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Christmas Sugar Cookie Jello Shots

Christmas Admin — Wed, 13 Nov 2019 14:28:45 +0000

Christmas Sugar Cookie Jello Shots

They taste just like a yummy sugar cookie. Can you eat just one?

CourseDesserts
CuisineAmerican

Servings12 Shots

Prep Time4.5 hours

Cook Time0

Passive Time4 hours

Ingredients

12 (2.25 oz) plastic soufflé cups with lids
2cups water
4 envelopes of Knox unflavored gelatin(there are 3 envelopes in a box)
4-5 ice cubes
1cup Bailey’s Irish Cream liqueur
1/2cup butterscotch schnapps
1/4cup triple sec
Whipped creamfor garnish
Christmas sprinklesfor garnish

Instructions

Boil the water in a medium saucepan. Remove from heat. Sprinkle the Knox gelatin on top of the water and allow it to sit for 2 minutes. Whisk until the gelatin is dissolved.
Add the ice cubes and stir until dissolved. Pour in the Bailey’s Irish Cream, the butterscotch schnapps and the triple sec. Whisk gently to combine.
Transfer the gelatin mixture to the 12 soufflé cups, filling almost to the top of each cup (leave a little room for the whipped cream). Place the cups in a large plate or tray and chill overnight or for at least 4 hours. After 4 hours, you can place lids on the cups until ready to serve.
Before serving, add a dollop of whipped cream to each JELL-O shot and sprinkle with Christmas jimmies.

Recipe Notes

Source: My Incredible Recipes

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Rum-Based Eggnog

Christmas Admin — Wed, 30 Oct 2019 13:28:48 +0000

Rum-Based Eggnog

Let's make a rum-based eggnog that’s amazingly good. It features ground cinnamon, cloves, vanilla, nutmeg, milk, and light cream.

CourseDrinks
CuisineAmerican

Servings12

Prep Time20 minutes

Cook Time8 minutes

Passive Time6 hours

Ingredients

Instructions

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla extract, and nutmeg. Refrigerate overnight before serving.

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Christmas Sugar Cookies

Christmas Admin — Mon, 14 Oct 2019 17:57:51 +0000

Christmas Sugar Cookies

CourseDessert
CuisineAmerican

Servings24 cookies

Prep Time10 minutes

Cook Time30 minutes

Passive Time30 minutes

Ingredients

Instructions

Preheat oven to 350° F.
Add butter to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth and lighter in color.
With the mixer on low, slowly add the sugar and then the egg.
Scrape the bowl with the mixer off.
Turn mixer back on low and add in extracts.
Allow all ingredients to combine fully.
Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated.
Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
Cutout cookies into Christmas inspired shapes and bake at 350°F for 6-9 minutes.
Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Frost with buttercream or glaze icing.

Recipe Notes

Sifting Dry Ingredients – Sift dry ingredients like flour, baking powder, baking soda, and cocoa powder. Getting air into them helps make for fluffier cookies. To sift, simply combine your dry ingredients and pour into in a fine-mesh strainer. Tap or shake the strainer until everything’s in your bowl. Even if sifting is not called for, you can whisk the dry ingredients for 30 seconds to fully combine.

Creaming Butter and Sugar – Unlike stirring or mixing, creaming isn’t about combining ingredients, it’s about aerating them. Creaming creates air pockets that expand in the oven, making the dough tender. When you add sugar, that process is more effective. Sugar crystals are formed and the air is efficiently added to the butter and sugar mixture. Butter beats up fluffiest at room temperature, or when slightly softened.

Eggs – Eggs should be added at room temperature. They add moisture to the air pockets and flavor to the dough. To quickly warm eggs, place them in a bowl of warm water for a few minutes. After the eggs have been added you should also add the vanilla extract or sometimes milk (also room temperature) if the recipe calls for it.

Credit: Amanda Rettke

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