A good friend celebrated her big 3-0 a little while back, and her husband threw her an awesome surprise party to commemorate the event. Not long before that, I had stumbled upon an awesome pin on Pinterest for making Jell-O shots. In actual citrus rinds. See pic below:
So cool, right?! And really not that hard.
Slice citrus fruits in half. I used oranges, lemons, and limes. With the limes, make sure you get decent sized ones, not the itty bitty ones you get sometimes at the market. Scoop out the insides of the citrus. I juiced all my citrus insides to use for other things (orange was fresh squeezed orange juice for breakfast the next morning, lemon juice was used for fresh lemonade, and the lime juice made another batch of these- https://thoughtsfromblondie.wordpress.com/2012/11/14/lime-custard-tarts/ for the party). Set citrus halves in a muffin tin to keep them steady.
Prep Jell-O: There are a few different ways to make Jell-O shots. Now…I’m a bit of a lush, and so are my friends, so I do half the liquid as boiling water, and half the liquid as vodka. The amount of total liquid will depend on the size package of Jell-O you get, so just follow the directions on the box (substituting vodka for water of course!). Pour the Jell-O mix into the citrus halves, and refrigerate until firm. Make sure the Jell-O is very firm before slicing!! Once firm, slice citrus halves into fourths. Arrange on a platter, and get ready to get a little tipsy!!
Easiest dessert ever…just a graham cracker crust, vanilla pudding, and berries on top. But SO good!!
I made these recently for a dinner with a group of friends after my mom passed on this lime custard recipe. And they were amazing!! I opted to make lots of mini tarts, rather than a big one, as I’m just a fan of mini-anything! I knew they were a hit after everyone went to the dessert table and ate all the tarts and none of the other desserts 🙂
Stovetop Lime-Custard Pie Crust:
1 sleeve Marias cookies/graham crackers
6 Tbsp. butter, melted
3 Tbsp. sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
Pulse the cookies in a food processor until you have fine crumbs. Combine in a bowl with the sugar, ginger, cinnamon, and clove, then add the melted butter and toss until evenly moist. Press evenly in the bottom and sides of a 9-inch pie plate. Bake at 175 C (350 F) for 8-10 minutes, until darkened and firm. Cool completely.
1 cup plus 2 Tbsp. sugar
3/4 cup lime juice (about 13 limes, depending on size)
1 box media crema (I bought it at Wal-Mart)
1/4 tsp. salt
In a heavy-bottomed 3 qt. pot, whisk together all ingredients. Cook over medium heat, whisking constantly, until mixture comes to a boil. Pour into pie shell and chill well, at least 3 hours.
I needed a dessert to make for my husband’s football team for Thanksgiving dinner next week. In the past, I’ve done all kinds of variations on pie (mini sweet potato, apple, pumpkin, etc.), and while they get eaten, the masses of 18-20 year old college guys want chocolate. So, after some time checking out recipes on Pinterest, I came across the blog http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/
I couldn’t help but try the recipe…I’ve been on a salted caramel obsession the last month or so, and these treats were calling my name!! I trialed the recipe tonight to be sure they would turn out as tasty as they seemed, and they were a success.
Only tweaks I would make to the recipe/directions would be to: make sure you have plenty of cookie dough for the top…it doesn’t melt out and cover the whole top as well as I would have liked. Also, I used about a tablespoon, maybe a little more. Next batch, I’ll use a little less for the caramel middle. I like alot of salt, but how I made them would probably be a little much for some people.
But overall, a super easy recipe with an awesome end result!!