A New Post? Whaaaaaa?!

So, it seems to me that I’ve been gone for a quick minute….almost. I’ve been so busy with school and work I haven’t had time to update my blog, BUTTTTTT I have been on Pinterest.

That could only mean one thing….come find me and follow me. I have over 15 thousand pins (I can safely admit I have a problem) and over 42 thousand followers. I have lots of cooking/baking boards as well as drink boards because every one loves a good beverage now and again. Plus there’s lots of other things I love!

Click the following link to check out my pinterest. If you have a pinterest you want me to check out comment below with the link. Also leave your personal pinterest and I’ll follow you ūüôā

Nicole’s Pinterst ūüôā¬†

Mistletoe Jello Shot

staceless:

peetypassion:

MISTLETOE JELLO  SHOTS
Ingredients 
Lime jello 
1 cup water
1/2 cup Apple Pucker
1/2 cup Absolut Vodka
Whole mint leaves
Red Hots or red candies
Whipped cream

 Method
Add boiling water to jello mix along with the 1/2 cup of pucker and  the 1/2 cup of vodka. Dice a teaspoon the mint leaves and add to the  mix. Pour the mixture into your shot cups. Arrange the cups on a tray  and pop them into the fridge. Once they are setup, add a thin layer of  whip cream to the top. Finally, garnish the top of each cup with red  candies as berries and whole mint leaves. Two berries and two mint  leaves per cup is a good rule of thumb.

It’s so pretty :)

Love!

Ingredients

  • Lime jello
  • 1 cup water
  • 1/2 cup Apple Pucker
  • 1/2 cup Absolut Vodka
  • Whole mint leaves
  • Red Hots or red candies
  • Whipped cream

 

Method

Add boiling water to jello mix along with the 1/2 cup of pucker and the 1/2 cup of vodka. Dice a teaspoon the mint leaves and add to the mix. Pour the mixture into your shot cups. Arrange the cups on a tray and pop them into the fridge. Once they are setup, add a thin layer of whip cream to the top. Finally, garnish the top of each cup with red candies as berries and whole mint leaves. Two berries and two mint leaves per cup is a good rule of thumb.

Enjoy! xo

Espresso Martini Jelly Shot

Espresso Martini Jelly Shot

Visit Taste for Adventure to find the recipe as well as other fun stuff. Check out the recipe below:

  • Prep Time:¬†30 min
  • Total Time:¬†4 hrs
  • Serving Size:¬†15 jelly shots

Ingredients

  • 1¬†cup brewed dark roast coffee or espresso
  • 2 1/2¬†envelopes plain gelatin (or 3 if jelly shots will be sitting out for an extended period)
  • 1/3¬†cup espresso flavored vodka
  • 1/3¬†cup vanilla flavored vodka
  • 1/3¬†cup coffee flavored liqueur
  • 1¬†tsp agave nectar or simple syrup (if desired)
  • 1¬†tbsp Irish Cr√®me liqueur (if desired – you can use up to 2 tbsp if you prefer)

Directions

  1. Implements ‚Äď pyramid flexible silicon mold * Prepare a flexible silicon pyramid mold (we used a 15 cavity mold with .68 oz cavities) by spraying lightly with cooking spray, or wiping each mold cavity with a little vegetable oil. Follow by wiping each mold cavity with a clean paper towel. This method will leave the slightest reside which will aid in un-molding the gelatin without affecting the taste or appearance of your gelatin. Place the mold on a stable, movable flat surface, such as a cookie sheet or cooling rack (make sure the pan or rack fits into your refrigerator).
  2. our coffee/espresso into small saucepan. Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Remove from heat, and add the vodkas and Kahlua, stirring well to combine. Taste and add agave nectar/simple syrup if desired.
  3. If making dual-layer jelly shots, divide the jelly shot mixture equally into two bowls. Add 1-2 tbsp Baileys to one of the bowls. Spoon a teaspoon of the Baileys mixture into 4 of the mold cavities, then spoon a teaspoon of the espresso jelly shot mixture into 4 additional cavities. Refrigerate until set, about 3 minutes, inverting the mold on one end to create an angled layer.
  4. When set, remove from refrigerator and fill with the alternate jelly shot mixture. You will have 7 mold cavities remaining, fill these with the remaining espresso and the Bailey’s mixtures.
  5. Refrigerate until fully set, several hours or overnight. To serve, unmold.

Enjoy! xo

Strawberry Margarita Jell-O Shooters

Strawberry Margarita Jello Shooters

Courtesy of Bakers Royale they give you a step by step instructions on how to make these fun shooters.

Strawberry Prep:

  1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
  2. Use a huller or apple corer to empty out the strawberry.
  3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
  4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Margarita Mix:

  • 1 box Strawberry Jell-O
  • 8¬†ounces tequila, preferably reposado or¬†blanco
  • 6¬†ounce Cointreau
  • Salt for garnish

Instructions:

  1. Boil one cup of hot water in a saucepan,  then add in Jell-o powder and whisk until powder is completely dissolved, about 2  minutes. Set aside.  Measure out 1/4 cup of cold water and set aside.
  2. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
  3. Pour final Jell-o mix into strawberries and chill overnight. Dip  your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

Enjoy!xo

Double Rainbow Cake Jelly Shot

double rainbow cake jelly shot

Visit Rock UR Party to find fun recipes like this Double Rainbow Cake Jelly Shot. Check out their site as well as the recipe below:

  • Prep Time:¬†1 hr
  • Total Time:¬†3 hrs
  • Serving Size:¬†20 jelly shots
Ingredients:
  • 1 3/4¬†cups prepared lemonade
  • 4¬†envelopes plain gelatin
  • 1 1/4¬†cups cake flavored vodka (or sub vanilla or whipped cream vodka and a touch of amaretto)
  • 2¬†tsp sweetened condensed milk (up to 4 tbsp is okay – use to sweeten to taste!)
  • 6 small bowls (one for each color)
  • liquid food coloring
  • frosting and sprinkles, for garnish, if desired
  • flexible silicone mini muffin pan (cavity volume = 3 tablespoons)
 Directions:

  1. Pour lemonade into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
  2. Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).
  3. Remove from heat, stir in the vodka and sweetened condensed milk.
  4. Pour 1/2 cup portions into 6 bowls. Use liquid food coloring for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (I wanted a very vibrant rainbow, so used 4 drops of liquid food coloring for each color.)
  5. Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue which will assist in unmolding without effecting the taste or appearance of the jelly shots.)
  6. Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 20 minutes or so, subsequent layers less.) Repeat with remaining colors.
  7. Refrigerate overnight to allow the layers to fully bond.
  8. To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.
  9. Immediately before serving, garnish with a small dollop of frosting and sprinkles if desired.

Enjoy! xo