HAPPY HOUR : ) Nutcracker Jell-O Shots w/ Drunk Cherries

Yes, I know Jell-O is not baked but it makes one hell of a shot!

HAPPY HOUR will be a weekly post featuring different cocktails. This week’s post is devoted to the Jell-O shot. I’ll be making them this Saturday for a fight party (Mosley vs. Mayorga…Hey Mel, my money’s on Sugar Shane! )

Regular Jell-O shots are so…well, regular! I’ve decided to turn it up a notch. The Nutcracker is a favorite drink among my friends and fam. It’s one of those drinks that sneaks up on you. My sister can make nutcrackers so potent yet sweet at the same time! Here’s my own Jell-O shot version. The Drunk Cherries are just an added kick!

Drunk Cherries

Ingredients:

• 16 oz. jar stemless maraschino cherries
• Vodka or Rum of your choice

Preparation:

Pour out 3/4 of the juice inside of the jar. Fill jar up far enough to cover just above the cherries. Let the cherries soak in the jar overnight.

For stronger cherries, I would suggest filling the entire jar with liquor and/or soaking the cherries for a few days.

For less potency, remove less juice from the jar. (ex. 3/4 juice, 1/4 liquor)

I filled the entire jar with liquor, 0% juice! Hey, my people like to drink!

Nutcracker Jell-O Shots

Ingredients:

• 4 oz. Bacardi 151 Rum
• 6 oz. Pineapple Jell-O
• 16 oz. Boiling water
• 8 oz. Cold water
• 4 oz. Amaretto
• 1 Drunk Cherry (2 if you can handle it)

Preparation:

Mix the jello with 16 oz. of boiling water. Make sure the powder is fully dissolved then add the rest of the water and the alcohol. Pour mixture into small disposable shot cups. Drop one Drunk Cherry into each cup. Refrigerate for 4 hours or until firm.

Stay tuned for photos of the finished product and really drunk happy people

ALWAYS DRINK EAT RESPONSIBLY & ENJOY!

PB Jammin’ Cupcakes

PB Jammin’ Cupcakes : Close-up

Peanut Butter and Chocolate were made for each other! Here’s a close-up of my PB Jammin’ Cupcakes. For more pics, click here.

Would you like the recipe? Leave a comment and I’ll be sure to pass it on

Dark Chocolate Mint Cupcakes

York Peppermint Patties are so cool and refreshing. It makes perfect sense to put them in a cupcake! For more pics, click here.

Would you like the recipe? Leave a comment and I’ll be sure to pass it on

Love Marble Cupcakes

Love Marble Cupcakes

Two things that are truly loved: Red Velvet and Chocolate. llene Miriam presents the “Love Marble” cupcake. I don’t know why, but I have to say “Love Marble” with my best Barry White voice. I should play Barry White the next time I make these, lol. For more pics, click here.

Would you like the recipe? Leave a comment and I’ll be sure to pass it on

Lemon Sunshine Cupcakes & Almond Frosting Recipes

Lemons and almonds?! Who knew they would work so well together?!

My “SECRET” - Basic lemon cupcake recipes usually call for regular milk. I like to use buttermilk. I also use lemon zest as well as fresh squeezed lemon juice.

Lemon Sunshine Cupcakes

Ingredients:

3 cups cake flour (I use Swans Down)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups sugar

2/3 cup vegetable oil

2 large eggs

1 1/2 tablespoons pure vanilla extract (I use Organic Madagascar Bourbon Pure Vanilla Extract)

1 1/2 cups buttermilk

1 medium lemon (for juice)

lemon Zest of 1/2 medium lemon

Directions:

1. Preheat oven @ 350 degrees
2. Sift cake flour, baking powder and salt in a bowl. Set aside.
3. Add sugar, beaten eggs, vanilla and oil in a mixing bowl. Beat until throughly incorporated.
4. Add flour to mixture alternating with buttermilk. Mix well.
5. Add lemon zest and fresh squeezed lemon juice. Continue beating one minute.
6. Pour batter into prepared cupcake pans
7. Bake 20-25 minutes or until inserted cake tester comes out clean. (I like my cupcakes moist so, i’ll check them around 15 minutes)
8. Cool 10 minutes in the pan on a cooling rack; Remove cupcakes from pan and let them cool completely before decorating.

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Many people love my Lemon frosting. Too bad it isn’t really lemon, lol! I guess the lemony flavor from the cupcakes tricks your brain into believing its lemon flavored frosting. Maybe it’s the Wilton Icing Gel? Either way, I accept all compliments : )

Almond Frosting

Ingredients:

2 sticks unsalted butter

2 1/2 to 3 1/2 cups sifted confectioners sugar

1 teaspoon almond extract (I use Wilton No Color Artificial Almond Extract though I’m 100% sure that pure extract will be much better)

1 or 2 teaspoons milk (use sparingly)

Wilton Icing Gel - Lemon Yellow (use sparingly)

Preparation:

1. Cream room temperature butter in a mixing bowl
2. Add confectioners sugar 1/2 cup at a time (Honestly,I’m not sure how much sugar I really use. I kind of eyeball it.)
3. Add almond extract and a teaspoon of milk. Continue mixing.
4. Using a toothpick, add icing gel. Depending on the color you are trying to achieve, add a little bit at a time (Wilton’s icing gels are concentrated so you do not need much). Continue mixing.
5. If icing is too stiff, add another teaspoon of milk

***If you want lemon flavored icing, try adding fresh squeezed juice from 1/2 of a small lemon at the very end of the mixing process***

GOOD LUCK & ENJOY!

About Ilene Miriam

Ilene Miriam Baked Goods - A slice of the good life.

Baking inspired by my grandmother, Ilene Miriam. An amazing woman with many talents. Of course, baking was one of them. This blog is designed to share what i’ve learned from her and the many ideas I come up with along the way. I know she would be proud of me.

Located in Brooklyn, NY. For more info, please email me @ the400@tmail.com