Archive | August, 2012

Two Bite Jiggler Shots

24 Aug

I thought the worst had happened.

Last Friday I was prepping for our annual Brewers tailgate and I couldn’t find my Jell-O lounge recipe for jiggler shots. I started freaking out a little because despite the countless times I’ve made these babies, I never bothered to memorize the ratio or boiling water to cold water to jell-o to alcohol. I panicked for five minutes and then I got to work with my best friend Google.

What I discovered is my dear Jell-O lounge doesn’t exist anymore. Maybe Kraft thought that Jell-O, generally marketed toward children, didn’t need its own adult-only section on their website. Obviously they are wrong, but it’s their company, so you know, I’m not going to write a complaint letter or anything.

Luckily I remembered the actual recipe title, Cosmo Bites, which I have never actually made. I always pick my own flavors of liquor and Jell-O mix. Google search Cosmos Bites and the recipe does still exist in the Kraft database!!

Remember what your teachers and parents tell you, what goes on the internet, stays on the internet. So who do I thank for my recipe discovery, Al Gore?

Anyway, back on track. I used leftover pear vodka from Elizabeth’s bachelorette party, strawberry Jell-O mix, the correct proportions of boiling and cold water, lime juice and a lot of silver tequila. I was going for a strawberry margarita flavor. They were delicious.

This picture shows I was slightly lazy when I made them, I didn’t know where my other baby muffin tins were so I just made an extra enormous shot. We are it with forks.

The rest are my favorite go-to two bite jiggler shots. Any suggestions for next weekend’s?

Only after I wrote everything above did I realize I never took a picture of my creations. I think this is a first. So here is a picture of last year’s jigglers, and two pics from last weekend – our tailgate group and the aftermath of the day. 

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Testing…Testing

19 Aug

Last week I got a text message, “Why do my chocolate chip cookies always go flat on me?!”

I answered Elizabeth by sharing that the temperature of her butter or over-creaming the butter and sugar was probably the issue, and that lead me to my weekend cookie experiment.

I was in charge of cookies for our 3rd annual Brewers tailgate yesterday and I thought that was the perfect time to do some testing. First though, I had to fulfill a request of oatmeal butterscotch cookies. Thanks, Hershey’s.  (and so sorry for the blur, I may have been too excited to get on to my experiment to stand still)

Then I tackled my experiment. Since chocolate chips cookies are my fave and easily a crowd pleaser, I wasn’t worried about having too many cookies and grabbed two recipes for the weekend. First, the cold butter, puffy cookie, and second a softened butter, chewy cookie.

As the first recipe explains, you begin with chilled butter cut into cubes, much like pie crust, and the batter you create is thick and smooth, but tight, almost like a rough peanut butter.

These are pretty mess-less and easy to make because if you don’t have a cookie scooper or dough disher, you can roll these into balls without being sticky!

For the chewy cookies, look no further than Martha Stewart. I mean, she’s pretty much the cookie queen, right? This recipe was almost identical, except the recipe called for softened, room temperature butter and a deep creaming with the sugar, this dough looks a lot more like a thick cake batter and is prettttttty sticky!

Definitely needed a scooper to help me out here.

For both cookies I used half dark chocolate and half milk chocolate mini kisses, for scientific experiment consistency, of course. Plus, you know I like to mix things up.

The verdict? They were both delicious, but I kinda like the puffy ones better. It might’ve been the cuteness factor. Your thoughts?

Cinna-Chocolate-Pretzel Brownies

5 Aug

Sometimes you (I) really want chocolate. Those are times when it’s nice to have a box of brownie mix available for some deliciousness. Now, if you’re like me, you love a regular brownie, but it’s just not as fun as putting your own spin on it. Enter: Cinnamon Dark Chocolate Pretzel Brownies.

Enter: Amazingness.

I began my baking with the idea that I wanted to use buttermilk in my brownies. I did some googling and cake upon this recipe – BAM! successfully allowing me to use my ingredients!

I changed it up a bit, using 4 tablespoons of butter, 1/4 cup buttermilk, 1/2 cup oil, Dark Chocolate Brownie Mix, a BUNCH of semi-sweet chocolate chips, a handful of butterscotch chips and my two perfect add-ins: cinnamon extract and as many crushed pretzel twist as I could fit in.

The batter was so amazing it almost didn’t get baked.

I baked my invention at 350 degrees for 35 minutes and my taste buds went to heaven for a while with each bite.

Imagine a crunchy, salty pretzel half, dipped in decadent dark chocolate chewiness with a hint of surprisingly delicious cinnamon. Sweet, salty, slightly spicy. I’m salivating writing this.

 

I chopped them up into mini brownies and brought them to my nephew’s 2nd birthday party. They didn’t last long but this is a recipe that will very soon be repeated.

 

 

 

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