Two words: Cute and cute. (My favorite is the guy on the top right with the beady eyes and green star buttons!) Liven up Christmas this year with some jiggly, jello-y, gingerbread men, and women. Flavored with molasses, cinnamon, and nutmeg with a creamy base of sweetened condensed milk, these little ginger-jello people are as fun to decorate as they are to eat. This recipe and many more can be found in my book, Hello Jell-O! So if you like it, buy my book… and have a Merry Christmas!
Inspired by Margarita, my Puerto Rican con-worker (at my non-jello day job), and her annual holiday offering of Coquito, Puerto Rico’s version of eggnog, I made a Coquito Jello for this year’s office holiday party. Loaded to the gills with rum (at least the way Margarita makes it) it has a creamy base of coconut milk and sweetened condensed milk and is spiced with cinnamon, nutmeg, and allspice. Intoxicatingly delicious! See the recipe below and have a Merry Christmas!
For Christmas with the family this year, I made these little gingerbread flavored jello jigglers. Flavored with molasses, cinnamon, and nutmeg with a creamy base of sweetened condensed milk, these little gingerjello men and women are fun for all to decorate and eat. This recipe appears in my new book. Merry Christmas Everyone!
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.