Jell-O Shot Recipes: 12 Game-Changing Ideas
Only acceptable use of “game-changing.”
As promised: SHERLOCK CUPCAKES! The best thing about these cupcakes is that you can use any g. damn ingredient you want, because this is not a recipe - it’s a craft project.
That being said. If you want a suggestion for cupcake recipes, I highly recommend this one. Super easy, super delicious and it utilizes that bottle of rum you already bought for the Dr. Watsons.
But, if you want to learn how to make cupcakes in a teacup + tea tag, then, read on!
You’ll need - tea cup (make sure it is bakeable! nothing too delicate or with detailed painting here, please) / scrap paper / exacto blade (or scissors) / string / one tooth pick.
First - cupcakes. You’ll want to bake in a pan of shallow water. This guarantees the bottoms will bake at the same time as the tops. Like so:
Make sure you only fill those tea cups half way, ladies!On to the tea tag! Take your scrap paper and fold in half - you wont need much scrap (maybe 8” x 4”).I used some book innards, from an old book-gutting project. Craft recycling! Yay!Next, draw 2 squares next to eachother, bumped against the folder edge (remember when we used to make snowflakes in lower school? yeah. like that.) draw circles around the corners if you want to be a fancy-pants.Cut it out!They are not perfect, but it is their imperfections that make them so perfect for one another… … … ..After cutting them out, I drew an outline around the edges, along with a fancy “S.” Tre tea, non? Then take a piece of double sided sticky tape and gently lay it on one of the inside flaps of the tea tag. Place your string on top and close:Now, measure against the tea cup you’ll be using to see how long your string should be:
Mine’s already iced! SHHHHHH! After you’ve trimmed your string, cut a tooth pick in half and then tape your string to the end.Put it in. UhhuhUhuhAhhh my nails look so bad. Sorry.Oooooo baby. You are done.
Ingredients:
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beatenCINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamonCREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extractDirections:
1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don’t want this to remain super-liquidy. It’s best if it becomes a consistency similar to toothpaste.
3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.
4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:
*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It’s best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That’ll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn’t be too runny. The consistency of soft toothpaste is perfect. If it’s melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.OhmyGod cum to me~
Chris, I’m making this for our townhouse one day.
Reblogging to save recipe.
This is my new favorite summer dinner: three-bean salad. Here’s the super-easy recipe:
- 1 red onion
- 1 can black beans (drained & rinsed)
- 1 can white cannellini beans (drained & rinsed)
- 1 can red kidney beans (drained & rinsed)
- juice of half a lemon
- 2 bell peppers (any color you like)
- 1 10-oz package of frozen corn (not included in the photo above, but quite tasty)
- 1/4 cup sugar
- 1/3 cup olive oil
- 1/3 cup red wine vinegar (probably would be fine with any vinegar you like)
Chop up onion, put in large bowl and squeeze lemon juice over it. Dice bell peppers & add to onion. Add beans. Add corn, if desired. Whisk oil, vinegar, and sugar, then mix with the rest of the ingredients. Put in fridge for several hours—overnight is best. Enjoy! This makes enough for 3-4 dinners and involves no cooking on disgustingly hot days!
cooking for archaeologists.
the food is fresh but the recipes are archaic.
My next party should clearly be archaeology themed. Yes, costumes will be required!
