the Jell-o is what makes these extra delicious! Remember, when making a sweet that you are going to freeze, it won’t taste as sweet once frozen. If you taste it and it’s overly sweet, don’t dilute it too much!
Ingredients:
1 6g packet if koolaid
1 3oz box of same flavor jell-o
3/4 cup white sugar
2 cups boiling water
2 cups cold water
Mix all ingredients together and pour into freeze pop molds leaving a little headspace for when the liquid expands. Leave 4-6 hours in freezer! Enjoy!!
]]>Last summer my husband brought home a box of doughnuts, our kids were so excited and of course devoured some. We ended up leaving on vacation and had left the box on top of the fridge. When we came home, after two weeks, the doughnuts looked exactly the same. No change. Which immediately meant we wouldn’t be buying those again - all I could think of was how many preservatives were in them.
Last night, before I went to bed, I had an idea to try making our super versatile no knead bread into doughnuts. Recipe here
I rushed to the kitchen, measured out the ingredients with just three slight exceptions. I added 4 teaspoons of sugar, 1.5 tablespoons of butter and only put one teaspoon of salt, instead of the normal 2.
I covered it as usual and left it on the counter overnight. This morning it was light and fluffy and had risen perfectly!
I lightly floured a cutting board and flattened it out with my hands to about 1/2” in thickness. I then used a mason jar ring and small medicine cup to cut out the dough.
I left them to rise for about 45 minutes on a silicone baking mat.
I heated up some oil in a deep frying pan until it reached 350 degrees and then cooked each donut for about 2.5 minutes per side, flipping them with chopsticks.
I left them to cool on a wire rack for about 3 minutes before dipping them in icing and rolling in sprinkles!
For the icing I mixed about 2tbsp milk with 1 cup of powdered sugar. For chocolate icing, I melted down 4 squares from a chocolate bar and mixed it into the icing mixture!
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Ingredients
3.5 cups all purpose flour
1&2/3 cups hot water
2 tsp salt
1 tsp active yeast
Mix all ingredients together in a bowl, it will look shaggy. Cover with a tea towel over night!
The next night, about 3 hours before you want to eat, lightly flour a cutting board and transfer the dough. if you want to add anything, now is the time. Grated cheddar, dried fruit, cinnamon sugar and butter, herbs, everything but the bagel seasoning etc...!
Cover with a towel and let rest. Meanwhile, place a ceramic dish about 9” large, into the oven with it’s lid on. Heat oven to 450 degrees.
Once the pan has warmed up for about 45 minutes, transfer the dough into the dish and place the hot lid back on. Bake for 30 minutes at 450. Remove the lid. Bake an additional 10-15 minutes!
Remove from the dish and enjoy!
]]>Looking for a last minute gift for someone difficult to shop for? Or a host gift? This jalapeño jelly is a great gift and also a perfect appetizer around the holidays both with its festive red (or green if you use green peppers) color. It’s also something I grew up only having at Christmas time so it’s now just become a tradition to make and gift this time of the year. It’s also very easy to make and if you plan on devouring it all, you could just put it straight into the fridge and not do the water bath canning method. Again, it wouldn’t be shelf stable, so you would need to eat it within a month or so and keep it in the fridge.
You can make this as spicy as you want or as mild, alter the recipe to your liking! We like spicy but not burn your face off so you could double or cut the peppers in half. It’s equally as delicious with green peppers and you could use jalapeños.
Recipe:
6 cups of chopped peppers (about 3 large peppers)
2 cups of white wine vinegar
1 tsp of salt
6 cups of sugar
1-4 habanero peppers
7 packets of gélatine
Roughly chop the bell and habanero peppers and put them into a blender to finely chop. Pour the mixture into a pot, add 5.75 cups of sugar, the vinegar and salt. Bring to a boil and cook for 5 minutes, stirring occasionally. Meanwhile, mix 1/4 cup sugar with the gélatine. Slowly whisk the sugar/gélatine mixture into the pepper mix. Boil, whisking constantly, for another two minutes.
Transfer to hot, clean jars! Remove any air bubbles and place tops on and transfer to water bath if canning. Alternatively, allow to cool and then put them in the fridge!
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