raspberry, Recipe, SweetenedCondensedMilk | 1 Comment
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Chocolate Raspberry Pie 
Pie is always a welcome Thanksgiving Day dessert. This year add something other than pumpkin pie to the pie line up. A layer of sweetened condensed milk highlights contrasting layers of creamy chocolate pudding and sweet raspberry gelatin. Make your own pie crust or use one of those ready made crusts and you have an easy and yummy Thanksgiving Day dessert!

Click here for the recipe…

Spiced Pears & Cream Cheese

November 4, 2013 at 1:54 pm | Posted in Allspice, Cinnamon, CreamCheese, Pear, Recipe | 3 Comments

Spiced Pears Cream Cheese

Its officially fall (feels more like winter) here in New York and that means its time for some “warm and fuzzy” fall jellos. Sugar and spiced pears over cinnamon cream cheese is the perfect addition to your Thanksgiving feast. This gelatin mold can replace traditional cranberry sauce and be the center of attention on the dinner table or when served up with the pies for dessert.

Click here for the recipe…

Bloody Mary Aspic

November 18, 2012 at 11:51 am | Posted in Alcohol, Beer, Booze, Garlic, HotSauce, Olive, Pickle, Pimento, Recipe, TomatoJuice, Vodka, WorcestershireSauce | 10 Comments
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This year for my Thanksgiving jello I wanted to do something retro. A take on the very vintage Tomato Aspic that your Grandmother may have brought to the Thanksgiving dinner table but with the added twist of booze. Its made with all the classic Bloody Mary components: tomato juice, vodka, beer, garlic, Worcestershire, and hot sauce, plus green olives suspended throughout. Initially I wanted make this recipe just for fun, but it turned out to be pretty good. I thought about adding some shrimp cocktail into the mix but figured I should just quit while I was ahead. If you’re not into this recipe try some of my other Thanksgiving favorites here and have a Happy Thanksgiving!

Click here for the recipe (if you dare)…

Maple Almond Jello

November 22, 2011 at 8:19 pm | Posted in Almond, Maple, Recipe, Vanilla | 7 Comments
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I wanted to make something very warm and fall-like for Thanksgiving this year. I found a maple leaf shaped baking pan and thought that maple gelatin would be the perfect fit. To balance the sweetness of the gelatinous pure maple topping, I used creamy almond flavored Dofu Delight gelatin as a base with a little brown sugar and vanilla added.  Have a Happy Thanksgiving!

Click here for the Recipe…

CranApple Cheese Mold

November 22, 2010 at 8:07 pm | Posted in Apple, Cranberry, CreamCheese, Recipe | 5 Comments
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Thanksgiving is just days away and its time to start preparing for the feast (as demonstrated by the insanity I just witnessed at the grocery store). One good thing about jello is you can prepare in advance and unmold it before serving… cutting down on at least some of the last minute meal-time stress.  This pretty mold is made from tart cranberry juice, sliced apples, and cream cheese. Forget about cranberry sauce and throw this out on the dinner table instead. It will stand out among the mashed potatoes and greenbean casserole.   This is the last in series of Thanksgiving-time jello creations for KitchenDaily. Click to read the full article and learn how to make your own. Happy Thanksgiving everyone!

Click here for the recipe…

Pumpkin Pie Jello

November 15, 2010 at 1:52 pm | Posted in Chocolate, Cinnamon, Nutmeg, Pumpkin, Recipe, SweetenedCondensedMilk | 7 Comments
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For many, pumpkin pie is synonymous with Thanksgiving and this jello recipe was inspired by my mother’s own recipe for pumpkin pie, served every year for turkey day without fail.  Its made with canned pumpkin, sweetened condensed milk and spices like cinnamon and nutmeg. A bottom “crust” is made from melted chocolate chips.  This is another in a series of Thanksgiving themed jello recipes created for KitchenDaily.com.  Click to read the full article and see step-by-step photos for how to create your own.

1 can (15 oz)  canned pumpkin
1/4 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
2 envelopes of Knox unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1 cup sweetened condensed milk
1 bag of chocolate chips

In a medium bowl, fold together pumpkin, sugar, brown sugar, cinnamon, nutmeg until mixture in even and smooth.

In a separate medium bowl, sprinkle 2 envelopes of Knox evenly over 1/2 cup cold water and allow the gelatin to absorb the water for 2 minutes. Stir in boiling water until gelatin is fully dissolved. Stir sweetened condensed milk into gelatin for 2 minutes until mixture is even.  Stir gelatin mixture well with pumpkin mixture until smooth.

Gently spoon mixture into one large mold or into individual molds. Refrigerate until gelatin is firm.

In a small saucepan, melt down enough chocolate chips to create a base layer about 1/4 inch thick. The amount of chips needed will depend on the size of the mold used. Very gently spread the melted chocolate over the firm pumpkin layer in the mold.  Refrigerate overnight until chocolate hardens and to allow gelatin to fully set.

To unmold your gelatin mold, fill a sink, basin, or large bowl with warm water.  Dip the mold just to the rim in the warm water for about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold, if gelatin does not release dip the mold in warm water and try again.

Makes about 4 cups.

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